Fleur-de-Ruminating

I’ve been ruminating. While the kids were back from Belgium, words of a parent kept returning to me

This Kutztown parent had a son who was interested in attending Vesalius College. My kids supplied details long-distance, via email or Facebook or whatever. At the end of the process, comparing all things that parents look for in a college, the woman didn’t care that tuition costs were less than, say, Penn State. No, the woman objected to the “true cost” of sending her son to Vesalius.

When I first heard this story, I immediately thought of the cost of plane tickets, postal and banking rates, and “side trips” to Budapest or Berlin or Bath. But those costs are so insignificant compared to the opportunities that abound, I told myself.

And then, overnight, teen-agers become adults. I find myself lost in a web of mother love, a purgatory of values, visas, and vicissitudes. I thought about the other “true costs”: Visits that come too seldom and end too quickly. Skype conversations, such a blessing compared to airmail; but Skype hugs and Skype tears, hollow and heartbreaking. No blowing out candles together, no sharing sunsets or moonrises, no spur-of-the-moment cups of tea.

When I was in labor with Richard, we walked around the neighborhood of Allentown’s birthing center to get things moving. Despite everything, I remember seeing crocuses blooming in the snow on that March 25th, 22 years ago. On Monday morning, February 27, 2014, I opened the Centre Daily Times to a photo of crocuses blooming around the Brussels Atomium. Connection.

Marina will be flying back to Belgium long before the tomatoes and basil go into the ground. Yet I was successful in capturing the essence of last summer with a savory tomato pie, frozen and then baked one blustery January day, just as the smell of happiness within a container of August pesto was resurrected from the freezer in February.

My niece Ansley, the psychology graduate, came for a visit. She spent a few days with her Nonna and dubbed this The House of Questions. That description bubbled with laughter then cut to the heart, reverberating through the generations. The web of mother love: In The House of Questions, where are the answers?

When our world was covered in sheets of winter, I raided the refrigerator and made a dish of roasted red cabbage and Brussels spouts drizzled in olive oil. Our white dinner plates became palettes of my garden dreaming, echoing memories of green “Envy” zinnias paired with velvety spikes of Salvia ‘Victoria’ or a fistful of the chenille exuberance of amaranth.

On seeing the deep burgundy strips of cabbage tossed with halves of emerald Brussels spouts, I was seeing my summer garden. My mother looked at the plate and asked, “What is this? I don’t know anything like this in my mind anymore.”

”Earth laughs in flowers,” Ralph Waldo Emerson once wrote. Earth cries in flowers too. Laurie Lynch

Fleur-de-Scrabble

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Koen and Marina sledding

There are a couple ways of looking at it: A Valentine’s Day double date or one fellow with his hands full. I prefer the latter.

My mother is all things to all people, but when we went to see Casablanca at The State Theatre on Valentine’s night with Koen and Marina, I didn’t consider her my date. No, I looked at our new Belgian friend Koen as an escort for 168 years of womanhood.

For almost a week the poor guy had to answer our questions on everything from his blue eyes to his twin brother to how he met Marina in Croatia. Richard is used to being out-numbered by questioning women when in State College. But I’m not sure we were what Koen bargained for.  Then again, there was the Scrabble game…

My mother could not get over how well Koen spoke English. She kept asking where he grew up—Belgium—and why he spoke English so well. I explained that in Europe they teach English in school, along with their native language. Koen politely clarified that while he had English classes he actually learned to speak by watching American television shows—especially The Simpsons. He would hear the English while reading the subtitles in Flemish.

Yes, The Simpsons is this country’s longest running sit-com—but I’ve never watched it. So I had to do a little Google homework. Episodes deal with parodies of American culture and society, and the dysfunctional family. Maybe Koen did know what he was getting himself into!

He speaks English beautifully and plays a mean game of Scrabble. He not only whooped Marina and me, he taught me a new word…razzia.

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Koen, Marina, Finley Flanagan, Nonna, and Liam and Jess Flanagan

Getting back to Valentine’s Day. I wanted to keep it low-key, an at-home dinner. So I went to Fasta Pasta for pink, heart-shaped cheese ravioli. I topped the ravioli with a simple Prosecco-Butter Sauce: ¼ cup minced shallots, 2 cups Prosecco, 1/3 cup butter cut into 2” cubes, salt and pepper. Heat shallots and Prosecco to medium high, stirring until reduced to a glaze. Whisk in butter cubes, a few at a time. Serve over ravioli.

I asked Koen to make Prosecco cocktails, mixing an elderflower liqueur from Ghent with Prosecco—a blending of Belgian and Italian spirits.

The dessert was a surprise for Marina. I figured if she could whisk me away to Corning, NY, without me knowing, I could whisk up a vegan Avocado Cacao Mousse, a repeat our special weekend. I went online, searching for Chocolate Avocado Mousse, and lo and behold, found several to choose from. The waiter from The Cellar told us his chef’s secret ingredient was maple syrup, so I substituted that for the sweetener used in another recipe, and then gave it an Uptown Espresso Bar twist. Years ago, Tweet made a Hot Chocolate Cheesecake with a touch of habanero for the “hot”. I used cayenne for a hint of heat.

 Avocado Cacao Mousse

½ cup semi-sweet chocolate chips, such as Ghiradelli

4 very ripe avocados, peeled and pitted (I used two small and one large)

½ cup maple syrup

½ cup unsweetened cocoa powder

1/3 cup almond milk

1 Tbsp. pure vanilla extract

¼ tsp. salt

2 hefty dashes of cayenne

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Lion in WInter

Place chocolate chips in a bowl that you place over a small saucepan of simmering water. Stir chips until melted and smooth, about 3 minutes Set aside and cool slightly.

Place everything in a blender or food processor, and blend until smooth and creamy. Be sure to scrape sides of container as needed.  Spoon into glasses and chill for at least three hours. Makes four large servings.

Truth be told, I’d rather eat my avocado as a salad—and then have chocolate for dessert. But I was curious to see if I could recreate a mousse in which you can’t tell there is green, not cream. If you have dietary restrictions or are just feeling adventurous…give it a try. Or maybe, pull one over on everyone for April Fool’s Day! Laurie Lynch

Here’s looking at you, kid:  “And I will cover you in diamonds the size of walnuts, place pearls as white as truffles at your feet, pluck emeralds as large as kiwi fruit…” spoken by Guido Brunetti in Donna Leon’s Willful Behavior. Ah, Guido, the Venetian policeman-poet-philosopher who always has an appetite for good Italian food continues to keep me up at night.

Fleur-de-Amuse-Bouche

Marina made all of the plans. We were to meet her friend Abby and my friend Vanessa (Abby’s mom) in an undisclosed location. She arranged for my sister Lee Ann to come stay with her Nonna.  She even arranged a Sunday morning massage.Image

As we got in the car on this Saturday morning in January, she punched the destination into the GPS while I put my fingers in my ears and started chanting, as not to hear “Siri” repeat her every entry.  It was an easy drive, the highway cutting through the mountains of northern Pennsylvania. About two hours into the trip, we got a call from Abby and Vanessa. Their trip from Kutztown was delayed by a snowstorm. As we kept driving, I soon guessed where we were headed—Corning, NY.

Marina and I explored the town until we got another call from Abby and Vanessa. We would meet at the Corning Museum of Glass. There, we spent several hours tracing the history of glass, selecting our favorite glass artifacts, and watching a glassblowing demonstration. We got our second-wind back at the Rosewood Inn and a recommendation for dinner.

The innkeeper told us three tempting tidbits about The Cellar restaurant. First, the wine menu comes on an iTablet; second, the Lamb Lollipops are “lovely”; and third, the Avocado Cacao Mousse is vegan food from heaven.

The iTablet wine list is technology I can get used to. Vanessa used her charm with the flirtatious waiter and upped the three-Lamb Lollipop appetizer to four so we could each taste the lamb with chevre, fig demi-glace, crispy prosciutto, and mint. We were sitting there, enjoying the evening, when a surprise concoction of shredded carrots and cucumber, with either marinated seitan (wheat meat) or tempeh (soy product), and topped with cilantro sprouts, arrived at the table in white ceramic spoons. (Our collective memories are misted by the red wine, so we’re not exactly sure of the ingredients.) Vanessa and I said to the waiter, “But these aren’t Lamb Lollipops” and the waiter gave us his melting smile, saying, “No, this is the amuse-bouche. Courtesy of the chef.”

After the waiter left the table, Marina translated for us. An amuse-bouche literally means something to amuse or entertain the mouth.

When we got home, I did a little more investigating. An amuse-bouche is often a whimsical creation intended to invigorate and tempt the appetite. According to the Dictionary of the History of the French Language the term originated in 1946. The first mention of amuse-bouche in the U.S. was an ad in The New York Times for a special New Year’s Eve dinner at a South Orange, NJ restaurant called Gitane. The year: 1985.

The amuse-bouche is a greeting, a single bite-sized hors d’ oeuvre (my sister Lee Ann always jokingly pronounces them hoover-doovers.)  It is different from an appetizer because it is not ordered from the menu; it is a tasty gift from the chef. Often an amuse-bouche is served in an Asian-style white ceramic soupspoon, in a demitasse cup, or on a skewer. As I was reading the description, I realized I had been gifted with multiple amuse-bouches five years ago at Chez Leon in Liege, BE, a neighborhood restaurant that Marina’s au pair family frequented. When we went to Chez Leon, one amuse-bouche followed another. I figured it was because Denise and Benoit are regulars, but apparently, in many restaurants everyone is a special guest…except in State College. I don’t know of any restaurants that serve amuse-bouche. I guess in a college town, everyone is so self-amused that chefs don’t see the need.

The Lamb Lollipops were fantastic and the vegan chocolate mousse deserves a blog entry all its own. Our mother-daughter weekend was joyful and it was good to connect to Kutztown news via Vanessa. She told me she joined Tim Stark’s Eckerton Hill Farm CSA and got a blue-green warty heirloom Marina di Chioggia Squash that she didn’t know how to prepare. Now this is one of my favorite winter squashes, not only because of its first and last names (Chioggia is the coastal town just below Venice) but because it tastes so darn good in Spicy Pumpkin Chowder.

Just talking about Marina di Chioggia drove me into the kitchen when we returned home to make a pot. Since I owe Vanessa the recipe, I will share it with all of you. If you have Marina di Chioggia (I had puree in the freezer), use it by all means. If not, a neck pumpkin or any winter squash will do.Image

Spicy Pumpkin Chowder

2 tablespoons butter

1 medium onion, chopped

3 fresh sage leaves

2 cloves garlic, minced

3 potatoes, unpeeled and cut into ½” cubes

2 10-ounce packages of frozen corn

4 cups vegetable broth

4 cups pumpkin puree

Cayenne, black pepper, and salt to taste.

Melt butter in large soup pot and add onion, sage, garlic and stir frequently until soft. Add potatoes, corn, and broth, and bring to boil. Lower heat and simmer until potatoes are tender, about 10 minutes. In a saucepan, mix pumpkin, peppers and salt, and heat through. Add to corn-potato mixture, stir to blend, and serve.

Worth Remembering: A daughter is the happy memories of the past, the joyful moments of the present, and the hope and promise of the future.  ~Author Unknown

Fleur-de-Raclette

It was the perfect gift for the winter of 2013-14.  A snow-vember; a storm in December that closed Route 322 leaving Richard, Sabine and me stranded on the wrong side of the Seven Mountains for several hours on the way home from Philadelphia International; whiteout New Year’s travel; the thrill of the Sochi Winter Olympics; and here it is March, and the snowflakes are still falling.

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Getting a tree!

The gift, which Sabine somehow crammed into her oversized carry-on luggage and then sweet-talked Belgian airport security into letting it pass, was a Belgian-made, 1300W, 6.6 kg (14.6 lb.) stone grill-raclette for a crowd of eight.

Raclette, the classic Swiss dish, is pure peasant food. Swiss shepherds move their dairy cows from one mountainous pasture to the next. At night, they warm themselves around a campfire and break out a loaf of crusty bread and a wheel of cow’s milk cheese. They melt the cheese slowly and scrape it onto the bread for a simple meal. The French word for “to scrape” is “racler,” which gave way to the term raclette.

As is often the case, peasant food became haute cuisine. It evolved into ski holiday fare in the Alps, with a wedge of cheese melted in front of a cozy fireplace, and then scraped and draped over fingerling potatoes, cornichons (tiny pickles) and pickled onions. From there the tradition travelled downhill and was modified to become urban-friendly. Today, you will visit apartments of 20-somethings in Brussels, where young people huddle around a table, sip Belgian brew, toast meats and vegetables on the stone grill, and underneath, melt cheese in square little trays with handles.  Each person has her own tray. When the cheese sizzles to perfection, she pulls it out and uses her individual wooden spatula to scrape the cheesy-ooze onto boiled fingerling potatoes and meat and vegetables from the grill. He persons follow suit. As each cheese tray is emptied, it is refilled. And on it goes into the night.

Raclette is a hostess friendly method of entertaining which encourages informality, relaxed conversation, and laughter. One night, Celso (our former Brazilian Rotary exchange student) and his fiancée Sarah joined Richard, Sabine (originally from Rwanda), Marina, my mom and me for such a dinner. We grilled pre-roasted cabbage and zucchini strips, and slices of prosciutto, and had a bowl of cooked “Tiny Tim” potatoes. Each of us had color-coded trays so we could monitor our melting cheese. It was a night to remember: People of four continents dining without borders. Laurie Lynch

Side Salad: Raclette is often paired with a fresh salad. Here is a new one I enjoy.

Red Cabbage Slaw with Ginger Dressing

½ red cabbage, thinly sliced

2 carrots, julienned

2 scallions, thinly sliced

Handful of toasted, slivered almonds.

Dressing:

½ cup rice vinegar

¼ cucumber

¼ green pepper

¼ onion

1-inch knob fresh ginger, peeled

1 teaspoon Dijon mustard

½ cup plain yogurt

Salt and Pepper

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Sabine, Richard and Nonna in Pittsburgh for New Year’s

Slice vegetables for slaw. Set aside. Place ingredients for the dressing in a blender, and liquefy. Pour over slaw, toss, sprinkle with almonds, and serve.

Side Comment: If you have good thoughts they will shine out of your face like sunbeams and you will always look lovely.  –Roald Dahl

Fleur-de-Holidays

Image“How were your holidays?”

The question stops me. The holidays haven’t ended.

They started in mid-December, with the arrival of Richard and his girlfriend Sabine from Brussels. A week later, Marina arrived from the same city.

The homecoming was enriched with getting to know Sabine and introducing her to Pennsylvania. In mid-January, no sooner had I driven Richard and Sabine to Philadelphia International to return to Belgium than I began anticipating the arrival of Koen, Marina’s significant other, from Ghent. With touch downs in State College and Kutztown, Koen and Marina are visiting NYC, Washington, D.C., Philadelphia, and various points in New York State before he flies back next week.

But the holiday continues, at least until April, when Belgian visa regulations allow Marina to return to Brussels. Richard is on a student visa, so he’s deep in the midst of classes. Marina has her bachelor’s and master’s, and is searching for that elusive job that will land her back in Europe. Until then, the holiday goes on.

It hasn’t been a holiday like others, where there is pressure to package all that is good and fun in a few rushed days and nights. No, it’s been a lazy, although sometimes crazy, holiday of snowstorms, sled rides, and shoveling, wining (no H in this wining) and dining, catching up and reaching out, bubble baths and pajama hugs, the pure ease of family togetherness, with a few potholes along the way. Comfort food and conversation framed our season. As we look forward to spring, the growing and glowing season, I will share some highlights, simple meals and stories that may add warmth to this long winter of 2014.  Laurie Lynch

P.S. The photo for this blog shows how we measure snowfall at 101 Timber Lane.