My latest project is creating the “Generations Cookbook”. (I’m still working on the title). The recipes in this book consist of ones that I have created over the years, along with those of my mother, mother-in-law, aunt, and grandparents. The recipes span generations and the different national regions in which we each live. Along with the recipes are tips, stories, and anecdotes that bring each dish to life.
Each week I will be posting one or two of the recipes. Please try them and post your responses. Feedback may be worked into the recipes.
The two recipes this week represent comfort food at its finest. Enjoy McKechnie Slop and Jackie’s Masterful Macaroni and Cheese during these cooler fall nights. Both dishes are great for pot lucks and leftovers never last long. Enjoy!
Serves 6 to 8.This is a recipe that my husband would make for his son The story goes, that when Michael was little, he would only eat macaroni and hotdogs. During a visit, my husband offered to make “McKechnie Slop” instead. Michael loved it and it became a family favorite ever since. As an adult, Michael prefers meatless meals, so we adapted the recipe to include his tastes. I’ve included both versions here. He still requests it upon every visit. The slop is even better the next day, so I always make a full batch. I use multigrain pasta to sneak in some added fiber and protein, but no one can tell!
Ingredients1 box rotelli (corkscrew) pasta1 lb lean ground beef **½ onion, chopped1 jar of spaghetti sauce*½ cup Shredded Cheddar Cheese½ cup Shredded Mozzarella Cheese
* We prefer spicy red pepper sauce, but any flavor of your favorite sauce will do.**For a Vegetarian version, substitute meatless ground beef, such as SmartGround, for the ground beef.
Serves 8 to 10Recipe from Aunt Jackie: Another one of cousin Barrett’s favorites. After you make this, you’ll never eat mac and cheese from a box again. Note: Be sure your dish is good and soupy, otherwise it will turn out dry when it bakes. The macaroni and cheese is even better the next day. It’s great with a green salad with lemon vinaigrette and a glass of Sauvignon Blanc or an un-oaked Chardonnay.
Ingredients1 (8 oz) package macaroni (2 cups cooked)¼ stick of butter, sliced1 lb Velveeta cheese, cubed2 eggs1 cup milkSalt and pepper to taste.½ cup Cheddar cheese, shredded
Of baby that is. I have made my career out of writing. Most of my writing has consisted of academic or technical documentation, with some fiction thrown in on the side. Life was simple. If I had writer’s block, I would just walk around the building, throw on some music, or go for a jog. If was an easy and known routine. Four months ago, that simplicity was tossed out of the hospital window with the birth of my son. Now, surrounded by toys, coos, cries, and giggles, I am left to ponder how to regain my creative word-smithing while under the influence of my beautiful son.
It’s not an easy task, but one worth the taking. Many of the activities that I used to do when I would create I can still do with my baby in tow. The difference is that my focus is no longer on delving into the recess of my mind for a spark, but rather on how to keep my son entertained and to bond with him while we are out and about. There are several issues at play:1. There is such a thing as baby brain. I sit to write and can only think of words in a high-pitched voice.2. Sleep deprivation lends itself to creativity, but not to writing. I find I discover my best story ideas while sitting up in the middle of the night, but when it comes time to formulate the words, I am at a loss.3. Composing in ten minute intervals is a challenge. In the olden days, I would take ten to fifteen minutes to get into the “zone” to start writing. That’s writing anything! The challenge I am faced with now, is how to get the words to flow at a much greater rate (during naps and quiet times).
With these challenges comes great reward. My son provides me with endless inspiration, not to mention the joy of parenthood. During these months, I have begun re-training my mind to cope with the new challenges. Here are my techniques for returning my words to my inspiration.1. Keep a notebook with me at all times. When I receive a sudden bolt of language inspiration, I can write it down immediately, before it dissipates. 2. Take advantage of the quiet times. Even if it is only ten minutes, just write. Write anything just to get the words flowing again. My hope is that I can eventually re-train myself to compose at a faster rate, and, eventually, to compose even with a four-month-old on my lap.3. Relax and breath. Go for the jog. Go to the gym with the little one in tow. Do whatever I need to in order to relax and let inspiration come.
The bottom line is that I need to make time to re-build my craft, and to re-train my writing process, to return to my writing roots as a mother. Motherhood has been astonishing and magical. It will undoubtedly provide an endless array of stories and topics to share. Through love and practice, I am confident that the two will merge and writing while under the influence will deliver my best work yet.
My goal with this blog is to provide updates to my various writing projects, writing tips, and, for those who request it, writing tutorials. I encourage all feedback and open discussion on my topics.