Crazed Chef Craves Squash (really!)

Things have been a little hectic here in the Meadballs kitchen. Big news is that I am finally certified. This seemed liked the hugest hurdle back in the spring. But when the day finally came on Friday, Aug. 4, it really was just he beginning. Because of three things:

  • Most of my pots and pans didn’t work with induction. So I had to buy new ones.
  • I have to wash dishes now. (Dishwasher not in the budget).
  • The ventilation project wasn’t totally finished.

The last is probably the biggest issue because it is August. And while it has been pretty chill so far, it isn’t all that cool in my basement digs with three fridges, two freezers, two ovens, and three induction cooktops going. Sometimes all at once. So the electrician returned to install a big fan, some vents in the ductwork and a cooler for the wine room. As a result, my shiny new kitchen is a mess of dust, dirt, power saws, and electrical things. It is loud and dirty. So I haven’t been in the kitchen much since I picked up my lovely certificate.

But, never fear, it should all be done by tomorrow morning and I’ll be cooking away. If you have signed up for my newsletter – there is a sign-up on this website – you will find the specials for next week. They will also be posted on the Meadballs Meals facebook page. Order by e-mailing marnie@meadballs.com, messaging me on Facebook, or by texting 814.470.8688. Orders need to be received by Sunday at noon for Monday delivery.

In the meantime, I’ve been in my home kitchen working with what to do with a truckload of yellow squash. I love this bread with blueberries. Don’t skip the glaze, it makes the cake and helps keep it fresh.

Print Recipe
Lemonade Blueberry Squash Bread
Course breakfast, dessert
Cuisine American
Servings
loaves
Ingredients
Course breakfast, dessert
Cuisine American
Servings
loaves
Ingredients
Instructions
  1. Preheat oven to 325 degrees. Grease 2 regular loaf pans.
  2. Whisk together flour, salt, baking powder and baking soda in a large bowl.
  3. In another large or medium bowl, combine melted butter and sugar. Add lemon juice, lemon zest, and vanilla. Whisk in eggs.
  4. Add wet ingredients to dry. Mix thoroughly.
  5. Add squash and stir just to blend. Toss blueberries with the remaining flour. Add to mixture.
  6. Pour into prepared pans and bake at 325 degrees for 45 to 55 minutes.
  7. Allow the pan to cool; remove the bread and place top down on a serving plate.
  8. In the meantime, make the glaze by combining all the ingredients and mixing until smooth. Pour over top of bread.
  9. Serve.
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Meadballs to Open in August

Sometimes you just have to take that step, even if it feels like you are walking off a cliff. You just have to trust you have put something there to support you.

Anyone starting a small business, buying a home, starting a new job knows the feeling. It’s a step  faith into the financial unknown.

That’s the way it is with Meadballs (nickname for the four Mead kids, my blog, and now my business). After months of trying to find a kitchen to rent – I’m going to renovate to create my own space. The past month has been a bit of a whirlwind on that front. I’ve been working with the fabulous kitchen designer Keegan Leehan at South One, who is coordinating with in A. Caplan Co. in Waterford on the equipment.

So what is Meadballs? I will cook seasonal dinners and deliver them. They will be fresh, not frozen, and ready to reheat or serve cold (or you can freeze). Meadballs is a subscription service for three meals a week, for either 2 or 4 people; but I’m open to what the market wants. Discounts will be for those who sign up for multiple weeks (such as 6 or 12), but you can opt out of consecutive weeks if you expect to be busy or on vacation. You’ll still get 6 or 12 weeks, just not in a row.

The driving ingredients will be what’s fresh on the farm that week. If you are familiar with a CSA (boxes of fresh vegetables delivered each week from local farms), then you will grasp the concept. I take those vegetables and turn them into dinners. No deciding, chopping, or cooking for you.

You’ll find my seasoning influences come from many cultures I have visited – Italy, France, Greece, Spain, and Mexico. Plus those I haven’t, yet, such as India and Asia.

As I get closer, I’ll post some sample menus.

Until then, there’s a lot of work to do.

By the end of last week,  Erie County Department of Health and my wonderful inspector is Lisa Susann, who is making sure everything is in compliance, gave initial approval for the site work. Zoning laws in Fairview permit for no-impact home businesses in residential areas (meaning no customers coming and going from the kitchen). And on Friday, we met with Tom Kovach from Longo Plumbing and Joe Dobrich from Dobrich Electric to go over the plumbing and electrical needs. These will be among the two largest expenses because of the number of sinks and the power supply needed to run a commercial-grade kitchen.

I’ve covered business as a journalist for long enough to learn 3 rules that I am standing by:

  1.  Start small. Do what you can afford to do. That means used equipment where I can get it and repurposing what is permitted.

2. Rely on people you have done business with – or friends have done business with. When your business hinges on a Health Department inspection – you want  everything done right (and everyone shows up on time).

3. If you don’t have a back-up plan, then you don’t have a plan. This is advice from my father, and I’ve always carried it with me. Whether I was planning for newspaper articles, magazine start-ups, or the redesign of an entire newsroom. Plan – and then have a back-up plan. Sometimes I would be on Plan D before things worked out.

There are all kinds of other fun things I’ve been learning along the way – such as filing with the state to register as both an LLC and for my sales tax license. The rules regarding licensing and selling of food (thankfully I took an excellent class in October offered by the Health Department).

I have wonderful suppliers – the Post Farm in North East and Parable Farm in New York state. I will be picking up my first load this week to start testing recipes, which is the actual fun part.

Marketing, etc., is on the list of things to do – but I need a firm start date. The opening goal is the first week in August. When I know more, you’ll see more posts by me, as well as some sponsored postings on social media.

I’ll keep you posted. Let me know your thoughts, too.

In the meantime, I’ve been picking berries. Lots of berries. Here’s a crisp/crunch I just love (especially for breakfast with yogurt).

XOXOXO

marnie

marnie@meadballs.com

Print Recipe
Fresh Strawberry Crumble
This is a fresh tasting-strawberry crumble. It is best eating within 2 days, otherwise the crumble gets soft. I love the combination of strawberries and ginger, but you can omit it if that's not your thing. You can also swap out some of the strawberries for blueberries or peaches when they come into season.
Course dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Heat oven to 375 degrees
  2. In a large bowl, combine white sugar, 2 tablespoons flour, and strawberries.
  3. Place strawberry mixture in a greased 9x13 baking dish.
  4. Combine the rest of the ingredients until crumbly. Scatter over strawberry mixture. Bake for 45 minutes. Serve warm with vanilla ice cream or whipped cream.
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Children, Divorce, and Christmas (cookies, too)

“Christmas really sucks for children of divorce,” my daughter pronounced while we were sitting on the couch together watching a Zak Efron movie (our compromise) after I made yet another batch of cookies, these with chocolate.

That wasn’t what I was expecting to hear. She’s 14. This is her fourth divorced Christmas. I thought we had worked out the kinks.

“Ah, how do you mean?”

My first reaction is to get all defensive. Mom’s in a better place, I say to myself. When Mom is happier, it’s better for those around Mom (except the divorced Dad, I guess). My grown-up brain is flashing back to the Christmas season six years ago when, on this day, Dec. 20, I went into the Cleveland Clinic because I was in liver failure. I didn’t know exactly what was wrong, other than my liver wasn’t recovering even after I stopped drinking a month earlier. The damage was more extensive than the Erie hospital, where I went in right before Thanksgiving, and returned two weeks later, had noted.

I had been self-medicating with alcohol to deal with anxiety/panic attacks that began when my daughter was around 2. I’d be suddenly overcome with nausea, and then the heaving would start. I could be driving. Or in the middle of a meeting. In the six months leading up to the diagnosis, I ate very little in an attempt to keep my stomach empty. I drank at home (like most women) to stay calm (my rationalization).

I tried therapy. But three different therapists said I had nothing to be anxious about. I had a job. A husband. Family. A daughter. A nice home. Friends. A member of a country club. What did I have to be anxious/depressed about?

As I write this now, I wonder if perhaps that was a question. At the time, I heard judgment. I heard, “Suck it up, sister. There are a lot of people with real problems out there.”

“And you aren’t one of them.”

No excuse on my part. I almost left a middle schooler without a mother.

Support of my family, some close friends, and some great women in AA, helped me navigate life post alcohol. And, not surprisingly, a lot of things became clearer. I was a different person than the woman who married 20 years earlier. I didn’t want to dull feelings, I wanted adventure. I wanted to hike in the mountains. I wanted to kayak – and eventually try rapids. Travel to Europe again. Go dancing. I wanted to live – in all CAPS.

I didn’t, and couldn’t, come home from a day of work, supporting our little family because my husband was unemployed, have a glass of wine and make dinner. I also needed to be a Mom. An active Mom. A Mom who shows her daughter what it is like to bounce back from the edge – it is possible – and go on to be happy. And happiness didn’t mean a house, two cars, two dogs, the country club, and dinner with wine. I had to find it on my own terms.

My daughter is right. Christmas sucks for divorced kids. That first Christmas was painful. The lawyer my ex hired wanted monthly support and a housing allowance that amounted to my entire salary. He was unemployed, and had been for quite a few years. He was in the house and deserved to be supported in the life he and my daughter were accustomed to. Arguing that we couldn’t afford the house – I had tried to convince my ex to sell when he first lost his job so we could afford to live on just my salary. He kept saying he would find a job and it would be OK. Four years and a tremendous amount of credit card debt (nearly all in my name) to balance the books, and I was panicked.

So that first Christmas as painful. I was living rent free thanks to my family in a summer cottage that had been winterized and had heat. I had enough for presents and a tree. But she wasn’t going to wake up in a house with Mom and Dad, and Santa. She would wake up in the house she had lived in her whole life, with no Mom and no tree. I woke up with a tree and no Nicole. The gym had become my anti-anxiety medication, but it was closed. That was when I started running.

I picked her up mid-morning and we had our own Christmas.  I convinced her Santa would find her new second home, even if it was temporary. But it was different. And kids don’t like different, especially where Santa is involved. This wasn’t the first different. Two years earlier, when I was at the Cleveland Clinic, she spent Christmas in Mexico with my parents, my sister, and her family. I wouldn’t be released in time to make it. A winter storm shut down the East Coast, preventing my brothers and their families from getting to Cancun.

So I was messing with her Christmas for the second time.

I think of how far we’ve come. I have my own place now. It’s a small condo – not a three-bedroom house on 2 acres overlooking Lake Erie like she grew up in. My credit is still destroyed, but that just means Christmas is paid for. I own a car, used and purchased with cash, of course. And we have a dog, not a pure-breed, but a loving shelter dog.

But she knows about the struggle to get here. She still watches me at the holiday table when alcohol is served. She worries about money. She thinks I am extravagant when it comes to Christmas – but she still has a list that includes 365 T-shirts (so she doesn’t have to worry about running out) and an equal number of phone cases.

I know this is OK. She has the optimism to still ask for the moon, but understand that she may not get there. She can see that you can go to a holiday event and not have a drink. I also think it is OK not to go to some holiday events because the main feature is alcohol, which is incredibly dull when you are the only person not imbibing. It’s OK to find other things to do, like go for a walk in the woods. Read a book. Or find a terrible Zak Efron movie on TV to watch with your daughter.

But, yes, Nicole, Christmas does suck when you are the child of divorce. Mainly because you learn a lot of lessons about Christmas at an earlier age than the other kids. You learn that it’s not a holiday about presents that magically appear, and people who get along. You learn that Christmas is about love. It’s about the love of a mother for her child. And sometimes the journey they take is a difficult one, sometimes celebrated with strangers in a house that isn’t our own.

I’m not all about the lessons – thank heavens. I do know my daughter adores chocolate. So after her pronunciation about divorce, I handed her a cookie. It doesn’t make everything better, but chocolate does help.

Merry, Merry

Marnie

Marnie@marniemeadmedia.com

 

Print Recipe
Children, Divorce, and Christmas (cookies, too)
Course dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
dozen
Ingredients
Course dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
dozen
Ingredients
Instructions
  1. Cream butter, cream cheese and sugar using the paddle attachment of a stand mixer. Beat until light and fluffy, 2 to 3 minutes or more. Add egg, and flavorings.
  2. In a separate bowl, whisk together flour, baking powder, and salt. Add slowly to butter mixture. Mix until a soft dough forms. Divide in half.
  3. Lay a sheet of parchment on a cookie sheet and place 1 ball of dough on it. Cover with plastic wrap and roll out to 1/4 to 1/8-inch thick. Repeat with second ball. Refrigerate 1 hour.
  4. Heat oven to 350 degrees. Cut out cookies. Remove scraps (to reroll in the same method). Bake for 8 to 12 minutes, or until edges just start to brown. This will depend on how thick the cookies are. Check after 8.
  5. Remove from oven. Allow to cool about 5 minutes before moving to a wire rack to cool completely before frosting.
  6. To dip in chocolate, heat chocolate chips and butter in a microwave-safe bowl for 30 seconds. Stir. If not melted, return to microwave for another 30 seconds. Stir until melted.
  7. Dip cookies in chocolate. Or, dip part in chocolate and use a silicone brush (like for basting meat) to spread chocolate where you want it. Return to the wire rack to harden. If using sprinkles, add before chocolate hardens.
Recipe Notes

Adapted from TheKitchn.com

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Pledge to Bake an Apple Cake

bucket full of ripe apples is in the garden grass in the rays of sunset

On my recent trip to Kansas City, one of the non-culinary adventures was a trip to the Escape Room. The concept is fairly simple – you choose a room from which to “escape” by solving the clues. The rooms have varying difficulties, but the task is the same. Find the clues in the room, determine if they are helpful or misleading, and, ideally, you will be among the 20 percent who get out in the allotted time.

We had a choice between prison break, which involved handcuffs, and secret agent, which meant finding a spy. One of our team wasn’t into the handcuffs, so we played secret agent. We didn’t get it solved in time to “win,” but we did have a group of strangers cooperating in what seemed like a team-building exercise.

I left it at that until today. After a meeting with some “teammates” in a women’s networking/mastermind group, the clouds cleared in my head. Thanks Tammy and Linda. The Escape Room seemed more like a metaphor for life. There are clues all around us – and sometimes there is a higher power to gently guide – and it’s up to us to figure out which of them are useful and which can lead us down a dead-end path.

Sometimes the only way to figure out if the clue is relevant is to wander. Some of us have the fortune or clarity to see the clues for what they are, and follow the path to the right job, the right spouse, the right future. Some of us follow what seems to be the right path, only to find ourselves wandering off in a field, distracted somehow along the way. Others walk and walk, only to find the path eventually blocked. Sometimes it can be a wall blocking the way, which can be scaled. Other times it could be a cliff, and your choice is to figure how to bridge the divide. Or you can simply turn around and look for a fork and try a new path. And hope you find the clues to unlock the door to the future.

In March I decided it was time to find a new path. I’ve been picking up little clues along the way. Some have been helpful, like getting my master certification in life coaching. Others took me down a path I’m not sure have much to do with my future – other than to prove I can pass all the criminal clearances to be around children.

What clues are out there? I’m looking to the past – my many years of baking and writing. I am fully embracing my present with the wonderful Coffee Club Divas networking group and the Black Diamonds mastermind group. And what about the future? I’m working on it.

Until then, I do what I have always done when looking for clarity – I bake. Today’s recipe for Grandmother Royce’s California Apple Cake is a tried and true one that my sister-in-law Jenna Mead sent me in 2015. This is a real keeper and perfect for apple season.

I also made it as part of King Arthur Flour’s Bake and Share Initiative in October. For every pledge they receive to bake and share, King Arthur will donate to Feeding America.

Print Recipe
Grandmother Royce's California Apple Cake
Course dessert
Cuisine American
Servings
Ingredients
Course dessert
Cuisine American
Servings
Ingredients
Instructions
  1. Combine apples and sugar. Mix well. Add oil, nuts, eggs, and vanilla and blend. In a separate bowl, blend together flour, baking soda, salt, and spices. Add to apple mixture and blend.
  2. Pour into greased and floured 9x13 baking pan. Bake for 40 minutes at 350 degrees. Check after 30 minutes.
  3. Note: I made this in a Bundt pan. To make it a little fancier, slice 1/2 of of your apples instead of dicing. Don't put the sliced apple into the cake, instead place the slices and a sprinkle of the walnuts in the bottom of the pan. Then pour the batter on top. Bake. When cool, invert onto a serving plate.
Recipe Notes

Best when eaten soon. Cover very loosely for storage as it can get soggy quickly. Freezes well.

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