Summer Fruit Crostata

Before you read any further I must warn you that this crostata does not use fresh fruit (as sacrilegious as that may initially sound) but rather it contains something delicious all on its own. And that would be a great quality jam or preserve. There are jams and preserves and then are jams and preserves. Said differently, not all jams and preserves are created equal. But just in case you think I am leading you down the path of making your own jam or preserve in this recipe, I am not, although I am leading you down the path of making your own crust.

I was looking for something simple but with great flavor to make to bring to my neighbors across the road who have returned for the summer. My search led me to a Crostata con Marmellata di Frutta recipe (Italian version of a fruit tart) created by Maggie Barrett and tweaked by David Lebovitz. And if anyone can tweak a recipe, David Lebovitz can.

The recipe called for the use of apricot preserves, however, any thick jam or preserve of choice could be used. In other words, jellies will not work in this recipe. I am a huge fan of the jams and preserves made by Stonewall Kitchen so for me it was just a matter of choosing which of their jams or preserves I wanted to use.  Too many good choices actually.  If it wasn't a two hour and thirty minute drive from where I live to their store in York, Maine, I would be in that store weekly to sample their foods which would ultimately lead to me coming home with a bag filled with all sorts of things. The store is so beautiful and the customer service so amazing that it is hard to resist not making at least one purchase. But no matter where you live, you can find their food products in many grocery stores and food markets. Or you don't even have to leave your home as they make it easy to order online. But this is not a recipe serving as a commercial for Stonewall Kitchen food products, it is a recipe about a mouth watering, simple, beautiful summer fruit crostata.

I absolutely love the taste of blueberry jam and so I thought it would be perfect in this crostata. But that would be my personal preference. Cherry, apricot, blackberry, or raspberry jams or preserves, to name a few, would also work well here. The possibilities are endless!

After looking at both recipes, I decided I would take from of them. David Lebowitz replaced some of the flour with finely ground cornmeal and added a little salt which I too thought would make the crust even more flavorful. The one half-cup of cornmeal adds to the deliciousness of this crostata. Maggie Garrett's recipe used two cups of flour. After tasting the tart, will stay with David Lebowitz's cornmeal suggestion.

Initially I was going to use almond extract, but at the last minute decided to use vanilla extract instead. And while I was all set to add the zest of one lemon (which would have been a great compliment to the blueberry jam), I decided to have this first crostata made without it. Now I just have to decide if I will add it the next time (and there will definitely be more than one next time).

Like all baked good recipes, this one also calls for room temperature butter and eggs. The sugar and butter are mixed until well blended. The egg, egg yolk and vanilla are blended in before the sifted dry ingredients are added.

This dough comes together beautifully in the mixer. It is mixed until it forms into clumps. When it gets to this stage, it is removed from the mixer, wrapped in plastic wrap and refrigerated for at least an hour. (An hour turned out to be the perfect amount of chilling time.) David suggested the dough be divided in unequal parts (2/3 and 1/3) before wrapping and refrigerating, however, I wrapped the dough in one whole piece and was not disappointed. If I was going to make the dough early in the day and not bake until later, I would take his dividing the dough advice.

As much as I try to find ways to work around a homemade dough, this dough is so easy to work with.  Two-thirds of the dough is broken into pieces, placed in a non-stick 9 inch tart pan, and then pressed into place. 

Once you fill the crostata shell with the jam or preserve of your choice (I encourage you to consider a high quality blueberry jam or preserve), the remaining dough is rolled out. 

Both recipes called for cutting the rolled dough into long strips and then weaving them into a lattice pattern. This dough rolls out beautifully on a lightly floured surface and would make anyone who seeks to avoid homemade doughs become a dough making convert.

Because I wanted this crostata to look a little more rustic, I used one of my antique cookie cutters and created a pattern on top of the filling. You could be really creative with how you finish the top of this crostata. If you do not want to create any sort of a design, you can simply cover the top of the crostata with a piece of the rolled out dough (making slits in it to ensure the steam escapes).

The crostata is baked at 350 degrees for 20 to 25 minutes in the center of a pre-heated oven. I baked the crostata for almost 24 minutes as I wanted to make certain the top crust didn't darken to a stage where it would harden upon cooling. As much as you would want to eat this crostata as soon as it comes out of the oven, wait until it is room temperature as this makes it easier to cut and serve. Whether serving it as is or adding some vanilla ice cream to it, this is an incredible crostata, one you don't have to travel to Italy to enjoy.

Recipe

Summer Fruit Crostata (adapted version of Maggie Barrett's and David Lebovitz's recipes)

Ingredients

1 1/2 cups all purpose flour, plus more for rolling dough

1/2 cup cornmeal or polenta

1/2 teaspoon Kosher salt

2 teaspoons baking powder

9 Tablespoons unsalted butter, room temperature

1/2 cup sugar

1 large egg

1 large egg yolk

1 teaspoon vanilla extract (or almond extract)

12.5 to 14 ounces of your favorite jam or preserve (Recommend Stonewall Kitchen jams and preserves)

Directions

1. Whisk flour, cornmeal, salt, and baking powder. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until well combined.

3. Mix in the egg, egg yolk and vanilla until well blended.

4. Add in the sifted dry ingredients and mix at medium speed until mixture begins to form into clumps.

5. Remove dough from bowl, form into a disk, wrap in plastic wrap and refrigerate for an hour. Hint: Can divide dough (2/3 and 1/3), wrap and refrigerate if chilling longer than an hour.  Will have to bring back to a cooled room temperature if dough is chilled until hardened.

6. Using 2/3s of the dough, press evenly into a 9 inch non-stick tart pan (one with a removable bottom).

7. Spread jam or preserves over crust.

8. Roll out remaining 1/3 of the dough. Cut into narrow strips and make a lattice pattern on top of crostata. Suggestion: Cut rolled dough into shapes and place on top of the filling.

9. Bake in the center of a pre-heated 350 degree oven until pastry is golden brown (about 20-25 minutes). Hint: Check after 20 minutes to see the doneness of the crust. Be careful not overbake or your crust will become too hard to really enjoy.

10. Let cool. Serve room temperature. 

Today just happens to be the first day of summer, the longest day of the year (in terms of sunlight that is). Later tonight I will be joining some friends for an end of the day, end of the (long) week cocktail while watching the sunset over the water. The weather is glorious here today, so I am looking forward to seeing the brilliance of the sky as the sun goes down. If I am lucky I will be able to capture the beauty of the first sunset of the summer on my camera. Does anyone ever get tired of looking at a beautiful sunset?

While I read all year long, summer is a time that I have a little more discretionary time and can actually read even more. There is a stack of books on the antique table (serving as a nightstand) and on the floor next to the table just waiting to be read. Some of them have been started and some have yet to be opened. As much as I love reading, I do not look forward to coming to the end of a really good book as I often get caught up in the characters and the setting. I sometimes feel a connection or have an emotional reaction to the characters in the book (those likable and those not) as well as gain an odd sense of familiarity for the setting (as if I too had spent time in the places and time periods described). I envy writers that have the ability to make books 'come alive'; somehow getting us to form an emotional attachment to the characters, where they and their stories remain long after the book has ended. So for all of the wonderful things that summer brings, the memories created from books read are just one of its many blessings.

Tomato Crostini with Whipped Feta

Summer means fresh tomatoes, a reprieve from those winter and spring tomatoes. You know the ones that no matter how much money you spend on them never seem to have the fresh flavor of summer tomatoes. Tomatoes in the summer means bruschetta, tomato sandwiches on white bread with mayonnaise and salt, tomato and mozzarella salad and now adding to the list Tomato Crostini with Whipped Feta. This takes a bruschetta recipe to a completely new level. Not only is this one of the most beautiful appetizers I have made of late, it is over the top, wicked good.  

The combination of flavors in this crostini range from the creaminess of the lemon infused whipped feta, to the perfectly marinated tomatoes, to the freshness of basil, to the crunch of the toasted baguette. It is the whole package of tastes and textures. I first found this recipe in one of Oprah's magazines (contributed by one of my favorite cooks) and then it appeared in her latest cookbook. Yes, this would be yet another one of Ina Garten's recipes. I promise the next recipe posted will not be one created by Ina. But you will thank me for posting this one.

Buy the best whole feta you can find as it will make a difference.  The feta is crumbled and placed in the food processor along with two ounces of room temperature cream cheese.  They are mixed together until blended.

I read all sorts of cooking magazines that talk about the next big 'secret' ingredient. Well the timelines secret ingredient is freshly squeezed lemon juice. I now always have a bag of lemons in my refrigerator and they never go to waste. 

The extra-virgin oil, lemon juice, salt and pepper are added to the cheeses and blended in the food processor until smooth. The whipped feta mixture can be made earlier in the and stored in the refrigerator.

I used a mixture of miniature heirloom and grape tomatoes for this recipe.  After first slicing the tomatoes, I cut them into bite-sized pieces. The minced shallots, minced garlic, red wine vinegar, salt and vinegar are mixed into the tomatoes.  This mixture can marinate up to an hour but for at least 5 minutes as you want the vinegar to be absorbed into the tomatoes.

Before assembling, 1/3 cup of extra-virgin olive oil, 1/2 teaspoon of salt and 1/2 teaspoon of pepper are whisked together and poured over the tomatoes. Ina's recipe called for the use of 1 teaspoon of salt but I thought that too much.  However, if it is not salty enough for you, feel free to add the additional 1/2 teaspoon. Another herb in abundance in the summer is basil. Is it not amazing what freshly chopped or julienned basil can do to most any recipe?

The thinner the baguette you can find the better as you want your slices to be no more than 2 to 2 1/2 inches wide. After slicing the baguette on the diagonal, you brush lightly with extra-virgin olive oil and bake at 425 degrees for 6 to 8 minutes or until lightly toasted. Allow them to come to room temperature before assembling the crostini.

A generous amount of the whipped feta mixture is spread on the crostini. Using a slotted spoon, the tomato mixture is placed on top. The feta mixture prevents the bread from getting soggy, so these hold up well. Whatever leftover olive oil and vinegar you have from the tomato mixture, by all means dip in some fresh french bread for an added treat.

Recipe

Tomato Crostini with Whipped Feta (slight adaptation of Ina Garten's recipe appearing in Foolproof)

Ingredients

6 ounces good feta, crumbled

2 ounces cream cheese, room temperature

2/3 cup extra-virgin olive oil, divided

2 Tablespoons freshly squeezed lemon juice

2 Tablespoons minced shallots

2 Tablespoons minced garlic

2 Tablespoons good red wine vinegar

2 pounds of ripe heirloom, cherry or grape tomatoes chopped (can use a mixture of all three kinds of tomatoes)

3 Tablespoons fresh basil leaves julienned

20-25 (1/3 to 1/2 inch thick) diagonally sliced baguette, toasted

Optional: toasted pine nuts

Kosher salt and pepper

Directions

1. Place crumbled feta and cream cheese in food processor and blend until cheese are mixed.

2. Add 1/3 cup of extra-virgin olive oil, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper and process until smooth. Remove from food processor, scoop into a bowl and place in the refrigerator until ready to use.

3. Up to an hour before serving, combine chopped tomatoes, minced shallots, minced garlic and red-wine vinegar (allow to marinate up to 5 minutes if serving immediately).

4. Whisk the remaining 1/3 cup extra-virgin olive oil, 1/2 teaspoon salt and 1/2 teaspoon of pepper. 

5. Pour over tomatoes and gently stir.

6. Add the julienned basil.

7. Place bread slices lightly brushed with olive oil in a 425 degree oven and bake for 6 to 8 minutes until lightly browned. Remove from oven and let cool on cooling rack.

8. Generously spread whipped feta on each baguette. Using a slotted spoon, top each baguette with tomatoes.

9. Sprinkle on extra julienned basil.  Optional: Top with toasted pine nuts.

The first day of summer has not yet arrived but the days already seem to be getting longer. I can actually see the light of day before 5 am and it remains until well after 8 pm. Actually I am not sure whether it is the light that wakes me up in the morning or the rooster next door. Regardless of which one opens my eyes, I love when I can see a blue sky. And better yet, I love to see the emergence of large white, pillowy clouds otherwise known as cumulous clouds. Somehow the whiteness of these clouds makes a blue sky seem like it is taking on an even deeper shade of blue.

I have always wondered where the phrase 'feeling blue' came from as the color blue is one that makes me happy. Particularly if I am looking upward at an incredibly blue sky. To add to this, blue just happens to be one of my favorite colors and I could not imagine myself choosing a sad color to love (I do not remember any art teacher ever telling me that blue is a dark color, so to speak.) When I see art that contains blue, I am drawn to it; when I see blue hydrangeas my heart skips a beat; and, when I see antique flow blue platters I wonder if those who made them loved going to work everyday creating and working with the color blue. I have taken endless photos of blue skies in Colorado and here on the east coast. It seems I remain on a quest to capture as many images and shades of blue as possible. I don't think I shall ever tire of photographing blue skies or the blue of the ocean. So today I am feeling blue, but a very happy blue. Whoever gave blue a bad name never saw the blues I have seen.

Strawberry Cake

'Tis the season of Native Strawberries here out east. There are a number of strawberry fields where you can pick them yourself and then there are the farm stands and end of driveway stands selling them in pints or quarts where you can just buy them yourself.  Not having any time to go strawberry picking, I have learned to find all of the road side stands (the ones where you put the money in the box and make your own change) near where I live. You cannot just buy one pint of these sweet, delicious strawberries as they are phenomenally good. I have been known to consume a half of a pint of strawberries driving home, so if I am making them for a recipe I need to buy extra just for eating. Given the choice between native strawberries and chocolate, I would pick native strawberries. They are that good.

I had remembered a recipe using strawberries Ina Garten made years ago in one of her earlier cookbooks (Parties), a cake she called Strawberry Country Cake. It was a simple cake in presentation, yet the combination of the cake, strawberries, and whipped cream made it taste anything but simple. Having not made this cake in years, I wanted to experience it with Native versus store-bought strawberries. And now that I have, I don't think I will make this cake 'out of season' as the ripe, fresh native strawberries (ones just harvested) elevate this cake into something worthy of a dessert served in a four star restaurant. Okay, it would not be one of the fancy desserts served in a high end restaurant, it would be one of those perfect comfort food desserts that seem to have been making a comeback in restaurants these days.

This recipe makes two cakes as each layer is a cake all unto itself.  A single layer is cut in half and then both layers are topped with whipped cream and strawberries. I would go so far as to say this is a perfect summer dessert.

The making of the cake requires some planning ahead as the eggs, butter and sour cream all need to be room temperature. I do take my butter and eggs out the night before, but let the sour cream sit for several hours before I began assembling the batter.

The cake isn't a typical layer cake and isn't a pound cake, but it is a cross somewhere in between as there is a sweetness and moistness to the cake that makes it a little unique. The dry ingredients are all sifted before adding to the batter.

While the strawberries are star of this cake, the zest of an orange and a lemon have an important supporting role. The zests add a subtle flavor to the cake that make them a necessity and not an option.  So if you are thinking of making this cake and considering omitting the zests, I beg you not to.

The original recipe called for using 8 inch cake pans but I prefer using 9 inch cake pans for this recipe, as I don't want their to be a perfect balance between the layers of the cake with the whipped cream and strawberries.  The batter is poured evenly into two prepared (always line with parchment paper) pans and baked for 35 to 40 minutes on a rack centered in the oven. You can test the doneness of the cake with a toothpick, cake tester or your finger.  If using your finger, the cake will bounce back when lightly pressed.

The cakes are cooled in their pans for 30 minutes and then removed and placed on a wire rack until they are room temperature (don't rush this part as you don't want your whipped cream melting into a warm cake).

A pint of heavy whipping cream (19% fat content if you can find it) is whipped to soft peaks.  Three tablespoons of sugar and one-half teaspoon of vanilla are added until blended in.  You will double these quantities if you are assembling both layers of the cakes.  

Each layer of the cake is cut half horizontally using a long serrated knife.  Half of the whipped cream is spread on the bottom layer until it just reaches the edges.

I like to place the sliced strawberries on the first layer so that they appear like they are spilling out of the cake. Once the bottom layer is finished, the top layer is added and topped with the remaining whipped cream and strawberries.  I like to serve this cake with a bowl of freshly sliced strawberries. And if you are lucky enough to have access to native strawberries, your guests will be in strawberry heaven.

Recipe

Strawberry Country Cake (slight adaption of Ina Garten's Strawberry Country Cake recipe)

Ingredients

12 Tablespoons unsalted butter, room temperature

4 extra large eggs, room temperature

3/4 cup sour cream, room temperature

1/2 teaspoon grated orange zest

1/2 teaspoon grated lemon zest

1/2 teaspoon vanilla extract

2 cups all-purpose flour

1/4 cup cornstarch

1/2 teaspoon Kosher salt

1 teaspoon baking soda

1 cup heavy whipping cream

3 Tablespoons sugar

1/2 teaspoon vanilla extract

1 1/2 pints fresh strawberries (native strawberries when they are in season)

Note:  This recipe makes 2 cakes.  If you are only assembling one, the other layer can be wrapped in plastic, placed in a ziploc bag and stored in the freezer for later use.

Directions

1. Preheat oven to 350 degrees.

2. Butter/flour and line two 9 inch cake pans with parchment paper.

3. Cream the butter and sugar in a mixer fitted with a paddle attachment until fluffy.

4. On medium speed, add eggs one at a time, then add sour cream, orange and lemon zests, and vanilla. Scrape sides of bowl to ensure everything is well blended.

5. Sift flour, cornstarch, Kosher salt and baking soda. On low speed add, dry ingredients to the batter.

6. Pour evenly into prepared pans and bake 35 to 40 minutes, or until a cake tester comes out clean and tops are evenly browned.

7. Remove from oven. Cool in pans for 30 minutes. Remove and allow cakes to come to room temperature.

8. To make the filling for one cake, whip cream until soft peaks form.  Add sugar and vanilla and whip until combined.

9. Slice strawberries, approximately quarter inch slices.

10. Slice one cake in half horizontally using a long serrated knife.

11. Spread half of the whipped cream on bottom cut layer.  Top with half of the sliced strawberries.

12. Add top layer, spread on remaining whipped cream, and top with remaining cut strawberries (or use whole berries and serve sliced strawberries on the side.)

I was in NYC for the day last week serving as a chaperone on a middle school field trip. Upon arriving in Manhattan and driving down 5th Avenue toward our first field trip destination, I thought to myself "I am so close to such great shopping, but it might as well be a million miles away." All of my attention needed to be on the group I was responsible for and I didn't think it at all wise to suggest we skip lunch and shop (the euphoria of being in Manhattan wasn't enough to affect my good judgement). As much as I would have loved to run into a store or two, the truth of the matter is that I really don't need anything at the moment so any purchase would not have been out of necessity, but more likely due to a little bit of impulsivity. Yet before impulsivity is given a completely bad name, there have been a few good impulsive purchases and decisions made over the years.  

More often than not as of late, I have been laboring over making some decisions, some important life decisions. This would be what I call the 'second guessing myself' decision making process which at times can be exhausting. During the writing of my dissertation some years back, second guessing myself peaked. I would write, rewrite, rewrite again and then look back at a first draft and wonder why I rewrote the first draft again and again. This second guessing almost took me off the path of finishing the dissertation. While it is important to be thoughtful in making important decisions, it is equally important to make a decision and not just hope that things will work themselves out (a lesson that is taking me a lifetime to learn). Like the weight of the world was lifted off my shoulders when I finished my dissertation, the weight of the world is also taken off my shoulders when I make important life decisions. I just need to remember how good it feels when that weight is lifted and not think there is any value in enduring the weight longer than necessary.

Artichoke Bread

What is not to love about artichokes? Other than the work that goes into the preparation of fresh ones. But what if a recipe called for the use of artichokes in a jar or a can, where someone else did most of the upfront prep work? Would that not make them even easier to love? Oh, yes for those of you who have read this blog, I can hear you saying "Didn't she say more than once that fresh is best?'  I will confess that I have said that more than once. However, in order to restore some integrity here, for this recipe I will have to change that mantra to not completely alter from those words. So here goes the revised words of food wisdom (one with an oh-so slight semi-disclaimer in it): 'fresh ingredients are best for almost every recipe'.

Because sometimes you just need an easy, simple appetizer to serve, the kind that doesn't involve not readily available or seasonal ingredients, takes only a few minutes to put together and yet, still has a great 'wow' impact on your friends and family. This could only be a recipe that uses prepackaged, frozen, bottled or canned ingredients. The first time I tasted this Artichoke Bread I was hoping it would be just that kind of recipe and fortunately it was. No special excursions to Williams-Sonoma, Whole Foods, Trader Joe's or online ordering were needed. Every ingredient is available in pretty much every grocery store.  And better yet, not every ingredient had to be fresh.

I have made this recipe countless times and each time someone has requested the recipe. Don't you just love when that happens? It is as good as seeing someone take second or third helpings of a dish you made. Those who take seconds always rank first in my little world! Of all of the comments I have had on this recipe the one from a former staff member has a permanent place in my memory.  He once shared that the Artichoke Bread was the appetizer he was required to bring to all gatherings. As a result, he personally felt responsible for seeing this appetizer become the required appetizer served in the homes of his family and friends when they had guests or gatherings.

It all begins with two cans of drained and chopped artichokes.  It is important to buy the artichokes in the can, not the ones in the jar (the ones marinated in oil).  As delicious are artichokes marinated in oil are, they do not work best in this recipe.

I used to drain artichokes from the can instead of taking the extra step of placing them in a strainer.  Learned over time, that some short cuts are not worth taking. If you drain the artichokes in a strainer while you assemble all of the other ingredients, the artichokes will be easier to chop and make for a more even mixture.

Whether you mince the garlic using a knife or a garlic press, try to get the pieces as small as possible. Personally I like mincing garlic with a knife as I love its aroma.

The artichoke bread uses three cheeses: Romano, Parmigiano-Reggiano and Mozzarella.  For this recipe, I grate only the Parmigiano-Reggiano cheese and use the already shredded prepackaged Romano and Mozzarella cheeses. You can certainly grate the Romano cheese for this recipe, but always, always use the prepackaged shredded mozzarella.

This is a one bowl recipe. How simple is that? All of the ingredients are mixed in one large mixing bowl and stirred until well-blended. You can make the mixture early in the day, cover and refrigerate for use later in the day. The only other thing left to do before assembling is thawing the Cole's Frozen Garlic Bread.

The Cole's Garlic Bread, found in the frozen food section of the grocery store, comes in two sizes. You can buy the regular sized loaf or two of the smaller loaves. I like buying the smaller loaves as it allows me to bake up two batches of the Artichoke Bread over the course of an evening or weekend. If having guests arrive at different times, the use of two smaller loaves allows you to make a second helping of the artichoke bread so they too can experience it warm.

The Artichoke Bread is baked in a 350 degree oven for approximately 30 minutes or until lightly browned. After removing from the oven, let sit for about 5 minutes before cutting with a serrated knife. The wait time and the use of a serrated knife making the cutting of the bread easier.  Cut bread in 1 to 2 inch slices, straight or on the diagonal.

Recipe
Artichoke Bread (no adaptation to my friend Donna's recipe)

Ingredients
1 cup mayonnaise (recommend Hellman's)
1 cups shredded mozzarella (use the pre-shredded packaged mozzarella)
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup grated Romano cheese
2 cans artichoke hearts, drained and chopped
2 cloves garlic, minced
1 regular size loaf of Cole's frozen garlic bread or 2 smaller sized loaves (thawed)

Directions
1. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil or parchment paper.
2. Combine mayonnaise, mozzarella, cheeses, chopped artichoke hearts, and minced garlic in a large bowl and mix. This can be made in advanced early in the day and refrigerated until ready to use.
3. Spread mixture over both halves of the garlic bread.
4. Bake for 30 minutes or until lightly browned on top. Let sit for 5 minutes before cutting into 1 to 2 inch slices for serving.

As much as I love plants, flowers and herbs, I do not have the greenest thumb. Which means that I am usually ecstatic when the things planted or received grow and thrive. There is a plant sitting on my desk I first received 12 years ago as a welcoming gift. Much to my surprise and joy, I have managed to keep it alive (thanks in part to administrative assistants over the years who have contributed to its longevity). Even more amazing to the resilience of this plant (and the tender loving care it has received over the years) is that it even survived the 1,000 mile drive from the midwest to the east coast two years ago. Everyday when I look at this plant, I remind myself that the care and longevity of plants is really no different than the care and longevity of friendships and relationships. Left unattended both wither away or, if nurtured both thrive.  The choice is almost always our own.

Taking in the beauty of this plant everyday, I am further reminded that sustained nurturing and attention (even just little doses of it) make all things, all relationships healthy (or healthier). There is an old adage that claims that its the little things that matter most. Time and again I have found this adage to be true. Whether its simply returning a phone call or email or better yet, just making a phone call or sending an email for no other reason than to just let someone know you are thinking about them, is often enough to maintain and even grow a friendship. So on days when I say I am too busy, too self-absorbed, or too stressed to stay connected to people in my life, I need to get back to remembering what and who matters most to me.