As 2010 comes to an end

It has been very difficult for me to post this fall especially after October. I try to keep my spirits up and hope for answers. There is such a void in my heart for Will to be with us here physically-that will never be. Up until October 2009, 2009 was a very good year-I can remember every month with Will,Aly, Dick and the rest of the family and friends. Good times, no great times then October-what happened? I never saw it coming, I would do anything to turn back the clock to make it not so-that will never be. 2010 was a year of many additional changes and distractions rebuilding a life, a family minus our Will here with us to love, dream, make memories and fulfill wishes for a future after high school graduation-a lifetime as an adult. The plans all up in smoke now, gone, everything we wanted/he wanted fades into the background. It is sad getting college literature addressed to Will wanting him to go the "their" University. He would have made an excellent student-such talent all around; a beautiful person, so much to give. All I can say now is that he attends ALU (Afterlife University). I am thankful for those I love and love me and will continue the journey to find answers to help educate the community and myself in 2011. Now looking to the future to the Spring when Will would have graduated from Gunn-working on another Athletic scholarship and Adopt a College scholarship. Let me know if you would like to make a donation in memory of Will's life. I don't think that I will be able to attend the graduation ceremony this Spring-maybe...Another focus for the Spring and next year is helping Aly with college prep. She likes the change from Gunn High School to Foothill Middle College very much-The program and curriculum suit her. I am so proud of Aly, she inspires me every day especially in how she is dealing the grief and loss of her older brother, Will, her best friend. She has her moments as we all do and takes each day at a time. Wishing you all peace and love in 2011.

Fountainbleau Cheesecake

Here is the recipe for the cheesecake. The only thing changed was adding a shortbread crust. The original recipe (below) does not have a crust.


Ingredients:
2 lbs cream cheese (preferably Philadelphia brand), at room temperature
1 1/2 cups sugar
4 extra-large eggs, at room temperature
3/4 cup half-and-half
1 1/4 tsp vanilla extract
Juice and grated zest of 1 large or 1 1/2 small lemons


Preheat the oven to 425 F. Generously butter a 9-inch springform pan.
Beat the cream cheese in a mixer at medium speed until light an fluffy, about 5 minutes. Add the sugar and beat until it is completely incorporated. Beat in the eggs, one by one, scraping the bowl after each addition, waiting until one egg is completely incorporated before adding the next. Beat in the half-and-half in a thin stream, followed by the vanilla, then the lemon juice, and lemon zest.
Pour the batter into the prepared springform pan. Wrap a single piece of aluminum foil around the outside, bottom, and side of pan. Place the pan in a roasting pan. Add enough very hot water to come about halfway up the side of the springform pan. Place the roasting pan in the oven and reduce the heat to 350 F.
Bake the cheesecake until the top puffs like a souffle, about 40 minutes. Remove the cake from the oven and let rest for 20 minutes. Leave the oven on.
Return the cheesecake to the oven and bake until set and slightly puffed, about 20 minutes more. Jiggling should be minimal. Remove the cheesecake from the oven and let cool to room temperature. Refrigerate the cheesecake until completely cold, at least 6 hours, but preferably overnight.
Dip a sharp slender knife in hot water and run it around the inside edge of the springform pan. Unmold the cheesecake. Cut it into wedges for serving, using a sharp slender knife or dental floss stretched between your hands. (If using the former, wipe if off and dip it in hot water between slices.)

Will-Forever in my heart

Week's end and Rd RE-DESIGNS, Inc.

This week, Kitty and Lynn, our cousins from Florida, came over for dinner and a visit while in town. We had a fun time. Aly, our chef, made a wonderful meal of Parmesan Crusted Chicken Breasts with Tomato and Basil pasta all with the freshest of ingredients. I am looking forward to this weekend in the Sierra Foothills. My brother, Bob, makes beautiful furniture, candle holders,fruit trays, etc. from wine barrels. The name of his company is Rd RE_DESIGNS, INC. to order, contact him at 831.706.6786 or robertdixon158@comcast.net. What a fine artist and brother is he.

Pictures from Will's 1st Anniversary rite

1st Anniversary Week

This week is the week of Will's departure from earth. On Sunday, there was a 1st anniversary rite at St. Bede's in Jarrow Garden. It was a beautiful tribute to Will. Alex Braelow and Aly read the readings. It was excellent to be with dear family and friends. We love you and thank you for keeping us close. Luke Norman and his younger sisters contributed the 11 good things about Will.

1. He played with us and organized games at church camp.
2. He was funny and liked to play tricks and pranks.
3. He told us fun stories.
4. He had a fun family and friends.
5. He was fun to watch wrestle and rough house with my brother, Jake.
6. It was fun to play with him after prayers.
7. He was always happy.
8. He was sweet and helpful with Sunday school.
9. He played good guys and bad guys with flashlights with us.
10. He played Simon Says with us.
11. He was helpful in the nursery.

After the brief but moving service in Jarrow Garden, in which we were asked to share our thoughts on our hopes for Will and what we've learned in the past year, about 10 of St. Bede's youth and their friends gathered for fellowship and pizza in the Ford Room, with John Wenstrand as mentor.

Today, October 19, I am sitting looking at beautiful pictures of Will with candles lit in his honor remembering all that we shared together as a family. Janet Dickens

October by Jeanne Cooper-St, Bede's Youth Leader

The beauty of the return of our sunny fall days with cool crisp days is tempered by the memory that on such a day last year, we lost one of our treasured youth group members, Will Dickens. A 16-year-old Gunn High School student, Will had been serving as a St. Bede's Sunday School assistant and helping his parents, Janet Dixon-Dickens and Richard Dickens, and sister Alison with our coffee hours when he wasn't busy with water polo and other school activities.

His tragic death took all of us in his parish and school community by surprise, as so many noted at the overflowing memorial service held later that month. He will continue to be remembered at St. Bede's in several ways: * through the tranquility of the garden close erected in his name, next to the parish office; * through the bright flowers that bloom over his ashes in Jarrow Memorial Garden, where his soul and others' will be recalled on our annual Sunday after All Saints observance on Nov. 7; * through the private remembrances of his beloved family and friends, one of whom, Alex Braelow, joined Alison on our last service trip to Rosebud, S.D. * and through the reflections shared on Love, Loss and Healing, a blog created by Janet where friends, families and and parish members can comment on Will's life and impact on us. The Web address is http://lifelonglearning-l-cubed.blogspot.com/ (there'll also be a link to it on the St. Bede's Web site.)

It's painful to note that Will was not the first Bay Area student to die in such devastating circumstances, nor the last. So it's important to remember that all our youth group members need our care and support as they journey to independence in a complex and often fragmented world. It might also be helpful to be aware of the suicide prevention protocol called QPR -- "question, persuade, refer" -- recently taught to the staff and teachers in the Mountain View-Los Altos Union High School District . According an article about the training in the Mountain View Voice, "Students who contemplate killing themselves often feel pressured, depressed, overwhelmed or hopeless and very often suffer from a form of mental illness such as bipolar disorder or psychosis." But they may exhibit few of the classic warning signs: loss of interest in favorite activities, school or jobs; withdrawal; changes in eating and hygiene habits; declining grades; risk-taking behaviors and talking about dying. Some signs may be more subtle: giving away important possessions, showing extreme cheerfulness after depression, expressing bizarre or unsettling thoughts. When any warning sign is detected, the QPR protocol involves asking students if they are depressed and are considering suicide, attempting to persuade them against ending their lives and referring students to a qualified mental health official. As the www.teensuicide.us Web site notes, "In many cases, teens don’t know how to deal with their feelings and problems and are looking for someone to help them find assistance. Acknowledging these warning signs and seeking help for the problem, and offering support to a teenager who is working through his or her issues is very important, and can help prevent suicide." Here at St. Bede's, we can encourage our youth to connect with their community and one another in service and fellowship, to share our joys and sorrows openly with one another, and God, and to know they are never alone or without help. Our youth program year begins this month with a group outing to (and critical discussion of) the new movie "The Social Network" on Oct. 1 and a picnic trip to Bede's Bog on Oct. 23 for environmental stewardship. Every Sunday you'll also see youth serving as acolytes or Sunday School assistants, or joining you in the pews. Please take the time to let them know how much we appreciate their sharing of themselves with us. -- Jeanne

Animals Know and Grieve-Will's cat Norah

Sunrise/Sunset-Lincoln

Sunrise and Sunset at our new home in Lincoln

We are enjoying Lincoln, CA. This weekend spectacular sunrises and sunsets. I feel God's and Will's presence in the nature and beauty that surrounds us. So peaceful, so serene. I read the Youth Group article in the October Bede's journal. Thank you Jeanne for keeping Will's story and what has happened since alive-I am doing all that I can with the energy that I have to help change the teen culture of disrespecting peers and not supporting/helping each other. Jeanne does an excellent job reminding us to join each other in support of youth. On November 6 at the Cubberly Theater in Palo Alto from 7-9 pm, a youth driven artistic event will be held for youth to express how they are healing from the tragedies and supporting each other. When the Facebook link is available, I will post it this week. Janet Dickens

Lasagna by Aly September 2010

Lasagna by Aly-September 2010-dinner with friends Cherrill, Rick & Sierra

1st 1 lb Italian sausage brown in pot (low-medium) 6-9 minutes
1 lb ground beef
½ cup chopped onions
2 cloves garlic chopped

2nd 1 can tomato crushed stir in
1 can tomato paste
1 can tomato sauce
½ cup water

3rd 2 tbsp white sugar add in
2 tsp fresh basil
2 tbsp parsley
1 tsp salt
1 tsp Italian seasoning
½ tsp pepper

Let simmer (covered) for 60 minutes

4th soak lasagna noodles for 15 minutes in hot tap water

5th 23 oz ricotta cheese mix
½ tsp nutmeg
1 egg
2 tbsp parsley

6th spread 2 cups meat sauce on bottom
lay 6 noodles over
spread half of the ricotta cheese
spread half of mozzarella over ricotta layer
add parmesan (1/3)
REPEAT
-meat sauce
-parmesan
cover with foil
bake 350 degrees F for 25 minutes
remove foil and bake 25 minutes
Let cool for 15 minutes

Thoughts for Every Day provided by Bertita Graebner

'Grow joyful by embracing joy.'

'Joy is an attitude. A decision to side with life. A conscious, loving opening. When you wake up, stretch and say "I will enjoy this day!" Try smiling rather than frowning as you get ready for work. Let joy circulate with your blood supply even as your day fills up with stresses and challenges.'

'Grow thoughtful by letting go.'

'What sort of practice is mindfulness? It is the practice of ego-less concentration. The exorcism of fear, pettiness, and narcissism. Sit quietly. Let everything that is "you" slip away. What remains is your core, your true self. By practicing, learn how to access the deeper you behind the everyday you.'

'Grow connected by valuing connection.'

'Connection heals. Connection satisfies. Connection matters. Make a list of reasons to strengthen your connection with your intimates, your community, your family, your work, yourself. Take the time to make a list that impresses you and convinces you of the value of connections in your life.'

Brittle-Bill Kolb

I am working on a contract at Lam Research in Fremont, CA. A colleague, Bill Kolb, made cashew brittle last night and shared it with us today-delicious, wanting to share the recipe. It looked nice too, if I had a camera, I would take pictures.
Will, thinking about you and loving you every day, Mom

Will's Plum Crumble-Helen Alexander-Derby UK

The last time William visited us was in 2006 or maybe 2007. None of us can quite remember. In our garden we have a plum tree and sometimes it produces up to 90 lb of plum and sometimes nothing. In that year there was a good crop and so William and Alison helped us to gather in the harvest, cut and store the plums and then bag them for the freezer. 2009 was also a good year and as I write this the plums for 2010 are getting ready to be picked.
For a pie for 5/6, I used approx. 4.5 lobs of frozen plums (washed & stored & halved)
o Microwave or stew the plumes (NO WATER NEEDED) Also not sugar at this point.
o (The plum juice from the stewing can be strained off and then used with jelly (I'm English) JELLO to make a real fruity Jello.
o Add sugar to the plums to taste and put into over proof dish.
Top/Crumble
6 oz self raising flour
3 oz butter or margarine
3 oz (not sure here-you're own amount to taste) sugar (brown demerara makes it particularly crunchy).
Bake in oven about 180-200 degrees centrigrade for approx. 30-40 minutes or until top is golden and the plums bubbling.
Serve with ice cream, cream, custard, yoghurt, cremefraiche-basically whatever you like.
Helen, The Lilacs, Elvaston, England

Life's Changes

I have not posted in a while because I have a new project that began in June-moving. Preparing to move is a huge endeavor. Securing our next home. Cleaning out everything! Closets holding decades of memories of fantastic, fun and sad times. Kids school projects-preschool, elementary, middle and high school. Kids' rooms, our room, pictures of pool parties from yesteryear. Looking forward to the next chapter.
There is another change in my life, changing jobs. On that subject I will post more later this week. Janet

Will Dickens last August-Awesome

Today is Will's 17th birthday. Warm loving thoughts and memories of Will are coming to our family on this day. I visited Garden Close at St. Bede's this morning. Just at that time, the children from Trinity school were going to chapel. I stayed for the opening song being sung by the kids. So appropriate and beautiful, I was in the right place at the right time. His spirit lives on in those that he loved and loved him. Peace and love to you today and always. Janet Dixon-Dickens (Will's Mom)

Will Dickens’ Son, Brother, Teacher and Friend

Will had a natural talent for teaching. Being an assistant Sunday school teacher
for years at St. Bede’s gave Will the opportunity to share his gifts with the
children of the parish.

He excelled in math and science. His special need was in the area of reading
since first grade. He worked so hard and accomplished so much during his short
life.

A memorial fund has been established to honor Will's life through
Adopt-a-College http://adopt-a-college.org/. The purpose of program is to
support the education of community youth http://adopt-a-college.org/about2.html.
The scholarship will be awarded on May 20, 1 day before Will’s 17th birthday.

Will was also an accomplished athlete in water polo, soccer, tennis, basketball
and swimming. On June 7th, an award will be given to a Palo Alto Unified School
District (PAUSD) high school special needs student who shows enthusiasm for
aquatics and pursuing a university education.

Lastly, an annual award can be made, in memory of Will Dickens, to the Special
Olympics California Aquatic program, 3480 Buskirk Ave., Suite 340, Pleasant
Hill, CA 94523 or www.specialolympics.org.

To heal, our communities must focus on the natural gifts, strengths, talents and
interests that all kids have to offer. With this shift in focus and communities
connecting with youth, wonderful things will happen.

Mom's dinner and Clive's favorite-French Quarter Beignets

Last Thursday, the Mom's of children that have died, met for our May dinner. The dinner was a potluck and Mom's brought their child's favorite dish. Clive's Mom, Camilla, made French Quarter Beignets. Very tasty, here is the recipe:

Prep Time: 15 minutes
Inactive Prep Time: 2 hours
Cook Time: 15 minutes
Serves: about 3 dozen

Ingredients
1 1/2 cups of lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons slat
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
Nonstick spray
Oil, for deep frying
3 cups confectioners' sugar

Directions
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.

In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure our the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to yo stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.

Add the confections' sugar to a paper or plastic bag and set aside.

Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly.

Will's Memorial at St. Bede's, Menlo Park

There are excellent messages contained in the words of Kitty L., Alex B. and Kitty D.http://bedesblog.wordpress.com/2009/11/02/will-dickens-in-memoriam/#more-1319 Thank you, Dear God, for Bede's Blog and the Bede's community.

Will Dickens Garden Close

A memorial garden at St. Bede's Church in Menlo Park was dedicated in celebration of
Will's life on Palm Sunday. It was the idea of a fellow youth group member, Zeke Brown,
to become and Eagle Scout. The men built the fence at the men's retreat and the
youth group planted the garden including an olive tree. It is a lovely, peaceful and
beautiful garden.

Sliders-Mini Hamburgers-Aly made for us-delicious

Sliders-Mini Hamburgers
Makes 24
Ingredients
• 2 pounds ground beef
• 1 (1.25 ounce) envelope onion soup mix
• 1/2 cup mayonnaise
• 2 cups shredded Cheddar cheese or cheese of you choice
• 24 dinner rolls, split
• 1/2 cup sliced pickles (optional)
Directions
1. Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray with cooking spray.
2. Mix together the ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and Cheddar cheese into the ground beef mixture.
3. Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.
4. Bake in the preheated oven until the burgers are heated through and cheese melts, about 30 minutes. Serve with sliced pickles.
5. Serve with Guacamole

Will's all time favorite and ours too

Shepard's (Cottage) Pie
Recipe from cousin Barbara Raven, Sheffield England
Ingredients:
1 1/2lbs mashed potato (I use one package of frozen mash from TJ)
Fat to fry
1 onion chopped
2lb ground lamb (beef for cottage pie)
2Tbsp all purpose flour
1/2pint beef stock
large tsp gravy salt
1tsp Lea and Perrins (Worcester sauce)
2Tbsp Tomato Ketchup
1Tbsp chopped parsley
grated cheese
1 tin Heinz beans (optional)
Directions:
1. Boil and mash potatoes
2. Fry ground meat
3. Add and brown onions
4. Stir in flour
5. Stir in beef stock in which gravy salt has been dissolved and other condiments added
6. Place in baking dish
7. Cover with mashed potatoes
8. Sprinkle cheese on top of mash
9. Cook for 30 minutes @ gas mark 5, 160 deg C, or 350 deg F

This Coffee Cake is Delicious

Neighbor Susan Abernathy's mother's recipe.

Sour Cream Coffee Cake
Topping:
1/2 c. light brown sugar
2 T. flour
2 T. melted butter
2 t. cinnamon
Batter:
1/2 c. room temperature butter
3/4 c. sugar
2 eggs beaten together
2 c. flour mixed with 3/4 t. double-acting baking powder
1 c. sour cream mixed with 1 t. baking soda
1 t. vanilla
Preheat oven at 350. Make topping first and set aside. Mix sour cream and baking soda and set aside to rise while making rest of batter. In a large bowl, beat butter until creamy. Slowly add sugar while beating. Add eggs and beat until well mixed. Add the flour/baking powder mixture alternately with the sour cream/baking soda mixture and beat just enough to incorporate after each addition. Do not overbeat at this stage. Add vanilla.
Pour half of batter into buttered 8” or 9” square baking pan. With hands, crumble half of the topping on this layer. Spread remaining batter, which is a little difficult because it’s sticky. Crumble remaining topping on top. Bake 45-55 minutes at 350.

Apple Pie-Julia Weber

This morning I was baking apple pie for the Dickens’ family and as I was making it, I felt so sad but at the same time, so hopeful that if the pie tasted really good, Richard, Janet and Aly would feel good even for a moment when they took a bite. Julia Weber 13 November 2009

6 cups Granny Smith apple (Will's favorite) slices, peeled and cored
1 teaspoon lemon juice
3/4 cup sugar
1/2 cup brown sugar
1/2 cup flour
1/2 - 3/4 teaspoon cinnamon or nutmeg to taste
2 Tablespoons cold butter, cut in small pieces
1 Tablespoon milk or cream for brushing the top crust
1 Tablespoon sugar
1/4 teaspoon ground cinnamon for dusting the crust
Directions - How To Make an Apple Pie: Preheat oven to 375 degrees F. Roll out the pie crust bottom and tops (see Julia Child's pie crusts) leaving enough overhang to fold underneath. Place the bottom pie crust evenly in a 9" pie pan or ceramic pie dish and set aside. Fold the top crust in half and place a towel over it so it doesn't dry out.
In a large bowl, toss the sliced apples with lemon juice. Add sugars, flour and spices if desired, mixing gently. Fold into prepared pie crust and dot with cold butter. Follow the double crust directions below. Bake for 50-60 minutes or until crust is golden brown and juices are bubbly. Place a piece of aluminum foil around the rim if the edges start to brown too fast. Remove to cooling rack and let cool for at least 30 minutes. Serve Apple Pie à la mode with ice cream or sweetened whipped cream. Refrigerate any leftovers. Makes 1 double crust apple pie. Serves 8.

Happy Easter

This is a time of many firsts after the loss of Will. This is our first Easter without Will physically with us. We miss him so much. When he was young, he used to enjoy the Easter Egg hunt at St. Bede's Episcopal Church-such a love, a bright and sunny boy, so much energy. His blond hair flowing in the light, fresh breeze, his beautiful green eyes. Grandma & Grandpa gave the kids chocolate bunnies from Schurra's Candy Factory in San Jose. He and Aly would add their bunnies to their Easter baskets. Today, I dropped an Easter Lily off at church with a Smiley face balloon in love and memory of Will. Our family then headed to San Jose for brunch at Marianne and Dan's house. Encircled by family and friends, all embraced Will's spirit there among us. Will, we love you and miss you. I am writing this while listening to the rain outside-April showers bring May flowers-May will be another first for us-Will's birthday is on May 21st.

One of Will's favorite's-Strawberry Shortcake
Yield 8 inch round cake

Ingredients

* 3 pints fresh strawberries
* 1/2 cup white sugar
* 2 1/4 cups all-purpose flour
* 4 teaspoons baking powder
* 2 tablespoons white sugar
* 1/4 teaspoon salt
* 1/3 cup shortening
* 1 egg
* 2/3 cup milk
* 2 cups whipped heavy cream

Directions

1. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
3. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
4. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
5. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

Chicken Marbella

Makes 16 pieces, 10 or more portions

This was the first main-course dish to be offered at The Silver Palate, and the distinctive colors and flavors of the prunes, olives and capers have kept it a favorite for years. It's good hot or at room temperature. When prepared with small drumsticks and wings, it makes a delicious hors d'oeuvre.
The overnight marination is essential to the moistness of the finished product: the chicken keeps and even improves over several days of refrigeration; it travels well and makes excellent picnic fare.
Since Chicken Marbella is such a spectacular party dish, we give quantities to serve 10 to 12, but the recipe can be divided to make smaller amounts if you wish.
• 4 chickens, 2-1/2 pounds each, quartered
• 1 head of garlic, peeled and finely pureed
• 1/4 cup dried oregano
• Coarse salt and freshly ground black pepper to taste
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 1 cup pitted prunes
• 1/2 cup pitted Spanish green olives
• 1/2 cup capers with a bit of juice
• 6 bay leaves
• 1 cup brown sugar
• 1 cup white wine
• 1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped
1. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
2. Preheat oven to 350 degrees Fahrenheit.
3. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
4. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
5. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.
6. To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.

• from:
• The Silver Palate Cookbook
• by Julee Rosso, Sheila Lukins and Michael McLaughlin
• Workman Publishing Company, 2007
• $19.95 (U.S.); $25.95 (CAN.)
• Paperback; 480 pages
• ISBN: 0761145974
• Recipe reprinted by permission.

Pot Roast-Lisa Knox

This pot roast recipe is delicious. Lisa Knox made it for our family and said it was one of her family's favorites.
Ingredients
• 1 (2-pound) blade cut chuck roast
• 2 teaspoons kosher salt
• 2 teaspoons cumin
• Vegetable oil
• 1 medium onion, chopped
• 5 to 6 cloves garlic, smashed
• 1 cup tomato juice
• 1/3 cup balsamic vinegar
• 1 cup cocktail olives, drained and broken
• 1/2 cup dark raisins
Directions
Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.

Turkey Tetrazzini

INGREDIENTS
12 oz egg noodles, spaghetti, linguini or other pasta
12 ounces mushrooms, sliced (about 4-5 cups)
1/2 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups of milk
1/4 cup cream2 cups chicken broth
1/4 cup dry sherry (or vermouth or dry white wine)3 cups coarsely chopped cooked turkey
1 cup peas
2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)
1/3 cup shredded Swiss cheese
2 Tbsp lemon juiceSalt and PepperGround nutmeg (optional)
1/3 cup fine fresh bread crumbs (or panko)
Freshly chopped parsley for garnish (optional)
METHOD
1 Preheat oven to 375°F. Start heating 2 to 3 quarts of water for the pasta. Add 1 teaspoon of salt for each quart of water.
2 Cook the mushrooms in 3 Tbsp of the butter over medium heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-10 minutes. Set aside.
3 In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.
4 About now, put the pasta into the boiling water you've heated. Follow the package directions and cook until al dente. While the pasta is cooking continue on with the recipe.
5 Into the saucepan with the butter and flour, slowly whisk in the milk, cream, broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.
6 When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste. Note that if you have been using unsalted butter, and/or unsalted or low sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it is seasoned to your taste. Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a buttered 3-quart casserole.
7 In a small bowl combine well the remaining 1/3 cup Parmesan and the bread crumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.
8 Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.Garnish individual servings with chopped parsley.Serves 4 to 6.

An Afternoon with Will-Bertita Graebner

I am preparing Turkey Tetrazzini for Janet and Richard, wanting in some small way to comfort them at this their time of deep loss.
Will liked meat balls and potatoes. He liked comfort food. Turkey Tetrazzini is comfort food. I think Will would like this dish.
Quietly, I boil up the turkey leg and thigh I have chosen for the meal. Meditatively I strain the broth and strip the meat from the bones, chop it into bite size pieces. I sauté the green pepper and mushrooms thinking momentarily of Luisa Tetrazzini for whom the dish is allegedly named. She was blocked from singing in New York City and, as Wikipedia tells the story, she said…
"I will sing in San Francisco if I have to sing there in the streets, for I know the streets of San Francisco are free." This line became famous. She won her legal case, and her agent announced she would sing in the streets of San Francisco. On a crystal clear Christmas Eve in 1910, at the corner of Market and Kearney near Lotta’s Fountain, Tetrazzini climbed a stage platform in a sparkling white gown, surrounded by a throng of an estimated two to three-hundred thousand San Franciscans, and serenaded the city she loved.
I wonder what Will thinks of such determination and persistence in the face of opposition. I mourn the light of his spirit no longer with us. I add the chopped ham. I prepare the light cream sauce and add the sherry, along with the nutmeg. I think of my mother, who was born in November of 1910 – her parents just returning from a year in SF. This recipe comes from a cookbook of her age and carries for me the warmth of home. I add the turkey along with the ripe olives, simmer till thick and creamy. I imagine Will just home from a day at school and his expectation of comfort and warm contentment from this meal. I boil the spaghetti. I toss the lot until evenly mixed. I sprinkle it with parmesan cheese.
Piping hot, I carry it to Janet and Richard.
The dish is prepared with love in my heart for friends and a tender place for Will, knowing his bright spirit is safe, comforted, and at home.

"The Freshman"

The “Freshman”
Shonuak Dharap
In memory of Will Dickens
October 20, 2009
To me, and the rest of the 08 varsity water polo team, he was known as "The Freshman." It wasn't a condescending term, but a term of endearment. He came on board his freshman year, an awkwardly lanky kid, still going through his growth spurt, but with the widest smile you've ever seen. He was a great guy. Sure he was the butt of teasing, but it was all superficial. He was the only freshman on our team, and he was bound to get ragged on. But in the end of the day, he was just as much an equal as any of us. In fact, perhaps more. It takes a lot of balls to be the only freshman on varsity, and he really filled the role, if not exceeded it. I saw him grow in just 1 semester of water polo, and not just physically. He was on swimming with us the next year, also on varsity. It really seems like just yesterday. He was determined to do well, and he knew he could do it because of his previous semester with us on polo. He busted his balls through those sets - through all of Dan's killer 200 sets, through all of those murderous pulling sets. He really pulled through and excelled. We kind of stopped teasing him during swimming. He had proven himself. And not only athletically. I talked to him. I made it a point to go up to him on campus whenever he was hanging out with his friends and a chat with him, or put him in an elbow lock and give him a big ol' noogie.

He was always there. When Josh and Post had their accident, and me, Jason, the Joneses, Cooke, and Berenfeld went to visit Clusin in the hospital - he came along too. He wasn't particularly close to Josh, and the rest of us had known him much longer, but he came anyways. He came because he was a solid guy. He came to support his teammates and I'd like to think, his friends. Alistair, Christian, and I used to make early morning trips to Happy Donuts, and I remember he even came along a couple times. That's not relevant, but I find myself remembering the little things.

After I graduated, I still kept in contact with some of the underclassman, and he was one of them. I talked to him every few weeks, asking him how life was, and how polo was going. He would talk to me about various things, and tell me about this and that - who he wanted to ask to homecoming - normal things that buds talk about. I even took him to lunch one time when I came home last year. Maybe it was winter break? Maybe it was some random weekend. We went to Mountain Mike's and just chatted for a while. I remember realizing that he had really grown up in that year. Christian and I went back home quite a few times last semester, and we'd go to swim practices. We played ultimate frisbee with the team a few times, and even swam with him. He was in the next lane over, at that JLS pool. I remember Christian and me talking about how much faster he'd gotten; how much he'd grown up in the last year. I feel like I'm being redundant, but I'm just writing down all these things popping into my head right now.

I know some of you knew him better, and please posts comments here if you have any memories you want to talk about, or just if you want to say anything. I know the team is taking it hard. I never thought it would be some one I knew. Someone I was close to. Someone I respected. Never thought it would be him. I am, as many of you must be, in shock. I talked with teammates earlier today. Jason, Josh, Vir, Alistair, Anand - we can't believe it. Anand said to me that he was such a happy kid. And he really did seem happy. He always had that huge grin. Jason said it's so unreal. That's really the only way to say it. Unreal. I don't know what lead to this, but I cannot stress enough the importance of communication. If you can't talk to your teammates and friends...who can you talk to? Just so you guys know, I love all of you. you guys are like to family to me, just like he is. And if you ever need to talk. About anything at all. You KNOW I'm here for you. Just a phone call away.

Will Dickens was a teammate, and even more, he was a friend. May he rest in peace.

Tassajara Nut Loaf

A friend from church, Judy D., prepared a delicious vegetarian Tassajara Nut Loaf for our family. That evening, extended family and friends joined the 3 of us for dinner. We enjoyed the meal and shared memories of our time with Will, great times, happy times. He was and will always be "The Freshman" wonderful water polo team mate and beloved son, brother and friend to all of us.

Cheese and Nut Loaf (Sage)

(Deborah Madison, The Green's Cookbook)

1-1/2 cups walnuts
1/2 cup cashews
1-1/2 cups cooked brown rice
2 Tablespoons unsalted butter
1 medium yellow onion, chopped fine
1/2 cup mushrooms, chopped fine
1 ounce dried porcini mushrooms, soaked in hot water for 20 minutes, then drained and chopped
2 Tablespoons chopped fresh Italian flat-leaf parsley
2 teaspoons fresh chopped thyme or 1/2 teaspoon dried
1 Tablespoon fresh marjoram, or 1 teaspoon dried (I was out of this and it tasted great without it)
1 teaspoon fresh chopped sage, or 1/2 teaspoon dried sage
2 large cloves of garlic, minced very fine
4 large eggs, beaten
9-12 ounces of grated cheese -- Use odds and ends of different cheese that go together. I used cheddar and jack cheese, but swiss or fontina are good too
1 cup (8 oz) cottage cheese
1 teaspoon salt
freshly ground black pepper

Preheat oven to 375° F. Butter a loaf pan and line the bottom of the pan with parchment paper, then butter it again.

Toast walnuts and cashews on a baking sheet (or you could use a hot, dry skillet set on medium and stir constantly) until lightly browned, about 10 minutes. Let cool. Chop fine with knife, (I used the food processor).

Melt butter in a sauté pan over medium heat. Add the onion and cook until translucent. Add mushrooms and cook until they're browned and any liquid from the mushrooms has reduced by half. Stir in the cooked rice, the nuts, chopped herbs, eggs, cheese, cottage cheese, minced garlic, salt, and pepper.

Spoon the mixture into the prepared pan. Smooth it down until it's level. Bake until golden brown and firm to the touch, about 1 hour. It should be firm when you shake the pan. Let cool in pan 10 minutes, then run a knife around the edge of the loaf and invert onto a serving plate. Serve with Herb Bechamel sauce or a mushroom sauce.

Herb Bechamel Sauce

2-1/2 cups milk (I used 1%)
1 Tablespoon finely chopped onion
1 bay leaf
pinch ground pepper
4 branches fresh thyme or a pinch of dried thyme
2 Tablespoons finely chopped parsely
2 Tablespoons butter
2 Tablespoons flour
1/2 cup heavy cream (optional)

Combine the milk, onion and herbs in a saucepan and slowly bring to a boil, then turn the heat down to lowest point and cook for about 20 minutes. Turn off the heat and let it set until you need it. Then strain it--or not, if you prefer. There should be about 2 cups.

Melt the butter and stir in the flour and cook over medium low heat about 1 minute. Whisk in the warm milk all at once and stir in cream, if you're using it. Season with salt and cook over lowest heat for about 20 minutes, stirring often.

Will was great with kids, he was an assistant Sunday School teacher at our church, St. Bede's in Menlo Park, for about 4 years. The kids loved Will and he them. He was like the Pied Piper, when he was with the kids, they were all smiling, playing games with Will in the middle. At retreat last June at the Bishop's Ranch, Will, Aly and Alex stayed in the cabins, the kids would race down to get them and chase them all over the Bishop's ranch. What a wonderful weekend. Now Will is forever 16 at St. Bede's. A meditation garden will be dedicated to him on Palm Sunday, it will be called the Will Dickens Memorial garden

We lost our beautiful 16-year old son on October 19, 2009. Will was a wonderful son and person. He was warm, loving and sensitive. Friends say he never had anything negative to say about anyone and was always there as a friend. Now he is our angel and lives on within all of us. I dream about him sometimes, he looks incredible, so handsome, says that he is alright and is working on being more positive. Last night, in a dream, I was warned to be careful. His younger sister is 1 year younger than Will and misses him so much. She will wear some of this sweatshirts, the warmth of his hug is wrapped around her. They used to do everything together. On the night that he died, they were playing video games together for a couple of hours. Having so much fun together. Why did he have to leave us at this point in our lives? My husband is coping the best way that he can as we all are trying so very hard to do. His true love calls him an angel that provides unconditional love, she still loves him and is very sad that they will not go to the prom and get married as they promised each other. Such is young love. Will was an amazing athlete, a water polo player, “The Freshman”. This cookbook is written in honor or Will’s life and the impact that his being part of all of our lives is having on us. It is the result of the love and community support that we received from family and friends in the first couple of months after Will died. Every night, we were provided with a meal made with the love of our family in mind.

Our family and friends continue to encircle us as we move forward as a family with Will not physically with us.

Will, we miss you, Love Mom