Black Widow Halloween Salad Recipe

Get your festive on with this healthy Halloween salad made with black rice and blood oranges and a few other ingredients that keep to this holiday theme. While the kids (and seniors) might be game for a full night of candy, caregivers need nourishment to survive a night of horrors. Eat this salad, then hit the candy and feel a little better about your life choices come morning.

Ingredients:

• Cooked black rice
• Chopped purple kale
• Cooked then chopped red beets (small chop)
• Some black olives, sliced
• Crumbled Goat Cheese
• Blood Orange segmented (Click here for a how-to)
• Parsley
• Vinegar based dressing

Directions

1. Rub some oil into the kale leaves and roast in the oven if you want it crispy (I'm a fan personally but this step is not necessary).
2. In a bowl, mix the kale and rice together in your desired proportions.
3. Place a serving of the rice mix on a plate.
4. Top with your beets and black olives.
5. Sprinkle on some goat cheese
6. Add the blood orange segments
7. Top with a little parsly and the vinegar based dressing of your choice.

Sorry for the lack of specific measurements on this recipe but you know… salads ain’t rocket science and Halloween is a holiday that’s supposed to be scary. Take a risk yo! And enjoy the blood bath. Beets never disappoint when it comes to a good spook. They’re always good for a nice stain of the hands and a brief scare in the bathroom if you know what I mean…;)

“You’re not hemorrhaging. It’s just the beets!”

And for an additional fright, please enjoy these photos of my dad and I celebrating Halloween night. We had a good run with wigs which seemed to be the backbone of our costumes every year. We started things out by just getting “dressed-up”. Wigs, a hat, and feather boa was enough to call us “festive”. But as the years went by we honed our looks. We pulled off Wayne and Garth from Wayne’s World one year before celebrating our last Halloween together as ET and Elliot.

The holidays were always fun. As a caregiver to parents with Alzheimer’s and dementia, I would often wonder if my efforts to celebrate any “festive” event would be in vain. I’d question if I was making more work for myself by decorating the house or preparing elaborate meals, knowing they wouldn’t understand, participate, or remember that said time was significant. But as I look back at this Halloween photo gallery and see our smiles and remember the laughs, I find myself comforted by the memories. The post caregiver life takeaway isn’t the stress or hassle of going through the holiday motions just because I felt we should. Rather, it’s the reminder that on this day and every holiday, the day itself was different. For short periods of time we managed to part ways with the monotony of long term, end of life care. On these days we actually lived life more fully. They are the moments that now standout. Don’t get me wrong; we had our share of nightmares. But Halloween and every other holiday that felt like a forced celebration was actually an escape from the nothingness. It was something and it was worth it!

Happy Hauntings!

How to Dutch Baby

Without delay, let's just get into this shall we?  The beauty of the Dutch Baby is its simplicity.  It's the kind of dish that looks impressive without the headache and is easily adapted to whatever you have on-hand.  It really comes down to four things.  Ready?

1. Pan

Personally, I suggest a cast iron skillet but any oven safe pan will work.  I like Lodge Cast Iron for both function and affordability but again, as long as it’s oven friendly you should be good. The reason for this is because you are going to melt the butter on the stove top before poring the batter in and then transferring it to cook in the oven.  

Lodge 10.25 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet Pan for Stovetop of Oven Use

Lodge Logic

2. Basic Batter 

I'm talking three ingredients basic...

2 eggs + 1/2 cup milk + 1/2 cup flour = batter

3. Butter

Butter you could say is an additional ingredient however, it's really more about the butter's role in the cooking process and its relationship to your pan.  The goal is a "pool" of butter.  Contrary to everything you think you know about butter being some evil fat, trust me when I tell you that the butter is your workhorse.  Do yourself a favor and buy quality and use it generously.  You want enough butter to melt and swirl around the pan, coating all sides with plenty to pool in the pan when completely melted. I typically use about a 1/2 stick.  You can certainly get by with less but I find that doing so influences the puff factor and that puff is what it's all about!  The butter helps the batter develop a terrain of sorts, and the nooks and crannies take-on almost a croissant type characteristic.  Butter makes the pastry... end of story.

4. Toppings

Ok, this is where your creativity gets its license.  The most basic of Dutch Baby presentations might consist of a sprinkle of powdered sugar and a squeeze of lemon juice.   Tasty?  Yes.  Nutritionally sound? Not so much...  I personally prefer to enhance the nutritional density of my Dutch Babies by including the following formula:

creamy + fresh + drizzle + sprinkle = topping

Doing so adds more nutritional value thereby helping to reduce a carb heavy spike in blood sugar.  I try to add things to help boost protein and fiber like nuts and seeds, dairy products, and fresh fruit.  As for assembly, below is a list of some things I commonly use in each category.

Creamy items: Yogurt, ricotta cheese, cream cheese, whip cream, etc... These item tend to soften when met with the hot Dutch Baby and help mix the other toppings into a delicious mixture of yum! I'm not sure how else to describe it, but it's for this very reason I prefer to add my cream item first.  It also serves as a landing pad for the other toppings.

Fresh stuff: I typically use fruit but veggies could work too.  I like berries or things sliced kinda small to scatter around whatever creamy base I used.

Drizzles: Honey and syrups are my go-to drizzles but occasionally I'll stew some fruit (especially if I'm using frozen fruit) for a hybrid of the fresh and the drizzle.

Sprinkles: Nuts, seeds, herbs, powdered sugar, or any specialty sugar or spices...  This is the final zing!  It's the small touch of detail to garnish the Dutch Baby before serving.

A naked Dutch Baby showcasing the ideal topography/terrain. Lots of buttery nooks and crannies to help catch all the toppings you want to pile on!

And, since we are on the subject, I'll just say that the serving is "important".  This is the point where the wow factor is at its all time high.  From watching the Dutch Baby rise while its in the oven, to getting it all gussied up with its toppings, it just doesn't get much better than that moment so be sure to parade it around before serving.  For real though!  Cause as soon as you cut into your creation, it takes on a life of its own.   The baby deflates much like a souffle, and the toppings all run together which remember, is the great part of applying the creamy product first, but what you gain in taste you start to lose in appearance. The toppings pretty much spill out into the pan as you remove the pastry slice by slice but just scoop it up and throw it on your plate.  This isn't a post about how you eat a Dutch Baby.  This is merely telling you how you can go about creating your own.  I'll quickly share that I eat mine with my hands, taco style wrapping the pastry around the fruity-creamy mess and I dredge whatever's in hand right on through any remaining butter!  It's not pretty but its sure tastes good so, no shame here!

Ingredients

• 2 eggs
• 1/2 cup milk
• 1/2 cup flour
• 1/2 stick butter

Directions

1. Preheat oven to 410 degrees F.
2. Mix the eggs, milk and flour together in a bowl until thoroughly combined.
3. In an oven safe skillet, melt the butter on the stove stop.
4. Carefully swirl the butter in the pan and around the edges to coat all sides.
5. Pour the batter into the pan and carefully transfer it to the oven.
6. Bake for 13 minutes at 410 degrees F, then turn the oven down to 350 degrees F and bake for another 10 minutes.
7. I strongly encourage watching your Dutch Baby change shape through the oven window (cheap thrills!) but whatever you do, don't open the oven door until it is finished cooking or it will begin to deflate.
8. When it's done baking, remove it from the oven and top it with the topping combo you decide. Chef's choice!
9. Slice and serve. Or hoard? Just saying...

PS- a fitness related post is coming soon cause... duh!

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Thai Red Curry Poutine

I made this Thai Red Curry Poutine  a few weeks back sparking lots of interest in a recipe.  I was kinda making it up as I went, throwing stuff together somewhat haphazardly.  At the time I was only thinking about how best to stuff my face with some left-over french fries that were hanging in my fridge so my how-to specifics here are a bit vague. When I posted this on social medial many of you asked about a recipe so I thought I should try and write one out. Granted, I'm going off memory here so measurements might be a bit wonky but more importantly, this is the type of dish you can gauge more on appearance.  If the gravy is too thick, add more coconut milk.  If it's looking too soupy, let it simmer down.  This gorge-fest is a far cry from rocket science.  You can wing it.  Have faith!

Ingredients

• Some left-over french fries or baked potato
• 1 can coconut milk
• 1/2 ground meat (beef, pork, or chicken...)
• 2 thinly sliced green onions (keeping the whites and greens seperated)
• 2 cloves minced garlic
• 1 TBSP minced ginger
• 1+ TBSP Thai Red Curry Paste (or more if necessary for taste)
• 1/3 cup shredded, mild white cheese like Mozzarella or Provolone
• 1/4 cup fresh cilantro
• dollop of plain yogurt or sour cream
• lime wedge

Directions

1. Reheat your french fries on a baking sheet in 350 degree oven
2. In a pan sauté the white parts of the green onions with the red curry paste.
3. Add the ground meat, minced garlic, and ginger cooking it all together. (I used ground pork but you can use whatever.)
4. Once the meat is kinda cooked and broken up, stir in 1/2ish the can of coconut milk and simmer lightly. You want to cook it down so it thickens into a "gravy". Add more or less coconut milk if necessary. You can also add more curry paste if you need to.
5. After heating your fries (or baked potato?) top with the "gravy" and the cheese and melt it in the oven.
6. After heating it up, remove from the oven and add the green onion tops,fresh cilantro, dollop of sour cream (or yogurt) and then squeeze with fresh lime.

If I had any sense about me I would have topped this all off with some runny-yolked egg and called it breakfast but you know...  Still good! And for anyone in need of council, I'm here for you.  Like I said, my measurement are roughly a guess at good estimates so let me know how it goes if you make this, which you should probably plan to do ASAP. Enjoy!

Ham & Cheese Strata

With Spring holidays approaching here's a simple recipe you can create with some left-overs.  This ham and cheese strata is pretty basic.  Nothing fancy.  These items just happen to be the things our house tends to have on hand after Easter dinner.  You can substitute other ingredients too.  Peppers, onions and other watery-type vegetables are best sauteed first so they release their moisture prior to baking but for the most part feel free to use whatever.

Ingredients:

• Left over biscuits or bread
• Ham
• Cheese
• Eggs
• Milk
• Parsley

Directions:

1. Combine eggs and milk in a bowl and add your biscuit/bread and give it a good coat.
2. Let it sit in the fridge overnight soaking up the egg mixture.
3. The next morning add the ham and cheese to the bowl and thoroughly coat it. (At this stage you can almost add whatever you want. Onions, peppers and cooked potatoes make great additions.)
4. Pour out into a buttered, oven safe baking dish.
5. If the mix appears dry, with no excess egg mixture add more, whipping another egg or two with a splash of milk. Pour that over the top of your strata mix where it will pool at the edges.
6. Bake at 350 degrees F for 40 or so minutes until the strata puffs slightly and the center is cooked through.

Happy Spring everyone!

Building Flavor Profiles & Holiday Soup Recipe

What’s the difference between a cook and a chef? This was a question an old kitchen colleague and I were having when he stated quite frankly that a chef is “creative”.  I thought we were going to banter about ideas of technique or execution or knowledge of basic sauces but nope.  Just creativity!  Apparently, those other things can be taught.  Cooks can follow directions but that doesn’t mean a cook can necessarily create.  Creativity requires vision and a chef always has a vision. I’m sure that theory is largely debatable but it’s good enough for me!          

I’m not much of a recipe chef. I love a good cookbook but honestly, it’s the pictures that inspire me.  A photo and a list of ingredients is often enough to get the gears turning and that’s when the fun begins.  And since we are on the topic of cookbooks, I want to introduce you to two of my favorites. The Flavor Bibles!  They aren't exactly cookbooks in the traditional sense, and they definitely aren’t full of picture, however, these books serve as a reference for food items that pair well together.  They are a great place to start when building a “flavor profile”.  A place where your inner chef can start to develop it vision…  The Flavor Bibles, one of which is vegetarian, are books that basically allow you to cross reference ingredients to find flavors that work well together so you can construct you own vision using complimentary ingredients.   Below I've included Amazon affiliate links if you are interested.  

Both books, minus their jacket covers.

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

By Karen Page, Andrew Dornenburg

The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs

By Karen Page

They both are wonderful and if you are looking to inspire creativity in your kitchen these books are a great place to start. Again, these are not recipe books.  These are reference books to help you develop a foundation for tasty meals.  For example, say you have a head of cauliflower in the fridge and you are wondering what you can add to make it into a full meal.  Well, flip the book open to cauliflower and there you will find a list of ingredients that go well with cauliflower. It includes herbs, spices, vegetables, and meat items (assuming you don't have the vegetarian book) that are known to pair well with cauliflower.  You can then compare the list to items you have in your fridge or pantry and begin constructing your meal. As you gather the ingredients you start to have a better feel of what you can make.  Next thing you know, boom! You just just chefed!   I don't like following directions but I still appreciate guidance and these books allow me to develop my own style.  They have become the backbone of my kitchen and I'm sharing them because I love them and I think budding chefs and the gourmet crowd would love them as well.

All mixed in...

Ok, and now back to this holiday soup recipe.  It's sweet potato, pumpkin, and apple soup topped with blue cheese crumbles, pomegranate seeds, pepitas and a little fresh thyme.  According to the Flavor Bible all these items paired well together and, well... let's just say after my bowl, I agree! 

Ingredients:

• 1 diced yellow onion
• 1 sweet potato
• 1 cup pumpkin
• 1 peeled, cored, and chopped sweet apple
• 4 cups vegetable broth
• 2 cups water (or enough to thin soup)
• 1 lemon wedge
• 1 tbsp. blue cheese crumbles
• 1 tbsp. pepitas
• 1 tbsp. pomegranate seeds
• ¼ tsp. fresh thyme

Directions:

1. Sauté the onion in a pot with a little oil until it begins to soften.
2. Add the sweet potato, pumpkin apple and the vegetable broth.
3. Bring to a low boil and cook for 15 minutes or until the potatoes are soft.
4. When the ingredients have cooked through, carefully blend the soup into a puree with an immersion blender or in batches with a standard blender. Just be sure to let the steam vent if using a standard blender. (Trust me. I’ve made this mistake.)
5. Once pureed add the water to thin the soup. You can add as much as necessary to reach your desired consistency.
6. Squeeze the lemon wedge into the soup and add salt and pepper to taste.
7. Serve in bowls and top with blue cheese crumble, pepitas, pomegranate seeds, and a sprinkle of fresh thyme

* This page contains two Amazon affiliate links. If you click on an affiliate link and make a purchase, I will earn a commission at no extra cost to you. This helps maintain the cost of How To Feed A Senior. Thank you for your support.

Pumpkin Hand Pies With Fresh Whip Cream

Nothing says Thanksgiving like pumpkin pie with fresh whip cream, but why not give the traditional recipe a holiday boost by making pumpkin hand pies? Hand pies make life easier when it comes to clean-up. No plates, no forks, no knives to messy up when slicing. Just a grab and go snack to help celebrate the season. And just in case you need a little soundtrack for inspiration, allow me to introduce you this gem!

Debi Smith and Doc Watson actually have a song called “Pie”. Ugh… ok! Don’t ask how I came across this but it couldn't be more fitting, especially if we are talking about my Dad. It’s difficult at times posting recipes because he is increasingly picky and often refuses to eat what I make. But... not when it comes to hand pies! I'm honestly not surprised given his tendency towards sweets and their hand-held convenience.  As his dementia's been worsening, he's slowly losing his mobility and competency with utensils.

As for making these pies, just know you have options.  I used this recipe for the dough.  It utilizes cream cheese which compliments pumpkin but also contributed to a soft pastry crust that I knew would be easily eaten. As with many seniors, aging teeth or dentures can be a real deterrent when it comes to food so the softer the better.  You can however use store bought crust if you are short on time or seek out a basic pie crust recipe. Like I said, you have options!

More pumpkin hand pies...

As for the filling... I roasted a Fairytale Pumpkin earlier in the week and wanted to use it up.  You can absolutely use canned pumpkin which might allow you to skip over pre-baking the filling (see below). Using the fresh pumpkin was much too runny in my case and if it's too wet, it will damage the dough.  Don't be afraid to bake the filling first if necessary.

Filling Ingredients:

• 2 cups pumpkin puree
• 1/2 cup sugar
• 1 tsp. cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. nutmeg
• 1/2 tsp. salt
• 2 eggs
• splash of cream

Directions:

1. Combine all ingredients in a bowl and mix well. (If your filling is thick then you can immediately fill your hand pies. I used fresh pumpkin and the filling was very wet. I pre-baked the filling in mini muffin cups for 15 minutes until the custard solidified and used that as my filling.)
2. Roll-out your dough and cut out circles with a biscuit cutter if you have one. (I used a pint glass to cut-out circles.)
3. Roll out each circular cut-out to about 1/8 inch thickness and top one side with some filling.
4. Wet the outer edges of the dough with a little water, fold over, and seal the edges by pressing down with a fork.
5. Brush tops with an egg wash and poke a few holes to vent steam in each one.
6. Bake at 375 degrees F for 20-40 minutes or until the dough becomes a golden brown.
7. After baking, cool on a rack.

When it comes to the fresh whip cream just add a teaspoon of vanilla extract and a teaspoon of powdered sugar to some heavy whipping cream and whip on high until stiff peaks form.  Then dip the hand pies in it until your hearts content!

Recipes For Life

It's exhausting to carry a heavy heart and never put it down. You start to wonder what it holds, examining which parts are disposable and unnecessary or even replaceable.  Everything is becoming murky.  Everything feels like a mix of tragedy and destruction in the wake of natural disasters, nuclear threats, terrorism, and politics.  Its never felt like a more important time to rise to the occasion and stand up for what you believe.  But what do you believe? 

We are all hurting.  Circumstances aside, I think it's safe to say there is a collective hurt but now what?!  I've been stewing in my own misfortune long enough to realize there is no rescue committee for your life and if you want to feel better you have to do better.  There is no recipe or instruction book on how to pick-up the pieces. You just start picking them up.  Put things together, create piles, salvage what you can and move on.  There is no greater leader right now than you and there is no better time than now.  Ready?

PS- This is a green pea curry soup with house croutons and chives, topped with a drizzle of garam masala brown butter.  You don't need a recipe, just initiative. ;)

Cinnamon Rolls

These cinnamon rolls don't exactly represent my dietary belief in "how to feed a senior" but you know... Life is for living!  Items like these gooey cinnamon rolls feed happiness and I think that's just as important as nutrition when it comes to living a good life.  We need to indulge more in simple pleasures.  That's been a real thing for me lately.  Simple pleasures...  I keep an eye out, trying to take note of when I happen upon one and I'm often surprised at their ubiquity.  Sometimes observing one turns into a slew many and I feel a wave of gratitude for this "time" and that doesn't quite fit the stereotype of the caregiver demise.

Caregiving can feel much like purgatory but I'm often taken aback at the moments I catch myself quite content with my baking, gardening, and crafting. I'm frequently bitter at all the moments this experience has stolen from me but its been long enough now that I've come to accept the terms.  There's no going back to the days of what was.  There's only forward. And in this march, I've grown deeper into my hobbies.  This journey is cultivating skills that only come with time and for that I am grateful.

Ingredients

For the rolls:

• 3 cups flour + more for kneeding
• 1 tbsp sugar
• 1/4 tsp salt
• 2 tsp active dry yeast
• 1 1/2 cups warm water

The filling:

• 1/2 stick of melted butter
• 3/4 cup of brown sugar
• 1 tbsp of cinnamon (or even more to taste preference)

The frosting:

• 1/2 cup of softened cream cheese
• 2 tbsp softened butter
• 1/8 cup of powdered sugar (or more or less per taste)
• 1 tsp of vanilla extract

Directions

1. Combine all the ingredients for the rolls into a large bowl and mix to combine. Add a dusting of extra flour as necessary to absorb moisture and work into a manageble dough ball.
2. Turn dough ball out onto a floured surface and kneed for about 10 minutes adding flour as necessary to keep the dough from sticking.
3. After the dough is well combined and you are done kneeding, lightly oil a large bowl and place the dough in it and give it a swirl so the dough has been lightly oiled. This will keep it from sticking to the bowl later.
4. Cover the bowl and let rise for about 1 hour or until it's doubled in size.
5. While the dough rises prep the frosting.
6. Place all the frosting ingredients in a bowl and combine with a mixer till all ingredients are well incorporated (be careful not to over mix).
7. In another small bowl combine the brown sugar and cinnamon for the filling and set aside.
8. When the dough has doubled in size, dump it out onto a floured surface.
9. Roll it out into a rectangular shape roughly 1/2 inch thick.
10. Drizzle the melted butter on top and brush it to cover the top leaving an inch on all sides.
11. Sprinkle the brown sugar/cinnamon mixture evenly over the buttered area.
12. Starting with a long side, roll the dough up into a long dough snake (Dough snake? Is that a thing?).
13. Cut the dough into 2 inch pieces, discarding the two end pieces that lack the filling.
14. Place the rolls cut-sides up into a buttered pan, nestling them next to eachother but leaving room for them to rise more.
15. Cover and let rest for about 30 minutes
16. Meanwhile begin preheating the oven to 375 F degree.
17. After 30 minutes and the rolls have swollen in size, place in the oven and bake for 30-35ish minutes until the tops turn golden brown and the inside tempurature reaches 160 degrees F.
18. After baking scoop spoonfuls of the frosting on top while the rolls are hot.
19. Wait a few minutes and let the frosting melt a little then spread it around the tops in sheer decadence.
20. Next, give most of these away so you don't die from a binge eating bender... ;)

Clementine + Walnut Tea Cake With Honey

Just this...

Ingredients

• 1 1/2 cups flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tsp clementine zest
• 1/3 cup sugar
• 1/2 cup milk
• 1/8 cup heavy cream
• 3 round slices of clementine
• 1/8 cup juice from clementine
• 1 egg
• 1 tbsp olive oil
• 1/2 cup chopped walnuts

Directions

1. Preheat the oven to 350 degrees.
2. Grease a bread pan and lay your clementine rings in the bottom
3. Take two bowls and in one add all the wet ingredients and in the other add the dry. Mix both sepretly then combine.
4. Carefully pour the batter into the bread pan (so as not to shift the rings) and bake for roughly 50 minutes until a toothpick inserted comes out clean.
5. When finished baking, carefully remove the bread and cool on a cooling rack.
6. Once cooled you can slice the dome off the "top" and invert the loaf so it rests easily with the celementine rings on full display.

Rainbow Beet Tartine

I am not sure why but lately, all I want is a lush veggie sandwich. This is rare. I'm not much into sandwiches. Unless of-course it's a breakfast version, in which case, I want them all! 

My sandwich aversion comes from a combination of generic fillers and bad bread. They tend to be boring and I want to be dazzled by a sandwich! I want it to feel glamorously indulgent with fun ingredients that go above the call of Subway. Is this too much to ask?!!  And since my generation is becoming the "sandwich generation," a worthy sandwich is a must! According to google, here is the definition:

Sand·wich gen·er·a·tion

noun

1. a generation of people, typically in their thirties or forties, responsible for bringing up their own children and for the care of their aging parents.

Since I personally don't have children I am going to keep this sandy open-faced but you do what you have to do to make it right for you!  Get yourself some bread and start building a good lunch.  Surely, you're gonna need it to get through the next few years.

Tartines with the crust cut off for my old man. 

Ingredients

•1 slice of artisan bread
•4 beets, a combination of 2 gold and 2 red
•1/4 cup loosely packed watercress
•1 tsp softened butter
•1/4 cup ricotta cheese
•2 tbsp of heavy whipping cream
•1/8 cup toasted walnuts, chopped
•1 tsp honey
•1/4 tsp fresh thyme
•pinch of smoked sea salt (or any salt)

Directions

1. Preheat the oved to 425 degrees F.
2. Remove any greens and clean the beets. Place in a baking dish and cover with foil.
3. Roast beets for 35-40 minutes tossing them occasionally in the pan. (It's this mixing of the juices that bring out the rainbow coloring.)
4. Prick the beets to test for doneness. Let cool completely then peel to remove the skins.
5. While the beets cool, whip the ricotta and heaving whipping cream with a hand mixer until stiff peaks form. store in trhe fridge till ready to use.
6. Butter the bread and griddle both sides in a skillet.
7. Spread a small dab of the riccota mix on the bread and then lay down the watercress. (A small amount will help keep the greens in place.)
8. Next you can really add that ricotta. I scooped it out with a spoon and flattened it some.
9. Slice the golden beets and places the slices on top of the ricotta.
10. Drizzle with a little honey.
11. Add the toasted walnuts and a little fresh thyme and sea salt and it's ready to eat!

Toppings: honey, thyme, smoked sea salt, and whipped ricotta

PS- I made that spoon! Mahogany. My first since being in FL.

* The End.

3 Cheese Frittata With Cauliflower And Mushrooms

It seems like it has been weeks now since my dad has eaten anything other than bananas, ice cream, and peanut butter and jelly sandwiches. His teeth are so sensitive that no matter what I make, he's not interested and with each passing day I worry about his declining weight and lack of nutrition.  I have been searching recipes high and low.  Soups, purees, etc... He's just losing interest in eating and I'm losing confidence in my cooking.  Insert this frittata and together we both stumble a few steps forward.

Slice of nutrition.

Ingredients

• 1/2 head of cauliflower, chopped
• 6 eggs
• 4 crimini mushrooms, medium diced
• 1/4 cup milk
• 1 tbsp ricotta cheese
• 1/4 cup grated parmesan cheese, divided
• 1/2 cup shredded mozzarella cheese, divided
• 3 tbsp chopped chives
• 2 tbsp dijon mustard
• 2 tsp paprika
• 1 tsp oil or butter (or more if needed)
• salt & pepper to taste

Directions

1. Position an oven rack in the center of the overn and preheat to 357 degrees F.
2. Place the caulifower in a pot covered with water and boil for 4 to 5 minutes until it's soft but holds its form. Then strain and pat dry.
3. While the caulifower is boiling, stir together the eggs, milk, mustard, and paprika in a large mixing bowl.
4. Next, stir in all the ricotta and chives.
5. Add half of the parmesan and mozzarella and mix well to thoroughly combine.
6. On the stove-top, heat an oven-proof pan on medium-high and add the oil or butter.
7. Saute the mushrooms until they brown and release their liquid.
8. Add the cauliflower, to the mushrooms and continue to saute.
9. Allow the cauliflower to brown, then add the egg mixture, patting down the cauliflower so it's evenly distributed without stiring up the bottom.
10. Scatter the left-over parmesan and mozzarella cheese over top and place in the oven for 12-15 minutes until the center is set.
11. Let cool for 2-3 minutes before slicing into wedges.

Finally we have a food breakthrough.  Hopefully there are a lot more recipes to come!

Recipe For Self-Care

Long story short, I need therapy.  And I need it in any form I can get it.  It could be clinical but right now I would welcome any and all forms. Massage, retail, physical, medicinal, smudge stick? They all could work.  Since my mom's abrupt passing, my life has been spinning so fast that I can't seem to tell up from down or right from wrong.  It's all a jumble of voices telling me all the things I should do.  There is no shortage of advice for the grieving but you know what the grieving should do?  Freaking grieve! Ugh, hilarious!!!  I laugh at my own suggestion because a month consumed in the end-of-life aftermath would prove that only a naive person would think our culture allows room for mourning.  No.  There is no room for that so I warn you not to get your hopes up.  Any space you create for yourself in loss is merely a distraction from our cultural demands of filing paperwork, paying lawyers, fighting probate and navigating the system.

“Job creation is code for bureaucratic paperwork.”

I used to think the system was flawed and we were a family falling through the cracks but that's not the case.   The system is not flawed.  It's fixed and I realize now that I wasn't a pawn being puppeteered by the masters but rather, I was (and remain) a cog, diligently filing the paperwork and stroking the flame of "progress".  At a later date I might go into more detail about these things but in effort to stay on topic I'll quickly say this; job creation is code for bureaucratic paperwork. If you are curious to understand what I mean watch this Ted Talk.  Our situations are different but exactly the same and at this point I struggle with defeat.

See what I mean?  There is a darkness here and I live with it daily.  It's not grief. I wish I had room for grief but I am so consumed with a bitter disgust for the way the world works that I feel I need a complete cleanse of the mind, body, and spirit.  My thoughts are bitter, I feel like crap, and my spirit...  Like I said... Defeat.  To crush the souls of the living I am sure steals magic from the world.  One by one, I can feel the world becoming a dangerous place as those like me take there position alongside the army of the raged.  It's an army of those who feel burned and irrationally waiting to strike, given the opportunity. It's not a good place.  

Therapy.

So, what's the fix? I'm going to try swimming.  For the month of September I am going to practice with the city's master's swim club which is an adult swim program that holds practices daily with a coach. I am hoping I can swim the rage right out of myself and get back to a more forgiving person I am comfortable being.  I am only saying this here for accountability because these days it's hard to hold myself to anything other than pajamas. 

Magic.

I'm also putting faith into all the other magic the world is gonna throw my way. The awesome folks at the Jewelry Studio of Wellfleet sent me an amethyst necklace, symbolic of healing and comfort for the grieving.  What they probably didn't realize was amethyst was my mom's birthstone and purple was her favorite color.  Right now it's so much more than a necklace.  It's a shroud to treat the wounds of a broken heart.  

Magician's hands.

My mom and I, we were just getting started.  Her hands were harbingers with talent and creativity that was unmatched, even against Alzheimer's. For the first time in a long while I felt traction for "promise".  I was embracing the role of caregiver. Re-branding it even... I started to feel the potential and together, I imagined us making great things.  I was just finishing up the foundation when she was stolen from us, a loss that feels like insult to injury.  It's been a raw deal these last few years...  I'm bitter and things are dark but what would you expect after being repeatedly shown that wounds don't heal, they only grow deeper.

Depression is ok to visit but not a good place to live. Thus begins the journey of moving on.  Last night was a new moon which is said to usher in new energy. I'm ready.  I look forward to clarity and hopefully the calm it could bring. I am anxious for some stillness and a twinkle of light...

TLDR: Plan your days by the light of the moon as the sun will never wait for you to catch your breath.

UPDATE 9/21/16: I've been cross posting the details of this journey on Instagram @ashleylook1 under #selfcarerepair.

The How & Why Of Spring Rolls

Why?

Because they are easy, nutritious, and a good "group" activity.  Assuming you are looking out for a loved one and have lingering time on your hands, why not head to the kitchen and gussy up some spring rolls? 

1. They are easy.

I'm always looking for activities that stand to benefit both my mom and I and this one holds-up.  I prepare everything in advance (although depending on the needs of supervision, prep might be something you could delegate) and then the two of us can sit down at the table and roll away.  When going through the motions side by side, my mom, whom has Alzheimer's, can easy follow along. 

2. They are nutritious.

Unfortunately, my mom often can't always eat them due to dysphagia, or complications related to swallowing but anyone without such concerns can go ahead and binge eat their way to good health.  I know that might sound like a tease but you have to remember that we are feeding more than one mouth in this house.  My father's vascular dementia is taking a toll on some of his motor skills like hand eye coordination, so using utensils can be challenging for him.  At least with the spring rolls he can pick them up with his hands and have at them.  It's one of the few ways he can eat "salad".  It's also a fun way to eat vegetables.  I mean, who doesn't love finger foods?

3. They are a good "group" activity.

It can be hard to make time for senior engagement when chores abound but these spring rolls are like a twofer! Getting the ingredients prepped and sitting down at the table and working on them is a surprising win when it comes to time management. We'll have boatloads of healthy snacks and the activity alone is enough to help me feel like we are sharing quality time together.  All too often it's easy to slip into allowing passive entertainment occupy my parents time, which serves no good for any of us.  They are unquestionably bored and under-stimulated (which I personally find to be a triggers for Sundowning) and I face issues of guilt and frustration knowing I haven't contributed meaning to their day.  So, anything I can do that challenges them in new ways proves fruitful regardless of nutrition.

Rice papers

How?

Yes, I know I should have started with "how" but oh well... 

• First and foremost, find some rice papers!  They are typically found in the international section of your grocery store.

Preparation organization

• Prep whatever you want to put in the rolls.  I typically go for a mix of greens, some herbs, crunchy things like carrots, cucumbers, and peppers, and some kind of protein like crushed nuts, hard boiled eggs, chopped cocktail shrimp or chicken. Use your imagination.  You have endless options, just remember that whatever you decide to use needs to fit in the wrappers so cut accordingly.

Spring roll steps.

• Next you're ready to start rolling.  In a medium sized skillet add some warm tap water and place it by your rolling work station.  Working with one rice paper at a time, soak each wrapper in the water until it's completely soft and filmy.  
• Lay the soft wrapper out on a clean surface and add your filling in the middle.
• Fold in the sides first and then the bottom section and roll it right up.
• Dip them in your favorite dressing and enjoy!  We used a store bought peanut sauce but I think any standard dressing could work too.

 I would suggest making all the spring rolls before eating.  Stopping to taste really derails productivity.  You can also store any leftovers in the fridge for a few days.  There's nothing like having a little power snack to get you through the chaos.  The caregiver struggle is real so make sure you're all fueled up! 

Creamy Chicken & Mushroom Soup Recipe

Yes, it's officially summer and soup might not be your go-to meal but most the seniors I know have poor circulation and are frequently cold.  It's also being suggested according to this article that the thermoregulation of body temperature might be a therapeutic treatment for Alzheimer's disease.  Say-what?! This takes comfort food to a whole new level, and what's more comforting than a bowl of soup?  It's also loaded with nutrients and soft on the teeth which is an every growing concern that I am realizing plagues the senior demographic right up there with high blood pressure and dramas with Medicaid.  Some things I cannot fix but I can fix soup. So... Creamy chicken and mushroom for all my favorite seniors this week!

The ultimate care package.

Ingredients

• 2 tbsp butter
• 2 large chicken breasts
• 4 carrots, diced
• 3 celery stalks, diced
• 1 white onion, diced
• 1 1/2cups Cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/4 cup flour
• 4 cups chicken stock
• 1/2 cup half and half
• 2 bay leaves
• 1/8 cup chopped parsley (and a little more for a fresh garnish)
• 1 sprig rosemary

Directions

1. Place the chicken breast in a pot and cover with water. Slowly heat on medium till they are cooked through.
2. While the chicken is cooking prep the carrots, celery, onion, mushrooms and garlic.
3. In a heavy pot melt the butter. Add the diced carrots, onion, and celery and stir to coat them evenly in the butter.
4. Sautee for several minutes until the vegetables soften and then add the mushrooms, garlic, and thyme.
5. Cook for several more minutes until the mushrooms begin to release their juices, then add the flour.
6. Stir constantly incorporating the flour and loosening any bits starting to stick to the bottom.
7. Slowly add in the chicken stock and mix well. This will deglaze the bottom of the pan and help add flavor.
8. Add the bay leaves and allow the soup to heat into a low simmer.
9. While the soup is heating, carefully remove the chicken breat and place in a large bowl or cutting board. With two forks carfully pull apart the chicken until shredded into small pieces.
10. Carefully add the shredded chicken and the parsley to the soup pot and continue cooking until the carrots are soft.
11. Once cooked through, remove from heat and stir in the half and half and add the rosemary sprig.
12. Return to the heat and warm the soup through but avoid boiling.
13. Once warm, you can serve it immediatly remembering to remove the bay leaves and avoiding the infusing rosemary sprig (which can be discarded before storing any leftovers).
14. Enjoy, hopefully with a friend!

How To Make Yogurt

Have you considered making your own yogurt? It’s surprisingly easy and with a nod towards wholesomeness, I find myself returning to this recipe throughout the year. Yogurt’s ability to be a blank canvas lends itself nicely to exploring seasonal fruit. Don’t waste time with the sugary stuff at the store. Just master this basic yogurt recipe and tailor it to your tastes. Did I mention this is easy? You don’t a yogurt maker. You will however need the following items:

• Sauce pot

• Cooking thermometer

• Mason jar (I use the 1/2 gallon size but you could use a series of smaller ones)

• An insulated cooler ( I use the standard Igloo brand lunch cooler)

Yogurt and fixings.

Ingredients

• Half-gallon of organic full fat milk
• 2 tbsp plain yogurt (organic and full fat)
• 1 tbsp sugar

Directions

1. Add the milk to the pot and slowly heat to 185 degrees F stiring frequently to keep from scalding. You do not want the milk to boil!
2. While it is heating prep your sink basin or a large bowl (large enough to hold your milk pot) with an ice water bath.
3. When the pot of milk reaches 185 degrees F, immediatly remove it from the heat and place it in the ice bath.
4. The tempurature will begin to lower. When it reaches 110 degrees F, stir in the 2 tbsp of yogurt and the tbsp of sugar and blend it well.
5. Next, pour the milk miture into your mason jar(s) and seal tightly.
6. Place the jar(s) in the cooler and complete submerge with hot tap water. If the jar(s) lifts or begins to float, try placing something on top of it like a small plate to hold it under. Ideally you want the milk mixture to be completely submerged.
7. Close the cooler and leave for 7 or 8 hours.
8. After the 7 or 8 hours have passed, remove the jar and chill in the refrigerator for a few hours until cool.
9. Then, eat it! Some folks might want to drain off the some of the separated whey from the top but it's not necessary. You can stir it into the yogurt for more protein!

Yogurt is loaded with nutrients and healthy kitchen crafts are my favorite! It’s full of protein, vitamins, and minerals but it's also worth mentioning that yogurt is a fermented food. Similar to other fermented gems like kombucha, miso, and kimchi, yogurt fosters the growth of healthy gut bacteria which can help restore damages caused by antibiotics. Ugh… yes please!

What do think? Would you attempt making your own yogurt? I encourage you to give it a try. It’s a foundation for all kinds of deliciousness.  

Dutch Baby Recipe with Strawberries

Over the last few months I have been cooking and delivering meals for an 84 year old women with chronic kidney failure that attends dialysis treatments three times a week.  I don't know much about dialysis but what I do know is the treatment is very exhausting with a diet that is highly restrictive.  The first couple of times when making deliveries she would meet me at the door and we would exchange friendly chit-chat.  However, over the last few weeks our exchanges have evolved.  The door is left unlocked, I let myself in, and then set about making my prepared meals comfortable in her refrigerator.  I can tell she is tired.  Sometimes I find her sitting in the dark and fear that's only because she is too weak to stand to turn the lights on. One look at her swollen feet and I know my job is more than providing her with dinner.  I have a self-appointed side duty of providing small but important creature comforts.  Nothing extravagant, as doing so might burden her with conversation she is too tired to have.  Instead I address a few minor things to make her evening a little more comfortable.  I turn a light on, move the TV remote closer and serve her a meal on the seated portion of her walker so that she can eat at a "table" and have mobility when she is ready.  The last thing I want her to do is stand-up.  "Rest Lori, just rest...  I got this".

Unfortunately, I only provide dinner so what's to be done about breakfast you ask?  Well, let me introduce you to the Dutch Baby!  Whereas pancakes require constant standing and supervision, the Dutch Baby is more like a "set it and forget it" version.  It requires few ingredients and bakes in the oven allowing tired feet to rest while you wait.  This recipe is also free from added phosphates which are often found in store bought mixes.  High amount of phosphates in the blood can cause assorted calcium related issues in the blood, tissue, and bones which is a serious concerns for someone dealing with renal failure.

Ingredients

• 2 eggs
• 1/2 cup milk
• 1/4 tsp. salt
• 1/2 cup flour
• 3 tbsp. butter
• 1 tsp. powdered sugar
• 1 cup sliced strawberries
• 1 tsp. granulated sugar

Directions

1. Preheat oven to 450
2. In a small sauce pot, combine strawberries and granular sugar and heat on medium low so that the berries begin to soften in there juices and come to a simmer.
3. Combine the eggs, milk, salt, and flour in a bowl and mix well
4. Heat the butter on the stove top in an oven proof skillet, moving it around trying to coat the pan evenly on all sides.
5. Pour the mixed ingredients into the pan and let cook without stiring for one minute.
6. Carefully transfer the skillet to the oven and bake without opening the door for 15 minutes (the dutch baby will start to rise)
7. After 15 minutes, turn the temperature down to 350 and bake for another 10 or so minutes until the top is well puffed and golden brown.
8. Carefully remove the dutch baby from the oven and dust it with powdered sugar and top with the stewed strawberries.

Something about the crackling sound the Dutch Baby makes when you add the fruit makes me giddy! Throw in the fact that the ingredients are simple, the cooking is low maintenance and it's free from cautionary additives makes this a win, regardless of kidney status. So, go make one and kick up your heels!  The Dutch Baby might quickly become your new breakfast standard.

Creamy Curry Asparagus Soup

I am realizing that my coping mechanism for stress is cooking.  It's the clock in my routine and also, a vehicle for comfort and craft.  I initially thought all this cooking was somehow for my parents.  That preparing these nutritious meals were the means to their health while securing some level of comfort to our home.  Now, I am realizing the effort is often for me.  It's comfort in the idea of purpose,  encouraging me out of bed so breakfast can meet the table.  A creative outlet that cures boredom and is nutritious at the same time.  Cooking is becoming a meditation.  It grounds me.

Alzheimer's and dementia plays with the mind.  As my parents' memory loss increases so does anxiety, both theirs and my own. The anxiety doesn't discriminate based on a diagnosis. Everyone is fair game, demented or not, and I can sometimes feel panic waving at me from a distance.  As panic creeps in, I cook. Sometimes I even dance and sing. The combination of entertainment and comfort food is enough distraction to curb a moment's unraveling, dismissing the chaos about to ensue.  Apparently, the horrifying sound of my singing voice can bring the room to a screeching halt.  Even the dog stops in shell-shock.  But whatever, I feed him too...

Oddly enough, something about the food and entertainment formula works.  As a caregiver, you cope and provide comfort as best you can, utilizing whatever weapons are in your arsenal.  Mine happen to be food and a knack for the theatrics (or maybe not?).  Weapons aside, my advice for anyone in a similar position is "do what you love, for those you love" and let joy be the creep for a while.  

Now, without further ado, I give you Creamy Curry Asparagus Soup!  

Ingredients

• 2 tbsp oil
• 1 small yellow onion chopped
• 1/2 head of cauliflower chopped
• 1 lb asparagus, ends trimmed and chopped into 1 inch pieces
• 1 1/2 tbsp green curry paste
• 1 can coconut milk
• 2 cups water
• 1 lime
• 1 hard boiled egg, grated
• 1/8 cup cilantro
• 1/8 cup cashews
• 1 scallion sliced on the diagonal
• 1 tbsp plain yogurt
• 1/4 tsp flax seeds
• a zip of sriracha (Optional, and yes, a "zip" is an official measure in my book.)
  Directions

---

1. In a large pot heat the oil
2. Add the onions and saute for a few minutes until they soften and become translucent.
3. Add the cauliflower, asparagus, and curry paste, stirring to combine and coat things evenly.
4. As everything starts to cook, keep an eye on things and stir frequently to keep the ingredients from sticking.
5. After several minutes, add the water and a big squeeze of lime and deglaze any bits that are stuck to the bottom. The lime will help with flavor but also assist in maintaining that fresh green color!
6. Make sure the water covers the vegetables. If not add more water so they are just submerged and then simmer until everything is tender.
7. With an immersion blender, puree the soup till it's smooth. (This can also be done in a standard blender in batches after cooling.)
8. After the soup is pureed, bring the temperature back up to just under a simmer and stir in the coconut milk. (Tip: It's good practice not to boil coconut milk.)
9. Taste the soup and make adjustments as necessary. You will probably want to add salt and possibly more lime juice. This is based on preference and dietary considerations if you are watching sodium intake.
10. After adjustments, serve the soup in bowls topped with a scattering of egg, cilantro, cashews and scallions.
11. Add a dollop of yogurt, topped with a sprinkle of flax seeds and a zip of sriracha if you want the heat.
12. Serve it with extra lime wedges on the side in case anyone wants more.

"End scene."

A Cleansing Miso Soup Recipe

Whenever I need a cleanse of sorts, I return to making miso soup. It’s light and earthy which helps ground me when life feels overwhelming. It’s my post-holiday go-to dish when my diet needs a reboot or anytime I’m craving a dose of self-care. You could say it’s my peaceful moment maker where just a few simple garnishes equates to a pot of calm.

My vision of miso soup blurs the lines between soup and tea.  Yes, yes, yes… Technically it's soup but it's so forgiving in it's comfort that it deserves a place in our hearts along with coffee, tea, and other moments of cherished rituals.   Just make the dashi, or stock, you can easily turn out miso soup in minutes!  Below are the details for how I like to make mine.

Ingredients

• 2 large pieces of kombu
• 2 cups bonito flakes
• 6 cups water
• 2 tsp wakame (chop this up while still dry for smaller pieces)
• 1/2 cup of firm tofu cut into small cubes
• 1/4 cup white miso (you can use red but I prefer the white)
• 2 scallions, thinly sliced (garnish)
• 2 button mushrooms, thinly sliced (garnish)

Directions

1. Begin making the dashi, or stock, by soaking the kombu in the 6 cups of water for 30 minutes in a large pot.
2. After soaking, bring the Kombu up to boil and then immediatly remove the pot from heat.
3. Remove the kombu from the pot and discard.
4. Stir in the bonito flakes so they completely submerge.
5. Gently simmer for 5 minutes, then remove from heat and let steep for 15 minutes. (See? It's like tea!)
6. After steeping, strain the dashi through a fine mesh sieve. (Do not press on the bonito flakes.)
7. Return the dashi to the pot and add the tofu and wakame and heat to a gentle simmer.
8. Remove from heat and submerge a fine mesh sieve into the soup to add the miso. (Miso is rather granual and the sieve will help catch any larger bits as you stir it in.)
9. Taste the broth and make adjustments by adding more miso if necessary
10. Serve into bowls (or tea cups?) topping each with a sprinkle of scallions and a mushroom slice.

I encourage you to explore your version of miso soup often, especially after the holidays or any time the stresses of life become too much, and you need to restore a sense of calm. Think of it like a soup meditation where you sip your way to restorative health.

The end.

The Fermented Loaf

Like any bun in the oven, this baby took time and like any expectant mother, I have dreamed about this moment for months.  Well, really just one month 'cause this is just the beginning of my fermented adventures but there is nothing like observing growth and development happening before your very eyes. When a bread pops out of the oven, it's nothing short of a bundle of joy! Occasionally, I even swaddle it and parade it around the house like it's "show and tell". What can I say? It's a mother's love...

For me, bread equals passion and reminds me that Grain & Grain, my bread baking and spoon carving workshops, will likely exist again sometime in the future because it's hard to put passion to rest.  So, kneadless to say (see what I did there?!), bread and I have a bond that cannot be broken.  True love will pass the test of time and I am learning that time is for the taking, aging is not for the faint of heart, and old is equal to gold.  Fermentation is age-related glory and this little loaf gets a gold star for sure!

For the "how-to" back story I encourage you to start here.  It provides all the details on how to capture wild yeast and is an introduction to the world of sourdough.  Once your starter reaches maturity and the wild bacteria has true leavening potential, you will have bread beyond your wildest dreams.

Prep

• 1/2 cup flour
• 1/2 cup warm water
• 1/4 cup starter (recipe here)

In a large bowl mix the above ingredients making a levain then cover and let sit for an hour or two allowing the yeast to acclimate.

Make

• 3 cups flour (and then more for dusting as needed)
• 1/4 tsp. salt
• 3/4 cup warm water
• 1/8 cup of molasses (honey or maple syrup also work)

Directions

1. In the bowl with the starter, add the flour and the salt. (Do not stir).
2. In a separate bowl combine the water and molasses and stir thoroughly.
3. Add the water/molasses mixture to the bowl with the flour and mix with a wooden spoon till the dough starts to pull away from the bowl.
4. As the dough starts to come together, begin to knead it slightly with your hand and encourage it along.
5. Once you have a rough dough ball formed you can dump it onto a floured surface and continue kneading. (Note: if your dough is stiff and on the dryer side you may not require much surface flour but if it feels wet, more flour is necessary to keep it from sticking to your hands and your counter top).
6. Knead for a good 10 to 15 minutes to help develop the gluten.
7. Lightly oil a large bowl and place the dough inside, giving it a little toss to slightly coat all sides. Lay it to rest with the seam side down. Cover it with plastic wrap and leave to rest for 6-8 hours. (The wild yeast is less potent than commercial yeast, so time is truly necessary to allow the dough to double in size. I typically make this dough in the evening so I can let it rest overnight and bake it in the morning).

Bake

1. After the dough has doubled, remove it from the bowl and knead it again to degas the dough slightly, dusting with flour as necessary.
2. Shape the dough and place it on an inverted lid of a flat-top dutch oven (something like this). If you don't have this type of dutch oven you can place the dough in a greased bread pan or sheet pan alternatively without a "top".
3. Let it rise covered for another hour or until it doubles in size.
4. Preheat your oven to 500 degrees along with the bottom of your dutch oven which in this case will serve as your "top".
5. When the oven is up to temperature, score your loaf with afew decrative slashes then carefully remove the dutch oven "top" and place it over the dough so the loaf is now inside the dutch oven.
6. Carefully place the inverted pot into the oven and bake for 30 minutes.
7. After 30 minutes, reduce the temperature to 450 degrees, remove the "top" and continue baking for more 15 minutes uncovered, or until the internal temperature reaches 190 degrees.
8. Cool on a rack for an hour before slicing.

*Note: If you are using a bread or sheet pan, you can mimic these results by preheating a baking pan on the lowest oven rack. After you score the bread, place it immediately in the oven and add two inches of water to the baking pan. This will create steam which helps contribute to the crispy crust. Bake for 10 minutes then remove the pan of water and lower the temperature to 375 degrees. Bake for an additional 25-30 minutes or until the internal temperature reaches somewhere between 180-190 degrees.

As a final addition I like to brush the top with butter.  This brings out the sheen in the crust and also adds a little flavor.  I mean, you can't go wrong with butter right?