Catmus

Now that Atticus is slightly less destructive, Tim decided he was going to have a Xmas tree alternative for the apartment.  He ordered a wall tree and he hung it on a column wall in our living room.  Both Sookie and Atticus got right into the action right away!  It screams Catrastophe!

Slow Cooker Chicken Pot Pie

Getting ready for Christmas.  I am a total Grinch but with Mom here - I committed to Tim to try and get in the spirit of the holiday.  Spent the weekend putting up the tree and finding tubs of ornaments and hanging lights.  I have ornaments from when I was 5 years old - these pitiful elves that I have kept forever - they are so beat up but mean a lot to me. I grew up with icicle trees and I love them.  I don't care but that's the tree for me.  It was such a nice day and Tim made this delicious faux pot pie. Maybe our crock pot was on the fritz because he cooked it on high for 4 hours instead of low - so just adjust y'all!

Slow Cooker Chicken Pot Pie

Ingredients

• 1 pound boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 1 pound red potatoes, diced
• 1 onion, diced 
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 2 bay leaves
• 1 cup corn kernels, frozen, canned or roasted
• 1 cup frozen peas
• 1 (16-ounce) tube refrigerated buttermilk biscuits
• 2 tablespoons chopped fresh parsley leaves
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• For the sauce 
• 3 tablespoons unsalted butter
• 3 cloves garlic
• 1/2 cup all-purpose flour
• 2 cups chicken stock
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• Pinch of paprika
• Kosher salt and freshly ground black pepper, to taste

Instructions

• To make the sauce, melt butter in a large saucepan. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1-2 minutes.
• Gradually whisk in chicken stock, thyme, basil, oregano and paprika. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes; season with salt and pepper, to taste.
• Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
• Season chicken thighs with salt and pepper, to taste, and place into the slow cooker. Add potatoes, onion, carrots and celery. Stir in chicken stock mixture and bay leaves. Cover and cook on low heat for 3-4 hours or high for 1-2 hours. Add corn and peas during the last 30 minutes of cooking time.
• Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes.
• Prepare biscuits according to package instructions.
• Serve chicken immediately topped with biscuits, garnished with parsley, if desired.

Baby Steps

Trying to take back my weekends.  While taking care of my Mom and trying to make everyone happy, I need to make myself happy. The way to do this is for me to have some time to tackle projects for the house.  The back mudroom was a big task and I started it 2 years ago - I just had some setbacks.  Now that life is back to some sense of semi normal - I can tackle them again - however baby stepping my way in the process.  Tile flooring, bead board paneling, wall paper, paint, cabinetry etc... I finished all the wallpaper this weekend which felt like this massive step forward - although it's probably the easiest task.  I need to finish painting the cabinets next but again - baby steps.  However, it's already looking great.  I hung an old painted enamel clock that I bought years ago from Anthropologie.  I hung a framed Gucci scarf watercolor print with a vegetable garden motif.  I bought this years ago when I worked for a retail store called Frost Brothers and every time I look at it I smile because of such great memories of working there. I love that I have had it in every house I have ever owned and now it is the first thing you see when you enter the mud room.  Feel that this was a big step forward no matter how small the task.

Pumpkin Chocolate Chip Pancakes

It's a comfort food weekend and nothing could be better for a Fall Sunday breakfast then Pumpkin Chocolate Chip pancakes - yum!   Years ago, I used to go to this great restaurant in the city called The Friendly Farmer.  Brunch had to consist of their incredibly good pumpkin pancakes.  They were the best.  I think the restaurant is gone unfortunately but making your own is the next best thing.  Mom has never  had them and Tim loves when I make breakfast and I just love to make breakfast so its a win-win situation and they are so tasty.

Pumpkin Chocolate Chip Pancakes

• 2 cups all-purpose flour 
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 heaping teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice1
• 1 cup semi-sweet chocolate chips
• 1 and 1/4 cups pumpkin puree 
• 1/3 cup packed light or dark brown sugar
• 1 large egg
• 3 Tablespoons vegetable oil
• 1 and 1/2 cups whole milk2

• In two separate large bowls, mix the dry and wet ingredients separately and set aside to combine.  Whisk or blend the wet ingredients really well and then combine wet and dry together.   The batter is extremely thick. 
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• Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.
• Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately with your favorite pancake toppings. 

Thank Goodness for Neighbors

Out of the blue, our neighbor, Gisella, who is taking a baking class dropped off the most perfect little cheesecake for dessert that she made.  It was a complete surprise and it was absolutely delicious.  Thanks Gisella!  It was awesome!  Thank Goodness for neighbors that are great cooks.

Garlic Mashed Potatoes

You can't have a great meatloaf without great potatoes - these were great!

INGREDIENTS

2 1⁄2 lbs red potatoes, unpeeled, quartered

3 garlic cloves, peeled

2 tablespoons butter

1⁄2 cup milk 

1 teaspoon salt 

1⁄4 cup grated parmesan cheese 

DIRECTIONS

Put potatoes and garlic in lg pan.

Cover with water.

Bring to a boil.

Reduce heat and simmer for 25 minutes, until potatoes are tender.

Drain well.

Mash with the butter, milk, and salt.

Stir in the parmesan cheese.

Brown Sugar Meatloaf

It has been a cold, dreary Saturday but that didn't keep us from working on projects, napping and Tim making one of the most delicious meals we have had in a long time.   The meatloaf was outstanding.  Mom gave it a thumbs up and has replaced one of Tim's favorite chicken recipes with this one in it's ranking of his favorite recipes!

Brown Sugar Meatloaf 

Prep Time: 10 minutes

Cook Time: 1 hour

Yield: Serves 4 - 6

• ½ cup loosely packed brown sugar
• ½ cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 ½ pounds ground sirloin or beef of your choice
• ½ cup milk
• 2 eggs
• 1 ½ teaspoons salt
• ¼ teaspoon ground pepper, rounded generously
• 1 small onion, chopped
• ¼ teaspoon ground ginger, rounded generously
• ¾ cups finely crushed saltine crackers (~12 crackers)
• Lindsey’s Secret Ingredient: chopped fresh rosemary for serving. It’s not necessary but it takes the dish to a whole other level!

Instructions

1. Preheat oven to 350°.
2. Mix together brown sugar, ketchup and Worcestershire sauce in small saucepan. I double this sauce, so that there is extra for serving. Trust me, you’ll want to too.
3. In a mixing bowl mix all remaining ingredients through crackers.
4. Shape into a loaf and place in a 9” x 9” pan. You can make it in a loaf pan but the larger pan allows the fat to drain away from the loaf.
5. Spread enough of the ketchup mixture on the top to generously cover the loaf. Allow it to drop down the sides. It will help keep the meat moist and add tremendous flavor.
6. Bake in preheated oven for 1 hour or until juices are clear. I like to use a miniature meat thermometer, because I find judging whether or not the juices are clear incredibly stressful.
7. While the meat cooks bring the extra sauce to a boil and then simmer on low. Serve over mashed potatoes and drizzle with extra sauce and sprinkle with chopped, fresh rosemary to taste. 

Getting Back to Work

This has been an exhausting horrible year.  Even with Mom back here - it just doesn't end.  Despite the new hurdles, it's almost winter and time to get back to unfinished projects. I have neglected finishing the back hall and it's not going to take much to get it done.  I have all the components and it's just a matter of time and energy.  None of which I have had this year.  Determined to get this project finished.   It is my priority!

New Rooftop NYC

After what seemed like a lifetime, our building in the city finally re-opened our rooftop deck and the views are so spectacular.  They did such a great job. I lived in this same neighborhood so many years ago when I first moved here and I can't believe how much it has changed and how fortunate we are to live here.  What a nice change.

Eggplant Parmesan and Pasta Aglio E Olio

Mom wasn't feeling so good this weekend and it was cold and wet. We decided to watch movies all day and I cooked a homemade Italian meal for my Italian mom craving some homemade food.
I don't make this very often because the minute you start making it you realize why you don't make it that often.   It's a lot of work, but it's so damn good.  The recipe makes two casseroles and I froze one for another rainy day when we are feeling lazy again and I don't feel like doing this much work.

Eggplant Parmesan

• 2 1/4 lbs (about 2 large) eggplants
• 1 teaspoon kosher salt
• 1 Tbsp olive oil
• 1 clove minced garlic (about 1 teaspoon)
• 2 large containers of Ricotta cheese
• 1 28-oz can whole peeled tomatoes (preferably San Marzano), tomatoes diced, reserve juices

• 1/2 cup finely chopped fresh basil
• Kosher salt
• Freshly ground black pepper
• 1 1/2 cups breadcrumbs

• 1 1/4 cups grated Parmesan cheese, divided
• 3/4 cup flour
• 4 eggs, beaten (more if needed)
• 1/4 cup olive oil (plus more to oil the sheet pans)
• 1 1/2 pounds fresh mozzarella, sliced into 1/4-inch slices

1 Slice the eggplants into 1/4-inch to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels). Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for 2 hours.

2 Heat 1 Tbsp olive oil in a 4-quart saucepan on medium heat. Add the minced garlic and gently cook for 1 minute or until fragrant. Add the tomatoes and their juices. Increase heat to bring to a simmer, lower heat to maintain a very low simmer for 15 minutes, uncovered. Add salt and pepper to taste. Add the minced basil and remove from heat.

3 Combine 1 1/2 cups of breadcrumbs with 1/4 cup grated Parmesan cheese, and place in a shallow bowl or rimmed dish. Set up your station so that you have flour in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another, in that order.

4 Preheat the oven to 425°F. Spread a tablespoon of olive oil each over the bottom of two rimmed baking sheet pans. Pat dry the eggplant slices with paper towels. Working one at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb parmesan cheese mixture.

Place on oiled sheet pan. Drizzle a little oil over the top of each breaded eggplant round.

5 Place breaded prepared eggplant slices in the oven. Cook for 18 to 20 minutes, turning the slices over at the half-way point, until they are nicely browned. Remove from oven, and let cool to touch.

6 Spread 1/2 cup of the tomato sauce over the bottom of a 9x13-inch casserole dish. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan.

Layer half of the sliced mozzarella on top of the eggplant rounds. Sprinkle 1/3 cup of grated Parmesan cheese.

Spread a layer of the Ricotta cheese on top of the eggplants. 

Place another third of the eggplant rounds over the cheese. Spread 1 cup of the sauce over the eggplant rounds. Spread a Ricotta layer and layer the sliced mozzarella over the sauce. Sprinkle with 1/3 cup of grated Parm.

Add the remaining eggplant in a single layer on top of the cheese. Top with the remaining sauce and the remaining Parmesan and Mozzarella.  Add basil leaves for garnish.

7 Bake uncovered at 350°F for 35 minutes. Remove from oven and let sit for 10 minutes before cutting into to serve.

Spaghetti Aglio E Olio

Kosher salt

1 pound dried spaghetti, such as DeCecco

1/3 cup good olive oil

8 large garlic cloves, cut into thin slivers

1/2 teaspoon crushed red pepper flakes

1/2 cup minced fresh parsley

1 cup freshly grated Parmesan cheese, plus extra for serving

Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.

Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.

Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

Star Walk

Because we are upstate, I don't like a lot of technology on the weekends.  No television, movies of course but not much else.  However, one of the gadgets we love is this ap called Star Walk.  At night, with no lights on - we have the most amazing views of the stars at night.  The ap on our IPads will scan the sky around you and identify all of the constellations that you are viewing at any given moment.  I wish I had this as a kid but it's wonderful to use and it brings back memories of how much I loved Greek mythology as a kid.  Not only do you identify the star system but it forces me to remember all of the stories involved around the greek names for the stars.  Plus, it also identifies satellites and space stations in the sky as well.  One of my favorite gadgets to geek on.  It was gorgeous out last night and Tim and I sat there looking up and holding hands and winding down after such a nice weekend and some good leftovers.

Happy Labor Day

It was just one of those perfect days and weekends.  My Mom was happy.  Tim was happy.  I was happy.  The weather was perfect.  The garden looked amazing.  I felt productive.  Tim gardened and cooked up a storm.  I took care of my Mom and cleaned out the tool shed. Mom slept and ate. Her eyes rolled back in her head with the Green Goddess burgers.  We listened to all her old 45 records and she told stories of her and her best girlfriend, Liz Maclaine, and her little fiat listening to Donna Reese and Fats Domino.  I enjoyed just seeing her happy.  It's been a long year.  Tim dug up all the potatoes, and picked tomatoes, cucumbers, bell pepper and weeded. It was hot but such a beautiful, sunny day. Weekends like this are so few and far between - I was very grateful.

Green Goddess Turkey Veggie Burgers

We smell Green Goddess and we follow!  Absolutely incredible burgers.  My Mom's eyes were rolling back in there head they were so good!

Green Goddess Zucchini Turkey Burgers

• FOR THE GREEN GODDESS MAYONNAISE:
• 1/2 cup mayonnaise
• 1/4 cup basil
• 1/4 cup tarragon
• 1/4 cup chives
• 2 cloves garlic
• 2 anchovy fillets
• 2 tablespoons lemon juice (~1/2 lemon)
• 1 teaspoon lemon zest
• salt and pepper to taste
• FOR THE PICKLED ONIONS:
• 1 spring onion, thinly sliced
• 1/2 cup white wine vinegar
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/4 teaspoon black peppercorns, lightly crushed
• FOR THE GREEN GODDESS ZUCCHINI TURKEY BURGER PATTIES:
• 1 pound ground turkey
• 1 cup zucchini, grated and squeezed of excess liquid
• 2 tablespoons basil, chopped
• 2 tablespoons tarragon, chopped
• 2 tablespoons chives, chopped
• 2 cloves garlic, grated
• 2 anchovy fillets, chopped
• 1 teaspoon lemon zest
• 2 teaspoons Worcestershire sauce
• 1/4 cup parmigiano reggiano (parmesan), grated
• 1/4 cup bread crumbs
• salt and pepper to taste
• 8 ounces fresh mozzarella, sliced
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• FOR THE BURGERS:
• 4 buns, optionally lightly toasted
• 1 cup baby spinach (or lettuce)
• 1 large avocado, sliced
• 1 large ripe green heirloom tomato, sliced
• 1 cucumber, sliced thinly
• 1 cup sprouts

1. FOR THE GREEN GODDESS MAYONNAISE:
2. Puree everything in a blender or a food processor.

1. FOR THE PICKLED ONIONS:
2. Mix everything and let sit for 10 minutes.

1. FOR THE GREEN GODDESS ZUCCHINI TURKEY BURGER PATTIES:
2. Mix everything except the mozzarella, form 4 patties and grill until cooked, about 4-5 minutes per side before topping with the mozzarella and cooking until it starts to melt, about 2-3 minutes.

The Enemy Returns

The enemy returns.  We have been waiting patiently to find this guy. He has practically eaten every frog, toad and tadpole in our pond and our neighbor's surrounding ponds.  Tim was in the front yard when he spotted him and chased him through the garden and he finally flew off. However, he came back a few minutes later and was circling the property overhead as if to say - I'll be back.  We finally consulted Tim's parents and they use clear fishing line across the top of the pond to keep the herons from eating everything in sight.   Just you wait!

The Wrecking Crew

Last night after dinner, we streamed a new documentary called, The Wrecking Crew.  It's this awesome movie about studio musicians from the 60's working in Hollywood at the time and what it was like to make music in that day and era.  It was absolutely fascinating for me and Tim but it brought back great memories for my Mom who lived there during that time and of course was dating a musician at that time who would later be her husband and my father.  He would take her to Capital Records and audition and play for with some of the same people.  It was great listening to her talk about that time period and the music.  I want to run out and buy most of the music we listened to from the movie's soundtrack.  

Years ago, my mother had given me all of her 45's from the 50's in this cute little red metal box with sleeves that protected the records from scratching each other.  I decided to pull it out and tonight while having cocktails on the porch play some of the music for her.  Looking forward to an evening of great 50's and 60's music and cocktails on the porch tonight. 

Chicken with Sun Dried Tomato Cream Sauce

It is Labor Day weekend, we picked up Mom and the three of us are spending the weekend together at the house.  We decided to spend the three days focusing  on what we like to do best.  Gardening, cooking and watching movies.  Saturday was gorgeous.  All of the hardy Hibiscus was in bloom along with Flox, Black Eyed Susans, Sedum and Butterfly bushes.   After working all day, the three of us sat on the front porch together for cocktails and Tim made this great chicken recipe - with fresh basil from our garden - it was so good!

Chicken with Sun-Dried Tomato Cream Sauce

• 8 bone-in, skin-on chicken thighs 
• Kosher salt and freshly ground black pepper, to taste 
• 3 tablespoons unsalted butter, divided 
• 3 cloves garlic, minced 
• 1/4 teaspoon red pepper flakes, or more, to taste 
• 1 cup chicken broth 
• 1/2 cup heavy cream 
• 1/3 cup julienned sun dried tomatoes in olive oil, drained 
• 1/4 cup freshly grated Parmesan 
• 1/4 teaspoon dried thyme 
• 1/4 teaspoon dried oregano 
• 1/4 teaspoon dried basil 
• 1/4 cup basil leaves, chiffonade.

• Preheat oven to 400 degrees F. 
• Season chicken thighs with salt and pepper, to taste. 
• Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. 
• Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil. 
• Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet. 
• Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. 
• Serve immediately, garnished with basil, if desired.

Awwww cat photos!

Awwww, our babies.

Happy Birthday Mom!

Thank you Tim, Jean, Marcello and Keith for making this a wonderful weekend for Mom.  We decided to celebrate my Mom's birthday this past weekend and Tim and his family couldn't have made it better.  Jean made these amazing Pina Coladas!  Keith and Marcello entertained us with their brainiac-ness!  Yuki charmed us with her cuteness! Tim and Jean cooked an incredible dinner which included a re-visit to the Honey Bee Cake recipe which was delicious!  Mom really enjoyed herself and we watched vintage 70's movies outdoors as the sun set.  Nothing better then the Towering Inferno on the big screen. Happy Birthday Mom - so glad that you are here with us and able to celebrate your birthday in New York.

The Best Gift

Finding little surprises around the garden this summer are just all a bonus.  Because, the biggest gift of all is having my mother here.  In the middle of this gorgeous weekend, I found myself sitting on the back porch with her.  I looked around and felt so full of love and joy with all the beautiful things surrounding us, she is the most beautiful thing of all.  I feel so grateful and happy right at the moment.  It was an amazing weekend.

Little Surprises

This summer is full of surprises.  As Tim and I start to repair portions of our neglected garden, we find a few little rewards.  After years of no tomatoes or the worst specimens you have even seen, we are glad to see that there are other great little gifts in our garden.  Our grape vines finally produced grapes this summer.  We found them as we started to clean and separate plants to transfer.  Totally excited.  Know nothing about grapes and harvesting and when you can pick so have to do some homework.  Love little gifts like this.

Joy List - Mom and Summer 2015

I have kept journals and what I call my Joy List for most of my life.  My Joy List consists of moments in my life that were truly happy.  Obscure moments - of tactile, sensory driven moments of joy.  I have waited to have my Mom near me most of my life so that I could spoil her and show her how much I loved her .  Finally, after a rough 6 months, and a long tedious week of travel and upheaval - I had the weekend I always imagined. My Mom sitting in our garden - the three of us.  Gardening, napping, chatting, relaxing.  A day I always imagined and hoped for for the three of us.  It could not have been more perfect.  It was a beautiful day, and the garden was neglected but blooming.  I couldn't have been happier and more relieved.  Today went on my Joy List.  I love you Mom. I love you Tim.

Happy July 4th

With so much going on in my life right now - this weekend although exhausting seemed so peaceful and happy and fulfilling and perfect.  The tent was delivered wednesday and everyone arrived on Friday - great food, great crafts, a little rain, lots of fun, conversation, good outdoor movies, hiking, napping, hilarity - it could not have been a better weekend. Everyone left at noon this morning after brunch and the tent guys came and removed the tent and we cleaned up and collapsed with a couple cocktails and are not moving for a few hours.  Great Fourth of July!