Guests

Guests are a large part of our life at NOLD due, in part, to the academic lifestyle which brings a wide variety of students and scholars through our door. This professional perk then extends to a worldwide web of colleagues, friends, and acquaintances who return as alums or supportive visitors. 

In addition, our families live halfway across the country, leading to extended visits, especially at the holidays. I have a fondness for the holidays throughout the academic year, beginning with Halloween, and enjoy hosting parties, which often bring people from these different parts of our lives together such that the network continues to grow.

The result is that NOLD gets plenty of use and, as anyone who owns an old house knows, our abode can also be uncooperative at times. A leak springs forth. An appliance dies. Plaster cracks. Masonry crumbles. Fortunately, at 85, NOLD's ailments have been minimal despite the fact that they seem to come in waves.

Sitting in my hovel (my small office at the top of the back stairwell) a few weeks ago, I began hearing scritches and scratches in the attic above. With the weather turning colder, I guessed that new neighbors were hoping to move in for the winter, but the freeloaders will have to go.

Nonetheless, they stimulated some reflection on guests, spurred my imagination, and inspired this poem, a lighthearted glimpse into the reality of homeownership at NOLD of late:

Uninvited Guests

Cobwebs drape the radiator

Mildew clings to the grout

Dust bunnies hop across the floor

Drips run down the spout

Spider spins webs in the corner

Ants march in the door

Red squirrel squats in the garage

Mice claim the third floor

The weeds have launched an invasion

Leaves block the entry

Mud wasps nest in between the bricks

Deer act as our sentry

Iron windows draught from all sides

Pipes knock and floors creak

Cracks appear daily on plaster

Strange smells rise and reek

This old house has welcomed many

To dance, dine, or rest

Too kind to ever exclude these

Uninvited guests

Freddy still fails to earn his keep in this regard. He cannot resist the need to inspect as soon as a door opens, even the dryer door. However, most of his conquests of uninvited guests remain imaginary -- he is a super hero only in his own mind.

I want to share one recipe that might come in handy over Thanksgiving and the weeks ahead as guests arrive at your house for the holidays. This simple dish bakes us beautifully for brunch or a light lunch and is sure to delight.

Asparagus, goat cheese, and eggs are favorites at our house, and this bread pudding includes all three.

Asparagus and Goat Cheese Bread Pudding

1 pound asparagus, tough ends removed and cut into 2-inch pieces
2 cups 1-inch cubes of hearty bread
¼ cup minced fresh herbs such as Italian flat-leaf parsley, tarragon, or thyme
8 ounces fresh goat cheese, crumbled
2 cups milk
3 eggs, beaten
Sea salt and ground black pepper, to taste

1. Lightly grease a 10-inch round baking dish.
2. Steam asparagus until just tender, or about 3 minutes
3. Combine bread, asparagus, and herbs in a large bowl. Spread mixture in baking dish.
4. Dot bread mixture with goat cheese.
5. Whisk together milk, eggs, salt and pepper in a medium bowl. Pour over bread and cheese.
6. Bake for 45 to 50 minutes at 350°F, or until pudding has set and is puffed and golden brown.

Yield: 6 servings

Adapted from Prairie Home Cooking by Judith Fertig

Reexamination

Fortunately, life sometimes offers us the opportunity for a second look, the time to pause and reexamine, review, or rethink a few things. No need to get too set in one's ways or forgo the opportunity to learn or try something new. Here are a few of the second glances I have taken recently:

The vine climbing the old oak right in front of the house had the most beautiful fall foliage again this year.

When the leaves were well past their prime, browned and brittle, I noticed for the first time that the vine produces a berry in autumn, well hidden beneath the color until the leaves give way.

I took a closer look and realized I had never noticed them before even though they were right outside my front door for two years.

I love that nature never fails to surprise and teach and provide.

I am also rethinking Thanksgiving dinner. Our house will be quiet this year, a gift after an incredibly busy fall. I plan to pare down what we prepare to the essentials: a small, stuffed turkey, mashed potatoes, sides, rolls, and pumpkin pie. I am even thinking of buying the gravy at a local butcher. The goal will be to increase down time and fun with my immediate family by reducing the work load considerably. I have to recommend Thanksgiving by Sam Sifton to anyone reexamining their holiday cooking or anyone interested in a concise read with all the necessary information to prepare the meal successfully.

Finally, with a substantial amount of entertaining ahead at NOLD throughout October, I wanted to try a healthier version of the standard artichoke dip with a mayo base. You know the one. I love artichokes and wanted to find a savory dip more complex in flavor. I hit the jackpot and here it is -- out with the old standard and in with the new. This reexamination is worth a second look on your part, too. Enjoy it this holiday season.

Artichoke Fondue Dip

1 14-ounce can brined artichoke hearts, drained and chopped
1 cup shredded Parmesan cheese
1 cup shredded aged Gouda Cheese
½ cup heavy cream
3 tablespoons dry white wine
1 tablespoon chopped fresh Italian flat-leaf parsley
2 teaspoons cornstarch
Fine sea salt and ground black pepper, to taste

1. In a medium bowl, thoroughly combine ingredients.
2. Pour into a 9-inch, shallow baking dish.
3. Bake at 325°F for 35 to 40 minutes, or until lightly browned on edges.
4. Serve with baguette slices or crackers of choice.

Yield: 2 cups dip

Adapted from The New Midwestern Table by Amy Thielen