Cardamon and Lavender

Computador

2010-04-22T20:27:00.001-07:00

I’m testing out my mothers knew computer. It has windows 7 and this is from the windows live writer.. set it up to configure to see how it would work. I’ve been wishing I could come down in the morning and just open up logged in blog all set up and pretty, ready to be written and posted, and this could be it. Course… all of my millions of pictures are on my other computer so that wont help me much. Troublesome indeed. I’ve been cooking and not picturing and you know how no one reads when theres no pictures. And its even worse when someone almost never writes AND has no pictures. What can ya do. Maybe I’ll write more with better tools eh? We can hope.

First One Down!

2009-06-19T22:38:00.000-07:00

Alight. First of the fourty... twenty, out of the way. Sort of. You see, they're baked and tasted and shipped and all gone, but I haven't uploaded the pics. And dont want to make this the post about it... soo... I did it!

The Fourty

2009-06-05T20:20:00.000-07:00

I'm attempting something to kick up my awesome. I don't have a lot of awesome going on... but there will be some awesome if it kills me. I'm grabbing 40 recipes just a whim short of 'at random' and cooking them. I feel a bit cheap, because I'm just stealing them off food porn sites that a hundred other people have tried... I should be making up my own, but right now I don't have the wherewithal to handle it.

To be noted I will be making something similar or inspired by or exactly the recipes listed.

Lavender Brigadeiro from Patricia Scarpin at Technicolor Kitchen
Soy-glazed Flank Steak by The Bitten Word
Red Bean Spinach Soup by Jessie at EatStudy
Pasta with Summer Squash, Sausage, and Goat Cheese over at Use Real Butter (A name I highly support)
Homemade Pita Bread and Hummus at Savouring Time in the Kitchen
Taste the Sun... Then Play In It Fruit Salad at Healthy. Happy. Life.
A perfected BLT inspired by Lick My Balsamic
Spring Yogurt as made by One Particular Kitchen
Mozzarella scratch made inspired by Kristen
Hard cheese inspired by the rennet instructions I bought for the cheese that Kristen inspired
Fried Cheese Curds inspired by squeaky cheese
Roasted Red Peppers Stuffed with Quinoa and Feta with Balsamic reductions ~ Kristen
Cheesy Grilled Pepper Poppers by a blog I've since forgotten :/
Cream of Leek and Parsnip Soup posted on Ceramic Canvas
Indian Cardamon Mava Cakes from my nemesis Tartlette
Frothy Mint Lemonade over at Eat Make Read
Quinoa with Summer Vegetables on Karina's Kitchen
Pasta with Bacon Peas and Ricotta posted by Junglefrog Cooking
Chocolate Ginger Cookie a Martha Stewart recipe baked at Food Gal by Carolyn
Butter Mints inspired by a woman at a catering gig

There. The first 20. These are link intensive, more so than I should make them probably, but I'll post the next soon.

Dry Like My Bread

2009-03-04T18:17:00.000-08:00

Man... I've left all my foodies high and dry lately. I'll see what I can do. Maybe blog my catering gigs.

I Got A Puppy! I Got A Puppy! I Got A Puppy! Hey Hey Hey Hey!

2009-01-07T15:03:00.000-08:00

This morning dawned sadly, tossing and turning in my sleep with a tear evoking dream about my Carson. I woke breifly with tears in my eyes. I had been petting her. Spending time with her... and then it struck me that it was past. Too late to pet her silky neck flaps and tousle her ears. I miss her so much. She was a beautiful sweet kind mischievous friend and nothing can ever replace her.

I miss too though, having a dog at all. I'm not one to be stingy with doggy love, or to clam up with heartache forever. I'm prepared to give some love, maybe a puppy and maybe too a adopt-a-dog. I've been asking for weeks...

An hour or so later Mum woke me again, this time with a call. A call for puppies. Free labs had been advertized on the radio that morning. We drove out a little before noon. Three were already gone... and there was a really really handsome boy, but meet our girl.... (no name).

A Pharmaceutical Kitchen

2008-12-21T19:30:00.000-08:00

I'm no wise woman ready to spout off home remedies or lists of medicinal foods. I made a cough syrup once, I guess. It had honey and vinegar and cayenne pepper and tasted vile as you might expect, but it was still better tasting than the real stuff.

That aside I found a better way to bring the pharmacy into the kitchen. Legally dears, no green brownies here, just antiques(though at one point it did contain antique medicinal cannabis). Fresh onto my kitchen wishlist comes this lovely medicine cabinet.

The top and three drawers are filled with 288 of these amazing tins. Each with the wonderful antique writing and old paint, and a little window looking into the contents within.

Its only worth five to seven thousand dollars. That's the rub with antiques. I don't mind very much that they're old. Its the design I like. Designs that are out of manufacture and amazing and hard to find. I'd just as soon have a new box with a set of new jars, spice labeled instead of medicine jars, for my own. I love the uniqueness of the jars, and though I'd miss a sprinkle feature, easy spoon access and the window would be worth it.

Now I'm trying to convince my Dad to build be me a cabinet for my regular jars... but if any of you know a tin manufacturer... give em the hint.

Pic-less In Denile

2008-11-23T02:36:00.000-08:00

Believe it or not, I've been doing stuff when whilst neglecting my favorite blog. The truth is, I've discovered a hatred for uploading picture. I cant keep them organized. Its a terrible hassle to resize them (because I take them COLOSSAL!). Its a pain to keep edited ones and originals separate and safe. An increasing worry over digital storage, and a lack of editing software. And there's an inescapable fact, food blogs, like cook books SURVIVE ON PICTURES.

Very few people want to read a blog about food with no pictures. And heck, even if you DO post pictures regularly, without the amazing skill of the great food photog-blogs out there, you twont get linked. Its very distressing.

So while I could tell you about my cheesey rolled rustic bread, and my still singing a chorus of crackles fresh from the smoking hot oven blue cheese walnut sour dough... I wont without pictures. Nor will the Girl Scout style Samoas get posted. And those all HAVE pictures taken. Crappy, thoughtless and easy pictures... but at least some sort of photographic evidence of their conception. The angel food cake I baked (that fell because apparently letting it cool UPSIDE DOWN is really really crucial to structural integrity), and the egg nog that resulted to clean up those egg yolks. The carmels I made. The biscottie I whipped together, or the Dorrie's disagreeable cookie recipe I tried(think chocolate chip cookies, shaped like paper disks)

None of it. And if I did, I probably wouldn't give you recipes. Cuz I'm lazy like that. Word.

Tossing You A Bone Bean Soup

2008-10-26T02:15:00.001-07:00

I'll throw you some scraps here. This was my attempt at a bean soup. Five beans to be exact. Canned beans. I was hungry quick like, wanted vegges, beans, loads of flavor, and some crunchy spicy sprouts to top it off. And so it became.

Bean Soup

1 can black beans
1 can navy beans
1 can pinto beans
1 can kidney beans
1 can white kidney beans
1 red pepper chopped
1 crown of brocolli chopped into small flouretts
fresh chopped up tomatoes
some beef and chicken bollioun to get me started
some turkey sausage stuff
spicy sprouts for topping
Probably some onion/shallots all sauteed up, but I cant remember

I tossed everything but the beans(and sprouts) into a crock pot to get all cooked up and flavorful . The brocolli and red pepper smelled sooo good cooking. When things were cooked I added the beans, not wanting them to get mashed up during cooking. And we ate it, and it was warm and tasty and thats the soup.

Go Komen!

2008-10-09T14:13:00.000-07:00

My mother and I were flipping through channels the other day. We only have four channels, coming from the bunny ears on our roof. Yes, over the air. And yes... we need a stupid converter box.... That aside, we were shocked to stumble upon the broadcast of a nude photo shoot...

Woah! Wait?! Was she topless? We flip back through the couple channels our momentum sent us through. And there it was. A topless photo shoot with no lil censor bars or strategically placed muffins... OPB?! Good heavens! Of course its OPB... The only channel to broadcast nudity. Under the banner of education of course. This one we learned was about breast cancer. It is, after all,National Breast Cancer Awareness month. Apparently its also adopt-a-dog, vegetarian awareness, and national sausage month, but those have nothing to do with my cake.
I was practicing the sponge cake that goes to a Boston Cream Pie recipe. I've had the darndest time with it in the past. It should have nice big bubble pockets to soak up the creamy filling, but instead it has come out as a sweetened hockey puck of baked egg, replete with flour globes suspended throughout. As I'm using this recipe as a base for experimentation, I needed to perfect it. And so using what I had, a sponge cake, raspberry jam, cook and serve custard, and some "white chips", This lovey Raspberry Boston Cream Pie came into existence. Its even pink for the month!

Raspberry Boston Cream Pie
(Mine was actually scaled down to 3/4)

1 C Cake flour
1/4 tsp salt
4 large eggs
1 C sugar
1/4 C milk + 2 tbs
almond extract (or vanilla or raspberry flavoring)

Preheat the oven to 350 F
Butter and flour a 9 inch cake pan.

Sift together salt and flour 3x. (I skimped)

Warm eggs and sugar to about 110F till sugar dissolves. Whip 6 minutes till pale. (I whipped two of the egg whites separately to give more lift to the cake)

Warm milk (original recipe had a vanilla bean to steep here) but do not boil. Add to eggs while whipping.

Fold in flour and bake 30 minutes.

Filling - I used a raspberry flavored Jello cook and serve custard mix, but a pastry cream would work better.

Topping - I have no clue how it went together... It had sieved melted raspberry jam. Cream. Powdered sugar. Some melted 'white chips. A lil butter... and I melted it slightly before putting it on. It was grainy from the sugar and white chips...

Topping Ideal - Heat some cream. Add some white chocolate. Add some raspberry jam, seedless. Maybe try butter instead of cream if it had trouble setting up...

It came out a little less than picture perfect... I blame it on my own laziness. Had I made the pastry creme from scratch, and had white chocolate for the glaze... Ghirardelli doesn't sell white chocolate chips! They sell 'white chips' whatever the heck that means. Albertson's brand are better! They don't melt well, taste like powdered milk and wax, and really shouldn't exist. Anyway... If I did it again I'd make the glaze a white chocolate raspberry ganache glaze. And probably some real raspberries in the pudding.

I Did a Gig

2008-10-08T16:45:00.000-07:00

Now for the 'I did a gig' jig! Sorry everyone. Really, sorry. That was painful. I couldn't resist. But I should have anyway.

Putting that behind us now, I did a catering gig the other day. I love working with Kristen for a number of reasons. She plans its all, I just show up and chop stuff. Not super glamorous, but its relatively risk free for me. She knows everyone in town, so I'm constantly meeting people when I'm working for her.

I get to see all the kitchens of Baker! This one has all the gadgets, but no counter space. A walk in fridge and freezer, lockers to dump your stuff when you come in, and a whole ton of massive stainless steel machinery I cant name. The kitchen before didn't even have hand soap. The one before that belongs to this cute cafe I've always admired from afar. Almost no fridge space, and the sun was baking me through the eastern windows, but it was still cute. Another cute kitchen kitchen was a residential one, pretty but by large unused. And the one before a well rounded small professional kitchen. It was possibly the easiest to work in. But it could use a walk in fridge too.

Cooking breakfast, lunch and tea on Saturday we were at a slow point, and I paused to taste one of our creations. A broken hazelnut scone, I'd been wanting to taste. Terri walks past and seeing me munching, I compliment her (she made them) and admit that 'really, its all about the food'. She chuckles and continues to get something or other done. I taste some of the berries with creme fresh, and a piece of her bacon quiche. Two things I'd never taste living in Baker that I hadn't yet made myself. She sees me again... and again. About the forth time she walks past me in some nook noshing, I reassure her "I really do work! I mean... some of the time I'm not eating! Really!". I do...

It really amazes me how she can come up with the menus she does. There nothing unheard of. Most of them are simple and easy to throw together en mass, as they need to be. It may be the simplicity that baffles me. They taste great, they're simple to prepare, and they compliment each other shockingly well. And its so simple... yet I can't even conceive them till she points it out.

Potato wedges with Romano, butter, salt and pepper. Basically cheese and potatoes... I can do that. I always have some sort of cheese and potato on hand. Yet this is the first time I thought to do it.

Potatoes from the garden. Yes. Purple potatoes from the garden. And cheddar, cuz we always have some cheddar. And some onions because everything's better with onions.

Honey Get The Pryin' Bar!

2008-10-05T23:56:00.000-07:00

I'm getting out of this rut, says I. I have not posted here - anything of note- in ages! To be perfectly candid, I haven't been doing anything I deemed post-able. The moments where I have created, I disowned them from their start. Not taking the time to photograph anything. Not bothering to check the lighting, or even tidy up the island.

Well, I'm up. I may be catching a cold... but dang it, I'll be darned if that will stop me from doing something pretty in the kitchen. And when some unsuspecting fool devours my creation they will feel the sheer will and perseverance I exemplified in my efforts to complete it! Ok fine... I'll wash my hands and try not to infect anyone...

I've been so jealous of all other foodie blogger's and their creativity. And a bit mad at myself for always trying the same basic un-garnished recipes. So... I'm going to do a bit of experimenting.

Wish me luck!

Missed It Miffed

2008-09-30T00:03:00.000-07:00

Have you ever seen Nim's Island? Its a fine show about a girl and her father, a scientist, who on a secluded tropical island, and a muti-phobic author who comes to their rescue. Rescue? You may ask. From what? Well a group of pirates has discovered the island while Nim's father was away. Now these pirates have the dastardly plan of making Nim's island a tourist cruise destination.

And there Nim is, trying desperately to fend off the interlopers. To keep her island fresh and pristine and unique, and not homogenized like the tourists and pirates wish it to be (the tourists is very cliche/homogenized).

This is the best analogy I can come up with at the moment for my current quandary. TasteSpotting is such a wonderful site. It really does inspire me(as much as it intimidates me). It always has new new new cutting edge food ideas. Like the honey drops for tea. Little packets of honey gone hard candy for tea on the go. And some great insights on what to do with whats in season. Sometimes there's a prevaling theme... like cup cakes. There's always a lot of cup cakes.... but they're all different.

But once each month a tidal wave hits TasteSpotting. A huge massive two-page-or-so wave, of sameness. A different color different shape different presentation... but all the same. Like the wave of tourists flocking in like they own the place, blasting away the uniquity, the mood, the moment, of TasteSpotting.

I'm being a bit dramatic... but really, I feel it to be incredibly brash. We all have a place in TasteSpotting. Its in our lives, our hearts, our blogs (and generally also in our stomachs). But bakers.... we're to big of a group to fit into TasteSpotting. We have our own site. We have our own blogs. And we have our own following. We don't need to all of us at once go out and hostile take over the mainstream food blogging epicenters and strut our stuff at them.

I love it all, but everything has its place.

Promised Puffs

2008-09-02T00:58:00.001-07:00

About a month ago I told my mother I should bake some cream puffs for her office. She too thought it was an excellent idea, but then life interfered. I can make them Monday night and fill them for you in the morning! Or so I thought. Well, this being the same week I'm baking cakes for intermission at the play I'm also acting in... I didn't get around to it. So then next week. Nope. Week after? Maybe Monday and even Tuesday too are bad days to do it, I realize.

All of a sudden, I decide that asking what day would work best for them would... well... work best. So Friday I decide. Sadly when this was decided we left for Utah to visit family for a week. Sometime around then it occurs to me, I have no clue what the Daring Bakers challenge is this month. AND ITS ALMOST OVER! Eep! Less then a week, and I'm not even in my own kitchen till 4 days before it goes up! AND I'm leaving for Portland 2 days after I get back! And one of those is spent going to Idaho for a dentist appointment! And then I decide its also my only chance to bake some apricots fresh of my grandmother's tree.

Good thing it turns out to be Eclairs! I made them before I packed, the day I was leaving. I filled some with a caramel laced filling, and some with Splenda sweetened whipped cream for Val, who's diabetic.

And a chocolate glaze. (I mean look at it! Shiny Chocolate Deliciousness!)

Oh... and the folks we were staying with didn't have internet so I ended up not being able to post anyway.
-_- Forgive my repeated procrastination and lateness....

Under Cover Of Darkness

2008-07-31T13:15:00.000-07:00

Crazy week... but I got it done! Daring Bakers challenge number three! Whoo!

And whats on the menu you might ask? (That is if you really hadn't seen everyone else's yet...)

Charol Walters Filbert Gateau with Praline Buttercream

This is where things get difficult. Do I post the recipe, which is huge, or leave it up to you to blog sleuth it, or buy Charols Great Cakes book? Seeing as the latter is definitely easier for me, your on your own for that. I'll give you the basics though, just because I'm so nice.

There were several elements to this cake.

Filbert Genoise (or hazelnut)
Basically a egg leavened cake with hazelnut meal used more than flour. Pretty dry on its own... though if you have the time and the guts to try it out (failure is a definite possibility with these) kind of a fun challenge. My wonderful mother helped me sift and sprinkle in all of the dry ingredients while I delicately folded them into the pillowy eggs, praying for them not to fall flat… and what do you know? They didn’t!

sugar syrup, flavored with dark rum – Sadly dark rum, or liqueur, spirit, or what have you, isn’t something I have on hand. That whole being a minor thing… So to make up for lost flavor, I tried caramelizing the sugar before adding all the water. I burnt it a bit though so it wasn’t as tasty as I was hoping.

Praline Buttercream – Two steps on this one. Making the praline was difficult. I got distracted and cremated the dry sugar twice before I achieved success. And the success was hard won. Tossing in the hazelnuts cools down the sugar which results in hardening… which results in them all being stuck together in one massive hard clump of hazelnut sugar glass! Luckily I did flatten it out, but it could have been bad.

After grinding this up (a scary thing in my oh so delicate Hamilton Beach pocessor) you mix it into a sort of meringue butter cream. I strayed from the exact Swiss butter cream recipe on technique. Instead of whipping first then heating and whipping… (which I did try and had trouble with) I mixed the sugar with the unwhipped eggs, and then warmed them, gently wisking, to 160. Its amazing to think you can heat egg whites that hot and have them not cook! So THEN I whipped them and added butter. And then into its pillowy whiteness I folded some praline paste.

This would have been wonderful with the cake… but… I added an extra ¼ C sugar, cuz I like my butter cream sweet. Sadly EVERYTHING was pretty sweet in the cake assembled… so it was a bit much.

>

½ cup heavy cream, whipped to soft peaks – I… excluded this bit, but did add some cream to my syrup.

Apricot Glaze – to smooth up the cake for the ganashe
Ganache Glaze – Which I got wonderfully thin, and the only thing that wasn’t WAY to sweet.

The over all? This cake was an insane amount of steps. Heck, even the butter had to be clarified, and the flower sifted and the… it goes on. It was pretty fine, but I’ll stick to something a lil less touchy for my go to.

So… bake on!

Lets Bake It And Say We Didn't

2008-07-28T01:03:00.000-07:00

Yes, as I'm approaching the reveal of the July Daring Bakers challenge, I feel it the appropriate time to post last month's challenge. I did it. Finished it up the day after the reveal, and never got around to posting it. It really was a shame too because it was hands down the best danish filling I have ever conceived. The best fillings I've ever concieved being... vanilla pastry creme and chocolate smear. I'm stumped when it comes to good fillings, so the chocolate smear was a huge jump at the time! Well the challenge inspired me. "Use something in season!" they say. Alright. Nothing is in season in this lil sweltering frost pocket (at the time of the challenge) but the valley next over sent us some smashing black sweet cherries. And almond extract needs no season and so...

VOILA!

Black Cherry and Almond Creme Danish

The ultimate tasty delisiousness. And it was georgous too. Neither did I record nor remember what magic I worked to achieve this, into measurements anyway, so I'll approximate.

Cherry Filling

Wonderful Sweet Black Cherries
Lil bit of water
Sugar
Pectin? or geletin to get it to thicken some. Fine tapioca may work from what I hear...

Pitted the cherries, boiled them some to get em all soft and cook some of the extra water out. Thicken it to. Sweeten if it needs any... and then, because I despise deformed flavorless globs of cooked cherries, I blended it all together in my... blender. Go figure.Almond Pastry Creme
I made a egg/starch pastry cream and added a tsp or so of almond extract and some vanilla bean paste. (If any one knows of a pastry cream that doesnt tast or mouth feel starchy, clue me in. All the egg/starch ones AND the egg ones dont have the texture I'm looking for... slick and smooth.)

I prepped the danish dough, spread on the pastry cream(coulda been thicker) and topped it with some cherry goo, (also coulda been thicker). Baked it with some turbinado sugar sprinkled on top. Only complaint? The braid held not nearly enough of the "coulda been thicker" filling.The remedy to that? Make the left over dough into tart-bowls. Best danish ever. Safeway bakery... its over. Forever. Beyond forgiveness.

Everythings Better With Cream

2008-07-15T15:02:00.000-07:00

Tis the season for crazy produce sales. Over a pound of Oregon grown blueberries for 5$. And even more strawberries to match. Theres only one thing to do with the natures fruity bounty - first batch anyway - set it swimming in sweet sweet cream. The perfect breakfast.

Baking Up A Burning Ring Of Fire

2008-06-12T01:20:00.001-07:00

If one were not a creature or habit... If one didn't prefer round cakes... If one would pause to read the instructions, nay, if one would only pause to think, one would realize that a 13x9 cake mix would have difficulty fiting into a less than 2 inch tall 9 inch cake pan. That one, dear friends, would not be me.

Caramely batter bubbling over and oozing between oven rungs outline my pan on the bottom of the oven. So close to the heat sourse they quickly burn and smoke profusely. Every time I make this cake.

Much panic has been caused by this mistake. Perhaps next time I shall remember to remedy it. The day my sister got married, we dined on the Blue Birds rather famous turtle cake. The day being as it was (wishes for a blog to link to) I didn't get to fully appreciate it, but only remembered the bit I did try longingly. Cool and moist lightly flavored chocolate cake filled, with little pockets of cool slick caramel and... well thats most of what I rememberd. And it was fantastic. And I live 6 hours away or so. Realizing this I knew something had to be done.

Enter wonderful amazing food unmasking skills! Well I dont have those very well developed. I got as far as, "I bet devils food cake..." and "maybe they piped the caramel in?" and was out of ideas. Luckily I stumbled upona recipe in a Betty Crocker mini magazine/cookbook at the checkout. Chocolate turtle cake! And I was right about the devils food cake part!

Basically you whip up some nice caramel sauce about honey consistancy...

1 C sugar
1/4 C water (maybe a lil extra I'm not sure)
1 T corn syrup (because it helps prevent crystals and I'm afraid to mess it up)
1/2 - 1 C cream warmed (depends on the consistancy desired. For this I start at 3/4 C)
vanilla and 2 T butter (cuz why the heck not?!)

Sugar and water (and corn syrup) in a medium saucepan, stir till about dissolved. Let boil (no stirring) for about 7 minutes. About this time the bubbles start looking different than they have been before, and eventually it will start to brown. Swirl the pan to get an even color, I look for a medium amber. I burn it frequently though going to dark and then its all bitter.... Once you get it to the desired color remove it from heat and ad in the hot cream. It will bubble and sputter... and then I stir it with a wisk so it all turns into the right consistancy. I add more cream if its not as thin as I want (note it does thicken while it cools) and add the butter and vanilla and call it good.

Its great on brownies by the way. Warm with some cold thick cream for contrast.... But I digress. For a small round pan I like to use almost this whole recipe, the more the better. So for the actual 9x13 pan I think I'd double it... or make separate batches twice to be safe.

Now for the cake...

1 box -9x13 devils food cake mix with ingredients to prepare (eggs, oil, water)
Caramel sauce (lots and safe some for garnish)
1 C or so - pecans (toasted chopped and maybe some whole for garnish)

Make a 9x13 cake mix to the directions. (One day I will make my own scratch batter and try it out) Pour half of the batter into a prepared cake pan, (parchment and greased for easy removal) and bake for about 20 to 22 minutes. Take it out, pour on the caramel (save some for topping though), sprinkle on some toasted pecans(save some for topping here too) and pour on the rest of the batter. Bake for another 25 minutes. Let it cool for a bit, about 15-20 and then I invert it, drizzle on some extra carmel and top with pecans.

Tasty dang stuff. Caramel saturating the top half gooey and delicious.

Gotta Blog Gotta Blog Gotta Blog Right Now

2008-06-12T00:26:00.000-07:00

Shwooo. I'm back. Maybe. For a little bit. And by back I mean that this is the first non required post I've actually completed in a few months. Where have I been you might wonder? A sudden onset of obsessive compulsive gardening for a couple months and then off to the land of lazy. Have a tasty garden a growing complete with heirloom tomatoes, squash and gourmet peppers, and the rest of the usuals. The currant bush planted and 6 wonderful blueberry bushes a starting out.

But I digress. For the last month I’ve just been lazy lazy lazy. Even my few good dinner forays have been neglected, (though photo evidence does exist...). Well today I change... some of this. I break my silence and bake some dinner! That was the plan anyway. Bout an hour to dinner it occurred to me that the dough I had rising was at least 3 hours away from the oven, let alone the 30 minute cooling time. So we had pizza, and here I am at one o’clock finishing the rolls.

Kaiser rolls that is. A wonderful hearty sandwich roll From Peter Reinheart's amazingly detailed and thorough book, The Bread Baker's Apprentice. I'm going to make some turkey burgers and wanted a bun that tempted the palate in place of the foamy bits they sell at the store.

And as the smoke billows from the oven and I fan the smoke alarm, praying it wont go off as everyone’s in bed, I'm pretty sure they (and the dang chocolate turtle cake that overflowed earlier (hence the smoke)) are/were totally worth it. Just look at em.

Taste of Springly Opera

2008-05-24T00:55:00.000-07:00

Now I'm not one to habitually bag on myself. I'm actually usually the first to admit I'm totally awesome. That being the case, all the rest of the Daring Bakers kicked my butt royally last challenge. Not even comparing mine to the neatly prepared masterpieces, I realize they look like they may have fallen down the stairs a couple times. So kudo's to you all!

And in the proud tradition of scapegoats and blame shifting, it was the chocolate chips fault. Shoulda used bars. Secondly... I seriously procrastinated. Its bringing my own style to the daring bakers! Thats how I roll *dramatic gansta pose with wisk and rolling pin* Staying up late into the wee hours of the morning to finish whatever I need done the next day... and then ariving two hours late regardless.

Well this month I'm trying a slightly new style. Ya know... the one where I don't fall flat on my face. And so, a week to show time, I prepared the buttercream! Yes yes! I know its shocking.

Trying or not, it still wasn't done till my birthday... A.K.A today!

So here's how it went down.

Light flavors I like... Lemon was out. I really don't like most lemon flavored things. So spring... light... blog... Lavender! And so it was. Lavender buttercream. I sort of made a tea using the water for the buttercream sugar syrup flavored with lavender flowers. And to cut some of the sweetness, I tossed in a sprig or two of rosemary(from my recent pruning). They went so wonderfully together, a sweet but peppery herbal flavor.

The buttercream looked so beautiful. The creamy white speckled with little black vanilla bean... And when I mixed some jell dye with some to color the rest, the contrast was even prettier.

As for the jocond bit, Date Line ruined it. I had originally planned to do cardamon with orange zest flavoring, with a touch of vanilla to round it out. Well there was a dateline special on that I was a bit more interested in that than my egg whipping... Luckily the actual egg whipping turned out fine, I just spaced the flavoring all together. Guess thats where the sugar syrup came in.My very first acceptable idea for a taste of spring(lemon being rejected) was lemon balm. A minty herbal flavor with just a springly taste similar, but wonderfully not, lemon. The difficulty, my lemon balm is 2 inches tall at this point in the year, two short to risk a heavy harvest(I would need all the plant there...). I did end up swiping a couple leaves for the syrup though. Once again I made a sort of tea with the sugar with Lavender, almond extract, rosemary, lemon balm, and black pepper corns. I'm not sure if you could taste all the elements, but I thought it was fun.
I put it all together, (tricky since my jelly role pans are huge, 13x17. I rigged the parchment with folds and rolls of tinfoil to cut the size some.) Cake syrup buttercream, repeat. Cake. syrup, mouse n' glaze. Sprinkle with lavender and set. I trimmed the edges square (resulting in that spiffy cake canyon) and was done.
I was amazed at how nice it turned out. I really really really wanted to produce something of comparable beauty to the rest of the daring bakers works. And it worked! This one didn't look like it fell down the stairs, and I am proud.

Procastination As Usual

2008-04-27T11:57:00.001-07:00

Now, if I was on the ball these last two weeks, this blog would already be written. The cakes rolled and pictures post-able.

Well... as usual I'm showing up to the party late. Why the need for punctuality you ask? Well, today I post my first (mostly completed) Daring Bakers challenge. Chocolate covered Cheesecake pops.

Here's how the recipe reads :

Cheesecake Pops

Makes 30 – 40 Pops

5 8-oz. packages cream cheese at room temperature

2 cups sugar

¼ cup all-purpose flour

¼ teaspoon salt

5 large eggs

2 egg yolks

2 teaspoons pure vanilla extract

¼ cup heavy cream

Boiling water as needed

Thirty to forty 8-inch lollipop sticks

1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)

2 tablespoons vegetable shortening

(Note: White chocolate is harder to use this way, but not impossible)

Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.

In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.

Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.

When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.

Now here's how I messed it up...

Completely forgot to add the cream.
Dont have a big enough cake pan, used a springform putting the water bath below.
I dropped the temperature down to 250 after the first 20 minutes and baked it for about two hours til 160 degrees.
There are no lollipop sticks in this town. No way.

I dont know how the lack of cream is affecting it. The springform worked ok. The baking temp tampering made the cake wonderfully smooth and creamy (which I demand in cheesecake) so I'll try it again next time I bake one, but alas, it did not set up quite firm enough for hand rolling. So it got frozen.

Now for my greatest pride with this recipe, having failed to find lollipop sticks and settling for short and sharp bamboo skewers, I dreamt a dream. A baking dream, where in I was finishing my cheesecake pops, and was looking for my sticks. My chocolate covered biscuit Pokey sticks. Thats right. Eatable chocolate covered lollipop sticks. Score one for the subconscious... but as it turned out the size of the cheesecake balls was a tad bit large for them. Most of them broke down the the chocolatey part, making it a bit of a mess to eat.

And note to everyone working with dipping or drizzling chocolate, don't use chocolate chips! They don't drizzle, they glob and plop, hence the giant drizzles on my two tones.

So for being a bit soupy in the middle, and thickly covered with chocolate chip chocolate... they were pretty good. Definitely not something I would do on my own, but heck, Daring Bakers are pretty inspiring.

Current Currants

2008-03-26T01:26:00.000-07:00

St Patrick's day got me thinking about Irish cooking, and while I didn't prepare anything special for the occasion, I did pull out my Irish Food and Cooking cook book. As I was flipping through it I noticed, as I had often before, the beautiful black currant fool. The step by step pictures show a beautiful deep purple pink puree being folded into satin white whipped cream, the effect a beautiful striking swirl of color and cream. I look to the ingredients ready to buy a little batch of beauty for my self and am then deeply puzzled. Black currants... huh. Never seen those before.
Or had I? Looking through my seed catalog, passed the yesterdays news novelty plants, after the blueberries and raspberries and just before the fruit trees I find them. Sort of. Red currants. That wont create the heavenly swirl. It would be like pink sauce. Cant have that. Gooseberries, just under them, are almost translucent, so those wont work. either. Then I look to the curious variety 'Jostaberry'. Its darker, but not a black currant. Its a mix between black currants and gooseberries, but where, pray tell, is the other parent?

I then proceed to comb the net. None of my usual nurseries have them. I find some in the UK. Big breakthrough. I'm then combing the US importation website and lists of banned plants. Maybe its illegal to import it, who knows.

Now the real breakthrough is when I come across the Currant Company's website. They have a history of the Black Currant in the United States. The title of the article? "Forbidden" U.S. History of the Black Currant. Turns out its been banned for somewhere around 100 years due to its connection to white pine rust disease. Black currants pass along the disease, along with red currants, native currants and several varieties of gooseberries. The list goes on, but only Black Currants were banned.

Well, no longer. In New York then ban was recently appealed, and so started the Currant Company. They've been selling both currant juice and whole currants for a while, but their goods are not widely available, usually shipped, and they tend to be expensive as well. The lucky part? They've started selling plants too. Mail order. In this one site I hit the mother load.

A long and boring story made shorter, I ordered two for about $40 with shipping (the two day shipping is over half of that). Now I must wait for them to come. They dont ship for a while yet bare root. After that, I must find a place to plant them, prune them, and wait for berries that might not come till next year.
Till then... there should at least be some good tomatoes to eat.

Unicorn of Trial

2008-03-11T22:05:00.000-07:00

I baked a cake. That is not the important part however. The cake was just a mix. Two cake mixes, to be quite exact. The important thing here was the goo that went on top. Now don't jump to conclusions. I took the lazier still rout, and used store bought frosting too. It was specifically the goo on top of that that is of note. Yes, I made fondant.

It isn't a true fondant, being made primarily of marshmallows and powdered sugar. The marshmallow fondant, or MMF, is much easier to make than regular fondant and more user friendly. It requires 3 cheap and easy to find ingredients likely in the pantry already. I got the recipe, and tons of helpful hints from Peggy Weaver, at WhatsCookingAmerica.net .

So what did I accomplish? Just about the coolest unicorn cake the world has ever seen.

Happy birthday Alex!

The assembly of the two cake mixes. I used my ample winging-it skills, an 8" cake, a 9" cake, and a 9" by 13" cake. I realized sometime after I had removed all the cakes from the pan that I had nothing large enough to encompass them all. Except my marble work slab!
Thanks Grandma!

The most worrisome aspect of working with cake mixes would be their texture. They are so incredibly fragile and fluffy. All of my experiences frosting cakes from a box have been less than pleasant. I'm applying a crumb coat, which rolls up into a crumb lump which then snowballs into the entire cake, picking up frosting crumbs and denting the whole shebang. This time it worked. Don't ask me how. I believe in miracles.

I was unsuccesful in commanding the fondant. I couldn't get a big enough solid piece to cover without seems. So after crumpling my failed attempt into a ball slamming on the table and shouting and hopping around in fit of incandescent rage and frustration, I reassessed. I had been working on wax paper. That went away. That alone I now believe might have made it work, but I also decided to work in sections. It was actually really fun to work with. The way it sat almost perfectly, and its pretty plasticine surface as I tucked it under the edge really pleased me. Ignore the fit. It was fun... seriously. After I tossed the wax paper.

And then it got REALLY fun. Sure my hands are now a grayish blue tie-dye from making all those colors of fondant. That hardly matters. The hair is what made the unicorn... other than the horn. That too made the unicorn... but look at that hair!

Over all... once maybe twice a year will I do this. Started at noon today and worked till right about 6. My feet hate me, it tasted like cake mix cake and sugar, and I definitely liked the Pecan Pie birthday better... but darn it, I made a pretty cake!

I'll Pecan YOUR Pie!

2008-03-09T23:04:00.000-07:00

Your average pecan pie uses about two cups of pecans. Your average pecan pie usually has a sort of gelatinous corn syrup infused filling with a touch of bourbon. Most have only a bottom pie crust, and an open top.

This edition. from Martha Stewart, is not the average pecan pie.

It contains a whopping 4 cups pecans. I wince every time I measure them out. SO many of my precious pecans going into one food...
It is filled with a rich caramel, no corn syrup.
Its baked in a skillet. Starting on the stove while make the caramel, the pie is topped with the pie crust and sent to the oven. One dish preparation.
To present, you invert it.

I think next time I make it I'll cut back on the pecans a half cup to a whole cup. Not only is my pan a bit smaller than the recommended, but after the first couple slices, I'm sorry to say it, but I almost start picking through the pecans to get to the crust. Its pretty intense anyway, and I think it could carry itself with a reduction on the filling. Besides, if you have good butter, the crust is just about the best part!

And on that last picture, of the whole pie, I don't think its supposed to be that dark. Whoops...

All together, its about 1 1/4 cups of butter, almost two cups of sugar, and thats ignoring the 4 cups of nuts and cream. Pretty rich. Worth it.

Upside-down Pecan Pie

1 unsalted butter
1/2 cup honey
1 cup packed brown sugar
1/4 cup granulated sugar
4 cups pecan halves, (about 1 pound)
3/4 cup cream
one pie crust

In a 10-inch cast-iron skillet over medium heat, combine butter, honey, and sugars. Bring to a boil; let boil for 4 minutes. Add pecans and heavy cream, and boil 3 minutes more. Remove from heat, and set aside. Let stand about 30 minutes to cool. Using a wooden spoon, gently mound pecans and caramel slightly in center of skillet, leaving a gap between pecans and edge of skillet.
Preheat the oven to 425 degrees.with rack in the top third. On a clean, lightly floured work surface, roll out one disk of prepared chilled pastry to approximately a 7/8-inch-thick, 13-inch-diameter circle. Place the pastry over the skillet, carefully tucking the dough down against the edge of the skillet and around the edges of the mound of pecans. Trim the excess dough.
Place two rimmed baking sheets, one on top of the other, underneath the skillet to catch any drips while the pie bakes and to provide insulation for the caramel. Place skillet in the oven, and bake pie until the dough is just turning golden brown, about 10 minutes. Reduce heat to 350 degrees, and continue baking until the pastry is cooked through and the caramel is bubbling up around the edges of the skillet, about 30 minutes more.
Remove the pie from the oven, and let cool about 20 minutes. Carefully invert the pie onto a parchment-lined tray or baking sheet (the pie is easy to transfer to serving plate once it has been inverted). Be careful inverting pie; the caramel is very hot. If the pie does not release easily from skillet, heat the skillet over medium heat for about 30 seconds. Serve warm.

Best Butter Ever

2008-03-02T01:06:00.000-08:00

This stuff is fabulous. I first found out about it at a pie baking class at down town Portland's Sur La Table. The butter they used was fantastic. It gave the crusts a incredible, almost cream cheese like, zing to it. Suddenly I found myself drudging through the pecans and caramel so I could get to the sweet sweet buttery crust. The biggest problem, it's not widely available as it comes from a small dairy in Clackamas. I have found it sold at two stores in Portland. Now that I'm back kicking it up in Baker, I've been managing my small hoard with a miserly iron fist. Stached triple bagged in my freezer, I'm cracking some out for my mother's birthday pie tomorrow. The best part about this butter? A nice high fat European style butter, it tastes as good as the $8lb imported danish butter or the $5 something-ish a half pound Kerrygold, and its only about $4 a pound.

Soda Pop

2008-02-25T20:55:00.000-08:00

Never been a fan of fruit soda's. Grape, orange, strawberry, what have you. They just don't taste right. Its just an excuse to drink sugar fizz. Its grape flavor! That makes it all better!
Straight carbonated water has never been dear to me either. Its dry bubbles just highlight the sodium content making it taste somewhat salty, which in this case I find unappetizing. I'm working on it, but I've yet to be able to develop a taste for it.

The fix for both, Izze, naturally flavored blends of fruit juice with sparkling water. Each bottle counts for one full serving of fruit, and with no added sugar or artificial flavorings they show up your average grape and orange soda. They have a very fine fizz. Combining it with the zip of the fruit juice, its a very bright compliment. The fine misty smoke as you open a cool bottle, and the zing each time I take a sip... And I do sip it. Takes me about a day to drink one if I take my time, leaving it in the fridge between tastes. My reacurring favorite is their Clementine flavor. Carbonated orange juice that tastes like orange juice. Eureka! Pictured here is their pomegranate flavor.

Their lite versions use a 90:10 split carbonated water to juice ration in place of the 70:30 in regular. They're very similar to straight carbonated water, but with just a hint of flavor and sweetness to nock out that salty aftertaste.

Cheers!

Pea Soup and Crap Chowder

2008-02-05T00:55:00.000-08:00

Soups have been slipping one by one into my kitchen. They have done this a total of twice. No big feat... but I share.

I was bedazzled by a bag of green split peas in the grocery store. As I was admiring their uniform green plasticine sheen, I realized I had never partaken of split pea soup. Much like lentil soup, pea soup gets a pretty bad wrap for its appearance. As Jordan describes his family's version "It looks just like cartoon vomit." Sounds appetizing of course, but both lentils and peas are so healthy, packing a ton of fiber and protein with no fat and hardly any carbohydrates. And both are relatively cheap... And I had to try it some day.

I set about searching for a recipe with vanity in mind. I searched images of pea soup. The most hideous looking (though still delicious sounding) recipes contained cubes of ham and carrots and various bits and chunks. The prettiest of all were made with fresh peas looking wonderfully vibrant, and an interesting cold soup using frozen peas. Of the prettiest dried versions the most fashionable had little besides peas and onions. A pretty greep puree with a dollop of cream (mentally added) puddled in a shallow bowl caught my eye. Turns out it's Emril Lagasse's recipe.

Under the surprisingly eager eyes of both my little siblings, I prepared the soup mostly by the recipe. I cautioned them that pea soup was not very popular. Though it was a wonderfully healty and even delicious soup, people were mean to it because it doesn't look very pretty. They were caught by the drama, and as a result ask me its status every 5 minutes through the process. They both enjoyed it. I enjoyed it. My parents did as well. A definite success. Sadly we forgot about the leftovers and they perished. A moment of silence...

Moving on, the latest soup has no photo's, but was tasty. A combination of bacon, clams potatoes, and cream along with some other integeral ingredients comprised a wonderful clam chowder. Though dubbed far before its completion "Crap Chowder" by my eagerly sarcastic brother, the children did try some. It had a lot of clams, so I don't begrudge them their ample leftovers. They did praise its flavor however. Which I thought a total plus.

Another Strike Of Pie Day

2008-01-13T23:03:00.000-08:00

I have taken it into my head, as is oft my want, to practice my art of cookery in my ample spare time. Being returned to my native kitchen, I am much obliged to begin said practice. I started small. A batch of oatmeal nut cookies with a small amount of chocolate and no raisins. A day later, I followed with another batch of cookies, to replenish the first, and a batch of 6 loaves of bread. It was a take on an AllRecipes for so called Fabulous Homemade Bread. I replaced half the bread flour with whole wheat flour for that extra fiber, I mean, texture boost.

At anyrate, the bread was pretty fine. I baked two loaves and froze the rest in the form of two more loaves and a batch of rolls. They should be good later. Other than the shape laking a bit of height, the bread was perfect. Very light and tasty.

But I digress. We are not here for the bread. We are here for pie. I took a class on it a while back, and have been meaning to work on my skills for a while now. So I made a couple batches of crust. To practice see. All of a sudded I had a fridge with 4 pie crusts resting within! Whats a girl to do? Bake some pie, of course, but what variety? Going with what had on hand I grabbed a bag of frozen blueberries. As life usually goes the berries were all shriveled and yucky, so I had to go to the store anyway. And so with some wingin-it skills, and two bags of berries I came up with this.

Two-Berry Pie
1lb- Frozen Blueberries
1lb- Frozen Raspberries
1 double pie crust batch
1/2 C sugar or so
1-2T corn startch
I rolled out the crust in the pie dish brushed it with a beaten and left it in the fridge.
While I mixed the sugar and corn starch and tossed it with the berries.
I poured the dusted berries into the crust, dabbed some butter about it, and topped it with the other crust. I formed it up, then brushed it with more of the beaten egg, sprinkled granulated and turbinado sugar on it and popped it into a 400 degree oven for 15 or 20 minutes till it started to brown, then I dropped it down to 350 and cooked it for about 40 minutes or so till it was hot and the crusts looked done, covering it halway through with tinfoil so it wouldn't burn.

Did I stress the wingin-it bit?

It turned out wonderfully. Eating the whole thing amongst the 5 of us within 3 hours, the pie claimed an average of 2 slices per person (two children included here). And I'm telling you we aren't big on the baked fruit thing. Or even the pie thing... But it was good.

Soo goood.

Bursting

2008-01-13T01:43:00.000-08:00

I've been reading. Reading, in fact, to the point of being all read out (for the time being). I followed this with video game playing. I skipped on past the video-gamed-out point a few days after that. To follow up I anime-ed-out myself in the last few days, and I seem to be moving on to cooking.
If the pattern continues I shall be somewhat cooked-out in a few days(allowing a few extra to account for extreme cooking stamina I've built up over the years). I can hope the next activity will put an end to the pressure. You see I've been building up quite a bit of creative potential in my weeks of frivolity. I should hope I will be able to write something. Be it a wondermous blog or a fantastical story. Either would bring much sunshine to my heart.

Can't Can Help?

2007-09-12T23:33:00.000-07:00

How many times...
in your day is can't said?

How many times...
do you say "you can't"?

How many times...
do you think "I can't"?

How many times
does "can't" need to be said?

How many times...
do you need to hear 'you can' before you believe it?

How many times...
will you tell someone they can?

Its not just a word. Its a feeling. A numbing admittance. You thought you could, but you can't.

With the nonchalance of shooing a fly new ideas and young hopes are batted away. How often I say or think, "except you can't".

You can't do a triple back flip and kick the robber in the face, before hand springing onto your bike and pedaling away at the speed of light.

Maybe you can't... but who am I to put "can't" in your head?

So many things I write off as "I thought I could, but I really can't". What other conclusion could I draw, having no evidence of my ability to do said feat? Being thus put down by myself, I then assign others the same inability. What has changed since I thought that I could? My perception.

Its been too long since I thought I could. I must have been mistaken. That Can is too old. That means it's a Can't.

Yet I realize.

"Can" only has the shelf life you assign it. You can... you just maybe haven't yet. >.O

-_\\\ angst

2007-08-12T23:51:00.000-07:00

Leek is a wonderful vegetable. Most especially when you have bunches and bunches of very well grown, young, white, tender, delicious leeks. I am biased when I say my favorite way to eat them is Au Gratin. I have only ever eaten them Au Gratin. They are wonderful. A nice leek soup might be good someday... but au gratin is fine with me.

There’s neither an art or a science to bad days. They are a mysticism of their own. To define them, to cause them, or to cure them, I am at a loss. Recent experiences have only left me increasingly confused. Every day this summer has tried its best to start off terribly. Lack of sleep is a prime suspect, as is oversleep. Both culprits played their cards Saturday and Sunday respectively.

Saturday -

Waking up early, but not early enough, Saturday I proceeded to be rushed. I fly out the door to a van of irritated waiting people. We rush to the wedding and realize my zipper has come off track. I’m open from shoulder to the small of my back – were the zipper wedges itself – down to my skivvies. Weddings these days frown on nudity. I drop them off and drive home. Terrible so far yes. I pick them up and take them to the lunch. I go home again, but now with a mission. There is a farmer’s market in the park. I have never gone being asleep till noon most summer days. I’m a foodie who has never graced a farmer’s market. Hardly a foodie at all! I hop in my roasty car and go. I inwardly hoorah. It isn’t closed yet. I’ve made it on time… the day continues. My alone time gives me a bit of calm and serenity. I drop by my house to drop off my goods. Seven leeks for all of $3, a quart of blueberries for the same, two peaches, for a dollar more, and a pot of mascarpone from Bella’s a total of 30 cents fewer than it actually cost. After scrounging in the car for loose change the cashier sold it to me for what I had.

Sunday -

The day proceeded to a miraculous finish. Fulfilling some obligation to the community theatre, I help set up set. I scamper home, toss together dinner for my swimming familia, and head out the door to the town next over with my suitor and his family. We eat dinner and this posh eatery with wonderful food. When the waitress speaks of the ingredients complimenting each other, and food interactions (the herbed butter melts on the filet making a divine sauce) it should be pretty good. And then we hie to a Shakespeare play. Get back in time to catch a movie with my family, and go to bed happy, albiet late. I wrote another blog see.
Sunday’s curse of oversleep proved harder to throw. If I were not already a suspect for the bad day, my mother was. She rules a large part of the mood in the house. Just when I’d get myself awake enough to feel good she’d be showing her own temper and trigger mine again. I took turns being at peace with the world and myself - to door slamming, sibling thumping, pony stomping frustrated anger. The highlights – dancing the kitchen clean with my Zune, my leeks au gratin prep, and my 40 minute run while it baked. Alone time can feel so good sometimes.

In short, bad days are terrible to throw. Leeks are a wonderful vegetable. And I have only ever eaten them au gratin a total of three times.

Good days to you.

Documento

2007-08-11T00:02:00.000-07:00

Oprah is like another Mecca. Whether knowingly or not, people bow to her. She cultivates inspiration, aspiring change, and sucess. You can see it pool and flow around her. She has the wealth to irrigate fertile ideas and invest in potential. As amazing as it is to see her tend her gardens, more intriguing still are the bits and pieces of greenery sprouting up volunteer around her them. The woman draws ideas to her like ravines draw run-off.

Arriving home from work I always miss her show. What I'm finding is her website holds great content much more frequently. I could care less about Tom Cruise jumping around, or Chalize Therun believing wrinkles are the best. You don't always get specials about her amazing school in Africa or self help survival stories. On her website however - if you can find it - there is some wonderful content. I would post several examples, but my search techniques have only yeilded one.

An end to the the set up. What put me on the subject is this article. The title "Transition Anxiety" initially repels me from it, but the small intro sentence tacked below it draws me back in. "If you're always running late, carelessness might not be to blame—your perception of time could be the culprit," it reads. Well... that does describe me. I read it. And it does describe me. To a T. So... if you want to get to know me a smidgen better. If you want to know why I tell you to call 15 minutes before anything. Why I'm always late, unless I'm not. Read it.

Transition Anxiety by Martha Beck

Envy

2007-05-05T22:39:00.000-07:00

Terrible thing. Pretty color. Why did envy turn green? American paper currency is sort of green, but is that where it originated? That wouldnt really make any sense either. Well, I turned copper with envy when I saw how many pennies she had. That doesnt work very well at all.

Green is often related to evil. The Wicked Witch of the West was green (neither her color or wickedness are ere reasoned). Slytherin's colors are green and (white is it? or silver...). It is in costume theory related to envy, greed, and evil, but green is a color of plant life and renewal. Energy, rebirth, youth are embodied by that color too. The original point you may remember being why is envy green?

When I am envious I dont feel particularly green. I would almost say purple, but I dont think that gives purple any justice either. Black already has enough ill thoughts assinged to it. I suppose the best thing to say about envy is it makes me feel bruised. (not in a good 'hey look i have a bruise' way either). I want something, and at the same time I want to not want it. On top of that I'm working on convincing myself that I have just compensation. Mixxed within is a frantic assesment of my chances of aquiring this that is envied. Feeling bad for envy and then trying to decide if I really want this thing for myself. So I usually avoid it as I can.

And So It Spreads

2007-03-31T23:00:00.000-07:00

Welcome to the wonderful, suductive, and hungry world of foodporn. With flickr and digital photography abounding, its becoming impossible to see it all, let alone try it all. Dont be discouraged!

TasteSpotting gets gives you some prime images. Eclairs speak tongues, but there are beautiful food finds for all levels of eaters here. A collection of beautiful square food things with links to their information (no beautiful blog to save till you have time). From sushi to the chocolate chip to what the heck is that... Take a gander. Feed your addiction. Go to bed hungry.

All I can say... dang, I wish my camera could get that close.

Olive

2007-03-23T17:32:00.000-07:00

I wonder if I shall ever enjoy eating olives. I dont mind the tin flavored ones from the Albertsons can. The ones from jars however have given me considerable trouble. I dont know as I've bought the right kind. Did I leave my chedder and buy the first block of blue I could find? In such a case with olives it would be little wonder I havnt aquired a taste for them.

I want to try an olive with a vague olive oil flavor. No tin. But not strangely bitter, mouth drying, grainy goo held together by a rubber skin! All marinated in some sort of pickled concoction, no less! I need to research which is a mild flavored olive, and try a nice brand.

Further down on my list of purchasing, a bottle of Lucini Extra Virgin Olive Oil. Its pretty, green, and I've been recomended by several to try it. They have some in stock at my Bella's (a beautiful little gourmet store). Fifteen dolars give or take. I think I might get some soon. I'll need to pull some sorta crazy Italian cookery masterpeice to show off all my great ingredients. Sun dried tomatoes, olive oil, pine nuts... I've got some goods. And mascarpone is now only $7, down from its original $15 per imported tub! Hopefully this new brand will be equally tasty.

Up next, been craving a salad from a local restraunt. Realized that because it had no dressing, I could replicate it myself. Just need some flavor power houses, some quick grilling and pow. Angry Chicken Salad, as it was called. Bacon, mushrooms, onion, bell pepper on romain with chicken. I got it down. And I'll toss on just a little bit of my favorite ceasar 'cuz thats how I like it.

Another Great Mystery

2007-03-17T21:44:00.000-07:00

Ever wonder why they still call Lipton's Onion Soup Mix, soup? The space on the back is filled with four recipes. Meatloaf, potatoes, pot roast, sour cream dip. That’s ok. These are pretty fine recipes... (Ok, so I've only tried the taters and dip). You think to yourself, the soup recipe must be on the side. To the right, the ever percent nutritional value. To the left... a hamburger recipe. Top? Bottom? Neither. There is no onion soup instructions. Readily improvisable... just add water for a nice onion broth, just enough for good flavor. Have you ever heard of anyone actually making the soup from this soup mix? I never have. I think I'll try it this week. AND I'll post pictures. Coincidentally, there isn’t one on the net of prepared Lipton's Onion Soup, that I could find.

Rubbing Alcohol

2007-02-15T12:31:00.000-08:00

Havn't used it since I had my ears pearced. Until today. I found its secret use. Before today I was certain any textile with silly putty on it was gone for good. Turns out, good ole rubbing alcohol will take it off pretty nice. Test the fabric first for it might bleach it, but at least there's hope!

Dubliner and Mushrooms

2007-02-09T12:22:00.000-08:00

Its a darn fine cheese my friends. A simple one to get used to. A mild buttery Parmesan like flavor and sweet aftertaste. Which is probably completely incorrect terming to the experts of cheese consumption. My father compared it to sharp Swiss cheese that’s been mixed with buttered mashed potatoes, if the connoisseurs like that description better. It’s become widely accessible even to folk who live in the boonies, like myself. Try some!

I had portabellas for dinner last night. I picked some up at the store with some garlic and an onion, and the culinary magic began. (And I'm talkin, the kids were eating it too!(Don't count on it though... Its mushrooms and onion for goodness sake!))

Stuffed Portabellas of Savoury Delight

4 Portabella's
8 Slices of Bacon (or more...)
1 Clove Garlic
1/4 Cup diced onion (or so)
4 slices Cheese (Peperjack works nicely, though I like Munster. I think something mild and white works best.)
Parmesan (Optional... I used a tiny bit on the one pictured)
Kosher Salt
Olive Oil
(get creative! Try using less bacon and adding finely sliced chicken or steak instead!)

Preheat oven to 400 f

Remove stems from the portabellas. Twist and wiggle and they should come off right at the base. Set these aside. Brush the cap of the portabella's with olive oil, and drizzle onto gills. Place on a baking sheet and bake about 5 minutes to 10. They'll look juicey, dark, and shriveled.

While mushrooms are baking, cook bacon (and other meat if using). Set aside to drain on paper towel lined plate.

Pour off some of the bacon grease from the pan. Peel the skins off the stem (this might not be necessary but I've always done it. And slice and dice into nice lil bits. Heat the bacon greasy pan, toss in onion, crush in garlic and then add the mushroom trimmings. Cook till the mushroom bits are soft and the onion is all caramelized and slightly translucent.

Break the bacon into small bits and add to the mushroom onion mix and toss. Get your baked portabella's, sprinkle with some salt, and fill equally with the bacon mixture.

Place a slice of the cheese of your choice on each, and your grated Parmesan if using. The put in the oven on broil till cheese is melted, about 2 minutes.

And there you have it. Savoury extraordinaire!

Stoned In The Literal With Stones And Rocks Sort Of Way

2007-01-30T22:18:00.000-08:00

I havn't escaped. Yet. Mwahahahhhh......

Abdominals

Bench Press

Squats

"Do you have any friends in this class?"

He must mean for spotters. I stare blankly at him. "Uh... No. No I don't."

He spots me.

I was falling down the stairs when I was done with my 30 lifts of each. And slowly the lack of strength is developing into a sorenss and pain.

"Is that enough weight?" He askes?

Aren't there lighter bars? I wonder.

The worst is yet to come. That is, its not tonight, but tomarrow night when the real pain of it will be on.

Oh that I were dead.

More Pictures

2007-01-29T22:55:00.000-08:00

I really need to do some scanning. Woe that I had a scanner... And yeah, the body is a bit fuzzy... but you can see the shadow of its antenna on the seat. Pretty awesome.

Hand held Sony Cybershot

Painted Lady found in truck while camping.

Intellectual

2007-01-29T21:28:00.000-08:00

My initial reason for starting this blog- and so soon!- is to describe to you my 6th period class today. Having pursued a creative learning experience through high school, I too have joined the quest for more credits. By the end of this year as planned I will have all I need and some extra. The problem, friends, is the required ones. Yes, I skimped a PE class. I wouldn't take it back for the world! But now I shall pay. The variable as yet, is how much.
They're still seem to be options, but the one I'm fleeing...

Having been directed shortly after lunch as to what my 6th period class was, I knew its general local when the bell rang. I headed down the stairs in the opposite way of my usual habit. New experiences. Right. I was going to go get fit, toned, sleek and strong. I'm all over this. Just like math class right? Your ok by yourself. Just tone them out and be you. Ok... ok... OK WHERE THE HECK?! There's no one congregating. It’s been at least three minutes; there are only two left till class. They’re should be groups forming in the correct locals. And there's no one in the 'big gym'.

A sporty girl walks into the gym. She's... approachable.

"Hey, what class is this?"

"Life time sports"

Some muttering... then I ask, "Where is circuit training?"

"Up there." She points to the second layer of bleachers. After asking directions of the preferred direction of access, I go. It’s freezing in the gym and I'm still not sure if it’s the right place. There's an odd kid here or there. They agree its up where I'm going. Solitary on the bottom bleacher there's a sporty prep sort of girl. Red sweatshirt, blond highlights, orange flip-flops, and the rainbow and white Doony and Burke purse that’s sprung up around our school. She's sitting there looking sour faced and I approach hesitantly. Trying to make the best of matters I boldly strike up a conversation.

"Its cold in here"

"Yeah"

The awkwardness is overwhelming. I give up.

The students start assembling. Horrors of horrors. The sporty kids. The pretty sporty kids and the manly sporty kids gather around. Football players, cheerleaders and their buddies all begin to congregate properly dressed down. I'm worried. I've been in grudge matches - if only in my own head- with these kids since elementary. I can handle this. Yes I can. I have to come in my workout clothes. Ok maybe not... Hmm.

The teacher walks out. And older fellow in a poly workout jumpsuit. I'm not a huge believer in the stereotypic names I've been slinging here. There is no alternative. I knew it when the coach walked in. He is stereotypic nerd/weird coach. He walks us through the syllabus, and leads us, sheepishly following, to the weight room. The sight of slaughter. Kids are strewn about the room lifting various scrungy looking bits of metal. Ripped fake leather padded seats smeared with sweat.

The room smells of it, though strangely enough, the prime body odor comes from the stationary TA. He reads us our duties. 3 sets of 10 on various muscle groups. He shows us the lifts I will never hope to accomplish. "I use this to work on my biceps" on another, "this will give you, ya know... that big neck muscle... right... the triangle one." He shrugs his shoulder’s high to indicate the shape it will give you. I watch bemused. Horrified. Beaming in hysterics.

He proceeds around the room, asking various bulky, muscley guys to show us the machines functions. "This one really works the butt. In case we didn't realize which part of our anatomy this was he shows us with gestures along each muscle used.

"Clean up the weights!" He calls to the class. "Dodge ball!"

It is the epitome of what the media, trainers and my brain have been trying to convince me that exercise is NOT. Grimy, nasty, humiliating, bulky. I would love to get toned. I don’t mind sweating. Yoga, fencing, pilates, areobics, mud wrestling… but EW!

I think he noticed the hysterics. The grinning. I hope he saw the hysterics. He took me aside and said it would be fun. Something about getting to know me, because I have never had him teach before.

I got my locker. Watched horrified and uncomfortable at the game of dodge ball. It tried to hide. It goes under the alias 'Longball' here. There are still big guys who can throw, chucking balls at my head. That’s not the worst part. I'm afraid I can’t kick the ball... and I'm supposed to.

Tomorrow I am but suppliant to my guidance counselor.

For the love of learning get me out of there!

Appologies and Things

2007-01-27T23:47:00.000-08:00

It was a big blog down below. No pictures. I'll make it up, though the one I want to show you was a film one... but here's one. Enjoy.

Wiggles and Food

2007-01-27T22:27:00.000-08:00

I'm struggling with my self. Reaching down into the deepest realms of what my mind has marked personality and searching frantically. What do I want? Web MD or Bicycle Monthly? The waiting room is crowded. The single chair buffer is a luxury threatening to vanish if another patient party should enter. Were talking ailing possibly contagious people here! They aren't exactly my peer group either. Mind you, I wouldn't fit in with the secret pregnancy test or sports team physical group of my age, but I'm talkin not a one of them couldn't get the senior citizen discount no questions asked. This wouldn't bother me too much- the age not the discount. I'm not particularly age-ist at my supreme maturity level. I really don’t have a problem with it. I don’t. But they’re staring at me! I try to imagine just for a moment what they might be seeing from their perspective. Short haired hoodlum girl child who obviously must be missin her schoolin, probably to get a drug test or other unmentionable.

Forgetting to turn the scrutiny external once more, I sit for a good moment feeling terrible. But before long I am distracted. I've watched out of the corner of my eye. I've done the Casual Glance over, and the Room Scan. And it’s true. That lady across the room staring at me. You don’t make eye contact 3 times in a row on properly spaced Casual Glance unless they're staring at you. This wouldn't be half the debacle it was if I had a decent magazine!

Tossing the MD aside I begin furiously flipping through the biking magazine. I'm completely lost. It’s talking about proper foot grips and obscure training tools. They're advertising a new bike design. I spend a moment drooling over it. It says ergonomic. It has lots of features. It’s pink and named something like Diva. It's probably expensive. Enough for my drool. Soon though the rapture passes and I give up. Tossing the magazine back on the table - that is passing it to my mother to do so- I resign myself to the inevitable staring contest about to ensue. Rest my eyes for a few seconds.... And she's gone. Crap, now how am I going to amuse myself?!

The door opens and a plump nurse in flowery scrubs summons me forth. I stride across the room toward her and the entrance to medical advice. I get about halfway, falter and look behind me to see if my mom is coming. She raises her eyebrows and slaps on a mock-encouraging smile. I shuffle forward, ever pulled by the nurses summons, glancing back hesitantly. Mother sighs, shakes her head, and follows. Score one for the puppy dog look. We march back through winding twisting halls lost in the labyrinth. I'm weighed measured and finally our guide leaves us alone in a cell. Only me with my charm and charisma could turn that bare utilitarian exam room into a superfluous throne room. I step up to my dais, and perch on its... paper lined cushion. Without a back to it I hunch and fold my arms. I feel deflated.

And then my doctor walks in. If you didn't think mothering type when you first saw her you probably think friend. She's not everything I might have imagined for a doctor/counselor/mentor, but she's close enough to throw money at. Things that I noticed about her... shorter graying blond hair, perfect teeth and a smile that still lively. I could see myself going to lunch or to backpack Peru with someone like her. She's smart but not imposing or arrogant, she's candid, unjudgemental and she understands the patients feel pain! She's great.
Anyway, I leave my visit feeling comforted that I have a doctor of my very own. Also a bit sore as my hand was frost blistered and bleeding. But it was only a little frost blistered and sore. I was in a good place. She had given me the quest of exercising at least 3 times a week, eat a variety of foods, and drop simple sugars all to feel my best and increase endorphins. And thus ends my blog prologue.

What I wanted to say is I've been on a health food binge for the last week or so. I've worked on the sugars... I'm hopeless but I'm working! I've been trying to use lower cholesterol alternatives in most of my cookings and the low sugar options too. Since my last food blog I've ran out of inspiration to cook. So the health food trip has made me even more creative than I am when I'm creative. Basically, I've had more whole grain, yogurt buttered, flaxseed creations than you could imagine. Lots of protein stuff too. Lots of fiber. My latest creation, an unholy concoction of Quaker oats, honey, egg, vanilla, baking powder, flax, cream cheese, whole wheat... pancake like goo, inspired by and named after the Wiggles' Crunchy Munchy Honey Cakes. I stirred it all together and cooked it on the griddle. Didn't even use butter! And it wasn't blatantly sweet...
Other than that... The painting goes well. Sort of. I inhaled stripper... wallpaper stripper vapors a bit much and irritated my airways... But it works so well! I've bought the paint and it may be even better than I imagined it would be. As I was drifting of to sleep I decided I should paint an ironwork pattern border along it. Either the top border or a divider type thing. Using a nice dark silvery gray color and going all intricate. I post pics if I come up with an exact pattern. Or better yet, show you when it’s all done! Like that'll happen...

It happens now that I am about to tell you my goal, I've realized I failed it today. I've been taking a picture a day as featured on www.photojojo.com . It’s been really nice and getting me out and snapping. But I didn’t today. Hmm... I did make some prints of my stuff the other day. Maybe one day I'll post some film ones.

At any rate, if anyone has some good idea's for lentils other than soup, let me know.

Last thing, did blog derive from the log? And if it did, where did the 'b' come from?

End Catcher

2007-01-16T11:20:00.000-08:00

Most jobs out there are a means to an end. For those lucky enough to find a job that is both the means and the end for them, they’ve got it made. Until then, most of these ends lay far from job itself. Be it supporting a family, supporting yourself through schooling, or just to buy things you want(like food and toilet paper). A job is worked into ones life to provide a means to provide these services.

Defining the motivations that get you to work day after day really shows some priorities you have*. My priority is travel, artful living, and fine food. Things I work for and scrimp money for… a big camera, bottle of truffle oil, a Shun Santaku knife, trip to Europe or Japan or anywhere else. Those are the sorts of things I am working for. And soon I’ll be working for the toilet paper, gas, and bulk packages of top ramen. The needs can muddle things up.

But I digress. If a job cannot provide you your priorities and enjoyment there of, then its defeated its purpose. If I cannot travel with a job, then eventually I’ll have to leave it. It seems simple. And though I’m hesitant to believe it, I’ve been told low paying jobs are a dime a dozen. A part time here or there is recoupable. Actual career paths put on more difficult to bypass restrictions. I mentioned earlier about those who find a job that is their end. I’d like one eventually I suppose. A job that pays enough to cover my needs and provides satisfaction in itself. I’m looking for it too. They take work and dedication… the clashing ends. Career paths versus ulterior motivations. Well, if the final product can give it all… I’ll wait and see.

Mandarin Chicken Salad And Meditations On Meth

2007-01-09T21:05:00.000-08:00

Fear fatigue. It's amazing what a terrible thing it can be. Spending hours doing absolutely nothing... My day today. I got one thing done. Cooked dinner. And mainly sat around stairing a lot and feeling like a bum. Well, there's always meth. -_-

This salad is love.

Ginger Mandarin Chicken Spinach Bowtie Salad of the Gods!

Salad: Toss together all but the oranges.

8oz. Bowtie Noodles
2 Cups Chicken (chopped and cooked)
6 oz. Spinach
11 oz can of Mandrian oranges
1/2 C Diced Red Bell Peper
1/2 C Diced Red Onion
1/2 C Cucumber (Sliced and quartered)

Dressing: Mix together

1 tsp Fresh Ginger Grated (or finely minced)
1 or 2 cloves Garlic Crushed (or finely minced)
1 packet Liptons onion soup mix
1/3 C Rice Vinegar
1/4 C Orange Juice
1 Tbs Sesame Seed Oil
1/4 C vegetable oil

Drain the oranges and add to salad with the dressing. Toss gently to mix in oranges and coat salad with dressing.

And there you have it! I'll get some pictures next time I make it.

Meditations On The Upcoming

2007-01-01T23:38:00.000-08:00

A room that matches my blog, only a bit darker. My monitor is very dark. That is why all of my pictures look faded on your average monitor. I cannot see them at all untill I lighten them some. I leave them a bit dark, but it hasn't been enough. I'm stripping... the walpaper off my room and painting it purple. A nice light purple and the possibility might exist that I paint the trim in brown. Funish it with a dark silver spirally bed and silky sheer curtains...

A bit of a college visit. I might skip over to visit a college soon. Portland State... I have deepest suspicions about it, but I shall take a gander. My mother, a friend, and myself should be popping down there in the next couple of months to check it out, and the sights in portland. I've never spent a great deal of time there. An hour really at state theatre competitions. It was plesent then... we'll see.

First I have to get my hair cut. Then I have to graduate highschool. I'm going to do an independant study French class. This is after I make up half a math credit. Go figure. If you dont do the homework you dont pass the class. Dont my B's on tests with no prep work make up for the measely old homework crap?!

A Costco trip is in store as well. Olive Oil. Good stuff this time. Nuts... *sigh* Spices... some cheese's. Another 8lbs of butter or so... Heck to the rest of it. I'm there for the food. (and maybe some cute pj pants like last time, a video game, or... food). Yeah, I'm there for the food.

A massage next week. My first. This means I'll have to shave doesnt it... Yes. Yes it does.

A week full of food. Tomarrow... ~THE SALAD!~ I'll post the recipe. It needs to be online! To make a name for it you would have to include all of the ingredients... Ginger Mandrian Orange Chicken Spinach Salad... Does that work? Its delishous. It has those ingredients with some orange juice, garlic, rice vinegar, red bell, red onion, cucumber, liptons onion soup mix. My mother, sister, and myself have been known to make a double batch (serves 12) and eat it all before the night was over. Normally we only eat 2 or 3 portions per individiual its good, this stuff is great. My father and the lil siblings hate it... no massive hunk of meat? vegetables? Its beyond them.

The next day...
Lunch: Pad Thai
Dinner: Chicken legs with a herbs de province rub.

The next night
Manacotti with spinach ricotta filling
A Gratin of Leeks (I've never cooked with leeks before! I'm so excited!)

I'm not sure what this night, but it will have pork. It will be smoky mesquite like with cumin and chillie powder. It will have fettuccini. I will probably use my wok.

Ramen pork stir fry stuff....

And cheap freezer turky gravy potato goo i bought. Yes, I do eat freezer food. Sometimes I crave it specifically. Much like the basic sauce of chines food dishes.

Uh... hash browns? We bought 6lbs... ooo... maybe some bowtie pasta with italian herbs and chopped vegetables. I'm lookin into some pizza quesadilla stuff too. If i got the time the motivation and the forsight... we will eat well.

Oh The Beauty

2007-01-01T23:03:00.000-08:00

I have done you wrong. I appologize greatly for my terrible lapse. I have not written a blog of any size or description since December 3, 2006. Were I a good writer I would have updated at least weekly. Every other day would be prefferable... and even enjoyable, but neither the mood or the time presents itself and so I have wasted nigh countless hours doing nothing of import or lasting beauty.

I will inform you however, that Christmas was beautiful. Without the extra time to prepare - Christmas break started 3 days late - I was unable to finish most of my gifts. They will get them eventually! My dining room has been transformed into sewing room for the month. If school doesn't interfere I may have them done this month. I revamped my quilt for Whitney... Extenuating circumstances including lack of funds as well as severe lack of time has moved that project onward until her birthday come spring. Pajama pants for the rest of the family are coming along nicely. Thats a lie. I need to really get going on them, but I do have things purchased and a pair almost completed.

The mood was beautiful. It snowed a day before Christmas eve. Almost half a foot of snow...
I went to to get together's outside of the family. One was a posh hors d'oeuvre, stand around in formal chatting partie it this lovely old house. I arrived straight from work unformal and with cheese soy sauce rice cracker dish. The other was dinner with my boyfriend. We had a tasty potato soup and salad. A bit tretcherous making it there... but worth it.
The food was spectacular, and a Christmas present in itself to prepare. I used a recipie from the food network holiday specials to glaze a ham. Paula Deen and Emeril - I'd slaughter his last name- made a sugar cane glazed ham with baked pears and apples, and so did I. Here's the menu.

Chrsitmas Eve Dinner
Sugar Cane Glazed Ham with Baked Fruit
Cornbread/Whole Wheat Stuffing with Wild Mushrooms and Pecans
Whit's Broccoli Salad
Ceasar Shrimp Salad

My only complaint was the low quality olive oil on the dressing. The rest was delishious.

Christmas Breakfast
(Straight out of an old Bon Appetite)
Hot Chocolate with Caramel Swirl Whipped Cream
Vanilla Maple French Toast
Rosmary Sausages

And a citrus salad but I never preped the citrus for it. There was plenty anyway. Only comment would be a thinner firmer french toast. It was amazing how much custard mix that bread soaked up. Bout 2 cups of milk and 9 eggs... bet if I lower the milk they would firm up some.

We all went on a walk Christmas eve. About nine o' clock. The snow reflected light wonderfully. We were the only ones out and slid down the middle of the street pulling eachother on sleds. The snow packed made them glide along perfectly without getting our feet too cold. We popped in the car after that for a light seeing cuise and to warm up then arrived back home to dive between the covers (or do the final prep work for the breakfast as the lot may be).

A bottle of vodka, fish sauce, food processor... chocolate, underwear, socks... A victoria's secret box of anime and a spice grater. Things went well.

Just For One Thing

2006-12-03T18:42:00.000-08:00

Wouldn't that be something?

Jack of all trades and a master of none.
Is that my ultimate fate? A master of one thing would never suit my nature. The thought of closing a door on anything I enjoy beyond me. Perhaps I can be a jack of all trades and a master of some. I have a lifetime to acheive some mastery here and there, I might as well try.

Just have to get crackin!

Wonder if that is a drug refference... or it could be talking about corn?

Another Day

2006-12-02T01:41:00.000-08:00

I regret to inform you that I have not been fair to my future self recently. This picture is far from new. And I have been off the game for longer than I would like. Here's some eye candy that is going to be printed off for my school p0rtfolio.

I found some lovely makeup brush sets on sephora.com. While I dislike People Style Watch magazine a great deal, I owe it to them for directing me to sephora.

The upper left one happens to be my favorite. Its a rounded set containing nearly all you could need in a down to buisness pouch. The best part about this design? Unlike all the others... it has room for more. The brushes I already enjoy and the tantalizing posibility of additions. It gives me nooks and crannies still to fill, and keeps them neat. The catch? The $250 price tag. Laura Mercier, makeup designer, loans her name to the final sum.
Laura Mercier Master Brush Set , $250

My second choice follows looks and pricing. The red set, bottom left, has the pretty red lining (later to be marred by powder stains) and the fluffiest looking brushes. All of these glam looks for the small... er price of $42. Its a bitter bargain with no extra room, but for the $200 difference...

Sephora Two Tone Portfolio Brush Set , $42

The other two were there for decoration... I used that picture as a background on another website.

Have a great day, a beautiful day. >_O

And She's Off!

2006-11-23T00:48:00.000-08:00

The day before Thanksgiving and all through the house not a creature is stirring.... except me. I just did some prep work. Not enough mind you... I'm frightfully behind - but some. To make more sense of this lets go with the menu. (Yes this is a blog, but its also my only written game plan)

I started things off with a soup and a salad in honor of Drew's fancy dinner party. I thought it would be dashingly new to have one. It also gives the turkey time to rest after coming out of the oven. I'm doing squash soup. Well... I was. I already made it. Let me inform you that Turban squash have the most amazingly tough skin. If you want to peel it, or cut it... dont. It doesnt work. The salad's dressing should be fun... I want it to be spicy and strong. And by spicy I dont mean hot exactly. Maybe allspice or nutmeg, something like that, to really give it some depth and winter flavor.

Next, the dinner. The turkey... -_- Always a fiasco. I needed to put more time in the arranging of things. They bought a big one. Its still a wee bit frozen - my fault- but hapily brining. Needs more time! Sigh. Maybe next year I'll remember to start sooner. The interesting part about the turkey, I dont know how to do the honey glaze part. I think I might tinker with that tomarrow... well, I will. I want a spicy honey glaze... like on ham.

Sides... I want so many of them, yet its so impractical and wasteful. How much can/should/will we eat? I really just want variety... The problem is... what if EVERYONE wants some of this kind. Thats 8 people wanting some. The 4 serving batch wont work. When there are 4 sides, and say, 8 full servings of each... thats 32 servings of food. More than we can eat! Its ridiculous and makes me sad. I justify it in that its a holiday of feasting. Its a feast! Please dont think the day we all gourge our selves... Just a day when there's infinite variety at the table.

ANYWAY, sides are pretty classic. The stuffing I'm excited about. And Whit's salad.

Condiments should be very interesting. The second doesnt call for cooking the cranberries. I'm a bit apprehensive. Have faith in Martha, I guess. (Which is strange because Martha isnt my favorite cook...)

Soup : Turban Squash Soup
Salad: Dried Cranberry Spinach Salad with Spiced Basalmic Dressing
Main Dish: Brined Rosemary Honey Glazed Turkey
Side 1: Martha's Cornbread Mushroom Stuffing with Pecans
Side 2: Whitney's Bacon Brocolli Salad with Grapes
Side 2: Mashed Potatoes
Side 3: Sweet Potatoes & Yams
Bread: Grandma's Roll's
Condiment 1: Whitney's Cranberry Sauce (from a recipe in Better Homes and Gardens cookbook)
Condiment 2: Martha's Ginger Orange Jalapeno Cranberry Sauce

Desert 1: Home Grown Pumpkin Pie
Desert 2: Lemon Lush
Desert 3: Coconut Custard In Kabocha Squash

Just for fun : Cook's Illustraited Macaroons

I have requests for the Coconut Custard from my father. And potato salad strangely enough... I might throw in some creme brulee... but probably not. Save that for friday or some such.

I love food. So very much. I love grocery shopping. I love buying food that even I cant name. Trying things I know I dont like, just in case I might like it this time... I love checking for ingredients I've heard of but never seen, and the thrill when they finally stock it. Its an art form. A state of mind. A class, a disipline, a niche. And its me.

I bought some McCormik Cardamon today. Buy one get one free.

Skipped

2006-11-09T21:55:00.000-08:00

Small. A world of cushions, blankets and coffee tables. The walls are near, deep yet delicate red. Adorning them are high dark wooden shelves. Shelves filled with gorgeous small knickknacks of a old and golden description. Glory saved throughout the years. Faded and tarnished with age, but still shining brightly through. The untouched floor matches the shelves and is comfortably blanketed by a large rug. Behind the towering plush cushions of the deliciously warm couch there is a window. It opens as though it were a painting. It brings in the scene perfectly fitted into black lined window frames. A snowy scene. Inverted light and dark. The ground is glowing with its generous layer of untouched snow. The sky steps back its position of light bearer and is content to accentuate. Ink black streaks make their way to the sky. Leafless trees streak the white as though painted. A balmy gentle cold, held at bay by the small window. The ever dancing and crackling fire plays out its violent drama safely contained with an ancient fire screen. Stockings warmly dangle above. Empty but for the promises they hold and the excitement they freely give. A latticed wood coffee table. Atop it, a cutting board. Shards of chocolate lay already chiseled from the block and waiting for indulgence. To the side a beautifully made box of spiced chocolate truffles. Discarded also there is a plate, a dark cream color. The remnants of the perfect thick and wholesome stew, in a bread bowl. And then, upon the couch, nestled in blankets... I survey the scene. I take a deep swallow of my rich and smooth hot chocolate. Whipped cream folded with caramel on top. Warm, smooth and not too sweet. I draw it from my lips and turn back to my ornately leather bound tome of classic fairy tales and folklore of the world. My perfect Almost Christmas Day Evening.

Cornbread and Risotto

2006-10-13T21:50:00.000-07:00

Saffron, truffles, pesto, olives, parmigiano-reggiano, mustard, garlic, rice balls, fish sauce, lavender, cardamon pods, curry, chocolate, vanilla, carob, authentic, nuevo, moon cakes, pecans ... My eyes scan down the list, relishing favorites, wilting at loves that would never be and searching for some new and marvelous discovery. These things that traipse even in my dreams. Mysteries beyond my reach. Seeking flavors and textures I only can imagine, and what rises even above this height? Not even the glorious tools. The masters techniques. The ultimate wonder. No better example than pulled noodles, thin enough to fit three strands through the eye of a needle. Mousse whipped by hand. The perfect croisaunt. Pastry. Pie. Chocolate creation. The froth of hand made hot chocolate from mexico... some snippet of a travel show lodged in my brain. Roast and grind... nuts cinnamon vanilla chocolate cream... whirling molinillo... a beverage. Could even this mentally exaggerated perfection be better? Better than what is best. All the flavors... or simply one. A riot of texture to a single goal. Perfection.

My love affair with food.

Always

2006-10-12T20:23:00.000-07:00

I feel beautifully eccentric today. The ditsy mood of the week hasnt passed however. I had to do some trixy driving in a deserted street to park so I could leap from the vehicle and capture a picture. The light was sending a cascade of sparkles to splash over these three beautifully changing trees. As I was standing on the sidewalk trying to get them all in the frame, the homes owner walked out carrying a riffle under his arm. Well, several. He was carying them to his car. After blinking at me rather blankly he said hello. I returned his greeting and carried on about my busines. If I were a talkative person, or if I had been feeling less harrased about my photography I may have said what I was doing. Or just said these tree's are beautiful in this light, or some such phrase. As it was...

I also recycled paper today. I drove past the place so thought, why not stop today? I've had a bag in the back of my car since before it was my car. Its hand me down recycling. I was going to add more to it the other day, but someone threw it away before I took it.

I have to start working on my skirt tomarrow! You will be amazed at my handy crafts when I'm done, let me just tell you. It is hoping to be black, purple, sparkly and lacy. And if all goes well it will resemble a skirt. Im making up the pattern however so all bets of perfection are off. Pattern's never look very well in my eyes. Lets hope winging it will.

Sewing projects:

Purple/Black Punk Skirt

Christmas PJ Pants for family

Purple Plaid Flannel Rag Quilt for someone(shhh! dont tell!)

Half Penny Doesn't Cut It

2006-10-09T22:05:00.000-07:00

BEFORE

I believe I may have successfully completed a roll of film. The jury is still out. They would like some evidence of success before celebrating. So far the condeming facts are that one, it made funny noises, and two: the counter is only at 20 but the quick cock wont cock... Which means theres no more film. There should be 24 exposures.

Well, it worked better than last time.

I went to fencing tonight. And it wasnt even barb wire! There's not a whole lot to say. Its a demanding and intellectual sort of sport. Full of finess and vocablulary, uncomfortable positions and massive leg strength. I enjoy the classic style. I think it is one of those things best to learn first.

Like photography. You appreciate it more when you know how hard it can be. When your spending your own money of film your real picky about what shot you get. You know your really supposed to have your hand up in a limp wristed monkey stance to help balance.

Some things you wouldn't ever notice if you didnt take the slow baby steps first.

AFTER: You've never seen more heavenly squash.... I cooked the heck right out of it...

The Goose Is Getting Fat

2006-10-09T20:36:00.000-07:00

I have defrosted some pumpkin. I whipped together a pie, and now im going to make some Molasses Pumpkin Ginger Cookies. The gingery molasses part I'm making up. I'm going to add some and hope it works out. Gotta go fix my pie for a minute. It has an old premade crust, but better a pie than pumpkin tossed.

So here's my final recipe...

Gingery Pumpkin Molasses Cookies

½ C all-purpose flour
1 C whole wheat
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
¼ tsp ground ginger
¼ tsp ground cardamon
½ tsp salt
½ C butter, softened
1 C sugar
½ C brown sugar (who can leave out brown sugar?!)
1 C cooked pumpkin puree (can or home made)
1 egg
¼ C molasses
1 tsp vanilla extract

Preheat oven to 350° F (175° C).

Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, ginger, and salt; set aside.

In a medium bowl, cream together the butter and sugar. Add pumpkin, egg, molasses, and vanilla to butter mixture, and beat until creamy.

Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies on rack.
Makes about 3 dozen

I suggest making them small. They turn out very cake like. I should have expected it. Chewy with crispy chewy edges, but its the cake sort of chewey. They tast pretty good, and even better when I added walnuts. My verdict, probably wont make again. I like using the pumpkin and the wheat flour, but I was looking for something with a ginger snap sort of chewy texture. I'm pleased though.

And it turns out I'm an idiot. Why my camera wasnt turning anymore was because I had it cocked. I took a pic of my lense cap. Another lesson learned at the expense of film.

All Of The Night

2006-10-08T21:12:00.000-07:00

A sure way to learn something is to fail at it terribly. I went out photographing today, with my new camera. The film wasnt loaded correctly. Every picture I took wasnt really taken. Its a dissapointment. But today wasnt bust. I lost my pretties, but I know how to use my camera better. I am a bit more selective with my choice of picture. This exploit is shaping up to be expensive.

I want to dabble in interior design. Really, I just want to create a haven of my own. I want my room to be exactly how I wish it to be. I want saturated colors in apealing combo's. Neutral shades are wonderful and versitile... but it would be fun to do something drastic. I want something green and purple maybe. Brown and purple is pretty too though. And blue is a good color. Do I want it to be warm or cool? Will I match the furnature or make it contrast? What room should I take over? The basement is a bigger more versitile room. Its also in a basment. Add +10 creepyness factor, and about +20 for increased bug habitation. The other thing is that I'm a seni0r. Its a bit late to be designing my room. How long will I stay in it?

What will I be doing next year? I'm full of questions. Who has the answers? I have to make them up I guess. I have no qualms about ignoring the stigma of living with ones parents. Really its the guys who have the full brunt of the disdain. I think its economical. It has its limitations in socialization. You still have to deal with family matters. But you can get your mother to make you breakfast. You have someone to tell your day to who might actually care. Relatively worry free. Dont worry, I've already informed my parents of the possibility of them never being free of me.

Even if I do live at home forever I'll have my growth experience. If I'm going abroad for months at a time it should make up for living at home. -.o

Audio Classics

2006-10-04T12:55:00.000-07:00

The season of autumn has always seemed... incomprehensibly fast. As though if I fail to enjoy it today I will miss it for the year. I steal every glance that I can at the changing tree's and the small rain clouds skulking across the sky. It doesnt feel like fall is long enough for all the holidays that fall under it. Can it last till Thanksgiving? I suppose it would be due to the cold weather hear that triggers it early. I fear my camera will not arive to catch the color.

I am currently reading the Scarlet Letter by Nathaniel Hawthorne. Not entirely by choice, but at the demands of curriculum as always. I could never get myself to without a pinch of force. It is not bad though, force aside. I have found an audio collection of classics including the afore mentioned Scarlet Letter. A robot is reading it. I accept that.

http://freeclassicaudiobooks.com/page2.htm

This time next year I hope to be somewhere in Europe. It is a time that would seem almost convenient and yet... it would not at all be. I would hate to miss Christmas with my family, even for Europe. What would be preferable is to depart after Christmas. It would give me a semester at college to warm up, so as to be ready for living abroad. The limitation of this would only be the fundage.

At any rate, by January next year, I hope to be in Europe.

Creative Sweet

2006-10-02T21:50:00.000-07:00

The tree's are changing. There's some tree's down the street that look amazing. They dont change into one color. Each leave dabbles in one color then the next. The texture of the wide eliptical leaves creates an overlay looking almost as though a painter had created them. Pink to purple, green to yelow to orange and red. The black of the branches veining the mass of color. My words do them as much injustice as the picture.

I got some odd looks taking pictures of peoples shrubberies today.

While I was traipsing about town looking for photo ops, there was a little girl swinging on a modified tires wing, and she waved at me. Made my day.

Nike Said It Best

2006-10-01T21:53:00.000-07:00

Just do it.

Things are never done if you never start them. And, as always, here's no time like the present, for, you see, things are always done in the present. Everything you have ever done, has been done in a present. Now they are past. To make them past you must have them be created in the present. Futures are vague, infinite, and fleeting. Pluck the ideas you want from it, fill up your present, and make one heck of a past. If you want to do something, and have thought through it, and have been meaning too.... Just do it.

(Subway stairs New York)
I went to New York June of last year. I did so because at the begining of the school year when it was proposed, my mother suggested we do it. Somehow we did find the money... it was there. And I made the payments and I got on the plane, had one heck of a time (even though I was horribly sick), and basicly, Just did it.

Its hard to keep up. Just doing things. There's being tired, or ill, or having things come up... But eventually if you keep thinking about it... You might find the motivation again...

But mainly, if you want to do it in your lifetime, do it now. Start it now. Just because you think you cant... You'll never know untill your doing it.

So... Just do it, or you never will.