Tuesday, February 23, 2021

PANDEMIC DIARY - How I Spent My Sequester - Pt. 8 - 2021 Begins

 

 

2021 Begins

 

I don't know anyone who wasn't happy to say good bye to 2020.  Sheltering in place has been challenging, especially for the families I know with children who needed to be schooled online as they worked from home.   For Richard and me, it was less stressful.  Though Richard was in the middle of co-directing a revival production of "Harvey" with Broadway director/producer, Craig Anderson, that was a week away from opening when theaters doors were closed, we are basically writers.  Translation, we are used to 'sheltering in place,' writing days, weeks, even months on end - hunkered at home.  Of course, as you know by now, we do entertain a lot, but we've managed to entertain ourselves with explorations into a cocktail world (which I've blogged about earlier in this Pandemic Diary) and Richard has been challenging himself in the kitchen as he's become our "chef in chief" - many of his meals I've also blogged about. We also walk/hike and he plays tennis and golfs, so exercise and fresh air are not absent.

Wanting to support our local restaurants, we did have a few dinners out during 2020 when outside dining was open, and I had lunches with girlfriends (one at a time, of course) at some of our favorite Ojai watering holes...  but, outside dining was shutdown again at the end of 2020, and, since we're not normally big New Year's Eve celebrants, we planned an intimate dinner at home.  I tried to make pretty...


 while Richard planned our dinner... a pork roast rack at my request.


 It was his first foray in pork roasting and it couldn't have been more delicious.

We enjoyed dessert (assorted nuts and peppermint tea) in front of the fire and our lighted, downsized, very dead, Christmas tree (it's last hurrah).   

A few weeks into 2021, outdoor dining in Ojai returned, so we decided to celebrate the year's romantic holiday by going to the 6:30 seating at Ca Marco, our favorite Italian neighborhood restaurant.  It was a beautiful evening... being out sipping a nice wine...

... and eating a nicely cooked meal that Richard didn't have to cook and I didn't have to clean up after, made it a perfect Valentine's Day.

                                         

As we both now have had our first vaccination shot - my second is Mar. 1 and Richard's a week or two after that, we are looking forward to entertaining friends again, some of whom we haven't seen since the first lock down.

Please stay masked, safe and healthy - there is now a light at the end of the pandemic tunnel.

Wednesday, January 27, 2021

PANDEMIC DIARY - How I Spent My Sequester - Pt. 7 - A Christmas Tale

                   

 
 To quote Anthony Newley in "Stop The World, I Want To Get Off" - "Thirty-five years, Evie, thirty-five years."
 
As many of you know, I'm a Christmas-holic.  For thirty-five years, give or take, Richard and I have hosted a holiday party for around 35-40 friends (sometimes more, a few times less) - first in our Studio City home and now in Ojai.
 
When we left Manhattan and moved to California, our party was always on Christmas Eve for all us ex-pat NYers whose families were still back east, and all our other ex-pat friends from across the U.S. who came to L.A. to work in "showbiz"...  We decorated every room (small trees and tall trees, Santas...) and Richard made a feast, many of which I've blogged about over the years.  Our "not native" Los Angelino transplanted friends often provided the desserts or appetizers, but Richard cooked for days... Sometimes he'd make a French peasant cassoulet -- sometimes a huge turkey and ham - or his Deer Valley chili...
 

... with myriad veggie, salad and pasta sides to "go with."
 
 

 Whatever he decided to make, it fed the multitudes. This party was a family affair.  All our Jewish and Gentile friends' kids were included and spent their Christmas Eves with us (sometime coinciding w/ Hanukkah), some started as young as two.  As they grew into adults, they still came.  When our surrogate daughter, Gaby, entered our life (she was around eight), her parents generously shared her with us on that night and she, too, grew up at that party.  Tradition!  
 
After almost three decades, we sold our home.  Of course, we threw a farewell party and invited all those friends and adult children to say goodbye to us and to the house itself.  The new owners, a young married couple, both actors (appropriately) - came as well.  Those now adult children warned them - they had spent their whole lives at our house on Christmas Eve and they would be knocking on their door come December 24th.  Tradition.  Of course, they were teasing, but it filled our hearts that those parties meant so much to them.

We moved to Ojai during the summer of 2013, knowing only our good friends, Stu and Kyle Crowner.   As fall approached, I dreaded the coming holiday season.  Did I even want to decorate?  To repeat, I'm a Christmas-holic.  I decorate!  And decorate some more!  Now that our surrogate daughter had moved to another state and our friends were no longer in our 'hood, woe was me!  But, as we were settling in, the Crowners had taken pity on us and introduced us to a few of their friends, and Richard had gotten involved in the local theater and was cast, after decades of not acting, in a small roll in a production of  Shakespeare's "Twelfth Night... Or What You Will" - so....

... with hope in my heart, I decorated (and decorated some more) and we invited the Crowners and people we barely knew, to a holiday party in our new home.  No, not Christmas Eve, but a few days earlier.  No three-course meal as in prior years, but a cocktail party leaving folks the opportunity to come early and leave to party hop in case they got other invites. We sent out invitations to around thirty people hoping ten might come.  But, everyone - and I mean everyone - came.  I had actually only met about five or six of our guests, but the evening was a great success - everything Richard made (I've blogged about our Ojai parties, as well) was devoured, from his poached salmon appetizer to his shrimp, cream concoction, as well as the cheese platters, pates and spreads.
 

I now know all the guests, all friends, and more friends have been included.  The only year we didn't give our Ojai holiday party was the year of the Thomas fire -- that is, until this year.
 
I again dreaded Christmas arriving while Richard and I were sheltering in place.  Do we decorate?  Why bother?  But as Thanksgiving passed and Christmas approached, I longed for some holiday normalcy.  We didn't buy our usual 7-8 foot tree - but a beautifully shaped four foot tree to put on our front window table.  
 
 
Richard hung the lights around our door, and we placed a small tree on our front patio table to give a holiday welcome to drivers-by.  
 

I need to digress, a bit.  Over the almost three decades of Studio City Christmas Eve parties at our house, we also spent every Christmas day at dear friends, Candace and Craig Anderson (who always came to our party).  Like us, they love Christmas and fill their house with gorgeous decorations.  We'd start the day with frozen cosmos, wines, appetizers, and gift giving, culminating with a perfect rib roast Christmas dinner for us, their beautiful twin daughters, Katie and Liza, and a few of their friends (who became our friends) and kids.  A sit-down dinner for almost 20. Tradition.
 
 After moving to Ojai, we continued to drive down to L.A. on Christmas Day to be embraced by the warmth of their family and friends -- that is, until this year.

Many of you know that Richard has become the main cook (well, chef, really) in our house during this pandemic. I've certainly written a few blogs about his pandemic meals, so we decided to create a new Christmas Eve.  Knowing how much I love rib roast, Richard decided to make that, along with popovers (his first ever), and an amazing bottle of red wine to complement his dinner.  I set the table, candles always, our Spode Christmas china...
 
  and sterling silver... we lit the fire, plugged in the tree lights, dimmed the house lights and savored every bite and sip, and each other.  
 

Christmas day supper, we had rib roast leftovers made divine with new sides and gravy.  Again, served on our Christmas china, candles glowing and toasted the Andersons.

We missed not having our holiday cocktail party.  We missed seeing our friends on Christmas Day, but we made new memories together.  It was a beautiful Christmas. Tradition Adjacent!!!


 
 


 
 




Monday, November 16, 2020

PANDEMIC DIARY - How I Spent My Sequester - Pt. 6 - Chicken in Every Pot (or Pan)!

 

PANDEMIC DIARY - How I Spent My Sequester - Pt. 6 - 

Chicken in Every Pot (or Pan)!

 
 
So the pandemic has taken away our ability to socialize (eat) with friends in an indoor restaurant and now it's too cold to eat outside.  (Well, to be honest, Ojai isn't Syracuse.  We don't get eight feet of snow, nor below freezing temps and most of our restaurants have outdoor heaters, but I digress...)  This inability is at least for those who take to heart that this is a pandemic and don't live in a town with fewer than ten citizens.  After nine months, give or take, my gestating need to be out with friends has given birth to wanting to know at 6 a.m. what dinner Richard's planning to make for dinner each night .... a pandemic habit that's beginning to annoy him.  In my defense, I am a paid food writer and need food writing fixes, AND since I can't be out and about doing my food writing thing, I need something to look forward to each day besides weighing myself everyday and seeing that I still have not lost the six pounds I've gained while sheltering in place.  
 
AND, sigh, Thanksgiving is fast-approaching AND large family gatherings would be Covid spreaders, so no larger gathering for us...  Hopefully, many of you can do small, in-house dinners with immediate family or share Zoom celebrations with a larger number of friends and family.  But, since we've been sequestered, Richard hasn't roasted any turkeys for me to write about.  However, you've heard the expression, chicken in every pot, right?  So, if you're making a small Thanksgiving dinner and don't want to go afowl (pun intended) of the day's poultry tradition, here are some of my favorite Richard "cooking in place while sheltering in place" chicken dinners.
 
Joanna Gaines' chicken Florentine... 
 

Boneless, skinless chicken breast in a creamy fresh tarragon sauce...
 

Chicken corden bleu...
 
MY chicken parm... Yes, I do cook now and again... 


Chicken piccata...

Chicken pot pie from our friend Nigel Chisholm...

 Chicken thighs baked w/ a honey mustard crust...


Chicken with blueberry sauce...

Nigella Lawson's coq au Riesling...
 
Roast chicken -  stuffed w/40 garlics from "My Beautiful Cookbook - France"...
 

Bake/roasted Rock Cornish game hens w/ a couscous/pine nut stuffing...
 

As I said - a chicken in every pot - chicken for every occasion.  
 
Bon appetit!!!  
 
 




Saturday, October 17, 2020

PANDEMIC DIARY - How I Spent My Sequester - Pt. 5 - Go Fish!

 


 
 PANDEMIC DIARY
 How I Spent My Sequester - Pt. 5
Keto - Go Fish!


I don't know about you, but for me, this pandemic is getting old.  Very old and gray.  I haven't been to the gym in 8 months, tho I do hike three mornings a week (well, "hike" is an exaggeration - "walk" is more like it), but still, 5 pounds (some days 6) seems to have been added to my scale.  Not a happy camper. It's back to strict Keto (the trendy new way to describe old NuAtkins).

Being on a Keto/NuAtkins diet is not a hardship for me.  I can't eat much fruit, so those sugar carbs are not something I worry about.  And, I'm really not a dessert lover... well, except those "homemade" Pillsbury frozen chocolate chip cookies that come in a cookie dough roll you find in the refrigerator section in the supermarket, then slice and bake... or McConnell's peppermint ice cream with those delicious little chunks of pink peppermint candies laced throughout that remind me of Howard Johnson's peppermint stick ice cream I loved as a child. My problem is the starchy carbs.  Bread, pasta, mashed potatoes... you get my drift.  I love sandwiches and cheeseburgers in buns, and pastas of all shapes and sizes... and nothing is more comforting than a huge helping of mashed potatoes, and don't even get me started on salt-based snacks like Ruffles, pretzels, and Cheez-Its... OK - it IS kind of a hardship.
 
 But, if I keep my "bad" carb intake below 20 grams, the weight comes flying off.  Thankfully, white wine has few carbs (and I get a fruit intake) and vodka has none.  Martinis for dinner!!!  So, yes, I'm back of Keto/NuAtkins.
 
 The reason why I actually like this diet and why I can stay with it pretty much is that I love protein, be it meat, chicken, fish, eggs or cheese... I'm a confessed cheeseaholic you might remember.  If I had to give up cheese, life wouldn't be worth living, thank you very much.  And, I love salads and veggies - all veggies (well, with the possible exception of okra). 
 
Because Richard's been cooking dinners most nights, I have quite a few favorite Keto/NuAtkins fish dinners:
 
Always top of my "fish for dinner" list is golden bass sauteed in butter, garlic, capers and fresh lemon juice ...
 

Or Jamie Oliver's roasted white fish (your choice of white fish) w/ bacon, lemon in a mayo sauce - you can find the recipe online...
 

 There were dinners of salmon roasted w/ peas and radishes...
 
 
... or roasted w/ radishes, fennel and thinly sliced orange.

Sauteed salmon w/ a lime, butter sauce...  (I know corn has starchy carbs, but I was under my 20 grams for the day.


Shrimp dishes are always a favorite of mine even if they aren't tossed in pasta.  I love shrimp scampi and Richard often serves it just w/ spinach - or sometimes adds his cream sauce, peas and parsley...


 
Then there's his shrimp sauteed w/ garlic and butter and folded w/ spinach into spaghetti squash...


We both love scallops and don't eat them enough, but his scallops in a lemon basil sauce is one of my favorite fish dinners - w/ a side of mashed broccoli...

 
And a thank you to Julia Child for introducing us to sole almondine (did cheat a little when I had the orzo)...
 
Two favorite tilapia dishes are sauteed tilapia in butter, fresh lemon juice, capers and garlic (that's mashed cauliflower - not potato) and the fish baked in a raspberry vinegar sauce...
 
 
 
And my favorite fish of all (not counting lobster)... swordfish - like a few other white fish dishes, also sauteed in butter, garlic, lemon juice and capers - here w/ asparagus and mashed cauliflower...
 
 
Though I do miss meeting friends at a restaurant for dinner, be it fine dining or a burger... I have to admit that no restaurant compares to Richard's dinners for two, not only in taste but convenience.  And, his suppers are something to look forward to every day during this sheltering in place time.

Bon Appetit.