Entertaining Creatures

Brooklyn was slammed with a blizzard almost (or was it actually?) a week ago (it’s all a blur, and slush and snow bank). As a result, the long bare azalea bush outside my kitchen window has been decorated with pom-poms. I know that the word pom-poms went out of fashion millennia ago when cheerleading joined the ranks of the un- cool, but this silly word describes perfectly what was hanging from delicate branches suspended over major snow.

So pom-poms? These days? Nope! Birds! Tiny, puffed-up-against-the-chill birds. I’ve been laboring over what to write about next and admit to being not a little derailed by the season and snow. Exhausted not only by the elements but also by all the entertaining as well (the stew with the burdock was a hit), I’m ready to chill (metaphorically speaking). But how can you resist unexpected guests that look plenty hungry? I don’t usually feed birds. Complications generally ensue. Apart from uneaten seeds creating unwelcome and unidentifiable flora in the spring, I would hate to think that I had influenced anyone with feathers against the trip to Florida. Florida sounds pretty good about now. But these creatures made the decision to hang around ages ago and everyone is allowed a rash decision once in a while.

How to set the table for a bird: If you can’t find the bird feeder (I suspect mine is under the snow), pull out a sheet pan and add seed. Done! Birds are delightful guests that rarely complain and always show their appreciation by providing entertainment and, in this case, by cleaning their ‘plate’. I doubt very much that any remnants will be left come spring. What’s more? They entertain too! Apart from the Pom-Poms, there’s been a Cardinal, Morning Dove and a family of Starlings. Such gracious hosts and all I have to do is watch!

Happy New Year everyone. I hope your year is filled with plenty of easy meals and many entertaining moments.

Peanuts and Raisins

Sigh, the (almost) last card got in the mail today (let’s call it a New Year’s card), most of the presents are wrapped, work stuff is pretty much wrapped-up as well, the tree is up, cards are scattered throughout the house and I even managed to go grocery shopping. Why the ‘laundry list’? And what does this have to do with peanuts and raisins? I’m entertaining tonight…. as in having a few friends over (at this moment in time my ability to BE entertaining is up for serious debate). I’m out of steam. While jostling my way through the isles of the Coop this afternoon I passed these Spanish peanuts and what my mother used to call ‘Sultanas’. This was her default dish, and it always works. After the crush of the last few weeks, I need some no-brainer party food.

What you will need:

• A bowl
• Peanuts
• Raisins
• Friends

Method:

• Put stuff in bowl and serve.

Now how refreshing was that?! The party has started! Please tell me that life does not need to be elaborate. Why use exhaustion as an avoidance mechanism? Friends will bring stuff (if properly trained- and/ or raised right) and it’s time to relax.

I have some carrots, Persian Cucumbers, celery, cherry tomatoes and bell peppers ready to keep company with bean dip (which seems doable now that I’ve got the peanut thing under control), and if my energy holds up I may even make a frittata or some little toasts with something on top (rub toasted slices with the cut side of a garlic clove and drizzle with olive oil and sprinkle a little kosher salt). Oh! Then there’s always the cheese sticks…

Are you beginning to see how this works? Once chilled, getting ready isn’t such a chore. Pretty soon the neighbors will be here doing what friends do… eating a bit, drinking a bit and being very happy to wish each other all good wishes for the season.

All good wishes to you too! Now where did I put that Christmas CD of Ella and Louis?

Burdock Root, My First Time

Well, why not? You only live once! As I once confessed to all of you, my two vices are shoes and cookbooks. These days, I’m favoring the later. Cheaper, and always a comfort, the latest impulse buy (the Coop knows what’s it’s doing… cookbooks are right where everyone waits in line) was The Flexitarian Table, by Peter Berley. Perfect! Entertaining these days is a challenge on many fronts. One friend can’t tolerate dairy, another doesn’t eat meat or poultry and my pocketbook prefers more vegetables than anything. Flexitarian sounds like ‘one size fits all’.

Peter Berely’s definition:

Flex·i·tar·i·an (n) 1. A person who is mainly a vegetarian but who occasionally eats fish or meat. 2. Someone who is not a vegetarian but enjoys meatless meals.

So, where were we? Burdock! (almost forgot) This root is destined for an ‘Autumn Stew’ and will keep company with some winter squash, mushrooms, ginger, carrots and celery. AND, because I always do as I am told (as in on page 256), I looked for a root that was firm and no more than 1 inch at the thickest part. I’m going to scrub the dickens (not a direct quote) out of this root (which, by the way, is full of antioxidants) with a stiff brush in a basin of cold water. Apparently our burdock root is a member of the daisy family, which is something to think about when it’s freezing outside and definitely not sandal weather!