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Posts Tagged ‘comfort food’

I’m staring at the leftover box of Mrs. See’s chocolates. When I lift the lid off the pure white box with the gold script, I see there are five pieces left. Well, make that four and 3/4, one with a bite out of it. One of the three of us must not have liked the flavor. Now I’m thinking of my mother-in-law who boarded a plane for Wyoming this morning. The See’s was a gift from her the first night she arrived in Minneapolis. If I remember correctly, she has three layovers and may not be home until very late. She flies into the Twin Cities once a year to see Liz. Her brother flies in, too. I look forward to their visits. We go out to eat, a play at the Guthrie, watch a few movies. It feels like a vacation for me, too.

I’m wondering what flavor Mary See has left in the box for me. I just took a nibble. Hmmmm, chocolate flavor bursting on the tongue. It is nutty, minced nut with a hint of almond? Creamy, and milk chocolate, my favorite. I run my tongue over the back teeth to grab every morsel. There is a patch of chocolate stuck to a filling. A nut wedged between two teeth. I have maybe three bites left. I’m one of those people who savors. As a girl, I was the type to keep my Easter basket around for weeks. I’d take little bites off the rabbit head, nibble away on an ear of white or milk chocolate. Some used to say that white chocolate wasn’t real chocolate. But I disagreed. I went through a white chocolate phase around junior high age.

Nope, never been a gobbler. Always a savorer. Hmmmm, last bite of the piece with the jagged dip out of it. It’s gone. And now there are four pieces of See’s chocolate left and Mrs. See is staring up at me from the edge of the box. She’s got glasses like John Lennon’s, gray hair, a kind smile. She’s wearing a knitted shawl. The photograph is tinted brown and shaped like a cameo. Did Mrs. See live in San Francisco?

Liz will be home from work soon. I want to see which piece she chooses from the box, her next to the last. It’s not like the boxes of Whitman’s chocolate where they print each type of candy on the inside cover so you can see what you are choosing. Do they still do that? I’d rather have the surprise. Last night, I bit one, and then asked Liz if she wanted it. Tasted too rich for me, too much like licorice. I don’t like the flavor of licorice all that much.

Chocolate reminds me of all the good things in life. It’s sweet, creamy, something to be shared, something that people are happy to share. We’ve got a bag of bite-sized Snickers in the fridge. I like them frozen. Liz has a bag of Dove almond dark chocolate, silky smooth promise next to the Snickers. A piece of chocolate lifts the spirits. A box of chocolates makes me feel rich, nectar of the gods. What is it about chocolate that is so satisfying?


-related to Topic post and practices: WRITING TOPIC — CHOCOLATE, PRACTICE — CHOCOLATE – 15min, PRACTICE –CHOCOLATE – 15min

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CHOC 4 2011-07-15 18.11.43 AUTO c

Chocolate – One Of Life’s Simple Pleasures – 28/52, BlackBerry 52 – WEEK 28 BlackBerry 52 response to Jump-Off from Lotus, Around the City: Simple Pleasures, July 15th, 2011, photo © 2011 by QuoinMonkey. All rights reserved.


It’s late in the evening at the end of a long week, so I’m going to make this Writing Topic short—and sweet (the way I like my chocolate). Though today we think of chocolate as having at least a hint of sweetness, it wasn’t always so. According to the Smithsonian’s article A Brief History of Chocolate it is estimated that chocolate has been around for over 2000 years, and for about 90 percent of that history, it was strictly a beverage, and sugar didn’t have anything to do with it. It wasn’t until Europeans came to the Americas that chocolate was sweetened with cane sugar and honey.

The Timeline of Chocolate History at The Gourmet Chocolate of the Month Club states that in 1765, the first chocolate factory appeared in the United States in pre-revolutionary New England, where the production of chocolate proceeded at a faster pace than anywhere else in the world. And in 1797, Johann Wolfgang von Goethe toured Switzerland and insisted on having chocolate available at all times, along with a chocolate pot.

According to the Smithsonian, we often misuse words related to the origins of chocolate:

Most experts these days use the term “cacao” to refer to the plant or its beans before processing, while the term “chocolate” refers to anything made from the beans. “Cocoa” generally refers to chocolate in a powdered form, although it can also be a British form of “cacao.”

Etymologists trace the origin of the word “chocolate” to the Aztec word “xocoatl,” which referred to a bitter drink brewed from cacao beans. The Latin name for the cacao tree, Theobroma cacao, means “food of the gods.”

Nectar of the gods. The Midwest Writing Group I am in never meets without indulging in a few bars of gourmet chocolate. (And it’s no secret that our teacher Natalie loves chocolate.) Reading, writing, and chocolate just seem to go together. Have you ever read Roald Dahl’s Charlie and the Chocolate Factory or delighted in Gene Wilder’s portrayal of Willy in the film (based on Dahl’s book) Willy Wonka & the Chocolate Factory?

______________________

The Secrets Of ChocolateWhat is your favorite chocolate? Do you prefer milk chocolate or dark chocolate? Do you believe chocolate has aphrodisiac properties? Scientists have isolated phenylethylamine (PEA) which is a stimulant found in chocolate, and also in the brain. A miniscule amount of PEA is released at moments of emotional euphoria, raising blood pressure and heart rate. Is there a connection between food and the brain?

Last week Liz brought these chocolate bars home from Trader Joe’s. She chose the dark with walnuts and pecans; mine is the Swiss milk. Let’s put a slightly different twist on this Writing Practice. Instead of writing Chocolate at the top of your page, head into the kitchen and rip open your favorite chocolate bar. Slip a square right on top of your tongue, and write down what connects pen, page and a delicious chunk of chocolate — 15 minutes, Go!


-posted on red Ravine, Saturday, July 16th, 2011

Lotus and I will continue to respond to each other’s BlackBerry Jump-Off photos with text, photography, poetry (however we are inspired) for the 52 weeks of 2011. You can read more at BlackBerry 52 Collaboration. If you are inspired to join us, send us a link to your images, poetry, or prose and we’ll add them to our posts.

-related to posts: the velveeta cheese of donuts haiku, WRITING TOPIC — CANDY FREAK, Homage to a Candy Freak, On Candy, Candy Stash — Barter Is Better

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Taco Soup

Taco Soup, BlackBerry Shots, Minneapolis, Minnesota, December 2010, photo © 2010 by QuoinMonkey. All rights reserved.


Family Recipes

Family Recipes, BlackBerry Shots, Minneapolis, Minnesota, December 2010, photo © 2010 by QuoinMonkey. All rights reserved.




Simple Taco Soup


1 lb. lean ground beef
1 can whole kernel corn
1 can Mexican chili beans
1 can pinto beans
1 can kidney beans
1 large can petite diced tomatoes
1 package taco seasoning mix


Brown ground beef and stir in the taco seasoning. Add canned veggies and simmer until flavors are blended — about 20 minutes. Ladle into bowls and top with your choice of cheese, sour cream, cilantro, or tortilla chips.




Top With Your Choice

Top With Your Choice, BlackBerry Shots, Minneapolis, Minnesota, December 2010, photo © 2010 by QuoinMonkey. All rights reserved.


Comfort Food - Taco Soup

Comfort Food - Taco Soup, BlackBerry Shots, Minneapolis, Minnesota, December 2010, photo © 2010 by QuoinMonkey. All rights reserved.


Sometimes it’s a gift to be a product of a blended family. There are different sets of parents, plumes of siblings, cousins galore. When I was in Pennsylvania a few weeks ago visiting my brother after his liver transplant, part of my Southern family showed up on the doorstep and surprised me. After driving the 10 hours from South Carolina, they literally stepped right out of the front seat of their car and into my brother’s kitchen. They came bearing gifts for a celebration of Thanksgiving. It was the first time in 45 years the Robertson side of the family had been together.

Though I’m not much of a cook, I love easy-to-make meals. One of my favorite gifts was a spiral bound recipe book. Daddy and Judy had handwritten simple recipes they collected from different members of the family. And behind the pages of the recipe cards, they tucked vintage family snapshots.


Like this one:


April 1973

April 1973, Vintage Family Snapshot In Recipe Book, Morristown, Tennessee, photo © 2010 by QuoinMonkey. All rights reserved.


If you look closely, you might spot me there in Tennessee, in a half circle with my paternal grandparents, Ada and Jess, smirking behind that 70’s smile. So many memories.

Back in Minnesota, it’s a lot colder, and I’m a lot older. I pull the ground beef out of the freezer and open the handmade recipe book to Taco Soup. Since I’m late getting home, Liz starts dinner (if you are from the South, you might say “supper”), and I walk right into the middle smell of a family memory. The recipe book makes a creative Holiday gift. All you need are recipe cards, a fast writing pen, and a strong wrist. Food and family photos are a natural combination, a memory maker that keeps on giving.


-posted on red Ravine, with gratitude to my family, Wednesday, December 1st, 2010

-related to post: Memories, Writing, & Family Recipes

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soy milk

Got (Soy) Milk?, morning fix of soymilk and coffee,
photo © 2010 by ybonesy. All rights reserved.





I picked up my milk habit in Granada, Spain, in 1986. There my morning ritual was to walk out the door, hop the narrow cobblestone road to the bar across the way, and order a tall glass of café-con-leche. Pepe, the bar owner, prepared it with hot milk and just a splash of strong coffee.

Milk became over the next 20-plus years my daily vice. In all respects it seemed to be a respectable habit. My nails grew strong, hair thick, bones firm. One would expect (and I do) that my two cups of milk-and-coffee a day kept osteoporosis away.

But there were downsides. The worst was at night as I lay on my back and drifted off to sleep. I’d wake up choking to what felt like a wet hairball in the back of my throat. Mucus was the culprit, and it wasn’t just at night. When I exercised I had to clear my throat like a smoker with a hack. I suffered from morning stuffiness and a drippy nose even when it wasn’t allergy season. And forget about allergy season! During those months I was a poster child for Kleenex.

But the worst of the milk side effects hit recently as I began to enter menopause. If you’ve gone through menopause, you know the symptoms. Sore boobs, hot flashes, mood swings (mine went from grumpiness to rage).

Women I knew told me that I ought to try soy milk. My sister-in-law said it had an instant calming effect on her. Soy beans contain isoflavones, which produce an estrogen-like effect on the body. Inspired, I gave it try.

At first I disliked it. The sweetened kind was too sweet; unsweetened tasted like liquid chalk. For a few months I tried almond milk, then coconut. Nothing stuck. I turned to green tea (since I drink black tea the way I drink coffee) but didn’t like that either. I fumbled through my mornings, lost. I lamented that I’d inadvertently dumped my coffee habit. I missed my ritual.

I don’t have all that many vices, and honestly, milk-and-coffee probably did more good for my health than bad. Maybe that’s why I kept trying to find the right non-dairy version of my old favorite beverage.

Persistence paid off—I have finally discovered the secret to making the kind of non-dairy leche-con-café that might even make ol’ Pepe proud.

I am now an avid soy milk drinker. The extra mucus is gone, as are a couple of extra pounds. I only rage once in a blue moon. But most importantly, I got myself a new morning ritual. Life is good.



Roma’s Menopause-B-Gone Soy Milk-and-Coffee Drink


Start with a good brand of unsweetened soy milk. Not all brands are the same. Soy milk is processed from soy beans, and as with other processed foods, the processing can take something that is healthy and make it unhealthy. So if you’re going to drink soy milk, you need to check out the soy scorecard.

Pour about a cup of soy milk into a glass saucepan (preferably with a pouring spout) and heat on low for about 3-5 minutes, stirring constantly. I add just enough local honey (no more than a teaspoon) to give the unsweetened soy milk a hint of sweetness. I’m not a fan of sweet coffee, and so I’m stingy with the honey. Just a bit. Helps with allergies, too.

Once the soy milk is good and hot yet not boiling, pour it into a curved mug that fits your hand just so. Add in enough strong coffee to top the drink. (I make the coffee beforehand in a French press.)

Walk into your writing room, sit down, take a few sips, and then write. A calm beginning to any day.



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The most wholesome, delicious potatoes I’ve tasted in a long time came from the Minnesota Garlic Festival this summer. It was pouring down rain when Liz and I ducked under a canopy that led to a small booth of farmer’s produce. On the table were two paper dishes of homegrown potatoes. One held a buttery Yukon Gold variety. The other, Russet baking potatoes about the size of a garlic, so clean and shorn it was hard to believe they emerged from under the Earth.

We came home with the baking potatoes, sliced them up, boiled them and served them with butter and pork chops a few days later. I’m a big potato lover. In fact, anything carbohydrate hits the spot. Potatoes remind me of Woody Guthrie and the Dust Bowl days but maybe that’s because I was watching a documentary on him at 2am Monday night because I couldn’t sleep.

Last night for dinner, we had a couple of steaks grilled on our new Grill It! from the Minnesota State Fair and microwaved Bob Evans mashed potatoes from Byerly’s. The last time I was at a Bob Evans was with my brother after he picked me up at the Baltimore airport. On the drive back to Harrisburg, we stopped at a Bob Evans and had dinner in between catching a few geocaches. I’m sure I must have ordered mashed potatoes.

I remember Granny’s mashed potatoes, my paternal grandmother who lived in Morristown, Tennessee. That woman could cook. I was probably in high school the last time I saw her. But it’s the holiday dinners at her home when I was a much younger child that I remember best. I don’t know if I’ve ever tasted mashed potatoes like that anywhere else in the world. She also canned her own green beans; she’d sit on the porch and snap them one by one into a glass bowl. Always served with butter. In the South, vegetables were always served dripping with real butter.

Mashed potatoes are comfort food to me. They are cheap and filling. You can buy the real deal or microwave them in tater tot form, bake them au gratin, shred them into hash browns, or scrub their skins with a vegetable brush and pop them into the oven or microwave to bake, then slather with butter and sour cream.

There is nothing as flexible as the iconic potato. And if you free associate the word “potato,” that tricky deadly Nightshade can take you all the way to Ireland, or sliding down the back steps of the political campaign of Dan Quayle. Now that’s a versatile tuber.

 

-related to Writing Topic post: I Found Potatoes In My Pantry (& They Scared The Hell Out Of Me)

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Potatoes are a heroic food. They emerge from the dirt, lumpy and misshapen. It is rare to find a perfectly round potato. They are the Salt of the Earth among vegetables. Not a diva or prince among them. If potatoes were people, they would be the peasants, toiling in the fields.

I love the potato, filling and hearty. There is little as satisfying as potato salad made with small red potatoes, mayonnaise, spicy mustard, dill, and hard-boiled eggs. Sure, the accoutrements add flavor, but it is the potato that takes the show.

And the mashed potato is a dish without compare. Wasn’t it just the other day that Dee was craving roasted turkey with mashed potatoes and gravy? A meal that satisfies like no other, and while one may give credit to the turkey and the gravy, it is again the potato that keeps us going back to that ensemble again and again.

Jim says that the potato is most prone among vegetables to be affected by toxins in the environment, and I suppose in that way the potato is the toad among vegetables, warty and thin-skinned. And like the toad, the potato is an essential member of the ecosystem, a staple in the food pyramid, like corn or wheat or rice, and among all of those the potato takes you further, sustains you, keeps your tummy from grumbling overnight.

Mom was a fan of potatoes. She sliced them thin and fried them with garlic and onion, and we ate them greasy and salty with a piece of overdone meat and a salad. Or cubed in teeny tiny squares reminiscent of board game pieces, mixed with ground beef—filling for tacos.

The potatoes of my youth were always greasy, except for baked potatoes, although I don’t think Mom made those until after we were out of the house. Three fried Russets could feed a large family, whereas the same number of baked Russets feeds only three.

Jim buys his potatoes now during Growers Market season from the Johnstons. They are among the handful, maybe less, selling potatoes. They grow small red ones and one that is such a deep purple color it looks like a bruise, and I have to say I’ve never tasted as smooth and creamy a potato as theirs.

Tonight it’s turkey cutlets, which I’ll lightly bread and fry, and some of those bruised potatoes, which I hate to peel, but there’s nothing more appetizing than a cream-colored mashed potato (and with my girls, anything that resembles mashed prunes will be rejected outright). And gravy. To satisfy the need in all of us for heavier food, to keep us warm during cooling nights.

If I were to write a potato haiku, it would read:

Mister Potato
hero among veggies
Here to save the day




-Related to topic post I Found Potatoes In My Pantry (& They Scared The Hell Out Of Me) and haiku 2 (one-a-day)

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Flowering Onion, MN State Fair, St. Paul, Minnesota, September 2009, all photos © 2009 by QuoinMonkey. All rights reserved.



It’s Labor Day, final day of the Minnesota State Fair, when the last of 12 Butter Queens will take her place in the Butter Booth at the Dairy Building. The Fair signifies the unofficial end of Summer (officially marked by shadows of the Fall Equinox). We spent 6 hours walking around the Fairgrounds last Friday.

The art in the juried show seemed of a higher caliber this year. We saw some great work in the Art Building, including the commemorative painting from artist Leo Stans displayed front and center.

In the food category, we bought a paring knife at Standing Buffalo Knives and a Grill It! in the Merchandise Building. As strange as the Grill It! looks (an engineer must have designed it), we made the best bacon ever for breakfast yesterday morning. But we weren’t as adventurous as usual when consuming Minnesota State Fair foods on-a-stick.

Liz and I are eating 8 leftover Tom Thumb Donuts as I type and trying to recall what else we had to eat last Friday. We split a Flowering Onion four ways with our friends, a bucket of fries with vinegar and ketchup, a Papa Pronto Pup from one of the original 1947 stands, two large cups of fresh squeezed lemonade (refills half price), and a few morsels of chicken from the Grill It! demonstrator.

We brought home Saint Agnes Baking Company’s blueberry lemon sourdough bread, named after the widowed Grandma Agnes Rod who began baking in the 1940’s. That might be all we consumed in the food department. Well, except for our personal best — Peach Glazed Pig Cheeks from Famous Dave’s.


Peach Glazed Pig Cheeks On-A-Stick, MN State Fair, St. Paul,
Minnesota, September 2009, all photos © 2009 by
QuoinMonkey. All rights reserved.


These little morsels are pork cheeks marinated in garlic, herbs, spices, and honey served on-a-stick and grilled with peach chipotle glaze. Our friends really liked them. But we found them a little gamey. Though they were extremely tender, they tasted more like dark meat than the white pork I tend to eat. The peach glaze, however, was fantastic.

I did a little research and it seems that the pig cheeks are different than the jowls. I’m no expert, but I read that the pig jowl tends to be the actual fatty part that is almost like pork belly in its striation and normally does not include the pig cheek.

The pig cheeks are mostly from the side of the head, not from under the chin. The upper part is rather thin and mostly skin. The lower part is adjacent to the true jowl, so it is thicker than the upper part and has the same striations as the jowl.

Whether cheeks or jowls, I’m not much for consuming dicey parts of a pig. But I’m glad we tried them. My favorite times were when we stopped to chat with people like Stan Stokesbary of Standing Buffalo Knives who handcrafts knives out of old buzz saw blades. Or Ronald Kelsey who has part of his collection of 500 vintage seed bags displayed in the Horticulture Building.

How many pounds of seed are in a bushel? You’ll see the number on the bottom corner of each and every sack.

-posted on red Ravine, Happy Labor Day, Monday, September 7th, 2009

-related to posts: MN State Fair On-A-Stick (Happy B’Day MN!), MN State Fair On-A-Stick II – Video & Stats, On-The-Go List Of Must-Haves (MN State Fair), Nightshot – Carousel, Mary In Minnesota, food on-a-stick haiku

-More photos from this year’s Fair in QuoinMonkey’s Minnesota State Fair Series

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Tom Thumb Donut Machine, MN State Fair, St. Paul, Minnesota, August 2008, all photos © 2008-2009 by QuoinMonkey. All rights reserved.

 
 

No one leaves the Minnesota State Fair without a bag of Tom Thumb Donuts. I’ve gone a whole day, been dead on my feet, and made the trek back to the Tom Thumb stand to grab a 500 calorie bag of melt-in-your-mouth mini-donuts to eat on the long walk to the car.

I’m also mesmerized by the mini-donut making machine. It was invented in 1947 at the Ryan Aeronautical Company in California by a group of engineers who were sitting idle after the war. That year, they started greasing the wheel and each machine splashes out 90 deep-fried donuts per minute.

Tom Thumb Donuts was established a few years later in 1949. Do you know how Tom Thumb Donuts made it to the Minnesota State Fair?

 
According to a Chippewa Herald article by writer Tom Arneberg, John Desmond and his wife Janet brought Tom Thumb Donuts to the Minnesota State Fair in 1952. Then two boys in Desmond’s Minneapolis neighborhood, Ted Boecher and John Hanson, grew up working at the stand and took it over after John Desmond’s death.

Sadly, a few years later, Hanson died of a heart attack right in the main Tom Thumb booth next to Ye Olde Mill, leaving Ted Boecher to manage the stand.

 
Through 6 degrees of separation (and the framing of a Tom Thumb Donut bag kept in his kitchen), Tom Arneberg met manager Ted Boecher and he and his family were given a personal guided tour through the whole mini-donut making operation. Arneberg, a community columnist for the Chippewa Herald, wrote a piece in which he describes the whole experience, including his love for the Minnesota State Fair.

I found Arneberg’s column when researching the history of Tom Thumb Donuts to go with these photographs. You’ve got to read it to find out his personal best for bags of Tom Thumb Donuts eaten in one trip to the Minnesota State Fair!

What’s your personal best for your favorite State Fair food?

To jog your memory, this year’s whole list of Minnesota State Fair foods on-a-stick and a link to the FoodFinder (along with past State Fair posts) can be found at our annual red Ravine State Fair post MN State Fair On-A-Stick (Princesses & Butter Queens). We’ll be at the Fair this Friday. Maybe we’ll see you there!

 

     

Don’t Bite The Hand That Feeds You, Tom Thumb –
Light As A Feather
, MN State Fair, St. Paul,
Minnesota, August 2008, all photos © 2008-2009
by QuoinMonkey. All rights reserved.

 
-posted on red Ravine, Tuesday, September 1st, 2009

-related to post: WRITING TOPIC – BAND-AIDS® & OTHER 1920’s INVENTIONS, the velveeta cheese of donuts haiku, Two Degrees Of Celebrity Sighting

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Bobs Scalloped Oysters, Kansas City, Missouri, April 2009, photo © 2009 by QuoinMonkey. All rights reserved.

Bob’s Scalloped Oysters, dinner at a writing retreat in Kansas City, Missouri, April 2009, photo © 2009 by QuoinMonkey. All rights reserved.

 

Last weekend I was in Kansas City, Missouri for a short writing retreat with three other Midwest writers. We did Writing Practice, slow walked, sat in silence, and recalibrated our project goals for the next 6 months. There were a couple of breakthroughs and much clarity. I met two of these writers at the last year-long Intensive we attended with Natalie in Taos. We try to meet every 6 months, check in on our goals every two weeks. No one should have to do this alone.

I also met ybonesy at a Taos writing retreat and we are still going strong. We created red Ravine because we didn’t want writers and artists to feel like they had to do this alone. We wanted a supportive place people could visit 24/7. We didn’t want to be tossed away. I feel grateful for the online community, and for close writing and artists friends, and try to cultivate those relationships. I encourage writers to connect any way they can.

It wasn’t all serious over last weekend though. We laughed a lot. And Bob gave us a whirlwind tour of beautiful Kansas City, Missouri. He called it “the nickel tour” but I think it was priceless. I loved the fountains, the art museums, the sycamores and the blooming redbuds. We stood by the Missouri River, drove past hundreds of limestone houses (including Hemingway’s), and ate 50 pounds of Kansas City barbecue. The Spring weather was perfect; everything was in bloom.

For dinner one night, Bob cooked Hamburger Splatter and baked his Aunt Annie’s Scalloped Oysters, made famous in his March post on red Ravine. If you love oysters, Aunt Annie’s are to die for! Gratitude to Bob for putting up with all of us in Kansas City (it’s a great place to write). Gratitude to ybonesy for holding down the fort on red Ravine. Gratitude to Liz for taking care of Chaco while I was gone. Look for more of Kansas City in upcoming posts.

 

Aunt Annie’s Scalloped Oysters, Kansas City, Missouri, April 2009, photo © 2009 by QuoinMonkey. All rights reserved. Dish Up The Scalloped Oysters, Kansas City, Missouri, April 2009, photo © 2009 by QuoinMonkey. All rights reserved.

Writers' Feet, Kansas City, Missouri, April 2009, photo © 2009 by QuoinMonkey. All rights reserved

 

Dish Up The Scalloped Oysters!, Aunt Annie’s Scalloped Oysters, Writers’ Feet, April writing retreat in Kansas City, Missouri, April 2009, photo © 2009 by QuoinMonkey. All rights reserved.

 

-posted on red Ravine, Tuesday, April 28th, 2009

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Photo by: Justine Ungaro

Lisa Loeb, Photo by: Justine Ungaro

 

On Wednesday, February 11, QuoinMonkey and ybonesy interviewed singer-songwriter Lisa Loeb. It was shortly after the end of her whirlwind tour of the U.S. and Japan following the June 2008 release of her second CD of Children’s Music, Camp Lisa

The CD follows Loeb’s early 2008 reissue of The Purple Tape, an acoustic, ten-song demo she self-released as a cassette in 1992. Proceeds from “Camp Lisa” benefit a foundation Lisa created to send underprivileged children to summer camp.

The New York Times had recently announced Lisa’s January 2009 wedding at Brasserie 8 ½, a restaurant in New York, when QM and ybonesy spoke with her from her New York City home. They talked about marriage and culinary loves, Loeb’s life as a singer-songwriter, practices that sustain her, the work of writing, and tips for those who dream of making it big.

 

                                             *     *     *     *

 

Interview with Lisa Loeb, February 11, 2009, red Ravine

 

red Ravine: In our research to prepare for this interview, we couldn’t help but notice that you seem to love food. Some of your children’s songs are about food, like the “Peanut Butter & Jelly” song from Camp Lisa (which is one of our faves) plus you’ve done the Food Network. Also in the New York Times article about your marriage, we were struck by how acute your senses are when you describe food. Is food a passion of yours?

 

Lisa Loeb: Yes, it’s a thing that I love. Growing up, like a lot of other girls, I was concerned about my weight. I was a dancer, and I loved food. We had to eat in the cafeteria every day at school, and it was sort of a game to find out what they were serving for lunch. But by the time I was a teenager, I went to an all-girls school, and since we wore uniforms, we were especially aware of our bodies and the differences between our bodies. Uniforms are meant to make us seem more uniform, but when everyone’s wearing the same thing, you pay more attention to other bodies. You would notice that you were eating the delicious cornbread muffins or the huge pieces of pie or the doughnuts in between classes in the morning, and it was a struggle between enjoying all this food versus getting larger and larger.

Between my sophomore and junior years, I went to Spain to live there with a family. Every day a younger brother in the Spanish family would run and get me a huge pastry because he realized that I liked it. And at night, we’d eat hotdogs and go out drinking all the time and eat potato chips and all these great Spanish tapas before they were fashionable in the United States. I came home a lot heavier. And it was scary.

It was fun to eat all that stuff but it was not that fun to come home heavier. So then I tried all the different diets that everybody tries. By the time I got to college, I started getting interested in nutrition to figure out how to enjoy food but eat in a balanced way. My best nutritionists were the people who said, “Eat whatever you want when you are hungry, but stop when you’re full. And pay attention to nutrition when you can.”

 

red Ravine: I (QuoinMonkey) met you a few years ago in a writing workshop with author Natalie Goldberg. It was one of Natalie’s weeklong silent retreats where we sat and meditated and slow walked and did Writing Practice. What prompted you, a successful singer and songwriter, to take a writing workshop and what did you learn from the silent writing retreat?

 

Lisa: I’ve always been a fan of Natalie Goldberg. Her writing exercises and general attitude about writing have helped me in my process of writing. At my all-girls school, although they taught me a lot about writing — how to write correctly and how to communicate, read, and pick apart text in English and Spanish — they didn’t always emphasize our own thoughts and having our own opinions. Especially as we got older, they didn’t put as much value on personal opinion as they did on structure, format, and grammar.

With Natalie, she emphasizes just writing. You know, just writing for yourself. That’s something that I think is important as an artist because as humans, all we have different from each other is our point of view, and so it’s important as an artist to bring that out. That’s what she does.

I thought if I could take a workshop with her, that would be amazing. Also, in my life often there’s more time spent on the business side of things than on the writing side of things, and for me structure is very helpful. So to be in a place where the goal was to write for a week was something that I looked forward to.

I’d done something like that for music, where I went to music summer school a long time ago, before I was a professional musician, at Berkeley Music School. And I got to practice. Even when I was a kid, I was pretty distracted; I practiced some but I did a lot of other things in my life. And for once, I wanted to be that person who just got in the practice room and practiced, practiced, practiced.

This was like that for writing, in a silent retreat especially, because I’m around a lot of people all the time, touring in every state, always communicating with people. It was a great opportunity to simplify and be silent. I do spend time alone, not talking to people, when I’m not working. But that was an opportunity to focus, of course, with the great guidance of Natalie and also in the company of people — people at all different levels of writing. I learn a lot from just starting from the beginning. Natalie calls it “Beginner’s Mind.” And sometimes when you are writing with people who are beginners, you remember to take the pressure off of writing, which adds more freedom for better writing and more writing.

 

red Ravine: Most of us who aspire to integrate Writing Practice into our lives struggle at different times to make it a day-to-day practice. How about you? Do you write or play music every day?

 

Lisa: I don’t. Not at all. I’ve gone through phases where I do write — I use things like a month-long tour or a trip to the beach for a week-and-a-half, or there’s a thing in the Jewish tradition called Counting the Omer. When structures like that come up, I’ll take advantage of them and say, “Okay, now I’m going to write every day for this period of time.” Or there’s a Toni Morrison book where it’s day-by-day, a short-chaptered book where she talks about different things in each chapter (maybe it’s called Love). So I decided I was going to do a page-long chapter each day and write something based on a word that she mentioned in her book.

Sometimes I have to create a little game to create structure for myself. Other times, when I know I need to finish, I start. It’s almost like an athlete warming up and getting ready to do a marathon. I just realize I can’t do it overnight, it’s a process.

But yeah, it’s hard. I don’t always write every day. Sometimes when I write every day it gets too easy in a way. Like I am not saying anything and I’m not focusing well. So sometimes I need to take a break from it, too.

 

red Ravine: Do you have other practices that ground you and sustain you?

 

Lisa: I do. I work out five days a week at least, walking whether it’s on a treadmill or outside, doing strength training. Some people do yoga; I do strength training. And then also when I’m in Los Angeles, I go to synagogue on Saturday ’cause I have a cool rabbi that I like.

 

red Ravine: And any other things you do to keep going when you’re feeling down or insecure?

 

Lisa: I have my friends. That’s important to me, spending time with friends. And going outside and taking a walk. Or writing. You know, writing is something I definitely rely on for that. It’s a little weird, too, because I associate writing with my professional life so sometimes I have to remember to step back and write to write, even if it means being like Jack Nicholson in the movie The Shining and writing the same thing over and over.

I do use writing as a tool. It helps that little switch in my brain which I try to avoid or at least let it pass, which is like, Oooh, I wonder if I could do a different song. Or, I wonder if I could do something else where I write. It’s the equivalent of when you’re working out or taking a walk because you want to and it feels good, then getting that little thought in the back of your head, saying, Oooh, I wonder if I’m going to lose any weight by doing this or walk off that piece of pie from last night.

I don’t like associating working out and losing weight. I like associating working out with breathing. It’s the same thing I have with writing – in order for it to actually work properly and be integrated into my life in a balanced way, it has to be what it is.

 

red Ravine: You came into success very early in your career as a musical artist. How did that affect your life and your creative work?

 

Lisa: It gave me a lot of freedom to have success early on. The financial freedom — in my family growing up, having a job was something that we valued, being able to support yourself. So that took a load off my mind. And it gave me freedom to have less worry. I worry a lot in my life. You know, the Jewish worry and guilt, a certain amount of being neurotic.

It gave me freedom, although in the end, I think other people can’t make you feel like you are successful. It comes with a certain amount of self-confidence and self-esteem. But I think that having other people acknowledge what I’m doing gave me more confidence and made me feel like I was more free to continue to make music. Which is very powerful. Because not knowing if what you’re doing is worth anything can be very frustrating.

And I know that even after being a professional musician, that feeling never goes away. That feeling’s always there. Like, Oh gosh, I wonder if this is worth anything, why am I doing this, it’s a selfish thing, I should do something where I help other people… All these things. I love hearing from somebody saying, “That thing that you wrote helped me through this period of my life.” It’s a weird balance of feeling secure within myself, but also as a performer and a writer having that respect from an audience.

 

Also, I want to go back to one other question you asked me [regarding] when you’re in a state of depression or insecurity. I got a lot of great tools from my rabbi in Los Angeles. He’s of a Hasidic philosophy similar to cognitive therapy, where you’re able to look at your actions and thoughts in a different light and turn things around.

He mentioned a time where he was giving a lecture in front of people — he gives a lot of lectures and teaches classes — and he thought, Everyone is so bored, they don’t want to listen to me, I’m doing a terrible job. I think someone might have yawned in the front row. And then he thought through it again using the cognitive therapy and Hasidic philosophy and said, Well, people like coming to my classes so I must be doing something right. The classes I give, even when they’re bad are usually pretty good, and so I guess I’m doing a pretty good job. That’s a simplification, but he’s saying that [we all have access to] those kind of tools.

I want to feel good with when I just sit at the subway station for two minutes waiting for the train and write something there. It doesn’t have to be a magical place, but I have to sit down and write. It can be anywhere. It can be on a napkin in a restaurant. It doesn’t have to lead to a great song. That’s not the best example, but thinking through things in a realistic way helps ground me as well.

 

red Ravine: It sounds like a practical tool for dealing with Monkey Mind.

 

Lisa: Oh, it is. It really is. It’s that Natalie Goldberg thing I learned, we all learned, that you just sit down and write. Things don’t happen overnight. Sometimes they do, but you can’t rely on that. You can rely on just sitting and writing as part of a bunch of small steps that take you some place — maybe, maybe not.

 

red Ravine: We were talking about your success that came early on and we’re curious, too, how your goals have changed. Have your goals as an artist changed as you’ve gotten older?

 

Lisa: I think my goals continue to be pretty much the same since I was younger – which is to continue to try to write better. And also to try to enjoy the process more.

I’ve written songs since I was a kid but especially when I started writing lyrics when I was 13, 14, it’s become more complicated. And it’s always been a hard process. I continue to become more forgiving of myself and more accepting of the process. What it is for me doesn’t have to be what it is for other people.

I want to be a better songwriter. I guess I might have had more business-oriented goals when I was starting out, to get a record contract, to get paid to do things, and I guess I still have those goals. It’s great if you can get paid for your work, which is rarer these days, especially with people trading music.

Also there are meta-goals. One of them is to continue to keep my eyes open for other things I want to do that aren’t writing, that aren’t making songs. And that’s okay to do other things well.

But as a writer, you need to be comfortable with the process. And just keep doing it. It’s hard. I told Natalie…I ate lunch with her one day on the way through New Mexico and I was telling her, “There are these projects I want to develop, and maybe I want to be a psychologist or a nutritionist, and maybe I should teach, but I have these songs I’m supposed to write but I don’t want to, so I think I’m just going to hang out.” 

And she said, “You just need to sit that…I don’t know how better to say it…you just need to sit that motherfucker down and write.” (laughter from all). She’s like, “People say that all the time, ‘I never want to write, I don’t want to do it…’.” And I was like, Ahhhh…go do your homework! I hate doing my homework, I don’t want to do it. And the thing is, if you do it little by little, it’ll get done.

 

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Lisa Loeb 2008 Release, "Camp Lisa", Illustration by: Esme Shapiro, 15, a student at LA County High School for the Arts and summer camp fan.    Lisa Loeb 2008 2-CD Reissue "The Purple Tape"   Lisa Loeb 2008 Release, "Camp Lisa", Illustration by: Esme Shapiro, 15, a student at LA County High School for the Arts and summer camp fan.

 

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red Ravine: You were in Albuquerque last year and my (ybonesy’s) date to your concert was my nine-year-old daughter, which turned out to be great. Afterwards we bought the CD Catch the Moon and my daughter listens to it all the time; in fact, it’s sitting on the kitchen table for her to load on to her iPod along with your hits. You’ve gotten into children’s music and you found a generous way to pay it forward with the proceeds from Camp Lisa and sending kids to camp through your Camp Lisa Foundation. What inspired you to write and sing music for children?

 

Lisa: It was something I wanted to do ever since I was a kid. I listened to music for children. In my day it was Free To Be You and Me; it was Really Rosy, which was a Carole King record. A lot of music they had on Sesame Street and The Electric Company, created by real musicians of the time — the early 70’s — sounded like real music.

I had an opportunity to do a record that was different from my regular grown-up records and I chose to do a kids’ record. My friend Liz Mitchell produced it. Since she’d made a lot of kids’ records, it sounded in the vein I wanted. Actually, she was the one who gave me my first Natalie Goldberg book. She was my singing partner in my band for years and years.

When it came time for me to do another kids’ record, I was going through a moment where I was like, What am I doing? I was trying to write a regular grown-up album and I was writing dark things and spending a lot of time by myself writing. It wasn’t fun. And I remembered that it had been really fun writing songs with friends of mine in Los Angeles, and I thought, Why does it have to be a treacherous horrible experience? I should take a break and do something that reminds me that it’s fun and easy to write songs and express ourselves.

So I got back together with my friends Dan [Petty] and Michelle Lewis, who lived down the street basically, and we started making a summer camp record and it was really fun! And it felt like, wow, I’m a working songwriter, I go to work with them each day and we write songs. And we make up melodies and it’s very exciting and fun; it doesn’t have to be a painful experience to be artistic.

Through that process, I was questioning, Why am I doing music at all? I want to try to do something else to help other people. Then I realized, Oh, wait a minute, maybe I can use what we’re doing to help other people. And I realized that summer camp, of course, [we] could actually send kids to summer camp and also to be able to meet the kids. It all came together — a goal for having a kids’ record; a goal to be more responsible in the community; and a songwriter wanting to engage in a more fun way that would inform my regular, grown-up songwriting.

Also, writing kids’ songs, you have more of a story where you’re trying to say something that people can understand easily, and I think that’s a good tool for me to bring to my grown-up writing. Also when I play kids’ concerts, I realize that some of the more simple songs where I’m writing a tra-la-la-la-la or a chant or repetitive part is a fun thing to play in front of people. Grown ups and kids enjoy it and it makes me realize that sometimes in songwriting it’s not how many words can you put in there, how clever you can be, it’s really just going from your heart, the melodies and the words that just come out. Which is hard to trust. You feel you need to write the most complicated music, but that’s not what songwriting is about.

 

red Ravine: Who are your favorite songwriters today? What songs do you like to hear?

 

Lisa: I have a lot of songs I love; they don’t even focus on the lyrics that much, just the feelings of the songs. I love Led Zeppelin, especially Led Zeppelin IV and the Over the Hills and Far Away album. I love David Bowie music and often I don’t know what he’s talking about but (laughter) there’s just a certain attitude and coolness in his songs. Songwriters? More recently I’ve enjoyed Death Cab for Cutie. Oh gosh there’s so much music that I love. Lyle Lovett is great. Prince. 

A lot of things are abstract and it’s just the way it feels, the music and the lyrics and the feeling of it altogether hits me. It’s funny because it’s not how I feel when I’m writing music. It reminds me that it’s okay to play around with words and feelings and if it means something to me that’s fine; it doesn’t have to be so direct. It’s a constant balance, like I said with the kids’ music, where you’re trying to say something more directly, and the kind of music which I enjoy listening to, which often is more abstract and about the feeling and the production of the songs.

 

red Ravine: When you were in Albuquerque you mentioned that you were attending a Goldberg writing retreat with your mother. What was it like to do Writing Practice with your mom?

 

Lisa: We didn’t actually do a lot of practice together. It was a little frustrating.

What I loved was that my mother hasn’t done a lot of things where she goes away and meets other people. She loves people and talking to people and meeting people, and I thought that social aspect would be interesting for her. Because on my first writing weekend with Natalie, it was a speaking retreat where you got to actually sit at breakfast and talk to people.

And I thought secretly she would get to do some writing. She also went to the same high school I went to and grew up in a time when grammar was much more important than the fact that maybe saying something that’s not grammatically correct might allow you to express yourself better. So I wanted her to experience it for herself. I think that was the first time she was encouraged in that way. It was cool to see her go through that and go home and tell her friends about it.

But we actually didn’t do as much Writing Practice together as I expected. And that was actually a lesson to me, too. If I’m not working, if I’m not writing, I always feel like I’m never writing enough. No matter what it is, it’s just not enough. And I sort of beat myself up over it. I was trying to let myself not have to be a person who has to be writing all the time. And let that be okay. And that was really hard, but that was an interesting turn the other direction.

 

red Ravine: We noticed you studied comparative literature at Brown and we’re curious, how did (does) that play into your songwriting?

 

Lisa: It doesn’t very much at all. When I went to Brown, I picked something that was close to what I thought I liked when I was in high school. One of my favorite classes was Spanish because not only did we get to learn a whole different language and communicate with a whole new group of people, but in Spanish class, we also got to study visual art, film, poetry, geography, food, social customs. You name it, we studied it, but in Spanish.

We learned to take apart poems, and there was great Spanish-language literature, which is some of the best literature in the world. High school, middle, and elementary school education actually played more into my writing than my college experience.

Really college was just what I studied on paper, and in retrospect, I would go back and do something else. But it gave me the freedom to spend most of my time in the recording studio, in the music department and the theater department doing plays, writing music, playing shows. It gave me this kind of thing I could tell my parents I was doing that sounded reasonable while I was actually spending most of my time doing these other things.

It was also like a long lesson in learning that I really need to go with my heart and not do what I’m supposed to be doing. In retrospect, I should have been studying theater or art or music or psychology or just something else. I mean, I don’t think reading Ulysses three times really did anything (which was a painful experience). Experimental things can be boring or they can be interesting. It didn’t take me any further into literature; it was more about theory, but it didn’t inform my writing.

 

red Ravine: What are some of your favorite authors and books?

 

Lisa: I love Isabel Allende, pretty much all her books. I love magical realism. You know where she tells a story that feels like it’s actually happening but within it, just like Gabriel García Márquez, they use these great images and things happening that are magical and you get the feeling that those things could actually be someone’s real experience, even though it might include flying or crazy dreams or people floating through rooms or water pouring out of walls, or whatever it is.

I love the short stories of Roald Dahl. The collection I love the most is Kiss Kiss. And that’s kind of Twilight Zoney using tales that are very bizarre but you can imagine them actually happening. I love J. D. Salinger all the way around. Again, I love his short stories. He takes things that are very mundane and very deep and there’s this beauty and melancholy in the books that I love. Those are some of my favorite authors.

 

red Ravine: What projects are you working on now?

 

Lisa: None writing wise. I’m working on developing an eyewear line that will be out later this year. I’m very involved in the design, involved in the marketing, that side of the company, so that will be out later in the year. I’m also working on a collection of more kids songs for a couple of kids books that should be out in 2010, which will be more like lyrics for singalong songs, some crafts and some recipes. It will be fun for kids.

And I’m trying to finish up some songs for a grown-up record. After my wedding, I returned to listening to some of the songs I was in the process of finishing and I’m actually realizing that I’m closer to finishing an album than I thought I was. Little by little, you know.

 

red Ravine: Wow, eyewear? Because every time we see a photo of you we always just think your glasses are fabulous. How did that come about?

 

Lisa: Thank you. Well, I’ve always worn glasses and ever since I was in high school people would recognize me for my glasses. And I love glasses, especially ones that have a little bit of a lift on the corners — some people say cat-eyes, but they’re not quite cat-eye glasses. Anyway, I love them and I was looking for a perfect pair and people have always asked where they could get my glasses. Finally, we were able to connect with a company that wants to manufacture them and work with us to put them out. Selfishly, I’ll pick up a couple of pair of glasses that I really like!

No matter where I am, I always look for glasses, and it’s hard to find them. You know when you wear them on your face every day? So I wanted selfishly to have my own but I also wanted to share my glasses with other people who are always asking about them.

 

red Ravine: I (ybonesy) will look for them because I always want a lift at the corner, too. Some faces just need that. Do you have any plans to take any other kinds of workshops or attend another Natalie Goldberg retreat?

 

Lisa: I would love to do that. I meant to do it for my 40th birthday but we couldn’t quite get it together and Natalie’s mother passed away kind of close to it. I was thinking, in lieu of a bachelorette party for my wedding, it would be great to put together a workshop of my friends, a writing workshop with people I get together and write with anyway.

Right now my schedule’s a little tight because I’m moving back to Los Angeles and there are non-business priorities that [make it] hard to take even three or four days and go write. For me, and I know for a lot of other people, that structure makes all the difference in the world. And sometimes it takes going away to a seminar to remember that. Even though you can just sit and put your timer on for 10 minutes on your cell phone and write, sometimes it takes a weekend trip to remember that.

Also, something I forget –you’re supposed to read this stuff to other people. You don’t have to write all day for this to work. Natalie always says you need to write less. You need to sit down and write, but you don’t need to write five hours a day, that’s too much, you can’t do it. So I think it’s a great environment for me and I know it impacts a lot of other people as well.

 

red Ravine: You just got married a few weeks ago, so we wanted to know how is married life treating you, and what is a fluffernutter? (laughs)

 

Lisa: (laughs) A fluffernutter is marshmallow crème and I think we got it on white bread. Often we all go back to wheat bread, but for purposes of the fluffernutter sandwich, it was this homemade white bread with peanut butter and with marshmallow fluff. I can’t believe how good it is; it’s a crazy thing. And the texture when you bite into the sandwich, you know it creates that seam when you bite into that white bread sandwich. And it’s just like a pillow of joy (all laugh). It’s sweet and salty and fluffy packed in between these two cottony sheets. It’s delicious! 

And married life is good, it’s really great. We’re at the beginning of this adventure. I love my husband and I look forward to continuing to get to know him and we just have a really good time together, no matter what. We’re a good support system for each other. We both have the same values. He’s not a musician professionally, but he likes to play music in the house, and again that reminds me that creatively, it doesn’t have to be for work.

Sometimes when you just do things for fun, it might lead to something you can use for work. For me, that’s an important reminder not to always be geared toward work. We have a good time and music is part of his work so we both have a lot of opportunities to do music and talk about it and do fun things and meet interesting people. And it’s good to have a team; though you were a team before, it’s a different team when you’re married. So yeah, it’s all good.

 

red Ravine: I’m going to try to get both these questions in, one has to do with the fact that you were recently on stage with Sarah Silverman who strikes us as someone who takes so many risks with her art. And you’ve ventured into many different creative areas with songwriting, TV, and voiceover work. What was it like to work with Sarah and how important is risk-taking in creative work?

 

Lisa: It was great to work with her. I think she’s clever and fun and she’s really nice. And I feel like risk-taking is important but again, that’s relative. For some people it might mean writing a song from the first person instead of third person. Or it might mean setting a guitar on fire on stage. Or not writing might be risk-taking. Like I said, it was scary for me to be in a writing seminar and not be writing a whole lot. But to not be following the rules is a huge risk for me; I always follow the rules.

 

red Ravine: Our last question: What advice do you have for our readers who dream of making it big with their writing and becoming well-known?

 

Lisa: Two things. One is continue to write and to do your own thing. Don’t try to copy other people; the main thing you have to offer that is different from other people is yourself and your own point of view. But, at the same time, to make it you need to be a business person or find a person who can help you with the business side of things. That might mean doing it yourself, getting copies of your book out there, reading it live, being a musician live, or doing something on YouTube. Because part of it is doing the work, and then part of it is getting it out there with an audience.

But first, decide what your goals are. If it’s to be famous, hire a publicist and do some whacky things and get famous. If it’s to be read by a lot of people, start somewhere. Do it yourself. But don’t wait around for someone to do it for you. It’s not going to happen miraculously.

 

red Ravine: Thank you Lisa, really wonderful interview. We appreciate your time, and we’ll be watching for those eyeglasses!

 

Lisa: Thank you. I appreciate the questions.

 

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Lisa Loeb, Photo by: Andrew Eccles

Lisa Loeb, Photo by: Andrew Eccles

About Lisa Loeb:  Grammy-nominated singer-songwriter Lisa Loeb started her career with the platinum selling No. 1 hit song “Stay (I Missed You)” from the film Reality Bites. To this day, she is still the only artist to have a No. 1 single while not signed to a recording contract. Loeb parlayed that early success into a multi-dimensional career encompassing music, film, television, voice-over work, and children’s recordings.

Her six acclaimed studio CDs include the Gold-selling Tails and its follow-up, the Grammy-nominated, Gold-selling Firecracker. Her complete catalogue includes The Very Best of Lisa Loeb (2006), and two children’s CDs, the award-winning Catch the Moon (2006) and Camp Lisa (2008) with guests Jill Sobule, Lee Sklar, Maia Sharp and funnyman/banjo player Steve Martin. In conjunction with the release of the Camp Lisa CD, Loeb launched the Camp Lisa Foundation, a non-profit organization that raises funds to help send underprivileged kids to summer camp through its partnership with S.C.O.P.E. (Summer Camp Opportunities Provide an Edge, Inc.).

In addition to her music, Lisa has also starred in two television series, Dweezil and Lisa, a weekly culinary adventure for the Food Network, and #1 Single, a dating show on E! Network. Look for the Lisa Loeb eyewear line to hit the stores in 2009.

 

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By Bob Chrisman
 

Aunt Annie Saluting, photo 2009 by Bob Chrisman, all rights reserved

Here’s to you, Aunt Annie!, image © 2009 by Bob Chrisman. All rights reserved.




A cup of tea with sugar brings back memories of my first cup, the day my mother said, “You’re old enough to drink tea.” Sacks of pale orange “circus peanuts” remind me of the stale ones in Grandma Hecker’s candy dish. Homemade caramel-covered apples take me to Mrs. Wallace’s kitchen where I taste tested them the night before Halloween. Ritz crackers transport me to Mrs. Thompson’s house where we played Ring-Around-The-Rosie.

Certain recipes hold special memories. I bake scalloped potatoes topped with pork chops the same way my mother did and in the same glass loaf dish. When I make Hamburger Splatter, I remember the adults who my mother babysat when they were children stopping by for the recipe. My favorite holiday dish recipe is scalloped oysters. Aunt Annie, Mom’s youngest sister, made them every Thanksgiving and Christmas.

I asked my cousins why their mom fixed such an exotic dish for such meat-and-potatoes people. Neither of them knew but thought a neighbor might have given the recipe to Aunt Annie. Oysters don’t grow in northwest Missouri. My mother and her sisters didn’t have unusual tastes in food. Yet every holiday dinner, sitting next to the freshly roasted turkey, the real mashed potatoes, the green bean casserole, and the fresh raspberry pies made from home-canned raspberries, we’d find the scalloped oysters.

I asked my aunt for the recipe. I didn’t want her to pass away without someone having it. “I don’t really have a recipe anymore. I just know how to make it,” she said. She wrote down the ingredients and instructions on a piece of notebook paper, which I lost the first time I used it. My recipe, which I carried in my head until now, captures the taste and consistency of the original.

Scalloped oysters remind me of family gatherings when my mother, her sisters and their husbands were in their prime. I remember long prayers while we held hands followed by huge meals, hours of card games, and the feeling of being loved.

Most of all I remember my Aunt Annie and Uncle Pete. They loved one another very much. They had an ease with one another and they treated each other with respect. She wasn’t always easy to live with (none of the sisters were), but Uncle Pete never fell out of love with her. I always thought, of all the sisters, Aunt Annie had the happiest marriage.



Uncle Vernon (Pete) O. Simmon in uniform, image © 2009 by Bob Chrisman, all rights reserved

Uncle Vernon (Pete) O. Simmon in uniform, image
© 2009 by Bob Chrisman. All rights reserved.





Photographs from the 1940’s capture a dashing young man in a military uniform and a dark-haired beauty. They made a striking couple all of their lives.

After he returned from the war, they bought a little house on Garden Street where they raised their three children and hosted many holiday dinners. I always envied my cousins for the parents they had.

I grew closer to them as I aged. Many times I would leave my mother’s house and stop by theirs before I drove home. Aunt Annie told me stories about her sisters and the family, things my mother never mentioned. Uncle Pete would interrupt, when he could, to offer his two cents on the subject. I loved them both and came to treasure those times with just the two of them.

Uncle Pete died of pancreatic cancer in October 1996. His death broke Aunt Annie’s heart. They had been married for over 50 years. She went through the motions of living for about a year before she took sick and died in December, 1997. I think that he was waiting for her when she passed. If he had anything to say about it, I know he was.

Here’s the recipe for her famous scalloped oysters. I hope the recipe generates some good memories for you and your families.




Aunt Annie and Uncle Pete, image © 2009 by Bob Chrisman, all rights reserved

Aunt Annie and Uncle Pete, image © 2009
by Bob Chrisman. All rights reserved.





Aunt Annie’s Scalloped Oysters



1      1-pound loaf of Velveeta Cheese (sliced)
32    Saltine cracker squares (approximately one package out of a box of four)
4-5   8-ounce cans of oysters (pieces-and-bits or whole or a combination)*
2      12-ounce cans of evaporated milk**


Pre-heat oven to 350 degrees.

Slice Velveeta Cheese into slices about an eighth of an inch thick. Open four cans of oysters and drain off most of the liquid. (Note: Keep some to pour into the casserole to add more oyster flavor, if desired.)

Use a casserole dish that has a lid (even though the lid isn’t used except for storage of leftovers). Grease it with your choice of oil; I prefer butter.

Then begin the layering process:

Crush enough Saltine crackers to make a layer on the bottom of the dish. Next place a layer of oysters with some liquid from the can. Cover with a layer of slices of Velveeta Cheese. Pour enough evaporated milk to wet the layers. Repeat.

The amount of the ingredients given above makes about three layers. Top the dish with another layer of Velveeta Cheese. Bake until the cheese on top is melted and a warm brown, about 90 minutes (longer if you want it crustier).

This dish will serve at least 8-10 people and maybe 10-14 if plenty of other food is available. You can make smaller portions by using a loaf pan and only making two layers. I do that when I have no one else to join me. The leftovers make a tasty, if unusual, breakfast treat.


*The number of cans of oysters you buy will determine on how “oyster-y” you want the dish to be. I found that four cans make generous layers. I usually buy two cans of pieces-and-bits and two cans of whole oysters.

**You will have approximately 1/2 can of evaporated milk left when you finish. My youngest cousin says that she uses regular milk.

Hopefully you have a strong heart and clean arteries. Bon appetit.




Bob Chrisman is a Kansas City, Missouri writer who frequently writes memoir about his mother, her three sisters, and their influence on his life. His other red Ravine posts include Hands, Growing Older, Goat Ranch, Stephenie Bit Me, Too, The Law Of Threes, and In Memoriam.

We’d like to thank Bob for providing this recipe and the story of the aunt who inspired it. And thank you, Aunt Annie! We’ve been dreaming about scalloped oysters since last Thanksgiving, when Bob made mention of the dish in a conversation in the post Reflections On The Other National Bird.

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Entenmann’s Donuts, a box of oldie-but-goody chocolate-covered donuts our family recently enjoyed, photo © 2009 by ybonesy. All rights reserved.










Entenmann’s Donuts
with their plastic-like frosting
are they real or fake?












yum…plastic donuts are good, photo ©
2009 by ybonesy. All rights reserved






Postscript: For those of you in Albuquerque, you can get Entenmann’s Donuts in chocolate, powdered sugar, or glazed at Keller’s Farm Stores.


-related to posts WRITING TOPIC — VELVEETA CHEESE and haiku 2 (one-a-day).

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Velveeta drizzled over broccoli, slathered over corn tortilla chips, melted inside a loaf of homemade bread with pimentos and mayo and peppers, an open-loaf dip. I don’t remember specific Velveeta recipes as a kid. But I remember liking Velveeta on open-faced toast. Comfort food. Like buttery mashed potatoes, real vanilla milk shakes, homemade pizzas, macaroni and cheese, baked beans. These are comfort foods. High calorie, low cost, always warm to the touch.

It’s the smearability of Velveeta that makes it a hit. The easy way you can take the blade of a stainless steel knife and spread the cheese over a slice of whole wheat without ripping or shredding the bread into little pieces that leave holes that drip down on to your lap or chin. Are you one of those people who prefers using a napkin bib? I know adults who do this at home, not in public. They are prone to drips and spatters; sometimes large-breasted women seem to catch food on their shelves. Privately we laugh about it. Publicly, that kind of clumsiness can lead to embarrassment.

I’ve been thinking about Nikki Giovanni, the way she is so comfortable in her own skin. She’s been to the school of hard knocks, does not care what others think of what she writes, or shares from the heart. Not overt scare tactics or stun-gun sentences that some writers use to wake their readers up. Instead, the honest rhetoric that shoots from the heart. That kind of honesty can shock people, leave them not knowing what to say. Or thinking, should she really have said that on public radio? It doesn’t matter. She is willing to bear the consequences of her honesty.

There’s a certain comfort level one needs to get to in order not to care what people think or how they will judge. There is a confidence in their writing, with their presence in the smaller pecking order of their personal families, and the larger pecking order, sometimes ruthless, that comprises the rest of the world. Is it okay to say you love Velveeta?

Childhood foods, guilty pleasures. Why have foods like that become the blunt of people’s jokes. Especially those who pride themselves on eating “healthy” or only “whole foods,” food snobs. People get to make choices about how they eat, just as they do about what they say or write. To judge others based on what they eat, I don’t think so. Keep the focus on my own bare cupboards.

I like Velveeta and cinnamon toast and Kool-Aid. I don’t really care who knows it. I made cinnamon toast just last week. It’s another comfort food. When I was a child there was a container filled with cinnamon, swirled in sugar, wound and stirred into a brown concoction ready to be shaken into the mouth of a melted butter gob on top of white Wonder bread. These days, I eat whole wheat because I like the taste better.

I become the most food conscious when I am trying to lose weight. It’s true, processed foods are high calorie, not good for the heart. And the fried foods that I love can be deadly. But you can eat anything if you watch the calories. Again, who am I to judge others? There is a woman at work that most know to be the town gossip. Anything you tell her will make the rounds. It’s common knowledge, something everyone accepts about her. I watch what I say. Yet I like her. She’s abrasive, direct, honest, loves Velveeta cheese and smokes a pack of cigarettes a day.

And whenever people want to know what’s going on in another part of the company, they always go to her to ferret out what she has heard. If you solicit information from the town gossip when it’s convenient for you, no need to judge her for the rest. All this, from a box of Velveeta cheese.



-related to Topic post: WRITING TOPIC — VELVEETA CHEESE

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