To the Beet of a Different Drummer

I was in elementary school, having to stay at my aunt's house when I had my first and only experience with beets. I went to a year-round school and we had "mini vacations." My parents had to work during this one break and for some reason there was no one to watch me. Except Aunt Lorraine.

Aunt Lorraine was one tough old bird. Even when I was kid she was old. And mean. Married to my Dad's twin brother, Jack, Lorraine never minced words. She wasn't afraid of anyone and I would have put money on her to kick anyone's ass--man or woman.

My mom never forced us kids to eat certain foods. If we decided we didn't want to eat something, we didn't eat it. Mama wouldn't make something else. Either you ate it or you went hungry. My aunt was cut from a different cloth. Whatever she set in front of you, you had to eat. All of it. No arguments.

When she set that dinner plate in front of me and it sported boiled beets that looked like they were cooked in blood, there was no way I was eating it. She told me I had to eat it. I said I didn't want to. In a voice that was made gravely from smoking too many menthol Kools, she stated I had no choice. I'd eat it or stay all night at that dining table.



I sat there for hours crying and refusing to eat them. I ate everything else on my plate, but those beets. I had never been so miserable in my entire life. I wanted to go home. I didn't tell her I hated her. You didn't say that to Aunt Lorraine. Even at that young age, I knew better. But I just couldn't make myself open my mouth and eat those beets.

As time went by, the beets became room temperature and even less appealing. And there I still sat. She wasn't giving in and I wasn't either. I played with the beets, cutting them up to look as if I ate them, but she wasn't fooled. Four hours later she finally let me go to bed. I begged my mom to let me come home the next day.

This episode in my life, which I can close my eyes and still see the way the beets looked on the plate, altered the way I fed my own sons. I never forced them to eat anything. If they said they didn't like something, I might have suggested to try it, but if they said no, I'd let it go.

I refused to do to them what my aunt did to me. You should never force someone to eat something. Yes, you might like it, but what right do you have to make someone else eat it? It's not being a good parent. It's being abusive.

I consider myself pretty adventurous when it comes to food. Heck, I've eaten alligator, shark, frog, tongue, ox tail, buffalo, ostrich, chocolate covered ants and even lamb fries.

But I always have a saying when it comes to trying new food--I don't eat anything still moving and I don't do blood. I know those beets weren't cooked in blood, but that's what it looked like to me.

I bet most people have a food story in their lives where someone tried to get them to eat something they didn't want to--what was it for you?

Scottish to the Bone

(http://www.tasteofhome.com/recipes/Scotch-Broth-Soup)


I'm a bit of this and a bit of that and quite proudly to say I'm part Scottish. During my ancestral research phase I learned about my European roots. I'm Scottish/Irish/German/English and a few percents of supposedly Native American (haven't proven it yet). Since I'm a foodie, part of my research has been the recipes of my foremothers.

I have a handful of cookbooks featuring the recipes old and new from the aforementioned countries. I have a recipe I'm going to try soon that looks so good I can't wait to taste it. It's a version of Scotch Broth for the crockpot. The crockpot will allow me to do the long-time cooking the recipe needs in my hectic, everyday life. I adore soups and this one should be delicious and a bit healthy.

I plan on tweaking the ingredients a bit. Instead of lamb, I'm going to use beef shanks. I will add some beef broth, water, pearl barley, carrots, onion, potatoes (instead of traditional turnip), celery and various seasonings.

I will throw it in the crockpot to cook all day and serve it with some buttered French bread. I might try the recipe with some lamb, if I can find some in the local store and it doesn't cost an arm and leg. lol

I've made many of the traditional Scottish recipes true to form--Cock-a-Leekie, Shortbread and Stovies. In fact, many of the recipes from my southern ancestors reflect the traces of their European roots. Stovies, for example, are merely fried taters with onions and meat.

Cock-a-Leekie is a chicken soup that is tummy filling. It's worth a try at least once in a lifetime. Give it a whirl. Good soup doesn't have to come from a can.


Cock-a-Leekie Soup

This traditional soup, with prunes included in the ingredients, is mentioned as early as the 16th century. It is often served at Burns Suppers or St Andrew's Night Dinner (30 November) as well as an every-day soup in winter. Some people omit the prunes though!


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Ingredients:
1 boiling fowl, about 4lb, including legs and wings
1lb leeks (about 12) cleaned and cut into 1-inch pieces
4 pints stock or water
1oz long grained rice
4oz cooked, stoned prunes
One teaspoon brown sugar
Salt and pepper
Garni of bay leaf, parsley, thyme
Some recipes also have 3 chopped rashers of streaky bacon

Method:
Put the fowl and bacon in a large saucepan and cover with water. Bring to the boil and remove any scum. Add three-quarters of the leeks, (green as well as white sections), herbs (tied together in a bundle), salt and pepper and return to the boil. Simmer gently for 2-3 hours, adding more water if necessary.

Remove the bird. Some thrifty chefs use the bird as another course, others cut the meat into small pieces and add them back to the soup (certainly it should have some pieces of chicken in it when served). Add the rice and drained prunes and the remaining leeks and simmer for another 30 minutes. Check for flavor and serve with a little chopped parsley.


Serves 6/8 people.
(http://www.rampantscotland.com/recipes/blrecipe_leekie.htm)




Some hae meat and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
And sae the Lord be thankit.
Robert Burns
This Scottish dinner toast known as The Selkirk Grace is attributed to Burns. But the words were said to be in use long before his time.

Random Food Thoughts

I had to laugh at myself today. In a flash of awareness I realized how different I must be than most people. As we go through our workday, random thoughts flitter across our minds. Whereas for me, those thoughts usually tie to cooking. Not that I'm a chef. Far from it. I just like to cook. But what I really enjoy cooking are desserts. There is a reason my husband and I are a tad bit overweight. lol

So there I was, processing a handful of payrolls and what am I thinking about? A chocolate cake recipe I am thinking about trying out. I have this great recipe for a chocolate cake from scratch. I've made it before, but with a peanut butter frosting. I was thinking I could make the batter, but pour it into a bundt cake pan instead of a 9x13 pan and then create a flavorful center for it. I have some great blackberry preserves and I thought, "Wow, I wonder if I can mix that in some cream cheese to make a delicious filling for the cake?"

That's not the normal thing a person thinks about during their work day. At least, I don't think they do. I am not sure what it is about desserts that I love so much, but I can cook those until I pass out. I love being creative and mixing them up.

Regular food, I just process out to eat. Spaghetti, sloppy joes and the such are normal meals. I don't get creative with those because they mainly explode into doggie food if I do.

But I have to say, I do make kick ass desserts.

I'm thinking about melting some of those blackberry preserves and pouring them over the bundt cake when it's done as a glaze. Maybe add some fresh blackberries over the top.

I wonder what it would taste like, if I do? What thoughts go through your minds?


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Best Scratch Chocolate Cake Ever

Ingredients:
2 cups all-purpose flour
2 cups sugar
2/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
2/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup brewed coffee, room temperature

Directions:
In a mixing bowl, combine dry ingredients. Add eggs, milk, oil and vanilla; beat for 2 minutes. Stir in coffee (batter will be thin).
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.