Tag Archives: baking

Mr. Rogers’ Tweets

6 Feb

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It’s no question that Mr. Fred Rogers was an icon for children.  For that matter, he was probably an icon for many adults, too.  And it’s a strange wonder to think about what Mr. Rogers would post if he were a part of today’s technology addicted world.  Would Mr. Rogers “like” things?  Would he “retweet?”  What would be Mr. Roger’s answer to cyber bullying?  If only we could ask him.

Despite the fact that I used to do web design for a Fortune 500 company (this was many moons ago, folks; we’re talking Front Page fun), I am what many would call, “Old School” when it comes to modern day technology.  Facebook was purposefully not on my radar.  Twitter, Instagram?  Hardly!  Once, I had a Bluetooth.  That lasted about 5 ½ days.  My husband, on the other hand, is very technologically sound and has been able to hook up our HDish-something television to Netflicks, and connect Pandora through our internal and external house speakers, all through his phone.  It’s a quiet house when he deploys, for sure.

When I was little, my mom would let me watch certain shows on TV, Mr. Roger’s Neighborhood being one of them.  She recalls how I would giggle and shy-up when Mr. Rogers asked, “Would you like to be my neighbor?” like he was talking to only me through that electronic box.  I was infatuated with the guy; his quiet nature, slow talking cadence, and always-caring demeanor naturally drew me in, as it still does today.  Now, after teaching for 10 years, and seeing such a drastic change – not only in education, but generally in kids these days – there’s a need for Mr. Rogers and his wisdom.

Last Friday, it was rainy, cold, and all around dreary.  The kids were, what teachers would say, “Done.”  Being one that does not normally turn on the tube in class, I surprised my students with a streaming episode of Mr. Rogers Neighborhood.  With just the first few jingly notes of his intro, the kids were hooked.  When he asked, “Will you be my neighbor?” Almost every student in the class responded in a quiet, genuine, “Yes.”  When he slowly yet deliberately asked, “Are you growing up?” Again the class, mesmerized, responded.  Just like when I was young, my 5-year old students thought Mr. Rogers was talking to them personally.

To top the cake, at the end of the program, one little girl breathed a huge sigh, and telling no one in particular commented, “Wow.  He is such a helpful guy.”

Yes, he is.

So that got me wondering.  Stepping out of the wonderfully simple, old, syndicated television world into a comparatively loud and crazy one, what would Mr. Rogers do with today’s technology?  What would Mr. Rogers tweet?  Which of his Instagram pictures would get “likes?” How many Facebook “friends” would he have?  I know I would certainly “follow” Mr. Rogers, but would he “follow” me?

This is all too much!  But, for better or worse, it’s a reality that won’t go away.  So rather than fight it, I am slowly deciding to join the social media world with a Mr. Rogers-esque viewpoint:

Share with care, like what’s nice, and always tweet upbeat. 

With that being said (and with its arguably too-long prologue), here’s the point: A friend asked me to publicize my public domains and hashtags, so here they are:

  • Pinterest: 42 Potatoes Entertains @42potatoestable
  • Twitter: 42potatoes @TweetsTheTable
  • Instagram: @42potatoesblog
  • Popular Hashtags: #eatgoodfood, #yum, #vegetarian, #healthyfood, #eatingacrossAmerica #42potatoes

On these sites, you’ll find all cheerful, cheeky, fun, inspiring (if you like to cook), *mostly* healthy pictures, recipes, and personal anecdotes of, and related to, food.  Please visit, please comment, and I hope you, as always, enjoy.

Not knowing if Mr. Rogers cooked, or enjoyed cooking, or dabbled in any culinary arts, I’m sure he would have appreciated any valiant, positive effort.  So here’s my latest, just in time for Valentine’s Day:

Chocolate Strawberry Muffins!  These were a hit at our latest work potluck.  They are super simple (and quick) to make, have all the comfort of a muffin, and the indulgence of a chocolate dipped strawberry.  Disclaimer: Strawberries are currently in season here in Florida (weird, I know), so I completely understand that this recipe would be better suited for May-July in most parts of the U.S.  But, hey – something to look forward to!

For the dry ingredients, whisk 1¾ c all purpose flour, 1 tsp baking powder, 1 tsp baking soda, ¼ tsp cinnamon, and ¼ salt until combined.  For the wet ingredients, cream 6 tbsp room temp butter with ¾ c brown sugar, and then add 1 room temp egg and 1 tsp vanilla extract.  Also add 1 pint of hulled strawberries that have been smushed, smashed, crushed, and almost liquefied – but not liquified – by a fork.  When mixed, add the dry ingredients to the wet in 3 batches.  Fold in ½ c mini bittersweet chocolate chips until combined.  Then scoop into a cupcake-lined muffin tin. Sprinkle the tops with raw sugar and a tiny pinch of sea salt.  Bake at 350 for 15-20 minutes until browned and an inserted toothpick comes out clean.

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These muffins are what baking is all about– simple, sweet, comforting, and hitting that special place that brings about a smile.  Kind of like what Mr. Rogers does.  In fact, if Mr. Rogers was still around, maybe just maybe, this would be his tweet: Chocolate Strawberry Muffins: enjoy and bring to a neighbor! #yum #BeNice #SnappyToday

Enjoy!

Paleo 101

12 Oct

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I like to entertain. Actually, when filing out the eHarmony personality profile years ago, “likes to entertain” was one of the things that found Rob and I compatible. In Oregon, with the close proximity of everyone in our neighborhood (well, really it was the close proximity of the width of the peninsula – there weren’t many miles to go before hitting water on either side!), we would entertain all the time. Big, late-into-the-night parties, simple girls’ nights, football get-togethers, I think once we may have even celebrated Groundhogs Day. Hey, it’s an American holiday, right?

Since moving to Jacksonville, we haven’t entertained as much. The deployments are constant, the distance from one end of Jacksonville to the other is over an hours’ drive, and we happen to live in the “country.” Which, I love, but it does make the trek out here a little long. But enough was enough. It was time for a girls’ night.

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After inviting a group of friends over, I was in the full get-together swing of things. The morning of the party started a little rocky with my homemade almond butter ending up on the ceiling (that little blender stopper dohicky thing is important), but the house was already decorated for the season, so the only thing left for décor was ironing napkins. Easy. For the menu, I kept true to my roots; seasonal is always best.  The weather has just started to change in JAX, exhibiting an autumnal breeze cool enough to notice there isn’t sweat running down my thighs for the first time in months.  So I thought a healthy comfort food meal would be perfect: white bean dip with cast iron nuts and stuffed bacon-wrapped dates for appetizers, and spaghetti squash with a veg ragu accompanied by a green bean, leek and apricot succotash as the main. The girls were generously bringing wine and dessert, so we were all set.

Green Bean Succotash

Martha and Ina would have been proud of my table (yay for pumpkin name plates!), and the dinner just smelled delicious. Everything was planned out swimmingly until, 5 minutes before the guests arrive, I freak out. Remembering that two of the girls coming were following a general Paleo diet, my gasp was audible. Here I am, with my veg-inspired background not at all following rule #1 of entertaining: serve what will make your guests feel special. AH! Paleo is meat-based, and the pepitas on my ragu isn’t going to cut it! Is there time to stuff a chicken in the oven? No…. Can I throw some salami on the squash? Hardly. With the doorbell ringing, I prayed to the veggie Gods for help, and the protein Gods for clemency.

My freak-out, like honestly most freak-outs, was just plain silly. We had such a good time, and the ladies loved the meal. Better than any food or wine that night was the amazing company and the growing of friendships. Which is truly the reason for any entertaining. We all had a lot in common and were able to share some pretty funny military wife stories. No boys allowed.

The Paleo diet did come up though, and after we said our goodbyes, I decided to do a little more research on the topic. So, as I sat in bed, eating a late-night dessert piece of sourdough with butter, I ironically read about the gluten, grain, legume, and dairy-free lifestyle. Through breadcrumbs on my night-shirt and with butter-licked fingers, I learned about the pros and cons of “primal” eating, and it truly inspired me.

Being one that focuses eating on a more flexitarian principle, I do experiment with different styles of cooking and eating, as long as it’s whole-food, seasonal, clean eating. So into the Paleo world I dove.

Remember the almond butter on the ceiling? Well, that was a small series of catastrophes that led to me throwing my hands up in the air (as opposed to my blender against the wall) on making homemade almond butter, and settled for almond milk instead. Loving plain almond milk but wanting to spice things up a bit, I let raw almonds, coconut chips, and a touch of maple syrup sit completely covered with water for 24 hours in the fridge. After it was blended and then strained, I was left with a beautiful, slightly naturally sweetened almond milk, and a hearty almond mash.

Almond Milk & Mash

The Paleo inspritation: almond cookies! Similarly to how I use my juicing pulp to make crackers, I couldn’t let the mash go to waste. So mixing in a quick dough of coconut flour, almond butter, a touch of maple syrup and the mash, I whipped up a crunchy and creamy Coconut Almond & Maple cookie that would leave even the biggest sweet tooth none-the-wiser. They are super easy to make, and even easier to eat.

Despite the flexitarian diet, the evening was such a blast and I look forward to the next time the girls get together. Only next time, I’ll serve marinated flank steak, and these cookies for dessert!

Enjoy!

Paleo Almond Cookies

Almond, Coconut, & Maple Cookies
(makes 12, 2-in cookies)

  • ½ c almond butter
  • ½ c almond mash left over from making Sweetened Almond Milk
    • (almond milk: 16 oz. raw almonds, ¼ c coconut chips, & 1 tbsp good maple syrup – let sit completely covered with water for 24 hours – blend completely, then strain through cheesecloth or a fine-mesh sieve for almond milk. Save the leftover mash for these cookies)
  • ¼ c coconut flour
  • ¼ c good maple syrup
  • 1 egg
  • ¼ tsp salt
  • ¼ tsp almond extract

Preheat oven to 375 degrees.

Mix all ingredients together until incorporated, only about a minute. Using spoons, or a small ice cream scoop, spoon onto parchment paper or a silicone mat on a half-sheet pan.  Push down to make the cookies even.  Top with a sprinkle of sea salt, and *optional: a piece of roasted coconut.

Bake until golden brown and crunchy on the outside, and chewy on the inside, about 25 minutes. Let cool, serve, and devour.

Enjoy!

Juno the Whale

27 Aug

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Every night since I was a little girl, I can remember hearing Tom Brokaw’s voice. We watched the Nightly News religiously, and hearing Mr. Brokaw’s voice in the background kind of became part of our family. Now, Brian Williams is our on-the-tube family member, and he and his team have been recently reporting on an issue incredibly close to my heart.

Juno the Whale. I met Juno only a few months ago visiting him at the Mystic Aquarium. He was playful, fun, and such a ham! Just like in the videos that have now gone viral, he truly is a big, white, playful ball of whale. So adorable. Just like his father.

The real connection I have with these beautiful whales is with Naluark, Juno’s father. Naluark is living at the Mystic Aquarium in Mystic, CT on a “breeding loan” from the Shedd aquarium. Boy is he ever. That whale can DO IT. So much so, that I was scared for life with a very weird and ever-present curse. I’ll explain.

Years ago, our family took a vacation to one of America’s best cities, Chicago.   We visited all of the local tourist stops, including the Shedd Aquarium. Like Mystic, a main attraction was the Beluga Whale exhibit. We entered the dark room, cool and echo-y with hushed oohs and ahhs. Goosebumps ran up my arms and it smelled clean. I remember the weight of my dad’s hands on my shoulders as I slowly walked closer to the floor-to-ceiling glass of the tank, being careful not to leave fingerprints or patches of breath-fogs as evidence of my awe.

“Susie, Susie, come see this!” My dad’s beckoning arm towards my mom knew something I didn’t. The Belugas, Naluark and his mate, were swimming beautifully. They looked like they were dancing, actually. Twirls, dips, and dives.

The room became thick with silence. I’m sure every chin dropped. And when my confusion at every onlookers’ reaction became my all-too-pre-teen reality, mine dropped, too, and out came a very audible gasp. Maybe it bordered on a scream. I’m not sure; you may have to ask my parents about that. Anywho, I saw Naluark’s thing.   It was… huge.

Being old enough to know what “that” was, and realizing that these animals were doing “it,” I was also still young enough to think it was just plain gross. I too loudly removed myself from what the rest of the crowd saw as a beautiful and rare scene of nature, and clearly and vividly remember the moment to this day.

In fact, this has kind of haunted me in a way – maybe the higher order Beluga whales played a funny little trick because now, at 32-years old, wherever I go, I see animals procreating. Bugs, dogs, monkeys at the zoo, ducks, geckos (man they get loud in the heat of the moment!), and most recently, crabs (I hope they used protection) to name a few.

So this summer, I had a chance to make amends with what I now call “My Beluga Whale,” Naluark. Through the glass, and to the humor and slight embarrassment of my husband and mother in-law, I apologized to my whale for screaming during his intimate moment, and was ironically forgiven in a way by the silliness, smiles, and joy of his son, Juno.

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If you are a follower of the blog, you’ll realize that occasionally, a story has to be told, even if it isn’t around food. So while I do not have a food-connection to my beautiful Belugas, I’ll provide a recipe that’s simply an oldie, but a goody. Just like Naluark.

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Plum Crumb

  • 5 ripe plums, each sliced into 8 pieces.
  • 1 heaping tbsp. flour
  • 1 tbsp sugar
  • ¼ tsp salt, divided
  • ¼ tsp fresh thyme, minced
  • 3 c old fashioned rolled oats
  • 4 tbsp cold butter, cut into chunks
  • 3 oz. gorgonzola cheese
  • ½ c good quality honey

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Preheat oven to 350 degrees.

In pie pan, mix the plums with the flour, sugar, thyme, and half of the salt (works out to be about a pinch). Mix until incorporated.   In a separate bowl, and using your hands, mix the oats, butter, cheese, honey, and remaining salt until the mixture is fully incorporated and crumbly. Spread the cheese crumb topping on top of the plums, and bake until browned and crusty on top.

Set aside to cool before digging in (although you will want to because the house will smell just divine).  

Enjoy!

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