Troubling times in a country can lead to forgetfulness in the
best citizens. And we are in one of those times with the war in
Iraq. Some people support the president and others do not, some
want to fight and some want to leave. I have heard of no one,
however, who can think of a better place to live than in the United
States.
Troubling times in a country can lead to forgetfulness in the best citizens. And we are in one of those times with the war in Iraq. Some people support the president and others do not, some want to fight and some want to leave. I have heard of no one, however, who can think of a better place to live than in the United States.
Good things can be found in all countries. Perhaps the appreciation of good food and wine is better in Europe. Perhaps the sunsets are more glorious in Cuba. Maybe soccer teams are better in Spain. But when you put the whole package together – our freedom, our ability to try anything, our right to speak our minds – I’m happy to be an American.
I received a letter this holiday season from Harry Summers, an investment consultant with Associated Securities Corp. Harry’s office is in Morgan Hill and we have met a few times. He always includes me in his Christmas list when he sends out a brief synopsis of the financial year and his hopes for the next.
I was especially appreciative to read his words this year. At the beginning, they are about money, but in the end they are about loyalty, freedom and hope. Harry’s not a philosopher, per se, but I think his words are wise in these trying times and I appreciate his permission to reprint them:
“There used to be a saying, “Another day, another dollar.” There certainly were days in 2001 and 2002 when we would have gladly settled for a dollar gain a day. Bear markets are brutal. However, life, markets and economies are cyclical and life looks a little better now. Even the mutual fund problems, the war on terrorism and our continuing political travails have not spoiled the mood.
“Let’s face it, we are blessed. We live in a free country that cares and we work and invest in a free economy where our only limitations are self-imposed.
“Our prayers are with you, our leaders, and our service men and women. Merry Christmas, Happy Hanukkah and a blessed and prosperous 2004.”
Though it may be hard to see at times, I think Harry’s right: we are all blessed. We live in a country where we can stand up for our beliefs, whatever they are. We can elect our leaders, or un-elect them if we wish. And, most importantly, we have the opportunity to work hard toward a better future. We can improve our lot in life, we can improve ourselves – and that’s something worth remembering.
• Cozy meal: This is a unique dish, one that I dubiously tried. It sounded strange, but good, in a French-onion-soup way. I found it in the magazine, “La Cucina Italiana,” a publication that always features “authentic” Italian recipes. This dish is for people who like rich flavors and stinky cheese. The cheese mellows with the cooking but still packs a punch at the end. The dish presents beautifully, with browned cheese atop a delicious and simple soup.
Baked Cabbage Soup
1/4 cup diced pancetta
olive oil
4 cups chopped cabbage
2 slices wheat bread, toasted
1/4 lb. prosciutto, julienned
1/4 lb. fontina cheese
1/4 lb. Gruyére cheese
1 quart chicken or vegetable stock
Sauté the diced pancetta in a little olive oil. Add the chopped cabbage and cook until wilted.
Line the bottom of a deep, ovenproof pot with the toasted wheat bread.
Top with the cabbage mixture.
Add some julienned prosciutto and a layer of fontina and Gruyére cheese slices.
Add the chicken stock, cover, and place in a 350 degree oven for 1 hour.
Remove the lid during the last 20 minutes of baking so the top can brown.
• Late night dinner: When you know you’re going to have a late night picking up the basketball players or rushing home from a meeting, have this warm dish waiting at home. You can put the meat on buns (more simple) or serve it over mashed potatoes (a little more work). The sauce is delicious.
Barbequed Roast Beef
4 lb. chuck roast
1 cup ketchup
1 cup barbeque sauce
2 cups chopped celery
2 cups water
1 cup chopped onions
4 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
Combine all ingredients except roast in the crock pot. Stir well. Put roast in crock pot and spoon sauce over the top. Cover and cook on low for 6-8 hours.
Slice meat into thin slices or break apart with forks. Serve in buns or over potatoes.
• Super simple: This is a very simple sauce for people who love the unadulterated taste of tomatoes. These cherry tomatoes are barely cooked. Use orecchiette pasta, which looks like small ears. They end up just about the same size as the tomatoes, which looks great. This recipe is from “Carluccio’s Complete Italian Food,” by Antonio and Priscilla Carluccio. It also makes a great pasta salad; just refrigerate and then bring back to room temperature to serve.
Orecchiette con Pomodorini
1 1/4 lbs. very ripe cherry tomatoes
4 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
5 basil leaves, torn into strips
1 pound orecchiette pasta
2 ounces pecorino cheese, grated
Salt and pepper
Halve the cherry tomatoes lengthwise. Heat the oil in a pan, add the garlic and fry gently for a few minutes, then add the tomatoes. Stir-fry for a few minutes, then add the basil and some salt and pepper.
Cook the pasta in boiling salted water until al dents, then drain and mix well with the sauce. Sprinkle with pecorino cheese, season with salt and pepper, and serve.
• Side dish heaven: Good and garlicky, that’s what these beans are. They cook up in about 10 minutes so they’re perfect for a rushed night.
Green Beans with Garlic Almonds
1 1/2 pounds fresh green beans, ends trimmed
1/4 cup butter
1 clove garlic, minced
1/2 cup slivered almonds
2 tablespoons lemon juice
Salt
Heat water in a large saucepan. Add beans; cook uncovered until crisp-tender, 6 to 8 minutes. Drain; rinse under cold water to stop cooking.
Melt butter in a large saucepan over medium heat. Add garlic. Cook, stirring often, until soft, about 2 minutes. Stir in beans, lemon juice, and salt to taste. Cook, stirring often, just until hot.
Tip of the Week:
Bulk olives can be put in a jar and covered with oil. Sealed airtight, they’ll keep in the refrigerator for up to two months. If olives begin to turn soft, discard them.
Notes from Jenny’s Kitchen
• Old-fashioned oats and quick-cooking oats can usually be interchanged in recipes.
• How about making cornbread for breakfast some morning? It’s a nice change from pancakes but still goes beautifully with butter and syrup. I made some last weekend using the recipe on the box of corn meal and my girls loved it.
• Unlike whole peas, split peas don’t need soaking before being cooked.
• Not too sinful: Sauté half a strip of bacon (chopped) in a skillet. Remove it when crisp and crumble it. Add two handfuls of spinach leaves and salt and pepper to taste. Stir spinach until just wilted. Sprinkle crumbled bacon on top.
• Try this next time you need to peel a tomato: Heat in the microwave at high for 15 seconds. Let stand 1 minute before peeling.
• End notes: “All progress has resulted from people who took unpopular positions.”
~ Adlai E. Stevenson
