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I was happy it was not the current administration that filled my head while I slept

You know you’re a foodie when your overnight dreams center around learning to prepare beets from the White House chef. Such was the case last night, though happily it was not the current administration that filled my head while I slept, but a previous one.
I’m not sure which, though the whole thing started with listening to a speech delivered by Franklin Roosevelt at Dover High School auditorium. I remember looking at the seat covers and thinking, “Wow, I think these are the same ones I’ll sit on when I am here in school later.”
I really wish I had written down the beet recipe when I woke up. It sounded good.
As the dream went on, I was at the executive mansion in D.C again, still with FDR’s people, attending some kind of big, exclusive annual event, and I talked to someone I’ve not seen in 30 years.
I was trying to help with the food but spent the rest of the dream looking for a bathroom amid ridiculously small, crowded and messy rooms as though performers had used them to change costumes several times and left the disarray behind without thinking. It was all in vivid color and probably means I need to clean the garage before I consider buying any more cookware or something.
Perhaps it’s the coming lead-up to the holidays when it will be wall-to-wall cooking and experimenting with new ingredients, but there are periods of time when I just stop cooking anything of interest and settle on low-work, little-cleanup meals, like pita and hummus or a bagel with smoked salmon.
The last week has been like that with little appetite or interest. But my daughter has been asking for family Christmas cookie recipes, and I know I’ll be back in the game within a few days.
Perhaps such an active, colorful dream is my mind’s way of restarting the kitchen engine. I’m also hoping to get to Cleveland this month to the markets and cookware stores before everything gets crazy.
Over the weekend I was given large bags of dried cherries and dried cranberries, and I’m thinking about what to do with them. Some of the cranberries will go into the Thanksgiving turkey stuffing for sure along with the frozen remainder of crisp bread from weekend cheese fondue, and the cherries will end up in some scones and coffee cake. I also like to eat both along with raisins as snacks with a handful of nuts.
I also found this recipe for dried cherry cake, which I’ll be making this week.
1/2 cup dried cherries
1/2 cup hot water
1/2 teaspoon almond extract
1 and 1/2 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
8 ounces vanilla-flavored yogurt
1/2 cup vegetable oil
1 egg
1 egg white
1/4 cup pecans, chopped
1 tablespoon white vinegar
Add the cherries to the hot water and almond extract. Soak for a half hour, drain and dry in paper towels.
Preheat the oven to 350 F. Mix flour, salt, baking powder and the sugar. Add yogurt, eggs, egg white and oil. Mix batter well and fold in cherries. Pour batter into a greased and floured 9-inch round cake pan.
Stir the pecans and vinegar together and sprinkle on top of the cake batter in the pan. Bake for 35 minutes at 350 F until a toothpick inserted in the center comes out clean.

Published: November 10, 2017
New Article ID: 2017171109932