We Need To Cook.

“Mom, we need to cook.”

Were more inspiring, gratifying words ever spoken?

Darling Daughter (DD) and her darling friend (DF) indulged me this weekend, accompanying me to Julie & Julia, the movie based on the true story of an aspiring writer who, in a pique of resentment with her friends’ career successes, decides to tackle all 524 recipes in Julia Child’s opus, Mastering the Art of French Cooking Vol. 1.  Making her hastily-considered idea even whackier, Julie self-imposes a time limit of one year.  That’s right.  That's 524 recipes (many of them extraordinarily complicated) in 365 days.  In a cramped NYC studio apartment.  While working a full-time job.  Blogging all the while.  And ultimately, publishing her own book, Julie and Julia:  My Year of Cooking Dangerously.

Now that I’ve finally seen it, I'm embarrassed it took me so long to get there.

When I was growing up and learning to cook, Mom had an entire shelf of cookbooks I could thumb through and splatter on, including the venerable classics, The Joy of Cooking, with its endearing red ribbon bookmark and The Better Homes & Gardens Cookbook, with its recognizable red and white gingham cover.  There was also local favorite Charleston Receipts, which, just like an oven or a yard, appeared to be standard issue in every house on James Island.  And there was my very first cookbook, blandly titled Kids’ Cooking, which in fact, was my source for tuna salad.

I also could leaf through Mom’s older cookbooks, one with the titillating title, The Way To A Man’s Heart, which, if memory serves, included a recipe for a lettuce wedge with blue cheese dressing – the only type of salad a manly man would deign to eat.  Finally, of course, there was Julia Child’s master opus, Mastering The Art of French Cooking.

I used all Mom's books liberally – both for precise recipes and guided inspiration -- as I learned to simmer and bake and roast and saute.  All, that is, except Julia’s.

Julia’s was an overwhelming book, published in two volumes, each of which was 500-600 pages.  It was impractical, too; we had the paperback version, rendering each more similar to a chunky Michael Crichton novel than a reference book.  Is it possible it was thicker than it was wide?  I could hardly prop it open, much less flop it open.

Even more challenging for me, though, was that most recipes were so exotic I couldn’t even conceive of them, much less muster the ingredients.  This was in the mid 70s, when Parkay, not butter, graced most tables, garlic salt, not a garlic clove, was king, and well, who was to say that Cool Whip wasn't "real" whipped cream?

Even if, for example, I somehow managed to procure the three pounds of lean stewing beef and 24 tiny white onions needed for Julia’s legendary Boeuf Bourguignon, then what?  What about the "three cups of full-bodied young red wine" Julia ordained?  The Blue Nun Liebfraumilch our family kept on hand was clearly no substitute.

And beef aspic?  Really?  Who eats such things?  (Of course I read the recipe, but it was like reading a horror story.  I couldn’t put it down.)

Nevertheless, beef aspic and all, DD was enchanted by Julie & Julia.  I was inspired as well and before the lights went up, I determine to go directly to the bookstore to get my own copy of Mastering and immediately begin sauteeing the luscious mushrooms we'd seen in the movie.  (The phrase "food porn" comes to mind.)  Before I could get my own thoughts out, though, DD insisted that we had to go home and “cook something.”

"Mom, we need to cook."

Surprised, I tried to suppress my joy.  "What should we cook?" I asked.

"Something from that book," DD replied. "Something good.  Something like baked ziti."

DF quickly chimed in.  "I love baked ziti!  Do you have the recipe?"

Um.  Baked ziti?  French cuisine?  Julia Child?

You know.  That sounds perfect.  Let's cook.

DD's Baked Ziti (Without Yucky Ricotta)

This is an easy recipe, quickly assembled with any pre-made red sauce or marinara sauce.  I keep lots of homemade sauce in the freezer, though, with Italian sausage as my kids prefer.  Click here for the recipe.

½ box (about 8 ounces) ziti

2 ½ - 3 cups red sauce, heated

4 oz. fresh mozzarella cheese, cut in ½ cubes

½ - ¾ cup grated mozzarella, or grated Italian cheese mix (I used Sargento brand, which includes mozzarella, parmesan, provolone, asiago etc.)

Preheat oven to 350.  Spray an 8 x 8 baking dish with Pam. 

Cook ziti in a large pot of boiling water until almost done, or slightly chewy.  Drain well, and stir in sauce.  Stir in cubed cheese.  Pour into prepared baking dish and sprinkle grated cheese evenly over.  Bake until heated through and bubbling – about 20 minutes.

Keeping My Cool When Kanye, Joe and Serena Cannot.

With apologies to my Mom, who, in addition to always encouraging me to wear clean panties, strongly cautions me against blogging inappropriate language.  Sorry, Mom.

"He’s a jackass."

That’s what President Obama replied when asked his opinion of egocentric rapper Kanye West’s treatment of ingénue country singer Taylor Swift at the recent MTV video music awards.  (For a clip from the awards show, click here.)

(Soon-to-be-former) ABC reporter Terry Moran, apparently so gleeful to have harvested this "off-the-record" tidbit, scarcely paused before sharing the scoop on Twitter (hence my “soon-to-be-former” assumption).

Although the President’s statement was made "off the record," I heartily agree -- two thumbs up to The Chief.  But only "off the record," because as a parent, I’ve got to come up with a more delicately worded response when my kids ask my opinion of  Kanye's literal “upstaging” of Taylor.

Recent news stories about adult behavior challenge my parental obligation to calmly respond and explain without judgment.  I had to edit my wording when I talked to the kids about SC Congressman Joe Wilson’s recent outburst (“You lie!”) in last week’s joint session of Congress.  And tempestuous tennis superstar Serena Williams’ thuglike-threats at the US Open left me all but speechless.

I know I should regard these recent news items as “teachable moments.”  But cheese and rice.  Cheese.  And.  Rice. (Is that OK, Mom?)  Does anyone else feel that civilization as we know it is rapidly swirling down a super-sized toilet?

Look.  Although I’m from the South, I’m not insisting on magnolia-manners or plantation-politeness here.  Manners misdemeanors abound Chez Wiles.  My days of expectedly chanting, “And what do you say?” have long passed.   After a third elbows-on-the-table infraction at any meal, I just look the other way.  And my kids give me props for being a fearsome burp contest contender.  (The trick isn’t swallowing air.  It's being patient.)

Still.  WTH?  What.  The.  Aitch?  (Again, apologies to Mom.)   Has it become cool not to keep your cool in public?

How do we explain to our kids that bad behavior isn’t cool – even when it’s rewarded with clamoring reporters and unending television coverage and, in the instance of Congressman Wilson, vastly increased financial support? How to explain that some people, despite extravagant blessings of fame and wealth and talent and power, can't exercise the basic self-control a kindergartner?  How to convince a teenager that being a good guy will pay off in the long run?  Really.  I promise.  No kidding.

For me it's an ongoing challenge.  Who knows what could confront us on tomorrow morning's Today Show?  I shudder to think.  Right now, though, it's one news story at a time, and I'm hoping that somehow, some time, in a galaxy not too far away, our kids will derive some positive lesson from this outrageous -- and unacceptable -- behavior.  I'm reminded once again that the future is in their hands.  All we parents can do is offer some basic guidance.  And of course, some basic role-modeling in ways to keep your cool, including this somewhat unusual, scrumptious cucumber salad.

Oh.  And one more thing.  Kanye West?  Off the record?  He's a jackass.

*Keeping Your Cool Cucumber Salad*

1 seedless cucumber, peeled, cut in half lengthwise, then sliced

1 tablespoon minced fresh chives

1 teaspoon toasted sesame seed oil (or 1 tablespoon regular sesame seed oil)

1 tablespoon white balsamic or rice wine vinegar

kosher salt

fresh ground pepper

toasted sesame seeds for garnish (optional)

Toss first four ingredients together. Season generously with salt and pepper. Chill. Sprinkle with toasted sesame seeds, if desired, and serve.

I'm A Mom. I Can't "Just Chill."

This post ran as a guest column in the Moxie section of The Post & Courier (Charleston, SC), Friday, September 11, 2009.  (Click here for the column.)

When we were growing up on James Island, one of our great summertime thrills was when somebody's exhausted and pestered parent would cave in and drive us across the old Cooper River bridge (an adventure in itself) to the Super Slide in Mount Pleasant.

The Super Slide was, in fact, just that: A "souped-up" old-fashioned metal slide -- on steroids.

To my 9-year-old eyes, it looked to be about 10 stories tall, but more likely came in at two or three, with what seemed like about 20 lanes, but again, was more likely five or six. After paying the attendant, we'd traipse up the stairs, each clutching a square of carpet to sit on, Aladdin-style, for the all-too-quick ride down.

The carpet square served several purposes. One, it maximized the glide. Two, keeping our feet and hands on the carpet helped us avoid friction burns with the slide, which even the littlest kids knew would be far more painful than the "Indian burns" we inflicted on each other's arms at home. And three, well, for the love of St. Philip's, we were in Charleston. In the summer. With no shade. And the slide wasn't that high-tech, stay-cool, molded plastic that's used today. It was metal. You know. Like the bottom of an electric iron.

The metal slides in our own backyards were blistering hot and unusable.  What made anyone, particularly an adult, think an even higher, longer slide would be preferable?  With a little bit of Pam, every single egg at the Piggly Wiggly could've been fried on that scorching piece of sheet metal. Bacon, too.

I sometimes think of that slide when my kids demand explanations for my parenting decisions. Plainly, it would be safer, and usually smarter, not to even begin the descent. The rule is the rule. Make your bed. Put away your clothes. Walk the dog. Because I said so. Now.

But the kids are 12 and 14 now, so I can't always get away with that.

Older Child (OC) recently laid into me: What can't you just relax? Why can't you let things slide? What difference does it make if I put away my clothes? Why can't I eat in my room? Why do you care how late I'm on the phone? Why do you get to tell me when to go to bed?

And finally: Why can't you just chill?

Are you kidding? I can chill! I'm the chillest mom around! I'm so cool ...

Um. Did I say that out loud? 'Cause there's no way I can win the "cool" point.

In fact, I am decidedly not cool -- in any sense of the word. But I am an adult. I pause. I take what feels like a lung-bursting breath. I know that once I get on this slide, there's no stopping -- at least not without incurring serious injury, either to our relationship or my own ego.

It'd be so easy to get burned.

I consider walking away, giving both of us a chance to cool down and avoid the possibility of medical intervention. But oddly, OC seems to be expecting a response.

I dig deep, trying to think of an answer I can give that's honest, worth giving, worth hearing and, most importantly, won't sear the skin off of either of us.

"Because," I offer hesitantly, "you're in training.

"I don't expect perfection. You're a kid. But you're a work in progress. The point isn't for you to get everything right. The point is for you to eventually emerge from training as a thoughtful, contributing, informed, decent human being.

"But that won't happen automatically. That's why I can't just chill."

I stop talking. I wait. I try to read OC's face, but I can't tell. Did one of us just get burned?

"OK, Mom. Whatever. Can I finish watching this show now?"

Phew. I deflate my lungs. That wasn't so scary. Looks like we both made it to the bottom of the slide with hands, feet and egos intact.

I suspect I'll be traipsing back up those steps again in no time, though. He's 14, and his training's only begun.

What a ride.