Category: Cooking

Rolling Out the Dough

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Back in the early 1960s, Mom plucked two mounds of dough out of our Philco refrigerator.

She plopped them on the kitchen counter to let them soften and warm to room temperature, then pulled her rolling pin out of the cupboard.

Diane and I took our places on either side of her, holding our primitive cookie cutters. Grey. Flimsy. Metal.

One was a simple star. The second, a classic Christmas tree. The third, a basic bell. The fourth, a reindeer in flight. The last one, a profile of Santa Claus carrying a pack of toys.

Further down the counter, two slightly bent cookie sheets waited, along with green and red sugar sprinkles we would soon shake above our freshly formed Christmas cookies.

But, in this gauzy 60s slice of life featuring baking, rolling out the dough had to come first.

Mom reached into her container of flour and tossed a handful on the counter. Then, dusted the wooden roller with the remains.

She leaned in with the rolling pin and pressed the dough. Back and forth with equal measures of love. The surface expanded with our hearts and imagination.

We took turns dipping the cutters into the flour, creating our shapes in the dough.

Then, we lifted them carefully with a spatula onto the cookie sheets, added the sprinkles, and slid them into the oven for eight to ten minutes.

While the first batch of cookies baked, Mom gathered the bits of dough that remained. She created a smaller ball and flattened it out with the roller. Together, we repeated the process.

It was 1961. I was four years old. Diane was seven. We felt loved, safe in the presence of our mother.

***

Earlier this week, I found one green Christmas cookie cutter in our kitchen drawer here in Arizona. It was a gift from our friend Jillian a few years ago, but I hadn’t made sugar cookies from scratch since those early days in suburban St. Louis with my long-gone mother.

Tom and I bought a wooden rolling pin, and I found an easy sugar cookie recipe online. I assembled the ingredients to make the dough: butter, sugar, flour, one egg, a teaspoon of vanilla extract, and a dash of salt.

I mixed it all together and let the dough settle in two large discs in the fridge overnight.

On Monday, I rolled out the dough, cut the cookies, and topped my Christmas trees with green and rainbow-colored sprinkles. Then, I slid several trays of cookies into the oven to bake.

Why this year? I don’t really know, except to say it’s been an awful period in our country even though I’m a survivor and somehow have reached new creative heights in my personal life in 2025: several memoir-writing workshops, two joyful holiday concerts, and another book.

And, of course, I still miss my mother. She’s been gone since January 2013, but the grief reappears with the holidays. I suppose I needed to feel her presence again.

I needed to rescue my past Christmas-cookie-cutting memory with Mom. To keep that sweet, simple goodness alive in the stillness of my kitchen. To shepherd it into my present Arizona life with Tom and breathe new life into that tradition.

Merry Christmas, everyone.

Potluck

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My husband is an excellent cook. He prepares our dinners with love and panache. I am more the pancake-and-egg guy in our relationship. Breakfasts are my thing.

Occasionally, we switch things up. Today is one of those days.

Our friend Jeremy has invited us to his Thanksgiving potluck this evening … a low-key gathering with friends and a few in his family.

Yesterday, I decided I would make a pot of chicken chili for Jeremy’s Friendsgiving today. It is simmering in our slow cooker as I write this. It’s a delicious, easy, non-traditional dish.

I haven’t made it in years, but the timing is right. The weather is cooler. I want to prepare something meaningful to share with our friend, who is managing his way on the road of life through a monumental year of personal growth mixed with significant detours and setbacks.

As background, Jeremy came out to his friends, family, and the world a little over a year ago. He and his wife are no longer a couple, but they continue to be loving parents to all five of their children. It’s impressive that even during this period of uncertainty they have maintained a respectful relationship.

I know fatherhood is important to Jeremy. He loves and supports his children. I remember how difficult it was for me to balance my fatherhood, demanding career, and “gay awakening” thirty years ago. I suspect it is the same in this moment for Jeremy.

All of this leads me back to this recipe for chicken chili. In the early 1990s, after Jean and I divorced, I felt broken–broke, too–and I existed in a fog, especially in the colder months.

My sons spent half their time with me in my tiny apartment. I needed to find inexpensive, flavorful dishes, which I could prepare for dinner for Nick, Kirk, and me. To feed and nourish us. To keep us close.

This chicken chili recipe is one I made frequently thirty years ago. Not so much lately. But it makes perfect sense to resurrect it today. To bridge the past of balancing my gay identity and single fatherhood with the present of Jeremy’s.

So, I am making chicken chili now for about a dozen (Jeremy’s supportive friends and a few of his children) who will gather on a coolish and likely rainy Saturday evening in the desert.

Together we will give thanks for friendships … the potluck of life that nourishes us and allows us to learn and grow during good times and bad.

Egg Custard Pie: A Holiday Favorite

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If you follow my blog, you know that–in addition to being a writer–I am the baker in our family. One of my favorite desserts for the holidays is egg custard pie.

If you’re looking for a simple-to-bake-and-creamy pie recipe, this one is a keeper. It definitely qualifies as comfort food at a time in the world when we could all use a heaping helping of that.

This recipe was passed to me via the southern branch of my family tree … from my mother, grandmother, and great-grandmother, Martha Jane Matilda Simpson Miller. She lived in rural Mecklenburg County, North Carolina, in the early 1900s.

* * *

Ingredients: 3/4 cup sugar, 1/2 stick butter, 4 large eggs, 3 tablespoons flour, 1 2/3 cups milk, 1 teaspoon vanilla.

Directions: Cream sugar and butter until light. Beat eggs and add to sugar/butter mixture. Add flour and beat until smooth. Add vanilla to milk. Mix milk into other ingredients gradually until smooth. Pour into an unbaked pie crust (deep dish) and bake at 350 degrees for 50 minutes or until custard is set and crust is brown. (The original recipe didn’t call for cinnamon, but I like it. If you do too, sprinkle the pie liberally before you place it in the oven.)

***

Incidentally, this egg custard pie recipe also appears in From Fertile Ground, my first book. which I wrote and published in 2016. It’s not a cookbook, but a memoir about love, loss, and grief … and the healing power of the written word across three generations of my family. If you haven’t read it, I hope you’ll check it out.

Most important, as 2021 comes to a close, I wish you good health. As we continue to endure this global health crisis, I encourage you to find comfort in your creative passions in 2022.