Nancy was my first boss and foot in the door to Harvard she hired me! Amazing letter. Sometimes just doing your job the best you can really shows and shines through when its time to move on. I had a few more jobs at Harvard after this letter then time to retire due to MS so I treasure fond memories and friends.

Tourist in my own town from my Harvard days. Grammar police do not arrest me! A spring weekend 1997 captured in writing for class. Click on image, right click open to another tab to see it bigger.

Life Changes

Life changes in a blink of an eye, a New York minute, another year older and wiser.

Getting ready to pack my things and move on to the next chapter has always been daunting to me. Some people get up and go very easily.  Luckily I like organization and everything in its place. Parting with things and clearing out is fun to me. Starting fresh. Begin again. Its time for me to go…

I like this conversation by Winnie the Pooh and Piglet walking down a long happy path…

“Have we reached the end?” asked Pooh.

“Yes, I suppose it seems so…and yet”
“Yes, Piglet?’
“It is also the beginning!”

1950

think its nifty that youre 50. wrote this poem in 2000
its heartfelt and funny...

Be thankful!

A smell or taste of food can bring you back home. my moms cranberry pie recipe. she would make it this time of year. tastes more cakelike than pie great fall dish. girlz gotta eat. happy baking and being thankful! God bless xoxo

Rich Scones

This rich scones recipe is from a magazine that the editor found on an old apron. Made it with raisins and thought next time might add a bit more sugar but thats the reason I tried it not alot of sugar plus when you put some jam on the scones it doesnt need to be very sweet.  Self-rising flour is all-purpose flour that has had baking powder and salt added to it. I used all purpose and added a tsp of baking powder.  I mixed/kneaded it in a big bowl then on the counter pressed it out with my hands dont need a rolling pin. I also cut the pieces with a knife for a rustic look using all the dough. Perfect with tea. Cheerio!



Recipes to share

From my Star Market days I fondly remember Kay McCarthy. She was Star Market’s spokeswoman for local TV commercials. My first day at the office I met Kay and thought I met the biggest celebrity in these parts since Julia Child! (I did see Julia shop at Mt Auburn Star) Kay would create or demonstrate recipes and she wrote at least one cookbook for Star Market. She would bring me her hand written recipes each week to typeset a recipe card that went in the stores for customers.  I always enjoyed seeing what she came up with and her kind elegant way.

I have made Kay's “Spinach and Cheese Pie” for years and it comes out perfect every time. The mushroom crust is so simple you’ll be tempted to add more to it but don’t. After the crust is made, pour the ingredients in and bake. Perfect every time.

“Family Favorite Chicken” is another Kay McCarthy recipe that my mom liked and would make often. Its good with curry but you can substitute any seasoning you like or have on hand.

“310 Beef and Broccoli Stir Fry” got its name from an apartment in Watertown we would whip up this stir fry when we had a date to impress. LOL yummy every time. Not sure if it’s a Kay recipe or from a Chinese cookbook but worth sharing. Bon appetite!

SPINACH MUSHROOM PIE

½-lb. chopped fresh mushrooms
(small pkg. sliced mushrooms then chop)

3 Tbsp. butter            ½ cup dry bread crumbs

1 ½ cups grated Swiss cheese

1 10-oz. pkg. chopped frozen spinach defrosted sprinkled w/nutmeg

6 slices bacon fried and crumbled or 6 Tbsp Hormel real bacon pieces

3 Tbsp flour

3 eggs

2/3 cup mayonnaise or miracle whip

Saute mushrooms in butter. Add bread crumbs. Press mixture in a 9-inch pie pan to form a crust. Mix together remaining ingredients and pour into pie shell. Bake at 350° for 40 minutes.

Family Favorite Chicken

2 Tablespoons butter                                       3 Tbsp cornstarch

2 Tbsp oil                                                        salt and pepper

3 or 4 celery sliced thin                                   dash of curry powder
1 onion chopped                                             (or any seasoning)
1 to 1 ½ cups chicken broth

Chicken breasts or tenders cut up bite size pieces

Heat butter and oil in skillet, add chicken, turning on all sides to brown. Remove from pan. Add onion, celery, sauté until a little crisp. Return chicken to pan, toss together. Sprinkle cornstarch over all and mix well. Add salt, pepper, curry (or 5 spice powder) and chicken broth, stirring until thickened. Serve with rice. 

“310” Beef and Broccoli Stir Fry

1-lb. beef strips                                                3 Tbsp. oil

2 Tablespoons soy sauce                                 1 teaspoon sugar

1 Tbsp cornstarch                                            2 Tbsp sherry

1 Tbsp. oil                                                       2 Tbsp chicken broth

Broccoli

Combine soy sauce, cornstarch and 1 Tbsp. oil, pour over beef. Steam broccoli for about 2 to 3 min. Heat 3 Tbsp oil in wok or pan. Sprinkle sugar over hot oil; add beef, stir and cook. Add broccoli stir, then stir in sherry and broth. Sliced canned water chestnuts can also be added. Serve with rice.

Savory and James, product of Spain, Deluxe Dry Sherry – FINO

Keep in refrigerator, good for risotto, sauces, dips or deglazing pans.