"Does Flour Curdle?"

“Does flour curdle”? I wondered. It seemed to make sense as I made yet another batch of pierogy dough. One one occasion, adding very hot water to a sifted mound of flour seemed to make the flour mixture look curdled. “What if using simply warmer than warm water was all that it took to achieve perfection”? And so my new and famous dough came to be.

My pierogy dough is exceptional now. Relentless experimentation, over decades, with perfecting this simple silly dough has made the Momsey very happy. Just the other day. I made pierogies again- over a hundred within a week when time allowed. I gauged my time, using 3 potatoes then squeezed the contents  of a jar or two of the fermented cabbage then I began with excitement. To those companies who play with their eating audience, I win here. 

It is power we feel when what we do in the kitchen makes us, our family - both animal and human -  happy and healthy and maybe wealthy, both in the short and long term. We all want healthy food whether buying it 'ready made' or making it homemade. TheMomsey is no different. To answer my opening question. Yes, I believe flour does curdle. I think I saw it happen the other day when I added boiling water to a small mound of flour. It was an awakening moment for me. (Be careful with all hot liquids.) When you least expect it, the next step can result in a new lesson.

I continued to use the 'curdled' dough that day. It was a seeming bumpy mass but I chose to use it anyway. Even cutting out the circles to make my pierogies that day seemed off. I added cold water to make my 'scalded' dough easier to handle rather then waiting for the dough to cool off. It would take too long. Time stands still for no one. I learned another lesson.

Long, long ago, my dear mother-in-law ate my pierogies one day. She was kind, having removed the outer edges of these delicious parcels. They were tough as nails. I was experimenting again that day working towards perfection. I wanted to please her not disappoint her. That was the last time those kitchen delicacies were offered. I was not happy. My dough improved but there was still something missing. It is called the perfect recipe. It was discovered because of numerous attempts at perfection. Simple is sometimes all it takes to create perfection. Never give up.

Sift Italian 00 Flour + warm water = dough, using a simple fork. Mix. Let dough rest then remove a small amount of it from small bowl onto floured board. A bench scraper handles dough on floured board till it is ready to be rolled easily. Add as little flour as possible as you go. Handle only as needed. Practice makes perfect. If in doubt, ask a child to help you. I do.

The Great Kitchen Hack.

Recently I made 90 cheese and sauerkraut pierogies to be cooked that afternoon. It never happened. A change in plans resulted that made cooking them impossible. Should I cook them anyway then freeze? No thank you. Reheating these gems was not a choice. Cooking them fresh was always the goal. Into the freezer they went, on the parchment lined cookie sheets. Would these morsels of yum withstand the temperature shock once out of the freezer?

My dumpling dough had always been thinner than most. (I try to reduce the carb. footprint in these Ukrainian morsels of delight. I had never frozen mine, ever, before cooking them). Today the boiling test would reveal my skill as a dough maker for these dumplings. Most recipes use milk and eggs in the dough. I do not. 

Reducing dairy and calories is always my goal in formulating any recipe.Those dairy items are not always welcomed by a vast majority which brings me to the cheddar or cottage cheese that can dominate the various kinds of pierogies, most times.The ratio of potato versus cheese is a personal choice left to the pierogy maker.

Two cookie sheets of raw pierogies had been frozen for a month in freezer bags that would tell the tale. Could my delicious entrees withstand the sudden temperature drop when boiled? Hope was in the air. Except for two that broke apart, nearly all my dumplings remained in tact. I was ecstatic. What does this mean? I now have supreme power within reach of being able to make these pierogies when time permits then freeze them. I just need to watch how I roll. The thinner my dough the greater risk of breakage on fragile dough. Power in the kitchen has once again been restored.

It may not be a big win but finding 'just like homemade anything' frozen is a tough act to find. One brand of pierogies I bought years before Covid was so like my own that I was able to serve up like homemade whenever the mood hit till everything changed.

The taste of these store bought dumplings in their coloured bags- pink, yellow, green and blue- had changed. The dough was chewier with a 'diluted' filling' now the standard

Had the recipe changed? Had the company been sold? I noticed the ingredients' list in the sauerkraut type was longer. Fillers perhaps? My lovable cottage cheese in the pink package did not have potato in the original. Now it was in a blue package with potato listed first and cottage cheese second. Fooling the consumer?

Stop playing around with tried and true recipes. Charge more for the original if your costs have risen. Problem solved. Substituting flavour enhancers to mitigate your problem forces me, the customer to change 'suppliers' and make her own in the current dilemma. I can taste the difference. I cannot be fooled.

At present, two grandsons, aged 5 and 8, know how to make pasta and pierogies and love the homemade difference. The older boy once said homemade pasta was life.They are learning fast. I am teaching them the cost variance that exists between home made and store bought. They understand health and wealth are found in the kitchen.

They can see it, taste it and smell it and understand the cost differential. We can be fooled sometimes but learning how to make what we love to eat sets a standard so easily reached by our children and grandchildren. It takes so little to reach an engaging child where food is concerned. Children want to know.

I used to buy a  few bags of your pierogies each time I needed more. Now it might be one if the need arises. Adding fillers to your product and potato with cottage cheese to hide the recipe change was disappointing. The cost is higher now too but your sneaky error in judgement makes this customer look elsewhere: my kitchen. 

The coloured packages of your pierogy type delighted me whenever I went shopping for these lookalikes. But you changed the recipe and quality of your product. Shame on you. I have already put 40 of my homemade pierogies, ready to cook, anytime, into the freezer. I made a new batch today in no time. 

Fool with the customer and sales could disappear. Mine are better. Yours used to be a great alternative but why the change? Did you think your new recipe would go unnoticed. It did not. You lose but so do I! Have a great day.

What Will It Be?

I listened as they spoke. As a back seat passenger, I wanted to hear it all. Whatever was under discussion, I wanted to know. The passengers in the front seats were very knowledgable, interesting people and family, too. As I listened I began to smile.

A new kid on the block from the company of one of the front seat people, an IT employee, had been trying to connect with a colleague in another department of said company. It was very important. Emails and texts had failed. As this individual spoke of his desire to reach her, another senior employee had walked into the room and remarked, “Why don't you go to the forth floor. She is there working. Quick and Easy!

I laughed at the obvious. Has the digital age replaced common sense? Interpersonal skills seem to be lacking, somewhat. Then we have the “You can never meet a decent guy in a bar. Momsey did and we were together for over 50 years. (I was a cocktail waitress while a student at Toronto's Ontario College of Ed.) There was no such thing as a dating APP or cell phone. There was the landline and society still managed to connect and marry, too. And the phones did not ring non-stop.

Emails and texting rule today but once upon a time, letters and postcards arrived by snail mail, the premiere method of communicating, employing thousands of people who touch the world, daily, via daily delivery of paper and packages. Things change but why discard people in the process and ridicule their choices?

Scrolling the screens of all the digital gadgets is o.k. But reading a book, magazine or other print media are so last year. Who decides what's in or out? Everything has its place. Just choose yours and be happy.

"It's Life"

“It's life”, he remarked as he ate his dinner. I looked at him and asked what he was talking about. He retorted with absolute delight,,”The pasta”. I stood there thinking about what he had said and why. He loved homemade pasta so the comment seemed to fit. Another round of homemade pasta, please.

Homemade pasta had just been served from several 'pasta pucks' that had been stored in the freezer for a few months, for that last minute meal. Today I would make more pasta dough and freeze the 'pucks' for next time. My days of making the dough, rolling it into pasta then cooking it were over. I would make the dough then freeze it. Others would assume control for the cooking and dressing of it..

Dad would cook it. He always did. Eliminating the cooking step for me was a game changer. Someone else would do it. My presence was not needed. The boys could do it while mom and dad were there.. Freedom from drudgery. And everyone was happy. If there was a shortage of pasta pucks, I would simply eat a hotdog then make more dough.

Making pasta dough was easy. This the boys knew. At 8 and 5 years of age these pasta connoisseurs had begun learning the craft a few years ago. The taste difference of homemade pasta was an obvious joyful moment for these boys. Even dad seemed happy . He loved homemade noodles with cottage cheese, his family favourite since he was a boy. His wife, their mom, liked it too but would rather have saurkraut filling from pierogies.

Everyone received something homemade worthy. Croissants would wait till I taught them how. First I had to learn! The fun of eating in was all around us. Health and wealth was in the room.The vegetables were nearby.

Handwriting's ComfortingTouch

Handwriting is becoming obsolete says the author. It is no longer needed or wanted.Today's generation believes in the absolute power of online messaging to replace the drudgery of handwriting, the pen and paper way.  

Handwriting offers us a special and unique style of someone we know that makes us feel close each and every time we read the messages. Pen in hand is a personal triumph. It takes time to do.. Handwriting can be a declaration of love or friendship of the person who is writing in his unique style known by no other.

Because my handwriting is not the great (I am left handed) cards of all sorts offer a sense of relief and wonder for me, a place where adding more is commonplace with the handwriting skill of the writer. It is a secret language, a unique style of communicating to others that is so special, unlike any other.

I was not proficient at handwriting so I practiced and practiced with pen, often, to improve my style. I used both hands hoping one would be the winner. I envied the handwriting style of others I knew. It was perfection. My right side seemed useless so I printed, scribbled or wrote to strengthen my brain's connections to that hand.Using both hands made sense. What if my handed side was injured, one day. The other side could help.

During this period of mourning, I have been given comfort through the memories that cards, letters and notes left behind by him. He was my GPS and family right from the start.  I was a cocktail waitress: he, a late Thursday evening customer, arriving with friends after a long week on a business trip. Our lives spanned over 50 years. He touched my heart over and over in words that have soothed the pain of his passing. Mr. Wiggles, our 12 year-old retriever, j had joined him months earlier.

Loyalty, caring and love kept us together. The vestiges of a life well-lived is showcased in handwritten notes and cards. His handwritten style of love has kept me strong, comforted and connected. I was and still am a lucky girl. The personal nature of handwriting, the human symbols of communication, carries me forward knowing I mattered to someone special, once upon a time. My heart is healing. 

More of Easy Does It.......

Let's continue with more “Easy Does It in the Kitchen”. Let us redesign the recipes themselves making them healthier and more family friendly.

As I was looking through a bake sale cookbook, there were recipes galore suitable for the school bake sale or other charitable ventures to make money. I removed those pages that attracted me. Holding onto the rest of the book can be somewhat time wasting and a burden. Time stands still for no one, especially little children.

There was a picture of cookie bar that reminded me of cheesecake. So instead of following the steps for this luscious looking 'cake', I will substitute ricotta or dry curd cottage cheese and include the other ingredients: dried cherries, chocolate chips and toasted coconut. Why not, I thought? Where's the harm? It looks like cheesecake so I will remake it into a cheesecake. I will report back to you, my valued and treasured readers with my results.

I have been the Momsey blog over for 14 years. I was told to by an eighteen year old I had known for a  only few months. No one spoke, wrote or thought like I did, she remarked. Over 30,000 readers from across 25 countries- including Germany, France, Italy, United States and Canada, to name a few, have been a part of my vast audience.

I have never entered into other social media platforms - Instagram, Facebook and others. No desire. I do not text. My heart had other important parts to it called grandchildren, dogs, volunteering and special education. I thank you for being there for me. My readers inspire me to write funny, sad and informative stuff. It's all about we!

Look at any recipe and if parts of it are not appetizing, change it. Your health matters all the time. In one canning magazine, the recipe called for 7 cups of sugar to 4 cups of peaches. Why bother?. If sugar is considered harmful to health, buy the next jar of peach or strawberry jam at the grocery store. It might be a better choice. Just read the ingredient list to decide. Read to your children / grandchildren so they can read labels and report back to you. Mine are food critiques.

Have children create salads in a jar with a teaspoon or less homemade dressing on the bottom. Let them layer the vegetables, and protein, customized to each family member, then refrigerate. When ready to eat. Flip the jar with lid on to dress the contents. Something different and more inviting, too? The sky is the limit. Little children will love the adventure in the kitchen where wealth and health live. Creating food experiences will guide them to their healthy futures.

Easy Does It in the Kitchen

Simplifying the kitchen routine makes me happy while streamlining the dessert trail. Main courses are easy. Number one for me is the cookie list. Such a necessity when something small and sweet are desired but the time and effort are not desired for that perfect ending.

When homemade cookie dough or cookie mix are made I immediately turn the results into cookie balls, ready for freezing. Freshly baked cookies can result anytime -in the air fryer. Momsey has done this many times. Three or four cookies can spice up a brunch, lunch or late night dinner. No need to bake batches of cookies when the desire is only for 2 or 3. How lovely it is to serve any cookie 'freshly baked' out of the 'oven'. Air fryer to the rescue. 

Dessert is nearby any time. The newest Phillips air fryer oven appliance rules my kingdom. It has a patented baking/ air-frying technology which is the reason this product was purchased. Another baking appliance is available, too for cakes and casseroles, I believe. The name Phillips is tops in my world.

I peeled a large sweet potato, sliced it into sticks then brushed on olive oil with a light dusting of course salt (iodized course salt reduces sodium intake by 25%..-That's me!..) As a side dish in a restaurant these golden gems cost a lot more than regular fries.. Why do it? and are usually over done because of their sugar content. Is the oil or fat being used even clean? The cancer causing compound called acrylamides can result in foods cooked at high heat with unsuitably low smoke point oils that might be old (rancid) and burn. Budgeting for take out food requires a bit of advanced planning but is worth the effort to save. money and health. (They need you more then you need them!) The bottom line works both ways. Simple and clean is all it takes.

Though freezing egg salad sandwiches is frowned upon, I have always done it. Egg whites can be rubbery tasting when frozen then thawed. I have not experienced this phenomenon. Use a fine grind, for the hard boiled eggs ...Grate eggs on finest setting. Use mayo, salt and pepper hot sauce, diced dill weed?. Do not add other ingredients that might make sandwich soggy upon defrosting. Allow sandwich to thaw in bag or on plate till ready to yum. Eat celery with the sandwiches rather then in them. Crispier that way, too.

A frozen sandwich is its own freezer pack and remains cold till thawed. Keep an eye on the thawing process. Use thermal bags with thickest padding. Bacteria can multiply without warning on a warm summer's day. Tuna, salmon, chicken or ham salad can be frozen also. Drain liquid out of cans. Sprinkle with lemon juice. I do this all the time. (Lemon juice kills cancer cells, I have read and heard. Add lettuce or any other vegetable to sandwich after it has thawed. Makes sandwiches healthier, too. But use mayonnaise sparingly. Eating radishes with your homemade sandwiches adds another boost to health.It blasts cancer cells if they are out and about in your body. (So says the Medical Medium)

Lately I have rekindled my love affair for pickled hot banana peppers. In my youth, many a high school lunch time treat was a simple hot banana pepper sandwich with bologna or sliced cooked hot dogs. Not an appetizing meal for most but for me it was like dessert. When these pickles were sold out recently, I realized I could make them quickly. I was no longer a hostage to the whims of companys'/store's inventory. How long does the customer have to wait, anyway?

I bought mini peppers – smaller versions of banana peppers. I used crushed red pepper flakes for heat, replacing the heat missing from these cute little colorful peppers. (I purchased organic or NONGMO mixed.) Into each jar,- there were two in total - I added 1 Tbsp.coarse salt, top and bottom, sliced garlic cloves, crushed red pepper flakes, 1 tbsp. vinegar, a few of the stems of fresh dill. White vinegar, top and bottom, coupled with olive oil, top only. 

Cooking the peppers in water till boiling then added to jars makes for a wonderfully satisfying condiment. It is great with any meal, sandwich, hamburg or hotdog. Tongs help with placement of peppers into jars. Remove tops of peppers but keep seeds intact as they help in flavour development and allows liquid to settle inside peppers. The thought of hot peppers lying in wait in the fridge for me is my delicious secret. Sauerkraut perogies are also a delicious accompaniment to any meal or a meal unto itself. Always a treat waiting for me. And its my problem if there are none.

When I make homemade pasta dough, simple easy steps follow now. I freeze the dough in small reasonably sized balls. Eggs and 00 Italian flour. Mix then knead a bit. Use flour as needed then cut into smaller pieces and freeze. Use parchment paper. It reduces the need for flour when letting pasta rest on counter or baking sheet. Parchment paper is king. Thaw in fridge, later, or on counter. 

Roll dough till paper thin on cutting board after dusting surface with flour. Go easy. Fold, dust with flour wherever needed, then slice with small sharp cutting knife, a santoku or a small chef's. Cut with precision and keep edge clean with pastry cutter. touch lightly as you go. Use fingers to separate noodles easily into a mound of noodles. Rub noodles up and down being certain lumps are not present before cooking. Use common sense. Cook in boiling water for 3-5 minutes till done. Drain. Add fried onions to pasta or use sauce or cottage cheese -or all 3 - to complement the pasta. Absolutely delicious! 

Enjoy noodles any time. The children can roll the dough and learn the simple common sense rolling technique for a savoury meal at an unbelievable low cost. Healthy, too. Finally, when losing the berries you have bought, freeze immediately or freeze when you have them fresh. In some cases I use a potato masher to make jam with sugar or maple syrup I have added. Add lemon juice/grated pulp to help in thickening, health and taste. Common sense rules the roost.

"See You Soon", Signed the little Boy From Class.

As I looked down at the signature on the postcard, I was pleasantly surprised, reminded of the moment 'Jason' had entered 'Mary's'  special class that Wednesday, mid morning, decades ago. Postcards, 2 years apart, brought back fond memories of the scientific discoveries we had made.

I had been sorting through one of many boxes, recently, containing loving reminders of years past. Postcards, cards, notes from my late husband and others served to illustrate the many layers my life had taken. It was a life well lived and loved. 'Jason', you lit up my life then and now as I read your mail delivery.

You would see me soon, you wrote. It was August of 1997, days before school's return. How thoughtful. I was not your teacher just a parent volunteer. I was honoured by your thoughtfulness, the time taken to buy the stamp and card, writing on it, then mailing it somewhere in the strange city you were visiting with your grandmother. The cards meant everything to me - 30 years later.

We met that mid weekday morning, late last century. I had asked you, to participate as you entered 'Mary's' classroom. At 6 -7 years of age,you, respectfully, declined. After all, you knew nothing about what the class was doing. I understood. Those Wednesday mornings, beginning in September of 1994, became an important part of school I was told. Miracles were unfolding everywhere. I was learning, too. It was the impetus for higher order thinking and learning I knew. You felt it, too.

Writing was not important in the beginning of this experimental journey we all took. It would later. (It was the journey that language took each and every time,)  Nothing mattered more to your teacher and me than the words becoming the basis of our conversations. They were magical learning tools in learning. A science program rolled into a baking class. It was unlike anything I had ever attempted on this scale. 

Dough was a creative experience with new vocabulary and new ways of thinking. Confidence soared as the questions were asked. We all asked. We shared. We smiled. The day the dough rolled onto the floor became an interesting departure from our path. It became a new chapter, our new reality but the world did not collapse.

Simple conversations took us everywhere. Language meant something. It showed us the way. It meant everything. (One of my favourite books is a dictionary.) Your words told me a story that has never stopped. Then the poem and crossword puzzle appeared on the board, one morning, for all to see. Words began to take shape and have meaning. It was an easy exercise. One student guessed the word one crossword clue - across- as he entered class, one morning. There were many boxes to fill in. He was familiar with such a word. I had mentioned it while discussing dough and its gases. His enunciation of two words from memory was exhilarating for us to hear. (Carbon/dioxide)

I had been a secondary school foods teacher for special teens long before becoming a parent of three boys. All born prematurely. For children to thrive academically, learning had to be fun. And so it was. When I left teaching, decades ago, I began volunteering while my own sons were students in the  elementary school system in which I 'worked'. 

At first I did not understand dough's impact on your learning. But then it became obvious. All of you showed me the way. And it grew from there. Questions were the foundation upon which everything we did those mornings were based. ... Sight, hearing, touch, taste and smell came together. Learning became a lively exercise. Eye contact was a must while we spoke. The abstract ideas, thoughts or comments were suddenly alive because of dough. Conversations flowed as your thoughts tumbled out. We were onto something incredible. (My older brother, a physicist, makes bread for his family.)

We discovered dough's implication and application to our life and learning. Words always took center stage. Questions were always ongoing. -To understand what we were doing those many years ago, questions were a mainstay in our 'academic diet'  Please explain. 

I was the silent partner.That was an imperative.Yeast dough was not just about baking, 'Jason'. You ,knew it. It was about higher order thinking and learning. You and your classmates were scientists in the making.

Your postcards, two years in a row and your unexpected parting gift to me, the cute handheld bagel book with its bagel slicer attachment has meant the world to me. Years later, your mom, in a twist of fate, in her place of business, revealed dough's significance on your life to a mutual third party. Dough had changed it, she remarked. 

Thank you, 'Jason' for being a part of it all. The journey is still ongoing.

The Cricket, My Friend?

The sound was so familiar.. The piercing song, emanating from my past, was suddenly here again letting me know it was in the house. I walked to the garage to see where the tiny creature with its billowing voice was hiding. The chirping stopped then resumed once I began speaking to it. What had changed?

I was living in a new reality. Suddenly the sound of a cricket living nearby was both welcoming and comforting to me. How could that be? I was not annoyed by its piercing call to its family. But I might be with more lying in wait. Context was important.

I began speaking, in hushed tones, in this adjacent space called a garage. The company was appreciated. He had to know. The sound stopped as I walked to see where he might be. But really. I did not care. Just being here was all that mattered. In the past this noise would have been sought out for evacuation. But not now. I enjoyed the comraderie, the conversation. Had my standards been lowered? No, they had changed. That is all.

The cricket was here and so was I. In the house I listened. The voice was gone if only for a moment. Then it began again. It's noticeable sound a calming reminder that company was here, a friend from our past. Its presence was to acknowledge to me that some things can change. I had felt it. Punctuating the silence of the night was a welcome nuance. I could sleep with that cricket sound both familiar and comforting. The mind helps when we begin to see things differently. I even smiled.

As time marches on, have our thoughts on animals changed, too? I hope so. As a little girl, in the 50's, 'pork' was never associated with pigs those clean, intelligent and social creatures. Veal, oh my, was the worst. Baby cows being nurtured for a few months till 'it was time'. How could they! Then charbroiled steaks from sweet, lovable cows to that place of horror. Imagine being a butcher. Can't be easy at all. ......But for now, I listen to the cricket. 

Books. Baking. Animals, Too

I'm managing to reduce the paper trail, spanning nearly 50 years. Moving is hard work but reducing my living footprint is much harder, without my husband and my 12 year old pup. Last year was not an easy one for us. But much worse for others, I know.

I had been sleeping on a Canadian made sofa for a long time. Snoring got me here, (my husband's, not me, initially, but my dogs kept me downstairs for many reasons, one dog at a time.). ... Sleep was critically important, especially, where driving was concerned. I had to leave, not him. Then there was my sweet girl's dilemma's. ..... Silly, maybe, but my retriever had had several surgeries, emergency and otherwise. The sofa was now off limits to her. I had to protect her. My life evolved.

New 'chapters' in this life have opened up a new way of living. One of these steps was ridding the house of books. I was an addict here. We both were. In my case, the yeast dough program, begun on a teacher hunch that morning, in 1994, was up front and centre. It had to be. (I was on the cusp of the next step in my 'career' when life happened last August and its consequences - Sept. 3rd and Christmas eve of last year.) My book collection had to be reduced but new found treasures came to life. My purpose had been re-ignited and made clear. My standards had changed; new decisions, made. 

Many books were being given away while others disposed of. Nowadays no one wants free books, -  not even libraries. And so I purged my investment. Some, however, still held an obvious  hold on me. The Education of the Central Nervous System was one such book, printed in 1898 about enriched environments and their impact on the brain. It was compelling reading, then and now.

Language is about learning and higher order thinking. What better way to teach those skills than engaging a five sense thinking tool called yeast dough to dig through the massive learning wall. My books were my personal on line course. (Web sites change. Books do not.) A frightened child becomes soft and forthright when engaging with dough. The challenges were unlimited, a curriculum like no other

I came upon one book in particular about baking bread so I thought. But I was in for a shock, saddened by photos of animals, in various poses, with recipes on one side of the page and the animal on the other. Though I have eaten meat on occasion, my favourite meal has always been being cottage cheese with home made noodles while many other people are strict in their food beliefs. Where is the respect for both parties here? Those pictures were in poor taste. It was a book with unclear intentions, I guess. I had bought a baking book without my customary cursory look through.  It tore me apart. 

Another picture, nearby, assailed me when a photo of duck feet, rising above the liquid in the roasting pan, appeared opposite a beautiful drawing of a majestic duck as though a painting had been done. I asked myself, Why? The shock value was lost on me. Times have changed. The book had been printed many years ago. The final insult was a 'thank you' near the end of the book with a photo of a precious cow looking out at the reader supposedly saying those words.. Where was the respect for the animal?

As I slowly amass a glorious but condensed collection of books for my 'return to teaching', I was thrilled by one book that stood out as the master of all: Baking by James Peterson. It was mine and everything a baking book should be. I was one lucky girl. 

I shall continue on this somewhat heartbreaking journey of book disposal. Many have gone but a few stars remain helping me deliver a new age in elementary special education. Challenging special needs children through the lens of language is the name of this learning game for special children.

Teaching developmentally delayed children to think as they use language in a continuum for learning and thinking using yeast dough can never begin too soon. Time stands still for no one. (Reading and writing, not required!) Fun and silliness will follow as they learn. Every child must become masters of their own fate, from the beginning, as they engage in making pizza, doughnuts and croissants. Let the games begin. 

Lose Fat or Lose Muscle?

The science of living seems to be up front and alive according to the June/26 issue of Scientific American. Reading about a new but troubling course in our lives left me wondering where this might go accidentally: drugs that help us lose fat might be destroying muscle along the way, the very substance upon which health is built.

We begin to lose muscle mass after the age of 30. Drugs are now being tested that will help us build the muscle weight we are losing while taking other drugs to lose fat. What a conundrum? Where does this end, I wondered?

The current issue of S. A. of no interest to me, as the title cover article is about The Quantum Revolution. Most times, though, I revel in this magazine's coverage of science related topics about children, learning, and the brain. I'm hooked on the research resulting from yeasted dough and the brain. It's the high in my life along with other emotionally driven 'creature' comforts of the 4 legged kind.

I feel like a scientist though I am just a layman, of course. The June /July issue was quite revealing till I reached the last page. How could it not? It was a closing statement like no other. Using drugs to lose fat but also losing muscle mass was a deleterious idea. Restructuring the body through our relationship with food and exercise is the best way to a better body anytime, i firmly believe..

Drugs can be a lifeline. If our muscle stores begin to disappear because of a drug that helps us lose fat, then what are we doing? The Quantum Revolution cover title did little to keep me hooked until that last page. By the time I had scanned the whole magazine the idea of losing muscle through the use of certain weight loss drugs took center stage. Here I go again.

"Curing ADHD"

The article came into focus as I continued to clean up the stacks of papers and research, amassed over three decades of study.  The Curing of ADHD caught my eye quickly.

I was intrigued by the title, “Curing ADHD' by Alan D. Bowd. The article, over 20 years old, from the Skeptical Enquirer, aroused my interest again. Over 33,000 hits had resulted then.

Children's lives are at stake when learning is affected by this 'condition'. So many cures were touted. But nothing has changed. ...At the time of this article, in 2001, ”There is no scientifically proven cure for this condition (ADHD).

In 1979, the Momsey delivered a premature infant, over 3 months early, with zero chance of survival. His birth weight, just over 3 pounds, aided in his survival, however. Most babies born this early weighed less than 2 pounds or less. It was a time fraught with uncertainty for us.

Weighing over 5 pounds 2 ounce by the age of 2 months, he was  now ready to go home. Mom had already passed the rigorous test of caring for a preemie. (There was no internet for help) Daily visits with our son along with deliveries of the homegrown food 'elixir', made the medical team's decision an easy one. I could now care for him at home. (Where am I going with this, you wonder)

Our son's life was a busy one. Physiotherapy, then speech therapy became the order of the day for this child. He was into everything, like many children. Food was not important to him. A life with mother nature seemed to help him on his way with a balance of exercise, investigation and core academics mixed in.

On weekend trips anywhere, a stop at a park for our son and his two brothers became an important ritual. It was a critical step in their development. Thank goodness for parks. A day with structure, too, was an integral part of their day. Nap time anyone?

Building certain activities into our sons' day helped address the distraction, the daydreaming and any uncontrollable volatile moments along that way. Life demands it. The days were exhausting on so many levels, but I knew that a day with none of it would be far worse than anything I could imagine. Gratitude and humility come to mind.

Perhaps we see our children more often than in the past thus noticing more of the moments of their day.  Children went outside to play and came home for dinner so they say. Fact or fiction. What happened during these long hours parents might not have known. Public education was not always a right for children. Curing ADHD is a compelling topic of discussion.

"Where's the Goat"?

As he walked into the storage room containing unsecured dynamite, I wondered where the producers of this early 60's sit com were going with this episode. The innocence of that period in television comedy history was now gone for me, a former little girl of that time..

While watching a rerun of the 50's comedy series, Andy of Mayberry, an adult goat came into view. Why I asked was this innocent creature being featured walking into a room where weapons of mass destruction were being stored like so much dirty laundry? Children had walked nearby, that morning, as did the deputy of the town, Barney Fife. I shivered.

Where was this episode going? What was the lesson here? Nearly all of early T.V.comedy came with lessons, silly or otherwise. I was somewhat bewildered by it all. That poor goat. Barney had figured out what the goat had done and began to plan its escape out of town. The goat was in peril. People could die, too.

The next scene depicted this innocent creature walking slowly out of town. I waited and wondered. Is anyone going to save the goat? Soon I would find out. The explosion in the distance told me of its violent death in a comedic episode. No words required. The ending was done. And so was I. 

In another later series called, MASH, a 70's era comedy series dealing with army life in a mobile hospital unit a goat is seen eating money. The paymaster of the day, Hawkeye Pierce, had left the money lying around in the room. The wages were earmarked for the hospital personnel. Responsibility for the money was Pierce's not the goat's. Proof had to be given that the money was eaten not stolen. How does something like this happen?

“Where's the goat?” she screamed as the leg of the unfortunate animal came spiralling out of nowhere, landing upon the windshield of the van as the T-Rex watched nearby. The audience soon realized the horror of that moment.

It was the week of goats in entertainment. It se easy to commit to a script that denies animals their rights to exist. Does the dog always have to die? In western movies of the 50's and 60's, horses are used in way that have always made me wonder how many died during filming. The falling down of these majestic beasts in these 'choreographed films seemed so dangerous. But what do I know.

In an episode of CSI, long, long ago, the forensic pathologist comments about the reality of horses. There is usually some thing wrong on one end or the other. Extra care should be offered when using animals, regardless of the species. But why does the audience need to see everything?

The other day as I watched the glorious outdoors, an animal was seen walking behind the pen, the former playground of our pets. It was a wild turkey roaming about. I called out to it letting it know that a human was nearby. He heard me then scurried away. I felt sorry for this creature. Did he have a companion, food, a place to live? Poor little guy, I thought. Times have changed and so have I.

The Unique Qualities of Cornstarch

Is it misunderstood, underestimated, or simply taken for granted? Like salt and pepper, its cousins, cornstarch takes an exalted place in my kitchen. A little bit goes a long way into taking a dish to its rightful place in our meals. 

The staple in the kitchen cupboard has no rival. It's the cook's go to thickener for that clean, fresh appearance for blueberry or cherry pie or their respective tarts. And it's gluten-free. An extra bonus for our thyroid gland. Isn't that great? 

With a sluggish thyroid, there is no argument when  corn gluten comes calling. (The body cannot discern the difference between gluten and the thyroid hormone. Guess who wins?. Peace and tranquility is maintained throughout the dietary marathon when cornstarch is used..

Cornstarch is my ace for gravies. Mixed with cold water, this gluten free grain mixes easily and quickly. It is ready to be added to hot milk, oat milk or water for that clean look, again. Oh so yum. It is a great thickener when making puddings, too, alongside tapioca. Momsey loves tapioca and rice pudding

For that crispy taste from deep fried chicken pieces, it is an important ingredient. Crunch, crunch goes the delicious fried chicken pieces, by simply dredging the food in cornstarch and shaking off the extra before frying. Adding it to a yeasted dough seems to make the dough a fresher version of itself. It can lighten the flour load (gluten) when just a small amount is added to the dry mix when other flours are used. (It can improve recipes by allowing certain  flour modifications to occur.  Even altering flours in a recipe - with notations nearby- helps us use corn starch and other gluten free flours creatively) It would seem that cornstarch helps to liberate us in the kitchen. 

And finally, when crafting occurs, cornstarch can be made into a thick paste for those structures required of little children. And it's safe, a cost effective product, readily available for use whenever a mountain, hill or building is needed on the spur of the moment. It is quite the thing this cornstarch. It's a problem solver and taste sensation when cooked. A perfect mate, I'd say...Thank you, cornstarch, for making a difference. We need you!

The Ultra Processed Menace

Here we go again. Now we have ultra processed food.. The term referring to that very important process in our daily life called eating is now scaring us to another level of fear. More additives, preservatives, taste enhancers to increase the appeal of our food makes the act of eating fraught with danger. Our bodies deserve better. When does it stop?

Medications to stop the illness and disease slowly descending upon us are becoming a way of life. Gaining weight begins to show us that too much food and the wrong type have descended upon us. Eating out can become a minefield of uncertain choices. We buy comfort meals in the frozen food aisle in the grocery store to give us a break from cooking while being reminded that 'real' cheese is being used in those products we buy. I should hope so!

Once upon a time, grocery shopping was indeed a fun experience. We bought real food, took it home. And that was that. Worrying about food did not enter our consciousness, not ever. We knew what we were buying and trust the companies making our food. Now, what's the gig? 

Food companies began the sinister trick of trying to get us to eat more of their  dubious products, many of them aimed at our children. (Hallowe'en seems everywhere in the processed food supply.) We have begun to crave more calories than our bodies require to function and the calorie type is now highly questionable. We are not food scientists but they are!

Eating vegetables should not be a struggle but can be. The other 'stuff' tastes better. And now we are in the land of ultra processed food, a game changer. Processed food seems so last year, 

“I can't cook”, some would say. Of course you can. It's a simple act of health. No one can keep us healthy but us. We have that power, every minute of everyday. A simple trip to the produce aisle will suffice on our way to health. Listen to your body.

Stay in the kitchen where delicious can happen. Sugar in all its guises within the processed category is a constant threat to our healthy choices. Starches, sugars, syrups and glazes) If I want them, I decide where and how much. Eating salads with a touch of healthy oil, herbs and lemon juice can begin the treck into a gourmet world of food.

Simple ingredients, fresh ones, too, can help reduce the ultra processed menace plaguing us when meal time is near. Eat slowly, chew well and listen to our bodies. Pay attention. Our bodies do not lie! Please listen as they speak to us. The micro biome is king.

The Rules of Onion and Garlic Use

There are rules in life that encourage us to follow the steps to success in the endeavour in which we are involved. In one instance Momsey has determined there should be rules of garlic and onion usage. Seems kinda of silly but why bother using these illustrious herbs if not to derive maximum benefit in these often used flavour enhancers, in cooking and salads.

Here I go.. Recipes interest me less than the ingredients used in them. Two or three cups of sugar, for instance, coupled with a corresponding amount of flour is preposterous in my opinion. Balance is key to cooking health.

We've been told sugar is an ingredient that harms us. Countries that export their homegrown sugar cane would be left struggling in a downward spiral economy if exports of their main product were to be forbidden. What then?

Turning our attention to onions and garlic would help restore our devotion to those 'foods' with other intentions in our daily diet. That's a thought! Garlic, I have learned, unleashes its greatest potency for health when left alone for 10 minutes before cooking etc. Chopping across instead of lengthwise the clove of garlic increases its health benefit to us in this regard.

Onion powder is the result of onions cooked one way then the product, dried. Different flavour here. Then we have raw onion and boiled onion, different flavour enhancers again. While watching a food show I learned the vlaue of using different types of onions in cooking. Onions can be boiled or roasted thus changing the flavour being imparted into the food being cooked.

In the decades momsey has been cooking in love with this super food - onions- I was not aware of its clever potential in our diet. ..... It does pay to stop, look and listen every so often. Experts in all fields of endevours know one important reality: we do not know it all!

Water.Coffee.Tea.Milk

We are made of nearly 70% water, a drink that was rarely given priority in my childhood. Milk was. And cow's milk was it. How times have changed. We now have oat, almond, cashew, goat, and coconut milks, to name a few, occupying exalted positions in our multifacetted diet.

As a teen, I began drinking tea, Red rose tea, the only tea available on the grocery shelves in 'those days'. Mom drank senna tea and black coffee and nothing else. Both brewed drinks were laced with lots of sugar and cream or milk. For me in the rare instance I drank tea was with orange juice. It seemed to be the only way enjoy the benefits of the one and only tea I drank.

Nothing seemed amiss. Choice did not exist. For me,milk was never added. It just seemed wrong. (At the grocery store, even dog food was in limited supply, occupying only half an aisle.) When I left home. I became a dog owner to a rescue about whom I have written. Why I wonder was glucose-fructose in the hamburger- like packages of Dr. Ballard's dog ' dry food? Why? Sugar belonged somewhere, I guess, but not in the main diet of humans and our pets. Would cats tolerate that? They are smarter human beings.

Coffee is number one for many of us. Not for me, however. I cannot drink it though it was a family favourite, a constant throughout my childhood. ... It is a hot drink commonly offered at parties, conferences, events, the office and of course weddings. Tea is available upon request. Whenever my mom and I shopped I was in charge of grinding a bag of coffee beans, twice, on 'very fine'. I loved the aroma as I closed the bag on its second round. Drinking it was not possible, however.

Tiramisu is a favourite dessert of mine, an Italian delicacy. Why I adore it I do not know. Coffee is laced in the lady fingers of this delicious dessert. I crave it whenever it is offered. Black coffee which my husband loved is a healthy drink, he was reminded, often. hoping he would continue drinking it. I offered to make it whenever. Millions of people around the world who drink coffee must know something. Recently I discovered that the addition of milk to tea or coffee cancels the benefits of these century's old hot beverages. Lemon juice is my  noteworthy add-in, a recommended choice all around.

With tea, I have found my elixir..Mixing different types for different reasons aids in health. Why eat or drink anything long term if there is no health benefit? Seems reasonable to me. When it is pop time, I drink the healthiest available, a few sips till the food is gone. Sugar is a better choice than other substitutes, lauded by the companies that use them....

Hibiscus and dandelion root, as well as black, green and white tea all factor into my menu planning. Hibiscus for reducing high blood pressure is the latest along with dandelion root. A slow introduction into the diet helps my taste buds become acclimatized to these new tea sensations. A 2-3 bag limit in my mug happens regularly. The more the merrier.

Minor changes in the liquids we drink and the foods we cook and prepare at home can result in major changes in overall health. Lemon juice, no excess salt or soy sauce added are simple changes that can help. And cooking at home is the body's biggest health secret.

Tea, coffee and water are formative tools in our daily diet. Much to learn about these clear drinks. If milk is wanted, drink separately. Choose the milk that benefits. Small changes with dramatic results  can occur. Simple, clear and clean. Timely reminders for every day health.

Overwhelming Grief....

When life changes, new routines begin. Grief is a profound emotion fraught with unexpected 'spells', small in nature but oh so real. Surrounded by family keeps these moments of remembrance in check. A phone call is a ray of sunshine from grandchildren or a friend. The card in the mail is another loving measure from loved ones, a reminder that imprints on us forever.

A new chapter begins. It must. The former loved one is no longer with us. We must forge a new path, a brighter future or the conclusion of another path begun with 'them'. Crying happens as often as it does, a component of the grieving process. When your pet suddenly collapses, while you are coping with another medical crisis, grief is multiplied. Your failure to help your precious pet adds to the crushing emotional toll. Pet owners understand. 

Decades ago, when it seemed that we might not be able to have children, adoption came to mind. I wondered, could we love another child not of our making? Then I laughed. What a ridiculous thought. I love my pets as though they are my children. and they are. Then I knew. Eight dogs and one cat later filled our lives with happy, funny moments. 

The life expectancy of dogs made our choices both easy and difficult. But they needed homes.Our  adult children followed in our footsteps. Everywhere I looked, a replacement fill my heart with the love that has been lost. Pets are critical to Momsey's grieving process; my heart a little less heavy with each passing day. They are miracle workers in my heart..  

Each passing day helps to bring new experiences and maybe new people. Cooking for one keeps leftovers smaller than usual. Forging deeper relationships with grandchildren because my 'compass' is gone forever leaves family to fill the role. He was family the moment we met. Fifty-four years later a chunk of me is gone forever. Sadness happens. But there are too many reminders of life, laughter and kindness and a brighter future filled with the family we created. I am lucky.

I am now thinking of interviewing the newer generation to get a glimpse into who they are and what they want. Benefits arise through this real life face-off. Smart phones, not invited. The intellect of these young children: 4 boys and 4 girls, are gems to take notice of. digital devices are not welcome. Why worry, after all. The human mind is the greatest computer or digital device in the world.

Turkey Dinner for One

Downsizing the ritual of turkey dinner has succeeded. Cooking for two has been a daily ritual for The Momsey for many years. In the beginning it was a large turkey. Then buying two birds to increase the number of legs for those wanting them. Now I am cooking for one, on a regular basis. My thinking has begun to change.

Last week my thoughts of dressing, gravy and mashed potatoes took on a new look. There is no turkey small enough for me to buy so that I am not eating it forever. Being the only one wanting this special meal, size does matter.. I do not want to be eating turkey and all its fixins forever or freezing the leftovers for another future date, only to be forgotten. After awhile, turkey can lose its lustre for me. Waste is not in my vocabulary.

Homemade cranberry sauce using frozen cranberries with maple syrup is made. It can be used as a spread for breakfast or with the main act: turkey dinner.

Stuffing for the meal for one is downsized easily using a small fry pan for its inital preparation. This tactic helps to contain the celery, dill, parsley, salt and pepper, thyme, poultry to a reasonable quantity,easily. Once completed, the homemade dressing is gingerly encapsulate within the skin of the split turkey breast, bone and skin intact, in a 330 degree oven. Size will determine length of time. Basting juices form to easily coat the 'roast' in flavour and moisture.

A small footprint in the oven in a covered porcelain roasting pan serves as a perfect delivery system for roasting the turkey for one, with dressing and any vegetables desired. Basting the contents is a delicious reward. And a funny thing can happen. Sufficient food can be created for unexpected company.

In these days of simple and clean eating, unexpected dinner guests can be accompanied easily. A salad wilth help deliver that extra nutrient punch along side the roasted meal that has been cooking in the oven. There might not be any leftovers when company visits but repeating the task of a meal for one trains us to eat less and appreciate diversity. What is next?. Soup is a great meal using leftovers and giving the body is change of pace while perhaps widening the festing window in between. Yum. Yum.

With friends or family nearby, another occasion for another meal for one can excite us all. The question that bears asking: Shall Pirogies or cabbage rolls for 'one' be next? Perhaps that requires a different approach for invited guests. How many are you willing to make?