"Boscoe The Cookie Doctor"

Cookie Doctor Encounters "Doughnut Hole" Recipe for Disaster

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Tue, 09 Jun 2009 15:57:24 PDT

Hello my comrades.......it's been quite awhile since I've had the opportunity to visit this page and contribute. Aside from a very ambitious fundraising cookbook campaign I've spearheaded for the CMTA, a local support group I run for this association, and several other obligations I have to local non-profit associations, I've been a tad overwhelmed by a recipe for disaster........one that was not invited and one that apparently affects over 26% of those who depend on Medicare for their monthly income and existence.

This recipe.....the "Doughnut Hole", is not one that is fun, tasty or the one that originated with "Dunkin Donuts" and their "Time to Make the Donuts Guy". But instead, this is a recipe for sure disaster, and is brought to you courtesy of our Federal Government.

If you are a senior citizen and are on Medicare, it is one predicament that you are probably very aware of, dread with a passion and try like the dickens to avoid. (If your prescription medications exceed $2700.00 in a calendar year, your coverage is severed until such time as you pay out of pocket and additional $4350.00. Then you are tossed into the "catastrophic pool" where your coverage resumes. Only 5% of those who fall into this trap each year make it to the other side. The rest languish in pain and suffering.)

On the other hand, if you are young, suddenly disabled and dependent upon Medicare and Medicaid for your existence, this is a nightmare straight from hell. It is a calamity that continues to grow, fester and totally ruin your life. Many people who encounter this "dark hole" are forced to go without basic necessities, including paying their other monthly obligations.......food, rent, mortgage, telephone, electric, insurance, etc., and are basically told to contact Montelle Williams and his traveling drug bus.......The Partnership for Prescription Assistance.

In the process, and......... the over the top wait for an answer - 6-8 weeks, you are supposed to go on as if nothing at all had happened. In the meantime, the bill collectors continue to call, the list of unpaid and delinquent invoices continue to grow, and your self esteem and basic welfare begin to crumble like yesterday's shortbread crust. In short, your life becomes a living hell, and trying to get from one day to the next is a huge challenge.

I've written, emailed, contacted and solicited everyone I know who might have a contact, a clue or an answer for this dilemma, and so far I've come up pretty empty. Recently I was given hope by a local health agency official that I might qualify for a special program that could provide some basic coverage. I applied, was told I qualified, but now have to wait until they have the opportunity to process my claim - 2-4 weeks. Give me a break!

In the meantime I've anguished about my loss of enthusiasm for this blog, the cookbook project and waking up each morning. I'm sorry to vent, but somehow I felt that sharing this with all of you might just help, or at the very least provide some viable feedback from the few of you who still follow me.

I thank you for letting me rant about some very important non-food issues, but felt it was time I come totally clean. I LOVE the food industry, have spent over 30 years in sales and marketing promoting everything from Oreo's to Planter's Peanuts, and also adore the food blogging community. Please forgive my absence, but most of all........please bear with me as I try to resurrect myself and move forward.

You guys are the best

Sincerely..........Mark

Cookbook Infatuation........."CMTA" Announces Cookbook Fundraising Campaign "Alphabet Soup...The ABC's of Comfort Food for "Shattered Nerves"

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Wed, 08 Apr 2009 13:51:17 PDT

Hello to all of you out there, especially those of you who have emailed and asked if I fell of the face of the earth.

I apologize, but I've been completely tied up with a cookbook fundraising campaign...."Alphabet Soup.....The ABC's of Comfort Food for Shattered Nerves." and haven't had much time for anything else. Believe me, I had no idea winter was passing and spring was here until I actually looked at the calendar!

Putting together a cookbook, as I've heard from many of you here before, is tremendously time consuming, and the hours and days just seem to pass so quickly. Next thing you know, a month has passed and you have no idea where the time went. All you do know, is that you've been eating and sleeping the creation of a cookbook, and all that goes with it.

Our cookbook however, is different. It is not a done deal.........published and waiting patiently for you to buy it. Instead, we are actually just at the very beginning!

We are asking all members of the CMTA (Charcot Marie Tooth Association...........Association for those afflicted with a form of hereditary peripheral neuropathy) and their family, friends and supporters of CMT research everywhere for their favorite comforting recipes. These cherished, comforting recipes will create a unique, first class cookbook that will be used as a fundraising vehicle to help fund CMT research through the Star initiative. This debilitating form of neuropathy affects over 2.6 million people worldwide, and in fact, this year's ambassador for the Muscular Dystrophy Association has CMT, as does the legendary Julie Newmar (Catwoman from the Batman series) and many, many more. I shared some of my story with you last year, shortly after I joined the food blogging universe.

We've also begun to reach out to culinary icons in the food industry for their support, and I'm proud to announce that Ina Garten was the first to jump on board. I'm also going to ask (beg......pretty please) some of my favorites here in the blogging universe.........David, Elise, Dorie, Matt, Adam, Ed, Cat, Elizabeth, Martha, Bobby, etc for their support as well.

As appointed author of this unique, cookbook campaign, I do have some perks which allows me to decide who can jump on board and lend a hand. So, I'm asking all of you here to help out with this campaign as well. After all, it's open to friends, family and supporters of those with CMT, and the way I look at it, you are my friends and family as well.

Your favorite comforting recipes can be sent here. And believe me, I sincerely appreciate your participation in this fundraising campaign. Also, if you've got more take out menus than recipes lying around, and want to get involved without getting your hands dirty, you can also send a donation for the cookbook campaign as well. Kindly send it to:

The Charcot Marie Tooth Association

CMTA Cookbook Project
2700 Chestnut Street - Chester, PA 19013

All contributors will have their name printed on our "Sponsors Page", and donation amounts will remain anonymous.

I thank you from the bottom of my heart for your patience while I've been amongst the missing, and look forward to your feedback, comments or generous donations to this worthy cause.

Mark

Mark P. Boxshus

A.K.A..........Boscoe The Cookie Doctor

New England Support Group Leader

Charcot Marie Tooth Association

CMTAUSA.org

One-A-Day Baguette Keeps the Baker Away

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Sun, 01 Mar 2009 12:05:27 PST

Lately I've been going through a bread obsession, and have been playing with yeast like it's going out of style. I've always loved homemade and artisan breads, but as part of my fitness program, it's always been something I've enjoyed only on special ocassions. Apparently, I must have decided that February and March were very special, since I've been baking like mad.

This recipe for baguettes is compliments of epicurious, and I must admit that the simplicity of it had me concerned that the flavor would be somewhat lacking. Boy, was I wrong.

The bread came out absolutely wonderful, with only one minor flaw. It was twisted and somewhat contorted since my pan wasn't big enough to accomodate it properly. Common sense would tell you to break the loaf in half and bake it as two individual loaves, but I had my heart set on one loaf only, so I baked it in an upside down "u" configuration.

Exterior blemishes aside, the texture and flavor of this baguette was devine and the crust was spot on. Of course, next time I'll simply bake this off as two individual loaves, and avoid the unnecessary twists and turns.

"Geraldine Gets The Royal Spa Treatment

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Sun, 01 Mar 2009 11:27:55 PST

It's been awhile since I've made my cherished Geraldine - lovely cranberry orange sour cream coffee cake - and I thought it was about time she went through a tune up and maybe a quick makeover. This coffee cake is absolutely wonderful as it is, and it has won me several awards and praise from many. However, I've had a hankering to add a few more cranberries and maybe change the icing as well. So the other day, Geraldine was subjected to the full Spa treatment, and I believe she emerged changed forever.

So, subscribing to Ina Garten's variation theme, I decided to add 1/2 cup of finely chopped dried cranberries to the cake batter and change the almond extract to Chambord both in the cake and in the icing recipes. Lastly, I've also included 1/4 of a cup of finely chopped cranberries that are sprinkled over the top of the cake as the finishing touch.

The end results............I served this new Geraldine to my friends last week, and they proclaimed this to be the absolute best version of this regal lady to date. I too must confess........this one is spot on and a keeper.

My roommate suddenly asks.......Why are you taking pictures of everything? Baked Scallops and Therapy

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Sun, 01 Mar 2009 12:14:56 PST

Somedays I really wonder if David - my roommate of several years - is new around here? Take last night as an example. After serving myself a generous portion of mouth watering Baked Scallops, I told David to come and get it before it got cold. As he was wandering around the kitchen looking for his plate - it was in plain view on the counter with a napkin and fork - I had turned quickly to grab my camera so I could grab a photo of this dish. Just as he was starting to serve himself and I was getting ready to shoot, he stopped suddenly, turned towards me and said......Why are you suddenly taking pictures of everything?

I was speechless for about 5 seconds, before I blurted out something to the effect of trying to make money and asking him if he was new around here. After all, I've been blogging for quite awhile now, he's seen me taking pictures of food before and has heard many friends talking about the photos and stories on my blog. Why would he pose such a question you may ask? Well it's really quite simple........

Since I began blogging, I've always forgotten to take pictures of just about everything I've made, unless the camera happened to be right in front of me, or I realized my faux pas and took pictures the next day if anything presentable was left. Usually this was done when there was no one here besides China - my charming Basset Hound or Yum Yum - my aloofish Siamese cat. Many times I wouldn't have anything left at all, so I decided against posting since I had nothing to show. Lately however, I've been trying real hard to keep the camera focused in my mind, so I've been snapping a lot more photos closer to the time the food is fresh out of the oven or ready for presentation. So like Pavlov's dog..........David now realizes that when I put out food, he begins to salivate and I now begin to shoot. Apparently Pavlov has us both trained. Now if only Pavlox could do that for me the next time I buy a lottery ticket.

Blitz Bread - No Fuss Focaccia from King Arthur

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Sat, 28 Feb 2009 16:54:16 PST

Often times when I think of bread, I know exactly where to go if I'm looking for a great recipe that works and doesn't have all the fuss. There is another authority that I visit sometimes, but only if I have a weekend and no time constraints. She is the mother superior of all things bread, but the purist in her makes some of her recipes very time consuming.

King Arthur's recipe for Focaccia bread is a real gem. It comes together quickly, is substitution friendly and delivers an outstanding loaf of bread. The crust is perfect and the texture is moist and tender. I added cheddar cheese and some leftover pepperoni. It made a great accompaniement to the pasta and salad I served.

US Airways Admits Defeat.......But They Admit Nothing

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Sun, 01 Mar 2009 12:18:59 PST

Well it may come as somewhat of a surpirse to US Airways, but I purposely didn't choose them when I had to fly cross country recently, and it wasn't because their airfare was too high. It also wasn't because I'd had a bad experience with them recently, or because they had the worst on-time performance and the most unreliable bag handling system world wide. Quite simply.........it was because they charged for water, coffee, and soda.

It's bad enough that you have to put up with a bread stick for sustenance if you don't make arrangements ahead of time, but to charge for something wet to swallow down the humiliating food substitute is really insulting.

I'd learned to put up with their worst on-time performance in the friendly skies, and even got over the fact that they had lost my luggage several times. The last time they lost my bags they travelled to Hawaii and beyond, and I didn't even get a post card. They located my baggage 5 days after I got home, and after I had to shell out $200.00 to find suitable attire to wear to a business luncheon. I never got reimbursed for any of that, and chalked it up to the perils of travel today. However, when they announced that they would be charging for the only complimentary amenity left, I said au revoir pour de bon......good bye for good!

Today in USA Today, they announced that effective March 1st, their non-alcoholic beverage service will once again be complimentary. Of course they said it had nothing to do with the fact that they had lost business, only admitting that they felt lonely out there on that unique platform since none of their other brother and sister carriers decided to match their lead.

They actually believed that since they had gone from last place to first place in on-time arrivals and had suddenly stopped loosing truck loads of luggage, that charging people $2.50 for a bottle of water would be overlooked and justified. Well, apparently they were wrong, and today my friends they said so without actually admitting to a thing.

So if you enjoy a cold bottle of water, or sipping on a can of Diet Coke with Lime, by all means book your next trip on US Airways. It, like the guy reclined on your lap, the lady talking your ear off and the kid sleeping on your shoulder is all included and it's totally free. However, you might want to purchase a blanket and pillow. It will definitely help you adjust to all of the other freebies.

If You Are The Top Banana, Does It Mean Your Bread is Popular?

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Sun, 22 Feb 2009 18:48:13 PST

I've often wondered where the term Top Banana originated, and I recently learned it probably had something to do with the fact that the banana is the most popular fruit the world over. So it only makes sense that when someone says "he's the top banana", it implies that he's the most popular guy in the bunch, or the guy who's been put in charge. I also learned that this memory provoking comfort bread enjoyed it's hay day during the 1960's and 1970's, and that the first official banana bread recipe was part of a Pillsbury recipe collection called Balanced Recipes and published in 1933.

So what you may ask does this have to do with my post today? Well when someone tells you that you were the life of the party, that your banana bread rocked and that everyone wants your recipe, I guess it's their way of saying your banana bread is very popular even though it's 76 years old and had it's hay day long ago. At least, that's what I thought as I shared the following recipe...

Boscoe's Top Banana Walnut Bread

Ingredients:

1-½ Cups Granulated Sugar
½ Cup Unsalted Butter
2 Large Eggs - Room Temperature
4 Very Ripe Bananas, Mashed
Zest of 1 Lemon
1 Teaspoon Vanilla Extract
1 Teaspoon Banana Extract
1 Teaspoon Baking Soda
⅓ Cup Buttermilk poured into 1 cup measuring cup
1-½ Cups Unbleached Flour
1 Cup Finely Chopped Walnuts (Optional)

Preparation:

Preheat oven to 350’. In large bowl, cream together the sugar and butter. Add eggs one at a time, beating after each addition. Beat in mashed bananas, the lemon zest, the banana extract and the vanilla extract. Mix until thoroughly incorporated and smooth.

In measuring cup containing buttermilk, stir in the baking soda and add it to the banana mixture with the flour and chopped nuts. Stir the batter until it is just combined. Pour batter into a greased and floured 9x5” loaf pan and bake for 1 hour and 15 minutes, or until a cake tester inserted in the center comes out clean.

Transfer bread to a rack and let it cool in pan for 10 minutes. Remove bread from pan and let it cool completely on rack.

Enjoy!

You Tubers Experience Shopping at Trader Joe's

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Sun, 22 Feb 2009 14:41:11 PST

I came across this today, and being a huge fan of Trader Joe's I wanted to share this with all of you. With my luck, you've probably seen this already, but for those who have never experienced the thrill of shopping at Trader Joes, this is a must see adventure.

The only problem with this fun, unique and original piece of video art, is the tune that the author, Carl sings throughout. I can't get it out of my head........"Shopping at Trader Joe's"

From Almonds and Apples to Boards and Bolts...A Luscious Almond Apple Cheesecake

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Sun, 22 Feb 2009 10:23:09 PST

A few years ago when I was consumed with cheesecake madness, I came across a recipe for Almond Apple cheesecake and thought the combination might be a refreshing change from some of the other heavy, dense versions that were all the rage. This recipe was spot on.

The marriage of roasted almonds, granny smith apples and raspberry jam is absolute bliss, and to add one other note of decadent deliciousness, I top the cheesecake with Apple Jelly right before putting it into the oven.

This caramelized cheesecake is light, luscious and highly addictive. It also helps me out greatly when I need my contractor for any type of structural repairs. He's a total addict, so we barter boards and bolts for almonds and apples.

Fudge Drops by King Arthur

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Sun, 22 Feb 2009 09:33:56 PST

I'm a sucker for a good chocolate cookie, and when I saw this recipe for Fudge Drops I knew I had to take it for a test drive. After all, most of the recipe ideas from King Arthur Flour are usually right on the money, so I wasn't too concerned that this creation would hit a pothole and be a waste of good chocolate.

My suspicions were confirmed, and this chocolate cookie cruised to victory. The flavor and texture were perfect, and it performed magnificently without the optional chocolate chip.

If you want these a little crisper, add an additional minute to the baking time. These are great with coffee, and also offer some horsepower with the addition of espresso powder.

Torta di Mandoria........Moist Almond Cake

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Sat, 21 Feb 2009 11:01:38 PST

Lately I've come across several recipes for Almond Cake, and while I enjoy this treat, I've actually never made it. Giving Serious Eats a cursory glance the other day, I came across this recipe, and my virginal status in the Almond Cake category changed forever.

Almonds are a symbol of love in Italy, and anything almond on Valentine's Day is supposed to throw you into a romantic trance. Although I wasn't in the mood for anything romantic or trance like, I was in the mood for a piece of this cake, so I embraced this recipe wholeheartedly and got to work.

This cake is very addictive. The smell of roasting almonds and brown butter are very alluring, and the soft, tender cake caresses your mouth in a very seductive fashion. The crown of icing on top completes this beauty, and as you continue to eat piece after piece, you suddenly realize that you've been taken hostage by the Gods of love and all things trance inducing.

Be forewarned. Once you start eating this delightful cake, you'll have a very hard time stopping. You'll find yourself humming Amore and thinking all kinds of romantic thoughts. Your therapist might have you committed!

Friendship Means Never Having to Say You're Out of Bread

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Fri, 20 Feb 2009 21:49:22 PST

As mentioned earlier, on Christmas Eve I received several special gifts, and two of them were alive and breathing. One of those, the rosemary tree, you heard about earlier. The other one, which came in a sealed plastic bag and was alive and kicking, was a bag of starter for Amish Friendship Bread.

This traditional Amish bread is made from starter which you receive, feed, knead and then eventually transform into more starter which is then shared with your friends who repeat the process. This whole process takes 10 days, and on the 10th day you wind up making some of the most delicious bread you've ever eaten.

I know that most people today don't have 10 days to commit to a relationship, let alone make bread. But believe me, this is a relationship you will love, tastes great and pays you dividends.

Simply Stuffed Shells That Stand Out

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Fri, 20 Feb 2009 21:12:55 PST

My online friend Elise from Simply Recipes is always busy churning out all kinds of wonderful, delicious recipes with her own signature touches or variations on the status quo. Such is the case with her recent version of Stuffed Shells.

These sausage, spinach and ricotta filled pasta shells are by far the best I've come across in a long time. Not only do these beauties cook up firm and full of flavor, but they stay together and don't turn into what I call Stuffed Shells Soup. They are also even better the next day, and if you are a die hard fan and require more sauce than called for, go for it.........they'll still hold up.

Chicken with Wine of a Different Color......Coq au Zin

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Fri, 20 Feb 2009 20:45:43 PST

The French classic Coq au Vin is a wonderful chicken dish that can attribute it's popularity in this country to one of my culinary heroines..........Julia Child. She literally took Herbert Hoover's promise of a chicken in every pot and made it possible for all American's to indulge in this French classic.

I love to make this dish year round, and often times make it for special occasions or when the weather outside suggests a nice, slow cooked meal. The other day I happened upon a different version of this dish when I stopped by The Recipe Girl, and even though the weather was beautiful, I just had to give this dish a try.

Lori's version of this classic employs Zinfandel, as opposed to the standard dry red wine that is normally called for. Since I am not a fan of red wine, but do enjoy a good zinfandel, I felt certain that this substitution would yield delicious results.

Delicious it was, and the zinfandel actually added a smoother finish to the luscious sauce. By changing the vin to a zin, this dish most assuredly came out a total win.

Puff Pastry "Quickies"

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Fri, 20 Feb 2009 19:38:09 PST

Now, don't let your creative mind start taking you down the wrong path here...........I'm not talking about that type of quickie.

What I'm referring to is a wonderful chocolate and peanut butter treat that uses only 4 ingredients, and can be ready to munch on in less than an hour. How sweet is that?

Basically you take a sheet of thawed Pepperidge Farms Puff Pastry, cut it into smaller pieces, add a dollup of peanut butter, a square of chocolate and top it off with mini marshmallows. Into the oven it goes......and voila........Chocolate Peanut Butter Puff Pastry Cups.

These are so good, so quick and so very hard to stop eating. Warm or cold, it's one quickie that works either way.

None Finer Than Ina........Her Beef Bourguignon C'est Magnifique

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Thu, 19 Feb 2009 15:21:06 PST

I have mentioned previously that I love french cuisine, and one dish in particular..........Beef Bourguignon. Perhaps it's because it reminds me so much of a hearty beef stew, or maybe it's just the excitement I cause when I flambe the Cognac, but either way, it's decidedly one of my favorite all time dishes. Over the years I've sampled numerous versions of this French classic, and without a doubt, the finest rendition to date has to be this version created by Ina Garten. This dish is so rich, satisfying and comforting, that often times I make it just for the therapeutic benefits alone. It's perfect for company, and if there are any leftovers, it's great for lunch the next day served over noodles or mashed potatoes.

A Ritz Like No Other

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Thu, 19 Feb 2009 14:49:54 PST

There is the Ritz, and then there is........the Ritz...............crackers that is. And aside from the millions of wonderful appetizers and the famous Mock Apple Pie that these noble crackers are known for, they also make a sweet and savory confectionary treat that is truly outstanding. This creation, which was inspired by the Amateur Gourmet, uses only 4 ingredients and is very simple to prepare. Simply take two Ritz crackers, spread one with peanut butter and make into a sandwich. Put these sandwiches on a try and place them in the freezer for half an hour. Melt down some butterscotch or other flavored chips, and then dunk the sandwiches thoroughly, making sure to cover them completely. Set these aside on cooling racks to firm up. When these are completely set up, decorate them by drizzling melted chocolate over them, or another melted coating of your choice. Feel free to try several different types of chocolate or coatings, and try adding a little jelly with the peanut butter for a different flavor treat.

No Knead Bread......No Need Not to Like It!

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Thu, 19 Feb 2009 09:21:36 PST

No Knead bread has been in the news again, and this time I had to sit up and take notice. I also decided to do something about it as well. I love bread, have made a bunch of it, and became obsessed with bread making a few years back. I was not one of the die hard from scratch bakers, but rather one who preferred the convenience and speed of the bread machine. I was, as one of my snooty acquaintances said, one of the "fake bread bakers". Even though there was a noticeable difference in the quality and varieties of bread available using this time saver, it served it's purpose and provided a nice substitute for standard store bought offerings. Today however, artisan breads are all the rage, and making from scratch is back in vogue. This recipe, from The New York Times for Speedy No-Knead Bread is quick, delicious and is really made from scratch. There is no bread machine involved. And it tastes as good as some of the fancy pants loaves you can buy at the store. So, make a loaf today, and run right out and tell all of the snooty people you know that you're doing it from scratch as well! Let them guess what you're talking about.

Who Doesn't Love Chocolate and Peanut Butter

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Thu, 19 Feb 2009 08:40:48 PST

Obviously the timing for this post couldn't be more ironic, but that aside, this very simple Georgia Cookie Candy Bar by Paula Deen was actually a big hit with my friends. I was a bit surprised that something that came together with very little effort and a handful of ingredients, would have people clamoring for more. After all, some of my more elaborate treats were not met with such fanfare, and I guess I was a tad jealous! And with all of the bad press that peanut butter is getting lately, I figured that people would actually be running away in droves, as opposed to lining up for seconds. So, get in line ya'll. This peanut butter treat will definitely have you smiling for more.

Round Two........Getting Back to Work Again!

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Sat, 07 Feb 2009 12:40:17 PST

Today, I started off with great intentions to get a lot of work done here, since the cob webs on this web page have become very noticeable. Let's face facts here...... I've been incredibly remiss with my posting obligations, and the ton of hate mail that I get each day is starting to overwhelm my postman. Only kidding! I should be so lucky as to have a fan base who misses me so much. In fact, I should consider myself lucky if I can hold onto the few remaining friends, family and the occasional fan who even bother to stop by at all. I don't blame them at all, after all, no news.......is NO news! So if I were stopping by here to see what's new, and got an occasional note that said someone will get back to you just as soon as possible, I'd head for new frontiers as well. There are plenty of fish to fry.........or is it fish in the ocean, in any event, I'm sure you get my drift. So having said all of that, I'm going to work like the dickens to earn back your respect, friendship and hopefully the occasional naughty comments that some of you loved to leave behind. After all, it's one for all, and all for one, and lately I've been at the airport when the ship has come in. So, let's get going..........to work that is. I don't have to be at the marina until Monday to catch my next flight.

First up, I'm going to quickly share with you my Christmas tale of "The Three Trees", and then with lightning speed fast forward to something else that has nothing to do with a recap of 2008 or the holidays whatsoever. It's not that I'm anti-holiday or don't enjoy a quick visit to yesteryear, it's just that I'm sure you've all had your fill of everyone's Recap of the Holidays and 2008. I know I have.

This year I found myself receiving three trees for Christmas, none of which were expected whatsoever. Normally I head out to find the perfect tree early each year, but this year there were so many things that kept popping up.........family issues, bad weather, charitable obligations, etc, that by the 18th of December I was still treeless and not sure if and when I'd even get one. Now this was hard for me, since I love the holidays, and always make a full day of decorating the tree and tossing holiday cheer all over the place. I'm not talking about liquid cheer. We do try our best to keep all of that well contained in their proper vessels! Well that day the Christmas Tree Fairy left a small Christmas Tree on my back deck, and after the initial surprise wore off, I set about trimming off the bottom and setting it up on the interior porch to defrost and then decorate the next day. The next morning, my contractor who had noticed a day before that I still didn't have a Christmas tree, decided to surprise me and left another Christmas Tree in front of my house. This tree was so glorious, huge and well pruned that it blended in completely with the shrubbery in front of the house, so that I actually had to do a double take before I even saw it. My God, I couldn't believe my eyes. I was convinced he had stolen that tree off of the White House lawn! It was absolutely spectacular, about 12 feet tall and the exact type of tree I always buy each year. Suddenly I felt very uncomfortable, because now I didn't know which tree to set up. They were both very special and given with love, but one of them was clearly the size and type I always displayed, and the other was much smaller. Well, I decided to put up the big one and donate the smaller one to a local charity. I trimmed the bottom of the big beauty and set it up, and called the local charity to let them know I had a Christmas tree if any of their clients needed one. The next morning I walked into our great room and saw the tree spread out in all of her majesty. She was absolutely flawless, smelled divine and had perfectly moist needles. I reached into the center to remove what I thought was a piece of straw or other matter that could have been part of a bird's nest, and suddenly came out with a hand full of dead brown needles and tiny brittle branches. Upon further inspection, I found that the entire interior of this tree was deader than dead, and that if one were to put lights or any other heat source near this tinderbox interior, a tree fire of huge proportions was guaranteed to take place. I was totally shocked. Never before had I encountered this type of situation, but knew it was time to take this tree down and replace it with the other one that was thankfully still without a new home. Long story short.......(I know..... this story is already using up more bandwidth than allowed by law) the small tree worked out just fine, was perfectly moist inside and out and looked beautiful when it was finally decorated. The big tree wound up getting plunked into a huge snowdrift, decorated with white lights and looked absolutely regal outside where it glowed and safely belonged.

On Christmas evening I celebrated the holiday with friends and family, and was given many special presents, including a lovely rosemary tree. This tree was not only very useful, I could use it to cook and bake with, it was also very much alive, green and also had an incredible aroma all it's own. Feeling like a proud parent, I took this tree home to show it off to the other two that had stayed behind guarding the fort. I can't prove it, but I swear there was some serious tree envy taking place in that room after I went to bed, since the rosemary tree had also been decorated with delicate little ornaments, and I'm sure words to the effect that "I'm here to stay.........you're just visiting for the holidays" were exchanged. I guess, we'll never know.

Time to Get Back To Work......I Have the Day Off and It's Raining Bon Bons

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Sat, 07 Feb 2009 10:21:21 PST

Well it's about time that I found a day where I could curl up on my keyboard, get comfy and and dream of chocolate rainbows, mascarpone clouds and creme fraiche on the mountain tops. Julie Andrews is tossing peanut butter bon bons to the Von Tramp family children and the captain is smoking a goose on the hood of his car.........wait.........I'm dreaming again. Must be that damn Chantix again! I started that regimen again to stop doing the evil s-----g thing, and I'm not talking about singing either. Then again, my singing has been described in fairly similar terms, so I guess both are evil and need to be stopped for good. Anyway, it's time to take the bull by the horns, or, in my case, the keyboard in front of me, and get to work! As you know, I've been very busy, and have absolutely hated myself for not finding the time to sit down, strap myself to the chair and start posting. Geez, it sounds simple enough, but in my case, and without fail, it seems that people seem to either need me, find me or go out of their way to contact me whenever I start down this path. Not today! No siree. I've turned off the volume on the house phone, shut off my cell phone and will not answer my door for anyone or any reason. Oops........hang on..........the mailman is at the door with a package......Argh!

As I was saying.............I will not be disturbed, at all cost. The fact that my dog now wants to go out again, knowing that the postman was just here is just a minor infraction of my new rule, so hang on.........I'll be right back. Ahem...........now where were we? Ah, yes. Getting back to work. Well then, let's get to it. I've got a zillion things to discuss, and of course all of the recipes, files and photos are scattered all over the place, but not to worry. We'll make quick work of it, and have glorious photos and mouth watering recipes flowing off of this page in a matter of minutes. All I need to do now is........................let the dog in again. ^@*#!!#!!@ Be right back. Now then, we will start things momentarily, I just need to answer a quick call from Mother Nature, and we will be off like a prom dress.............I promise! OK damn it, now where were we? Taking a VERY deep breath...................much better now. So, yes we are about to begin doing something here about this blog, and if I have to put up with one more momentary interruption I'm going to !!@##@#!!.................................oh no..........................light up a #!@@!!# cigarette. Good God, what has come over me! What have I done?.........Stay tuned!

Gastronomic Racism.........Can it be True?

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Fri, 30 Jan 2009 18:44:55 PST

Most mornings I cruise through several newspapers just to get caught up on what is taking place around the globe. Today I happened to come across this article in the Seattle Post-Intelligencer, and had to stop and read it twice. Yes, the small city of Lucca, which is 40 miles west of Florence, has put a ban on any new ethnic restaurants from opening in it's historic medieval center. It has also placed a ban on all fast food restaurants, and claims the measure is necessary to preserve their own unique cuisine, identity and rich heritage. Read on................It is really a mouthful.

Tuscan city says 'basta' to ethnic food
By ARIEL DAVID
ASSOCIATED PRESS WRITER

ROME -- If you are craving a kebab, tandoori chicken or Peking duck you may go hungry in the small Tuscan city of Lucca, which has just barred new ethnic restaurants from opening in its historic medieval center.

Officials say new rules passed last week by Lucca's conservative administration aim to protect local specialties from the rising popularity of "different" cuisines. The measure also bans fast food restaurants and hopes to reduce littering within the city's ancient walls, a magnet for tourists.

"By ethnic cuisine we mean a different cuisine," city spokesman Massimo Di Grazia said Thursday. "That means no new kebabs, Thai or Lebanese restaurants."

Di Grazia said ethnic restaurants opened before the measure was passed could stay in business.

The move has sparked accusations of gastronomic racism from opposition politicians and criticism from Italian chefs, who say modern cuisine relies on fusion, the combination of ingredients used in different food traditions.

"It's a discriminatory ban," center-left councilman Alessandro Tambellini told the Corriere della Sera daily. "It's a sign of closure toward different cultures."

"There is no dish on the face of the Earth that doesn't come from mixing techniques, products and tastes from cultures that have met and mingled over time," said Vittorio Castellani, a TV chef and cookbook author.

Castellani told Corriere the ban was also a blow to immigrant communities, whose members often make a living by selling ethnic food.

Downtown Lucca, 40 miles (70 kilometers) west of Florence, is a popular destination for thousands of visitors, who roam its intact walls, medieval churches and Renaissance palaces.

Di Grazia, noting that other nearby towns had passed similar rules, told The Associated Press the measure was not discriminatory. He said it aimed to improve the city's image and protect Tuscan products, like wine and oil, as well as Lucca's cuisine, rich in soups, meat and pasta dishes.

It remained unclear how "different" a restaurant's menu would have to be to fall under the culinary ban.

Di Grazia said a French restaurant would be allowed to open, but he was not sure about a restaurant offering Sicilian dishes, which often include Middle Eastern ingredients.

--

AP Writer Valerio Penna contributed to this report.

A New Year......A New FundRaising CookBook for the CMTA .......and Many New Challenges Ahead

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Tue, 27 Jan 2009 09:01:48 PST

Well my friends, it's been a long time since I've taken pen in hand (or should I say put fingers to the keyboard) and sat down to resume my work here. I could go on and on apologizing for a million little things that kept us apart, but I won't bother you with the details. Suffice it to say, I've been incredibly busy, and a majority of that time has been spent working on behalf of a very worthy cause........the CMTA. Yes there were the holidays, family obligations, a ton of snow and ice and other day to day things that just consume time like a voracious vacuum cleaner, but a great deal of my time has been spent preparing for our New England CMTA Support Group meetings and researching publishers, software, and a host of other things that go into writing a cookbook. Yes, you heard it here first.........I'm writing a cookbook. And this is not just any old cookbook either, but rather a cookbook that will be comprised of cherished, comforting recipes submitted by members of the CMTA and their friends, families and supporters. It will also include several recipes and other features from supportive icons in the culinary world (I'm sworn to secrecy here.....so please don't ask me who) which will add a great deal excitement as well. Our unique publication will be a hardcover keepsake with glorious color photography and special feature sections. If all goes according to plan, it should be available for distribution and sale on November 1st, 2009. This cookbook will be one of our association's key fundraising vehicles for 2009, and we are optimistic that in this treacherous economy, a value added publication will fare much better as opposed to traditional fund raising endeavors. (i.e.........please give us your money and we'll send you a free pen so you can keep on giving!)

Now, I know several of you here have written wonderful, highly successful cookbooks, and I'd be thrilled if you'd care to share any of your trade secrets with me, in exchange for a batch of brownies, a bottle of scotch or a trip to Disney. (Only kidding about Disney. This is a non-profit medical association.) Seriously, while I am absolutely blessed to have a cookbook authority in my corner, she is not on the payroll (neither am I) and I can't take advantage of her gracious time, since she has a full time paying job. However, if any of you know of anyone who has CMT, or if you are having a charitable moment and would like to offer some sound advice, I'm all ears. At the very least, I can manage the brownies and the scotch. I might even throw in a scratch ticket if I'm feeling overwhelmed with generosity...lol

The name of our book and the table of contents are being finalized as I type this. Once I get the all clear from the copyright department, (one volunteer person who knows all about that stuff) I'll let you know more. In the meantime, it's great to be back and I look forward to sharing all kinds of new and exciting recipes with you as this book develops and slowly takes shape. A very belated Happy New Year to all of you. "Doc"

From My Tree......To Thee......Happy Holidays

Boscoe1@mac.com (Mark Boxshus "Cookie Doctor") — Thu, 25 Dec 2008 08:15:18 PST

May the joy and warmth of the holiday season wrap itself gently around you and all of your loved ones. Best wishes for a happy and healthy holiday season

Mark