Friday, July 3, 2009

July 4, 1985


We secured our vantage points early. There were a lot of parents with little children, all wanting to see. It was just after 9 p.m. Normally, these kids would have all been asleep by then. We had a spectacular view of the fireworks, reflected in the windows of the tall buildings surrounding the Empire State Plaza in Albany. We could feel the rumbling power, though it was conspicuously quiet despite the explosions happening just a few blocks away from the parents’ room in the Pediatric Intensive Care Unit at Albany Medical Center. By day, and on other nights, this room was refuge for parents staying with critically ill children. That’s why we were there. On this night, it was a place to forget, for a few moments, how fragile life had become for all of us.

Gene and I stood with Meghan, then five years old, tethered to her I.V. pole. Her head had been shaved for surgery and later wrapped in bandages, with the exception of a little ponytail up on top (think Pebbles Flintstone). The nurses wanted to save some of her pretty dark brown hair. She was awed by the fireworks, just as she had been for the few Independence Day displays she’d witnessed in her young life. As we sat in the darkened room, the children’s faces literally lit up with each burst of light. There were the typical “ooohs” and “ahhhs” you’d expect on any other 4th of July, though this was a unique holiday, one I wished had turned out very differently, and one that would undoubtedly stay with all of us forever.

We’d arrived at Albany Medical Center just after midnight three days earlier. I accompanied Meghan in the ambulance (the longest ride of my life). Gene drove with friends to meet us there. Meghan was stable and awake, immobile, her head and body strapped to a flat board. She was still wearing her polka-dotted bathing suit from earlier the day before, when we’d taken the kids to the Spa pool and planned a backyard barbeque afterwards. There was a compress on her head where the golf club had made impact. It was a terrible accident. A neighbor friend had been playing with his dad’s golf club and she walked right into the swing. The staff at Saratoga Hospital’s emergency room arranged for her transfer to Albany, but we had to wait four hours for the ambulance to be available. She required brain surgery. I was holding her hand and talking to her. She was hungry and wanted pizza. I was grateful she was irritable, assuring me that, for now, her vitality was intact.

The doctors would perform surgery to remove skull fragments from the frontal lobe of her brain. We waited and prayed in the hospital’s chapel. The sun came up in that way that stings your eyes after crying, and one of the surgeons came to find us. Meghan had done well through the operation and would be asleep for a number of hours. She woke up around 10 a.m., in her own nook in the larger sphere of nooks in the PICU. She was alert and talking, asking for pizza. We’d been told that her injury might cause memory loss. I found her to be the same child she’d always been – curious, feisty, demanding – and I was relieved.

Gathered around us that 4th of July night were many children: a baby with Downs Syndrome and leukemia whose grandparents had assumed legal custody; a little boy recovering from a coma after a near-drowning incident in his grandparents’ pool; a lovely eight year old girl who survived, with a broken back, the car accident that claimed her mother’s life; a young girl with severe, uncontrollable seizures; a nurse holding a young toddler, abandoned by her parents after a long and expensive illness, and who called every nurse “mama.”

I sat with Meghan and watched her, despite all she’d been through, filled with joy at the spectacle before her. I remember being acutely aware, just then, that while something terrible had indeed happened, how truly fortunate we were.


Photo credit: http://www.albany.com/images/fireworks-albany.jpg

Thursday, July 2, 2009

Ice Cream Cake!


It’s party time. So you’re looking for an impressive dessert for the 4th of July. If you’re the host or not traveling far, consider an ice cream cake. You don’t have to go to the freezer section or buy one of those expensive pre-made jobs. You can do this yourself! This cake is so simple; it’s embarrassing when you get all the compliments! Flavor combinations are limitless, but some of my favorites are:

Chocolate cake with coffee ice cream
Chocolate cake with mint chocolate chip ice cream
Chocolate cake with chocolate swirl ice cream
Chocolate cake with black raspberry ice cream
(Are we sensing a pattern here?)

Other options:
White or yellow cake with sherbet
White or yellow cake with strawberry ice cream
Yellow cake with butter pecan ice cream
Marble cake with chocolate ice cream

You get it – take your personal favorites and combine for a custom-made dessert!

______________’s Ice Cream Cake
(Your name here)

1 recipe for an 8” cake OR 1 cake mix
½ gallon ice cream, softened at room temperature for about five minutes
1 pint heavy or whipping cream
1 tsp. vanilla
¼ cup confectioner’s sugar


Bake an 8” round, 2 layer cake from a mix, or half a scratch recipe for your favorite cake.
You’ll need one of the layers for this cake. Freeze the other for the next spectacular dessert – perhaps a trifle! OK - make sure you line the cake pan with parchment or wax paper, cut to fit. Spray the lined pan and sides with cooking spray. This makes for easy removal when cooled.

After the cake comes out of the oven, let cool for 15-20 minutes and remove from pan to cool completely on rack.

Wash pan and line with saran wrap, allowing an 8-inch overhang all the way around. Spoon ice cream (whatever flavor you prefer) into the pan, pressing down and allowing it to soften a little more until the pan is full to the rim with packed ice cream. Seal it up with the overhanging saran wrap. Place in freezer to firm up.

Let cake and ice cream freeze for about four hours or longer.

Remove cake from freezer. On serving plate, slice in half horizontally. Remove ice cream from freezer and unmold. Take frozen disc of ice cream and place between two layers of cake. Loosely cover and return to freezer. After making icing, remove from freezer and frost quickly. Back into the freezer to freeze hard, uncovered, until serving time. Wrap and freeze any left-overs.

Make icing:
Option 1: Whip heavy cream with 1 tsp. vanilla and ¼ cup confectioners sugar until medium-stiff peaks form – so that it can be spread and holds its shape.

Option 2: Mix one container of thawed Cool-Whip with 1 small package of vanilla pudding mix prepared with just one cup of milk. Fold pudding into Cool-Whip until completely blended.

Photo credit: http://www.nr-gize.com/flag%20fireworks.jpg

Wednesday, July 1, 2009

Chocolate Chip Cookies


I spoke with someone today with enthusiasm about my new blog, and he said “Most blogs last a month.” Then I told him that I have a plan. I’m going to post regularly for an initial period of six months. That’s the commitment I’ve made to myself. From there, if I still love it (which I will) I’ll keep going.

Finding inspiration to write regularly can be challenging. Here I am, just a month into this, and there are almost thirty postings under my belt. My boyfriend Russ commented that I write my blog like I write letters (we used to write real letters to each other in the early days of our long-distance couple-hood. It was nice.). He said it’s like reading “letters to the Universe.” I love that. Not so much that it’s a romantic notion (it is) but that he realizes that this energy is sent out to anyone who might enjoy reading it. He gets it, and I hope my blog’s so-far few (and hopefully soon, more) readers will get that, too.

I realize I need a hook. Something that grabs and holds you for a while. Yesterday’s brownies a la Katharine Hepburn brought in some new readers. Yea! Lest you wonder if I’m running out of enticements, don’t you worry. There’s more up my flour-dusted sleeve! A lot more.

Knowing your (or your bff’s) weakness for chocolate, I’m bringing out my best – CHOCOLATE CHIP COOKIES! This is my recipe, inspired by the Toll-House original but adapted over the years, from the days when these came right out of the oven the moment my kids got off the school bus. Yeah, I know, I was June Clever-ish back in the day, except I didn’t wear a house dress, my house was never as neat as hers, and Ward was no where in sight! I was no perfect house-wife, and for their later school years I wasn’t a wife, and soon after that, I didn’t have a house! Regardless of the situation, our home was always a little bit messy, but my kids have nice memories of home-baked chocolate chip cookies!

There’s no need to buy pre-made cookie dough with all the artificial who-knows-what and now, with recent recalls due to strange organisms, you’re better off with the real deal. These are easy to mix up, and you can even form the cookies and then freeze the little nuggets in a zip-bag for that instant fix at a later date. Almost as good as the manufactured thing!

CHOCOLATE CHIP COOKIES

2 bars butter, softened
1 tbsp. vanilla
1 cup brown sugar
½ cup granulated sugar
2 eggs
2 ¼ cup all-purpose flour (or 1 ¼ c. a.p. flour with 1 cup oat flour* or whole wheat flour)
1 tsp. baking soda
1 tsp. salt
12 ounces of semi-sweet chocolate chips or chunks

Add-ins if desired: ½ cup chopped walnuts, white chocolate chips, raisins or craisins

*oat flour can be made by whirling oatmeal in a blender until it's a flour consistency.

Preheat oven to 375 degrees.

Beat butter with vanilla and sugars until light and fluffy. (If you don’t have a mixer, you can melt the butter, let it cool a bit, and stir in the sugars and vanilla. It makes a more caramel-type cookie). To the butter/sugar mixture, beat in eggs, one at a time. In a separate bowl, mix flour with baking soda and salt and blend into butter mixture. Stir in chocolate and any other add-ins.

Roll into 1-inch balls and place on a parchment-lined cookie sheet. Flatten just a bit with two fingers, not too much. A little squish. Bake until just beginning to brown at the edge, somewhere between 9 and 11 minutes depending on your oven and whether you like them bendy or crispy. You can tell they’re done when the center of the cookie loses its gloss. Don’t let them get too brown.

Remove from oven and let cool for a couple of minutes. Finish cooling on rack or paper towels. Depending on size, makes about 3 dozen.

Fill the cookie jar. Bake more cookies. Repeat.

Bonus: Freeze eight (or more) of the cookies. When frozen, take two at a time and fill with softened vanilla ice cream so that there’s about an inch of ice cream between the cookies. STOP! You can’t eat them yet. Wrap these up and freeze again until the ice cream is hard, at least a few hours or overnight. BEST ice-cream sandwich ever!

Next blog: Getting ready for the 4th of July: An impressive Ice Cream Cake anyone can make!

Photo credit: http://images.google.com/imgres?imgurl=http://img4.southernliving.com/i/2009/02/chocolate-delights/chocolate-chip-cookies-l.jpg&imgrefurl=http://www.southernliving.com/food/holidays-occasions/five-star-chocolate-delights-00400000039619/page13.html&usg=__JSnEkB9dpjFLZZKWMYAicogsH7o=&h=400&w=400&sz=42&hl=en&start=39&tbnid=XL1Tp091RfkElM:&tbnh=124&tbnw=124&prev=/images%3Fq%3Dchocolate%2Bchip%2Bcookies%26gbv%3D2%26ndsp%3D20%26hl%3Den%26sa%3DN%26start%3D20

Tuesday, June 30, 2009

Katharine Hepburn's FAMOUS Brownie Recipe!



One day at work a few years ago, one of my favorite professor friends in the English Department at Skidmore College brought in a crinkled foil package and placed it on the counter in my office. Suspicions aroused, I immediately investigated the contents of the package and was hit with the most intense chocolate aroma. Asked if she'd made the brownies, she confessed she had, and said that these weren't just any brownies, they were Katharine Hepburn's brownies. The best she'd ever tasted. Knowing that this professor is a chocolate fanatic if not epicurean snob (that's a compliment), I tried the recipe and agree completely. These are the best brownies I've ever baked.

This recipe is written, from what I understand, in Katharine Hepburn's exact words! You can almost hear her distinctive voice say "and beat like mad!" Please make these. You just have to.

Seriously!


Katharine Hepburn's Brownies

2 squares of unsweetened chocolate (2 oz.)
¼ lb. sweet butter (1 stick) (aka unsalted butter)
1 cup of sugar
1 cup of walnuts
2 eggs
1/2 tsp. vanilla
¼ cup flour (yes, just ¼ cup)
¼ tsp. salt

Melt unsweetened chocolate and butter in a heavy sauce pan. Remove from heat and stir in sugar. Add eggs along with vanilla and beat like mad. Stir in flour, salt, and chopped walnuts – not smashed up, you know, but just chopped into fairly good sized pieces. Now mix that all up. Butter a square tin (8x8 inches) and dump the whole thing quickly into the pan. Stuff this pan into a preheated 325 degrees oven for 40 minutes. Take out the pan and let it cool. Cut into 1 ½ inch squares.

Photo credit: http://www.katharinehepburntheater.org/blog/wp-content/uploads/2008/06/chs_nn_katharine-hepburn-seated-possible-with-golf-club-4.jpg

Monday, June 29, 2009

Cake Season



It is cake season! This weekend I delivered three graduation cakes. The first one was for my nephew and godson Ben, who graduated from Marist in May. I put an edible photo of Ben and his long-time girlfriend Megan (also Marist ’09) on the cake. We cut around the photo so all that was left was the picture, but then I noticed someone ate Ben’s right leg! It was all over after that! The second cake was for twins Emmet and Jesse, sons of my friends Catherine and Michael. Emmet and Jesse graduated from Saratoga High this weekend and are on their way to Brown University in the fall. Their cake had Brown University’s logo as the design. The third was for a woman at work whose daughter graduated from Lake George High School, also this weekend, and hers was done in the school’s colors, blue and white. Luckily, the cakes were for parties on Friday, Saturday, and Sunday, so I was able to pace myself and get it all done. I can’t say I was fully functional by the time it was all over. After I was done baking Saturday night, I realized I needed more ingredients for Sunday’s baking. I went to Walmart after midnight, realizing I was wearing flour and sugar on my black shirt. I didn’t think too much of it. It was Walmart, after all, and it was after midnight. People were friendly and smiled as we passed in the aisles. When I got back to my sister Patsy’s house, I said “Yeah, I am a mess but I had to go to the store anyway.” She pointed to my shirt. I was unaware that I was sporting a good 2-inch circle of white frosting dead center on the right side of my chest – right there!!!! No wonder I got smiles in Walmart! Yikes.

I know a number of people who, when they hear I bake cakes, say “Oh, I used to do that.” Or “My mother used to bake cakes.” For a lot of people, baking party cakes seems to be something that used to be done. It’s a lot of work and takes precious time, and can be an expensive hobby. Still, I don’t see myself ever stopping this practice of baking cakes for people as long as I can make the time to do it (not always possible). It is a very big part of my life. I love to participate in celebrating important milestones in life. The actual design and decorating of the cake is usually an act of inspiration and based on impressions of the guests of honor, with knowledge of their particular personalities and passions. It’s that personal touch that seems to mean the most.

I watch cake TV: Duff and his Charm City Cakes, Food Network cake challenges, and now the Cake Boss on TLC (something has to take the heat off Jon and Kate!). If there’s batter going into a pan and fondant being rolled out, I’m hooked. It’s like cake school. I have learned so much just by watching these people work. You realize that baking cakes is a matter of consecutive steps. If you can follow through from A to Z, you can bake and assemble a cake. It helps to have some artistic inclination. I used to paint in oils and watercolors. Early in my twenties my artistic direction changed from paint and canvas to food coloring and blank cakes. Sometimes I think that I don’t want to bake cakes anymore. I want a break – nights to watch Law and Order or the Food Network, time to read a book for pleasure, or time to do nothing and be fine about it. I don’t see that day coming any time soon. As soon as I sit down, I start to think about the next cake, and then it starts all over again.

Friday, June 26, 2009

Schuyler Farms Dairy Bar


Back in the 1960s, my parents used to load all of us up in the family wagon and drive about ten miles east to Schuylerville, New York. Schuylerville sits on the Hudson River and is well-known as the site of the Battle of Saratoga, the turning point of the Revolutionary War. Our trips to Schuylerville weren’t motivated by becoming well-versed in local and national history (though we took trips to the battlefield, too). We were going for hot dogs and hamburgers.

The Schuyler Farms Dairy Bar is no more. The familiar building on Route 29, just entering the village, closed its doors years ago. The building subsequently went through a number of incarnations and is now home to a Chinese restaurant. In its day, the SFDB was hopping. Schuylerville High School was just across the street. It was very much like a 50s diner, with two hair-pin curved counters that ran the length of the dining room. I still remember feeling lucky when we walked in and there were nine empty stools all in a row. Sometimes other patrons moved down a stool or two to make room for our large family, and my parents were often asked, “Are they all yours?” to which they’d proudly respond affirmatively. The orders were always the same. Hot dogs or hamburgers with French fries and a chocolate shake. The just-blended milk shakes came in those tall, frosty metal canisters and the waitress would pour half into the glass, and there’d always be a little rivulet streaming down the side. She’d leave the rest of the shake in the canister, something that seemed so generous to me at the time! I seriously believe that my love of hot dogs originated then and there. An order of two hot dogs, French fries, and a chocolate shake is an abundant amount of food for any one, but feeding it to a young kid is like over-feeding your dog. The food is there and it tastes so good that they’ll eat it until it’s gone! I remember riding home in the car and my childhood belly feeling absolutely bursting with fullness. There’d be a chorus of seven kids groaning “I ate too much!” Whenever I drive by the old building, it still rings in my ears. Sometimes my father would call ahead and I’d hear him say something like this: “This is Mr. O’Farrell. We’re coming in for dinner. We’re going to be needing ten hotdogs, eight hamburgers, nine orders of French fries, and nine chocolate shakes. See you in twenty minutes.” Yikes!

I always find it interesting when restaurants place coin-operated scales to measure body weight right in a dining room. There was one at the SFDB, right next to the door. I wondered: did people use it before they came in and again when they were leaving, to see how much they got for their money? Thinking back, it seems quite ironic (a word I didn’t know at the time) that the very place that serves full-fat ice cream, milkshakes, hotdogs, and cheeseburgers would even employ a device to indicate just what gluttons we’d become!

Despite the overindulgence, we always had a great time. Those were the days when parents paid close attention to their kids in restaurants, and most were very well behaved. We knew it was a privilege to eat out. It didn’t happen often but when it did, we were so excited and appreciative for the experience, we wouldn’t dare act up! Today it’s not unusual to be seated at a booth in a restaurant and find yourself being whacked on the head by the toddler in the booth behind you, whose parent then looks at you as if to say “Isn’t she cute?” and obliviously continues a conversation with a dinner partner. I miss the days when behaving children and attentive parents were the rule, rather than the exception, in restaurants. My sister Patsy and I were in TGI Fridays last week. The toddler at the neighboring table disintegrated into a serious melt-down, and rather than ignore it or wait for it to pass, the parents (thank you!) asked to have their meals packed to go. I was impressed by their consideration of the other patrons.

Every now and then when we’re trying to decide on a place to eat, and there are so many chains to choose from, I miss the Schuyler Farms Dairy Bar. It was one of a kind.

Photo credit: http://dinertuesdays.files.wordpress.com/2007/08/shake_res.jpg

Thursday, June 25, 2009

Chunky Chicken Salad


I find that chicken salad purists are loyal to their one way of having it. Some like the chicken really shredded up in tiny pieces with equally tiny bits of spices and flavoring so that it’s hard to tell the difference between it and tuna salad. Others like chunks of chicken mixed with chunks of fruit and nuts, like an expanded Waldorf-type salad without the apples (or with, if that rings your bell). Lillian's Restaurant on Broadway in Saratoga Springs has a great chunky chicken salad served on a croissant. During the summer months, you can sit outside at a table under the canopy of trees lining Broadway and watch the world go by, all while enjoying their excellent chicken salad!

Here's my recipe:

Chunky Chicken Salad – enough for at least four sandwiches

2 boneless, skinless breasts of chicken
Enough chicken stock (or water with desired seasonings) to cover chicken
1 rib celery
½ cups walnuts
½ cup crisp red or green grapes, sliced in half (or diced apples, or craisins or raisins)
Salt
Pepper
Enough mayonnaise to coat, about half a cup


In large saucepan, cover chicken with stock or water and seasonings and bring to a boil. Poach very gently for 20 minutes. Turn off heat, cover, and let sit for half an hour. Remove from water, pat dry, and cool until you’re ready to assemble the salad.

Cut chicken into ½ inch cubes. In bowl, mix chicken with remaining ingredients, adding mayonnaise last to make sure you add only as much as you want.

Pile on lettuce leaves or stuff into a sandwich.

It’s really good!

Next post: Memories of the old Schuyler Farms Dairy Bar!


Photo credit: Google Images by Randy Mayer http://images.google.com/imgres?imgurl=http://img.timeinc.net/recipes/i/recipes/ck/05/04/chicken-salad-ck-1041889-l.jpg&imgrefurl=http://find.myrecipes.com/recipes/recipefinder.dyn%3Faction%3DdisplayRecipe%26recipe_id%3D1041889&usg=__R3_yrKCFNS-G06FxzqOWPpUqNh8=&h=300&w=300&sz=24&hl=en&start=62&tbnid=naefDF5_xWKYtM:&tbnh=116&tbnw=116&prev=/images%3Fq%3Dchicken%26gbv%3D2%26ndsp%3D20%26hl%3Den%26sa%3DN%26start%3D60