Tag Archives: food


As it’s Tuesday, it is Coffee Time With Carolyn, but Carolyn is in Hawaii, turning golden brown, which somehow made me think of brisket.  So, in lieu of Carolyn I give you my mom’s recipe.  Everyone loves it, just like they love Carolyn.

Serve this with kasha varnishkas.  If you’re not Jewish or have otherwise been deprived of kasha varnishkas and brisket gravy up to now, you don’t know what you’re missing.

For a vegan substitute, which does not remind me  of Carolyn, try tempeh or frozen then defrosted extra-firm tofu.  (Freeze the whole block, defrost, squeeze out the extra water, cut into cubes. )  Add a few tablespoons of olive oil to the gravy for richness. And now…


2 1/2 lbs brisket

2 small-medium onions, chopped.

2 large parsnips, sliced.

4 large carrots, sliced.

4 garlic cloves (more if you love it)

salt to taste (1-2 tsp)

2 bay leaves

3/4  C ketchup

2 T Worcestershire sauce

1/2 C beer

2 C of water (or enough so that liquid covers the brisket half-way up)

Preheat oven to 375

Put all ingredients in a heavy pot with a good lid.  Cook for 2 hours.  Check the brisket and add enough water to make liquid come half-way up the brisket again, if necessary.  Replace cover and continue to cook another 45 minutes to 1 hour, until meat is tender.   You can put the brisket, gravy and veggies in the fridge and eat them the next day, because this tastes better and better the longer it sits.

Your brisket will be as brown and gorgeous and will make people as happy as Carolyn.



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They ate WHAT in the White House??

As Friday is Fun With Food Day, I thought an interesting bit of trivia might be in order.

I’ve been cleaning out the basement and rediscovered my mom’s extensive cookbook collection.  The First Ladies Cookbook especially caught my eye.  Detailing the food preferences of the presidential families from The Washingtons to the Carters, this book gives some very interesting info on what the commander-in-chief has been eating through the decades.  And may I say, “No wonder these men all look like they have indigestion.”

The Tylers and the Fillmores had some nice recipes (they liked their sweets), but be thankful you weren’t on Andrew Jackson’s guest list.  Meat Jelly?  No thank you.  There was a lot of roasting of entire animals and fowl back in the day, which aside from making me want to run screaming to PETA, is just not pretty in the photos.  I think that’s a cherry in the pig’s eye.

Personal gross-outs aside, those southern-bred presidents knew their cornbread.  Yummy.  And I wouldn’t mind trying Bess Truman’s Ozark Pudding.   But the recipe I am going to plagiarise for you today comes from the inimitable Betty Ford’s White House kitchen.  I’m going to try it–with chicken for my carnivorous family and tempeh for me.  If you try it, too, tell us how you like it.  Enjoy!

The Fords’ Ruby-Red Grapefruit Chicken

2 Ruby-red grapefruit

1/2 C whole cranberry sauce

1 T honey

1/4 tsp cloves

1/4 tsp salt

1 fryer chicken, its little limbs ripped to pieces…kidding, the book says “disjointed”  Wendy says try a nice big package of tempeh.

3 T butter or margarine (I’m going to use grapeseed or olive oil)

Peel and section grapefruit, squeezing all juice from membranes into saucepan.  Add cranberry sauce, honey, cloves and salt, mixing well, then bring to a boil.  Stir in grapefruit sections.  Brown chicken (or tempeh) in butter in frypan, then place in shallow baking dish.  Baste with grapefruit sauce.  Bake in 350-degree oven for about 45 minutes, basting frequently.  Serve chicken (or not) with remaining grapefruit sauce.  Serves 4.





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Those Sexy, Sexy Graham Crackers

Sooo sexy

Menopause Symptom #7 is Loss Of Libido, and now Too Hot Mamas is going to share with you the cure!

Did you know Graham Crackers were invented by the Reverend Sylvester Graham to cure “the fever of lust”?  That’s right.  The reverend believed whole, bland foods would cure us of carnal urges.

This is a load off of Too Hot Mamas’ minds and, we bet, off of yours, too.

We are not in menopause, after all, ladies; we have simply eaten too many Golden Grahams.  Granted, the Rev. Sylvester probably wasn’t thinking about slapping a hunk of Hershey’s and a big ol’ marshmallow between his biscuits, like we do, but still graham crackers and other bland, whole or nutritious foods could be responsible for the crash of our libidos.   Also, in Sylvester’s day milk and meat were considered to be responsible for sexual appetite, so you know the top ten anti-aging foods–all those fruits and veggies and lean things you’ve been told to focus on? They don’t seem so helpful anymore, do they?

Girlfriends, we have been sold a bill of goods about our diets.  Salmon, blueberries and broccoli are supposed to kill hot flashes.  Well, they’re gonna kill your libidos, too, sisters, so tell the waiter to bring you that Mississippi mud pie, after all, one fork.

You’ve burned your bras, now open that bag of Lays and don’t you worry your pretty heads about eating just one.

Thanks for the great tips, Reverend Sylvester.  You are our new diet guru.  We’re putting a brisket in the oven, baking up a Death-By-Chocolate cake and digging the 400 thread count sheets out of the laundry, ‘cause love is in the air.  Or it will be, as soon as we’ve eaten the better part of a herd of cattle.

Happy dining!


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Is it Ever Too Hot to Eat…

Even for a Too Hot Mama?  I think, maybe, it is.  Alas, small mouths want to be fed.  Also, THM said we were going to blog about food about Fridays, and we’re trying to develop a work ethic here.  So…

I’m going to give you my mama’s recipe for Bleu Cheese Biscuits.  They pair beautifully with a salad, and the family thinks they’re getting more than rabbit food for supper.  Enjoy!

Bleu Cheese Biscuits

1/4 C butter

2 T crumbled bleu cheese

1 t lemon juice

1 10 oz package refrigerated biscuits, unless you are motivated enough to make your own.

Combine butter and cheese in a small sauce pan.  Cook over low heat, stirring constantly until butter and cheese melt.  Add lemon juice and continue to stir until slightly thickened.  Pour this mixture into a 9″ round cake pan.

Cut each biscuit into quarters and place on top of mixture.  bake at 400 degrees for 10-12 minutes or until golden. 
If you’re in peri-menopause, you’ll want to double this recipe, because they are very good leftover and very comforting at 3 a.m.


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The Best Dessert You’ll Ever Eat…or The Best Kiss You’ll Ever Have? Take the survey and WIN





It’s time for Winning Wednesdays at Too Hot Mamas.

All righty, you’re menopausin’–pre, peri, in it, post, whatever–the point is you’re sweaty, a little ticked off in a permanent way, you’ve got kids, a job, you’re tired, so if you could choose only one of the following, which would it be:




Reply and we’ll enter you in our bi-weekly drawing for a five-buck STARBUCK’S gift card.

Too Hot Mamas will answer this, too, of course.  We’re an open book.  But we want to hear from you first.

Carolyn and Wendy


Filed under 35 symptoms of menopause, aging, Children, friendship, Humor, Motherhood, parenthood