Christmas traveling and a bail out...

Well, Christmas is approaching, and as sure as it does, out come the suitcases to be (gradually) filled with duds.

Yes, we’re beginning to stage for the Nth (15^th?, 16? I lose track) journey to the FOJ’s now located in St. Louis (TE) and Overland Park KS (TY).   Adds a bit of logistic planning to the operation but at least it’s something different.  And, when it comes to logistics, MFO is in her element.  Reservations in work, planning for celebrations, dinners, that sort of thing.   And, speaking of logistics MFO is also a talented “gift wrapper” setting up her workshop with tools of the trade sometime after Thanksgiving

And gradually filling boxes with beautifully wrapped gifts

6502

All of which will eventually carefully (“Watch that bow!!!”) loaded into the MOMSTER for the trip.    As far as the other holiday trappings we got the “stocking hung by the chimney with care” box checked

Although now just the Feeder's and MFO's…

And she has decorated our “display case” with a wonderful holiday scene

We leave next Tuesday (20^th) to be gone until just before the New Year.

And, as usual it seems, all the flurry of activity has launched a nasty cold that we’re sharing..  and while we’re dipping into medical, I have postponed my Lasik surgery due to same cold, but I’m not terribly disappointed, it’s just another straw off my back.  Next year..

Thanks!

You know, I slave over the food recipes, reviews, making blogs, and so forth but I got a lot of positive feedback on my recent rant about silly commercials…  Thank You!   and before I leave that subject, there is one more that has appeared, again due to the pundits from Lexus.  I don’t get their philosophy…  maybe you've seen it, it’s kind of a role reversal thing, opening with a shot of the young boy and girl (of course - the perfect family)  sleeping quietly, all tucked in their beds with obviously first light barely coming in the windows..  and BOOM!  “Mom” breaks into the room screaming like a banshee:  “C’mon, c’mon.. it’s Christmas!!” and begins to bound down the stairs like a four year old, followed by an equally silly “Dad”  By the way, the house is obviously not  a bungalow, but more of a McMansion.  So sleepy young girl nudges bro, and says “oh, they’re so excited….I’ll go make the cocoa”  Now we cut to the driveway with again Mom shrieking “we got it, we got it… Thank you santa!!” bouncing around like an idiot in her bathrobe in the driveway…  Cut back to sophisticated looking kids at the doorstep, holding a steaming cup of hot chocolate, and daughter says solemnly and wistfully “you know, just seeing the look on their faces makes it all worthwhile, they're so cute!”..   I would beware of any Lexus driver you encounter, it might be demented “mom”.  Sheesh..

And now the bail out part….  

I don’t have any real restaurant related stuff (except noted that the “Ale House” or whatever it’s called in Lexington Park is open).   So I thought I would include a recipe for the Salmon Rillettes MFO made for our thanksgiving gathering.  They are quite good appetizers, and probably worth the effort for a festive gathering .

(Cut and paste screwed up the formatting a bit, but i think you can figure it out - if you're really interested email me and i can send you the word document)

Salmon Rillettes

Serves 6

Active: 40 Minutes; Total 1 Hour

(plus overnight resting)

Made with both smoked and cooked fish for textural contrast, salmon rillettes became a New Year’s staple once I discovered that my husband wasn’t the only non-oyster eater among us. Pack into jars the night before entertaining – the flavors will improve with time.

(Dorie Greenspan)

2          Scallions, white and light green part minced, dark     green parts reserved

1          Lemon

½         Cup dry white wine

            Salt

8          oz. salmon fillet (preferably wild Alaskan), skin and bones removed

2          Tbsp. unsalted butter, softened

1          Small shallot, minced, rinsed and dried

            Freshly ground black pepper

¼         lb. smoked salmon, cut into thin strips or small squares

¼         cup mayonnaise [Dukes preferred by Carol Moody]

2          Tbsp. grainy Dijon mustard [Maille preferred by Carol Moody]

1          Tbsp. capers, rinsed, patted dry, and finely chopped

½         tsp. honey

2          Tbsp. minced dill [Dried Dill weed used thanksgiving 2016; same quantity]

1          Tbsp. minced cilantro

            Crackers or sliced baguette, for serving

1.     Toss the dark scallion parts into a medium saucepan with a thin slice of lemon.  Add the wine, ½ cup cold water, and a pinch of salt; bring to a boil.  Add the salmon fillet; reduce to a simmer, cover, and cook 1 minute.  Remove the pan from the heat; set aside (covered) for 10 minutes.  Transfer the salmon to a plate and refrigerate for 20 minutes or up to 1 day (cover if refrigerating overnight.  Discard the cooking liquid.

2.     In a medium bowl, beat the butter with a flexible spatula until spreadable.  Add the grated zest of the lemon, the juice from half the lemon, the minced scallions, shallot, a pinch of salt, and 2 pinches black pepper; stir thoroughly.  Stir in the smoked salmon.

3.     In a small bowl, combine the mayonnaise, mustard, capers, honey, 1 ½ teaspoons of lemon juice, and a pinch of black pepper; add to the smoked salmon mixture. Stir well to combine.

4.     Remove the cooked salmon from the fridge, and cut into bite sized pieces.  Gently stir into the smoked salmon mixture, keeping the pieces as chunky as possible. Taste and adjust the salt, pepper, and lemon juice if needed. Fold in the chopped dill and cilantro

5.     Transfer the rillettes to a serving bowl or jar.  Serve immediately, or preferably cover and refrigerate 6 hours up to 3 days.  Serve with sliced baguette or crackers.

Dec/January 2017 Saveur Magazine; Issue No. 186

“This Year in Paris”; pg. 113

They are worth the effort. Will try to touch base before launch, but am lugging the laptop so I can blog along the way…

Enjoy the Rillettes while you are

DFD

late breaking good news story.... This morning when I was walking by the basement I heard a strange (and unfamiliar) noise emanating from the furnace.. Of course I am super sensitive to that kind of thing and immediately panic.  With this Volar Portex in sway, the system had switched from heat pump operation over to (propane) gas.  With a ten or so day absence in the offing, I didn't want to leave a gas device on it's own.  So, I called our HVAC guy, Bobby Tennyson (used to be and independent Tennyson Heating and Cooling, now a "one hour" franchisee).  I pleaded my case, and he said he would come and look at it.  Despite being swamped he was here within an hour or so.  Fortunately the "noise" repeated, and he said that it was a bearing in a motor, and was common in systems our age, and he's "heard a lot worse".  So another benefit of living in a small(ish) town.  All about relationships.