Letting Go with Counter-Top Salads for Dinner

IMPORTANT MESSAGE: Please read my message after the story especially my gracious email subscribers.


She was three years old when she performed in her first dance recital. Twinkle Twinkle Little Star and The Bunny Hop. Her little feet could be heard "tap, tap, tapping" away as she practiced for her big debut.

Considering that when she wasn't dancing she was impersonating Mary Poppins, she seemed destined for life as a performer.

On the soccer field, she was the one with bows in her hair, picking daisies, twirling around and skipping as the ball rolled past her.

When the girls around her and the competitiveness of the game grew to such a level that skipping as the ball rolled past you wasn't considered cute anymore, the Rooster and I decided to pull her from soccer. We encouraged her to forge her own path in dance.

And dance, she did...ballet, pointe, jazz, hip-hop, tap, lyrical. Six nights a week. She blossomed into an amazing dancer. And call me bias....but I love to watch her dance. She's beautiful on-stage.

And just when there seemed to be no end to her dancing days and at the height of sequins, sparkles, lycra, stage make-up and dark auditoriums, she said to me, "Mom, I'd really like to try lacrosse."

Like a needle being ripped across a record, the room went silent.

"Lacrosse?"

"Yeah, my friends who play are always telling me how fun it is."

"But, sweetie, you have to wear goggles...and a mouthguard," I said to my fashion-concious daughter.

"I know."

"And you have to get in there and mix-it up with sticks and a ball," added the Rooster. "You don't like competitive contact. Remember when you played soccer?"

"No, I don't remember. Last time I played I was like in fourth grade."

That was probably true. While her "out-in-the-field picking daisies" ways were still very present in our minds, for her it was four years ago. Practically a lifetime.

We continued to throw out reasons why lacrosse wouldn't work for her and she continued to come back with reasons why it would.

On her own, she worked out a schedule that would accommodate lacrosse, dance and school. She contacted coaches about getting on the team. She figured out how to get to and from practices. When game time came around, she not only got in there and mixed-it up, she was aggressive. And fast.

When she asked to go to a tournament in Seattle at the end of the season, we had to say no. "You are committed to your dance classes that conflict with the lacrosse practices. Your recital is coming up. You can't miss class. Other dancers are counting on you."

She contacted the coaches for the tournament and arranged to miss Monday night practices so she could be at dance. I told the Rooster that her determination should be rewarded so we agreed to let her go to the tournament.

Her team, the Bulldogs, played three games in the tournament. The Rooster and I watched every one from under umbrellas, down jackets and fleece blankets. We watched our daughter flying down the field in the rain, fighting for the ball amidst a swarm of sticks and on occasion, putting that little ball into the net to score.

Her team lost all three games. The final game had a score of 2-13 but her coach awarded her "Player of the Game" for her persistence and hard work and I felt myself tear up.

There is something so gratifying about watching your child succeed at something that she alone wanted. Something she was determined to do even if her parents were trying to talk her out of it.

So last week, instead of feeling bitter about driving her out to a lacrosse camp clear across town, leaving no time to cook but only time for counter-top meals, I was happy to do it.

And as she limped along into her dance recital over the weekend, I could tell by her demeanor that perhaps this phase of her life was coming to a close. She was still beautiful on-stage but there was something removed about her stance. And when I asked her if she thought she'd take dance next year, she said to me, "Well, I know you like me to do dance...."

That's when I told myself, "Let go."

I don't know whether her future will hold mouthguards or ballet slippers but I do know that it is her future and I am loving watching her decide for herself just what that future will be.


...


IMPORTANT MESSAGE: I know I have alluded to the fact that  I have been working with web designer, Kirsten Hope, to create a new look for La Pomme de Portland. She has helped me create a lovely new space. I know you will love it.

The time has come for us to do the site transfer. In order to do so, my website will be down for about a week starting July 3rd. I'm letting you know this for a couple of reasons.

1. I am crossing all fingers and toes that nothing will happen but there is a chance that in the transfer I may loose a few of my email subscribers' subscriptions. I apologize in advance for this. Should you not receive your regular emails from me after July 10th, you may need to go back onto my site and re-subscribe. My site address will remain the same: www.lapommedeportland.com

2. In case you want any recipes for Fourth of July, I encourage you to print them off soon. :) Once the site transfer happens, all recipes, new and old, will be available again.

Counter-Top Salads
Sometimes there just isn't time to cook. Sometimes I don't want to cook. During the summer, I don't like to spend a lot of time in the kitchen especially considering that we've just come off of the coldest, wettest spring on record in 117 years...I want to be outside where it is finally sunny. One of my favorite meals when I'm feeling like this is the ole counter-top salad. Basically, pull out any leftover bits and pieces from your refrigerator and slap them on the counter with some lettuce as a base and a vinaigrette as a topping and voila....dinner. I'm always amazed at the things my children will put on their salads...that I didn't think they would like...when I let them choose their own toppings.

Ingredients
Of course, these ingredients could be anything you have leftover but here are my favorites....

a head or two of romaine lettuce, washed and coarsely chopped
cherry tomatoes
blanched green beans
cooked red potatoes, cut into quarters
hard boiled eggs
leftover roasted chicken
crumbled gorgonzola
and usually, I put a little crumbled bacon on top or avocado but I didn't have any leftover this time

homemade vinaigrette, recipe here.


Directions
I'm assuming that most of this is leftover from other meals but should you be making it from scratch, here are a few quick tips.

To blanch green beans, trim the ends then put in boiling water for two minutes. Drain the water and immediately run cold water over them to stop them from cooking.

To cook your potatoes, wash them, quarter them and put them in a pot of salted boiling water for about 12-15 minutes or until just softened. Drain water and set aside.

For the hard boiled eggs, everyone has a different method for the timing but I put mine in a pot, cover with cold water, bring to a boil, reduce heat to very, very low and simmer for 12 minutes. Drain and run cold water over them.

For your chicken, get a roasted one from the grocery store.

Put all of your ingredients out on your counter...plates at one end, vinaigrette at the other and let the troops have at it. Quick and easy....enjoy.

...


Organizing Project
The only thing I have been organizing is my summer....travel dates, camp registrations, down time, up time...so that I can simply enjoy and not have to worry about the details.



All original text and photographs copyright: Carrie Minns 2009-2011

What's In Season? Cherries

Well, it's cherry season! While I'm absolutely in love with the Rainier cherry - those unique little yellow and red orbs - I'm starting to have a new crush on the super-sweet Bing Cherries coming out of Washington. Of course, right now as I'm typing this to you and need to know the exact name of those Super-Sweets, I cannot recall it so...I'll get back to you on that one.

My favorite way to serve cherries is right out of a bowl. For meals I'll just stick a bowl on the table with a ramekin next to it for pits and stems and for the "littler" guys I always have "Charlie" handy.

If I was going to stray from the bowl of cherries and actually make something with them, the following recipes would serve as inspiration.
Chocolate Cherry Clafoutis
Cherry Jam
Grilled Peaches, Poached Cherries and Vanilla Bean Ice Cream

And I can say that I have made Julia Child's Cherry Clafouti to rave reviews.


Happy Pitting!!


All original text and photographs copyright: Carrie Minns 2009-2011

A Heartfelt Thank You, A Giveaway and Some Chili-Rubbed Pork Chops

I pulled the car to a halt in front of the mailboxes. With half my body out the window, I hoisted the usual haul of catalogs, coupons and bills onto my lap. Methodically, I sifted through the stack on the very, off-chance that there would be something unexpected in the pile.

Caught between a Pottery Barn catalog and a Pottery Barn Teen catalog (Note to PB: Give it a rest already....), lay a small square envelope with handwritten script for the addresses. After shooing the boys out of the car and telling them they could walk up the driveway if they were that impatient, I slid my finger under the envelope flap and pulled out the floral embellished card. Upon opening it, I was treated to a heartfelt thank-you from a friend. Her words truly made my day, my month, my year.

I immediately felt the need to "reply" back. To thank her for her thank you as we do in the world of email. But with a handwritten and postal service delivered note, there isn't that option. Instead, her words were like a gift...given to me...without expecting anything in return.

I'm not a good gift giver...at least not tangible gifts. I know I've mentioned this to you before but it's true. I still cringe when I think about the batik shorts outfit I gave my sister for Christmas one year. I overthink the gift.

The same is true for thanking people. What should I get them? What would be appropriate? Will they like it? Does the gift seem trivial compared to what they've done for me...my family?

As I roll toward the end of the school year in a tumbleweed of chaos, I have managed to carve out some time to consider how much I have to be thankful for. How much generosity has been bestowed upon me, my children, my family. And again, feeling inadequate on how to properly give thanks, I decided that perhaps a handwritten note would be best.

Giveaway

When I was in Atlanta a few weeks ago, I happened to be graciously invited by Lori Lange on a Pork Crawl hosted by Jaden Hair and the National Pork Board. Essentially 10 of us climbed in a Land Rover limo and were taken, over the course of the evening, to three of Atlanta's top restaurants where the head chef of each place had prepared us multiple creations all made of....pork. Delicious would be an understatement. 

Upon returning to our hotel rooms, we found a huge, wrapped box for each of us left by the wonderful gals representing the National Pork Board. Yes, I realize that on some level, they are doing their job to get us excited about cooking with pork but even considering that, their gift was extremely generous.

And the generosity doesn't stop there. They also offered to pass along that same "wrapped box" to one of you. And considering how grateful I am to you...I couldn't pass up the opportunity.

Inside the wrapped box were these goodies:

• Pork Be inspired branded Apron
• Pork Be inspired Brochure
• Digital Meat Thermometer
• Cuisinart CCJ-100 Citrus Pro Juicer
• Vacu Vin Pineapple Slicer
• Norpro Grip-Ez Jalapeno Pepper Corer
• Cuisinart Grill Pan (I'm most excited about this!)
• Dry Ingredients (Salt, Light Brown Sugar, Garlic Powder, Onion Powder, Chili Powder)

And not but a few days later, four pork chops were sent directly to my home and they will be sent to your home as well. Then you will have everything you need to make Chili-Rubbed Pork Chops with Grilled Pineapple Salsa.

If you are interested in receiving this generous gift from the National Pork Board, leave a comment with your email address here on this post before midnight, PST, Friday, June 10th. And yes, I realize my "commenter" can be temperamental so if you have trouble with it send me an email instead. I will go ahead and add your name in the comments. (carrieminns (at) me (dot) com)

I will have the Kindergartner draw the winning name from a hat and announce it on Saturday, June 11th. 

For those of you who see my Kindergartner on a regular basis, he may accept bribes. He loves AirHeads (thank you Mr. Kurtz) and Chocolate Chip Mint Ice Cream.

Chili-Rubbed Pork Chops and Pineapple Salsa
Adapted a bit from the National Pork Board's recipe

My family LOVED these pork chops. I changed the salsa recipe from the original one I've linked to above because I didn't have the time or the inclination to grill pineapple and jalapeno but I can't imagine that I missed much. The only negative part about making these was that I didn't make nearly enough! I think this dry rub would also be delicious on pork tenderloin. My stomach is grumbling just thinking about it.

Pork Chop Ingredients
4 pork bone-in rib chope, about 3/4 inch thick, trimmed
1 tbsp chili powder
1 1/2 tbsp light brown sugar, packed
3/4 tsp garlic powder
3/4 tsp onion powder
1/2 tsp salt

Pineapple Salsa Ingredients
1 1/2 c diced fresh pineapple (approx...)
1/2 c Rainier cherries, quartered
1 sm orange pepper, diced (approx 1/2 c)
1 tbsp fresh lime juice
1 tbsp chopped fresh cilantro
a pinch of salt

In a small bowl, combine your chili powder, brown sugar, garlic powder, onion powder and salt. Rub all sides of your pork chops with this mixture and set aside.

Next, combine all ingredients for your salsa in a medium bowl and set aside. I have to be honest here that I was planning on just using pineapple, lime juice and a bit of salt but I added too much salt so I started throwing in other things to dilute it....the cherries, the pepper, the cilantro...and in the end, the fruit salsa I made was devoured by the family and was perfect with the chops.

Next, prepare a grill to medium-high heat and lightly oil the grate. (Um...I forgot the "oil the grate" step, hence the extra-dark grill lines in the above photos.) Grill pork until the internal temperature reaches 145 degrees F or about 4 to 5 minutes per side.  Take those babies off the grill before they dry-out and let them rest 5-15 minutes. Serve with brown rice and salad greens tossed with a simple vinaigrette. Enjoy....

Yield: Maybe 4 people but that could be stretching it since they are that good.



All original text and photographs copyright: Carrie Minns 2009-2011

A Medley of Summer Salads

There they are. Like always. Pots of red, white and blue petunias and geraniums. A thoughtfully placed flag off to one side. They are the first thing I notice. The first thing I look for because isn't that what holidays are for? The expected. The traditions. The counted on. The nostalgic.

The same gathering of aunts  and uncles, nieces and nephews, grandparents, old family friends and exhausted, bleary-eyed mothers and fathers. The same annual volleyball tournament that always starts out so benignly and ends up with small children running for their lives and not a single adult admitting to his competitive nature. The same water fights that somehow bring out the eldest children's apparent knowledge of guerrilla warfare tactics.  The same passing stage of younger ones trying out "forbidden language" while hiding under an old dollhouse. "Hi, Mr. Poopyhead." "Hiya, Mr. Poopyhead." A burst of giggles and then, once they've been found out, a rush of whispers, "I hope she doesn't tell my Mom." The same testosterone driven fireworks display between neighbors. Whose is the biggest? Whose flies up the longest? Whose makes the biggest "boom"? Followed up by the strutting of the 10-year old who has graduated into a bona-fide pyrotechnic. Finally being allowed to light more than just a sparkler.

And then, there's the food. Oh, the food. The food we count on every year. The same food we request every year. My mother's incredible, not-too "saucey" potato salad. The one which no Fourth of July would be complete without. My father's masterful grilling skills. Hamburgers. Hot dogs. The cheerful little platter of deviled eggs that disappear as quickly as a shallow bowl of oysters on ice....if you like oysters that is. Wait a minute. Come to think of it, where were the deviled eggs this year?! The familiar spinach dip in a bread bowl. The homemade guacamole. Bowls of cherries, grapes and watermelon. The chocolate chip cookies. The apple pie. The lemon bars. And then, there's always one who has to monkey with the menu. The vegetable pusher. The one who views holidays not only as a time for the tried and true but also a time to try something new. The one who insisted on making not one but two vegetable dishes when clearly, we already had more food than we could eat. And so she blanched her asparagus. Her green beans. She minced up her homegrown herbs. (The only thing the slugs haven't eaten.) She whisked together her dressings and she added her dishes to the buffet.

And so we sat. Outside. All together. Eating. In our winter parkas. And, we complained about how much food we had. "Oh, I can't possibly eat all of this." And, we looked out across the Puget Sound. At the ferries gliding across the water. And, we listened to the patriotic bagpipe music in the background. And we talked about this and that. Something funny the kids had done. Our aches and pains. And we ate the familiar (and not-so-familiar) food and with eat bite of creamy potato salad, we celebrated the start of summer. Being together. And, the Fourth of July.

Medley of Summer Salads
So today I give you not one, but two recipes. Love both of these. One was new to our 4th of July buffet last year and the other was brand spankin' new. Both received rave reviews, although, truth be told, the second salad definitely seemed to hit a chord with the women in the group a bit more than the men. A chick salad, perhaps? Head on out to your local produce stand and make these up. You won't be disappointed.

Green Bean Summer Salad
Adapted from Sunset, June 2009

Ingredients:
2 lbs green beans, cut into 2 inch pieces
2 tbsp fresh lemon juice
2 tbsp Dijon mustard
3 tbsp olive oil
1/4 cup each, minced fresh basil, chives and cilantro
1 cup thinly sliced red onion
3/4 cup toasted pine nuts (optional)
1/2 cup feta cheese crumbled (optional)
1/2 tsp each of salt and pepper (or to your liking)

Fill a large saucepan with water and bring to a boil. Carefully, drop in your green beans and cook for 2-3 minutes or until your green beans are slightly softened. Drain your green beans and rinse with cold water until cool to the touch.

In a large bowl, whisk together the lemon juice, mustard, oil and herbs. Add green beans, onion, pine nuts, feta, salt and pepper. Stir to combine. Best served at room temperature. Delicious the next day for breakfast alongside some scrambled eggs and toast.


Cherry Tomato and Asparagus Chick Salad
Adapted from Sunset, June 2010

Ingredients:
1 lb asparagus, trimmed and cut into thirds
3 cups halved cherry tomatoes (6 c in original recipe)
1/2 cup gorgonzola cheese
1 ripe avocado, cut into cubes
1/2 cup sliced basil leaves (1 c in original recipe)
1/4 cup extra-virgin olive oil
2 tsp lemon juice
2 tsp Dijon mustard
1/2 tsp each kosher salt and pepper

Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water.

In a small bowl, whisk together the olive oil, lemon juice, mustard, salt and pepper.

In a large bowl, combine your asparagus, tomatoes, cheese, avocado and basil. Gently stir in your dressing to coat your vegetables evenly. Then, eat up. This colorful little number is best eaten soon after making. Not so good for breakfast the next day. Chicks dig it.


All original text and photographs copyright: Carrie Minns 2009-2010