our elf - day 7

year end giving ideas that will nourish another

An article in the New York Times last week cited the sharp incline in subsidized and free meals provided by schools. Unless you live under a rock, this news wasn't surprising...but the image of a child who cannot focus because he/she is hungry sticks with me, perhaps because I place such a high value on nourishing my own children through homemade meals. But a follow-up article by The Lunch Tray is what really got me. In their article, they raise the question of social stigma as it relates to hunger, and bring to light "a troubling, modern-day twist on the problem: on some campuses, hapless kids standing in the federally reimbursable meal line are having their pictures taken by other students’ cell phones, with the photos then uploaded to Facebook and/or texted around the school along with disparaging messages about the child’s economic status. Not surprisingly, students in these schools are willing to forego lunch entirely, rather than risk this sort of high-tech social ostracism." I hate to write a downer of a post, but seriously?

And so, as I wrap up my fall feeling thankful for all that we are able to provide our family, I have done a bit of research and picked a couple of non-profits that we will support, in hopes that a few less children will go hungry. I am sharing them with you too, in case you are making year-end donations, and would like to learn more about these organizations that work to combat hunger with dignity, compassion and resourcefulness.

A few summers ago, I was fortunate to hear the leader of The Blaine County Hunger Coalition speak about one of their most popular programs, "the backpack club". In many cases, states have school breakfast and lunch figured out. There's a ton of debate now on what constitutes good school food, but at the heart of the matter, a child is getting two meals a day. But what happens when the child goes home on the weekend? I had never really thought of that. This program prides itself on being discreet for the 126 children who received their weekend meals in a backpack dropped off for them on Fridays. This year, the need will no doubt be even higher.

And just down the road from us is Person-to-Person, which regularly gets trunk loads of our gently used clothing the boys have outgrown. But did you know that P2P provides clients with a safety net of services, including groceries, to get them through challenging times? In fact, if you are placing a peapod order, you can select non-perishable items and have them delivered directly to Person-to-Person, at 1864 Post Road, Darien, CT 06820. How easy is that?

These are just two of many worthwhile organizations to consider. I would love to hear about organizations that combat hunger, and are meaningful to you, in your communities.

elf antics - days 5& 6

There was a lot of chatter at breakfast about what else the elf was going to say. The suggestion was made that maybe they should clean their toys up to find out? I am writing to you all from the cleanest playroom and living room ever.

simple side: coconut-curry butternut squash

Monday's are typically my busiest afternoon, shleping home from Stamford in the dark after a swim lesson, arriving home just in time for dinner. With that in mind, I got into a good groove this fall making our Monday dinner ahead of time. Today, we were simply going to enjoy an afternoon of games with Meme and Papa by the Christmas tree, but knowing dinner was made ahead of time allowed me to totally relax. I decided to make a veggie-focused Indian meal, but having marketed without a list, my ingredients were a little random. This, as it turned out, was a fabulous side; one that I will definitely make again.

Coconut-Curry Butternut Squash

1 butternut squash, peeled and diced evenly (or buy it already chopped, but make sure the pieces are even-sized so they cook evenly)

14 oz can coconut milk (I used a light version)

curry powder (I used mild, to ensure that it wouldn't be too spicy for the kids)

In a medium saucepan, heat the butternut squash, coconut milk and curry powder (enough to reach your desired taste, remember that it will intensify as the liquid cooks off) at a medium-high simmer, for about 10-12 minutes, or until the majority of the liquid is gone and squash is tender, but not mushy. Serve warm over brown rice. Reheats perfectly, store in fridge.

This was far and away, the kids favorite part of tonight's meal. One of my children also loves peas, so Trader Joe's Minted Peas ( found in the freezer case) was a big hit. The other likes roasted veggies, so the simple zucchini and tomatoes I roasted (at 400 for about 12-15 minutes in a bit of oil, lemon zest, s&p) was his runner-up part of the meal. Neither child liked Trader Joe's Palak Paneer (spinach with Indian cheese), and I'd have to agree that it wasn't very good, so I would leave that off next time.

But anyway, it was a simple veggie-laden meal to get together mid-afternoon then just reheat when it was dinnertime. And, my husband gets an awesome lunch tomorrow, since this is one that reheats beautifully.

elf's antics - day 5

the goggles were a hit, but pool ended up being closed today. you know why.

our elf apparently has very good hiding skills. handy, as I was able to get a batch of Christmas cards addressed while the kids searched for him... for almost an hour.

want to see what else our elf's been up to? here are all past elf antics.

what the elf's been up to, days 2-4

It has come to my attention that we have some children following our elf. And quite a following he apparently has, after 2 short days of antics. This poses a little challenge, as I sometimes shared how I thought he ended up in these pickles or why he wrote the notes he did.... hmmm. So, to preserve the elf's antics, from here on out, you'll just have to read the notes back and forth and come up with your own back story....

He will continue to make my kids giggle in amazement at how naughty he can be...

and he will uphold standards more similar to mine-- than to theirs-- when it comes to clean-up and the like.

My kids know that as mundane as he may look, his messages may appear any place...and I mean any place, including a Metro North train into NYC.

And should any child (or parent) wonder if Jack and Ollie's mom is just pretending and making up this elf stuff, you explain how our elf made his own skates and put on an ice show while we were in the city all day...?!?!

Clearly, my kids still believe. Completely.

20 more elf days.

Lucky elf. Happy swimming little guy.

easy app: baked brie stuffed with fennel-blood orange tapenade

'Tis the season when you may be entertaining, asked to bring an appetizer to a friend's home...or just looking for something decadent to nibble on while decorating your tree. Here is one of my cold weather go-to apps that is so, so easy.

Baked Stuffed Brie

round of your favorite soft cheese (brie, Camembert, you choose the variety & size)

a jam or tapenade to layer inside

nuts to sprinkle on top (optional)

your favorite crackers

Slice the round cheese horizontally, so you end up with two disks. In an ovenproof dish, place the first disk of cheese down and smother with your choice of jam or tapenade. Place second disk of cheese on top, and dollop more of the jam or tapenade on top of that. Bake at 350 until the cheese is melted through and starting to ooze out the sides. If you would like, sprinkle with nuts for the last few minutes of warming...careful not to put them on too early or they might burn. Serve with a selection your favorite crackers.

I am a particular fan of The Gracious Gourmet's fennel-blood orange tapenade, because it lends just the right of zip to the creamy brie. Around us, I know Walter Stewart's and Whole Food's Darien store both carry this line. Here's a link to find a retailer near you.

So, at this point, I popped it in the oven for....I'd say it was about 15 minutes.

Once the cheese was soft and starting to bubble around the edges of the baking dish, I sprinkled some roasted pepitas (the inside pumpkin seeds, found at Trader Joe's in the nut aisle) on top, then popped it back into the oven for another 3 minutes or so, just so the nuts warmed a bit. I like adding some sort of nut-- or in this case, seed-- as a contrast to the creamy consistency of the cheese, but this is certainly optional. We served ours with two of our favorite crackers: Akmak and Trader Joe's Rosemary-Raisin Crisps.

Have a wonderful weekend ahead!

elf's antics day 2

while he has the boys' undivided attention, the elf is going to help me tackle some "home improvements"...

unintended consequence from this: our little one came racing into the bedroom this morning alarmed that he could no longer wear his swim goggles "because the elf used them to go swimming in the toilet last night!! That is SO groooth!! I am NEVER wearing those again!"

my bad. hopefully he forgets this by summertime.

but, get this...unintended consequence part deux: a note quickly jotted down before the school bus arrived.

now we're talking, elf.

elf report - day 1

In response to the Elf's arrival, ingredients were hauled out, letters were written...

little hands mixed...

and sprinkled extra sugar on top...

carefully written messages were excitedly left so homework could be done, baths taken, dinner eaten...

before one last check on the Elf before bed.

it must be Dec 1st

the elf is back...

homemade stock

I made a little mistake ordering the turkey this year. What I should say is that I made a mistake ordering the turkeys this year. I decided to go easy, and just order bone-in turkey breasts, versus the whole bird. I know, I know. Some of you are fainting at the mere thought of not having the big bird there on display.

This just made a lot more sense, since we all prefer my brined white meat. I didn't think to ask if they were single or double breasts. So, we ended up with 4 plump bone-in breasts. Oops (though the cook in me was secretly thrilled). We enjoyed a fabulous feast on Thanksgiving...some hearty turkey sandwiches picnicking at our local Nature Center the next day, and enjoyed a follow-up meal or two of the whole shebang. But I shredded a bunch of the turkey up and froze it along with both sets of bones, knowing that we'd tire of turkey before too long, and that I'd be inspired to cook again this week.

The urge to cook again came up more quickly than I expected. On Sunday, while my husband hung the outside lights with my dad, and the kids decorated our tree with their Meme, I made my first soup: Mark Bittman's super easy Turkey-Noodle Soup with Fresh Ginger. It was delicious, and fortuitous, since a head cold has had me sidelined the past two days. Nothing better than homemade soup when you're feeling sorry for yourself-- I mean sick.

Anyway, you can certainly make homemade soup with a multitude of good store-bought broths, but there's something special about starting with a homemade stock. So, if you tucked those turkey bones in the freezer last week like I mentioned on the FB page, then haul them out and make a pot with me. As you can see above, my turkey bones went straight from the freezer into the pot...

Homemade Stock

bones from a turkey, chicken or ham

a few stalks of celery

a few carrots

an onion if you have one, skin removed, quartered

a little garlic if you'd like, rough chopped

any fresh herbs you may have on hand

water

salt to taste
splash of cider vinegar (optional)*

Place the bones in a large pot and fill with water. Add any vegetables or fresh herbs you would like to use to flavor the stock. Bring to a simmer and let it boil until desired level of flavor and thickness. Remove bones. You may also remove the veggies and herbs you used to flavor the broth, or leave them in. Up to you. Proceed as you would with any soup recipe. Stock freezes beautifully so if that's all you feel like cooking today, totally fine. Simply tuck it away in the freezer for a winter day when you want to make homemade soup.

*adding vinegar to your broth helps pull the minerals from the bones, making it even more nutrient-dense