Tag: cooking

All Write, Columns

Stuffing Wars

Cindy Hval

When it comes to our Thanksgiving menu, I stick to the basics.

My brother and his wife bring a sweet potato casserole, I bake apple and pumpkin pies, and we serve turkey, homemade mashed potatoes and gravy, green bean casserole, cranberry sauce, rolls, olives, pickles, and my favorite – – stuffing.

I buy Mrs. Cubbison’s cornbread stuffing and bake it in the oven (not in the turkey) just like Mom did.

To quote “The Mandalorian,” “This is the way.”

This has always been the way until about five years ago, when my husband’s friend told Derek about the stuffing he makes and gave him the recipe.

It’s called ‘Dan’s This is What Stuffing Will Be Like in Heaven.’

After reading the ingredients, I strongly disagree that this is what will be served in Paradise.

I’m a stuffing purest. The dish should be all about the seasoned bread cubes, copious amounts of butter, and a bit of sautéed celery and onion to give it crunch.

No oysters.

No olives.

No oranges.

Dan’s recipe doesn’t contain any of the above. Instead, it calls for dried cranberries, two boxes of wild rice mix and ground sausage.

Pork sausage!

But Derek wanted to try it, so I bought the ingredients.

He made his version, and I made mine. On Thanksgiving, we served both.

I tasted a small bite of the foreign stuffing. The flavors and the textures were all wrong. I didn’t mind the mushrooms or slivered almonds, but I shuddered at the sausage and cranberries.

Imagine my surprise when our guests LOVED the “new” stuffing. They raved about it. Even our sons were huge fans. Oh, they all ate my version, too, but there’s no denying Derek’s was a hit.

Now, every year, we serve both kinds. If there happens to be more of my traditional stuffing left over, I’m good with that. I eat it cold for breakfast the next day, and if I’m lucky, the day after that.

Dan’s ‘This Is What Stuffing Will Be Like In Heaven’ Recipe

(This is transcribed exactly as received. What size can of mushrooms? Derek uses 8 ounces and it works. What oven temperature? I stick it in with my stuffing at 350 degrees.

1 pound good ground pork sausage from the meat counter, NOT Jimmy Dean

8 cups dry bread cubes

2 cups sliced celery

1 cup chopped onion

1 can sliced mushrooms, drain; save juice 1cup or more!

Slivered almonds

1 egg

1 or 2 (or 3) cans of chicken broth

2 boxes of stove-top type herb and butter flavored long grain and wild rice mix or equivalent

1 cup or so cashews

½ or 1 cup dried cranberries (Craisins)

Brown almonds in a frying pan with light oil (olive) – move ‘em around so they don’t burn. (They will go from perfectly browned to burned really fast).

Set aside. Snack on these while you prepare all the following.

Fry sausage, chopping it up as it browns – save drippings!

Prepare rice according to directions, set aside.

Chop up celery and onion, set aside.

Put celery, onions, mushrooms (drained) and drippings from sausage in frying pan; add some salt, pepper and butter; simmer for a few minutes until slightly cooked, but still crisp.

In a large bowl, combine the rice, sausage, almonds, all the vegetables and the drippings they were simmering in, and add the bread cubes. Mix this around for a few minutes to get all the dried bread moistened. Throw in the cashews and the dried cranberries. Mix some more. Add mushroom juice and as much chicken broth as needed to get the proper consistency; moist and sticky, no dry bread cubes. Throw in an egg for good luck. Mix more. Keep in mind that when you heat it up in the oven, it may dry out some, so, chicken broth.

Put stuffing into a covered pan or baking dish and bake to heat it up before serving.

Feeds one person for three entire days.

Mrs. Cubbison’s Corn Bread Stuffing

(Oven-prepared as per the back of the box, the way God intended.)

1 box (12 oz.) corn bread stuffing

1 cup (2 sticks) butter

1 cup onion, diced

1 cup celery, diced

1¾ chicken broth (or water)

1 egg, beaten

Preheat oven to 350.

Spray a 9-by-13 (3-quart) casserole dish with cooking spray.

In a large 5-quart saucepan, melt butter on medium heat. Add vegetables and sauté until translucent. Remove from heat.

Add stuffing mix and gradually stir in chicken broth or water. Add salt and pepper to taste. For richer stuffing, add a well-beaten egg and mix thoroughly.

Pour the stuffing into a greased casserole dish and bake for 40 minutes. Remove the cover for the last 15 minutes for a crispier top.

All Write

These Recipes are “To Die For”

Cindy Hval

The comfort of a bowl of slow-simmered chicken soup.

A whiff of cinnamon from snickerdoodles just out of the oven.

The tang of homemade ranch dip on a crunchy chip.

Food is the gateway to memory. A bite of rich chocolate Texas sheet cake can evoke your favorite aunt, who brought that dessert to every family gathering and church potluck.

A new cookbook features recipes for all of the above and more, sourced from surprising locations – cemeteries around the globe.

“To Die For: A Cookbook of Gravestone Recipes” (HarperCollins, 2025) features 40 recipes, along with interviews and full-color photographs. What began during author Rosie Grant’s digital archives internship at the Congressional Cemetery in Washington, D.C., became a viral sensation when she started cooking real gravestone recipes and sharing their stories via TikTok.

“I was finishing my master’s in library in information science at the University of Maryland and started a TikTok channel (@ghostlyarchive) about what it’s like to intern at a cemetery,” Grant said.

She came across other social media accounts that featured recipes carved on headstones.

“I love to cook and I love to eat, so I tried three of the recipes and posted them,” she said. “People started reaching out.”

The first recipe she tried came from Naomi Odessa Miller-Dawson’s grave in Brooklyn, New York. Miller-Dawson’s gravestone resembles an open book with her spritz cookie recipe etched in the stone.

While the monuments list ingredients, they don’t often include instructions. Thus, Grant didn’t realize that she needed a cookie press to make spritz cookies.

She laughed and said, “I made pretty much every recipe incorrectly! I now own multiple cookie presses.”

When she’d gathered 20 recipes, publishers expressed interest in a cookbook.

Eventually, Grant ended up with 40 “To Die For” recipes.

The author didn’t just make the recipe; she visited each cemetery featured in North America and photographed the gravestone. She interviewed family and friends of the deceased and often cooked with them, whether in person or via Zoom.

“I made spritz cookies with Naomi’s family,” she said. “They were so generous with their time!”

Gravestone recipes are rare, but the author discovered one right here in Spokane County.

You can find Marty Woolf’s recipe for ranch dip on his headstone at Saltese Cemetery in Greenacres.

An avid golfer, Woolf grew up in Spokane Valley. After graduating from dental school, he and his young family relocated to New Mexico to work alongside his brother and his best friend.

In 2022, he fell ill unexpectedly and died a few days later. His obituary in The Spokesman-Review read, “There are few people in this life that when you meet once, you never forget them. Marty was the sweetest husband, most loving father, and best friend to countless people.”

Grant contacted his sister-in-law to learn more about Woolf. She discovered his nickname was Dr. Death, and he loved to share recipes.

“Dr. Death’s Ranch was something he loved to make,” said Grant. “When I visited his grave, someone had left a can of Mountain Dew beside it.”

When staging the food pictures, photographer Jill Petracek took care to add subtle nods about the deceased. In the photo of the ranch dip, a glass of Mountain Dew sits nearby.

Surprisingly, a few of the recipes in the book came from the living.

“These women were preplanning,” Grant said.

Before Peggy Neal’s husband died, they prepared their headstones together. As an avid hunter, his side featured game animals.

“What do I want to be remembered for?” Neal thought. “Well, I am darn proud of my cookie recipe!”

So, the recipe for Peg’s sugar cookies was etched into the marker, and the book features a photo of a smiling Peg next to it.

“I got to cook with Peggy in Arkansas,” Grant said.

Likewise, Cindy Clark Newby’s recipe for No-Bake Cookies is on her headstone.

“I thought about what my family would feel when they visited my grave,” she said. “I pictured them laughing when they saw I’d put my cookie recipe on there.”

From a chocolate chip cookie recipe on a book-shaped headstone with “Cookie Book” on the spine, to a marker featuring a handwritten chicken soup recipe, Grant uncovered the stories of ordinary people remembered for the way they fed and gave to others.

She urges readers to document their own recipes and food histories and included resources to assist them.

Traveling to cemeteries throughout the country and recreating cherished recipes allowed Grant to understand the role of food in preserving memories, as well as fostering a deep appreciation for the loving legacies etched in stone.

“It’s a testament to who these people were in life – generous and giving.”

Columns

Love in Every Bite

Cindy Hval

For many years, I’ve written an annual zucchini column for The Spokesman-Review’s Food section.

It started when my husband planted our first garden and made the rookie mistake of planting three zucchini plants.

The abundance of zucchini prompted me to delve into my cookbooks and recipe files. It also led me to give the gift of a gourd to friends, neighbors and random strangers who offered to take some squash off my hands.

This was when our two youngest sons were still at home. They resignedly ate the resulting side dishes, casseroles and soups, and happily devoured the breads, cakes and cookies that resulted from our garden abundance.

Flash forward to our empty nest and more manageable zucchini crop. Manageable because we’ve reduced the size of our crop, and I learned how well the resulting baked goods freeze.

My Norwegian brother-in-law is a big fan of my chocolate zucchini bread. He and his wife have a beautiful saltwater swimming pool in their backyard and graciously allow us to swim on sweltering summer days.

A tasty homemade thank-you gift is always ready in my freezer. This year, I upped the ante with chocolate zucchini cupcakes studded with chocolate chips.

Earlier in the summer, a friend had ankle surgery. Her husband is in my writing group. Zucchini isn’t the only garden goodie that lends itself to baking. Our bumper crop of raspberries became a decadent coffee cake. I served some to my group and sent the rest home for Sarah.

Twice a month, we host a family dinner. I never have to worry about dessert because I’ve got plenty of zucchini peanut drop cookies or zucchini chocolate chip cookies on hand. All that’s needed is a carton of vanilla ice cream.

I may have read too many “Little House on the Prairie” books as a child, because nothing makes me feel more accomplished than having homemade goodies on hand. I’m like Laura Ingalls Wilder, but with an upright freezer instead of a root cellar.

Where does it all go?

Well, this summer I served lemon zucchini bread with lemon glaze to a former member of my writing group and his wife.

They’d moved to Montana a few years ago. When I had the opportunity to interview them about their new ministry, I invited them to our backyard gazebo. When they left, I sent the leftover dessert with them to sweeten their journey home.

My Norwegian brother-in-law is a big fan of my chocolate zucchini bread. He and his wife have a beautiful saltwater swimming pool in their backyard and graciously allow us to swim on sweltering summer days.

A tasty homemade thank-you gift is always ready in my freezer. This year, I upped the ante with chocolate zucchini cupcakes studded with chocolate chips.

Earlier in the summer, a friend had ankle surgery. Her husband is in my writing group. Zucchini isn’t the only garden goodie that lends itself to baking. Our bumper crop of raspberries became a decadent coffee cake. I served some to my group and sent the rest home for Sarah.

Twice a month, we host a family dinner. I never have to worry about dessert because I’ve got plenty of zucchini peanut drop cookies or zucchini chocolate chip cookies on hand. All that’s needed is a carton of vanilla ice cream.

Every season, I find new recipes to try, and during my weekly phone call with our Texas son, I told him I’d been baking chocolate chip zucchini bread.

“You should send me some,” he said.

I’ll be popping a loaf in the mail soon.

Last week, I got a text from one of my closest friends. Her only sibling had died unexpectedly.

Stunned and saddened, I pulled a loaf of orange chocolate chip zucchini bread from my freezer. On the way to her house, I stopped at the store and bought a sympathy card and an Uber Eats gift card.

I know she appreciated the gifts and my presence, but it was the zucchini bread she mentioned more than once.

When forced to swallow the bitter pill of loss, a taste of homemade sweetness sometimes offers a moment of respite.

All I know is my freezer full of baked zucchini goods makes me feel prepared for whatever celebration or sadness lies ahead.

Over the years, I’ve cut these breads and cakes into wedges, rectangles and squares. I’ve served it on glass trays, porcelain saucers and paper plates.

Anyway I slice it, it all adds up to love.

Columns

Zucchini Mayhem

Cindy Hval

I know I say this every year, but it seemed like zucchini season got off to a slow start.

No gigantic gourds awaited us when we returned from vacation – just one or two supermarket-sized squash.

Even more shocking, I still had two loaves of lemon zucchini bread and one loaf of chocolate zucchini bread in our freezer.

I blame our No. 3 son. He got married in October and now his lovely wife keeps him well supplied with sweet treats.

This year, I made a vow to slow down on baking and cooking. Unfortunately, our zucchini didn’t get the message. Neither did my husband.

When he hauled out the food processor to shred our first batch, I gave him my second-largest mixing bowl and told him not to fill it to the top.

Derek misheard me and shredded every zucchini in sight, and could barely get the lid on the bowl.

“Oh no!” I said. “I needed some to slice and dice for casseroles and soups!”

He raised his eyebrows.

“Can you wait a couple of days?”

Of course, he was right. Even with only one plant, I’ve got squash coming out of my ears.

It’s a good thing my recipe game is strong, and last year it was augmented by my sons’ former choir teacher, Helen Kennett. After last year’s column ran, she graciously sent me recipes for Zucchini Bacon Quiche and Zucchini Peanut Drops.

Both are wonderful, and I’ve included them below, along with a recipe for a tasty casserole that calls for a box of stuffing mix. It offers a taste of Thanksgiving in August.

Right now, I’m giving thanks for the goodness of the green gourd and the comfort of an air-conditioned kitchen to prepare it in.

Zucchini Bacon Quiche

From Helen Kennett

1 tube (8-ounce) refrigerated crescent rolls

2 teaspoons prepared mustard

6 bacon strips, diced (save 2 tablespoons bacon dripping)

3 cups thinly sliced zucchini

1 medium onion, chopped

2 eggs beaten

2 cups shredded mozzarella cheese

2 tablespoons dried parsley flakes

½ teaspoon pepper

¼ teaspoon garlic powder

¼ teaspoon dried oregano

¼ teaspoon dried basil

Separate crescent dough into eight triangles.

Place in a greased 10-inch pie plate with points toward the center.

Press dough to the bottom and up the sides of plate to form a crust.

Seal perforations. Spread with mustard.

In skillet, cook bacon over medium. heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings.

Sauté zucchini & onion in drippings until tender.

In a large bowl, combine eggs, cheese, seasonings, bacon and zucchini mixture. Pour into crust.

Bake at 375 degrees for 25-30 minutes until knife inserted comes out clean.

(Cover edges loosely with foil if pastry browns too quickly.)

Taste of Thanksgiving Zucchini Casserole

6 cups diced zucchini

1 (10.75-ounce) can condensed cream of mushroom soup

1 cup sour cream

½ cup chopped onion

1 cup shredded carrots (honestly, I usually omit these, and it still tastes great)

1 (6-ounce) package stuffing mix (I use Stove Top cornbread or chicken)

½ cup butter, melted

Preheat oven to 350 degrees. Grease a 2-quart casserole dish.

In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about five minutes. Drain and place in a large bowl. Stir in the soup, sour cream, onion and carrots.

In a small bowl, mix together stuffing and melted butter. Spread half the stuffing mix in the bottom of the casserole dish, add a layer of zucchini mixture, and top with remaining stuffing.

Bake 20 minutes or until the top is golden brown.

Zucchini Peanut Drops

From Helen Kennett

1 cup margarine (I use butter)

1 cup peanut butter

½ cup sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla

2 cups grated unpeeled zucchini

½ cup chopped peanuts

3¼ cup flour

½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

Preheat oven to 350 degrees. Cream margarine (or butter), peanut butter and sugars until light and fluffy. Add eggs one at a time, beating well. Stir in vanilla zucchini and peanuts. Combine dry ingredients and blend into creamed mixture. Drop by tablespoonfuls onto greased cookie sheet (I use parchment paper).

Bake for 15-18 minutes.

Columns

Just one more recipe…

Cindy Hval

In January 2022, I launched “The Collector,” in The Spokesman-Review– a series of stories about what people collect and why.

From Lilac Festival pins to saws, from typewriter ribbon tins to Matchbox cars, I’m having a ball, meeting folks and discovering their collections.

Until recently, I didn’t think I collected anything, but the unwieldy stack of papers at my elbow proves otherwise. Somehow, I’ve amassed an enormous collection of recipes. It’s a little out of control, but I can stop adding to it anytime.

I blame my mother and the internet.

Mom collected many things over the years. I know because I’m the one who had to dust them. At one time or another, she collected salt and pepper shakers, chickens, ducks and teapots.

These were all manageably sized collections. As she grew older, the chickens went home to roost with my sister-in-law Bonnie, and the ducks and the salt and pepper shakers left via garage sale. The teapots she kept.

It wasn’t until Mom moved into an assisted living facility that we realized her real collection was stuffed in envelopes, notebooks and binders and tucked away in kitchen cupboards and drawers.

Mom was an incurable recipe clipper. She lived alone for 22 years after Dad died and subsisted primarily on Lean Cuisine frozen dinners. Yet she kept snipping recipes from the newspaper and magazines. Dorothy Dean had nothing on Mom when it came to recipes involving Jell-O or Campbell’s soup.

Her new place didn’t come with a kitchen, so I tried to sort through her stash. Overwhelmed, I finally gave up, took a couple of her cookbooks home, and called it good.

Scratch cooking, however, is often how I relax at the end of a stressful day, and one afternoon while scrolling through Facebook, I saw an intriguing recipe for sheet pan chicken and peppers. I clicked on it and printed it.

Big mistake! The next day an email from Holy Recipe arrived and like a fool, I opened it. It featured a recipe for Cinnabon cinnamon roll cake.

The kids were coming over for dinner and I love having a new dessert to serve them. I clicked the link and printed it.

You know what happened next, don’t you?

A few hours later my email flag waved. It was a message from Recipe Reader tempting me to check out something called “My One-and-Only Soup.”

My printer whirred and spat it out.

Every day brought a slew of new concoctions from varied sites.

Before I knew it, Big Blue, my extra-large three-ring binder filled with family favorites, had sprouted an additional section: New Recipes. And then the binder got too fat to close.

Where to put the sourdough waffle instructions from Recipe Spot (even though my husband is in charge of waffles and only uses Bisquick)? And what about the spicy pepperoni dip and the peach dump cake I wanted to try?

I found the answer in Columbus, Ohio, at the largest Barnes and Noble store I’d ever seen. We stopped in on the way to the airport after visiting the grandkids and I found two lovely “Favorite Recipes” binders. They came with dividers and quality stationery to use for printing recipes.

When we returned, I unburdened Big Blue and started sorting through my collection. That was seven months ago. Now, I have three partially filled binders and piles of recipes on my desk, waiting to be sorted. Too many recipes. Not enough time.

I’ve decided not to add any more until I get my collection under control. This is proving difficult because during the time I sat down to write this column, I received a recipe from Command Cooking for picnic chicken salad, a link to “Heavenly Bars” from Fussy Kitchen, and one from Recipe Reader for “Creamy Pineapple Dream.”

Don’t worry, I’ve learned my lesson. I didn’t open a single one and plan to add these sites to my spam filter. I’ll put it at the top of tomorrow’s to-do list.

My email flag is waving. What’s this? A recipe for Chicken Tamale Pie!

It shot from my printer before I even blinked.

I finally understand what collectors have been telling me – the lure of adding just one more is incredibly hard to resist.

Columns

The most delicious gift is one-on-one time with sons

Cindy Hval

I fed them.

All of them.

From breast to bottle to mashed peas and sweet potatoes to countless homemade casseroles and cookies.

I spent hours shopping, prepping, baking and cooking. Keeping my four sons fed often felt like a full-time job.

With the work came the joy and satisfaction of watching them grow into healthy, strong and smart young men.

They all started working as teens. To my delight, each son began using their hard-earned cash to treat me to lunch or dinner – usually around my birthday. Watching your kid tell the server, “I’ll take the check,” is one of the sweetest things I’ve experienced as a parent.

More than that, it’s the precious one-on-one time that delights me.

Recently, Ethan our firstborn treated me to a meal at one of my favorite restaurants. It was fun introducing him to their stunning Happy Hour, but the happiest part was sitting across the table from him.

My time with our Ohio son Alex revolves around the grandkids. But before he became a dad, I flew out alone to visit him. We spent the day together sipping coffee and exploring a beautiful park and its lush gardens. He even slid down a wild slide built into a hillside – so much fun to see my little boy shining through my grown-up son’s eyes.

When our third-born began dating Naselle last year, Zach explained his tradition of taking his mom to lunch. She told him how special she thought that was, and he replied, “Well, she’s a special lady.”

“She must be to have a son like you,” she said.

Is it any wonder we adore her?

This year, they’re newlyweds, but she happily shared Zach so he could treat me to lunch on a Saturday afternoon.

Since our youngest son, Sam, moved to Texas, he takes me out when he comes home for the holidays in December. We go to dinner and a movie. I pick the restaurant, and he chooses a movie he thinks I’d enjoy – this visit we saw “Wicked.”

Of course, I still feed my crew.

The kids in town come to dinner twice a month. Sam spends the holidays and a stretch of summer with us, and I cook for Alex and his kids when we visit Ohio.

So, the blessing of having one of them treat me to a meal is something I don’t take for granted.

The food may be fabulous, but it’s the one-on-one time with my sons that truly feeds me.

Freya update

In a recent column, I lamented that Freya, the Fierce Sheep Poacher, had absconded with the cotton ball lamb from our Play-Doh nativity. But just like the Biblical parable of the lost sheep, there was great rejoicing last week when the wayward lamb was found. Freya had tucked it behind assorted cleaning products in a closet.

Also, my husband’s wish is sometimes my command. Derek said our athletic kitten needed a cape, and I found a pink-striped satin Freya-size cape at PetSmart. Boy, were they both surprised!

More memorable birthday feedback

Reader Eddy Birrer celebrated his 80th birthday at the Dome in Edinburgh, Scotland.

“I highly recommend it for its exceptionally great ambiance and quite modest cost,” he wrote.

Scotland is on my bucket list, but since I have a February birthday, I hope to visit in the fall or spring.

Susie Leonard Weller added a bit of joy to the world on her 70th birthday.

“Inspired by a friend’s example, I tithed my first Social Security check,” she said.

She asked friends to help celebrate her 70th birthday by giving to individuals in need or to charit able organizations. She sent $70 in cash to 34 friends, along with an explanation of the money’s purpose and a postcard. She asked them to return the postcard and to share, in writing as well as during a Birthday Zoom meeting, what they did with their donation.

“I loved hearing how the cash benefited their neighbors, as well as local, national, and international nonprofit organizations,” Weller said. “In a joyous Zoom meeting, friends who knew me from elementary school virtually met my other friends. Many people donated extra money as matching funds to increase the impact of their donation. I’m grateful my 70th birthday celebration provided an opportunity to bring more joy into the world.”

Columns

Saying no to online shopping

Cindy Hval

As if requesting a straw with my water at restaurants isn’t quirky enough, my friend Sarah recently discovered I have another quirk.

I don’t shop online. Ever.

“How can this be?” she asked. “You’re an introvert. You can order groceries without ever leaving your home, yet you go to the grocery store every week!”

Sarah shops almost exclusively from her phone or computer. Food, household products, clothes, shoes and even undergarments are delivered to her door.

She does enjoy supporting local businesses by browsing at the small shops in the Garland District, and she buys most of her books at Wishing Tree Books in the South Perry neighborhood. But everything else, from broccoli to breath mints, comes from online vendors.

I am an introvert who has to extrovert a lot for work, so she’s right in assuming that given a choice, I’d rather avoid people-ing during non-work hours. However, scratch-cooking and meal planning relaxes me, and honestly, I don’t trust strangers to pick out my produce.

I’ve seen Instacart shoppers toss heads of lettuce into their gigantic trolleys without looking for rusty brown spots. I’ve watched as they shove packages of rib eyes into plastic bags without checking for moderate marbling.

To be fair, how could a stranger know how marbled I like my steak or how ripe I want my cantaloupe?

As I told another friend, “I don’t want anyone else thumping my melons. I can do it myself.”

She guffawed but knew exactly what I meant.

While I don’t exactly love loading up on toilet paper and bottled water at Costco, free samples are back! This is a great way to find out if you should indulge in that pricey Havarti or stick with the giant block of cheddar.

Of course, I always buy something there that’s not on my list. But gosh darn it, I needed that cute black-and-white skort and those huge fluffy beach towels, each one large enough to enfold two adults!

And my Fred Meyer forays often change up pre-planned menus. Recently, I found some gorgeous hothouse tomatoes (not on my list) and a sale on whole wheat pasta. I scrapped the planned grilled chicken and salad and decided to make pasta pomodoro.

Sure, I could have had tomatoes delivered via Instacart, but it was seeing their lush ripeness that made me want to cook with them.

Food aside, I can’t imagine ordering clothes online. For a writer, I’m pretty unimaginative. I can’t picture how a blouse or a pair of slacks will look on me by gazing at a photo.

I know you can return online purchases, but I don’t want the hassle. I’d rather grit my teeth, go to a store, and try things on in the fitting room.

But the most compelling reason I prefer to shop at brick-and-mortar stores is screen exhaustion. I spend five days a week at my desk in front of my computer. If I’m not at my computer, I’m on my phone, calling, texting or Googling. The last thing I want to do at the end of the day or on a weekend is spend more time online.

I don’t want to look at a picture of a peach. I want to feel its soft fuzz and weigh the heft of it in my hand. Instead of clicking on an image of a floral bouquet, I want to see what’s blooming at Trader Joe’s.

I guess I really do want to stop and smell the roses.

Pushing my chair away from my desk, grabbing my car keys and heading to the shops gives me a welcome disconnect from screen time.

Even better, it allows me to connect with my neighborhood and the people who live and work in it. A box left on my doorstep can’t do that.

Columns

Recipe for easing worry

Cindy Hval

Many years ago, on a bitterly cold January afternoon, I sat down to write a column about soup because January is National Soup Month.

Like many columns, this one had a mind of its own and turned into an essay about worry.

I wrote, “Making homemade soup is great therapy. In fact, it’s become my surefire stress reliever. Nobody does worry like a mom, and mothers of teenagers are in a league of their own. If worry were an Olympic sport, moms would own the medals stand.”

Now, with our four sons safely past their teenage years and on their own, I assumed our pleasantly empty nest would become a fret-free zone.

Wrong.

Not only do I still occasionally worry about my kids, I now worry about my aging mother. How’s that for the circle of life?

August is too hot for soup, but recently, after an extremely stressful day, I stood in my kitchen surrounded by bowls, pans, veggies, chicken breasts, lemons and spices. I needed some cooking therapy.

Some people stress-eat. I stress-cook, and the recipe for the day was lemon-herb chicken, broccoli and potato sheet pan dinner.

Place a sheet pan in the oven. Preheat to 425 (leave pan in the oven). Cut Yukon gold potatoes into chunks and toss with olive oil, salt and pepper in a large bowl. Remove the pan from hot oven and coat it with cooking spray. Spread potatoes on the pan and roast for 15 minutes.

Mom is losing her teeth and for various reasons isn’t a candidate for dentures. With one lone upper tooth, she’s distressed about her appearance and afraid she won’t be able to eat. At least once during every visit, she asks, “What about my teeth? I don’t know where they went. Everyone asks me what we’re going to do about it.”

And I explain again the importance of caring for her remaining teeth and remind her of all the good things she still can eat – like potatoes.

In a large bowl, combine chicken breasts with olive oil, salt, pepper, parsley, rosemary and garlic powder. Grate the zest and squeeze the juice from one lemon and toss with chicken. Thinly slice the second lemon.

The tangy smell of lemon makes me think of my oldest son and his love for sour things. Ethan and his friends planned to float the Spokane River later in the week. They don’t have tubes or floaties; they just wade in and float. I’m pretty sure he’ll forget sunscreen, but he’s 33. At some point, you have to stop sending “don’t forget the sunscreen” texts. At least I know he’s a good swimmer. Those years of lessons paid off. But the river is unpredictable.

In the bowl used for potatoes, combine broccoli florets with the remaining oil, salt and pepper. After the potatoes have roasted, carefully remove the pan from the oven. Add the broccoli and stir to combine with the potatoes.

Our youngest son Sam doesn’t care for broccoli much – or roasted potatoes. As I cook, he’s driving to Dallas from his home in Odessa, Texas, for a getaway. Tollways. Traffic. Unfamiliar city. Did he top up the coolant in his car? Are Google Maps up to date?

Clear four spots on the pan for the chicken and add to the pan. Scatter lemon slices over. Roast for 15 minutes.

Zach is working on his new album. Our third-born would love to quit his day job to make music full-time. He’d also like a steady girlfriend. It occurs to me that most of my worries are about my three single sons. I wonder if when they are partnered like Alex, I’ll worry less.

Remove pan from oven and brush chicken with soy sauce; roast until the chicken is cooked through and the veggies are tender, about five minutes more.

As I set the table and cleaned the kitchen, my heart felt lighter and my mind clearer. I often pray while I cook, and that plus the absorption of the tasks helps me chop, measure and mix my concerns into bite-size pieces.

Cindy Hval can be reached at dchval@juno.com. Hval is the author of “War Bonds: Love Stories from the Greatest Generation” (Casemate Publishers, 2015) available at Auntie’s Bookstore and bookstores nationwide.

Columns

Fit to be Fried

Cindy Hval

How often we must replace household appliances might reveal more about us than we think.

Take my iron, for example. My parents bought me my first iron when I married 36 years ago. It lasted 20 years until I dropped it and cracked the water reservoir. No, that’s not a testament about how things used to last longer; it’s more an indictment of how little it was used.

I thought about that while doing my biannual ironing atop the same ironing board I received with the original iron all those years ago.

We still have our wedding gift blender, though I haven’t dug it out of the pantry in years. Our coffee makers, however, need replacing on an alarmingly regular basis. We’ve lost count of how many we’ve been through. Of course, we’ve burned up several coffee grinders, as well. And just in case we cannot wait for a pot to brew, we’re on our second Keurig machine.

While raising our four sons, we also wore out several vacuums. Our most notable vacuum-cleaner catastrophe occurred one year just before guests were due to arrive over the Christmas holidays.

My ever-helpful spouse was cleaning up the pine needles beneath the tree and sucked up the tree lights cord. It killed our vacuum and sadly destroyed lights that we’ve never been able to replace. They had three color settings AND played Christmas carols!

Speaking of cleaning, one year for my birthday my mother gave me a steam mop. I didn’t exactly jump up and down when I opened it, but after one use I became a convert and have never looked back. I’m on my second steam mop.

Electric can openers had to be replaced regularly until Derek pointed out that manual openers were easier to operate, didn’t break and didn’t take up coveted counter space.

Some things seem to last forever, no matter how often we use them. The only reason we bought our current slow cooker is because we wanted a newer model. We kept our 20-year-old one as a backup.

Of course, there’s always some new gadget that marketers promise will make our lives easier. Remember the bread machine fad of the early 2000s?

Instant pots have dominated the kitchen scene for a few years, but seem to be losing steam. I didn’t buy into the hoopla. I don’t care that it can cook a pot roast super fast – pot roasts are meant to be cooked slowly – ditto soup.

That’s what Crock-Pots are for. I can dump the ingredients in before I leave for work and come home to a dinner that’s ready to serve.

That’s not to say I’m opposed to change. We recently added two new appliances we didn’t know we needed.

When my sister-in-law started renting out her downstairs as an Airbnb, she said she furnished it with a microwave and an egg cooker.

“An egg cooker?” I said. “That’s what Derek’s for.”

I only eat breakfast on weekends and that’s because he makes it.

She assured me it made perfect poached eggs and soft-boiled them just the way Norwegians love them. I found an inexpensive one and gave it to my husband.

He tried it the same weekend as our other new addition – an air fryer. Our sons all have air fryers, but I couldn’t imagine why we’d need one.

“We don’t eat fried foods,” I’d explained.

But on a trip to Costco, we succumbed to an impulse buy and came home with a 7-quart air fryer.

The next morning, Derek made poached eggs in the egg cooker and bacon in the fryer. Both were fabulous!

I begin looking for other things for him to air fry. Why Derek? Well, I’m terrified of new technology and I also don’t follow printed instructions well. I’m also sexist enough to believe air fryers like grills and smokers are best handled by the male of the species. (Not really, but I have been cooking for men for 36 years, and I’m getting kind of tired.)

Despite the claims of healthier cooking through air frying, our waistlines may be showing the adverse effects of our impulse buy. Our freezer now contains things like chicken wings and what Derek calls fish sticks.

I corrected him. “No, they are beer-battered cod fillets!”

We do plan to try air frying things like Brussels sprouts and cauliflower, but Derek’s already pondering an upgrade.

“I could cook more bacon at one time if we had a bigger basket,” he said.

I’m not sure how much bacon two people need at one time, but I think I’m about to find out.

**********

UPDATE: Dear Reader, It’s been 5 months and we have yet to air fry ANY vegetables– unless you count French fried potatoes and onion rings. Buyer beware!

Columns

Classic Mom Meals

Cindy Hval

When the countdown to our youngest son’s move to Texas loomed, I doubled down on feeding him home-cooked meals.

I worried that he’d soon be subsisting on fast food takeout augmented with chicken nuggets, scrambled eggs, toast, and macaroni and cheese – the only foods I’d seen him prepare.

So, when the three of us sat down to slow-cooker simmered chicken over rice, I was amused to hear Sam say, “Now, this is a classic Mom meal.”

“What other dinners are classic Mom meals?” I asked.

He quickly rattled off a list: spicy chicken sausage navy bean soup, dirty rice, hamburger soup and Mississippi pot roast.

The next night I made sloppy joes.

“Oh yeah, sloppy joes are definitely a classic,” Sam said.

Intrigued, I quizzed his three older brothers to see if I could identify the ingredients of a “classic Mom meal.”

Ethan and Alex love my white chili–filled with chicken, onions, beans, sour cream and jalapenos.

“And the potato soup I ask for on my birthday,” Ethan added. “And beef stew.”

Soups and stews emerged as a theme, when Zach listed, “Post-Thanksgiving turkey noodle soup.”

They all mentioned my meatloaf and Hungarian goulash, so ground beef is a key ingredient. Most of the dinners they recalled are basic and quick and easy to prepare – vital for busy families.

This got me thinking about the meals my mom used to serve.

Mom loved clipping recipes, but she was born during the Great Depression, so thrift was always on her mind. Casseroles with cream of mushroom soup and canned vegetables loomed large. Ditto canned or frozen vegetables on the side.

My siblings enjoyed a dish she called hamburger fluff. It included ground beef, tomatoes and rice and was always served in her big yellow Pyrex mixing bowl. I’m morally opposed to any main dish with fluff in the name, so I was not a fan.

Pot roast or pork roast made regular appearances on Sunday afternoons. She used McCormick Bag n’ Season, putting the meat, carrots and potatoes in the bag and cooking it in the oven on low while we were at church. The house smelled heavenly when we arrived home.

By the time I had kids to cook for nutrition and taste buds had evolved. Now, we know the importance of fresh produce and lean protein. Additionally, Americans have embraced global foods and flavors. We don’t have to rely on Season All and black pepper to enhance recipes.

Slow cookers have been around since 1971, but Mom never used one. However, that simple appliance was a lifesaver for me. Even now, I use it weekly. While friends have embraced Instant Pots and air fryers, I cling to the simplicity of putting goulash ingredients in the slow cooker in the morning and coming home to a delicious meal after work.

In the month since we’ve been empty-nesters, Derek and I have tried a couple of cook-and-eat meals from the grocery store. They failed to impress.

“This just doesn’t taste the same,” he said, after sampling store-prepared pork chops.

Maybe the most important ingredient in a “classic Mom meal,” is that it’s homemade and filled with love for the family it feeds.

Diet cola sloppy joes

1 pound extra lean ground beef

1 medium onion

1 ½ tablespoons all-purpose flour

1 cup diet cola

⅔ cup ketchup

2 tablespoons apple cider vinegar

1 tablespoon Worcestershire sauce

2 teaspoons dry mustard

Brown beef and onion in large skillet. Drain well. Stir in remaining ingredients as listed. Mix well. Cover and simmer 30 minutes.

Serve on hamburger buns topped with shredded cheese and diced onion.

Note: This is supposed to serve six, but I always double it for our family.

Cindy Hval can be reached at dchval@juno.com. Hval is the author of “War Bonds: Love Stories from the Greatest Generation” (Casemate Publishers, 2015) available locally at Auntie’s Bookstore, Barnes & Noble locations and on Amazon.