La Mamacita

A friend sent me this link to Frank Caliendo's George Bush impersonation from the Letterman show. I used to love watching Letterman, but sadly, since the kids came along, I can't seem to stay up that late anymore. Help! I'm turning into my father-in-law! So, when I got this link I put on my headphones and watched it while I was monitoring a study hall, and I couldn't stifle it: I laughed out loud. Fortunately, it didn't phase my students one bit -- they just rolled their eyes and went back to work. These boys know me well.

We're hosting a small neighborhood gathering in honor of Mardi Gras and, in addition to fried oysters, fresh shrimp, red beans, King Cake and Turbo Dog, we'll be serving up some vegetarian gumbo. My good friend Ella finds that scandalous, so she'll be bringing some meaty gumbo for the carnivores among us (including my 8-year-old, who can't wait to get her hands on REAL meat.)

Here's the meatless recipe, from Vegetarian Times several years ago. I may serve it with their White Corn Grits Souffle as lagniappe if I get my act together. Otherwise, I'll cook up some rice.

Tofu Gumbo

Ingredients:
1 Tbs. minced garlic
1/2 onion, diced
1/4 cup Dijon mustard
1/4 tsp. cayenne pepper
1/4 cup peanut oil
1/4 cup cider vinegar
1 Tbs. brown sugar
1 lb. extra-firm tofu, cut in 1/2-inch cubes
3 Tbs. plus 1/4 cup canola oil
1/2 onion, diced
2 ribs celery, diced
1 green pepper, diced
1/2 red pepper, diced
1 Tbs. minced garlic
1 cup diced canned tomatoes
1 tsp. dried thyme leaves
1 tsp. dried oregano
1 tsp. dried basil
2 bay leaves
2 cups vegetable stock
Kosher salt and freshly ground black pepper to taste
1/4 lb. okra, cut in 1/2-inch pieces
1/2 cup all-purpose flour

1. Combine garlic, onion, mustard, cayenne pepper, peanut oil, vinegar and brown sugar in large bowl. Place tofu cubes in mixture, and marinate 2 to 24 hours.

2. Heat 1 tablespoon canola oil in large pot over medium heat. Sauté onions, celery, peppers and garlic until onions are translucent and vegetables are soft, about 10 minutes. Add tomatoes, thyme, oregano, basil, bay leaves, stock, salt and pepper. Reduce heat to medium-low, and cook 15 to 20 minutes.

3. Heat 2 tablespoons oil in large skillet, and sauté okra until light brown. Remove from skillet, and add to tomato mixture.

4. Drain tofu, keeping diced onion. Reheat skillet, and sauté tofu until lightly browned. Remove from skillet, and add to tomato mixture.

5. Heat remaining 1/4 cup oil in skillet, and whisk in flour. Continue whisking mixture, or roux, until it is light brown and smells slightly nutty, for 3 to 4 minutes.

6. Reheat tomato mixture over medium heat, and stir in roux 1 tablespoon at a time. Continue to stir until gumbo is consistency of gravy. Remove from heat, and serve over rice, or, hopefully, white corn grits souffle.

The weather outside is spring-like and my students, all of them boys, are restless. It's my fault, really. I opened the windows to let in the sunshine and the warm-ish breeze, and I should know better -- it's Friday afternoon for God's sake!

Right now I am keeping a stern demeanor. But despite the calm front, I feel as distracted as they do. It's beautiful out, freedom is less than an hour away, and the afternoon showers predicted by the weatherman are nowhere in sight.

Spanish is -- and I mean this literally -- the last thing on my students' minds right now. Pop quiz: In order of popularity, what are my boys thinking of RIGHT NOW? Answer: 1)Food 2) The Olympics 3) their favorite band 4) Will it really snow this weekend 5) Jessica Simpson.

In a year or two, the order of this list will change. For now, they are like Golden Retrievers, and I just love them.

As if she hadn't been offered enough cake today, I thought I'd hop on the bandwagon and wish Libby at Midlife Mama a very happy birthday by posting a link to my favorite recipe: Eating Well's Chocolate Hazelnut Cake. Libby, you may have this cake and eat it too.

As if this and this weren't gift enough, my husband celebrated Valentine's Day by surprising me with a cute necklace I'd just happened to be admiring in the Sundance catalog. At least, that's the story I'm telling my colleagues and, probably, my mother. It's not untrue. He did present me with the necklace, and he did pick it out himself. The only part I'll leave out is the small fact that I slipped the catalog into his computer bag last month. Don't get me wrong, my husband has great taste and I have total confidence in his ability to gift me with something I'll love. It's just that between working and trying our best to be good parents, it's hard to take the time to actually select a gift, purchase it and REMEMBER it on the big day.

OK, so some of you probably don't do the gift thing. I admire that. I actually tried it once. When we were first married we agreed that there are way too many Hallmark holidays, and that we wouldn't fall prey to those corporately contrived manipulations. However, after having to suffer through one miserable Valentine's evening after I'd returned from a graduate school class full of women who had received thoughtful gifts and dinners, etc., my husband realized that deep down, despite my noble aspirations, I WANTED A GIFT.

Over the years, I've come to terms with this, and I'm a little less embarrassed about it than I used to be. Basically, I see it as an opportunity to show -- yes, in some tangible form other than sex -- how we feel for each other. And no, it doesn't have to be expensive. But yes, it should be something (and this is where my wonderful husband winces) thoughtful. A tall order, I know. And so I help a little. Just a little. And, walking around today in my new necklace that my husband so thoughtfully ordered, I feel like a million bucks.

Now, what to get him?

It's the end of a long week. Need I say more?

Did I say this sickness thing was pleasant? Was I nuts? Actually, it's kind of like going into labor. I remember thinking in the first several hours of active laboring, "So this is it? It's not so bad... quiet music, attentive husband, all the ice chips I can eat...!" Then, several hours later, I retracted that pitifully hopeful and downright ignorant statement, sure that I was dying and would never see my beautiful, much longed-for baby enter the world. I felt like throwing the ice chips, cutting the music and saying words that would make the husband want to be, well, less attentive. When the "real" labor kicked in, it was a doozy.

This bug has been a doozy too. The 8-year-old is back on her feet, but her sister and father have since fallen prey to its evil evilness. Right now I'm the only one standing, and the anticipation is killing me! In the midst of taking care of my family, I am haunted by every little stomach gurgle! Is THIS it? Will it come for ME too?

Pleasant was NOT the correct term to describe this experience. So, to those of you who had read the post below, in the words of Emily Litella, Never mind!

Shortly after 1 a.m. this morning my 8-year-old jumped out of bed and called for us, tripping her way through the dark to the bathroom. Poor thing didn't know it yet, but she was in the first few minutes of a 12-hour stomach bug. At least I hope it only lasts 12 hours...

Anyway, once I'd found a substitute and made lesson plans --no easy task-- I've found it to be (and I feel horrible saying this), well, pleasant. I sent the 2-year-old off to preschool in the probably futile attempt to minimize infectious contact, and right now my daughter and I are relaxing on the couch watching Spy Kids. I know, I know -- I urged The Secret Garden, but in our house, as my daughter reminded me, the sick one gets to choose.

I've managed to do a little laundry and, yes, a bit of blogging, but overall, we're having some nice, snuggly time together. It's amazing how rare that is these days. It seems as if we're always running from one place to the next, or she's out playing on the block or distracting her sister while we try to get chores done or dinner on the table.

She shouldn't have to get sick in order for us to have this down time together. We may need to schedule in some "mental health days" this spring and do our darndest to leave them... unscheduled!

This turned out really well. I served it with pita bread wedges, but to be honest, I like it just as much plain.

Marinated Chickpeas Tapa
doubled, from The Elegant Chef

1/2 Cup olive oil
6 Tablespoons balsamic vinegar*
6 Cloves garlic
4 Tablespoons minced fresh thyme
2 Tablespoon capers
Salt and pepper to taste
2 Hard boiled eggs, chopped
2 15 ounce cans chickpeas, rinsed and drained**

*I actually substituted vinagre de jerez, sherry vinegar from Spain, in place of the balsamic, which added a distinctive flavor.

**Check out the dried vs. canned bean discussion -- and some great recipes -- at Midlife Mama.


1. Blend the oil and vinegar, garlic, thyme, capers and the salt & pepper.
2. Add the egg and chick peas.
3. Cover and refrigerate overnight and serve at room temperature.
Makes four cups

Dinner tonight: Polenta & Vegetable Bake

This recipe is my 8-year-old's favorite. It's easy, quick, and great on a cold night.

It's straight from Healthy in a Hurry, a book of recipes from my favorite cooking magazine, Eating Well.

2 tablespoons extra-virgin olive oil
1 medium eggplant, diced
1 small zucchini, finely diced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup water
10 ounces baby spinach
1 1/2 cups prepared marinara sauce, preferably lower-sodium
1/2 cup chopped fresh basil
14 ounces prepared polenta, sliced lengthwise into 6 thin slices
1 1/2 cups shredded part-skim mozzarella, divided

1. Preheat oven to 450°F. Coat a 9-by-13-inch baking dish with cooking spray.

2. Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, zucchini, salt and pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes. Add water and spinach; cover and cook until wilted, stirring once, about 3 minutes. Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes. Remove from the heat and stir in basil.

3. Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary. Sprinkle with 3/4 cup cheese, top with the eggplant mixture and sprinkle with the remaining 3/4 cup cheese. Bake until bubbling and the cheese has just melted, 12 to 15 minutes. Let stand for about 5 minutes before serving.

Makes 8 servings.

I serve this with a green salad and a full-bodied red, such as Ravenswood Vintners Blend Zin.
¡Aprovechen!