Here on the frontier, There are falling leaves, Although my neighbors are all barbarions…And you? You are a thousand miles away. There are always two cups on my table.

Posts tagged ‘sons’

The 8 Most Oft Asked Questions In The Kitchen

Hoo waits for dinner

The most often asked kitchen questions:

  • Is there anything to eat?
  • What’s to eat?
  • What can I eat?
  • Are we eating soon?
  • When are we eating?
  • Can I eat this?
  • Whose chinese is this? Can I have it? (Usually said with a mouth full of cold lo mein).
  • Why isn’t there ever anything to eat???


Bart eyes Hoo’s dinner of purple grapes, cubed cheese, banana slices and toast points with butter.

“Well, you have dinner I see.” He sneaks a few grapes off the plate.

“Bart, would you like a plate of grapes and cheese? You sound a little jealous.”

“When he eats the food looks so good.”

I open the fridge and take out the rice and meat sauce.

I make a plate for Bart and put it in the microwave.

Now Hoo sees that Bart has something interesting to eat and immediately loses interest in his dinner.

Bart says, “You want to trade buddy.”

He switches his plate with the baby and proceeds to eat Hoo’s dinner while Hoo digs his hands in the rice and sauce.

“You know” I say, “I would have made you your own.”

“I know.”

Roasted Garlic Recipe

Cut the top off the garlic head to expose most of the cloves.

There is nothing better to spread on bread then roasted garlic.

Butter is good but garlic is outrageous!

It’s low in calories, is heart healthy and really packs a punch in flavor.

The aroma alone gets everyone’s mouth-watering,

and when your company sees the beautiful golden heads on your table they will be impressed with your culinary skills.

This dish is so impressive but ridiculously easy to make.

My kids eat it on bread, drop it into their soup and put it on vegetables.

Whatever is leftover I squeeze into mayonnaise to make aioli.

Enjoy this simple little treat.

Pour a teaspoon of oil over the top of the garlic and then sprinkle with italian seasoning or pepper. If sodium is not a problem a sprinkle of salt is good. Then wrap the aluminum foil around the garlic tightly. Put it into an oven safe baking dish and roast for 45 minutes.Unwrap when you are ready to serve. Can be eaten warm or cold.

Here is the easy way to make roasted garlic.

You eat it by using your butter knife to slide out the individual pieces (cloves) of garlic.

In The Morning My House Looks Like The Bar Scene From Star Wars. (Recipe For Breakfast Bars)


It’s 3 a.m.

I hear the front door open and close.

Work boots pass over head.

Then a chair scrapes the floor.

Bart‘s home.

He stocking foots it to the laundry room where he strips off his oily work clothes.

I hear the shower go on….off.

He heads to bed for a few brief hours of sleep,  with the tv on.

I slip back into a semi-sleep until Hoo wakes at 6.

I hear Hoo’s bottle hit the floor around 6:30.

The signal he is up and ready for company.

This morning the kitchen looks like the bar scene from “Star Wars”.

It’s a busy day in the biofuel business.

Everyone is on deck.

The center of the constellation is the bossman.

My husband.

The most interesting, constantly evolving  person I know.

He drinks a coffee and nurses a morning headache but always keeps an upbeat attitude.

He sits in the dining room and reads the Wall Street Journal.

Bart rolls out of bed bare-chested in pajama pants and heads for the coffee.

He’s eats a big breakfast.

Eggs and steak or 3 grill cheeses.

Jonesy  knocks at the door ever polite, our fix it man, only 22 like Bart.

All smiles,

happy to make it for breakfast.

He eats whatever I put in front of him.

Genady, the Russian worker is smoking outside.

He never comes in the house.

I’ve stopped trying to get him to come in and instead let Bart take food out to him.

I wave and say “Morning” to him but all he says with his big smile is,

“Nice day,nice day”.

10 years in America and still no speakee English, yeah right!

Edward Norton‘s diatribe from “25th Hour” passes through my head when I see Genady and I wonder if he’s done time and that’s why he won’t come inside.

The last of the motley crew is Aldy, young and shy, and always stinking of trap grease.

I question Bart,

“Are you pouring oil over his head? How is he getting so filthy?”

“Aldy go change your clothes and take a shower man!”

He does and comes back with his thick hair slicked back.

Much better.

We are cornering the market on Tide and Oxyclean.

So another day begins as they all pile out to the trucks.

Genady and Bart lingering over coffee and a cigarette by their truck.

Waving to Hoo who stands by the screen door waving and calling to them.

I pick him up.

Come on big boy.

Time to get dressed.

These breakfast bars although not healthy enough to replace a well-balanced breakfast are good enough in a pinch or for those who won’t eat breakfast.

They make a great mid-morning snack too.

As you adjust the recipe to suit your own tastes just be aware that the recipe does not do well with flax or flax-seed or with drier cereals like chex.

Have a great week WP kids.

Be safe out there.

If you see an oil truck on the B’more streets be kind to them.

They are my boys!

Breakfast Bars


2 cups brown sugar  

1 cup peanut butter

1 cup butter

1/2 cup water

2 tablespoons vanilla extract

2 eggs

2 and 1/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 and 1/2 cup rolled oats

1 and 1/2 cup raisins

1 cup chocolate chips

6 cups Honey Nut Cheerios

1.Preheat oven to 375 F

2. In a large bowl mix the sugar, peanut butter, water, vanilla, and eggs.

Combine the flour, baking soda and salt.

Mix into the batter.

Mix in oats, raisins, chocolate chips.

Bars unbaked by the 1/2 to 3/4 cupfuls on the bake sheet

Carefully stir in the cereal.

Drop 1/2 cupfuls of batter onto ungreased cookie sheet leaving space between bars.

3. Bake for 12-14 minutes until bars are browned at edges.

Let cool completely on cookie sheet before moving to storage bags.

Terrific Breakfast Bars with Coffee

This is gmom, Cujo and family,

Peace out.


Cujo not allowed in the kitchen with so many people underfoot

Baby Boy Hoo Falls Down The Stairs (“Hallelujah” Jeff Buckley)


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We had a Father’s Day Party.

All the kids came,
and spouses.

Born and unborn.
14 of us.

Baby boy Hoo,
11 months,
everyone was watching him,
and no one was watching him.

Everyone talking and laughing,
and eating.

Suddenly The Professor yells out,
“Hoo fell down the stairs!”

Down the basement stairs,
a long concrete staircase to the basement,
15 stairs to a concrete floor.

Everyone ran,
I saw my baby grandchild lying at the bottom on his stomach not moving.

The professor scooped him up and together we ripped his clothes off
and checked his breathing,
his eyes,
his limbs,
feeling for rising bumps along his head,
checked his mouth for teeth knocked out.

His mother, Eggs,
screaming in the background,
Is he okay!? Is he okay!?

Hoo was crying,
we handed him off to her.

I looked at The Professor,
my son soon off to medical school,
“Amazing”, he said,
“He doesn’t have a mark on him.”

I answered him,
“It’s a miracle.”

The Chef Strikes Again (Salmon Recipe)

The Chef made an awesome salmon last nite.

The trick to fish is firstly don’t buy frozen,yuck.

Unless you are going to bread it heavily and fry it
to kingdom come and dip it in tartar sauce and eat it  when you are drunk.

Then go ahead and buy frozen.

If you are going to eat fish,
or with people who you
want to remain in your social circle
buy fresh.

For those scared of fish,
salmon already fileted is a good choice.

Ask the fish counter guy if you can smell it before he wraps it.
If it smells like the wharf,
or looks mushy,
say “never mind,do you have anything fresher?”
Say this sweetly,
with a tiny wink and head tilt,
fish guys (for obvious reasons, don’t get much action).
You will score a better fish,
and give a guy something to think about later.

Talapia is also a mild tasting easy fish.
Quite delicious actually.

If your budget allows,
Patagonian Toothfish is outstanding,
better known as Chilean Sea bass.

If you have a Han Ah Reun market in your area,
go to them for fish.
They are your local Asian market also called
H Mart.

Drop a dollar in the tip tray and the guys there
will remember for next time,
and fall all over themselves,
to help you,
ahead of the line.
I know not fair,
but so great when you’re in a rush.

The prices are also significantly lower
at Han Ah Reun
then anywhere else.
Unless you go down to the docks,
early in the morning,
and buy straight,
off the boats.

We do that too.

We’re in Baltimore remember?

Anyway, back to salmon.

Now you have your fresh salmon.

(Before work or several hours before your meal)
in a large ziploc bag put:

4 tablespoons teriyaki sauce
4 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons oil
1 tablespoon garlic powder
1 teaspoon black pepper

Mush it all together through the bag with your hands.
Drop in your fish.

This is enough marinade for 2-4 salmon steaks or 1 filet.
Double up the recipe for larger amounts.

Let the fish marinade in the ziploc for the day.

When you finally get home from work.

Remove the fish from the ziploc.
place it in a baking pan.

Bake it on 350 F for
(here is the rule of thumb)
10 minutes per inch of fish,
or until the fish flakes easily with a fork.

At our house,
we eat our fish nearly alive,
and our salmon,
that we buy at Han Ah Reun is sushi grade,
so I only show the fish the oven for a minute.
But if you don’t know what you are doing,
best to just cook it.

So you got your yummy salmon,
which by the way,
you can also broil,
under close watch.
Eaten with some asparagas
and a 1/4 head of iceberg lettuce with blue cheese dressing
and life does not get any better then this.

(Read more about the Chef in the post titled:
“Will The Ravens Beat The Colts And Do I Really Care?”
It will give you hope for your own…ummmm… challenging kids)

The Chef Makes Moroccan Chicken(Recipe Included).

Oh but the boy,
can cook.

I would have taken off,
the fish heads meself.
But he likes,
shock value.

Rainbow trout,
Braised in wine,
fresh vegies,

I was watching Starlite,
last week.

He came in from work,
carrying pans of food.

Whatever is leftover,
from the cafeteria service,
at the school,
where he cooks,
he brings home.

I pick it up,
and take it to,
the firestation,
for the firemen.

Who know me now,
and don’t holler at me,
to move my car,
from in front of the bay,
while I carry in the food.

Usually soup of some sort.
Broccoli cream,

Rice with chicken.
Spaghetti with meatballs.

Chicken patties with,
sweet potatoe fries.

And last week…
Morrocan chicken over couscous.

Tender chicken pieces braised on
the stove in
a sauce of
chopped tomatoes,
and cinnaman,

When the chicken is almost done,
add a couple of tablespoons of honey.

Fast and easy and soooooo good!

Follow package directions for couscous.
You can substitute any pasta or grain.

I know the fireguys loved that one!

Hope you do too!
Have a great Sunday.

Bart’s into Biofuels

Yes he is. That little squirt of a boy.
Number 5,trampled by the Chef, crowded out by the Professor’s ever ready and adorable smile,and getting head banged by Eggs whenever she could get a lick in.
That little clever handed tyke. Always doing something suspicious. Taking something apart, investigating wires and loops of electronics and never mischevious just so curious.
I think he was born with a pliers in one hand and a small pocket knife in the other.
Probably cut his own umbilical cord.
Now a young man.
Rocking and rolling and figuring out the world around him the same way he did as a tot.
One step at a time.
Thoughtful and unhurried,
methodical and mostly positive.
When he gets ready for work he’s in jeans and a black tee.
Aviator sunglasses and a baseball cap pulled low.
A dark shadow over his unshaven 22 year old face.
Smokes a cigarette before he heads out,
and pockets a switchblade.
It’s midnight.

I have to laugh to myself.
You look like the unibomber darling.

He smiles.
My heart warms to see the little boy,
still inside him.

He’s a surprise,
he’s smart and funny,
and scary as hell.

No one bothers Bart.

That’s why he can do what he does.
He’s the oil guy at our house.
Family business wouldn’t run without our guy,
now Dad’s right hand foreman.

Rock on Bart keep those B’more streets spankin’.

The Chef’s First Word’s Were, “No You Shut Up.”

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The only reason I have any to no interest in football is because the Chef is a raving Ravens fan.
I even have pics of my little granddaughter (henceforth to be known as Starlite,daughter of the Chef) sitting on Flacco‘s lap….kind of creepy actually.

You see the Chef cooks for a high falutin’ summer camp in Frederick where the founders and or supporters (meaning those with fat wallets) invited the Ravens to lunch one day.
Thus, they know him, he knows them, and Starlite has sat upon their respective knees.
Meaning the Ravens who came to lunch.

Anyway, I am waiting for the start of the game so I can enjoy the company of some good friends and family.

How the Chef turned out so well is a mystery that the world will probably never solve.

His first words were, “No you shut up!”

Raising him was one long “Fear Factor” stunt.
I shudder to remember.

He was a tough kid.
The one who you dread in the supermarket because somehow,somehow…that brat’s irresponsible mother let him get away with the shopping cart and he is riding it down the aisle laughing hysterically,with his head thrown back, and he is headed straight for you!

Don’t judge the mom too harshly,
squirrels are so hard to control.

I was saved by boarding school when he turned 13 and I realized one of us had to go.

There were 5 others to raise.

A school was willing to take him.
I cried tears of anguish and relief at the airport,
then went to Dunkin’ Donuts.

There the truth is out.

Today he is still a force to be reckoned with.

But somehow through the grace of God,Moonbeam fell in love with him, together they have produced Starlite. Now but a toddler but still the apple of her Daddy’s eye.

Those tough kids can turn into the most remarkable adults.
OMG! How can this be the same person.
No one has to prove to me there is a God,
I see it everyday when I see the Chef,
he is a miracle.

How is it I am so in love with that child!

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