This day: an extended schedule and solo recitals. The next two days will be filled with performances, so, a celebration is due. A break from discipline and gravity. Tonight, fast food: Cabbage, Corn and Apple Slaw, Pierogies Unbound, Deviled Eggs and Denver Chocolate Pudding.

This day, I realize, of late I have been haunted by Shelley. There must be something in the wind. Not that I mind, but it is a little eerie.

Pierogies Unbound

3lb Potatoes: Whole, if small; Cut into large cubes, if large.

3 large Onions: Halved, cut into thin slices.

4 Cloves Garlic: Minced

8 oz Cheddar Cheese: Grated

3tbl. Olive Oil, with extra available if needed

3tbl. Butter

In salted water: Boil potatoes just until tender, about 10-15 minutes. You want these to remain firm. Use small, or if using large, cut into large chunks. Drain well and place on baking racks to dry. Place boiled potatoes on a baking sheet and gently smash each piece with a ladle or fork to about 1/2in thickness.

Sauté onions in equal parts olive oil and butter until translucent. Add garlic, and additional oil if needed, and cook until onions turn golden. Set aside, in cooking pan. 

In large skillet over medium-high heat: Heat 3tbl. olive oil, 3tbl. butter. Work in batches, adding more oil as needed: Crisp potatoes, turning over once, about 3 minutes per side. Return crisped potatoes to baking rack. When all potatoes are cooked, sprinkle with grated cheese and run under Broiler set at Low, to melt cheese.

Warm onions, if needed.

Transfer potatoes to serving platter, top with onions. Serve immediately.

Cabbage, Corn and Apple Slaw

2 Ears Corn: Cooked, Nibblets cut off

6c. Green Cabbage: Shredded

2 Tart Apples: Diced, tossed in Apple Cider Vinegar

1 Small Red Onion: Quartered and Thin Sliced

2/3c. Sunflower Oil

1/3c. Olive Oil

4tbl. Apple Cider Vinegar

2tbl. White Balsamic Vinegar

1tbl. Coarse Mustard

1tbl. Yellow Mustard

1tbl. Orange Blossom Honey

2 Cloves Garlic

Coarse Salt & Cracked Pepper to taste

In large bowl, combine: Cabbage, Corn, Apple and Onion.

In small bowl, whisk together: Oils, Vinegar, Mustards, Honey, Garlic and S&P.

Pour dressing over cabbage mixture, tossing to coat completely. Chill and serve.

This dessert is so simple, and so decadent. This recipe is from a 1970's Fannie Farmer cookbook, but, they no longer include the recipe. It took my mother quite some time to find it. It was a childhood favorite. I hope it will now be yours. For you, Barb Lambdin.

It is a most excellent base from which to experiment with many different flavor combinations. If you do choose to experiment, keep track of your substitutions. The solid chocolate, extract, brown sugars, and even the water at the end can be modified. Adding cinnamon and a dash of cayenne with dark chocolates will produce a dish that closely resembles Mexican Hot Chocolate. Run with this one, because it will never disappoint. Please leave your results in the comments!

Can be served with: ice cream; whipped cream; or marshmallow whip & graham crackers. The last produced, quite possibly, The World's Greatest S'more.

Please serve small portions. You can always come back for more. Additionally, please use the best ingredients possible. There are so few, each one makes a difference.

Denver Chocolate Pudding

2 oz Unsweetened Chocolate: Grated/Chopped

1 1/3 c. Blonde Sugar: Measured out in 2/3 c., 2/3 c.

1 c. All Purpose Flour

1.5 tsp. Baking Powder

1.5 tsp. Salt

1/2 c. Unsalted Butter: Room temperature. Get the good stuff

1/2 c. Whole Milk

2 tsp. Vanilla: Measured out in 1 tsp., 1 tsp.

1/2 c. Brown Sugar

3 tbl. Cocoa: Rounded tablespoons

1.5 c. Boiling Water

Oven to 350 degrees F. 

Butter a 9inch casserole dish. I prefer a round bottom glass Pyrex for this dish. 

Melt chocolate over simmering water.

Combine butter and 2/3c sugar in bowl and whip until light.

Sift together flour, baking powder and salt. Add to butter/sugar mixture.

Add milk. Mix well, until batter is smooth.

Fold in chocolate, and 1 tsp. vanilla.

Pour batter into greased bowl.

In a small bowl: Mix together remaining 2/3 c. blonde sugar, brown sugar and cocoa. 

Sprinkle over batter.

Add vanilla to water. Pour over batter.

Bake for about 1 hour, or until top of pudding is firm.

Let cool slightly before serving.

Variations:

Vanilla: Substitute 1 tsp. vanilla with Orange, Almond or Coconut. I have always experimented with the addition to the water, because I think the vanilla is essential to the batter

Cocoa: Experiment with different kinds of cocoa. Our favorite is a rich, black cocoa.

Batter: Add cinnamon and chili powder to the batter for a dish reminiscent of Mexican Hot Chocolate. I have also added 1 tablespoon of espresso, with great success when paired with coffee in the liquid and topped with whipped cream.

Brown Sugar: Experiment with both light and dark, as well as using Rapadura and Sucanat. Find what you like.

Boiling water: Either half it with old coffee, or do a full substitution. Just be sure to bring it to a boil before pouring it atop the batter. 

Cheers!