nutcracker

nutcracker

Our entire week (well actually the last two months) has been consumed by preparations and rehearsals for the Pacific Northwest Ballet’s Nutcracker, which opened this week. For the third year in a row, Bella has been lucky enough to be cast in this gorgeous production – one of the world’s most renowned, with costumes and sets designed by Maurice Sendak. The first year, nervous and new to this world, my Bella shot off the cannon in a little blue Artillery costume. And for the last two years, she’s grown into an Infantry soldier battling the mouse king in a lavish fight scene.

Nutcracker has been a wonderful experience for our whole family – we love hanging out in Seattle’s Queen Anne area while waiting for Bella to rehearse and perform. There are so many cute traditions in this Nutcracker family: like the children’s letters to the professionals, who give them their used pointe shoes in return, and the annual Nutty Nutcracker, a funny variant of the regular show. For me personally, volunteering backstage has been so rewarding. I have applied makeup, helped children get into their costumes and pinned on hats – and I’ve loved every minute.

While I haven’t actually been down to the stage, I can see it in my mind with the details Bella has shared with us. I treasure the mental images of my little girl dressed up with red-circled cheeks and a smart military uniform standing in the wings waiting to go on while beautiful snowflake fairy ballerinas warm up on the bars at the side of the stage. What an amazing experience Bella is getting to be making her debut alongside professionals at the top of their craft, encouraging the littles and making them feel like stars. These are memories we will never, ever forget. For the rest of my life, when I hear Tchaikovsky’s Nutcracker I will think of this time in our lives, of this beautiful show and of the pride we feel in getting to be a part of it.

thanksgiving recipes

“Who does not thank for little will not thank for much.” – Estonian Proverb

With my wonderful mother-in-law and both girls in tow, I braved the grocery store this afternoon for “the big shop” – the annual gathering of all my essential items for the perfect Thanksgiving meal. I love this holiday: time spent relaxing with treasured family and friends, the football games, the Macy’s Thanksgiving Day parade and, of course, THE FOOD. I’ve got our family’s perfect southern meal down to a science, with a number of recipes that are must-haves – I’m not even sure my brother would show up without my Grammy’s corn bread stuffing or our dad’s green beans (which, like all his great recipes, includes a can of beer). Even my addition of marbled mashed potatoes in recent years has quickly become a staple. I’m sure most people are like me and have tons of traditional family recipes they can’t live without but, if you find yourself searching for something new, look no further. These favorites of mine cannot be beat and are another little thing in my life that I’m so thankful for!

Sweet Cornbread Stuffing

4 boxes of cornbread mix, prepared and cubed (MUST be Jiffy brand)
3/4 cup butter
2-3 cups chopped celery (including leaves)
1 1/2 cup finely chopped onion
salt and pepper to taste
poultry seasoning to taste
dark meat turkey and broth

Make cornbread ahead of time and cut into cubes. (I make it the night before and let it sit out overnight to dry out.) Heat butter on the stove. Add celery, onion, salt and pepper to taste and cook until softened. Stir in the cubed cornbread and add poultry seasoning and more salt and pepper to taste. In true southern-girl style, I boil up some turkey parts (neck, thighs, etc.) with butter and lots of salt and pepper the night before and add a bit of this along with some of the turkey broth to moisten. I save the rest for the gravy the next day. In our family, we always cook our stuffing in the bird, but this still tastes great baked in the oven on 350 degrees for 30 minutes in a casserole dish.

Dad’s Green Beans

fresh green beans, ends broken off (as many as will fill a large stockpot)
1 tablespoon salt
1 tablespoon sugar
pepper to taste
1 medium onion, diced
1 thick slice ham steak cut into pieces
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 can beer (I sometimes use wine)
water
2 tablespoons butter

Combine all ingredients in pot with a few inches of liquid in the bottom. Cook on low heat covered for at least 4-5 hours. Let it cook down slowly overtime – beans will reduce by at least half. Stir carefully to not break up the beans too much. Lid can be removed toward the end to boil off excess liquid. Additional salt and pepper can be added to taste.

Marbled Potatoes (from “True Grits” by the Junior League of Atlanta)

1 pound red potatoes (I substitute russet potatoes)
1 pound sweet potatoes (I use canned)
2 large scallions, chopped
1/4 cup butter
1/2 cup sour cream
1/2 cup whipping cream, whipped
nutmeg to taste
1/2 teaspoon salt and pepper (may want more)
1/4 cup fresh bread crumbs
2 tablespoons melted butter
2 tablespoons minced fresh parsley

Cook the regular and sweet potatoes separately and mash in separate bowls (no need to cook canned sweet potatoes). Saute the scallions in 1/4 cup butter in a skillet until tender. Stir half the scallions into each bowl of potatoes. Whisk the sour cream with the whipped cream in a bowl. Fold half gently into each bowl of potatoes. Add half the nutmeg, salt and pepper to each bowl. Layer the potatoes 1/2 at a time in a greased 1-quart dish. Swirl with a knife to marbleize. Sprinkle with a mixture of the bread crumbs, melted butter and parsley. Bake at 350 degrees for 30-35 minutes or until the topping is golden brown.