wine, women and song - starfish club adventures

The young girl at the counter innocently asks, "What group do you belong to?  We look at her puzzled, "Group?", we say.  She lifts her chin, taps her collarbone and says, "The necklaces.  You all have the same necklaces."  "Ah, yes", we say, "It's the Starfish Club.  Have you never heard of us?"  We walk out laughing at, yet, another joke that was meant just for us.

What is the Starfish Club, you ask?  Well, it is a very exclusive club.  It is thirty-plus years of friendship; it is love, acceptance and complete permission to be yourself, whoever that is at the moment.  It is knowing the significance of red picnic tables, purple houses and "Blue Bayou".  It is walking into a bar singing, "I Will Survive" in perfect unison.  It is knowing all the words to "Ophelia" and "Life is Sweet" and understanding the need to break out into song at any given moment, wherever you are.  It is not having to explain your every heartbreak and every joy because they are already recorded in the Club's archives.  It is where you go to get a reality check because the other members of the Club often know you better than you know yourself.  I am forever grateful to have a lifetime membership in this Club.

I have just returned from a weekend with the Starfish Club feeling very full, physically and emotionally.  I have to admit to a great display of gluttony that involved the four of us and a buffet.  It was actually reminiscent of a scene out of Monty Python's "Meaning of Life".  It wasn't all piggery though because in the midst of all this eating, my spirit was nourished as well and I am never too full for this. Club "meetings" are always a feast for my soul.

This weekend the Starfish Club took a mini road trip to Chateau Ste. Michelle, a winery in Northwest Washington, to see Natalie Merchant and to immerse ourselves in her amazing voice, once again.  It has been fourteen years since the Club last saw her although her voice often fills the rooms of my house or blasts from the speakers of my old jeep as I drive down the road singing at the top of my lungs to the heartfelt strains of "I May Know the Word"; her voice and her profound lyrics resonating through and from me.  It was a wonderful concert at a beautiful venue.  I was very perplexed, though, to see all those people knowing and singing all the words to her songs.  Didn't they know that this was "my" Natalie? Weird.

Natalie's latest album, "Leaving Your Sleep" is actually a collection of poems by early and mid twentieth century poets with a few nursery rhymes thrown in.  It is a playful, insightful collection filled with many memorable moments.  There is a song on this album, adapted from a poem by Eleanor Farjeon (1861 - 1965), about a greedy young girl called Griselda.

"...Griselda is greedy as greedy can be

She snoops about the larder for sundry small supplies

She breaks the little crusty bits off rims of apple pies

She pokes the roast potato dish when Sunday dinner's done

And if there are two left in it, Griselda snitches one..."

Who knew that this would become the theme song for the weekend because I certainly felt like "Greedy Griselda" as we sat eating plateful after plateful of food at that buffet.  Even though I didn't think that I would ever be hungry again, I decided that I was going to recreate one of the best dishes from the buffet; the American Pot Roast.  This dish was among the most memorable and it was sooo good!  Oh no, I feel a Griselda moment coming on!

American Pot Roast

Ingredients
3 lbs Chuck Roast
3 tbsp oil
salt and pepper
6 cups water
1 cup red wine
1/4 cup beef bouillon powder
6 sprigs thyme
2 bay leaves
1 onion, sliced
3 stalks celery, roughly chopped
1 carrot, roughly chopped

Directions
Salt and pepper the roast.  Heat the oil in a frying pan and brown the roast on all sides.  Place roast in a crock pot and add remaining ingredients.  Cook on low setting for 8 hours.  The roast should be quite tender by this time.  Remove roast, veggies, bay leaves and thyme from pot and use the juices to make a gravy.  Perfect with mashed potatoes.

Note:  I used a moose chuck roast but the roast at the buffet was beef.  Both were very good.

nut butters - daring cooks challenge for july

The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Their sources include Better with Nut Butter by Cooking Light Magazine, Asian Noodles by Nina Simonds, and Food Network online.

The nut butters were fairly easy to make but it meant using a food processor.  My food processor of twenty years recently packed it in.  I had to borrow my mother's food processor for the pate challenge and my girlfriend offered to lend me hers for the nut butter challenge.  I finally ordered another food processor but only after GWH researched it inside and out because that's what he does.  Just sayin'. 

Anyways, last night as I am making my last recipe for this challenge, look what showed up.  Listen, can you hear that?  It's me making  Tim "The Toolman" Taylor sounds.

It is a beautiful thing and I can't wait to use it but timing is everything!

Where were you when I needed you?!

There were four recipes provided to us and we had the option of choosing from these and/or choosing one of our own using a nut butter in a savory dish.  I made three out of the four recipes as well as a few of my own creations. 

These were the recipes that were provided:

Chicken with Curried Tomato Almond Sauce 

This recipe was quite good.  Curry, need I say more?

 Chicken with Pecan Cream and Mushrooms

This recipe was okay but if I made it again I would add something to kick it up a notch.

Walnut White Bean Dip with Rosemary & Sage

This is one that I didn't make but it looked interesting.

Of all the recipes provided, the Asian Noodle Salad was by far the most memorable.  This sauce was like music on your tongue and when the song was over the notes lingered deliciously.  This is a tune that I will play over and over again.  Mmmm happy place.

Asian Noodle Salad with Cashew Dressing

Ingredients:
Cashew Butter
1 cup cashews

 Cashew Dressing
1/2 inch (1 cm) slice of fresh ginger, chopped
8 cloves garlic, minced
1/2 cup (120 ml) cashew butter
1/4 cup (60 ml) soy sauce
3 tbsp (45 ml) sugar
 I used only 1 tbsp of sugar
3 tbsp (45 ml) vinegar
3 tbsp (45 ml) sesame oil
1/4 cup plus 1 tbsp (75 ml) water
Hot sauce to taste (optional)
I used about a tablespoon of Hot Chili Sauce (Rooster Sauce)


Noodle Salad
1/2 lb (225 g) linguine or rice noodles
I used rice noodles
1 tbsp (15 ml) olive oil
1/2 lb (225 g) small or medium shrimp, peeled and deveined
I used leftover pork tenderloin cut into small strips
1 large red bell pepper, cored and seeded, cut into thin strips
1 cucumber, peeled, seeded, sliced
1/4 cup (60 ml) slice green onions
1/4 cup (60 ml) chopped fresh basil
I used 1/2 cup (120 ml) cilantro
1 tbsp (15 ml) chopped cashews (optional garnish)
Lime wedges (optional)
I also added mango, carrots and blanched green beans and I julienned all the vegetables. 

Directions

1. Make cashew butter: Grind cashews in food processor for about 2 minutes until smooth.
2. Prepare cashew dressing:  Combine ginger garlic, cashew butter, soy sauce, sugar, vinegar, sesame oil, and water in food processor or blender.  Process blend until smooth.  Be sure to process long enough to puree the ginger and garlic.  The dressing should be pourable, about the same thickness as cream.  Adjust consistency - thinner or thicker - to your liking by adding more water or cashew butter.  Taste and add your favourite hot sauce if desired.  (If the cashew butter was unsalted you may want to add salt to taste) Makes about 1 1/2 cups (360 ml) dressing.  Store any leftover dressing in the refrigerator.
3. Prepare noodles according the package instructions in salted water.  Rinse and drain noodles.  Set aside.
4. Heat oil in large non-stick pan over medium heat.  Add shrimp to the pan and saute for about 3 to 4 minutes or until opaque throughout.  Alternatively, cook shrimp in boiling water for about 2 to 3 minutes or until done.
5. Slice basil into thin ribbons.  Combine noodles, bell pepper, cucumber, onions, and basil in a large bowl.  Add about 1/2 cup (120 ml) cashew dressing, toss gently to coat.  Add more cashew dressing as desired, using as much or as little as you'd like.  Scatter shrimp on top.  Squeeze fresh lime juice over salad or serve with lime wedges.  Sprinkle with chopped cashews, if desired.

Throughout the month, I had leftover nut butters hanging out in the fridge so anything that I was making was fair game to be nuttered.  I would be like, "Hmm I wonder what this would taste like if I just added some Almond Butter".  The following are the dishes that I chose to enhance with Nut Butters and I think they turned out quite well.

 Lettuce Wraps 

with Peanut Sauce

Cedar-Planked Sockeye Salmon

glazed with Teriyaki Almond Butter and...

...served with Fruit Salsa

I recently had this wonderful, decadent Cashew Soup at a Dinner Club and it was the inspiration for this recipe. I had leftover Maple Salmon that was destined to become chowder so I decided to make the Salmon Chowder and add Cashew Butter.  Good call.  It was quite delicious.  I would suggest serving it in small portions, though; perhaps as a starter to a meal, as it is very rich. 

Salmon Chowder with Cashew Butter

Ingredients:
1 medium onion, chopped
3 to 4 cloves garlic, pressed
2 celery stalks, chopped fine
2 carrots, chopped
2 cups baby potatoes, halved or quartered
3/4 cup white wine
1 cup chicken stock
2 1/2 cups homo milk
2 cups salmon, cooked and broken into chunks
3/4 cup cashew butter

Directions:
Saute onions, garlic and celery in a little oil or butter until tender.  Add carrots, potatoes, white wine and chicken stock.  Bring to a boil and then reduce heat.  Simmer until vegetables are tender.  Add milk, salmon and cashew butter.  Heat through.  Add salt and pepper to taste.  If the chowder is too thick, add some more milk until you get the desired consistency.


I thoroughly enjoyed this nutty challege.  It was fun to create these dishes and fun to eat them, of course, but it was also great to see what the other Daring Cooks came up with.  There is amazing skill and creativity out there.  Check out some of the others here.

oh my canada

I was born on the far east coast of Canada in Corner Brook, Newfoundland and I grew up on the far west coast of Canada in Squamish, British Columbia.  I know that there is a lot of land and culture in between these two coasts but all the emotions and pride that these two points on the map evoke in me are My Canada.

My Canada is an island in the Atlantic Ocean where the steel blue sea crashes against the unforgiving coastline to create a proud, stoic, beautiful scene that is reflective of the hardy people that live there - people who speak with a musical lilt in their voice and who will always set one more place at the table.

 










My Canada is majestic mountains and tall, ancient trees where the Pacific Ocean meets the sky to provide breathtaking, soul soothing seascapes; where the people may have "West Coast Webs" but truly appreciate the rain for the way it makes everything so green and lush and where every opportunity is taken to enjoy the amazing outdoors that they have been blessed with.

 










My Canada is salmon, oysters, crab, lobsters and prawns.  Salt beef, mustard pickles, cod cakes and bottled moose.  Maple syrup, back bacon, cabbage rolls and baking powder biscuits.  Blueberries, peaches, sweet corn and baby potatoes. Baked beans, scalloped potatoes, roast beef and yorkshire puddings.  Butter chicken, sushi, souvlaki and dim sum. Gouda, cheddar, bleu cheese and feta.  Mmm... My Canada is delicious!

So, moy son stay where you're to and I'll come where you're at and we'll have a scuff and scoff to celebrate My Canada and yours.  What is your Canada?

Happy Canada Day, from coast to coast. 

Cedar-Planked Salmon with Maple Mustard Glaze

1-1/2 1-1/2lb lb(680 g) (680 g) salmon fillet

1/4 1/4cup cup(50 mL) (50 mL) maple syrup

2 2tbsp tbsp(25 mL) (25 mL) grainy Dijon mustard

1/2 1/2tsp tsp(2 mL) (2 mL) salt

1/4 1/4tsp tsp(1 mL) (1 mL) pepper

Soak an untreated cedar plank in water for 30 minutes or for up to 24 hours; place salmon on top.

In small bowl, whisk together maple syrup, mustard, salt and pepper; brush half over salmon.

Place plank on grill over medium-high heat; close lid and cook, brushing once with remaining maple mixture, until fish flakes easily when tested, 20 to 25 minutes. Transfer to serving platter.

Crab and Lobster Cakes with Red and White Sauce

7 7oz oz(198 mL ) (198 mL ) frozen crabmeat, thawed

1 1lobster taillobster tails, approx. 2 oz (60 g)

2 2eggeggs

2 2tbsp tbsp(25 mL) (25 mL) sour cream

1 1tbsp tbsp(15 mL) (15 mL) lemon juice

1-1/4 1-1/4cups cups(300 mL) (300 mL) fresh bread crumbs

2 2tbsp tbsp(25 mL) (25 mL) finely diced  red onionred onions

1 1tbsp tbsp(15 mL) (15 mL) chopped fresh dill

1/4 1/4tsp tsp(1 mL) (1 mL) Worcestershire sauce

1/4 1/4tsp tsp(1 mL) (1 mL) hot pepper sauce

1/4 1/4tsp tsp(1 mL) (1 mL) each salt and pepper

1 1tsp tsp(5 mL) (5 mL) vegetable oil

  Roasted Pepper Coulis:

1 1sweet red pepper

1 1tbsp tbsp(15 mL) (15 mL) extra-virgin olive oil

1 1small oniononions, chopped

1 1large garlic clovegarlic cloves, minced

1/2 1/2cup cup(125 mL) (125 mL) tomato juice

1 1tbsp tbsp(15 mL) (15 mL) white wine

2 2tsp tsp(10 mL) (10 mL) chopped fresh basil

1/4 1/4tsp tsp(1 mL) (1 mL) each salt and pepper

Dill Cream:

1/2 1/2cup cup(125 mL) (125 mL) white wine

3/4 3/4cup cup(175 mL) (175 mL) whipping cream

1 1tsp tsp(5 mL) (5 mL) butter

1 1tsp tsp(5 mL) (5 mL) all-purpose flour

2 2tbsp tbsp(25 mL) (25 mL) chopped fresh  dill

1 1pinch pincheach  salt and pepper

 

Place crab in sieve. Remove lobster from shell; dice and add to crab. Press out liquid and remove any visible cartilage or shell.
In large bowl, whisk eggs, sour cream and lemon juice until smooth. Stir in crumbs, onion, dill, Worcestershire and hot pepper sauces, salt and pepper. Mix in crab and lobster. With damp hands, form by 1/4 cupfuls (50 mL) into 8 cakes, each scant 1/2 inch (1 cm) thick. (Make-ahead: Arrange on waxed paper-lined rimmed baking sheet; cover and refrigerate for up to 2 hours.)
Lightly brush large nonstick skillet with oil; place over medium heat. Fry cakes, in batches if necessary and brushing lightly with oil if needed, until golden and crisp on both sides, about 4 minutes per side.

Roasted Pepper Coulis: Meanwhile, grill or broil red pepper until blackened all over, about 20 minutes. Let cool. Peel, halve and seed; chop and set aside.
In nonstick skillet, heat oil over medium heat; cook onion and garlic until golden, 5 minutes. Add tomato juice, wine, roasted pepper, basil, salt and pepper; bring to boil. Reduce heat; simmer for 3 minutes. Put in blender or food processor. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days.)

Dill Cream: In saucepan, boil wine until reduced to 1/4 cup (50 mL), about 3 minutes. Pour in cream; boil for 3 minutes. Meanwhile, mash butter with flour until smooth; whisk into pan. Simmer, whisking, until smooth and slightly thickened, about 1 minute. Stir in dill, salt and pepper. (Make-ahead: Cover surface immediately with plastic wrap; let cool and refrigerate for up to 8 hours. Reheat over low heat, stirring.)

Reheat coulis; pool generous 2 tbsp (25 mL) each of the coulis and dill cream separately onto each warmed plate. Top with 2 crab-and-lobster cakes.

 Recipes from Canadian Living Online

simple salmon

Sockeye salmon is a favourite in our house and the Great White Hunter is also the Great White Fisherman. The Sockeye haven't been as plentiful in the last few years but GWH/GWF managed to catch this one.... in the grocery store. Yes, he broke down and bought one. This would have been unheard of a couple of years ago, but you do what you have to to get a taste of that lovely red flesh. We often debate which recipe is the best - he says it is his Teriyaki Recipe (which is very good) and I really like the mayo and dill, but this is one we both like and it is very easy.

You could use other types of salmon but in my opinion Sockeye is the best although Coho is a close second.

Sockeye Salmon, filleted

1 bunch of cilantro, chopped
7 cloves garlic, minced
1 cup sundried tomatoes in oil, chopped
salt and pepper to taste

Lay fillet out on a parchment lined cookie sheet. Pat salmon dry with paper towel. Grind some sea salt and pepper onto salmon.  In a small bowl, combine cilantro, garlic and tomatoes. If you are not using sundried tomatoes in oil add about 1 tbsp of oil. Mix together and spread evenly over fillet. Bake in oven for about 20 minutes at 400.

I usually serve it with Rice Pilaf and a salad.

Note: You could also barbecue the salmon. It is especially delicious when barbecued on a cedar plank and shared with some random European travelers on a beach in Tofino where the ocean view is soul quenching. Happy place.

holy mole (pronounced molay)

A national dish of Mexico, this sauce was created by the Sister Superior at a convent in the city of Pueblo around 1680. It was prepared in honour of a visit by the archbishop. It is a sauce rich in history and in flavour and to give this dish the respect that it deserves you need to set aside an ample amount of time for preparation. I assure you results will be well worth the time spent. Here is my version of this ancient sauce.

Mole Sauce
3 dried anaheim peppers
3 dried pasilla peppers
2 dried jalapeno peppers
5 cups hot chicken broth
1 cup blanched whole almonds
2 6-inch torillas
1/4 cup sesame seeds
1 tsp coriander seeds
1 tsp anise seeds
1 14 oz. can diced tomatoes, undrained
1 cup chopped onion
1 1/4 cup raisins
2 oz. bittersweet chocolate
5 cloves garlic
1 1/2 tsp ground cinnamon
1 tsp chili powder
1 1/2 tsp cumin
1/4 tsp ground black pepper
1/4 tsp ground cloves
1 tsp salt

The first step is to dry the peppers. Set oven to broil. Place peppers on a parchment lined cookie sheet and place in oven. Watch carefully and turn peppers as skins become charred. When both sides are blackened, remove from the oven and place in a paper bag to cool. When they have cooled, discard skins, stems and seeds. Place peppers in a bowl and cover with hot chicken broth. Let stand for 30 minutes to soften. Strain through a sieve and reserve the liquid.

 









 In a dry skillet individually toast the almonds, tortillas, sesame seeds, coriander seeds and anise seeds over medium heat for 1 - 3 minutes. Stir or turn frequently.

 

 

In a large bowl combine drained peppers, almonds, torn tortilla, seeds, undrained tomatoes, onion, raisins, chocolate, garlic, cinnamon, black pepper, chili powder, cumin, cloves and salt. Process the mixture, a little at a time, to make a course puree.











In a medium saucepan, heat 1 tbsp of oil over medium heat. Add the puree and cook for about 5 minutes until darkened and thick. Slowly stir in 2 1/2 cups of the reserved soaking liquid. Cook and stir over medium heat for about 5 minutes.

This sauce can be used for chicken or pork but I chose to make a traditional Turkey Mole. 

Cut 8 - 10 lb turkey into pieces and brown on both sides in a frying pan with a little oil over medium high heat. Place turkey in a roasting pan and cover with 2 cups of the mole sauce. Roast turkey in a 350 oven for about 1 1/2 to 2 hours or until thermometer registers 170 in turkey breasts. Serve with additional warmed mole sauce.

NOW ITS TIME FOR A CERVESA, YOU'VE EARNED IT!

settling into my new digs

You may have noticed that I have been nesting. Yes, I have been decorating my little blog. Who knew that there were so many "accessories" for blogs! I changed the main picture - how do you like them apples?- added a widget here, changed the colour there. I even added some music for your listening pleasure.(CTL END)

Decorating is a passion of mine that started way back. I believe it was the Friendly Giant who started this obsession..... "just move this little chair here to a cozy spot by the fireplace" while Jerome the giraffe softly played his flute in the background. It was my favourite show as a little girl. Ahh, happy place.

But now that I have everything in order and my OCD tendencies have been satisfied, it is time for a recipe.

I have been loving Indian food lately and have been making it quite a bit. I seem to change it up every time I make it and sometimes the Great White Hunter makes it. This time, I did.




Curried Chicken
6 boneless skinless chicken breasts
1 28 oz. can tomatoes

1 onion, chopped

5 cloves garlic
2 Serrano peppers
3 tbsp medium or hot Patak's curry paste
1 tsp turmeric
1 tsp cinnamon
1/4 cup red wine
2 tbsp brown sugar
1/2 cup plain yogurt, Balkan style

Saute onions, garlic and peppers in a frying pan with a little oil until tender. Process onions, garlic, peppers and undrained tomatoes in a food processor or blender. Set aside. Cut chicken into bite size chunks and cook in saute pan with a little oil. Add the processed mixture to pan along with remaining ingredients. Cover and simmer. Add yogurt.

Raita
2 cups plain yogurt, Balkan style
1 cucumber, peeled, finely chopped and drained
2 tsp cumin
1/2 cup chopped cilantro or mint

Combine all ingredients.

Fresh Tomato Chutney
2 cups diced fresh tomatoes
1/2 cup chopped red onion
2 tsp grated ginger
1/2 chopped cilantro
Hot fresh chili pepper
1 tsp sugar
pinch of salt

Combine all ingredients

Serve with basmati rice and Naan bread. I usually buy President's Choice Naan bread. Cut a clove of garlic in half and rub one side of the Naan. Wrap in foil and warm in oven. Brush with melted butter.

I had an amazing mango salad at my cousin's. She made it to accompany a wonderful Thai dinner, but I thought that it would also go with this Indian dinner so I added a few different spices. I thought it complemented the meal well.

Mango Salad
1 mango, julienned
1 red bell pepper, thinly sliced
1/2 red onion, thinly sliced
1/2 cup chopped cilantro
1 1/2 tsp cumin
2 tbsp lime juice
2 tbsp mayo

Combine all ingredients.

There are so many different types of peppers and in the store it is sometimes difficult to determine the varieties unless they are labeled, which often they are not. This site defines some peppers as well as shows the heat level.

mother's day weekend

To celebrate Mother's day and my sister's birthday most of my family gathered at our house for the weekend. Our house seems to be the gathering place and I am totally okay with that in my control freakish, first born child, Monica Gellerish sort of way. My sister's birthday and Mother's Day happened to fall on the same day this year so we decided to celebrate her birthday on Saturday night. The menu planning began as soon as the gathering was proposed. What could I make that she would really like? Well, she loves potatoes so we could have potato salad, scalloped potatoes and baked potatoes. Wait. We've already done that!

So, instead I decided to make Greek dinner for the Potato Princess because everyone loves Greek dinner.

THE MENU
Pork Souvlaki
Moussaka
Greek Lemon Potatoes
Greek Rice
Spanacopita
Tzatziki
Pita Bread
Greek Salad

Moussaka Recipe
How do you say "comfort food" in Greek? I think it is "Moussaka"! This is a recipe that I have tweaked over the years. Mine is actually "Mooseaka" because I make it using moose meat. My husband is the Great White Hunter and I always substitute moose meat for beef. Moussaka is made in three layers.

Meat Sauce Layer
1 onion
4 or 5 cloves of garlic
2 tsp. oil
2 lbs ground meat
1 cup chopped tomatoes
1 sm can tomato paste
2 tsp brown sugar
1/2 cup red wine
1/2 tsp cinnamon
Cook meat in pan with oil, onions and garlic. Add remaining ingredients and simmer while you are preparing next layers.

Vegetable Layer
2 small zucchini
1 medium eggplant
4 or 5 medium russet potatoes
Olive Oil
Salt and Pepper

Peel potatoes, wash zucchini and eggplant. Slice all vegetables so that they are about 1/2 inch thick. Layer on parchment lined cookie sheets. Drizzle with oil and add salt and freshly ground pepper. Broil in oven until slightly browned. Turn and broil other side until slightly browned and vegetables are tender.

Bechamel Sauce
6 tbsp butter
1/4 cup flour
3 cups milk
1/4 tsp nutmeg
1/2 cup Parmesan Cheese
salt and pepper
2 eggs, slightly beaten

Melt butter and add flour to create a roux. Slowly add milk and stir with whisk while cooking on medium heat. Continue stirring until sauce thickens. Add remaining ingredients and continue whisking until thickened and bubbly. Set aside.

In a baking dish layer the meat sauce on the bottom. Then evenly layer the veggies over top. Finally add the sauce and sprinkle with a little nutmeg for colour. Bake in 350 oven for 1 hour. Remove from oven and cool for about 15 minutes before serving.

My other sister, the twisted one, made these two amazing cakes for dessert -

One for the Potato Princess

And one for Mother's Day

However, my Twisted Sista, in keeping with her non-conformist reputation, wrote this sentiment on the Mother's Day Cake.

Classic.

The decision for the Mother's Day menu was taken completely out of my hands. My mother printed a recipe from the Internet, presented it to the guys and said, "I think this is what you should make for Mother's Day Brunch." The recipe was for Strata and it had to sit overnight so after dinner on Saturday night, they proceeded to make the Strata for the following morning's brunch. I must say they were good sports about it and it only took about 2 hours and 2 - 3 Rusty Nails.

It is a thing in our family, that when there is a special occasion - birthday, anniversary or whatever - we must cook. I suppose it is our way of showing we care. So my mother, by giving the guys a recipe, was ensuring that us mothers were going to be cooked for, damn it! Thanks for stepping up to the plates, guys. We feel the love.

P.S. The strata was yummy.