Spooky Saturday Night!

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When Halloween falls on a Saturday night you know it’s gonna be even more spooky and special than normal!  It also helps because then everyone has all day Sunday to recover before the new week starts.  And it is a time that the “big kids”, aka parents, can do some good quality control of the trick or treat candy.  Come on, we’ve all done it!  I mean, personally, it is the only time I actually get to eat my fav candy Snickers!  But I would always ask permission, with a pathetic looking face that my kids couldn’t resist of course.

A few years ago the U.S. late night talk show host Jimmy Kimmel challenged his viewers to make videos of their kids’ reactions to saying they had eaten all their Halloween candy. The result, well hilarious, but also strangely sad.  And considering the Youtube video has been viewed nearly 55 million times, it was a success.  He has done it every year since and people still love to see the different responses of the kids.  Some are downright evil, spewing forth green venom like Linda Blair in the film The Exorcist.  And others are so kind and forgiving and tell their parent’s that they still love them. As I have seen every year’s version I am awaiting the one for 2015!

As the younger sister of two older brothers it was they, not my parents, that robbed my candy.  Plus they made me go out trick or treating well past my “sell by date” as I do believe there is an age limit when you should hang up the costumes.  But I’ve always looked younger than my age, so they would make me go even as a teen just so they could have free candy.  So at least I knew in advance I was only going to wind up with nothing, rather than these poor kids finding out after the fact (or in this case, get punked that it happened).

This October 31st is a special day for a few reasons.  A dear friend is arriving today from Dublin for the weekend.  I’m so excited to see her again as she was here two months ago.  We are going to see the musical Wicked tonight, a fun Spooky Saturday Night outing.  And today is a very special day as well since it is my daughter in law’s birthday!  Totally fun day to have a birthday don’t you think?  I love her to bits and am so grateful she is married to my son.  Here is a video my Hubby made for them which we showed the night before their wedding, at the rehearsal dinner. I thought I would share it since it’s her special day and it is a great reminder for me of what a devoted wife she is to my son.

So no matter what you end up doing today/tonight, have a fun time.  Be safe and sane!

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No tricks only treats of love!

YDP

 

Recipe: Smashing Pumpkin Penne Pasta

Did you ever hear of that popular band from the 90’s called Smashing Pumpkins?  I actually saw them in concert.  I took my then ten year old son to see them.  In fact as I have mentioned on here before, I have taken my kids to many a music concert. Great memories!  What is not a great memory is the time I once smashed a pumpkin. Maybe I learned about food fights from my parents.  But it was during a time my ex husband and I were estranged.  I had already found out about his numerous infidelities and though he wasn’t living in the house with us at the time, he and I had an argument outside the back door. The kids were asleep and I was holding back emotion so as not to waken them.  As well it was the night before Halloween and I wanted to make sure they were well rested.  When the ex finally left, I went over to a pumpkin that I had carved (luckily not anywhere near the ones the kids had carved) and picked it up and totally smashed it to smithereens.  If you read yesterday’s post you know how much I love my pumpkins.  And I am all about peace and harmony.  I avoid conflict at every turn. But I have to say, I felt such a sense of release and relief by letting that thing fly and come crashing down to obliteration! It was therapeutic I guess you could say.

Though I cleaned it all up, also a therapeutic part of the process, the next morning my son noticed a few remnants strewn about the driveway. I had to be honest and admitted to him what I had done, but not the details of the fight.  But he laughed which put me more at ease. Then I laughed too thinking about how it was quite literally a smashing pumpkin affair.

Well, enough about that, now on to why you are really here.  For a recipe!  And this one is quite possible the best tasting surprise you will eat.  It is perfect before a night out trick or treating, and it super easy to make.  If you can’t find the pumpkin puree in the tin/can then you can make it yourself while you are still able to find pumpkins in the shops.  Here is a link on how to roast them.  Otherwise, butternut squash is usually available all year and you can substitute that as well. This is a super recipe to make up for a festive buffet as the colors are on point for Autumn…so BOO-tiful

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Pumpkin Pasta

Serves 6

1 lb whole wheat penne pasta (or gluten free if you desire)

1 tin (15 OZ) pumpkin puree

3 shallots, peeled and finely chopped

3-4 cloves of fresh garlic, peeled and grated

2 Tbsp Extra virgin olive oil

½ cup cream (can use a non dairy substitute if you prefer)

2 cups (16 oz) chicken stock (can use veg stock if you want it to be a veggie dish)

1 tsp hot sauce, to taste if you like a bit of heat

Freshly grated nutmeg, to taste

2 pinches ground cinnamon

Freshly grated Parmigiano-Reggiano to taste

7-8 leaves of fresh sage, thinly sliced, plus more for garnish

1/2 cup toasted pine nuts (if desired)

1/2 cup cooked and crumbled parma ham (if desired) for garnish

Sea Salt/Freshly Ground Pepper to taste

Instructions:

  1. On the stove top bring a large pot of salted water to the boil and cook pasta according to package instructions, until al dente, then drain out the water, reserving some of the liquid. You may or may not need it to thin out your sauce if it is too thick.

 

  1. For the sauce, in a large skillet, heat olive oil over medium heat. Cook shallots and garlic until soft, about 3 mins. Add the chicken stock along with the pumpkin. Stir and then add the cream. Season the sauce to taste with the hot sauce, nutmeg, cinnamon and salt/pepper. Reduce heat to medium low and simmer for 5-6 mins or until the sauce thickens a bit.

 

  1. To serve, toss the pasta with the sauce. Add the sliced sage and grated cheese. Top with a pine nuts and parma ham (if using) and a sage leaf for garnish!

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Keep in mind that pumpkin is super healthy and can and should be eaten all year long.  Not just around Halloween!  It is loaded with fiber (great for digestion) and packed with vitamins such as vitamin A, which super charges your vision.  Helpful when you are out trick-or-treating on that spooky 31st night!

Love all you little pumpkins!

YDP

P.S. So what are you waiting for? Make it TONIGHT!

Chefanie and Next of (pump)Kin

When I was working in Dublin as a manager of a well known gourmet fresh food store, one of the fun parts of the job was decorating the shop for various holidays.  And sometimes the company would even have a contest among all the other branches for best/most creative display.  It created some friendly and fun competition that involved the staff, and saved money on hiring outside window dressers.  The Halloween Pumpkin decorating contest was one such example.

The first year we did it, I decided not to do anything scary with the pumpkin.  Many of the customers are families with small children, and I wanted something festive but friendly.  Besides, I am a wuss when it comes to anything remotely frightening.  Thus CHEFANIE was born.  A life size pumpkin chef.  Everyone loved her.  She was festive but not frightening and she was a foodie!  Since I began my tenure at the company as a chef, I dressed her in my old chef’s uniform.   She was coined “The freshest member of staff” and not surprisingly she (we) won the contest. That’s me in the pic congratulating Chefanie on the good news.

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 Then I moved to another shop and brought her back to life at that location.  We had loads of compliments from the local community, especially since the other businesses had such scary displays.  In fact, the local butcher nearly had the whole town having nightmares with the ghoulish and bloody pumpkin presentation.  But sadly we didn’t win our company’s competition that year as Chefanie couldn’t be a repeat awardee.  I guess it was kind of like having leftovers.

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So when I went to manage yet another shop the following year, I decided to pull out all the stops.  I brought Chefanie back to life but also brought along her next of kin…or next of pump-kin to be more exact.

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She and the fam were a massive hit.  People walking past or even driving past the shop would stop just to have a closer look and take a picture with her!  Since I spent my day off in the shop working on it I was delighted to see the warm response.  The good news is, we (they) won the contest!

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So here is a little synopis of each “character” in the gang.

Meet Chefanie, our freshest member of staff and her NEXT of pumpKIN!  You may have seen her before, but this year after a little makeover she is bursting with beautiful Kurly Kale hair, cauliflower ears, pungent pupils in her garlic bulb eyes, a nice red hot chill pepper nose, GB eyebrows (green beans folks), and although a bit long in the tooth (made with corn), she still has her proper cinnamon stick tie just to stick with tradition.

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Chefanie and Co. are passionate about good quality Irish grown and reared ingredients. Food is a family affair, especially when making something as special as Beef Bourgignon. While Chefanie oversees everything, each of the other members play an important part in the lovingly slow steps of this perfectly autumnal meal.

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“SAMmolier”, her husband (with his cork details, who often likes to rest on a magnum) has aged well and knows a thing or two about wine. Therefore he chooses the perfect French Burgundy available to marinate overnight our Wexford reared Hereford Beef.

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“Sous”, the big sister of the brood is the image of her Mum. She likes to tie her Kurly Kale hair in Gubbeen pig tails, and with her small onion eyes, garlic teeth, sugar snap pea nose (better for smelling the sweetness of life) makes sure there is depth of flavor to the jus!

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“Herb” may look like a rebel with his Rosemary mohawk, tarragon tongue, sage ears and bay leaf eyes, but don’t let appearances fool you. He is the most delicate and nuanced of all Chefanie’s offspring. He is so dedicated to the creation of the Beef Bourgignon that he gave up all his Thyme for the cause!

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“Spice Girl” can be quite dear with her expensive taste and is known to have fiery mouth from time to time. But of all of the children she definitely has stars in her eyes (star anise that is). She has many colorful elements such as cardamon pod ears and a nutmeg nose, but her clove and pink peppercorn hair is her pride and joy!

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“Rooty” rambunctiously pitches in to help with rustic hand picked veg.  He has quite an earthy personality with his parsnip eyes and radish nose but is most proud of his carrot top hair.

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Last but certainly not least are the Twins, “Baby Button” and “Little Pearl” though they are so small, they are very important!  As you can see by their mushroom ears and pearl onion ears, they add the final touches to the delicious and classic dish.

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There are so many things to talk about (for instance the three BOOs, which of course one is a BAA since there has to a black sheep in every family) regarding this festive display. But mainly that Chefanie has her ‘MEAL BARROW” filled to the brim with Beef Bourgignon (which is ‘peppered with Love’ as her pepper mil says) to keep the customers Happy on Halloween and beyond!

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So whatever you are deciding to do with your pumpkins this year, just know that they really can have a purpose and personality. That is why someone started calling them a “Jack o Lanterns”

Love to you and your Boo,

YDP

 

Recipe: Woman Crush Wednesday

I’m sure for some of you that follow along, this week’s choice for Woman Crush Wednesday won’t be a surprise.  Last week for the Foodie Fieldtrip Friday I ended the day on one of my all time favorite life experiences:  Cooking with the incredible Sabrina Ghayour.  As young and petite as she is, Sabrina is a giant in the old world cooking of Persian cuisine.  Her book, Persiana has won numerous awards and her upcoming book already has foodies salivating its release.

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What I admire most about Sabrina is her approachable style.  Not only personally but also with her cooking.  For a chef who was literally self taught from the age of seven, she has cooked for her everyone from her family to celebs to strangers attending her much sought after supper clubs.  Though the middle eastern style of cooking has become more popular thanks to trends set by the likes of Yotam Ottolenghi and Sami Tamimi, Sabrina brings a woman’s touch to this male dominated world.  Hence, she is so deserving of our massive sappy love that we are giving her today.  However, she is certainly one that has our affection forever.

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Last week as I started to gear up for her much anticipated cooking class I began searching high and low for her cookbook.  I knew I wanted to give it to my daughter in law for her birthday but I wanted to have Sabrina sign it.  While I was happy for her that every shop was sold out of the book, panic began to set in for me!  So I sent her a little email hours before the class asking if there would be any copies to purchase later in the evening.  I thought she might be so busy prepping for her class she wouldn’t have time to even check her inbox.  But I gave her my mobile number just in case.  Literally, two minutes later I received a text from her saying that I could indeed buy a copy of the book there.  What a relief on my nerves and what an impression left on my heart.   But that sums Sabrina up in one word, heart!  The cover of her book is so unbelievably beautiful (and even has a raised tactile texture to it) that I decided not to wrap it just put a pretty ribbon around it.  And it is even more beautiful on the inside.  It is like Sabrina, totally and utterly gorgeous outside, but inside she is a goddess, a gourmet one!

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She gives every ounce of herself in her teaching, in her cooking and in her entertaining.  She told the story of how for years she had these supper clubs in her flat and would not only cook, but also do the decorations, the serving, and the cleaning.  She cares about every aspect of the experience for her guests/customers.  Even with her social media avenues, she shares photos of amazing meals at various London eateries.  But she doesn’t shy away from posting a “sickie in bed” selfie, which no other celebuchef would dare do.  Or at least their “handlers” wouldn’t let them do it.  But she told us that it is pics like that which get the most “likes” because people know that Sabrina is the real deal.  Sure she is all girl and when she is  dressed up for a night on the town or to attend a food awards gala her followers show her the love.  No joke,  Sabrina is the one chef that everyone wishes was her best friend!

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Speaking of best friends, how I came to love Persian food was through one of my very best friends back in Los Angeles.  I remember all the lovely nights at her home with the massive platters of slow cooked chicken, bowls of gorgeous salads, and of course the famous Persian Rice with the crust called Tadig. Yes it is healthy-ish food in that it is made with real non processed ingredients.  But it is a style of food that Sabrina calls “home cooking” whereby the mothers and grandmothers would pass down the recipes by teaching them rather than writing down the recipes.  So it tends to be made by eye, taste, hearing or even smell.  During the middle of our cooking demonstration Sabrina stopped mid sentence because she could smell that the rice needed attention.  And when you do “home cooking” according to Sabrina, it is all about LOVE!!!  OMG that was the aha moment for me and I was forever hooked. She really is the best!

I had brought along on the night a bit of my humble baking (some peanut butter cookies) as a thank you to her for helping me out with regard to her cookbook for my daughter in law.  What I didn’t expect was HER thanking ME for them by posting it on her Instagram page.  But that is what sets Sabrina apart from everyone else.  She is in this business because she loves food, but she also loves people.  Her style of cooking class is the best I have ever witnessed because rather than sit in a chair for two hours while the chef carries on with the demonstration up in front, she is with the students every step of the way.  She is side by side chopping the herbs while the students chop the onions.  Everyone gathers around the stove/cooker as she stirs the pot of stew while emphasizing the importance of proper seasoning.  And ending the evening  around the table dining on her sumptuous food she is there answering questions and telling lovely tales of her life as a young girl.  She was also very generous giving insight into her foodie world and sharing some of her food heroes and heroines.

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I couldn’t think of a more worthy recipient of the Woman Crush Wednesday than Sabrina.  I had such a hard time choosing which recipe I might do for my snapchat tutorial as any of her creations are fantastically flavored gems.  But I thought maybe one of her salads would be fab to highlight.  She shared that the typical Persian salad tends to be onion, tomato and cucumber.  She is well known for taking that stereotype and turning it on its head.  She has so many lovely salad recipes and not only are they tasty but they are totally sexy to look at as well.  Remember, we eat with our eyes first!  The most amazing of them all, in my opinion, is the Fig and Green Bean Salad.  Healthy, delicious and it is a salad that actually keeps well for more than a day.  Since I often do a salad as a main course for dinner by adding shredded poached chicken and grated goat’s cheese, it is nice to have some left over for lunch the next day without it being the least bit soggy.

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Ingredients:

400g (14 oz)  fine green beans, trimmed
3 tbsp olive oil
1 tbsp red wine vinegar
2 tsp crushed sea salt
3 tbsp date molasses*
8 large black figs, quartered
70g (2 1/2 oz) flaked almonds, toasted

Instructions:
Bring a large saucepan of water to a rapid boil over a medium-high heat and cook the green beans for 5 minutes until they soften slightly but still retain their crunch. Drain them and immediately plunge them into a blow of iced water (or under a running cold tap to stop them over cooking).  Once cool, drain well. To make the dressing, mix the oil, vinegar, sea salt and date molasses together in a small bowl, stirring well to create a smooth dressing. Arrange the figs and fans on a large patter and drizzle over the dressing. Sprinkle the toasted flaked almonds on top before serving. *If you can’t find date molasses you can use balsamic vinegar, just omit the red wine vinegar.

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It was such a treat to meet her and attend her cookery class.  I am so grateful to my Hubby for giving me that as part of my birthday pressie.  And I got to get a special treat for my daughter in law for part of her birthday pressie.  Wow what an unforgettable year.  I  really wish Sabrina all the best with her new book and would encourage everyone that isn’t already a fan to jump on the YDP (hearts) SG  bandwagon.  I  think you too will find someone who captures your heart through the love in the recipes.

With Female Foodie inFatuation,

YDP

P.S. You can follow along with the love fest via snapchat (user name: blissbakery). Just remember that the “snapchat story” vanishes in 24 hours!

 

Tuesday Treat: Biscuiteers

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Since yesterday was a bank holiday in Ireland and many of my snapchat friends over there were feeling down today, I thought a treat was in order!  So I took them along with me on a visit to the famous London biscuit bakery Biscuiteers.  It was an all day affair doing what I love doing best:  Making people happy and making desserts!  Cookies, icing, sugar and fun are the best way to brighten up anyone’s day.  And with Halloween coming up in a few days, this was just the thing to get in the festive mood!

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Though you can find the Biscuiteers Cookies for sale online and even at U.K. stores such as Selfridges, Fortnum & Mason, Harrods and The Conran Shop, it is far more pleasurable to go into one of their own boutiques.  They have two branches, one in Notting Hill and one on Northcote Road.  With the charmingly elegant black and white decor the colorful cookies stand out that bit more.  And there are loads of baking equipment essentials such as cookie cutters on sale for foodie enthusiasts like me.  When you pay for a class you get a 10% off discount on items purchased on the day you attend. Whoo hoo!

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However, the best part of going to the boutiques is the amazing customer service.  There is such a lovely warmth about the staff and it is particularly evident when there are classes or impromptu icing cafe sessions happening.  The staff goes above and beyond to assist and instruct eager cookie decorators.  This really helps to calm the nerves, especially for those that are a bit on the perfectionist side, expecting to perfectly ice a cookie in 2 minutes flat!  But it is wonderful to see the metamorphosis from start to finish.  From a naked cookie to a beautifully decorated colorful creation!  Our teacher for the day, Michelle, was beyond patient and she just so happens to be an amazing artist herself.  She makes it all look so easy, but I know its not.

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When you take a course at Biscuiteers, all of their expert artists guide you through the step by step instructions from making and baking the cookie dough, to learning the different icing techniques.  The real trick is getting the basic icing recipe down. The mixture of icing sugar, Merriwhite  (powdered egg whites), and water is beaten to the perfect consistency where it just has a bend on the end of the spatula.  Then you add the color (which can be gel or powder) and place it in the piping bag for the “line icing” which you use to make the outlines on your cookies.  It is important to hold back a little bit of the icing in the bowl.  Then you add water to that icing that’s left over to create a “runny icing”.  In this way you make sure you have a color match for both the line and runny icings.  You use plastic squeeze bottles as the container for the runny icing since it is easier to manage in order to” flood” the inside of the cookie.

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Once you have decorated the cookies they need to be baked to help set the icing.  The oven temp is quite low (50 C) and they stay in for about one hour. You can add more detail to the cookie after this stage.  And the sky is the limit in terms of creativity.  This is such a nice stress relieving activity.  I can see why many corporates, hen parties and school outings are booking in for these sessions.

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As if the fun wasn’t enough, you get to take home the cookies that you have made on the day in a lovely tin case.   You just have to attach your cookies to a cushy cardboard base (with the help of a dot of icing instead of glue) and arrange inside the gorg keepsake container.  As well, the apron you have used, is now yours!  Hello!  I’m loving this!  Plus you get a gift voucher for future use.  Right,  I’m on it !

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During the day long class we were treated to an unlimited supply of teas or coffees (I had the best cappuccino since I moved to London) and a slice of one of their gorgeous cakes. Yes they make cakes and chocolates as well as their famous biscuits.  I had the white chocolate passionfruit cake and it was so fresh, moist, tender and tasty!  I was in heaven!

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Since there is only my husband and myself in the house and I made eighteen cookies I decided to create a contest for my snapchat followers.  They had to send me a snap of themselves doing their best impression of me (which would include one or all of the following: Bad singing, bad dancing but good recipes and possibly an American accent) and I would award the winner later in the evening.  Well it was a hard choice as there were so many great entries.  But since I had so many cookies anyway, I decided to award three winners!  Since I take snapchat along on many foodie adventures and they can’t taste or smell the goodies it can almost be torturous.  So, this is a great pressie for the lucky three then!

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If you’ve been following for a while you know that my pretty pit Stella plays a big part in all YDP activities (where allowed).  So she was quite curious about my Biscuiteers adventure. She loves a treat, and might have even eaten a bit in spite of it being in a kitty cat shape!  But I wasn’t sure how dog friendly the ingredients are.  So I think when I do a follow up assessment of the course I might suggest they actually include doggie biscuits to their menu. I know there would surely be one happy customer!

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Decorated with Love,

YDP

P.S. If you are new to the blog you are very welcome!  And if you are on snapchat you might like to follow along there as well (user name:  blissbakery)

 

 

 

Recipe: Flying Mustard Chicken

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Due to certain reasons, which I shall divulge shortly, I’ve never really been the biggest fan of mustard.  Though a staple with a baseball game hot dog, I would tend to defer to the red stuff, ketchup, on my ball park frank.  In fact, I even avoid the color yellow in my wardrobe.  I own not a single piece of clothing in the color.  But this recipe changed all that for me.  It is seriously the simplest, quickest and tastiest dinner ever!  Served with a side of mashed potatoes or rice pilaf and something green (a nice steamed broccoli or a dressed mixed leaf salad) and you are good to go.  Very helpful on a busy Monday, especially the week of Halloween when there are tons of last minute errands to run!

The thing about this recipe is that you literally only need four ingredients.  However, the key is you have to get the proper type of mustard as it is the star of the show.  That can be tough as there are so many varieties on the market these days.  And considering that mustard is thought to be one of the world’s oldest condiments it is understandable.  Some chefs swear by mustard as their go to ingredient for everything from sauces to salad dressings.  Famed British chef Nigel Slater is quoted as saying, “Almost anything is edible with a dab of French mustard on it.”  Can I emphasize, as I am now a resident of the U.K., it is massive for a Brit to say that about something from France.

Mention the word mustard to some people and they usually fall into one of three camps: French, English or American.  In fact, for some maniacal mustard fans, there is even a Mustard Manual.  Check it out for yourself if you are a yellow hued yoke!

Even if you aren’t so nuts about mustard that you have to know every detail, you can still enjoy this recipe tonight!  And if you make enough to have left overs, it is tasty as a warmed sambo, like an Italian meatball Sub type.  Only this is lighter since it is made with poultry.  You can also put it on a wholewheat roll to make that bit healthier.

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Ingredients:

Skinless boneless chicken breasts (I use free range and organic)

Dijon French Mustard

Freshly grated Parmesan Cheese

French’s Crunchy Onions (if you can’t find this in your supermarket you can make them yourself by following this recipe which also happens to be gluten free)

*I deliberately left out the amounts. You can make two chicken breasts or more depending on how many servings you want. Just increase the amounts of mustard, onions and cheese you need to accommodate.

Instructions:

Preheat the oven to 180C/350F

Grate some Parmesan Cheese on the bottom of an oven proof baking dish.  Spread a generous tablespoon or more of mustard all over each of the chicken on both sides.  Place on top of the grated cheese in the baking dish.  Grate more cheese on top of the chicken. Sprinkle with the Crispy Onions.  Cover with aluminum foil.  Bake for 25 minutes.  Remove the foil.  Bake another 5 minutes until the chicken is cooked through and the Crispy Onions are browned.

I like to serve this on top of mashed potatoes. Then when you cut into it and have a “combo bite” of chicken and the mash, you get the perfect balance of flavor and textures.  It is so delicious!  The Parmesan mellows out the mustard and the onions add that bit of crunch to make it totally and completely Yummer-ific!

 

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So the story goes that my mom and dad used to have rip roaring fights. The kind that sent us kids to hide under our beds or in the closets.  On one occasion, like many, things started to go flying around the kitchen.  I heard a few crashes and bangs and then silence.  That was a sign that it was safe to re-enter.  What I saw was a mound of yellow mustard dripping down the wall like a Jackson Pollock painting.  Thank God many varieties of mustard now come in plastic bottles!  So while I may only use the Dijon variety myself for this recipe, I have come to appreciate one other form of the color yellow.  It is in fact a song by the band Coldplay.  However, this is actually a version done by an all female choir from Belgium called Scala.  It is quite haunting and beautiful.  My favorite line “look at the stars, look how they shine for you”.

I hope you try this recipe and it shines for you.  And thanks for being a star and following along with me on this journey!

Yellow Mellow Mustard Love!

YDP

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Recipe: Rich Man, Poor Man

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Did you ever hear of or see the hugely successful award winning miniseries for television called Rich Man, Poor Man ?  It was based on the novel of the same name and was aired during the throes of the golden age of television, along with other hits such as Roots.  The show was a breakthrough not only for this genre, but it also helped propel rising stars Nick Nolte and Peter Strauss to super star status.  It is the story of two brothers, one rich and one poor, like the title states, as second generation immigrants of  Post War America .  But it is more about the personality dynamics and the life trajectory that these two men take.  They may share DNA, but don’t necessarily share the same path.

I remember when it was on television and though I didn’t watch it myself, I recall all the hubbub about it.  It just struck me the other day that for some of the readers of this blog, it can be a bit of a brain whiplash when I talk about going to food banks in one post and then the next about going to the Academy Awards show.  So in a way, I am a real life “Rich Woman, Poor Woman”, except rolled into one person.

In my life I have gone from being middle class, to dirt poor, from wealthy, to average.  I have owned homes and cars, and lived out of a car as my home.  I have eaten from a soup kitchen and served food at a soup kitchen.  And whether I am wearing a designer gown for a fancy awards show or wearing second hand clothes from a charity shop (where my very first bra came from) I am the exact same person.  For some reason, I am not changed by the change (or lack thereof) in my pocket.  It doesn’t matter what my bank account says, what matters is what my heart says.  What it says at all times is to be giving.  Even if I don’t have credit left on my bank card, I can still give the best gift, which is a smile, a hug and my love.  They don’t cost a thing but from what the recipients tell me, they are the most priceless gifts.

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In fact, I can honestly say that I am not the most comfortable when I am showered with the indulgences that wealth brings.  For instance, the first time a limousine arrived to pick me up, (which I did not ask for, nor pay for myself) I actually got in the front seat.  The chauffeur said as he opened the door, “Excuse me you are supposed to ride back here”.  You should have seen the look on his face when I told him I preferred to sit up front with him.  But we had a grand old chat on the way to my destination!

Another time I received a full length mink coat from my ex-husband.  It was one of those “Cheat Treats” or “Guilt Gifts”  as I coined them.  But nevertheless it was beautiful and some of my friends said they would gladly have had their husbands sleep with someone else to get one of those.  I didn’t recommend that method!   I think I wore the coat twice.  No offense, but it just wasn’t me.   I didn’t see it for years while I paid for it to be in cold storage, but finally I donated it to the silent auction of a fundraiser.  I was the philanthropic chairperson for the American Women’s Club of Dublin and that year our charity was the ISPCC.  I didn’t tell many people working with me on the campaign that I actually donated it.  On the program booklet it was listed as an anonymous donor.  But I was delighted to see it raise money for a good cause, and the lady who bid on it and won was over the moon!  For me it turned something sad, ugly and painful into a positive.  Most importantly,  children in need were ultimately helped by the money raised.  They might never know this story, but certainly they have their own stories.

Years ago I was looking after the children of some dear friends.  These friends happen to be massively successful and wildly wealthy.  They lived in the Bel Air section of Los Angeles in a mansion complete with its own stream running through their expansive wooded back garden.  On this day in particular, their kids were playing out back an asked me if they could take off their shoes and walk in the stream.  Sure, why not?  Then, as kids do, they began using their imaginations.  They said, “Let’s pretend we are poor shoe less children walking through a steam trying to find food.”  I didn’t have to do too much pretending to reminisce back, albeit I didn’t walk through streams as a kid.  But it made me laugh thinking how children use their imaginations for all sorts of things.  Rich kids or poor kids!

I used my own imagination many times as a little girl when I was up against the wall as I have shared before.  Once when I had a friend over to our hovel of a home I remember saying, when she asked what was behind my mom’s locked door,  “Oh, that goes into our other wing of the house”.  I suppose I was trying to let her believe we had this enormous castle, just not in eyeshot. NOT!  But I don’t think it would have been prudent to tell her that was where the drugs were stored!  Hey it’s all perspective isn’t it?!

In the mid nineties I was in the Philippines with my ex husband.  We were staying in a very posh hotel, you know the kind with one billion thread count sheets and chocolates on the pillow every night.  When we left the hotel to go sightseeing we passed some impoverished areas.  Literally like slums.  I began crying as I saw these kids playing outside barely clothed.  I didn’t want to go back to the billion count thread sheet hotel.  I felt like they should have those luxuries too.  My ex husband pointed out to me that the children seemed happy playing with their ball and stick.  They didn’t know they were missing out on toys that some kids had like Nintendo.  I had to agree with him.  The kids looked happy as their granny carefully watched them while they played.  Their big sister was there to hug them and tickle them.  I realized something.  They may have been poor in material things, but they were rich with love.

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It is much harder on people that have had money and success to deal with losing it if they have been attached to it.  I’ve witnessed many people struggle with that in my lifetime.  After my divorce I took a sabbatical from acting for a while and became a preschool teacher.  It was a more conducive job to have as a single parent raising teenagers.  It was actually one of the best professional experiences of my life as I love children and appreciated the opportunity to be an integral part of their precious lives.  As preschool is their first foray into the social realm of school, I felt lucky to be their tour guide!   I worked at a school on the westside of Los Angeles and there were many children of celebrities and wealthy parents.  Personally I didn’t mind being a teacher to the children of people I had previously attended black tie affairs with or hob nobbed with at country clubs.  But one teacher had difficulties with that juxtaposition.

Grammy award winning singer Jody Watley decided to put her music career on hold and began teaching at this same preschool.  She was absolutely beautiful physically, but was even more lovely with her warm and caring demeanor towards the kids.  She was appointed my co-teacher and I had high hopes we would have a great year with our class of three year old students.  But it only took a few weeks for the shock and pressure to affect her.  It was too overwhelming for her to be in a quasi subservient role to the record executives and talent agents for whom she had previously earned money.  As these were the people who would have taken percentages of her record sales during the height of her success.  I suppose when you are not selling records anymore and instead wiping their snotty nosed kids it is a bit humbling.  The students were gutted when she quit and I missed her too.  But I understood.  Yes being a teacher is hard work and for little pay.  But I think the rewards are great!  However, money isn’t my motivation so it is easy for me to say that.

The Irish have a saying that a person isn’t buried with pockets.  Basically it means you can’t take your money with you.  And certainly we aren’t born into the world with fistful of the green stuff.  Somehow though, it becomes an obsession for some, a longing for others.  But I hope people will realize that it is our relationships that matter more than our bank accounts.  Our experiences are what we can savor more than our stuff.  Even experts agree about that! And mostly that LOVE is the one thing money can’t buy, yet it is what we all need and want and it never goes out of style!  There will always be people with more, and people with less.   In our own lifetimes, as I have experienced, money comes, and it goes.  But when you count your blessings instead of your cash you’ll have lots more happiness!

Rich with Love,

YDP

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P.S. So you’re thinking, hey wait where is the recipe?  I thought for today I would share a recipe link as opposed to writing it out.  It is a recipe for a monkfish dish.  Chosen because monkfish is the poor man’s version of lobster.  However, it is in a gloriously rich cream sauce.  So you too can have a Rich Man, Poor Man dinner if you decide to make this!  I first came across this recipe while I was attending the Ballymaloe Cookery School.  It really is a lovely treat!  I think you too will enjoy this Monkfish with Roasted Red Pepper Sauce!