Storm of Thoughts

Merry Christmas!

As they say (or, rather, sing) in our favorite Broadway musical and holiday tradition, A Christmas Carol:

“Gather and sing of this glorious thing known as Christmas together. Share in the joy of the season and ring in the new. Even the poorest are rich in love, and love is so easy to do. Here’s hoping this Christmas your wishes come true.”

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Wordless Wednesday: Halloween

Courtesy of Irene and two of the cutest labs around.

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Changes

I know, I’m behind. I’ve been on a blogging break. I’ve received plenty of well-meaning criticism from some of my most persistent friends and family. (Hi, Dad and Irene.) But I will be around, don’t worry.

I made some changes to my job situation. And some changes to my living situation.

Hey, fall is the time for change.

Anyway, in the meantime, please enjoy some October scenes. And then onward to November.

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Wordless Wednesday: 24

(click to enlarge)

24 long, brief, challenging, fun, happy, sad, wonderful, exciting, surprising years.

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October 14 Birthdays

I’ve mentioned it before, but I once used a very scientific method (cards that came from a somewhat related game) to decide what, out of everything, was my favorite thing. The result? Birthdays. (Holidays were a close runner up.) And I was not surprised. I could have unscientifically deduced the same thing. I love all birthdays - celebrating the birthdays of others and, of course, celebrating my own.

Which, if you didn’t get the hint, is this week. Tomorrow in fact.

My birthday is doubly special because it is also the birthday of my mom’s cousin, the “famous” Irene, who you may have seen around this blog.

In my life, I’ve met a few other people born on October 14 or who had relatives born on October 14. Of course, fall birthdays in general are popular. But, October 14 is the best of all days, as far as I’m concerned. (Irene too.)

So, in honor of our upcoming celebrations, I did some research on what our birthday supposedly says about us:

Libras born on October 14 are intelligent, diplomatic, and concerned with their image. They have a flair for expressing themselves and are masters of communication. October 14 natives can appear lighthearted, yet they are serious at their core. They display a warm personality.

Friends and Lovers

Those born on October 14 are devoted to making their relationships work. Because they have leadership abilities, they often give advice. They have an idealistic view of love and can feel betrayed if their lover does not appreciate them the way they need to be appreciated. These people want soul-to-soul communication.

Children and Family

October 14 folks have a deep belief in family hierarchy. They’re dedicated to living up to the values and ethics they were taught. As parents, they are strict but sensitive. They want their youngsters to experience freedom but feel kids need to understand the limits and responsibilities freedom demands.

Health

October 14 individuals have a great deal of unfocused energy and may suffer from nervous complaints. These are usually symptoms of overwork but can be related to dietary habits. To combat sleep disorders, they need to exercise moderately five times a week.

Career and Finances

People born on this date are talented in a number of ways. They have good verbal skills. October 14 individuals are creative, yet they also have a strong analytical sense. They handle their money sensibly but may be uncertain when it comes to investing.

Of course, what that profile doesn’t mention is that those born on October 14 will soon be enjoying ice cream for breakfast (why not?), fabulous celebrations, special family dinners, a beautiful fall day, and celebrations of one more year.

Happy day before your birthday, Irene! From one birthday girl to another. Let’s start celebrating today!

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Birthday Week Begins!

I recently came across this passage from Through the Looking Glass:

“I mean, what is an un-birthday present?”
“A present given when it isn’t your birthday, of course.”
Alice considered a little. `I like birthday presents best,’ she said at last.
“You don’t know what you’re talking about!” cried Humpty Dumpty. “How many days are there in a year?”
“Three hundred and sixty-five,” said Alice.
“And how many birthdays have you?”
“One.”

In our family, my brother and I always received one gift on the other person’s birthday - an “unbirthday present” we called them, so we wouldn’t feel left out. This tradition began after I was born when my brother and I were very young. (Similar to when, after I arrived, Jackson received a present from his new baby sister to help prevent any impending jealousy issues.) Of course, this also kept said sibling from trying to open the birthday child’s gifts as well. (You can see photographic evidence of that above on Jackson’s 7th birthday.) Yet, this continued for years. Each year we received one gift - a DVD, a book, etc. - just one small token of our unbirthday. I’m not sure why, but eventually this was extended to boyfriends and girlfriends as well. Our birthdays became their unbirthdays, and another chance to give a small gift. After all, presents are fun, whether getting them or receiving them. Obviously Humpty Dumpty agrees. But Alice is right - birthday presents are the most special of all.

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Recipe: Beef and Plantain Pie

This recipe is known as Piñon, a Cuban-style recipe we’ve been making for a long time. If you haven’t eaten anything like it before, the ingredients sound a little strange - but together, they’re delicious. Trust me!

Beef and Plantain Pie

Filling:
1 medium onion, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
14 – 16 oz. can tomato pieces
1/3 cup drained pimiento-stuffed green olives, sliced
1 lb. ground beef
1 cup tomato sauce
2 – 3 tablespoons raisins
2 tablespoons cider vinegar

salt & pepper

8 semi-ripe plantains (yellow and black)

¼ to ½ cup olive or canola oil
2 – 3 large eggs
2 – 3 tablesppons water
½ cup parmesan cheese

Preheat oven to 350. Heat a large non-stick frying pan, and crumble beef into skillet. Sauté over med. – high heat, stirring and breaking up clumps, until no longer pink. Stir in salt & pepper, onions, and peppers and sauté till vegetables are soft, about 10 minutes.

Stir in can of tomatoes, with the juice, olives and remaining filling ingredients, and simmer, partially covered and stirring occasionally, about 30 minutes. Do not let it get dried out - add more tomato sauce if necessary. (When done, you can remove to a bowl to cool slightly.)

Meanwhile, cut the ends from the plantains and peel. Cut diagonally into ¼ to 1/3 inch slices. In a frying pan, fry the plantains in oil until golden brown on each side. Transfer onto parchment paper or foil to drain (they stick to paper towels so I don’t recommend them).

Add some oil to the bottom of a baking dish (approx. 8 x 11).In a small bowl, beat together the eggs and water and pour half the mixture in the bottom of the baking dish and coat the bottom and sides.

Arrange half the plantains over the bottom and up the sides tightly in one layer. Spread half the filling in the dish and sprinkle with half of the parmesan.

Add another layer of the plantains, using all of them, and then the rest of the filling and parmesan. Cover it with the rest of the egg mixture, making sure it reaches all of the edges.

Bake pie, covered with foil in middle of oven, about 1 hour. Cool it 10 minutes before cutting.

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Wordless Wednesday: Pumpkin Patch

Okay, a few words: Every year, MIT’s glass blowing lab has a pumpkin patch in the fall. In Cambridge, near the lab, the artists showcase and sell a beautiful new crop of colorful, hand-blown pumpkins. I don’t remember when or why we first discovered it - we must have been driving by and noticed the huge (HUGE) crowd gathered around a field. And, once there, you can’t help but spend an hour or so strolling around. (And I dare you to leave without buying a pumpkin!) Another fun fall activity in New England.

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Happy birthday, Mom!

October is the month of birthdays. To celebrate the first, I bring you birthday quotes, birthday astrology, and, of course, a picture of the birthday girl.

A diplomat is a man who always remembers a woman’s birthday but never remembers her age.
~Robert Frost

The secret of staying young is to live honestly, eat slowly, and lie about your age.
~Lucille ball

It takes a long time to grow young.
~Pablo Picasso

Libras born on October 6 are dreamers who need to express their inner drives through imagination and creativity. They are lovers of fantasy and illusion — what appears true is more interesting than what actually may be true. They are idealists who love beauty in all its forms.

Friends and Lovers

October 6 natives can be helpful to the people they care about, but they generally seek out people who can provide them with emotional protection. There are few people more romantic. They perceive all intimate relationships through the prism of romantic idealism.

Children and Family

October 6 people are sensitive and vulnerable and rarely look at their childhood without misgivings. Because of their background, it takes commitment and much love from their spouse for them to seek parenthood. Once they do commit, they usually resolve their childhood issues through their love for their kids.

Health

October 6 individuals are basically healthy but may have a variety of nervous disorders. While the symptoms are real, they are usually the result of feelings of unfulfillment. Exercise is the best way these moody individuals can shake the blues.

Career and Finances

Individuals born on this date usually gravitate to a career in the arts; these talented men and women have an unfaltering concept of beauty and harmony. Money isn’t usually important to them, except to provide them with the beautiful things and luxurious surroundings they desire.

Dreams and Goals

All October 6 individuals want to leave the world more beautiful than it was when they arrived. They try to bring positive energy to everything. They will make their choices according to the level of beauty and harmony they bring into their life and the lives of others.

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Cupcake Recipe

Obviously, a lot of the fun in making my Chrysanthemum Cupcakes came in decorating them. (And you can find a lot of great decorating ideas, including the mums, on Wilton’s website.) That is, of course, unless you count eating them! The recipe is one of my favorite cakes, which I adjusted to turn into cupcakes. It’s from Martha Stewart, which means there are a few extra steps, but, as usual, Martha knows what she’s doing.

White Sheet Cake or Cupcakes

1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more to grease baking pan
3 cups flour, plus more for baking sheet
2 teaspoons baking powder
1 teaspoon salt
2 1/4 cups sugar
1/2 teaspoon pure vanilla extract
1 cup milk
8 egg whites

Preheat oven to 350 degrees. Butter and flour a 12-by-18-by-1-inch rimmed baking sheet or muffin tins, tapping out any excess flour; set aside. In a medium bowl, sift together the flour, baking powder, and salt, then set aside.

Using an electric mixer, beat the butter and 2 cups of sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour. Beat until just combined, then set aside.

In a clean bowl of the electric mixer fitted with the whisk attachment or with a hand blender, beat the egg whites on low speed until foamy. With mixer running, gradually add the remaining 1/4 cup sugar and beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Then fold in the remaining egg-white mixture.

Transfer batter to prepared baking sheet or muffin tins and smooth batter.

Bake until a cake tester inserted in the center comes out clean, about 35 minutes for sheet cake and 20 minutes for cupcakes. (Keep an eye on the cupcakes, as timing could differ in your oven.) Transfer to a wire rack and let cool 10 minutes. For cake, invert onto rack, then turn over and let cool completely.

For Icing: Martha Stewart’s Meringue Buttercream

Makes about 10 cups (can do half of the recipe)

3 cups granulated sugar
12 large egg whites
2 pounds (8 sticks) unsalted butter, softened and cut into tablespoon-size pieces
2 teaspoons pure vanilla extract

Whisk the sugar and egg whites in a large heatproof bowl set over a pan of simmering water until the sugar dissolves and the mixture registers 140 degrees on an instant read thermometer, about 2 to 3 minutes.

Then remove from heat and beat the egg-white mixture with a hand blender on high speed until it holds stiff (but not dry) peaks and the mixture is fluffy and cooled, about 10 minutes. Reduce speed to medium-low and add butter several tablespoons at a time, beating well after each addition. (Note: the meringue will deflate slightly as butter is added.) Add the vanilla and beat until the frosting comes together, 3 to 5 minutes. Then beat on the lowest speed until air bubbles diminish, about 2 minutes. Finish by stirring with a rubber spatula until the frosting is completely smooth.

You can refrigerate the buttercream in an airtight container up to one week, or freeze it up to one month. Before using, bring it to room temperature and stir with a rubber spatula to smooth.

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