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Sun Dried Tomato Hummus

Article first published as Sun Dried Tomato Hummus on Blogcritics.

Some ingredients are destined to be used in the same predictable way. Take for instance, chickpeas or garbanzo beans. The main reason why I would even bother having this in my pantry is simply to prepare a homemade hummus. After awhile, plain, traditional hummus gets boring. When that happens, the fun begins. I love playing with various flavor combinations and I think I've found my favorite hummus recipe. This Sun Dried Tomato Hummus allows the flavor and color of sun dried tomatoes shine with a little hint of fresh basil to freshen it up...

For my recent Mediterranean Kabob Party, I aimed to have a Mediterranean inspired spread for our guests. This flavored hummus was a hit and so easy to prepare! All the ingredients are processed together and chilled before serving so flavors can meld. The flavor is bright and goes especially well with fresh cucumber slices, baby carrots and warm pita bread.

Sun Dried Tomato Hummus
recipe from AllRecipes

4 cloves garlic
1 teaspoon salt
3 tablespoons tahini paste
1/4 cup fresh lemon juice
2 (15.5 ounce) cans garbanzo beans, drained
1/2 cup olive oil
1/2 cup oil-packed sun-dried tomatoes, drained
1/4 cup finely shredded fresh basil
2 tablespoons olive oil
1/8 teaspoon paprika (optional)

Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in.

Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.

Is Walking Autism Therapy? No, Just Fun for Conor and Dad

In the space of two days Conor and I went on several walks together.  Nothing makes me feel better than going for a good walk, preferably along a trail or hiking in the woods.  I love being outdoors in nature and I always have. As an added bonus I like walking even more when I am walking with Conor.  

We took advantage of the long weekend to get lots of walking in.  It may not be as scientifically based as swimming with dolphins or riding horses in Mongolia but it makes me and Conor feel better. We both enjoy walking together. So far this long weekend here in New Brunswick we have gotten out for several trail walks and a bridge walk across the St. John River to downtown and back.  Autism therapy? Well  ....  at least as much as most unproven therapies that stretch therapeutic value into therapy but no, it is just healthy fun with my buddy Conor.










Sunday Fun Day Giveaway: Winner Announced!

Happy Sunday! How was your weekend? Any fun culinary adventures taken? It's been a busy weekend for me so my apologies for a late posting. I can't believe we've done a Sunday Fun Day Giveaway for 3 full months straight! It was something I started on my birthday - May 1, 2011 and there have been 12+ readers who have won some great food inspired goodies. This week I'm taking a little breather so I can line up some more giveaways to share. But let's not forget I have a winner to announce! Last week the lovely folks of Back to the Roots sponsored the giveaway for a Grow at home Mushroom Garden. A lucky reader will receive a Mushroom Garden they can grow at home, which will yield 2 harvests! A special thanks to Back to teh Roots for sponsoring and I look forward to the possibility of visiting their urban mushroom farm later this year when I'm in their San Francisco neighborhood. Here's a big Congratulations to the winner of this past week's giveaway! Please shoot me an email at itsjoelen@gmail.com to claim your prize...
Back to the Roots
 
Winner: Comment #32!

Be sure to come back next Sunday, August 7, 2011, for another Sunday Fun Day Giveaway!

Πολιτική βουντού. Μυθοπλασίας!


Οι  θεατές των γεγονότων

                                                                     ΕΥΓΕΝΙΑ ΗΛΙΟΠΟΥΛΟΥ

      Μη σκοντάψεις στη ζωή σου και πέσεις (Η σιδερένια φτέρνα-Τ. Λόντον)

   Ζούμε σε παράξενες εποχές και καθημερινά η ζωή μας αλλάζει. Τα στοιχεία που μεταβάλλονται συνεχώς είναι οι συνθήκες, οι κανόνες και  οι ρυθμοί  στους οποίους αναγκαζόμαστε να ζήσουμε. Η οικονομική κρίση  μας επέβαλλε να ψαχτούμε πολύ σε ο τι αφορά στον οικογενειακό προϋπολογισμό. Αποκαλύπτουμε λύσεις και στρίβουμε το μυαλό μας για να δώσουμε παράταση χρόνου στα διάφορα οικιακά σκεύη, στα υποδήματα και κυρίως στα ρούχα μας. Κομμένη η αλλαγή γκαρνταρόμπας και οι μετατροπές ρούχων δίνουν και παίρνουν. Στις συνοικίες εμφανίστηκαν ,μετά από 30 χρόνια, οι ράφτρες και τα  μαγαζάκια μεταποίησης ρούχων. Οι επιδιορθώσεις υποδημάτων έχουν την τιμητική τους και οι αποφάσεις για τις διακοπές παίρνονται με συνοπτικές διαδικασίες. Τόσα διαθέτουμε και δεν υπάρχουν άλλα. Εκεί, μέσα στα χαρακώματα της καθημερινότητας ,δοκιμάζονται οι αντοχές μας .Τα νεύρα μας έχουνε σπάσει ακούγοντας καθημερινά τα καινούργια μέτρα και τις καινούργιες περικοπές των μισθών  μας. Η κυβέρνηση κοκορεύεται για την επιλεκτική χρεωκοπία .Ο Γ.Α. Παπανδρέου περιμένει συγχαρητήρια επειδή η χώρα μας βυθίζεται μέσα στα χρέη .Μας παροτρύνει να δείξουμε αυτοπεποίθηση ,στον εαυτό μας αλλά αδυνατεί να μας εξηγήσει πως θα ζήσουμε. Η Ελλάδα έχει βάλει την θηλιά ,των χρεών, στο λαιμό της  ισορροπεί πάνω σε μία καρέκλα αμφίβολης σταθερότητας. Μέσα στην δύνη των διεθνών γεγονότων ανακαλύπτουμε ότι δεν ήμαστε μόνοι. Ακόμα και ο θείος Σάμ θα αναγκαστεί να κηρύξει στάση πληρωμών αφού το περασμένο έτος το χρέος των ΗΠΑ ως προς το μέγεθος της οικονομίας, είναι μεγαλύτερο της Γαλλίας, του Καναδά και της Γερμανίας, αλλά μικρότερο από της Ιταλίας και της Ιαπωνίας.

   Το χειρότερο ,αυτών των ημερών είναι ότι μέσα στο πλήθος των βασανισμένων κατοίκων αυτής της χώρας αναπτύχτηκε και διαμορφώθηκε, ψυχολογικά ,μία νέα κατηγορία ανθρώπων. Είναι οι  σιωπηλοί θεατές. Των γεγονότων και των κακώς κειμένων. Άνθρωποι που παρακολουθούν ,στις οθόνες των τηλεοράσεων, τις εξαγγελίες και τις εξελίξεις. Βλέπουν ειρωνικά τις κινητοποιήσεις των άλλων αλλά οι ίδιοι δεν θα κάνουν ούτε ένα βήμα έξω από το σπίτι τους. Απεχθάνονται τις πορείες και τις διαδηλώσεις .Φοβούνται να ταράξουν τα νερά του συστήματος. Φοβήθηκαν πολύ το ξύλο και τα δακρυγόνα των ΜΑΤ. Αποδέχονται βουβά την ήττα. Δεν αντιδράνε στις αδικίες .Παρακολουθούν αδιάφορα τις διαδηλώσεις και τις διεκδικήσεις των εργαζομένων. Δέχονται αδιαμαρτύρητα την εξαθλίωση και την έκπτωση ηθικών αξιών .Περιμένουν στωικά και μαρτυρικά  τα χειρότερα, πεπεισμένοι ότι ο αγώνας δεν έχει καμία ελπίδα να στεφτεί με επιτυχία .Το έχουν μελετήσει το πράγμα, ξέροντας ότι στην Ελλάδα όλα γίνονται κάτω από το τραπέζι, μετά από συνεννοήσεις και με συγκεκριμένο τίμημα  .Ξέρουν ότι αυτοί θα είναι  οι χαμένοι άρα δεν έχει νόημα να πολεμήσουν το σύστημα .Βλέπουν καθημερινά ότι οι κυβερνόντες υποτιμάνε την νοημοσύνη τους κοροϊδεύοντας τους με δίκες και εξαγγελίες για ΄΄ αλήθειες ΄΄ που θα βγουν στο φως της δημοσιότητας και με μαχαίρια που θα φτάσουν στο κόκαλο. Αυτό που δεν καταλαβαίνουν ,οι σιωπηλοί θεατές είναι ότι χάνουν αμαχητί την ζωή τους .Δυστυχώς έχουν αναπτύξει την νοοτροπία του πρόβατου που, φοβούμενο για τα χειρότερα ,πλησιάζει  βουβά το σφαγείο .

Foodbuzz 24x24: Mediterranean Kabob Party!


The summer is prime grilling season and rather than throwing the usual cookout with burgers, brats and hot dogs, we decided to host a summer cookout with a bit of ethnic flair. Some of our foodie friends joined us for some grilling fun at our Mediterranean Kabob Party! We prepared some Mediterranean inspired dishes and for fun, we had a Mediterranean kabob bar for our guests to be creative with.

To make our event even more special, FoodBuzz is featuring our Mediterranean Kabob Party for their July 24x24 Food Event. The FoodBuzz's 24x24 Food Event showcases food blog posts from 24 Foodbuzz Featured Publisher bloggers of 24 unique meals occurring around the globe during a 24-hour period. I was thrilled to be featured this month!
 

We originally wanted to host our Mediterranean Kabob Party outdoors, but due to the intense heat and humidity, not to mention the heavy rain down pour the night before, we decided it would be best to have the party indoors with air conditioning. So despite the change in venue, everyone was much more comfortable. 

For our table setting, I came across this idea on other blogs and websites where round, individual menus were printed for each guest. They fit perfectly inside the plates and chargers, so not to clutter up the table. We had stacks of freshly baked pita bread (plain and whole wheat) I picked up from the Middle Eastern bakery a couple blocks from our house and placed them on both ends of the table. To add some color and freshness, I also had platters of green grapes and strawberries for guests to snack on before, during and after our meal.

Before the guests arrived, we fired up out grill outside while I set up the kabob bar. There was an assortment of various ingredients for guests to create their custom kabobs. We had honey marinated lamb, curry yogurt marinated lamb, marinated chicken, marinated portobella mushrooms, white button mushrooms, bell peppers, red sweet onions, garlic cloves, grape tomatoes and fresh oregano and rosemary, straight out of the pot....

Everyone had a lot of fun making different kabobs. They were all so colorful and fragrant from the use of fresh meats, vegetables and herbs. They even looked good before they cooked and while on the grill... we couldn't wait to dig in!

While the kabobs were grilling outside (a special thanks to our dear friend Howard and my husband Louis for manning the grill out in the blazing heat), the rest of our guests hung out in our living room and enjoyed the appetizers I made. I had a nice spread of Sun Dried Tomato Hummus, Baba Ganoush, pita bread, crudités, an Olive, Dates & Greek Feta Cheese Platter, and a Pomegranate Lime Cooler.

Finally, the kabobs were ready and it was time to eat! At first glance, we thought that maybe we made too many kabobs for our party of 10, seeing the large platter of kabobs that seemed to be stacked up pretty high. Interestingly enough, we ate a whole platter full with the exception of 3 kabobs. I guess we were hungry! Here's the rest of the menu that we prepared and the rest of our guests enjoyed...


Sun Dried Tomato Hummus
with Pita Bread, Cucumber Slices & Baby Carrots

Baba Ganoush
with Pita Bread, Cucumber Slices & Baby Carrots


Olive, Dates & Greek Feta Cheese Platter


Tabbouleh Salad


Fattoush
(Lebanese "Crumbled Bread" salad)


Dilled Rice Pilaf

(unpictured)

Assorted Kabobs, Chicken Kabobs & Lamb Kabobs
with Tzatziki Sauce


Grilled Fruit 
with Greek Yogurt, Honey & Nuts


Cherry Tarragon Sorbet

Pomegranate Cocktails/Mocktails
A variety of wines

So the next time you plan on hosting a cook out and are ready to fire up your grill, try switching things up from the usual burgers and hot dogs. An ethnic spin is always a lot of fun and full of new flavors! Stay tuned all this week for recipes from our Mediterranean Kabob Party!

Full Disclosure: As part of the Foodbuzz Tastemaker Program,
I received a stipend from FoodBuzz for hosting this event.

Strawberry Nutella Swirl Ice Cream

July is National Ice Cream month and I've been working my ice cream maker quite a bit. With so many flavors to choose from, I decided to take inspiration from what I had lurking in my fridge and pantry. Strawberries are one of my favorite fruits of all time and I especially enjoy dipping them in a little Nutella, a chocolate hazelnut spread. I had both of these ingredients on hand and that's when it dawned on me that I could try combining them into an ice cream! That's when this Strawberry Nutella Swirl Ice Cream was born. It's delicious proof that two great flavors are even better when combined with ice cream....

In making Strawberry Nutella Ice Cream, I decided to make strawberry ice cream the base flavor. Using fresh strawberries and its natural juices, I made a standard no-cook ice cream base. Just before the strawberry ice cream finished churning in the ice cream maker, I swirled in warmed Nutella. The mixture is frozen to allow flavors to meld and I recommend not touching the ice cream for at least 8 hours or overnight (patience, my friend!). The result? A delicious, creamy strawberry ice cream with bits of fresh strawberries and Nutella swirled throughout. Delish.

Strawberry Nutella Swirl Ice Cream
recipe adapted from Ben & Jerry's

1 pint fresh strawberries, hulled and chopped
1 tablespoon fresh lemon juice
2 large eggs
1 cup sugar, divided
2 cups heavy whipping cream
1 cup whole milk
1 teaspoon vanilla extract
1/4 cup Nutella spread, warmed

Combine strawberries, lemon juice, and 1/4 cup sugar in a mixing bowl, set aside in fridge for 1 hour.
In large mixing bowl beat eggs until light and fluffy, about 2 minutes.

Gradually add 3/4 cup sugar, mixing well. Stir in milk and vanilla and mix well. Add strawberries with juice and mix well. Gently stir in whipping cream just until combined. Pour mixture into ice cream maker and follow manufacturer's instructions.

Meanwhile, warm the Nutella in the microwave until it's slightly runny. Just before the ice cream has completed churning in the ice cream maker, slowly pour in the Nutella in a steady stream. Allow the ice cream maker to swirl the Nutella into the strawberry ice cream.


Transfer the ice cream into a freezer safe container and freeze for at least 4-6 hours (overnight would be better) to allow flavors to meld.

Autism and the DSM-5's Unintended Consequence: The Return of Dr. Allen Frances



Dr. Allen Frances is engaged in an all out revolt against the DSM-5 revision process and those conducting the revision.  Underlying his revolt is an admission, at times express but always implicitly present, that if we have seen a series of false epidemics in areas such as Autism, ADD and childhood bipolar disorder then he, as much as anyone is responsible for those epidemics.  Dr. Francis oversaw the DSM-IV revisions on which he now puts great weight with his claims that we are now witnessing three false epidemics in autism, attention deficit and childhood bipolar.  Of late he has focused in particular on what he calls the false autism epidemic and in an attention grabbing catch phrase  the autism generation.

Having acknowledged his own failures Dr. Francis apparently feels free to say anything he wants about the DSM-5 revision process without first informing himself or without regard to unintended consequences for those whose lives are affected by those diagnostic descriptions. His comments about the allegedly false autism epidemic demonstrate that, contrary to message in his own sermons, he has not learned any lessons from his own previous DSM revision failures. In his speeches he proceeds in defiance of his own warnings that the APA DSM teams must proceed with caution when he offers unsubstantiated personal opinions without regard for their unintended consequence.

In The Autism Generation Dr. Frances offers a number of explanations for the increases in autism diagnoses, some of which undoubtedly play a significant but only partial role in explaining the startling increases in autism diagnoses:


The natural reaction to any plague is panic. Parents are now fearful that every delay in speech or socialization presages autism. Childless couples decide to avoid having kids. Parents with autistic children are desolate and desperate to determine its cause.


The British physician Andrew Wakefield’s vaccine theory became wildly popular among parents, many of whom began to withhold vaccination (thus subjecting their own and other children to the risk of entirely preventable, and sometimes serious, illnesses). Vaccination seemed a plausible cause because of the fortuitous correlation between getting shots and the onset of symptoms. Wakefield’s work has now been thoroughly discredited as incorrect and dishonest science. But fear of autism is so great, and the reactions to it so irrational, that in some circles Wakefield continues to be revered as a false prophet.


Other factors must be behind the sharp rise in the diagnosis. Before DSM IV, autism was among the most narrowly and clearly defined of disorders. Symptoms had to begin before age three and comprised a striking and unmistakable combination of severe language deficits, inability to form social relationships, and a preoccupation with a very narrow set of stereotyped behaviors. In preparing DSM IV, we decided to add a new category describing a milder (and therefore much more difficult to define and distinguish) form of autism, called Asperger's Disorder. This seemed necessary because some (still quite rare) children presented with more or less normal language development, but with grave social and behavioral difficulties. We knew that Asperger’s would likely triple the rate of autistic disorders to about 1 per 500-1,000, but this doesn't explain the new rate of 1 per 38.

A second possible explanation for the explosion in autism is that previously missed cases are now being more accurately diagnosed. This is probably a factor, but again only a minor one.

Perhaps, then, an environmental toxin is causing an epidemic outbreak of autism. This has been the most popular theory, but it, too, is a small factor, at best. There has been no sudden environmental change since 1994 to account for an explosion in rates. This doesn't entirely disprove an environmental vector, but it does make the odds quite remote – especially since there is a far more plausible explanation.

The most likely cause of the autism epidemic is that autism has become fashionable – a popular fad diagnosis. Once rare and unmistakable, the term is now used loosely to describe people who do not really satisfy the narrow criteria intended for it by DSM IV. Autism now casts a wide net, catching much milder problems that previously went undiagnosed altogether or were given other labels. Autism is no longer seen as an extremely disabling condition, and many creative and normally eccentric people have discovered their inner autistic self.

Where Dr. Frances came up with the idea that Dr. Andrew Wakefield is responsible for increasing autism diagnoses made by doctors and health care professionals is beyond me.  Attributing autism increases to panic stricken parents reacting years later to a the Wakefield article is pure nonsense. It seems like nothing more than a bizarre attempt to get   unthinking support for his opinions from those elements of the health care community who jump up and cheer whenever anyone attacks Dr. Andrew Wakefield. 

I know of no one who disputes the obvious fact that part of the increase in autism diagnoses is attributable to the addition of Asperger's Disorder to the pervasive developmental disorders or autism section of the DSM-IV.  As Dr. Frances acknowledges though  that  DSM-IV revision, together with more accurate diagnoses play only minor parts in explaining the increase.  

Dr. Frances then goes on to dismiss, in an extremely simplistic and superficial analysis substantiated only by his personal opinions,  the idea that environmental toxins are  possible sources of explanation for the autism increases.  Dr. Frances appears to be fundamentally ignorant of the CATS, the California Autism Twins Study, the positions statements of the IACC and Dr. Thomas Insel who has stated about the CATS findings:

"These new findings are in line with other recent observations supporting both environmental and genetic contributions to ASD, with the environmental factors likely prenatal and the genetic factors highly complex and sometimes not inherited" 


NIMH director Thomas R. Insel, M.D. 

Dr. Frances' dismissal of environmental toxins as possible contributors to the increases in autism diagnoses is inconsistent with current thinking and information concerning autism causation. It indicates that his opinions concerning autism should be considered carefully before being accepted.  When Dr. Frances goes on to refer to autism as a fad diagnosis and to talk about an autism generation he feeds the ignorance and prejudices of those who scowl at parents of autistic children when their children experience stress, even meltdowns, in public places.  He does not help, he harms, autistic children by spreading  misinformation about autism disorders.  He does so without providing any study or other authority beyond his own opinion for his dismissal of autism as a fad diagnosis. 

My son is 15 years old and he received his autism diagnosis 13 years ago in 1998.  That diagnosis resulted from consultations with a developmental pediatrician who conducted testing in sessions which lasted several months. We were referred to the pediatrician by our family doctor.  In all we began seeking an explanation for our son's obvious lack of development in areas like speech, play and family interaction in such games as peek a boo when my son was 1 year old in 1997.  We had not heard of autism at that time and we were not seeking a particular diagnosis, fashionable or otherwise.  We were not reacting in panic because of an article in a medical journal.  We wanted to know if our son was experiencing serious difficulties that would require specific medical help in order for him to grow and develop. We were exercising our parental responsibilities and caring for our son. 

Some of Dr. Frances' views and expressions of caution about the DSM-5 revisions seem to be based on real experience and common sense and I hope they are given serious consideration by the DSM-5 teams. I hope though that he follows his own direction to proceed with caution and limits his comments about autism to matters on which he can provide evidence and research findings.  I am sick and tired of professionals who dismiss parental concerns about their children's development and use them as tools to advance their own opinions. I assume that Dr. Frances, a respected psychiatrist, was placed in oversight of the DSM-IV because he contributed much to his profession and the people those professionals serve.  It will be better for autistic children though if Dr. Frances abandoned his stereotypical thinking about parents and educated himself about current autism research and thinking before expressing  unsubstantiated and possibly harmful opinions. 

Cheddar Ranch Cheese Ball

The summer heat brings out the snacker in me. I'm definitely a snacker where I like to eat small meals and portions throughout the day. And if I were to choose my ultimate favorite snack, it would be cheese and crackers hands down. Often times I'll reach for a wedge of various cheeses to enjoy but every now and then, I enjoying making cheese balls. The latest one I made was this Cheddar Ranch Cheese Ball. Cheddar and blue cheese are mixed with cream cheese and seasoned with ranch dressing before being rolled in almond slices. It's creamy, crunchy and bursting with flavor!

For most cheese balls I make, they all include cream cheese as a binder and blank slate for flavors to build on. In this case, I used shredded sharp cheddar cheese, crumbled blue cheese, and a dry Ranch dressing mix. What's great about this combination is that you could even elevate it further with a few dashes of hot sauce for a Buffalo-style Cheddar Ranch flavor, reminiscent of Buffalo Chicken. And while you're at it, mix in some shredded chicken to completely change the recipe to a buffalo chicken cheese ball!


Cheddar Ranch Cheese Ball
recipe adapted from AllRecipes

2 (8 ounce) packages cream cheese, softened
3 1/2 cups shredded sharp Cheddar cheese
1/4 cup crumbled blue cheese
1 (1 ounce) package Ranch-style dressing mix (Hidden Valley brand)
1 cup sliced almonds
crackers & crudités for serving

In a large bowl, mix together cream cheese, Cheddar cheese, and dressing mix. Form into one large ball or two smaller balls. Roll in almond slices to coat surface. Refrigerate for at least 2 hours, or overnight. Serve with crackers and/or crudités.

Autism & Real Inclusion: Conor Counts the Days (40) to School





My son does not receive what many would consider an inclusive education. Those who subscribe to the philosophy that all children benefit from learning in a mainstream classroom  would be horrified to learn that my son receives his individualized, ABA based instruction outside the classroom in individual environments in the local high school.  He also begins and ends his day and spends time in a resource center with other children with challenges and interacts with other students to the best of his limited abilities in the common areas.

When Conor began school he started in the mainstream classroom and came home each day with bite marks on his hands and wrists.  That self injurious behavior declined substantially and has been almost non existent in the years between then and his first year in high school last year. For Conor the individualized learning area working with an autism trained education assistant and interacting with other students in the resource center and in other common areas of the school represent real, evidence based inclusion.  This is the inclusion that works for my son and the evidence is crystal clear.  

It would be nice if the ideologues who insist that all children must be educated in the mainstream classroom would break free of their ideological chains and look at the evidence. Some children require individualized learning environments for all or part of their day.  When learning is provided based on what works best for the child that is real inclusive education.  

Summer is tough for Conor.  He looks forward to going back to school, to Leo Hayes High School, and talks about school on a frequent basis.  One of the things we do to provide encouragement is to just ask him each day "how many days until school".  Conor provides the answer and in doing so feels better by knowing he will be going back sooner with each passing day.  Today Conor's answer was "40 days until school". I am sure he felt better than yesterday when the answer was 41.  Conor loves school, he loves a real, evidence based learning experience.  

To paraphrase one of autistic children's greatest friends, Dr. O. Ivar Lovaas, Conor is being taught in the way he can learn and part of the proof is in his eagerness to get back to school.  The way Conor learns is in an evidence based inclusive education that accommodates his learning needs and autism based challenges. 

HONEY VANILLA MINI MADELEINES

ONE (SUNNY) JULY DAY


Twenty-four years ago we experienced a month of July so similar to this one. It rained and it rained and it rained. Every single day. I was desperate and disheartened for I was planning my wedding. I had visions of disaster, rushing through a downpour to get to City Hall and arriving there drenched. No lovely bride in a flowing white dress, hair perfectly coiffed, gorgeous bouquet of roses and lavender would stroll into the Grande Salle to be joined to her dashing Frenchman. No, I saw ruined shoes, the beautiful violet suede matted and smeared. I could almost feel the silky material of my coat soaked through and bunched up in an unattractive mess, the uncomfortable dampness clinging to my skin. I was horrified at the thought of my masses of thick, curly hair frizzing up into a great black billowing puff around my head, the size of a mushroom cloud, framing a face flushed and splotchy.

Yet I woke up bright and early on that long ago July 23rd to a magical, bright Thursday morning. I allowed the sun to pull me out of bed, an ersatz mother of the bride come to awaken me. We were to be there at 11:00 sharp in that grand golden room, married in the rays of light filtering through the windows. Laughter filled the streets as we, a mere handful of family and friends I had never before met, walked, danced, trotted happily in the warmth of a midsummer day, weather fit for a bride, worthy a marriage day. As I walked alongside my soon-to-be husband, I glanced up at the sky in awe and wondered how I could have been so lucky as to deserve the one sunny day an entire month had to offer. How could I have foreseen this break in the weather those weeks ago when I had stood at the counter in the dark office of City Hall and selected a date to be wed? Luck or destiny or just a mere whim of nature, I have ever appreciated and never forgotten this gift.


Twenty-four years later and the same July, the same grayness has hung over the city for weeks like a shroud, the same rain spattering down angrily day after day. As my wedding anniversary approached, the same miserable thoughts flit through my head, the same dejection colored our plans. Although no ceremony was planned, no invited guests or fancy outfits to be ruined by a downpour, nonetheless, we were in the mood for festivities. A few days before the date, JP asked, mischievous grin playing on his lips, if I wouldn’t enjoy an anniversary lunch at La Mare aux Oiseaux. He suggested we make a day of it: a drive out to the country, a stroll through Le Jardin du Marais and lunch at this much-talked-about one-star restaurant in the middle of the marais, La Grande Brière, the marshland to the west of Nantes. Now I had long dreamed of eating at La Mare aux Oiseaux ever since I had attended last year’s Les Goûts Uniques and seen the young, talented chef demonstrate not only his talents, but his passion, his philosophy. And a garden? I would have to give him that if he was to bring me to this great gastronomic lieu.

But it was raining and raining every day. We had already been so lucky as to have a break in the weather for our bike trip. Who was I to tempt the forces of nature, to dare request benevolence twice? Each time the sun had broken through the clouds or we had awoken to luminous, blue skies, as soon as we had slipped on our shoes and stepped outside, the gray came rumbling in, clouds dark in anger at our brazen assumption that the day was ours to trifle with as we pleased. And it would begin, once again, to rain. Yet that Saturday morning broke brilliant, a radiant sun wishing us great joy and promising a glorious anniversary day.

As you know, I rarely do restaurant reviews, but La Mare aux Oiseaux was everything we had imagined and deserves to be talked about. Tastefully decorated in cream and chocolate with touches of jade reflecting Chef Eric Guérin’s passion for nature, the dining room was at once bright and airy, subtle and calming. The staff was young, friendly, knowledgeable, accessible and professional, the perfect balance not often found in restaurants of this caliber; there was nothing staid or invasive, no hovering or condescension. The dishes arrived one after the other, each astonishing in their presentation, but this we expect nowadays in a starred restaurant. But each mouthful startled and amazed; the selection of ingredients is at once clean, sharp, natural in its simplicity yet the combination of flavors was utterly astounding, spectacular, completely uncomplicated yet abounding in creativity and imagination, showing both thought and ease. Who would ever have expected the cheese course to be a luscious combination of mascarpone and Forme d’Ambert blue cheese sandwiched in between paper-thin layers of white chocolate crowned with a dusting of truffle? There is absolutely nothing chi-chi about Chef Guérin’s cuisine; his is based not on some trendy mélange of spices or herbal concoctions, there are no puddles, foams or beads of unrecognizable contrivances. Rather he turns to the beauty of nature blended elegantly with his artistic bent. Although each dish surprises, nothing shocks, nothing jars in discord. Whether a dish is traditional or absolutely contemporary, his food, the combination of ingredients is understandable, showing an absolute respect for nature and a search for the best products she has to offer and combining those ingredients to bring out and highlight each. Truly one of the best meals either one of us has ever eaten. (Chef Guérin's menus can be found here and photos of a selection of dishes here)

(please excuse the quality of the photos; they were taken with an iphone)

A perfect lunch to celebrate, we left entirely content, brimming over with compliments for the young chef and his staff, enamored of his cuisine and even promising ourselves to return for a romantic dinner and a night in his small hotel upstairs from the dining room. We even discussed the possibility of bringing Clem and Simon for a family lunch. That’s how much we loved it.

But the day was not yet over. Barely 3:00, we strolled through the village and along the water’s edge as our meal settled, not wanting to hop straight into the car and drive away, savoring the flavors that lingered on our lips and the wonderful experience. The sun was now blazing and we slipped off our coats as we walked hand in hand, enjoying the picture-postcard quaintness of the thatched roofs of the homes huddled together looking for all the world as Breton as they were. We finally headed back to the car and off in search of our next stop, le Jardin du Marais.


Nestled in the marshy zone of the Grande Brière outside of Nantes, the vegetable and ornamental gardens of Yves and Annick Gillen are certainly a sight to behold and a must to visit. Fervent environmental activists, they began their completely organic gardens and self-sustained, natural lifestyle over twenty-five years ago. This passionate couple live not to control nature, but to live in rhythm with it, respecting it and its forces. Energized by solar panels, windmill and zeal, they plant, tend, create in a space dense and green where nature reigns, coaxing up peaches, apples, lettuce, beans, tomatoes, roses and hydrangeas from the earth in joyful union. We spent a delightful, informative and incredibly inspiring afternoon with Yves as he led us and about twenty other souls through the different areas of the garden, soaking up every word with relish as he explains in his spitfire fashion, arms waving, eyes glinting, how everything works, the organic way to garden and to live, how we all, working together, can better the world. His passion and excitement ooze out of his every pore and we are swept away, his humor and emotions infectious. We finally duck out just before the talk on compost in order to dash home to Marty who had been home alone all day.


All in all, it was a perfect 24th wedding anniversary and we were happy, tired and well pleased with the entire day. And thrilled that the weather had been so kind to us, a gentle yet well-appreciated gift from the heavens.

And a little, tender gift to my husband who has stuck by me through thick and thin, taking the brunt of the worries on his slender shoulders. In exchange, I try and make him laugh everyday and bake for him as often as I can before he cries “Uncle!” 24 years and counting: I swore to him that we still had at least 30 more together.

Ce soir j'attends Madeleine
J'ai apporté du lilas

J'en apporte toutes les semaines
Madeleine elle aime bien ça
Ce soir j'attends Madeleine

On prendra le tram trente-trois

Pour manger des frites chez Eugène

Madeleine elle aime tant ça

Madeleine c'est mon Noël

C'est mon Amérique à moi

Même qu'elle est trop bien pour moi

Comme dit son cousin Joël

Ce soir j'attends Madeleine
On ira au cinéma

Je lui dirai des "je t'aime"

Madeleine elle aime tant ça

- Jacques Brel

(nota bene: Although the sun was shining on that long-ago wedding day, the breeze warm and gentle and not a drop of humidity was to be felt, the bride’s hair did indeed frizz up into a great black billowing puff around her head, alas, much to her chagrin.)



La Mare Aux Oiseaux, Parc National de Brière - 162, Île de Fedrun
44720 Saint Joachim FR - Tél. +33 (0)2 40 88 53 01

Le Jardin du Marais, Hoscas - 44410 Herbignac Tél : 02 40 91 47 44
Open from mid-May to mid-September/Ouverture : mi-mai à mi-septembre


HONEY VANILLA MINI MADELEINES
I have adapted this classic recipe from one in my December 2010 issue of (French) Saveurs

This recipe makes about 60 mini-Madeleines (1 ¾ - inch / 4 ½ cm at their longest point).

9 ½ Tbs (135 g) unsalted butter
2 large eggs
Scant ½ cup (1/2 cup – 1 ½ tsps / 90 g) granulated sugar
1 Tbs (30 g) liquid honey
Scant ¼ cup (1.35 fluid oz / 40 ml) milk
1 cup – 2 tsps (135 g) self-rising cake flour
1 vanilla pod
Pinch ground cardamom (optional)

Prepare the Madeleine batter the night before baking:

Melt the butter in a small saucepan over low heat. Continue heating until the butter turns a dark hazelnut brown color and smells nutty. Remove from the heat and allow to come to room temperature.

In a large mixing bowl, whisk together the eggs, sugar, honey and the milk until homogenous. Using a small, thin-bladed, sharp knife, split the vanilla pod down the center and scrape out all of the seeds. Add the seeds to the batter. If you don’t have a vanilla pod, simply add about a teaspoon of liquid vanilla extract.

Sift the flour onto the batter and whisk to blend. Whisk in the melted brown butter: try not to add the dark dregs the settle to the bottom of the pan.

Cover the bowl and refrigerate overnight.

Prepare the Madeleines:

Preheat the oven to 410°F (210°C). Lightly butter the shell-shaped cavities of a mini-Madeleine mold (the easiest way to do this is using a pastry brush and either softened or melted butter).

The batter right out of the refrigerate will be thick and easy to work with: simply place about half a teaspoon (if using bigger molds, simply fill each shell no more than three-quarters full) in each shell cavity.


Place the Madeleine tin directly on the oven rack and bake for about 8 minutes. Do not overbake the Madeleine or they will be dry: take them out when puffed up and the center forms a large bump, the edges are golden but the center is still pale.


Once out of the oven, very gently lift the Madeleines from the molds using a knife and place on a rack to cool.


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