Tree Tips, One in a Series

Ooooh! I just love, love, love this time of year!!! (do I sound like Eloise who lives at The Plaza or what?!) Despite being completely allergic to the Christmas tree sap, I can't wait to get a live one, decorate it, and admire it for nights on end. Whether it’s to make you feel festive, to shut the kids up, or feed your hungry vacuum cleaner … ‘tis the season, my Little Jingle, to get your tree.
Best Tree Tip #1. Before leaving for the lot, take your tree stand with you so that the tree can be cut to its specifications. Not only is this a frustration-saver, but you don’t have to break out the saw or clean up the ensuing mess.

Size Matters … so to speak. Measure the space (height and width) where the tree’s going before heading to the lot. Most standard rooms will easily fit a 7-foot tree; but if your room has a cathedral ceiling, you could go larger – just expect to pay a premium the larger the tree.

Great Rule of Thumb: Select a tree that is at least one foot shorter than the ceiling (you can fit that angel or star on it and accommodate the tree stand).

Freshness Dating (for your tree, not for your favorite Diva)
Find out when your lot’s trees are delivered. The shorter time period on the lot, the fresher the tree. AND: The more frequent the delivery, the fresher.

Freshness Testing
For Fir trees: Green needles on fresh trees break crisply when bent sharply with your fingers (imagine a carrot)
For Pine trees: Due to the different fibrous nature of pines, these needles do not break with the above-mentioned test unless they are dried out.

Lift the cut tree a few inches off the ground and let it drop on the bare trunk. Green needles should not drop off the tree; a few dried, inner needles = OK to fall, but not the outer ones

If you see excessive needle loss, discolored foliage, notice a musty odor, or see wrinkled bark, move along.

More later, my Sparkling Tinsel!

Back from Carnegie Hall

Hey, Divas and Dudes. There were no postings after early last week because I went to NYC for Thanksgiving and to rehearse (MANY hours a day) for an appearance at Carnegie Hall yesterday at 2:00 p.m. with John Rutter conducting his masterpiece, Magnificat. It was thrilling, exciting, amazing, exhausting, wonderful, and much more. I can't talk about it without crying. We got a standing ovation at the end, so that was a thrill of a lifetime ... as was the look of immense joy on Rutter's face as he threw his arms up in the air and threw his head back at the completion of the performance. (Photo here features Main Squeeze and Main Dish outside Carnegie Hall marquee).

So, what does a Main Dish do after coming home from Carnegie Hall? Laundry. More postings soon after I recover from the trip, arriving home in the wee hours, and doing mine and the boys' laundry for the last week. In the meantime, enjoy the photos and remember: Nothing is impossible. EVER!

Outside Carnegie Hall with a bunch of Gorgeous Creatures! (That's what I address choral group members as ... they are ALL Divas and I love them all!!!!)

With Diva Sarah at The Brandy Library in Soho Friday night.

Tuesday before leaving - Dress Rehearsal at Canterbury UMC, Choral Group Musical-Heart-Throb Terre Johnson conducting, CBS 42 filming over his shoulder, and with a crowd of more than 250 onlookers in the sanctuary. A truly amazing send-off!!!!

Quick Turkey Tips

If you have a frozen turkey and it’s still in the freezer, TURN YOUR CAR AROUND and pull it out of the freezer NOW!!!! And call in sick on your way back home. You have some serious work to do, but I’m here to help you out of your personal pickle with my Quick Turkey Tips.

Quick Defrost Option 1
You may thaw the bird in COLD water, in the original wrapping. The cold water must be changed every 30 minutes. Allow approximately 30 minutes per pound using this method.
Cold Water Turkey Thawing Time
Turkey Weight / Hours to Allow for Thawing Turkey
8 to 12 pounds / 4 to 6 hours
12 to 16 pounds / 6 to 8 hours
16 to 20 pounds / 8 to 10 hours
20 to 24 pounds / 10 to 12 hours
What a lovely way to spend your day (and night). Enjoy this a lot if you choose this option. Wear comfortable shoes, K?!

Quick Defrost Option 2
If you’re totally crunched for time, you can, if you’re brave, put the turkey in the microwave to defrost – if it fits. Just PLEASE follow the package instructions or your bird will take to the air until it hits the 6 walls of your microwave.

For the love of Pete, DO NOT …
Leave a turkey on the counter overnight to defrost. In the time it takes the center to defrost, the surface of the turkey could become warm enough for salmonella to set in. Plus, it gives Fido/Fifi the opportunity for a very large and gross snack. [Insert horror film music here] You know I'm serious about this - I had a bad case of colitis this year (while it wasn't from turkey sitting out, I would HATE for anyone to get colitis for any reason, but especially from turkey).
What size turkey do I need to buy? Purchase at least one pound of uncooked turkey per person when purchasing a whole turkey. You'll have enough for the feast and for leftovers, too.
Frugal Tip: Food stores may run specials on whole turkeys during some holiday periods. Take advantage of this and purchase 2 birds and storing one in the freezer for the next holiday event.
What's the Fastest Way to Cook Turkey? Use an oven bag (I love these things!!!!) and roast a 24-pound turkey in about 3-1/2 hours. IMPORTANT: Spray the sides of the oven bag with Pam to keep it from sticking AND brush vegetable oil on the skin of the turkey so it will turn golden brown.
Do not cook turkey all night at a low oven temperature. Cooking at low oven temperatures increases the risk of insuring a terrible 24 hours following your meal (salmonella + lots of time with the Porcelain God).
Can I Roast Turkey Ahead of Time and Reheat It Whole? Not so much, unless you want a turkey the texture of cardboard. Nice try, though. If you insist on doing this, slice the roasted turkey and place it in a foil-lined pan. Spoon chicken broth over the turkey to re-moisten it.
Can I Stuff the Turkey the Day Before? Combine only the dry ingredients the day before. If you don't have a large enough bowl, use a handy-dandy oven bag (I’m overly fond of them, you know!) to combine dry ingredients. When ready to stuff the turkey, add remaining stuffing ingredients to the oven bag and toss to mix. To bake, transfer stuffing to the cavity of the turkey or to a foil-lined pan.
Speaking of Stuffing It:Stuffing should be prepared and stuffed into the turkey immediately before it's placed in the oven for cooking.
Stuff the turkey loosely, about 3/4 cup stuffing per pound of turkey. Do NOT overstuff the turkey – remember, it expands while cooking – and if it doesn’t cook thoroughly, it will be a Thanksgiving to forget.
Remove the stuffing from the turkey before the turkey is carved.
Other Preparation Pointers
· Juices from the turkey will baste the meat as it cooks. For added moisture, pour 1/2 cup water in the bottom of the pan and brush the turkey with oil or unsalted butter and seasonings/herbs.
· Place an aluminum foil tent over the breast during the first 1 to 1-1/2 hours of cooking, then remove the foil to allow for browning.
· For easier carving, allow the turkey to stand 20 minutes once removed from the oven.
How Long Can Cooked Turkey Be Left At Room Temperature For Snacking? After cooking, remove stuffing immediately and slice turkey. Refrigerate leftovers. Never leave roasted turkey, stuffing or gravy at room temperature for more than 2 hours.

For Turkey, Will Travel?

If you are a guest, here’s how to get invited back and not stuck being the host next year:

~ Arrive no earlier than the time the host has announced and no later than half an hour after the time.
~ Stay about an hour after dinner unless travel plans or sleepy children necessitate leaving earlier.
~ Bring a gift plus a bottle of wine if you're not bringing a dish or two
~ Offer to help set up for dinner and to clean afterward
~ Notify the host of any special dietary needs IN ADVANCE -- if you are a vegetarian, diabetic, or allergic to common foods. Better yet, bring a special dish yourself.
~ If you're going to a potluck Thanksgiving, bring a serving dish with your contribution. Take a page from my supper club and prepare it at home and bring any serving pieces necessary.

Write a thank you note. These people are completely exhausted after catering to you, so the least you can do is thank them in writing. Wouldn't your Mama be proud?! You know it's the right thing to do anyway.

Bon Appetit!

Dishin’ Turkey with Marjorie, The Main Dish

The big cooking day is one week away, so I'm at your service serving up tips just for you, my little Giblet! Let us give thanks that Thanksgiving is a one day feast – and won’t drag on for days like the original one did.

One Ground Rule: If you’re one of those folks who believe it’s just not Thanksgiving without Great Aunt Lulu’s famous hooch dressing and you’re going to be ticked if the idiot your brother married doesn’t include it again this year. Here's how to avoid your utter disappointment:
1) Make it yourself
2) Let the hostess know you’re bringing it (If you're not making the beloved dish yourself, proceed directly to the next step)
3) SHUT UP!

Keep focused: Thanksgiving is about families, working yourself to death, worrying in advance about other people’s behavior, and eating yourself silly.

If you are the host/ess, here are tips to keep your head above the dish-water:
~ Whenever anyone offers to help or bring a dish, say, "I’d love for you to! What do you have in mind?" If they need prodding, suggest staples like sweet potatoes, cranberry sauce, vegetables, wine, or … my favorite, squash soup. WAIT! What am I thinking? Wine IS my favorite. Though, I do love squash soup.
~ Use hollowed bread loaves for serving cheese or dips. Save your serving pieces and spare the dishwasher.
~ Before the guests arrive, sit in each chair to make sure each guest won’t whack others with elbows, or constantly kick the person across from them.
~ Include favorite kids' foods, especially those they can eat by hand (you know that louse your sister married is only a giant kid anyway!)
~ Plan at least one low-calorie dish and consider a vegetarian option.
~ Before dessert, clear the table, and fill the sink with soapy water so stuff can soak
~ When creating your shopping list, don’t forget candles, flowers, and be sure to pick up club soda for immediate spot removal
~ Save food containers and grocery bags for packing up leftovers and handing them out to guests on their way out.
~ Bake desserts and side dishes that can be refrigerated and confirm deliveries from food services or caterers.
~ Create a timetable for the cooking that has to be done on Thanksgiving Day so everything will be ready at mealtime.
~ Don't forget breakfast on Thanksgiving morning. Cereal, frozen waffles, or fruit are low-prep ideas. Heck, if you’re cooking the big meal, send a caravan-load of folks to IHOP or Mickey D’s for Pete’s sake! Don’t make any more work for yourself. It also gets that rowdy kid out of your house and you get a moment's peace.

Off to stick my head in the oven. Toodles!

Crockin' Out

My, my! This topic is certainly heating up, Kitten!

I simply must tell you before I launch ahead that at this very moment, the Chicken Artichoke dish 2 posts ago is cooking downstairs - it's been much too long since I enjoyed it. Since posting the recipe, I can't get it off my mind, so might as well cook it and force it down the boys' throats for dinner just for sport. Oh, and I'm simultaneously cooking 2 batches of Fabulous Brownies (Food for Thought, Jr. League cookbook) for The Market. I feel so efficient! And I'm completely hopeful that these wonderful simmering concoctions will fill my home with a lovely aroma ... that will cover up the chili I burned to smithereens on Friday which stank up my entire abode just 2 days before a 5 year old birthday party. For the record, I haven't burned supper ever, so I'm over-due.

At the par-tay, I served a shrimp dip that is so easy and delicious, that it would be a domestic crime for me not to share it. AND you can prepare it in your crock pot (LOOK! I've finally arrived back on topic).

1 can cream of shrimp soup
8 oz cream cheese (reduced fat, of course!)
couple splashes of Worcestershire sauce

On the stove: Cut up the cream cheese into cubes. Dump in cream of shrimp soup. Splash in Worcestershire sauce to taste. Stir. Melt. Stir some more. Serve. Refresh your container every 3o minutes or so to ensure warmth of dip for your invitees' palates.

In the crock pot: same directions, just set the pot on low and give it 2 hours to get to the consistency of dip.

I doubled the recipe. I had about 40 people at the back yard soiree and have left-overs (I'm going to put it on loaded baked potatoes tomorrow night for supper). Kids and grown ups loved it. I served it with Tostitos. Slice green onions or add chopped cilantro on the top if you want to add color. I didn't think the kiddies would go for that "suspicious green stuff", so I skipped it this time.

Oh! There goes the oven timer. Toodles!

Crack-pot Crock-pot Rapid Response

Please note the survey to the left and participate. Saucy Diva is dying for cold hard numbers.

This is my crock pot. Isn't it ugly??? It's the only thing I own that sports a country style theme. My dearly departed grandmother gave it to me when I was in college. I'd never heard of crock pots before that. I didn't even use it until I was 35 and had moved it approximately 6 times before plugging it in. My favorite things to cook in the crock pot these days:

Artichoke Chicken & Pasta that serves 4-6:
1 ½ lbs boneless, skinless chicken breasts
1 8 oz. package fresh, sliced mushrooms (always a time-saver to buy the sliced variety!)
2 6-oz. jars marinated artichoke hearts, drained
1 tbsp. minced garlic (another time-saver is to buy the jar of minced garlic)
¼ C. white wine (I generally am a bit liberal with this measurement!)
1 tsp. black pepper
1 sprig each of fresh basil, oregano, and rosemary (if you don’t grow them in your yard, use a pinch of each from your spice collection)
Angel Hair Pasta or Spaghetti

Combine all ingredients except pasta in the crock pot. Cook on low for 6-8 hours. Cook pasta. Put pasta in bowls and ladle the contents over it. It comes out looking like a pasta dish with sauce. Even my kids like to eat this!

You can have instant Mexican Night when you walk in the door compliments of your crock pot with Beef Tortillas (and the kids love this, too!)
1 lb. ground beef
1 (10 oz) can of Italian tomato soup
Pinch of basil
1 C. your favorite chunky salsa
¼ C. milk
6 tortillas
1 C. shredded Cheddar cheese

In advance, brown your ground beef in a skillet. Then place cooked beef in slow cooker. Combine soup, basil, and salsa. Cook on low for 6-8 hours. During last hour of cooking time, stir in milk. Spoon mixture into tortillas; add cheese (or other favorite garnishes) just before serving.

Just last night, Diva Ann emailed me asking, "Diva Marjorie, What is a good recipe for a cold night drink to warm your insides, please? Ann" I emailed her back a quick stop-gap solution. Should you want to share with others, here’s a tasty toddy to raise your crock pot spirits --

Sweet Hot Buttered Rum (you know I do love a festive adult beverage):
2 C. brown sugar
2 C. confectioner’s sugar
½ C. butter
Pinch of salt
3 sticks cinnamon
4 cloves
1 ½ quarts water
4 C apple juice
Cook for 5 hours on low (with the cover on, silly!).
Then, stir in 2 cups rum (I prefer dark, but suit yourself) or rum extract.
Ladle into mugs (with this quantity, Pumpkin, consider sharing). Garnish with whipped cream or a scoop of Vanilla Ice Cream and a sprinkling of nutmeg.

Bottoms up!

Get Cracking with Crock Pot Cooking

QUICK!! Everybody, catch your collective breaths. Halloween is over and your schedule is all of a sudden in full swing. Your mailbox is stuffed with catalogs and the start of the fall party season is about to hit you in the face. Without any planning, in no time, you’ll be flailing your arms helplessly due to overwhelm … not to mention the guilt of not being able to put a healthy, warm, home-cooked meal in front of your hungry brood on a chili night (I can do this; it's my blog).

Before those forks turn into pitchforks, quick! Pull out your crock pot (a.k.a. slow cooker) and get ready to whisk those guilt-inspired frozen dinners back into the freezer section!

Princess, I’m all about grills and slow cookers. Why? Simple: Fewer pots and pans to wash and faster clean up. This time of year, you need to get time on your side as much as possible. Enter slow cooker!

Advantages of slow cooking:
~ The long cooking time brings out the flavors.
~ The lower temperatures lessen the chance of food sticking to the bottom (less mess)
~ You can use inexpensive or tough meats, like chuck roasts or stew beef because the meat is tenderized with the long cook time.
~ It frees your oven and stove top for other uses. Don’t forget that for your next large party or the just-around-the-corner holiday meal.
~ Convenience! A slow cooker can usually be left to do its thing all day without any competent adult supervision.

Basic Tips for Slow Cooking:
~ Buy roasts and other large cuts of meat that will fit in your crock pot, or plan to trim them to fit.
~ Root vegetables, such as potatoes, carrots, and onions, should be placed in the bottom of the pot, under the meat -- they tend to cook more slowly than meat.
~ Colors tend to fade in slow cooked foods, but a garnish such as chopped fresh parsley, chives, tomatoes, red peppers, cheese, or sour cream can add visual appeal.
~ Fill the crock pot no more than 2/3 full
~ Dairy products usually don’t do well in crock pots – the milk curdles. You get the pictorial. You can add sour cream, for example, the last hour or two of cooking. Ditto fish and seafood.
~ Don’t peek! If you open the top while cooking, add 20-30 more minutes to the cooking time! That sets a girl back, n’est pas?!

Off to check the Diva Deep Freeze to see what's in there so I can plan the next crock pot feast. Will report back shortly.

Etiquette Emergency - Please Respond

My pal, Saucy Diva, has a conundrum and would very much like input. She has recently been ill, trapped in her diva digs for days on end, and feeling like yesterday's trash. A very good friend of hers offers to bring groceries or cook. Saucy Diva elects to have friend cook for her because she's so lethargic, she can't muster the energy to do so for herself. Additionally, she tells her good friend (PS not me) that she'd really enjoy the company. Saucy Diva's words follow:

She's excited! She comes over this morning with a mac & cheese casserole & a chicken casserole. She laughs & says: it calls for "such & such" but I didn't have any so it's not in there. And it calls for Ritz crackers on top but I didn't have any so I put Saltines. We laughed about it & hung out for a while. Tonight I go to eat the chicken casserole & it hasn't been cooked. I called her & got directions. Um...I can't recall what she said was missing but it was probably THE ingredient that counteracted the shaker of salt. I may have gained a pound from one serving. Question: How do I tell her? I have to. If we weren't so close I wouldn't bother, but she'd never made it before, she should know before she makes it again. Should I thank her & tell her how yummy it was and say, fyi, you might want to mark your recipe to reduce the salt to 1/10th what it calls for next time you make it.??? She isn't some Sensitive Sally but I also don't want to seem ungrateful!! (I'm not sure what I should add to it to reduce the salt. Otherwise I don't think I can eat it again & what a waste!!! I feel terrible! She went to all that trouble AND I was excited to have someone cook for me!) I mean, would you want to know? And I WOULD want to know- I wouldnt' want someone to lie when they just tossed it in the garbage bc they couldn't eat it!

Please Dish with the Divas and post your suggestions. I have already given Saucy Diva my opinion, but since she's already heard from me, let's hear from you. I'll tell you later what I suggested. Go on, click on "comments" over there below and to the right at the end of this posting, even if you post as Anonymous Diva / Dude. And Saucy Diva, please join our conversation.

XOXOXO

Mane Concerns - A Hairy Topic

Now that we’ve got those kids heading back to school and out of our collective hair before the holiday season is upon us, we can untangle a few things. Like a fresh look for fall for you, Glamour Puss! Starting from the top, I’ve got tips so you’ll be razor sharp and haircut savvy! I went to my stylist of choice, Bobby Pierce (401-6696). While I'm thinking of it - he will work miracles to get you in. I ask you when was the last time someone did that for you???

Top What NOT to do:

• Do NOT go in, tell the stylist you want a change but not change the cut or color (really, this happens all the time!). If you do want a change, be prepared to explain what kind of change you’re looking for such as length, style, color. For example, when I was driving a cute, red, 2-seater convertible, my specific request was to have a hair cut that could go topless … so to speak.
• Do Not expect your stylist to be a mind-reader. If you don’t know what you want, make an appointment for a consultation, not a cut. During this time, you can look through images, discuss your likes, and options.
• Don’t expect a cut to dramatically change your hair. An excellent cut will flatter your features and suit your lifestyle and personality.
• Don’t show up late for an appointment. If you’re 10 minutes late, the stylist has 10 fewer minutes to do an excellent job. Now, if your stylist runs late consistently, make a habit of calling the salon before you leave for the appointment to check to see how s/he’s running time-wise that day.
• Don’t bring your posse. Your friends disrupt your stylist’s concentration and often times get in the way. Instead, meet the girls for lunch or drinks afterwards so they can ooh and aah.
• Don’t necessarily change your hair when things aren’t working in your life. I love a style change, but think about it: What if you hated your life AND your hair?! Drastic measures may have to be taken.
• On the same token, Bobby advises that you should never let a stylist talk you into a radical change. Phase it in. Especially if you and your stylist are developing your relationship. I’ve been going to Bobby for nearly 6 years. I know his mother makes too many quilts and gives them away as presents. He has a weakness for kittens. I won’t tell you what he knows about me except to say, we almost have a mind-meld. If you are not this tight with your stylist, don’t let him/her call the shots.
• If you are changing your hair, tell the stylist to be conservative with the cut.
• Don’t get stuck in a rut. Bobby advises that after 2 years, you should change your cut. You don’t want to be one of those ladies in their late 60’s who has had the same cut for 40 years and everybody wonders who in the world is still making a living outside a nursing home doing pin curls!
• Don’t slide into the chair and say, “I love what you did to my hair 3 times ago.” Your stylist has performed about 500 hair cuts since then, two being on you, and has absolutely no recollection of the cut. If you want the cut from 3 times ago, bring a photo of your cut to help refresh memories.

Here are some hair style DO’s:

• Choose the right shampoo and conditioner. If you want lots of volume, which, by the way is going to be big for fall, choose products that say “Extra Volume” on the label.
• Find the right hairstylist. Ask people whose haircuts you like. Karen Lehane formerly of NBC-13 turned me on to Bobby. I think she has great style, plus she’s really smart. Always a great combo with great hair!
• Maintain your style. Know how long it takes your hair to grow out. For most non-ethnic people it’s somewhere between 4-8 weeks. In the warmer months, hair grows faster.
• After a certain age, short hair on women becomes more flattering. To the face, to the energy, and to the over-all look. Short lengths lifts the face and is generally more healthy, vibrant hair, therefore projecting a more healthy, vibrant person. You look ready for life with short hair. I have short hair, and it’s not because I’ve reached a “certain age”; it’s because I think short hair is sassy and I’m sorta’ sassy, ergo ….
• Ask your stylist to talk you through how to style your new haircut while s/he’s styling it. Many times, you can practice in the chair. Most people don’t know this.
• The same basic cuts never go out of style – it’s how they are styled. You can never go wrong with a classic bob or layers. Mullets, not so much. It’s the variation on styling the cuts that keep your cut looking up-to-date.

Looks for the Fall:

• Red is the new blond. Wa-hoo!
• Colors go “warm” instead of “brassy”
• Curls are back. We’re talking body waves, round brush, and maybe spirals. The flat look of the 1970’s is gone. And curly-headed women will be heard sighing the collective sigh of relief. Adieu, flat iron!
• Easy and quick to fix. Great news for those lucky divas driving convertibles!

I’m off to book another appointment with Bobby before you start hogging all his appointment slots. XOXOXO