Home Sweet Home

A long, long time ago, my parents did a very mean thing: they moved me from the richly diverse city of Chicago, Illinois to El Paso, Texas. Now El Paso, for folks who are born and raised here, does have some particular charms, but I have yet to find them and love them as much as natives do. It is a city that has great pride in it´s football (like all good Texas towns), its Mexican food, and its safety, though it borders one of the most dangerous cities in the world (in 2010 it was ranked #1 safest US city). Oh and it's sunsets. El Paso can boast proudly about it's incredible sunsets, they are truly awe-inspiring. Ok, ok, I do owe El Paso for a some wonderful things. I met my bestest friends in the whole wide world here, my blond niece- Lilypons was born at Thomason Hospital, most of my supervising physicians in Austin were trained here and they're brilliant, and I learned how to be Mexican here, which I would've lost in Chicago. El Paso also just elected my sister into a high-ranking public office, so progression here we come! But mostly for me, it´s been a great burden (I'm sorry my loyal El Pasoans). Lying about my opinion of my new home would be robbing myself of artistic license, so though sometimes I may be crass, cruel and outright offensive, I obviously have a place in my heart for good 'ol El Chuco and I hope you'll have a sense of humor when you're reading this.
Anyway, this time in my life I moved to El Paso by my own will and found solace in my decision after a long, tortuous war of the mind. So far it has been great, my new acquaintances have been awesome, my old MPHer's are doing incredible work, and I'm slowing growing comfortable with my life-changing decision (writing out my frustrations has also helped).
I came back to El Paso after being away for five years, a two year stint back in EP, then away for another six. I returned because I have a father who is quickly losing his mind to Alzheimer's, a cruel and unrelenting disease, hence the 'crazy dad' title. The perks of my move include getting to hang out with my sister, who I love dearly, and my two beautiful and brilliant nieces. But my original impetus for making the move from Austin to El Paso was my mother. I hoped to provide a sense of respite to her from my father, who essentially stalks her at every step, because again his disease is a cruel and unrelenting one.
SO, that is why I'm here and that is why I've decided to write. To document the fun, sad, insane, entertaining, and factual stories of our life in this mad, mad world. The girls (Lily and the Midge), my crazy dad, my Mother Theresa like mom, my dedicated sister, and my aunt Emma are quite fascinating characters who will color this blog full of interestinglings and fascinatingisms. My family is full of creative folks who enjoy dancing, writing, baking, and cooking. So I will chronicle their mad skills and include recipes and projects along the way. Example number one: my Midget has taken to baking and has really gone steadfast in her skills. Right now, after completing her 3 hours of homework she is baking some homemade cinnamon rolls., while Lilypons and my new adopted nephew (son to my sisters boyfriend) watch Mulan.

Here is the recipe:
From Family Circle January 2011 (in parenthesis is my adaptation with healthier ingredients)
Classic Cinnamon Buns
Prep 20 min. Rise 2.5 hours. Bake 350 degrees for 40 minutes. Makes 12 Buns

1 c. milk (organic milk)
1 envelope (1/2 ounce) active dry yeast
1/4 cup warm water
3 tablespoons granulated sugar (pure sugar cane sugar)
2 large eggs (free range eggs, I like vita farms)
1/4 cup (1/2 stick) unsalted butter, melted
4.5-5 cups all-purpose flour (unbleached, organic flour)
1/2 teaspoon salt

Filling:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup granulated sugar
1 cup packed light-brown sugar
1 tablespoon cinnamon
1 cup coarsely chopped pecans

Glaze:
2 cups confectioners' sugar
1-3 tablespoons milk

1. Heat milk in small saucepan until just begins to boail. Remove from heat and let cool to room temperature.
2. Spring yeast over the warm water in a large bowl. Add 1 tblspoon of sugar and let stand until foamy, about 5 minutes. Beat in remaining 2 tablespoons sugar, eggs, and butter.
3. Beat in cooled milk.
4. Gradually add 4 cups and the salt, until a soft dough forms.
5. Turn dough onto a work surface (midge used a wooden cutting board)

6. Knead into the dough as much as the remaining flour as necessary, adding more if too sticky. Knead x 10 minutes until smooth. Dough should be soft. See the picture of the midget kneading with her elbows!
7. Grease a large bowl.
8. Please the dough in the bowl.
9. Cover with plastic and place in warm spot until doubled in size (usually about 1.5 hours)
10. Coat two 9-inch round baking pans or cast iron skillets with non-stick cooking spray. Line botoms with waxed paperñ coat paper with spray.
11. Prepare Filling. Mix butter both kinds of sugar and cinnamon together in a medium-sized bowl.
12. Punch down dough. Roll out on a lightly floured surface to an 18x12 inch rectangle. Spread the butter-sugar mixture over the dough. Sprinkle with nuts. Starting on one long side, roll up jelly-roll fashion and pinch seam to close.
13. Cut crosswise into 12 generous 1.5 inch pieces. Arrange the 6 pieces, cut-side down, in each prepared pan. Cover with plastic wrap and let sit in a warm spot until they double in size (about 30-45 minutes). Or cover tightly with plastic wrap and refrigerate until the next morning.

14. Heat oven to 350 degrees. Uncover pans and bake buns until brown and bubbly, about 30-40 minutes. Transfer to a wire rack and cool for 10 minutes.
15. Glaze: Mix confectioners' sugar and 1 tablespoon of the milk, adding more milk as necessary, to make a smooth glaze. Drizzle glaze on top of bun (1/2 cup per pan).

16. Serve and watch delight come across their faces!