Tuesday, February 21, 2023

Dark Shadows

 

Love of life is dark, unsettled

Twisted florals, wilted petals

 

Sharpened edges, rusted, dulled, 

Carve no more a day that’s full.  

 

And all my races won and lost, 

Bleak tomorrows, fading ghosts.

 

Unkempt plans keep hope at bay. 

Tattered garments, threads that fray, 

 

And yet the sunrise comes again.  

That too will cease, I know not when. 

 

Insouciant nature tells no lies, 

He who lives also dies.


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Wednesday, February 15, 2023

Chocolate Cookies from The Careless Cook

 




I baked a batch of chocolate cookies for a group of older women, which at my age are the only women I know. 

 

When I mention chocolate anything, it makes me wonder, is chocolate a drug?  It’s an honest question.  Men are addicted to the erotic, but women?  Would they really rather have chocolate?  Maybe that just goes for older women.

 

If anyone knows, please don’t tell me.  Let me live with my treasured, if inconvenient, fantasies.

 

The ladies lit into these cookies as if cookies were the barrier between starvation and living. 

 

Besides the flavor, another thing you’ll like, just like all recipes from The Careless Cook, these are quick and easy to make.

 

Chocolate Cookies

 

For me this recipe made 35 cookies

 

Begin by heading the oven to 350ºF (170ºC)

 

Ingredients

 

2 cups sugar

1 ½ cups butter or margarine, softened

2 large eggs

2 teaspoons vanilla extract

2 cups all purpose flour

¾ cup unsweetened coco powder (I used Ghirardelli – dark and rich!)

¾ cup sliced almonds (Not essential, but I love the crunch!)

1/3 cup dark chocolate chips, crushed (I used Ghirardelli) Also optional.

 

Puttin’ It Together

 

I used an electric beater, start to finish.

 

In a large bowl, cream the sugar and softened butter.  Add the vanilla extract, beat, then add the eggs and continue to beat until well blended. 

 

Add the almonds and crushed chocolate chips and mix well.

 

Next, put the dry ingredients in a separate bowl and stir.

 

Add the dry ingredients to the creamed mixture, a little at a time, and continue to beat until all is mixed.  The dough will be a little thick.

 

Drop heaping spoonfuls of dough onto an ungreased baking sheet.  Give them some room, as they will spread as they cook.



Bake for 8 to 10 minutes, depending on your oven.

Cookies will be soft.  Leave them on the baking sheet to cool for ten minutes before using a spatula to move them to a cooling surface.



This is a good recipe to make with grandchildren!  Easy!  Fun!

 

Now, back to the situation with older women and chocolate.  I think I know the answer.  All the older women went straight for the cookies, while none of them offered to sit in my lap. 

 

However there is much more research to be done.

 

 

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Monday, February 13, 2023

Daybreak

 


Bright corners of the new day crawled sleepily through the trees outside her house, a humble home in a humble village.  She stood quietly on the stone veranda, sipping from a white and blue ceramic cup, awakening her throat with the bitter brew, her housecoat wrapped round her slim body. It had become her habit of arising early, embracing the dawn as a symbol of what it meant to be alive.  Boy, did she feel alive! 

 

She hadn’t followed the pattern all her life, but ever since her husband was suddenly gone.  It had been six years to the day when she got the phone call.

 

“I want a divorce.”

 

She didn’t miss him, which also evoked the memory of a certain sadness.  Not the sadness of the phone called, but the sadness that had lingered through twenty years of marriage. Sadness could turn into a bad habit, but at last she’d shoved it away, let it drown in the river of bad memories.

 

Her two kids, both of them grown, had settled far away, on the other side of the globe.  North and South Carolina, Raleigh and Charleston.

 

Maybe she should live closer, but England suited her.  As strange as it sounded, even to her, the weather suited her, the small cottage, the changing seasons, and a location that required little effort to travel to the nearest city, and cities on the continent.  She and her friend, Francine, had just come back from a two months stay in a small town on the edge of Paris. At least she had returned.

 

Her high school French had been brushed up, refurbished, to the extent that she could parler with waiters and trainsmen, and buy a new blouse on the first try, and read the newspapers, except when it was peppered with local dialect.

 

Francine was French and decided to stay. Good for her!  Of course, Jean Pierre had something to do with it. 

 

She had slept with him, too. As excitingly delicious as a fresh croissant with fig jam and a café au lait.  But, of course eating breakfast all the time, and just breakfast, could become slightly boring.  Besides, she found his someone bulging stomach a little off-putting.  No he was not fat, but not the slim French lad that had settled in her imagination since she was a girl.  He did have the French charm, a gallon of it. So the once…or was it twice…?  Francine knew. She had to have known.  Ah, well, Francine never mentioned it and goodness knows she wouldn’t.

 

Jean Pierre and Francine fought off and on, and one night when the heat of confrontation simmered, Francine said, “Here, you take him.”  That was that. C’est l’amour.  But, two nights were enough, sure enough.

 

The French are more open minded.  That’s what Americans say.  Better put to say, in France, liaisons are accepted as a part of nature for both men and women, the part of the brain that says, let’s meet in the afternoon, but don’t let it spoil a friendship.  Cinq à Sept?  Five to seven would be perfect for me, she thought.

 

Francine and Jean Pierre had gotten married a couple of weeks later, the occasion celebrated in a small stone church that was old enough and dusty enough to have served as a delightful spot for honoring the Roman god of dandruff. The priest was slightly younger than the church, short, gray, and a testimony to osteoporosis.  He mumbled in a confused manor that left the bride and groom asking, “Pardon?” more than once or twice. The priest kept going, evidently not able to slow down and risk losing his place in line.  The bride and groom did the best they could and stuck in answers from time to time, randomly, and with great emotion.  “Our heaving faber, how be thy namb.” I do!  Me, too!

 

A small affair and she had served as the Maid of Honor. Several persons from the village of Pont de Pierre, Stonebridge, attended, Pierre meaning stone as well as Peter.  She’d had a chuckle over that.

 

The attendees were a scattering of mostly the old and feeble who’d heard there was an availability of cake. The older women supplied congratulatory tears at various times, whether out of sympathy for the groom, or just forgetting where they were and how they had gotten there.

 

Jean Pierre didn’t just offer cake, but a spit roasted pig and variety of baked vegetables, doused with sauces. Naturally, there was beaucoup wine and chunks of baguettes.  Soon neighbors who had missed the wedding turned up with more jugs of wine and well named homemade brandy referred to as Merde de Chèvres, goat droppings.

 

Everyone celebrated well into the evening.  Ah, the memories. She awoke at the breaking of a new day, next to a somewhat familiar face in her bed. It was that first dawn that reawakened her to the beauty of life.  

 

Now that she was back at home, it was time to readjust a bit.  

 

Jean Pierre’s brother, Andre, a slimmer version of his younger brother, came up behind her, as she stood on the veranda, and put his arm around her waist.  “Pourquoi aimes-tu tant le lever du soleil?” Why do you love the sunrise so much?”

 

 

 

 

Wednesday, February 8, 2023

To Save a Sigh


 

He sat at the same table every morning, probably the same chair, but who could tell as the waiters and cleaning help moved chairs and tables around. All the chairs looked the same, so who could be sure?

 

A drab, old café; the floor tiles held the scares of years and even more shoes.  Dents and cigarette scars on the dark wooden table, in what must have been long lost times. Fading posters told the tales of this festival and that.  Large mirrors reflected their own sad stories of faces come and gone, never to return, loves lost and found.

 

Charles came for the slightly bitter coffee, to spur the imagination, to dream, to wait for words to come out of the air and make him a Hemingway or Faulkner.  Until then, and by the craggy face he was running out of Father-Time’s patience; he would sip and stir, both cream and sugar, and scribble down bits and pieces until they turned into poetry.  Good poetry. Often published in only the most esoteric quarterlies.  Once, the editor, a startlingly beautiful woman, wanted to publish his poetry in a prime magazine.  He didn’t remember her name or if he was more thrilled by her eager face, or the thought that he might make it, finally make it, to the top of the literary trash pile.

 

Didn’t happen.  She was so sorry, but her boss was a grouch. She was sure Charlie would understand.  Yes, Charlie did understand, only too well.  If she really thought so highly of his work, she would have called him Charles. He softly sighed to think of it.

 

Words came fluttering past.  Leaves in the wind.  He reached out and caught a few.

 

The misty morning tells the sum

Of hearts now broken, souls that lost

And yet the faith in loves to come

Long buried, having paid the cost.

 

Well, it was a start.  Not a great one, but that was the benefit of writing slowly and in pencil. You could change your mind, change your fate.

 

Ahhhhh….

  

The breeze would twist and bend the fates

The Gods will answer, bring a sigh

To charge the mind, it’s not too late

To hear her, …….

 

Yeah, then what? What does sigh have to do with it.

 

To hear her….

 

The waitress appeared out of nowhere.  “Would you like a warm up?” blond hair with slight streaks of gray.  Shapely. Well kept nails.

 

“Are you talking about coffee?”  Innocent jest that brought a smile.

 

“Sadly, yes,” she said, with a repeat of that glorious smile, as she lightly brushed fingers through her hair.

 

“My bad luck.”

 

“You never know when luck will change.”  Another smile.

 

He smiled back. “I’ll start with coffee and see where it goes.”

 

“That’s the way my mornings start,” she said, amusement playing across the full lips, the red lipstick.

 

“I haven’t seen you here before,” he said, still smiling.

 

If they kept this up their lips would stay stretched.

 

“The easy answer is because this is my first day, but not necessarily my first time waitressing.”

 

“Aren’t you afraid to use the word waitress?”

 

“Why should I be? I’m a woman.”

 

“Well, I thought destruction of the differences between men and women was part of God’s master plan, or somebody’s plan.”

 

“Vive la difference, I say,” said with a French accent. 

 

“You don’t seem like the waitressing type.”

 

“What makes you say so?”

 

“ I’d guess you are well educated and know what you’re doing and how to keep customers happy.  By the way, the accent sounds French, or Belgian, or somewhere else.”

 

“That’s not rare here in London.”

 

“So, where in France are you from?”

 

“The part that would rather live in London. By the way, you’re a writer, n’est pas?”

 

The conversation broke off.  Other customers.  Too much time in one spot. She turned back and smiled again on her way.

 

Damn it, he thought, I should have asked her what rhymes with sigh.


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Wednesday, February 1, 2023

Turkey Bites (Wrapped Turkey Meatballs) by The Careless Cook





When I say Careless Cook, I mean it.  I’ve been making short-and-sweet sweets for a while, mostly for a couple of ladies’ Biblical gatherings.  Cookies, muffins, biscuits, scones, that sort of thing. They’re of a certain age and appreciate it.  But, they expressed the heart felt desire for something besides sweets.  Fine with me. I’d been thinking about moving out of the sweet rut, to offer them some savory treats, and tone down the mournful call of the Wild Sugar Beast.

 

I often find the ladies ask me to field questions, such as, what’s the difference between cookies and biscuits.  I avoid straight answers.  The truth feels so restrictive.  So, I tell them, you bake cookies at night and biscuits in the morning.  But, I don’t bake either one for women who ask too many questions. 

 

Time to stop the prattle and move on to the delightful recipe.  But, as I said, careless means careless.  I’ll give you this scrumptious concoction, but please know as I’ve said many times, do the best you can and that includes improvising, just as The Careless Cook does. Mix and match ingredients and change the amounts to suit your taste.



Turkey Bites

Heat the oven to 350ºF or 180ºC

 

Ingredients

 

½ stick butter, melted (for painting the crusts)

2/3 cup grated onions

1 cup grated cheddar

2 heaping tablespoons of Italian seasoning (My fav is The Spice Lab’s Italian Rustico, available on Amazon)

1 heaping teaspoon Dijon mustard

About ½ to 2/3 cup of Marinara sauce (I made my own, but use a commercial brand if you must)

About a pound of ground turkey, or a little more (I used 1.3 pounds ‘cause that’s what the package said.)

2 packages of commercial dough cut into approximately three inch squares for wrapping the meatballs (I used rolled out commercial pie dough)

salt and pepper to taste

 

Puttin’ It Together

 

In a large bowl, add all ingredients except for the butter and the dough. 

 

When you add the marinara sauce, remember you are trying to make a mixture that is squishy, but not watery!

 

I used my hands to mix everything together.  Add more of this or that.

 

Scoop up a slightly heaping tablespoon of the mixture and roll it into a ball.  This should come out to about 25 to 30 balls.

 

Put the balls on a four sided baking pan (you don’t want juices to overflow into your oven) and bake for about 15 minutes.  Do not over bake!  They’ll go back in the oven again after you’ve wrapped them with the dough.

 

Put each cooked meatball on a square of dough, fold up the corners of the dough, put them in greased muffin tins, paint them with butter and bake them for about 12 to 15 minutes, or until the tips of the dough are starting to brown.

 

Very tasty morsels for hors d’oeuvres, or to satisfy the non-sugar cravings of ladies of a certain age. 

 

 

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