Rabbit Tracks in the Snow - Happy Hanukkah

Oh the weather outside is frightful
But the fire is so delightful
And since we've no place to go
Let It Snow! Let It Snow! Let It Snow!

When I got into my car this morning, it was officially fifty-six degrees Fahrenheit. I say officially because the front of my house, like the front of the courthouse, faces north.  There is never ever EVER any sunlight there. So it always feels at least 10 degrees colder than the rest of the street. Practically freezing.  Throw in the wind tunnel that is trapped there, and you might even find yourself  searching for a pair of gloves.

And while I am worried about frostbite, my friend and fellow attorney Tony Richardson is dreaming about snow.  The man wants to SEE snow.  He wants to EXPERIENCE snow.  He wants a white Christmas.  In Central Florida.  Good luck, buddy.

It is scarf weather, my friends.  Not cold enough for a sweater (except in front of the courthouse), but a not-too-heavy scarf wards off the Florida chill, as well as an overworked air conditioner.  When it comes to scarves, I am set in my ways, and those ways are hand knit or hand crocheted.  Like socks, once you have worn a well-made hand knit scarf, there is no turning back.

I love lace knitting, so you will see lace patterns show up on most of my socks and many of my scarves.  I love the look, I love working the patterns.  Most of all, I love the results.

I have designed a number of scarves (and socks, and mittens) but this is one of my favorites because of the lace pattern, which I believe is called "Oriel" or sometimes "Cathedral Windows."  This is worked totally in acrylic baby yarn from Hobby Lobby.  So soft.

This is the scarf I wrapped around me today.  The pattern is from a very talented designer and prolific blogger, Alison Jeppson Hyde.  She calls the pattern "Rabbit Tracks" and provides the pattern on her blog at this link:

Rabbit Tracks Scarf Pattern

For my scarf, which I call "Cat's Paw", I added a fourth repeat of the pattern, so it looks like there are four paws moving across the fabric.  I also followed her suggestion for the lacy edging.

I purchased her book Wrapped in Comfort some years ago, and I completed one of her wonderful shawls.  I'm crazy about hand knit shawls.  Her patterns are gorgeous.  Gorgeous.  And there is a story behind each one.

I used Paton's "Lace" for this - if I remember correctly, I used two skeins.  Nice yarn to work with and very reasonably priced.

The year is streaking to the end, and tonight is the first night of Hanukkah.  Happy Hanukkah to my family and friends!  May your lives shine as brightly as the candles on the menorah.  And may your latkes never get soggy!

TRAVELBLOG POST #3 - SUNDAY CALLS TO ME

SUNDAY CALLS TO ME

Finally settled in, I think.  You never realize how tightly wound you are from everyday stressors until you are able to move out of that environment and can then feel yourself start to unwind.   Yesterday, I felt like an old-fashioned clock, with the internal wires loosening and unwinding.  By the time I woke up this morning, I felt like something approaching normal.  Last night I got all dressed up and ate lobster, then went with my best boy to watch a show.  I hate to admit that I dozed through the show - part of that unwinding process.

There was a cooking demonstration yesterday at the Fahrenheit 555 Steakhouse.  Mushroom Cappuccino (don't expect to see this on Starbucks' menu); Baby Leaf Spinach and Mushroom salad (damn blue cheese); some kind of chicken dish (very good); mac n' cheese, which was one of the best I've eaten; and a tiramisu that had 3 different liquors in it.  Given my total inability to imbibe, I took half a teaspoon to taste, and put it down.  Holy macaroni, what the hell was THAT?  And one old geezer sitting near us complained, "you didn't even try it!"  Not a dessert for kids, by the way.  I think the geezer had already scarfed his down before I even lifted my spoon, which might explain his impertinence.

Of course I got the recipes, what do you think?  I took pictures, too.

Which brings us to Sunday morning breakfast, and this nifty niche with tables and Oriental music, the type they play at Kobe's, the Japanese steakhouse we like.  A rather nice improvement to the Lido deck, which has always had the aspect of a high school cafeteria.  The lady sitting next to us - portly, but not grotesquely so - just ate more food for breakfast than I am capable of eating in a week.  I used to be able to eat fairly large quantities of food, especially when I was a teenager, but I never came close to that. My father-in-law, who had a healthy appetite and came from a family of happily voracious eaters, could not have managed that.  My entire digestive system is cringing from having to watch. Time for some Serenity.

Such a nice place for adults to hang out.  We were able to snag one of those cute half-bubble wicker things, with a circular seating mat inside, just the right size for two.  We read books, I napped, we snacked, I finished my book, we saw a waterspout forming out in the distance.  Rob took pictures. I started another book.  A lady passed by our bubble and complimented my socks.  She asked if I had made them, and when I responded in the affirmative, she gave me a thumb's up.

And now we are at a proper tea.  I only drink tea when I am sick, so this is a special event.  I am having a scone and some Devonshire cream with my tea.  This reminds me of a lovely going-away party we had given for our former supervisor, Dianne, complete with all types of tiny sandwiches and sweets.  And hats, big hats that would have looked at home on female coiffed heads at the Kentucky Derby, or the wedding of Prince William and Catherine.

Circle back to the knitting, which is a big part of my relaxation package. This year has been a bust for finished projects.  Our car travel was down, my lunch hours became practically nonexistent, my time at home was absorbed by the home refit and taking care of my poor sick Ira and our new little rescue Chelsea.

And then I rebooted the blog at the beginning of October, and boy, does that absorb time!  Happy time, productive time (the boys are eating very well) , but nonetheless time away from my needles.  For this trip, after much consideration and consultation (with myself) I decided on one "inside" project - a very large log cabin afghan that really can't be worked on outside while sitting in the sun - and a couple of small, "outside" projects.  Since I have about 10 pairs of unfinished socks, each in their own ziploc bag, it was easy to choose.  One easy, peasy sock, the one I always carry in my purse, the one the Yarn Harlot calls "plain vanilla"; one medium difficulty sock, of my own design, involving yarn overs and strategically placed decreases; and one crazy-ass pattern by the amazing designer Cookie A.  Not that I expect to finish any one of them, but making progress is enough for now.

Knit socks are some of the most wonderful items of clothing you will ever wear.  Once you've worn hand-knit socks, you can never go back, no matter how cute and crazy your store-bought socks might be.  The hardest part is figuring out what shoes to wear, and in what size.  I wear oversized clogs.  Extremely comfortable for casual days and for standing on my feet for long periods of time.  One of these days I am going to break down and buy myself a pair of see-through clogs to wear with my hand-knit beauties.

This evening we had our reservation at Fahrenheit 555, and since it is a steakhouse, I ordered lamb.  Lobster bisque (ooh-la-lah!) and a Caesar salad redolent of garlic and anchovies.   Rob ordered a cowboy steak that mooed when you poked it with a fork.  That's how he likes it.  Me, I like them rare, but not mooing.  I love steak - Rob and I grew up in an era when beef was eaten several nights a week in the average middle class home - but truth be known, I love lamb even more, especially the really good stuff.  Tonight was the really good stuff.                                                                                                  

Kielbasa and Kraut

I have been making this dish for well over 35 years.  I think I got it from the back of a Hillshire Farms label, tweaked it a bit (come on, you knew I'd say that) and perfected it, at least according to the men in my life.

1 pound kielbasa, halved lengthwise and sliced into half moons
2 sliced onions
1 - 14.4 oz. cans Bavarian sauerkraut, drained
salt, pepper
caraway seeds
1 cup sour cream
1 heaping tablespoon mayonnaise
1 tablespoon Wondra flour (optional)

Place the onions on the bottom of a large deep skillet.  Cover the onions with the sliced kielbasa; cover the skillet and steam over medium-low heat until the onions are soft.  Remove the cover and stir in the sauerkraut, salt, pepper and caraway seeds.  Heat through and take off the heat.

Just before serving, mix the mayonnaise with the sour cream to make a smooth sauce.  Over low heat, stirring, add the sauce slowly to the kielbasa.   Add more pepper if necessary.

I usually serve this with buttered egg noodles, but since I've learned the ways of spaetzle making, I think that would be a splendid side dish offering.  This is also good with a side of potato pierogen.  I always use frozen, but would love to try making my own.  Maybe someday.

TRAVELBLOG POST #2 - SATURDAY NIGHT (DEAD)

SATURDAY NIGHT WISH-I-WAS-DEAD

Saturday Night Live at 40??? I must have missed the last 35 years, and watching this tonight, I remember why.  And what is going on with Nicki Minaj's tuchus?  As my Pop used to say - about me, by the way - her backside is big enough for six pinochle players and two kibbitzers.  Years ago, my oversized booty was a source of great consternation and embarrassment, especially when trying to fit into an airline seat in coach.   Despite the popularity of songs like "I Like Big Butts and I Cannot Lie", the big-bootied still have to cope with airline seats.  I can't imagine that they can ALL afford to fly first class.

We missed our first night's dinner.  The ship started rockin' and rollin' and I was caught without those special wristbands I wear to keep seasickness at bay. Taken in combination with the chocolate martini I'd been sipping for an hour and a half, I was not feeling my best.  Okay, actually I was pretty much passed out after chewing on a couple of Bonine.  The Bonine was terribly bitter, but preferable to that awful seasickness hangover-type feeling. Now that I'm awake, I'm steady on my feet and the wrist bands are working, but the headache is a skull splitter.  Fortunately, this cruise has all night pizza and other snacks and so we head upstairs. Good night, nurse!

Bobby Darin singing "Beyond the Sea" during breakfast - how perfect!  Breakfast on the Sunshine compared to breakfast on the Ecstasy, Sensation, Dream and Triumph: absolutely the same!  The cooked stuff is okay, plus there are copious amounts of fresh fruit, cold cuts, breads and muffins, and little danish.  Eating breakfast is nothing more than an annoyance for me, but I love sitting by a window with my coffee, watching the baby whitecaps peak and quickly fade away.

Tonight is "cruise elegant" where we all get to play dress up for dinner.  Rob and I have skipped it for years, ever since we switched to "your time" dining.  I used to enjoy getting seated with strangers - nice to meet new people from very different parts of the country - but after the one table where some of the guests had bonded rather uncomfortably during the martini-testing hour, we decided we liked each other's company enough to get a table for two.  But we also decided that for this trip, we would enjoy the elegant aspects for a change.  As long as we don't have to put up with crazy drunk middle age strangers.

There are a couple of new eating opportunities onboard this ship.  In addition to the Lido buffet (called the Marketplace on this ship) and the regular dining rooms (Sunrise, Sunset - oh hell, there goes another ear worm),   Ji Ji Asian Kitchen, Cucina del Capitano, Fahrenheit 555, Bonsai Sushi, and other assorted taste bars and bistros tucked in unexpected places.  Oh, and Guy's Burger Joint.  The man is amazing and the burgers aren't bad either.  Actually, quite good.  Great fries and toppings.  And to think I voted for the other guy (Reggie) to win.

He's a Bird Dog - Rodeo Dog Macaroni and Cheese

Johnny is a joker (he's a bird)
A very funny joker (he's a bird)
But when he jokes my honey (he's a dog)
His jokin' ain't so funny (what a dog)
Johnny is a joker that's a'tryin' to steal my honey (he's a bird dog)

Without a shadow of a doubt, New York hot dogs are much better than Chicago hot dogs.  While I love all the toppings and the poppy seed roll on a Chicago dog, the dog itself is barely meh.  Although I've never been in Chicago, except once in 1977 while changing planes on my way back from Hawaii, I have been able to experience Chicago dogs right here in Kissimmee.  The place is called Willy's Wieners,  and that's all I'm going to say about that except their food products are from Chicago, so it's fair to say their dogs are pretty representative of what folks are eating in the Second City.  I like Willy's a lot, and it's not their fault I grew up eating Hebrew National and Nathan's and even Sabrett hot dogs, all of them representing the very pinnacle of dog-ness.  Maybe Sabrett is not quite the pinnacle but it stands pretty darn close, and as "dirty water" hot dogs go, it is nose and tail above the Chicago dog.  Pah.  Second City, second-class dog.  But Willy's also has fried corn bites which are beyond awesome. Obviously not from Chicago.

The inspiration for this macaroni and cheese dish came from the Rodeo Dog I ordered from Willy's recently.  I was trying to come up with another dish to leave for Cory while we were at sea for the week, which coincided with one of my rare but fruitless attempts to eat a hot dog.  My fault, not Willy's.  The toppings were awesome, but after two bites I pulled the dog out of the bun, and just kept enjoying the bun and toppings.  Again, my fault, not Willy's.  I'm still having trouble eating.

So I made some notes from my ideas:

Macaroni and cheese (use Ragu cheddar sauce)
Hot dog (Nathan's) - cut up and cooked in oven, grease drained on paper towels
Bacon (not thick cut) - cut up and cooked in oven, grease drained on paper towels
Grilled onions (use regular white onions)
Barbecue sauce (drizzle on top)
More cheese on top of everything (shredded cheddar)

After some more thought, and searching through my pantry, fridge, and freezer, this is what I actually prepared:

8 oz. ziti macaroni, cooked al dente
1 - 16 oz. jar Gourmet Gardens Loco Cheese Dip (contains tomatoes, jalapeños, bell peppers)
1/3 cup milk or half-and-half
3 cups shredded sharp cheddar, divided
1 onion, slivered (I used one half of a sweet onion, but cut it lengthwise into thin slivers)
2 tablespoons olive oil, divided
1/2 pound bacon, cut crosswise into 1 inch squares
4-5 Nathan's frankfurters (with natural casing) cut into 1 inch pieces
salt, pepper, Emeril's Essence
barbecue sauce (I used sauce from Jimmy Bear's BBQ in St. Cloud)

Butter the inside of a 2 quart deep casserole.  Combine the cheese dip with the cooked macaroni.  Stir in the milk, then 1 cup of the shredded cheese, salt, pepper and Essence to taste.  Set aside.

Preheat oven to 425 degrees.  Lay out the bacon in one pan, the hot dog pieces in the other.  Drizzle one tablespoon of the olive oil over the hot dogs.  Place both pans in the oven and bake until done,  Don't let either meat get over-browned.  Remove each from the pans with a slotted spoon and place on paper towels to drain.  Lower the oven's temperature to 350 degrees.

Heat the remaining tablespoon of olive oil in a nonstick skillet over medium-high heat.  Add the onions.  Do not add any salt.  Sauté slowly until the onions caramelize nicely.  Lower the heat has needed so that the onions don't burn.  When most of the onions are browned and sweet, take off the heat and set aside.

Now construct the casserole:  pour the macaroni into the buttered casserole.  Spread one-half cup of cheese over the macaroni.  Place the hot dogs next.  Drizzle some barbecue sauce all over the hot dogs.  Next place the bacon pieces over the top, starting with the spots that are not covered with the hot dogs.  Then spread the onions evenly over the bacon.  Now drizzle more barbecue sauce over the onions, but don't use too much sauce.  You don't want the barbecue sauce to override the flavors of the other ingredients.  Finally, top the casserole with the remaining cheese, and put the dish in the oven for 25 minutes until the cheese is melted and the sauce is bubbly.  Serve by spooning straight down, so each portion includes the macaroni plus all of the delicious toppings.

Yup, it was good.  Really good.  Probably the New York hot dog that made the dish.  Next time I make it, though, I'm going to make my own cheese sauce for the macaroni.  Maybe even use some smoked cheese.  I'll let you know.