Happy, Happy Day! The Supreme Court Allows Nationwide Health Care Subsidies

By a wonderful coincidence, the evening primroses opened on this happy day.
By a wonderful coincidence, the evening primroses opened on this happy day.

Today, I was going to post another greens’ recipe—my refrigerator is bulging with them—but instead I am going to celebrate the Supreme Court’s decision to allow nationwide health care subsidies.

The New York Times can explain it better than I can. “The question in the case, King v. Burwell…was what to make of a phrase in the law that seems to say the subsidies are available only to people buying insurance on ‘an exchange established by the state.’

“Four plaintiffs, all from Virginia, sued the Obama administration, saying the phrase meant that the law forbids the federal government to provide subsidies in states that do not have their own exchanges. Congress made the distinction, they said, to encourage states to create their own exchanges.”

This morning, “the Supreme Court ruled…that President Obama’s health care law may provide nationwide tax subsidies to help poor and middle-class people buy health insurance.”

To say that I am relieved doesn’t begin to describe how I feel about the Supreme Court’s decision. This October, Clif will be retiring. He is sixty-four, and I am fifty-seven. This means he is one year away from Medicare, and I am eight years away.

Not to put too fine a point on it, but Clif and I live on a very modest budget that will be even more modest when he retires. We have some sidelines planned—Clif will be doing compter consulting work, and I will be selling photo cards and calendars online—but until those sidelines get going, our income will be quite small.

All of June, I have been worrying about what we would do if the Supreme Court ruled against the Affordable Care Act. How in the world would we afford health insurance? We know from experience how expensive it is to buy private insurance without subsidies. We did so ten years ago when Clif worked solely  as a consultant. It was $600 a month with very high deductables. Yearly physicals weren’t covered. Mammograms weren’t covered. It was catastrophic healh insurance only.

That was ten years ago, and premiums go up as you age. Since then, I have had breast cancer, which certainly qualifies as a prexisting condition. I worried that without the Affordable Health Care Act, we would we have to pay $800 a month or even more. How would we have managed?

Now, we don’t have to worry. We know that we can get good coverage at a price we can afford.

I feel as though I can breathe. Without good, affordable health care, especially as you age, you can’t be free.

Tonight there will be celebratory drinks on the patio. The weather is sunny and warm, and it will a perfect night to be outside.

What a happy, happy day at the little house in the big woods.

And tomorrow, I will post the recipe for a Summer Greens Quiche with a Cracker Crust.

Greens, Greens, Greens: A Recipe for Stuffed Bread

June is wending its way to July, and the greens, they are a-comin. But don’t panic. This week’s Greens-Stuffed Bread recipe uses four cups of greens—spinach, Swiss chard, Kale, or a combination of the three—and you could even squeeze in a fifth cup if bags of greens are bulging in your refrigerator. So, slam! Five cups of greens gone. Just like that. And the Greens-Stuffed Bread is so good you’ll want to make it several times during peak-green season. (Many thanks to my friend Alice Johnson for helping me with this recipe.)

Here are some pictures of the process:

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Roll the dough into a rectangle
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Spread the sautéed greens
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Sprinkle the grated cheese
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Roll the dough
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Place on a greased pan, cover, and let it rise for an hour or so
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The baked bread. It leaked in a couple of places, but it didn’t matter one bit.
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Voilà! Sliced stuffed bread.

 

Greens-Stuffed Bread
Adapted from a recipe by Alice Johnson

Ingredients

  • 1 (20-ounce) package of pizza dough, thoroughly thawed if frozen. (Note: I used pizza dough from Portland Pie Co., but any frozen pizza dough that’s about 20 ounces will work just fine.)
  • 2 cloves garlic, minced
  • 1/4 teaspoon of nutmeg
  • 1/4 teaspoon of salt
  • Pepper, to taste (A few twists of the pepper mill will do.)
  • 1 tablespoon of olive oil for sautéing and a little more for brushing on the bread
  • 4 cups of chopped and de-stemmed spinach, Swiss chard, or kale, or a combination thereof
  • 2 cups of shredded cheese: cheddar, mozzarella, or smoked Gouda or cheddar (I used the delectable smoked cheddar from Pineland Farms.)

Directions

  1.  In a skillet, sauté the garlic in the 1 tablespoon of olive oil for 30 seconds. Add the greens, nutmeg, salt, and pepper. Sauté until the greens are wilted, a minute or two. Put in a bowl and let cool.
  2. On a lightly floured surface, roll and stretch the dough into a 14-inch by 10-inch rectangle. (Note: Sometimes the dough is springy and stubborn, and the stretching and rolling takes a bit of effort.)
  3. Brush the dough with olive oil. Spread the cooled greens mixture to within 1/2 inch of the edges. Sprinkle with cheese. Roll up jelly-roll style, starting with the long side. Pinch seam to seal. Place the roll on a greased baking sheet. Pinch ends and tuck under the roll.
  4. Cover the roll with a light cloth, preferably linen, and let it rise in a warm place for an hour or so, until the roll is puffy. (It doesn’t have to double in size.) I usually put a pan with hot water on the bottom rack in my oven and put the dough on the middle rack. This gives the dough a warm, moist environment.
  5. Bake at 350° for 30 to 40 minutes until the roll is golden brown. Remove the roll from the pan to a wire rack. Let stand for 10 minutes before slicing. Serve warm or at room temperature. Yield: 6 servings.

Happy eating!

 

A Frying Father’s Day

I have a confession to make—Clif and I are crazy about fried food.  For several years, Clif has been longing for a fryer to make home frying a little easier. Yesterday, his wish was granted. Dee and Shannon bought him a fryer for Father’s Day.

Was Clif happy? You bet he was. He immediately put the fryer to work and made French fries and crunchy chicken for dinner. We were joined by Mike, Shannon, and the dogs. Dee, alas, lives too far away to come just for the weekend.

Clif at the fryer
Clif at the fryer

 

Crunchy chicken
Crunchy chicken

 

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French Fries

Although the fries look delectable, they were a little soggy. However, the fault was ours, not the machine’s. We hadn’t thoroughly read the instructions and didn’t understand all the settings. In short, the oil wasn’t hot enough. Next time, we will do a better job.

Still the food was pretty darned good, as Clif the Yankee observed, and by the end of the meal, both plates were empty.

Now, Clif and I certainly know that fried food qualifies as a treat and shouldn’t be eaten every day. We plan to use the fryer once a week, probably on a Saturday night. We’ll primarily make fries, but we will try other vegetables, too. Crunchy chicken will also be on the menu from time to time. Then there is fried dough and maybe even donuts, that quintessential New England treat.

I’ll keep you posted.

Starting the Weekend with Cookies and Homemade Ice Cream

Granola cookies
Granola cookies

Today begins what counts as a feverish swirl of activity at the little house in the big woods. It just so happens that for the next four days various groups of family and friends will be coming for a visit. This, of course, means there is a flurry of cooking and cleaning.

Today, three friends from the library are coming over for granola cookies and strawberry ice cream, both homemade. We will be celebrating several things—the library’s new addition, reaching the project’s million dollar mark, and “only” having $41,000 left to go on the project. The four of us will clink our iced tea glasses together to toast all who have given to our beautiful library and to toast all who have worked so hard—for years and years—to make this project a reality. I hope the weather will cooperate so that we can eat on the patio. Right now the sky is is cloudy with small patches of blue. If it doesn’t clear, then never mind. It will still be a clink, clink, clink, and hooray kind of afternoon.

Tomorrow, different friends will be coming over for movie night, where we’ll be watching Monk with a Camera, a documentary about Nicholas Vreeland, grandson of Diana Vreeland, and how he decided to become a photographer. And a Buddhist Monk.

Sunday is Father’s Day, and that can only mean one thing—cooking for Clif, the special man of the house. Shannon, Mike, and the dogs will be coming over to celebrate, and Shannon and I will make what Clif has requested—fried chicken and French Fries, both homemade and cooked fresh. For dessert—strawberry shortcake made with Maine strawberries. (At last they are here.)

On Monday, my friend Barbara will be coming over for French donuts—actually nutmeg muffins dipped in melted butter and rolled in sugar and cinnamon. Barbara and her husband spend the summer in Maine, and I always joke that until they come to Maine, summer can’t be begin. It’s always good to see her.

Summer time, busy time, but good times. We always enjoy having guests come to our house, but we especially like to do so in the summer when everything is lush and green, and time can be spent outside.

So It Begins: Farmer Kev’s Summer CSA and a Nifty Way to Eat Radishes

On Tuesday, I received my first box of vegetables from Farmer Kev’s Community Supported Agriculture program—henceforth referred to as CSA. I’ve written about Farmer Kev many times in this blog. For new readers: He’s young, he’s energetic, he doesn’t come from a farming family, and he’s been farming on leased land since he graduated from high school. Go, Farmer Kev!

Our own Farmer Kev
Our own Farmer Kev, from a photo taken last year

This year will be especially exciting for me and, I hope, for Farmer Kev. He’s become a sponsor, of sorts, of this blog. In exchange for writing about his vegetables and ways to use them, I get a free CSA share. (I will write for food, as long as it comes from a source I approve of, and I most definitely approve of Farmer Kev.)

For the next month, I will, of course, be focusing on greens because let’s face it—when those greens get going they come in an avalanche that can be downright alarming. What to do with all those greens?

I have some ideas, and I am lucky to have a good friend who is also a good cook. Her name is Alice Johnson, and when she heard about how I would be writing regularly about Farmer Kev and his vegetables, she jumped right into the fray and has been sending me wonderful recipes that will make short work of those daunting greens. (Farmer Kev, you are in effect get two heads for the price of one.)

But for this week, which is just the start of the greens avalanche and should thus be manageable, I am going to focus on the humble radish. Yes, yes, they are good in salads, and I’m sure everyone knows this. But they are also good on buttered toast, which is a relatively new trick for this Yankee cook.

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I got this idea from JoEllen Cottrell, who is director of the Winthrop Food Pantry. A while back, she told me about toast and radishes and said this is something that is eaten in Germany. (She has a German daughter-in-law.)

Really, toast and radishes couldn’t be easier. Make a toast—the better the bread, the better the toast—and butter it. Top the toast with thinly sliced radishes and sprinkle with a little salt, if you like.

The butter and the toasted bread go very well with the crunchy, tangy radishes. I had this for lunch yesterday, and I had it again today. It’s strangely good.

Starting next week, I’ll begin posting recipes that use spinach, Swiss chard, and Kale. I even have an idea or two for salads. With the help of my friend Alice, we’ll show those greens a thing or two.

Happy eating!

 

A Cool Soup Day in June

Daisies on a grey day
Daisies on a grey day

It’s mid-June in Maine, and after a hard, hard winter, we have had a pretty good spring. May was sunny and warm. The black flies were brutal, but mercifully their time here was short—two weeks at their swarming, biting peak. June has been somewhat rainy and cool, but there have been enough nice days so that humans don’t feel too damp and soggy. Best of all, the potted flowers outside look very perky—not a given in June. Sometimes it rains so much that the pots become waterlogged, and the plants never really recover. Who knows? If the good weather continues, then I might even get a decent bunch of basil.

However, today is a cool day, a soup day. (As I’ve mentioned before, it’s a good thing Clif and I like soup because in Maine you can eat soup nine months of the year.) I still have frozen vegetables from Farmer Kev’s winter CSA, and I have decided to make a Mediterranean soup with green beans and summer squash. I splurged on fresh rosemary along with Italian-spiced  chicken sausage. We’ll add cooked pasta to the bottom of the soup bowl before ladling soup on top.

Biscuit muffins—one of Clif’s favorites—will round out the soup. Somehow warm biscuits, muffins, or bread round out most any meal.

The rest of the week is supposed to be sunny, and I am especially hoping it will be nice on Friday, when friends will be coming over for homemade strawberry ice cream and cookies. If the weather is rainy, then we will of course eat in the dining room.

But how much nicer to be on the patio, next to the Irises, which are still in bloom. To have the birds fluttering above and around us in the trees. To be held by the green hand of the forest.  And high above, framed by leaves, a blue circle of sky.

So tonight, soup and biscuits with the hope the weather will be clear on Friday for friends and homemade ice cream.

 

Carless Sunday: We Take to the Roads on Our Bikes

For Clif and me, one of the great pleasures of summer is riding our bikes around Winthrop. We feel extremely fortunate to live in such a beautiful town of lakes, fields, and forests. When we leave our driveway, no matter which way we turn, we have a choice of scenic rides.

Usually we begin riding our bikes in May, perhaps even late April if the weather is warm enough. However this year, because of library brouhaha and gardening, we have gotten a late start and have just begun riding our bikes. But better late than never, and eight slow miles will eventually lead to ten, fourteen, perhaps even twenty miles covered in less time. (I do want to add that speed is never our goal. Clif and I are what might be called steady riders rather than speedy ones.)

One of the reasons that Clif and I like biking so much is that we are very concerned about our carbon footprint. When we bike, the only carbon emissions come from us, a big improvement over our belching car. In the summer, especially, we try to reserve Sunday for a carless day, and we take to our bikes for an outing. We can even stop at a convenience store along the way to pick up the Sunday paper, which is then tucked into my trusty bike bag.

This Sunday, Clif and I went for a bike ride along shimmering Maranacook Lake. Aside from the beauty, we like this ride for a number of reasons—the road is relatively flat, there are lots of other bikers and walkers, and the traffic is slow.

On this ride, there is even a sign to encourage car and truck drivers to watch out for bikers and walkers.

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There is Maranacook Lake, gleaming beside us as we ride.

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This time of year the lupines are in bloom. Such a cheery burst of purple.

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In Maine, the gardens aren’t in full bloom yet, but Joan’s peonies have started to blossom, and although they are not my favorite flower, I couldn’t resist taking a picture of one of them. (Yes, yes, I will admit it. They are lovely. I don’t know why I’m such a grump about peonies.)

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Whatever the season, there is always something to notice on this bike ride. My friend Cheryl has observed that a person riding a bike can achieve a perfect speed—faster than walking but slower than a car. On a bike, a rider can cover quite a few miles while still observing the land, the sky, the water, people, and animals.

Even though we are late this year, Clif and I still have many months ahead of us for biking. Let the season commence.

We’ve Reached a Million!

IMG_9350Yesterday was an exciting day for the Bailey Library Expanding Our Boundaries Campaign Team. We have reached the million-dollar goal of our campaign, and we were able to add two books indicating this on our sign outside the library. Oh, happy day!

What an achievement for a town of 6,000 with only a handful of businesses. The road has been long and, at times, very bumpy, but we did it thanks to awesome fund raising by the entire team and awesome grant writing by Liz Sienko, Mary Jane Auns, and George Ames. (Because of changes in work orders, we still have about $60,000 more to go, but the team feels confident that it can raise this additional money.)

Richard Fortin, the library director, places the last book
Richard Fortin, the library director, places the last book

 

Roger Lajeunesse peels the sticker
Roger Lajeunesse, a campaign member, peels the sticker

After adding the last two books to the sign, we had a pizza party for the campaign team.  Before, whenever we had a campaign-team gathering, it was in the original library’s fireplace room, which was crammed with bookshelves and tables. Now, we have an honest-to-God meeting room with two long beautiful oak tables that can comfortably seat twenty people. We have a big table in the adjoining events room where food can be served buffet style. How roomy and comfortable it all is and how much these rooms add to the library.

Much-deserved pizza for the team
Much-deserved pizza for the team

Sometimes, I still can’t believe we have this lovely expanded library for our town. As Shane-Malcolm Billings, the adult services librarian, likes to point out, with an average of 3,000 books being borrowed each month, books are still very much the center of Bailey Library. This is as it should be, and it warms my heart to think about how much Winthrop reads.

However, what the expanded library allows is plenty of room to hold events, and this summer is chock-full of activities for children and adults. Between books (and DVDs) being borrowed and the expanded space for events, it is my guess that Bailey Library will soon become the cultural center for the town.

When I think about this, all the hard work seems so worthwhile.  (I must also admit that I am completely exhausted by all the library brouhaha and the wrangling with the town council about money for operating the library. )

But, there. Now that the grand opening is behind us and the budget is set for another year, I should be able to settle into summer and rest a bit.

Onward and upward.

 

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