Many years ago, when I was eleven years old, my parents bought a Corning Cooktop stove, a fancy new appliance whose coils remained white even when they were hot. You simply had to take it on faith — or not. No matter how long I stared at that new stovetop, I could not convince myself that the white coils were hot. And that is why I still remember so clearly, this many years later, the perfectly oval burn on the tip of my right index finger. I touched it only once, but that was enough. It was all it took. I couldn’t take anyone else’s word for it. Continue reading
Tag Archives: gratitude
YOUR HEALTHY PLATE: Vegan Cassoulet
Last week we were expecting a whole crowd of people to gather for dinner on Friday night. My husband had been away all week, and we were all looking forward to enjoying good food, good company, and a glass of good wine.
I was looking for a main course that would serve as a dramatic centerpiece for our meal, a symbol of sorts, and so I decided to try making a vegan version of a cassoulet. Traditionally, the cassoulet, a staple of French cuisine, is made with meats and poultry like mutton, pork, sausage, and duck confit, and different regions of France are known for their own distinctive versions. But I had my heart set on making a new kind of cassoulet that, while plant-based, was still intensely flavorful. Continue reading
Gratitude 12/25/2022
Today, friends around the world are gathering to celebrate, and I am thinking about gratitude. It’s a good time to look around and take stock.
I was born an optimist. I always see the glass half-full. I always turn lemons into lemonade — what else would you do with them? While it is true that I have, unsurprisingly, had my share of bad days, with a few very bad days thrown in for good measure, I will be the first to tell you that they have made me a better person, and a better doctor as well. Once, when a friend sent me a “positivity challenge,” I smiled to myself because, as far as I’m concerned, it’s never been positivity that was the challenge! Continue reading
YOUR HEALTHY PLATE: Weekend After Thanksgiving Soup
This recipe is perfect for getting back on track after Thanksgiving. It will take most of the day to cook, but just 10 minutes to throw together. Some years we actually start it while we’re cleaning up, and leave it to cook slowly all night long. Except for the scallions and ginger, there’s a good chance you already have all the other ingredients. The only labor-intensive part of this recipe is the time spent looking through the bones for bits of meat. But don’t feel the need to go looking for every last piece. Whatever you have will be enough. If you don’t see much turkey on the carcass, that’s fine too. Since most of the flavor comes from the bones themselves, the broth will be delicious whether or not the bones are stripped clean. Continue reading
YOUR HEALTHY PLATE: October Soup
I was looking back through old posts, and discovered this one from 2011, eleven years and almost 1000 posts ago. Though I do not remember who gave me this recipe, I do know that it came from someone I was working with at the time.*
I arrived home from work one particular evening to find my daughter frying onions, and I asked her what’s for dinner. “I don’t know,” she said, “this is as far as I’ve gotten.” Her amusing reply put me in mind of a guy named Jeff whom I had met many years prior. He became famous in our family, and remains there to this day, because of something he used to say: “First I fry the onions and garlic, and then I decide what to make for dinner.” And that is what my daughter was doing. Continue reading
Making Special Meals Even More So (plus a recipe)
The other day my son-in-law and I were talking about my upcoming plans to pass along some of our dishes (the ones we use for meat meals), and instead start using my mother’s beautiful china. Those dishes, which lived happily and visibly in my parents’ house for sixty-plus years, have not been used at all for the past 10 or 15 years, and it seems a waste for us not to be using them now. So it will be out with the new, and in with the old. And also, since we don’t eat meat very much anymore, chicken and turkey not more than once or twice a month, and beef no more than once or twice a year, I had the idea to move the meat dishes out of the kitchen itself, and into a little pantry off the kitchen. That way, they will be nearby when we need them, but the rest of the time we will be able to fill the kitchen cabinets with items we use a lot more often. Continue reading
In Thanks
The only thing I want to do today is to say thank you. We have been utterly overwhelmed not only by the events of the past month, but as much, if not more, by the outpouring of love and support that has found its way to our entire family.
Less than a week after my husband’s older brother died, our daughter-in-law was diagnosed with lymphoma. Continue reading
In Memoriam — Ira S. Breines
This past Wednesday evening, my father Ira died at the age of 88 in his own bed, with his family nearby. He asked us not to be too sad, because he had “a wonderful life and an amazing family.” We all had a chance to tell him we loved him, and to thank him. His was certainly a life well lived.
He had absolutely everything to do with this blog, and with my love of nourishing food and good health.
He and my mom were the original hipsters. They each grew up in a tiny Brooklyn apartment, where they dreamt of farming, gardening, animals, and open air. And so, three children later, they found themselves on a small farm in West Central New Jersey where they lived for the next 44 years with their menagerie of sheep, steer, chickens, French guinea hens, peacocks, geese, cats, and generations of Belgian Sheepdogs.
The guiding principle of Ira’s life was food: growing, raising, cooking, sharing, and eating it. Meals at my parents’ home were abundant and legendary, their table a haven of generosity. When guests dropped by unexpectedly, as they did all the time, my parents simply leaned forward, pulled an endleaf from the table, and invited guests to “Pull up a chair!” Later in life, Ira shared that if he had it all to do over again, he would have become a chef. Chef Ira.
In their home, my parents embodied the imperative to let all who are hungry come and eat. In New Jersey, over the years, my father drove hundreds of pounds of grass-fed beef to the local food bank, where it was gratefully accepted and distributed. His generosity was felt far and wide, and he will be missed by so very many.
Thank you, Dad. We will miss you.
Mom’s Birthday
Today is my mother’s birthday, the first since she passed away almost a year ago. In just a few weeks, we will observe her first yahrtzeit, the first anniversary of her passing. So much has happened this year, and we have all struggled mightily to find our way. When I think about telling her everything that has happened, it feels more like a dystopian novel than the truth. But it’s not all bad. Even though the past few months of winter have been particularly challenging, I am looking forward to returning once more to spending loads of time outdoors. And in view of the rising rates of vaccination, I am certain that next winter will be much better. Yesterday afternoon I sat outside in the sun for an hour with my husband, son-in-law, and daughter even though the temperature was only in the 20’s here in Cleveland. It was freezing, but that did not stop us from enjoying a plate of chocolates — handmade by my son’s friend in Jerusalem — and a bottle of Pavo Real wine, whose label displays a beautiful peacock feather. Mom really loved her peacocks, and her house was filled with their feathers. She would have loved that. Continue reading
YOUR HEALTHY PLATE: Thanksgiving Green Beans and Potatoes
This year is the first time in 40 years that my family will not be joining our friends Duane and Connie for Thanksgiving. Yes, you read that right. We are doing this so as to increase the likelihood that we will be together next year. Connie’s annual feast includes a number of very special, tried and true recipes, and this one for Green Beans and Potatoes is one of the ones that I think about most in the between times. Continue reading