Give A Little Bit Of My Love to You

'Tis the season to give back.

On "Giving Tuesday," I was struck by the tender sincerity happening on Dalton Street. Workers at Cincinnati's largest post office are combing through hundreds of "Dear Santa" letters to find the ones from folks who really need St. Nick.

Sure, some notes request big screen TVs and new bling, but there's a whole crowd of people out there who are hurting, and their humble requests beg for little more than socks and coats, or maybe a toy or two for a little one.

It's these meager asks that bring on the waterworks for me.

My first career as a TV news producer was not lucrative. While this is a surprise to many outside of the business, it is a reality many journalists know all too well. There were times when I had to choose between unexpected car repair and an aging utility bill. Sometimes that meant spending a night in the dark.

It's amazing how candlelight, a red bottle of wine and a good book can help you forget the harsh reality of an anemic bank account.

And so, even on my worst days, I am deeply aware of the many blessings operating in my life. From my upbringing to my education, to my optimistic outlook and good health: I have many things for which I'm thankful.

My own financial struggles and the self-awareness of my blessings have fostered a deep passion for the financial stability of others. I truly believe in the mission of helping others so they may move on and foster their own economic prosperity.

It's that philosophy that motivates my charitable giving and volunteer interests.

Saturday is my birthday, and it is not a coincidence that I intend to spend a part of that day with a little bit of gratitude for my blessings and an opportunity to pay it forward. I'll be combing through the "Dear Santa" letters at Dalton Street to see how I can help make someone's day a wee bit easier.

I'm told you can read the letters between noon and 7 p.m.; the letters from families with one or two children go quickly. If you arrive later you'll likely find tons of notes from families with between five and eight children, and a handful of letters with three or four kids.

Another great way to help others in need is the Ensemble Theatre Cincinnati's Fairy Godmother Program. The ETC treats more than 1,200 students from around Over-the-Rhine and Cincinnati to the theatre's annual holiday musical. It's an opportunity to expose young people to the pleasure of cultural experience.

By contributing $50 to ETC's Fairy Godmother Program, you can give one child the gift of live theatre, a nutritious snack at the performance, transportation to and from the event, and a take-home project that reinforces the play's positive message.

You can donate here, or by calling the ETC box office at 513-421-3555.

Disclosure: Ensemble Theatre Cincinnati was kind enough to offer me a pair of complimentary tickets to its latest show, "Alice in Wonderland." The show is perfect for families and even "big kid" singletons. It runs through December 30.



Kate's Random Musings by Kate the Great is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.

Remember That Time We Had Drinks With Racists?

This is the story of two Cincinnati girls and a crazy exchange in the Big Apple.

So, a couple weeks ago I jetted to New York City with one of my dearest friends. Candace has business in The City and currently splits her time between there and our hometown, so I decided to join her for one of her treks out east.

It was a great weekend full of masked adventure, amazing dining at a secret spot in the Bowery District (ed note: if you want in, message me and I can give you a few tips), and sneaky cocktails near Chinatown.

But perhaps my favorite story of the weekend involves our very first stop for cocktails.

We had a standing reservation for dinner at the Standard Grill. I'd perused the menu and couldn't wait to try the house made fettuccine with wild mushrooms and a truffle and cognac cream sauce. Doesn't that just make your mouth water? I was eager for dinner but we had almost an hour to kill, so we decided to seek out a spot for a drink.

As luck would have it, the corners of my eye spotted an unassuming brick building glowing with a cluster of neon signs. Hogs & Heifers Saloon. I don't know why the name jogged my brain but it did, and when Candace suggested we find a bar I quickly pointed in its direction.

Now, this is not the kind of place for a Junior League meeting. Well, there was that one time a bunch of us went to a place with a mechanical bull after a monthly meeting, but that's another story.

Hogs and Heifers is draped with brassieres flung by over-served patrons and their amorous boyfriends, and its lady bartenders wear tight jeans and tiny T-shirts or less.

This place is the real Coyote Ugly.

We approached the bar, and knowing we'd be sipping on champagne later, we decided to begin decidedly low brow - with cans of PBR. How hipster. How young. The bartender grabbed a megaphone and bleated that we needed to order shots, too.

We obliged.

Sipping on our respective Makers and vodka shots (I'm the bourbon girl), the bartender then asked us to dance on the bar. We smiled and demurred that it just wasn't our style, so she and the bikini-topped barmaid decided to hop on the bar and do a clogging routine to The Devil Went Down to Georgia.

They yelled with their megaphones at the sparse crowd, telling the happy hour customers to clap, "or get the fuck out." And so we clapped.

And then they changed the song on the jukebox, and I knew Candace and I were in trouble.

Dolly Parton's "9 to 5" came blaring on and the lady bartenders chided us, telling us we had to get on the bar and dance. Not wanting to pass up an opportunity for a good story, we gingerly climbed on the bar - in our high heels and nice dresses - and slightly wiggled in our dining attire.

The song finished and we tried to gracefully descend from our bar-cum-dance floor, when a bald, 30-something man offered his hand to help us down.

Stay with me. This is where the story gets good.

Jason, we'll call him, offered to buy us drinks, and so the bartender grabbed us another round of beers and shots.

We made polite conversation and Candace shared information about our respective professions. She and I handed over business cards and the chatter continued.

Jason kept remarking about our beauty and how impressed he was that I could handle bourbon. I replied that my ten years of living in Central Kentucky offered up an indoctrination into bourbon, basketball and horse racing. We all laughed.

Jason's friend Tony arrived. An Italian with a thick New Yawk accent. He had a wad of cash and was waiting for someone to swing by with a cardboard box full of T-bone steaks.

I felt like we'd just entered a surreal world of the bizarre. I mean, who has meat delivered to a corner bar? I'll tell you who - this guy, Tony.

Mister New Yawk started talking to me, remarking about how beautiful Candace and I were. He started waxing poetic about our blonde tresses, "You both have beauty-full blonde hair. Beauty-full, blonde white women."

Say what?

Tony made a comment under his breath discounting the natural status of our blonde hair and then he asked me to look Jason's way.

"You see that tattoo? You know what we are?"

I didn't want to stare too long out of courtesy, but I saw a bird. Was it an owl? An eagle? I noticed it was perched on a circle of some kind before I looked away for fear of being rude.

"That's Aryan Nation. We're Aryan Nation." He exclaimed it with pride as I took a big swig of America's Best out of Milwaukee.

Oh. My. God.

We're drinking with racists, my brain computed. Like, in-the-open, big and bold bigots.

At that moment I was grateful for every manner and courtesy my mother taught me. No, this was not a time to wave my flag and be proud of my beliefs in diversity and equal rights of all kinds. This was a time for me to smile and demonstrate social graces in the most uncomfortable of situations.

I cocked my head in Candace's direction, offering her a polite but glaring smile. "How are you doing over there?" I asked as my pained expression said volumes. "Honey, I think it might be time for us to finish these quickly and make it to our dinner reservation."

Quick witted and a great reader of context, Candace dropped her can on the bar and we tossed on our coats.

A few, cursory pleasantries with Jason and Tony and then we scooted out the door.

What a weird evening, and it was only 7:30 pm.


Kate's Random Musings by Kate the Great is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.

Five tips for making a better pie crust: Tip #1 - Wine. And Lots of It.

There seriously is no magic secret for making pie crust.

Everyone has a trick passed down from their Aunt Betty that they say is the key to a perfect, golden brown flaky crust of goodness.

This holiday season, may you have copious amounts of wine on hand as you bake and enjoy time with loved ones. That's really the only secret.

Slainte'!


Kate's Random Musings by Kate the Great is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.

Five tips for making a better pie crust: Tip #2 - The Golden Touch

Baking a pie isn't magic, but sometimes it sure feels like it.

The flaky consistency, the richness of flavor. For bakers, pastry making is a dangerous proposition of science - both in areas of temperature and chemical agent.

And the quest for a golden brown color is, too.

Once you've assembled your crust and gingerly rolled it out and draped across your pie plate, fluted edge to edge, you have several options to try to manipulate your opportunity to go for the gold.

Adding sugar to your recipe will help with browning in the oven (as does our beloved butter). You can also protect your pie crust by brushing a beaten egg onto the crust. No need for a fancy brush; you can buy little brushes at the hardware store for a dollar or two - a foam painting tool will work, too.

With regards to the egg, you can either go for whole egg, which will help enhance the color of your pie, or you can go for just the egg white. It will add some shine to your pie, making it ready for its close-up with your camera. The latter is good if you plan on dusting your pie crust with a bit of granulated sugar, giving it a bit of a frosted look.

Blend with a bit of water if you think your egg wash is brushing on a bit too heavy for your taste.

You can also brush your raw, fluted pie dough with a little bit of milk or cream to encourage browning during the bake.

Some people brush their pie crust with melted jelly. It doesn't really matter what your preference is, you're looking to create a seal that protects the crust's crispness.

And finally, I wrap my pie with a halo made of aluminum foil. By ringing the edges of the pie, I'm able to protect the crust from too much heat and possible burning. It's not a surefire move, but it is a good way to hedge your bets.

Tomorrow - my final tip for making a better pie crust. And this one is a keeper.

I've been baking pies from scratch for well over a decade, and my mom says I've mastered the perfect pie crust. In the days leading up to Thanksgiving, I'll share with you my five secrets for making the best pie crust around.


Kate's Random Musings by Kate the Great is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.

Five tips for making a better pie crust: Tip # 3 - Cut Your Water

In both confections and cocktails - water is not always your friend.

Okay, so we've talked about fats. A pie crust requires only two other ingredients - flour and water. I like to use a good baker's flour when I tackle a from-scratch baking project (Gold Medal has several varieties that can help you accomplish the specificities of your recipe). But when it comes to water, I try to use as little as possible.

See, water has a way of reacting with the gluten in your flour. Blend in too much water and you'll be left with a rubbery, leathery pie crust that isn't fit for Fido. But water is also the binding agent that marries flour to fat, making for a pretty tricky proposition.

And here's where my little liquor store trick comes in.

I typically only measure out half of the water my recipe calls for, and I make up for the rest of the liquid with vodka.

Yes, vodka.

Whether you prefer Belvedere or Popov, your favorite potato-fermented elixir won't develop as much gluten as water, helping you stave off a gummy, gunky pastry.

The vodka won't leave behind a flavor and all of the alcohol will cook out, so no need to worry about whether Aunt Mary is going to get tanked when sneaking a second helping after dinner.

As much as I'd like to take credit for this idea, its genius comes from the folks at America's Test Kitchen/Cooks Illustrated (which is a great cooking mag, if you've never seen it).

Tomorrow, a few tips to help reach for the gold when you bake that beautiful pie crust.

I've been baking pies from scratch for well over a decade, and my mom says I've mastered the perfect pie crust. In the days leading up to Thanksgiving, I'll share with you my five secrets for making the best pie crust around.



Kate's Random Musings by Kate the Great is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.

Five tips for making a better pie crust: Tip # 4 - Cool It

The thing about a homemade pie crust - it doesn't like a lot of manhandling.

Some things need serious processing. Homemade whipped cream comes to mind. But a pie... a pie needs only the slightest bit of handling because the ultimate goal here is avoiding melted fat.

When your butter or lard or rendered bacon fat melts, you ruin any chance of making a flaky pastry. And that's what people want to dig their fork into, golden flaky goodness - not gummy gunk in a pie plate.

So. Cold fats. I freeze my fats before I blend them with a pastry blender. And I also ice my water before I fold it in my flour/fat mixture. The icy water will help keep those fats in solid form, allowing those fats to melt into flaky little pastry pockets when baked in the oven. I also blend quickly to make sure my buttery goodness isn't melted by room temperature.

And if you want to really play up to this climate of cold, you can even toss your mixing bowl (metal or glass are better in this instance) and pastry blender in the freezer before you blend. When finished, I like to toss my ball of crust in the freezer for even more cooling.

Cold is good, folks. Cold is good.

About an hour later, I'll bring my pastry out of the freezer and roll it for baking. Before I share with you my tip for pre-oven action, I'll fill you in on another secret ingredient I like to put in my pie crust.

Butter. Flour. Water. What else could it be?

Here's a hint: You might need to head to the liquor store.

I've been baking pies from scratch for well over a decade, and my mom says I've mastered the perfect pie crust. In the days leading up to Thanksgiving, I'll share with you my five secrets for making the best pie crust around.


Kate's Random Musings by Kate the Great is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.

Five tips for making a better pie crust: Tip #5 - Fats Are Your Friend

I've been baking pies from scratch for well over a decade, and my mom says I've mastered the perfect pie crust. In the days leading up to Thanksgiving, I'll share with you my five secrets for making the best pie crust around.

Some recipes call for vegetable shortening (Crisco) but I say that's a major no-no.

I like to use plain, unadulterated, full-fat butter. Not the salted kind, not the "light" kind (is there such a thing? Light butter is kind of like an oxymoron). Good ol' fatty fat FAT butter.

On occasion, though, I may be inspired to use a 50/50 split of butter and rendered bacon fat. The bacon fat can help keep down the moisture (and that is the secret to making a flaky, light pastry) and the smoky flavor profile can do wonderful things to pies that are both savory or sweet.

Two caveats: I won't use the bacon fat if I know vegans or vegetarians will be enjoying the fruits of my labor, and I wouldn't add it to something that contradicts the woody, caramel-y flavor of bacon.

Strawberry pie is a horrible choice to use your bacon fat, but pecan and Derby pies can transcend to a place that's in the neighborhood of nirvana with those salty, smoked notes.

Here's a look at my process for making Derby Pie (which my family politely demands every holiday season).

Next up: Chill Out.



Kate's Random Musings by Kate the Great is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.

Five Reasons Why Obama's My Guy

Opinions are like... votes.

Everyone has the right to express them. Here are my five reasons (with a few extras woven in the prose) on why I'm casting a second ballot for Obama. Whatever you do, whoever you believe in - please go to the polls and vote tomorrow.

Your ability to bitch for the next four years depends on it.

Reason No. 5
I have a vagina. Romney's track record does little to get me excited about how he'd handle my lady parts. The abortion issue is a complicated matter that I can't simplify with a quip on a blog post. What I will say is that I don't feel comfortable making judgments about your family planning challenges based on my parameters of ethics and morality, and I don't think my president should, either. Birth control is something that women need, and I don't appreciate it when men try to legislate its availability.

On a more personal level, I appreciate the work President Obama has done for equal pay for women. The working women I know bust their asses every day in offices, newsrooms, and on the road, and they deserve to be compensated appropriately for their work. The Lilly Ledbetter Act is an important step in bringing equality to the office, and Mitt Romney isn't behind it.

Reason No. 4
I am terrified by how the Supreme Court would change if Mitt Romney was able to appoint justices. Let's face it. Some of the folks in the robes are getting long in the tooth, and Ginsburg and Breyer could retire in the next four years.

During his four years in office, President Obama has appointed two women and helped protect against extremist rulings. Romney would be sure to select justices who could do away with Roe v. Wade and hammer away at any opportunity for marriage equality. Any Romney appointees would have the potential to influence the law of the land in dramatic fashion.

Do we really need to bring back separate drinking fountains? I wouldn't put it past 'em.

Reason No. 3
Speaking of marriage equality, I think gay marriage is something that deserves to be recognized in my lifetime, and I think Barack Obama is the guy who can help make it happen. I have so many gay and lesbian friends who deserve the right to marry just as my straight friends do.

Right now my friends Chris and Craig aren't allowed to experience the same rights as my married friends. They aren't legally allowed to make end-of-life decisions for each other, and in some cases they could be banned to visit each other in a hospital. I believe they deserve the same happiness (and challenges) as any married couple - they pay taxes, they give their time and talents to the community, and they throw a hell of a Christmas party. I know if they had a wedding it would be fabulous and a huge boost the local economy. Promise.

Reason No. 2
My religious beliefs are my own. I am a firm believer in the separation of church and state, and I can't stand behind a guy whose party uses faith to defend legislation and political positioning. The GOP has turned faith and religion into a nasty arguing point that turns its back on bipartisan cooperation. Rather than legislate from the pulpit, I prefer political efforts that encourage inclusiveness - something that is completely missing from the Romney regime.

Barack Obama is focused on bringing everyone together - black, white, wealthy, poor, believers and agnostics - to ensure all perspectives are represented. Our nation was born out of a desire for religious freedom, with immigrants from all over Europe hopping on ships to seek freedom of faith and politics. Modern political leaders (i.e. Romney running mate Paul Ryan) crow about their fears of diminished Christian values in America.

Folks, it's a big, wide world out there, and lots of people have a variety of political and spiritual beliefs. And that's okay. We need to focus on our similarities, not differences, and faith is not a good starting point.

Reason No. 1
Health Care. Plain and simple - no family should ever have to file bankruptcy for a medical crisis. I know all too well how a medical crisis can tax a family - it's happened to my nuclear family twice. I am grateful Obamacare did away with lifetime caps for insurance plans and pre-existing conditions.

I also think it's important to point out that many 20-somethings are struggling to find work these days, and that means they are also struggling to secure health care. Obama's health care plan allows these young people to stay on their parents' health care plans until they turn 26.

For seniors, Romney would like to introduce a Medicare voucher program. A nonpartisan study shows that change would raise premiums for seniors, who in many cases are already on fixed incomes and not prepared to handle the uncertainty of a premium-support model. A voucher program is a risky proposition for people who have to balance the costs associated with an uncertain future, both financially and medically.



Kate's Random Musings by Kate the Great is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.

Glamour Girl

My Nana K. called me Glamour Girl the last time she saw me.

I was a somewhat slighter version of myself almost nine years ago. Nicely tanned and with fresh highlights on my head, I was in fighting form for my sister's weekend wedding festivities.

Clearing almost six-feet-tall in my stilettos, I towered over my little nana, who was the epitome of refinement and social grace. My grandmother had the ability to turn on her charm at a moment's notice, always dressed to the nines and with a twinkle in her eye.

"Ah, and there's my Glamour Girl," she murmured as I bent down to embrace her, clad in her pearls and a smart pink suit.

Anyone born in my grandmother's generation was familiar with glamour. People that era ushered in Old Hollywood, the Roaring 20s and Art Deco. Sure, they saw the stock market crash of 1929 and the Great Depression that followed, but our grandparents enjoyed the Era of Good Feeling that followed the World Wars, too.

I've always had a thing for sparkles, and Old Hollywood was full of glitter. Cincinnati's Taft Museum of Art is featuring a special exhibition of Edward Steichen's work - iconic portraiture that captured Old Hollywood at their best (on display through January 27).

I had a chance to preview the exhibit a few weeks ago and was stunned by the photographer's dramatic use of light and pose. A regular contributor to Vanity Fair and Vogue, Steichen knew how to direct his subjects to capture an image that showed an actress at her best, and in a way the public perceived her to be.

Every human being has a moment of vulnerability or insecurity, but Steichen used his talents behind the lens to capture the facade of each celebrity or politician. The collection left behind is dramatic, inimitable and a pioneering example of fashion photography.

To this day, he continues to influence photographers who aspire to make the pages of Vogue.

 Photo by Amy Elisabeth Photography

All these years later, I am still living up to my grandmother's nickname for me. My Nana K. has passed on and is probably holding court somewhere, a Manhattan in hand, but I am sure she is delighting in my continued forays into all things glamorous.

Nana rarely tipped her hand to reveal insecurity and stability, just like a Steichen photo. Instead, she was always perfectly coiffed, perfectly well spoken, perfectly gracious. A perfect version of herself.

It's a hard act to follow.


Kate's Random Musings by Kate the Great is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.