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March 2011 - Page 2 of 5 - All The Single Girlfriends

For Couples Only

Mar 21, 2011 by

For Couples Only

Disease is not an easy subject for people to chat about. Actually they avoid it at all costs. I always thought that after everything I had been through, I could always count on my girlfriends to lift me up when I was down. Not so, I learned that disease is kind of like divorce it separates you from certain folks. You know how divorce or a break-up causes groups of friends to feel an allegiance to the husband, wife or partner? Well guess what? Sometimes it happens when you lose someone due to death. Here I was feeling my absolute loneliest, eating poorly, and doing everything I could to be strong. I began to see a bereavement counselor to talk to someone – no one would talk to me about it. I blamed myself...

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It’s Grillin’ Time Again!...

Mar 18, 2011 by

It’s Grillin’ Time Again!

Spring starts this weekend and that means it’s grillin’ time in the northeast. Truth be told, I grill all year long. I’ve been told my dry rub ribs would give Bobby Flay a run for his money (can you see a atsGf smack down?)!  But you don’t have to cook meat, chicken, or fish to turn on the BBQ. As the garden gets planted and the goodies ripen, I’ll post a variety of recipes for outdoor cooking. To start us off, I’d like to share a great way to make Pizza. Yes, pizza! Here is a vegetarian delight for the most discriminating. I can’t remember where I got this recipe, so if it’s from you …. Big Thanks! Grilled Pizza with Fontina and Arugula Prep Time: 10 min. Total Time: 25 min. Serves 4  ...

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A Tomato, Some Butter, and Thou...

Mar 18, 2011 by

A Tomato, Some Butter, and Thou

Come to think of it, I don’t need thou.  Give me a tomato, a garlic clove, a bit of oil or butter and some pasta – and I’ve got a tasty, from scratch dinner done in no time.  (One of my deep, dark secrets is that I can eat an obscene amount of s‘ghetti. Really.  It’s downright embarrassing. It’s one of my comfort food/Friday meals.  Yay, me! Feeling depressed? Nothing a little more butter won’t fix! Oh, who are we kidding? A LOT more butter.  It’s Friday, and even it’s not, I deserve it.) I’ve cooked my entire adult life, often without a book. I was lucky to grow up around women who were whizzes in the kitchen and I learned from them without even realizing it.  Whip up pudding from scratch?  Absolutely!  Fry...

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Ginger Delight

Mar 18, 2011 by

Ginger Delight

As you already know, I share my love of food and cooking with many of the girlfriends on the site. I assume I am not the only one who takes cookbooks to bed or who thinks about the next meal as I am eating the present one. Since childhood, I’ve had a passion for intense tastes. My grandmother’s kosher dill pickles, Indian chutneys and pickles, mustards.  Sour-salty, spicy and sweet, tangy, tart,  garlicky, pungent – those are words that often describe the food I crave and create. Ginger, in many permutations, shows up regularly. Ginger preserves, pickled ginger, candied ginger, ginger candy… they’re all in my pantry. My most recent and satisfying ginger staple is Ginger Syrup, the key ingredient for Ginger Delight – what is often my last taste of the day. Think...

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The Singing Soup Bowl

Mar 18, 2011 by

The Singing Soup Bowl

Friday nights were for Grandma. The world agreed that Ida Marder was The Best, if not one of the best, cooks in the neighborhood .. which, as a little girl, was my world. Walking into Grandma’s house on Shabbat we were first greeted with the yeasty smell of freshly baked challah.  Is there nothing as wonderful as out of the oven homemade bread in any culture? Although the traditional, braided bread was the star of the pre show (yes, looking back it certainly was at least a three act play!) , sitting beside it was a small loaf baked just for my sister Susan and me. The first act .. er course .. always began with the sweetest chicken soup. Pieces of orange carrots and luchen/noodles floated in our  bowls. A perfect way to...

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Pavlova From Down Under

Mar 18, 2011 by

Pavlova From Down Under

Pavolva (yes, named after the famous ballerina) is a Down Under invention. Not sure who claims original, NZ or OZ. Great for summer dessert … made in advance of serving as well. 3 Egg Whites 3 tablespoons of ice cold water 1 cup of sugar 1 teaspoon Vinegar 1 teaspoon Vanilla essence 3 teaspoons of cornstarch. Beat egg whites until stiff. add cold water and beat again. SLOWLY add the castor sugar while beating. Slow beater again and add vinegar, vanilla and cornstarch. Make a mound of the mixture on cooking paper on a cookie sheet. Bake at 150C (250-300 F) for approx. 45 mins. Leave to cool in the oven  Sometimes I do sometimes not. Experiment tis the only way! It should be crunchy on the outside, have light brown tinges and marshmallow inside....

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Corn Dogs!

Mar 18, 2011 by

Corn Dogs!

Like Tani, feeding people has been a part of my life that has evolved over the years. However, maybe because my nest is only semi-empty at this point in time or maybe because she has two daughters and I have two sons (the difference between boys and girls in family dynamics with a single mother is a whole other topic) the evolution itself has been quite different. She makes notes of the homecomings and that she now serves up traditions. Our homecomings are a little different….When the three of us are reunited, our traditional food behavior can be fairly non-traditional. Sure, we have our traditional recipes for various holidays but at the moment Thanksgiving and Christmas are the only two left where everyone is home to be served. So over the month long Christmas...

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Cooking Under Pressure

Mar 18, 2011 by

Cooking Under Pressure

This section has the lovely and catchy name of “Foodie Friday”, but I feel a disclaimer is in order for my contributions.  I don’t know that I am a  “Foodie”, so much as a “Mad Kitchen Scientist”.  My kitchen has seen many experiments, including such things as attempts to cook mystery farm share vegetables without finding out first what they are and flourless cookie tests that include control groups. Recently, I got curious about my pressure cooker. Pressure cookers are very useful here in the mountains.  The air pressure is low at this altitude and water doesn’t get as hot before boiling, making it difficult to cook some things without extra pressure.  I am frequently teased by friends at sea level for being able to accomplish seemingly complicated feats like making my own yogurt...

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Norwegian Christmas Breakfast

Mar 18, 2011 by

Norwegian Christmas Breakfast

Feeding people, although always a big part of my life, has evolved over time. Young, married, two incomes, little time: we grilled filet mignon, sautéed veal piccata and served Dover sole.  Divorced, two young kids, no time, little money: frozen chicken patties and Minute Rice.  Now, in my empty nest, most meals are made up of leftover veggies and odd bits of meat, cooked up on the Foreman grill and tossed with a bowl of pasta.  And then there are the homecomings. I no longer cook dishes, but serve up traditions. Each holiday has its “menu” and we have to juggle the visitors’ schedules with the requisite meals. One invariable event is Christmas breakfast.  My grandfather was from Denmark and we grew up attending monthly meetings of the Scandinavian Club he founded in Columbus,...

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In Santa Monica: The Lobster Restaurant...

Mar 18, 2011 by

In Santa Monica: The Lobster Restaurant

So recently, I had the opportunity to head out to LA to work for a celebrity client. I explained to the staff that I wanted to dine at a somewhat touristy place near the West Coast so I could dip my toes in the ocean. Be mindful that it is early March and even in Los Angeles, California the water is cold enough to make the hair on your arms stand, each strand at attention. I had enlisted my roommate Ola from Sweden as my dining companion as we made our way to the Santa Monica pier for a little Lobster dinner at none other than, The Lobster. Heading to Santa Monica from Hollywood, where our hotel was conveniently located in the center of everything, was a must – I like quiet boutique establishments,...

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Dishin’ With All The Single Girlfriends...

Mar 18, 2011 by

Dishin’ With All The Single Girlfriends

More often than not, girlfriend-to-girlfriend talk happens over food: a meal,  a sweet, perhaps coffee or a glass of wine, a Tini or your favorite beverage. Although we might not be able to dish over a dish (ouch did I really say that?) we can share some recipes, thoughts, memories and reviews. Foodie Friday is talking about anything and everything foodie related. This week Gfs are serving up ..  humor from Bonnie and Mary to reviews from Dorothea and recipes from Tani, Rebecca, Marianne and Jilly to a walk down memory lane from Toby.  Enjoy and let us know your foodie...

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A Rose By Any Other Name …...

Mar 17, 2011 by

A Rose By Any Other Name …

Where do you have your best girlfriend-to-girlfriend talks?  Over a latte at your favorite coffee shop? Or perhaps your friends don’t live in the same city and you Skype? Or do you might even do something totally unique and phone.  How about on Facebook? Barbara Hannah Gruffman’s Huffington Post article, Can We Live In A World Without Mrs?, caught Gf author Sunny‘s attention. She started an interesting conversation on our Gf Facebook page about the married name change game. Here’s what a few of the Gf authors, Serena, Bonnie, Yvonne, Mary and Debra had to say .. So Girlfriends, would you take your husband’s name? Do you like to be called Miss, Ms, Mrs? Join the conversation and add your comment below. Graphic credit: Amy la...

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