Category: Food & Drink

The extra-slow cooker and me

I haven’t been writing much, and that’s never good. But I have been thinking a lot about writing, so go me.

In the absence of words, I decided to update my blog pictures. Updated banner and “About me” photos now feature my 67-year-old face and my current hair, a bob I refused to get when I was working because it seemed so cliché. But now that I’m a woman of leisure, it’s like, look at me, not the slug you thought I was!

My big news is that I bought the KitchenAid slow cooker and used it for the first time this weekend. Dinner was Dijon and Cognac Beef Stew from the NY Times. The cooking section is now subscription-based, which originally pissed me off. I was reluctant to sign up, but I did it and have no regrets. I like the variety of recipes, which you can save and organize in a recipe box.

The comments are particularly entertaining. There’s always somebody who says something like I’m allergic to kale, can I substitute canned beets? Or, I was born in wherever, and this recipe isn’t anything like the way my mother made it. Eventually, somebody says, no, if you can’t eat kale, find something else to eat or if we wanted your mother’s recipe, we would have asked for it. While the substitutions can get carried away, there are also some great tips from home chefs who have actually made the dish.

But I digress. We loved this stew when I made it on the cooktop, but there’s also a slow cooker version, so I thought I’d check it out.

Although I cut the beef up the night before, I chopped the vegetables and browned the meat in the morning. So, this is embarrassing. But Dale does most of the grocery shopping. I really didn’t know how much chuck roast cost. Now I do, and let’s just say I was careful trimming, as I didn’t want any of that precious jewel to go down the drain.

Anyway, I also now understand why I didn’t buy a slow cooker when I was gainfully employed. Who has time to do all that before work? I got up at 4 a.m., and it was a close run thing to make it out the door on schedule.

The slow cooker, in concept, now seems rather perfect for retirement. Some prep in the morning, but no super-early rise. A little clean-up, and then we can pretty much goof off all day. Ideally, it’s golf-friendly appliance. Returning home after a long day of recreation, dinner awaits! But then I have Dale for that, so I’m not really sure I need a slow cooker.

I like to make soups and stews and missed tending to it. It made me nervous. Like, is this thing really going to cook? I’ve read you’re not supposed to take off the lid, so no tasting as you go, but leaving it completely alone is kind of weird. Now that I think about it, if I had actually gone somewhere, I wouldn’t have even noticed it.

But it was Sunday, and we usually do our fun things during the week, when it’s less crowded. So, we just hung out, avoiding the siren call to stir that damned thing. Instead of bread, I made two small rounds of pie crust, baked them on a cookie sheet and then used them as toppers for the stew.

Dale had to toss our other little treat so as to save us from ourselves. The meat was browned in the fat from rendered chopped salt pork. Those crispy pork nuggets are salty but rather delicious. Dale said his mother used to fry up little chunks and sprinkle it over fish chowder or boiled potatoes – just mash them right in with your fork.

The outcome? Well, at low, the stew never reached a simmer, even after six hours. That’s when I breached the seal, and the beef was still tough, the carrots nearly raw. I had a slow cooker cookbook from the library, so I studied up a bit and set the heat at high for two hours. The book said some cooks use high for an hour at the beginning to raise the temperature and then set it back to low.

The stew was good, but Dale thought it was hammered. But yes, that’s feedback from the human slow cooker, who just might want to preserve his legacy as the best cooker in the house. My complaint is that I thought these things were supposed to be “set it and forget it.” I went back to the Cook’s Illustrated review, and it appears I purchased the extra-slow cooker, which they still claim is a better machine.

But it still has to reach a simmer in this lifetime, so there’s that.

After reading all that and the consumer reviews, it appears I have to tinker with the times and settings, which annoys me, but OK, I’m in.

I’m ready to try again and would welcome any tips you may have.

The slower the better

Life is pretty slow around here, so it came as kind of a surprise to find myself thinking about ways to take it down a notch. As many of us discover in retirement, there’s something rather comforting in the opposite of fast.

One of the very best things about retirement is the new way of getting up in the morning. I call it the slow rise … it’s not just for bread anymore. Plump the pillows, stay cozy, do Wordle perhaps, doze off again. Think positive thoughts. Ease out of bed around 7 a.m. The slower the better.

But I’m not here to talk about bread or wakening rituals.

Maybe it was 2020, or was it 2021? I started to think about a slow cooker. It’s one of the few kitchen appliances we don’t own, and there must have been a hint of Fall in the air when I began to think about soups and stews and chowders and chilis, oh my.

You can’t rush these things. It’s not like I don’t have the time to make them the old-fashioned way. And I’ve got Dale. He’s the human slow cooker. But it’s not like we need another appliance. Ever the dutiful student, I spent a couple of years looking at slow cooker recipes, to see if I’d use the appliance as much as I imagine. I’m saying yes.

I experimented with the Instant Pot, to see if it’s a suitable replacement. I’m saying no.

Then I read the reviews. America’s Test Kitchen likes this one.

Finally, I looked at our space. We have three small appliances we’re not likely to use anymore, so I could easily imagine donating them to free up a spot for a new slow cooker. The stainless steel fish poacher was an ambitious leftover from the 80s, when we thought whole fish was cool and we hadn’t yet surrendered to the ease of filets. Before we learned poached is not quite the same as roasted, baked, sautéed, simmered, fried or frosted.

Then there’s climate change, nuclear war – what could be so wrong about a little appliance that could bring me such joy in my final years?

I’m running out of arguments and am close to pushing the button, as in low, 6 to 8 hours.

What do you think? Unnecessary indulgence or kitchen essential? Busy retirees want to know.

Do you need a vacation calibration?

Mendocino Headlands State Park
Navarro Vineyards

We’re back from our trip to Mendocino, and as it happens, the weather was cold and rainy. We were forced to take shelter in a winery, where one can stay until the Pinot’s gone weather clears.

The scenery in Mendocino is spectacular. We hiked around Mendocino Headlands State Park and visited two wineries. As you may know, Dale and I live in great wine country, but the Anderson Valley specializes in wines that are not typically grown near us. That’s how we ended up with two cases of wine – a mix of Chardonnay, Gewurztraminer and Pinot Noir.

The obligatory difference of opinion between us lovebirds came down to whether we should leave the wine in the car overnight. I’m thinking several hundred dollars in wine – take it up to the room in case someone decides to smash and grab.

Dale’s thinking that’s way too much work. Take a chance.

Granted, our room was in an old house with narrow steps. And we are not as young and hearty as we once were. Dale finally agreed and carried our first case up. He was almost to the top, when he stumbled, but he righted the ship pretty well, saved the wine and only got a scrape on his knee.

He was annoyed because he saw no reason why the wine couldn’t have stayed in the car. But my little brain was working overtime, and I said, hey, I have an idea! My suitcase was a sturdy tote with a thick shoulder strap. What if I emptied it out, we put some of the bottles in the bag and shuttled the wine up in shifts?

And that is what we did. Kind of pathetic, but even Dale said it worked out pretty well. Of course, we had to shuttle it back to the car this morning, but downhill was way easier.

We were mostly disappointed in the food. But then we almost always are. Back in our globe-trotting days, we ate some pretty amazing meals. And these days, we are good cooks with impossibly high standards. We ate at a pub one night – our first dinner out since the pandemic! Mediocre fish and chips. So sad when you know how good it can be.

The second night we ate at a fancy place. We both got duck for an entrée, and it was cooked to perfection, but they used five spice seasoning, and I think it overpowered the duck. It just didn’t taste ducky enough for us. They served it with sautéed Swiss chard, which I love, but I didn’t think it was a good pairing.

All in all, we had a fine time, and we’re glad we went, but there’s some room for improvement. For many retirees, travel is their main mission, and they’re good at it. If that’s you, please feel free to skip this next part. But if you’re like us, homebodies with only a moderate itch to travel, you might benefit from what I’m calling a vacation calibration.

When we were younger, we were avid scuba divers. Most of our vacations were at Caribbean beach resorts. We don’t dive anymore, so the beach is less alluring. Yet we keep heading there, partly because that’s what we’ve always done. We do love the ocean vistas and great seafood, but this trip poked a hole in the seafood-is-better-at-the-beach theory.

I also used to be happy just hanging around the pool reading, because it was the opposite of work. Now I can stay home, hang around the pool and read whenever I want. I certainly don’t want to waste time and money to veg in the sun.

Food is a big attraction, but there’s the disappointment factor. I thought, what if we were just so damned hungry, that perfect food wasn’t the objective? What if all we need is something like a burger and a beer, which you can get about anywhere. And that led me to the idea that hiking might be a better focus for our trips. Work out hard, get cleaned up, eat, drink, crawl back to clean dry room and repeat?

That’s pretty much what we did when we were diving, but maybe at this stage of our lives we’re mountain people.

Dale reminded me that we loved Santa Fe, N.M. Plenty of hiking, interesting historical artifacts, great museums and delicious food. All the restaurants within an easy walk of the hotel. There must be more places like that!

So that’s my mission, should I choose to accept it. Continue with the vacation calibration and find a better fit for our changing expectations. While this trip wasn’t perfect, look at the pictures! I mean, how bad could it be?

Retirement jobs

Galettes Complètes

I’ve read lots of retirees get a job because they miss their old identity, they’re bored or need the money. Have you thought about going back to work? Once I accepted that I’m quite fine with being a nobody, I found myself grateful to be holding steady with my current portfolio of retirement jobs.

Retirement job #1:

Cooking. I’m continuing to work my way through The Savory Baker. This week’s masterpiece was Galettes Complètes, buckwheat crepes stuffed with ham, egg and Gruyère cheese. I said if these turned out to be any good, I would buy a real crepe pan.

We had them for breakfast today, and it seems I have some shopping to do! I made the crepes yesterday and had everything ready to go this morning. Although my presentation was slightly off (they are supposed to be squares), the crepes were absolutely delicious. I had a hard time getting the folds to stay flat and used toothpicks.

The cookbook is from the folks at Cook’s Illustrated, but I’ve also saved a New York Times recipe for future consideration.

Retirement job #2

Exercising. I like to stay active because it’s fun and keeps my body in decent shape, but also because it means I can continue to eat well. As a person who struggled with weight earlier in life and tried all the crazy diets on the planet, it sure is nice to not worry about every little bite that goes in my mouth. My Fitbit says I burn about 2,000 calories a day.

Retirement job #3

Travel. I’ve started planning some trips! We traveled a lot when we were younger and don’t have a big wanderlust, but we can certainly improve on our current record, which is approaching zero. Admittedly, I took it kind of easy throughout our two-year staycation.

With Covid seemingly on the decline, we were thinking, let’s get through March and then start scooting around California. Lots to see and do here, and we won’t have to suffer the indignities of air travel.

In other Covid-related news, Dale and I have at least temporarily stopped wearing masks at the grocery store. Such adventurers we are.

Retirement job #4

Chores. Taking care of the house is a job I share with Peter Pan my husband, who has to be reminded from time to time he is a homeowner with responsibilities. I mean, neither one of us is excited about it, but this is real grown-up stuff.

Our water usage went up, and it turned out to be a leak in the skimmer of the pool. That got fixed last week. Next is trying to replace two segments of fence and a gate. We got a proposal, which looked good to us, but I had to float it by our neighbor, who shares one of the fence segments with us. Her portion would be about $600, and she squawked.

I’m super-annoyed, but I’m trying to be patient and understanding. She claims to have some guy who can do it cheaper, but that’s what she told me a year and a half ago. I want to get this ball rolling, as I am eager to outsource the yardwork and figured it would be easier once the fence is done.

My sciatica is almost non-existent at this point, yay, and I’ve decided yard work and its potential for added stress on my back is one variable I don’t want to mess with. Time to throw some money at it.

While I have several other retirement jobs, including art, I feel busy but not too busy, and aside from world events outside of my control, life is good. Way better than working, that’s for sure. I don’t read much of the serious news. I asked Dale to let me know if we get nuked so I can say goodbye.

Speaking of goodbyes, I had to delete the Wordle link from my phone. I’d wake up at 1:30 a.m. and think, I could go back to sleep or I could play Wordle. I’m all about bad choices and found myself playing in the wee hours of the morning. It’s still available through the New York Times, but my new rule is I have to be up and sitting at my computer to play.

Finally, last week marked 23 years since I was diagnosed with stage 3 primary peritoneal cancer, which is virtually the same as ovarian. Although most people seem to think ovarian cancer is a death sentence, I have been disease-free since my initial treatment. I did get breast cancer later, but the only relationship is that both cancers were caused by the BRCA mutation.

By the way, no one else in my extended family has had either ovarian or breast cancer, so testing positive for the BRCA mutation was a shocker. My oncologist believes I inherited it from my father.

Here’s to hoping March comes out like a lamb.

Undyed and loving it

Manchego and Chorizo Muffins

Whilst relaxing outside with a beer after a round of golf, one of the women noticed I got my hair cut. I took off my hat to show her the full effect, and she was surprised by all the gray. She liked it and said it was pretty, and then one of the perpetual blondes at the table said she wasn’t ready to go there yet.

Go where? To the land of the undyed, where we are forced to walk the Earth looking our age? I’ve heard others say they are too vain or they aren’t ready to give up. I’m plenty vain, but for me, it’s more about the complete package than simply the color of my hair.

I actually believe I look better than I ever have, and just so you know, my prefrontal cortex is kinda hot, too.

Putin on the blitz

Not to take anything away from the Ukrainians, but I’m having a hard time with Russia. Not the people, of course, but I am so angry with Putin. Our planet is dying, the world has suffered through a pandemic – more than 5 million people dead – and just as it looks like we might be getting a break – all he can do is think about killing some more? For a land grab?

I know the whole thing is more complicated than that, and Dale, an amateur military historian, would be more than happy to explain it to me in excruciating detail. However, one more Hitler documentary, and this marriage is over!

Oh, and let’s not forget about all the fucktards who have cozied up to this sociopath over the past years and still have trouble saying anything bad about him. And it’s not just Trump, either. If I’ve learned anything over the past two years, it’s that I know nothing, but I’m thinking the lovefest with Putin has got to be about money. When all else fails, follow the money.

While I’m not a religious person, I join those of you in praying for peace and hoping there’s a way out of this mess.

Savory Baking

I absolutely positively did not need another cookbook, but I’m weak that way. I purchased The Savory Baker by the folks at America’s Test Kitchen.  I was still debating what to try first, when Dale flipped through it and said he was smitten with the idea of Manchego and Chorizo Muffins. It’s actually the first recipe in the book, so I’m guessing he didn’t flip too far. Still, hat’s off to Dale keeping it simple.

The muffins include a variety of flavor bombs, including Manchego cheese, Spanish chorizo, fresh parsley, jarred red peppers and sour cream. I made them yesterday, and we reheated them for breakfast this morning. All I can say is yum.

Next will be Jalapeño Cheddar Scones. But then we would eat jalapeño cheddar dragon poop.

Adventures of a gentlewoman cannabis farmer

I took a break from growing cannabis, because it seemed like we had plenty, but it’s kind of like wine in a box – it goes fast. I started an indoor plant from seed this week, and it will soon be time to buy a clone in an attempt to successfully grow a plant outdoors. Last year’s clone didn’t make it – not enough sun in the flower bed – so this time I’m growing it in a pot in the middle of the yard. That should maximize sunnage.

Although I do imbibe, my favorite use for cannabis is for balm, which is featured on my downloads page. It’s a little miracle cream for all parts achy. You can buy the commercial product where it’s legal, but it is more expensive than making it yourself. I am not a fan of CBD-only products. If they work for you, or that’s all you can get, who cares? But I have found products made with the whole plant to be more effective.

I attended a cannabis education program when I first retired, and I see the same folks are offering an online course to earn a budtender certificate. OK, so I don’t want to be a budtender, because that looks too much like work, but maybe I’d like to know what they know? Let’s just say I have a learning orientation.

The self-paced course might keep me from ruminating on all the gloom and doom. I mean, I know that’s what Jalapeño Cheddar Scones are for, but every little bit helps.

Dining out after 786 days

I’ve had a jones for writing since I was a little kid. Some of it was about making my voice heard, putting my stake in the ground, as I grew up with parents who were mostly disengaged, and I had a hard time developing a strong sense of self. That, and because I was bad at math.

At 66, I believe I’ve finally let go of demons and old resentments and am happily enjoying my hard-earned retirement. If I can ignore the pandemic, politics and pandemic politics, life is good. And when things are good, the urge to write seems to fade. Just chill, I tell myself. The less said, the better.

Then I go down into this rabbit hole and think, well, I already suck at so many things, and I should only have to suck at one thing at a time. Maybe I should pull the plug on the blog.

And yet she persists. Why? Well, it’s kind of like the John Lee Hooker song, Boogie Chillen.

One night I was layin’ down

I heard mama and papa talkin’

I heard papa tell mama let that boy boogie-woogie

It’s in him and it got to come out

It’s in me, and it got to come out. I’ll continue to have some hits and misses along the way, but that seems to mirror just about everything else in life, doesn’t it? All things considered, I think it’s important for all of us to remember the entire journey is a practice run.

And so, we return to the stuff I try best to ignore. The pandemic, politics and pandemic politics.

I swim in a heated outdoor pool at a health club. The water is reasonably warm, but I’m always cold, so afterward I hop slide gently into the hot tub to warm up. Yesterday, there was another guy in there, about my age or a bit older, plenty of distance from me, but I could tell he was trying to figure out a way to start a conversation. I kept my mouth shut.

He finally asked if I was a marathon swimmer. That seemed innocuous enough. I said no, I only swim about 30 to 45 minutes a couple of times a week because physical activity helps me manage pain.

Dumb! Too much information. What about no, and then a full stop?

The pain comment set him off on his Marine Corps experiences, and it was a very dark conversation, indeed. I just listened. I finally said, well, maybe pain is like Covid, we have to learn to live with it.

That set him off on Covid and mask requirements. All I said was, seriously, masks are the least of my worries. He spewed something about the Bill of Rights, and I asked if he wore a seatbelt. He was a big guy, and suddenly he emerged from the hot tub like Shamu, said that was a ridiculous comparison and proceeded to socially distance himself into the locker room.

This is not my first unpleasant hot tub conversation. It’s like the Wild West in there. I do think there are a lot of angry people who were marginally managing their lives, and Covid blew up all their coping mechanisms. Now, all bets are off. I’ve got to learn to give one-word responses so I don’t end up engaging in these shenanigans.

As for living with Covid, for the first time since December 2020, Dale and I ate in a restaurant! We’ve talked about it but could never quite summon the strength. Dale tends to be non-committal, so after two-plus years of yeah, maybe, I finally said, “I’m going to have lunch out on Tuesday. Would you like to join me?”

It actually went uphill from there. He asked me to cut his hair beforehand. I got dolled up and wore real clothes. It’s an upscale restaurant, but I didn’t think Taco Bell would be a good dry run.

We had planned to eat outside, but it was cold and windy, so we reluctantly went inside. The atmosphere was lovely, and we had the dining area practically to ourselves. We each had a Bloody Mary, extra spicy, please, and we shared two appetizers – Kung Pao Calamari and Tuna Wonton Nachos.

With tip, it was $67.77. Not cheap, and you know I’m not good at math, but I counted 786 days of not eating out. Is that about 8 cents a day?

It was a nice outing, and now we are trying to develop a long-term strategy for living with this thing. We don’t want to get stupid just because Omicron is fading, but we need to be less risk-averse than we’ve been. How are you assessing risk?

Here’s some important retirement information. Understand your partner’s strengths and weaknesses and work with them. It would seem dropping ideas on Dale doesn’t work. I need to make specific plans and invite him to join me – I think Dale preferred it that way, at least I got a yes out of him, although he did suggest I was easy for coming home with him after the first date.

Play. Play nice.

Lots of people out there seem to have ambitious goals for the year, but I’m keeping it simple:

Play. Play nice.

I’ve heard people say retirement evolves over the years. So far, I would say that’s true. I spent the first year happy to sleep late, and now I can’t wait to wake up and play Wordle.

We had a solid financial plan, but I worried about money in the beginning. Perhaps it was just the newness of not having a steady income, but I’m over it. With a conservative investment portfolio, I don’t even care much about what happens in the stock market.

Art was something I discovered after I retired, but everything else is about the same only more so. As I enter my fifth year of retirement, I find myself doing what comes naturally … digging deeper into the things that give me pleasure. Golf. Walk. Swim. Cook. Eat well.

Cooking is an obsession. I had a whim this week that I would like to make crepes. I’ve had a few here and there over the years, but they haven’t been high on my yum list. I’ve certainly never made them myself. But for some mysterious reason, crepes came calling.

As it turns out, we have a crepe cookbook, circa 1976. We have a lot of old cookbooks, and it’s fun to try vintage recipes. While I did use a recipe from the cookbook for the filling, I turned to Serious Eats for the basic crepe batter. I made them in a regular 10-inch nonstick pan.

After making the batter and preheating the pan, I poured a few tablespoons of the batter in, swirled the pan around and cooked them until lightly golden on one side and then just done on the other. I stacked them on a plate, covered it in plastic wrap and let them sit in the refrigerator until I was ready to make the filling.

I love when a major step in a recipe can be done ahead.

The filling was scallops, green onion and mushrooms in a wine cream sauce. I used a sheet pan and laid a crepe flat, filling one side and then folding over like a quesadilla. The top was sprinkled with grated Gruyère cheese and then baked in the oven at 350 degrees until the cheese was melted. I served them with steamed asparagus on the side.

All I can say is wow. Where have these been all my life? I was so excited I forgot to take a picture. Anyway, I can imagine so many things that would make excellent crepes. I’m more interested in savory than I am sweet.

Drilling down into the things I like to do anyway helped me realize I don’t need a LinkedIn account. My profile has been static since I’m not working anymore and don’t intend to. But I’ve left it there anyway, mostly out of inertia, but partially because I like seeing what former colleagues are up to.

Lately I’ve noticed LinkedIn has become a lot like Facebook, which I abandoned years ago. My LinkedIn feed is increasingly full of political messages, family stories, sexy graduation pictures. There was even a post about someone’s stillborn baby.

On one hand, maybe this is what they mean when they say bring your full self to work, but if people think blurring the lines between home and work will lead to a happier life, they might be in for a rude awakening.

I don’t know what’s posted on LinkedIn today, because I closed my account. Just like that. Interestingly enough, as I shut down one source of online connections, I’ve amplified my efforts to connect with  people I meet face-to-face, mostly on the golf course. We already share a love of golf, correct?

With a little effort to be friendlier and more approachable, I discovered a fellow golfer shares my cooking obsession. I gave her some of Dale’s homemade scorpion pepper salsa in exchange for a jar of her homemade marmalade. That led to an invitation to join a group playing at a celebrated course down the road a piece. It’s just a day trip, but this will be my first out-of-town adventure since the pandemic. I’m kind of excited.

Play. Play nice. Just might be something to it.

Walking inspiration

My sciatica seems to be calming down, and I’m beginning to feel almost normal. I haven’t played golf due to the weather, but I’m continuing to walk. I wanted inspiration … something to think about besides every little muscle or nerve twitch, so I dug out my ancient iPod and charged it up.

I stopped using the iPod during my days as the self-appointed Safety Scout. For some reason, I was trying to reduce risk in my life, and wearing headphones on a walk seemed fraught with peril. That was back when E. coli was the worst thing you could drag home from the grocery store, and Omicron was just a letter of the Greek alphabet.

We’ve had a couple of years to rethink risk. I’ve concluded wearing headphones on a walk isn’t the scariest thing out there. I made some walking playlists years ago, and lo and behold, they’re still on the device and working properly. It was fun to walk and listen to some of my favorite music. I may even branch out to audio books and podcasts.

A sampler from the playlist:

  • Tweedle Dee & Tweedle Dum – Bob Dylan
  • Big Ball in Cowtown – Bob Wills
  • Train of Love – Doc Watson
  • Refugee – Tom Petty & the Heartbreakers
  • Beer Run – Todd Snider
  • Jobel-Liebe – Margret Almer
  • Rehab – Amy Winehouse
  • Waitress in the Sky – the Replacements
  • Love Shack – the B-52s
  • Used to be a Cop – Drive-by Truckers

All dated but still great as far as I’m concerned. Margret Almer is a yodeler. I love a good yodel.

I honestly can’t remember how old the iPod is. Maybe circa 2006? I’ll keep using it until it doesn’t work anymore, although I suppose I should have a backup plan in place. Your recommendations are most welcome.

There will be a bit of a learning curve, as I haven’t downloaded music in years. I’m not even sure I know how anymore. Do you still go to Apple? But updating my portable music tools and adding some new tunes might be a good little activity for me.

Also in the spirit of cheering one’s self up, I decided I would walk better in the cold if I looked cuter. Today I wore leggings, a fleece top and a puffy vest … as opposed to baggy track pants with long underwear for extra padding. A black and gray knit beanie kept my ears toasty.

I’ve decided I need a more colorful beanie. I also decided I need another pair of leggings. I ordered these from Athleta. They’re a little thicker than my normal pants, so they should help keep me warm without being too bulky. Some days I feel like the Michelin man out there.

We usually have Dale’s homemade pizza on Friday night and decided to stick with our plan even though it’s New Year’s Eve. Tonight’s toppings will be Italian cold cuts and sliced green olives. The olives add a nice brininess to balance the richness of the meat.

Today we went to the local Asian supermarket, 99 Ranch, which is a spectacular place. We bought two live Dungeness crabs. Dale steamed them and picked out all the meat for crab rolls tomorrow. We’re off to a good start.

Happy New Year!

Kitchen before and after

Before
After

The kitchen and downstairs flooring project is finished and looks great. We are exceedingly happy with the results, but the process wore us out.  

I confess to having insecurities about our design choices. I know someone somewhere will say, “Whatever were they thinking when they did that?” I can actually hear the voice of my late mother-in-law as I type those words.

But at the end of the day, we like it a lot. The choices suit our aesthetic and our cooking habits. We hope to ride out eternity in this house, and at least we’ll finish up with a nice kitchen.

A few features:

  • All the drawers and doors are “soft close.” I love that!
  • Most of the lower cabinets were converted to drawers.
  • The old island could not be used as a counter, mostly because there was no room for knees. This is a new island, and we can now use it as a counter. It’s nice to sit there and talk to the chef.

We kept all our appliances, which we installed when we moved here about four years ago. Sure, the big commercial-style cooktop would have been nice, but that would have seriously jacked up the price of this project. We’re happy with what we have.

Contractors completed final details late in the afternoon on the day before Thanksgiving. Both of us were kind of stressed, and it’s my contention that’s what led to some minor cooking failures.

My new Emile Henry pie pan recommended by Nanci performed admirably, but my crust wasn’t short enough, too much water, I think, and the filling was a bit off. But I love that pan – no soggy bottom as Mary Berry would say.

Dale was supposed to cook the turkey in two stages – first, breast side down at a higher temperature, then breast side up at a lower temp. He accidentally reversed it, and when he changed the temp, he forgot to hit start, so the oven was turned off until he realized what happened. It’s delicious but overdone.

Leftovers will be recipes that put moisture back in. I love Jane Brody’s turkey carcass soup, which I make every year. We enjoy it with blue corn muffins on the side.

Now that we’re calming down, we’re starting to get our cooking mojo back. Dale made whole wheat bread for turkey sandwiches. The recipe made two loaves, so he gave one to the neighbors. Lucky them!

I made granola this morning and am making bison tacos tonight. We like to keep a stash of them in the freezer, and we depleted our supply during the remodeling. Tomorrow I’m making plum pudding, which will be our Christmas dessert. The steamed pudding gets better as it rests.

The recipe I use is from an ancient Parade magazine. I serve it warm with a simple hard sauce – basically whipped butter and powdered sugar. Jack Daniels is my whiskey of choice for both the pudding and the sauce.

My golf game tanked during the remodeling project. I played golf twice in five weeks, and for me, that’s a recipe for disaster. I have no natural talent – it’s all practice and play.

Now it’s time to get back to being retired. This week’s priority is golf!

Dining during demolition

Remodeling continues, but they are making excellent progress and should finish up by the end of the week. Between interactions with the contractors, we talk about food. When we’re not talking about food, we watch cooking shows.

We’ve had full use of our microwave and oven throughout the project. But no cooktop, no sink, no countertops. Our freezer was pre-stocked with leftovers, which we’ve mostly burned through. Lasagna, Chicken Pot Pie, Chicken Divan, Chicken Enchiladas, Lamb Rigatoni, Chicken Curry and Chicken Tetrazzini. Salads. Burgers on the grill.

It’s not like we’ve been starving!

Additionally, there are certain homemade foods we keep around at all times, and they are gone. Pizza, tacos and scones from the freezer and granola in the pantry. We will have fun replenishing the supplies. There’s one piece of coconut cake left, and it has my name on it.

When I retired, I got a few Starbucks gift cards, which I’ve hardly used. I’ve been driving over there in my jammies to get us each a large dark roast. Drive-thru, of course. At about $6 for the two, I’ve mostly drained those cards. The Starbucks employees I’ve encountered are quite cheerful and personable.

I had my first bite of fast food in more than 10 years. One morning I got us each a sausage biscuit from McDonalds. It was OK, but I’m good for another 10 years. We had sandwiches from Jersey Mike’s, which we like a lot. And takeout from a local Asian bistro. It was expensive and not very good.

As of Friday, our countertops and backsplash were in, and the cooktop, sink and dishwasher were functional. The kitchen is still not business as usual because they haven’t finished with the cabinet fronts, but the sink was a game-changer.

Contractors don’t come on Sundays, so it really is a day of rest. I wanted to play golf since I haven’t been able to play during the week, but instead I opted for a relaxing breakfast with Dale. At the beginning of the remodel, we had a couple of big-ass arguments, but we broke each other’s will worked through it and emerged closer than ever.

Maybe this was what we needed to get back to the basics of love. Our own little Luckenbach, Texas. I’m glad we got our issues resolved early in my retirement, as it bodes well for enjoying the rest of our time together. Counseling might have been cheaper but probably more painful.

Breakfast was bacon and toast, and it was bliss.

We are getting excited about Thanksgiving. Dale ordered a fresh Diestel turkey. He stuffs the bird with a seasoned potato, bread and onion mixture he grew up eating in Maine. Mashed potatoes and gravy, some sort of green vegetable. Pinot Noir.

Usually I make cranberry sauce, but we are doing something different this year. At Christmas, I often make a cranberry walnut pie. However, this year Dale has requested plum pudding with hard sauce. But we still want the pie, so I’m making it for Thanksgiving.  I thought it would be overkill to have the pie and cranberry sauce.

I’m still going to load up on cranberries for the freezer, as I love them in scones. Or scons, as Paul Hollywood says.

I hope the kitchen stories haven’t been too self-absorbed. But I guess it is what it is. The whole project has been an interesting retirement experience I wanted to share. However, if you are bored senseless, I expect to emerge from The Remodeling Zone later this week and return to our regular programming.

Something fun! We are ready.