Soet En Sout

Soet En Sout

A Sweet & Savory Journey Through My Life

Soet En Sout

Soet En Sout

A Sweet & Savory Journey Through My Life

Gerrit M. DeVries

People come into your life for a certain reason. It could be for the simple act of friendship or for the purpose of teaching you a life lesson like that of a mentor. Over time, we build relationships – but these relationship change depending upon the needs of each other.

My parents have been my stable element that is constant in my 45 years of life. They have been there to support and give me that gentle nudge when it was needed. And I want to thank them for their unconditional love; the love that never judges even when sometimes, it was needed. Mom and Dad, I owe you a deep gratitude.

To my siblings, thank you for always believing in me even when I didn’t believe in myself. Your guidance and love is shown in many diferent ways that I can not repay or thank you enough.

And most importantly, to my husband. I don’t know how I would have been able to put the time into this wonderful project. Your love and support is what keeps me on track and encourages me to continue in my studies of culinary and graphic design.

Introduction pages 8 – 13

Chapter One: Sugar In The Tank pages 14 – 29

Chapter Two: How Sweet It Is pages 30 – 41

Chapter Three: Sweet And Savory pages 42 – 61

Chapter Four: Memoir From The Kitchen Table pages 62 – 95

Chapter Five: Color Research pages 96 – 139

About Me

pages 140-141

Acknowledgements

pages 142-143

Sources page 145

Graphic Colophon page 146

Introduction

In the past couple of years, I have noticed that my relationships with my family and friends have grown stronger. I have an excellent family support system that loves me unconditionally and shows its love in various ways.

Families change in signiicant ways, be it through marriage or divorce, the addition of a child or from a pet, and through loss by. Time will not stand still. We must learn from the past, live for the present and exercise hope for the future. With each new life edition, we try not to repeat bad habits, but to thrive in the good and allow life for the next generation to be beter than the previous one.

The latest additions in my life are my husband, Salvador, my brother’s wife, Karen, and my two nieces, Mackenzie and Sydnie. They may not know it, but they have brought new traditions into our house. As a family, we now enjoy the yearly Easter egg hunt, Thanksgiving Dinner, the celebration of Sinter Klaus and Christmas.

As a family that enjoys food and takes great pleasure in preparing and consuming meals, I have decided to share my stories – and the culinary treats that are part of it –in this memoir.

Frozen with Fear

During the last year or so, I have found myself being very nervous. Scared. Fearful of trying new things.

In the past, I have always pride myself on achieving a goal, teaching others how to do it and then moving on to something else. I found that over the years, I taught myself a lot and was not afraid to make a mistake or to fail. But since becoming a master’s degree candidate at VCFA, that has all changed. Lately, I have found myself frozen with fear and, perhaps, tremendously doubtful of my own abilities.

As a child, I always tried new things and enjoyed them. Crafts, painting, ceramics, cooking, baking all started with a passion to learn new things. I want to continue to learn, but why now am I so fearful of failing?

Procrastination and the fear of failure are two of my worst enemies.

Over the past two months, I have been promoted at work to Art Director, have lost our main designer for our catalogs, our web guy gave his notice, interns cutting their hours from 16 hours down to 6 at the most, my assistant giving his notice because he is done with school. This has been a good thing in the long run because it made me learn and do what they did. I am now doing e-mail campaigns, home page refresh, category header changes, clearance sections updates, designing and prooing. Over time, I think the fear is becoming overwhelming to me because of my lack of experience in these ields. It has been said that it take about 3 weeks to learn a new task, learn it, not master it.

Procrastination and the fear of failure are two of my worst enemies. I get myself all stressed out and upset before I even start a project. If I just learn to relax, start slow, I can gain a better understanding of the process that is needed to succeed. My biggest fault is that I want to be perfect at everything I do right away, be it knitting, painting, photography or research. I ind that when I get frustrated because I don’t understand the processes or want to learn the proper steps within the irst couple of hours, I stop and begin another task and sometime never go back to it. Learning how to conduct research, how to do Photoshop,

how to use a camera, how to ____ you can ill in the blank, is somewhat overwhelming to me. I feel the pressure to be the best at something but don’t give myself enough time to process or even understand the software that I need to be successful. In the past, things have come to me pretty easily and now really not understanding why it isn’t the same. I get upset with myself because of the lack of conidence in myself or maybe it is the fear of failing and making myself a fool.

Upon thinking and writing this down on paper, it actually makes me upset yet, it feels good to experience catharsis. I know that I need to practice and what better time is it for me to do now that I am in college working towards my MFA while being in the real world. Now is the time to expand and learn as much as possible with the guidance of professionals that work in the ield, understand my concerns, my passion, . . . and believe in my potential. I just need to gain better conidence in myself and be able to gain as much education as possible during this time. Do – Make – Think is very important for me this semester and beyond to make sure that I have a good balance between research and playing while being able to relect on my process and goals.

Sugar In The Tank

Chapter One

I remember the irst time I was in the boys’ locker room and I couldn’t stop staring. My eyes would jump from classmate to classmate hoping to sneak a quick glance of a bare chest, muscular legs or even a hairy belly button. My mind was racing. Why do I ind this attractive? Should not I ind boobs and pretty smelling girls attractive? Why do I get nervous when I am with guys, hoping not to raise any attention, if you know what I mean? The other guys would talk about their girlfriends and how they went out on dates over the weekend. I, on the other hand, would be home studying, baking or watching television with my family. I had girlfriends that I would hang out with and go to dances with, but to kiss, no way!

The memories during high school of people whispering behind my back as I walked down the hallways still haunt me. I would hear, “Watch out here comes that fag!’, “Faggot, want to suck my cock, fag?”, and other disgraceful things. I asked myself, “How did they know I was gay?” I didn’t even really know myself? I didn’t even know what being gay meant.

While visiting Provincetown, during the summers my cousins and friends would have discussions about gay people that walked around. I would see men with limp wrists, swishing their hips, skinny boys, wearing matching clothing, older men lirting with boys, men with dyed hair and lots of gold jewelry, and men walking around posing

quite lamboyant. Looking at these gay men I couldn’t identify myself with them at all. I’m awkward, tall, chubby, with thick poofy hair, my face and back are covered with acne. I had no fashion sense . . . I didn’t really care about what I wore just t-shirt and jeans. How can I be gay if I don’t it into their type of lifestyle? It never occurred to me that I could be gay and that there were others just like myself. For the longest time, I hid the fact from others -- but more importantly from myself -- that I was gay. Being a teenager and trying to igure out your sexuality is one of the hardest things to do.

After college, I took a job at a restaurant that exposed me to people who had diferent sexual preferences, lifestyle diverse and ethnic backgrounds that I hadn’t known before. Over time, I started to hang out with some of the staf and we would often go to a local gay bar.

I remember the irst time that I entered one. I was 20 and it was 1987! I thought a gay bar would be dark, dirty with a bunch of people sitting around looking sad and lonely.

I was right about a couple of things: It was dark and people where sitting around. The bar itself wasn’t dirty and there was a lot of laughing, dancing and happiness surrounding me. People that you didn’t even know welcomed you into the bar as if they knew you for ages.

I remember Tommy. He was the irst man to purchase me a drink in a gay bar. When the drink arrived, I didn’t know it was

I Gay??

from him and I started to get nervous and scared. I was scared because I am an introvert and get nervous in social situations that make me feel uncomfortable. Thoughts race through my mind: “What does the guy want in return?”, “How do I thank him?”, “Do I go over and talk to him?”

Of course after thinking about it, these guys were just like me. They were looking to meet others like in any bar scene, to talk and get to know each other and, of course, some were looking for sex.

As I started to look around the bar, I saw that gay men do come in all shapes, sizes and personality. There were hunky, furry bears, twinks, muscle men, cubs, otters and of course people who just looked like normal everyday people. My irst thought was perhaps I was gay. For many years after that, I struggled with the fact that I was gay. I didn’t want to be gay not because of the stereotypes but more so for the hatred that goes along with it.

I asked myself questions all the time wondering what if the general population doesn’t accept me. I mean I love my country, pay taxes, volunteer at shelters and live a good life. The only diference is that I love someone of my own sex. Why is this so wrong for someone to be like this?

The next conlict that I had was the fact that I wouldn’t be able to get married or to have children. Partners in the gay

world would change often, more often than I would like and none of them got married because it was illegal to do so.

Next was the fact that I wanted to have children to show them to be outstanding citizens, have amazing memories like what my brother and his wife have with their children. More importantly, I wanted my mother and father to have the joy of being grandparents to my kids.

A grandparent is the best job in the world and I couldn’t give my parents that opportunity. This made me more upset because I wanted to please them. I saw the love and joy that my grandparents had with me, and I wanted my parents to share that with my children.

On the lipside, even if I could have children, how could I raise a child in the world that was so full of hatred toward the LGBT community? How would they accept my child as who he is, not who his parent are? How could the PTA or the teachers respect me? What if they didn’t think gay parenting is acceptable?

I remembered seeing children bullying students who were diferent than they were. I can attest to this as a victim of bullying. How would my child be treated if he came from a household that had two gay parents?

One must understand that these thoughts were going through my head back in the late 1980’s. There have been many changes to my thinking now, but to a point it maybe a bit late in the game of life. However, it is never late to have hope. Social surveys seem to point to a much wider acceptance of people who are gay and on their positive role to the society.

The feeling of crushed peanuts mixed with glue sticking to my back still reminds me of the hatred they had towards me. But why??

I want to taste the sweet sugar as it goes into my mouth, across the pallet and teases my taste buds.

I’m sitting here with a really bad headache and my thoughts are all over the place. Why did I eat so much sugar that now I can’t think? My head is pounding like a jackhammer drilling into my skull. My heart is racing and there is nothing I can do to stop the sugar from running through it course.

I know that I should have not eaten sugary stuf since I am a diabetic, but I needed comfort from what is going on in my life. Sugar and sweets are my drugs: I eat junk illed with sugar when I am happy, sad, scared, stressed or lonely.

Sugar is my addiction. I need it; no I want it! I want to taste the sweet sugar as it goes into my mouth, across the palate and all over my taste buds. There is nothing better than candy, ice cream, cookies or some other dessert to make me feel loved and satisied.

When the holiday is upon us, it is a balancing act trying to keep the family happy and maintain my composure and self control. I have found that my happiness is attained through the joy of others, even at my the expense of my own health and wellbeing. I often ind myself trying to please every single member

of my family by baking their favorite desserts. Three days before the holidays, I pour all my energies to prepare baked treats. I built my families’ expectations . . . or was it I who put pressure on me?

I try to be a good son, brother, uncle, friend and husband. I have learned that at some point I need to start taking care of myself. I put everyone else’s needs and wants before myself. This, in the end, causes more problems due to the stress levels that I place upon myself to be spread so thin. I don’t take into account relaxation, and cooking for pleasure. I put on the tunnel vision glasses and plow ahead and don’t look back on the physical and mental mess or the problems I could be creating until it is too late.

Working out, taking a walk, eating well and pampering myself does come into play at all. Why do I do this to myself? Why don’t I take care of myself like I take care of others?

Life would be sweeter if my state of mind and health are kept in check. Living life requires heathy and mindfulness.

The

Sweet

Tooth

and how it is killing me slowly

Addiction

Merriam-Webster deines “addiction as a compulsive need for and use of a habit-forming substance (such as heroin, nicotine, or alcohol) characterized by tolerance and by welldeined physiological symptoms upon withdrawal”. It is a “persistent compulsive use of a substance known by the user to be harmful.” I questioned if my addiction to certain food and sugar is actually an addiction. How could food be that harmful? I know about harmful fat . . . but sugar? As stated, an addiction is habit-forming with a substance but when thinking about it, I question whether I have physiological symptoms when I stop consuming sugar or food I feel I don’t.

I learned at a young age that I belong to a family whose members have addictive personalities on both side. My gramps, my Opa, a few aunts and uncles all have the behavior that is associated with addiction. First, all four grandparents, my parents, some aunts and uncles smoke cigarettes. It seemed like smoking was socially accepted. And I honestly, felt that it helps in meeting new friends and starting social interactions. Most smokers would hang out together outside no matter what the weather would be. We have to remember that, smoking back in the 80’s didn’t have the negative connotations as it does today. The addiction didn’t only consist of smoking; it consisted also of alcohol and drugs.

Now that I am an adult, I monitor myself because I’m more aware of my addictive personality. When drinking, after the ifth or sixth drink I don’t want to stop. I like the feeling alcohol gives me – the feeling of being comfortable with myself. With this comfort, my anxiety starts to disappear.

I feel the same way with food and sweets. Even yesterday, I stopped at a Stop & Shop to purchase some groceries. While walking down the frozen food section, I detoured into the ice cream area. I told myself that I was just looking and wouldn’t purchase anything. After ighting with myself, I found a container of Ben & Jerry’s Chubby Hubby in my cart. When I got home, I convinced myself that I would only have one or two scoops. And I did have two scoops. I know you’re probably thinking, “Sure, but how big were

the scoops?” The scoops were normal size, but after the taste of the sugar, cream, chocolate and other wonderful favors, I convinced myself that I could have two more. Then after eating the whole pint of ice cream, I laid down with a headache that wouldn’t go away.

Talking with my parents over the years, I have found out just how bad the addiction has been in our family. My Oma and Opa, used to live in Holland. But because Opa had a bad alcohol addiction, Oma’s family disowned them. Without a steady source of income, they decided to emigrate to the United States.

Over the years, Opa’s use of alcohol was reduced, but never really stopped. I remember, as we got older he would ofer us an orange liquor that he made to be drizzled over our ice

cream. This liquor was a blend of equal parts of vodka, sugar and kumquats and then sat for months for the lavors to blend together. Glug was a holiday treat that was served to us also –a combination of red wine, whiskey, cinnamon, clove, nutmeg, raisins and sliced almonds that sat on the wood stove for guests to enjoy throughout Christmas Eve.

Meanwhile, my mother’s father, Gramps Bill (he was referred to as Gramps) was a mean drunk. I never witnessed this behavior, but I did see it with his smoking. During family gatherings, Gramps would sit on the front lawn with us after dinner to watch the traic go by on Allen Street. He would sit quietly in his web aluminum chair and chain-smoke Camel uniltered cigarettes. When he was done smoking each cigarette, he would peel open the paper, sprinkle the tobacco onto the ground then roll the paper into a small compact ball and toss it into the air. I think in his mind he sought to have no visual evidence of his smoking addiction. In a matter of a couple of hours, Gramps would have smoked a whole pack –26 uniltered cigarettes.

I remember before a holiday party at my grandparents’ house, it would be my responsible to polish the silver ashtray. Grammie’s (Grandma Marilyn) ashtray was not like any other that I have seen before. This ashtray had a lid that would allow her to put a full ashtray of newly extinguished cigarette into. I found out later that this would help snuf them at the end of the night. The next morning, it would be safe to discard the used cigarettes into the trash and have no worries of starting a ire.

I have to give Gramps a lot of credit. On the day my cousin, Monique, was born, he stopped cold turkey and never smoked a cigarette again in his life. My Grammie, on the other hand, continued to smoke, but did so sneakily, hopeful no one would know. After she passed away, we moved Gramps to another apartment. While cleaning out the home, we found packs and packs of cigarettes, all from Grammie.

Grammie died of lung cancer and I remember her telling me that when she was a girl it was in vogue to smoke. It was the time when no one knew what the efects of smoking would

lead to. She said she wish she could have stopped, but the addiction was too strong for her to handle. Smoking, I believe, gave her the pleasure that is very similar to the efects that I get when eating sweets and sugars.

We inherit genes from our parents both “good” and “bad”. We may not manifest the “bad” genes but we are predisposed to the trait depending on what we’re exposed to in our lifetime. Addiction is a genetic predisposition that with enough exposure can manifest and it would be diicult to undo it. Alcohol, drugs, smoking – or in my case, food or sugar – are common addiction issues in my family. These addictions are very evident in the future generation of my family with signs showing in my cousins and their children.

Addiction is a destructive behavior that needs to end, and it can only be done by drastic life change. With my diabetes, sugar and food have become my worst enemy. Sweet pleasures help me celebrate the good time and console me in bad times. I need to change my eating behaviors to not limit sweet treats in my diet so I can live a happy and healthy lifestyle.

A new year is supposed to bring hope, happiness and a clean slate to everyone . . . so people may think. It is like a rainstorm that washes away your problems for that day, hour or minute. It is a rebirth of oneself but on a bigger scale. New Year’s resolutions begin as the clock strikes midnight. The baby New Year begins to grow from a child to elderly in just 365 days. He is a reminder to me that life is precise and we should live each day to its fullest. We start with a clean picture frame without paint or adornments that we must decorate with our achievement and failures, based on goals and hopes that we have set to achieve for the year.

My goals for 2013 are to be a better person: A person who listens with interest, ask questions when he doesn’t understand, stops during an augment to hear what the other person is saying instead of just pushing my view and more importantly takes better care of him.

Millions of people every year make New Year resolutions and most don’t inish with their goals. I don’t want to become one of these statistics this year. I know it will be an uphill battle every day; excuses will come along that will tempt me not to inish my goals. In the long run, my health and open mind will make me a person that I will be happier with.

I don’t exercise at all currently, but have joined a gym this year to help with my goals. I ask myself what is diferent from this year to last. Last year, I spent $ 75 per month at the YMCA because I felt good about investing in the YMCA. Giving back to the community but not taking care of myself at all. I thought, as I do in many cases, if I joined the gym, bought the gym bag, the lock, the new fashion sneakers, and workout clothes, I would exercise every day or at least every other day.

I did do so the irst week, then it became every other week, to every other month, to not going at all. I had the excuses: Work is busy, too much schoolwork, I have to walk the dogs, I have to rest I’m tired. These excuses, after relecting on them, I realized that with working out I would feel better about myself and about my life and relationships. It has been said that change in behavior takes about 30 days before it becomes part of your routine. I, on the other hand, want it overnight.

So why is this year diferent than last year? I feel that I want it more. I want the change. I don’t want to do it for my husband, my parents, my sister, brother or friends, but for MYSELF! I need to understand that I love myself and that I want to take care of myself for me. I have always put other people’s feeling in front of my own hopes and dreams. I have gone to culinary school; yes I loved it, but my teachers thought I was the best in that ield. Over time, as I relect on the past, I now realize that decisions I have made are to make others happy over my own happiness. I now know that if I want to change my life behaviors I need to start with the support and love from a family, but more importantly I need to want to do it.

I want to feel better when I am outside riding a bike, when I am playing cops and robbers or freeze tag with my nieces or just going up the mountain with my husband to see the most amazing views from the top. My passion for life has been returned to me and I need to start living it to the fullest again. I can’t make excuses anymore for my reluctance of taking care of myself. I now have someone else to live for. I want to grow old with my husband; I want to travel the world and experience things that only I have dreamed of. My love for Sal has made me realize that I am important as a person and that I need to improve my quality of life.

So with the help of my personal trainer, my healthy eating habits and my drive, I have begun to take care of myself. Feeling stronger, healthier and wiser has made such a diference to me, but more importantly how I interact with others. I know behavior change isn’t easy but with the drive and commitment that I currently have nothing can stop me. I want to grow old with my husband, with my family and travel to places I only dreamed about as a child.

Thus 2013 has given me a new outlook on life and I will continue to grow and cover the blank picture frame with memories and achievements that I gain.

I always worked New Years Eve, my family would get together on New Year’s Day to have a feast. It was always started with beef biterballen and ended with Ollie Bollen.

-Paul,Brother

Family heritage is a big part of all of our lives. Where we come from and how we are raised form our style of living and the traditions that we partake in. Over the years, our family have incorporated traditional Dutch treats during the holidays. Part of our New Years’ tradition now includes beef bitterballen. The name doesn’t seem to represent the wonderful taste that this savory treat has. The delicacy doesn’t have a bitter taste at all. It is pure heaven and the reason it has the name is because of the traditional jenever Dutch version of gin that would be served along side it. Today, our Dutch family back in Holland enjoy a beer instead of jenever.

Biterballen

Recipe

Yield: Makes about 60

Ingredients:

2 pounds stewing beef

1 onion, chopped

1/2 tsp. black peppercorns

1 bay leaf

A few sprigs of thyme

For the roux:

1 stick butter

1 c. lour

2 shallots, chopped

3 c. beef stock (made from cooking the meat)

Sea salt, black pepper and a little nutmeg to taste

1 bunch parsley, inely chopped

1 tbsp. Dijon mustard

Directions:

1. Place the beef in a pan with just enough water to cover the meat. Bring to a simmer. Skim of the foam and add the onion, peppercorns, bay leaf, cloves and thyme. Allow to simmer for a few hours until the meat is tender. Strain the beef stock and set aside to use later. Allow the meat to cool. Cut the beef into small cubes.

2. Make a roux by melting the butter in a medium sauce pan, whisk in lour and chopped shallots. Whisk in the beef stock, let it simmer on low heat for half an hour, stirring thoroughly. Add the rest of the ingredients and the beef. Cover with plastic wrap and place in the refrigerator for couple of hours until gravy has solidiied.

3. Roll heaped teaspoon of the mixture into neat, even-sized balls. Bread them by placing the balls into lour then place in egg wash. Make sure the egg covers the whole surface or it will spill out into the fryer while cooking. Repeat lour and egg wash step then place into bread crumbs and evenly coat. Return bitterballen back to the refrigerator while the deep-fry reaches 350° F. Place 5 or 6 in fryer and cook until golden brown. Serve with whole grain or spicy mustard.

I always look forward when we went to Oma and Opa’s house for New Years’ Day. Smoked eel, raisin bread, homemade pea soup along with many other treats would be served. Being a foodie, I was always in the kitchen asking Oma, if I could help. The sights and the smells were part of the thrill. As she prepared the Oliebollen to rise, I would watch in amazement that this dough would increase in size by 10 folds.

After dinner was done, Oma would drop the dough by the scoop into a deep fryer, watch the drown treat rise to the surface and then pull out her metal knitting needles instead of skewers to remove the Olliebollen from the fryer. The golden brown treat, were placed on a paper towel plate and sprinkled with tons of powder sugar. YUM!

Ollie Bollen

Dutch donut

Recipe

Yield: Makes one dozen

Ingredients:

1 (0.6 ounce) cake compressed fresh yeast

1 c. milk, lukewarm

2 - 1/4 c. all-purpose lour

1 egg

3/4 cup dried currants

3/4 cup raisins

1 Granny Smith apple, peeled, cored and inely chopped

1 quart vegetable oil for deep-frying

1 c. confectioners’ sugar for dusting

Directions:

1. Break up the compressed yeast and stir into the warm milk. Let stand for a few minutes to dissolve.

2. Sift the lour and salt into a large bowl. Stir the yeast mixture and egg into the lour and mix into a smooth batter. Stir in the currants, raisins and apple.

3. Cover the bowl, and leave the batter in a warm place to rise until double in size. This will take about 1 hour.

4. Heat the oil in a deep-fryer, or heavy deep pan to 375° F. Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil.

5. Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy.

6. Drain inished doughnuts on paper towels and dust with confectioners’ sugar. Serve them piled on a dish with more confectioners’ sugar dusted over them. Eat them hot is the best way to enjoy.

How Sweet It Is Chapter Two

Trick Or Treat

Halloween has always brought great memories for me. I remember as a child making homemade candy and caramel apples, bobbing for apples at parties, carving pumpkins and frying the pumpkin seeds until golden brown. I also recall that before we were able to go out in our neighborhood trick- ortreating, we had to do family visits. We would start at my Gramps and Grammie’s house, then to some aunts and uncles and end up at our Oma and Opa’s home. Our parents would drop us of and then drive away just far enough that Oma and Opa couldn’t see the car – or so we thought.

Waiting to make sure the car was hidden from them, my sister, brother and I would glance at each other and I would push the doorbell. As Oma open the door, we would scream really loud to scare her “Trick or Treat!!!” After trying to guess our costumes, Oma would ofer us each a piece of candy. Our favorites were always part of the selection. As we inished picking out pieces of candy, she would always invite us in to the house to have something to eat or drink. I always wondered why she would invite us in, not knowing it was her grandchildren but we always accepted.

When we got into the house, Opa greeted us with a selection of warm cider donuts and apple cider. Within a few minutes, we would remove our costumes and both Oma and Opa would act shocked. They always pretended they didn’t know it was us. A few minutes later, mom and dad would come join us. We would talk about how Oma and Opa had no idea that it was us but they still invited us into their home for these wonderful treats. Oma would smile at dad, sharing the special secret.

Many years passed as this tradition carried on. We would for years go from house to house until we were old enough to start going to the town’s Halloween kids’ party. I didn’t really like going to the town’s party every year because I didn’t have many friends there, but didn’t want my parents to know.

The boys would stand on one side; the girls on the other. The jocks, punks, nerds and outcast would stand in diferent groups and talk to each other. One group, avoided looking at the other groups because that would cause more problems. Thankfully, the town’s parties were short-lived soon I turned old enough to start

walking around the neighborhood with friends to gather our yearly stash of candy. Living in a more populated area, we were able to hit up around 150 houses in just a few hours.

After adding inal touches to our costumes, we would start on Genevieve Drive just as the sun started to go down. After gathering all the candy from the homes there, we would cut through the woods to Colony Drive then to Bayberry Drive, left turn onto Somers Road down to Mill Road, onto Evergreen Terrace, Fox Run Lane and inished at Grist Mill Lane. During this trek, we would usually stop every half hour or so at a friend’s house to have something warm to drink or something to eat. More importantly, the stop was a chance to empty our plastic pumpkins into our pillowcases. This was crucial to the inal amount of candy that we would score. If we didn’t do this exchange then, people would know how many houses we actually had been to already and not give us the copious amounts of candy that we desired; or so we thought.

After our night out, we would return home around 8 or so. We were able to stay up later this night, which was good. Next would be our candy auction. We would separate our favorite candy from our least favorite. This process was very important because when we started to bid for candy, we needed to know how many of each brand we had. It would always be fun to be able to see how people rated their candy. We would scan each person’s stash to see what candy we would want to exchange. After this, we would ofer our least favorite candy to each other as payment to get our favorite candy. This process was well organized, as we took our turn bidding. Sometimes, we would even trade candy that we didn’t want just to make sure we had enough of one brand that someone else wanted. This would give us the upper hand for that big bid.

It was interesting to see how the favorite candy changed from year to year for everyone. Even though my true favorites never really changed, I would add a new candy once in a while. Topping my list would be Whoppers, Reese’s peanut butter cups, red licorices and Necco

wafers. These candies selections would be the top prize every year and remain so.

Holidays usually bring up diferent feeling and memories to each of us that remind us of the past. These memories that I have are a way to relect onto the past as a remembrance and to help make more meaningful memories for future generations.

Recipe

Yield: 5 apples

Ingredients:

5 medium apples, washed, well dried

1 bag (11 oz.) KRAFT Caramel Bits

2 Tbsp. water

directions:

1. Insert one small tree twig into stem end of each apple. Cover large plate with waxed paper; spray with cooking spray. Set aside.

2. Place caramel bits in medium saucepan. Add water; cook on medium-low heat 3 min. or until caramel bits are completely melted, stirring constantly.

3. Dip apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drip of. Scrape bottoms of apples; place on wax paper. You can roll your apple into any type of crushed nut, candy or my favorite swirled dark and white chocolate. Refrigerate at least 1 hour. Remove from refrigerator 15 min. before serving. Store any leftover apples in refrigerator.

Thanksgiving around our house is a day to relect on what we are thankful for.

Celebrations in our house were always special and my mother and father made them the best. The best memories of Thanksgiving all started weeks before the actual day.

The smell of cranberries, sugar and orange juice cooking on the stovetop was just the beginning of the experience. Warm cranberry bread, pumpkin bread and date nut bread stir memories of my mom and me baking for our upcoming feast. We would make a sample loaf of each kind to share between us so we could make sure they would be perfect.

The day and night before Thanksgiving was the time that all the prep work came into play. We’d lay out the cheap white bread onto the counter to dry it for the stuing, boil eggs for deviled eggs, cut celery, carrots, butternut squash for sides; peel raw pearl onions, cube potatoes to be mashed, and of course, making our favorite desserts. This was just the start of the massive preparation that went into this family feast.

We wake up around 6 a.m. of Thanksgiving Day. Immediately, my mother would start dressing the turkey. First, she would make the stuing with raw eggs, chicken stock, Bell’s turkey seasoning, chopped celery and the stale white bread. Using the kitchen sink to make the stuing was the norm, since she was preparing stuing for a 30-pound turkey. After giving the

turkey a bath, she would dry the turkey, and place the stuing inside the cavities. Her sewing skills would come in handy at this point as she trussed the bird with string to keep the stuing from falling out. Next she would massage the turkey with a combination of butter and lard, and then place an old white sheet soaked in melted lard on top of the turkey before placing it into the oven. The slow roasting of the bird would permeate the house with a delicious aroma.

After breakfast, it was the job of my brother, sister and I to make the hors d’oeuvre that would be served: Dried beef

stufed with cream cheese, cubed salami, green olive and cheddar cheese skewered on a toothpick; Grammie’s ketchup and chive cream cheese dip, deviled eggs, cheddar, Gouda and Swiss cheese served with assorted crackers and chips on a board.

I think that my mom was happy having us help, but it would take her longer to clean up after our mess when we were younger than if she had just done the work herself. Looking back, having us help was also an opportunity for us to bond, mother and her children. Grammie, Gramps, aunts and uncles, cousins, along with close friends would show up around 1 p.m. The smell of the food cooking, the sound of everyone talking, the sight of the grand bufet and the lavors of the hors d’oeuvres are signs that the holidays were upon us. I remember sneaking a taste of the appetizers from the table so as not to spoil my appetite. Even though my mother

Thanksgiving Feast

warned me, I was always stufed before dinner was served. I never told my mother this because I didn’t want to get in trouble for not eating my dinner. I remember looking at everyone’s eyes as they stared at the last devil egg upon the platter – the treat that no one wanted to touch but everyone wanted.

As the mothers gathered in the kitchen, the fathers go outside and the kids gathered in the playroom to plan our most important production of the year. We would plan the best show for our parents dressing up as pilgrims, Indians, and turkey. Though we used the same costumes every year we were convinced that the show was better than years past. Our mission as kids was not to let our parents see or hear us while we were in the planning stages. We also had to make sure it was done at the precise time between hors d’oeuvre being cleared away and before dinner was served.

After our brief show, we would escort all the guests into the dining room so my parents could reveal the golden glistening crispy turkey, the array of vegetables, mashed potatoes, stuing, homemade breads, cranberry sauce, cranberry shrubs, and assorted condiments.

After the feast was over, everyone worked to clean the kitchen after dinner. We didn’t assign tasks, we just seem to fall into roles. We would then retire to the living room to enjoy a peppermint patty, which would help with digesting

the food we just consumed. Within an hour or so, we would start setting up the desserts on a designated table. Chocolate cream pie, apple pie, pecan pie, pumpkin pie, and mincemeat pie, all with home-made fresh whipped cream. There were also assorted cookies and ice cream that seemed to make their way into our celebration. Even with our stomach illed to the brim and not being able to it another vegetable or healthy item into our bodies, we always found that extra space to enjoy a dessert or two. I remember my grandparents not sure what to enjoy for dessert, so instead they would get a sliver of each so not to discriminate between any of the desserts and those who made them.

With Thanksgiving being the oicial start of the holiday season, it was customary for us to start listening to our favorite holiday music. Fighting over who got to listen to his or her favorite irst was always solved by my father wanting to listen to the Tchaikovsky’s Nutcracker Suite. It was amazing to me that we would listen to the Nutcracker over and over during the holiday, but I never would get bored to it. The evening would be completed by waving goodbye to all the family members and giving our thanks to them . . . sometimes with a goodie bag to take home.

Chocolate cream pie, apple pie, pecan pie, pumpkin pie, and mincemeat pie, all with home-made fresh whipped cream. ` There were also assorted cookies and ice cream that seemed to make their way into our celebration.

- Gerrit J.

As a child, I remember so much that happened during the holidays and how it related to food. Today, the traditions continue in our family. It doesn’t matter whether we are at my brother’s or my parents’ home, Thanksgiving is always special. This year, I was at my brother’s house to help with the prep work. He had a lot of the vegetables prepped, the turkeys marinating, and as the day progressed the same smells, tastes, and sights were all evident from past generations. I believe he is the next keeper of the family tradition. I hope that my nieces take this on when it’s their turn.

It makes me so happy to see the family together and working to make this day special. My nieces, Mackenzie and Sydnie, are at that age where they enjoy being part of the holiday tradition and prep. From helping making the desserts or standing at the stove to watch the green beans so they don’t get overcooked, these are all part of their duties.

As we now sit down for dinner, thanks is given by everyone to show how much life matters to each of us. The nieces lead the prayer. We end the prayer with a loud “Amen” followed by an applause. Happiness is shown by everyone enjoying the feast that is placed in front of them. It is funny that now, instead of my grandparents, I select a sliver of each dessert so that I get to taste the wonderful creations that I made for the family. Baking to me is the true holiday and how I can express my love and happiness.

What I am thankful for most is the love that is shared within my family. The feeling that we are all together and willing to help each other no matter what it takes. Thanksgiving is about the memories of the past and for the generations to learn how to make a day turn special.

East Longmeadow – William E. Harrington, 87, of East Longmeadow, passed away peacefully at home on Thursday, December 20, 2012. Born in Springfield to the late John and Clara (Jacobia) Harrington, he was a lifelong area resident. William served his country honorably in the United States Army during WWII and was employed with the Springfield School System for 42 years as a Custodian. William was a member of the American Legion Indian Orchard Post 277 and always enjoyed playing pool. He was predeceased by his loving wife of 49 years, Marilyn L. (Drew) Harrington in 1995. He is survived by his three children, Robert L. Harrington and his wife Cheryl of Kingston, MA, Linda DeVries and her husband Gerrit of Hampden and Janet Troie of Springfield; six grandchildren, Gerrit Michael, Connie, Paul, Monique, Rob and Sam; and by three greatgrandchildren, Mackenzie, Sydnie and Tyler. Besides his parents and wife, he was also predeceased by his son, William D. Harrington and by seven siblings.( Reprinted from The Republican newspaper)

William E. Harrington February 19, 1925 – December 20, 2012

Gramps, I will miss you, but I want to send you well wishes and make sure you give Grammie the kiss I gave you today!

This time of year is a time of joy and happiness but from now on it will also be a time of sadness. During the holidays, families are brought together to relect on the year’s past and give thanks for what they have. This year we gave thanks for everything positive: Life, health, love, family, hope for the future, and more importantly each other.

Five years ago, my Opa (Dutch gramps) passed away during the holiday season. Four days before Christmas I said my goodbye to a man who taught me so much about gardening, life and being happy. Four days before this Christmas, I said my goodbye to my mother’s father. I know he is in a much better place, happy to be reunited with my Grammie, his oldest son and the family members that have passed before him. He will truly be missed in my life.

Going back about two weeks before Christmas, my Gramps released himself from the nursing home. He told my mother and aunt that this time was diferent from the past and he wanted to go home and die in the comfort of his home. He wanted to spend his last days on this earth in his home with his family surrounding him. He didn’t want the coldness of the nursing home to be our last memory of him.

Gramps lived a wonderful life with struggles that we all learned to deal with – the passing of his father at age 2, his seven older brothers and sisters, his mother, his wife of 49 years and his eldest son. A few days before his death, I went to visit him at his home and he was at peace. His mind was sharp and he asked where my husband was. We laughed, we cried and I had a great couple of hours with him.

My cousins Rob and Sam inally made it to Gramps’s home on Thursday before Christmas. At 7:35 that same night, my Gramps took his last gasp of air. My mother and her siblings – along with my father – all surrounded the bedside as he took his last breath of life. His cheeks were rosy in color and there was a smile on his face, as though he was evoking the youthful look he had when he irst started to court my Grammie. He

was getting ready to be reunited with her; to celebrate his arrival and their 50th wedding anniversary.

Memories of my Gramps will always be shared by everyone. He left behind so many people that loved him, supported him and could never forget him. He was a man of honesty and trust, and those values are shown within each of us as children, grandchildren and great grandchildren.

Surrounded by family and love ones, I know we will get through this sad time, by celebrating his life.

“Just a sliver of everything. I want to be able to enjoy all the desserts. And not a Gerrit Michael sliver either. . . smaller, I don’t want to get fat.”

–Gramps

Sweet And Savory

Chapter Three

On October 10, 2006 I met the man of my dreams. Sitting at a small table at a restaurant in Hartford, CT, I saw my life in front of me, and the possibilities that were available to my future. I remember the irst time that I met Sal; it was a magical evening. His charm, laughter and honesty really won me over.

On our irst date I knew that there was something special about us. His eyes with great long lashes showed me the path into his soul to see the real person that was sitting in front of me. The candlelight was relecting and casting shadows on his face that enhanced his lips and smile.

After we ordered, he asked if he could snuf out the candle and I agreed. I sat there as he went to the bathroom thinking that he might not want to look at me anymore so it was easier since we ordered dinner to just turn of the candle. With me being so negative about myself, I felt that this would be the only reason. After our conversations months later, I learned that the light was hitting his eyes; which were dilated for an eye check-up that afternoon.

I remember not having any money to spend that evening due to many bills being due that week and I didn’t want to cancel on him. I had twenty dollars and that is all I could aford for the evening. I remember him ordering a pint of beer and a perfectly cooked sirloin steak and for me a Cobb salad.

Without the lack of good conversation, time went by like minutes. When I looked at my watch, I realized three hours of enjoying each other’s company lew by. Nevermind, I had to get up early the next morning. Relaxing, talking, laughing and most importantly getting to know my future partner was all part of the evening. Even though he asked to turn of the candle and with my insecurity, I knew he was the one for me. I have inally found my soul mate that I’ve been looking for – the man who was the opposite of me in so many diferent ways but understood what I needed. His love and passion towards life came through as he spoke about his work, education, friendships and his family.

After dinner, he asked if he could walk me to my car. During our walk, I found it to be a fate that even though I showed up one hour before him he parked right behind me. This was surprising because we didn’t know each other’s car. After a short good-bye conversation, my heart wanted to ask him when our next date was going to be. Instead my lips didn’t utter a word.

As I listened to him my mind started to wandered to our irst year together. His words “Do you mind if I kiss you?” brought me back from my dream. I just stared at him not realizing the question he just asked. Before I could answer, he leaned in for the kiss and I accepted. I was in shock at irst that he asked me. Never in any of my past relationship did anyone ask. As our lips touched, ireworks and stars came into my eyes and view. I was so surprised because I only thought this happen in the movies. After our second kiss of the night, we got into our cars and drove away not knowing if I would ever see him again. As I drove home, I called my friends and told them that I have found my soul mate and the man I would be spending my life with.

On October 10, 2008, I married the most amazing man. The man that made me laugh, cry, feel proud and more importantly accepted me for who I am not for what I should be. He didn’t care that I worked late into the evening, my heavy-set body, my bad breath in the morning or even my smelly fungus feet that were in shoes for hours a day. He

accepted me for who I was and showed me love that I never experienced before.

To this man, I owe a lot to, and I know he feels the same way. Being a gay man now doesn’t have to be a sentence to loneliness, but instead a lifestyle just the same as everyone else. Today, Sal and I talk about children without any hesitation of them being accepted into the community. Now, it is just a question of when we can make them part of our lives.

Over the past 25 years, many changes have happened for the gay community, but we still need to be reminded that many states still have not accepted gay marriage or civil unions. In fact, a number of states has decided to legalize discrimination against them. We have to keep ighting until gay marriage is passed into federal law before we all can take a breath of freedom.

As I am lying in bed, I am relecting on the good and bad of my relationship with Sal. It is important that we learn from the past to be able to grow in the future together. Like any relationship, there are great times and really bad times. It becomes a problem when the bad times start to overshadow the great times. Relationships are based on trust and reciprocity. Once that trust is broken it may never be granted again, once the relationship becomes one sided it can no longer persist. Communication and openness are so important to a healthy and long relationship. If you start to take something for granted in each other it becomes insidious. Bad habits form. Laziness and complacency are bad habits that could harm relationships.

It is easier to rely on someone else to make dinner, clean the house or even make a cup of cofee for you. The feeling of being loved and taken care of is really a great feeling, as long as you are the one receiving it. Many times, I have forgotten to thank or even return the favor. Yes, life gets busy, but that is a poor excuse. Sal’s schedule is just as busy as mine. We both work full time, he works part time, and is an editor of an online magazine along with many other projects that he has going. Toss into the mixture of me going to school full time.

His words “Do you mind if I kiss you?” brought me back from my dream. I just stared at him not realizing the question he just asked.

It doesn’t leave much time for us to even breathe never mind taking care of each other. Sal balances his life so well, that I rely on him more than him relying on me. But he once told me that “you need to be in a stable place, because you are my rock.” Have I given back to him recently? In the beginning of our relationship, I feel that the shoe was on the other foot because I was home looking for a job and was able to make dinners, shop and take care of the everyday chores. This became my job, being the “wife” of the house, and I loved every minute of it. I now understand the frustration that is brought into the relationship when couples feel that they have started to take each other for granted.

Recipe

Yield: Serves 1-2 guests

Ingredients:

For Rib-eye Steak

1 (10-ounce) rib-eye steak

2 cloves garlic, sliced

6 sprigs fresh thyme sprigs, crushed

2 Tbsp. olive oil

Sea salt and freshly ground black pepper to taste

For Gorgonzola Cream Sauce

2 Tbsp. unsalted butter

2 Tbsp. onions, inely diced

1 Tbsp. fresh thyme leaves

1 Tbsp. all-purpose lour

1 c. heavy cream

1 c. Gorgonzola cheese

Sea salt and freshly ground black pepper to taste

Directions

1. In a dish put steak, garlic, thyme, and olive oil. Turn the steak in the ingredients a few times and allow to marinate in the refrigerator for 1 hour. Heat a grill or skillet with grill ridges to high heat.

2. Before grilling, remove garlic, and thyme from steak. Season well with salt and pepper, and grill to desired doneness.

3. In a small saucepan, melt the butter. Add the onions, and thyme, then whisk in the lour. Cook the lour for 1 minute. Add heavy cream and sherry, and continue to whisk. Bring the mixture to a simmer to allow lour to cook out. After cream simmers for about 2 minutes, add the cheese to melt. Season with salt and pepper.

4. Serve steak with Gorgonzola cream sauce, garlic mashed potatoes and steamed buttered asparagus.

It was a perfect Autumn morning! The air is cool but the sun warms the skin and the company warms the heart. Everyone was relaxed siting by our newly built deck – compliment of Dad, Paul and friends. My usually jitery mother was also relaxed, eerily quiet . . . She would smile not saying a word, yet her eyes spoke sadness – her son, her youngest child is no longer her “baby”.

-Salvador,WeddingMorning

Months of planning go into a single day. This one event maybe so much more important than any other event in anyone’s life. Christmas, New Years, Thanksgiving always took time to plan to make it just perfect for the family, but October 10, 2008 would be diferent. This day would be like no other. It was the day I was to be married to my future husband. The man who stole my heart and the man I wanted to spend the rest of my life with.

Having worked in the wedding banquets business for over 25 years, I almost became callous to what an actual marriage was. It was my responsibility to make sure that every detail that was important to couples and family them beginning with the ceremony and inishing with gathering of the gifts at the end of the night was part of my job. I was all business and was pretty eicient with it.

As a gay child, I thought that this day would never come for me. More importantly was to be able to show my love for a person that meant so much to me.

The planning started in early 2007 and the date was set for October 10, 2008. The date was set two years after our irst date. After many conversations and searching outdoor spaces such as gardens, parks, vineyards and even the beach, we made our decision based on a gift. My parents after hearing our disappointment of not inding a venue that is afordable within our budget, ofered to hold the wedding in their back yard.

So the planning began – the disc jockey, the caterer and menu, the lowers, our invitations, the tuxes, our suits, our traditional Filipino wedding clothing, hotels and, of course, our portable toilets for privacy and out of respect we would not want to inconvenience my parents by having people come and use their bathroom. My experience of working in the banquet business helped us navigate our way through process and avoid the falls that so many other couples fell into. The Log Cabin staf and especially Peter Rosskothen and Mick Corduf made the planing of the menus and the event seamless.

Croissants and jams along with sliced seasonal fruit drizzled with honey complimented the homemade pumpkin granola and french vanilla yogurt that we served.

The date seemed so far of that it felt that it would never be here. Month after month, checking the list to see if we had done everything we needed to do became a chore instead of pleasure. Then before you knew it, we were in the inal planning stages. Invitations were sent, replies started to come in, tuxes were inalized, promise barer dresses were purchased, our barongs came in. Everything we planned fell into place. There was one thing we did forget to do, however. The guestbook. We didn’t even think of a guestbook until the weekend before the wedding.

Sal, my mother and I left to head to Target to ind the guest book so that we could remember the friends and family who came to our wedding. After 30 minutes in the store and many friendly disagreements between the three of us, a woman in the isle asked us if we were getting married. Of course with my temper, I snapped a quick yes back to her. She look at the both of us and stated, “I know this is an important day for anyone and I can see the love between you both. A guestbook will not make the day any better if you two are ighting. Now is a time to celebrate your achievement and enjoy the day. My sister got married month ago and let the little things like guestbook ruin her day. Don’t do that; don’t follow in her steps. Just enjoy each other and let the small unimportant things not ruin this day for you.”

These words of wisdom were what we really needed to hear. What does a guestbook really mean any way? It is something

that over time, we lose or forget about. It was more important that we were together and happy on our day.

The week before the wedding seemed like minutes. The inalizing of the table-seating chart, the choice of music, the practicing of the irst dance, inal tweaks to my vows all started to make this become real. Gert, Ells, Anniemieke and Harmen from Netherlands arrived safely to partake in our weekend celebration. There was still so much work that needed to be inalized at the last minute that it felt we would never make it.

It all started to happen and became real: the tent was put

up in the backyard, the “delux” Porta Potty was delivered, the grills, tables, chairs, glassware and china all showed up. We inished setting up our decorations and planting 45 mums the night before. Hanging from the trees where hundreds of twinkle lights with the addition of the traditional Japanese paper lanterns. Fire pits were built and the front of the driveway was covered with fall theme decorations. Corn stalks; bales of hay, pumpkins, and gourds all were used to enhance the crisp fresh air of the day.

Our wedding day started out with a small ceremony at home. Sal’s mother, my parents, sister and brother, along with a justice of the peace, joined us as we exchanged our vows in

the State of Connecticut. A small breakfast consisting of champagne, fresh fruit and baked goods started our day of on the right path. Next I decided to take Sal to a spa in Westield, MA, so we could relax and enjoy the afternoon. A hot stone massage followed by pedicure and manicure was so relaxing that it made all the stress go away from the wedding plans and put us both in the perfect mood for the rest of the day.

After stopping by the tuxedo shop, we got onto the highway to head to our hotel so we could change into our tuxedo for our sunset exchange of vows in Massachusetts. After a few minutes on the highway, I realized that I should have gotten of the exit that we passed and noticed that the next exit was 25 miles away. With the quick multiplying that I did, I realized that we would be about one hour late for our own wedding with this simple mistake. Slowly the massage started to disappear as the stress started to build inside of me. We decided that the only way to make it to the hotel, shower, and change and be at the ceremony on time would be if we drove through the highway access only ramps. As I pulled the car into the area, we prayed that we wouldn’t get stopped or ticketed. As we pulled out of the access ramp, we were in the clear. No police or highway patrol was around, so we were safe.

Upon arriving to the Delaney House in Holyoke, MA, we were treated like kings. I never thought I would have had this much love inside my heart to share with someone. The memories started to be created as the night started to unfold. First the candle lit black tie ceremony with a wonderful string ensemble. We wanted the ceremony to be small and intimate so we only invited immediate family and close friends.

Our guests stood in a circle as both of us exchanged our vows to each other, watching closely as we both wiped the tears from each other’s eyes. An outdoor social hour followed. The weather was perfect; a crisp night but still warm enough that no one was cold from the breeze. As we invited our guest into the dining room, you could hear the wonderful comments about the decor.

All 20 guest where sitting at one long table. The ivory Roma Damask tablecloth and napkins were accented with a brown runner that was covered with burgundy roses and fall leafs. Enhanced by candle light and the warm glow of the ireplace, no other lighting was needed. The book shelves had candles and lower arrangements to show of the rich dark wood.

Many hours of menu planning had come down to this very moment. First of was served a cold crabmeat and avocado appetizer paired by a wonderful white Riesling wine. Butternut bisque was served next and was paired by a great chardonnay wine. My favorite salad was served next. The chef took this dish to the next level by serving each in a small sugar pumpkin. Mixed fresh greens tossed with strawberries, bleu cheese, sugar walnuts, and grape tomatoes was dressed with white balsamic glaze. It was the perfect choice. A pomegranate sorbet was served inside of a lemon cup to clean the palate before the main course was served. Fresh tenderloin of beef, wrapped in puf pastry topped with foie gras and a burgundy wine sauce served with fresh grilled asparagus and twice baked potatoes was the perfect choice for our entree selection.

The entree was paired with a bold red wine that accented the black pepper and tarragon spices used in the entree. The entree was enhanced by a cheese and fruit platter that consisted of bleu cheese, Gouda and brie, along with fresh pears, apple slices and mixed nuts. Our dessert for the evening was one of

Sal’s favorite: Crème Brulee. The lavor of this wonderful custard topped with a soft warm sugar was just the perfect addition. Espresso, lattes, cofee and tea, along with assorted trules inished of the evening on a sweet note. This was the day that I will never forget until the day I die. It was amazing how every detail that we planned was perfectly executed from the minute we arrived until we left in our car to head to the hotel.

As we laid our heads on the pillows that night, I felt tired but also excited. Excited because the day was perfect and now I was married to the man who I love with all my heart. I needed to get sleep because I knew the next day would be illed with more joy and happiness as we celebrated our commitment to each other with our extended family and friends. We sent out invitations to 175 people and 165 people decided to join us on our special day. It was overwhelming that mostly everyone that we invited would want to be part of our day.

October 11, 2008 was another amazing day with the weather. The clean crisp air with a slight chill made the autumn day perfect. Hours before the arrival of our guest, the catering company started to make the tent come alive. With table settings, bufet tables, grills, hors d’ oeuvres table and bar all started to look like a real banquet setting. As the dance loor was put into place, Sal and I started to practice our irst dance. We wanted to make sure that the marks that we made during our dance would actually it onto the dance loor. We had practice this dance for months before the actual date and wanted it to be perfect.

We quickly changed our suits minutes before our guests started to arrive at 2 p.m. As we greeted our guests, the atmosphere of a true celebration could be felt all around. The joy and happiness that we both felt from our friends and family was amazing. I wasn’t sure what was going to happen that day. Sure everyone knew Sal and I were gay, but sometime out of sight out of mind would come into play. This was a true showing of our feelings and love to each other and a commitment that we didn’t take lightly. After all gay marriage was something new in the state of

Massachusetts and even more so in Connecticut. The day we got married, gay marriage was just allowed in Connecticut. So now we were married in both states instead of civil union in Connecticut and marriage in Massachusetts.

As the guests were seated, we changed into our Barong, a traditional Philippine formal wear. The next couple of hours passed like minutes. Before you knew it, Sal and I were sitting by one of the ire pits watching a sideshow of the images that people took that day. Only close family sat around as we laughed, cried and shared our thoughts of the day.

Everyone is still talking about this wonderful day even four years later. We wanted to make the party at my parent’s house a true celebration of our love to our friends and family to thank them for all their support and love towards us.

Even though this celebration lasted only 48 hours, our love continues to grow stronger every day. With the support and love from Sal, it has only made me become a better person and has shown me that love can come true to those who wait. I love you with all my heart my dear husband.

Thank you, your garebear.

“ Toast to number three! Number three!” Where is my number three son?

Fresh tenderloin of beef, wrapped in puf pastry topped with foie gras and a burgundy wine sauce served with fresh grilled asparagus and twice baked potatoes was the perfect choice for our entree selection.

The entree was paired with a bold red wine that accented the black pepper and tarragon spices used in the entree.

Beef Wellington has become one of our favorite culinary indulgences. At one of Sal’s birthday parties, a friend of ours, Dee made this wonderful treat for us to savor. The texture elements of the puf pastry, duxelles, pate and ever so lavorful tenderloin of beef leaves you longing for more.

For our wedding entree, we decided beef Wellington was a must have. We wanted to share our love of food with our guests. This dish was perfect and was topped with a burgundy wine sauce. Thank you Chef Mick for creating memories of our menu that will last forever.

Beef Wellington

Recipe

Yield: Makes 6

6 - 8 oz. Filet Mignon

2 Tbsp. unsalted butter

1 small onion, inely chopped

1 pound white mushrooms, stems removed, inely chopped 1/4 cup dry sherry

All-purpose lour, for dusting

1 pound frozen puf pastry, thawed

1/4 pound peppercorn mousse, room temperature

1 large egg, lightly beaten

Sea salt and fresh ground pepper to taste

Directions

1. Heat a large cast-iron skillet over medium-high heat. Season beef lightly with salt and pepper to taste. Sear Filet Mignon until well browned on all surfaces, about 1 – 1/2 minutes on each side, including ends.

2. Transfer tenderloin to a cutting board and let rest until cool. Refrigerate ilets until ready to assemble and beef is cold, at least 1 hour or overnight.

3. In another large skillet, heat butter over medium heat. Add onion; cook until it translucent, about 4 minutes. Add mushrooms; season with salt and pepper. Cook, stirring

occasionally, until they are tender and liquid is released and evaporates, 8 to 10 minutes. Add sherry; cook until mixture is dry. Cool at room temperature.

4. On a lightly loured surface, roll the puf pastry into a rectangle 1/4 inch thick and big enough to enclose the ilets. Spread the top of the each ilet evenly with 1/6 of the mousse, and spread 1/6 of the mushrooms evenly over the top.

5. Carefully invert coated ilet into middle of puf pastry, mushroom-side down. Spread remaining mushrooms over top. Fold up long sides of dough to enclose each ilet, brushing edges with beaten egg to seal. Trim ends if necessary, then fold up, and seal. Carefully transfer ilets, seam side down, to a baking sheet, and chill at least 2 hours.

6. Preheat the oven to 425° degrees. Place a baking sheet on the middle rack in the oven until hot, about 15 minutes. Make 1 to 2 slits in pastry for venting steam. Sprinkle with sea salt if desired. Carefully transfer Wellington to preheated baking sheet. Bake until pastry is golden brown and beef registers 130° F to 135° F for medium rare, 35 to 50 minutes. Cover pastry with foil if it gets too brown while cooking. Let rest on a cutting board 10 minutes before serving.

Tapping the caramelized sugar to crack through the custard adds a sensory experience to this dish and it is worth every calorie. As I scoop the perfectly chilled custard unto my spoon, my anticipation of this dessert starts to build. The taste of the slightly burnt sugar along with the creamy cold custard is overwhelming to the senses. The overall experience is perfect in every way, soft but hard texture, cold but made warm by the sugar.

I decided to try to make Creme Brulee and needless to say it has become a favorite of ours. This dish isn’t as diicult as I would have expect. Creme Brulee should be added to everyone’s culinary to-do list.

Creme Brulee

Recipe

Yield: Makes 8

Ingredients

For Custard

4 cups heavy cream

3/4 cups sugar

1 vanilla bean, split lengthwise

7 large egg yolks

1/4 teaspoon coarse salt

For Topping

3/4 cup sugar

Directions

1. Prepare oven and baking dishes: Preheat oven to 300° F. Bring a kettle or pot of water to a boil. Place eight 5 oz. baking dishes in a large roasting pan.

2. Gently heat cream: In a medium saucepan, combine cream and half the sugar (1/4 cup plus 2 Tbsp.). Scrape the vanilla bean seeds into pan, then add the whole pod. Heat over medium just until mixture starts to bubble around the edge of the pan, about 7 to 8 minutes.

3. While this is cooking, whisk egg yolks: In a large mixing bowl, whisk the egg yolks with remaining sugar and the salt.

4. Temper eggs: Use ladle to pour a small amount of the hot cream mixture into the egg mixture slowly to bring eggs up to temperate, then whisk to combine. Add two more ladles of cream mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining cream mixture. Strain through a ine sieve into a large liquid measuring cup.

5. Divide custard evenly among baking dishes. Place pan in oven. Add enough boiling water to come halfway up the sides of the dishes. Bake until custards are just set. This is tested by shaken gentle and they tremble slightly in center, 30 to 40 minutes.

6. Remove pan from oven. Use tongs to carefully remove dishes from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 2 hours before serving. The custard will inish setting in the refrigerator. If you like, transfer the custards to the freezer 15 minutes before serving to ensure they stay cold after being bruleed (this is especially important if using the broiler).

7. Sprinkle about 1 – 1/2 Tbsp. granulated sugar over each custard. Working with one at a time, pass the lame of the torch in a circular motion 1 to 2 inches above the surface of each custard until the sugar bubbles, turns amber, and forms a smooth surface. Serve immediately.

Memoirs From The Kitchen Table

Chapter Four

Brown Sugar

Fresh Eggs

Baking Dishes

Bundt Pan

Whisk Measuring Spoons

Glass Ramakin

Cake Tester Liquid Measure Cup

Mixing Bowl Set

Dry Ingredient Measure Cup

The smell of apple pie, always make me know that holidays are upon us.

– Paul (Brother)

Baking during the holiday allows me to show my family how much I love them. Apple pie, pecan pie, chocolate cream pie, pumpkin pie, chocolate crinkles, Oma’s butter jam cookies, corn lake pudding, gingerbread house and chocolate trules all top the list. Sal really enjoys decorating the house to get into the holiday spirit but with me, baking brings the childhood memories of me and my Aunt Leslie in the kitchen for hours. Seeing the smiles from friends and family as they my bake goods show me that all my time and efort was appreciate.

Recipe

Yield: Makes 1 Pie

For The Pie Crust

Ingredients

2 - 1/2 c. all-purpose lour

1 tsp. salt

1 tsp. sugar

16 Tbsp. cold (2 sticks) unsalted butter, cut into pieces

Zest of 1 lemon

1/4 to 1/2 cup ice water

Directions

1. In a food processor, combine lour, salt, and sugar; pulse to combine. Then add butter and lemon zest; pulse until mixture resembles coarse cornmeal, with just a few pea-size pieces of butter remaining.

2. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with ingers. You can add more 1 Tbsp. of water at a time. Please make sure you don’t overwork the crust or it will not be laky.

3. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until irm, at least 1 hour. Repeat with remaining dough.

For The Filling:

Ingredients

2 Tbsp. all-purpose lour, plus more for dusting

3 Granny Smith apples, peeled, cored and sliced

3 Macintosh apples, peeled, cored, and sliced

3 Gala apples, peeled, cored, and sliced

3/4 c. sugar, plus additional for pie crust

1 c. crushed corn lakes

Zest and juice of 1 lemon

1 1/2 tsp. cinnamon 1/2 tsp. nutmeg

Pinch ground cloves

2 Tbsp. unsalted butter

1 large egg, beaten

Directions:

1. Heat oven to 375° F. On a lightly loured surface, roll out pie crust into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap.

2. In a large bowl, combine apples, sugar, lemon zest and juice, spices, and lour. Toss well. Place crushed corn lakes into pie dish, spoon apples on top. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.

3. Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving

Chocolate crinkles are a favorite of my husband Sal. I remember baking them for him the irst time. He waited by the stove as the dark crusted chocolate cookies covered in powered sugar came out of the oven. Twinkle in his eye, reminded me why I bake during the holiday. To bring love and joy to people with my creations. This year, I added a twist. Red velvet. This is a must have treat.

Chocolate Crinkles

Recipe

Yield: Makes about 5 dozen

Ingredients:

8 ozs. bittersweet chocolate, melted and cooled

1 - 1/4 c. all-purpose lour

1/2 c. Dutch cocoa powder

2 tsp. baking powder

1/4 tsp. salt

8 Tbsp. unsalted butter, room temperature

1 - 1/3 c. light-brown sugar, irmly packed

2 large eggs

1 tsp. pure vanilla extract

1/3 c. milk

1 c. Confectioners’ sugar, plus more for rolling

Directions:

1. Heat oven to 350° F. Chop bittersweet chocolate into small bits, and melt over medium heat in the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together lour, cocoa, baking powder, and salt.

2. In the bowl of a heavy-duty electric mixer itted with the paddle attachment, beat butter and light-brown sugar until light and lufy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until irm, about 2 hours.

3. On a clean counter top, roll each portion of dough into a log approximately 16” long and 1” in diameter, using confectioners’ sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1” pieces, and toss in confectioners’ sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoacolored dough is visible, roll dough in confectioners’ sugar again to coat completely. Place the cookies 2 inches apart on a lined baking sheet. Bake until cookies have lattened and the sugar splits, 12 to 15 minutes.

4. Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.

Peppermint Bark is one of the favorite treats that my mother really enjoys during the holidays. The combination of dark chocolate with the sweet peppermint always reminds her of the holidays. I have made this treat for my mother with a twist. Purchasing silicone molds in shapes of trees, I have illed the cavities with dark chocolate and then placed a coating of crushed peppermint on top. Gently dropping onto the counter top to release the air bubbles is must. After this process, into the freezer they go to harden into their solid state.

Peppermint Bark

Recipe

Yield: Makes 24

Ingredients:

1 pound white chocolate, chopped into 1/2” pieces

1 pound dark chocolate, chopped into 1/2” pieces

12 large candy canes

Directions:

1. In the top of a double boiler, melt white chocolate, stirring constantly until smooth.

2. Place candy canes into plastic bag and with a meat tenderizer, pound candy canes into 1/4” pieces.

3. Place white chocolate into a pastry bag and pipe into Christmas tree silicone mold illing them about 1/3 of the way. Chill until irm in freezer.

4. In the top of a double boiler, melt dark chocolate, stirring constantly then place in pastry bag and pipe on top of white chocolate in molds. The molds should be illed 2/3 way. Sprinkle the crushed peppermint candy on top of dark chocolate. Chill until irm in freezer. Remove chocolates from molds and place on serving platter or store in an airtight container for up to a week.

This inspiration came after taking a short walk in my father’s garden the other day. My father has continued a tradition that my Opa (traditional Dutch term for grandfather) started. From my Opa’s garden (and now, at my father’s garden), I remember eating fresh stalks of rhubarb as a child. Dipping the stalk into a cup of sweet sugar overcame the bitter lavor and brought out the soet and sout taste. Memories of my childhood at Opa’s garden inspired me to make this wonderful Rhubarb and Raspberry Cobbler.

Rhubarb

Recipe

Yield: Makes about 4 servings

Ingredients:

1 - 1/2 pounds rhubarb, cut into 1” pieces (about 4 cups)

2/3 c. granulated sugar

Zest and juice of 1 orange

1 c. all-purpose lour

1/2 c. dark brown sugar

1/2 tsp. cinnamon

8 Tbsp. cold unsalted butter, cut into small pieces

1/2 c. rolled oats

1/4 c. each of almonds & walnuts, chopped

1/2 pint fresh raspberries

Directions:

1. Heat oven to 350° F. Combine rhubarb, granulated sugar, and orange zest and juice in a large bowl. Stir to combine.

2. In another bowl, combine lour, brown sugar, and cinnamon. Rub butter into lour mixture with your ingers until it is well incorporated and large crumbs form. Add oats and nuts and combine.

3. Turn rhubarb into a 1 1/2 - quart baking dish, or small individual baking dishes, scatter raspberries evenly over surface, and cover with crumb topping. Bake until topping is brown and crisp and juices are bubbling, about 45 minutes. Let cool slightly before serving. Serve as is or with Homemade vanilla bean ice cream.

Experimenting with bread baking has always been one of my joys. When I see people enjoying my inished products, it brings a warm feeling to my heart. Baking takes a lot of time, with measuring the ingredients perfect by ensure success. Letting the yeast rise, punching it down, rising it again, then adding the fruit and nuts, all take time and love. The smell of the house during the baking process is amazing, it brings childhood memories of me baking with my mother.

Whole Wheat Bread with walnuts and cranberries

Recipe

Yield: Makes one loaf

Ingredients:

2 - 1/2 c. all-purpose lour, plus additional for kneading

2 c. whole-wheat lour

2 tsp. salt

1 (1/4-oz) package fast-acting yeast

1 c. warm water (120° to 130°F)

1/2 c. warm milk (120° to 130°F)

1/2 c. molasses (not robust or blackstrap)

5 tablespoons unsalted butter, softened

2 - 1/2 c. walnuts, lightly toasted and coarsely chopped

1 - 1/2 c. dried cranberries (7 oz)

Directions:

1. Whisk together lours, salt, and yeast in a bowl. Whisk together water, milk, molasses, and butter in another bowl until combined well, then stir into lour mixture until a wet dough forms. Stir in walnuts and cranberries. Turn out dough onto a lightly loured surface and knead, working in just enough additional lour to prevent dough from sticking, until smooth and elastic, 7 to 10 minutes. Form dough into a ball and put in an oiled bowl, turning to coat, then let rest in bowl, uncovered, in a draft-free place at warm room temperature 10 minutes.

2. Place the dough into baking loaf pan and loosely cover with oiled plastic wrap and a kitchen towel and let rise in a draft-free place at warm room temperature until doubled, about 1 hour.

3. Preheat oven to 425°F with rack in lowest position.

4. Lightly sprinkle dough with some lour and bake until golden brown and bottoms sound hollow when tapped, 30 to 40 minutes. Transfer to a rack to cool.

As a child, I remember my mother always starting a big kettle of soup every Saturday morning. We would look into the refrigerator and pull out fresh vegetables, left over beef from Friday nights dinner along with fresh herbs, salt and pepper and other ingredients. This bean soup is one of my favorites that she would make along with cream of mushroom with mini meatball, green pea soup with lil smokies, tomato cabbage soup and beef barley. My mother would cook all of her soups by just smell. Simmering all day, she would add a bit of seasonings until it just smelt perfect. The texture, lavor and the consistency would be always the same. It amazed me that she knew just when the soup was ready by the smell.

Bean & Tomato Soup

Recipe

Yield: Makes enough to serve about 4 guests

Ingredients:

2 Tbsp. extra-virgin olive oil

2 medium carrots, diced

2 celery stalks, diced

1 medium yellow onion, diced

3 garlic cloves, minced

1 tsp. dried thyme

Coarse salt and ground pepper to taste

2 cans (15.5 oz. each) cannelloni beans, rinsed and drained

1 can (15 oz.) corn

1 can (28 oz.) diced tomatoes

4 c. low-sodium vegetable broth

1/4 c. chopped fresh parsley

Sour Cream, for serving

Directions:

1. In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes.

2. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes.

3. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes.

4. Season to taste with salt and pepper. Divide soup among four bowls and serve with a dollop of sour cream.

Sautéed beet greens, grilled beets, boiled buttered beets or beets in juice are just a few ways that I grew up enjoying them. My father’s garden was always illed with fresh vegetables including beets. I remember on one Thanksgiving morning, my father and I were outside pulling fresh beets and carrots from the frozen ground. After steaming the vegetables, putting a pad of butter on top, we got to enjoy this treat. I have never tasted beets with such sweetness. The frozen beet has a concentrated sugar content that made it taste like candy.

Recipe

Yield: Makes enough to serve about 4 guests

Ingredients:

8 medium-sized beets( 1 - 3/4 pounds)

2 Tbsp. extra-virgin olive oil, or more as needed

Salt and freshly ground pepper to taste

Directions:

1. Prepare a medium ire in the grill. Lightly oil a vegetable grill rack

2. Scrub the beets well. Cut the tops and roots of the beets. Slice the beets about 1/4" thick. Place in a plastic bag and toss with the oil until all the surfaces are well coated.

3. Place the beets into the grill rack. Cook by turning or tossing a few times and brushing with more oil if desired, for 15 to 20 minutes. While cooking add fresh cracked pepper and sea salt.

4 Remove from the grill rack and place in serving bowl, serve hot.

Yield: Makes enough to serve about 4 guests

Ingredients:

2 bunches beet greens, stems removed

1 Tbsp. extra-virgin olive oil

2 cloves garlic, minced

1/4 tsp. crushed red pepper lakes

Sea salt freshly ground black pepper to taste

2 lemons, quartered

Directions:

1. Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.

2. Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper lakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.

Walking around the farmers market in New Haven for the irst time, I came across garlic scapes. Not knowing what they are, I asked a couple of farmers and found out they are the “lower stalks” of hard neck garlic plants. The lower stalks appear a month or so after the irst leaves start to grow. Most people cut the stalks of the plant since leaving them on only diverts the plants strength away from forming a plump bulb. A plumb bulb will produce the freshest garlic available. With garlic scapes we tend to add them to dishes such as grilled ish, roasted pork tenderloin and baked whole Cornish game hens. I now look forward to next spring when I can enjoy this wonderful treat again.

Sautéed Garlic Scapes

Recipe

Yield: Makes enough to serve about 4 guests

Ingredients:

2 Tbsp. virgin olive oil

2 Tbsp. dark brown sugar

8 oz. young garlic scapes, trimmed

1 - 1/2 c. tomatoes, coarsely chopped

3/4 c. dry white wine

1 Tbsp. fresh parsley, chopped

Sea salt and freshly ground pepper to taste

Directions:

1. Heat the oil in a sauté pan and add sugar. Stir to caramelize the sugar for about 2 to 3 minutes.

2. Add the garlic scapes, cover and sauté over a medium-high heat for no more than 3 minutes, occasionally shaking the pan to prevent the scapes from scorching.

3. After 3 minutes, add the chopped tomatoes and wine. Stir the pan, then cover and reduce the heat to low; continue cooking 5 to 6 minutes, or until the scapes are tender but not soft.

4. Season with salt and pepper, then add the parsley and serve at room temperature.

Swiss Chard is a leafy green vegetable often used in Mediterranean cooking, which I never have cooked with before. This wonderful vegetable has green leaves with varied colored stalks They can range from red, yellow or orange making them perfect for this photo shoot. Swiss chard is a wonderful addition to any dish that calls for leafy greens. I have started to enjoy the lavor of swiss chard. I have sauteed swiss chard, with which is a perfect match for poached tarragon salmon.

Recipe

Yield: Makes enough to serve about 4 guests

Ingredients:

1 bunch Swiss chard

1 Tbsp. virgin olive oil

2 tsp. fresh ginger, peeled and minced

2 jalapenos, sliced

Sea salt and freshly ground pepper to taste

Directions:

1. Separate stems and leaves from Swiss chard. Chop leaves and dice stems.

2. In a large skillet, heat olive oil over medium-high. Add chard stems, fresh ginger and jalapeno slices; cook until stems soften, 3 minutes. Season with salt and pepper.

3. Add chard leaves, cover, and cook until wilted, 3 minutes. Uncover and cook until tender, 4 minutes.

4. Place in serving dish and serve hot.

I used my Grammie’s recipe for this delectable blueberry buckle. My mother took on the tradition of making blueberry buckle after my Grammie passed away. I remember the irst time my husband Sal tasted this culinary treat. He was hooked since then. The warm cake enhanced with the fresh blueberries, cinnamon and butter combination make me happy every time I eat it. Currently, every time we are at my parents’ house for breakfast, my mother bakes this treat for him. It has become a favorite of his and brings a smile to his face every time she bakes it for him. It is like a sign of love that brings warmth to my heart. After my photoshoot, Sal enjoyed this treat but with reluctance informed me that my mother’s is better. Oh well, I guess she can bake it for him!

Blueberry Buckle

Recipe

Yield: Makes one 8” round cake

Ingredients:

For The Cake:

1/2 c. (1 stick) unsalted butter, room temperature

2 c. all-purpose lour, plus more for pan

1 - 1/2 tsp. baking powder

1/2 tsp. salt

3/4 c. sugar

1 large egg

1 tsp. pure vanilla extract

1/2 c. milk

5 c. wild or cultivated blueberries

For The Studel Topping:

1/4 c. sugar

1/2 c. all-purpose lour

1/2 tsp. ground cinnamon

1/2 c. butter, softened

Directions:

1. Heat oven to 350° F. Butter a springform baking pan and dust with lour, tapping out excess. Set aside.

2. In a medium bowl, sift together the lour, baking powder, and salt.

3. In the bowl of an electric mixer with the paddle attachment, cream butter and sugar on medium speed until light and lufy. Reduce mixer speed to low, add egg and vanilla, mix until fully combined.

4. Add reserved lour mixture, alternating with the milk, a little of each at a time, starting and ending with the lour mixture. Remove from mixer. Gently fold in blueberries. Pour batter into prepared pan;

5. To make streusel, combine sugar, lour, ground cinnamon and butter and mix well, sprinkle over cake. Bake approx. 60 to 70 minutes or until a cake tester comes out clean. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.

This traditional dessert from a recipe from my Oma. She would make this wonderful dessert for us on special holiday. Birthday and New Years Eve day was part of those memories. After my Oma passed away, so did her recipes and baking skills. Recently, I was able to reconstruct this amazing recipe that brings so many memories of my childhood and my father’s.

Appeltaart

Recipe

Yield: Makes one 9” round cake

Ingredients:

For The Dough:

2 - 1/4 c. all-purpose lour, plus more for surface

1 Tbsp. baking powder

1 tsp. salt

1/2 c. packed light-brown sugar

1 - 1/2 sticks unsalted butter, cut into small pieces, plus more for pan

1 large egg, lightly beaten

2 Tbsp. water

1 tsp. pure vanilla extract

For The Apple Filling:

3 Granny Smith apples, peeled, cored and cut into 3/4” chunks

3 Macintosh apples, peeled, cored and cut into 3/4” chunks

3 Gala apples, peeled, cored and cut into 3/4” chunks

3/4 c. raisins

1/4 c. granulated sugar

2 tsp. cinnamon

2 tsp. fresh lemon juice

3 Tbsp. semolina lour, divided

1 large egg, lightly beaten

Directions:

1. For The Dough: Mix together lour, baking powder, salt and brown sugar in a bowl. Cut in butter with a pastry cutter until small bits remain. Stir in egg, water, and vanilla until dough forms a ball. Form two-thirds of dough into 1 disk and remaining third of dough into another disk. Wrap separately in plastic wrap, and refrigerate until irm, about 1 hour.

2. Filling: Combine apples, raisins, granulated sugar, cinnamon, salt, lemon juice, and 1 - 1/2 Tbsp. lour. Set aside, stirring occasionally.

3. Preheat oven to 350° F. Butter a 9” round springform pan. Roughly roll out larger dough disk on a lightly loured surface. Fit dough into bottom and up side of pan. Sprinkle remaining 1 - 1/2 Tbsp. lour over dough. Transfer illing to tart shell with a slotted spoon, leaving juices behind. Roll out remaining dough disk until just under 1/4” thick, and cut into 5/8” wide strips. Lay half the strips over illing in 1 direction, then lay remaining strips in other direction to create a lattice. Press strips into top edge of dough, and brush with egg wash.

4. Bake until crust is golden brown and apples are tender, about 1 hour 15 minutes. Let cool on a wire rack until sides of tart pull away from pan, about 30 minutes. Unmold tart, and let cool completely, about 1 hour.

While doing my research on what makes a bundt cake diferent from all others I found that it only refers to the pan. In Germany, bund refers to a group of people where kuchen refers to cake. So Bundkuchen is a larger cake that can be served at parties and family gatherings.

I decided to try this recipe out for my family during the holidays. The hint of lemon and ginger really added an element of surprise to this traditional cake that has been served in my family for years.

Lemon Ginger Bundt Cake

Recipe

Yield: Makes one 12-cup bundt cake

Ingredients:

1 c. unsalted butter, room temperature, plus more for pan

3 c. all-purpose lour, plus more for pan

2 Tbsp. inely grated lemon zest

1/3 c fresh lemon juice (from 2 lemons)

1/3 c. minced crystallized ginger

1 tsp. baking soda

1 tsp. salt

2 - 1/2 c. granulated sugar

6 large eggs

1 c. sour cream

Confectioners’ sugar, for dusting

Fresh Cranberries

Directions:

1. Preheat oven to 350° F. Butter and lour a standard 12cup bundt pan. In a medium bowl, whisk together lour, lemon zest, ginger, baking soda, and salt; set aside.

2 Using an electric mixer, beat butter and granulated sugar on medium-high until light and lufy, 4 to 5 minutes.

3. Add eggs one at a time, beating well after each addition; mix in lemon juice.

4. With mixer on low, alternately add lour mixture in three parts and sour cream in two, beginning and ending with lour mixture; mix just until incorporated (do not over mix). Spoon batter into prepared pan, and smooth top with a rubber spatula. Tap pan on a work surface to level batter.

5. Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes. Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. Dust with powder sugar and garnish.

My passion for baking comes out during the holiday, birthday celebrations or family backyard party. I love to bake and I want to show my love for family member through my talents. Cupcakes are a way to giving my family and friends many diferent taste options. Pistachio, s’mores, green chai, coconut, hummingbird and of course vanilla bean all top the list. Creating homemade frostings to compliment these cupcakes is like a mad scientist in the kitchen. Blending lavors should make the experience impressive but not too over the top that it turns your taste buds away. Vanilla cupcakes are my favorite to make because you can easily introduce many diferent lavor frosting combinations.

Vanilla Cupcakes With

Chocolate And Vanilla Frosting

Recipe

Yield: Makes 24 cupcakes

Ingredients:

For The Cupcakes:

1 - 1/3 c. butter, softened

1 - 1/2 c. superine sugar

1 - 1/2 c. self-rising lour

6 eggs

1 Tbsp. vanilla extract

Directions:

1. Preheat oven to 350° F. Grease 2 - 12 cup muin pan or line with paper baking cups.

2. In a large bowl, mix butter and sugar with an electric mixer until light and lufy, about 5 minutes. Stir in the eggs, one at a time, blending well after each one. Stir in the vanilla and lour just until mixed. Spoon the batter into the prepared cups, dividing evenly.

3. Bake in the preheated oven until the tops spring back when lightly pressed, 18 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

1 - 1/2 c. (3 sticks) unsalted butter, room temperature

1 pound confectioners’ sugar, sifted

1/2 tsp. pure vanilla extract

Directions

1. With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.

2. Reduce speed to medium. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds then return to medium-high. Frosting will be very pale and lufy.

3. Add vanilla, and beat until frosting is smooth.

Chocolate Frosting Ingredients

2 c. sugar

1 c. egg whites (about 6 large)

1¼ c. unsalted butter, cut into small pieces

16 ozs. dark chocolate, melted and cooled slightly

Directions

1. Place sugar and egg whites in the bowl of an electric mixer set over (but not touching) a pan of simmering water. Whisk constantly until mixture is heated and sugar is dissolved. Attach bowl to an electric mixer itted with the whisk attachment and continue whisking until cooled and stif peaks form, about 7 minutes.

2. With the mixer running, add butter, one piece at a time, until completely incorporated. Continue whisking until a light, lufy cream has formed. Stir in chocolate until well combined.

3. Place chocolate frosting into a pastry bag with large star tip. Frost 12 cupcakes and repeat process with vanilla frosting on the other 12 cupcakes.

Color Research

Chapter Five

We may not know it but the color of food inluence our choices that we make when eating. Our vision plays a big role into how we choose what we eat. It has been said that we eat with our eyes. Restaurants take the time to “dress up” their plates to create an emotion before we even take our irst bite. While working as a food styling and photography, I felt it was important to be able to see the natural colors that are in food. Working with complementary colors to enhance the overall eye appeal to my photography. Processing the images with color select help me see the overall percentages of color that is represented in each photography.

Color is like cooking. The cook puts in more or less salt, that’s the diference!

–JosefAlbers

Taken by: N.J. Martin

Taken by: N.J. Martin

Hi, I’m Gerrit. And you’re probably wondering who I am and what I do. Well that’s a bit complicated. The short story is this: I’m a graphic designer who loves dabbling with typography. I’m a photographer, an artist, a grad student and a chef. I knew when I enrolled in culinary school several years ago that my passion for food was far from ordinary. Over the years it has evolved in ways I never imagine.

While my initial focus was on the preparation of savory meals and sweet desserts, much has changed. Sure, I still cook and enjoy the culinary arts tremendously. But my new joy is food styling – organizing, preparing and positioning food in eye-catching ways that make viewers pause and breathe in the beauty of the essence of food. Perhaps much as the dishes I created as a chef, transformation is my specialty. I’m always modifying my game plan and my life. This book is a reminder of how much I really enjoy combining both of my passions.

Many people have helped me with my professional and personal growth to be able to create Soet En Sout. To my professors and fellow students at Vermont College Of Fine Arts that have challenged me to look deeper into myself and bring to the fore front my passion for both graphic design and culinary arts. To Courtney for her creative advice and always making me think. To Terri and Krista for giving me the opportunity to try my hand at photo styling. To Don and Nick for taking the time to explain photography and helping me with the purchase of my irst camera. To Max for taking the time to proofread my copy.

Acknowledgments

During the holidays, smoked mackerel is part of our tradition. My father takes pride as he teaches us what his father taught him as a young boy.

–Gerrit

Dujardin, Hélène. Plate to Pixel: Digital Food Photography & Styling. Indianapolis: Wiley, 2011. Print.

Custer, Delores. Food Styling: The Art of Preparing Food for the Camera. Hoboken, NJ: John Wiley & Sons, 2010. Print.

Lindholm, Leila. Hello Cupcake! Chatswood, N.S.W.: New Holland, 2012. Print.

Stewart, Martha. Martha Stewart’s Cupcakes: 175 Inspired Ideas for Everyone’s Favorite Treat. New York: Clarkson Potter/Publishers, 2009. Print.

“Menu.” Yale Daily News. N.p., n.d. Web. 02 Apr. 2013.

“Confessions of a Food Addict.” Self Content. Tafy Brodesser-Akner, n.d. Web. 02 Feb. 2013.

Designer

Gerrit M. DeVries

Photography

Gerrit M. DeVries

N.J. Martin – About Me Shots

New Haven, CT. 203-823-5033

Typeface

House Industries – Eames Century Modern

Martin Majoor – ScalaSansPro

Printing and Bindery Blurb.com

Text & Image

Mohawk – 100# (148 GSM) Matte Finish

Cover

Mohawk – 8 pt Black Linen Cover

Mohawk – laminated 4-color dust jackets with front and back laps and printing on the spine

End papers

Mohawk – 80# (115 GSM) Acide Free

Graphic Colophon