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kitchen

Our Mom & The Bouquet of Peace

April 8, 2022 by Janine Crowley Haynes

After you lose your mother, Mother’s Day becomes a somber day of reflection. Our mother is gone 21 years now. She died from lung cancer at the age of 56–a year younger than I am today. It was strange for me when I realized I’m older than my mother would ever be. Still, I reflexively reach for my phone to call her whenever something good or bad happens. Then, remind myself, with phone in hand, she’s not on the other end.

Her life was brief, but the life lessons she instilled in her three girls come back to us constantly. Sometimes, her lessons come slowly, subtly, and, other times, they slap us right in the face. I cannot express how much I love when that happens. Belonging to an Irish Catholic family, living in the Bronx, my mother was the eldest of six. Her life was filled with a steady stream of laundry–much of it done by hand. So, when she married, she insisted on squeezing a washer and a dryer into our already cramped kitchen. It would finally free her of the laborious chores of her childhood.

When I was 11, our parents separated. My mom, two sisters, and I would spend many years in our kitchen talking over the vibrational whir of the washer and the thunderous tumbling of the dryer. At dinnertime, she’d stop the machines mid-cycle so we could have some quiet conversation. Even after working twelve hours a day, six days a week, our mom always made time to sit at the kitchen table and ask about our day. The image of her reaching over to pull open the dryer door, without getting out of her chair, is forever etched in my memories. 

Right there, in our groovy 70s kitchen with its loud orange and yellow geometric, metallic wallpaper and knock-off Saarinen white-round table with matching bucket chairs, hung a print of Picasso’s Bouquet of Peace. Since I was, as my mom would say, ‘the artistic one,’ I had trouble with the drawing’s simplicity. I mean, I was 12 and could draw a more lifelike image of a bouquet of flowers. It perplexed me as much as it intrigued me. As a teen, I found myself researching Pablo Picasso and the phases of his work. His earlier work was spot-on realistic. So, clearly, he knew how to draw and paint, but the influences of the time, lead him to break free from realism and delve into cubism, and, eventually, he turned to painting in a childlike manner. I also learned he painted The Bouquet of Peace in response to the peace demonstrations taking place in Stockholm in 1958.

Our kitchen table was the roundtable of our world. Under the watchful eye of The Bouquet of Peace, it’s where our single bra-burning, bellbottom-wearing, liberal-leaning mother created a safe space for her three girls to talk about anything and everything. Nothing was off-limits. It’s where she celebrated our rite of passage into womanhood, and, subsequently, where we complained about our cramps and pimples. It’s where we learned to put on makeup. It’s where we cried over boys. It’s where we talked about our mother’s limited paycheck and how, if we wanted a new pair of Jordache jeans or a new pair of Candies, we had to work for it.

The response to a piece of artwork is typically an emotional one–even if it’s no response at all. Picasso’s flowers were always waiting to greet me in the morning. I’d stare at it while eating my Cheerios. My mother loved the cheerful nature of it and how it represented a sweet gesture of one person giving to another. She shared with me how the giving of something as simple as a bouquet of flowers could bring much joy to the recipient. In those moments, my mother was teaching us the art of the giving, the art of simple beauty, and the art of appreciating art. 

So, when I noticed my sister hung that very painting in her laundry room, it bothered me. Why would she choose to hang a significant piece from our childhood in such an obscure place? Then…BAM!!! It hit me. My sister got it right. It was the perfect place, right next to the whoosh of washer and the melodic tumbling of the dryer. Like I said, I love when that happens.

Filed Under: Inside Thoughts Tagged With: Artwork, Bouquet, Essay, journey, kitchen, Life Lessons, Loss, mom, mothers day, Our Mom, painting, reflection, remembrance

Fiddleheads Cooking Studio is Cultivating Culinary Curiosity One Picky Eater at a Time

October 26, 2019 by Shauna Levy

Conveniently tucked at the crossroads of Armonk, Chappaqua and Mt. Kisco is Fiddleheads Cooking Studio, a space that has been quietly converting children into Top Chef Jr. hopefuls for close to five years. Pulling off Armonk Road up the gravel path to the red barn where classes are held, one is instantly transported to a rustic, farm-to-table environment. The renovated bright kitchen within is typically laden with seasonal, fresh vegetables, fruits and herbs from the gardens, garnering excitement amongst participants to delve into the planned menu.   

Playing with Food

Fiddleheads classes are guided by owner Renana Shvil’s unique five senses philosophy that melds kitchen science and storytelling within cooking education. With a mission of “growing the next generation of food explorers,” classes are offered for children as young as 2.5 years old, extending to adulthood. As Renana says, children of all ages can be joyful participants in the kitchen. She explains, “Talking about making healthier choices should be a constant, engaging process. From getting acquainted with the bare ingredients to enjoying the finished product, each activity represents a learning opportunity. Children gain a new appreciation for food once they begin to learn about its source. This studio was conceived to offer a fun, educational place that promotes food exploration, while expanding the taste buds.”


Fiddleheads’ hands-on experiences begin with basic food education, learning more complicated methods that build confidence and independence in the kitchen as they progress. Students work together, measuring and mixing to create a dish as they learn to use kitchen tools safely. There is no down time and as dishes cook, Renana engages participants in an interactive conversation about how food grows, who grows it, and how it got to the kitchen. This is accomplished either through story time, an art project or gardening activity. The class culminates with the group sharing their meal as well as their feelings and thoughts about the final product’s flavor and texture.

A Community Affair

Building a community that finds a love of fresh, healthy foods is at the crux of Fiddleheads’ mission. That’s why the cooking studio recently partnered with Whole Foods to offer a series of free programs that inspired children to get excited about seasonal ingredients. As parents checked off items on their shopping list, Fiddleheads taught children to make pizzas using  homemade roasted tomato sauce that were further personalized with an assortment of veggies. That popular class was followed up with programming with recipes for a deconstructed apple crumble cake complemented by homemade whipped cream, a crowd-pleasing pumpkin bread and a squash and kale soup that made children forget that they “don’t like kale.” 

Beyond Whole Foods, Renana and her team can also be found hosting mini cooking sessions around town at after-school programs, birthday parties, public libraries and local farmers’ markets. Visit fiddleheadscookingstudio.com for the up-to-date calendar.

Giving Thanks

There is no greater holiday to get the entire family involved in meal preparation than Thanksgiving. With the holiday approaching, Renana is full of ideas on how everyone can contribute. She says, “Thanksgiving is the one holiday in this country that’s celebrated by people of all faiths, beliefs and backgrounds. It’s therefore so appropriate that the cooking also involves everyone. Historically, the celebration of harvest involves the entire family, who would each take an active role in the process, preserving fruits and vegetables and preparing for the winter. Along that vein, I love involving the kids as much as possible as we set the table, decorate and cook for the holiday.”

Renana’s favorite dessert to make with the kids is a galette, a rustic pie that could be either sweet or savory. Not only is this a tasty dish, but it’s simple to make and doesn’t require perfection to be beautiful.


Fiddlehead’s Sweet and Savory Galettes

  • Crust (makes enough for 2 galettes):
  • 2 ¼ cups all-purpose flour
  • 1 tablespoon sugar
  • Large inch of salt
  • 16 tablespoons butter, chilled unsalted, cut into ½ inch cubes
  • 3-4 tablespoons ice water
  • 1 teaspoon vinegar

Pulse the flour, sugar and salt in a food processor to combine. Add butter and pulse until

mixture resembles coarse meal. Transfer mixture to a large bowl; drizzle with vinegar and

3 tablespoons ice water. Mix with a fork, just until a shaggy dough comes together. Turn out the dough onto a large piece of plastic wrap. Divide the dough into 2 even parts, using a knife and transfer into 2 separate pieces of plastic warp. Gather the plastic wrap from the top, and pat each piece into a disk. Throughout the process try to handle the dough as little as possible. Chill at least 1 hour.

Note: You can make the dough a few days in advance and freeze until the day of use. If freezing, defrost 4 hours before use.


Savory Butternut Squash Filling:

  • 1 small butternut squash, peeled and diced into ¼ -inch cubes
  • 1 clove garlic, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 5-10 cloves, garlic whole and unpeeled
  • 3-4 tablespoon olive oil
  • 1 large shallot or yellow onion thinly sliced
  • 1 ½ teaspoon fresh thyme
  • 2 ½ teaspoons dried sage, divided
  • 1/2 cup fresh ricotta
  • ¼ cup creamy goat cheese

Preheat the oven to 425 degrees F. Line a sheet pan with aluminum foil.

Put diced squash in a large bowl and add the olive oil, chopped garlic and 1 teaspoon thyme. Toss to coat evenly. Spread out on one of the prepared baking sheets, sprinkle with salt and pepper and bake together with the garlic cloves for 25-30 minutes. Let cool.

Heat a medium-sized skillet over medium heat. Add a thin coating of olive oil to the bottom of the pan. Add the shallots and cook for 2-3 minutes, or until lightly caramelized, stirring and adjusting the heat if needed. Add 1 1/2 teaspoons of dried sage. Continue cooking until fragrant, then remove from the heat and set aside.

Once the squash has finished roasting, allow to cool for 5 minutes. Pick the garlic cloves and place them in a separate dish, then gently toss squash with the shallot mixture. Lower the oven temperature to 400 degrees F.

When the garlic is cool enough to handle, peel and put in the reserved bowl. Mash with a fork and stir in the ricotta.

On a lightly floured surface, roll the chilled dough into an approximate 12-inch circle. Carefully transfer the rolled dough to a baking sheet covered in parchment paper. Spread the garlic-cheese mixture over the top, leaving a 2-inch border.

Spread the roasted butternut squash evenly onto the dough, keeping the 2-inch border. Top evenly with goat cheese, the remaining sage and thyme.

Fold the excess dough on top of the ingredients in a circle, until you have a tightly formed tart.

Chill for 15 minutes, and bake for 45 minutes, or until the goat cheese is browning and the dough is firm. Allow to cool slightly before cutting.

Notes: Steps 1-5 can be done up to 2 days ahead.


Sweet Apple Filling:

  • 2 tablespoons unsalted butter
  • 3 – 4 small apples
  • ¼ cup brown sugar or 2 tablespoons of molasses
  • ½ teaspoon cinnamon
  • ¼ cup heavy cream or 1 beaten egg + 1 tablespoon milk
  • 2 tablespoons turbinado sugar

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper and set aside.

Add the butter to a small saucepan and melt over medium heat. Continue to cook over medium heat, stirring frequently, until golden brown, about 5 – 7 minutes. Remove from the heat.

Halve each of the apples and use a spoon or a melon baller to scoop out the cores. Using a pairing-knife, thinly slice the apples into 1/8-inch-thick slices.

On a lightly floured surface, roll the chilled dough into an approximate 12-inch circle, or until about 1/8-inch-thick. Arrange the apple slices in one layer over the top as desired, leaving an approximate 2-inch border. Sprinkle the apples with the brown sugar or molasses as well as the cinnamon and drizzle the brown butter over the top.

Working around the circle, carefully fold the edges of the dough over the outermost apples to create a border. Brush the exposed border of dough with the heavy cream or beaten egg with milk and sprinkle with the turbinado sugar.

Bake until the apples are soft and the crust is golden, about 40 – 45 minutes. Let cool for 5 – 10 minutes before slicing. Serve warm with ice cream or whipped cream.

Filed Under: Lifestyles with our Sponsors Tagged With: Armonk Road, cooking education, Fiddleheads Cooking Studio, Kids Cooking, kitchen, Picky Eater, Storytelling, taste buds

Kendall’s OM Kitchen in Chappaqua by Way of Nirvana

October 23, 2012 by The Inside Press

GLOBAL WISDOM FROM OUR SPONSORS

By Carine Feist

Photo by Mike Feist

Upon entering Kendall’s Om Kitchen and the lovely shady flower and plant filled garden from what is the often frenetic King Street, you’ll feel a sense of calm and relaxation. Kendall radiates kindness and peace from the moment you step into her interactive kitchen from the hectic-paced world laden with cell phones, carpools, and meetings! She is filled with knowledge about food and Eastern Philosophy.  Kendall and her family began their business this past spring, following her family’s four year, life-changing foray to India. Her experiences while learning Eastern Philosophy and Chakras, which are said to be energy centers of the body in the Indian culture, inspired Kendall and her family to look toward other forms of nutrition. Kendall says “Food has been my metaphor and teacher for my whole life.”

Kendall’s customers can determine which color chakras are best for them by using her Chakra Navigator App. (For example: Green foods help with emotions, Yellow foods help us to focus, and orange colors are for creativity.)  Kendall’s experience and interest has evolved into a growing business enriching the lives of her customers with nourishment often lacking  in their current eating patterns and helping them to reduce stress.  Her program encourages customers to enjoy a whole spectrum of experiences and classes or the opportunity to just stop by to experiment and create their own favorite snacks and beverages, with a mixture of globally-sourced organic “super foods” harvested at the peak of nutrition.  These ingredients allow her students to make scrumptious snacks and beverages–like those so cleverly called Mantra Munchies, Dharma Doodles, and Chappaqua En-Chant-Ments.

Kendall’s Om Kitchen offers modestly-priced individual, family and corporate memberships and when they come into her interactive health bar/cooking studio, Kendall encourages her customers to experiment with the various ingredients–including cacao, coconut, lemon peel, pomegranate powder, chia, flax–and to prepare really delicious satisfying treats.  One taste of the rich deep flavor of the cacao and agava-sweetened treats, like the “Mighty Mounds” and “Priya Pax”, will satisfy that sweet tooth in an amazing way while utilizing low-glycemic-index ingredients that are delicious!

A “Pink Sapphire” beverage which is based on super-food ingredients Pomegranite and Aronia Berry lightly sweetened with coconut palm sugar was an absolutely gorgeous and refreshing beverage! (A Cosmo Look-Alike, but so much better!) Another delicious beverage was a hot and soothing Hibiscus tea–a perfect beverage for the chilly weather that’s quickly approaching the Hudson River Valley!  Kendall also offers many ways to enjoy her products at home–from powder mixtures to use in beverages in your own kitchen, to care packages for college students, to snacks for your family or gift-boxed to share with friends. Local students can stop by as Kendall’s offers a “drop-in cooking school” and the testimonials from students highlight that they just love to come in, relax and make an interesting, unique and delicious snack that their nutritionally-minded mom’s would surely approve!  Visit Kendall’s Om Kitchen and treat your self to a half-hour or one-hour vacation without packing your suitcase or worrying about visas!

To learn more about class schedules, membership, and for any other questions, contact Kendall. Feel free to stop by at 140 King Street or call  238-8880 or visit www.KendallsOmKitchen.com

Carine Feist, M.P.H., chef/instructor is associate to the Editor of Inside Chappaqua Magazine.

Filed Under: Words & Wisdoms From Our Sponsors Tagged With: chakras, colors, kitchen, organic

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