I have not been to Starbucks in quite some time. Today is Red Cup Day, so I planned a quick in-and-out/grab-and-go, get my drink, get my cup, and go home to do some work. On the way out the door I grabbed my pouch and keyboard, just in case.
I walked in, and this place is hopping. Seven baristas behind the counter, all moving, creating the dance that has everyone doing their parts, seeing the rhythm that is so natural to them, and yet in that small space, no one is tripping over any of the others, smoothly weaving in and out, and the one barista who seems to be tracking everyone’s drinks, knows all of our names, our orders, who’s waiting for what, greeting, smiling, conversating.
It’s a joy to be here.
I chose my drink, which is a feat in itself since I don’t like coffee, and for the red cup you’re limited on what you can order – they want to show off their seasonal treats and have you try those. I finally settled on the caramel brulee latte, but no coffee; comes with whipped cream and a caramel-ish drizzle. There is a tray of free samples – cranberry bliss bar, which I haven’t had yet this year.
I got my breakfast wrap, and was offered a second sample. I was going to decline, but the customers all have, and this is my favorite treat, so why not.
I settle in, and decide to share with you the wonder of the holidays at Starbucks, especially this one that is my local, well-run, friendly, and makes me remember what joy in the everyday is.
Yes, it’s children laughing and choirs singing. It’s songbirds and sunrises, it’s well-worn jeans and waking up before the alarm, but it’s also the simplicity of the coffee shop where they learn your name, and make your morning that much lighter and brighter, and add just a little bit of joy to the regular.
Experimenting in the kitchen can be very freeing as well as inspiring. I sometimes feel very creative in other areas after making a great meal from scratch. For me, “from scratch” doesn’t necessarily mean a two-to-three-hour production. In the third photo below, the rice I used was Minute Rice. Both dishes can be made with leftover chicken. I used baby potatoes, but you could easily take the larger russets or reds and cut them into the smaller pieces, and again it’s a great way to finish your bag of potatoes.
Both meals used one pan and one metal bowl, and the second meal used a pot to make the Minute Rice. As I finished cooking something on its own, I moved it to the metal bowl until the next item was cooked and then everything was combined and simmered for a short time.
From the top, clockwise: Sopapillas; Birthday cupcake; Ice cream sundae with marshmallow topping, cherries, whipped cream, and rainbow sprinkles; Churros; Spumoni. All exceptional; no special occasion needed. (c)2023
We were staying in a small town outside of Belfast, in Northern Ireland. This was in 2017. It was our last night, and our cousins, who were hosting us had to tend to an emergency in Donegal, and so we were left to our own devices after their taking care of us so diligently, including feeding our brood of five. My husband had been adhering to a policy (and continues to do so) that he termed TSN – try something new – and with this in mind, we discovered a restaurant in town with Istanbul in the name, and chose a sampler of different fried foods that arrived in a pizza box. It was similar to a combo appetizer you would order at a restaurant.
This was my first time having a samosa. It is triangular, but not flat; three-dimensional, but not a pyramid. It is filled with, I didn’t know what then, but it was delicious. I have come to learn that they are usually filled with potatoes, peas, and spices.
My next taste of a samosa was at an interfaith Iftar I was invited to. Again, very delicious.
I’ve had various types of samosa, including a Thai version, which is yummy, although it has a softer outside.
While we were recently on vacation in Canada, we discovered and rediscovered a whole world of Indian, and southeast Asian foods, including butter chicken, naan, momo, as well as samosas. What I hadn’t expected was to see a sign in a mall food court (Pita Lite) in St. Catherine’s that offered samosas for $1.75 each. It came with a spicy tamarind sauce. (I did try it, but it was too spicy for me.)
I was so excited that I dug deep into my change purse for the exact amount, and sat at a table, waiting both for my family and to let this piping hot snack cool a bit. It didn’t matter – I still burned my tongue a little. And to be honest, it was well worth it.
When we returned to the States, and visited our local mall, I was not surprised but still disappointed to see that a simple samosa snack had not come here while we were away enjoying it. Perhaps, one day, but I can still savor the memory.
We love to try new food and eat differently when we’re on vacation. We also like to try our old stand-by fast food places and see what’s new and different on the menu. These are a few of our favorite things most recently:
On occasion, I will flash back to my childhood, and hear something that I haven’t heard or thought of in forever. One of these childhood phrases was “porkchops with applesauce.” I’m sure this is from The Brady Bunch, although I don’t recall if it was Greg or Peter who said it.
Applesauce was a favorite in our house. In fact, I’m sure we ate pork chops with applesauce. We also ate roast beef with applesauce. Nowadays, I usually make it with gravy, but recently, since my daughter doesn’t like beef gravy, I offered her applesauce. This is a roundabout way of inviting you into my thought process for a dinner I made this week that came together when I was visiting Cracker Barrel restaurant. They have fried apples on their menu, and they also sell them in cans with the recipe on the back. I bought one can to go with the on-sale center cut pork that I bought this week, and we had a lovely (even if we used way too much butter than is healthy) meal.
The fried apples recipe calls for two tablespoons of butter; I think I used twice that? I used half a stick. Melt the butter, add the entire can, sprinkle cinnamon, mix, heat, simmer.
After searing the pork on both sides, and adding a bit of adobo seasoning, I poured a helping of the fried apples on top of the pork, added a side of mixed vegetables, and buttered egg noodles, and voila, yummy dinner in no time. It was about half an hour, but that’s not long at all. No leftovers.
While we were in Canada a couple of years ago, in the mall on the way to the food court, we came across a vending machine that sold and dispensed CAKE! I had never seen anything like it before. I thought it was amazing!
I know that Cinco de Mayo is one of those consumer filled holidays that Americans don’t even know what they’re celebrating, but the food is so good, especially if you can find an authentic Mexican restaurant (which fortunately, we have.)
These are my three favorite Mexican dishes. I do go back and forth with what favorite places I like, but Mexican holds a special place in my heart. My husband and I went on our first date at a Mexican restaurant, and the service was so slow that we were there for at least two hours. Lots of time to talk. I also think we each thought the other one really liked Mexican food, which it turned out that we did, whether we knew it or not.
Chicken Tortilla Soup
Chimichangas with Mexican Rice and Guacamole Salad
Passover, Easter, Spring Break, Prom Season. So much to do, including cooking. Holiday cooking plus the regular everyday cooking that we’re expected to do. These last few weeks had me teaching, my daughter working practically every day after school, my son trying to break the world’s record for most movies seen in a month (kidding), my husband’s job is one person short, and no one wants to cook dinner. They also don’t want to pay for take out or fast food, and frankly, I don’t blame them. I thought I would take this Friday Food to share some shortcuts and new things to try.
Everyone knows about cooking two meals on Sunday and then eating leftovers. I try to make one big meal a week, like a roast beef, a pork loin, or a whole chicken. They make a great meal, and then they make great leftovers. All of them can be eaten as sandwiches later in the week with a side of chips and cole slaw. If the first night is mashed potatoes, the next night can be rice. My daughter likes Minute Rice, but regular rice is very easy to make. I got the recipe from The Kitchen Survival Guide by Lora Brody and while I’ve changed some things, the gist of it is the same.
St. Patrick’s Day has long been one of my favorite holidays. Long before I met and married my husband with Irish roots, and well before I set foot on the Emerald Isle. I have always been fascinated by the Celts, their people, their land, their culture, especially in relation to ancient and medieval culture. I have also been a questioner. Why? Why do we do this? Why don’t we do that? As a young child being told that I couldn’t write during Rosh Hashanah, I was devastated. But writing isn’t work; it’s writing, I whined to no avail. Becoming Catholic has not broken me of that – is it really a – failing.
And so, I question – why?
Why can’t we eat meat on Friday? Is it because Peter was a fisherman? Will there be a dispensation for today? It is a saint’s feast day after all. I waited for Pope Francis, and then was told that it’s up to the local bishops. I still couldn’t find it, so I texted my godmother and she okayed the corned beef which made my husband happy (as if he wasn’t going to indulge on his holiday).
But I still wondered: Why?
In googling and asking my questions of the internet, I discovered the controversy that is North Dakota. Apparently, they have three dioceses, and two have them have allowed meat today, and one has not. The idea that North Dakota has three dioceses makes little sense to me, but I found no less than twenty-five separate links about St. Patrick’s Day in North Dakota. Amazing.
Archbishop Nelson Perez of Philadelphia popped up as did Cardinal Dolan in New York City’s Diocese. I didn’t see Boston, but I came to the logical conclusion that there would be dispensation for Boston Catholics. What holy hell would be raised if even one of those cities banned meat on St. Patrick’s Day? I hope we never find out.
During Pope Nicholas I in 866 CE, Friday abstinence became a universal rule. Fasting also on Fridays was common by the twelfth century. It was expected for everyone, including those as young as twelve with very few exceptions.
It also used to be that you couldn’t eat any animal products on Fridays, not just during Lent, but ALL YEAR. I learned that Fat Tuesday began as a way to use up all of the animal products that you couldn’t eat – butter, cheese, eggs, lard, and of course, meat.
Pope Paul VI changed things in 1966 in his Paenitemini. His object wasn’t to end abstinence and fasting but for Catholics to choose to abstain and fast as part of their own penance practices; let their conscience be their guide.
With Sunday being a weekly Easter, shouldn’t every Friday be a Good Friday? This was asked by the US Bishops in 1966 and I tilt my head wondering the same thing.
Lent is an opportunity to lend mutual support on our spiritual and faith journey. We are in it together and have a shared experience through Christ’s death and resurrection.
So why the exception for St. Patrick’s Day?
Filled Soda. Randalstown, NI. (c)2023
I mean, look at this filled soda from Northern Ireland! Resistance is futile. This was a breakfast sandwich shared between my husband and myself (and after twenty-three years of marriage he still had to take it under consideration).
I can imagine that they might have thought they’d lose all the Irish American Catholics if they said no corned beef on Friday of St. Pat’s Day, although this quandary occurs once or twice a decade, so it isn’t exactly a pressing issue.
I would also note that the traditional St. Patrick’s Day celebration food in Ireland is different from the traditional food eaten in the US. In Ireland, sausage is usually eaten, and not your teeny-tiny frozen breakfast sausage, but a lovely, large, grilled bit of deliciousness. Bangers and mash. In the US, we serve corned beef and cabbage with mashed potatoes and carrots. Yesterday, I had cabbage with leeks, and it really boosted the flavor.
What are you to do?
It becomes a crisis of conscience.
Well, as I mentioned, dispensations are local, so check with your diocese.
Is it a pass? Not really. You’re expected to abstain from meat on a different day during the week.
Usually, you’re expected to give up meat on a day before the next Friday after St. Patrick’s Day and (or) perform acts of charity and good deeds to atone or call it even with the meat eating.
We’ll be having corned beef, cabbage, mashed potatoes (possibly champ), carrots, and Irish Soda bread with Kerrygold butter.
Griffins and Ginger Snaps 