Our Greatest Blessing & Deepest Joy

I woke up Sunday feeling absolutely wonderful and full of energy. A feeling that had become familiar to me in my last two months of pregnancy. I danced. I cleaned; did laundry. I prepped food for the BBQ Daph and I were planning later that night. The day before, Saturday, I had a pressing feeling something was in store for me on Monday, 7-11-11, so I rushed to prepare the house, myself and get things in order for what might come. I didn't want to get my hopes up, but...

We ate late and shortly thereafter something told me I should shower quickly if I was expecting to get one. I did. Approximately one minute, literally 60 seconds after stepping out of the shower, my water broke. I shrieked and started to hyperventilate. I didn't expect it to happen so suddenly. I immediately called an ambulance because I was concerned I may need a c-setion quickly even after being assured I shouldn't.

Everyone I encountered in the first hour, from the EMT to the the nurse who signed me in to the E.R.said I may have jumped the gun and could have waited until I, 1. had contractions, and 2. they were closer together. By then I only had 1 or 2 fifteen minutes apart. I felt naive and foolish for over-reacting. When the fetal heart monitor was placed around my belly 5 minutes after intake, a nurse came in and then stepped out after saying 'your baby wants attention'.

A doctor followed her to review the baby's heart rate. While she was asking me questions I noticed her countenance change to one of concern. She excused herself. Several nurses appeared in the room at once all poking and prodding some part of me and hooking me up to different machines, followed by two doctors who were telling me they were going to do everything they could to keep my baby safe, and then an anesthesiologist who wanted a brief medical history, explained what was about to happen, and obtain my signature of consent.

I was rushed into the operating room for an emergency c-section to remove my little cub whose heart beat was dropping during contractions. I lay on my side and watched the baby's heart rate drop to below 100 during contractions while they struggled for 20 minutes to get the epidural in. 'You're doing a great job, Mommy', they said. I prayed. At 4: 05 on the morning of 7-11-11, my little cub, Barrett Leo Alemy, was born just over two weeks early weighing 6 lbs. 1 oz. at birth. He is perfection!

We are blessed to be able to hold and hug and give kisses and caress that ever-so-soft skin and experience this most precious, brilliant little miracle of ours. It's the greatest gift in the world being able to say I'm his Mom. And I only hope that one day he feels as proud of the job I did for him as I am of the one he has to make his way into the world healthy & strong, and into hearts of his Mommy and Daddy.

We're just mad about about him!

Our New Favorite & Strawberry-Rhubarb Pie

When I was a little girl, my grandmother brought me to the home of a family friend named Richard who lived in Canton, Ma. He had the most beautiful garden. I remember being fascinated as he walked us through his backyard to share with us all the strange and wonderful things he was growing. One of which, rhubarb, immediately caught my eye--it was so interesting and new to me. Years later I threatened to bake a pie using the vegetable I remember seeing in my childhood, but just never got around to it. Would I even like rhubarb(?)

When I learned Daph, who is French, never had pie before, I thought it was the perfect opportunity to use it. That way we'd both be trying something new. Upon peeling and cutting the vegetable I decided immediately I'd hate it because the smell wasn't very appealing.

Hours later the pie was baked and ready to be cut into and served with the vanilla ice cream I made...Well, how do you describe love at first bite? The perfect marriage of sweet and tart. The quintessential taste of summer. The essence of home baked goodness. I could on, but this pie speaks for itself. I've made Triple Berry and Peach and Green Apple and Sweet Potato, but Strawberry Rhubarb pie stands alone as the best and favorite among everyone in my home. Maybe it will come to be in yours too.

Strawberry Rhubarb Pie
Recipes Courtesy and Adapted from Simply Recipes and What's Cooking America



Ingredients:

2 & 1/2 cups red rhubarb stalks cut into 1/2 inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
3 & 1/2 cups strawberries, stemmed and sliced
(The ratio of strawberry and rhubarb is pretty flexiable. 6 cups total was my goal)
1 cup sugar
3 Tablespoons of quick cooking tapioca (I used corn starch and it worked out great)
1/4 teaspoon of salt
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon

*Unbaked pastry for two-crust 10 inch pie (See below)

Method: (Start with pie crust then return to begin filling)


1. Set oven to 400 degrees F to Preheat. In large bowl, add strawberries, rhubarb, sugar, tapioca or corn starch and lemon juice. Allow to rest for 10 minutes.

2. Add filling mixture to pie crust lined pan. Add top crust and either fold edges underneath and pinch dough around or trim edges and crimp upper and bottom crust together. Make slits over top crust to allow steam to escape while baking.

3. Place pie in 400 degree preheated oven and allow to bake for 20 minutes. Lower heat to 350 degrees F. Continue to bake pie for another 30-40 minutes, or 40-50 if baking 10-inch pie. Place on cooling rack to cool. If serving warm pie, juices will definitely run, but pie will still be delicious!

Shortening-Butter Crust:

2 1/2 cup all-purpose unbleached flour, plus extra for rolling
2 teaspoon salt
3 tablespoons granulated sugar
1/2 cup Plus 1 teaspoon chilled vegetable shortening
1/2 cup cold unsalted butter, cut into 1/4-inch pieces
6 to 8 tablespoons ice water

Tools:

Rolling Pin
Wax Paper

To Sprinkle over bottom of crust before adding fruit:

Mix together 1 tablespoon each, flour and granulated sugar. This will help prevent pie filling juices from soaking through bottom of crust.

*Serve pie with softly whipped cream or Vanilla Ice Cream.

To Make Crust:

In standard sized food processor, or large bowl, process, or mix with hand mixer, flour, salt and sugar until combined. Add in shortening and process or mix until mixture resembles coarse sand, approximately 10 seconds. Add pieces of butter over flour mixture and process in 1 second pulses, or mix, turning hand mixer on then off, until pieces of butter are no bigger than small peas. Add 6 tablespoons ice water to mixture and, using a rubber spatula or hand mixer on low, fold in, or mix until just combined. Pinch dough with fingertips to be sure it sticks together, If not, add an additional 2 tablespoons ice water. Do not process or mix more than 30 seconds.
Turn dough onto work surface and gather into ball. Divide dough in half and flatten each into a round disk-like shape. Cover each with plastic wrap and refrigerate at least 1 hour before using.

After an hour, remove one round of dough from refrigerator. Measure out and lightly flour two equal pieces of wax paper. Place dough, in center, between two pieces of wax paper, begin to flatten round of dough with rolling pin. Give wax paper square a quarter turn after each roll. Roll dough two inches larger than inverted pie plate. (Place pie plate, upside down, over dough to make sure it's big enough.) Carefully remove only top layer of wax paper. Turn remaining wax paper holding dough, so that the dough is facing down, into pie pan. Make sure dough is even in pan. Carefully remove second piece of wax paper, which should be bottom side up. Brush off excess flour. Roll hanging dough under itself to crimp or cut off excess. Cover and refrigerate for 30 minutes. Reserve both pieces of wax paper and repeat process of rolling with second dough round, only this time, leave rolled out dough in wax paper and refrigerate until needed.

Immediately start making pie filling.

4th of July & Red, White & Blueberry Cupcakes

Happy 4th of July everyone! No matter where you are in the world, I hope today is spectacular.
Last night Daph and I put the grill together. No easy feat for a French guy and a girl who takes the 'directions are optional' approach to putting things together.

I've been looking forward to grilled summer squash all year long. And something I've never tried before but looks oh-so-irresistible, fresh peaches grilled and served over vanilla ice cream.
At over 9 months pregnant, I've decided it's best I don't venture Downtown Boston and attempt navigating through blustering crowds of people for the annual fireworks display over the Charles. Surely something to see at least once if you're ever here! Instead Daph and I will stay home and enjoy the show my neighbors put on every year that's pretty impressive in its own right. The legality of which notwithstanding. What is it about fireworks that bring out the kid in us all?!
I've issued an everything goes on the grill policy all day long, so we're guaranteed a good time that's not only bursting with things that go boom in the night, but delicious too.
Might I add, these cupcakes...or muffins (you decide) are a perfect way to start a day like today.

Red, White & Blueberry Cupcakes

Recipe courtesy and adapted from My Recipes.com via Cooking Light

Cupcakes Ingredients:

1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
10 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, melted
1 large egg
1/2 cup low-fat buttermilk
1/2 cup 2% reduced-fat milk
(I used homemade whole milk buttermilk plus whole milk because it's what I had on hand.)
1 teaspoon grated lemon rind
3/4 cup fresh or frozen blueberries, thawed
For the "red" I added 1/4 cup fresh raspberries

Frosting Ingredients:

1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
2 teaspoons fresh lemon juice
Fresh blueberries (optional)

Preparation:

Preheat oven to 350 degrees. Line muffin/cupcake pan with 12 liners. In large bowl, sift together 1 and 1/2 cups plus 1 tablespoon flour, granulated sugar, baking powder, salt and baking soda. In separate large bowl, mix melted butter and egg. Allow butter to cool just a minute so egg doesn't cook. Using whisk, stir. To butter-egg mixture, add buttermilk and milk. Stir with whisk. Add in lemon rind, stir. Slowly pour butter-milk mixture into sifted dry ingredients. Gently stir just until combined. Using remaining 1 tablespoon of flour, toss berries in small bowl until coated with flour. Gently fold berries into cupcake batter. Filling cups 3/4 full, spoon batter into lined muffin cups. Bake for 25 minutes in 350 degree oven, or until inserted wooden pick comes out clean.

To Prepare frosting: In medium bowl, add cream cheese, 2 tablespoons butter, 1 teaspoon lemon rind, vanilla and 1/8 teaspoon salt. On medium speed, use hand mixer to beat ingredients until just combined. Carefully add in sifted powder sugar. To save from washing an extra bowl, I sifted sugar into same bowl. Beat until just combined. Use fork to stir in lemon juice. Spread evenly over cooled cupcakes. If desired, garnish cupcakes with fresh berries. Cover and store in refrigerator.

The 9th Month & My Final Pregnancy Update

I'm so happy to report on what will be my final pregnancy update...Daph and I have been trying to prepare for the arrival of our son. It seems as though, just when we think we're done, there's still so much more to do. I've been feeling a lot more useful these days. Several weeks back my Dr. pushed the baby down lower in my belly, albeit unintentionally, during an exam. This gave me immediate relief. Before then I was in the worst pain I've experienced my entire pregnancy for weeks. And I've endured a lot of pain these past 8 plus months!

One of the complications being pregnant with huge uterine tumors (fibroids) caused me was the baby was higher in my body than a baby should be for most of my pregnancy, a result of trying to find enough space to grow. Incidentally, your organs being crushed, feels exactly like one might imagine it would. I would have endured that and much more for much longer only to know he was safe inside of me.

During my last visit to the Dr. I was informed that the baby is ready, he's no longer breech, and I could go into labor at any time and it would be fine. My body has already begun the process of labor. A month before my due date, this was a surprise. I was just getting used to relishing the joy of pregnancy sans the fear and worry and pain that beleaguered me up until just weeks before then. Even though I have bouts of extreme fatigue, contrarily, I also have sudden bursts of energy which allow me to walk around the city, go out to eat, dance... I even made a pie!

I gained a 1/2 lb. which brings my total weight gain during pregnancy to a 1/2 lb. (this, after losing 13), but I can feel how much bigger and heavier the baby is. He no longer has the space to move. And as my grandmother says, 'You can see my belly come around the corner five minutes before I do.'

The time is literally flying by, so I don't suffer from any of those last weeks' 'Oh, I just want to get this over with already' gripes I was told I could anticipate feeling. I love being pregnant. In fact, I'll be quite sad when I no longer am. I'm thrilled that all the dreaming and wondering about what it will be like, what he'll be like, is a time soon to come. And I'm reconciling that with the fact that he'll no longer be just "mine"; In my belly, connected to me, kicking, punching, turning in ways that only I can feel.

His Dad and I are overwhelmed with a flurry of emotion as we nervously enjoy these final hours, days or weeks until we meet our little cub. Thank you all for your continued and endless support through this entire journey.
























--With Love, Ree

Time of the Season & Raspberry Sorbet

Raspberries are back! I look forward to raspberry season, increasingly fleeting as it is, every year. It seems as though we had to wait a bit longer for the crops to come in and the benefit and availability to reach the fruit and vegetable market where I stock up on all my favorite summer fruits and veggies...cheaply. Fast approaching the end of my pregnancy, nearly 8 and 1/2 months, it's hard to find the stamina and drive to walk there in the heat, but yesterday, Daph (my husband), was sweet enough to take care of all of the shopping for me--Something he's been doing nearly all of lately. It's also hard to cook and bake, make everything look pretty and photograph all of it, too, but when I came across this simple and refreshing recipe for raspberry sorbet, I couldn't resist. I just adore fresh fruit sorbet during the warmer months. Just like last year's Watermelon Sorbet , this has easily made its way into seasonal rotation as a light treat I can get excited about.

Raspberry Sorbet
Recipe courtesy and adapted from Paula Deen


Ingredients:

•1 & 1/4 cups sugar (taste for sweetness after adding corn syrup and add more sugar if desired)
•2 cups water
•2 quarts raspberries, hulled and sliced
•Pinch of lime zest
•1/4 cup fresh lime juice
•1/2 cup white corn syrup

Directions:

Add 2 cups of water and sugar, plus lime zest to medium saucepan and cook over medium-high heat until boiled. Once boiled, simmer mixture of low heat until sugar is completely dissolved. Approximately 3 minutes. Do not stir. Remove pan from heat and allow to cool completely.

Add raspberries and lime juice to food processor. Mix until completely pureed. Transfer liquid mixture to strainer placed inside of bowl to remove seeds. You may have to press the mixture in strainer to push liquid through. I had to repeat process three times to completely remove seeds. It's worth it! Pour completely cooled simple syrup mixture into bowl with raspberry puree, add in corn syrup and stir well, until completely combined.

Carefully pour raspberry mixture into ice cream maker and churn according to your machine's directions. Sorbet will be soft when done but get firm in the freezer. Transfer sorbet mixture to freezer safe bowl and freeze until firm.

My 3rd Trimester & A Baby Update

Nothing has challenged every aspect of my being more than being pregnant with the complications I've battled these past seven months. The feeling of helplessness can be overwhelming, however, contrarily, so too is the imploring need to go on fighting and hoping and believing that everything will be okay.
Last Friday saw the start to my seventh month and third trimester. Several weeks before that I was dealt another in a growing list of scares when I experienced spotting and cramping. The baby and I appeared fine at the time so I was sent home. My doctor told me it seems my body is thinking it wants to go into labor and sent me for a seventh month ultrasound. My husband has been here visiting from Paris, France for weeks, so I was thrilled that he would get to see his son for the first time. It's been very hard for us enduring an international long-distance pregnancy. As one could imagine!















During my ultrasound the tech was very aggressive in an effort to see my cervix. As a result I began spotting, but felt fine otherwise. The doctor there told me that because of the size of my fibroids (benign uterine tumors), it's like I'm a month further along than I am... with multiples. That hasn't stopped my baby from growing to 2 lbs. 12 oz. already!
The following night, Saturday, I felt strange. It was as though the baby, who had been higher in my belly than is normal for months, had now moved lower and began turning. I also started to have more pains, contractions and pressure. On Monday I discovered I was bleeding and began to have a lot of pressure, almost as though my water was going to break. Daph rushed with me to the doctor's office so I could be examined. My doctor believed I might be going into labor and sent me to the bigger hospital, Brigham & Women's, for more testing.
There, they also believed I was possibly going into labor and did testing that disproved I was. After an ultrasound it was discovered the baby is now breech (turned head up, bottom down). The doctor said: 'Unfortunately, you just have some really gigantic fibroids and need to be monitered week to week.'
So that's where we find ourselves today...In truth, I know there's not much that can be done medically. My son's strength and fight astounds and encourages me. I continue to believe in him, and the miracle of his life, and the power of belieiving in good things. That's where I draw my strength. My husband and I are so proud of this little life that has blessed us with his existence and know we'll cherish this journey evermore when he's finally safe in our arms.

Celebrating My Blogiversary & A Week late

When I began blogging a year ago I couldn't have imagined all the ways it would change and enrich my life. I started, like a lot of people, because I thought it would be fun to chart and share my experiences in cooking and navigating through the world as I was entering a new stage in my life where rebirth was the theme.

What surprised me was not so much the awakening of old passions, but the discovery of new ones. New friends. New ideas. New challenges. In many ways, a whole new life altogether. Though currently pregnancy with my first child and greatest blessing has temporarily slowed my contribution to the blogging community significantly, this is still my home online; The place I'll come back to when I resume cooking, when I've gone some place new, when My Pot Garden is sprouting, to share big news and, most importantly, to be a part of your journey too.

Expecting a baby boy this July on my 32nd birthday and moving to Paris, France shortly thereafter means there's yet so much to be lived and to be blogged about. Thank you to all my friends for the kindness and support you've shown me throughout this most magical year. I couldn't have done it without you.


My year in Milk, Sugar, Love...

Soft Pretzels





















My very first endeavor in working with yeast and dough, Soft Pretzels were an instant hit that got better and better with practice. Baked with a brushing of butter and covered in mustard, eating one transports me to sunny days, late 1980's with my Gram on the Boston Common with a cup of lemonade and pretzel from the cart in front of Park St. station or front row seats at Fenway Park every time!

Chocolate Walnut Fudge Cake (with chocolate buttercream frosting)
















Hands down my favorite Chocolate Fudge Cake. Rich, so incredibly moist, with the addition of a cup of hot coffee you can't taste but adds an unmistakable layer of complexity--This is my bliss!

Caribbean Chicken Salad
















When it comes to cooking, there's probably nothing more satisfying to me than re-creating dishes and foods from restaurants and grocery stores at home in your own kitchen. Sweet and savory Caribbean Chicken Salad, re-created from a suspect in the chain restaurant Chili's lineup, had me going back for seconds sans the questionable ingredients and guilt.

Carrot Pineapple Cake
















Last July on my 31st birthday I had my Carrot Pineapple Cake and ate it too. Never being a big fan of it before, I decided to expand my horizons and give it another go. Something I've learned to do since blogging...try new things. Consider me converted! Moist, sweet, subtly spicy with surprise pieces of juicy pineapple and luscious vanilla cream cheese frosting--this is worthy of celebrating any occasion.

Watermelon Vodka Sorbet
















The dog days of summer hit hard this past August, but Watermelon Vodka Sorbet brought welcomed relief to my burning heart. After an agonizing wait for it to harden in the freezer, I gained a whole new appreciation for my favorite summer fruit.

Coffee Cannoli Ice Cream





















I giggle a little whenever I think about Coffee Ricotta Ice Cream because that's where I got the (not so) brilliant idea to attempt making waffle cones using tape and parchment paper sans a waffle cone maker. Needless to say, that was a miserable failure. But the delicious ice cream, perfectly impressive on its own in a bowl, left me missing nothing!

Corn and Two Bean Salad
















Summer in a bowl, Corn and Two bean Salad is no short of a fiesta for your mouth. This confluence of vibrant, summer flavors was love at first bite.

Homemade Feta Cheese
















My proudest cooking achievement to date, Feta Cheese took two attempts to succeed, but to try, try again taught me lessons I'll keep for a lifetime. Learning to trust my instincts yielded me the creamiest, freshest most delicious cheese I've ever had. And underscored the case for hard-work over convenience.

Tomato Feta Pasta Salad
















Maybe my most gratifying of all the things I've made. Enjoying the fruits of your labor is one of the many rewards for time and effort. Using home grown basil, parsley, yellow cherry tomatoes and homemade feta in Ina's Tomato-Feta Pasta Salad added an extra note of satisfaction to this seasonal delight.

Lemon Lavender Sables
















One of my birthday presents last year was a ticket to see Cirque Du Soleil's 'Ovo'. I wanted to savor the feeling of living out one of my dreams for the first time with something special. I used lavender from my pot garden to create these buttery 'ovo' (egg) & butterfly shaped Lemon-Lavender Sables. Which perfumed my home with the most divine scent that will linger in my heart along with the great memories of the show.

Peach Berry Pie





















The second of four pies I've made in my lifetime, Peach Berry Pie will always hold a special place in my heart for giving me confidence and teaching me that the elusive flaky pie crust was a lot easier to attain than we've all been taught. Served with homemade vanilla ice cream, this was one sweet send-off to summer.

The Breads: Harvest Squash Bread





















Honey Oatmeal Wheat Bread (with)Homemade Raspberry Jam)
















Harvest Squash Bread for its dense, chewy rustic richness for which I savored dipped into Red Lentil Soup and then again with chunky peanut butter and jam slathered in between. Honey Oatmeal Bread, so sweet and soft. Heavenly covered in Homemade Raspberry Jam or turned into a turkey sandwich to end all turkey sandwiches.

Red Lentil Soup
















Simple. Warming. Healthful. No need to wax poetic when something like Red Lentil Soup features only a few delicious ingredients, takes twenty minutes and refuses to boast herself. Add spoon, rustic bread and enjoy.

Cheese Stuffed Crust Veggie Pizza




















With endless possibilities and, in this case, lots of cheese melted over chewy bread stuffed with more cheese, Pizza has got to be my favorite food EVER! I find something new, I fall in love, but it's Pizza I always come back to.


Bonus: Vanilla Extract
















File this under the 'Why did I think of that before?' category. When I began blogging I started baking a lot more and thus found myself going through bottles and bottles of Vanilla Extract. Since I came across the über simple make-it-yourself version, made it and, after a month, got to taste how pure and rich it was, this is the only vanilla I use.

An Everyday Favorite & Squash Provencal

My grandmother stumbled across this recipe in one of her magazines. Now, I must tell you, most of her "finds" are downright inedible. She has a knack for coming across dishes that should have stayed undiscovered. But this gem was an instant favorite of mine. So much so, that several months into my pregnancy, completely void of an appetite and losing weight, this was the only thing I felt those nearly forgotten pangs of desire for once again. No bells and whistles here. Just simple, baked goodness. We usually have this as a main course, but it would work perfectly as a side to something light like fish, too.

Squash Provencal

Recipe courtesy and Adapted from Taste of Home

Ingredients:

2 cans (14-1/2 oz. each) stewed tomatoes, diced small (Or one 28 oz. can)
2 medium zucchini, sliced 1/4-1/2 inch thick
1 medium onion, thinly sliced
1 cup 10 minute white rice (uncooked) or Brown rice, partially cooked (I use the latter)
3 Tbsp. butter, divided
2 medium yellow summer squash, sliced 1/4-1/2 inch thick
Tsp. Garlic Powder
Tsp. Salt
1/2 Tsp. Pepper
Pinch of oregano
A dash of salt-free garlic and herb seasoning (Optional)
1-1/2 cups shredded part-skim mozzarella
2 Tbsp. grated Parmesan cheese












































































Directions:

Strain tomatoes over bowl, reserving juice; set aside. Grease 13-in. x 9-in. baking dish (I use a 33x23x5cm baking tray). Add layer of onion across bottom of baking dish, add layer of zucchini over onion, then sprinkle rice over zucchini. Dab casserole with Tbsp. butter. Add layer of yellow squash, top with tomatoes.
Add garlic powder, salt, pepper, oregano and garlic and herb seasoning, if using, to reserved tomato juice, pour juice over tomatoes. Dab casserole with remaining butter.
Bake covered at 350 degrees for 40 minutes, or until squash is tender when inserted with fork.
Remove baking dish from oven and uncover. Add layer of cheese. Return baking dish uncovered and bake until cheese melts and begins to brown, approx. 15-20 minutes. Allow to set up for a minute or two. Salt and pepper to taste.