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Tuesday, July 16, 2013

RAGBRAI Our Great Family Vacation

At our pre-ride respite in Orange City, Iowa
Since January every family gathering has focused on planning, strategizing, preparing and making lists for the first of several of our family vacations this year - RAGBRAI. RAGBRAI is a 7 day, 420 mile bicycle ride across the State of Iowa with 20,000 of our closest biking friends, and while it may sometimes be associated with lots of partying (which does exist) we are finding more and more families who are taking the time to spend with each other traveling and eating across Iowa during the last full week of July. Our family team consist of myself and my husband, a close friend, our two daughters and our oldest daughter's husband - but the family support does not stop there - our daughter's in-law's get to spend the week with our 3 year old granddaughter (who is too young to participate) and my brother's family are taking care of our house and pets. This year, our youngest daughter is involved in a summer session at the University of South Dakota and won't be able to join us and boy are we going to miss her!!! It always amazes me at the level of support it requires to safely ride across Iowa. With heat indexes, winds, and rain (sometimes even hail) certain to be in the forecast, we will need every ounce of that support. Last year with the temperatures over 105 on some days, the support was the difference between being safe or not and I watched as many riders were taken off the course by helicopter, ambulance and in several cases police cars because the ambulances were dispatched elsewhere on the course.

So what happens on RAGBRAI that requires an entire entourage? Our support crew is worth its weight in gold - they are a finely tuned machine and have worked many hours to coordinate the safety and support of the riders. The first responsibility of our crew is to help us get out the door by 6:00 am with all of the "stuff" we will need before we see them again at the meeting town. Some days are more difficult than others to get the riders up and out and usually by the 4th day, they (nor we) are not as nice as on the first day in kicking our butts back out on the road...something about tired bodies and sore saddles.... After the riders are off and riding, the crew packs up all of the bedding, tents, chairs, everything and heads to the meeting town where they try to pick us out of a sea of 20,000 riders - so they have to remember what we are wearing to be able to find us - for me this is the hardest part of the job. When we check in at the meeting town they assess us, what do we need?, how are we?, what will we need at the end of the day?...I always feel so spoiled when I leave the check point and I have seen so many other riders come up to them asking them for help (which they willing provide). We got them a screened in porch to make shade at the pit stops and I anticipate quite a gathering of riders by the time I get to the meeting town each day.

And, my favorite part of what our crew does each day for us is they go to the overnight town and find our place to stay and set up our air mattresses and beds so we can crash or take a nap when we arrive at the end of the ride each day - my set-up includes a cold Starbucks coffee drink, a Beck's dark beer, a red Gatorade, and a cold bottle of water - everything I need to hydrate, stop and take a nap...it is heaven on
This was the last year we "painted"
the car...it took 3 years for the
Iowa sun-baked paint to finally disappear
earth and I love being pampered so. This year we have a variety of host family homes in which we will stay - although with less than 4 days before we leave, there are 2 communities in which we do not yet have a place to stay - so things are a little stressful in the planning camp - actually while I was writing this, I had one host family back out of hosting...argh...3 towns with no place to sleep...places to stay - housing is a great challenge and we work especially hard to find a place with air conditioning so that we can recover from the crazy heat. People along the routes have always been so kind to all of us and staying in people's homes is a highlight for all of us, it is humbling to see how gracious people are when they open their doors for our family.

Not only could we not do this without this incredible support, we wouldn't want to...this is family vacation at its best, working together, supporting each other, eating together, playing games, cheering each other on, laughing and working it out together - I couldn't ask for anything more...

Air Force tent experiencing air force
This is an excerpt form an earlier post and it remains the same highlight...One of the times we all laughed a lot was on the day that this picture was taken. We had just settled in to the campgrounds on a church property and a little dirt devil came up and blew some of the tents from the row near us up, up...and away...we all watched in amazement as this tent got caught on the church steeple and the show was amazing as the fire trucks had to come and rescue the tent. I was standing under a shade tree watching as part of the Air Force Team pulled up and one of the riders recognized her tent as the one perched on top of the church...one more reason to have a great support crew - to make sure that the tents are staked down before moving onto the next set-up....but oh my goodness, we all laughed and laughed...including the rider who watched her tent extricated from the steeple - it made for a great story which we told over and over again each night while sitting around, hanging out on our family vacation...RAGBRAI....

Mama Caruso following the tradition of raising your bike
overhead before dipping in the Mississippi River at the end
of RAGBRAI...the back wheel was dipped in the Missouri River
at the beginning...7 days before
So today I am making the lists, and will begin packing the cars tomorrow. I am hoping to make a few gluten-free goodies, coconut flour cookies and gluten-free monster bars and will be blogging along the way as the band-width allows. The riders using their smartphones and computers to navigate, send photos and call each other uses up a lot of the banwidth and often we are without a reliable communication network for hours competing with each other to use our technology. This will be a fun year on RAGBRAI - lots of firsts and lots of fun. Like all travel adventures half of the fun is in the planning and we have been having a great time with that - 5-6 phone calls a day, texting and checking things off of the lists...and of course, there is the new bike that my husband bought at the beginning of the year...his retirement bike a Trek Domani...pretty slick! If you have any questions or anything you wantme to explore as we are riding across Iowa, let me know and I will have some fun doing research! Looking forward to posting updates as my family travels, eats and laughs our way across Iowa on our family vacation...from my family table to yours...Mama Caruso

Wednesday, July 10, 2013

Gluten-free Monster Bars Revisited for RAGBRAI

Gluten-Free Monster Bar Recipe

Mama Caruso in 2009 on the shores
 of the Mississippi River
after bicycling across Iowa


















For all of you #Gluten-free, #RAGBRAI riders out there - this is a marvelous energy food to help fuel you for RAGBRAI

This is a traditional mid-western home-style recipe, easy for taking to the neighbors, to a civic event, fundraiser...or to share with your house guests who have just ridden across your state. This recipe was made by one of our home-stays (thank you so much again Mark and Andrea Baum) during RAGBRAI and we were hungry! There are no photos of the Monster bars, because by the time I pulled in, they had been almost completely demolished - so that is the tribute to them...they should be called vanishing Monster Bars...enjoy!

1 stick oleo (margarine or butter)
1 cup of white sugar
3 eggs
2 tsp. baking soda
3/4 cup chocolate chips
1/2 cup nuts - you choose...walnuts work nicely...
1 cup brown sugar
1 1/2 cup peanut butter
1 tsp. vanilla
4 1/2 cups oats or oatmeal
1/2 cups M&Ms - adds a nice color...

Mix all ingredients and place in a large jelly roll pan.
Place in oven set at 350 degrees for 15-18 minutes - do not over bake
Cool and cut

Thank you to Andrea Baum's Mom for this recipe. It does not have to be difficult to be wheat gluten-free and get your energy back. From my table to yours...or from Andrea's Mom's table to yours....


Thursday, June 27, 2013

Mama Caruso’s Mojitos with Basil and Pineapple Juice


Mama Caruso's Mojito with
Basil and Pineapple Juice
  Mama Caruso’s Mojitos with Basil and Pineapple Juice

There is nothing like the smell of fresh basil in my kitchen to get my creative juices flowing and I really wanted to create something special to put in my mason jar for the regular Thursday night #Kitchenparty sponsored by www.Bakespace.com. #KitchenParty is a great way to connect with foodies from all over the country right here in my kitchen and on Thursday nights, my kitchen is filled with laughter, conversation about food and…discussion about what everyone is drinking.

My usual report about a stout beer in a mason jar typically gets retweeted, and I do love a nice dark beer, but this week is different; I have basil, lots and lots of basil, so…let’s make a drink that includes this beautiful basil. Opening up the fridge I find the pineapple juice left over from my daughter’s graduation party, and on the counter, a bottle of Flor de Cana Rum that I recently brought back from Nicaragua and my drink is born. It is rare for me to have soda in the house (another leftover from the grad party) but I find a couple of bottles of Sprite, a few limes, a little sugar and I have everything I need to make Mama Caruso’s Mojitos.  I sure hope you enjoy them; it is always fun to create something that you can share with friends and that makes this drink perfect for #KitchenParty! From my table to yours - cheers!

Ingredients:
Just sitting here waiting for my friends at
#KitchenParty to join me
8 sweet basil leaves - 6 leaves for the drink and 2 for garnish
1 tablespoon sugar
1 lime - 1/2 cut into 4 wedges and 1/2 cut into slices
2 fluid ounces of pineapple juice
1 1/2 fluid ounces of Flor de Cana rum (or any other rum of your choosing), this can be left out for a perfect virgin mojito
1 cup of ice
1/2 cup of Sprite or any other lemon/lime soda pop/seltzer water
Assembled and ready to go










Directions:
In a beverage mixer/shaker place one of the lime slices on the bottom of the mixing container
Add the sugar and the basil for the drink on top of the lime slice
All that's left is the mixing and the enjoying!
With a pestle, or muddler, or the end of a rolling pin lightly press on the basil leaves (4-6 presses) so that the oils are released and begin to mix with the lime and sugar
Add the pineapple juice and rum
Shake the mixture
Put the ice in a mason jar or highball glass
Pour the shaken mixture over the ice
Add the soda
Squeeze the lime wedges into the drink to taste
Garnish with the lime slices and remaining basil leaves

Servings: 1 serving
Preparation Time:5 Minutes

Wednesday, June 19, 2013

From My Table to Yours...Continued...

Gallo Pinto
Since returning from my five continent tour earlier this year, I have been busy in the kitchen perfecting the recipes that I acquired from local home cooks, instructors in cooking classes, and developed after eating in local establishments. And, I am very excited about a soon to be launched cooking club which will create opportunities for us to cook together...from my kitchen to yours...stay tuned - it will be super fun!

Although I am energized and ready to roll out Mama Caruso's Cooking Club, I borrowed a little time from Mama Caruso Cooks to complete another project...and I am pleased to announce the launch of my e-book "100 Days of Giving", an inspirational and uplifting exercise in hope and a journey through changing lives through simple gifts. 100 Days of Giving is available from Smashwords and Amazon at the Kindle store and I am really thrilled to be able to share this with my readers. 100 Days of Giving is available for download by clicking on the following links and I would love to get your feedback about the book. Please enjoy!

http://www.smashwords.com/books/view/324772
or through Amazon:
http://www.amazon.com/100-Days-of-Giving-ebook/dp/B00DD1HWUO/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1371567320&sr=1-1&keywords=100+Days+of+Giving

Until the next post, I have included a few photos of what's cooking at Mama Caruso's...a little bit of something from my travels...from my table to yours...Mama Caruso  

Gallo Pinto from Nicaragua


Mediterranean Inspired Antipasti

Mediterranian Inspired Hummus

Getting ready to cook Asian

Awesome roots and tubers

Peanut Soup and Fufu from Ghana

Mediterranian Inspired Antipasti

Cooking in Thailand

Coconut Chicken - Bangkok


Khmer Curry Noodle - Cambodia

These recipes and more comming to Mama Caruso Cooks soon - let me know which recipe you want to cook first in the comment box below!

Friday, May 31, 2013

From My Table To Yours...

Mama Caruso in Cambodia
Want to bring authentic cooking from Cambodia, Ghana, Nicaragua or other countries right into your own home? Well I want to expand on the concept of "From my table to yours..." with an innovative concept. Look forward to a cooking club - where we will cook side by side. Time to make it happen..."from my table to yours..." what would you like to cook with Mama Caruso...in your kitchen?  Mama Caruso

Mama Caruso in Ghana
Mama Caruso in Thailand...

Thursday, May 9, 2013

Creating a Simple & Elegant (and low stress) Prom Dinner Experience

Make an event special by paying attention to the little details
A Simple & Elegant Prom Dinner

Take at least one stress...or several...out of your child's prom night by following these fun and easy ideas:

  • Host the dinner at your home;
  • Set the table with your finest china, silver and glassware to make it special - pull out all of that stuff you have been saving for a special occasion;
  • Use cloth napkins and a decorative tablecloth;
  • Decorate the table with candles, fresh flowers (I like to use fresh begonias that go out into the garden the next day) and the creatively folded cloth napkins;
  • Serve appetizers outside while pictures are being taken (make extras for the parents who come for photos);
  • Have your guests select the menu ahead of time (ensure that they will like, and perhaps eat the food you serve- if they want macaroni and cheese - make it so, just dress up the plating...);
  • Modify the menu for easy eating (serve an Alfredo sauce instead of tomato sauce);
  • Keep the meal simple and accessible you are cooking for kids, who may be dressed up like adults, but they are still kids - let them be kids
  • Type up the menu and put on the table as a keepsake;
  • Encourage your children to invite friends who may not be attending Prom (that adds a fun and relaxed energy to the evening);
  • Get into the spirit and act the part - don a Chef's jacket or hat, a special apron, server's clothing, a maitre'd outfit, pour the NON-alcoholic sparkling cider like a Sommelier - play it up and have fun! 
Simple can be elegant too
Here's our menu from this year:

Appetizers:
  • Antipasto including provolone cheese, salami, procuttio, marinated artichoke hearts, olives, pepperocinis and cherry tomatoes;
  • Bread sticks;
  • Veggie tray with tomatoes, mini peppers, olives and a brie wheel with crackers
Salad
  • Ceasar salad
Dinner:
  • Fettucini alfredo
  • Shrimp scampi
  • Garlic bread (yes...they wanted garlic bread)
  • Asparagus
Dessert:
  • Assorted cakes (store bought...and again, decoratively displayed) cut into small sections
  • Coffee
Sparkling cider and San Pellegrino with lemon slices were served all night

To complete the experience several of us chauffeured them to the dance reducing worries about getting dresses dirty, parking, and dealing with jackets (it was 39 degrees outside). They loved being driven and picked up right at the door. Special, elegant and simple.

Shrimp and mushrooms were
added later to accommodate tastes
Prom is fast becoming a high stress evening where the expectations of a “perfect night” are out-pacing the expectations of a two year old on Christmas Eve. The pageantry and pomp is equal to that of a wedding and could rival the costs of at least being a bridesmaid in a wedding including garter, corsage, dresses, hair and make-up. Jewelry, manicures and shoes complete the look and send the cost soaring. Take a number of stresses off of the evening by hosting the dinner party at your home and making it special by dressing up and dressing up the table - those special moments are far more memorable when shared in a relaxed fun atmosphere instead of a stilted, formal event. These guys are kids - let them be kids and have an appropriate, and special event that will be one they will be sure to talk about for years to come...and who knows, perhaps they will even host their children's Prom dinners later...much later...because they enjoyed their experience that you helped create for them.  From my table to yours...enjoy!  Mama Caruso



Wednesday, May 1, 2013

Where to start? How about a dinner for prom?

 I just got in a new batch of Oilerie products from St. Paul and just can't decide where to start they are all calling me to cook....from the Roasted Hazelnut Oil, Rosemary E.V.O.O. and Vanilla E.V.O.O. to the Cherry Balsamic, Raspberry Balsamic and Fig Balsamic all kinds of recipes and menus are racing in my brain - I think I am just going to have to dive in and use them all. Fortunately this weekend a friend and I are cooking the dinner for my daughter's prom party so I imagine I will be able to break these out!

For more info about these great products please go to http://www.oilerie.com/store-location/oilerie-st.paul/

From my table to yours...Mama Caruso