Tag: food

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

They’ve got your alibi

Cindy Hval

You never know when you might need a good alibi, and if you live in the Indian Trail Neighborhood, you have one handy.

Alibi is the latest venture from restaurateurs and real estate agents Bill and Deb Weisgerber.

The ’70s-inspired bar in the Sundance Plaza shopping center features craft cocktails, carefully curated beer and wine selections, shareable apps and light bites.

“I grew up in kitchens,” said Deb Weisgerber. “My dad was in the food and beverage industry, and he would take me to work with him.”

At 19, she bought her first house, outfitted it with a licensed commercial kitchen, and launched Sandwiches to Go.

“People faxed me their orders and I made and delivered their sandwiches – mostly downtown.”

When she hired an employee and learned how complicated labor and industry regulations can be, she closed the business.

In 2003, she and Bill opened a coffee stand on Northwest Boulevard. They painted the building pink and christened it Deb’s Espresso, eventually opening two other locations.

When she saw a space in the Garland District on Craigslist, she decided to try her hand at bartending and opened the Drinkery.

They closed one coffee stand, and the bar proved so successful that they sold the other two.

In 2015, the couple found a spot in the Logan Neighborhood and opened the Foxhole, a pizza joint.

“It was a flop,” she said. “We had pizza and jello shots, but nobody came in – the kids preferred Jack and Dan’s.”

So, they returned to the Drinkery.

“We fixed up the building and it was wildly successful,” Weisgerber said. “I worked there every day.”

After selling the business in 2020, she was ready for a different career and got her real estate license.

“I love real estate – I plan to do it far beyond retirement age, but it doesn’t offer me the creative outlet that the bar/restaurant industry does.”

While shopping at Safeway on Indian Trail Road, she saw a “for lease” sign on the door of the former Happy Trails to Brews tavern.

“I saw endless possibilities for this space,” Weisgerber said.

The biggest struggle was coming up with a name, so she crowd-sourced on Facebook and landed on Alibi.

“After that, everything came together,” she said. “Bill and I handpicked the furnishings, the dishes, the glassware and the furniture.”

The once red walls got a coat of black paint, and Bill added wainscoting and built liquor shelves behind the bar.

Weisgerber shopped for vintage furniture at local antique stores, where she discovered a painting of a ’70s-era girl that matched the vibe she wanted – a dark, moody hideaway.

Guests enter through a roped-off area advising the venue is exclusively for 21 and older, past a couple of rattan outdoor sofas and tables.

Backlit liquor shelves and soft, colored lights under the bar top create a welcoming ambiance. A big birthday wheel at the far end offers birthday guests an opportunity to spin it and win prizes. The cozy bar/dining area seats 49.

Craft cocktails made with high-end liquors serve as the drink menu’s centerpiece.

The Midnight Confession incorporates WhistlePig Piggyback Rye while the Cover Story offers a refreshing sip that includes Prosecco, St. Germain, lime and mint.

“We use fresh-pressed juices and herbs in a lot of our drinks,” Weisgerber said. “I’m also very passionate about wine, and we have a good selection of wine and bubbly. We have six draft beers, mostly local, but no domestics.”

A small kitchen meant creating a small menu that still offers bites to please every palate. House-made dips provide a tasty snack or starting point for a meal.

For example, house-smoked salmon stars in a dip topped with lemon and capers. Served with rice crackers and a selection of fresh veggies, it pairs deliciously with any cocktail.

“We smoke our own salmon and chicken,” Weisgerber said.

Handhelds include a smoked chicken quesadilla that comes loaded with black beans and pepperjack cheese and is served with house-made pasta salad.

The French onion grilled cheese features Gruyere, Swiss and caramelized onion jam. It’s served with a Caesar salad and a side of rich au jus for dipping. The buttery sourdough holds up well to the gooey cheese and savory sauce.

A trio of entrée salads offers hearty options and shareables include flatbreads and charcuterie.

“I’m proud of the menu,” Weisgerber said. “Keeping your menu and your hours consistent and providing quality service is the key to success.”

In addition to food and drink, Alibi offers plenty of evening entertainment options. There are a variety of events happening nearly every night, including live music, trivia and karaoke.

While Weisgerber would love for Alibi to become a neighborhood hub, she also hopes the classy venue will become a destination spot.

“It’s a beautiful space and pretty enough to make a drive worth your while,” she said.

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

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

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

Savoring the Special + Wedding Tales

Cindy Hval

For The Spokesman-Review

As breakfasts go, on the day after Thanksgiving, it doesn’t get much better than homemade pumpkin pie with a large dollop of whipped cream.

Ditto on the day after, the day after.

“Well, that’s it until next year,” I said, as my fork slid into the last creamy bite of spiced pumpkin.

I scooped up bits of flaky pie crust and sighed.

So did Derek.

“Your pumpkin pie is so much better than store-bought,” he said. “How come you don’t make it more often?”

A valid question, since you can buy cans of Libby pumpkin year-round, and I’ve always got piecrust ingredients in the pantry.

“Pumpkin pie is only for Thanksgiving,” I replied. “Like sugar cookies, shortbread and fudge are only for Christmas.”

He sighed again and took our plates to the sink.

That conversation got me thinking. What if we had pumpkin pie every month? Or listened to Christmas music before Thanksgiving? Or enjoyed a batch of fudge in the summer?

An artificial Christmas tree could remain in your living room all year. My mom’s retirement facility does this with a small tree in their vestibule. They decorate it for the seasons – hearts in February, flowers in the spring, sunglasses in summer, etc.

But anticipating once-a-year treats and digging out holiday heirlooms to display are all part of savoring the joy of the season.

By the time you read this, there may be a few pieces of Irish cream or butter rum fudge left in our fridge, and there might be a cookie or two in the larder, but that’s it. On New Year’s Day, we invite the whole Hval clan over to devour all the Christmas treats, so we can start the New Year with a fridge filled with vegetables and other wholesome foods.

As I type, the refrain of “I Heard the Bells on Christmas Day,” plays softly from my computer speakers.

”I heard the bells on Christmas Day

Their old, familiar carols play,

And wild and sweet

The words repeat

Of peace on earth, goodwill to men!”

Now, that’s a holiday sentiment I’d like to enjoy every day of the year.

Readers share wedding party memories

In my Dec. 5 column about my wedding appearances, I invited readers to share their wedding party memories.

My friend, Jill, is batting 50/50.

“I was a maid of honor and a bridesmaid,” she said. “One of the marriages stuck – one didn’t. Both weddings were lovely, though at the rehearsal for one of them, the officiant, who was also the groom’s dad, kept warning us bridesmaids to behave ourselves on the wedding day. I don’t know what he feared we would do. We were all married and had small children at that point. We were far too tired for any crazy stunts.”

Marcia Cocking appeared in a slew of weddings. Her many roles included flower girl, Junior bridesmaid, and maid of honor. She remembers every dress she wore!

“My yellow dress with a short cape (from her first flower girl role) has been a fun dress up for my 5 granddaughters,” she wrote.

Ditto a red dress and a white brocade gown.

“As a senior in high school, I wore a deep pink dress for my brother’s wedding. The dress also made an appearance at my Senior Prom with my future husband.”

In her sixth wedding appearance, she wore a flowered, lined dress as a bridesmaid in an August afternoon garden wedding.

“It was heavy and 100+degrees,” wrote Cocking. “It was nearly unbearable, in spite of the huge blue hat to complement the dress.”

That hat has also been a hit with her granddaughters.

Retired pastor, David Sutton, offered another perspective. He estimates he’s officiated 200 nuptials and has plenty of interesting tales.

“For example, the backyard wedding where the couple had 3 dogs and the grass was not mowed or cleaned up. Folding chairs on uneven turf, an old utility table for an altar, the participants wore clean bowling shirts with matching cut-offs. The dogs got loose in the middle of the ceremony!” he wrote. “Or the Hawaiian style outdoor wedding. The couple was about to light the Unity Candle just after I said, ‘And these single flames will light the one candle that represents the love you have for each other at this very moment and will last forever.’”’

And then a gust of wind extinguished the candle.

“I was best man at two weddings, co-star in three,” wrote Tom Peacock. “None lasted but I switched up to being a photographer at weddings that have had a much better success rate. Out of 6 weddings 5 are still going, the only one that isn’t, interestingly was a peacock-themed wedding, so perhaps my personal wedding experiences somehow affected that one. If I ever get married again maybe I should have you in the mix for a better success story.”

As I said, I’m sure my flower-strewing talents can be resurrected – the bouffant hairdo not so much.

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

Soup’s On

Cindy Hval

Trying to count my blessings during our current Snowpocalypse has been, well, trying. I got my white Christmas, but now I am so over snow.

The one good thing about Snowmageddon is that it’s perfect soup and stew weather.

There’s nothing more soothing on a snowy day than slicing and dicing an array of vegetables or meat, concocting a savory broth, and then letting it bubble on the back of the stove or in the depths of the crockpot.

Delicious aromas fill the house and serving the hungry hoards is simple. All you need is a bowl, a spoon, and a side of crusty sourdough, flaky biscuits or tasty cornbread.

At least I thought this was a good thing, but the other night, Sam, 17, asked what we were having for dinner.

“Steak soup,” I replied.

“You sure have been making a lot of soup, lately,” he said, sighing.

In my defense, January is national soup month. Also, I’ve been working hard on two book projects, so planning five-course menus is a bit of a stretch.

And honestly, the only time soup doesn’t sound good to me is on a 90-degree summer day when we’re dining on the Delightful Deck, and even then a chilled cucumber soup tastes yummy.

The other night as white chicken chili simmered on the stove, I thought of our son Alex who lives in Ohio.

I texted him, “Guess what’s for dinner?”

“Oh, man!” he replied. “I LOVE your white chicken chili. I miss it so much.”

Which I interpreted as, “Oh, Mom! I love you and I miss you so much!”

My heart was as warm as my tummy during dinner that night.

In fact, Alex enjoys that soup so much, it was what he always asked me to make for his birthday dinner. His birthday is in April, and my chicken chili and from-scratch apple pie isn’t exactly seasonal, but it’s his favorite meal. Cooking my kid’s favorite meals makes this mom happy, so it’s a win-win.

I guess I shouldn’t have been surprised when I asked my firstborn what he wanted for his birthday dinner on Sunday, and he replied, “Potato soup!”

“You want soup for your birthday?” I asked. “Not steak or ribs?”

“Nope,” he replied. “I want your homemade potato soup and chocolate cake with chocolate frosting.”

So, that’s what he got, plus a container of soup to take home with him. Single guys need all the homemade food they can get.

Though Sam professes to be weary of soup, he’ll always clean up a pot of my beef chili. While technically not a soup, it’s still a one-pot, slow-simmer meal. A bowl of it topped with corn chips, olives, cheddar and chopped onions can satisfy even an always-hungry teen.

Zachary looks forward to Thanksgiving, not so much for the turkey and trimmings but for the huge vat of turkey noodle soup I make the next day.

Soup can be served in celebration, but it’s also appropriate when solace is needed.

After I miscarried our first child I couldn’t eat. Nothing would go past the lump of grief in my throat. Then my mother brought over a container of homemade soup. Suddenly, my appetite returned. I slowly spooned a mouthful, its taste a bit saltier for my tears, and I knew my mom had probably shed a few of her own as she chopped, sliced and simmered. I ate an entire bowl and understood the true meaning of comfort food.

In fact I often think when there’s a death in a family, instead of the flood of fried chicken and casseroles people tend to bring – a big pot of soup might be more palatable.

As I write, the ingredients for tonight’s hamburger soup are ready on the kitchen counter. Sometime between now and deadline, I’ll assemble the soup, and while I finish today’s assignments it will slowly simmer on the back of the stove.

That’s another wonderful thing about soup; it may be labor intensive on the front end, but once it’s cooking you can sit back and let the flavors mingle and evolve on their own, until it’s time to sit down and enjoy the results.

Just like raising children.

Contact Cindy Hval at dchval@juno.com. She is the author of “War Bonds: Love Stories From the Greatest Generation.” You can listen to her podcast “Life, Love and Raising Sons” at SpokaneTalksOnline.com. Her previous columns are available online at spokesman.com/ columnists. Follow her on Twitter at @CindyHval

Columns, War Bonds

Let Me Entertain You

Cindy Hval

In today’s Spokesman Review column, I write about the simple joy of breaking bread with friends. I hope entertaining isn’t a lost art. Do you enjoy having people over?

You can call it “company,” “having people over,” or even the loftier “entertaining,” but I just call it fun.

I grew up in a hospitable family. Our dining table had leaves to extend it and those leaves were frequently in use – especially on Sundays. Mom and Dad often brought someone home after church for Sunday supper, and Sunday game nights were a staple of my childhood.

In fact, I honed the waitress skills I used in college playing “restaurant” when my parents hosted a game night. I’d make the rounds with my “magic coffee pot” and offer refills to my parents’ obliging guests. I even earned tips, until I outgrew plastic dishes and was pressed into dishwashing. That wasn’t nearly as fun.

I married an extrovert who loves a houseful of people. Soon, we had a slew of friends who were also young parents and we’d all take turns hosting game nights. These weren’t fancy parties. Everybody brought a snack to share and we’d play Pit, Taboo or Charades for hours. It was worth every penny spent on baby sitters.

 Even when the kids were small, messy and ever-present, I made time to host book clubs, Bible studies or small dinner parties in our home.

“Company’s coming!” was a battle cry, and I enlisted even the littlest ones in a game of clean up and hide stuff.

The whole clean house thing can be off-putting for some. Recently, a friend confessed the reason she dreaded having guests was the time it took to clean out all her closets.

Astonished, I asked. “You clean your CLOSETS before people come over? Why?”

She launched into an extremely far-fetched scenario about what if someone went upstairs looking for a bathroom and accidentally opened a closet door, and discovered that her towels weren’t organized by color and size.

Stunned by the fact that color coding bath towels is apparently a thing, I shook my head and admitted, “Honestly, I just clean my kitchen, living room and bathroom and call it good.”

Seriously, if someone sneaks a peek into a closet and is hit on the head by falling junk while judging my bath towel organization skills, well, that’s their own fault – not mine. And there’s a reason the bedroom door is shut. That’s where I stash everything when I’m cleaning. Open at your own risk.

Another friend hated to entertain because she felt she lacked culinary skills.

“I can’t cook,” she said. “Really, I’m terrible at it, so I can never ask anyone over for dinner.”

Apparently, she believed that only the Rachael Rays or Paula Deens of the world host dinner parties.

I quickly disabused her of that notion.

“You don’t have to be a good cook to entertain,” I said. “Go to Costco. Buy pre-made lasagna, a bag of salad, some garlic bread and a dessert. No cooking needed!”

She was skeptical, but a few weeks later I was thrilled when she invited us over and served the meal I’d suggested. We had a fabulous time and so did our hostess. She’d even upped the ante and used paper plates. No cleanup and nobody minded a bit.

But as our kids grew I was dismayed that dinner parties, game nights and barbecues became few and far between. For one thing, many of us who were at-home moms returned to work once our kids were in school. It was a struggle just to keep up with work and care for our families, let alone plan parties. And sporting events and band concerts gobbled up any elusive spare time.

For several years, entertaining consisted of planning snack schedules for soccer practice and huddling under shared quilts at football games.

But change is in the wind again. Slowly our nests are emptying. The kids still at home can drive or have plans of their own – plans that rarely include their parents.

So, I’m shaking out the tablecloths and dusting off the serving platters. This summer they’ve seen plenty of use.

At a recent gathering, more than a dozen guests filled our backyard. From my vantage point on the Delightful Deck, I paused and watched the smiling faces (some smeared with barbecue sauce) and listened to the happy buzz of laughter and conversation.

That sound reminded me why I love entertaining.

The food doesn’t have to be fancy. The gathering doesn’t have to be large. Paper plates are more practical than china, and plastic cups can hold expensive wine or cheap soda. Those are just the trimmings. All that matters is that people feel welcome and relaxed enough to sit down and stay awhile.

The real feast is in the friendship.

Contact Cindy Hval at dchval@juno.com. Follow her on Twitter at @CindyHval.13615339_1111644075540885_6352834767034135152_n[1]