Oh, shoot.
Did you know...when you mix rolled oats, sugar, melted butter, honey, and vanilla all together, stick it in a jellyroll pan and bake it at 350 for 30 mins, it will become caramelized, oaty goodness?
I didn't either. But it's true. You should try it sometime.
Got back from camp a few hours ago and needed to bake something. Desperately. I've been on this kick about not using pre-packaged foods wherever possible, and instead of popping open cans of pre-made high-sodium soup for a quick dinner, I try actually MAKING a quick dinner from scratch. Tonight I made (and ate) the creamiest scrambled eggs you ever tasted (farmer's market eggs, no less) with a side of Irish cornmeal griddle bread and an apple. Not fancy, but MAN it tasted good. Especially because the griddle bread was made with my cast iron skillet. Love me some cast iron. I also made some more butter with the heavy cream left in the fridge and used the buttermilk from the butter-making process in my griddle bread. I feel like I need to sew my own dresses, hitch up the wagon so I can head into town, and marry someone who will bring me some freshly killed game to cook. This is getting outlandish.
(I may or may not have been born in the wrong century. But I digress.)
I made popcorn
My breath was visible
You told me you were tired.
Tired of helping.
Tired of being.
Tired of it.
Just tired.
I wanted to tell you
In my visible voice
That we all get tired.
Please don't stop.
Kids need someone like you.
They need you.
But I handed him a bag of popcorn instead,
And replied in a poem.
Camp is a very, VERY important thing. Kids need camp. But they need the attention and love of adults they know and trust even more. If you work with kids, consider yourself deeply blessed. We all need mentors to look up to. Childhood ain't as easy as it ought to be.
I know it's a weird way to end this post. But it's on my heart tonight. So there.
-The GLS
(My poem is addressed to a youth worker whose name I don't know. So it's a mostly true story.)
Showing posts with label Recipes of Gutsiness. Show all posts
Showing posts with label Recipes of Gutsiness. Show all posts
Sunday, October 17, 2010
Saturday, October 9, 2010
Teddy Oggin.
I guess I'm never really all that happy about my blog unless I blog about food. Plus, I watched Julie & Julia again tonight and it always puts me in a bloggy mood.
Luckily, I can offer you not only food...but PHOTOS of food, which is always exciting!
So, on we go...
This, for the uninitiated, is a pasty. Pronounced not as "pay-stee", but as "pah-stee"...at least in my family.
According to popular tradition, pasties come from the British Isles where miners would take them as lunches. They were filled with a stew-like mix of meat, veggies, potatoes, and a gravy, and packed into tough pastry that was rolled into turnovers. This made them easy to hold and transport, kept the hands warm, and kept the coal dust out of the food. Common tales insist that miners would discard the pastry after eating the stuff inside, mostly because it was dirty from their coal-covered hands but also as a sort of offering to the mean little sprites living underground that might lead an unsuspecting miner to danger. Apparently, mean little underground sprites like coal-dust-covered, second-hand pastry. Who knew?
My parents made a delicious pork roast the other night, swimming in onions and pepper and other such delights. With the leftover pork, my mom requested pasties. (And yes, for those playing along at home, it is NOT a REAL pasty if the ingredients are pre-cooked before going into the pastry. Thank you for pointing that out. Next time remind me not to link back to Wikipedia.)
I had never made pasties before. I made little venison pies a few weeks ago, which turned out alright but not perfect, so I was a little hesitant.
But digging in my Irish cookbooks I found a recipe for pastry dough that knocked my Connemara wool socks off (flour, butter, AND heavy cream.....what?!) and suddenly I had to try it.
Pork, peas, garlic (from the farmer's market), a gigantic fingerling potato (also farm-fresh), a carrot, some leek, canned mushrooms (we can't have everything we want, now can we?) and a whole lot of cooking sherry. My very first roux (!!) thickened it up nicely, and some dried thyme and black pepper gave it a little zip.
Granted, by the end it was not the desired consistency. I was hoping for more distinct pieces in a sort of gravy, but I added the pork meat WAY too early and it turned into carnita-like shreds by the time I was ready to stuff the pastry.
Boo and bother, it didn't matter one bit. Because they were DELICIOUS. Especially with some HP Sauce and some of my mom's famous salad.
Before:
And...after:
Notice that the HP Sauce has not moved much...but the pasty, broccoli, and tomatoes (in the salad) have all mysteriously vanished. It's uncanny, really.
In the end, I am full of goodness. Happily sipping chamomile tea while I surf the Internet for things I will probably never buy but enjoy looking at anyway.
Incidentally, this is cute.
-The GLS
Luckily, I can offer you not only food...but PHOTOS of food, which is always exciting!
So, on we go...
This, for the uninitiated, is a pasty. Pronounced not as "pay-stee", but as "pah-stee"...at least in my family.
According to popular tradition, pasties come from the British Isles where miners would take them as lunches. They were filled with a stew-like mix of meat, veggies, potatoes, and a gravy, and packed into tough pastry that was rolled into turnovers. This made them easy to hold and transport, kept the hands warm, and kept the coal dust out of the food. Common tales insist that miners would discard the pastry after eating the stuff inside, mostly because it was dirty from their coal-covered hands but also as a sort of offering to the mean little sprites living underground that might lead an unsuspecting miner to danger. Apparently, mean little underground sprites like coal-dust-covered, second-hand pastry. Who knew?
My parents made a delicious pork roast the other night, swimming in onions and pepper and other such delights. With the leftover pork, my mom requested pasties. (And yes, for those playing along at home, it is NOT a REAL pasty if the ingredients are pre-cooked before going into the pastry. Thank you for pointing that out. Next time remind me not to link back to Wikipedia.)
I had never made pasties before. I made little venison pies a few weeks ago, which turned out alright but not perfect, so I was a little hesitant.
But digging in my Irish cookbooks I found a recipe for pastry dough that knocked my Connemara wool socks off (flour, butter, AND heavy cream.....what?!) and suddenly I had to try it.
Pork, peas, garlic (from the farmer's market), a gigantic fingerling potato (also farm-fresh), a carrot, some leek, canned mushrooms (we can't have everything we want, now can we?) and a whole lot of cooking sherry. My very first roux (!!) thickened it up nicely, and some dried thyme and black pepper gave it a little zip.
Granted, by the end it was not the desired consistency. I was hoping for more distinct pieces in a sort of gravy, but I added the pork meat WAY too early and it turned into carnita-like shreds by the time I was ready to stuff the pastry.
Boo and bother, it didn't matter one bit. Because they were DELICIOUS. Especially with some HP Sauce and some of my mom's famous salad.
Before:
And...after:
Notice that the HP Sauce has not moved much...but the pasty, broccoli, and tomatoes (in the salad) have all mysteriously vanished. It's uncanny, really.
In the end, I am full of goodness. Happily sipping chamomile tea while I surf the Internet for things I will probably never buy but enjoy looking at anyway.
Incidentally, this is cute.
-The GLS
Saturday, September 11, 2010
Spaghetti Alla Curry.
Kind of a weird evening. Feeling a little dazed, for some reason. Listless.
But sometimes you don't know what you want until you start cooking it.
Tonight, all I wanted was...apparently...spaghetti alla curry. Which I invented. A few hours ago. Out of some leftover spaghetti noodles and a lone Italian sausage. And a few other things.
Here's how it works:
1) Sautee about a third of an onion and one minced clove of garlic in some canola oil.
2) Toss in a handful of frozen peas.
3) Dice up some garlic-flavored sausage. Toss it in.
4) Add the desired portion of cooked spaghetti. Your total mileage may vary on that one...
5) Add a dash each of: cinnamon, cumin, coriander, curry powder, red pepper, black pepper, and salt. Check seasonings. You want it to be extraordinarily yellow. Unless you don't like curry. In which case...why are you reading this?
6) Cook for a bit over medium-high heat. Keep it moving so it doesn't stick. Add a bit more oil if necessary.
7) Serve into a deep bowl. Consume greedily.
And there you have it! Spaghetti alla curry. It was eaten WAY too quickly for me to get any snapshots, but believe me, it was beautiful. And delish.
I also took myself back-to-school shoe-shopping at Target.com. Except that I'm not going back to school. I just really like autumn. And shoes, sometimes. And I have a clothing budget, which is always exciting.
Now I get to wait eagerly for packages in the mail, again. I love that!
-The GLS
But sometimes you don't know what you want until you start cooking it.
Tonight, all I wanted was...apparently...spaghetti alla curry. Which I invented. A few hours ago. Out of some leftover spaghetti noodles and a lone Italian sausage. And a few other things.
Here's how it works:
1) Sautee about a third of an onion and one minced clove of garlic in some canola oil.
2) Toss in a handful of frozen peas.
3) Dice up some garlic-flavored sausage. Toss it in.
4) Add the desired portion of cooked spaghetti. Your total mileage may vary on that one...
5) Add a dash each of: cinnamon, cumin, coriander, curry powder, red pepper, black pepper, and salt. Check seasonings. You want it to be extraordinarily yellow. Unless you don't like curry. In which case...why are you reading this?
6) Cook for a bit over medium-high heat. Keep it moving so it doesn't stick. Add a bit more oil if necessary.
7) Serve into a deep bowl. Consume greedily.
And there you have it! Spaghetti alla curry. It was eaten WAY too quickly for me to get any snapshots, but believe me, it was beautiful. And delish.
I also took myself back-to-school shoe-shopping at Target.com. Except that I'm not going back to school. I just really like autumn. And shoes, sometimes. And I have a clothing budget, which is always exciting.
Now I get to wait eagerly for packages in the mail, again. I love that!
-The GLS
Sunday, August 29, 2010
I Scream, You Scream...
(Listening to "Ice Cream" by Muscles. It just seemed appropriate.)
Dear David Lebovitz:
I have never actually seen you face to face, but you are a beautiful man. I love you...if only for your ice cream recipes.
Sincerely,
The Gutsy Little Lover Of Your Ice Cream
Sorry for that little aside. But it needed to happen. Because...with the help of my Fairy Godblogger*, David Lebovitz...I have created a beautiful, beautiful ice cream.
Banana-Brown Sugar Ice Cream, to be exact.
If you have an ice cream maker, you need to try this recipe. If you don't have an ice cream maker...buy one, and try this recipe. And there's NO excuses, because it's even vegan! Ha! Beat that!
Can you go wrong with bananas caramelized in brown sugar and coconut milk, pureed to smooth perfection with vanilla and a pinch of salt? Then frozen into a delightfully creamy creation and drizzled with chocolate syrup? Can you? CAN YOU??
No, that's right. You can't.
Excuse me. I'm in ice cream bliss. Must go smile some more.
-The GLS
*Ignore that. I don't know what came over me. That's weird.
Dear David Lebovitz:
I have never actually seen you face to face, but you are a beautiful man. I love you...if only for your ice cream recipes.
Sincerely,
The Gutsy Little Lover Of Your Ice Cream
Sorry for that little aside. But it needed to happen. Because...with the help of my Fairy Godblogger*, David Lebovitz...I have created a beautiful, beautiful ice cream.
Banana-Brown Sugar Ice Cream, to be exact.
If you have an ice cream maker, you need to try this recipe. If you don't have an ice cream maker...buy one, and try this recipe. And there's NO excuses, because it's even vegan! Ha! Beat that!
Can you go wrong with bananas caramelized in brown sugar and coconut milk, pureed to smooth perfection with vanilla and a pinch of salt? Then frozen into a delightfully creamy creation and drizzled with chocolate syrup? Can you? CAN YOU??
No, that's right. You can't.
Excuse me. I'm in ice cream bliss. Must go smile some more.
-The GLS
*Ignore that. I don't know what came over me. That's weird.
Friday, August 27, 2010
Do-Over!
My attempt at using up leftovers was very nearly a total bust, but only because I mis-used some of the herbs from my beloved garden. I wasted a whole box of chicken stock, a clove of garlic, and some stovetop energy on disgusting, bitter grossness.
But hey, nobody's perfect.
Actually, I'm glad I was only in the beginning stages of the soup when I messed it up, and not serving it out to be consumed.
I know, I know. You're wondering what I did to mess it up. I'm not telling, because I'm still a little bummed about it.
However! After starting afresh, I created an unusual and tasty Palak Paneer soup. Since the Palak Paneer was readymade from Trader Joe's, giving a recipe seems a little weird. But it was basically Chicken stock, leftover Palak Paneer, garlic, leftover brown rice, and a few other spices.
It was good. But I ate too much of it, methinks.
I am now watching an array of strange and wonderful martial arts movies. Like, obscure ones. Because I can.
Mmmm...Stephen Chow.
-The GLS
But hey, nobody's perfect.
Actually, I'm glad I was only in the beginning stages of the soup when I messed it up, and not serving it out to be consumed.
I know, I know. You're wondering what I did to mess it up. I'm not telling, because I'm still a little bummed about it.
However! After starting afresh, I created an unusual and tasty Palak Paneer soup. Since the Palak Paneer was readymade from Trader Joe's, giving a recipe seems a little weird. But it was basically Chicken stock, leftover Palak Paneer, garlic, leftover brown rice, and a few other spices.
It was good. But I ate too much of it, methinks.
I am now watching an array of strange and wonderful martial arts movies. Like, obscure ones. Because I can.
Mmmm...Stephen Chow.
-The GLS
Tuesday, August 17, 2010
Take the Cake.
Well, it's happened. I've finally done my first unassisted two-layer cake.
Yes, it was from a mix.
Yes, the frosting was from a can.
No, I'm not Martha Stewart.
My mom wanted a chocolate cake with rainbow-chip white frosting (because, let's be honest, how AWESOME is rainbow-chip?), so I set out to make it.
I like to cook. And I like to bake. But I'm not a cutesy baker, nor am I even a creative baker (usually), so decorating a cake seemed a daunting task. But it turned out pretty nice, if I do say so myself!
Ummmm...here was where I had two pictures of the cake to show you. But...my photos won't upload to Blogger. Hopefully I can fix the problem and edit this later. Suffice it to say, I made a cake. And it will be delicious.
Technology. *sigh*
-The GLS
Yes, it was from a mix.
Yes, the frosting was from a can.
No, I'm not Martha Stewart.
My mom wanted a chocolate cake with rainbow-chip white frosting (because, let's be honest, how AWESOME is rainbow-chip?), so I set out to make it.
I like to cook. And I like to bake. But I'm not a cutesy baker, nor am I even a creative baker (usually), so decorating a cake seemed a daunting task. But it turned out pretty nice, if I do say so myself!
Ummmm...here was where I had two pictures of the cake to show you. But...my photos won't upload to Blogger. Hopefully I can fix the problem and edit this later. Suffice it to say, I made a cake. And it will be delicious.
Technology. *sigh*
-The GLS
Sunday, July 18, 2010
Peaches. And Cream. Lots.
I'm blogging quickly, because I'm at the Library again and I kind of need to be getting home...
In a short time, I will be making homemade Blueberry Peach Ice Cream.
A few things I've learned already:
1) The inside of a blueberry is not, in fact, blue. It is fleshy whitish green. But I guess calling them Fleshy Whitish Greenberries just didn't stick.
2) Vanilla extract is not, in fact, sweet. It tastes like alcohol. Which makes sense, because it usually has alcohol in it. Often bourbon, but in my case, vodka. Cheers!
3) You don't even WANT to know how much cream is in ice cream. Seriously, you really don't. But I don't, in fact, care.
Happy Sunday!
-The GLS
In a short time, I will be making homemade Blueberry Peach Ice Cream.
A few things I've learned already:
1) The inside of a blueberry is not, in fact, blue. It is fleshy whitish green. But I guess calling them Fleshy Whitish Greenberries just didn't stick.
2) Vanilla extract is not, in fact, sweet. It tastes like alcohol. Which makes sense, because it usually has alcohol in it. Often bourbon, but in my case, vodka. Cheers!
3) You don't even WANT to know how much cream is in ice cream. Seriously, you really don't. But I don't, in fact, care.
Happy Sunday!
-The GLS
Sunday, July 11, 2010
Bread, Cheese, Ham, and Jam.
I should probably stop entering blog giveaways. But I won't. So...yeah. Nevermind.
Today was a culinarily ambitious day. This morning I woke up and immediately ran to PCC to buy some pretty awesome ingredients for today's lunch. Ready for it? Tomato gazpacho (from Martha Stewart, modified by moi) and grilled mozzarella, prosciutto, and fig jam sandwiches (from my Grilled Cheese cookbook).
I started the gazpacho this morning before church, because it needed a chance to chill. I pureed the tomatoes, balsamic vinegar, olive oil, a dab of pesto, and fresh rosemary and put it in a glass container to chill in the fridge.
On the way HOME from church, I suddenly recalled that I had forgotten to both add and even PURCHASE a key ingredient for the gazpacho: tomato juice. Otherwise it's just pureed tomato fluff.
Raced to the grocery store, bought the juice, and headed home to save the soup.
The soup was saved (never fear) and as my parents arrived home I started the sandwiches. Ciabatta rolls layered with the cheese, ham, and jam. Lightly buttered on the outside, then set on a hot griddle and weighted down with a cast-iron skillet so that they get flatter, crunchier, and more delicious.
The sandwiches were pure heaven. The gazpacho? I wasn't a fan, but my mom LOVED it. So it just goes to show you, preferences are alive and active in my household. We ate outside under the canopies still set up from our yard sale yesterday and enjoyed the sunshine. It was a lovely day.
Tonight I made a very special treat...which I can't divulge, because I'm bringing them to work tomorrow. And I don't know if anyone from work reads the blog, but on the off chance they do...I don't want to ruin it. Suffice to say, they're really good. I hope they're even better after sitting overnight. :)
My parents are watching Julie & Julia downstairs, so I'll say in closing...
"Bon Appetit!"
-The GLS
Today was a culinarily ambitious day. This morning I woke up and immediately ran to PCC to buy some pretty awesome ingredients for today's lunch. Ready for it? Tomato gazpacho (from Martha Stewart, modified by moi) and grilled mozzarella, prosciutto, and fig jam sandwiches (from my Grilled Cheese cookbook).
I started the gazpacho this morning before church, because it needed a chance to chill. I pureed the tomatoes, balsamic vinegar, olive oil, a dab of pesto, and fresh rosemary and put it in a glass container to chill in the fridge.
On the way HOME from church, I suddenly recalled that I had forgotten to both add and even PURCHASE a key ingredient for the gazpacho: tomato juice. Otherwise it's just pureed tomato fluff.
Raced to the grocery store, bought the juice, and headed home to save the soup.
The soup was saved (never fear) and as my parents arrived home I started the sandwiches. Ciabatta rolls layered with the cheese, ham, and jam. Lightly buttered on the outside, then set on a hot griddle and weighted down with a cast-iron skillet so that they get flatter, crunchier, and more delicious.
The sandwiches were pure heaven. The gazpacho? I wasn't a fan, but my mom LOVED it. So it just goes to show you, preferences are alive and active in my household. We ate outside under the canopies still set up from our yard sale yesterday and enjoyed the sunshine. It was a lovely day.
Tonight I made a very special treat...which I can't divulge, because I'm bringing them to work tomorrow. And I don't know if anyone from work reads the blog, but on the off chance they do...I don't want to ruin it. Suffice to say, they're really good. I hope they're even better after sitting overnight. :)
My parents are watching Julie & Julia downstairs, so I'll say in closing...
"Bon Appetit!"
-The GLS
Wednesday, June 30, 2010
Bacterial Humor? Really?
I'm sorry, I'm a little busy right now. I'm feverishly searching through pages upon pages of food blogness looking for the best dessert recipe to try on July 4th. Something that ISN'T sheet cake covered in blueberries and strawberries. (Huh. Red, white and blue. I get it.)
But since you're here, you might as well know that I listened to Act 1 of Puccini's "La Boheme" on LP last night and I feel VERY cultured right now. I mean, we're talking plain-yogurt cultured. Seriously, it's nuts over here.
That was nerdy. I'm going to go "sift" through some more recipes.
Ha! See what I did there? I'm on a ROLL!
-The GLS
PS: Name my Kitchenaid mixer. I mean it, she needs a name...
But since you're here, you might as well know that I listened to Act 1 of Puccini's "La Boheme" on LP last night and I feel VERY cultured right now. I mean, we're talking plain-yogurt cultured. Seriously, it's nuts over here.
That was nerdy. I'm going to go "sift" through some more recipes.
Ha! See what I did there? I'm on a ROLL!
-The GLS
PS: Name my Kitchenaid mixer. I mean it, she needs a name...
Wednesday, June 23, 2010
Tomatoes & Optimism.
(We're back to the ampersand up there again, are we? Yes. Yes we are.)
Sometimes, things don't turn out according to plan.
No, scratch that. MOST times, things don't turn out according to plan.
Take tonight, for example. I had it all planned out. A beautiful French Tomato Tart for dinner, and basil ice cream for dessert. That's all. Nothing TOO crazy. Adventurous, yes, but crazy? Non.
Or perhaps, oui.
I left work MUCH later than planned, hit the Ballard bridge going up, and took a long time selecting stuff at the grocery store. Not to mention once I GOT home, I spilled the makings for the basil ice cream all over the place and had to start over. The kitchen was a mess, and I barely got the dough I made last night (for the tart crust) thawed enough to be workable.
It was crazy. And unexpected. And unpleasant.
And yet...?
Because the Ballard bridge went up (and I left work a bit late) I managed to avoid most of the going-home traffic I usually hit. My taking a long time at the grocery store assured good quality organic products for the best price. By the time the tart was done, my parents and I sat outside and toasted their anniversary to the setting sun and the sounds of the birds. Perfect timing.
As for starting the ice cream over again? Yeah, it was annoying. Especially after accidentally curdling the milk when I was trying to make it into custard and having to re-blend it into submission (my mom's idea). But you know what? The Kitchenaid mixer is quietly and calmly blending it as we speak into what is SUPPOSED to be ice cream. Will it work? Yeah, I have no idea. But it's worth it to find out. Because if I made a mistake, I know what it is, and I can fix it for next time.
Sometimes you just have to look on the bright side.
No, scratch that. MOST times you have to look on the bright side.
-The GLS
By the way, the recipe for that ridiculous (and FANTASTIC) tart can be found here. I love me some David Lebovitz. :)
Sometimes, things don't turn out according to plan.
No, scratch that. MOST times, things don't turn out according to plan.
Take tonight, for example. I had it all planned out. A beautiful French Tomato Tart for dinner, and basil ice cream for dessert. That's all. Nothing TOO crazy. Adventurous, yes, but crazy? Non.
Or perhaps, oui.
I left work MUCH later than planned, hit the Ballard bridge going up, and took a long time selecting stuff at the grocery store. Not to mention once I GOT home, I spilled the makings for the basil ice cream all over the place and had to start over. The kitchen was a mess, and I barely got the dough I made last night (for the tart crust) thawed enough to be workable.
It was crazy. And unexpected. And unpleasant.
And yet...?
Because the Ballard bridge went up (and I left work a bit late) I managed to avoid most of the going-home traffic I usually hit. My taking a long time at the grocery store assured good quality organic products for the best price. By the time the tart was done, my parents and I sat outside and toasted their anniversary to the setting sun and the sounds of the birds. Perfect timing.
As for starting the ice cream over again? Yeah, it was annoying. Especially after accidentally curdling the milk when I was trying to make it into custard and having to re-blend it into submission (my mom's idea). But you know what? The Kitchenaid mixer is quietly and calmly blending it as we speak into what is SUPPOSED to be ice cream. Will it work? Yeah, I have no idea. But it's worth it to find out. Because if I made a mistake, I know what it is, and I can fix it for next time.
Sometimes you just have to look on the bright side.
No, scratch that. MOST times you have to look on the bright side.
-The GLS
By the way, the recipe for that ridiculous (and FANTASTIC) tart can be found here. I love me some David Lebovitz. :)
Tuesday, June 22, 2010
Carnitas! Kinda.
First of all, let me apologize up front to my vegetarian friends (yes, I have a few...and you know who you are). This post deals primarily with...get ready...MEAT.
Yes, meat. Pork, to be precise. The leftovers from Father's Day, a bowl of slow-roasted cast-iron-caressed ribs just waiting to be used for something more. Something...better. Something beyond simply sitting in the fridge.
It's my parents' anniversary this weekend, so my gift to them? Making myself scarce for a few days (later this week), and cooking dinner for them not once, but TWICE. Tonight and tomorrow night to be exact.
Tonight's adventure: how to make something delicious, unusual, summery (it's the first nice day we've had in awhile), and also economical. In other words, how do I creatively use up the leftovers?
After a great deal of pondering, I turned to David Lebovitz, who is becoming my favorite chef/food blogger, and his recipe for carnitas.
For those who just tuned in, carnitas are a Mexican pork, typically slow-roasted with a variety of seasonings. Seeing as how I already had the cooked meat, all I needed was to give them some zip.
So zip them I did. Cumin, chili powder, red pepper, cinnamon, garlic, cilantro, fresh lime juice, onions...seriously, the smell alone was enough to knock me out. I grabbed some corn tortillas on the way home from work, opened a fresh container of guacamole and lime-habanero salsa (thank you, Trader Joe's!) and let my parents make some seriously wicked tacos.
I'm telling you, we had a feast. We ate up all the leftovers. And we were satisfied. Ahhh...is there anything better? Besides that...have you noticed...I made something that wasn't soup and didn't involve pasta!! Aren't you proud? I'm branching out!
What's going on in the kitchen tomorrow night? Oh, baby. It's going to be good. I even started the preparations beforehand, and there's a ball of simple dough sitting in plastic-wrap blanket in my fridge, currently. Also, the bowl of my ice cream maker is freezing happily in the freezer, getting ready to be used. Tomorrow night promises to be EPIC.
Culinarily speaking, of course.
-The GLS
Yes, meat. Pork, to be precise. The leftovers from Father's Day, a bowl of slow-roasted cast-iron-caressed ribs just waiting to be used for something more. Something...better. Something beyond simply sitting in the fridge.
It's my parents' anniversary this weekend, so my gift to them? Making myself scarce for a few days (later this week), and cooking dinner for them not once, but TWICE. Tonight and tomorrow night to be exact.
Tonight's adventure: how to make something delicious, unusual, summery (it's the first nice day we've had in awhile), and also economical. In other words, how do I creatively use up the leftovers?
After a great deal of pondering, I turned to David Lebovitz, who is becoming my favorite chef/food blogger, and his recipe for carnitas.
For those who just tuned in, carnitas are a Mexican pork, typically slow-roasted with a variety of seasonings. Seeing as how I already had the cooked meat, all I needed was to give them some zip.
So zip them I did. Cumin, chili powder, red pepper, cinnamon, garlic, cilantro, fresh lime juice, onions...seriously, the smell alone was enough to knock me out. I grabbed some corn tortillas on the way home from work, opened a fresh container of guacamole and lime-habanero salsa (thank you, Trader Joe's!) and let my parents make some seriously wicked tacos.
I'm telling you, we had a feast. We ate up all the leftovers. And we were satisfied. Ahhh...is there anything better? Besides that...have you noticed...I made something that wasn't soup and didn't involve pasta!! Aren't you proud? I'm branching out!
What's going on in the kitchen tomorrow night? Oh, baby. It's going to be good. I even started the preparations beforehand, and there's a ball of simple dough sitting in plastic-wrap blanket in my fridge, currently. Also, the bowl of my ice cream maker is freezing happily in the freezer, getting ready to be used. Tomorrow night promises to be EPIC.
Culinarily speaking, of course.
-The GLS
Saturday, June 19, 2010
Uncluttered.
I might need a new category here on this blog, namely "Inheritances of Gutsiness", because of all the things I seem to gather in my life. One such thing is the incredibly heavy but wonderful Kitchenaid mixer that my mom inherited from my Nana when she passed away. This thing weighs a ton, and I had never used a stand mixer before so I sort of left it alone for awhile. But last night I decided to use it.
Oh, baby.
I made my magical chocolate chip cookies. The ones that I make whenever I'm feeling blue, or happy, or angry, or contented. Basically, all the time. The ones whose recipe I quickly memorized. The ones that I made in an Irish hostel with unfamiliar ingredients, strangely-numbered appliances, and a skillet (don't ask...it wasn't great). The ones that people try to convince me to change. Add this, add that, take this away. My mom has the audacity to suggest WALNUTS every time I make them. But no. There are not many things in which I'm set firmly in my ways, but these cookies? These cookies are a mainstay. They stay the same because they have to. I need this sort of culinary stability in my life. That's why I'm so free to give the recipe away--YOU go ahead and change the recipe if you like. I'll be making them this way until the day I die (which will be soon, judging by the amount of butter this recipe calls for).
Rant over.
Anyhoo, I made these cookies last night. And I used...the Kitchenaid mixer. I didn't really think anything different would happen, you know? I use a hand mixer all the time, and I assumed the results would be the same.
Oh, baby. (Did I say that already?)
It was like...cookie dough flavored clay. Smooth, perfectly blended. The cookies were GORGEOUS. I have NEVER had such great luck with cookies! Sixteen of the prettiest cookies you ever saw. Granted, I kind of overdid them in the oven because I wasn't paying attention, but we can't blame the Kitchenaid for that. They were still gorgeous, and absolutely delicious.
So now, I may be stealing the Kitchenaid from my mom. Which is probably okay, because she doesn't use it much anyway. I'm even in the process of buying a way-cool attachment for it. I won't say until I've got it in my hot little hands, but stay tuned!
To end, a quote from my current read. It's called "Downwind From Nobody" by Joan Wells, written in the 70's and currently out of print (or so it appears). She and I are kindred spirits, I think:
"Creatures, human and of higher order, need room. Room with clean, green-nourished air to see through, crystal air, smelling of leaves and wind's cargo, air you can sniff with your eyes shut and define its season. A swathe of air up to the sky, and a sweep of sky to get giddy under, uncluttered for sunset and moonrise by any invention."
Mmmm. On that note, tea and goodnight.
-The GLS
Oh, baby.
I made my magical chocolate chip cookies. The ones that I make whenever I'm feeling blue, or happy, or angry, or contented. Basically, all the time. The ones whose recipe I quickly memorized. The ones that I made in an Irish hostel with unfamiliar ingredients, strangely-numbered appliances, and a skillet (don't ask...it wasn't great). The ones that people try to convince me to change. Add this, add that, take this away. My mom has the audacity to suggest WALNUTS every time I make them. But no. There are not many things in which I'm set firmly in my ways, but these cookies? These cookies are a mainstay. They stay the same because they have to. I need this sort of culinary stability in my life. That's why I'm so free to give the recipe away--YOU go ahead and change the recipe if you like. I'll be making them this way until the day I die (which will be soon, judging by the amount of butter this recipe calls for).
Rant over.
Anyhoo, I made these cookies last night. And I used...the Kitchenaid mixer. I didn't really think anything different would happen, you know? I use a hand mixer all the time, and I assumed the results would be the same.
Oh, baby. (Did I say that already?)
It was like...cookie dough flavored clay. Smooth, perfectly blended. The cookies were GORGEOUS. I have NEVER had such great luck with cookies! Sixteen of the prettiest cookies you ever saw. Granted, I kind of overdid them in the oven because I wasn't paying attention, but we can't blame the Kitchenaid for that. They were still gorgeous, and absolutely delicious.
So now, I may be stealing the Kitchenaid from my mom. Which is probably okay, because she doesn't use it much anyway. I'm even in the process of buying a way-cool attachment for it. I won't say until I've got it in my hot little hands, but stay tuned!
To end, a quote from my current read. It's called "Downwind From Nobody" by Joan Wells, written in the 70's and currently out of print (or so it appears). She and I are kindred spirits, I think:
"Creatures, human and of higher order, need room. Room with clean, green-nourished air to see through, crystal air, smelling of leaves and wind's cargo, air you can sniff with your eyes shut and define its season. A swathe of air up to the sky, and a sweep of sky to get giddy under, uncluttered for sunset and moonrise by any invention."
Mmmm. On that note, tea and goodnight.
-The GLS
Tuesday, June 1, 2010
Glow.
Around here (being the Pacific Northwest in these here United States of America), we have a little thing called rain. And though we all who are natives to this land have a love/hate relationship with rain, there are certain things we have come to expect about living in a place that remains so typically moist. Some things, it seems, are simply inevitable.
Head colds, for example.
Currently, my mum is a sufferer of the common cold, and when momma ain't happy, ain't nobody happy (or so goes the adage...which could probably do with a few less double negatives, my opinion be known).
Because she specifically asked me, I decided to come out of retirement and once again take up the mantle of assassin...killer of colds. My uniform? A blue and green flowery apron. My weapons? A medium-sized saucepan and a bamboo spoon. My ammunition? Garlic, chicken broth, cayenne pepper, more garlic, black pepper, a pinch of salt, olive oil, and more garlic.
Yes, indeed, it's Garlic Soup time, again.
Seriously, guys. When you have a cold, drop me a line. I'll either send you the recipe or (if you live close enough) a vat of soup in the mail (messy, but worth it?).
Heck, when I'm living in a place big enough to accomodate it, I'll just run an infirmary around winter/late spring. Come on over for garlic soup, toast, and Frasier reruns.
Frankly, right now I'm just trying to decide if I should light my kerosene lamp. Pretty, of course. Illuminating, certainly. Stinky? Yes, sadly.
To end, a brief excerpt from one of my short stories. You're welcome.
And if you looked to the sidewalk between these two buildings, you would find a garden. A splash of colors and faces, wings and jewels and waves and creatures that no human eye has ever seen. You would find abysses of darkness and clouds upon high, lofty towers of light in a distant welkin no angel has ever lived in. Fields of flowers that no breeze can move, silken arms of women no man’s finger could ever caress. Palaces of azure seeming to loom into the alley, though they never leave the ground. Beaches of pearls, dogs chasing rolling crowns, and a pair of lions so real you might take a step or two backward. There, in the place between old and new, would you find dreamscapes and rolling plains from an imagination that fills in the spaces in space itself.
-Excerpt from "The Courtship of the Blue-Eyed Widow"
A cheery goodnight...
-The GLS
Head colds, for example.
Currently, my mum is a sufferer of the common cold, and when momma ain't happy, ain't nobody happy (or so goes the adage...which could probably do with a few less double negatives, my opinion be known).
Because she specifically asked me, I decided to come out of retirement and once again take up the mantle of assassin...killer of colds. My uniform? A blue and green flowery apron. My weapons? A medium-sized saucepan and a bamboo spoon. My ammunition? Garlic, chicken broth, cayenne pepper, more garlic, black pepper, a pinch of salt, olive oil, and more garlic.
Yes, indeed, it's Garlic Soup time, again.
Seriously, guys. When you have a cold, drop me a line. I'll either send you the recipe or (if you live close enough) a vat of soup in the mail (messy, but worth it?).
Heck, when I'm living in a place big enough to accomodate it, I'll just run an infirmary around winter/late spring. Come on over for garlic soup, toast, and Frasier reruns.
Frankly, right now I'm just trying to decide if I should light my kerosene lamp. Pretty, of course. Illuminating, certainly. Stinky? Yes, sadly.
To end, a brief excerpt from one of my short stories. You're welcome.
And if you looked to the sidewalk between these two buildings, you would find a garden. A splash of colors and faces, wings and jewels and waves and creatures that no human eye has ever seen. You would find abysses of darkness and clouds upon high, lofty towers of light in a distant welkin no angel has ever lived in. Fields of flowers that no breeze can move, silken arms of women no man’s finger could ever caress. Palaces of azure seeming to loom into the alley, though they never leave the ground. Beaches of pearls, dogs chasing rolling crowns, and a pair of lions so real you might take a step or two backward. There, in the place between old and new, would you find dreamscapes and rolling plains from an imagination that fills in the spaces in space itself.
-Excerpt from "The Courtship of the Blue-Eyed Widow"
A cheery goodnight...
-The GLS
Monday, May 31, 2010
If A Frog Had Wings...
(If you're a Coen Bros. fan you can probably finish the title on your own. I'll let you go ahead and do that, now.)
Hi! Long time no see!
I've been constructing s'mores, singing songs, and generally being campy for the past few days. Now I'm back! The cuffs of my jeans are drying, my muddy converse are outside, and the smell of woodsmoke still lingers.
Yes, I'm back, and I'm still going gutsily.
Gosh, where do I even BEGIN?
First of all, I'm officially beginning to knit the covers for the Bacher Rocker, the old dark wicker rocking chair sitting sadly in the corner of my room. Sadly because the upholstery it currently has (NOT original to the chair, by the way) would like a little makeover. So I'm knitting them some cozy covers. They're not going to be spectacularly detailed and/or colorful, but they'll do. (For those of the knitting persuasion: I'm doing a plaited stitch in a sort of off-white heather color.)
Then, I went to Joann Fabrics and Half-Price Books to do some major financial damage, and I failed, because both places were having major sales and I walked away with lots of merchandise for less money than they might have liked. But there's more yarn, cute buttons, and Irish trad LPs lying around than ever before!
Oh! Oh! And I got the boxed set of the UK Office, too! I know, you're all major US Office fans. And that's fine. But give me Ricky Gervais and Mykenzie Crook and I'm there, wot?
Finally, I crashed and burned in my attempt at baking. Which is good, because it keeps me humble. I was attempting to amend a recipe, turning some Irish oatmeal biscuits from savory to sweet, but didn't quite get there. My parents (read: guinea pigs) were nice about it as always, but the biscuits aren't what I wanted them to be. Not quite right. Never fear...I'll try again. And this time, bring on the sugar.
What a busy day! And work tomorrow. But a short week, yea verily!
-The GLS
Hi! Long time no see!
I've been constructing s'mores, singing songs, and generally being campy for the past few days. Now I'm back! The cuffs of my jeans are drying, my muddy converse are outside, and the smell of woodsmoke still lingers.
Yes, I'm back, and I'm still going gutsily.
Gosh, where do I even BEGIN?
First of all, I'm officially beginning to knit the covers for the Bacher Rocker, the old dark wicker rocking chair sitting sadly in the corner of my room. Sadly because the upholstery it currently has (NOT original to the chair, by the way) would like a little makeover. So I'm knitting them some cozy covers. They're not going to be spectacularly detailed and/or colorful, but they'll do. (For those of the knitting persuasion: I'm doing a plaited stitch in a sort of off-white heather color.)
Then, I went to Joann Fabrics and Half-Price Books to do some major financial damage, and I failed, because both places were having major sales and I walked away with lots of merchandise for less money than they might have liked. But there's more yarn, cute buttons, and Irish trad LPs lying around than ever before!
Oh! Oh! And I got the boxed set of the UK Office, too! I know, you're all major US Office fans. And that's fine. But give me Ricky Gervais and Mykenzie Crook and I'm there, wot?
Finally, I crashed and burned in my attempt at baking. Which is good, because it keeps me humble. I was attempting to amend a recipe, turning some Irish oatmeal biscuits from savory to sweet, but didn't quite get there. My parents (read: guinea pigs) were nice about it as always, but the biscuits aren't what I wanted them to be. Not quite right. Never fear...I'll try again. And this time, bring on the sugar.
What a busy day! And work tomorrow. But a short week, yea verily!
-The GLS
Thursday, May 27, 2010
Taxman!
Talk about a perfect evening! Came home and realized that my final quiz in Logic is over and done with, thanks to my completing it during my lunchbreak at work today. So I had time...to cook!
I searched through my new cookbooks for inspiration, and near the beginning of my Encyclopedia of Soups I found the perfect thing: Green Bean & Parmesan Soup.
And OH MY, was it ever amazing! So amazing, in fact, that I HAVE to share.
(The recipe below is DOUBLED from the one in the book, because the book assumes that you'll be serving this as an appetizer, I guess. The amount my version makes served 3 people, including a hungry Dad, quite wonderfully with none to spare.)
GREEN BEAN & PARMESAN SOUP
(Adapted and altered from "The Cook's Encyclopedia of Soup", edited by Debra Mayhew)
You'll need:
3 tbs butter
2 cans of whole green beans (drained)
2 cloves of garlic, crushed
1 qt vegetable stock (MUST be GOOD veggie stock...don't even THINK of substitution)
1 cup of grated Parmesan cheese
1/2 cup light cream
salt and black pepper
fresh parsley for garnish
Hokay, this soup is VERY simple. Melt the butter in a saucepan over medium-medium high heat. Add the garlic and swirl it around, then add the green beans and cook for about 3 minutes. Make sure the beans are coated in buttery garlic goodness.
Stir in the stock and season with salt and pepper. (And by the way, the reason I harp on the stock is because the veggie stock is where most of your flavor dimension will come from. Please invest in a good quality stock.) Bring it to a boil, then let it simmer without a lid for 15 minutes. You want to the beans to be nice and tender.
Either transfer the soup to a blender OR get a hand-blender (this is what I did) and puree the soup until smooth. Return it to the pan and bring the heat back up gradually.
Stir in the Parmesan cheese and cream. Sprinkle with parsley before serving. Serve piping hot with toasted French bread and fresh salad for a light but filling meal!
Seriously, this soup is a bowl of green goodness. And so easy!
But also, to go with this delightful meal, a delightful movie: Stranger Than Fiction, an all-time favorite.
Ahhh, this is the life!
I also wrote another short story last night, immediately after my anti-social post on this here blog. The story is called "The Courtship of the Blue-Eyed Widow". Intrigued?
Now, if you'll excuse me, I have to go drool over the $100 refurbished rotary-phones I just discovered on Anthropologie's website. Wish me luck...
-The GLS
I searched through my new cookbooks for inspiration, and near the beginning of my Encyclopedia of Soups I found the perfect thing: Green Bean & Parmesan Soup.
And OH MY, was it ever amazing! So amazing, in fact, that I HAVE to share.
(The recipe below is DOUBLED from the one in the book, because the book assumes that you'll be serving this as an appetizer, I guess. The amount my version makes served 3 people, including a hungry Dad, quite wonderfully with none to spare.)
GREEN BEAN & PARMESAN SOUP
(Adapted and altered from "The Cook's Encyclopedia of Soup", edited by Debra Mayhew)
You'll need:
3 tbs butter
2 cans of whole green beans (drained)
2 cloves of garlic, crushed
1 qt vegetable stock (MUST be GOOD veggie stock...don't even THINK of substitution)
1 cup of grated Parmesan cheese
1/2 cup light cream
salt and black pepper
fresh parsley for garnish
Hokay, this soup is VERY simple. Melt the butter in a saucepan over medium-medium high heat. Add the garlic and swirl it around, then add the green beans and cook for about 3 minutes. Make sure the beans are coated in buttery garlic goodness.
Stir in the stock and season with salt and pepper. (And by the way, the reason I harp on the stock is because the veggie stock is where most of your flavor dimension will come from. Please invest in a good quality stock.) Bring it to a boil, then let it simmer without a lid for 15 minutes. You want to the beans to be nice and tender.
Either transfer the soup to a blender OR get a hand-blender (this is what I did) and puree the soup until smooth. Return it to the pan and bring the heat back up gradually.
Stir in the Parmesan cheese and cream. Sprinkle with parsley before serving. Serve piping hot with toasted French bread and fresh salad for a light but filling meal!
Seriously, this soup is a bowl of green goodness. And so easy!
But also, to go with this delightful meal, a delightful movie: Stranger Than Fiction, an all-time favorite.
Ahhh, this is the life!
I also wrote another short story last night, immediately after my anti-social post on this here blog. The story is called "The Courtship of the Blue-Eyed Widow". Intrigued?
Now, if you'll excuse me, I have to go drool over the $100 refurbished rotary-phones I just discovered on Anthropologie's website. Wish me luck...
-The GLS
Saturday, May 22, 2010
Bananas. Oats. Yeast. Success.
(Beware: Long post with LOTS of parentheses. Starting with this one.)
I'm telling you, it was a thing of beauty.
Never in my life have I squealed so loudly as when I opened up the microwave and saw the dough pushing upward on the towel I had placed over it. It rose! It really rose!!
Let me explain...(cooking nerdiness...beware...)
The recipe: Banana Muesli Bread (though...actually...I didn't use muesli because I was too lazy to go buy some. So I used dry rolled oats, instead. Same difference.)
Today I had a weird desire to try yeast bread again, although THIS time ignoring the advice of Mr. Hollywood about yeast (the man who wrote the bread cookbook I use) and instead looking yeast-usage up on the Internet. And what I found was extraordinarily easy to understand!
Though I use Active-Dry yeast, which you can ALLEGEDLY toss in with the dry ingredients without proving (dissolving in water, for the uninitiated), I decided it would be better to try proving this time.
First of all, it is NOT necessary to put sugar in the water when proving yeast. Yes, it makes the yeast blossom. But the blossoms are not necessary for the dough to RISE, they are only necessary to prove that the yeast is still alive. Since I had no reason to suspect otherwise, I didn't bother putting any sugar in there. I did, however, use a thermometer to check the temperature of the water (about 100-110 degrees), and sure enough the stuff dissolved!
I mixed it in with the flour, salt, and butter (too much salt, though...next time I'll use less, as Mr. Hollywood and I have different opinions about such things, it seems). I also kneaded it for a LOT longer than I ever had, as I had been under the mistaken impression that kneading for too long makes dough stiff. Er, I guess if you knead for...you know...an HOUR or something, sure. But a good 5-6 minutes of steady kneading turned the dough into a smooth, elastic ball of goodness.
It was time to let the dough rise. The moment of truth, as it were. Because I live in a place where the kitchen is never warm or damp enough for such things, I had to try something other than just setting the dough on the counter. Following a trick I had learned reading another baking blog, I microwaved a cup of water and then stuck the covered dough--glass bowl and all--into the steamy microwave with the cup of water. Then I left it alone for 2 whole hours.
After a walk down to the beach in the sunshine, then a walk back up past the yarn store where the lady gave me a pair of knitting needles for free, I returned to the kitchen...opened the microwave...
...and there it was. Having doubled in size, for the first time ever! I squealed really loudly. I was really happy.
The rest was boring, but satisfying. The bread turned out quite tasty (though, like I said, a bit too salty thanks to Mr. Hollywood's odd ratios). I think with a lovely topping of Nutella it could really be a winner.
But best of all, it differs from ALL of my other baking endeavors in that it is soft, bubbly, not dense, and rose enough to make two nice-sized pull-apart loaves.
I am content. And full of bread.
-The GLS
I'm telling you, it was a thing of beauty.
Never in my life have I squealed so loudly as when I opened up the microwave and saw the dough pushing upward on the towel I had placed over it. It rose! It really rose!!
Let me explain...(cooking nerdiness...beware...)
The recipe: Banana Muesli Bread (though...actually...I didn't use muesli because I was too lazy to go buy some. So I used dry rolled oats, instead. Same difference.)
Today I had a weird desire to try yeast bread again, although THIS time ignoring the advice of Mr. Hollywood about yeast (the man who wrote the bread cookbook I use) and instead looking yeast-usage up on the Internet. And what I found was extraordinarily easy to understand!
Though I use Active-Dry yeast, which you can ALLEGEDLY toss in with the dry ingredients without proving (dissolving in water, for the uninitiated), I decided it would be better to try proving this time.
First of all, it is NOT necessary to put sugar in the water when proving yeast. Yes, it makes the yeast blossom. But the blossoms are not necessary for the dough to RISE, they are only necessary to prove that the yeast is still alive. Since I had no reason to suspect otherwise, I didn't bother putting any sugar in there. I did, however, use a thermometer to check the temperature of the water (about 100-110 degrees), and sure enough the stuff dissolved!
I mixed it in with the flour, salt, and butter (too much salt, though...next time I'll use less, as Mr. Hollywood and I have different opinions about such things, it seems). I also kneaded it for a LOT longer than I ever had, as I had been under the mistaken impression that kneading for too long makes dough stiff. Er, I guess if you knead for...you know...an HOUR or something, sure. But a good 5-6 minutes of steady kneading turned the dough into a smooth, elastic ball of goodness.
It was time to let the dough rise. The moment of truth, as it were. Because I live in a place where the kitchen is never warm or damp enough for such things, I had to try something other than just setting the dough on the counter. Following a trick I had learned reading another baking blog, I microwaved a cup of water and then stuck the covered dough--glass bowl and all--into the steamy microwave with the cup of water. Then I left it alone for 2 whole hours.
After a walk down to the beach in the sunshine, then a walk back up past the yarn store where the lady gave me a pair of knitting needles for free, I returned to the kitchen...opened the microwave...
...and there it was. Having doubled in size, for the first time ever! I squealed really loudly. I was really happy.
The rest was boring, but satisfying. The bread turned out quite tasty (though, like I said, a bit too salty thanks to Mr. Hollywood's odd ratios). I think with a lovely topping of Nutella it could really be a winner.
But best of all, it differs from ALL of my other baking endeavors in that it is soft, bubbly, not dense, and rose enough to make two nice-sized pull-apart loaves.
I am content. And full of bread.
-The GLS
Friday, May 14, 2010
Established 1892.
I find myself ticked off at the new Facebook profile page system. And I didn't even know it was happening until I tried to edit my profile...and then...it looked different. Argh.
It's Friday night, and I had the house to myself, so I thought I ought to cook something. Something pasta. It was quite good, actually, and turned out closer to what I always think I'm going for.
Boil spaghetti, then drain. In another pan, fry up some rosemary ham, onions, and garlic until golden brown. Toss the ham/garlic/onions in with the cooked spaghetti, add some pesto and parmesan cheese. Then chop up some fresh tomatoes (I used grape tomatoes) and sprinkle them on top. Voila! Lovely. Serve with salad and garlic bread (which I actually...didn't get around to making, but I think would be really good).
I'm going to go brew some tea and stay up late watching British gameshows and knitting my fingers off. Tomorrow is another day...when I can sleep in and then enjoy the sunshine!
-The GLS
(The title refers to the zip-up hoodie that I bought at Value Village for a whopping $12...which happens to be an exorbitant amount if you're a frequent thrift shopper. But I liked it. It's brown, hefty, nicely tailored, and exactly what I was looking for. It's Abercrombie & Fitch, which I dislike, but the logo is smaller than normal so I'm just going to ignore it.)
It's Friday night, and I had the house to myself, so I thought I ought to cook something. Something pasta. It was quite good, actually, and turned out closer to what I always think I'm going for.
Boil spaghetti, then drain. In another pan, fry up some rosemary ham, onions, and garlic until golden brown. Toss the ham/garlic/onions in with the cooked spaghetti, add some pesto and parmesan cheese. Then chop up some fresh tomatoes (I used grape tomatoes) and sprinkle them on top. Voila! Lovely. Serve with salad and garlic bread (which I actually...didn't get around to making, but I think would be really good).
I'm going to go brew some tea and stay up late watching British gameshows and knitting my fingers off. Tomorrow is another day...when I can sleep in and then enjoy the sunshine!
-The GLS
(The title refers to the zip-up hoodie that I bought at Value Village for a whopping $12...which happens to be an exorbitant amount if you're a frequent thrift shopper. But I liked it. It's brown, hefty, nicely tailored, and exactly what I was looking for. It's Abercrombie & Fitch, which I dislike, but the logo is smaller than normal so I'm just going to ignore it.)
Thursday, May 13, 2010
Weekender.
I'm thinking very carefully about this weekend's Great Yeast Bread Experiment, as one needs to be on top of these things. And I think I've narrowed it down to a great breakfast-y recipe of Banana and Muesli Bread, or the Peanut Bread (which is apparently quite good with Nutella...which I adore). They both sound ridiculously good, but which to pick?
...how about BOTH?
The catch is that I've never eaten/cooked with muesli before, but it can't be that hard to find. If I can't find muesli I'll just use rolled oats. Which would be less fun and have a different flavor, of course, but would probably work for the necessary texture.
Also, I like to take the leftovers of my bread to work, and I can't bring the Peanut Bread to the daycare because we have a no-peanuts policy (because of allergies). Hmm...
But I'm still somewhat determined to try both this weekend. I feel it needs to be done.
I stole a component from my old Gateway computer speakers in order to listen to my iPod in the car. I also bought another mug from Value Village. Someone drag me away from that place. On second thought, please don't.
Friday, Friday, here we come.
-The GLS
...how about BOTH?
The catch is that I've never eaten/cooked with muesli before, but it can't be that hard to find. If I can't find muesli I'll just use rolled oats. Which would be less fun and have a different flavor, of course, but would probably work for the necessary texture.
Also, I like to take the leftovers of my bread to work, and I can't bring the Peanut Bread to the daycare because we have a no-peanuts policy (because of allergies). Hmm...
But I'm still somewhat determined to try both this weekend. I feel it needs to be done.
I stole a component from my old Gateway computer speakers in order to listen to my iPod in the car. I also bought another mug from Value Village. Someone drag me away from that place. On second thought, please don't.
Friday, Friday, here we come.
-The GLS
Sunday, May 9, 2010
Wild, Wild Night.
(Joanna Newsom is crooning "Swansea" in the background.)
Ah, what a day!
First of all...Happy Mother's Day to all of you who happen to be mothers!
It was a fine day. We took a drive up to La Conner, which is an adorable town on a channel about an hour and a half north of home. Lots of antiquing ensued. And YES...there were more housewares than I thought humanly possible. But I spent NO MONEY at all today, which I am pretty proud of myself for.
We ate at a bistro called Seeds, which serves all organic (and freakishly delicious) fare. I had an avacado pepper burger and a cup of curried carrot soup, and I was so full afterward that I thought I wouldn't be able to move.
I also attempted to finish my mom's Mother's Day scarf in the backseat of the car without her noticing. She didn't notice, but I didn't finish. Poo. So, that'll be an ongoing project. It's almost done.
When we got home I was bitten by the cooking bug, so I made whole-wheat soda bread (according to Paul Hollywood's recipe, which I've never done before) and a veggie soup with whatever I could find in the pantry. Both turned out quite tasty, I might add. The veggie soup was basically carrots, onions, garlic, white kidney beans, and french-cut green beans. Before serving I pureed part of it to give it a little more thickness. Add some black pepper and Tobasco, and bam! Tasty.
La Conner kind of made me want to own an acreage. A small one. With a goat.
An early work day for me, tomorrow, so time to say goodnight.
-The GLS
PS: I found this fantastic book called The Country Cooking of Ireland at one of the little shops in La Conner. It was like an encyclopedia of delicious! But it was also $50, so I'm going to take it upon myself to find it cheaper somewhere else. Cross your fingers.
Ah, what a day!
First of all...Happy Mother's Day to all of you who happen to be mothers!
It was a fine day. We took a drive up to La Conner, which is an adorable town on a channel about an hour and a half north of home. Lots of antiquing ensued. And YES...there were more housewares than I thought humanly possible. But I spent NO MONEY at all today, which I am pretty proud of myself for.
We ate at a bistro called Seeds, which serves all organic (and freakishly delicious) fare. I had an avacado pepper burger and a cup of curried carrot soup, and I was so full afterward that I thought I wouldn't be able to move.
I also attempted to finish my mom's Mother's Day scarf in the backseat of the car without her noticing. She didn't notice, but I didn't finish. Poo. So, that'll be an ongoing project. It's almost done.
When we got home I was bitten by the cooking bug, so I made whole-wheat soda bread (according to Paul Hollywood's recipe, which I've never done before) and a veggie soup with whatever I could find in the pantry. Both turned out quite tasty, I might add. The veggie soup was basically carrots, onions, garlic, white kidney beans, and french-cut green beans. Before serving I pureed part of it to give it a little more thickness. Add some black pepper and Tobasco, and bam! Tasty.
La Conner kind of made me want to own an acreage. A small one. With a goat.
An early work day for me, tomorrow, so time to say goodnight.
-The GLS
PS: I found this fantastic book called The Country Cooking of Ireland at one of the little shops in La Conner. It was like an encyclopedia of delicious! But it was also $50, so I'm going to take it upon myself to find it cheaper somewhere else. Cross your fingers.
Sunday, May 2, 2010
Victory Over Bread...For Now.
At the time I STARTED writing this post, I'm sitting here in an apron waiting for my new powder-blue vintage-y egg timer to buzz, which will mean that my FIRST EVER attempt at yeast bread is done and ready for evaluation.
Everyone's afraid of yeast, and I never understood why. But now I do. Because it's like having a million other little people in the kitchen, and they're VERY picky, and they want things just-so, and they're going to make your life miserable for you if you don't give it to them. Besides that, EVERY source on yeast says something different about how to treat it.
...so I made up my own source, bastardized a bit from Paul Hollywood's "100 Great Breads" that I've been using. The dough got doughy, which was right, but then I had to solve a wee little problem: I live in Seattle, and it's hard to find a good spot for dough to rise, because our house is always cold.
Paul Hollywood says that yeast doesn't necessarily need to be warm in order to rise, but I don't exactly trust that, so finally I went with some advice from one of my favorite blogs, 17 and Baking. She said to microwave a cup of water for 3-4 mins and then stick the bowl with the dough in the microwave. Since its warm and humid in there, it's a great spot for the dough to rise.
And it did! It poofed! Very exciting, though I wonder if it poofed quite enough...but I left it to rest for MUCH longer than Paul Hollywood suggested, so I figured it was fine.
It's an English Cottage Loaf, so it has a very specific old-timey shape to it, which I matched exactly before shoving it in the oven.
And then, 30 minutes later...
Yay! I made a Cottage Loaf!
It came out with a nice crunchy crust and a soft buttery center. I'm thinking it COULD have poofed a bit more, as it came out a bit dense, but overall I think it was a pretty good first attempt at yeast bread!
So now, ENDING this blog post, I feel flushed with victory. And now it's on, yeast. I've caught the baking bug. It's SO ON.
-The GLS
Everyone's afraid of yeast, and I never understood why. But now I do. Because it's like having a million other little people in the kitchen, and they're VERY picky, and they want things just-so, and they're going to make your life miserable for you if you don't give it to them. Besides that, EVERY source on yeast says something different about how to treat it.
...so I made up my own source, bastardized a bit from Paul Hollywood's "100 Great Breads" that I've been using. The dough got doughy, which was right, but then I had to solve a wee little problem: I live in Seattle, and it's hard to find a good spot for dough to rise, because our house is always cold.
Paul Hollywood says that yeast doesn't necessarily need to be warm in order to rise, but I don't exactly trust that, so finally I went with some advice from one of my favorite blogs, 17 and Baking. She said to microwave a cup of water for 3-4 mins and then stick the bowl with the dough in the microwave. Since its warm and humid in there, it's a great spot for the dough to rise.
And it did! It poofed! Very exciting, though I wonder if it poofed quite enough...but I left it to rest for MUCH longer than Paul Hollywood suggested, so I figured it was fine.
It's an English Cottage Loaf, so it has a very specific old-timey shape to it, which I matched exactly before shoving it in the oven.
And then, 30 minutes later...
Yay! I made a Cottage Loaf!
It came out with a nice crunchy crust and a soft buttery center. I'm thinking it COULD have poofed a bit more, as it came out a bit dense, but overall I think it was a pretty good first attempt at yeast bread!
So now, ENDING this blog post, I feel flushed with victory. And now it's on, yeast. I've caught the baking bug. It's SO ON.
-The GLS
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