Happy Thanksgiving 2020!

 

Thanksgiving was yesterday.  One would think that 2020 would rob us of a traditional Thanksgiving, and I’m sure, for many, it did.  But, for me, it was one of my favorites. 

As usual, we started our Thanksgiving with the Macy’s Thanksgiving Day parade.  Joe grabbed a big, fluffy blanket and dozed on the couch during which Joci and I marveled over how the parade had adapted to Covid restrictions.  We really enjoyed the performance from other parades like the LGBTQ parade, the Mermaid parade, and the Puerto Rican parade.  The Rockettes, usually our favorite were amazing, though we did miss the high kicks.  The highlight, as always, is Santa at the end, ushering in the Christmas season. 

After the parade, Joe and I got busy making dinner.  We took our time and really made magic happen with our menu.  We made much more food than 8 people could eat, let alone four, but I LOVE leftovers.  Some highlights were the Yorkshire Puddings I made in lieu of rolls, three kinds of dressing…oyster for me, regular for fun, and Stove Top for the kids.  Joe did the turkey, and it was beautiful.  We did a dry brine this year, which was delish, but decided next time we’ll do a wet brine, and basting with butter is the way to go!  We also had, mashed potatoes and giblet gravy, noodles, sweet potatoes (half with marshmallows and half with pecans), Brussel sprouts, deviled eggs, canned cranberry sauce, and pumpkin pie with homemade whipped cream, and Joci’s lemon cheesecake.  It was truly a fabulous feast!  The oyster stuffing is my favorite.  Dad and I were always the only ones that would eat it, whilst everyone else would turn up their noses, so for it to be a triumph this year, was rewarding.  Both Joseph and Jocelyn tried a bite, though they both hated it, at least they tried!  With everyone’s help, it all came together and there was no stress.

Before and after dinner we played Cataan, Rumikub, and gin-rummy.  We laughed and chatted and ate!  At the end, we all agreed Dad would have loved this day as much as we all did.  Heck, even the dogs were pleased with their turkey neck. 

From our house to yours, I hope you had a lovely Thanksgiving!

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Thanksgiving 2020

November 26, 2020

My Sweet Uncle Perk

 I am so sad today. This morning my Uncle Perk passed away. He was the best person I've ever met, truly a good person with a kind and generous heart and the patience of God. He was like my Grandfather, not really 'just' an Uncle. I have such beautiful memories of him, reading endless books to me, playing board games (Feely Meely) on the floor of their house, and talking like Donald Duck to make us laugh. His love and marriage with my Aunt Rene is the kind of relationship most people aspire to, and I'm so sad that she is now without him. He loved on my kids whenever we were able to visit, and I can still see him holding Joe as a baby on their front porch, on a summer evening looking at the windchime. Uncle Perk had a way of making me feel loved, no matter what. I truly feel like a part of my heart has died with him.

October 13, 2020

Jennifer's Green Chile Chicken Enchiladas

Not to brag...but...I get asked for this recipe a lot.  I thought I would post it to my blog so that I could direct people here for it from now on.  This is one of my go-to recipes that I've kind of perfected over the years.  That's not to say you can't make it better by putting your own spin on it!  I hope you like it!

Jennifer’s Green Chile Chicken Enchiladas

If possible, start your recipe earlier in the day, so that all you have to do later is throw in the oven.  Or, you can make the chicken, and the sauce, then refrigerate until you’re ready to roll the enchiladas and bake.

2 Chicken breasts

Olive oil

Salt, pepper, and garlic powder

2 Bell peppers pick two of different colors, not green.  Julianne into ¼ inch strips

Onion, cut into ¼ inch julianne strips

2 medium sized jalapenos, seeds and membranes removed (leave in if you like it spicy), then diced. 

3 cloves garlic, minced

¼ teaspoon dried oregano

¼ teaspoon of crushed red pepper

1 Knorr Caldo con sabor Pollo cube of chicken bouillon, crushed

½ teaspoon salt

¼ teaspoon of pepper

2 small cans of green chiles

1 can of Campbell’s cream of chicken soup

1 large can of green chile enchilada sauce

2-3 Cups of shredded cheese.  I like a mix of any of the following:  cheddar, Monterey jack, Colby, pepper jack, provolone, etc…

Tortillas, you can use large or small, flour tortillas, I prefer small.

Sour cream, diced tomatoes, and shredded lettuce for toppings.

Start by slathering the chicken breasts in olive oil, then sprinkle with salt, pepper, and garlic powder.  Pop in 400º oven till chicken is just baked.  Set aside to cool, then shred.

In a large saute pan, on medium heat, add 1 Tablespoon of canola or vegetable oil to hot pan.  Once oil is hot, add peppers, onion, and jalapenos.  Stir and toss until softened, about 5 minutes.  Add in garlic, oregano, crushed red pepper, salt, pepper, and chicken bouillon.  Stir and toss until garlic is softened, about 5 minutes.  Add the green chiles, the soup, and ½ of the can of enchilada sauce.  Stir together until heated through and now add in the shredded chicken from earlier.  Taste your sauce.  If it needs salt or pepper, this is the time to add it.  Turn of the heat.  If possible let cool completely before rolling enchiladas.

Set up a station of your filling, shredded cheese, tortillas, and baking dish (sprayed with cooking spray or buttered).  For small tortillas, put about a ¼ cup of filling in the middle of your tortilla.  Add about 2-3 tablespoons of shredded cheese, and then roll.  Place in a line in your baking dish, seam side down.  Fill your pan.  Pour half of the remaining enchilada sauce over the middle (I like to leave a little off the edges to let the tortillas crisp a bit), top with the remaining cheese, then again with the remaining sauce over that. 

Bake in 375º oven till bubbling hot and cheese is browned on top, around 45 minutes.  Serve with sour cream, shredded lettuce, and diced tomatoes. 

You can also make this with diced chicken thighs, leftover beef roast, ground beef, pork, or even shrimp.  You simply add your cooked protein to the sauce you made above.

Best Quiche Ever!

Spinach and Mushroom Quiche

Everyone raved about these when I made them the other day.  I promised I would share the recipe:

Pie Crust

1 Cup AP Flour
1 tsp salt
6 Tablespoons of cold butter cut into pats
1 1/2 Tablespoons of vegetable shortening
1/8 Cup of ice water (plus a little more if needed)

Process the first 4 ingredients in a food processor, pulsing, until the ingredients come together in course crumbs.  Pulse in the water until the dough starts to form a ball.  Remove dough, wrap in plastic wrap, and let rest in refrigerator for at least an hour, overnight if possible.  This will make enough for one crust in a large quiche or pie.


Spinach and Mushrooms

1 Bunch of clean spinach, stems removed if large, and rough chopped
1 Cup mushrooms, chopped
1/2 Medium sized onion - chopped
2 T butter
1 tsp garlic powder
Salt & Pepper to taste

Melt butter in saute pan.  Add in mushrooms and brown.  Add onions and saute till transluscent.  Add in garlic powder and salt and pepper.  Stir.  Add in spinach and cook until well wilted.  Let cool and put in refrigerator until you're ready to put quiche together.

Quiche Custard

1/2 Cup heavy whipping cream
1/2 Cup milk (I use 2%)
5 eggs
1 tsp garlic powder
1/4 tsp nutmeg
1 tsp salt
Pepper to taste
1 Tablespoon parsley

2 Cups shredded cheese - (I used cheddar because that's what I had on hand, but you could use just about anything that melts well or a combination of them.  I love adding a bit of swiss cheese when I have it).

Mix all together except for the cheese.  Store in refrigerator until you put the quiche together.  I did all the steps the night before making the quiche, so all I had to do in the morning was assemble and bake.

I used muffin tins for individual quiche, but you could very easily do a whole pie.  Roll out your dough on a floured surface to about an 1/8 of an inch thick.  Spray your vessel lightly, there is already quite a bit of oil in your crust, so you shouldn't need much.  Cut squares to fit your muffin tins and push down into the cup.  Add a bit of the mushroom mixture to each cup and then top with the shredded cheese up to the top of the cup.  Then pour your egg custard to just below the top.  Bake at 400º until the tops are browned and the pie crust is golden.

Inspiration for my quiche custard:  https://www.allrecipes.com/recipe/221198/transformed-spinach-mushroom-quiche/?utm_source=pinterest.com&utm_medium=social&utm_campaign=social-share-recipe&utm_content=20190910&utm_term=221198Best pie crust ever from: https://www.cdkitchen.com/recipes/recs/522/Martha_Stewarts_Pefect_Pie_Shell35439.shtml

Very Scary Stuff Going Down

Well, today, shit got real.  This is the day that the US started to take things seriously.

I’m writing this more for posterity, than for information, so if you’re bored, please move on.

I noticed when China was struggling, but when Italy got overran and the virus seemed to go out of control there, I started to worry.  I brought this up with my ex, who is currently in Illinois with the kids while I’m in Arizona taking care of Mom.  I asked him to be sure to get enough supplies to cover for a couple of weeks if they get ill or have to quarantine.  He told me to chill out, not to worry.  I told Mom how I was growing a bit concerned about it and thought we probably need to stock up a bit more on some things, following the CDC recommendations to have a two week supply of food and staples.  She thought I was overreacting.  After that, I thought, I’ll just keep this to myself as they think I’m crazy.

Then yesterday happened. The World Health Organization (WHO) has designated the Corona virus a pandemic.  The president addressed the concerns and shut down travel to/from Europe.  Today, the shit hit the fan.  The NBA and March Madness has been cancelled.  The stock market has crashed, large gatherings like the Chicago St. Patrick’s day celebration have been cancelled, Stadiums have cancelled events, Broadway has closed, Disneyland has just closed, and as for us, Joe’s State Wrestling Championship has cancelled, and his school has decided to switch to e-learning this next week following with Spring break after that.  School will, hopefully, resume on April 6^th.  Certainly, there’s more to come.

The only mercy in all of this, is that the virus doesn’t seem to be as hard on younger people.  Older people, though, and those with ‘underlying health issues’ (me!) are more affected. 

I am scared, but not panicked.  There is a difference.

I don’t like being so far away from those I love (Mom is visiting relatives in Indiana and I’m still in AZ with the kids in IL). 

The last time there was panic like this in the US was after 911, and that was different.  We were scared of bad people.  These are bad germs.  Airport screening and a vigilant, if not racist, eye will not keep these germs out.  They are here, they are incubating, they are coming.  I heard one statistic that is predicting a third of Americans will get the virus.  That is over 100 million people.  So far, there is a 2% rate of death.  That is over 2 million dead in the US alone.  Those are scary numbers, but they are predictions, not fact.  It’s still scary.

People are going crazy, buying out toilet paper, hand sanitizer, and soap.  The roads on the way in to work this morning were surprisingly empty.  People are cancelling vacation plans, and those that can work from home are.  Even my email at work today was very slow, not much coming in.  It’s all unfolding like this odd origami flower, showing different levels of intolerance, fear, and anxiety.    What will happen?  Hopefully, this all blows over and those blowhards among will laugh at how ‘crazy’ we all got.  I hope that happens, because the alternative is still, very, scary.

Visiting Dad

This last summer was very special.  While I’ve been here, in Arizona taking care of Mom, I’ve missed Joe and Joci terribly.  I got really lucky this summer in that they were able to come and visit me.  Joci was here a month and a half, and Joe was here for about a month due to sports commitments.  I absolutely loved having them here.

While they were here, I wanted us all to go up and visit Dad.  He’s not buried anywhere, he didn’t want to be buried, but some of him is at his favorite area near Strawberry Arizona.  He would go there often to pick wild black raspberries.  We would go with him sometimes, and he even took Joseph there a couple of times to pick berries and make loads of jam.  Which, when it was good, was the best jam ever!  It was his special place, I think, and that is why Mom wanted him to ‘be’ there.  She even had a little plaque made to signify his passing, and stuck it far into the ground next to a stump and camouflaged a bit with brush and rocks, so that it wouldn’t be disturbed for awhile. 

Matt drove us up from Payson and it was just as I remembered.  So quiet.  There is a big ravine at the bottom of the hill, which when you look out over it, you can see the wind rushing towards you as you anticipate that sound of it rustling the leaves as it combs through the branches.  We all took turns standing by his plaque, talking to him in our own ways.  Most of us were quiet, full of the heaviness of loss.  Dad was such a big personality, even six years on, his presence is missed. 

I’m so grateful to have spent the time there with my children, who miss their Grandpa so dearly.  With Mom, who misses her spouse, relying on support other than her spouse.  And, with my brother, he’s the only other person that knows what it was to have our Dad be our Dad.  It was a beautiful day, so we collected a couple of rocks to keep with us, and said goodbye again.  Who knows when, or even if, we’ll be back to visit him. 

Portillos Experience

  On one of the fun experiences that the kids and I did on my last trip back to visit them was to Woodfield mall.  Portillos had an open store there that was a “Portillos Experience”  You could scratch and sniff the walls.  They had couches that looked like hot dogs.  They had a ‘fry room’ with fun props.  Then an area that had big props to pose with while doing selfies or having your photo taken.  It ended up being a lot more fun than I thought at first and the kids, even Joe, ended up enjoying themselves.  I mean, who doesn’t want to swing on an onion ring in outer space?

  Spending time with my kids, it’s my favorite thing.  Especially, when their teenage bickering and general exasperated attitude is kept at bay.  I love hearing their stories about friends or goings on at school.  Or trying to help them with questions they could have about life in general.  I like learning about their new interests, or style choices, or pop figures they’ve acquired.  I just want to be with them so much, so badly.  Being away while taking care of Mom has been bittersweet.  I cherish the time I’ve had with Mom.  I love that I was able to help her so she wasn’t alone, especially without Dad here.  Being away from my children, though, has been a real eye opener to what will be happening so soon.  When they leave for college and then their lives after, it is really going to sting.  I’m sure that once I’m an empty-nester, things will take awhile to adjust and I’ll settle into that life, hopefully.  That time seems to be encroaching, though, much too quickly.  I just want to be with my kids, now.  I’m working on that.

December 2019

Jocelyn's First Day of School 2019

Jocelyn’s first day of 7^th grade!  This year she is playing clarinet.  Unfortunately, she had to change schools, again, but she is really taking it like a trooper.  She’s had a rough couple of years, and so I think she is really looking forward to kind of start fresh somewhere else.  I think this is going to be her year to Sparkle!