Welcome Home: The Final "Care Package"

Nothing is better than the moment you finally get to hold your soldier again, after many months of separation and deployment craziness. You've anticipated the day for what seems like forever, and you want everything to be absolutely perfect, yes?

Let me let you in on a secret... there is no possible way to have a fairytale homecoming.

I know, I know, this is not what you wanted to hear. But it's the honest-to-God truth. You can prepare. You can anticipate. You can enlist help. And still, things will not go exactly as you planned.

The best you can do is focus on the only thing that matters: Your soldier is HOME. Absolutely nothing else matters. Not what you wear, not what photographer you choose, not the welcome home festivities. I'm not saying those aren't great things to strive for. Plus, it's fun to plan! But don't pin all your hopes on that list of things you "think" you need for a great homecoming. I can promise you this, all those trappings will fade into the background the second you see your soldier step off the plane.

HOWEVER...

We all know we're going to do those things anyway. It doesn't matter how many people tell you not to stress it, you're going to.

I did. And you probably will too. It's ok, you're among friends here.

With that in mind, I think one of the coolest things to prepare in advance is a final "care package" for your returning soldier. This isn't an ordinary care package, because you won't be putting it in the mail. Instead, this present will be waiting for your spouse (or girlfriend, or boyfriend, or whoever) when they walk through the doors of home for the first time in a long time.

What's in this care package? Well, I'm going to give you some ideas, of course!

Welcome home "care package" for the Hubs

The best part about this package is it's easy to personalize for your soldier. I'll give you some standard ideas, but really let your imagination run wild. The basic principle goes like so: Fill this basket (or bucket, or whatever vessel you choose) with everything your soldier either couldn't have during deployment, or with special treats you know he will appreciate.

Here's what I did:

 (Fair Warning: I'll start with all the good girl stuff, but don't be surprised if this gets a little naughty later!)

1.  Fresh Food - one of the biggest things the Hubs missed during deployment was fresh fruit and vegetables.

While the troops do get some fruit, there isn't a whole lot of variety and the freshness is debatable. Also, depending on location, fruit deliveries may be few and far between. Many of the men (or women) develop stomach issues while overseas because of the erratic diet and the consumption of MREs. Combat this on their return with natural, yummy goodness.


2. Chocolate - this one is good for sweet fanatics especially. After a certain time of year, chocolate can melt in a care package and is therefore not recommended for shipping. Add a supply of your significant other's favorite treats to this welcome home goodie basket.

3. "In the Fridge" (or freezer) - These would include items that require refrigeration or freezer time. Obviously, you don't want to place these directly in the gift basket, peeps! Instead, create a fun note or card you can place within the basket that directs your hubs (or wifey) to the fridge:

These were some of the items I had chilling for the Hubs. His favorite ice cream, and his favorite dinner  (it's always a good idea to make a few freezer meals in advance of homecoming so you don't need to worry overmuch about cooking those first few days. You can find the Hubs' favorite dinner here, Zuppa Toscana). My soldier also has a particular weakness for freezer pops. I have to call them freezer pops because the Hubs makes fun when I call them Chilly Willies! Am I the only one who does that??

For these, I tied a few unfrozen ones with ribbon and a note (all red, white, and blue, of course!), and the rest were already frozen and waiting for him.

4. Bacon (and other pork products) - This was also on my "in the fridge" list. For many soldiers, pork products are prohibited in care packages because of the laws in their deployed location. This can be something your spouse will especially miss! For the Hubs, I had two packages of bacon in the fridge, and a summer sausage in his basket.

5. Alcohol - Definitely a restricted item overseas and in care packages. This can be on your fridge list, or be in the basket. It can be beer, wine, or hard liquor. If you want to be really creative, you can create a mini liquor bottle bouquet.

Try this link for an easy, DIY tutorial for your own bouquet: DIY Booze Bouquet. (There isn't a picture of mine because I ran out of time and it was a massive failure. Don't be like me!)

6. New Clothes - It's tempting to go overboard with this one, especially if you're a shopper. Your soldier hasn't had the opportunity to wear civilian clothes in a very long time.

There is a BUT in here though... Keep in mind that your spouse has likely either lost or gained weight (probably lost). Also, many of the men use deployment as an opportunity to lift weights and bulk up, so clothes may not fit the same as you remember. If you want to purchase clothing, go for a new shirt or maybe even underwear/socks.

7. Personal Perks - These would be items individual to your spouse. For example, my Hubs LOVES movies, so I included one in his basket.

Although I could easily mail movies in other care packages, he really appreciated the thought. Plus, a movie in the basket is also a great way to spend an evening at home relaxing. Pick items that your spouse would appreciate and suit your relationship.

8. From the Kids - Get your children involved with the homecoming by letting them create artwork or poems or cards for Dad/Mom. Perhaps let them decorate your basket. A special note or a homemade treat from the children can go a long way.

9. Sleepy Time - This category can consist of such varied things. For me, I know the Hubs slept less and not as well as at home during his deployment. Good sleep can come few and far between. Some ideas for this category are blackout curtains for your bedroom, sleep masks, or even misting sprays like these:

10. Sexy Time - There will be no pictures here, hahaha. You'll just have to use your imagination! I'll add that lingerie, magazines, etc. make great basket gifts for this. Another fun idea would be professional boudoir photographs, perhaps a framed one for the basket. Stay within your comfort zone, and that of your spouse, and have fun!


So peeps, what are your ideas for a welcome home basket? You know I'd love to hear from you! I hope you have a great time creating your own goodie basket, but don't forget the most important thing:

Your soldier is home!!!

Happy homecoming, my friends. Enjoy every second of it.

Thanks for reading, everyone!

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Email me: armylifefromthewife@gmail.com

Zuppa Toscana

There are so many times I've eaten in a restaurant and wished I could make a certain dish at home. Over time, I realized I could have my favorite dishes at home. All it took was a little perseverance and a lot of experimentation.

This soup isn't actually my favorite dish, it's the Hubs'. I can't count how many times I've asked where he wanted to eat, and he always answers, 'Olive Garden, soup and salad!' Specifically, he wants Zuppa Toscana. 

Naturally, I went to work, determined that I would outdo Olive Garden's recipe.

The Hubs thinks I succeeded, and that's good enough for me!

Of course, now he requests this soup every week. Though I love this zuppa (did you know zuppa means soup in Italian?), I don't want to eat it every single week. I like variety in life! The Hubs, on the other hand, will eat the same thing over and over until he never wants to eat it again.

It's a rough life, but I manage somehow.

Haha. Ok, so it's not that bad. But I do regulate the frequency of our zuppa intake, otherwise we'd be eating this all the time.

So let's get the party started! The ingredient list for this soup is simple:

The ingredients, minus one (as per the usual) 

Start with 1 lb. of Italian sausage. I like to use the 'mild' version, but you can work with the 'hot' if you prefer. The reason I like the mild is because I want to control the spice level myself. I do this by adding a bit of red pepper flakes to the sausage as I cook it (The red pepper is the ingredient not pictured. It wouldn't be one of my recipes if I didn't forget at least one ingredient in the picture).

Brown your sausage in a skillet, adding red pepper flakes if you choose. I only add 1/2 teaspoon (sometimes a little more, I don't always measure!), but you can add as much or as little as you want. The Hubs likes his extra spicy, so we add more to his soup at the end.

Once brown, drain the fat, then set your sausage aside. Pull out your soup pot. Add 4 slices of bacon (chopped into bite-sized pieces) into the pot. I have to be honest, we usually add an extra piece of bacon. Everything is better with more bacon!

Cook the bacon over medium-high heat. When it's about halfway done, add 5 cloves of minced garlic and one white onion (diced) to your soup pot. Continue to saute until the onions are translucent and tender, about 5 minutes.

Next, add 8 cups of low-sodium chicken broth to the pot, along with 2 cups of water. I suggest the low-sodium broth because the sausage and bacon are both salty already. You can always add more salt later if you like, but you can't take it away if it's already in there!

Bring the broth to a gentle boil, then add 3 large Russet potatoes (peeled and chopped) to the pot. Keep in mind that your potatoes should be chopped into similar sizes so they cook evenly. Continue to boil until the potatoes are tender, about 25-30 minutes.

Boiling broth

If the potatoes are tender, you're almost done! Stir 1 1/4 cups heavy cream into the broth, along with your cooked sausage.

Picture courtesy of Abby, from 1,000 Miles on my Own Two Feet

Allow this mixture to heat through before adding the final ingredient: freshly chopped kale. Kale is a wonderful green for soups, but there are substitutes if your local grocery doesn't stock it. Look instead for Swiss Chard or spinach (Don't use the spinach from a bag, use the fresh bundles instead). I actually just tear my kale into pieces, rather than chopping it. So much easier! Stir in as much or as little as you like, but we use about 3 cups or so.

The kale takes no time at all to wilt, so simply stir and you're done. Test your zuppa for seasoning, add salt and pepper to taste. And, viola! Zuppa Toscana at home.

Zuppa Toscana

The Hubs and I sprinkle our soup with a bit of fresh grated Parmesan cheese right before serving. It's the perfect final touch! For those of you (like me) who cook in advance when they can, this soup freezes well. Just let the zuppa cool to room temperature, then add to freezer-safe ziploc bags. Freeze the bags flat on a cookie sheet, then store until you need them. I like to make single-serving sizes as well, especially for those times when the Hubs is away. Just because you're cooking for one, doesn't mean you can't eat well!

What are your favorite restaurant recipes that you wish you could make at home? Please share in the comments, especially if you have a recipe! I've included the standard form recipe at the bottom of this post for you.

As always, happy cooking!

Thanks for reading, everyone!

Follow me on Facebook @ OurArmyLifeAccordingToTheWife

or on Pinterest, my newest obsession @ ArmyLifeFromTheWife

The Standard Form:

Zuppa Toscana

Ingredients:

1 lb. ground Italian sausage

1/2 - 1 ½ teaspoons red pepper flakes

1 large white onion, diced

4 slices bacon, chopped

5 cloves garlic, minced

8 cups chicken broth

2 cups water

1 ¼ cup heavy cream

3 large Russet potatoes, peeled and chopped

3 cups kale, washed and roughly chopped

Salt and pepper, to taste

Fresh grated Parmesan cheese, for garnish

Directions:

Sauté the Italian sausage with the red pepper flakes until done. Drain any fat from the pan and set aside.

In a large soup pot, sauté the bacon. When the bacon is a little more than half-cooked, add the onion and garlic to the pot. Sauté until the onions are translucent and tender, about 5 minutes.

Add the chicken broth and water to the soup pot. Bring to a gentle boil, then add the potatoes. Boil until the potatoes are tender, bout 25-30 minutes.

Stir in the cooked sausage and the cream. Heat through before adding the kale. Season with salt and pepper. Serve hot with fresh grated Parmesan. 

Comfort Foods: Rarebit not Rabbit

Comfort food....  the words make me think of cold nights and hot dinners, snuggling on the couch and watching the fire crackle. It's the warm feeling in the pit of your stomach that reminds you of home and family, of good times that are never forgotten.

Everyone's idea of comfort food is different. Perhaps it's your grandmother's famous soup, your mom's lasagna, or your dad's Saturday morning pancakes. What is your comfort food...  Is it mac-n-cheese? Chicken noodle soup? Ahem... anything chocolate??

As much as I love absolutely anything chocolate, my comfort food is something else. When I'm sick, grumpy, missing home or missing my husband, my go-to meal is... grilled cheese.

That's right. Grilled cheese. 

Who doesn't love buttery bread and ooey, gooey cheese? (If the answer is you, I'm not sure we can be friends anymore). While I still whip up a quick grilled cheese on occasion, I've discovered a more grown-up version that really hits the spot. 

Welsh Rarebit. Not rabbit. RAREbit.   

It's shocking, really, how many people think I boil bunnies for dinner when I mention this dish. I promise, I'm not cooking up cute, fluffy bunnies!

What I am cooking is ooey, gooey, cheesy heaven on a plate.

I don't know how the name for this dish came about, so I wouldn't ask me if I were you. I just go with the flow. I do know Rarebit is a traditional British dish. And I know it's scrumptious. 

That is the extent of my knowledge. I think it's enough. 

Would you like some ooey, gooey, cheesy heaven on a plate? Of course you do!! Here's how to get started: 

The ingredients are basic enough, staples which I usually have on hand. Cheese, bread, butter (not pictured, oops!), beer (that's the 'adult' part), whole milk, flour, dijon mustard, chives, and various spices. Oh, and an egg yolk, which also didn't make it into this picture. You're used to me forgetting stuff by now, right? 

Before we get cooking, you'll want to prep a few things. Start by frying several slices of bacon (about 4) in a skillet. Once cooked, crumble the bacon and set it aside. Then, chop one package of chives into 1/4 inch pieces. Set these aside as well. Both will be used for garnish later.   

Also, be on the lookout for bacon thieves! I can't escape them... usually the Hubs is snatching the bacon faster than I can cook it, but this week I had to contend with a new opponent. My buddy, and fellow blogger, Abby!

In spite of her bacon-theft tendencies, I love her much! You might remember Abby from her blog, in which I recently wrote a guest post for: The Conquering of Cardiac Hill

Ok, now let's get down to the nitty gritty! 

The foundation for this recipe is the bread. I go for French or Italian bread. Please don't use regular sandwich bread. Don't do something you'll regret! Regular sandwich bread is just not the same, you've got to trust me here. This cheese sauce needs a nice, sturdy bread to stand up to it. 

So, toast your bread. Been there, done that, I rambled a lot. I won't go into a long explanation here, but if you need it, you can check out this post where I explain it all: "Cooking" for One: Strawberry Balsamic Chicken Salad.

Set the bread aside and get working on your sauce. Quick tip: Have all your ingredients measured and ready to go. The sauce only takes a few minutes. You don't want to be running around, looking for the paprika, and then find out you burned your cheesy goodness, do you?

Melt 2 tablespoons of butter in a saucepan over low heat. Not high. LOW. Once the butter has melted, whisk in 2 tablespoons of flour. This combines to make a little something called a roux. Keep whisking for 2 or 3 minutes, constantly. Don't let your roux burn!

From here, it's all downhill, nice and easy. Drizzle in 1/2 cup of whole milk (you can use heavy cream if you're looking for a richer sauce) and also a 1/2 cup of your favorite beer. For today, I used Blue Moon. No special reason, it just happened to be in my cabinet. Keep whisking as you add the liquids. We don't want any lumps!

Spices are next into the pot.

Here you have some leeway, and room to make substitutions if necessary. Start with 1/2 teaspoon of paprika. Then, add 1/4 teaspoon of Worcestershire sauce. I like to use 1 teaspoon of Dijon mustard, but if you don't have it on hand (or just don't like it!), you can always add dry mustard instead.

A bit of spice is nice, right? I went for cayenne pepper, a few sprinkles or up to 1/4 teaspoon. Again, you can substitute here too. Tabasco works well. Add more if you like it spicy, less if it's not your thing. Or, leave it out altogether. Totally up to you.

Whisk all your spices in, until the sauce is smooth and well-blended.

Photo by: Abby Austin  

Here comes the ooey, gooey... slowly mix in 1 1/2 cups of shredded cheddar cheese. Don't forget to grate it fresh! None of that junk in a bag for us. The secret here is to add only a little bit of cheese at a time, allowing one batch to melt before stirring in the next. You can handle that, right? I thought so. I have total confidence in you.

Let the cheese sauce cook for a few minutes, until melted and hot. Remove your pan from the heat, and add one final ingredient.

An egg yolk! No white, just the yolk. Don't know how to separate an egg yolk? Check out the tutorial here: How to Separate an Egg Yolk. OR, simply crack the egg into your hand (holding it over the sink or a bowl), and let the white slide through your fingers until you're left with nothing but the yolk. OR, buy an egg separator like this one: The Egg Yolky.

I'm rambling again. Oopsie.

So, where were we? Oh yeah... stir your egg yolk into the cheese sauce. Annnnnnnnnnnnnddddd, you're done!

Spoon the cheese sauce over your toasty bread, then top with the crumbled bacon and chives. Heck, add a dollop of sour cream if you want. Or leave it all off, and instead serve the sauce in a bowl with bread pieces for dipping. Be creative, try it your way!

Welsh Rarebit

I won't embarrass her by posting the picture evidence, but Abby and I both agree that Welsh Rarebit is something you lick your plate clean for!

What are your favorite comfort foods? Feel free to share in the comments below. Until then, happy cooking!



The Standard Form:

Welsh Rarebit (serves 4)

Ingredients:

1 loaf of crusty bread (ex: French or Italian)

2 tablespoons butter

2 tablespoons flour

½  cup whole milk

½ cup beer

1 teaspoon Dijon mustard

½ teaspoon paprika

A few dashes - ¼ teaspoon cayenne pepper

¼ teaspoon Worcestershire sauce

1 ½ cups fresh grated cheddar cheese

1 egg yolk

Chopped green onion

Cooked and crumbled bacon

Directions:

Slice your bread into thick pieces and toast. Set aside.

Melt 2 tablespoons butter in a saucepan over low heat. Sprinkle in the flour and whisk until combined. Cook over low heat for 2 minutes. Pour in the milk and beer, whisking constantly, and cook for an additional minute. Add the Dijon mustard, paprika, cayenne, and Worcestershire sauce. Whisk to combine.

Slowly add the cheese in a bit at a time, whisking after each addition. Cook a few minutes, whisking constantly, until the cheese mixture is melted hot. Remove from heat.

Stir the egg yolk into the sauce, whisking to combine.

Serve immediately over the toasted bread. Top with the chopped green onion and bacon.