The Best Laid Plans... Camping : Day 2

Part of the fun of vacation is having choices to either do something or do nothing but relax, and that is never more true than when we go camping. And so after breakfast (which Bridget did not get up for, even after three attempts saying she didn't feel well) we were discussing our options for what to do. Molly and I were swinging in the hammock, and my husband was teasing her betting her $5 that she could not be quiet for 20 minutes. About 11 minutes into the bet (and the resulting silence), all of a sudden Molly started screaming, saying that a bee stung her in the eye. Gavin ran to the camp store to find out where the nearest doc in the box was and I grabbed some ice for Molly's eye and tried to calm her down.

Gavin ran to us and said we needed to get in the car because the clinic at the bottom of the mountain closed at noon. It was 11:30AM. Bridget, pale herself, climbed into the car and we headed down the mountain at breakneck speed. Molly had never been stung before and since I have a brother who is very allergic to bee stings, we were very concerned that she may have a reaction. Besides, we were not sure yet where, exactly she had been stung. Her eye was already swelling shut and she had what looked less like a sting and more like a scrape about an inch from her right eye.

After what seemed like an eternity, we pulled into the (very full) parking lot at the Blue Ridge Medical Center, a sight for sore eyes, literally as well as figuratively. We walked in and there were people waiting in chairs and a line at the in-house pharmacy, two phones were ringing and people came in behind us. We decided since Bridget was not feeling well and we had risked our lives, we would see if they could see her as well. Luckily for us, the fast-thinking Sue Mathes, CTF Campground owner had called ahead, but there were two sets of paperwork to fill out, and while I was pulling out insurance cards and filling out forms they were ready to take Molly so Gavin went with her and I stayed with Bridget who was frantically looking for a bathroom. After she retched on their carpet (still looking for the bathroom), they also took her back. I cannot say enough about all of the staff at BRMC. From the people at the front desk to the nurses, to the doctors who saw the girls to the pharmacist they were all about helping our daughters. Even another lady in the waiting room (a patient) helped her when she was sick! The attitude there was more like the country doctors of old than the medical mills we so often have today. With six children, I am sure you aren't surprised that I have spent my share of time in hospitals, urgent care facilities and doctor's offices, and from the beginning to the end of this experience, I was incredibly impressed with their patient-centered approach.

I wish I had the name of every person who helped us that day so I could thank them, but I have to thank Dr. Lois Alderfer who treated Molly - she gave her Benadryl right away and sent us on our way with an epi-pen and by the time I saw her Molly's eye was already looking much better and she was even cracking jokes! Bridget was seen by Dr. Stephen Willing, who diagnosed her with strep throat, and worked around her recently discovered allergy to penicillin. When we were leaving, the nurse told us that he had been in the movie Evan Almighty, which was filmed in nearby Crozet (we are definitely renting that movie!) Over an hour and a half after their normal closing time, we headed out to pickup some OTC medicine the doctors recommended and to grab some Gatorade and soup for Bridget who was still feeling very puny.

So what to do? Pack up and go home or stay and let everyone take the day to recover? We left it up to the patients, and they voted to stay (Bridget didn't think that she could take the car ride without being sick), so we pumped their medicine in them, gave them both cold drinks, and fussed over them. Bridget retired to the tent to sleep and I read in the hammock (Molly would not get back in) and played a speed card tournament with Molly and Gavin. Bridget finally emerged from the tent at about 5:30 to have some Gatorade and crackers, which I took as a good sign (especially since she had thrown up her first dose of zithromax) and we even played a game around the campfire. I did make my venison stew, but I still won't share the recipe since I was too distracted to write down ingredient amounts or preparation steps, however I will give you a tip for some great and easy dumplings that I used in the stew.

So of all the things that we had planned to do, there was some relaxation (before and after the adrenaline rush), some good food, beautiful scenery (even if some of it went by really fast!), and an experience that demonstrated to us the kindness of strangers as well as the flexibility and adaptability of our family under pressure. We had a great meal, we shared the birthday of little Jonathan at the campground whom we have known since he was a bump on his mom's belly, I finished a book, we made a reservation to stay in one of the cabins in two weeks (a miracle in itself, since October is prime leaf season, but a cancellation came in while we were there) and we even met a movie star ! All in all, still not a bad weekend in the mountains!

My "Prescription" for Easy, Delicious Dumplings

1 small box or bag of biscuit mix (Jiffy or Martha White)

1/2 cup milk2-3 ounces crumbled goat cheese with herbs

Stir together the mix and milk, until just combined. Stir in crumbled cheese until just combined. Drop by tablespoons into simmering stew and cover. Let simmer with stew for 10-15 minutes and serves. These dumplings are light and flavorful, a great compliment to any fall soup or stew.

A wonderful start...Fall Camping: Day 1

After the planning and packing, and loading the car in a hot and hazy mist on Thursday night, and finishing up on Friday morning, we were (miraculously) able to get in the car early and hit the road for the mountains. It was humid and hot when we left and I was really looking forward to some crisp fall weather as we headed up to Crabtree Falls. The girls were set in the back seat (Bridget sleeping after working late the night before, and Molly watching Cars on her portable dvd player), and I was reading The Kite Runner (having unencumbered time to read for pleasure is one of the best things about getting away!). Our plan was to travel to Crozet, Virginia to visit Fabulous Foods Marketplace, and to have lunch at the famous Crozet Pizza, then head up the mountain and set up camp for the weekend. The weather was great and traffic (for once in Virginia) was minimal, and we made great time. Our first stop was pulling into the little town of Crozet. Let me explain that if you look up Crozet, you can see from the Crozet Gazette, a town that looks like something out of another era. Crozet got its first fast food restaurant when a Subway moved in in the late 1990's and with stories in the Gazette about Crozet population reaching 24,000, and a picture of Crozet's first paper boy, you can see why its charm is attracting new people to the area in droves. Crozet's most recent claim to fame is that it was where the Steve Carrell movie Evan Almighty was filmed, complete with an ark and exotic animals.

Fabulous Foods Marketplace is an unassuming edifice from the outside, but inside was a wealth of herbs, botanicals, natural foods, and local produce, and other perishables. We walked through aisles of homeopathic remedies, organic and whole grain foods, an bulk foods. I am attracted immediately to the cheese in any market, and here we made our two purchases - a cheddar cheese ball made locally in Waynesboro, and a pound of Mennonite butter. FabFoods also carries Polyface meats raised organically on the Salatin's family farm in the Shenandoah Valley. The staff was very friendly and helpful, it was like going to an old corner grocery, only better! After browsing and buying everyone was excited to head to Crozet Pizza, but when we got there we found they were not open for lunch! Not wanting to head for one of two fast food restaurants in Crozet (Subway and Dairy Queen), we headed back toward FabFoods, where we had seen an appealing Mexican-looking cafe across the street and we decided to give it a try. La Cocino del Sol is a family restaurant owned and operated by Myrna Montiel, the sister of acclaimed Boar's Head Inn chef Alex Montiel. Since the day was warm we passed up the opportunity to eat in one of the two outdoor cafe areas and took a spacious (even for my 6'5" husband) booth. The menu was very appealing as was the decor, which I would describe as modern upscale Mexican, very charming, warm but sophisticated. We were on the early end of lunch so we enjoyed very attentive service. The lunch menu offered a number of options, and after some waffling (especially Molly!) Bridget settled on Chicken tortilla soup and a Mexican burger with cheese and guacamole, Molly ordered Oaxacan cheese sticks and a cheese quesadilla, Gavin had a Mexican steak sandwich and I had a vegetarian patty sandwich. The tortilla soup came first and we all took a taste- it was delicious and at least 2 others at our table wished they had ordered that. The sandwiches all came on a delicious roll that was hearty without being overpowering and burying the sandwich fillings. My veggie burger was uncharacteristically good, made so mainly by the toppings and bread (the veggie patty was good, but commercial). My husband's sandwich was good and hearty with meat that appeared to have been blackened or grilled and sliced rather than braised. All the sandwiches were served with fries. We had a leisurely and delicious meal in nice surroundings and we were fortified for the trek to our campsite... but not before we agreed that we would try Cocina del Sol again.

After we set up camp, hung the hammock and had gotten a fire going, we pulled out the cheese ball we purchased at FabFoods. Made in Waynesboro by Linda Weaver for her company called Simply Cheddar, the cheese ball looked like something you would make yourself, not in a perfect factory-pressed ball, but a squat, nut covered orb. You could tell this was going to be extraordinary when you cut into it and could see distinct shreds of cheddar cheeses and bits of onion inside. Linda Weaver prides herself on using no processed or cream cheese and when you bite into her cheese ball you can see she has a lot to be proud of. The flavor was incredible, highlighting superior ingredients and care in its production, presentation and packaging that could only be done by someone who loves what they are doing and are committed to doing it better than anyone else. My regret of the day? That we didn't buy two or three. Lucky for us (and for you) you can order Linda's cheese balls online.

At the end of the day, we sat by the fire until our eyes grew heavy, and went to bed serenaded by the sound of crickets, and the gentle melody of the Tye River. Take it from me... it's better than Lunesta!

Falling for Food: Into the Wilderness

It's Fall!! And for our family that means fall camping in the mountains at our favorite spot near the Jefferson-Washington National Forest, Crabtree Falls Campground. While it is fun to camp in the summer on the banks of the Tye River, I am particularly fond of camping in cooler weather (Molly, right camping last fall!). Sweaters, steaming mugs of coffee, turning leaves and sitting around the fire , warming hands and toes... these are things that make camping in the fall and spring really special.

And then there's the food. Hearty soups, rich stews, hot chocolate with molten marshmallows... sausage gravy with biscuits, the smell of bacon on a campstove, there is just nothing like those smells floating on a cool breeze. So off we go again, leaving on Friday for another mountain adventure. Besides the delicious food, it gets easier to burn off those calories hiking and rock climbing in the cooler weather. We have not yet decided where we are hiking, but we will either hike the falls, or we may double back about 15 minutes to an entry to the Appalachian Trail to be able to say that we hiked at least a portion of this venerable trail. I have been fascinated by the Trail since I read Bill Bryson's A Walk in the Woods when we went camping last year. We read it aloud in the car and in the tent in the evenings and laughed so hard we had to take a hike to the restrooms. But I digress.

Besides packing the heavy sleeping bags, stocking the chuckwagon,and pulling out sweaters and fleece, setting the menu for fall camping is a challenge, looking for dishes that will stand up to the cooler nights but don't require hours of cooking or a whole pantry full of ingredients. As for my husband, his favorite is a variation of a recipe from Epicurious, Mahogany Bison Stew, which adds hoisin sauce for added richness, and is great steaming in a bowl over rice or noodles., but I like to mix it up in the wilds as well as at home, so this trip has meant spending a couple of hours searching through Epicurious and Food Network virtual recipe boxes to find something that fits the bill. In addition I want to find a recipe that will allow me to use venison, which we have in our freezer from a friend of our son. The result of my searching? I am combining several ideas I saw into a venison stew with goat cheese dumplings (I will post the recipe with pix after the trip since I never post a recipe I haven't made).

On our weekend agenda? This time we are going a more circuitous route in order to accomodate a stop at Fabulous Foods Market in Crozet, a place we heard about last trip when we visited Basic Necessities, a little shop and cafe in the Blue Ridge with big taste (we often go there when we camp for incredible bread (see picture, right) and cheese) Fabulous Foods states as its mission "to provide natural, vital delicious foods; quality healthcare products; and to serve as a community resource for networking and community events. We are committed to sustainable agriculture and dedicated to supporting small farms and local food artisans." We are looking forward to checking out this shop and the surrounding community of Crozet, and then plan to hit Crozet Pizza, where everything is made fresh. Shelly of S'kat and the food has recommended a side venture to DelFosse Vineyards, which we plan to do, time permitting (I have particular plans for reading in my hammock without a tv or phone in sight!)

I have made some bison jerky for the trip. Actually, I've made two batches since the first one got eaten! A friend, Mike, who got us started camping, made this beef jerky that my kids were crazy about and since they don't go as often as they used to(although Mike still sometimes send over a batch of jerky when he makes it!), I had to learn to do it myself. Since everyone had tried bison jerky my husband brought back from Cibola Farms, we decided to make our own try at making bison jerky. Obviously, it turned out well since there is none left for the trip (until I dry tonight's batch!)

So excuse me while I get back to packing and checking and double-checking my list so I don't forget anything, and I will be back with a full report after the weekend! BTW- not me at right, but what I hope to be doing!

Bison Jerky

1 bison flank steak, partially thawed
1/2 cup soy sauce
1/2 cup teriyaki sauce
1/4 cup worcestshire sauce
1 tablespoon liquid smoke (more if you like the smoky flavor)
1 tablespoon of hot sauce (if you like spicy)
unseasoned meat tenderizer (optional)

While meat is still partially frozen, slice very thinly with the grain. Spinkle lightly with unseasoned meat tenderizer. Mix all other ingredients except tenderizer and meat in a Ziploc bag and mix. Add meat and let marinate for 6 hours or overnight.
Preheat over to lowest setting (for mine it is about 135 degrees) and if you have convection use it. put rack on top of cookie sheet and spread drained meat in single layer on rack. dry in over for about 6 hours. Jerky should be leathery when done. Cool and then... hide!

Food Seasons...and other Crazy Concepts

As the heat and humidity of summer melts into the cool crispness of autumn, I look forward to the comfort food that comes with the cooler weather. While the bounty of summer and its sweet corn, juicy tomatoes, and bounty of produce grown virtually in our own backyard is a constant culinary inspiration, by September I am ready for cool evenings, sweaters, football, and fall foods. Winter squashes, oysters, soups and stews, and gingerbread have their own charms on cool evenings, and crockpot cooking becomes the norm in our house at least once a week once the nighttime temps are in the 50s.

Which brings me to a discussion my husband and I have every once in awhile when I suggest something for dinner that he says is "Fall food" in the summer, or "Summer food" in the winter. He has a very rigid way of categorizing foods based on when he feels they are best eaten. For example, taco salad is a "summer food" while any kind of pot pie is a "winter food". Roast turkey is a winter food, but roast chicken can be eaten year-round. His categories go beyond the logical, natural seasons of food, and don't always make sense to me, but apparently he is not alone. I have spoken to some other home cooks who also categorize foods this way and they have their own lists of what constitutes seasonal dishes. Here are some of our seasonal foods (according to Gavin), and please share with me how you approach the change of seasons- does it change the type of foods you plan?

"Spring/Summer foods"

Gazpacho (this makes sense to me!)

Taco Salad

Barbecue chicken

Italian Sausage (Kielbasa,however, is a "fall food" in case you were wondering)

Pork butt (picnic)

Ribs (babyback, but short ribs are a fall/winter food)

Lemon meringue or key lime pie

"Fall/Winter Foods"

Roast turkey

Leg of lamb

Any soup except gazpacho

Pasta Fagioli

Chili (any kind)

Pot pie

Squash (except zucchini which is a summer food)

Any stew

Gingerbread

A Way to Remember

Today is the anniversary of a defining day of a generation. Just like our parents remember where they were at the attack on Pearl Harbor, and many of us remember the assasination of President Kennedy, we and our children will remember the attacks on 9/11/2001 forever. While there are lots of political angles, I want to focus on two things in this brief post. I want to remember that time, right after 9/11 when, still reeling with vulnerability, our people reached out to one another in ways that had been unprecedented in our modern world- from volunteers rushing to help in NYC, Washington and Shanksville, to the simple act of speaking and smiling, and greeting our neighbors or even the people we passed on the street. In the days and months following 9/11, we moved beyond racial differences, socioeconomic differences, political differences... and were simply Americans.

There are many ways to commemorate this day, the sacrifices that have been made and the heroism and selflessness that marked that day and the days and weeks following, but for me, one of the most meaningful is myGoodDeed.org

This site encourages Americans to honor this day by pledging to do something selfless by volunteering time or money to a cause that helps others. It was this site that encouraged me to take my desires to help children and take the step of pledging to and becoming a CASA worker to honor the memory of the many heroes of that day and beyond. No matter how limited your resources , you can pledge to do something and that something will make a difference in someone's life. Visit the My Good Deed website and see the simple kindnesses that many have already pledged and make your own pledge... and remember the heroes of 9/11 by showing the goodness and caring that is the best of America, of our world, every day.

Weekend Herb Blogging: What to do with leftover...cheese grits!

Between catching up on work, trying to get the kids back in school, preparing for the possible visit of Tropical Storm Gabrielle, and celebrating my 33rd wedding anniversary, I wasn't sure that I would find the time to post to Weekend Herb Blogging, brainchild of Kalyn of Kalyn's Kitchen, and this week hosted by Katie of Thyme for Cooking. However, I made some cheese grits to go with some delicious scallops for our anniversary dinner (Before you say anything, we went out for lunch to my favorite sushi place!), and since I am still cooking for 8, I had leftovers, and being a good southerner, I could not throw out good cheese grits. But what can you do with leftover grits?

I decided to make a casserole to have the next night with some leftover barbecue pork, and in searching for mix-ins I headed to my garden cart (featured on a earlier WHB), which I have to say has been seriously affected by the drought (it is that unruly, cart right). Despite watering from our well,our fennel has gone to seed, we have gotten maybe a half-dozen tomatoes and a dozen cherry tomatoes all season, however I have tons of chives, and my tricolor sage apparently does not need much water. So I decided to take my chives and add them to the cheese grits with some scallions, bacon bits (real, of course), and some eggbeaters. Since I was getting rid of leftovers, I put some steamed broccoli I had leftover on the bottom of the casserole and poured the grits mixture over it and topped with cheddar and parmesan cheese and more chives (I guess you can tell Dowds love cheese!). I baked this in the oven and it was a great hit!

The chives added a delicate flavor to the grits, that was less of a star than an understudy. You could mix in whatever you want to the basic leftover grits, egg base to customize it for your family and tastes (or the Tupperware containers full of leftovers in your fridge. A great alternative to rice and potatoes, particularly when paired with spicy foods!


Leftover Grits Casserole with Chives

2 cups leftover cheese grits

3 chopped scallions

1 cup egg substitute or three beaten eggs

1/4 cup chopped fresh chives

1 1/2 cups shredded cheddar cheese (reserve 1/2 cup)

1/4 cup bacon bits or three slices cooked bacon broken into pieces

Mix first three ingredients and stir in 1 and 1/4 cups of the cheese and the bacon bits. Spray casserole with non-stick spray or olive oil and pour grit mixture into casserole. Top with grated cheese and some additional chopped fresh chives. Bake in 350 degree oven about 25-30 minutes or until bubbly.

Simply Cooking with Glad!

I enviously read my fellow bloggers who are sent cookbooks by famous chefs, gourmet cookware, knives, or gadgets and equipment to review for their blogs. Being a new blog, I don't get such requests very often, so when I do, I like to take them seriously. One such request came about a month ago from Maureen Rootz from a company representing Glad SimplyCooking Microwave Steaming Bags who sent me these new microwave cooking bags that Glad was getting ready to launch. Now, I generally use my microwave for defrosting, reheating leftovers, melting chocolate and butter, and microwave popcorn, but I was intrigued by having a quick way to steam fresh veggies, especially given my husband's need to eat healthier and so I replied that I would give them a try.

Tonight, I finally got myself together. I first checked out the new website that features these new cooking bags to see how they should best be used, and to get some inspiration. I was amazed at the variety of dishes that can be made in these bags! There were fish recipes, shrimp, corn puddings , veggies and even omelets. Glad is even running a "Steamiest Chef" contest affiliated with this new product where voters who vote for the steamiest chef can win a dinner with the winner (and charities designated by each steamy contestant win, no matter who is chosen!). I have to admit that my research was derailed as I had to check out the contestants (who include Dave Lieberman and Sam of Top Chef fame!)and their recipes, but eventually I found a recipe for asparagus that sounded delicious and I thought would be a great way to test out these bags.

Asparagus is not the easiest vegetable to cook since you must cook the stems enough to be tender without turning the tips to mush, a formidable challenge for cooking in the microwave.

I mixed up the sauce ingredients per the recipe I printed out from the Glad website, cut the tough bottoms from my asparagus, sealed the bag and popped it in the microwave. In 5 minutes, I had a pound of asparagus with a lemon-butter dijon sauce!

Though I approached this product with some skepticism, I have to admit, I was really impressed. The bags have simple cooking guidelines printed on the outside and are structured with a flat bottom so they are easy to load with whatever ingredients you decide to cook. The bags maintained their structure during cooking (not getting soft or having melted spots). The finished veggies were easy to pour right out of the bag and onto a serving dish. But of course, the proof is in the tasting, and...the asparagus was perfectly cooked, with spears that were tender and tips that still held together. A success!! I have actually headed back to the website to try out some of the other recipes featured by their steamy chefs (honestly, the hot chefs had nothing to do with it!) , using the other sample bags they sent me.

For me this is yet another way to play with (healthy) food! I can see this product being particularly helpful for people who are cooking just for one, or for parents who want "fast food" for their kids where they control the ingredients, or even for something healthy to brown bag at work. They are especially helpful in encouraging people to steam their own fresh veggies, who otherwise might not take the time or trouble, and the SimplyCooking bags offer the novice a quick and foolproof way to cook fresh vegetables, fish and lean meat.

But don't take my word, head to the store and try the SimplyCooking bags for yourself. They can be a great new addition to you kitchen equipment!

Asparagus with Lemon-Butter Dijon Sauce (from Glad SimplyCooking Website (their pictures are a lot better!))

3 tbsp butter melted (I used Smart Balance instead, and it worked fine)

1 tbsp lemon juice

2 tsp coarse Dijon-style mustard

1/2 tsp low sodium soy sauce

1/4 tsp minced garlic (I forgot this, but the recipe was fine without it)

3/4 lb asparagus, tough, wood stalks removed (mine were the thickness of a pencil)

2 tbsp minced white onion

1 tbsp minced red pepper

Whisk together first five ingredients. Place asparagus spears in cooking bag, pour sauce over top and top with onion and pepper. Seal bag and cook on high in your microwave for 4-5 minutes. Let stand for about 1 minute before opening bag (carefully), and serve.

Note: No fee was paid for this review. I was provided with the samples to try with only the understanding that I provide an honest review for my readers.

Do you really want to know?

I saw yesterday in the online version of our local paper, that they were now providing a direct link to the site that provides information on the health inspctions of restaurants. While this has actually been accessible for some time, to have a direct link from the cyber-newspaper will surely bring this information to the forefront and make people aware that they can find out the report card of their favorite eateries. The Virginia Department of Health makes periodic inspections of any facility with a license to prepare and serve food to the public, including schools, clubhouses, hospitals, universities and even jails. Inspections observe cleanliness, training of staff in food storage and handling, and the storage, handling and preparation of food products and the surfaces they come in contact with.

In Virginia, violations are categorized as critical and non-critical. "Critical Violations: Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination, illness, or environmental degradation. Examples of critical violations include poor temperature control of food, improper cooking, cooling, refrigeration or reheating temperatures. Such problems can create environments that cause bacteria to grow and thrive, which puts the consumer at risk for food-borne illness.
Non-Critical Violations: Violations not directly related to the cause of food-borne illness, but if uncorrected, could impede the operation of the restaurant. The likelihood of food-borne illness in these cases is very low. Non-Critical violations, if left uncorrected, could lead to Critical violations. Examples of non-critical violations include a lack of facility cleanliness and maintenance or improper cleaning of equipment and utensils. " Critical violations require an action plan and correction in ten days. Non-critical violations can be corrected sometime in a 90-day period.

Of course, curiosity got the better of me and I had to check some of the restaurants I frequent, and was pleasantly surprised (and relieved!) to see that they currently had no critical violations. In looking at establishments and what constitutes a non-critical violation, I wondered whether I would pass muster in my home kitchen. While my kitchen and work surfaces are clean, do I maintain all foods at the optimum temperature to assure that bacteria cannot grow and minimize spoilage? Do I keep all cleaning products separated from all foods at all times? Are all leftovers disposed of within the time that would make them unsafe to eat. From the current state of my fridge, I am pretty sure I flunk this as would anyone who has anything fuzzy or unidentifiable in their fridge!

What do you think- Do you think your kitchen would pass a health inspection on any given day? And do you check (or plan to check) the inspection records of your favorite eateries... or do you think ignorance is bliss? If you are a beginning cook, or even if you want to reassure yourself that you are handling food safely, check out the USDA site or your own state's department of health for guidelines to ensure safe as well as delicious meals in your home kitchen.