Retail Adventures In The A.M.

This essay is the first one inspired by a reader’s suggestion.  Each month’s final column will be the result of an idea generated by you, Gentle Reader. In the summer I have a loathing of venturing out in the middle of the day.  I am also an unrepentant night owl.

Luckily we live where there are a variety of merchants which are open all night.

Shopping after hours, there is an abundance of weird, with a large measure contributed by me, as illustrated by the following tales.

The Kid went to an arts high school.  The theater department happily accepted donations of clothes and props.  One day they received a trunk full of vintage clothing and hats.  The drama students spent the rest of that Friday afternoon playing a teenage version of dress up.Later that night I was downstairs watching TV and my child called downstairs to me.

“…um…could you come upstairs for a minute please…?”

I met The Kid at the bathroom sink, peering closely into the mirror in a manner which Queen Maleficent might find familiar.  “I think I might have…lice.”  Then I was shown a couple tiny creatures, and upon close scalp inspection, I noticed a couple similar things.

Whenever I am faced with upsetting facts, my mind tries to subvert reality.  My brain looks at a fact and supplies ten reasons why it’s not true.  I fold, spindle, and mutilate the truth so aggressively I resemble Bagdad Bob feverishly tap dancing at the podium, working to convince the world that Saddam is a brilliant strategist who makes infidels tremble at the thought of the punishment he will deliver.So the lice discovery denigrated into The Kid trying to convince me that yes, they were indeed lice, but they were treatable and everything would be okay.  But during the entire 2 AM drive to Kroger I decided we would shave our heads, shave the dog, burn down the house, and start all over again.

The Kid may have been the acting adult in this scenario, lice are still lice, and my baby skulked around Kroger in a baseball cap with a tightly cinched hoody on top.  I was looking to add some accelerant and tinder to our purchase.  We bought the lice remedy, and rushed out with our heads ducked low like a couple of disgraced televangelists.

Once home, I treated the patient, changed bedding and tucked in The Kid.  I went downstairs for some furtive googling and discovered that lice are short lived (as in about 90 minutes) when not on a head.  And they’re species specific, which meant I wouldn’t be stalking our poor dog with a pair of clippers.One summer, The Kid had a friend from out of town staying over.  They planned a road trip for the next day.  Our child came downstairs at about 1:30 AM and asked us if we would make up a couple boxed lunches for them.

I had already filled the fridge with lunch fixings because I anticipated the request.  As I was congratulating myself for my awesome, intuitive parenting, The Kid had an addendum.

“Oh yeah, my buddy won’t eat fried food or cheese, and is afraid of meat.”

Afraid.Of.Meat. So Petey and I made a late night trip to our old friend Kroger.  And there, like a couple movie zombies, wandered around the store looking for inspiration and wondering aloud if soy cheese counted, and what kind of non-frightening condiments were allowed.

We put together what I thought was a pretty tempting repast and sent them off on their trip.  The Kid informed me later that not a bite was eaten from the specially created meal—it looked like it might have some undefined verboten vittles, so was discarded.I never saw said friend again; which was probably a good thing.  The Kid didn’t either; and later told me that the food thing wasn’t her only “quirk”.

One Friday night when Petey was doing an overnight shift at the hospital and The Kid was home from college, we decided to eat out for dinner.

Unfortunately, we were finding it impossible to decide where to go.

As we went through the list of eateries in our area, the clock kept ticking away.  Our deliberations began when Petey had left for work, about 6:30.  Soon, the places that closed early were out of contention.  Then, the joints that close around 10PM fell off the list. Finally, our decision was made for us.  There was only one non-Waffle House restaurant near us that was still open.  Luckily they had a widely varied menu, because we still didn’t know what we were in the mood for.

Finally, around 3:15 in the AM, I was wrapping my lips around the best patty melt I’d ever eaten.

Another time when The Kid was home from school, my child strenuously campaigned to get me to watch the BBC series, Sherlock, but for three months I kept putting it off.

Finally the night before my baby left for school we sat down together to watch season one, which The Kid owned. At the end of three hours, I was a goner.  It was one of the best things I’d ever watched on TV, and I was mildly in love with Sherlock Holmes portrayer, Benedict Cumberbatch.  I asked The Kid to pop in season two, and was horrified to learn that my child did not own it.

Holmes and Watson were facing both Moriarty and a bomb!  I had to know what happened.  It was after 1 AM, but there were stores near us open 24 hours that might have the desired DVD.

Noooo!  Somebody, somewhere has to have it!

We began calling every merchant we could think of and begging for season two.  We came up with nothing.  But…there was one guy, at a Walmart about 30 minutes away that may have misunderstood which DVD we were searching for.  I made the decision to go there and see for myself.

We jumped into the jeep and headed off.  I drove to Raleigh, the whole way working to convince myself that we were not on a fool’s errand, and they had a copy in stock.

At 2 in the morning, there is only one person working in the DVD department.  We had spoken to him on the phone, and he told us they didn’t have it. When we arrived at Walmart, we made a beeline to see for ourselves.

As we were hunting, an associate approached us to see if he could help us find what we were looking for.  It didn’t take long to do the math and figure out that the crazy lady he had recently spoken to on the phone was now standing in front of him, looking for the selfsame show that he had just told us they didn’t carry.  We got to see with our own mortified eyes that it was not there.We did get a small bag of Mickey D’s fries for the long, embarrassed ride home.

You can go many places on the interwebs and see the bizarre that comes out shopping in the middle of the night.  But for me it’s not necessary.

Like those reusable shopping bags we take to the grocery store; in the middle of the night, we bring our own crazy with us from home.Thanks for your time.

La Farm Formidable

OLYMPUS DIGITAL CAMERALionel Vatinet is the devil.

And a magician.

Up until very recently, La Farm had one location in a strip mall on Cary Parkway.  In this small space, Chef Vatinet and staff turned out bread, pastries, candies, and other treats for their own retail sales and cafe.   They also made items for five local Whole Foods, farmer’s markets, and their own, delicious food truck.

How they pulled off this miraculous feat of legerdemain is well beyond my imaginings.

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The Kid’s favorite at La Farm.

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…and, mine.

This week I spent some time at their new production facility for La Farm.  It’s in the old Sorrel building in downtown Cary, built in 1958.

In this airy, roomy space both the bread bakers and the pastry folks have tons elbow room.  But, in this building there is also space to play and experiment.  To do things like making their own graham crackers for a s’mores tart.

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After stuffing us full of bread and sandwiches, this is the dessert spread they put out.  The s’mores tarts are the little meringue stars.  And aren’t those the prettiest macarons you ever saw?

But they didn’t just unlock the doors, move in equipment and get to work.  Chef Lionel and team looked at things that very few of us would even think of.

Like the air.  The retail space needs to be comfortable for customers 365 days a year.  The bread area needs to a little warm and humid, to rise dough without drying it out.  The pastry room needs to be cooler.  The air can’t blast down because it can make dough form a skin which will inhibit the fermentation.

Chef had an innovative air conditioning and venting system from Europe installed.

I spent some time speaking with his head pastry chef, Jim. I asked Chef Jim about the bags of orange butter cookies at the register.  When applying to cook at an establishment, a common practice is for the applicant to actually cook.  Jim baked his delicious little orange confections and got the job.

I have a recipe that is an homage to pastry Chef Jim and his citrus treat with a nod to a blueberry cookie from Trader Joes.  They’re a lemon-scented shortbread studded with dried blueberries.

Blueberry Lemon Shortbread Cookiesblueberry lemon shortbread1 & 1/3 cups butter, softened

2/3 cup sugar

Zest of 1 lemon

3/4 teaspoon salt

1 tablespoon fresh lemon juice

3 & 1/3 cups all-purpose flour

1/3 cup dried blueberries, coarsely chopped

DIRECTIONS

Line two cookies sheets with parchment paper.

Put sugar and lemon zest into food processor and pulse until the sugar is very fine, and the zest has disappeared into the sugar.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add salt and lemon juice.  Beat to combine. Stir blueberries into flour and add mixture, 1 cup at a time, beating on low speed until just combined.Pour dough onto surface and knead just until it comes together.  Divide dough in half, and roll each half into a log about 2 inches in diameter.  Wrap in plastic and refrigerate for at least one hour.

To bake: Heat oven to 275.  Slice logs into 1/2-inch thick rounds.  Place on sheet pans and bake for 60-75 minutes or cookies are very light golden and barely browned around the edges.

When done, slide parchment and cookies onto cooking rack.  Let them cool completely before removing from paper.

Makes approximately 36 cookies.La Farm can make a bread loving girl lose her head.  I could spend a full paycheck on and eat my body weight in those gorgeous, aromatic, delicious wares.

In addition to bread, cookies, and treats, Chef Lionel Vatinet serves up fresh temptations daily.Thanks for your time.

Yeah? You Gotta Go Through Me First

This column originally had a different title.  More on that later.

The Kid was raised to have a deep appreciation for Star Trek, cartoons, and cheesy horror movies.

Then due to either nature, nurture, or a combination of both, my child took this inheritance and ran with it.  I in turn, was exposed to Doctor Who, British comedies, and graphic novels (the graphic novels didn’t take—I could never work up any love for them).

Supercon Man.

This past weekend was the Raleigh Supercon; a convention celebrating all of these areas of interest.  The Kid bought a three-day pass and gifted me with one, as well.GhostbustersIn addition to genre specific shopping and perhaps meeting actors from TV and movies, I expected to be surrounded by pasty and pathetic geeks, nerds, and dorks.  I would spend my weekend pointing and laughing.

The reality was a bit different.

We met some celebrities.  Boy, did we meet some celebrities.We met Tony Todd, the actor who had a recurring role playing Worf’s brother Kurn on Star Trek, The Next Generation.  He was so kind and interesting.  We went back to see him today to say thanks and goodbye.  We were rewarded with hugs and a peculiar but brilliant piece of wisdom.  We told him how nice we thought he was and he said, “I don’t understand being ugly to people.  It takes too much time.”

We met LeVar Burton; who was Geordie on STNG, and Brent Spiner; Data.

Mr Burton was very nice and Brent Spiner was friendly, goofy, and charming.  I got a hug, and so did The Kid. We met Michael Rooker, the blue guy from the Guardians of the Galaxy movies and also Grant from the Citizen Kane of horror comedies; Slither.  He’s the fun uncle that lets you drive his truck at age 12, and gives you your first beer at 14.  You’ll come away with epic stories, and maybe a tattoo or two.

On Saturday, we met Alex Kingston.  She is River Song on Doctor Who.  River is fierce, brilliant, loving and dangerous.  River Song is a role mode and the definition of strong, wise, resourceful womanhood.

River Song.

We saw her again Sunday afternoon, fifteen minutes after the announcement of the identity of the actor named as the new doctor.  For the first time ever, it’s a woman: Jodie Whittaker.

The 13th Doctor; Jodie Whittaker.

I was in the restroom, washing my hands, and guess who was at the next sink?

Acting completely out of character, I said hello and walked away.  It’s a strict policy; I do not accost actresses in the bathroom.

But, I was waiting for her outside.  I asked for her reaction to the casting decision.  Her words exactly: “I think it’s great, I’ve worked with her. She’s lovely!”

Empty Astronaut

Creepy, no?  This is a Vashta Nerada From the Doctor Who episode, “The Silent Library”.

Just call me ‘Scoop’ Matthews.

It was an eye-opening weekend.  Every single person, without exception was friendly and thoughtful.

The original title of this essay was, ‘Nerd-con 2017’.

But it and my pre-convention, condescending attitude were wrong.  Yes; when you picture the whole sci-fi scene, certain stereotypes come to mind.  And yes, there is some truth to them.

Svenghoulie

You might want to look over my left shoulder…Where’s Data!?!  Just over my left shoulder!!!

But then you get to know them and realize they’re so very much more.

They are smart, funny, kind, and deeply protective of one another.

So, all those one-dimensional nerds that were mere comedy fodder didn’t actually exist.  Instead was a building full of friends.  And while we may gently tease each other out of love, we’d better not catch any outsiders being mean. poison ivy‘Cause it ain’t right, and we ain’t having it.

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The littlest Doctor.

Thanks for your time.

 

Kitchen Remedy

There is a curse falsely attributed to an ancient Chinese sage: ‘May you live in interesting times.

It has been one heck of an interesting week at Chez Matthews.

Sunday I woke up to a water heater which had gone to the great utility room in the sky.  Tuesday we paid more than the budget of our 1983 wedding to replace it.

On Thursday while running errands, the clutch on the jeep gave up and died—in traffic.

I called The Kid for rescue, and while waiting, walked the final mile to the drug store.  In case you’ve forgotten, it was muggy, and 96.

So, Gentle Reader, when I arrived home from that ordeal: walking, waiting for a tow truck, and taking the car to the shop, I was hot, sweaty, frustrated, worried, and about as stressed as a thong on a Sumo wrestler.And, it was dinner time.

The meal I’d planned on making was both time- and labor-intensive.  I’ve been whipping this up as long as I’ve been married, and getting it ready for the oven used to take about four hours.  As my cooking skill increased, the prep time decreased, but it still took a good ninety minutes from start to stove.

The recipe was a seafood casserole I’d gotten from the matriarch of the Murphy clan, Mama Cat.

The last thing I wanted to do was to spend all that time in the kitchen chopping, and mixing, and sautéing.

Or so I thought.

When I told Petey, he said that it was fine, and he’d eat whatever I felt like making.  What I felt like was a fifth of bourbon and a gallon of dark chocolate ice cream.  And maybe a good cry in the shower.But then I really looked at Petey.  And I could tell that he’d been looking forward to Mama Cat’s dish.  It was his four-wheeled baby which broke, and he deserved some pampering.

So, after my shower, I put on some music, and got to work.

Mama Cat’s Famous Seafood Casserole

seafood cass2-6 ounce boxes original Uncle Ben’s Long Grain and Wild Rice (prepared according to directions, minus 1/2 cup water)

1 large bag frozen salad shrimp

1 white onion, chopped

1 orange bell pepper, chopped

3 stalks celery, sliced

1 pound mushrooms, cleaned and sliced.

4 cloves minced garlic

2 tablespoons butter

½ cup white wine

Sauce:

cass sauce

1 cup mayonnaise

1 cup milk

1 tablespoon Worcestershire sauce

Salt & pepper

Make rice according to directions, (omitting 1/2 cup water).

While the rice is cooking, sauté all the veg except garlic, in butter on medium.  Season.  When the liquids cooked off, and vegetables are lightly caramelized, stir in garlic.  Cook 2 minutes, then pour in wine. Stir to scrape browned bits off pan. When the wine’s gone, stir together rice, shrimp, veg.

Whisk sauce together.

Put everything in a large bowl and stir until it’s all combined.

Bake at 375 for thirty minutes, covered with foil, and then thirty minutes, uncovered, on middle rack, under low broiler.

Let sit twenty minutes before service.  Serves 6 hearty eaters. That time I spent getting the dish in the oven was therapeutic.  After days of stuff I couldn’t control, there was finally something I could.  It was deeply restorative.

And thanks to the crack team at Mr. Tire, we had the jeep back, good as new, in less than 24 hours.  And we’ve got at least another dinner in leftovers.

But I’m really starting to worry about a noise the washing machine is making…Thanks for your time.

Love Letter To The Sand

There’s one huge bonus which comes from growing up in a Coast Guard family.Every base where my Dad was stationed was on the water.  I’ve lived on both coasts, the Gulf of Mexico, the Caribbean, the beautiful Pasquotank river, and Lake Michigan.

When I was 5, we lived in Alabama  The Coast Guard owned cottages on Dauphin Island, approximately 35 miles from our house in Mobile.  We stayed there occasionally on vacation.  But the much more important aquatic story took place in Mobile at the end of our street, at the neighborhood swimming pool.

I think my Coast Guard rescue swimmer father is part otter, so he was the designated swimming pool, river, ocean, overly-filled bathtub, deep-potholes-after-a-heavy-rain parent. Dad and I spent many hours together in the water.

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The Ross family, circa 1969, at home in Mobile.  From left; Homer, Blond Bombshell Mom, Bud, Dad, and me.

One day I was bobbing around in the shallow end when I saw a kid younger than me swimming.  I thought to myself, “I’ll bet I could do that.”

And, just like that, I did.

Oh, don’t misunderstand me.  This was a graceless stroke that a drunken penguin might employ.  But I was swimming; and I’d taught myself.  My style could be refined later.Four years later, we were living in Elizabeth City.  My folks sent me to a Girl Scout camp in Virginia.

Yeah, it did.  It totally did.

This was where I got formal swim training.  I became proficient in all the strokes, and a junior life saver.

Later that year we moved to Puerto Rico.  We lived on a military base on the very northwestern corner of the island, thus were surrounded by beaches.  The base also had two Olympic-sized pools.  For three full years, I swam somewhere almost every day.

This is where I learned what an undertow was, and how to deal with it: Don’t fight it-you’ll only exhaust yourself, which is when people drown.  Keep your head up and tread water until you come out the other side, then swim to shore—you’ll know when you’re out.

I was best friends with Kitty Murphy. We were inseparable, and became honorary members of each other’s families.

Lighthouse Beach at Punta Borinquen, in Puerto Rico.  The spot where I learned all about flushing.

Very often I would tumble into the car with the rest of the Murphy kids for trips to the beach.  I learned how to body surf, and learned the definition of an ocean related phenomenon: being flushed.

A truly unpleasant and unnerving experience, flushing is when one is caught up in a breaking wave and held underwater while the ocean spins you like a Maytag washer.  It’s an occasional, unavoidable occurrence when body surfing.

The entire Murphy clan found it pie-in-the-face funny.  Truthfully, I did too, when it wasn’t happening to me.  It’s hilarious to see someone furious with the ocean.

Always a classic.

My beach of choice has always been the Outer Banks.  My very favorite thing to do in the ocean gives poor Petey heart failure.  I swim straight out as far and fast as I can (maybe a quarter mile), stop and rest a minute, then turn around and swim to shore.

I relish testing my limits and the absolute solitude.  Petey sits on the sand and mentally rehearses the phone call to inform my parents their only daughter has drowned, been eaten by a shark, or lost in international shipping lanes.My watery tale has a heartbreaking ending.

In 1986 we moved to the Piedmont and four hours from the beach.  My maritime opportunities dwindled drastically.  It has now been so long, I no longer even own a bathing suit.

So, if you hear I’ve been arrested for indecent exposure, don’t worry.

It just means I’ve finally gone swimming.Thanks for your time.

The Struggle Is Real…

So, who knew it was so muggy on the surface of the sun?Not only do I loathe these 1000 degree days with humidity of 94%, I’m not too crazy about the people who claim to love them.  Plus, I’m not totally convinced they’re telling the truth.

I mean, c’mon!  Do they also love paper cuts and black licorice?

Yeah, sure they do.

I know I’m really good at hiding it, but I’ll let you in on a little secret; the NC summer makes me kinda cranky.  And hot food and hot kitchens just make me crankier.Here’s a perfect summer day for me: fall.

This time of year, I am on a one-woman mission to make farmers rich buying ingredients for an ever-expanding collection of salad recipes.

I always have dried fruits and nuts in the fridge.  It can be any combination.  Mine rotates often; currently, it’s butter-toasted pecans with cherries.  They’re for salads and a million other uses.

Honey poached pears with blue cheesepoached pears3 Bosc pears, peeled, halved, and cored

½ cup honey

1 ½ cups water

¾ cup white wine

½ teaspoon each, kosher salt and freshly cracked pepper

Place water, wine, salt & pepper into large saucepan.  Pour in honey and dissolve.  Add pears, cut side down and cover pot.  Cook on medium-low until a knife easily pierces the fruit (about 20 minutes).  Refrigerate until service.

Dressingblue cheese dr2/3 cup mayonnaise

½ cup buttermilk

2 teaspoons Worcestershire sauce

Salt & pepper

1/3 cup blue cheese, crumbled

½ cup sliced, toasted almonds

Whisk first 4 ingredients together, fold in cheese, season.  Refrigerate for 2 hours.  For service: place one pear on each plate, spoon over dressing, and sprinkle almonds on top.  Serves 6.

Mushroom Ranch Saladshroom salad

4 cups cleaned and sliced mushrooms

½ cup dried fruits and nuts

2 handfuls baby spinach

Salt & pepper

Ranch dressing

Toss first three ingredients.  Add dressing a bit at a time until the salad is barely coated.  Season to taste.  Serves 2.

Warm duck saladwarm duck salad3 duck breasts

3 cups fingerling potatoes, cut into coins and cooked in boiling salted water until fork-tender

½ cup dried fruits and nuts

6 cups mixed salad greens

Shaved white onion

1/3 cup goat cheese

Salt & pepper

Balsamic dressing

Preheat oven to 400 degrees..  Season duck breasts and score skin with very sharp knife into diamond shapes.  Place duck, skin side down into cold cast iron skillet and cook on medium until skin is crispy and golden (8-10 minutes).  Pour off duck fat and save, flip duck skin side up, and move to oven.  Cook until internal temp is around 135 degrees and the meat is medium-rare.Remove from pan and let rest.

While the meat is resting, put potatoes into skillet, and cook, tossing occasionally, until they are browned and crusted, seasoning as needed.

To plate: Put salad greens into a large bowl and add onions, fruits and nuts.  Season.  Drizzle on dressing and toss until lightly coated.  Divide greens onto three plates, sprinkle top with goat cheese, and scatter potatoes onto the edge of the greens.  Slice duck and lay against the spuds.  Serves 3.

Slightly Calmer Spouse Salad

Serves 1spouse salad5 cups salad greens

1/3 cup fruit and nuts

1/3 cup crumbled goat or blue cheese

Shaved white onion

Salt & pepper

Balsamic dressingbread wineFresh whole wheat roll and real butter

Very large glass of chilled wine

Toss salad, season, and lightly dress.  Enjoy meal alone, while in pajamas and watching reality TV, or reading a beach book.  And relax—it’ll be cool in October.Thanks for your time.

This farro, and no farther

You know the very best thing about farro?    Farro’s extremely versatile.  This chewy little grain which can be used in a myriad of delicious ways also tastes awesome as-is, right out of the cooking pot.

Farro is hulled wheat.  Wheat is either free-threshing, which means the outer sheath is soft and easy to remove, or hulled.  Hulled wheat normally includes wild wheat and other ‘ancient grains’.

It’s similar to barley in both taste and texture (but I like farro better).  It’s chewy and nutty.  Or, if you cook it a little less, it will be lightly crunchy and nutty.  I prefer softer, because then it’s as comforting as a new pair of flannel pajamas after a warm bath.  Farro’s also high in protein, fiber and B complex vitamins and it’s pretty low in gluten—so those are some really healthy flannel pj’s.And many fans of old school hot cereal have unknowingly eaten bowls of farro in the form of ‘Cream of Farina’.  But regular farro makes a pretty nifty hot cereal as well.  You can make a big pot when you have time, then just nuke and dress it for breakfast.

The grains actually have two cooking times and procedures to go along with them.

For the crunchier version, put salted water in a heavy saucepan like you would for pasta; but at least 6/1 water to farro ratio.  Bring the water to a boil, add farro, lower the temp to medium and cook, uncovered for around thirty minutes.  Drain and serve.  A serving size is ¼ cup uncooked.

But I just really enjoy the mouth feel that slower cooking gets you.  The other night I made a new farro recipe to go along with some parmesan crusted chicken cutlets.  I did all the prep work well in advance so, when we were about an hour and a half out from dinner, all I had to do was apply heat.

Farro Florentinefarro florentine3/4 cup farro

2 ¼ cups chicken broth

¼ cup dried mushrooms

¼ cup sundried tomatoes, cut into strips

2 teaspoons umami or tomato paste

2 teaspoons Worcestershire sauce

½ teaspoon dry thyme

1 teaspoon fresh rosemary, minced

4 cloves roasted garlic

1 tablespoon olive oil + 1 teaspoon for roasting garlic

¼ cup Marsala wine

Salt & pepper

3 large handfuls of baby spinach

Parmesan cheese

Roast garlic: Set oven to 350.  Place peeled cloves on a piece of foil.  Sprinkle with salt and pepper, and drizzle with 1 teaspoon olive oil.  Close foil, making airtight package.  Bake for 45 minutes, then remove from oven and let cool.

To use, place roasted garlic on a dish and mash it, pouring any remaining oil on top.

Put all the ingredients except the Parmesan and the spinach into a heavy saucepan with a lid.  Bring to a boil, then reduce heat to medium-low, cover, and let cook for 45-55 minutes, or until the farro is tender and all the water has cooked in.

At this point, add the spinach on top and without stirring, re-cover and let sit off heat for 10-15 minutes. OLYMPUS DIGITAL CAMERATo serve, stir in spinach, and spoon onto plate, adding Parmesan to taste.  Serves 3.

I know that earlier I said farro’s like flannel pajamas.  But maybe it’s more like a little black dress.  You can dress this grain up or down, and serve it up plain or with lots of additions.

But maybe it’s more like a pair of bowling shoes, or a well-worn jean jacket, or a lacy bra, or…farro equalsThanks for your time.

Stream of Self-consciousness

5-5-2017 B“Crowley!  Knock it off!  If you want to go out, you’d better stand still!  Hold it!  Stop it!”

Good grief!  It is 9:30 in the morning!  How can it be seventeen thousand degrees out here?

So…what music do I want to hear?  Why did I download Bread’s Greatest Hits?  What was I thinking?    

“That’s a good boy. C’mon, Buddy.  You can’t sit down in the street.  We’ll get hit by a car.”“Sorry!  Thanks for not hitting us with your car.”

Really?  What kind of horrible manimal leaves a dirty diaper on the street?

“Crowley! Spit that out!”

Why does Chester have a giant picture of the cookie monster looking out of his living room window?  No, better question; why doesn’t everyone have a giant cookie monster picture looking out their living room windows?

“Hold on Crowley, I need to pick that up.”

“Leave those birds alone.  I’m sorry, buddy, they’re not trying to play with you.  They’re being jerks.”Wait, what is that?  What the heck?  Is that a…yeah, that’s a drone hanging off that mailbox.  It’s new, and it looks like a nice one, too.  What the what?

“You hear that dog barking at us?”

That has got to be the crankiest dog in North America.  Can a dog actually be a butthead?

“C’mon Buddy, let’s go.  What do you think?  Should we do the whole walk?”

Ok, it’s a million degrees.  Should we head home?  If we cut it short, it’s tuna on lettuce for dinner.  If we keep going, it’s blue box mac…“C’mon, let’s keep going, we’ll have the whole walk knocked out in no time.”

“Really?  Again?  Hold on, I need to pick it up.”

Oh, cripes, I hope that darn dog isn’t out in the yard…

“Whoa!  Crowley! Whoa!  Crowley, I’m gonna…Whoa!”

I am going to have arms like Schwarzenegger.  If he doesn’t kill me first. 

“No, Buddy, they didn’t invite you to play just because their garage door is open.  G’ morning! Sorry, he’s a puppy, and thinks everybody is his best friend, and everything belongs to him!”meth cupcakeWhat do those people do in there?  Every time we go past, the garage door is half open and they’re sitting at a table working on something.  Is it meth?  I read you need lots of ventilation for meth.  Are they decorating cupcakes?  I hope they’re decorating cupcakes.

“Crowley, get up boy.  C’mon, we’ve got to move.  We’ll be home soon, and when we get there, you can lay on the cool tile in the fireplace.”  If I don’t get there first, big boy.

“Morning!  Boy, that yard is looking great!  You’ve done so much work!”

Oh my gosh, that yard looks tortured into submission.  There isn’t a weed on the planet brave enough to pop up in that yard!  Cuh-razy eyes!  That dude scares me.  I’ll bet he’s got more than rakes and fertilizer in the basement.  “It rubs the lotion on its skin…”5-5-2017“Alright Buddy, we’re home!  After dinner, we’ll do another full walk…’cause I’m having root beer and cookies for breakfast.  Now move over!  Mama needs some of that cool, cool tile.”

Starting in July, The topic of the column running on the last weekend of the month will be picked by you, gentle reader.  Send your ideas (and any other comments you may have) to Momsequitur@gmail.com.  I can’t wait to see the ideas that surface from your brain boxes

No topic is off limits except for these off limit topics: politics, religion, and boy bands of the 80’s.Thanks for your time.