When I was 20, old was 40 and 60 was gone.  When I was 30, old was maybe 40 or 45.  When I was 40, I was prime 40, ran a marathon and old was 50.  When I was in my 50’s, my parents where in their 80’s traveling with us.  Then I was into my 60’s and I couldn’t really see old anymore (shhhh, except when I look at the skin on my forearms and thighs).

I’ve taken to heart the “When I Am an Old Woman I Shall Wear Purple” poem.  I am no longer overly concerned about what people may think of me.  For the most part I try to do what feels right for me, what makes me feel good and balance it with the sometimes onerous tasks that life requires of me.  I try to accept that I and others are not always perfect, don’t always say and do the right thing.  

And what does this have to do with anything in the kitchen?   I think it means, I take more chances.  I still get frantic when I think I’ve got a disaster brewing but it doesn’t seem to make me think twice the next time I look at a recipe - which somebody thinks is perfect or at least excellent - and change it up.  I don’t care if everybody says you can’t mix x with y, I try it anyway.

We have appetizers.  The French have amuse-bouche.  The Spanish have tapas.  I have Little Bites Dinners.  When I have a Little Bites Dinner, often it seems I spin the globe and then take a whisk to it.

Our Little Bites Dinners seem to be getting more frequent.  Is it summer time and the living is easy or is it just me being old and lazy?    

My Portuguese neighbor brought her tuna bean dip which she knows I go crazy for and some toasts which I added to as well.  Her dip or spread is one she enjoyed long ago at a deli here in Dallas and then went home and made up. 

Ilda’s Tuna Bean Dip

1 can drained tuna

14 oz can white beans (cannelloni or great northern)

olive oil

teaspoon or a little more wine or apple cider vinegar

small red onion (1/4 to 1/3 cup)

a happy amount of basil

salt & pepper

Drain the beans - rinse or not - mash a little.  Mix all.  Chill and serve.  Flavors develop over several hours.  I wash the beans lightly but sometimes not because Ilda doesn’t.  I add a little clove of garlic.

I saw an outrageously colored Beet dip at Alanna’s Veggie Venture that used cream cheese and I replaced half of it with half cannelloni beans and added a little garlic confit I had made.

My Grandmother’s Pickled Beets

Gorn’s special request always

2 16 oz cans small whole or sliced beets

(Grandmother used fresh)

1 cup brown sugar

3/4 cup apple cider vinegar

3 cinnamon sticks

Add sugar, vinegar and cinnamon sticks to the drained liquid from the beets and bring to a boil.  Stir some, when the sugar is dissolved and it’s boiling, it’s ready.  Pour over the beets in a jar.  Allow to cool.  Cover and refrigerate at least 8 hours, overnight is best.

Alanna’s Pickled Beet Dip w Cannelloni Beans

see her original here, hers used jared pickled beets

12 oz homemade pickled beets

2 thick slice red onion chopped

4 ounces low-fat cream cheese (also called Neufchatel)

3/4 cup cannelloni beans

Horseradish to taste (I used 6 tablespoons of two kinds that were in the fridge - neither very strong) 

pay attention to tasting here

garlic confit, roasted garlic or fresh garlic or leave it out

Chop the beets and onion in a food processor until very small. Add the cream cheese, garlic if you want and beans and process until smooth. Add the horseradish: taste it.  It should taste slightly milder than you ultimately want as there will likely be some increase after it cools.  Spread over crostini, crackers, carrot sticks and celery sticks.  This made 3.5 cups, I’ll probably cut it in half next time especially if it’s just the two of us.  Next time I make it, I’ll use all beans and no cream cheese.

I did the prep work for Spring Rolls and Ilda & I filled them when she came over (ah yes, there was wine at this point).  While we were rolling them, the boys were well entertained by the huge storm rolling in.  There is no recipe here really I just look at what is in the fridge and pantry.

Southwestern BBQ Bean Spring Rolls

roasted chicken sliced

canned BBQ beans drained and washed

poblano pepper sliced long & thin (moderate heat)

Thai Chili pepper sliced long & thin (almost sweet)

guacamole with lime juice

Soak the rice paper in warm water till pliable and lay on whatever and roll up.  The favorite dipping sauce was some Sweet Chili Sauce (bottled).

A Spring Roll perhaps but how Asian?  Do I care?  You guess.

When the Spring Rolls were filled we sat down to wonderful little bites and wham bang thunder and rain and wine and good company.

A little bite of sweet.

So now you won’t be shocked or surprised if when you meet me I’m wearing purple, red and pink.  I probably won’t have any of those colors in my hair but a hat would be good.  Gorn likes me in hats.