monthly series

March: Blustery, Green, Wet

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​Blustery.

Green.

Wet.

No longer does March come in like a lion and out like a lamb. It is just as likely to come in like a lamb and go out like a a lion. What is happening with our climate and climate changes? Back in 1997, my son was born on March 21st. He had to stay in the hospital for a little less than two weeks, but while he was there, during the first week in April, we had what amounted to a blizzard. In April?

Last week in upstate New York it was seventy degrees. Two days ago it was fourteen. Today it is thirty-five. The sun is shining, the sky is blue after two days of rain, freezing rain and snow. I wear my capri pants year round now.

But despite the wind, the rain, the leftover snow, and of course, mud season, we think of March as green. It really isn’t, but it still has that perception. I think St. Patrick’s Day has a hand in that. We’re also wearing our bright colors before we have to don our duller and sullen Good Friday wear. Even for non-Christians, the feelings are there: attempted brightness and joy until we look outside and see the mud, the carnage in the snow. Right now, my backyard looks like a Bil Keane cartoon.

(c)2018


Courtesy of The Comic Journal, 2011. (c)Bil Keane, Jeff Keane, 2018


But after a couple of weeks of forgetting that February is over, and with the wind dying down, we plan our gardens, we don our green apparel, we prepare our palms and our matzo, and at the end of our holidays and feasts and prayers, we remember that spring always follows winter, and in twenty more days, we will have spring and I will have a twenty-one year old.

The climate may change, and we need to change with it, but the seasons will set their own agenda, and they will arrive like clockwork.

Blustery to green in twenty-one days.

January: New Year, New Beginnings: Recipe

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This past holiday season I went through all of those pinned posts, saved Tasty videos on Facebook, and thought that I would try one or three new recipes out. As it turned out, between Thanksgiving and New Year’s, I tried out eight new recipes, some from the internet (Facebook and Pinterest) and a couple that I created on my own. Others I combined elements from more than one source.
If I do say so myself, they were phenomenal! I would make almost all of them again.

Even though the New Year’s parties are over, some of us are still eating appetizers for dinner, and the Super Bowl is not that far off. I thought I’d share this first experiment that my family absolutely loved!

I got the idea from a Tasty video for stuffed meatballs as well as my love for Cornish pasties that I developed a taste for on my first trip to England.

I let an 8oz. block of cream cheese soften. (I actually didn’t use a full block; this one had been started but it was mostly all there)

I then added in 1/2 a bag of frozen chopped spinach, 1/2 teaspoon (or your preference) of garlic powder, and 1/4 cup of cheddar cheese (again, use your preferred cheese).

Mix well.

I then took a box of Pillsbury pie crusts and rolled them out one at a time. I used a 1 cup measuring cup to cut the dough into circles, then balled the dough and did it all over again until there was no dough left, only a pile of circles.

I placed a small spoonful of the spinach mixture in each circle, covered it with another circle, pressed it closed with a fork, and brushed them with an egg wash. (Another option is to put less mixture and fold the circle over into a halfmoon shape, sealing and brushing it in the same way. This will give you twice as many hand pies if you’re serving several small items).

Bake at 350° for 10 minutes or until a golden color.

My family couldn’t get enough of them.
Ingredient List

1 box Pillsbury (or preferred brand) pie crusts

1 8oz. brick of cream cheese (I use Philadelphia brand)

1/2 bag of frozen chopped spinach

1/2 tsp. garlic powder

1/4 cup cheddar (or preferred) cheese

1 egg (for egg wash)

Follow the directions as outlined above.

NEW SERIES: January: New Year, New Beginnings

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​A new year means new beginnings, new goals, new intentions. I haven’t come up with everything I want to focus on this year, but I’m starting out slowly, going one month, one day at a time. From now until April, I have started a series of posts with the focus on a central theme. January’s theme is new year, new beginnings, and I wrote a blurb on the first. This weekly series will begin on the 1st of each month (from now through April when I’ll reassess how it’s going along), and then each week after, there will be a related post. The categories that I’m using for those weekly posts include: the introductory blurb, a recipe or food related item, a quotation, photograph or artwork, and a reflection.

I’m excited to begin the year this way.

Following this introduction is the second post for January: a new recipe.