Everyone has their favorite way to issue out the calendar and welcome in the new!  While I'm a social creature in general, I must confess New Year's Eve parties aren't always my favorite.  A lot of them seem to depend on people drinking for enjoyment rather than providing games or other activities, which won't keep me entertained through midnight.  Plus, I'm often just returned home from long stretches of socializing with family, and my energy reserves are low.  And finally, people drive like morons on New Years.  For these reasons, I prefer to relax at home on December 31st.
      My tradition is to stay in, make homemade pizza, and watch a movie marathon.  We like to do trilogies and time them so the last film wraps up about 10 minutes to midnight.  This year?  Oh yeah, you guessed it: Star Wars.
      But not just any Star Wars!  We're starting with "A New Hope," the "Despecialized Edition."  This is a version cobbled together and edited by the geekiest-geek fans ever (read: sincerely awesome people) to be as close to the original theater release as can be.  Why?  Because the original theater version won multiple Academy Awards, and a place in the Library of Congresses' American Film Collection.
      Then we're watching "Empire Strikes Back."  But then we're veering off course and checking out this crazy fan edit of the prequels, entitled "Star Wars: The Black Mantle."  Haven't watched it yet, so I can't speak to how good it is, but I am VERY intrigued by the concept!  Because the dialogue in the original films was so wooden, they actually used the Japanese dubbed release, then created their own subtitles to re-write the script!  Now that's creativity, ladies and gentlemen.  I will be sure to let you know what I think.
      Obviously we'll finish with "Return of the Jedi."  And then a few minutes to find out mistletoe and welcome in the new year!
      And as for the pizza?  Here's the crust, here's the sauce.  This year I'm topping mine with gourmet salami and pepperoni, fresh mozzerella and ages parmesan, crimini mushrooms, arugula, dry brined Greek olives, and fresh basil.  Finish it up with some good cocktails and the remainder of the holiday cookies and that's a contented farewell to 2015.

      Hello, 2016!

      If you read this blog, you've probably figured out that I'm a nerd.  If you listen to my podcast, Shadows On the Sound, you know for certain that I am a big nerd.  And now, just in case you had any doubts as to how big of a nerd, it is my distinct delight and honor to announce:

     During the holiday season, a lot of focus goes to the cookies.  And why not?  Cookies are fabulous!  They're tasty, and pretty, and welcoming--everything you want to associate with the holidays.

Some of my cookies this year!

      But if you're like me, you want those same tasty flavors from other sources, too.  Which is why I invented this recipe for Gingerbread Spice French Toast!  Now mind you: this does NOT use gingerbread, it uses regular sandwich bread.   It just tastes like gingerbread cookies because of the spices and molasses!

A lot of French Toast recipes call for french bread - which is wonderful - but sometimes you just want to use up what you've got on hand, so this is a quick, easy holiday treat.

So go ahead.  Because you can never have too much gingerbread.

Z.D.'s Gingerbread Spice French Toast

Ingredients:
6 slices white sandwich bread, slightly stale
4 large eggs
1/2 Cup milk (not skim)
1 Tablespoon unsulphured molasses
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp salt
unsalted butter, for greasing


Directions:
 - In a shallow dish, whisk together the eggs, milk, molasses, spices, and salt.  Beat until thoroughly combined, but not frothy.

I used a sandwich tupperware container because it is the perfect size for soaking bread!

 - Grease a griddle or large skillet over medium-high heat.  Soak the pieces of bread one at a time, until just saturated.

Don't let them saturate for too long or they'll fall apart!

 - Place on hot griddle and cook until deep golden brown, about 3-4 minutes.  Flip toast, and turn down heat to medium.  Cook until deep golden brown on other side, about 2-4 minutes.

They look unassuming - even a little ugly - but they pack such a lovely holiday spice flavor!

 - Serve hot with butter and maple syrup.

Serve with some toasted nuts, too!

      Quicker than a lot of holiday breakfast treats, but with all the flavor you want, I recommend this dish!  Go ahead--it's Christmas!

      Last month I saw a smashing performance of "My Fair Lady."  It had been years since I watched the movie with Audrey Hepburn (in my opinion, still the most beautiful Hollywood actress of all time), and I'd never seen a live performance of the whole musical.  The set design was great, the cast was brilliant, and the costumes were amazing--especially the hats!

Oh, the hats!!!!

      I had a great time, but there was some nagging little discomfort in the back of my mind.  Thanksgiving dinner occurred the very next day, however, and the copious amounts of turkey and other delicacies smothered said discomfort very well.  It wasn't until later when I found the playbill that I recollected the sensation, and began to ponder.
      My Fair Lady is a classic musical; a Broadway hit, rendered immortal by the film version, and the songs are frankly timeless.*  And the costumes.  Did I mention the hats?  Anyway, despite all this, it has never been one of my favorite musicals--but until this week I'd never stopped to wonder why.  Now, reflecting on the excellent stage production I'd just enjoyed, I finally put my finger on it.

      When you step back from the charm of the characters and the joy of the music, this is one really, really disturbing plot-line.  It basically tells the story of an impoverished young woman, neglected and exploited by her alcoholic father, who dares to attempt to break out of her under-privileged social caste only to become embroiled in an emotionally abusive relationship that disintegrates her social ties, shatters her identity, and seems to leave her chained to her abuser for life.  But with great dance numbers.
      So let's trace this back to it's roots.  The musical "My Fair Lady" is based on the play "Pygmalion" by George Bernard Shaw, which essentially tells the same story.  That play is based on the ancient Greek myth of the same name, briefly: a genius sculptor named Pygmalion scorns women and all concepts of romantic love, and decides to mock both by creating his "perfect woman" in the shape of a statue.  Displeased, Aphrodite makes him fall helplessly in love with his own creation.  For awhile he pretends, but eventually breaks down, begs the goddess's forgiveness, and asks for a real woman to love.  He returns to his workshop, kisses the statue farewell, only to find Aphrodite has taken pity on him and brings the statue to life as a woman named Galatea.  The End.
      Oddly enough, I've always loved that myth.  To me it's the story of a man recognizing his own folly and embracing humility.  But Pygmalion's reimagined character as Professor Higgins barely tastes even a crumb of humility in "My Fair Lady."**  If anything, it seems his concept of women as things - first as annoying things to be avoided, then a flawed thing to be changed, and finally as a thing that's preferable to have around after all - is reinforced by Eliza Doolittle's choice to return to him, even after the way he's treated her.  The way he focuses on her "flaws" and takes her assistance around his home for granted is impersonal at best, and the way he speaks to her is abusive.  Yes, abusive: let's call a spade a spade.
      The stage performance I saw last month attempted to address this issue. They coached the actors to use body language and inflection to create a sense of change in Higgins, and a sense of strength in Eliza.  They attempted to portray Higgins as having an epiphany of love in his final song, "I've Grown Accustom To Her Face," and also a feeling of humility in the tentative, penitent way he delivers his famous last line: "Eliza?  Where the devil are my slippers?"  But performance can only change the meaning of words so much.

Here's your bloody slippers, Henry.  Wear these for a few days, then we'll talk.

      This is what has been bothering me since the first time I saw this musical, which was about age 10.  I was a feminist at age 10, before I even knew what the word meant.  And I think that's because I have always had a deeply ingrained value of fair play.  Life isn't fair, the forces of Nature aren't fair, and Death is certainly never fair.  But human beings can choose to be fair in the ways they treat one another.  I am an advocate for women and minorities because society does not treat them fairly, and it should.  Henry Higgins treats Eliza Doolittle horribly unfairly, and it's a tragedy that she lets him.
      I want to re-write this musical.  Here's my version:

      Everything stays the same up until the night of the ball, with the exception of the Higgins house staff empathizing with Eliza instead of Henry.  When she leaves after his dismissive and impersonal treatment of her following the ball, the servants all quit.  The shock gives Henry a stroke.  The stroke causes him to lose the power of speech, making him even more ornery than before, and nobody will come and work for him.  On the verge of ruin, his mother comes to his aid (once more) by hiring Eliza - who has made good on her "threat" to become a vocal coach using Henry's own techniques - to teach him to speak again.  Eliza essentially takes control of his household, his finances, and his life, giving him a taste of his own medicine as she helps him re-learn how to talk.  And he REALLY learns humility then.


   My version makes this song seem waaaaay more ominous.  Which is frankly awesome. Anyway, I haven't decided whether they would end up together or not.  How would you end it?




*Proof: my husband, who had never seen the musical in any format, told me afterward that he recognized over half of the songs.

**I've neither read the script nor seen a performance of Shaw's play, so I cannot comment on his rendition.

      I know I said I was done with pumpkin for awhile, but it seems I lied.  I think it's the color, and the spice, and the warm flavor; when the last of the leaves are gone and the smell of frost is in the air I just start dreaming about it!  Of course there  are thousands of pumpkin muffin recipes in the world.  This is my twist, with a crunchy, almost savory streusel topping involving one of my favorite nutrient-packed pantry oddities: cacao nibs!

Tender, moist and flavorful--and like all muffins, pretty darn easy to make!

Z.D's Pumpkin Muffins with Cacao Nib Streusel

Ingredients:

      For the Streusel:
1/4 Cup (1/2 stick) unsalted butter, diced
1/4 Cup brown sugar
2 Tablespoons all purpose flour
1/4 Cup old fashioned oats, divided
1/4 Tablespoon (generous) kosher salt
1/2 Cup raw almonds, chopped
1 & 1/2 Tablespoon cacao nibs

      For the Batter:
1 & 1/2 Cups flour
1/2 Cup old-fashioned oats
2 tsp baking powder
3/4 tsp kosher salt
1/4 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
2 large eggs, room temperature, lightly beaten
1 Cup canned pumpkin purée
1 Cup golden brown sugar (packed, of course)
1/2 Cup coconut oil, melted and slightly cooled
2 tsp vanilla extract
1 Tablespoon freshly grated orange zest (optional)

Directions:
 - Pre-heat your oven to 350º F, and line 12 regular muffin cups with paper liners.  In a food processor, combine butter, sugar, 2 Tablespoons of the oats, and salt.  Pulse together until large clumps form.  Transfer to a small bowl, and mush in the remaining oats, almonds and cacao nibs until combined.  Set aside.

If you don't have a food processor, you can mash the ingredients together with a fork.  It takes longer, & you'll have coarser streusel because all of the oats will be intact, but it tastes just as yum.

 - In a medium bowl, whisk together the flour, oats, baking powder, salt, baking soda, and spices until fully mixed.  Sat aside.

 - In a large bowl, beat together remaining ingredients until well combined.  If using orange zest, grate it fresh, directly into the bowl so as not to lose the flavorful oils.

If you use the orange zest, your muffins will have a slightly brighter flavor, and they will be a little puffier, because the acid will interact with the baking soda for a little more lift.  I did not use the orange zest for this batch, but left it in the recipe for those of you who prefer bigger, fluffier muffins!

 - Add the dry ingredients to the wet and stir until thoroughly combined.  Scoop batter into muffin cups (about 1/2 Cup of batter per muffin comes out perfect), and sprinkle streusel mixture evenly over the tops.

This looks like a lot of topping, but remember the butter will melt deliciously into the muffins as they bake, and the streusel will flatten out.

 - Bake at 350º F until the tops are tinted gold and a toothpick inserted in the center comes out clean, about 24 - 25 minutes.  Cool in pan, serve slightly warm or at room temp.

Put a basket of those beauties on your kitchen table, and see how fast they go!

      I store my muffins by leaving them in the muffin tin and laying a sheet of plastic wrap over the top, it seems to be the perfect combo to keep them fresh.  While my husband was slightly disappointed these didn't have cream cheese frosting anywhere, we both the loved the distinctive, slightly bitter, almost umami crunch from the cacao.  As the days get darker and colder, a pretty, nummy breakfast like this is a big help for getting out of bed in the morning.
      Or, enjoy with a cup of afternoon tea over your favorite book.  Camela and I are reading Charles Dickens "A Christmas Carol" for our Shadows On the Sound December bookclub read--read along and tune in for our review in a couple weeks!  Happy holidays!

      I DO have a recipe to post today, but before I had a chance to type it up I did my weekly Sunday check-in at PostSecret.com and found this video at the bottom.  A high school girl did a project where she took video images of people, and didn't tell them until she started filming that the project was about "taking pictures of things [she] finds beautiful."  I thought it was positively amazing, and I never want to forget it, so I'm putting it here in my blog and I'll post the muffins tomorrow.
      Watch this: it's food for the soul.

      I spent my weekend eating out with friends and family, and making holiday cookies in between.  In other words, for a couple days I was briefly allowed to walk the hallowed halls of Paradise.  The only thing missing was my cat, who was staying with a friend.  Add in a demanding ball of super-fuzz and my life would have been complete.

Once you pet that soft, fuzzy chin and get an answering purr, you are hooked.

      Anyways, I'm not posting any of the cookie recipes because none of them are my own, but I'll link to some of them online.  My family has a number of traditional cookies that we make sometime between the end of Thanksgiving and December 20th, about which time we declare that if another sweet enters the household we will all outgrow our wardrobes.  This is divided into two lists.

Magic Bars

      Also known as "Seven Layer Bars," this timeless goodie first entered my Grandma's recipe box from the inside of the label on the "Eagle Brand" Sweetened Condensed Milk.  They're the easiest by far, and once I got over my dislike of coconut they became one of my favorites, too.  Everyone in the family makes them, each with their own preferences of order of toppings (I like nuts, coconut, then chocolate, so the melted chocolate helps to hold down the rest of the ingredients), and variety of chocolate chips (although semi-sweet is traditional, I like to use milk chocolate for the holidays because it so rarely makes an appearance in my other baking).

Jewel Cookies

      I've seen other recipes call these "Thumbprint Cookies," and even "Crater Cookies."  The latter gets used a lot in Seattle especially, where I think some people like to associate the indented pastry with Mt. Saint Helens in some bizarre way.  Anyway, the pastry has a lovely warm color from the golden brown sugar, then is rolled in chopped nuts, baked, indented, and then baked a little more.  Then the dent is filled with a dollop of jelly.  My family likes to use current jelly because of it's tang and ruby red color.  Then it really does look like a jewel set in bronze, and it's worth admiring for a moment before it disappears into one's mouth.  Another personal preference is how fine to chop the nuts.  I've seen versions that were seriously chunky, ranging to a fine nut dust covering the cookie.  We usually go for just on the chunky side of finely chopped--we like them to have some crunch!

Pecan Tassies

      These are essentially tiny pecan pies, about an inch high and 1 & 1/4 inch wide at the top.  The crust is made with cream cheese (that's why they're so flaky and amazing) and then molded into a miniature cupcake pan.  In many ways these are the fussiest Christmas cookie we make: the dough must be cut together like regular pie crust, then chilled, then divided into 24 equal pieces, then pressed into the tin.  Then the filling is assembled and spooned into each cup, and believe me--you HAVE to wipe up any spills on the edge of the pan, or they will burn in the oven!  Finally, getting the darn things out without making them crumble is a pain.  I've seen plenty of variations on this recipe suggesting "fool proof" techniques for every stage.  I've tried them all, and the only thing that helps me is keeping my hands cold in the pastry stages (not hard in winter).
      One final word on these, and that word is "tassy:" a tart is a large, pie-like pastry that is cut into wedges and served; a "tartlet" is a smaller tart - typically about 2 to 3 inches in diameter - served as an individual dessert; a "tassy" is a tiny, super-miniature tart, served as a cookie.  Now you know.


      After these three standards have been made, depending on how many guests we're going to have (and how hungry we feel) we may make any of the following:
Nanimo Bars
Chocolate Cherry Chiparoons (my personal favorite)
Chocolate Crinkle Cookies
Mexican Wedding Cookies
Gingerbread Biscotti
Brandy Balls (we also make an alternative with rum, which we affectionately call "rum squishes")

      If you have a holiday favorite, I'd like to hear about it.  It's not holiday time until you have too many cookies on your plate!

      I practice peace.  Peace is not just the absence of violence, it is the choice to actively do good.

      I practice peace by decrying all forms of violence, whether it's a mass shooting, military aggression, or online harassment, or domestic abuse.  But I also practice peace donating time and money to charities.  I practice peace by supporting the rights of minorities.  I practice peace by refusing to validate the inflammatory rhetoric (and often downright lies) of any politician.

      I practice peace by believing that all human beings are capable of change.  I practice peace by trying to listen with empathy to people who have views that differ from my own, identifying the wisdom that motivates them, and seeking our common ground.  I practice peace by seeking environmentally responsible choices in my food, clothing, and travel.  I practice peace by supporting food, shelter, and safety for all human beings.  I practice peace by respecting human dignity.

      I am not perfect.  I wish I could say that I do all of the above flawlessly, to my fullest, every single day, but I don't.  I try, though.  And in the wake of all the violence that seems to be swelling across the globe, I want to try harder than ever.  Because I believe that most people practice peace.  Just as we all want security of food and shelter, opportunities to work and grow, and love, I believe all human beings want peace.  Of course it doesn't always appear that way.  As a psychotherapist, I know too well how the human psyche can be battered and coerced into perverted beliefs about how peace is best accomplished.  So today, I want to commit anew to practicing peace in as many ways as I can.

Today, I will practice peace by:
 - Expressing my love to my family and friends
 - Letting people know I appreciate them
 - Selecting my holiday charities, and giving generously
 - Forcing myself out of my comfort zone to smile at pan-handlers, instead of averting my gaze
 - Letting people merge in traffic
 - Recylcing
 - Thanking veterans and those on active duty for their service
 - Writing to my political representatives to ask for peace
 - Act on opportunities to stand up for others, however those opportunities emerge
 - Sending my pleas to the Higher Power I embrace for peace on earth, and good will to all
 - Refusing to give in to fear, hate, or revenge in the face of horrific violence

      Thank you for reading, and I support you in however you choose to practice peace today.

      The secret to having your Thanksgiving turkey keep a moist breast?  Roast it on it's stomach.  Everybody wants the photo-worthy turkey with it's bronze dome of a breast pointing towards the sky...but then they cut into it and it's dry, dry, dry!  So turn that bird on it's belly!  It may not be as impressive to look at (but who cares, you only look at it for the 20 minutes it's resting, then you slice the damn thing apart), and you may not have the same quantity of crispy skin on the back, but the big slaps of white meat on the breast of the turkey will stay moist as all the fat and liquified collagen trickles down during the roasting process.
      Alas, I was not in charge of cooking the turkey this year for my family.  I was in charge of the cranberry sauce, the pumpkin pie, and the Drunken Sweet Potatoes (secret recipe, sorry).  That meant we roasted the bird in the traditional fashion and wound up with lots of perfectly scrumptious dark meat, and lots of...well, dry white meat.  Guess which made the most left overs?
      BUT...I had a plan!
      Shortly before Thanksgiving, I had a friend visiting who shares my love of Asian food.  She asked me if I had made omurice* yet (pronounced O-MU-RYE-Su).  I said, "Huh?"

I know...this photo doesn't explain anything.  Keep reading.

      She went on to explain that this is a Japanese comfort food often made for kids, which is their version of an omelette.  To be more specific, it is the Japanese version of the American version of the French omelette.  The French make beautiful, tissue-paper thin egg wrapped around balanced, gourmet filling.  In the U.S. we pour a thick egg pancake and fill it with leftovers.  Japan kept the thin French approach to the egg, but then put in their leftovers - mainly rice - and "Americanized" them by stir-frying it with a ton of ketchup.
      I am not making this up.  Here is a great video lesson on how to make authentic omurice.
      Once this was explained to me, I went, "Oooh!  So that's that weird thing they make in all those anime I've seen!"  As a cute comfort food, omurice does indeed make many appearances in anime (second only to ramen and bento boxes), most notably in one of last year's solo-episodes of "Attack On Titan," one of four desperate attempts to placate ravenous fans who can't understand why more anime hasn't come out yet.  And if you know anything about the show, then you understand me when I summarize this episode as: Random. Ass.

It LOOKS like they're having a dramatic speech about killing the enemy, but they're not.  They're about to watch General Pixus chow down.  Because, you know, Titans.

      Anyway, back to the omurice.  I liked the idea, but had one major problem in that I don't like ketchup.**  Easy enough, I swapped it out with a mixture I made puréeing Hoisin sauce and sun dried tomatoes.  It was delicious, and I immediately sensed the possibilities...particularly around Thanksgiving leftovers!  So yes, I figured out a way to use that dry white turkey meat, the cranberry sauce, and even some of the leftover peas to make a scrumptious, bizarre Japanese omelette!!!  Enjoy!

Z.D.'s Thanksgiving Leftovers Omurice
Makes 2 omelette-thingies

Ingredients:
3 Tablespoons vegetable oil, divided
8 large fresh shiitake mushrooms
1/2 Cup leftover whole cranberry sauce
1 Tablespoon + 2 teaspoons soysauce, divided
1/2 Cup minced yellow onion
3 large eggs
2 teaspoons water
1 clove garlic (optional)
1 Cup leftover turkey meat, minced
1 Cup leftover plain white rice (or fresh, just make sure it's cooled to room temp)
1/2 Cup leftover peas (optional)

Directions:
 - In a large nonstick skillet over medium-high heat, warm 1 Tablespoon of the oil.  Brush the mushroom caps clean, and remove from the stems.  Coarsely chop the caps and add to the oil.  Cook, stirring occasionally, until golden brown on all sides.

Shiitakes pack a strong, distinct flavor, full of umame!

 - Meanwhile, coarsely chop the shiitake stems and put in a small saucepan with about 2/3 Cup water.  Bring to a boil, then decrease heat to a simmer.  Cook until liquid reduces to 1/4 Cup.  Strain out the mushrooms, pressing to release the liquid, then discard the solids.

Alternatively, you can use dried shiitake mushrooms and re-hydrade them in a bowl of water for 30 minutes.  Press the mushrooms dry, chop, and cook according to the recipe, and use the soaking liquid in lieu of the simmered liquid.

 - Place the mushroom liquid, sautéed mushrooms, 1 Tablespoon soy sauce and the cranberry sauce in a blender, and purée to a thick, ketchup-like paste.  Taste, and add another 1 tsp soy sauce if desired.  Set aside.

You do NOT need to use the cranberry sauce I made for Thanksgiving (in fact it's better with traditional flavor), but you really do need whole cranberry sauce.  If you're not already making your own, next year is the time to start!  Easy, you can do it several days ahead, and YUM!

 - Add another 1 Tablespoon of oil to the skillet, reduce the heat to medium, and add the onion.  Cook, stirring occasionally, until softened and just starting to brown.

If you want, you can toss a little onion into the cranberry sauce.  Up to you.

 - Meanwhile, crack the eggs into a measuring cup.  Add the 2 tsp water and 1 tsp soy sauce.  Beat until thoroughly emulsified.  Set side.

The salt in the soy sauce will help the eggs break down faster.

 - When the onion is ready, press in the garlic (if using), then add the leftover turkey, rice, and peas (if using).  Stir fry until warmed through.

Stir a lot!  The rice will stick if you let it!

 - Add all but about 1 Tablespoon of your cranberry shiitake sauce to the stir-fry, and increase the heat to medium-high.  Stir constantly until all ingredients are fully mixed, heated through, and the cranberry mixture is starting to caramelize.  Scrape stir-fry onto a plate, and use a hot wet cloth to wipe your skillet clean!

Think this is weird?  Imagine it with ketcup!

 - Return to the skillet to medium-high heat and pour in the remaining oil.  When oil is just about to smoke, pour in 1/2 of the egg mixture and tilt the pan rapidly to distribute into a thin pancake.  This will start to cook immediately!

The oil may seem to slide out along the edges, but don't worry, it's doing it's job.

 - When only a tiny bit of egg is still liquid, add half of your stir-fry into a mound in the middle of the omelette.  Slide out of the pan onto a plate, rolling the egg over the filling.  Use a handful of paper towels to tuck the ends of the omelette underneath, creating a football-like shape.  Repeat with remaining egg and filling.

This step also removes some of the excess oil, which is nice.

      This is traditionally topped with a squiggle or other cute face made of ketchup.  Obviously we're using our cranberry shiitake sauce.  This dish looks like nothing else, and tastes like nothing else, but we loved it.  It's going to be a go-to makeover for our Thanksgiving leftovers for years to come!

The plate is messy because I re-used the plate that I used to hold the stir-fry in reserve.  Just ignore that part, and look at how *cute* it is!

*This word combines "omelette" and "rice," you see.

**Between that, the fact that I hate mustard, and refuse to eat hot dogs, it's amazing they haven't deported me as a failed American.

      The hours counting down to the Big Turkey Consumption are well within the double digits.  Some people celebrate at home by themselves, but most people get together in groups with friends, family, or both.  For many, this will the first time they've seen some of these folks in months, or even years--or maybe ever!  And there's often alcohol!  This creates an unique social crucible that brings out sides of people that you may never see under any other circumstances.*  And if you're a fiction writer, chances are you want to do that exact thing to your characters.
      Consider Elizabeth Bennett.  Would she have ever learned so much about herself (and Mr. Darcy) if not for the family drama inflicted by Lydia's thoughtlessness?

And you can obviously see my Pride & Prejudice preference!

      Or Captain Ahab?  Were it not for the bizarre and mutilating encounter with the White Whale, he certainly never would have gained his famous obsession.

Today, we call this "Extreme Sports."

      And what about the iconic Ebenezer Scrooge?**  Talk about unique circumstances that inspire amazing behavior!

"There is more of the gravy than the grave about you!"

      Your Thanksgiving dinner probably won't include murderous sea life or altruistic ghosts (if it does, PLEASE invite me next year), but it will involve interesting interactions that may help you develop your characters.  "Huh...how would my main character handle a question like that?"  "What would the hero think of being asked to make the gravy?"  "If that conversation were happening between my protagonist and a relative, how would it go?"  Even if you never use that information directly, these situations add to your understandting, and you never know when you might pull out a memory to inspire future scenes.  This may include the good, the bad, and the ugly; you may want to hide your notes.  I recommend a small notepad that fits in your pocket, to be updated during bathroom breaks.
      Also, if your family is like mine, holidays mean hearing snippets of family history and lore.  Some of them (Ok, most of them) you've heard before.  But some might be new--if not to you, then others in the room.  How did the storyteller do?  How did the audience react?  If you see something you like, what about it can you emulate in YOUR storytelling?  And don't forget to write down the stories themselves so they won't be lost to future generations.
      At the end of the day, stories are about people and the things they do, whether individually or en masse.  In many ways, people don't truly know themselves until they face adversity.  Or Thanksgiving dinner with the in-laws.  It's kind of a toss-up.



*Sometimes this results in the police being called.  If that's the kind of holiday you have to look forward to, I am sorry.  I hope the food is worth it.

**By the way, Shadows on the Sound is reviewing Charles Dickens "A Christmas Carol" for our December book club pick!  You've seen the move (and the other movie...and the other movie...and the other movie); don't you think it's time you read the book?

      With the Thanksgiving Holiday less than a week away, everbody's focused on The Dinner.  Granted, everybody's focused on it for different reasons, although they typically fall into one of four categories: a) looking forward to Aunt Mildred's traditional stuffing, b) figuring out how to make Aunt Mildred's traditional stuffing, c) trying to avoid Aunt Mildred's traditional stuffing, and d) flying your freak flag by coming up with a dinner centered around all non-traditional foods, like coconut-breaded clam loaf or tomato tofu tarts.*

Whatever this is, don't serve it as your grand main course.  Unless you really, really hate your guests.

      No matter which category claims you, however, you probably find yourself neglecting the other meals.**  This is why many people drive through all manner of weather to get to their host's house for a specacular evening feast, only to find they're eating half-stale cereal or Dunkin' Donuts for breakfast.  But of course, we're not going to let that happen to you!
      There are a number of ways to get around the "what do we eat for breakfast" dilemma.  If you're doing a sit-down breakfast with everyone, there are coffee cakes, breakfast rolls, and even french toast that you can assemble the night before and pop in the oven in the morning.  Or, if your guests rise at different times, you can do all the prep the day before and just put out food for people to help themselves.  A quiche works very well in this scenario.  But perhaps you're too busy the day before to make a quiche--after all, you have to run to the grocery store for the third time because you forgot something, and the guest beds need to be made, and the bathrooms need to be cleaned, and you haven't watered the plants all month!
      This is where tea breads come in.  Banana bread, marmelade bread, nut loaves; all of these can be made days - even weeks - in advance, wrapped in plastic and a layer of foil, and frozen.  Take them out the night before, and by morning they're tender and room temperature, ready for people to slice off however much they want.  And if you don't end up using them for your guests, you can use them for yourself in the aftermath of the holiday, when you're too wiped to cook anything and too frazzled to go out.***
      Which brings us to this week's recipe post, specifically selected for Thanksgiving: Orange Scented Pecan Tea Bread.

So tender, moist, and flavorful, it's everyone anyone wants in a breakfast!

      This has a tender crumb similar to a cake, the mild sweetness of a good tea bread, and a pretty appearance and makes it look fancier than it is.  The recipe is styled after French Yogurt Cake, which is basically just a lemon tea bread made with yogurt.  Why yogurt?  Moisture, dahling, moisture!  No tea bread turns out dry when it's made with yogurt!  Go ahead and bake it now, then stash it in your freezer until the right moment.  Your future self will thank you.

Z.D.'s Orange Scented Pecan Tea Bread
makes 1 loaf

Ingredients:
1/2 Cup whole, raw pecans
1 Cup white sugar (vanilla sugar, if you have it), + 2 tsp more, divided
1 tsp ground cinnamon
1 & 1/2 Cups flour
2 tsp baking powder
3/4 tsp kosher salt
1/4 tsp baking soda
1/4 tsp ground nutmeg
1 fresh naval orange, washed (trust me)
3/4 Cup whole-milk Greek yogurt
2 large eggs
1/2 Cup vegetable oil
1 tsp vanilla extract

Directions:
 - Pre-heat your oven to 350º F.  Grease and flour a 4 x 8 inch pan (I like to use ghee for greasing, but unsalted butter works fine).

I used a glass loaf pan because I wanted to throw it in the dishwasher when I was done, rather than hand-wash like I do with my teflon pans.   This means I increased the oven heat by 5º and the oven time by 5 minutes.

 - Finely chop the pecans, and set aside.  In a small bowl, stir together 2 tsp sugar with the 1 tsp cinnamon, and set aside also.

If you chop the nuts too chunky, the middle of the cake won't be as pretty.

 - In a medium bowl, whisk together the flour, baking powder, salt, baking soda, and nutmeg.
 - Put the remaining sugar into a large bowl.  Using a microplane grater, zest the orange directly into the sugar.  When you've taken off all the zest, use your fingers to rub the zest into the sugar, until thoroughly combined into a mixture resembling loose brown sugar.

Zest directly into the sugar, so you caputre all the citrus oils.  And if you don't have a microplane, get one--they're prefect for getting the zest off, and leaving the bitter, white pith.  Then you can wrap the orange in plastic wrap and stick it in the fridge.  It'll be good for eating for 2-3 days!

 - Stir together the yogurt and eggs, then add in the oil and extract.  Pour into the sugar, and beat until combined.

Your finished wet blend will have the thickness and color of good eggnog.

 - Add the flour mixture to the yogurt mixture, and stir until thoroughly combined.

Since this is a quick bread, you don't have to worry about over-beating the batter.  Make sure you don't have lumps of flour in there!

 - Pour half of your batter into the prepared pan.  Sprinkle in about 2/3rds of your pecans, evenly distributing to create a smooth layer.  Then sprinkle in half of your cinnamon sugar mixture.

When the loaf bakes, the dough will rise unevenly at first, adding a nice wave to your ribbon of nuts and spice!

 - Pour the remaining batter over the pecans, and gently smooth the top if necessary.  Evenly sprinkle on the remaining nuts and cinnamon sugar.

Don't worry, this will rise as it bakes to fill the pan.

 - Bake 54 - 58 minutes, until the top is golden brown and a toothpick inserted into the middle of the load comes out clean.  Cool in the pan about 5 minutes, then turn the loaf out onto a rack and cool completely.

See?  I told you it would rise to fill the pan.  And I know I say this all the time, but...the AROMA as this thing bakes is SO GREAT!

      Gently sweet and very pretty, this is a breakfast addition everybody will like.  For people who just want a cup of coffee and a snack for breakfast, this works.  For people who want a full breakfast with protein and fruit and pastry, this works.  And for people who are exhausted after all the guests leave and just want something to nibble as they finish off the wine, this works.  Happy Thanksgiving!


*No, I do not have recipes for either one of those dishes.  Nor should you.

**Yes, there will be other meals, both before and after The Dinner.

***They also make a nice alternative to traditional breads for leftover turkey sandwiches.  Or you can bring a loaf as a hostess gift.  They're so versatile--the list goes on and on and on!!!

      Those of you who read this blog regularly (all four of you) know that I typically post a recipe on Sunday.  This last weekend, I let you down.  And I'm sorry.
      That wasn't because I wasn't cooking.  It was because I was eating.  A lot.  I'm pretty sure I had five slices of bacon, and 7 waffles over the course of the afternoon.  A friend and I were celebrating our birthdays by binging on waffles and cartoons.

A show this sweet will warm your heart and spike your insulin levels.

      The cartoon: A Little Snow Fairy Sugar.  Yes, it's anime, and yes, it is for all ages.  It is goofy and cute and innocent (except for one slightly pervy fairy dude, but if you weren't on the lookout for perviness you'd never notice) and because it takes place in a small town in Belgium, everybody is eating waffles all the time.  Hence the waffle binge.
      We made two kinds of waffles: my family's recipe (four generations and going strong), and Alton Brown's Basic Waffles.  It was a good waffle experiment.  His were crispier, and a little nutty tasting from the whole wheat flour, but still gently sweet.  My family's recipe were more tender, and rich, but not all that sweet, so they were open to a greater variety of topings.
     Oh yeah, the toppings!  We tested classic maple syrup (always delicious), Nutella (hard to go wrong), and my own Salty Caramel Sauce with Stout (hands down everybody's favorite).  I specifically did not go the whipped cream and berry route because a. it's not berry season anymore, and b. while whipped cream is always delicious, it takes up valuable stomach real estate, and I wanted to leave no waffle un-tasted.
      So I considered posting my family's waffle recipe, but here's the thing: it's a family recipe.  I'm not 100% sure my Grandmother didn't get it from some cookbook originally, but I remember her greasy, stained recipe card, the instructions composed on an ancient typewriter, the ink fading a little more with every use.  Then my Mom copied it down with a pen into her spiral notepad of recipies, until it got so greasy and sticky with syrup she needed to re-write it on a proper recipe card.  And I got it from her.  There's a beauty to that--a sacredness.  Grandma passed away the better part of a decade ago, but I feel like I need to get an Ok from some of the other family foodies because I cast it out into the world.  I'll let you know.
      Thanksgiving it coming up!  This week's "Shadows on the Sound" podcast is about foods in legend and myth, and hopefully it will make you as hungry as it did me.  And I promise to have at least one tasty, unusual use for Thanksgiving leftovers posted in week after Turkey Day!

And if you care to answer S.O.S.'s Weekly Geeky Query, you can do so by commenting at this blog post!  The Query: If you could have a meal with any fictional character, who would it be, and what would you eat?

      Just to be clear: I was into sleep before it was cool.
      Lately I seem to be hearing of all these recent studies on the health benefits of sleep--or, more importantly, the serious health risks of NOT getting enough sleep.  Sleep deprivation has been linked to everything from catching colds to Alzheimer's.  Not to mention the decreased reaction time, memory problems, poor work performance, and mood disfunction.  And my reaction to all of this?  "Well, duh!"

The sign of a happy Z.D.

      I discovered my personal relationship with sleep in high school, on a fateful Wednesday night when I snuck out of the house to go hang out with my boyfriend.*  It was the most uneventful act of teenage rebellion ever, since he slept through my tapping on his still-locked window and I just turned around and went home.  But the whole thing took about 2 precious hours out of my night's repose.  When my alarm went off at 6:45am, I was a miserable, groggy, ill-tempered Z.D.  I cried "sick!" and got to stay home, but I wasn't able to get properly back to sleep and I could tell that my memory and thought processes were off for the next couple days.
      I pledged never to set myself up that way again, and I never have.  In fact, I have never begrudged my body's need for sleep, even that one time I slept through my alarm in college and missed a lecture with my favorite professor.  My philosophy: if I slept through that alarm, my brain needed the rest, and it's a good thing that I got it!  Throughout my adult life I have prioritized allowing a solid 8 hours for uninterrupted sleep.
      Too bad my body doesn't always want to cooperate.

If you Google "cat attacking the bed," a LOT of hits show up.

      The end of Daylight Savings Time used to be an awesome thing: an extra hour to do whatever I wanted, woot!**  But this year, my cat couldn't handle it.  Her internal clock said, "No, the time to feed me breakfast is now, I know it's now, my tummy says now, now, now, MEOW!"  And to a cat, that's the only one that matters.  When her guardians mysteriously insisted on ignoring her and staying in bed for an extra hour after she wanted us to get up, she came to the logical conclusion that she needed to compensate by waking us up another hour earlier than that.  So she started walking across our faces and meowing at 4am.
      It took about a week to train the cat to adapt to the new feeding schedule.  It's taking my brain longer to unlearn that 4am is the new wake-up time.
      I go through different layers of sleep deprivation.  The first layer is a scarcely noticible exasperation, easy to tune out.  The second layer is amusement--my brain attempts to defend itself with humor, and my inner-monologue becomes increasingly goofy.  I do a lot of spontaneously giggling to myself at this phase, and I'm pretty sure it scares some people.  But they should be more afraid of the third layer, where I become bitterly impatient with everything, including myself.  The fourth layer includes a lot of verbal lashing out at people, interspersed with crying.  At the fifth, I am sufficiently incapacitated that it would be literal safety hazard to let me do anything other than lay in bed.
      So: how does this effect my writing?
      As you might expect, the first layer doesn't do much.  The second can be beneficial, even, if I'm willing to let myself word spew and edit the hell out of it later.  But at the third layer, I am either in the zone, or irritated at every little thing that distracts me from my potential state of genius.
      The fourth and fifth layers I will leave up to your imagination.
      So where am I now? Hovering between that third and fourth layer.  I have a long weekend coming up, and then a holiday vacation after that, so as long I'm smart about it I should be back on track for healthy sleep in no time.  Which means the cat will be back in my good graces 24/7.  After all, she can sleep whenever and wherever she wants, the lucky little fuzzball.



*I'm pretty sure enough time has elapsed now that I won't get grounded if my parents read this.

**Which is often - you guessed it - sleep.