Category: Personal

Happy Birthday Dip

May 18, 2010

How to write about a getaway with some of the coolest, funniest, most interesting, kindest women I have ever known?  A night spent in celebration of a truly special and life-long friend?  On a beautiful island in a beautiful setting?  Not easy.  So how about some photos.  And a win-friends-and-influence-people recipe for dip.

Signs near the farmers’ market in Bayview.

The birthday girl, setting the table for lunch.

The outermost point on the property.  If I had a better lens, you would see a full mountain range in the background.

So many lovely places to sit and enjoy the beauty.

One of the friends brought beads for each of us to make bracelets.  The charm says “Jen Zen”.

4pm yoga was optional.  It was amazing to practice outside.  That is me in the purple shirt off to the right attempting a handstand without help.  (Didn’t happen.)

The grass was perfect for a headstand though.

Jen requested cowgirl attire for dinner.

She was one of the most well-behaved (and beautiful) cowgirls at the party.

(This photo is actually from last week’s yoga retreat.)

And dip!  I made this dip twice in a week and both times it got devoured.    People dig in expecting something mildly sour, as so many dips are, and are surprised by the lusciousness of it.  This dip gets its rich texture from avocado, silken tofu, and yogurt.  The interesting flavor comes from curry powder and mint.  The mix sounds unpromising, but the empty bowls speak otherwise.   Jen’s sister, after learning about the healthy mix of ingredients, told me, “I’ve been dipping delicately since I assumed it was really fattening.  Now I’m going to dig right in!”.

Curried Tofu-and-Avocado Dip
Adapted from Food and Wine
Makes about 2 cups

1 12-ounce box silken tofu
1 large or 2 small Hass avocados, peeled, pitted, and coarsely chopped
1/3 cup low-fat sour cream
1/3 cup low-fat plain yogurt
Zest and juice of 1 lime
1 garlic clove
2 tsp. honey
1½ tsp. curry powder
3 tbsp. chopped mint
Salt and freshly ground pepper.

In a food processor, combine everything except the salt and pepper.  Process until completely smooth, then season the dip to taste.  Chill until cold.  This dip will keep for two days in the refrigerator, but the top layer will turn brown-ish because of the avocado.  I suggest storing it in a cylinder-shaped container (such as a large yogurt container) which has a smaller top surface area.



Leek Frittata and a Big Question

April 22, 2010

Yes, I want to tell you about this very good, very simple frittata I made for brunch on Sunday.  It uses those incredible leeks and it was delicate and delicious in a ladies-who-lunch kind of way.  It could probably be made more substantial with extra eggs, milk, and cheese – but our guests liked it just the way it was.  This morning I have been dreaming about putting it on a ciabatta roll slathered with aioli and topped with thin slices of tomato and peppery arugula.  For breakfast.  Or lunch, or dinner.  Or all three.

Seeing as it is a winner, I will most definitely share the recipe but first I have an important question to ask.

For a long time, I have been wanting another tattoo.  I have a small Leo symbol on the back of my left shoulder.  It’s about the size of a half dollar (remember those?) and I got it when I was 22.  At the time, I wanted something that I knew I could relate to the for the rest of my life.  I considered getting the Pearl Jam symbol but thought I may not be a Pearl Jam fan when I was 40 but would always be a Leo.  (As it turns out, I am 3 months away from 40 and still a Pearl Jam fan.)

Anyway, my tattoo is sideways (the guy made a mistake) but I have loved having it.  I feel like I have a special secret and I love those few months in Seattle when I can wear things that make it visible.  Now I feel like I am ready for something more out there, something that I can show on a daily basis.  For the past year or so, I have thought about getting something on my left forearm but haven’t been able to come up with the right thing.  I want something pretty and feminine – something that would look right with a short-sleeved shirt and jeans, and something that would look right with the amazing dress I will wear to celebrate my 40th birthday.

I had dinner with a friend recently who has a gorgeous spoon on her upper arm.  She is a chef and it is the perfect thing for her.  I love the idea of doing something related to food but I want something more feminine – more girlie.  I was telling Randy about it and he said, “Why don’t you get some kind of herb?”.  And then it hit me.  Chives.

We have a gorgeous chive plant in our front yard.  It is the first of our plants to bloom and it produces all spring and summer.  I love the long green stem and the delicate yet substantial purple blossom.  I love purple.  I love purple and green together.  I love herbs and I love chives and, of course, I love to cook.  Doesn’t this seem like a natural fit?  It’s pretty, it relates to my life in food…I feel like it’s me.

So – here is where you come in.  Am I crazy?  Would this look beautiful or just weird?  Will I love it in 20 years or regret it?  This is, obviously, a big decision, and I am definitely looking for feedback, so tell me.  What do you think?  In the meantime, while you are pondering, make this frittata.  Delicate, lovely, delicious.

Leek Frittata
Dana Treat Original
Serves 4

¼ stick unsalted butter
2 large leeks, white and very pale green part only, cut in half lengthwise and then sliced into ¼-inch thick slices
1½ tsp. chopped fresh thyme leaves
1 tbsp. water
¼ tsp. salt
6 eggs
½ cup whole milk
1/2 cup soft goat cheese, such as Montrachet, divided
Salt and freshly ground black pepper
Chives, for garnish

Preheat the oven to 375ºF.  Spray a 9-inch pie plate with non-stick spray (or lightly coat it with oil).

Melt the butter in a large skillet over medium-low heat.  Add the leeks along with the salt and stir to coat.  Add the thyme and cook until starting to soften, about 4 minutes.  Add the water and reduce heat to low.  Cover the skillet and cook, stirring occasionally, until the leeks are meltingly tender, about 25 minutes.  If there is still liquid in the skillet, remove the top and allow it to cook off.  Remove from heat and set aside to cool for a few minutes.

Crack all of the eggs into a medium mixing bowl and give them a good whisk.  Add the milk and whisk again.  Add the leeks and mix together, then add half the goat cheese and stir carefully.

Pour the egg mixture into the pie plate and crumble the remaining goat cheese over top.  Place in the oven and allow to bake until the middle is set, and the edges are only very light brown, about 20 minutes.  Remove from the oven and allow to sit for 5 minutes before serving.  Can be eaten warm or at room temperature.  Or cold from the refrigerator the next day.



Five and Three

April 1, 2010

Before I had children, I knew I wanted at least two of them.  I come from a family of three so three was a possibility, but definitely at least two.  Then I had Graham.  If you are a parent, you know that transition from childless couple to parents of an infant is a difficult one.  Throw into the mix an emergency c-section, a jaundiced baby, and problems with nursing and I can tell you it’s probably a blessing that I don’t really remember the first few months.

After the shock wore off and he started to sleep, I fell more in love with Graham every day.  By the time he was six months old, I could not imagine ever having another child.  It was partly that I felt like I just could not go back to newborn land again.  It was also partly that I could not imagine having enough love in my heart for two children.  My love for Graham was so overwhelming that I couldn’t picture him with a sibling.

When Graham was around a year, we had lunch one day at a kid-friendly spot.  Sitting next to us was a family of four.  Mom, dad, and two boys – ages five and three.  The boys were cute and watching them interact, a light bulb went on for me.  I pictured Graham at age five and of course I wanted there to be a three year old sibling sitting next to him.  And so, within six months, I got pregnant and at 20 weeks, found out that Graham was going to have a brother.

Once Spencer was born, I had another interaction with a family with two boys.  Spencer was a colicky baby and one of the only places he didn’t fuss was in the Bjorn.  I remember one day, on our way to the park, I was pushing Graham in the stroller and trying to simultaneously bounce and walk Spencer.  A mom and two boys came walking toward us, they were carrying shovels and all three of them were laughing.  As we made room for each other on the sidewalk, she gave me a sympathetic smile.

“How old are your boys?”, she asked me.
“2 and a half and 12 weeks.  How about yours?”
“Five and three.  Hang in there, it gets easier.”
“I’ve heard that.”

After they passed, I burst into tears.  At that point, I wasn’t sure I was going to make it another day, let alone a few years.

But I have made it and here are my boys ages five and three.  It is bittersweet.  Life is easier and yet more complicated.  Aside from a few nightmares and bloody noses, they sleep through the night without a peep.  They feed themselves, Graham even dresses himself and can put on his own shoes.  They play pretty nicely together with a major battle breaking out over a toy only every 15 minutes or so.  Their needs can mostly be communictaed through words.  But the simplicity and the snuggliness of babyhood is gone.  The quiet of a content baby is long gone.  (I am a quiet person and I think I got two of the noisiest boys on the planet.)

(This bloody nose was the result of the battle over a toy.  Apparently it was an accident that said toy got thrown at Spencer’s head.)

When Graham was a newborn, someone told us that the days pass slowly but the months go quickly.  Those months have become years.  It’s not like I have been waiting impatiently for my boys to be five and three – I savored every second of that 12 to 18 month phase.  But I’d like a little of that passed time back please.



All Aboard the Kindergarten Train

March 3, 2010

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(This is a post about my older son Graham.  I have written about him before both here and here.)

The kindergarten train will be leaving the station in the fall and we are trying to figure out how best to get on.  The rules, boundaries, and schools have all changed just this year in our neighborhood of Seattle.  A year ago we could have applied Graham to at least 4 public schools close to us and, if he had been accepted at any of them, the district would have bussed him there.  Our fair city is trying to implement a new plan in which children go to their neighborhood school instead of having multiple options.  I definitely agree with this philosophy.  Why have neighborhood schools at all if the kids are going to be bussed elsewhere?  It is a waste of time, resources, and gas.  But.  What if your “neighborhood” or “reference” school doesn’t actually exist?

This is the conundrum that we face.  Our school is called McDonald and it will not actually be a school until the day after Labor Day.  It is being created as I type.  Not only that, this as yet non-existent school will be housed in a temporary location until the current location (which is a short walk from our house) has been renovated.  In two years.

If I had just a regular old kid, this situation would make me a little nervous.  Kindergarten is huge.  Going to a technically non-existent school ups the anxiety.  Where are the teachers going to come from?  Who is going to be the principal?  Add into the mix that our child has some special needs and I am consumed by thoughts of kindergarten.  Will my child really get the services that he has rights to by law?  I have become that mom.  Well, not entirely.  I’m not going to meetings or writing letters to the governor.  I’m just worrying about Graham.

So, we’ve done some homework.  We’ve looked into several private schools – none of which seemed right – and we have asked a lot of questions about the public options.  Basically, there are three. One is to just go to McDonald.  One is to apply to our “option” school which is an alternative school and if he gets in, he would get bussed there.  The third option is that he will, as a special needs student, automatically get applied to a very special place called the EEU.  This is a mixed classroom of special needs and typically developing children and it has a tremendous reputation.  Acceptance is by lottery.  Seeing as there are ten slots for over 200 children, we are not holding our breath.  Plus, the EEU is kindergarten only, so we would be facing this whole problem again in a year anyway.

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This is where it is a blessing to be a mellow person.  Given the choice between worrying and not worrying, I usually choose not.  Especially about things that are still off in the future and over which I have little control.  I do keep reminding myself that we are not locking in to a school until the end of time.  If we make a mistake, we can always correct it.  We have been on top of his issues since he was about 22 months old.  We will not let him slip through the cracks.

Some very good news that I can share is that during a teacher conference at the end of January, Graham’s developmental preschool teacher says that he is doing really well.  So well, in fact, that she without question recommends that he attend a “regular” kindergarten.  There are special programs in a few schools around the city which are known as “transitional” kindergarten classes.  They are for children who are technically old enough but not ready enough to join their peers.  At the end of a year, they either go on to first grade or they go to a regular kindergarten.  His teacher thinks that is not the place for him.  That with the services he is entitled to, he can function, and perhaps even thrive, in a regular class.

(I cannot tell you how amazing it is to sit before your child’s teacher and his speech therapist and to have them tell you, several different times, what a nice kid – what a great kid – you have.  To hear the hope and certainty in their voices.  To know that there are two more people rooting for him.)

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More good news is that Graham learned to ski.  I wondered about this.  He is kind a timid kid and his biggest challenge is with receptive language.  His hearing is fine but he doesn’t process language the same way you and I do.  He does best if someone is right on his level talking to him.  So, I wasn’t sure how ski lessons were going to go.  We considered doing private lessons for him but they were prohibitively expensive.  Thankfully, the week we were in Sun Valley things were very quiet.  We signed him up for group lessons for two days and he had the teacher all to himself.  He went on the chairlift and was full on going down the mountain in snow-plow form in 2½ days.

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Before the holidays, a teacher in Graham’s other preschool pulled me aside.  She brought out this drawing that Graham had done.  She told me she was looking at a ruler with him and that he wanted to draw it.  Graham has always been fascinated by letters and has known his alphabet for a long time.  He has been able to write his name for over a year.  But, while he knows his numbers, I’ve never seen him write them.  She told me she watched as he traced the ruler and then carefully copied down what he saw.

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If you have read my earlier posts about Graham, I probably don’t have to tell you that tears came to my eyes when I saw this ruler.  Only some of the numbers are backwards and he fit them all on.  Sometimes I wonder what is going on in that little head of his.  I wonder what is going in and what is sticking.  I wonder why he can’t seem to grasp very simple concepts and yet can write numbers from one to twelve (and beyond) on his first shot.  I think about all the millions of things that he needs to learn before he is launched out into the world.  I worry how he can go to college if he can’t learn to tie his shoes.  Or he can never make sense of the concept of brother and sister and he calls most women “him”.

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But this ruler.  He just looked at it and it all clicked.  I was reminded that, during his testing, he was able to identify numbers that he had never seen before.  They asked him to find “84″ and I watched his face as he scanned his choices and mouthed “eight four” and chose correctly.  I never taught him that.  At that point, he couldn’t count past 20.  These amazing things he does from time to time give me so much hope.  We drove by a small museum in Seattle the other day and he said, “Remember – we got pictures there.”  Yes, we did some family photos with a friend who is a photographer and we parked right in front of that museum.  We did those photos for Spencer’s first birthday.  That was two years ago.  He not only remembered something that happened when he was barely three years old – he knew exactly where it happened and recognized it.

And one more thing.  When he was done carefully filling in all the numbers on the ruler, he told his teacher he thought it looked like a whale, so he filled in the fins.  Kindergarten, we’ll see you in September.



Moving Into Stillness and Making Choices (or Not)

February 28, 2010

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About a year ago, my amazing friend Jen told me her vision for quarterly day-long yoga retreats at her studio.  She wanted to theme each one around the season and asked me if I would participate and also cook lunch for the yogis.  Jen is one of my very closest friends and one of my favorite people in the world, so even if I hadn’t thought it was a good idea, I would have said yes.  But I thought it was a terrific idea and the first retreat happened the Saturday before Mother’s Day last year.  We did one in July, one in October and now, one in February.

Yesterday was the winter one – she called it Moving Into Stillness.  Jen emphasized the need for us to embrace winter and find beauty in it, instead of waiting for it hurry past.  She mentioned the importance of home at this difficult time of year and welcomed us into hers.

Parents of small children – I know you can understand when I say having a day away is one of life’s greatest treasures.  Even just being by myself in the car is precious.  Then throw in a ferry ride, a challenging and invigorating morning of yoga, a lunch prepared by me, time to just hang with incredible women, and then another yoga class, another ferry ride, and more time in the car by myself.  Nirvana or what?

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Now that I have done four of these, I have a rhythm down.  I get to Jen’s house early and unload my car.  Everything cold goes in the refrigerator and everything else goes on the counter in groups of how it will be served.  The menus I plan need to be as simple as possible in terms of last minute prep because I only have about 45 minutes to get it all out and that includes a shower (Jen teaches hot yoga).  Then, I go down to the studio to secure my mat space and Jen and I get a few moments of talking time before she and I are both “on”.

If you are lucky, you have had a wonderful teacher in your life.  Maybe you have had several.  I had a tremendous 3rd grade teacher, a 9th grade English teacher who taught me how to write, math teachers all through high school who sat with me patiently and explained things over and over, and a physics professor in college who gave me a “B” even though I was doing “C” work because I tried hard.  And now, Jen.  I have taken and taught a lot of yoga classes in my life.  I have never had a teacher like her.  She manages to make the class extremely challenging and extremely approachable.  She gives very clear and yet minimal instructions on the poses and talks more about real life.  Honoring yourself.  One of my favorite things she says is, “Try easy.  We are always told to try harder.  Try easy.”  She speaks in English, not yoga speak and she is very real.

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After a morning of intense self-focus using poses and breath, it always feels a bit weird to change into frantic trying-to-get-the-food-out mode.  But I know everyone is hungry (including me) so I do my best to hurry.  I worry the entire time that I don’t have enough food.  If I made enough to feed 100 (we were 21 this time), I would still worry.

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One thing I never have to worry about is dessert.  Things can be made in advance and people are so appreciative of a home-baked treat.  Especially after sweating their guts out in a challenging class.  This time I made Honey Nut Bars (recipe coming soon) and these cookies.

Sometimes making choices is great and sometimes it is nice to have a choice made for you.  This cookie makes a choice for you.  Rather than having to decide between a cookie and a brownie, this recipe just combines them for you.  Yes, those chunks are brownies.  There are lots of nice things about this recipe, one of them being that you only use half the pan of brownies in the cookies.  The other half can either be served just as brownies, or you can freeze them for next time.

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One Year Ago:  Oatmeal Chocolate Chunk Cookies

Brownie-Chunk Cookies
Adapted from Bon Appétit
Makes approximately 30 cookies

Take note that you will need to refrigerate the brownies overnight before using them in the cookies.

2½ cups flour
1 tsp. baking soda
¼ tsp. salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
½ cup sugar
2 large eggs
1 tsp. vanilla extract
1 cup walnuts, coarsely chopped
½ recipe (½ sheet) chilled Old Fashioned Brownies (recipe follows), cut into ½-inch pieces

Preheat oven to 350°F.  Whisk first 3 ingredients in medium bowl.  Beat butter and both sugars in large bowl until smooth.  Beat in eggs and vanilla.  Sir in dry ingredients, then walnuts.  Gently fold in brownies cubes (brownies may crumble).

Fill a small bowl with water.  Dip ice cream scoop in water, scoop batter; drop onto cookie sheets, spacing about 2 inches apart and dipping scoop as needed.  Using moist fingertips, flatten mounds to 1-inch thickness.

Bake cookies, 1 sheet at a time, until just golden – 15 to 18 minutes.  Remove cookies to cooling rack.

Old-Fashioned Brownies
Makes one 13×9 – inch brownie sheet

5 ounces unsweetened chocolate, chopped
½ cup (1 stick) unsalted butter, diced
2 cups sugar
2 tsp. vanilla extract
4 large eggs
¼ tsp. salt
1 cup flour

Preheat oven to 350°F.  Line 13×9x2 – inch metal baking pan with foil, leaving overhang.  Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth.  Cool 15 minutes.

Whisk sugar and vanilla into chocolate mixture, then whisk in eggs and salt; stir in flour.  Spread batter in prepared pan.

Bake brownies until tester inserted in center comes out with moist crumbs attached, about 20 minutes.  Cool in pan.  Cover and chill overnight.

Using foil as aid, lift brownie sheet from pan and cut in half to use in cookies.  Serve other half (cut into squares) or wrap well in foil and freeze for up to one month.



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