Thankful for a “Renegade”

The sun is shining and for that I am most thankful today.

I am thankful every day just to waking up and greet the morning. I am thankful that I see my daughter every morning (except those when she doesn’t come out from under the covers until afternoon). I am thankful for walking the dog with my mum on the shores of Lake Erie. I am less thankful when it is snowing or in the driving freezing rain – but it sure beats the alternative of not being able to go out in the snow or freezing rain.

The list could go on and on – dad, brothers, sister, nieces, nephews, friends, Coffee Club Divas, Heidi Parr Kerner … but you have your own list. And we don’t have all year.

So thank you for reading this.

And I would like to introduce you to someone else I am thankful for. Her name is Tammy Lyn Fox, and she helped guide me toward creating Meadballs. Tammy has her own catering business, Taste of Zion, and a vision to create a community kitchen where all the little foodies around town could start their businesses.

In the meantime, she has launched a Kickstarter campaign for Renegade Butters, which are outstandingly delicious compound butters.

Here is an outtake from her Kickstarter:

“My name is Tammy Lyn Fox and I’m a reckless renegade. A renegade goes against the grain, breaks out of the box, and blazes a new trail. Renegade Butters rebel against the plain butter experience and gives you something that is at once both very old and very new — Beurre Composé, the compound butter.”

She has both sweet and savory butters – her garlic Parmesan is divine, as is the Mediterranean, which has sweet peppers, Kalamata olives, herbs, and feta cheese. You can spread it on bread, or toss with pasta, or just eat it out of the jar.

Just kidding. Sort of.

You can read more about Tammy’s Renegade Butters project at Kickstarter.    You can also check out her Facebook page.

If you are a Meadballs customer, you will be sampling some of her products after the Thanksgiving break. Since I started making breads, I will include samples of her butters for you to taste.

I hope you enjoy your holiday. See you in December.

XOXOXO

marnie

marnie@meadballs.com

Print Recipe
Cranberry Apple Ginger Relish/Chutney
I love this yummy fresh cranberry relish/chutney. It is just the right balance of sweet, spicy, tart, and the balsamic adds just that mystery. I use it on top of yogurt in the morning with granola. But with the turkey is good too!
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. Combine all of the ingredients, including orange juice and zest, in a nonreactive saucepan (I use an enamel pan with a blue interior; if you use one that is white, you may need to bleach afterward).
  2. Cook over medium-low heat for 18-20 minutes, until the fruit is tender and the liquid has thickened. The sauce will thicken as it cools. Remove cinnamon stick.
  3. Best chilled. Can be kept in the refrigerator for about 2 weeks.
Recipe Notes
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Moms, Movies, and Dinner

The holiday break gave my daughter and I some time together on the couch. Agreeing what to watch together was a lot easier when she was 4, instead of 14. Then we watched Disney movies. Although by the time that period was over, I was pretty much princess-ed out.

Nicole and me in Florida. Nicole is a master packer now.

Now we negotiate between teen romances, rom coms, and more romance. I’m not much for romance films, so it’s a struggle to find something we can watch together. Finally we settled on “Bad Moms.” I don’t need Hollywood to remind me I might be a bad mom (on a somewhat frequent basis), but it beat boy meets girl, boy loses girl, boy and girl get back together. At least there’s some grain of  truth in a movie called “Bad Moms.”

Except there wasn’t. This was about a bunch of over-achieving moms who make some modifications to their lives – like telling their teen kids to make their own breakfast – and then live happily ever after  … with the widowed hunk with the adorable daughter. In a beautiful house. In a lovely school district filled with moms doing their kids’ science projects. And sending their kid to school with well-balanced lunches.

Oh, and they got drunk a couple of times – but only when the kids were safely in the care of others.

My daughter kept asking me why I wasn’t laughing. And all I could think was this movie was either written by a man or by a woman with nannies.

Because not once did any of these women open the refrigerator and see … NOTHING but condiments for dinner, a container of blueberry yogurt, and expired milk. Never did they have to announce it was an upside-down day – and serve pancakes for dinner made with the yogurt – and feel proud that yogurt counts as a protein, dairy and some fruit.

Never did any of these women have the principal call and say your daughter had shown her knickers to a group of boys on the school bus. And if she did it again … (But Mom, “they asked what kind of underpants I had on.”)

And none of these moms gave their kid Benadryl in the hopes they would fall asleep on a 3-hour airplane ride as a 2-year-old. Of course, this has the opposite effect when your kid as ADHD (see below).

None of these women didn’t realize their child was ADHD until the child’s uncle suggested you might want to get her tested … and then you find out she is both ADHD and on the autism spectrum … at age 12.

None of these women looked at their child and said, “Honey, I don’t know where mommy is going to live, but it’s all going to be OK” when going through a divorce.

And none of these women ever let their own kid pack her bag for spring break, and then get to grandma’s house in Florida and realize that:

  1. Nothing matches.
  2. Nothing fits.

But I have. And I’m sure a lot of other mothers have too – although maybe not the underpants thing. Although I was really happy she had some on because there was a time when she liked to go commando.

Now that she’s a teen, she’s more than happy to have me serve her pancakes for dinner, especially if they made with Nutella. But I’ve been working on bad mom thing and now try to keep at least a head of unwilted lettuce in the fridge (OK, not always successfully) so I can at least attempt to serve a salad.

Sometimes it’s a salad made with chicken tenders that I keep stashed in the freezer. But steak salad may be served up even faster if you have some sirloin on hand and slice it before cooking. By slicing it, you cut the cooking time down to about 5 minutes. If you have dressing on hand and a loaf of bread, you can rock and roll in about 15 minutes.

As for movies, may I suggest “Harry Potter.” his mom is a saint.

XOXOXO

marnie

Marnie@marniemeadmedia.com

 

Print Recipe
Steak Salad
Course Main Dish, Salad
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Course Main Dish, Salad
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Instructions
  1. Slice the sirloin steak into 1/4-inch strips. Place in bowl or in a zip-top baggie with the seasoned salt and the vinegar. Stir or shake to cover. Set aside.
  2. Heat oven to 350 degrees. Spread butter on both sides of sliced baguette and place in oven for about 7-10 minutes. Remove from oven when butter is melted and bread is just beginning to toast.
  3. Heat oil in a medium sauce pan over medium heat. Add onion. Cook for about 8-minutes until soft and brown. Sprinkle with salt and pepper to taste. Remove from pan and set aside.
  4. Add walnuts to pan and toast over medium heat. Remove from pan and set aside.
  5. Add steak to pan over medium-high heat - depending on size of pan you may need to cook in 2 batches. Cook until seared on all sides. This should only take about 3 to 4 minutes. Remove from heat. (Repeat if you are doing this in batches).
  6. Slice romaine n half lengthwise, Then cut each half into about 1/2 inch slices. Heap lettuce on 2 plates.
  7. Arrange sliced tomatoes and walnuts around the outside of the plate.
  8. Top each lettuce mound with half of the steak; half of the onions; and then sprinkle with blue cheese (if desired).
  9. Drizzle with dressing and any remaining steak juices from the pan. Arrange bread on the plate. Serve.
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