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New Year’s Resolutions

Completed an 8 day water fast- back on strict keto and every other day intermittent fasting; quit coffee, because it gives me reflux; started imbibing homemade bone broth regularly; incorporated mini trampoline rebounding into my Fitbit 10k or more steps a day; started Jillian Michael’s Beginner 30 Day Shred.

Still alive, focused on my health… and not very chatty right now.

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IG Updates While I’m Stuck In Bed As Cleaning Lady Cleans and People Wrap Gifts

Maisie and I have been banished to my rooms until the gifts are wrapped and the cleaning lady finishes her thing (ie, saving my life).

My Xmas Menu consists of 2 Prime Ribs, a honey ham (I don’t eat ham, but the rest do), and other yummy things I need to start cooking.

(Yes, I am Jewish. No, not everyone else is. We celebrate ALL holidays. If we’ve missed one that may be particularly fun, leave a comment below and we’ll celebrate that as well- a party is a party, y’all)

So, here are the highlights:

My Menorah (it’s a Hanukkiah, people, but Americans always call the Hanukkah one that) and our kickass Xmas tree- obviously right at the end of Hanukkah:

More pics of Desmond, the MINI Cooper Convertible, or what my father likes to call my ‘mid-life crisis’-  We made this killer car seat pad from “British Fashionista” fabric to protect leather and I scotchguard-ed it.

He got a unicorn “cutie mark” (as Maisie calls it)

and other ridiculousness… I am restoring this baby MYSELF (yes, I am eclectic like that) and I also have a love of silly things.

Plus- VOILA! Changed out the faded boot emblem

Finally, my nail lady, whom we adore, bought Maisie a giant unicorn (to go with her smaller one). Maisie named it “Sweetheart”

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Of Toddlers & Cinnamon Rolls

R (to Maisie, who has never had a cinnamon roll before): “Would you like a cinnamon roll with your breakfast?”

Maisie: “No thank you, just eggs and toast, please. I don’t like cinnamon rolls”

(I roll my eyes, she’s never had one, how could she possibly know?! TODDLERS.)

Me (to R): “Put a cinnamon roll on her plate- and some fruit, too”

Later, I noticed the cinnamon roll had been eaten first- completely gone- and half the fruit, gone- eggs virtually untouched.

Me (to Maisie): “How was that cinnamon roll, looks all gone to me”

Maisie gives me 2 thumbs up.

Me: “So, if someone offers you a cinnamon roll in the future, what will you say?”

Maisie: “Yes, PLEASE”

LOL

Incidentally, I hate cinnamon rolls. Jeff (who is here visiting for holidays) loves them and brought them here. This is why Maisie has never eaten one before.

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Revisiting My Collard Greens recipe, this time, with an actual recipe!via Soul Food Fusion Feast: Collard Greens, White Truffle Sriracha Macaroni and Cheese, and the Works!Since I am making my greens for Thanksgiving tomorrow, I decided to include an actual written recipe with the repost:

Collard Greens w Hog Jowl Bacon

2 pkgs (the big ones) of shredded collard greens from the produce aisle (walmart carries them)

1 chopped onion

1 tsp red pepper flakes

4 tsp chicken bouillon

garlic powder (lots, to taste)

black pepper

1/4 cup of sugar

1/4-1/2 cup white vinegar

one BIG HUNK of Jowl bacon, chopped in bigger chunks

Fill a huge stock pot with the greens and everything. Cover with water just to line of greens. If it seems too much for pot, it will reduce- don’t worry.

Put pot on high and bring to boil- keep tasting the broth throughout the cooking process and adjust the garlic powder/ vinegar/sugar ratio. Turn down to simmer and cover til greens are tender and bacon is fork tender and melty- about 3-5 hours-

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VINTAGE RECIPE: My Great Aunt Susie’s Deviled Eggs Recipe! (My 2018 Updated Version)

deviled eggs Aunt Susie's

In my effort to chronicle my paternal great-aunts’ best recipes, I have another that I want to experiment with. All of these lovely women have since passed away- and even my health is in question currently- so it just feels like the right thing to do.

To put it in perspective, my grandfather was born 100 yrs ago this year, to me, it’s imperative to write these things down before they get lost to future generations.

This recipe was given to me by my cousins Jeremy and Meleta- Aunt Susie was his grandmother.

A zillion thanks to you guys-I love you!

Today, I will attempt Susie Donoho Stoke’s family-famous deviled eggs:

I cheated and bought pre boiled/peeled eggs, because it’s Thanksgiving tomorrow and I already have too much to do.

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I used Miracle Whip, because I remember my grandmother and aunts using this instead of mayo, except I did a ratio of 3 part MW to 1 part super creamy, high fat mayonnaise.

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Maisie loves onions, but hates pickles, so I opted for the onion option.

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I used a squirt of regular yellow mustard, as I couldn’t find my dry powdered.

I added parsley for color (and also because my garden is currently overrun with flatleaf Italian parsley)

 

I used Sweet Gherkin juice, but any sweet pickle juice will do.

I sprinkled paprika on at the end for color.

The verdict by the other family members?

This is a definite keeper! It’s a little stronger flavored than my great-aunt’s, but that’s ok, we love strong flavors. I am not a fan of bland.

Aunt Susie Donoho Stokes’ Famous Deviled Eggs- 2018 Update

20 Hard boiled & peeled eggs

2 tsp of any sweet pickle juice

1/2 tsp mustard, to taste

1 small onion- chopped finely OR grated OR pulverized in food processor

1 tsp Worcestershire Sauce

2 tsp chopped fresh parsley

Paprika (I used Sweet Hungarian)


Cut eggs in half and put white on tray.

Either grate by hand or pulverize onion in food processor

Put yolks in bowl with all ingredients except the paprika.

Use a hand mixer or stick blender to blend well.

Fill plastic baggie or pastry bag with yellow filling.

Snip corner, if using plastic bag.

Pipe filling into the whites and garnish with paprika.

Makes 40 deviled egg halves


 

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This Week’s (Month’s) Highlights via Instagram

I’ve been really out of sorts because of the pulmonary embolisms, but here are some nice things that have happened this month- lots of birthdays!

First up, Maisie’s 4th birthday was on 10 September! We usually have huge parties, but my health hasn’t been the best, so we just did a family party, with grandparents from both sides and her first cousins from her dad’s side. She received My Little Pony, Spirit Horses, an Ant Farm (her fave, ours too), and the outhouse dollhouse built by my dad (with base and landscaping by us):

 

Her Norwegian dollhouse hosted the new Spirit horses:

Later in the week, she received macarons from our dear friend and we had a blast doing mundane things- also, my friend brought us wild paw paw fruit, which tastes like mangoes squished with bananas and pineapple! I was able to ripen them by sticking the branch in water for a week.

It’s still been brutally hot out here, so she had a lot of beach time and park time as well:

Then we ended this week with silver and gold henna tattoos- plus I received 2 new Tiffany heart bead bracelets to commemorate surviving the last 2 months since my embolisms ❤

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VINTAGE RECIPE: My Great Aunt Ellen’s Chicken and Dumplings- MY NEW VERSION- Now w/saffron and truffle oil!!

Making this again for the first time since the original post in 2016- my nephew is here visiting from Palau and I wanted him to try the foods of his American ancestors 🙂

I added a new, modern twist to this recipe- a pinch of saffron and extra garlic in the chicken cooking water- and truffle oil to finish the thing off, to taste.

It’s incredible with the new umami flavor profiles! Photos below of my nephew rolling and cutting the dumplings- and the last batch of ‘sauce’

Miss Maisie and Me

TO SEE PART 1, CLICK HERE

My version

After I finished writing the last blog post, I started on the chicken and dumplings.

img_4133-1 The original version omits any thickener for sauce

right away I could tell that 2 tsp baking powder in one cup of flour was WAY too much- also, most recipes call for some form of fat, which I added.

Aunt Ellen used ‘chicken cooking water’ and canned broth. I decided to kill two birds with one stone and make my OWN broth.


CHICKEN AND BROTH:

2 packages of boneless skinless chicken breast (3 breasts per package)
a couple stalks of celery, leaves on, broken up in large chunks
a couple unpeeled carrots, broken up into large chunks
UNPEELED onion, cut in quarters.
water to cover
handful of fresh parsley (do not chop)
tablespoon of chicken bouillon

Basically, I just dumped it all in a pot on high-…

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