Knowing What We Know Now

Turnagain Arm, AlaskaMany of you know that we’ve experienced a death in the family. Over the 4th of July holiday, Pete’s mom was taken ill, hospitalized and quickly transitioned from curative care into hospice once a clear diagnosis was made.  She passed on July 8th.  Although she had been battling this latest occurrence of her cancer for well over a year, these events still came as an unexpected shock.  We want to thank all of you who have been so supportive and concerned. It means a very great deal to know how much you care.

Navigating the most highly-charged experiences we face in life can lead to a greater degree of clarity. Now that we’ve dealt with the most pressing details and logistics, we are at the beginning of such a transition.  All things are in heightened focus as we see them from a different perspective.  We’re looking at everything with new eyes. This is a bittersweet blessing, coming as it does from loss.

We had planned to celebrate Passing Thru’s two year anniversary this month by inaugurating an e-newsletter.  There are many topics in our posting folder that never make it to the blog, so we think enhancing our journey together in this format makes sense.  Our first issue is nearly complete, and we’d love it if you’d join us by subscribing. If you’re reading via RSS, you may have to click into the post to do so.

While losing someone so close is still very raw, we’re looking ahead. Part of our processing is going to be re-prioritizing, as we identify the lessons and seek meaning from the experience.  We’ve already made some general decisions and are accelerating certain plans.  We’re going to narrow our choices to those that resonate most deeply, and do our best to reduce our “somedays” into “soon” and “now.”  Life is most definitely too short to do otherwise.

So, we’ll be taking a temporary break from blogging as we heal and redefine what means the most to us moving forward.  Knowing what we know now, we’re very conscious of how precious our journey is, and we’ll definitely be back to share how it takes shape with you.

One of the things Pete’s mother will be remembered for is her incomparable talent for gourmet cooking.  Not surprisingly, her most favorite movie was Babette’s Feast.  Her eulogy was closed with this quote from the screenplay:

You must also know that I shall be with you every day that is granted to me from now on. Every evening I shall sit down to dine with you. Not with my body, which is of no importance, but with my soul. Because this evening I have learned, my dear, that in this beautiful world of ours, all things are possible.

See you soon.

Post to Twitter Post to Facebook Post to Ping.fm Post to StumbleUpon

Posted in Family, History, What We Know | 17 Comments

Shortcake Wars

I recently traveled to Michigan’s Traverse City and Leelanau County for a get-together with my brother and cousins.

One of the best parts of visiting this lovely area in June is that the strawberry crop is ready. My cousin, Joan, recounted how she had stood in a long line to purchase pre-hulled strawberries for $1.30 per pound at the Leelanau Fruit Company.  Others in the strawberry queue came with handled buckets and containers of every sort.  Joan purchased several pounds of strawberries for our CousinFest 2010 ™ and we enjoyed them for brunches and desserts.

Inevitably, though, when strawberries are on the menu the controversy will ensue:  What kind of cake do you expect and serve when “strawberry shortcake” is on the menu?

The responses to this question divide primarily into two camps:  Those who think it’s okay to substitute sponge-y angelfood cake (even storebought!) for the traditional sweetened baking powder biscuit, and those who are horrified at even the mere thought.  I’m firmly in the latter camp.  :)

Our late grandmother, Shellie Emerson Burton, was the recurring subject of many a conversation over my visit.  She had worked (very hard) in restaurant and hospitality settings through the Depression, and was competently efficient when it came to filling hungry stomachs with good, plain food.  One of my earliest memories is of Grandma Burton cutting biscuit dough with a drinking glass.  Her pink kitchen in the Emerson home on Washington Avenue in Alpena had an east-facing window through which the sun streamed in the morning.  Our breakfasts and dinners invariably included Shellie’s famous biscuits.

Because her recipes were never written, and measurements were allocated by “feel,” my mother, and subsequently I, never could replicate Grandma Burton’s biscuit mastery.  We turned to Bisquick, which produced a good enough substitute sans the lard my grandmother used.  I appreciate the fool-proof product result, and find it virtually indistinguishable, especially when slathered with gravy, submerged in melted butter, drowned in honey, or smothered with berries. :)

So, it’s probably not surprising that I was shocked to visit households and even commercial establishments which feasibly had no qualms about serving up a rubbery wedge of angel food and calling it shortcake.  You’ve got to be kidding me!

This offering appears deceptively attractive in a phony sort of way when presented.  But the customer experience is decidedly underwhelming. One struggles to separate a bite of cake from its springy, unyielding main mass.  Melding the delicious strawberries and their sweet juice with this product on a fork is an exercise in futility.  The disappointed reveler is reduced to sopping up from the plate’s deck, staining the surface of the cake blood red as the juice wicks through its pores.  It’s a sticky mess.  (Not that I’d turn it down if it’s my only alternative).

Compare and contrast the delightful experience of a true biscuit, lovingly dusted with powdered or cane sugar, its flaky texture and satisfying crunch a study in sophisticated and simple contrast.  The sensuous, liquid loveliness of fresh strawberry topping caressing the nooks and crannies of a well-formed biscuit is an architectural statement of complementary elements.

Throughout late June, and into mid-July, strawberry shortcake is more American than apple pie, with willing u-pickers descending on commercial patches in annual ritual.  As fresh as fresh can be and then some!

I’m curious.  In what shortcake camp are you?  Are you okay with angelfood? Can you share a biscuit recipe?  We could get even more controversial and discuss the merits of heavy cream, too!  Whipped or merely poured?  What about the ubiquitous Reddi-Whip?  Have you ever just put the nozzle right in your mouth?  :)

Related:  Our friend Tess is rapturous about strawberries, too!

Post to Twitter Post to Facebook Post to Ping.fm Post to StumbleUpon

Posted in Family, History, Michigan, Minnesota, What We Know | 27 Comments

Family Brunch al Fresco

A few weeks ago, Daughter Erin emailed to suggest we take advantage of an opportunity.  She and her boyfriend, Rob, who live in Brooklyn, were coming to see Rob’s brother graduate from college.  Rob’s entire family was coming to Minnesota from Seattle for the big event as well.  Could we put together a brunch so the two families could meet on Sunday morning before they had to return home?  We thought it was a great idea!

Before we knew it, the guest list had swelled to 30.  Rob’s family is large, Pete’s family is large, Pete’s first wife’s family is large, and mine is . . . well, small by comparison.  It was clear we needed to plan a buffet, but not so clear on seating arrangements.  Who has that many chairs, much less dining space?  Our brunch buffet would have to be al fresco.  And, having sold our garden furniture last year and not yet replaced it, we were going to have to innovate.

Adding to the dilemma was the weather’s behavior.  “June Gloom” had descended upon Minnesota, with a seemingly interminable number of rainy, overcast days – the kind that make you want to curl up into a ball and stare blankly at the television at worst, or at best tackle the pile of books waiting to be read.  Drizzle to downpour, any kind of rain would spoil our parade, forcing us inside to standing room only.

BRUNCH-1To logistical rescue came Pete’s sister, Jenny, with four eight foot tables and sufficient chairs borrowed from work.  We added our six foot folding table in and came up with an “H” arrangement that allowed the food to be in the middle of everyone, and everyone to have a chair.  The card table would hold china and utensils.  The Mimosa bar would be set up on the dining room buffet for socializing before we all trooped outside.  All we could do was pray there would be a break in the rain.

Since Pete does all the cooking in our family, he chose the menu and assigned other items as needed.  In Minnesota, the polite response to any invitation is, “What can we bring?”  This was going to work to our advantage.  We’d serve ham and bacon from our piggy, spinach omelet roll-ups (Pete’s invention), Jenny’s “cheesy potato” casserole, and Teri’s baked goods and pastries. Erin’s mom, Deb, was in charge of fruit salad, and her sisters contributed to the beverages.  Her brother, Mike, brought fresh bread.  Grandpa wanted to bring champagne so we let him.  :)

Presentation was up to me.  I wanted things to look nice but not overly contrived, and not only was I challenged by the weather threat, but my budget was minimal to boot.  I knew the table settings might be subject to water falling from the sky unless they were put together at the last minute, and even then, without being able to predict, it was possible we wouldn’t be eating outside at all.  If it continued to rain, we were all going to get to know each other really well.  I figured should this occur there would be ample reason just to drink. more.champagne.

So, naturally, my first stop in search of affordable decor was The Dollar Store.  Seven white coated paper tablecloths that wouldn’t immediately disintegrate under moisture attack, $1.00 each.  Sixteen miniature glass vases (I chose the wide mouth, but I could have had a coupe or fishbowl shape as well), $1.00 each.  I headed to Paper Warehouse and picked up some dinner napkins in fresh green, $5.50 for 75 (awesome!).  Lo, the same tablecloths from the Dollar Store were twice as much at Paper Warehouse.

My major idea coup occurred in the giftwrap aisle.  I noticed that one roll of wrapping paper was 16 feet long.  What would happen if I used it as a table runner to add some color?  I decided I would try to slice it in half width-wise on the roll when I got home, and then we could simply unroll each half down the length of the tables.  $3.49.

I was at a grand total of $31.99 before flowers.  Usually for parties I like to run down to the Minneapolis Farmers Market and purchase freshly cut stems in bulk.  But with the way it was raining, I didn’t want to wait until the morning of the party to risk wandering through every stall and not finding something I liked.  So I headed to Costco.

The selection at Costco was pre-mixed cut stems in several colorways, tight bunches of medium size roses in many different colors, or 16 stem bunches of alstroemeria and mini carnations at $8.99 each.  I chose:  grape alstroemeria, peach mini carnations, and a mixed bunch of alstroemeria.  Total spent on ambiance:  $58.96.

June 024It’s annoying to have to look through flowers when you’re trying to have a conversation at table.  So, that means arrangements have to be impossibly high, or snug and compact.  We were going with snug and compact.  At home, I sliced 7/8ths of the long stems off and mixed up the flowers into the vases.  All went together rather quickly.

All day Saturday before the brunch, Pete prepped.  He decided to do a Cranberry Orange glaze for the ham, riffing off this recipe from Epicurious.  He changed it to include 1 12 oz package of frozen cranberries, 1 cup sugar, 1 cup cranberry juice and orange zest.  He also prepared a Creamy Mushroom Gravy for the omelet rolls, using this recipe, but substituting caramelized fresh garden onions instead of the plain chopped onion it calls for.

BRUNCH-7 - resizedOn Sunday morning, we were easily ready by party time.  The tables were set up and dressed outside just in time for a light mist to start up.  Oh well, what can you do?

We figured we would liberally pour the champagne and perhaps it would brighten up by the time we were seated.  Seattle people should be used to that, right?   :)

BRUNCH-2Everybody had a great time!  Extra flowers went home with the ladies, and no one was late for their flight.  There was a lot of laughter and easy-going banter, and the H arrangement let people easily move from one group to another, or refill their plates.

Now that we’ve done this once for this many people, we’re old hands!  I much prefer having meals outside whenever possible, and this was the perfect solution for a big crowd without going to a lot of trouble or expense.

What are some of the ways you’ve found to successfully entertain large groups?

Post to Twitter Post to Facebook Post to Ping.fm Post to StumbleUpon

Posted in Family, What We Know | 15 Comments

Hunting and Cooking with Wild Morel Mushrooms

A couple of weeks ago we hosted dinner guests from Canada and other regions of the U.S.  Figuring it was a great opportunity to showcase a “typical Minnesota” menu, we decided on spinach salad with bacon dressing (courtesy of our piggy), oven-fried walleye, wild rice stuffing with wild mushrooms and grilled root vegetables, and topped it off with Pete’s famous pie made from homegrown pumpkins.

We weren’t successful in locating Minnesota walleye for sale (it’s rare my husband will pay for it, preferring to catch his own) and had to settle for Canadian – a bit of irony, there, eh?  But we were very excited to find freshly picked wild morel mushrooms for sale at the Minneapolis Farmer’s Market – for less than $20 per pound.  A pound of dried morels can go as high as $195 – click here if you don’t believe me (and yes, that’s an affiliate link, why not?).

As it turns out, with all the fun at dinner, we forgot to mention the morels in the stuffing!  Doh!  But, an additional prolific mushroom find a few days after the party was more astonishing than our first.  More on that later.

Photo by Pete Wuebker

Photo by Pete Wuebker

Morels – finding them and eating them – are a springtime rite in the Midwestern United States.  One of my earliest memories of a family outing is “‘shrooming” in the woods.  My dad fried them up in the same seasoned cast iron pan he reserved for sunfish, bluegills and perch, coating them with breadcrumbs, then letting them bubble in brown butter, onion and a little garlic.

The Great Morel website tells us the conditions that create the perfect storm for mushroom finding can be affected by “… variables such as air temperature, ground temperature and rain levels impact the growing cycle and how bountiful the crop. There have been many studies as to how, where and why the morels make their grand appearance in certain conditions and not others. Most mushroom hunters will present all kinds of “SWATS” (Scientific Wild Ass Theories) on how, where, and when to find them. Almost every mushroom hunter will have a few “SWATS” of their own, some with merit, while others are just that….theories.”

Growing up, I was made well aware by admonition against the dangers of not knowing your mushrooms.  The lore associated with picking and consuming the wrong kind of mushroom is right up there with the legendary allure the gastronome gives to Japanese fugu and other deadly delicacies. Interestingly, a different dimension on the deadly mushroom made an impression on me when I overheard a German hotel clerk attempting in vain to dissuade someone from hunting truffles in the Black Forest.  “Chernobyl has made it not safe,” she said, throwing up her hands in exasperation.

Photo by Betsy Wuebker

Photo by Betsy Wuebker

A few days after our dinner party, Pete set off across the main street to our south into the wetlands and woodsy area to see if the neighborhood wild turkey hen had finished her nest.  The grainy photo above is one I snapped looking out our home office window.  She’s quite timid and punctuates her foraging from our bird feeder with nervous clucks, but when she takes off  it’s like a 747 in flight out back.  :)

Pete had followed her from our back yard a week or so prior and thought she might be ready to lay her eggs.  “Much gobbling in the distance,” was his report after the initial foray.

Photo by Pete Wuebker

Photo by Pete Wuebker

This second time he never encountered the turkey, but he did strike the mother lode of all morels.  Ever.  Publicizing the find at this point is pretty safe, because now the undergrowth is getting heavier, making them more difficult to find.  This spring has been optimum in many respects – early warmth seems to have everything out about a month ahead of time this year.  These conditions also seem to have sparked a bumper crop of morels.  We learned they cluster around dead or dying elms (prevalent in this natural area in the midst of our city because its inaccessibility makes diseased elm removal impossible, as opposed to more structured, residential habitat).  They also like a sunny period after a somewhat extended period of rain or moisture.

Photo by Pete Wuebker

Photo by Pete Wuebker

Behold!  I’d never seen such morels.  Used to the 1, 2 and 3 inch specimens from childhood, I couldn’t believe the size of these monsters.  Pete wasted no time in slicing one up, and frying it into a delicious midday snack.  Yum!

The dinner menu that evening was a variation of this recipe from Epicurious – instead of prawns, filets mignon were complemented with mushroom-based gravy and sauteed ‘shrooms and onions.  Fabulous.  The morel butter Pete used as the gravy and pan-frying base is prepared as follows:

* 8 ounces fresh morel mushrooms or 2 ounces dried morel mushrooms

* 8 tablespoons (1 stick) unsalted butter, room temperature, divided

* 3/4 cup chopped shallots, divided

* 1 garlic clove, minced

* 1 1/2 teaspoons chopped fresh thyme

*If using dried morels: Bring 3 cups water to boil in medium saucepan. Add dried morels. Remove from heat. Cover; let steep 1 hour. Using slotted spoon, transfer morels to bowl. Reserve soaking liquid.   Finely chop enough fresh morels or reconstituted morels to measure 1/2 cup (packed); reserve remaining morels. Melt 1 tablespoon butter in medium nonstick skillet over medium heat. Add 1/4 cup shallots and garlic; sauté 1 minute. Add chopped morels and thyme; sauté 2 minutes. If using dried morels, add reserved soaking liquid to skillet, leaving any sediment behind. Increase heat; boil until almost all liquid evaporates, about 8 minutes. Transfer morel mixture to small bowl; cool. Mix remaining 7 tablespoons butter into morel mixture. Season lightly with salt and pepper. (Morel butter can be prepared 1 day ahead. Cover and chill.)

Preheat oven to 500°F. Melt 2 tablespoons morel butter in heavy large skillet over medium-high heat. Add remaining 1/2 cup shallots; sauté until golden, about 3 minutes. Add remaining whole fresh morels or reconstituted morels and sauté until tender, about 4 minutes.   Read More at Epicurious.com.

Photo by Pete Wuebker

Photo by Pete Wuebker

Mid-week, Pete’s friend Ron and he set out again with great success: both returned with a bag full of giant specimens.  Buoyed by the knowledge of habitat shared at the office, Pete’s boss located a huge stash of ‘shrooms out back of his garage by a fallen elm a couple days ago.  And just this morning, Pete made another quick trip across the street and came back with a couple big ones that he is drying in the dehydrator.  We’re pretty excited about searching for them at the cabin over the Memorial Day weekend.  According to this map, northern Minnesota is a few weeks behind us in the Twin Cities.

morelmap2010

Reblog this post [with Zemanta]

Any other “‘shroomers” among us?

Related posts:

Locavores, More and More

Unincorporating Food, Inc.

Post to Twitter Post to Facebook Post to Ping.fm Post to StumbleUpon

Posted in What We Know | 10 Comments

What I Learned from Motherhood

Even those of us who think we’re ready to be mothers find that we are taken by surprise.  The worriers among us have fretted during anticipation, practice, and still do from the empty nest.  There is an abundance of things to learn from motherhood, the least of which is that the exalted condition can not be defined in general terms.  But even so, in honor of Mother’s Day I thought I would share some of the things I’ve learned for myself in the 23 years I’ve had the gig, and from others, including my own, who’ve traveled the path.

Children will be who they are – from the minute they breathe their first breath.  The best thing we can do for them is recognize them and show them a world of possibilities.

I had long suspected there is an enormous capacity for love residing within a mother’s heart, but I was surprised that a seemingly infinite and very fierce capacity to defend took residence in mine.

It is wise to savor the period of time, no matter how fleeting, in which they mind what you say.

It’s difficult to live in the moment, part one:  When mine were four and six, I wished fervently for Peter Pan to come and keep them forever in their absolute perfection.

When you screw up, your children are among the first to forgive, particularly when you admit.  When my youngest barely could talk, I confided that we were on our way home without completing our stated errand because I had written the wrong date on the calendar.  The response:  “That’s okay, Mommy.  When we get home, we’ll just erase your mistake.”  Wouldn’t it be lovely if such were possible for every error?

It’s difficult to live in the moment, part two:  When my oldest was in preschool, his teaching team gave me an assignment.  I was to write my hopes and dreams, and then we all would devise an individual education plan to address those hopes and dreams within the context of his greater needs.  I slaved over my written response: how I dreamt that he would find a romantic partner with whom he could spend a happy life, that I wished for him the ability to walk into a roomful of strangers and walk out at the end of the evening with at least one new friend, that he would be a good dinner partner – able to converse intelligently on a variety of subjects, and that he see the world as his oyster.  We sat at the conference table and his lead teacher looked into my eyes very kindly and said how wonderful it was to read all this.  “But,” she  went on, sweetly, “we were sort of just thinking about the next three to six months.”  Oh.

My dear friend, Judy, always said when they turned 14, aliens would come and take their brains.  It happened to her and it would happen to me.  This was entirely correct.  Judy also said if we were lucky, the brains would be returned sometime in their 20′s.  This, for the most part, has also been correct.  :D

It’s a good idea not to stress over things like messy rooms when they’re teenagers.  God has invented doors that close to assist with this objective.  In fact, it’s most reasonable if they are doing acceptably well in other areas not to set foot in their rooms for years except to change the smoke alarm batteries.

Sports may keep kids from doing stuff you don’t want them to do.  At the very least, the way sports are structured these days, they’ll rarely have a minute to think.  Neither will you.  This is why it’s good to seek out other parents on the traveling team who realize the benefits associated with the hotel bar.

High school still sucks a lot, and kids are ready to be done with it long before it’s ready to be done with them.  If you can bribe convince them to play the game, they’ll be the better for it.  And it’s good practice if they’re going to wind up in a cubicle farm.  Not that we’d wish that for them, but hey, it happens.

It’s okay if they don’t want to get their driver’s license right away.  And they’ll live if they don’t pass the test the first time, too.  In fact, it’s better that they flunk the test by one point than pass it by the same amount.

They will honor you in unexpected ways – with an off-hand remark, with a referral that a friend use you for a recommendation, by cracking up with you over something funny, or writing a note.

Boys in particular assign relevance to tasks in the context of their planet, not yours.  This bears out most frequently with respect to homework completion.  Also, it will be easier for you if you understand that simply because homework is completed doesn’t mean it will be turned in.

Putting them in the car and driving them someplace, either singularly or in groups, is a great way to find out what’s really going on or to get them to sleep, no matter their age.

At some point or another, most of them will save their best behavior for others.  Rejoice that they feel safe enough with you to act the way they really feel.

The older you get, the less you care about stuff that isn’t going to matter.  However, with a certain age comes the ability and opportunity to say whatever you wish about whatever you like.  (Some of us are younger when this occurs.)  Hopefully, you can learn to add sufficient charm along with this propensity so that you’ll be indulged more than not.

If you don’t want them making decisions for you in your dotage, know where you want to be and what you want to happen.  Then get to work on it all.

Eavesdropping is an art.

Your own children will appreciate that you are interested in theirs.  If you’re not the kind who is interested in the children of others, you’ll want to keep this in mind.

Uncle Sam might be the best employer for some of them.  Others, not so much.

The child who tantrums for an extensive period may very well be the one who persists in asking for the raise as an adult.

Empathy is probably the best attribute you could nurture in any child.

You most definitely are the center of their world, but it never lasts as long as you want it to.

Wishing everyone a Happy Mother’s Day!

Post to Twitter Post to Facebook Post to Ping.fm Post to StumbleUpon

Posted in What We Know | 18 Comments