November 2016

KN, p. 91 “Happy Thanksgiving from the Kerrians!”

 

 

 

 

 

 

It’s easy to be thankful when life is going well. If there is plenty of love to warm your heart, your wallet has enough in it to pay the bills on time, everyone in the family is healthy on the same day, your home is warm and dry…then that’s a happy life to the average guy or gal.

Not everyone has an easy time of it. Some families go through a divorce, a spouse passes away, a family member loses a job, the bank wants to foreclose just at the time when you need a sound roof to sleep under more than ever – maybe a lengthy illness puts a strain on the pocketbook.

Recent hurricanes have left hundreds of people homeless. Wildfires and tornadoes across the country this past year ripped many families’ lives apart.

Sheila and I have friends who’ve lived through both extremes – one year all smiles and parties and new bikes – the next year a disaster because his company closed the local plant, a good-paying job was lost and all the savings went into caring for a really sick daughter who had Lymes Disease. They came close to losing the house, but the banker had other foreclosures ahead of theirs. They got lucky.

What was amazing to everyone who watched them go through the tough time, was that the family was still thankful. Yes, they were struggling, but if you asked them about their great attitude, they said that they had each other, they had caring friends who supported them with occasional dinners, they had help with the house repairs, had been incredibly fortunate up until the rough patch of a year, and they had their faith.

That’s kinda humbling. They never seemed bitter about a bum deal with the job, they were always hopeful about the daughter (she pulled through) and they clung to each other rather than fighting about what could not be controlled with their finances.

So, here’s what Sheila and I are thankful for:

1.     We have each other and that will never change.

2.     We have friends that would help if we asked and we would do the same for them.

3.     We have a solid house with enough space for family dinners and football parties.

4.     We have enough cash in our pockets to pay the bills on time and a little left over so that we can go out to dinner or even take a vacation.

5.     We can each have fun without the other – I play golf and Sheila plays tennis, but it’s great to know that at the end of the day, the other one will listen to the ‘war stories,’ share the best/funniest moments, but also be there for the lousy times.

6.     I am seriously thankful that Sheila is a great cook.  Seriously.

7.     We are really thankful that there are so many people who read Kerrian’s Notebook and like it. And come back to read it again and again. Ya make us smile, K.N. friends old and new, near and far, with your comments on the site and your great emails.

Happy Thanksgiving everyone! In case you didn’t guess, we’re having pie for dessert. There’s going to be a big crowd, so Sheila made my favorite chocolate cheesecake and that white sweet potato pie I love. A slice of each would be a very good way to finish the dinner. Along with a strong cup of coffee, of course.

Drop by if you get a chance. There’s some sweet tea (or coffee) waiting for you. If you get lucky, there might even be some pie.   🙂

 

*Photos and recipes by Patti Phillips

 

 

 

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KNR, p. 157 “Butternut Squash with Chestnuts”

 

 

Thanksgiving is my favorite holiday of the year. There. I’ve said it.   🙂

All that fun food brought by people showing off their best recipes? The outrageously delicious pies? How could it not be a foodie adventure?

 

But, wait, you say… remember Lola’s food puzzle dish? Unrecognizable in any food group that we could figure out? That’s why it’s an adventure. You never know what will turn up.

 

Last year, we were invited to dinner at a college pal’s house. (Translation – we go waaay back) Everybody brought a side dish and the butternut squash was one of the standouts. I happen to love butternut squash, but at home we usually have it whipped and buttered. Mary’s version is so much more interesting. She added chestnuts and rutabaga and now it’s the only way we serve it.

 

Mary told us the secret ingredients (she cooks creatively and doesn’t always make a dish the same way twice) and Sheila and I went to work on crafting a recipe that could be shared. Well…Sheila cooked and I tasted, to make sure the balance of flavors worked. I did do some wicked peeling, chopping, and scooping though. 😉

 

Ingredients

4-5 cups cooked Butternut Squash (4 pound squash yields 5-6 cups)

1 teaspoon olive oil, extra virgin, cold-pressed

1 teaspoon Sea Salt + 1 teaspoon Sea Salt

2 Tablespoons water for baking squash

2 cups cooked Rutabaga, rough mashed or pureed (1 medium rutabaga)

3 Tablespoons butter

1 teaspoon Nutmeg

2 Tablespoons heavy cream

1 dozen Chestnuts, cooked and peeled, for garnish (Gefen sells a package of recipe-ready chestnuts – already peeled and cooked)

Pepper (to taste)

 

Preparation:

Start the prep of the squash first, then after it is in the oven, start the rutabaga prep.

Squash:

  1. Preheat oven to 400.
  2. Place whole squash in microwave. Prick 2-3 times with cooking fork. Microwave on high for 4 minutes to make it easier to slice.
  3. Remove from microwave and cut in half lengthwise, scoop out seeds and place both sides face up on baking sheet.
  4. Lightly coat with olive oil and 1 teaspoon of the sea salt.
  5. Place 1 Tablespoon water in each of the bowls of squash, place tray in oven and bake for 30 minutes.
  6. Turn the butternut squash face down in the oven and cook for another 20 minutes, or until tender.
  7. Remove the squash from the oven, scoop out all the meat, place the meat in a standing electric mixer, and mix on high for 1 minute.
  8. Slow to medium speed and add butter, nutmeg, and cream. Mix until well blended.

Rutabaga:

  1. Peel the rutabaga and slice into 1/4 inch thick pieces.
  2. Add 1 teaspoon Sea Salt to 2 quarts boiling water. Add rutabaga slices to the pot (Water should cover the rutabaga).
  3. Boil until tender enough to break apart when pierced – about 40 minutes.
  4. Drain rutabaga.
  5. Rough mash with spoon if you’d like a dish with texture or put through a food processor if you want a creamy mashed potato texture.

 

Add rutabaga to squash in the mixer bowl and whip on high for 3-4 minutes or until mashed potato consistency, adding salt if needed and pepper to taste.

 

If you are making this ahead of time, place the finished mixture into a large bowl suitable for reheating.

Garnish with chestnuts and serve.

 

Prep time: 40 minutes

Cooking time: 1 hour 30 minutes

Serves: 6

 

*Many thanks to Mary Gerrard for the delicious addition to the Thanksgiving table.  🙂

*Photo by Patti Phillips

 

 

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KN, p.185 “Is the mouse dead yet?”

 

It’s been a very wet year. We have lived through a hurricane, flooding, high water levels, squishy lawns, damp/wet cellars, and fewer sunny days during the summer than I can ever remember from the past. That leads to outdoor creatures being flooded out of their nooks and crannies below the ground and in the woods. Mice and most snakes and insects don’t like wet feet any more than humans do, so they tend to go to places like houses and barns to dry out.

 

Not long ago, Sheila had a late evening craving for a cup of tea, went to the kitchen and turned on the overhead light.

 

And saw a mouse racing toward the stove along the top of the half-inch wide backsplash.

 

Then screamed that horrible, deep-throated scream that always makes me think that Freddy Krueger is headed our way with a meat cleaver.

 

After the screaming and barking stopped – I’m not admitting to more than one person screaming – we did the snap mousetrap bit, but he was smarter than we were. He knew what we were up to – or else he just didn’t like our goodies. Almond butter? Bird seed? Bits of fruit? Cheese? Nope, not a nibble. Placing poison inside the house was not an option because of Hammett, our wonderful Irish Setter.

 

We finally called the Killer Elite Squad – the exterminators. They came, they saw, and did things under the house. We wanted the furry creature gone or at least chased back to his old home in the woods. The plumber came and plugged up holes under the house. The electrician came and closed up gaps near a socket in the garage. Mission hopefully accomplished.

 

We haven’t seen the invader since and Sheila has finally returned to the kitchen after a week of carefully avoiding that scary room. Hammett has snuffled at the doorway. Big sigh of relief here. I can cook, but only to survive, and take-out dinner from a limited selection of restaurants every night is not as exciting as you might first imagine.

 

Part of the solution under the house involved poison and it made me think about the consequences of it getting into conniving, possibly murderous  hands. Mice and humans are both mammals, after all, and what is lethal for one might also be deadly for the other in the right quantities. Rodent poison is readily available to anyone, sitting on grocery, hardware, and big box store shelves alike. Bonus? There is a perfectly good reason to buy it. Who would suspect anything devious behind the simple purchase of a couple of boxes of the stuff, especially this time of year?

 

Why does it work? The main ingredient, brodifacoum, causes blood to stop coagulating. Brodifacoum causes death in mice by thinning their blood so much that they hemorrhage. Death is not immediate, so they crawl away or return to eat more of the stuff, oblivious to its harmful effect.

 

In theory, mouse poison could kill a person if administered in enough quantity over a period of time, also causing them to hemorrhage. But, in all honesty, the flu-like symptoms of nausea, vomiting, stomach pain, etc. would send you to the doctor long before death could occur, especially if the symptoms worsen. Who would want to deal with that any longer than necessary? Plus, the amount needed to do in a grownup is considerable. And there is an easy antidote – vitamin K – which acts as speedy coagulant.

 

Poisons are used in books and other media to get rid of victims all the time, but is feeding rat poison to the potential victim a method that is used outside the entertainment industry?

 

It turns out that about ten years ago in real-life, a disturbed teenager from the Midwest decided to make his family sick, a little at a time. He mixed the poison in with their food over several weeks until they finally realized that they were getting lots worse, with numerous bouts of painful symptoms. A doctor visit revealed the truth.

 

http://www.slate.com/articles/news_and_politics/explainer/2005/01/can_mouse_poison_kill_you.html

 

At this point I usually say that no bodies were found while researching and/or writing this post. Maybe not this time, but if you hear screaming in the future, I promise you: There will be. Of the furry kind.

 

*Photo credit? PestWorld.org. Sheila was too busy screaming to take a photo.  😉

The Kerrians are fictional characters, but the mouse debacle really happened.

 

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