Clean plates and culinary recreation. Estab. 2004. EAT OUT OFTEN.

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Name:Mrs. Wonderful
Location:Arizona, United States

PhD in Cultural Studies, writer/editor, mother of one son, not enough books or time. "I shall live badly if I do not write, and I shall write badly if I do not live." All my original recipes, text and photos are protected by copyright.

Wednesday, January 31, 2007

Bye, With Love

My father passed away on Jan. 30. Though he'd been struggling, winning, struggling, slipping, fighting since Dec. 6, it was inevitable that he would see his options for the not so great future in that body and make a decision. I respect that, I even admire his grace and strength.

But I am sad. Oh so sad. I am now without parents, without that buffer generation. No longer is there a dad who inquires about the state of my tire tread. No more will I be able to brighten up even the darkest corners of my heart by buying him chocolates. No more will anyone really *get* the hilarity of adding superfluous prefixes and suffixes to various nouns: long before there was "embiggen" in colloquial speech, my father was saying "enwrenchment" or "empuzzlement."

He showed his humorous disdain easily, much more easily than his admiration or love. As he got up from his breakfast each morning, paper in hand, for his daily, leisurely session in the toilet, he would say, "I'm going to call Jerry Falwell now." All of our tools and appliances were subject to markings such as "El Castrato" (tree trimmers), "Slicemaster" (meat cleaver), "Bugmaster 2000" (dime store flyswatter).

My last Christmas present to him was a book of illustrations by R. Crumb, who doodled on anything, just as my father did. One of my dad's famous doodles is known in the family as "Potted Lion Meat Again?" depicting some Roman soldiers breaking into their MREs. When I have the time and inclination, I shall find that cartoon and scan it in.

I feel in this 22nd hour after his death the very real need to catalog my memories of him, those fresh and only a week or two old, and those from 30 years ago, when we spent long summers together after my mother went back to work and he stayed firmly retired. He bought a little sailboat and taught me how to sail it on Lake Travis, though was disappointed by my queasiness in chop. I tried to please him in other ways - becoming a good shot, learning how to temper steel alongside him and perfecting the martini (gin, please, with lemon).

Sam, last week, when I left you to attend my company's annual convention, I saw a brilliant move by the bartender. He had a little spray bottle filled with vermouth, and he simply misted the inside of the chilled martini glass! Ah ha, I thought,the perfect hint of vermouth for the ultimate dry martini! I am sorry that I forgot to tell you about this on the phone when we spoke for the last time.

I didn't forget to say I love you, though. And I'm glad. Because you said it back. And even if we had talked about martinis, your grandchildren, my tires or your Mercedes, the love was still there. I'd have you around longer, you know, but I understand it was difficult to stay. I'm just glad we finally got around to saying the words, over and over again, in our last weeks together.

Because I love you. Good bye, Sam. With all love.

Monday, January 01, 2007

Broccoli Rabe

AKA Rapini or Rappini.

I cannot believe I have never had this amazing vegetable!

A friend told me it was his favorite thing ever, and one day when he was feeling low, I called around and Googled trying to find a local source for it. I learned a lot about it that day, and have been intrigued since, but just didn't make the reach.

In Austin, at my favorite market EVAH, Central Market, it was sitting there in a huge display of green loveliness, and I got some. But I didn't fix it and then when packing up the car, I thought, "Oh well, it's cold. Maybe it will travel."

(Shhhhhh... transporting greens interstate may be in violation of something agricultural, but they were purchased at a reputable market and the Ag inspection station was closed on New Year's Eve.)

(I love winter greens for that reason - they travel well and take a little shelf life in the fridge, or The Place Where Produce Has a 50/50 Chance of Being Eaten By Humans, or Composting Microbes).

I just fixed these hardy greens and OH MAH GAWD! Ta Die For. A great texture from leaf to tiny floret to stems, a nutty and leafy flavor with a backbone to it. Not acidic like spinach, not pungent or spicy like some collards, chards and mustards.

This recipe was a conglom of several I Googled, and decided what was easiest since I'm cooking for one. (Wonder Boy took one look at them and fake-fainted in horror.) There is another way I'll try next time - involving a NASA-hot iron skillet or a grill.

Broccoli Rabe

1 bunch broccoli rabe
3 cloves garlic, fresh, crushed
4-6 T. olive oil
Lemon juice
Parmesan or romano cheese

Bring a pot of salted water to a boil. Trim the rabe stem ends back about 1/2 to 1 inch. Remove any discolored leaves, florets or stems. Dunk the whole bunch into boiling water and blanch for 2-3 minutes. Drain, move to an ice bath (if you aren't going to cook it right away). Squeeze or spin most of the water out.

Heat olive oil and saute garlic for 1-2 minutes in a hot skillet, add well drained greens and toss to coat. Let saute for another 2-3 minutes, tossing well. Transfer to a serving dish. Add lemon juice (I had limes, so that's what I used), and sprinkle with parmesan (I had romano).

You can add pepper and salt, but it's really not necessary. I'm sure a splash of balsamic vinegar would perk up older greens. These were a week old and still gorgeous. I had some leftover so we'll see how they keep.


Broccoli Rabe
Originally uploaded by mrswonderful.




Broccoli Rabe with Cheese, originally uploaded by mrswonderful.

More To Come

I am going to be posting over the next week about a few topics that are rolling around my head. I've missed the Holidailies window, though, and in fact, I've been lurking down way way below the line this year, but still, I'm here and grateful for those who have been reading.

Topics to come:
Threadgill's Christmas dinner
The Zilker tree
Hospital Food and Recovery
Not Tipping at Waterloo: Ah, the humanity!
miscellaneous photos to blog and caption

Thanks for reading, as always.

Me and My Dad 3


Me and My Dad 3
Originally uploaded by mrswonderful.

This is my Christmas gift. This photo opp. He is due to leave the rehab hospital in a week or so. I'll see him again in four to six weeks, if not for a flying visit sooner.

Thanks for all the good thoughts, candles, wishes and prayers.



Holidailies comes to an end. Sadly, for me, I didn't get to write nearly as much as I wanted to, but this month was all about the Big Guy in the photo. I still have topics up my sleeve and I hope readers continue to trickle by and take a gander. I just got back from the drive today, and at dawn this am, in frosty Ft. Stockton, I realized that I'm a mountain west girl. I love the light, the horizon, the blue sky, the colors of the land. I don't know how that jives with plans to relocate to Austin eventually... but there ya go.