Silent Night...

As one who has lived a nocturnal existence, as an insomniac and a night auditor, I have spent my fair share of evenings surrounded by thoughts and convictions as my only company. Night is an intimate ritual as it envelopes the human heart. For the weary it provides peace, for the fearful it harbours inescapable horrors, for lovers-liberation. In all of our allusion, have we maligned darkness unduly? Perhaps the blank slate reflects our own psychological state more clearly than a mirror. As the harvest vines begin to wither, are death and decay byproducts of the extended evening, or is it a gracious cover?

Similarly unsettling is the nothingness that represents silence. Darkness is at least visual. In that moment of recollection for lives lost, silence can become an unwitting accomplice. Silence is nothing if not predictable.

If you happen to find such situations unbearable please notice the updated musical link.


Midwinter Graces

Made from spare parts...

Make like a mad scientist (the nuts look like mini brains) and serve this wonderfully moist cake to all your little monsters...er party guests and they'll be sure to stay on "friendly" terms. Can be served solo or topped with a cream cheese icing as in the photo

Swedish Pineapple Nut Cake

2 cups sugar
2 cups flour
2 eggs
2 teaspoon baking soda
2 teaspoon vanilla
1 cup whole walnuts or whole pecans
1 20 oz can crushed pineapple

Combine all ingredients and mix. Bake at 350 degrees for 35-40 minutes in a 9 x 13 inch pan or bundt pan.

Stake night

Don't risk your neck this Halloween. The only guest to shy away from these wonderfully exotic but mild appetizers would be a vampire, though Count Dracula would give you points for style.

Chicken Satay with Peanut Coconut Sauce

Makes 30 Skewers

Prep 20 Minutes
Refridgerate Overnight
Broil 6 minutes

1/2 cup creamy peanut butter
1 cup coconut milk (if you use canned milk do not confuse with cream of coconut)
2 tablespoons lime juice
2 tablespoons soy sauce
1 1/2 tablespoons dark brown sugar
1 teaspoon ground ginger
2 medium garlic cloves, chopped
1/2 teaspoon red pepper flakes
1 3/4 pounds thin sliced chicken cutlets
Skewers

In a large bowl whisk peanut butter, coconut milk, lime juice, soy sauce, brown sugar, ginger, garlic, and pepper flakes. Remove 3/4 cup of mixture into separate container and refrigerate for dipping.

Cut chicken cutlets into long strips (across the grain recommended) approximately 3/4 of an inch thick. Add chicken strips into bowl of peanut coconut sauce; stir to coat. Marinate covered in refridgerator for minimum 2 hours or overnight.

Thread chicken onto skewers. (Bamboo skewers should be soaked in water for 1 hour prior to broiling--Metal skewers should pe sprayed with nonstick spray or wiped with shortening to aid cleanup) Coat broiler pan rack with nonstick cooking spray. Set oven rack 4 to 5 inches from broiler. Heat Broiler. Arrange prepared skewers in a single layer on prepared rack. Broil until chicken is browned and cooked through, about 7 minutes.

Arrange skewers on platter and serve with dipping sauce and garnish if desired.