Give back your heart to itself . . .

How did your five-year-old love to play? Did you make up games? What were they? What did you truly love?

Yesterday, speaking on the subject of Life as a Work of Heart, I asked this question of my audience. Gradual smiles softened their faces as they remembered.

In mid-life, this very self-inquiry changed my life. I realized it wasn’t food preparation that had led me into my long career in cooking and entertaining; it was the result—the gathering of people around the table in celebration, in sharing ideas, in connection! And so I then reinvented what I was doing and my career turned into something infinitely more satisfying.

Will you take a moment to recapture what gave you joy? Where did your inborn love lead you?

(Above is a Sprinkles Red Velvet Cupcake for your five-year-old. You can keep them in the freezer--they thaw in only a few minutes for an afternoon treat for yourself or when a friend drops in.)

It is so important to pay attention to what our hearts tell us. These words from the poem Love After Love by Derek Wolcott (click on the title for the whole poem), remind us of the deep meaning of our lives.

. . .love again the stranger who was your self. 


. . . Give back your heart 
to itself, to the stranger who has loved you 



all your life, whom you ignored 


for another, who knows you by heart. 


Here is a great Valentine gift for yourself. Marci Shimoff's new book, Love For No Reason is an astonishing teaching of the experience of pure love for its own sake. What I call Divine Love. Truly, every page is filling my heart with joy!

And, what better time of year, when hearts as a symbol of love are everywhere, to use something we take very much for granted, fresh strawberries, as a sign of celebration? This is so easy. I hope you will love it!

Goat Cheese with Roasted Sunflower Seeds,

Strawberry Hearts and Honey

Small log of goat cheese

Roasted sunflower seeds (can use honey-roasted)

Strawberry slices

Honey to drizzle over all

Serve at room temperature with thinly sliced bread or crisp crackers

Happy Groundhog Day!

It sure doesn't feel like it, but the groundhog says we are in for an early Spring!

With two-thirds of the US snowed in, it would seem a risky call.

This photo by Melissa Farlow is from an article in National Geographic that informs me he is also known as a woodchuck or marmot. Did you know that? Did you know he has been right 24 out of his last 30 predictions?

A fun weather blog I found this morning shows how outrageous this forecast is.

The poet Lynn Ungar in her poem, Groundhog Day, asks:

Celebrate this unlikely oracle,

this ball of fat and fur,

whom we so mysteriously endow

with the power to predict spring.

Let's hear it for the improbable heroes who,

frightened at their own shadows,

nonetheless unwittingly work miracles.

Why shouldn't we believe

this peculiar rodent holds power

over sun and seasons in his stubby paw?

Who says that God is all grandeur and glory?

Early Spring or not, I'm ready!

Nothing says "Spring is here" more than bright bundles of fresh asparagus just hitting the markets. For the best recipe I know, I head for Sarah Leah Chase's COLD-WEATHER COOKING, an appropriately named and favorite cookbook I've cherished for years.

MY VERY FAVORITE

ASPARAGUS VINAIGRETTE

Makes 6 to 8 servings

1 tablespoon balsamic vinegar

1 ½ tablespoons fresh lemon juice

1 teaspoon Dijon mustard,

1 small clove garlic, finely minced

½ cup fruity olive oil

6 cherry or grape tomatoes, finely chopped

Salt and freshly ground black pepper, to taste

2 pounds medium asparagus trimmed and bottom portions of stalks peeled (See Note)

1/3 cup freshly shredded Parmesan cheese

Note: Snap off the tough ends of the asparagus spears where they naturally break. Use a swivel-bladed vegetable peeler to peel the bottom 3 inches of the stalk.

1. For the vinaigrette, whisk the vinegar, lemon juice and mustard together in a small bowl. Add the garlic. Gradually whisk in the olive oil, then stir in the diced tomato. Season to taste with salt and pepper. Let mellow at room temperature for at least 30 minutes.

2. Blanch, steam, or microwave the asparagus just until crisp-tender, 3 to 5 minutes. Drain. Arrange the hot asparagus on a serving platter and our the vinaigrette over all. Sprinkle with the Parmesan cheese. Let sit at least 10 minutes before serving. The asparagus may be served warm or at room temperature. I often make it about 30 minutes ahead of serving and let it sit while I attend to the rest of my meal.

A Letter from Elvis, at last!

I misplaced it years ago.

Took it out of the envelope, thought it would be fun to show someone, and then it was gone.

Now, this January, as I do about every seven years, I am reinventing myself completely. I won't tell you yet what that looks like, but I will tell you that a certain chaos always accompanies reinvention. The proverbial caterpillar has to plow through a pile of muck to become a butterfly.

And so it is that I am clearing out our storage garage. My friend Linda, a friend who is helping me, said, "Oh, by the way, I found a letter fromElvis Presley."

So here it is, along with a photo from a magazine of Elvis in his Army uniform, which is how he was dressed when I met him one day in Paris when he was on his first leave. I wrote the whole story of the two years I knew him in my book Chicken Soup for the Soul Cookbook.

So, I am thinking of a little Elvis snack--a peanut butter, banana and bacon sandwich would really hit the spot. Here is one I found online from the Food Network.

A great reward for getting covered with dust, one that will be appreciated by my grandchildren.

Christmas "Presence"

Oh Lord, how shining and festive is your gift to us,

if we

only look, and see.

~ Mary Oliver ~

True enjoyment of these holidays (holy days) is what my heart wants this year, and so I’ve just done the strangest thing!

I hauled out the many Christmas decorations from the garage cupboard, stacked them all in the front hall, and then put all except two away again!

Instead of the usual holiday fuss, my old patchwork Santa and my jeweled tree are the only decorations in our home this year. I am giving myself, family and friends the most meaningful gift I can give, my full Christmas Presence! I am simply spending real time with them, looking through new eyes in a state of wonder.

Presence began with a spectacular lunch at the new True Food Kitchen with my oldest friend Alice--we met when only three. Our lives have been full indeed--of beauty and poignancy, and hardly what we expected. We love reconnecting to share what is meaningful now.

Afterward, we strolled through Roger’s Gardens, perhaps the most amazing nursery/gift shop anywhere, and right in our backyard. We admired and photographed the Christmas trees made from vintage earrings made by my talented friend Margaret Larkin to post here for you. Simply taking in the sights of all the beauty filled our hearts.

Yesterday, Ted and I took advantage of the Balboa Island Holiday Home Tour and walked two miles around the island to view the insides of homes we've been strolling past for years. What a festive treat!

The Victorian home on the left often wins the Sweepstakes prize. And each little garden patch was imaginatively decorated.

Last night, while listening to Christmas music and stirring in blessings and poetry, I made 34 sparkling jars of Sugar Plum Jam.

And today, for you, I made the following Pumpkin Fudge. So delicious and full of holiday flavor.

Tomorrow I will celebrate the holidays with lunch with my dearest friends at our Emergency Book Club.

Being present to the beauty of all our shared holiday decorations is the very best gift I can give this year to myself and to everyone else!

PUMPKIN FUDGE

Some prefer this creamy spiced fudge to my Divine Chocolate Fudge, especially during the holidays. So easy to make and perfect for a last minute gift!

3 cups sugar

20 large marshmallows

¾ cup (1 ½ sticks) butter

1 (6 ounce) can evaporated milk

2/3 cup pureed pumpkin (can use canned—freeze rest for another use)

2 tablespoons corn syrup

1-1/4 teaspoons pumpkin pie spice

1 (12 ounce) package white chocolate morsels

1 cup chopped pecans, toasted plus 24 toasted pecans, to garnish

Line an 8- or 9-inch square cake pan, or the 8 cavities in a mini-loaf pan with parchment paper (preferably unbleached). Or, lightly butter a flat cold surface like granite or marble, or even a baking sheet. Set out a large rubber spatula.

Combine the first seven ingredients in a heavy-bottomed 5- to 6-quart saucepan over medium heat. Bring to a boil while stirring constantly with a large wire whisk or a sturdy wooden spoon. When the marshmallows melt and the mixture comes to a boil set your timer for 12 minutes. Stir almost constantly until the buzzer rings. Now is a good time to stir in your wishes or prayers for those who will enjoy your Divine Fudge.

Remove from the heat and very carefully (it is super hot!) stir in the white chocolate morsels and nuts. Beat constantly until the chocolate has melted and the mixture is very smooth. Quickly pour into the prepared pan(s) or onto a cold surface, using a rubber spatula for spreading the fudge evenly and making a few decorative swirls in the top.

Cool overnight before removing from pans. If not making in mini-loaves, cut into pieces. For best flavor, serve fudge at room temperature. (I wrap loaves in individual plastic bags, clear mini-treat bags made by Wilton available in the candy making section at Michael’s craft stores.)

TO PREPARE IN ADVANCE: Fudge becomes firmer the longer it is stored and keeps beautifully at room temperature for up to a week, in the refrigerator up to a month, or in the freezer indefinitely.

What I didn't know

i thank You God for most this amazing
day:for the leaping greenly spirits of trees
and a blue true dream of sky;and for everything
which is natural which is infinite which is yes

~ e.e. cummings ~

My friend Sheva asked me "What didn't you know at this time last year that you now know, that has made a huge difference in your life?"

What a fascinating question!

I certainly had no idea a resolution I would make for the New Year would throw open a series of doors of joy and connection.

What I resolved was to learn an inspiring poem by heart every week. Inspired by a book I happened to pick up, Saved by a Poem by Kim Rosen, I simply thought it would be fun to be able to tap into inspiring words, and that it would be good exercise for my brain cells.

Stepping through our front gate on my morning walks, paper with poem clutched in hand, I practiced lines over and over for the 20 minutes it takes to hike my hilly mile. I began to notice that I returned home with feelings of expansion and well-being. This is very good, I thought.

Little by little I began shyly sharing a poem with friends. But I still had no clue what would begin to happen. You readers of my blog know that I began to share some quotes here and there in my writings. Soon after I posted this Valentine's Day blog I found a note from Nancy Barton, agent for Daniel Landinsky, translator of one of my favorite poets, Hafiz, thanking me for sharing his poetry. I was truly astonished. I had recently connected with Janet Conner, author of Writing Down Your Soul, when she spoke at our local Inside Edge breakfast, only to find we share a passion for Hafiz poetry and an acquaintance with the same Nancy Barton.

Meanwhile, the poetry I've memorized has become my most uplifting joy, and I can recite from deep in my bones. I am invited to speak more and more often and poetry just flows from me as the very best way to illustrate my feelings.

So, here is an early holiday gift for you. The first 75 people to sign up to dial in and hear four friends, Janet Connor, Nancy Conner, Neale Lundgren and me, share our most joyous poetry for 1-1/2 hours on what we call a "Mystical Poetry Love Fest" on December 7 will receive it free--no charge. Please do sign up early, and join us!

As I am cooking up some traditional side dishes (like the corn pudding below) while stirring in poetic blessings for our Thanksgiving feast this year, I am beyond grateful for the grace of the gift that came out of simply listening within and following my heart.

And, I am thankful for you, my dear readers. May you have the most blessed Thanksgiving ever!

CORN PUDDING

For 8 servings

4 cups frozen corn kernels (about 19 ounces)

4 large eggs

1 cup heavy (whipping) cream

½ cup whole milk

1/3 cup sugar

½ stick butter, room temperature

2 tablespoons tortilla flour (masa harina) or white flour

2 teaspoons baking powder

1 teaspoon salt

Preheat oven to 350°. Butter a 6-cup capacity baking dish.

Mix together 3 cups of the corn and the remaining ingredients in a food processor or blender until almost smooth. Pour batter into the dish. Stir in the remaining corn kernels to distribute evenly.

Bake pudding for about 45 minutes until it is brown and the center is just set. Cool 10 minutes before serving.

To prepare in advance : Cool and refrigerate, covered, for up to 2 days. Bring to room temperature for an hour or so, then reheat in microwave or oven until warm.

A Feast of Friendship Redux

Welcome all my new readers who found my blog this year! I've had many requests republish my Thanksgiving blog from '09 containing the full recipe of my turkey, dressing and Champagne gravy. New side dishes to come!

Who are we truly most thankful for?

Thanksgiving Day is usually reserved for family reunions, but the next day, the celebration is over. Refrigerators are packed full of leftovers that may or may not be eaten. Your home and dining table still boast the bounty of fall décor. Perhaps one of the new orange poinsettias at the nurseries, or an autumn wreath on your front door.

Why not make the most of this food-focused holiday by creating a second party the next day? Plan a “Day After Thanksgiving” banquet for your best friends, your “inner circle,” those who graced you throughout the year with support and encouragement. Like all of us, they will love feeling appreciated!

Many years ago we started this tradition and it continues to this day. We list all those people who make up our “family of choice” and invite them to bring their favorite leftovers to our open house. We set out a fresh roasted turkey and a ham, re-plate our own leftovers, and supply beverages.

Such a heart-warming gathering! Conversation happens easily as people share their family’s traditional foods along with stories of the recipes and where they came from. Communion among your guests deepens and grows richer as the evening goes on, especially if you invite each guest in turn to tell everyone assembled what they are feeling particularly thankful for this year.

This is the most effective party yet for guests to really connect and bond. (If your guests are shy and you think this might put them on the spot, take turns welcoming each guest and telling them specifically why you love and appreciate them.)

And here is my greatest holiday suggestion for keeping clean-up easy:

These gorgeous lacquer chop plates are on sale at Sur La Table stores. Only $4 each, they lend elegance and a sturdy base to seasonal paper plates for those who may be dining from their laps.

They also make clean-up a breeze. (Yes, this really is a paper plate!)

Recent research by Russian scientist Konstantin Korotkov reveals that our brain’s highest measurable vibration is gratitude. During our long Thanksgiving weekend we may feel thankful and count our blessings, but do we really take advantage of this opportunity to express appreciation to all our loved ones?

This year, truly express your appreciation for all the people who matter most.

DIANA’S CHAMPAGNE ROAST TURKEY

WITH HERB STUFFING AND GRAVY

I always baste my turkeys with butter and Champagne and here is my family's favorite preparation. Placing cheesecloth over the turkey to absorb the basting liquids produces the most gorgeous, tasty skin! A large, room-temperature turkey easily cooks in three to four hours.

For 16 servings with leftovers

1 fresh, free-range turkey (22 to 25 pounds)

½ stick butter, softened to room temperature

Salt and pepper

Cheesecloth

1 onion, quartered

2 cups cut-up or baby carrots

2 stalks celery, cut up

2 leeks, white part only, cut in half lengthwise and rinsed under cold water, then sliced

3/4 pound (3 sticks) butter, melted

1 bottle Champagne (if making a smaller turkey, use a half bottle)

STUFFING:

2 medium onions, minced

1 1/2 pounds (6 sticks) butter

6 cups chicken broth

2 teaspoons coarse salt

Freshly ground black pepper

2 tablespoons chopped fresh (or 2 teaspoons to 1 tablespoon dried) sage, to taste

3 (16 ounce) packages herb stuffing mix. (I prefer Pepperidge Farm brand, crumbled not cubed)

6 or more stalks celery, including some tops, diced fine (measures 4 cups)

2 cups finely chopped fresh parsley

TURKEY GRAVY:

9 cups chicken broth

1 large onion, quartered

2 stalks celery, cut up

Stems from one bunch parsley

10-12 black peppercorns

1 cup fat from cooking the turkey

1 cup all-purpose flour

Spice Islands chicken stock base (for extra flavor if needed)

About ½ teaspoon KITCHEN BOUQUET for color, if needed

The day before the party, begin the stuffing.

In a very large Dutch oven, place the onions, butter and chicken broth and a few teaspoons of fresh or dried rubbed sage, along with 2 teaspoons salt and freshly ground black pepper. Bring to a simmer and stir until the butter is melted. Pour in the bags of stuffing mix, and toss lightly and quickly to dampen the crumbs evenly, then add the celery and parsley, tossing to distribute evenly. Taste to correct the seasoning, adding more sage if needed (I like a lot), and more salt and pepper. Refrigerate until ready to stuff the bird.

Preheat the oven to 450 degrees and place the rack on the bottom position. (Use an oven thermometer for accuracy.) Remove the giblets and neck from turkey cavities. Rinse them and set aside.

In a large saucepan or Dutch oven, combine the broth, cut-up onion and celery, parsley stems and peppercorns. Bring to a simmer. Add the giblets (except liver) and neck. Bring to a boil, then lower the heat to a slow simmer, and cook, partially covered, for 30 minutes. Add the liver and simmer about 15 minutes longer. Remove giblets and strain broth. Set both aside. When the giblets are cool enough to handle, cut them in small pieces. Using your fingers, pull the meat off the neck in shreds and add them to the giblets. Spoon a few spoonfuls of broth over them to keep them moist and refrigerate until adding to the gravy.

Have the roasting pan ready and waiting next to your work area. (I line my roasting pan with a foil roasting pan the same size that I can discard to save cleanup.) Take care that both turkey and stuffing are cold or at room temperature so bacteria won’t grow.

Rinse the turkey under cold water and blot dry, inside and out, with paper towels. Turn the turkey breast down and season the neck cavity with salt and pepper. Fill the cavity loosely with stuffing and turn the turkey over, placing it on a rack in a large roasting pan, and tucking under the loose flap of neck to hold its stuffing in. Fold and tuck the wing tips under the turkey.

Season the main turkey cavity with salt and pepper. Stuff the turkey very loosely, as stuffing swells while cooking. Tie the legs together. This will partially close the cavity to hold the stuffing in place and give the turkey a more natural, compact appearance. Place the remaining stuffing in an oven-proof serving dish. (The stuffing from inside the turkey will be quite wet, and the stuffing cooked separately in the oven will be "dry.") Rub the turkey all over with the ½ stick softened butter. Sprinkle liberally with salt and pepper.

In a medium saucepan or glass measuring cup, melt the 3 sticks butter and add the Champagne. Cut cheesecloth so it measures about 17 inches square and has four layers. Rinse under cold water and squeeze dry. Place in butter and wine and let soak a few moments, then lift it out, squeezing it gently and leaving it damp, place it over the turkey breast and part of the legs.

Put the turkey in the oven and cook for 30 minutes. Pour some more of the butter/Champagne mixture over the bird and lower the temperature to 350 degrees. Continue to baste in this manner for 2 more hours and using up all the basting liquid. If the roasting pan is getting dry, add a little of the giblet broth; if it is getting too full, spoon our some juices to keep the level below the rack.

Remove the cheesecloth. Baste with any remaining butter/Champagne mixture and cook up to one more hour, using a bulb baster to baste with pan juices every 20 to 30 minutes. If any of the bird is getting too brown, cover those areas loosely with aluminum foil.

Insert an instant-read thermometer into the thickest portion of the thigh. It should register at least 170 degrees (some say 180, but I think that will overcook the bird). If not done enough, continue cooking for another 20 to 30 minutes. Remove the turkey from the oven. Move the rack to the center of the oven and bake the extra stuffing and any other side dishes you’ve made while you make the gravy. Insert the thermometer into the center of the stuffing. It should read at least 140 degrees, but if it does not, remove it from the bird and place in its own baking dish in the oven as well.

Place the turkey where you will carve it and cover loosely with foil to stay warm. Pour the juices from the roasting pan into a bowl or 8-cup measure. Let rest a minute while the fat rises to the top. Spoon the fat off the top and reserve ½ cup, discarding the rest. Place the ½ cup fat in a heavy saucepan with ½ cup flour and stir this roux over medium heat for 3 or 4 minutes. (Alternatively, if you wish to eliminate fat from the gravy, simply shake flour and water together in a sealed jar before stirring them into the simmering giblet broth and pan juices.) Some in our family don’t like giblets, so I use two bowls for serving the gravy, adding the giblets to only half the gravy.

TO PREPARE IN ADVANCE: The stuffing may be made a day in advance and refrigerated, but our family objected when I tried that once because they love to sample the warm stuffing as it comes together. Leftover turkey freezes perfectly and is great to have on hand for making soups, noodle dishes like Turkey Tetrazzini, curry, and enchiladas. Leftover stuffing and gravy freeze well. You may wish to make up your own frozen dinners with a little bit of everything for simple family fare in the coming weeks.