An Expensive Postage Stamp

It’s been two years since my grandfather’s passing, and I still cannot grasp the reality of it. Just yesterday, I was picking up the mail and got a letter addressed to “Stanley”. Even though it was junk mail and it was sent out among millions, it still felt like it possessed a piece of him.

He was everything to me. We shared common interests, and I would always find myself in his living room reading through his countless “Cooks Illustrated” magazines. I wanted to write him a letter, and although it’s postage might be costly, I know he will read it eventually.

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Dear Poppy,

You have always been in my life ever since I was brought into this world twenty-two years ago. We have always been close, and in the beginning when Nanny passed away, we moved in with you to help you. Although I do not remember these events personally, photographs and videos remind me of the great times I had in your home. I do however remember the days when you and Dad worked at the “Incredible Balloon”, a company you both owned. I would come into your offices and play with all of the stuffed animals and balloons.

Stan

(L:R) My Uncle, Poppy, My Mother

When I turned five, we moved to Poway, and you stayed in your house for a little while. But you couldn’t stay away from us! As I played with Hayley, my younger sister, in our backyard, we would see you working away with your side-kick, Hunter, the gruff dachshund.You possessed a green thumb; always knee deep in the dirt making the plants come alive. You had even started a vegetable garden in the back lot near the creek. Imaginative games would come alive within the walls of the towering tomato plants. The scent of the freshly dewed tomato will always remind me of those fantastic summer days spent with you. Diving in between the tomatoes, zucchinis, cucumbers, green beans, and even pumpkins. We would run from the kitchen with baskets and look in awe at all of the enormous produce we had harvested.

You moved closer to us, but you still seemed too far away. Your job at the Old Globe Theater in Balboa Park made you smile as you got to talk to people, and got paid for it. At this time our family had decided a remodel was in order, and a new apartment was built for you. Custom with your own private entrance, having you so close made spending time and making memories with you so much easier.

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Showing where I worked

If it wasn’t for you, I would not be who I am today. It was your influence and your love for food that inspired me to pursue my career. I remember walking barefoot into your new kitchen. We had just laid out the linoleum, and the room smelled fresh and new. Big band music was playing, and you were there spinning romaine in the salad spinner. Each leaf dancing to the tunes of Sinatra. I hopped up near the counter and helped as you prepared caesar salad from scratch. The anchovy paste oozed out onto the table spoon sending the fishy scent into my nostrils. You always cut away the inside of every romaine leaf. “The lettuce should be tender but not too crunchy.”

Salad was not the only thing we made. You had an amazing crepe maker and one day we decided to make crepes for the family. We blended up the batter and using the machine we made paper thin crepes to be filled with jam and whipped cream. Whenever the History channel was not on, Food Network flashed across the screen. We always had a love for food in common, and without you I don’t know what I would be doing today.

484130_4603087360322_1031136610_nOne day, you got an infection in your hip which required you to stay in the hospital for months, and learn how to maneuver in a wheel chair. You never let that chair stop you from doing anything. You amazed us as you drove from San Diego to Bend, Oregon with Hunter right beside you in the passenger seat. You went on trips with us, and always had a smile on your face. You never let a handicap stop you.

Always independent, and brilliantly sharp, you were a talking history book. I would sit in awe at the stories you would tell me about your youth. I wish I could hear more; more about your life in loud New York City after the depression. I remember you telling me a story once about how the mob looked after your father’s store. I wanted to know more about your childhood, and your teenage years– Going to college and meeting Nanny.

People were shocked when you moved to Florida. Not about the fact that you moved, but how you got to Florida. You flew, by yourself to Orlando. Not only that, you took the city bus to get to your new apartment which was a few miles away. You took the bus because they were handicap accessible, with one duffle bag in tow. You lived on the fourteenth floor overlooking downtown Orlando and a beautiful lake. You went to card games, went out to eat, and even went on a casino cruise. We were astonished on how many activities you had done within a few months of moving in. We were excited to share many new memories with you.

I am eternally grateful for all of the memories you have provided me with. Your guidance, advice, and knowledge has changed me immensely and I wanted to thank you for everything you have done. I know you are with Nanny right now making your famous caesar salad. You put on some big band era music and dance together, finally out of the chair. Your lungs are filled with deep breaths of sweet air.

I love you so much Poppy.

Love,

Lyndsay

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I felt like preparing crepes would be the perfect homage to my grandfather. He taught me the proper technique of letting the batter sit in the cooler, and adding very small amount of batter when making the crepe. He used to own this “crepe maker” which would make the crepes without the hassle of a pan. It plugged in and you dipped the hot plate into the crepe batter, creating thin pancakes–so thin they did not have to be flipped over.

Strawberry CrepesThis are delicious topped with strawberries and Nutella. When I was in Paris last year, every street corner had crepe stands. They were massive, and packed with nutella. I want to go back everyday.

Crepe

Is that not the coolest?! I took this photo right next to Notre Dame.

The recipe I have provided is from one of my grandfather’s old cookbooks, “Classic Desserts” by The Good Cook in 1979– years before I was born!

Crepes

  • Servings: 15 6-7 inch crepes
  • Print

Ingredients

1 Cup Flour

1/2 teaspoon Salt

2 Eggs

1 1/4 Milk

2 Tablespoons Melted Butter

1/2 teaspoon Vanilla

Method

  1. In blender, pulse together flour, salt, eggs, milk, melted butter, and vanilla. Pulse until no lumps remain.
  2. Put the batter in the refrigerator for two and a half hours.
  3. Heat a lightly greased 6-7 inch pan over medium- high heat. Pour in about three tablespoon, swirling the pan as you add the batter. Coat the entire pan with batter.
  4. Cook the crepe for 10-15 seconds until it slides back and forth easily on the pan. Slide a spatula under the crepe and flip, cooking the opposite side for 8-10 seconds.
  5. Slide the crepe to a warmed dish, and cook the rest of the batter similarly.
  6. Top with your favorite fruit and nutella.

This recipe was provided by Classic Desserts 

Nutella

Can I have all of it?!

lyndsay paige

 

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Zucchini Bread

When I was younger, my grandfather had a large garden he tended to in our backyard. Each summer he would build towers of tomatoes, hills of zucchinis, and poles of beans.  Our house was plopped on a bit of land, which encompassed a lawn and a wooden back lot complete with a bridge and a small creek. Our summers were spend fishing for crawdads with bits of luncheon meat tied onto make-shift poles. My father would fasten fishing hooks onto  lengths of fishing wire and would tie each string to a stick, found in the nearby wooden area. After catching the crimson red creatures, we would release them; watching as they scooted away with their strong tails.

[L:R] Myself, My Grandfather, and my little sister Hayley

[L:R] Myself, My Grandfather, and my little sister Hayley

Crossing the red bridge my father rebuilt and painted, led to a stoned path filled with the remains of our home’s old concrete patio. Each step lead us closer to the perfumed garden, an oasis filled with juicy fruit. After opening the hinged gate, I would plop myself underneath the tomato plants and lie between the green arms and the fruit. ( Fruit, Vegetable, what is a tomato anyways?) I can still remember the scent of fresh tomato filling my nostrils, seeping into my lungs and humming about.

The zucchinis were my grandfather’s prized possession. These hefty summer squashes weighed in three times the average weight of ones found in the local grocery store. My mother made zucchini bread frequently with the surplus, even adding chocolate chips for an added surprise.

Bite

I decided to bake my zucchini bread following The Betty Crocker Cookbook . Although this is not the exact recipe my mother used to make, it comes pretty close.

Zucchini Bread

  • Servings: 24
  • Difficulty: Easy
  • Print

3 cups shredded zucchini (2 to 3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups  all-purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts, if desired
1/2 cup Chocolate Chips, if desired

Instructions

 

  • Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8×4-inch) loaf pans or 1 (9×5-inch) loaf pan with shortening or cooking spray.
  • In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
  • Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
  • Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

 

Recipe inspired by “Betty Crocker Cookbook

 

Don’t you love the lighting on this shot? I thought it was so interesting! Trying out new stuff, still working out how to photograph food with good lighting!