2020 Holiday Lights

I love looking at holiday lights because December has such little light.  This year we saw a few houses that I want to highlight.  Here is an article about the lights in Saugus, MA.  Here is a second article.

The house below had a ONE NIGHT ONLY display of Chanukah Inflatables in Newton, MA.

This house below is on Puritan Lane in Saugus, MA off the Lynn Fells Park Way.

    

This was on a side street also, but I can't remember the exact address.

Then the huge two house display is at 403 Lynn Fells Park Way, Saugus, MA.

 

Massachusetts Conference for Women - Manage Your Mindset for Maximum Success

 I attended a session with Mel Robbins and she was great.  The take-aways for me are

• No sleeping with your phone - this is something that I live by.  Mel said you would not invite all of your Facebook friends into your bedroom.  Just put the phone away.  If someone "NEEDS" you, they will call and you will hear it.
• Create a Morning Routine - how you set up your day, is how it ends
• Wake up and see joy.  Find a photograph, picture or object that makes you happy.  For me, my room has family photographs, and that makes me happy.
• Hear - Without the phone or the TV what do you hear?  Sometimes I hear NOTHING, which is great.  Sometimes I hear a train go buy, and during the summer I hear the birds.
• Smell - awaken your senses!  Some people use candles.  For me the smell of shampoo is always welcome!  Coffee helps awaken my senses
• Taste -Eat or drink something that serves you.  Maybe a bit of a fresh baked donut
• Feel - feel your body move - Exercise 20 minutes and feel your body come alive!
• Identify the one thing that you need to make progress on for the day.
• Get out of bed immediately
• Make your bed as a gift for yourself
• Identify the one thing that you are going to do for yourself for the day - WRITE IT DOWN

Delicious Easy Dinner

 Yotam has NOT disappointed me!  Just made his ONE PAN ORECHIETTE PUTTANESCA and all four of us thought it was delicious!

5 T Olive Oil

6 garlic cloves, minced

1 15 ounce can of chickpeas, drained, rinsed and dried

1 t paprika (I get mine from the Spice House in Evanston, IL)

2 t cumin (again, from the Spice House)

2 t tomato paste

salt

2 c parsley, chopped

1 t. lemon zest

3 T capers, drained

3/4 c green olives, pitted and cut in half

10 oz grape tomatoes

2 t sugar

1 t caraway seeds (from the Spice House)

9 oz orecchiette pasta - dry

2 cups vegetable stock

3/4 c water

pepper

In a large sauté pan (that has a lid) combine 3 T olive oil, garlic, chickpeas, paprika, cumin, tomato paste and 1/2 t salt and cook over medium heat.  Cook for 12 minutes, uncovered, stirring every once in a while.  Remove 1/3 of the chickpeas and reserve in a bowl for later.

In a small bowl, combine the parsley, lemon zest, capers & olives.  Add 2/3 of the parsley mixture to the pan, with the grape tomatoes, sugar and caraway seeds and cook for 2 minutes on medium-high heat, and stir.  Add pasta, stock, water and 3/4 t salt and bring to a simmer.  Decrease heat to medium, cover and cook for 12 minutes (see if the pasta is done, and if not cook another two minutes).

Stir in remaining parsley, 2 T olive oil and chickpeas.  Add a bit of pepper.

Serve.

Weekly Dinners

 As some of you know, I am a planner.  I like to plan our meals and buy what we need at the grocery store once a week.

Friday:  Baked Cod with Ritz Cracker topping from Ina Garten's new book and roasted portobello mushrooms for the vegetarian.

Saturday:  Orchiette Putensca from Yotam.

Sunday:  Burgers/Vegetable burgers with new potato recipe

Monday:  Baked Stuffed Potatoes

Tuesday:  Homemade Pizza

Wednesday:  Leftovers

Thursday: Order Out  

Eclairs - I made my own!

 Normally, I have no issues baking anything.  After watching the Great British Baking Show, I was inspired to try to make eclairs.  I have time to try, now that I am not driving two kids around all over the place.

BUT no, I found that the pastry shells were the easy part.  The pastry cream took a few tries.

Here is the end result:

Ingredients for Pastry Shells from King Arthur Baking:

1 cup (227g) water

8 tablespoons (113g) unsalted butter

3/8 teaspoon salt

1 1/4 cups (149g) King Arthur Unbleached All-Purpose Flour

4 large eggs

How to make the shells:

Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil.

Remove the pan from the heat, and add the flour all at once, stirring vigorously.

Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows the spoon around the pan; this should take less than a minute.

Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. It'll still feel hot, but you should be able to hold a finger in it for a few seconds. 

Transfer the mixture to a mixer, and beat in the eggs one at a time; it'll look curdled at first, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.

For éclairs, pipe the batter into 5" logs about 1/2" to 3/4" in diameter.

Bake the pastries for 14 minutes, then reduce the oven temperature to 350°F and bake for an additional175 minutes, until pastries are a medium golden brown. Don't open the oven door while the pastries are baking.

Remove the pastries from the oven. Make a small slit in the top of each, and return them to the oven for 5 minutes, to allow the steam to escape. Place them on a rack to cool. When they're cool enough to handle, split each in half to make top and bottom pieces; splitting and exposing the centers to air will help keep them from becoming soggy.

Pastry Cream - Recipe from Delphin Gomes

2 cups whole milk

6 egg yolks (can use pasteurized yolks) ( 3 ounces yolks)

2/3 cup granulated sugar

1/4 cup cornstarch

1 tablespoon unsalted butter

1 tablespoon vanilla extract 

 Instructions:

In a medium saucepan, heat the milk over medium heat.

In a bowl, whisk the egg yolks and granulated sugar until light and fluffy.

Add the cornstarch and whisk vigorously until no lumps remain.

Whisk in 1/4 cup of the hot milk mixture until incorporated.

Whisk in the remaining hot milk mixture, reserving the empty saucepan.

Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.

Remove from the heat and stir in the butter and vanilla. Let cool slightly.

Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.

Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)

Icing

1 cup (170g) chocolate chips or chopped semisweet chocolate

1/2 cup (113g) heavy or whipping cream

To make the icing: Place the chocolate chips or chunks and cream in a microwave-safe bowl or measuring cup.

Heat over low heat (or in the microwave) until the cream is very hot.

Remove from the heat, and stir until the chocolate melts and the icing is smooth. Spoon over the éclairs, spreading to the edges. Serve immediately.

Zoodles - A different recipe - Summer Veggie Zucchini Noodles with Burrata

 Last night I tried a new recipe from SkinnyTaste - One and Done.  I adapted it a bit due to ingredients, but it was an easy, quick dinner for the family.  Three out of three of us liked it.  This recipe serves three.

Ingredients:

1 T extra virgin olive oil

1 clove garlic, sliced

2 c sliced grape tomatoes (OR 1 cup sliced grape tomatoes and 1 cup sliced asparagus)

3/4 t kosher salt

pepper

1 cup baby spinach

2 small zucchini's (14 oz total) spiralized.

1/4 c freshly grated parmesan cheese

4 oz burrata ball, sliced into three

2 T chopped fresh basil

Instructions

Heat a large skillet over high heat and add 1/2 T of oil and garlic and cook for 30 seconds, until golden.  Add tomatoes, 1/4 t salt and pepper.  Cook three minutes.  Add spinach and cook for 1 minutes and transfer to a medium glass bowl.

In the pan, put the remaining oil, zucchini noodles, remaining salt and pepper and cook for 2 minutes over high heat.  

Divide noodles over 3 plates, top with vegetables, parmesan, burrata and basil and serve.

Delicious Dinner - Yotam

 Yotam Ottolenghi!  A wonderful chef with creative flavors.  He was supposed to come to Boston this year and I had tickets to hear him speak, but we all know how 2020 turned out and there was no event.

But, Yotam's new cookbook was released last week, and I have already read it, and made one delicious recipe.

Many readers know how much my family loves Pepper Pasta (Cacio e pepe).  Yotam has Za'atar Cacio e Pepe.  Amazing.

1 pound spaghetti (I purchased it, but you could easily make your own)

1/4 c unsalted butter

1 T za'atar (I get mine from the Spice House in Evanston, IL)

2 tsp ground pepper (I don't measure it.  I grind until it is right.)

130 g grated parmesan

30 g grated pecorino

2 T olive oil.

Cook the spaghetti according to the box with some added salt to the water.

Before draining, scoop out two cups of the pasta water and reserve.

In a large non-stick sauté pan, melt the butter on high heat.  Then add 1 T za'atar and the pepper and cook for a minute.  Stir.  Add water, and heat til boiling.  Boil for 5 minutes.  Add pasta and stir until pasta until well coated.  Add parmesan in two batches and keep stirring.  Make sure first batch of cheese is fully melted before adding the second batch.  Then add pecorino and continue to stir until cheese is melted.

Transfer pasta to bowl and finish with olive oil, a pinch of salt and if desired a pinch of za'atar.

Serve with a green salad. 

Inside Out

 Many things that were inside activities are now outside activities:Harp

 My kid is the red head with the mask.  😊

 

Stephanie

Can you spot my kid?

Teachers as Essential Workers

 President Trump has proudly declared teachers as "essential" workers.  President Trump has been in office since January, 2017, and he has left teachers out of his spotlight, until now.  Now, teachers are essential.  

What is an essential worker?   According to the U..S Department of Homeland Security, essential workers are those who conduct a range of operations and services that are typically essential to continue critical infrastructure operations. Critical infrastructure is a large, umbrella term encompassing sectors from energy to defense to agriculture.  (Link to original)  If you ask me, police officers, firefighters, military, doctors and nurses are essential workers.  People who need to show up every day to work.  Police stations have a staff 24/7, as do hospitals.  I didn't notice that teachers have a 24/7 station.

What else has President Trump done for education?  He named Betsy DeVos as Secretary of Education.  Ms. DeVos doesn't believe in public schools.  According to Wikipedia, "She was Republican National Committeewoman for Michigan from 1992 to 1997 and served as chair of the Michigan Republican Party from 1996 to 2000."  She is part of the RNC.  She attended a private high school.  She attended a private college and earned a degree in business.  She didn't attend public high school or public college.  She doesn't have a degree in education.  But yet, Trump, who ran on draining the swamp, appointed a person with no experience in public education to Secretary of Education of the United States.  Has she advocated for more funding for public education?  NO.  Has she made community colleges more affordable?  No.  She hasn't advocated for the public schools or the teachers.  She hasn't provided funding to rebuild old public school buildings.  She hasn't provided funding to public schools, because according to President Trumps, are a local issue, but yet President Trump has declared public school teachers essential.

Has President Trump provided Covid19 tests to the public schools?  No.  He wants the doors open to public schools, but yet he won't provide the same kind of testing the White House to the public schools.  Public schools educate everyone - the poor, the wealthy, urban, suburban, rural, gifted children with high IQs, autistic students, students with asthma.  The public schools accept every student.  But yet, the teachers, students and staff can't get tested on a daily basis.  Imagine if every public school could test everyone that walks into the school for Covid19, similar to what the White House.  How would parents, students and staff feel about the safety of the schools?  President Trump hasn't and won't provide that testing for the public schools.  (I won't even get into the details that President Trump's child, Baron attends a school that is remote for the first month.)

President Trump hasn't stepped into a public school.  He doesn't know (or care) the daily issues public schools face.  President Trump wants schools to open so he can pretend Covid19 has disappeared.  However, by opening the schools, he will cause the death of many teachers and students.  But he doesn't care.  He hasn't led this country in mourning that 170,000 Americans have died of Covid19.  He hasn't provided PPE to nursing homes, hospitals, schools, cities and towns.  Instead, he had each of those entities try to purchase equipment in the open market, while also purchasing PPE for the Federal Government.  It was a giant mess.  He hasn't accepted responsibility of the PPE shortage.  

Please, teachers and students aren't firefighters with years of training of how to run into a burning building and fight a fire.  Students are still learning.  How do you keep a room full of 25 first graders six feet apart?  How do you keep a room of 25 second graders with their masks on all day?  President Trump can't answer these questions.  He doesn't care to answer them.  He just wants the schools open so on election day he can say that Trump beat Covid and opened the schools, but he won't tell you the expense - the death toll. 

PS:  Robert Redfield said on August 21, 2020 that teachers should self isolate and be out of the classroom if exposed to COVID19, which is not what other essential workers have to do.  Yesterday, it was expected that if teachers are exposed to COVID19, they should continue to be in the classroom.  Follow the science of Dr. Redfield.  Exposed teachers should not be in the classroom.

PSS:  “The wearing of masks is not an alternative to social distancing. It’s not an alternative to hand washing. It’s not an alternative to decompressing class sizes. It’s not an alternative to all of the other measures,” said Dr. Mike Ryan, from the WHO.

Traveling to Mizzou during a Pandemic

 We moved our son into the University of Missouri (Mizzou) this past week.  He is a first year student, and I am proud of him.  Mizzou is the public university in the state of Missouri.  It has about 30,000 students!  It has the first school of journalism in the US, and that is my son's major.

Here are some photos from campus, which is a botanical garden:

The creator of the comic strip Beatle Bailey attended Mizzou.  Cool statue.

This is the bridge from my son's dorm area to the campus.

This is a panoramic view of his dorm with his bed and his roommate's bed.

Signs like this all over campus.  Has a big agriculture school too.

The rental car loaded up.

The Columns

Student Center

Mark's Dorm

Another cool sign between two statues

The J School sign

The movie: The American President

 One of my favorite movies is "The American President."  The acting in the movie is fabulous, and there are so many good scenes:  Lucy playing the trombone, Annette Benning in the "Dish Room" are among my favorite.

But then there is this "speech" from the President when his girlfriend is being verbally attacked by his opponent:

For the last couple of months, Senator Rumson has suggested that being President of this country was, to a certain extent, about character. And although I've not been willing to engage in his attacks on me, I have been here three years and three days, and I can tell you without hesitation - being President of this country is entirely about character. For the record, yes, I am a card-carrying member of the ACLU, but the more important question is, why aren't you, Bob? Now this is an organization whose sole purpose is to defend the Bill of Rights, so it naturally begs the question, why would a Senator, his party's most powerful spokesman and a candidate for President, choose to reject upholding the Constitution? Now if you can answer that question, folks, then you're smarter than I am, because I didn't understand it until a few hours ago.

America isn't easy. America is advanced citizenship. You've gotta want it bad, 'cause it's gonna put up a fight. It's gonna say, "You want free speech? Let's see you acknowledge a man whose words make your blood boil, who's standing center stage and advocating at the top of his lungs that which you would spend a lifetime opposing at the top of yours." You want to claim this land as the land of the free? Then the symbol of your country cannot just be a flag. The symbol also has to be one of its citizens exercising his right to burn that flag in protest. Now show me that, defend that, celebrate that in your classrooms. Then, you can stand up and sing about the land of the free.

I've known Bob Rumson for years, and I've been operating under the assumption that the reason Bob devotes so much time and energy to shouting at the rain was that he simply didn't get it. Well, I was wrong. Bob's problem isn't that he doesn't get it. Bob's problem is that he can't sell it! We have serious problems to solve, and we need serious people to solve them. And whatever your particular problem is, I promise you, Bob Rumson is not the least bit interested in solving it. He is interested in two things, and two things only: making you afraid of it, and telling you who's to blame for it. That, ladies and gentlemen, is how you win elections. You gather a group of middle age, middle class, middle income voters who remember with longing an easier time, and you talk to them about family, and American values and character, and you wave an old photo of the President's girlfriend and you scream about patriotism. You tell them she's to blame for their lot in life. And you go on television and you call her a whore. Sydney Ellen Wade has done nothing to you, Bob. She has done nothing but put herself through school, represent the interests of public school teachers, and lobby for the safety of our natural resources. You want a character debate, Bob? You better stick with me, 'cause Sydney Ellen Wade is way out of your league. I've loved two women in my life. I lost one to cancer. And I lost the other 'cause I was so busy keeping my job, I forgot to do my job. Well, that ends right now.

Tomorrow morning, the White House is sending a bill to Congress for its consideration. It's White House Resolution 455, an energy bill requiring a twenty percent reduction of the emission of fossil fuels over the next ten years. It is by far the most aggressive stride ever taken in the fight to reverse the effects of global warming. The other piece of legislation is the Crime Bill. As of today, it no longer exists. I'm throwing it out. I'm throwing it out and writing a law that makes sense. You cannot address crime prevention without getting rid of assault weapons and handguns. I consider them a threat to national security, and I will go door-to-door if I have to, but I'm gonna convince Americans that I'm right, and I'm gonna get the guns.

We've got serious problems, and we need serious people. And if you want to talk about character, Bob, you'd better come at me with more than a burning flag and a membership card. If you want to talk about character and American values, fine. Just tell me where and when, and I'll show up. This is a time for serious people, Bob, and your fifteen minutes are up. My name is Andrew Shepherd, and I AM THE PRESIDENT!

The part I like is "We've got serious problems, and we need serious people."  President Trump is acting like Rumson and wants to blame EVERYONE but himself.  Trump is blaming China for COVID 19.  Trump has had enough time to use the DPA to get testing available to EVERY AMERICAN, but instead he is in the White House (or at his club) blaming China.  This is a serious problem Mr. President, and we need YOU and your TEAM to get us out of it.  Stop the blame game, and get us testing.  The testing will allow us to open schools.  Will allow us to get into crowds.  If someone tests positive, go home, and keep testing until you are negative.

And then this weekend, he created the payroll tax deferral, but he will only make it permanent if the American people elect him again.  This is a threat?  Fix the problem Mr. Trump.  We need serious people to fix the problems.

Florida has SERIOUS problems, and the Governor of FL is a Trump fan.  Florida is HOT right now, and people are waiting in long lines to get tested in unbelievable HOT weather.  The President of the United States can get more tests if he makes it a priority and stops blaming China.

Trump wants the SCHOOLS to open.  (His own son's school is remote until at least October.)  But he wants the rest of the kids to go back and get teachers and themselves sick.  The President of the United States could HELP public schools by shipping them tests, and PPE but instead he points the finger and blames China.

We have serious problems Mr. Donald J. Trump, and I hope your fifteen minutes are up.  We will not be speaking Chinese if Biden is elected.  We will be electing a man who will listen to science and get testing and PPE to people.  He won't sacrifice college football players and school teachers.  He offers us hope.  He offers us a change to the blame game.

Tomatoes with herbed ricotta

I love the days of fresh grown tomatoes in New England.  Of course, I have NO talent growing a garden, so I rely on the local community farms.  Early August is here and so are the tomatoes!

2 cups fresh ricotta

3 T minced scallions (about two)

2 T minced fresh dill

1 T minced fresh chives

Kosher salt

pepper

2 pints assorted tomatoes

1 t minced garlic

1 T olive oil

1/2 julienned fresh basil leaves

Fluer de sel

In a medium bowl, mix the ricotta, scallions, dill, chives, salt and pepper.

Cut the tomatoes in wedges and place in another bowl with the garlic, olive oil. 1 t salt and pepper.

When ready to serve, add the basil to the tomatoes and mix.  Put the ricotta in a small glass bowl on a platter, and surround the bowl with the tomatoes, discarding the liquid.  Sprinkle with salt and serve.

One of Adam's most favorite dinners: Kung Pao Chickpeas

I am not a fan of super spicy, but my husband is.  I found this recipe from the cookbook Myers + Chang at home.

Kung Pao Sauce:
1/3 cup soy sauce
3 T unseasoned rice vinegar
2 T sambal oelek
1 T minced garlic
1 T peeled and chopped ginger
1 T sugar
2 t cornstarch

Mix in a small bowl.

Chickpeas:
1 15 oz can chickpeas - drained, rinsed and dry
2 t cornstarch
4 T canola oil
8 dried Thai chili peppers
3 scallions - cut into one inch pieces
1 small red onion cut into 1 inch cubes
1 red pepper, cut into one inch pieces
1 green pepper, cut into one inch pieces
1 large celery stalk, cut into one inch pieces
1/2 cup unsalted roasted peanuts or cashews
1 5 oz can sliced water chestnuts, drained
1 recipe of Kung Pao Sauce

In a small bowl toss the chickpeas with the cornstarch.

In a wok, heat 2 T of oil over high heat and then add the chickpeas and stir for 4-6 minutes.  Remove the chickpeas from the wok.

Add the remaining oil to the walk and heat over high heat.  Add chilies and stir for a minute.  Add scallions, red onion, red pepper, green pepper, celery, peanuts and water chestnuts.  Stir.  Cook 2-3 minutes.  Add chickpeas.  Add the Kung Pao sauce.  Stir and bring to a boil for 2-3 minutes.  Place in a large bowl and serve with rice.

Beach Cupcakes

Directions to create Beach Cupcakes:  - makes 12 cupcakes

INGREDIENTS

Cupcakes:
1.5 cups all purpose flour
1.5 t baking powder
1/4 t salt
1 stick unsalted butter, at room temperature, cut into small pieces
3/4 c. sugar
1 1/2 t vanilla extract
2 large eggs
1/2 cup milk, room temperature

Frosting:
one stick unsalted butter at room temperature, cut into small pieces
4 cups powdered sugar (you might need 1/2 cup more)
1/4 c milk at room temperature
1 t vanilla extract

PLUS
Blue food coloring
1 1/4 c graham cracker crumbs
colorful paper umbrellas

Cupcake Directions:

Preheat oven to 350 bake.  Put paper liners in cupcake tins.

Whisk together flour, baking powder and salt in a small bowl and set aside.

In a large bowl (use a mixer if you have one) beat butter until creamy - about two minutes.  Add sugar gradually, beating until light about three minutes.  Scrape the bowl at least twice during this process.

Beat in vanilla.  Beat in eggs one at a time.  Scrape down bowl.

Add the flour mixture in four additions, alternately with the milk.  Begin and end with the flour.  Beat on low-medium speed.

Pour into cupcake wells.  Bake for 18 minutes (check at 16 minutes).  It will be done when you insert a toothpick into the center and there are crumbs but no liquid.  You can always bake more.  You can not take away baking time.  The center will spring back when lightly pressed.

Cool pan on rack for five minutes.

Remove cupcakes on a cooling rack to cool completely.

(NOTE if you want a marbled cupcake, melt 1 ounce of unsweetened chocolate and allow to cool.  Divide batter in half and fold in melted chocolate into one half of the batter.  Divide yellow batter into cupcake wells evenly and then add chocolate.  Use a butter knife to marble the batters together)

Frosting Directions:
In a mixer beat butter until creamy (about two minutes).  Add 1 cup of powdered sugar gradually, beating until light and fluffy (Three minutes).

Add one more cup of sugar and half of the milk.  Beat well.  Scrape bowl.

Add 1 more cup of sugar and milk and beat well.  Scrape bowl.

Add 1 cup of sugar and vanilla.  beat on high until light and creamy - 5 minutes.

If you need more sugar add the remaining half cup.

Assembly:
Tint the frosting blue.  Frost the cupcakes using an icing spatula.

Place graham crackers in a bowl.  Hold each cupcake over bowl.  Using a spoon sprinkle crumbs over HALF of the cupcake.  This is now the beach.

You can play with the waves to get them the way you want.

Insert umbrellas.

Serve

Steak Tips

Last night was the first time I made steak tips, and they were great!

I made Korean BBQ Steak Tips

Ingredients
Steak Tips
1/2 c maple syrup
1 c tamari
1 T sesame oil
2 T mirin
4 cloves garlic, minced
2 t fresh ginger, grated
1 t chili paste

Combine all ingredients excluding steak tips in a saucepan, and simmer for 8 minutes, stirring occasionly. Remove from heat and bring to room temperature.

Reserve ½ c of BBQ sauce. Pour the rest in a resealable, leak-proof bag with steak tips, and refrigerate 4 hours.

Preheat oven to 400°F.

Bring steak tips to room temperature. Pat steak tips dry with paper towels, and discard all excess marinade.

Preheat large, cast-iron skillet or oven save skillet, and add 1 Tbsp avocado oil. Once oil is hot, sear steak tips on both sides for 1 minute per side.

Place skillet in oven to finish steak tips. Roast for 3-5 minutes, or until meat thermometer reads 125°F when inserted into the thickest part.

Serve with your favorite stir-fried vegetables and rice; the reserved BBQ sauce.

Maple Scones

Ingredients

2 cups AP Flour
1 T Baking Powder
3/4 t salt
4 T cold butter - cut into small pieces.
3/4 c half and half
1/4 c  real maple syrup

2 T butter, melted
2 T real maple syrup

Instructions:
Preheat oven to 425.  Lightly grease a baking sheet.

Combine flour, baking powder and salt in a food process.  Put butter into the food processor and process until mixture resembles coarse crumbs.

Blend half and half and 1/4 cup of maple syrup together and pour into processor. 

Flour a pastry mat, and turn the dough onto the mat.  Roll 1/2 thick and cut with a biscuit cutter (3-4 inch rounds).  Place on baking sheet.  Continue until dough is gone.

Stir together the melted and butter and 2 T of maple syrup.  Brush on top of each scone.

Bake 14 minutes (scones will be golden).

Remove scones and cool for 15 minutes on wire rack.

Eat.

Sourdough French Bread

A friend gave me sourdough starter.  I have babysat it for a week, and today is the day I got to try it out.

1/2 cup starter
1/2 cup water
1/2 t salt
1/2 t sugar
1 cup wheat flour
1 cup All Purpose Flour
1 tsp yeast

Put the ingredients in the bread machine and use the dough setting.  Then when complete, punch it down and let it rise in the machine (with it off) for another 40 minutes.

Remove the dough from the machine and roll into two small loaves.  Put on a greased baking sheet.  Cover and let rise for 40 minutes.

Slat the dough 5 times with a sharp knife and brush with cold water.

Bake in a 400 degree oven for 15 minutes, and then lower to 350 and bake for 5-10 more minutes, until golden brown.

Let cool on a wire rack.

Homemade Toaster Tarts

INGREDIENTS

1 tablespoon granulated sugar
1½ teaspoons kosher salt
3¼ cups all-purpose flour, plus more for surface
¾ cup (1½ sticks) unsalted butter, cut into pieces
3 large eggs
½ cup store-bought jam (any flavor)
Raw sugar (for sprinkling)

RECIPE PREPARATION
Pulse granulated sugar, salt, and 3¼ cups flour in a food processor just to combine. Add butter and pulse until largest pieces are pea-size. Whisk 2 eggs and 4 Tbsp. ice water in a small bowl to blend, then drizzle into flour mixture and pulse just until mixture begins to clump together.

Turn out dough onto a work surface and knead, adding more ice water by the tablespoonful if needed, until dough comes together into a cohesive mass. Pat into a 6x4" rectangle and wrap tightly in plastic; chill at least 1 hour.

Preheat oven to 350°. Roll out dough on a lightly floured surface to an 18x14" rectangle, about ¼" thick. Trim away jagged edges to make a 16x12" rectangle. Using a bench scraper or pastry wheel, cut dough into sixteen 4x3" rectangles.

Beat remaining egg in a small bowl with 1 Tbsp. water. Brush a ½" strip of egg wash around edges of half of the rectangles. Dollop 1 Tbsp. jam in the center of each egg-washed rectangle. Top with remaining rectangles and gently press down around edges; crimp with a fork to seal. Brush tops of tarts with egg wash and sprinkle with raw sugar. Cut three slashes on a diagonal across the top of each tart. Transfer to a parchment-lined baking sheet and bake until crust is golden brown, 20–25 minutes. Transfer to a wire rack and let cool at least 1 hour before serving.

Do Ahead: Dough can be made 1 day ahead. Keep chilled.

https://www.bonappetit.com/recipe/jam-toaster-tarts

All of my Cookbooks - 188 of them

I finally did it.

I created a spreadsheet of ALL of my cookbooks!!!

New York Times Passover Cooking

Mostly Muffins

The Complete Vegetarian Cookbook - America's Test Kitchen

The Complete America's Test Kitchen TV Show Cookbook

Turtle Truffle Bark

Entertaining on the Jewish Holidays

Smoothies

Risotto

When Pies Fly

Molto Italiano

Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies

Jeni's Splendid Ice Creams at Home

Jeni's Splendid Ice Cream Desserts

America's Great Deli's

Rose's Baking Basics

The Bread Bible

The Cake Bible

The Pie and Pastry Bible

Rose's Heavenly Cakes

Fast Cakes

Betty Crocker's New Cookbook

The Complete Italian Vegetarian

The BITC Family Cookbook

How to Cook Everything Vegetarian

Jewish Holidays Cookbook

I'm Just here for More Food

I'm Just here for the Food

American Cake

The Chubby Vegetarian

Myers and Chang at Home

Flour, too

Flour

Baking with Less Sugar

Pastry Love

Mastering the Art of French Cooking

Baking with Julia

The Hello Kitty Baking Book

The Great British Bake Off Big Book of Baking

500 Cupcakes: The Only Cupcake Compendium You'll Ever Need

Ballerina Body

Cookwise The Hows And Whys Of Successful Cooking Cookwise

Ebelskievers

Baking at Home with the Culinary Institute of America

The Mensch Chef

Look and Cook

Cooking with Mickey - Around our World

New England Soup Factory Cookbook

Waffles:  Sweet and Savory Recipes for Every Meal

Persia

The Greatest Cookies Ever

Zingerman's Bakehouse

Vegetarian Planet

Cooking in Everyday English

Bon Appetit Desserts

Mrs. Fields Best Cookie Book Ever

Kosher By Design - Cooking Coach

Kosher By Design - Entertains

Kosher By Design Brings it Home

Kosher By Design - Passover

Kosher By Design

Kosher By Design - Lightens Up

Kosher By Design Short on Time

Kosher By Design - Teens and 20 Somethings

Bobby Flay's Throw Down

Modern Art Desserts

Just a Bite

Brunch

Short and Sweet

Vanilla Chocolate

Butter Sugar Flour Eggs

Favorite Bread Machine Recipes

Make it Ahead

Back to Basics

Foolproof

Family Style

At Home

The Barefoot Contessa Cookbook

Cook like a Pro

Cooking for Jeffrey

The Bread Machine Cookbook III

The Bread Machine Cookbook II

The Bread Machine Cookbook

Jewish Holiday Baking

Cucina Ebraica

Passionate Vegetarian

Soy Desserts

The Whole Soy Cookbook

Old School Comfort Food

Maple Syrup Cookbook

The Laptop Lunch User's guide

Skinnytaste One and Done: 140 No-Fuss Dinners for Your Instant Pot®, Slow Cooker, Air Fryer, Sheet Pan, Skillet, Dutch Oven, and More: A Cookbook

The Art of Chinese Vegetarian Cooking

Madhur Jaffrey's World Vegetarian

The Community Table:  Recipes & Stories from the JCC in Manhattan & Beyond

Cup Cooking

Thanksvegan - A Vegan Cookbook for the Harvest Holiday

The Jewish Vegetarian Year Cookbook

Mom and Me Cookbook

Pretend Soup

Honest Pretzel

Moosewood Cookbook

Sunlight Café

Vegetable Heaven

Enchanted Broccoli

Moosewood Restaurant Low Fat Favorites

Bouchon

King Arthur Flour Cookie Companion

King Arthur Flour Baker's Companion

Luscious Lemon Desserts

Spice and Spirit Kosher for Passover Cookbook

Spice and Spirit the Complete Kosher Jewish Cookbook

A Passion for Ice Cream: 95 Recipes for Fabulous Desserts

The New Vegetarian Cooking for Everyone

This Can't be Tofu

Vegetarian Cooking for Everyone

Saffron Soul

Olive Trees and Honey

The Food Lab

Shabbos Under Pressure

The Cook's Encyclopedia of Chocolate

James McNair's Pizza

James McNair's Pizza Vegetarian Pizza

Bittersweet

Divine Kosher Cuisine

The Hadassah Holiday Cookbook

The Cookie Book

Moosewood Restaurant New Classics

Moosewood Restaurant Simple Suppers

Cooks at Home

Perfect for Pesach

Cupcakes Year Round

Sticky, Chewy, Messy, Gooey

Jamie Oliver's Meals in Minutes

Ottolengi

Plenty

Jerusalem

Simple

Plenty Moore

Nopi

Crepes

The Smitten Kitchen Cookbook

Smitten Kitchen Every Day

Rising:  The Book of Challah

Indian Vegetarian Cooking from an American Kitchen

The Instant Pot No Pressure Cookbook

Crowding the Plate

Bread Machine Magic

The Gourmet Cookbook

The Garlic Cookbook

Fresh from the Vegetarian Slowcooker

The Vegetarian Chili Cookbook

Joy of Cooking

Rosie's Bakery All Butter, Fresh Cream, Sugar Packed No Holds Barred Baking Book

Rosie's Bakery Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book

The Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book

The Passover Gourmet

The new Soy Cookbook

Passover Seder Made Simple

Sephardic Heritage Cookbook

Hershey's Best Loved Recipes

The Kosher Baker

Persian Food from the Non-Persian Bride: And Other Sephardic Kosher Recipes You Will Love

Soframiz

Spice:  Flavors of the Eastern Mediterranean

The Chosen Appetizers and Desserts

Hello, Cupcake

Bread Machine Cookbook - Betty Crocker

The Official Vermont Maple Cookbook - Second Edition

The Bakers' Dozen - Recipes from the CIA's Apple Pie Bakery Café

The Lemon & Lime Cookbook published by Hamlyn

A Favorite Recipe Collection:  Beverages & Much More from Ocean Spray

Bundt Classics Cookbook - Nordic Ware

Potatoes Mashed and More Published by Hamlyn

The Instant Pot Miracle

Sisterhood Temple Beth El Cookbook

Temple Emanuel Sisterhood Cookbook

The Great American Chocolate Cookbook

The Cranberry Cookbook - Hamlyn

Vegetarian Times Low Fat and Fast Mexican

Vegetarian Times Low Fat and Fast Asian

Vegetarian Times - Complete Thanksgiving Cookbook

The Low Fat Jewish Vegetarian Cookbook

The Ultimate Ice Cream Book

The Ultimate Brownie Book

A Baker's Field Guide to Cupcakes

Simply Scones

Tasty Traditions

The 47 Best Chocolate Chip Cookies in the World

All About Challah

One of the advantages of working from home, is that on Friday's I can make a fresh challah for my family for Shabbat.

I use this recipe for my bread machine from Betty Crocker.  My Smart Air Fryer is also a bread proofer, so I use that machine to proof my dough after I braid it.  My family loves this challah.

If you don't have a bread machine, here are some other recipes:

Temple Emanuel Challah Bake Recipe

King Arthur Challah Recipe

King Arthur Flour No Knead Challah Recipe

Smitten Kitchen Challah

Barefoot Contessa Challah

If you have a bread machine but don't want to braid it and just want the taste, this recipe is for you.

Here is an article that helps with challah from Hadassah Magazine.

Interesting article from the New York Times.

How to braid a six strand challah video

And then there is the Babchallah recipe which is amazing.

I am hoping for this cookbook for Mother's Day from Adam.

Cauliflower "Popcorn" - Kosher for Passover and All Year Round

I am NOT a big fan of cauliflower, but this recipe is delicious!

2 heads of cauliflower, cut into medium size florets, stems and leaves tossed into the compost pile
1 t fine sea salt
2 t white sugar
1/4 t onion powder
1/4 t garlic powder
1/2 t paprika
1/2 t tumeric
1/2 c olive oil

Preheat oven to 450

Cover baking sheet with tinfoil and spray with Pam

In a large bowl combine everything but the cauliflower.  Then stir in the cauliflower and stir really well.

Put the cauliflower on the pan and bake 30 minutes, or until a fork can pierce a piece of cauliflower

The recipe says serves 8, but my family of four ate the whole thing as a side dish for dinner.

Chicken Soup with Matza Balls

From Mady Donoff - Temple Emanuel Sisterhood Cookbook

Serves 10-12

2 pounds chicken frames

1 large package of chicken thighs

2 medium onions, cut into quarters

1 small sweet potato, peeled and cut into chunks

3 parsnips, peeled and cut into chunks

1 pound bag of carrots - peeled and cut into chunks

3 celery stalks, cut into quarters

1 T of fresh dill, chopped

2 bay leaves

salt and pepper

Place chicken and frames in a 10-12 quart soup pot and cover with cold water.  Bring to a boil.

Skim off "scum" that surfaces to the top.  Continue to skim until water is only cloudy.  Add all vegetables, seasonings and bay leaves.  Bring to a boil.  Then lower heat.

Cover pot and cook over low to medium low heat for at least three hours.  Stir occasionally.

Allow soup, chicken and vegetables to cool in pot.  Remove chicken, bones and vegetables from pot with slotted spoon.  Discard bones and set aside chicken for the soup.  Strain soup multiple times.  Mash the sweet potato through a strainer and add to the soup.  Add salt and pepper.  Slice cooked carrots into pieces and return to soup along with the chicken pieces.  Refrigerate or freeze until serving.  Be sure to skim off excess fat before reheating.

Serve with matzo balls.  

Matzo Balls

4 eggs, beaten

1/2 c water

1/3 oil

1 t salt

pepper

1 cup matzo meal

Combine the eggs with the water, oil, salt and pepper.  Mix well.  Add matzo meal and stir, but do not not overmix.  Cover mixture and place in refrigerator for 20 minutes.  Bring five quarts of salted (1 T kosher salt) water to a boil.

Remove mixture from fridge, and stir once to ensure all liquid has been absorbed.  Form into free form balls.

Drop balls gently into the boiling water.  Once water has come to a boil again, reduce heat to avoid boiling over.  Cover pot and cook for 20 minutes.

Remove cooked balls with a slotted spoon and store in container until ready to use.  Then slip into warm soup.  

Seder One (which will also be Seder Two meal)

Chicken Soup from the Temple Emanuel Cookbook and a vegetarian version.

Knishes from the Butcherie

Roasted Chicken

Mushroom Lasagna - instead of the ground beef I use pulverized mushrooms

Cauliflower popcorn from Kosher by Design

Fudge Chocolate Bundt Cake - From Perfect Pseach Cookbook

Since it is the four of us, it will be be small.

Passover on the mind - Not the Seder

Here is what I am making for Passover:
Matza Granola
Chocolate Chip Cookies
Matzah Crack

Besides Matza Brie for breakfast, three of out of Weitzman's like these pancakes.

Another favorite dinner is Passover Blintzes

Passover Granola Recipe

Super easy but watch it so it doesn't burn

3 Cups of Matzo Farfel
3/4 c. chopped walnuts
4 T canola oil
1/2 t. cinnamon
3-4 T honey
salt

Mix everything into a large bowl and then spread out on a large greased cookie sheet.

Bake 350 for 20-30 minutes until golden brown, depending on your oven.

Stir occasionally.

Remove from oven and let cool.  Add craisins, raisins and chocolate chips.

Store in a large air tight container.

Scallion Ginger Beef and Broccoli

A classic delicious dish.  I make two versions.  One with beef and one with tofu.

1/2 c soy sauce
1/4 c vegetable broth
2 T brown sugar
2 T cornstarch, divided
One pound of sirloin steak, thinly sliced (or one carton of firm tofu, drained and cubed)
3 T canola oil, divided
6 C broccoli florets
1/2 c. scallions
1 T fresh ginger, grated
2 cloves garlic, minced

Serve with rice, and crushed red pepper.

Whisk soy sauce, broth, brown sugar and 1 T cornstarch in a bowl.

Toss steak (or Tofu) in a separate bowl with the other tablespoon of cornstarch.

Heat 2 T oil in a wok, and then cook the steak for about 4 minutes, stirring once.

Transfer to clean plate.

Heat 1 T oil in the wok, and cook broccoli, stirring often, for about 2 minutes.  Stir in scallions, ginger and garlic and cook for 30 seconds.  Add soy sauce mixture, and then add beef (or tofu).  Cook until sauce thickens, about one minute.

Serve with rice.

Classic Special Scones from Mary Berry

Classic Special Scones from Mary Berry

Makes 10
2 cups of self rising flour
1 t baking powder
4 T butter
1 T sugar
1 large egg
milk

Preheat the Convection oven to 375 and lightly grease a baking sheet (the instructions say 425 for a non convection oven).

Measure the flour and baking powder into a food processor with the S blade.  Add the butter and pulse until the mixture looks like breadcrumbs.  Add sugar.

Crack the egg into a measuring cup, lightly beat and then make up to 1/2 c of milk and egg mixture.  Pour most of the egg-milk mixture into the food processor, keeping 1 T for later.  Mix until it forms a ball.

Turn onto a lightly floured surface, and knead lightly.  Then roll out to 1/2 inch thickness.  Cut into rounds with a three inch cutter to make 10 scones.

Place scones, well spaced, on tin foil, sprayed with Pam, on a baking sheet.  Brush the tops with the milk-egg mixture.  Bake for 10 minutes.

Remove from oven, place scones and on wire rack and let cool.

Serve with butter, clotted cream and jam.

Everything Bagel Chicken Tenders (from Eating Well)

These are delicious!

Salt and pepper

2 T flour

1 large egg

1/2 panko breadcrumbs

1 T everything bagel seasoning

1 pound chicken tenders

2 T canola oil

Place the flour in a shallow dish. I have this kind of shallow dish from Pampered Chef.

Beat the egg in a second shallow dish.

Mix breadcrumbs and everything bagel seasoning in a third shallow dish.

Season the tenders with salt and pepper on both sides.  Dredge the chicken in the flour, and then the egg, and then roll in the breadcrumbs.

Once all tenders are coated, heat oil in a large skillet over medium high heat, and add the chicken.  Cook 3 minutes and then turn.  Cook another 3 minutes, until the chicken is 165F.

Serve

Beef Bulgogi Tacos - Recipe

Last night Naomi filmed me via FaceBook Live making this recipe.  It is another example of a recipe that all four of us like!  From Smitten Kitchen

Filling
1 pound of ground beef (or fake meat like Morningstar Grillers)
1 large garlic clove, minced
one 2 inch piece of garlic, grated
1/4 cup of soy sauce
3 T rice vinegar
2 T brown sugar
1 T Asian Toasted Sesame Oil
Gochujang

Other
2 cups lettuce, shredded
1 T lime juice
1 T Asian Toasted Sesame Oil
Salt
1 scallion, thinly sliced
small flour tortillas
Diced tomatoes
kimchi
chopped cilantro
toasted sesame seeds

Instructions
Heat a large skillet over medium high heat.  Once it is hot, add the beef and break it up.  Cook for 7-10 minutes.  Drain off grease.  Add garlic, ginger, soy sauce, rice vinegar, brown sugar and oil to the pan.  Cook for 2 minutes.  Add gochuhang.

Toss the lettuce, lime juice, sesame oil and scallions in a medium bowl.  Season with salt.

Scoop the beef into a tortilla with a slotted spoon, garnish with salad, tomatoes, kimchi, cilantro and sesame seeds.

Today

Today is Day 8 in seclusion.

Yesterday was a good day.  Mr. Mark worked at CVS unloading the truck.  He said there were more customers since people knew the truck was coming.  He said he had to stop a customer from hoarding the TP.  The sign says three packages per customer, and the customer would keep coming back.  Nothing like having a 17 year old having to enforce the hoarding rules.  Why would anyone need 12 rolls of TP.  Plus other stores have them! 

Yesterday Naomi gave a baking lesson via FaceBook Live.  It was fun.  She can crack an egg better than her older brother.

For dinner, we had delivery from A Perfect Taste!  It was delicious.

Last night we had family movie night:  Miss Congeniality.  It was a good movie choice.  Thanks Adam.

Over and out.

Day 6 - we all survived

Day 6:  I introduced structure to the kids.  They had to pick three academic activities from my list for the day.  It wasn't like I was asking them to dissect a cow's eye.  One of the activities was watch HIDDEN FIGURES, and another one was listen to Spanish TV for 30 minutes.  Of course they had to do a few chores.

Highlights of Day 6:
Teaching Mark how to make baked donuts while live streaming

Watching Rochelle Walensky on NewTV.  Rochelle is someone we know from our community who is an infectious disease doctor at MGH.  What was nice, is that even she was saying WASH YOUR HANDS and don't touch your face.

Taking a nice walk to Newton Highlands and back again with my spouse at 4 PM.

Things to work on for Day 7:
Keep my sense of humor.

Wash my hands.

Be thankful

COVID 19

As the world knows, The United States is at home, reducing the spread of the virus.  No play dates.  No social events.  No band.  No chorus.  No dance.  No school.  No office in Waltham.  No Synagogue.

Day 1:  Friday, March 13 - how appropriate.  Friday the 13th.  Day 1 went well.  Mark then sang at Shabbat Alive that was live streamed through the Temple Emanuel website.  It was so strange to be in a sanctuary that holds 750 people and be the only people there.

Day 2:  Saturday, March 14 - Mark went to work.  He saw other humans.  Naomi made pie for Pi Day.

Day 3:  Sunday, March 15 - Beware the Ides of March

Day 4:  Monday, March 16 - Monitor arrived from work.  Adam is set up in our dining room and I have the back corner of the living room.  We each have a monitor so we are no longer hunching over our laptops.  Mark, a huge sports fan, is flipping through the channels and finds a marble racing contest

Day 5:  Tuesday, March 17 - Mark didn’t like me adding structure to his day so he walked to BC and back again.

The only time Naomi needs to walk behind me while working is when I am on a zoom video call.

In 2015 after the sixth snow day in three weeks I thought I was going to lose my mind.  I take it back. 

We create more compost when eating meals at home.  Four meals three times a day creates more compost and more dishes.

My kids give me no grief about taking a shower in the morning so no one smells all that badly!

Thankful that my company sent a monitor so I am not slumped over a laptop.

Thankful for amazing co-workers and management.

Thankful I don’t have to watch Disney all day or Thomas the Tank Engine.

Day 6:  Wednesday, March 18 - No need to wake up at 4:59 AM to drive Mark to early band.  No early band and his trombone is locked up in the high school.  Hopefully virus free.

Chocolate Chip Scones

Ingredients

2 cups flour
2 t baking powder
1/4 t salt
3 T sugar
4 T cold, unsalted butter, cut into chunks
7 T half and half
1 large egg plus one large egg yolk
2 t vanilla
1 cup semi sweet chocolate chips

Set the oven for 375 bake and line a baking sheet with tin foil, sprayed with Pam.

In a food processor, mix flour, baking powder, salt and the sugar.

Place butter chunks on top and process.

In a small bowl whisk half and half, the egg, the egg yolk and vanilla and then pour into food processor while processing.  The dough will form into a large clump.  Take it out and put it on a cutting board with a bit of flour.  Put in the chocolate chips and knead.

Put chunks of dough onto the baking sheet (it should make about 6-8 scones).

Bake 30-35 minutes.

Transfer to a wire rack and cool completely.

Tortilla Torta

Back in our newlywed days where I could cook nearly anything this recipe was an instant favorite of my husband's.  Our eldest child doesn't like the flavor profile of this recipe and our youngest would rather eat a burrito.

But 20 years later, this old favorite is still a favorite.

Tortialla Torta
Serves 4

Ingredients
one 16 oz can fat free refried beans
1/2 ripe avocado, chopped
1/2 cup plus 2 T chopped scallions (divided)
salt and pepper
one 10 oz can enchilada sauce
8 6 inch corn tortillas
2/3 cup shredded cheddar cheese

Directions
Preheat oven to 425 degrees F.  Coat a 9 inch pie pan with cooking spray.

Combine beans, avocado and and 1/2 c chopped scallions into medium bowl.  Add salt and pepper.

Spread 3 T enchilada sauce on pie pan.  Place one tortilla on the sauce.  Spread tortilla with 1/4 beans and then sprinkle with 1 T cheese.  Continue until you run out and on the top tortilla, place sauce and cheese and the 2T chopped scallions.

Coat a sheet of foil with spray.  Put foil, spray side down, over the tortillas.  Bake for 23 minutes.  Cut into four slices.

Serve with a side salad or steamed broccoli.

Business that are Local that I support

So many malls and online shopping are available to us today.  However, it is the local businesses that I like to support.  The people that know your name and what you like and who you are.

Many of you remember how much I loved Green Planet Toys in Newton Highlands.  Annabelle stocked amazing toys, games and puzzles and more.  She and her spouse and her dog were at the store all the time. I miss them and the store, but here are some other local places:

Newtonville Books - great collection of books, and will help you find the right book for the hard to shop for relative.

Brookline Booksmith - same as above, but their cookbook selection is amazing.

New England Soup Factory - Marjorie.  She loves her soups and she loves her customers.  She loves Israel and Jewish Overnight Camp.  Love supporting her business and love eating her soups!  (Plus the cookbook is amazing.

Galit's Treats - YUM.  And no Wifi!  She wants people to talk to each other.

Kolbo - a great local Judaica store, who has something for everyone

China Fair - I love walking around the store on Needham Street.  You never know what cooking supply you might find!

Leatherworld - while not cheap, they have the stuff you need to travel when you need it.

Keyes Drugstore - service -

Walnut Market - always something tasty