Birthdays, Red Lobster, and Cupcakes

Tonight we celebrated my brother Michael's (belated) birthday with a dinner at Red Lobster in Queensbury.  My family loves Red Lobster for birthday celebrations because we can fit six siblings around a table easily (missing 7th sib,  brother Danny, who relocated back to California with his wife Suzette last March). At RL, we can enjoy a good meal (very good, actually), and sit and hang out with each other long after our check is paid. That's just what we did tonight.  It's a comfortable place for a group like us.

I've written about these birthday dinners before.  They are special.  Here we are, now realizing that we are actually getting older, and there's no denying it -- the oldest O'Farrell brother is 63, and the youngest sister, 53.  When did that happen?  It seems like just yesterday we were seven kids living together in the same house with our parents, a large, cohesive family.  So much has happened over the past 40 years or so -- college, military service, marriages, babies, dogs, moving away, moving back, babies becoming kids, kids becoming teenagers, new relationships, more dogs, kids getting married, more babies...  It's such a flash of events that pop like firecrackers in my brain, moments of life creating a collage of memories to pour over again and again, and savor.

Through all of these transitions, the one constant has been our relationship as siblings, with all that comes with big families.  Sometimes it's easy; sometimes it's not, but it's always been something we can count on.  My brothers and sisters and I have been through a lot together -- moving a lot as kids, growing up and staying connected, losing our father, and later our mother.  We were mid-life adults with no parents, with still half our lives to lead, six siblings to support each other through happy and sad times.

When you think about it, no one has known you longer or better than your sisters and brothers, the people who know everything about you, and, like the saying goes, "love you just the same."

I appreciate the fact that I have six siblings.  They are a great bunch.  Hope you had a happy, happy birthday, Michael.  I look forward to sharing many more together, and...I hope you like the cupcakes!

Birthdays

In just a few minutes, on March 15, 2011, my 57th birthday will be upon me.  At this age, birthdays arrive without a lot of fan fare, with barely a thought before they arrive.  I don't know about other people, but personally, I don't mind having a birthday and have no problem acknowledging my age or growing older.  It's natural and as they say, "better than the alternative."  But birthdays are different now.  Unlike the happy anticipation and excitement we experience as children, I am actually a little ambivalent about this annual acknowledgement of the day I was born.  It may truly be "just another day."  And that's not bad.  The older I get,  the focus of the day seems more appropriately shifted to my mother, the amazing woman who brought not only me, but six other children into the world, all within the span of ten years.  (I'm the middle child!).  Ever the trouble maker, I surprised my mother by arriving a month earlier than anticipated, just one year, one week, and one day after her third child, my brother Steven, was born.  Steven and I missed being "Irish twins" by just nine days.

My birthdays, from this point on, are becoming more a grateful nod to the generous life of Virginia McGeehan O'Farrell, and to my father as well.  They were such loving and devoted parents.  My brothers, sisters, and I were exceptionally fortunate to be their children.

So tomorrow, if there are candles to be blown on a cake (with Henry's help, of course) I will make the secret wish I always make, and quietly say "thank you" to my Mom, lost nine years ago, in April of 2002.  Happy Birthday Mom - it's as much your day as it is mine. 

Clip art:  http://cdn.dailyclipart.net/wp-content/uploads/medium/Birthday9.jpg

Dinner for Seven and A Sinful Sundae

It may seem that I rival Paula Deen when it comes to fat and sugar content in some of my recipes. I must admit that my tastes tend to veer toward the rich and decadent, though I do bring balance to my epicurean world with the occasional healthier offering. This blog isn't going there. I'm staying to the right of the dessert highway by sharing last night's sweet ending with you.

We took (we being six O'Farrell siblings) our brother Michael out for his 61st birthday celebration. This tradition started when my mother was still alive, and she loved nothing more than eating out with her family. When she passed away in 2002, we continued this birthday tradition more in memory of her than anything else, and it is something we have grown to love ourselves, for ourselves. Five times a year, seven siblings get together to honor each others' birthdays. Because there are two sets of joint birthdays (mine with Steven's, Ginny's with Anne's) we are able to accomplish this in just five dinners out, not that we wouldn't love any excuse to do this more often.

We always go to either Red Lobster or The Outback Steakhouse. Before you judge us too harshly, know that we are not food snobs on this night, and we go for the easy time spent with each other more than for the standard fare. Last night found us at the Outback in Clifton Park, New York, a fine representation of the Outback chain. The staff is friendly and charming, and our server, Randy, had a lot of fun waiting on us. He even asked us to ask for him if we ever come back!

After dinner and before dessert, Michael opened his gifts. He's a movie aficionado and a book lover, so most of his gifts were geared that way. I have the most fun picking out border-line (if not) inappropriate cards. It's a lot of fun to watch a sibling open a card, read it, attempt to muffle a laugh at the message, and then laugh out loud! The card is then passed around the table where the rest of us act offended but then become a hysterical group, laughing until tears run down our faces. You wouldn't want to be seated near us on a birthday night.

My dessert choice was Outback's Sinful Sydney Sundae, a ball of vanilla ice cream rolled in toasted coconut, sitting on a pool of hot fudge, and crowned with whipped cream, all surrounded by slices of strawberries. It is heavenly, so much so that I have successfully duplicated this one at home. You can do this too by toasting your own flaked coconut for a few minutes in the oven, watching carefully so it doesn't burn. Just a few minutes spread out on a cookie sheet at 350 degrees until it begins to brown and smells wonderful. Take it out of the oven and let it cool. Then do what Outback does and enjoy!

Photo credit: http://farm4.static.flickr.com/3591/3599221809_b6964761bd.jpg

Milestone Birthdays and Saltine Toffee Cookies

On Saturday my siblings and I traveled to Danbury, Connecticut to celebrate three birthdays. This joint celebration was a true surprise for my Aunt Jeanne’s 90th birthday as well as her daughter Ginna’s 50th and Ginna’s huband Dave’s 50th. They knew there was a party coming up. Aunt Jeanne thought all the preparations were for Ginna and Dave; Ginna and Dave thought the party was going to be for Aunt Jeanne. Thus the surprise for all! My cousins Jeanne Marie and Jim carried it all off beautifully, though their order for a sunny day never came through. Thank goodness for warmer temperatures that day and for the very large tent that protected us from the deluge of October rain.

I’ve written about my Aunt Jeanne’s special iced tea in an earlier blog. She’s such a lovely lady, and since my mother Virginia (her “Irish twin” sister and life-long best friend) has been gone for seven years now, she serves as matriarch—not only to her own eight grown children, numerous grandchildren and great-grandchildren—but also to the seven nieces and nephews of my family, and our children and grandchildren as well. You’d think we’d all get lost in that huge DNA gene pool she’s overseeing, but not so. She asks about each and every one of us, keeps track incredibly, and cares for each one individually. The legacy of such a caring woman is that her children are equally good people. Maintaining family ties is important to them, and the party this weekend is an indication of just how much they value these important relationships. I’ve often said that we’re closer, having been raised many miles apart, than many cousins and families who live in the same town. My cousin John said it all when he told us “It means so much that you came.” It does, to all of us. I look forward to the next time, and the next time, and all the next times that we will be fortunate to enjoy with each other.

It turns out Ginna happily made desserts for what turned out to be her own party. In addition to the cake provided by Jeanne Marie and Jim, Ginna made pumpkin cheesecakes and something I’ve never had before: saltine toffee. Before you say “What?” I have to tell you that this stuff is incredible. It’s a home-made version of a heath-bar like confection, covered in chocolate and melts in your mouth. The cracker is interesting: it’s visible but has only a subtle presence, adding a little bit of that sweet-salty ying-yang that works so well. The recipe that follows comes from allrecipes.com, a good resource with rated recipes, which I love because it provides a good barometer of success. This one comes very highly rated. They call it “Saltine Toffee Cookies” but don’t be fooled, it’s candy, through and through.

Saltine Toffee Cookies

Ingredients:
4 ounces saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
3/4 cup chopped pecans

Directions:

Preheat oven to 400 degrees F (205 degrees C).

Line cookie sheet with saltine crackers in single layer.
In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.

Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes.

Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes.

pread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

Photo and original recipe can be found at :http://allrecipes.com