Losing It In 2011

It’s Day Two of 2011 --  a.k.a. the “Year of Loss” Chez Wiles --  in which I’ve resolved to lose weight, bad habits, and mental stressors.

I lost it, all right.

My wallet, that is.  Along with my cool, sleep and patience.  (You might think the stress would also cause me to lose my appetite, but that would make it the “Year of Wishful Thinking,” not the “Year Of Loss,” much less the “Year Of Lose Five Pounds By Skipping Dinner And Sharing A Pitcher Of Beer.”)

I don’t mean to whine.  But "shap."*  It’s not that my wallet held much cash.  $40 altogether -- although it was all in $10 bills, which are my very favorite.  (Think about it.  How often do you see a $10 bill? $5s and $20s are much more common.  It somehow feels unfair to spend the under-circulated $10s.)

It’s not even that I’m now without a driver’s license, which can’t be replaced online because the NC-DMV site is down.  It’s not that I’m so distressed about losing my American Express and MasterCard.  I’ve checked online (obsessively) and it doesn’t appear that anyone is partying down on Four Lokos, Slim Jims and Funyuns at my expense.

What’s keeping me up at night and causing me to lose my train of thought before I can key in a complete sentence is all the “extras” that were in the wallet.  My insurance cards.  My Costco card.  My well-worn Starbucks card.  My Taco Mac Brewniversity card.  Christmas receipts.  Doctor’s appointment cards.  And my ex’s Visa card.

Cheri, you’ve got some ‘splaining to do.

It’s one thing, of course, to tell friends and family of my foibles.  It’s another thing altogether to have to ‘splain them to my ex.  Particularly when the credit limit on that single card is likely higher than all of mine together.  Plus a year’s worth of mortgage payments.  And a weekend’s spending at Costco.

Of course, it is the “Year Of Loss,” so it’s entirely apropos that – along with everything else, including my mental faculties -- I should be losing face.

To be fair, he took it well.  He even offered a replacement card.  Which makes me feel like, well, a loser.  Which, considering that I have no idea where my wallet is, I guess I am.

Shap.

So it probably goes without saying that I’m not including a recipe today.  Yes, I had a great photo of a surprising Sauteed Brussels Sprouts.  And I’m very happy with my new Bison Chili Recipe.  And I just know folks will love my Cranberry Spinach Salad  Recipe.  But at this moment in time, I can’t lay my hands on any of them.

You win some, you lose some.  Welcome to 2011 Chez Wiles.

*"Shap."  "Crap" with an "sh."

Derailing Exam Prep In One Easy Step

Thirteen days until Christmas and all through the house, not a creature is stirring.  Because exams start tomorrow.

Did we have exams in high school – back in the lava-lamp 70s?  Probably.  Maybe.  Um.  Maybe I was absent that day. 

Is it possible I didn’t have exams?  Is it possible I did, but just don’t remember? Could I possibly have been that Holly-Go-Lightly?  Well, to all three questions, my answer would be, “Don’t judge me.”

If we did have exams, I must’ve taken them even less seriously than Son did last year (see "How To Prepare For Exams In 20 Easy Steps"), which on the one hand, is almost impossible to conceive.  And on the other, it's entirely possible, if not probable.

This year, though, the Son and Darling Daughter (DD) are hard at work.  Son is diligent, no doubt still smarting from last year’s metaphorical two-by-four upside the head, and DD is cautious, surely reliving my ‘round the clock shrieks last year of  “You have to do well!  You’re in high school now!  Everything counts!”

Whatever.  For the past few days, they’ve both been hitting the books.  Not to mention the refrigerator, pantry and, on occasion, each other. Are they really well-prepared for the week’s exams?  (Son has four and DD faces two.)  Or have they both been skillfully dodging everyday chores, holiday errands, and me?

But wait.  Is that snow?  Really?  In December?  In Charlotte?  When Son has two exams tomorrow and DD has two end of the semester tests?  Really?

Really.  Out of nowhere, flakes fall – fast, furious and magically illuminated by our outdoor holiday lights.

So much for quiet.  So much for focus.  So much exam prep.  The proverbial train has jumped the tracks, hopped the rails and ground to halt in our own front yard.   Even though it’s dark outside, both kids run out to catch the season’s first snowflakes.

Not exactly the way I saw this blog post going.

What was previously peaceful progress – or at least, peaceful plugging along -- turns to a bizarre combination of exuberance and panic.  What if school closes tomorrow?  What if school doesn’t close tomorrow?   Will it keep snowing?  Will it stick?  Will the roads ice over?

Mom.  Mom!  MOM!  What’s going to happen?

I wish I knew.  For years, I’ve insisted to them, fairly convincingly, that, like Santa, I always know what they’re up to.  Not only do I have eyes in the back of my head, but I can also predict the future.

This time, though, all I can predict is that it’s going to be cold.  Darned cold.  I’ll be sure to check the school closings before waking anyone up in the morning.  And regardless of exam schedules, I’ll be making up a batch of this heavenly white bean soup.  Because baby, it’s cold outside.

Rosemary White Bean Soup with Gremolata

1 tablespoon olive oil

1 large onion, chopped

1 carrot, chopped

1 clove garlic, minced

1 4" - 6" branch of fresh rosemary

1/4 teaspoon cayenne pepper

1 quart chicken broth

1 tablespoon fresh lemon juice

2-3 cans cannellini beans (white beans), drained and rinsed

Gremolata

1 clove garlic, very finely minced or grated

1/2 cup minced parsley

1 teaspoon kosher salt

zest of two lemons

In large, heavy-bottomed pot, saute onion and carrot in olive oil, over medium heat until onion is translucent.  Stir in garlic, and continue sauteeing until vegetables are very fragrant and onions begin to brown.  Stir in seasonings, broth, lemon juice and two cans of beans.  Bring to a boil, reduce heat to low and simmer, lidded, for at least one hour.  Remove rosemary branch.  Using immersion blender (or food mill), puree soup.  Bring back to a simmer.  If you like your soup thicker, stir in additional can of beans and puree once again.  Season well with kosher salt and pepper.  Stir together gremolata ingredients (or even better, use a large knife to "cut" ingredients together on a cutting board) and sprinkle over soup.  Yum.

Bacon Bloody Marys? We Have To -- It's Tradition.

A few days ago, Darling Daughter opined, “Thanksgiving is my favorite.”

“It’s not the turkey so much,” she continued, “It’s all the other stuff.  You know. The oyster roast at Grandpa’s and the orange juice at MaMama’s. The Christmas music you make us listen to.  All those decorations in Grandpa’s yard, and all those ice cream sandwiches in MaMama’s freezer.  And you know we’ll go to the Pig* at least three times.  And maybe even Bi-Lo.  Ooooooh.  And Krispy Kreme.”

Every family has traditions.  These, I guess, are ours.  Nothing extraordinary.  Nothing to do with turkeys or stuffing or football or Plymouth Rock.  Just us.  Just tradition.

We've all got 'em.  For me, Thanksgiving wouldn’t be Thanksgiving without Black Friday shopping with my sister, where our first doorbuster is predictably Starbucks. 

It wouldn’t be Thanksgiving without my Gingered Orange Cranberry Sauce.  My dad’s way-too-perfect holiday display.  My mom’s kind-beyond-reality bathroom scales.  And at some point, Bacon Bloody Marys.

At this time of year, traditions dictate what we eat, what we wear, where we go, what we do.

Traditions can change, of course.  When I was in college, nachos and bloody marys at my Dad’s were an essential part of Christmas morning. Nowadays, my own kids awaken to the aroma of Sausage Bread – although tradition seemingly mandates that they each eat only a few crumbs.  A number of years back, we were also subjected to the “one-gift-at-a-time” unwrapping tradition, which I’m here to tell you, does not, in fact, make a child pause and appreciate what others are receiving, but instead, makes him or her count the very days to his or her next birthday.

And although traditions can change, I’m old enough to know that you can’t force the change.  Surely mine isn’t the only family that’s tried – unsuccessfully -- to enforce the “Let’s all write down what we’re thankful for” bit? 

We don’t choose tradition.  It chooses us.  Which is why, it would seem, Bi-Lo is part of DD’s tradition.

A huge part of my own holiday tradition is cooking.  I began baking breads (banana, pumpkin, zucchini) a few weeks back.  Spiced pecans and Crispix mix and chocolate toffee crackers will soon be spilling out of the pantry.

And since overnight company is also part of the Chez Wiles holiday tradition, I’ll also be making this comforting, familiar Cheese Grits and Sausage casserole, to serve with biscuits and scrambled eggs.

Of course, if tradition holds true, one of the kids will say they’d rather have Frosted Flakes.

Behold – the birth of yet another tradition.

* Piggly Wiggly, a Lowcountry grocery store chain. and America's first true self-service grocery store.

Cheese Grits and Sausage

I make this breakfast side dish during the holidays and when we have company, because it's easily assembled the night before. 

4 cups water
1 cup quick (not instant) grits
3 cups (12 ounces) grated sharp cheddar cheese, divided
1/4 cup milk
2 T butter
2 t Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 eggs, beaten
1 lb. breakfast sausage, cooked and crumbled (I prefer Neese's)

Bring water to a boil in large saucepan. Add grits, bring to a boil and cook 5 minutes, stirring occasionally.

Remove from heat and add 2 cups grated cheese, milk, butter, Worcestershire, eggs and Tabasco. Spoon half the mixture into a greased 9 x 13 inch baking dish. Top with crumbled sausage. Spoon remaining grits over sausage. Sprinkle with remaining cheese.  Cover with aluminum foil and chill overnight (or at least 8 hours).

In the morning, remove from refrigerator and allow to stand 30 minutes, before baking, covered at 350 degrees for 40 minutes. Remove foil and bake an additional 10 minutes, or until molten hot all the way through.

Good with scrambled eggs and biscuits.  Or instead of Frosted Flakes.