FESTIVE RED PAISLEY COCKTAIL

Ciao'd with a Cyber Monday hangover.

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It’s the most wonderful time of the year and by that, I mean holiday parties are in full swing. Sure we, or should I say I, will ingest and imbibe a bit too much but what’s a celebration without a bit of recklessness?

I was once invited to a cocktail party where the menu featured nothing but Champagne, caviar, and sugared fruit. The room was lit with candlelight and the delicate honey scent of beeswax rippled the air. Talk about reckless but talk about elegance, too.

Therein lies the beauty of the cocktail party. It can be as lavish or as spare as you wish it to be. Simply be sure you have enough drinks and hors d’oeuvres, a witty guest or two to keep things interesting, and the rest will work itself out.

The cocktail party traditionally lasts two to three hours and for this, I doubly bless it. Not that I don’t adore my friends and like most of my acquaintances, but I’m over hosting dinners that go on and on into the oblivion of a drunken night and a murky next morning. I generally specify an ending time for the party, which signals that my guests should make their own arrangements for dinner (as for me, frozen pizza or tamales beckon). If you exist in a world of capriciousness and abandon, simply list the time of the party and see what develops. Send me a note. I’d love to hear about the shenanigans.

You have lots of options for drinks. Simply stock the bar with wine and beer or elaborately fortify it with hard liquors, mixers, and aperitifs. Lately, it’s all the rage to offer a specialty drink. Maybe a classic cocktail such as a Manhattan? A selection of margaritas in a variety of flavors? You can go for broke and offer a custom libation. I’ve got you covered on this with a recipe for the Red Paisley, a colorful concoction of pink grapefruit juice, vodka, and lemon. A few dashes of cocktail bitters add a snap of extra flavor.

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RECIPE

RED PAISLEY

Wearing the pattern isn't necessary when sipping this drink - but just think of the effect.

Serves 1

3 ounces fresh pink grapefruit juice
2 ounces vodka
1/2 ounce fresh lemon juice
3 to 4 dashes cocktail bitters, or more to taste
Lemon wheel, for garnish

Fill a cocktail shaker with crushed ice. Add all the ingredients except the lemon wheel and shake well. Strain into a coupe or martini glass and garnish with the lemon wheel. Cheers!

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HONEST AND GOOD ONION DIP

Ciao'd while watching Chopped Junior. Really?

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Like so many cooks, Thanksgiving is my favorite holiday. The pre-game starts a week or two before the holiday and with each day comes a task or two. Stir up the cranberry sauce and roll the pie crusts (freeze 'em). Chop vegetables for the dressing and bake off those pies. Before you know it, you've cruised into the day before the big day (yes, you can make your mashed potatoes the day before). Set the table. Stock the bar. Finally, the kick-off! Chill the wine. Bring the turkey to room temp, season it and stick it in the oven. Cue the seductive aroma that lures guests into the kitchen. We all know this. You can create a magnificent hors d'oeuvres presentation on the sideboard and a lovely selection on your bar cart but everybody slinks into the kitchen - and stays. It's a tailgate for the big game aka dinner. 

As time has tumbled the years, the years have tumbled me, too. Count the wrinkles. I used to insist on making EVERYTHING for Thanksgiving. The turkey. The dressing. The sideshows. The pies. Even the rolls, God help me. When family and friends asked, "What can I bring,?" it was all I could do to sputter, "Wine." 

But now I've seen the light. I've quarterbacked many a holiday but I've realized that there are some plays I dread. I am not a baker. The pie crusts know this and they always fight back, shrinking in the pie pan. I would rather not make the appetizers either, but I  realize that if I assign that task to a guest, she/he may arrive late and that is so not cool. Fumble in the end zone.

So here's my theory re: appetizers: If you are relegated to making the appetizers, you can always buy them (shout out to Trader Joe's stuffed mushrooms). If I were a bigger person, I would do the same. You can serve shrimp cocktail (and you should) and maybe even a crudité platter for those guests who refuse to cast aside their CrossFit and Paleo diets.  

Hear me on this, though. While the turkey is roasting, the football games are toasting. That means a dip. That means a time-honored dip. And yes, my teammates, that means Onion Dip. Sure, you can opt for the soup mix based dip, no judgment, but why not make it from scratch? It's super easy and yes, you'll exalt in the applause from the spectators. After all, isn't this what playing for a crowd is all about? 

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RECIPE

HONEST AND GOOD ONION DIP

This onion dip is "honest" because it's homemade and "good" because it's downright delish. Its sweet caramelized flavor and sinfully creamy texture make this dip irresistible. If you have the time, refrigerate it overnight and the flavors will sing even more harmoniously. Serve with potato chips, crackers, or vegetables.

Makes about 1 cup

2 tablespoons unsalted butter
2 tablespoons olive oil
2 yellow onions, coarsely chopped
Kosher salt
1/2 teaspoon dried thyme
1/2 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon fresh lemon juice
Freshly ground pepper to taste
Dash (or more) of hot sauce
Chopped chives, for garnish

In a medium skillet over medium-high heat, melt the butter with the olive oil. Add the onions, a generous dash of salt, and the thyme and sautéuntil just beginning to brown, 5 to 7 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are very soft and golden brown, another 20 to 30 minutes. Transfer the onions to a bowl and let cool.

Add the sour cream, mayonnaise, and lemon juice to the onions and mix well. Season with salt and pepper and hot sauce to taste. Garnish with the chives.  

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ITALIAN RED BEANS AND RICE

Ciao'd while watching Monday Night Football.

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Judging from this photo, no one can resist Red Beans and Rice. Back in the day, the iconic Creole dish was made on Monday using the bone from Sunday's ham supper for flavor. As the women went about their household chores (Monday was traditionally laundry day), the beans simmered leisurely on the stove. I'm guessing that the smoky, spicy, rich aroma made their tasks more enjoyable. I know it would for me. 

What's not to like?  Earthy, creamy kidney beans, smoky, often spicy sausage, and the salty ham bone that sends a rich ripple through the dish compose a triumvirate of tasty goodness. It's the kind of dish that even when you know you should stop eating, you insert your spoon again. And again. Red Beans and Rice brings warmth to the table on a cold day. And it's just the thing to feed a crowd.

So what's up with the Italian thing? My riff on Red Beans and Rice doesn't bastardize the original version. It tilts it just a bit. Rather than the kidney beans that form the base of the southern dish, I opted for Borlotti beans. Borlotti beans are related to kidney beans so this is not much of a stretch. That said, I appreciate the Borlotti's chestnutty flavor and creaminess.  I replaced the bacon with pancetta which does take the smokiness down a notch but its quiet sweetness contributes a subtle counterpoint to the saltiness of its fellow ingredients. Basil, oregano and a generous dose of garlic round out the deliciousness. 

A word about the rice.  The bean mixture is traditionally served atop long-grained white rice. When I cook the rice, I toss it in butter with a dash of salt and pepper to lightly toast it prior to adding the liquid. Toasting refers to a light pre-cooking of the grain to enhance its flavor and aroma rather than imparting color to it.  Some of you may recognize this as a technique employed when making risotto. Italian meet Creole. It's so nice when diverse cultures can get along. 

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RECIPE

ITALIAN RED BEANS AND RICE

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This dish cooks at a leisurely pace but the prep is a cinch. Cook the beans until the mixture is less of a soup and more of a creamy, slightly thickened stew. If you prefer a thicker consistency, remove a cup of the beans, mash them and return to the pot. The saltiness of the meats will naturally flavor the beans. Wait until the end of cooking to adjust the seasoning, if needed. 

Serves 6 to 8

1 pound dried Borlotti beans
2 tablespoons olive oil
3/4 pound smoked sausage, such as Andouille, cut into 1-inch slices
1/4 pound diced pancetta
1 medium yellow onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
3 garlic cloves, finely chopped
Freshly ground black pepper
1/4 teaspoon red pepper flakes (optional)
1 teaspoon dried basil
1 teaspoon dried oregano
2 bay leaves
1 ham hock, about 1 to 1 1/2 pounds
Kosher salt, to taste
Chopped green onions or parsley, for garnish
6 to 8 cups hot, cooked long-grain rice

Rinse beans, place in a large deep pot, cover with water by two inches and bring to a boil. Cook for 5 minutes, cover, remove from the heat and soak 1 hour. Drain.

In the same pot, heat the olive oil over medium-high heat. Add the sausage and cook until browned, about 5 minutes. Transfer to a plate. Add the pancetta and cook until the fat is rendered. Add the onion, celery and bell pepper and cook until softened, about 5 minutes. Stir in the garlic, black pepper, and the red pepper, if using, along with the basil, oregano and bay leaves. Cook, stirring, for 3 minutes. Return the sausage to the pot along with the beans and ham hock. Add 8 cups of water. 

Bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the beans are tender, about 2 hours. Remove the bay leaves and discard. Remove the ham hock, pick off the meat and add to the pot. Taste for seasoning. Serve over hot, cooked long-grain rice topped with green onions or parsley, if desired. 

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WHY COLOR MATTERS PLUS A FEEL GOOD (COLORFUL) RECIPE

Ciao'd after eating rice pudding - no raisins! 

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When my husband and I were startled out of our sleep by the ruddy smell of fire, we thought our home was on fire. No. And then we thought a house in the neighborhood was afire. No again. Instead, there were thousands of homes and vineyards burning 40 miles north of us in Napa, Sonoma and Santa Rosa.

We didn’t realize the terror until the next morning, which I shouldn’t term “morning” at all. The sky had disappeared. The light was little more than a smudge. The sun rested against a pillow of grey. Powdery ash punctuated the air. Shards of black, the afterlife of trees and, bless them, people’s homes, wallowed at the bottom of our pool and on the wide white arms of our Adirondack chairs. I gazed through my kitchen window at a surreal, sorrowful and dreamlike landscape. Any color I could discern lurked only in the sepia tinge of the air. The green leaves had dissolved into the brown branches. Sparrows and squirrels went about their business in grey camouflage. Even the red hummingbird feeders had assumed a plum hue.

Smoky air is different than fog, a familiar visitor to those of us who live near
San Francisco. Smoky air doesn’t come on little cat feet like fog (thank you, Carl Sandburg). It infiltrates and then it hangs. Smoke doesn’t wear fog’s mantle of misty and cool. It’s heavy and smothering. And unlike fog, which can highlight the colors it surrounds, smoky air mutes everything into a single muddy gradient.  

 Joni Mitchell’s song Big Yellow Taxi began spinning in my head and would not let go.

“Don’t it always seem to go
That you don’t know what you’ve got
‘Till it’s gone
They paved paradise
And put up a parking lot”

When the air cleared, my mind did, too. My eyes opened wider. The sky flaunts all manner of blue depending upon where your gaze alights. Cerulean, cornflower, steel, Duke, Yale and UCLA blue. Far from one note, the sparrows flock in a fluttering mix of grey, white, black, and brown. The squirrel flourishes red highlights in its fur. The Adirondack chairs are whiter than white. They glow with their whiteness. There is so much green. The lime green of the lime trees. The yellow-green in the bamboo. The Japanese maples strutting autumnal dappled greens.  The grass outside the kitchen is bright, the sage in the garden is silver-green. I could go on and on with this green thing.

I know, I know. It’s not lost on me that the “green thing” signifies life, renewal and nature. It's a promise and I believe that promise will be kept. Soon green will return to the fire-ravaged areas to the north. It will manifest itself in new beginnings of the structural and soulful kind.  

During times like this, manifested in wildfires, hurricanes, and the playpen aka the White House, sorrow and helplessness can permeate our days like smoky air. We all have different means of dealing with the unfathomable. My friend, Tori Ritchie, wrote a heartfelt and heart wrenching post on her blog, Tuesday Recipe, today. And then she shared a recipe “that might make you feel better.” It’s a recipe for Farro, Squash & Kale with Currants. I could not have shared a more spot on recipe myself so I’m spinning the spotlight to Tori. And I’m making that Farro goodness tonight. #grateful #lifeisshort #letseattogether

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AUTUMN'S SECRET (PLUS TWINE CANDLE HOLDERS)

Ciao'd after collecting acorns

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I'm not going to get philosophical about the state of the weather and the temperature of our nation. Instead, I'll celebrate the season. From crimson in the trees to crispness in the wind, autumn ignites the natural world. This season of tailgate picnics and leaves crackling underfoot urges us to recognize time's ephemeral quality and to treasure each moment. Let's indulge in an idyll with our senses each brisk and startling day. No need to make a Herculean effort. Just be open. Here are a few ideas.

Pick apples.
Gather colorful leaves.
Carve a jack o' lantern.
Meander down a country lane.
Make cinnamon toast.
Stack firewood.
Crack walnuts.
Peel a tangerine.
Listen to the wind.
Sip mulled cider.
Root for your favorite football team.
Inhale the aroma of an apple crisp.
Give thanks.

The twine candleholders in the photo are a simple expression of autumn's earthiness. Utilitarian as twine may be, it's quite interesting to look at, too. Collect balls of twine in various sizes and insert dripless candles in the hole in the center of each. Group together on your dining table or line up along your fireplace mantle. 

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TWELVE PARENTING TIPS FOR SCHOOL SUCCESS (PLUS A DARN GOOD OREGANO, GARLIC, AND LEMON RUB)

Ciao'd after making a donation for Houston relief.

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My son opted for grilled lamb chops for dinner the night before he started his senior year of high school. I set the table with anticipation for him and anxiety for me. My mind and heart are hopping, skipping and jumping through the next year and the finals; not the exams per se but the senior year milestones: the applications and acceptances or rejections from colleges, the final lacrosse season and the last lacrosse game, the bawdy weekends when his posse of friends descends upon my kitchen and refrigerator and, ultimately, graduation.

So it’s with a touch of envy that I watch the little ones as they hop, skip and jump on their way to the elementary school in our neighborhood. Those days of snapping photos to commemorate the first day of school – new shoes and backpacks – have long been sequestered in my memory.

It is with more than a little sadness that I see the moms and dads texting and talking on their phones as they accompany their charges to school. I want to scream at them at my highest pitch because they are so self-involved that they ought to be reported to child protective services. “Look up!" I want to say, "Look at your baby bird. Your chick will be in middle school and then high school and then fly from the nest faster than you can text a reply to a friend or schedule a tennis date.”

Hey elementary and middle school parents, I may not have done everything right, God knows, but I did cull a few tidbits of wisdom that may serve you well. Here are few standouts:

Don’t get caught eating a cookie on campus. You will risk someone from the nut club descending upon you and demanding what exactly is in that cookie. The one you purchased from the coffee shop. The one someone else baked. The one labeled Oatmeal Raisin. When you explain this to the nut monitor, she will look at you like you’re nutty in the crazy way and say, “Oatmeal, raisin and what else?” You will reply because you know this for sure because you have baked oatmeal raisin cookies (which, p.s., are better than the one from the coffee shop) hundreds of times, “Butter, sugar, and flour?” You will answer this question in the up-talk of those who are not so sure because, by now, you are blindsided by the inquisitor’s zeal and her disregard for personal space. She will look at you, quite likely with hands on hips, and direct you to “Throw the cookie away or exit campus.”  You will most likely do both, the former with disgust, the latter with fear. 

If your child is not reading at an 8th grade level in first grade, he shouldn’t be. Unless, of course, he is a prodigy and there aren’t many of those. We all want our kids to succeed but our children bloom most beautifully not from a singular focus but from exposure to diverse experiences academically and socially. Deep breath. Your kid will read. He’ll understand fractions. Hopefully, he’ll coat his hands with clay in a pottery class and perhaps even play the triangle in band. The point is, the three Rs (reading, writing, and ‘rithmetic) are a given. It’s the other stuff that expands minds and enriches hearts.

Don’t try and rig the system. Every summer, the list of classroom and teacher assignments was posted at our school (yes, physically posted on the door to the principal’s office) and every summer, parents called the school demanding changes. One mother didn’t like a teacher because she didn’t award her son A’s, another because her daughter wasn’t in the top reading group, and I love this one, “She doesn’t understand boys. She favors girls.” All this lore heard and then passed on while hands clasped lattes or through downward dogs on adjoining yoga mats. It's the 21st century version of the telephone game.

My good friend threw a fit on my behalf when my son was assigned a teacher in first grade. My friend maligned the teacher about this, that and the other thing, all hearsay by the way. I stopped. I contemplated. I figured it would be an interesting year. And it was, and Ms. Einen turned out to be one off my son’s best teachers. This all to say, trust your gut. Let your kid gut it out.

Lice happen. They’re the great equalizer. There’s nothing better than when a Patty Perfect is informed that her child has lice and even more deliciously diabolical, that the lice have hatched.

A trophy for every child is just plain nonsense. “Trying our best” to win the trophy is not the same as earning it.  It’s harsh to face defeat but it’s a reality, and it’s a lesson our children should learn early. James Harrison, a linebacker for the Pittsburgh Steelers, reacted with these words when his sons came home with participation trophies: “I’m not sorry for believing that everything in life should be earned and I’m not about to raise two boys to be men because they tried their best, because sometimes your best isn’t good enough. That should drive you to want to do better.” Word.

And while we’re on the trophy subject, I will release the bee in my sports mom bonnet. Shut up on the sidelines! Your child is not D1 material at seven-years-old and it’s likely he never will be. So you played lacrosse (or any sport for that matter) at a D3? Good for you. It doesn’t give you permission to live vicariously through your kid and, more critically, put the pressure on him to 1. Play lacrosse and 2. Suffer for D1. Put away the camera. He doesn’t need a reel unless, of course, he is standout in high school and even that is a long shot. Maybe he just wants to have fun. Accept it and move on. You’ll have a happier kid. And isn’t that the point of sports parenting?

Now for a view from the trenches. My mother was a teacher. During dinner, we listened to stories from the front. I decided that teaching was not for me. A sister of mine embraced it. She teaches in a community much like the one in which I live. It’s wealthy and populated by parents who are educated and professionally successful, including the moms who no longer work (they are the majority) but somehow manage to sport a CEO mantle in car line even though they left the professional universe when they were low level account coordinators or legal assistants. Here’s what my sister has to say and you, parents, may want to heed her advice.

Don’t drop off lunch and special drinks every day, especially when they’re from Starbucks, Panera or Teavana. Send your kids in with a damn PBJ and juice box. They will be happier.

Lurking by the principal’s office to say “hi” to your children on their way to the cafeteria is just weird.

Please don’t email articles about education. Teachers live education every day. Most of them have been in the trenches for what seems like a million years. When June comes around, it feels like a trillion.

Don’t ask for the assignments that Suzy will miss on the two-week Disney cruise in the middle of January. Suzy opted out and, in deference to the other students who must slog it out, the teacher is opting out, too. 

Why would parents take verbatim what a second grader tells them and then contact the teacher to “help” fix the social injustice? “Ashley made fun of me in front of Bella and Isabel, and now they hate me” or  “The PE teacher put Tommy at the back of the line because dodge ball is not his strength.” As my mother told us, “Fight your own battles.”

One more suggestion from me to the parents whose children attend the elementary school in Kentfield: please don’t park in my driveway and linger on your phone after your kid has been dropped off for school. And to that guy who ignored me until I knocked on his window and then told me we needed a gate, F--- you.

When I grilled the lamb chops for my son on the evening before his first day of senior year, I made this rub to gussy them up a bit. Redolent with oregano and garlic with a lemon kick, it’s a flavor spark that works not only for lamb but for pork, chicken, and vegetables, too. 

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RECIPE

OREGANO, GARLIC, AND LEMON RUB

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This rub is a flavor enhancer that works for a range of foods, including lamb, pork, chicken and beef. Don't be afraid to add a bit more olive oil and toss with vegetables. Oh, and how about scrambled eggs? Make a double recipe for the rub and store the extra in your pantry so it's at the ready when you are. 

Makes about 1/2 cup, enough for 4 to 6 lamb chops

2 tablespoons dried oregano, crushed between your fingers
1 tablespoon granulated garlic
2 tablespoons grated lemon zest
1 tablespoon kosher salt
2 teaspoons freshly ground pepper
1 tablespoon olive oil

In a small bowl, stir together all ingredients. Rub and press evenly on meat or toss with vegetables.

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