It's all good

I’d like to personally thank Gabriella’s company for laying her off. She still has some papers to sign-something about promising not to litigate, blah blah blah, so I think it’s best if I don’t refer to the company by its actual name. Going forward, we will refer to her previous employer as Shmiacom (pron. SHMYE-uh-COM) so that the company owned by a man we will henceforth call Shmumner Shmedstone will be anonymous. So, thank you Shmiacom for all the benefits of unemployment.

You may ask, “Has unemployment driven you mad? Should someone be escorting you to a padded, white room?” No. (That’s Italian for “no”) To date, we are still not impoverished. We have not sifted through a single rubbish bin, and we haven’t been rationing food or pawning our most valuable of possessions which is a good thing because we don’t really have any valuable possessions. It has become our mission to be ever so grateful for all that redundancy has allowed us. Par example, (that’s French for “for example”) Sunday night, friends came over to toast Gabriella’s lay-off from Shmiacom with all the fixings for Grapetinis. Had she not been let-go, they might not have come over and they might not have come over bearing alcohol. How we enjoyed Grapetinis by the fire with good friends. Thank you, Shmiacom!

MINDY’S GRAPETINIS
The recipe is so simple that you can mix it even when you are inebriated. Combine equal parts of white grape juice and Ciroc grape vodka. Shake and serve with frozen white grapes. Yum!

Monday morning, I was feeling a little weary due to the Grapetinis and the late night company. I made breakfast for the boys as usual, but I only had to take one boy to school. Until you’re a parent of 2 or more, you can’t appreciate what load-off it is to ditch one while schlepping the other. It’s the little things that make such a big difference.

When I arrived home after stopping at a Coffee Shoppe to pick up a soy misto for my lady friend, I took a nap - - a delicious, luxurious and oh-so-appreciated nap. And I would not have been able to take said cheeky nap had Miss Gabriella not been laid-off.

I woke up refreshed and ready to pick up Asher at school-but not before sampling one of the many dishes that Gabriella had prepared whilst I slept. It was as if during my few hours of slumber, wee kitchen elves had stolen into our house and, taking pity on our recent predicament, magically produced a gourmet feast for our blessed little family. Chinese chicken thighs, beef stew with butternut squash, wheat pasta ziti and flaxseed pasta in a tomato spinach sauce. Beautifully prepared dishes and the most delectable aromas you can imagine. Gabriella, our wee little cooking elf had struck. Thankfully, we have a chest freezer. I’m thinking we start taking orders from neighborhood families just to keep the little lady busy.

Last night, I joined a friend for a writing workshop in the city. My attendance was tentative due to childcare, as usual. Once again, I have Shmiacom to thank for the freedom to spend some me-time in the city with my friend hobnobbing with artists and using my grown-up words.

Most appreciated of all is the outpouring of support we have received and continue to receive from our friends and family. Look, I can keep it all in perspective. We are not living in a war-torn country. We have our health. We have a beautiful family. And it is unlikely that we will end up on the streets. But, getting sacked hurts, and our people have been our emotional rocks during these uncertain times. I know it’s corny, but it’s true. With friends like ours, we feel like the richest lesbians in town!

Ok, over the top but fitting for the holidays. Makes me tear up every time.



GABRIELLA’S RECIPE FOR BEEF STEW A LA SHMIACOM
Adapted from Cooking Light’s beef stew
Ingredients
• 4 tablespoons olive oil, divided
• 1 pound small cremini mushrooms
• 2 cups chopped onion
• .5 cup chopped scallions
• 3 garlic cloves, minced
• 1/3 cup potato flour (about 1 1/2 ounces)
• 2 pounds lean beef stew meat, cut into bite-sized pieces
• 3/4 teaspoon salt, divided
• 1 cup dry red wine
• 1 tablespoon chopped fresh thyme
• 2 (14-ounce) cans less-sodium beef broth or vegetable stock
• 1 bay leaf
• 2 cups (3/4-inch) cubed peeled butternut squash (about 1 pound)
• 1 1/2 cups (1-inch) slices carrot (about 12 ounces)
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon honey
• 2 tablespoons balsamic vinegar
• Fresh thyme sprigs (optional)

Preparation
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. Spoon mushrooms into a large bowl. Lightly coat pan with more olive oil. Add onion; sauté 10 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Add onion mixture to mushroom mixture.

Place potato flour in a shallow bowl or pie plate. Dredge beef in flour, shaking off excess. Heat 2 tablespoons oil in pan over medium-high heat. Add half of beef mixture; sprinkle with 1/8 teaspoon salt. Cook 6 minutes, browning on all sides. Add browned beef to mushroom mixture. Repeat procedure with remaining beef mixture and 1/8 teaspoon salt.

Add 1 cup wine to pan, scraping pan to loosen browned bits. Add thyme, broth, and bay leaf; bring to a boil. Stir in beef mixture. Cover, reduce heat to medium-low, and simmer for 1 – 2 hours or until beef is just tender.

Stir in butternut squash and carrot. Simmer, uncovered, 1 hour. Add vinegar and honey and continue to simmer uncovered for another 30mins or until beef and vegetables are very tender and sauce is thick, stirring occasionally. Add more liquid if necessary. Stir in remaining 1/2 teaspoon salt and pepper. Discard bay leaf. Garnish with thyme sprigs, if desired.