Say goodbye to the Heffalump's Eye. I am onto other work that will hopefully help me develop my writing skills even further.
That is what I am doing now - working on the The Teton Chronicles - and trying to build a site that will best describe what it is like to live in the Teton Valley. Certainly I will always link back to the Heffalump when I want to relay a story to the readers of The Teton Chronicles , but as far as adding new content to this here blog, the time has come to retire the site and move on.
The Eye of the Heffalump was my second blog, and The Teton Chronicles will be my first "real" website.
Who knows what could be next?
Friday, January 25, 2008
Tuesday, December 18, 2007
Christmas Vacation, Revisited
Christmas break becomes more and more difficult to plan as you grow into an adult. As a kid, everything is planned for you - the presents, the activities, the Christmas Spirit. But once you have tripped into the precipice of grown-upped-ness, it is on you to make it all happen.
Mind you, I am not a parent. I don't have any children clinging to my ankles eagerly awaiting the arrival of Santa. But I don't use that as an excuse to simply ignore Christmas. I have the comforting Christmas Spirit packaged away in boxes that Tim has ceremoniously moved four times over the past year.
I am ready, at a moment's notice, to make Christmas happen.
Yes, one does have to make it happen. Again, the onslaught of adulthood nurtures a sense of irritability during Christmas. You have to overlook this. You have to overlook the traffic, the multitude of shoppers, the incompetence of customer service, the greed. You have to look past that extra ten pounds that you are hopeless to gain, the laziness that ultimately creeps in at work as the holidays approach, and the fact that yes your family did draw names this year - and no - you cannot trade with someone else.
None of us had to overlook this stuff as kids. It all happened so easily for us - we coasted into Christmas morning buoyed by thoughts of Santa's magic and the holy trinity of Christmas booty: toys, clothes and food. But the years creep on, and Santa creeps out, somehow becoming just another overzealous icon of consumerism.
But this year - this year Christmas is truly happening for me. Yes, I did have to make it happen. I had to buy airline tickets and renew a couple of passports. But beyond that, both Tim and I have had the luxury of looking forward to our Christmas vacation for months, knowing that plans were in place to make it the best Christmas on record.
We are bound for an eco-lodge in Nicaragua. We are not alone. There will be seventeen of our family present to enjoy this once in a lifetime holiday celebration. We are not taking presents - and I have to admit that I haven't wrapped a thing this time around. There is no tree at our house and not one twinkling light.
But Christmas is a feeling, isn't it? It is brought on by love and companionship, not the amount of gifts one scores, or lights that one strings - and that is something that I only learned as an adult. So before I go all Linus Van Pelt on you and deliver a speech about the true spirit of Christmas, I'll just hope that each of you enjoys the warmth and love of the holiday season.
Don't gaze at the possibility of that wrapped box - look into the eyes of those that surround you Christmas Day and be thankful that you are able to share a moment of holiday happiness with those that you love.
Of course when I do that this year, I will be able to look over the shoulders of the ones I love and see a beach in the distance.
To indulge in such an experience... now that, my friends, is Christmas.
Mind you, I am not a parent. I don't have any children clinging to my ankles eagerly awaiting the arrival of Santa. But I don't use that as an excuse to simply ignore Christmas. I have the comforting Christmas Spirit packaged away in boxes that Tim has ceremoniously moved four times over the past year.
I am ready, at a moment's notice, to make Christmas happen.
Yes, one does have to make it happen. Again, the onslaught of adulthood nurtures a sense of irritability during Christmas. You have to overlook this. You have to overlook the traffic, the multitude of shoppers, the incompetence of customer service, the greed. You have to look past that extra ten pounds that you are hopeless to gain, the laziness that ultimately creeps in at work as the holidays approach, and the fact that yes your family did draw names this year - and no - you cannot trade with someone else.
None of us had to overlook this stuff as kids. It all happened so easily for us - we coasted into Christmas morning buoyed by thoughts of Santa's magic and the holy trinity of Christmas booty: toys, clothes and food. But the years creep on, and Santa creeps out, somehow becoming just another overzealous icon of consumerism.
But this year - this year Christmas is truly happening for me. Yes, I did have to make it happen. I had to buy airline tickets and renew a couple of passports. But beyond that, both Tim and I have had the luxury of looking forward to our Christmas vacation for months, knowing that plans were in place to make it the best Christmas on record.
We are bound for an eco-lodge in Nicaragua. We are not alone. There will be seventeen of our family present to enjoy this once in a lifetime holiday celebration. We are not taking presents - and I have to admit that I haven't wrapped a thing this time around. There is no tree at our house and not one twinkling light.
But Christmas is a feeling, isn't it? It is brought on by love and companionship, not the amount of gifts one scores, or lights that one strings - and that is something that I only learned as an adult. So before I go all Linus Van Pelt on you and deliver a speech about the true spirit of Christmas, I'll just hope that each of you enjoys the warmth and love of the holiday season.
Don't gaze at the possibility of that wrapped box - look into the eyes of those that surround you Christmas Day and be thankful that you are able to share a moment of holiday happiness with those that you love.
Of course when I do that this year, I will be able to look over the shoulders of the ones I love and see a beach in the distance.
To indulge in such an experience... now that, my friends, is Christmas.
You Are So Kind To Wait
Oh Thanksgiving... weeks ago, yet not far from my mind. I promised you links to the recipes that I used to make my Thanksgiving spectacular, so here they are!
Camembert Mashed Potatoes
Blackberry Mustard Glazed Ham
Oven Roasted Green Beans
Cinnamon Streusel Topped Pumpkin Pie
Maple Roasted Turkey With Sage, Smoked Bacon and Cornbread Stuffing
Hello, Lovers.
Hm. Seems I am missing a recipe - oh yes, the now famous macaroni and cheese recipe that I pulled out of a Food & Wine issue from like, 2004. Famous, you ask? How so? Well, my friend Red-Head-Jen has now made this recipe twice since I gave it to her. The second time was for a dinner we both attended, and all present raved about the fantastic taste of this sublime version of good ol' mac & cheese.
This recipe calls for aged cheddar and both me and Jen used the Irish Dubliner Aged Cheddar. Food & Wine makes a recommendation... just use your best judgement and remember "the older the cheese, the better the dish...".
Of course, Food & Wine did not have the recipe I needed on their website. So read through the below and remember... if you make this, they will come.
Macaroni & Cheese
Serves 4 to 6
1 lb. tube shaped pasta, such as rigatoni or penne rigate
Salt
2 tsp. butter
1 med. yellow onion, peeled and coarsely chopped
1 clove garlic, peeled and crushed
1 sprig fresh thyme
1 sprig fresh rosemary
1/4 cup dry white wine
2 tbsp. flour
3 1/2 cups milk
2 tbsp. dijon mustard
1 lb. (yes!) aged cheddar cheese, such as Shelburne Farms Two-Year Farmhouse Cheddar grated on large holes of box grater (about 4 1/2 cups)
Freshly ground black pepper
1-2 tbsp. coarse dry bread crumbs
1. Preheat oven to 400 degrees. Meanwhile, cook pasta in a large pot of boiling salted water over high heat for 5 - 7 minutes or until not quite cooked through. Drain, rinse under cold running water, and drain again.
2. Melt butter in a large saucepan over medium heat. Add onions, garlic, thyme, and rosemary and cook until onions are soft, 8 to 10 minutes. Add wine and cook for 2 to 3 minutes. Remove and discard garlic and herbs. Whisk in flour and cook, stirring, for 1 minute. Gradually whisk in milk, then mustard. Reduce heat to maintain a gentle simmer and cook sauce, stirring constantly, until thick and creamy, about 30 minutes (get a stool and have a seat). Remove pan from heat and stir in 3 cups of cheese, 1 handful at a time, stirring until completely melted after each addition. Season to taste with salt and pepper.
3. Add pasta to sauce and stir until well coated. Transfer macaroni and cheese to an 8 to 9 cup baking dish, scatter remaining cheese on top, then sprinkle with bread crumbs. Bake until crust is golden, about 25 minutes.
There's the cheese laden concoction, ready to bake!
Camembert Mashed Potatoes
Blackberry Mustard Glazed Ham
Oven Roasted Green Beans
Cinnamon Streusel Topped Pumpkin Pie
Maple Roasted Turkey With Sage, Smoked Bacon and Cornbread Stuffing
Hello, Lovers.
Hm. Seems I am missing a recipe - oh yes, the now famous macaroni and cheese recipe that I pulled out of a Food & Wine issue from like, 2004. Famous, you ask? How so? Well, my friend Red-Head-Jen has now made this recipe twice since I gave it to her. The second time was for a dinner we both attended, and all present raved about the fantastic taste of this sublime version of good ol' mac & cheese.
This recipe calls for aged cheddar and both me and Jen used the Irish Dubliner Aged Cheddar. Food & Wine makes a recommendation... just use your best judgement and remember "the older the cheese, the better the dish...".
Of course, Food & Wine did not have the recipe I needed on their website. So read through the below and remember... if you make this, they will come.
Macaroni & Cheese
Serves 4 to 6
1 lb. tube shaped pasta, such as rigatoni or penne rigate
Salt
2 tsp. butter
1 med. yellow onion, peeled and coarsely chopped
1 clove garlic, peeled and crushed
1 sprig fresh thyme
1 sprig fresh rosemary
1/4 cup dry white wine
2 tbsp. flour
3 1/2 cups milk
2 tbsp. dijon mustard
1 lb. (yes!) aged cheddar cheese, such as Shelburne Farms Two-Year Farmhouse Cheddar grated on large holes of box grater (about 4 1/2 cups)
Freshly ground black pepper
1-2 tbsp. coarse dry bread crumbs
1. Preheat oven to 400 degrees. Meanwhile, cook pasta in a large pot of boiling salted water over high heat for 5 - 7 minutes or until not quite cooked through. Drain, rinse under cold running water, and drain again.
2. Melt butter in a large saucepan over medium heat. Add onions, garlic, thyme, and rosemary and cook until onions are soft, 8 to 10 minutes. Add wine and cook for 2 to 3 minutes. Remove and discard garlic and herbs. Whisk in flour and cook, stirring, for 1 minute. Gradually whisk in milk, then mustard. Reduce heat to maintain a gentle simmer and cook sauce, stirring constantly, until thick and creamy, about 30 minutes (get a stool and have a seat). Remove pan from heat and stir in 3 cups of cheese, 1 handful at a time, stirring until completely melted after each addition. Season to taste with salt and pepper.
3. Add pasta to sauce and stir until well coated. Transfer macaroni and cheese to an 8 to 9 cup baking dish, scatter remaining cheese on top, then sprinkle with bread crumbs. Bake until crust is golden, about 25 minutes.
There's the cheese laden concoction, ready to bake!
Tuesday, December 11, 2007
Pretty Lady
Here I am, performing the two finger shovel with a bowl of crab dip at my office holiday party. Classy, no?
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