My holiday season starts off in an amazing way every
Thanksgiving when so many generous readers respond to the
Pledge-a-Pie plea.
My holiday season starts off in an amazing way every Thanksgiving when so many generous readers respond to the Pledge-a-Pie plea. I am always surprised at how many people will put the time and effort into baking or buying pies for someone they do not even know.
Put it this way: pies are not easy. They’re a lot more work than a salad or a casserole. More ingredients, more time.
Nevertheless, every November, our wonderful readers pledge pies for the free dinner held at The Lord’s Table on First Street. This year was a little odd for me, as I had to leave town shortly before the pie collection day. I am very grateful to David Cox of St. Joseph’s Family Center and Cat Tucker, David Almeida, Kirsten Wade and the No Limit Youth Group of St. Mary’s for helping to collect the pies in my absence.
And what a bounty it was! All told, we received 108 pies of all kinds: berry, apple, mincemeat and, of course, pumpkin.
One reader who volunteered at the dinner wrote: “Toward the end there were so many pies that we were able to send several families home with a whole pie. That sure brought big smiles.”
I also wanted to share with you what other readers wrote to me. I won’t use names because I don’t want to embarrass them, but I thought their comments showed the amazing generosity of our community and also how much we all get out of doing nice things for others:
One woman wrote: “My three girls and I enjoy the opportunity to serve others in this way, as it is a great teaching time for my girls.”
I received many messages like this one: “I am wondering if it is too late to sign up to bring a pie? I would love to be able to participate in this small way.”
When I wrote in my column that I still needed 29 more pies, my message machine at home was jammed with additional pledges. Even people who had already pledged wrote or called again to say they’d make more: “Hi Jenny, hope you’re getting close to your pie goal! You can count me in for three. (I’ll make more if time allows!)”
Other people wrote about how Pledge-a-Pie has become a part of their annual celebrations. I especially loved this note: “My children and I plan the beginning of our holiday season with making the pies for the Lord’s Table. Everyone does their part, no small feat when we have two teenage boys. This tradition helps keep our family bonded together.”
I especially want to recognize the generous bakers and purchasers who provided the 108 beautiful pies.
They are: Lois Thorne, Judy Mikrut, Barbara Orth, Jean Lance, Stephanie Chisolm, Lanora Bousfield, Chris Bevilacqua, Cynthia Walker, Judy Lazarus, Joan Hill, Donna Pray, Kathy Goldsmith, Sharon Ransom, Connie Rogers, Lori Jeske, Jeanne Gage, Therese Bonesio, Joanne Kramer, Gondie & Tom Chavez, Iris Kabert, Diana Dragt, Penny Lockhart, the Malinao family, Bob Dillon and Phyllis Armenta, Michelle Bennett, Laura Simono, Ruth Goldsmith, Kathy Bouchey, Juanita Baker, Clementine Regalado, Julie Gopp, Diane and Jenna Stuenkel, Lisa Weiby, Leighan Perales, Frances Costa, the McRae family, Jan Paterson, Erwin & Barbara Boggs, Heidi Gonzales, Sue Goodwin, Jennifer Ortiz and family, Kathy Sakahara, Gena Sakahara, Gina & Zachary Vaiana, Mrs. Vaiana’s second grade class at Luigi Aprea School, Ken & Sherry Hawkes, the Hudson family, Pam & Frank Leonardi, Mike & Jeanne Madden, Andrea Castro, Cory Isom, Pat Findley, Fran & Huck Hagenbuch, Darlene Birrell, Tammy, Kaitlin, Alyssa and Becca Dickson, Chipper Perkins, Rhoda Bress, Kirsten Carr, Sheryl & Marina Cathers, Kelly Ramirez and Carol Smith.
You all are wonderful and I thank you from the bottom of my heart for sharing your goodness with others.
• Green beans: Tuck some beans next to your entrée to liven up the plate a bit. These are fresh and tangy with lemon and olive oil. The recipe is from Albertson’s.
Green Bean Medley
1 lb. green beans
4-5 carrots, sliced
6 potatoes, medium-sized
1 medium onion
Juice of 1 lemon
4-5 T. olive oil
Salt and pepper to taste
Fresh parsley
Cut fresh vegetables, add enough water for cooking and cover. Cook over medium heat for about 15 minutes, until tender but not mushy. Drain vegetables from water and gently toss with the lemon juice, olive oil, salt and pepper. Sprinkle with fresh parsley.
• Simple dessert: Please save this recipe. Use it for your family or for a time when someone special’s coming over, like one of those friends who enjoys simple pleasures, just like you.
That’s what these are: a delightful, deceptively simple, delicious treat. Serve them cold, the colder, the better (but don’t freeze them). This recipe is from Susan Branch’s “Christmas from the Heart of the Home.”
Sweet Sliced Oranges
10 navel oranges
Grated rind of 1 lime and 1 lemon
Juice of 1 lime and 1 lemon
2 T. sugar
Peel 9 oranges as gently as possible and remove all the white pith – cut it off with a sharp knife. Grate the rinds of lemon and lime into a small bowl – again, no white pith. Add the juice of the remaining orange, and the juice from the lime and lemon. Blend in sugar.
Thinly slice the oranges and arrange on a platter. Pour juice mixture over the oranges. Cover and refrigerate – baste every so often with accumulated juices.
• Steaks for good wine: Dana Sturdant of Morgan Hill tried this peppery steak recipe from Williams-Sonoma. She recommends serving it with a great Cabernet or a Bordeaux. Serve with mashed potatoes and a simple salad, such as sliced tomatoes and red onions.
Grilled Peppery Rib-Eye Steaks with Roquefort Butter
For the Roquefort butter:
2 oz. Roquefort, Gorgonzola or other blue-veined cheese
4 T. (1/2 stick) unsalted butter, at room temperature
1/2 T. cognac (optional)
1/2 tsp. freshly ground pepper
For the steaks:
2 tsp. finely minced garlic
1 1/2 tsp. coarsely ground pepper
2 T. olive oil
4 well-marbled rib-eye, porterhouse or New York strip steaks, each 8 to 10 oz. and 1 inch thick
To make the Roquefort butter, in a small food processor, combine the cheese, butter, cognac and ground pepper. Process to combine thoroughly.
(You can also do this by hand in a bowl.) Remove the butter mixture from the processor, shape into a log and wrap in plastic wrap. Refrigerate until ready to use. Bring to room temperature before serving.
To cook the steaks, in a small bowl, stir together the garlic, coarsely ground pepper and enough olive oil to form a thick paste. Place the steaks in a non-aluminum container and rub the paste evenly into both sides of the steaks. Let stand at room temperature for at least 1 hour or refrigerate for up to 6 hours. If refrigerated, bring steaks to room temperature before grilling.
Preheat your broiler, or prepare a fire in your outdoor grill. Place the steaks on the grill and cook, turning once, 3 to 4 minutes per side for medium-rare, or until done to your liking. Transfer the steaks to plates.
Cut the Roquefort butter into 4 equal pieces and place a piece on each steak. Serve immediately. Serves 4.
Tip of the Week:
Did you know a 3-oz. cut of lean beef accounts for 50 percent of the body’s protein needs and 39 percent of zinc needs per day? The USDA bases this info on a 2,000-calorie per day diet.
Notes from Jenny’s Kitchen
Recently, the American Academy of Pediatrics changed its recommendations regarding the use of ipecac syrup for poisonings. The Academy now recommends that ipecac syrup not be used in cases of accidental poisoning. This is an about-face from advice that has been handed down for years. I hope you will post the Poison Control Center phone number on your refrigerator or near the phone.
The Academy recommends the following:
• Dispose of ipecac syrup by flushing it down the toilet.
• Prevent accidental poisonings by keeping household chemicals out of the reach of children and discarding old medications. Check kitchens and bathrooms for toxic chemicals.
• If an accidental poisoning occurs, call the Poison Control Center immediately for instructions. The toll-free number is: (800) 222-1222. If the person is having convulsions, stops breathing or loses consciousness, dial 911.
• For further information, go to www.calpoison.org. Source: American Academy of Pediatrics
• End notes: “Although the world is full of suffering, it is full also of the overcoming of it.” ~ Helen Keller
Happy cooking!
