Vote For Ohio's Community - No on Two

no on ohio issue two unionHalloween decorations are still up when we celebrate our second favorite fall holiday - Election Day. Alex and I value voting and have taken Lil to the polls with us since she was a tiny babe. We always try to explain the issues to Lil. Defining the differences between politicians is difficult for her to comprehend but issues are usually more understandable. Here's how the discussion on Issue 2, the proposed repeal of an Ohio Senate bill that restricts bargaining rights of public sector employee groups, went down:

Rachel, explaining: "In our country when you work for a company, workers are allowed to form a group called a union to talk about how much money they are paid, what hours they will work, and how the company treats them. Government workers, like Alex, police officers, firefighters, and teachers, can form unions.

Some of Ohio's senators passed a bill that doesn't allow union groups to negotiate with their bosses. Issue 2 is about whether that bill was a good idea or not. What do you think?"

Lil's answer: "I think that unions have to be able to talk to their bosses. I think that if people want to have workers, they have to be nice to them. If they aren't nice to them, they won't have good workers." Smart cookie, I say.

This year, Alex became a member of the American Federation of Government Employees. I asked him to include his opinions about Issue 2:

Public sector unions serve an important role in protecting the rights of public employees and enhancing the services they provide to the general public. Firefighters and police officers are able to bargain for better safety equipment, leading to improved efficiencies. Teachers are able to bargain for smaller class sizes and deliver higher quality of education. Administrative and technical personnel bargain for improved working conditions, retaining highly qualified employees who might otherwise be attracted to work elsewhere.

Over the past several years my union has bargained on issues concerning the conditions under which employees at my agency work. We have negotiated flexible work hours, enhanced job training and an expansion of telework policies. The union also serves as a very functional tool by which employees can resolve grievances with their management. Without these improvements in the workplace, I and several co-workers likely would have looked for work in the private sector. A high turnover of well-qualified employees costs tax payers.

Proponents of Issue 2 argue that the majority of the bill is about reducing pay and benefits due to tough budgetary times. While the argument that we should all race to the bottom in terms of compensation and turn into wage slaves should be discussed on its own merits, it is a red herring. Issue 2 is plain and simple about union busting. Certain segments of our political spectrum view unions with loathing and believe they should be brought low at every opportunity. Issue 2 is about reducing the influence of unions and increasing the absolute control the government has over its workers.

I will vote no on 2 to preserve my ability to unionize effectively, to retain high quality workers in government service, and to maintain efficient public sector practices.

When you go to the polls, we hope you will support the public sector community of Ohio and vote No on 2. If you disagree, we still hope you go vote, as it is our most precious national right.

Consult the Ohio Secretary of State election page for info about where and how to vote.

PS. Ironically, the only other time I used this platform to address politics, I was also advocating a No on Ohio Issue Two. I wonder what Issue 2 will be next election cycle?

Haunted Halloween Candy

halloween candy junk food attackThe season of Excessive Consumption is upon us, preceded by the month of Meaningful Worries and followed up with the weeks of Staggering Stuff. Usually my anxiety about winter holidays holds off until mid November but this year, Halloween candy is haunting me.

Off the bat (Halloween pun?), let me be clear that I believe a day or two of sugary indulgence is not the end of the world for my girl Lil. We serve healthy food on a regular basis and sweets really are 'sometimes foods' in our home.

Besides, we temper the candy feasting with creative and educational pursuits like costume design and creation, making decorations, picking and carving pumpkins, and roasting seeds. There's a lot more to Halloween than one night of trick-or-treating.

Meaningful Worries

However, I am increasingly concerned not only with the locality and quality of ingredients but the treatment of labor used to plant, harvest and process foodstuffs. Sugar and chocolate, components of many candies, are conventionally made with notorious disregard for farm workers.

I choose to purchase fair trade labeled coffee, baking chocolate, sugar, and spices for our home kitchen. Though no food label is perfect, the fair trade standards give me some security that my family is not benefiting from the destruction of another.

If I were to hand out a fair trade chocolate bar (just one mini size piece) to the hundreds of beggars who visit our neighborhood, I could easily spend over $100. Lil is tired of the organic lollipops we usually give away, wanting something more mainstream. She has rejected my non-candy suggestions. Our compromise this year may be food-dye laden, but at least made in North America, Smarties.

Staggering Stuff

Moving on to the next ghoul: the candy haul Lil brings home. In previous years, the excitement of costumes and decorations at a few houses was enough to thrill her. I can see in her glistening-like-a-candy-wrapper eyes that this year, she expects to fill her basket.

Like I said before, I'm not afraid of an evening's sugar buzz. Between her distaste for anything containing nuts or having too chewy or sticky a texture, she dismisses much of her beggar's night haul without prompting.

But what do we do with the rejected haul? Alex and I certainly don't want to consume all the additives in common candies. Plus, when I eat sweets, I feel a sugar high and dip faster than a bat darts through our alley.

We could pass the excess candy off to Alex's office, but he frequently complains about the high level of obesity in his workplace. Donating to a food pantry makes me feel equally guilty. No one should eat this stuff.

Do we throw it away? That seems like a senseless waste of all the resources necessary to grow, process, and package the junk.

I have no solutions to the creepy side of Halloween candy. Are you haunted too? To show that I'm not a complete treatophobe, take a listen to one of my favorite songs of late, Sweet Tooth performed by David Rawlings and Gillian Welch.

Sews Like She Cooks

super kitten handmade halloween costumeI realized when seaming Lil's Halloween costume (she is Super Kitten, a hero of her own creation) that the way I approach sewing is much like I cook. Here's how: 1) I eschew patterns and recipes. Patterns are expensive, I don't like to be told what to do, and I rarely follow the rules precisely.

2) I rely on prior experience and existing garments to guide my designs. I spend a lot of time staring and thinking about what pieces need to go inside out and curve in 3d. Likewise, my mind is constantly trying to recreate restaurant dishes.

3) I measure as I go, just like I taste as I cook. This is a tedious habit but it ensures that the fit or saltiness is perfect.

4) I make do with what I have. So the tail has light pink thread instead of a matching white - I grabbed the closest match in my stash instead of running out for new thread. I am always more likely to substitute an ingredient in a dish than go to the store for a single item.

5) I make mistakes. The shimmery sheer fabric Lil chose was a huge pain to work with but now I know that for the future. In cooking, I don't always achieve what I had in mind, but again every failure teaches me something new.

Do you sew like you cook? Or am I the only one sewing costumes at all anymore?

added to Simple Lives Thursdays

Beet Creme Brulee {Recipe}

One birthday tradition in our family is that the birthday girl selects the dessert for the day. My dad always has German chocolate cake; Alex and my sister Megan usually share a pie; Lil likes chocolate cake (homemade, of course). Now that my youngest sister Heather is a trained pastry chef and freelance cake and truffle maker, I usually give her a few ideas and tell her to make me something tasty. This year, I wanted to see her interpret the trend I see of including beets in desserts.

beet creme brulee recipebeet creme brulee bite

Heather served up two awesome sweets for my beety birthday earlier this month - chocolate beet cake and beet creme brulee. KatySheCooks has a great chocolate beet cake recipe.

The first thing one notices about beet brulee is that it is shockingly pink. The color would lend itself to a baby girl shower or Halloween 'bloody brulee' treat.

The earthy beet flavor compliments the eggy custard nicely. It is great on its own, as we ate it, but we all thought it might be fun to play with additional flavors - perhaps a tiny bit of smoky paprika in the crust, or a tad of spicy ancho powder in the custard. If you try it with an extra flavor, let me know!

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Beet Creme Brulee
courtesy of Taysetee Pastry chef Heather Tayse
Makes: 4-6 servings, depending on the size of ramekins
Time: 30 minutes active cooking, 1 hour baking, 12 hour cooling

2 2/3 cups cream
pinch salt
2-3 medium sized beets, peeled and roughly chopped
1 cup egg yolks (approximately 16 eggs worth)
1 cup granulated sugar
1/2 t vanilla
2 tablespoons turbinado sugar
2 tablespoons granulated sugar
1. Pour cream, salt, and beets into a saucepan and bring to a boil.  Cover, and set to a very low simmer for 45-60 minutes or until the cream has a deep pink color and tastes of beets.
2. Pour hot cream mixture into a blender and blend until fully smooth - this step may need to be done in batches, or you can use an immersion blender.
3. Whisk yolks, sugar, vanilla, and salt together until ribbon stage. (Light and fluffy)
4. Temper the egg mixture into the cream mixture by pouring a little bit of hot cream into the yolks and whisking. Add a little more cream and whisk again. Pour both yolks and the rest of the cream back into the pot.
5. Cook over medium heat, whisking constantly, until the mixture thickens to coat the back of a spoon.
6. Strain through a fine sieve and cool over a water bath, then chill 4-8 hours to let flavor's mellow (over night is better).
7. Pour into oven safe ramekins or bowls and place into a deep casserole dish (or a pan with at least 2" sides).
8. Place into a 325 degrees F pre-heated oven.
9. Pour hot water into the casserole dish to come at least half way up the sides of the brulee dishes, being careful not to splash any water on the dessert.
10. Cover entire dish with a cookie sheet, sheet pan, or aluminum foil.
11. Bake for 30-90 minutes (depending on the size of ramekin/bowl you use), or until when the creme brulee is gently shaken, the mixture is no longer in a liquid form.
12. Remove from oven, being careful not to spill the water bath into the brulee.  Immediately remove dishes from the water bath and let cool to room temperature.  Once at room temperature cover each individually with plastic and refrigerate for at least 3 hours before serving so they are thoroughly chilled.
13.  To brulee: Place a thin layer of turbinado and granulated sugar on the surface of the brulee and using a blow torch very carefully caramelize the sugar.  Let cool for 2-3 minutes before serving.[/print_this]

Added to Hearth and Soul.

Where to Pick Pumpkins {Friday Five}

Man carrying pumpkins 1980s Several readers and friends have asked me where I recommend going to pick pumpkins.

The truth is, I don't have a farm that I love. All I've visited are too crowded and pushy with extra purchases and sugary sweets. I wish I could find somewhere reminiscent of my childhood where the focus was on the pumpkin picking, not the extraneous stuff.

Here are five choices:

1) CRC Pumpkin Patch - The Clintonville Community Resource Center hosts a fall festival every year where families can receive a local pumpkin for a three-can donation to the food pantry. They have fall themed snacks and entertainment available too. 14 West Lakeview Columbus OH 43202

2) Circle S - This if the farm we usually hit up with a playgroup. Circle S has the hay barn, the snacks, the petting zoo, and hayrides to the field to pick your pumpkin. It is rather crowded on the weekends, expensive, and offers foreign cider, but those looking for agri-tainment will be pleased with Circle S. 9015 London Groveport Rd. Grove City, OH 43123

3) Pigeon Roost Farm - We happened upon Pigeon Roost one day after a fall hike. It is picturesque and offers a playground, pumpkin displays, and petting zoo among other activities. I've heard it gets extremely crowded on weekends. 4413 National Rd SW Hebron OH

4) Jacquemin Farms - We stopped at Jacquemin once before pumpkin season. It is well thought out and small, which might limit crowds. Read CbusMom's review of their pumpkin offerings. 7437 Hyland Croy Rd. Plain City, OH 43064

5) Circleville Pumpkin Show - This is the big one, a huge street fair with pumpkin growing contests, displays, crafts, food, entertainment and more. I remember going as a kid and being overwhelmed by the crowds. The Circleville Pumpkin show website lists all the fun available today and tomorrow from 10 am -10 pm. 159 East Franklin Street Circleville, Ohio 43113

Where are you going this year?

PS. Wherever you find your pumpkins, don't forget to roast the seeds!

The Coop {Food Truck Review}

A food truck with a name dear to our chicken-loving hearts opened recently in close proximity to our house. Alex visited first, took pictures, and wrote this review:

Clintonville is seeing an influx of food trucks recently.  Despite the objections of various stick-in-the-mud types, the diversity is only growing.

The Coop is the latest truck to arrive on the Clintonville scene.  As the name suggests, it is a poultry-themed establishment and happens to have thrown out a shingle on the corner of Indianola and Cliffside.  As this is only a few blocks from our house we had their fare (one of each thing on the menu) for our Wednesday family dinner.

The Coop full menu dinner

The dishes were:

French Omelet BLT sandwich -  Delicious folded omelet with thick-cut bacon and fresh veggies on white bread.  The whole thing melted in your mouth and was done exceptionally well.

Udon noodles with duck - This was probably the standout dish of the evening.  The noodles were well cooked, the duck was delicious and it was all complimented wonderfully with a hot and sour broth.  This was a fabulous dish that I could eat every day.  Of course, as with their other dishes, it was topped with an over-easy egg.

Chorizo Hash - Exactly what the name describes.  Very nicely done with chopped up bits of corn tortilla incorporated into the mix.  The over-easy egg made for a delicious sauce over the hash after the yolk was broken open.

Roasted Chicken Quarter (thigh/leg) over Corn with Parsley and Parmesan -  This was a very simple presentation that pleased the ever-picky Lillian.  The chicken was cooked very well and the corn mixture was creative and delicious.

omelet sandwichThe Coop duck noodles

Overall, we left full, satisfied and with a very favorable impression of Coop.  It's not the cheapest food truck out there, but come on, you can order duck on the side of the street.  Give it a try, you definitely won't be disappointed.

I couldn't resist Alex's raving and took our family on the short walk to the vintage cart on October 13. Here's my take:

the Coop food truck signthe coop truck details

Alex wrote 'delicious' four times in his review. While it is the most over-used adjective describing food, The Coop might be deserving of the quadruple praise.

The chef/owner of Coop, Angela Theado, is a restaurant veteran. She features local ingredients including Ohio eggs, meat, greens and fruit in from-scratch recipes.

coop sourcing and hourscoop menu october 13

The menu changes often to reflect what is seasonally appropriate and available. Beverage options are Clintonville-roasted Thunderkiss coffee, Coke, and San Pellegrino. The Coop uses Eartha Limited eco-friendly serving dishes and offers recycling bins for patrons. Two picnic tables are available for seating and there is parking for at least four cars in the lot.

the coop duck leg and kale

We tried the duck leg ($10, a steal) for Lillian. Cooked in fat as confit first and finished in the oven, the meat was fall off the bone delectable. Lil gobbled it up while I savored the kale. Dressed lightly when raw, the tender leaves wilted slightly under the heat of the duck. Not wanting to upset the picky kid, I ate the pepper giardiniera on the side. This was the right choice for our family - Lil would have balked at the heat - though I can taste how well it would pair with the succulent duck meat.

the coop french omelet blt

I ordered the Omelet BLT ($7) after hearing about it from Alex and several friends. This high stacked sandwich layers bacon, arugula, tomato, and a gently cooked egg and cheese omelet between two slices of grilled Texas toast. It is saucy but manages to hold together for eating. Some don't enjoy the intrusion of soft egg in a BLT but I liked how The Coop transformed a summer tradition into a more filling meal.

the coop chorizo hash

My sister Megan has become a regular at The Coop. By happenstance, she pulled up just after our food was served. She ordered the Chorizo Hash ($8) and ran off to work before I could taste it. I snapped a few pictures to capture the sweet potatoes covered in Ohio bison chorizo sauce, egg, and cheese.

Angela told me that The Coop will continue operating until the water lines freeze. Water lines for a food truck? Yep. One difference between The Coop and many other food carts is that it has a full dish station to handle the skillets in which Angela prepares each dish to order. While having to hook up to water makes this truck less mobile than some, a fresh skillet for each patron means that The Coop can accommodate food allergies and play with a wider range of ala minute cooking styles than those carts with a grill top alone.

More than the local sourcing, delectable dishes, and sustainable practices, what diners will like enjoy most about The Coop is the care with which the menu is planned. Rich duck confit needs a zesty accompaniment like citrus dressed kale. Sweet potato hash begs for a balance like spicy chorizo sauce to come off as a pleasant savory dish. Dishes include vegetables as thoughtful components. And everything IS better with an egg on top.

the coop blue vintage truck

The Coop Current location: Cliffside and Indianola, 43202, look for the sweet blue pickup or yellow lights after dark Cash or credit accepted Website Facebook

Grandpa's Grilled Chicken {Recipe}

grandpas grilled chicken recipeI am fortunate to come from a family of home cooks. Women are not the only ones in the kitchen - my father, uncle, and grandfather don aprons and feed the family as well.

This recipe is for my mother's father's grilled chicken. The marinade is nothing particularly special, but the method of re-basting it creates a succulent crispy glazed skin.

In honor of Grandpa, I never change the spices. Without nostalgia holding you back, I encourage you to add in a little cayenne, chili powder, or dry mustard.

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Grandpa's Chicken Serves: 4-8 depending on how much chicken is used Active cooking time: 10 minutes to prepare, 45-75 minutes grilling

½ cup oil ½ cup vinegar ¼ cup water 2 teaspoons salt ¼ teaspoon pepper 1 tablespoon sugar 1 teaspoon paprika 1 tablespoon minced onion 5 pounds bone-in chicken, your favorite cut or a whole chicken cut in halves.

1. Whisk all ingredients together. 2. Pour over chicken pieces and allow to marinate for 30 minutes - 6 hours. (If marinating longer than an hour, place the chicken in the fridge.) 3. Heat a grill to moderate heat. Place the chicken on the grate. 4. Use a pastry brush to brush on leftover marinade. 5. Continue grilling, turning the pieces as necessary for even browning. Reapply marinade every 15 minutes. 6. Remove chickens from heat when internal temperature of thickest cut reaches 165 degrees F. 7. Allow to rest five minutes before serving.

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 Added to Hearth and Soul.