Cathy Burnham Martin's Blog, page 91
January 14, 2023
Later in Life
Photo by John Moeses Bauan
Sharing thoughts from later in life… not that any of us fall into the Super Senior category! LOL. Some days a bit of perspective and a ton of humor are more needed than on others. A friend of ours, John Gehrisch, emailed the following lines of humor… they most assuredly keep us humble.
Thoughts From Later In Life
I used to be able to do cartwheels. Now I tip over putting on my underwear.
I hate it when I see an old person and then realize we went to high school together.
I told my wife she should embrace her mistakes … so she hugged me.
My wife says I only have 2 faults. I don’t listen and something else.
I thought growing old would take longer.
I came, I saw, I forgot what I was doing. Retraced my steps, got lost on the way back, now I have no idea what’s going on.
The officer said, “You drinking?” I said, “You buying?” We just laughed and laughed … I need bail money.
A dog accepts you as the boss … a cat wants to see your resume.
Life is too short to waste time matching socks.
Wi-Fi went down for five minutes, so I had to talk to my family. They seem like nice people.
Some people call me crazy. I prefer happy with a twist.
My doctor asked if anyone in my family suffers from mental illness. I said, “No, we all seem to enjoy it.”
I really don’t mind getting old, but my body is having a major fit.
I told my wife I wanted to be cremated. She made me an appointment for Tuesday.
The world’s best antidepressant has 4 legs, a wagging tail, and comes with unconditional love.
I’ve reached the age where my train of thought often leaves the station without me.
If you’re happy and you know it, it’s your meds.
If you see me talking to myself, just move along. I’m self-employed and we’re having a staff meeting.
January 13, 2023
Live with Hope!
“He who has health has hope, and he who has hope has everything.”
– Arabian Proverb
January 12, 2023
Attitude Builds Ability!
“Ability is what you’re capable of doing. Motivation determines what you do. Attitude determines how well you do it.”
— Lou Holtz (1937- )
American football coach
January 11, 2023
Disappointment versus Hope
Photo by Al Quino
“We must accept finite disappointment, but never lose infinite hope.”
— Martin Luther King, Jr. (1929 – 19680
American Baptist minister & civil rights activist
January 10, 2023
National Oysters Rockefeller Day
This appetizer classic was first created to simply fill in for the snails that were highly heralded in New Orleans’ French Quarter in the late 1800s, at a time when a snail shortage was plaguing the restaurants. Jules Alciatore, son of Antoine’s founder, Antoine Alciatore, developed an alternative recipe in 1889, using snails, to fill in the gap. He named the dish Oysters Rockefeller for the rich green sauce that reminded him of the millionaire J.D. Rockefeller.
Interestingly, the dish caught on so fast that the actual recipe became and remains a highly-guarded family secret. That said, a 1986 laboratory analysis revealed that the sauce’s mystery ingredients included parsley, celery, scallions or chives, olive oil, and capers.
To keep the rich green color, most restaurants use spinach, rather than parsley. And debate runs hot as to whether or not to add Pernod or top the dish with panko. Make it the way you like it and name it what you want. At Antoine’s in New Orleans, where they have counted every order since they first served it in 1889, more than 3½ million orders of Oysters Rockefeller have been served.
If you’d like, celebrate the history of the dish with my rendition. I like a little added cheesiness… and definitely bacon, neither of which are in the original recipe. Or simply order any version of baked oysters at your favorite restaurant.
Oysters Rockefeller
2 dozen rinsed, live oysters, shucked; top shells discarded; oysters loosened with paring knife
6 T butter
¼ – 1/3 c finely minced shallots or onion
2 packed cups baby spinach leaves, de-stemmed
2 T Pernod or white wine
1 T lemon juice
1½ c heavy or whipping cream
½ c each: finely grated Romano & Fontina cheeses
½ tsp black pepper
Dash of hot sauce (such as Mike’s Red Hot or tabasco), optional
¼ c shredded Monterey Jack cheese
¼ c panko breadcrumbs, tossed with 1 T melted butter
¼ c cooked, diced bacon
Place opened oysters on pan in refrigerator. Melt butter in large skillet over med heat; sauté onion for 1 min. Then add spinach and Pernod; stir for 1-2 minutes to start spinach wilting. Stir in lemon juice, cream, Romano & Fontina cheese, pepper, and hot sauce, if using. Bring mixture to a boil; reduce heat; let cook till liquid has reduced by half. Cool the spinach mixture completely in the refrigerator. To cook, divide spinach mixture atop each oyster. Sprinkle with Jack cheese, breadcrumbs, and bacon, if using. Bake or grill at 450°F for 6-8 min (small-medium oysters) or 8-12 (large oysters). Serve hot with fresh lemon wedges.
KISS Tips: Oysters should be cooked hot and fast. They are done with the centers are puffy and the edges start to curl. Oyster shells are notoriously uneven. Nesting them in beds of rock salt (ice cream salt) in your pan or individual baking dishes prevents sauce from being wasted.
January 9, 2023
Celebrate a Little Stone Fruit
On National Apricot Day we celebrate the little stone fruit we call the apricot, which is also known as the Armenian plum. Apricots have long been hailed for medicinal purposes for everything from asthma to infertility. They are high in antioxidants and potassium. Better still, apricots are very hydrating and low in calories. Yup, 2 whole apricots (or 4 halves) either fresh or dried contain just 34 calories. Further, they may help eye, skin, and gut health, and even our livers. With their low-calorie and high fiber content, they even boost metabolism.
While apricots look like mini peaches, but their tartness is that of a purple plum. Like plums, they are best eaten whole and unpeeled, discarding the pits. We can also enjoy them sliced and added to salads or atop yogurt. Dice apricots and include in salsa. Stew them in a slow cooker with chicken, pork, or beef. Apricots are also lovely in pies and pastries. Using their nectar, which adds zero sugar, apricots are wonderful in sauces, like this little gem of mine.
Spicy Apricot Sauce
Spicy does not mean “hot” in this case; you can always add some chopped hot peppers, if that is your preference. The “heat” in this recipe comes from mustard. Next time you are preparing pork chops, pork roast, ham, or even meatloaf, give this little sauce a whirl before you bake or roast. It’s also great as a BBQ sauce.
½ c brown sugar (or golden monk fruit)
4 tsp cornstarch
1 tsp each: dry mustard & ground allspice
2/3 c. apricot nectar
3 T lemon or lime juice
2 tsp apple cider or white vinegar
¼ c finely chopped sweet onion
Combine brown sugar, cornstarch, mustard and allspice in small saucepan. Add liquids and onion; bring to a boil. Cook & stir for 2 min; reduce heat; simmer 10 minutes.
January 8, 2023
National English Toffee Day
Photo by Rob Wicks
If you’re unfamiliar with English toffee, think of a Heath bar, which has an English toffee core. So, how many generations have enjoyed the sweet confection known as English toffee? Every generation since the early 19th century.
There are subtle and not-so-subtle differences between English toffee and American toffee. For example, Americans often use a combination of white and brown sugars. The British use only brown sugar. Both varieties tend to drizzle or coat the toffee with chocolate, but the American versions often sprinkle the top with chopped nuts, such as walnuts, almonds, cashews, pecans, or Brazil nuts. Some claim that English toffee may be harder than American toffee. Others claim the reverse.
Hard or chewy, this candy is made by caramelizing sugar. It all starts with 1 cup each of true butter & sugar (brown or white or combo), ¼ c water, and ½ tsp salt. If you are a candy maker, you know how to get it to the hard-crack (300°F) stage. If not, you do not need to start with English toffee. Simply buy a piece… or a box. If you’re lucky you can find a bakery or candy shop that still makes it fresh.
January 7, 2023
National Tempura Day
Our “food mood” is determined by more than just flavors. Texture also plays an important role. When light and crispy, but not greasy tug at your heartstrings, tempura is perfect! Japanese chefs spend many years perfecting their tempura technique, but we can create a very good home rendition, too.
Shrimp is number 1 for tempura, but other fish and seafood also work great, especially squid (calamari), smelt, and scallops. You can also opt for just veggies, from 1/8” slices of root veggies like sweet potatoes and parsnips, to green string beans, asparagus, broccoli florets, rings of sweet bell peppers or sweet onions, shiitake mushroom caps or slices, and ¼“ strips of zucchini.
Super Simple Tempura
1 lg cold egg, only slightly beaten
1 c icy cold water (or carbonated water)
1 c cold, twice-sifted flour (or ¾ c flour and ½ c cornstarch)
Prepared veggies, seafood, or fish
Oil for frying, at least 2” deep and preheated to 330-350°F
Beat water into the egg; then gently stir in flour for just 15-20 seconds, leaving small lumps. Immediately dip prepared items gently into batter and then into hot oil. Drain briefly on paper towels and serve hot with favorite dipping sauce.
Frying times & temps:
330°F for veggies; 2-3 min for root veggies; 1 min for mushrooms & squash; 30-40 seconds for light items like pepper slices
350°F for proteins; 3-4 min for pork & chicken; 2 min for shrimp; 1 min for squid & fish
To test oil temp without a thermometer, drop a bit of batter into the hot oil near the edge of the pan. At 350°F it will come right back up. At 340°F it will go to the middle of the pot & come right back up. At 330°F it will go to the bottom of the pot & slowly come back up.
When it comes to success tips, think Super Simple:
1-To prepare fish & veggies, dry with paper towels before dusting with cornstarch.
2-Keep all batter ingredients icy cold till ready to use.
3-For icy cold water, pour water into measuring cup from glass filled with ice & water.
4-Carbonated water can yield a lighter & bubblier tempura texture.
5-Some folks advocate replacing ¼ c of the water with ¼ c cold vodka for crispier tempura.
6-Less is more, particularly when it comes to beating the batter.
7-Use chopsticks, rather than a whisk, and barely combine flour into your egg mixture. This keeps gluten production low and leaves plenty of little lumps, which add to tempura’s crispiness.
8-Fry in untoasted sesame oil or vegetable or canola oil with a touch of sesame oil for flavor.
9-Fry in batches, allowing only half the oil’s surface to have ingredients.
10-Turn items frequently during frying for even cooking.
11-Use a wire mesh tool to remove batter bits from oil between batches.
For a dipping sauce, use what you like… a basic “duck” sauce, sweet & sour sauce, or sweet Thai chili sauce work just fine. For authenticity, make a Tempura Dipping Sauce:
¾ c dashi soup stock (or ¾ c water & 1 tsp dashi powder
3 T soy or tamari
2 T mirin
2 tsp sugar or granulated monk fruit
Combine in small saucepan & bring to a boil, stirring frequently. Then serve warm for dipping tempura items.
NOTE: Dashi is a basic Japanese soup stock. We can also get it in a powder form. It is typically a combination of kelp seaweed and dried bonito flakes or sometimes shiitake mushrooms.
Too many words! In all honesty, it’s easier and faster to make tempura than to read this article. Do not be intimidated. Tempura is yummy!!!
January 6, 2023
National Bean Day
The famous geneticist, Gregor Mendel used bean plants and pea plants to develop theories on genetics in plants. January 6 is recognized as National Bean Day in his honor, as this is the day he died in 1884.
Legumes are rich in the amino acid tryptophan and the mineral magnesium, both of which can help boost our mood and improve mental well-being. So, for today at least, let’s skip the sugars, which deliver a mood “crash.” Chomp down some beans and have a great day!
January 5, 2023
Celebrate National Whipped Cream Day!
Serve it on a fave food, whip it into any sauce you like, or simply go ahead and indulge straight out of a can. No one is judging.
“She has a laugh so hearty it knocks the whipped cream off an order of strawberry shortcake on a table 50 feet away.”
— Damon Runyon (1880 – 1946)
American newspaperman & short-story writer
