tag:blogger.com,1999:blog-87331080197364236872024-03-13T06:05:41.935-04:00Babette FeastsFeast with me.Babettehttp://www.blogger.com/profile/17430440373620519598noreply@blogger.comBlogger423125tag:blogger.com,1999:blog-8733108019736423687.post-24361377382550951572021-04-03T16:26:00.002-04:002021-04-03T16:27:05.344-04:00Easter traditions<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://1.bp.blogspot.com/-1Uo-K-oa5zc/YGjLgyvnIAI/AAAAAAAACTw/hIrl2of336kA55saYWKsrBuvBhNzQD87wCLcBGAsYHQ/s2048/BD09EAEF-DA69-4459-B0D1-397D4D9AFBC7.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-1Uo-K-oa5zc/YGjLgyvnIAI/AAAAAAAACTw/hIrl2of336kA55saYWKsrBuvBhNzQD87wCLcBGAsYHQ/s320/BD09EAEF-DA69-4459-B0D1-397D4D9AFBC7.jpeg" /></a></div><br /> In Bermuda, everyone eats fishcakes and hot-cross buns on Good Friday. They also fly kites, and even this year, people managed to socially distance and fly their kites. It’s a pretty great way to spend the day at the beach. <p></p><p>I decided to make both the fishcakes </p><p>and the hot-cross buns (and the tartar sauce, but not the Mayo) this year. The fishcakes are easy—soak 1 lb salt cod overnights. Boil twice (discard the soaking water and the water after each boil. Cook 1 lb potatoes, mash. Add to fish (after you break fish up with your fingers, removing pin bones and any skin). Chop one small onion, cook in a bit of oil to soften. Add. Add 1 tablespoon fresh thyme. Add 1/4 cup chopped parsley. Mix well and let sit over night. </p><p>To cook, heat oil in heavy skillet over medium heat. Mix 2 tablespoons paprika into 2/3 cup flour in a shallow dish. In a separate bowl, beat 2 eggs w a splash of water. Form fishcakes into 15 even pieces, flattening into patties. Dip each into egg, then flour, then place in skillet. Cook to golden on bottom side, gently turn and finish cooking until golden on second side. Remove and drain in paper towels. Serve warm with tartar sauce (Mayo, lemon juice, pickle, Worcestershire, capers...a splash of mustard) .</p><p>I used the recipe before buns from The Flavor Bender here: <a href="https://www.theflavorbender.com/classic-hot-cross-buns/">https://www.theflavorbender.com/classic-hot-cross-buns/</a></p><p><br /></p>Babettehttp://www.blogger.com/profile/17430440373620519598noreply@blogger.com0tag:blogger.com,1999:blog-8733108019736423687.post-34110366339778010882018-05-20T14:02:00.000-04:002018-05-20T14:02:00.341-04:00Seven Years. Live Well.I have posted this almost seven years running, I am sad to say. Since David died so suddenly on May 20, 2011, we have also lost his daughter, our sweet Tea, my older brother, Rick (three years ago in April) and just yesterday my father-in-law.<br />
<br />
Live well in their memory. Today is breading baking day for me. It keeps me tied to David. I miss these people.<br />
<br />
<h3 class="post-title entry-title" itemprop="name" style="-webkit-text-size-adjust: auto; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 24px; font-stretch: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;">
And then there were two sisters. </h3>
<div class="post-body entry-content" id="post-body-1445263901492324912" itemprop="description articleBody" style="-webkit-text-size-adjust: auto; font-size: 15.399999618530273px; line-height: 1.4; position: relative; width: 820px;">
<div class="post-body entry-content" id="post-body-6362688424608381788" itemprop="description articleBody" style="font-size: 16.940000534057617px; line-height: 1.4; position: relative; width: 820px;">
<h3 class="post-title entry-title" itemprop="name" style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 24px; font-stretch: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;">
<span style="font-size: x-small;">In the last four years, I lost the two below, and as I sit here today, I am marking five weeks since I very suddenly lost my other brother, Rick, the eldest of the four of us. He was well one day, and then he was not. Tonight, We will enjoy a simple but nice meal. We will raise a glass to the wonderful memories we share. We will be sad and we will be happy. We will cherish those who are with us and those who are far. We will be sure the gods have gotten it wrong somehow, but we will know this is the reality, however unfair. Most of all, we will miss these people. </span></h3>
<h3 class="post-title entry-title" itemprop="name" style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 24px; font-stretch: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;">
Baking Bread In Memory: David and Tea and Rick</h3>
<div class="post-header" style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13px; line-height: 1.6; margin: 0px 0px 1.5em;">
<div class="post-header-line-1">
</div>
</div>
<div class="post-body entry-content" id="post-body-6362688424608381788" itemprop="description articleBody" style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15px; line-height: 1.4; position: relative; width: 820px;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-lGqlZXQvLL0/U3uj9ArvcOI/AAAAAAAAB1I/PCsi2ogUhCE/s1600/DSC_2538.JPG" imageanchor="1" style="color: #888888; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" src="https://1.bp.blogspot.com/-lGqlZXQvLL0/U3uj9ArvcOI/AAAAAAAAB1I/PCsi2ogUhCE/s1600/DSC_2538.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; background-color: white; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" /></a></div>
<div class="post-body entry-content" id="post-body-6362688424608381788" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 820px;">
<br /></div>
What I wrote a year ago today:</div>
<div class="post-body entry-content" id="post-body-6362688424608381788" itemprop="description articleBody" style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15px; line-height: 1.4; position: relative; width: 820px;">
<br />I've lost these two in the past three years. Miss them both. Three years ago today, David died. So I bake on May 20. Today, I might be on overload, making bread AND pizza. But it makes me happy and makes think of David. The spiral form (in the photo below) is one he used...the essay is one I wrote and read at his memorial service in September, 2011.<br /><br />Before you go on and read below, do this--it is taken from something I wrote on May 31, 2011:</div>
<br style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;" /><div class="post-body entry-content" id="post-body-4784719022485369724" itemprop="description articleBody" style="background-color: #fff9ee; caret-color: rgb(34, 34, 34); color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15px; line-height: 1.4; position: relative; width: 820px;">
So today, please go open a bottle of wine you may have been saving for a special day. Pitch the sliced bread and either bake a loaf or go get REAL bread, good bread. Drizzle out a bit of really good olive oil, and savor it all with family and friends. Because today? Today is a special day.<br /><div style="clear: both;">
</div>
</div>
<div class="post-footer" style="background-color: #eee9dd; border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; color: #666555; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13px; line-height: 1.6; margin: 20px -2px 0px; padding: 5px 10px;">
</div>
<div class="separator" style="caret-color: rgb(34, 34, 34); clear: both; color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15px; text-align: center;">
<a href="http://4.bp.blogspot.com/-sL8BtAoSzj4/U3ujnIMf9xI/AAAAAAAAB1A/g5wPXTXuqt0/s1600/DSC_3645.JPG" imageanchor="1" style="color: #888888; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="320" src="https://4.bp.blogspot.com/-sL8BtAoSzj4/U3ujnIMf9xI/AAAAAAAAB1A/g5wPXTXuqt0/s1600/DSC_3645.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; background-color: white; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="212" /></a></div>
<br style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;" /><br style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;" /><br style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;" /><span style="background-color: #eef4ff; caret-color: rgb(34, 34, 34); color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15px;">Remembering David</span><br style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;" /><br style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;" /><span style="background-color: #fff9ee; caret-color: rgb(34, 34, 34); color: #222222; font-family: "Times New Roman"; font-size: 15px;"><span style="font-size: 12pt;">My little brother David died very suddenly this past May. He was 47.</span></span><br style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;" /><br style="background-color: #fff9ee; caret-color: rgb(34, 34, 34); color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;" /><span style="background-color: #fff9ee; caret-color: rgb(34, 34, 34); color: #222222; font-family: "Times New Roman"; font-size: 15px;"><span style="font-size: 12pt;">David was a real intellectual. He had big ideas and frankly, I am sure I didn't always even understand what he was talking about, and we often butted heads over ideas and issues. But we did share one passion: cooking. Any heated debates were quickly forgotten at the dinner table when we--quite literally--broke bread. </span></span><span style="background-color: #fff9ee; caret-color: rgb(34, 34, 34); color: #222222; font-family: "Times New Roman"; font-size: 15px;"><span style="font-size: 12pt;">We would thoughtfully taste, chew and discuss the merits of the loaf at hand, no matter what we'd been arguing about during the day.</span></span><span style="background-color: #fff9ee; caret-color: rgb(34, 34, 34); color: #222222; font-family: "Times New Roman"; font-size: 15px;"><span style="font-size: 12pt;"> </span></span><br style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;" /><br style="background-color: #fff9ee; caret-color: rgb(34, 34, 34); color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;" /><span style="background-color: #fff9ee; caret-color: rgb(34, 34, 34); color: #222222; font-family: "Times New Roman"; font-size: 15px;"><span style="font-size: 12pt;">David was a bread baker better than any of us, his recipes spreadsheets (formulas, really, weighing in humidity, type of wheat, etc.) that I didn't really understand. In fact, we found his spread sheets on bread and those are pages I will treasure always. Even if I <i>can't</i> bake from them.</span></span><br style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;" /><span style="background-color: #fff9ee; caret-color: rgb(34, 34, 34); color: #222222; font-family: "Times New Roman"; font-size: 15px;"><span style="font-size: 12pt;">Early in the year, in February, I got an email from David asking for savory chocolate recipes. He was on his way to a Slow Food dinner in Redlands, California, where he lived, and the theme was chocolate. He was determined to do something different. </span></span><br style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;" /><br style="background-color: #fff9ee; caret-color: rgb(34, 34, 34); color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;" /><span style="background-color: #fff9ee; caret-color: rgb(34, 34, 34); color: #222222; font-family: "Times New Roman"; font-size: 15px;"><span style="font-size: 12pt;">I had just written a short online piece about where to find great chocolate recipes and one website had stuck with me, a site with a lot of savory dishes. After we traded a few ideas talking about possibilities, he tweaked a recipe, making corn cakes topped with his own version of Mexican mole-style chicken and some cheese. </span></span><br style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;" /><br style="background-color: #fff9ee; caret-color: rgb(34, 34, 34); color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;" /><span style="background-color: #fff9ee; caret-color: rgb(34, 34, 34); color: #222222; font-family: "Times New Roman"; font-size: 15px;"><span style="font-size: 12pt;">His report back captures David's personality for those of us who knew him and still makes us chuckle, especially reading of his scorn for American cheese "food":<br /><i>Topped a tablespoon of cornbread batter with a bigger spoon of the chicken mix. Topped that with a modest amount of mozzarella cheese since I had some handy already shredded -- bad move; should have used the local Monterey jack I bought for the purpose, which is very tasty, or had I thought of it, better still would be supermarket-humble Havarti (which is a great American cheese, IMO, if inexpensive and widely available...at least it's cheese compared to prevalent and therefore so-called American "pasteurized-process cheese food"). 15 minutes in the oven and they were done.</i><br /><br />He signed off "mangia, mangia."<br /><br />Three months after those emails, I found myself in his house, my first time in Redlands, but he wasn't there. His death was heartbreakingly sudden and being there was unspeakably sad and difficult.</span></span><br style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;" /><br style="background-color: #fff9ee; caret-color: rgb(34, 34, 34); color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;" /><span style="background-color: #fff9ee; caret-color: rgb(34, 34, 34); color: #222222; font-family: "Times New Roman"; font-size: 15px;"><span style="font-size: 12pt;">We spent a week at his house, cleaning it out, preparing details of the memorial we would hold, sometimes finding laughter in our memories, admiring his garden full of wildflowers, touching pots and pans he touched, always aching for his presence.</span></span><br style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;" /><br style="background-color: #fff9ee; caret-color: rgb(34, 34, 34); color: #222222; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;" /><span style="background-color: #fff9ee; caret-color: rgb(34, 34, 34); color: #222222; font-family: "Times New Roman"; font-size: 15px;"><span style="font-size: 12pt;">One day I peered into the freezer and found a batch of little corn cakes, wrapped in foil and plastic, perhaps a little freezer burned. I knew exactly what they were. I pulled them out, heated them up and had a couple for lunch one day, remembering the process, remembering David, and happy to taste, one last time, one of his creations.</span></span></div>
<div>
<span style="background-color: #fff9ee; caret-color: rgb(34, 34, 34); color: #222222; font-family: "Times New Roman"; font-size: 15px;"><span style="font-size: 12pt;"><br /></span></span></div>
</div>
Babettehttp://www.blogger.com/profile/17430440373620519598noreply@blogger.com0tag:blogger.com,1999:blog-8733108019736423687.post-70506770176223556352017-04-17T10:35:00.002-04:002017-04-17T10:35:43.241-04:00Old Recipes, New Tricks?Sometimes I do get stuck in a rut with cooking, if you can believe it. The family has flown, and we tend to get a bit boring with the usual dishes for dinner around here. But my friend Kerrie made a leg of lamb a few months ago that was falling off the bone, so I had to have a go at a Slow Roasted Leg of Lamb. No one needs to fight the meat off the bone in this recipe.<br />
<br />
I googled a few recipes and cobbled together the components I wanted: Garlic and Rosemary paste (because I think all lamb needs garlic and rosemary), red wine for the basting, and I cooked it on top of onions, carrots and celery (the plan was to blend that up into the gravy, but in the end, I didn't...next time).<br />
<br />
I shared this with three Brits, who all tucked in, so I'm going to say they liked it. I doubt I will make lamb any other way again.<br />
<br />
<b>Slow Roasted Leg of Lamb</b> (What, no photo?? I was busy eating!) <br />
<br />
1 3-pound bone-in leg of lamb<br />
4 large cloves garlic<br />
1/2 tablespoon kosher salt<br />
4 sprigs rosemary, leaves removed from stems and chopped fine<br />
1/2 tablespoon olive oil<br />
Freshly ground pepper<br />
2 large carrots<br />
1 onion<br />
3 stalks celery<br />
1 cup red wine<br />
<br />
For the gravy:<br />
5 tablespoon flour<br />
1-2 cups beef stock<br />
<br />
1. Heat oven to 250F. Pat leg of lamb dry with paper towels and use the tip of a knife to poke slits into the lamb.<br />
2. Mince the garlic. Sprinkle salt over the garlic, add the chopped rosemary and drizzle all with olive oil. Add a few grindings of pepper. Use a fork to mash this all into a paste. Spread this onto the lamb.<br />
3. Cut carrots, onions and celery into large pieces and spread in the bottom of a deep roasting pan. Place lamb on top. Add red wine. Cover tightly with heavy-duty aluminum foil and place in oven to roast 7 hours.<br />
4. Remove lamb after 7 hours. Uncover. Increase oven to 400F. Return lamb to oven and roast an additional 30 minutes.<br />
5. Make the gravy. Remove lamb to plate and keep warm. Pour all pan juices into a measuring cup. Measure out 5 tablespoons of fat straight into the roasting pan, on the stove top over medium heat (The fat will rise to the top of the pan juices.) Discard any remaining fat, but keep the good pan juices.<br />
6. Measure out 5 tablespoons flour and stir into the fat with a wooden spoon, making sure it does not burn, stirring any lumps out of the flour. (You've just made a roux.) Slowly add the pan juices back to the roux, stirring constantly to keep lumps from forming. The gravy at this point may well be too thick. Add 1 to 2 cups beef stock to get the gravy to the consistency you like (I meant to use a stick blender to blend the softened carrots, onions and celery right into this gravy, but...well, we were hungry!)<br />
<br />
Serve the lamb with sides of roasted veg and pass the gravy for all. (This will easily serve 6 hungry people, 8 at a full meal).<br />
<br />
<br />Babettehttp://www.blogger.com/profile/17430440373620519598noreply@blogger.com0tag:blogger.com,1999:blog-8733108019736423687.post-37196135093341054742016-08-29T15:26:00.004-04:002016-08-29T15:26:53.605-04:00Peel that Egg!A story is making its way around my facebook feed about how to peel hardboiled eggs. From the odd ("blow" the egg out...meh. Why bother?) to the maybe scientific (add baking soda to the water), I wanted to know this, especially since just about two weeks ago I made sorry looking deviled eggs, eggs with whites that looked as though they had been hacked at and hacked away. They tasted great, but I could not have served those in a pro kitchen.<br />
<br />
So after reading some of the discussion, I had to go it alone.<br />
I've always been taught that the best thing is to put the eggs into cold water, bring the water to a boil, cover pot, remove from heat, wait 10 or 11 minutes and you have perfect eggs...and the yolk IS a lovely-never-gray-green color. But that was the method that I used two weeks ago. Not. Good.<br />
<br />
So yesterday morning, I dropped a room temperature egg (so very unAmerican, to keep my eggs on the counter) into rapidly boiling water. Lowered the heat, cooked it 10 minutes and peeled it immediately under cold, running water so I could handle it. Perfect egg.<br />
<br />
But the request had come out: try the other methods. So I put the eggs back into the fridge (because face it, most Americans DO keep their eggs in the fridge).<br />
<br />
Egg 1: Cold egg into cold water. Poor results. As expected. (This is how I cooked them two weeks ago.)<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-ZYtGvLeo7vA/V8SLm-jsX5I/AAAAAAAACGg/XYFT_37l51gZ3zseJv91WXqAbu7bXWkZACLcB/s1600/2016-08-29%2B08.27.16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-ZYtGvLeo7vA/V8SLm-jsX5I/AAAAAAAACGg/XYFT_37l51gZ3zseJv91WXqAbu7bXWkZACLcB/s320/2016-08-29%2B08.27.16.jpg" width="320" /></a></div>
<br />
<br />
<br />
<br />
Egg 2: Cold egg into cold water with about 1/2 teaspoon baking soda. Maybe marginally better, but still ugly and difficult to peel.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-LLvTUVoLZL0/V8SL4AoBLlI/AAAAAAAACGs/-mCnNRpLui0ly4RvdwsOiZAlka2nrgrgwCLcB/s1600/2016-08-29%2B09.00.47.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-LLvTUVoLZL0/V8SL4AoBLlI/AAAAAAAACGs/-mCnNRpLui0ly4RvdwsOiZAlka2nrgrgwCLcB/s320/2016-08-29%2B09.00.47.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Egg 3: Cold egg into cold water. Based on some Youtube love, put egg into glass with some water and shake. Unmitigated disaster. Who thought this one up?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-G7Gm-vwfcAE/V8SLm0Pb11I/AAAAAAAACGk/hGGtmUXK7YUyJ5AWKrRYE0vH6VhU9fXnQCLcB/s1600/2016-08-29%2B09.20.14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-G7Gm-vwfcAE/V8SLm0Pb11I/AAAAAAAACGk/hGGtmUXK7YUyJ5AWKrRYE0vH6VhU9fXnQCLcB/s320/2016-08-29%2B09.20.14.jpg" width="320" /></a></div>
<br />
Eggs 4and 5: Cold eggs into rapidly boiling water: They didn't explode! And they peeled so easily! I left the shells on the plate so you could see how big the pieces I took off were.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-VD5taWQg_GU/V8SLmu-PiFI/AAAAAAAACGc/zGmTxBvKcuUPhZjbzyE_U6xI7qgq88rGACLcB/s1600/2016-08-29%2B09.42.14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-VD5taWQg_GU/V8SLmu-PiFI/AAAAAAAACGc/zGmTxBvKcuUPhZjbzyE_U6xI7qgq88rGACLcB/s320/2016-08-29%2B09.42.14.jpg" width="320" /></a></div>
Eggs 6 and 7: Room temperature eggs into rapidly boiling water (just be make sure yesterday's egg wasn't a fluke). I peeled one under running water and used the glass shake method on the other--withOUT the disaster. The egg on the left is the one I shook--there is a tiny ding in the white, but that wouldn't bother me...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-nTGvPwcPoo4/V8SLnCRkWwI/AAAAAAAACGo/OrfaA4oWBeMmp6ZaoCdH5L9OIdf9k5H9QCLcB/s1600/2016-08-29%2B11.59.30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-nTGvPwcPoo4/V8SLnCRkWwI/AAAAAAAACGo/OrfaA4oWBeMmp6ZaoCdH5L9OIdf9k5H9QCLcB/s320/2016-08-29%2B11.59.30.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
I have read a lot about the age of the eggs mattering--the eggs from two weeks ago were local eggs. These eggs are NOT local, so who knows how old they are. This week I will buy local and drop room temp eggs into boiling water. Watch for the results!Babettehttp://www.blogger.com/profile/17430440373620519598noreply@blogger.com0tag:blogger.com,1999:blog-8733108019736423687.post-61890278093696307992016-05-29T19:53:00.002-04:002016-05-29T19:53:30.561-04:00Still missing Rick and David..and Tea and DadFor four years running, I posted this post, or a variation of it (last year, I had to include Rick..)...Just a reminder, that to honor the people we love, we should live well. Take care of ourselves. Enjoy the sun, the rain, the snow, the ocean, the lakes, the pools. Say yes to the next adventure. Eat well. Laugh loudly. Open that bottle of wine or champagne...every day is special...<br />
<br />
I miss my brothers. I miss my niece. I miss my dad.<br />
<br />
<br />
<h3 class="post-title entry-title" itemprop="name" style="color: #222222; font-family: georgia, utopia, 'palatino linotype', palatino, serif; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;">
<span style="font-size: small;">In the last four years, I lost the two below, and as I sit here today, I am marking five weeks since I very suddenly lost my other brother, Rick, the eldest of the four of us. He was well one day, and then he was not. Tonight, We will enjoy a simple but nice meal. We will raise a glass to the wonderful memories we share. We will be sad and we will be happy. We will cherish those who are with us and those who are far. We will be sure the gods have gotten it wrong somehow, but we will know this is the reality, however unfair. Most of all, we will miss these people. </span></h3>
<h3 class="post-title entry-title" itemprop="name" style="color: #222222; font-family: georgia, utopia, 'palatino linotype', palatino, serif; font-size: 24px; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;">
Baking Bread In Memory: David and Tea and Rick</h3>
<div class="post-header" style="color: #222222; font-family: georgia, utopia, 'palatino linotype', palatino, serif; font-size: 13px; line-height: 1.6; margin: 0px 0px 1.5em;">
<div class="post-header-line-1">
</div>
</div>
<div class="post-body entry-content" id="post-body-6362688424608381788" itemprop="description articleBody" style="color: #222222; font-family: georgia, utopia, 'palatino linotype', palatino, serif; font-size: 15px; line-height: 1.4; position: relative; width: 820px;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-lGqlZXQvLL0/U3uj9ArvcOI/AAAAAAAAB1I/PCsi2ogUhCE/s1600/DSC_2538.JPG" imageanchor="1" style="color: #888888; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" src="https://1.bp.blogspot.com/-lGqlZXQvLL0/U3uj9ArvcOI/AAAAAAAAB1I/PCsi2ogUhCE/s1600/DSC_2538.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; background-color: white; background-position: initial initial; background-repeat: initial initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" /></a></div>
<div class="post-body entry-content" id="post-body-6362688424608381788" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 820px;">
<br /></div>
What I wrote a year ago today:</div>
<div class="post-body entry-content" id="post-body-6362688424608381788" itemprop="description articleBody" style="color: #222222; font-family: georgia, utopia, 'palatino linotype', palatino, serif; font-size: 15px; line-height: 1.4; position: relative; width: 820px;">
<br />
I've lost these two in the past three years. Miss them both. Three years ago today, David died. So I bake on May 20. Today, I might be on overload, making bread AND pizza. But it makes me happy and makes think of David. The spiral form (in the photo below) is one he used...the essay is one I wrote and read at his memorial service in September, 2011.<br />
<br />
Before you go on and read below, do this--it is taken from something I wrote on May 31, 2011:</div>
<br />
<br style="color: #222222; font-family: georgia, utopia, 'palatino linotype', palatino, serif;" />
<div class="post-body entry-content" id="post-body-4784719022485369724" itemprop="description articleBody" style="background-color: #fff9ee; color: #222222; font-family: georgia, utopia, 'palatino linotype', palatino, serif; font-size: 15px; line-height: 1.4; position: relative; width: 820px;">
So today, please go open a bottle of wine you may have been saving for a special day. Pitch the sliced bread and either bake a loaf or go get REAL bread, good bread. Drizzle out a bit of really good olive oil, and savor it all with family and friends. Because today? Today is a special day.<br />
<div style="clear: both;">
</div>
</div>
<div class="post-footer" style="background-color: #eee9dd; border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; color: #666555; font-family: georgia, utopia, 'palatino linotype', palatino, serif; font-size: 13px; line-height: 1.6; margin: 20px -2px 0px; padding: 5px 10px;">
</div>
<div class="separator" style="clear: both; color: #222222; font-family: georgia, utopia, 'palatino linotype', palatino, serif; font-size: 15px; text-align: center;">
<a href="http://4.bp.blogspot.com/-sL8BtAoSzj4/U3ujnIMf9xI/AAAAAAAAB1A/g5wPXTXuqt0/s1600/DSC_3645.JPG" imageanchor="1" style="color: #888888; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="320" src="https://4.bp.blogspot.com/-sL8BtAoSzj4/U3ujnIMf9xI/AAAAAAAAB1A/g5wPXTXuqt0/s1600/DSC_3645.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; background-color: white; background-position: initial initial; background-repeat: initial initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="212" /></a></div>
<br style="color: #222222; font-family: georgia, utopia, 'palatino linotype', palatino, serif;" />
<br style="color: #222222; font-family: georgia, utopia, 'palatino linotype', palatino, serif;" />
<br style="color: #222222; font-family: georgia, utopia, 'palatino linotype', palatino, serif;" />
<span style="background-color: #eef4ff; color: #222222; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15px;">Remembering David</span><br />
<br style="color: #222222; font-family: georgia, utopia, 'palatino linotype', palatino, serif;" />
<span style="background-color: #fff9ee; color: #222222; font-family: "times new roman"; font-size: 15px;"><span style="font-size: 12pt;">My little brother David died very suddenly this past May. He was 47.</span></span><br />
<br style="background-color: #fff9ee; color: #222222; font-family: georgia, utopia, 'palatino linotype', palatino, serif;" />
<span style="background-color: #fff9ee; color: #222222; font-family: "times new roman"; font-size: 15px;"><span style="font-size: 12pt;">David was a real intellectual. He had big ideas and frankly, I am sure I didn't always even understand what he was talking about, and we often butted heads over ideas and issues. But we did share one passion: cooking. Any heated debates were quickly forgotten at the dinner table when we--quite literally--broke bread. </span></span><span style="background-color: #fff9ee; color: #222222; font-family: "times new roman"; font-size: 15px;"><span style="font-size: 12pt;">We would thoughtfully taste, chew and discuss the merits of the loaf at hand, no matter what we'd been arguing about during the day.</span></span><span style="background-color: #fff9ee; color: #222222; font-family: "times new roman"; font-size: 15px;"><span style="font-size: 12pt;"> </span></span><br />
<br style="background-color: #fff9ee; color: #222222; font-family: georgia, utopia, 'palatino linotype', palatino, serif;" />
<span style="background-color: #fff9ee; color: #222222; font-family: "times new roman"; font-size: 15px;"><span style="font-size: 12pt;">David was a bread baker better than any of us, his recipes spreadsheets (formulas, really, weighing in humidity, type of wheat, etc.) that I didn't really understand. In fact, we found his spread sheets on bread and those are pages I will treasure always. Even if I <i>can't</i> bake from them.</span></span><br />
<span style="background-color: #fff9ee; color: #222222; font-family: "times new roman"; font-size: 15px;"><span style="font-size: 12pt;">Early in the year, in February, I got an email from David asking for savory chocolate recipes. He was on his way to a Slow Food dinner in Redlands, California, where he lived, and the theme was chocolate. He was determined to do something different. </span></span><br />
<br style="background-color: #fff9ee; color: #222222; font-family: georgia, utopia, 'palatino linotype', palatino, serif;" />
<span style="background-color: #fff9ee; color: #222222; font-family: "times new roman"; font-size: 15px;"><span style="font-size: 12pt;">I had just written a short online piece about where to find great chocolate recipes and one website had stuck with me, a site with a lot of savory dishes. After we traded a few ideas talking about possibilities, he tweaked a recipe, making corn cakes topped with his own version of Mexican mole-style chicken and some cheese. </span></span><br />
<br style="background-color: #fff9ee; color: #222222; font-family: georgia, utopia, 'palatino linotype', palatino, serif;" />
<span style="background-color: #fff9ee; color: #222222; font-family: "times new roman"; font-size: 15px;"><span style="font-size: 12pt;">His report back captures David's personality for those of us who knew him and still makes us chuckle, especially reading of his scorn for American cheese "food":<br /><i>Topped a tablespoon of cornbread batter with a bigger spoon of the chicken mix. Topped that with a modest amount of mozzarella cheese since I had some handy already shredded -- bad move; should have used the local Monterey jack I bought for the purpose, which is very tasty, or had I thought of it, better still would be supermarket-humble Havarti (which is a great American cheese, IMO, if inexpensive and widely available...at least it's cheese compared to prevalent and therefore so-called American "pasteurized-process cheese food"). 15 minutes in the oven and they were done.</i><br /><br />He signed off "mangia, mangia."<br /><br />Three months after those emails, I found myself in his house, my first time in Redlands, but he wasn't there. His death was heartbreakingly sudden and being there was unspeakably sad and difficult.</span></span><br />
<br style="background-color: #fff9ee; color: #222222; font-family: georgia, utopia, 'palatino linotype', palatino, serif;" />
<span style="background-color: #fff9ee; color: #222222; font-family: "times new roman"; font-size: 15px;"><span style="font-size: 12pt;">We spent a week at his house, cleaning it out, preparing details of the memorial we would hold, sometimes finding laughter in our memories, admiring his garden full of wildflowers, touching pots and pans he touched, always aching for his presence.</span></span><br />
<br style="background-color: #fff9ee; color: #222222; font-family: georgia, utopia, 'palatino linotype', palatino, serif;" />
<br />
<div style="color: #222222; font-family: georgia, utopia, 'palatino linotype', palatino, serif; font-size: 15px;">
</div>
<br />
<div style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); -webkit-text-size-adjust: none; -webkit-text-stroke-width: 0px; color: black; font-family: -webkit-standard; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0px; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="background-color: #fff9ee; color: #222222; font-family: "times new roman"; font-size: 15px;"><span style="font-size: 12pt;">One day I peered into the freezer and found a batch of little corn cakes, wrapped in foil and plastic, perhaps a little freezer burned. I knew exactly what they were. I pulled them out, heated them up and had a couple for lunch one day, remembering the process, remembering David, and happy to taste, one last time, one of his creations.</span></span></div>
Babettehttp://www.blogger.com/profile/17430440373620519598noreply@blogger.com0tag:blogger.com,1999:blog-8733108019736423687.post-46081479058159402072016-05-26T22:12:00.001-04:002016-05-26T22:12:52.600-04:005 Surprising Things I Make at Home<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-OpUgqlLVXzc/VRmhpXO_W2I/AAAAAAAAB-w/vwaGSU1RLtIz77PgiE0ubVn1bXZkRrlnQCKgB/s1600/DSC_7663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://1.bp.blogspot.com/-OpUgqlLVXzc/VRmhpXO_W2I/AAAAAAAAB-w/vwaGSU1RLtIz77PgiE0ubVn1bXZkRrlnQCKgB/s320/DSC_7663.JPG" width="320" /></a></div>
<br />
Bit by bit, I find I don't want to buy much from the stores these days--I always think I could make it better myself...so here are a few gourmet items I make at home--and I am lazy--these are easy.<br />
<br />
1. Limoncello. I spent a while creating recipes for Anova Sous Vide--that was a fun gig. I got to create just about anything I wanted to as long as I cooked it with the Anova Sous Vide unit. One of the most successful things I made was <a href="http://anovaculinary.com/sous-vide-limoncello/" target="_blank">limoncello</a>. So successful that now, whenever I need to use a lemon, I wash and peel it first. The peels live in the freezer until I have 8 to 10 lemons' worth. A kcouple of hours with some vodka in the sous vide, a cup of simple syrup and ...homemade limoncello Bam.<br />
<br />
2. <a href="http://www.babfeasts.com/2015/03/what-to-do-with-all-that-orange-peel.html" target="_blank">Candied orange peel</a>. So, just like the lemons, I find myself hoarding orange peels, devising the simplest, cleanest ways to peel oranges so I can then cut them into strips, cook them in simple syrup for about 45 minutes, drain, dry and toss in sugar. These are so good--one is all I need to feel like I am treating myself, and it is just the right amount of bitter and sweet...I keep meaning to dip them in chocolate, but I never quite get around to it.<br />
<br />
3. <a href="http://royalrosesyrups.com/products/cardamom-clove-syrup" target="_blank">Clove/Cardamom Flavored simple syrup. </a>Once I've made the orange peel, I am left with about 2 cup of simple syrup, nicely orange flavored. But not as nice as the bottle of Clove/Cardamom flavored syrup my sister gave me once. So now, I take that orange syrup, water it down a bit again, add at least a tablespoon full of cloves and a teaspoon of crushed cardamom. I let it simmer again for about 30 minutes, then I store it in the fridge with the cloves still in the syrup. This is awesome.<br />
<br />
4. Pecans with Salted Chocolate. I toast a plateful of pecan pieces in the microwave (who knew? Elaine gave me that trick.)..one minute at a time until they are starting to brown. Let cool. Melt chocolate in microwave (heat 30 seconds at a time, stirring every time--don't let it burn). Stir in a handful of chocolate chips at the end to quick temper the chocolate. Spoon the melted chocolate into a plastic bag, seal. Snip of one corner and drizzle the chocolate over the toasted pecans. Sprinkle with sea salt. Chill. Hostess git.<br />
<br />
5. Pizza dough. This is so easy, especially if you have a mixer. And so much better than anything. I use Carol Fields' recipe for dough from Italian baker, but there are a lot of good ones out there. If you want a real treat, grill the pizza.<br />
<br />
What do you make at home that other people buy? It can be anything. I want to hear about it.<br />
<br />
<b>Barb's Lunch</b><br />
I am loving my yogurt these days (I have made that, too). So much that I think I might need <a href="http://www.teamyogurt.com/shop/team-yogurt-ceramic-bowls-order-form" target="_blank">these bowls, </a>found on Cheryl Sternman Rule's <a href="http://www.teamyogurt.com/" target="_blank">website</a>.<br />
<br />
1/2 cup Greek Yogurt<br />
1 strip homemade candied orange peel, chopped fine<br />
3/4 cup frozen blueberries<br />
2 teaspoons homemade clove/cardamom syrup<br />
2 teaspoons chopped pecans.<br />
<br />
Put it all in a bowl. Eat it and love it..Babettehttp://www.blogger.com/profile/17430440373620519598noreply@blogger.com0tag:blogger.com,1999:blog-8733108019736423687.post-34694306489999248992015-12-19T22:06:00.005-05:002015-12-19T22:06:54.438-05:00What's on Your Christmas Cookie Tray?Poor little lonely blog...what HAVE I been cooking? Not enough new, I guess, but it is Christmas, and I am ready to bake (look out world...)<br />
<br />
On My list:<br />
<a href="http://www.completelydelicious.com/2012/12/brown-butter-shortbread.html" target="_blank">Brown Butter Shortbread</a><br />
<a href="http://altonbrown.com/homemade-marshmallow-recipe/" target="_blank">Homemade Peppermint Marshmallows</a><br />
<a href="http://www.marthastewart.com/315946/chocolate-black-pepper-cookies" target="_blank">Martha Stewart's Chocolate Espresso Shortbreads..</a><br />
<br />
But what else? I am already on the road, so I don't have books with me, although I am tempted by many of Dorrie Greenspan's post on Facebook. All her cookies look awesome<br />
What are you baking?Babettehttp://www.blogger.com/profile/17430440373620519598noreply@blogger.com0tag:blogger.com,1999:blog-8733108019736423687.post-29201049143633016712015-08-19T09:57:00.000-04:002015-08-19T09:57:00.080-04:00Visiting Victoria and Vancouver:The Food Version <span style="text-align: center;">What a treat...We got to spend a week in British Columbia. We went from Victoria to Vancouver to Whistler to Williams Lake (over the Duffy Lake Road) back to Vancouver by way of Fraser Canyon. Spectacular scenery everywhere...the BEST time spent with a great friend, Megan (the highlight for me), and, of course, food wherever we went...Here is a photo journey of our food journey...</span><br />
<br />
Super ripe tomatoes with blue cheese and red onions at <a href="http://marcellopizzeria.com/" target="_blank">Marcello's</a> in Vancouver...<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-S4Lv_i6UIbE/VdMszC_8EYI/AAAAAAAACAs/no6ujPeWV0Y/s1600/IMG_6900.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-S4Lv_i6UIbE/VdMszC_8EYI/AAAAAAAACAs/no6ujPeWV0Y/s320/IMG_6900.JPG" width="320" /></a></div>
Calzone at Marcello's<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-OvEr7GaGSOY/VdMs5Sdvl6I/AAAAAAAACA0/Mi3jG4-6AcY/s1600/IMG_6903.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-OvEr7GaGSOY/VdMs5Sdvl6I/AAAAAAAACA0/Mi3jG4-6AcY/s320/IMG_6903.JPG" width="320" /></a></div>
<br />
One night, Gary was out with work people, I had no plans...and I ate a<a href="http://www.tripadvisor.ca/Restaurant_Review-g154945-d6654373-Reviews-Dog_Gone_It-Victoria_Victoria_Capital_Regional_District_Vancouver_Island_British_.html" target="_blank"> hot dog.</a> No kidding..<br />
Victoria, BC--if you need cheap eats, lots of options, Dog Gone It...pretty good choice!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-DwvDOWWiH6k/VdMwBfC0ozI/AAAAAAAACFM/8xQqWLAPKBQ/s1600/IMG_5933.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-DwvDOWWiH6k/VdMwBfC0ozI/AAAAAAAACFM/8xQqWLAPKBQ/s320/IMG_5933.JPG" width="320" /></a></div>
<br />
I learned what a <a href="http://www.food.com/recipe/uncle-bills-caesar-canadian-style-84613" target="_blank">Caesar</a> is...if I ever do drink one, it will be this one at <a href="http://www.jamcafevictoria.com/" target="_blank">Jam Cafe</a> in Victoria, garnish with asparagus and a big crispy rasher of bacon...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-qhHTaFYoCiI/VdMv3_3dZAI/AAAAAAAACFE/NXI-AdofE6g/s1600/IMG_5950.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-qhHTaFYoCiI/VdMv3_3dZAI/AAAAAAAACFE/NXI-AdofE6g/s320/IMG_5950.JPG" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
I drank many a cup of coffee..I believe this one was consumed at <a href="http://habitcoffee.com/" target="_blank">Habit </a>in Victoria, BC.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-nCE74vOQQMc/VdMu9PW-MhI/AAAAAAAACE0/jXN5phiIwb4/s1600/IMG_5897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-nCE74vOQQMc/VdMu9PW-MhI/AAAAAAAACE0/jXN5phiIwb4/s320/IMG_5897.JPG" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Not food, but one day Megan and I watched a storm move in across the land in Victoria...it was beautiful in its own way. I welcomed the cool weather...<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-dKaeACeCuYQ/VdMu0V2VBLI/AAAAAAAACEs/16rppTbJ-jk/s1600/IMG_5999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-dKaeACeCuYQ/VdMu0V2VBLI/AAAAAAAACEs/16rppTbJ-jk/s320/IMG_5999.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Megan and I HAD to split this salted caramel with pecans doughnut. I finished my half. I watched. She did not finish hers. Amateur.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-NTfUmOij5jQ/VdMuyMZngFI/AAAAAAAACEg/dx1JpOADHYg/s1600/IMG_5966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-NTfUmOij5jQ/VdMuyMZngFI/AAAAAAAACEg/dx1JpOADHYg/s320/IMG_5966.JPG" width="320" /></a></div>
<br />
Back at <a href="http://www.jamcafevictoria.com/" target="_blank">Jam Cafe</a> in Victoria: These biscuits were as bit as my head, filled with an egg and spinach and goat cheese scramble...awesome..<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-AYVR_PgVzZ8/VdMuydQ1mbI/AAAAAAAACEk/wJkaEom9Xv4/s1600/IMG_5963.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-AYVR_PgVzZ8/VdMuydQ1mbI/AAAAAAAACEk/wJkaEom9Xv4/s320/IMG_5963.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
A view of Jam from the inside...Worth the wait in line, btw.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/--R4lL5q5of0/VdMutRD3hVI/AAAAAAAACEE/JW8uhy7oJQo/s1600/IMG_5959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/--R4lL5q5of0/VdMutRD3hVI/AAAAAAAACEE/JW8uhy7oJQo/s320/IMG_5959.JPG" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-BmIdD7RtaOc/VdMutixizAI/AAAAAAAACEM/eJSwrSOJbac/s1600/IMG_5956.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-BmIdD7RtaOc/VdMutixizAI/AAAAAAAACEM/eJSwrSOJbac/s320/IMG_5956.JPG" width="320" /></a></div>
<br />
This awesome roasted vegetable salad was enjoyed at <a href="http://www.10acres.ca/" target="_blank">10 Acres</a> in Victoria...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-y_xAe6xAQHA/VdMugQs1ynI/AAAAAAAACD0/Mm0HieKDHCc/s1600/IMG_6005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-y_xAe6xAQHA/VdMugQs1ynI/AAAAAAAACD0/Mm0HieKDHCc/s320/IMG_6005.JPG" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Just before we left Victoria, we enjoyed tea at <a href="http://www.fairmont.com/empress-victoria/" target="_blank">Fairmont Empress Victoria</a>...</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-djykUs0nGc4/VdMsr384EfI/AAAAAAAACAk/5MvsKsryBWw/s1600/IMG_6052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-djykUs0nGc4/VdMsr384EfI/AAAAAAAACAk/5MvsKsryBWw/s320/IMG_6052.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-A0zjgNT0pLc/VdMyCQavGHI/AAAAAAAACFU/ujuJG_IG05k/s1600/IMG_6059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-A0zjgNT0pLc/VdMyCQavGHI/AAAAAAAACFU/ujuJG_IG05k/s320/IMG_6059.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-LO64s6XXgP0/VdMySyswBoI/AAAAAAAACFc/sYVKaH0uox0/s1600/IMG_6053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-LO64s6XXgP0/VdMySyswBoI/AAAAAAAACFc/sYVKaH0uox0/s320/IMG_6053.JPG" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-yM76zaflGvM/VdMyZRE-HcI/AAAAAAAACFk/nfr0gLwqdl8/s1600/IMG_6021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-yM76zaflGvM/VdMyZRE-HcI/AAAAAAAACFk/nfr0gLwqdl8/s320/IMG_6021.JPG" width="320" /></a></div>
<div class="" style="clear: both; text-align: center;">
<br /></div>
<div class="" style="clear: both; text-align: center;">
We crossed with <a href="http://princeofwhales.com/" target="_blank">Prince of Whales</a> crossing, one way to Victoria by way of <a href="http://www.butchartgardens.com/visit" target="_blank">Butchart Gardens</a>...what a lovely (if crowded) stop..</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-QwfvbgsJyVQ/VdM4V-phEEI/AAAAAAAACF0/In5wqKCjUYw/s1600/IMG_6091.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-QwfvbgsJyVQ/VdM4V-phEEI/AAAAAAAACF0/In5wqKCjUYw/s320/IMG_6091.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look, it's Me!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-wkCQBBB7yRc/VdMuC6HBX4I/AAAAAAAACCs/Me9gk2jgWYo/s1600/IMG_6159.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-wkCQBBB7yRc/VdMuC6HBX4I/AAAAAAAACCs/Me9gk2jgWYo/s320/IMG_6159.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The crossing..<br />
<br />
<br /></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-dgcrbCyuIlk/VdMt6z4o-0I/AAAAAAAACCg/o6ijZbAC2uQ/s1600/IMG_6382.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-dgcrbCyuIlk/VdMt6z4o-0I/AAAAAAAACCg/o6ijZbAC2uQ/s320/IMG_6382.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mussels...</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-_s0njOgQx5g/VdMt7hUFjhI/AAAAAAAACCk/BN8eCw26nGg/s1600/IMG_6387.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-_s0njOgQx5g/VdMt7hUFjhI/AAAAAAAACCk/BN8eCw26nGg/s320/IMG_6387.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poutine...</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-hEGQOEy0CSI/VdMt3R4eRzI/AAAAAAAACCU/siSWZLqx5xM/s1600/IMG_6367.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-hEGQOEy0CSI/VdMt3R4eRzI/AAAAAAAACCU/siSWZLqx5xM/s320/IMG_6367.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bar Scene...</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/--Lweyl79L8Q/VdMt3Hi3SQI/AAAAAAAACCI/xwQWI2GAC6g/s1600/IMG_6376.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/--Lweyl79L8Q/VdMt3Hi3SQI/AAAAAAAACCI/xwQWI2GAC6g/s320/IMG_6376.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My bourbon cocktail...<br />
<br />
More to come!</td></tr>
</tbody></table>
Babettehttp://www.blogger.com/profile/17430440373620519598noreply@blogger.com0tag:blogger.com,1999:blog-8733108019736423687.post-22069081312739908512015-08-18T08:56:00.003-04:002015-08-18T08:56:24.921-04:00Milanesa...The Secret at Last!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-FMpuZrsietI/VdMrUlmSr6I/AAAAAAAACAU/998i1YLZkQ4/s1600/DSC_9541.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="http://4.bp.blogspot.com/-FMpuZrsietI/VdMrUlmSr6I/AAAAAAAACAU/998i1YLZkQ4/s320/DSC_9541.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perfect Milanesa Every Time</td></tr>
</tbody></table>
<br />
<br />
So hands down, one of my favorite dishes in Uruguay and Argentina is the milanesa, a steak pounded thin, breaded and fried--simple milanesa is served with a wedge of lemon. Milanesa napolitana is served with tomato sauce and cheese...what's not to love.<br />
<br />
I have struggled to get the coating to actually "stick" to the steak--too often, I've had steak in a hollow --a shell, almost-- coating or batter.<br />
<br />
I finally have hit on the right way. Actually, the best way.<br />
<br />
It's the double breadcrumb dip.<br />
<br />
<br />
<ul>
<li>Pound thin sirloin steaks to VERY thin. Think 1/4-inch. If you have a butcher have him slice large rounds into thin steaks..</li>
<li>Press coating of flavored breadcrumbs into steaks. </li>
<li>Dip into beaten egg wash.</li>
<li>Dip into breadcrumbs again, coating well and completely.</li>
</ul>
<br />
<br />
Fry in a medium-high heat mix of butter and oil (butter for flavor, oil to keep butter from burning), reducing heat if necessary to keep steak coating from burning.<br />
<br />
Serve with lemon or top with tomato sauce and cheese, place back under broiler just long enough for cheese to melt and voila:<br />
<br />
Perfect milanesa every time.<br />
<br />
<br />Babettehttp://www.blogger.com/profile/17430440373620519598noreply@blogger.com0tag:blogger.com,1999:blog-8733108019736423687.post-31299860933461623172015-07-22T15:27:00.002-04:002015-07-22T15:27:26.530-04:00Summer EatsWow. I am not sure how so many weeks have passed without a post.<br />
<br />
I have been developing lots of recipes and pursuing some tech writing, too, rewarding my inner geek.<br />
<br />
But in the meantime, here are some of the other things I've been up to in photo form...<br />
<br />
I cooked some peaches in using a sous vide cooker:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-b0wBYOQJjiA/Va_qbvAE_nI/AAAAAAAAB_Q/q-oCA9xTKv4/s1600/DSC_8572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-b0wBYOQJjiA/Va_qbvAE_nI/AAAAAAAAB_Q/q-oCA9xTKv4/s320/DSC_8572.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
I made empanadas using a hot water pastry recipe of my own devising:</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-xN3emeIzxY0/Va_qquIo3wI/AAAAAAAAB_Y/B-SUu4ThcY4/s1600/DSC_8702.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-xN3emeIzxY0/Va_qquIo3wI/AAAAAAAAB_Y/B-SUu4ThcY4/s320/DSC_8702.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
I painted at Jobson's Cove:</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-UlwnQDMKVdA/Va_q7trrPFI/AAAAAAAAB_g/hg1CMTMnUXQ/s1600/IMG_5393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-UlwnQDMKVdA/Va_q7trrPFI/AAAAAAAAB_g/hg1CMTMnUXQ/s320/IMG_5393.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
I ate at Marcus:</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-5mHzHP7hxJM/Va_rO693b-I/AAAAAAAAB_o/gexcLGL-pNk/s1600/IMG_5513.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-5mHzHP7hxJM/Va_rO693b-I/AAAAAAAAB_o/gexcLGL-pNk/s320/IMG_5513.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
I ate Jill's incredible blueberry tart...and resisted the desire to eat a second piece (before everyone else had their first piece! How very rude of me!):</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-eWK04SNv7U8/Va_tcVnOl0I/AAAAAAAAB_0/pFR0EQcA_aQ/s1600/IMG_5683.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-eWK04SNv7U8/Va_tcVnOl0I/AAAAAAAAB_0/pFR0EQcA_aQ/s320/IMG_5683.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Got out on the water:</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-jfyrpDKrx08/Va_tncY7yRI/AAAAAAAAB_8/8o5qpR38mJY/s1600/IMG_5779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-jfyrpDKrx08/Va_tncY7yRI/AAAAAAAAB_8/8o5qpR38mJY/s320/IMG_5779.JPG" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Found a lovely scene to paint at Jill's:</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-096nxHNfOes/Va_tuaeihUI/AAAAAAAACAA/wmh9OULnSWU/s1600/IMG_5689.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-096nxHNfOes/Va_tuaeihUI/AAAAAAAACAA/wmh9OULnSWU/s320/IMG_5689.JPG" width="240" /></a></div>
Babettehttp://www.blogger.com/profile/17430440373620519598noreply@blogger.com0tag:blogger.com,1999:blog-8733108019736423687.post-14452639014923249122015-05-20T17:42:00.001-04:002015-05-20T18:06:51.867-04:00And then there were two sisters. <br /><div class="post-body entry-content" id="post-body-6362688424608381788" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 820px;">
<h3 class="post-title entry-title" itemprop="name" style="-webkit-text-size-adjust: auto; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;">
<span style="font-size: small;">In the last four years, I lost the two below, and as I sit here today, I am marking five weeks since I very suddenly lost my other brother, Rick, the eldest of the four of us. He was well one day, and then he was not. Tonight, We will enjoy a simple but nice meal. We will raise a glass to the wonderful memories we share. We will be sad and we will be happy. We will cherish those who are with us and those who are far. We will be sure the gods have gotten it wrong somehow, but we will know this is the reality, however unfair. Most of all, we will miss these people. </span></h3>
<h3 class="post-title entry-title" itemprop="name" style="-webkit-text-size-adjust: auto; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 24px; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;">
Baking Bread In Memory: David and Tea and Rick</h3>
<div class="post-header" style="-webkit-text-size-adjust: auto; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 1.6; margin: 0px 0px 1.5em;">
<div class="post-header-line-1">
</div>
</div>
<div class="post-body entry-content" id="post-body-6362688424608381788" itemprop="description articleBody" style="-webkit-text-size-adjust: auto; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 1.4; position: relative; width: 820px;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-lGqlZXQvLL0/U3uj9ArvcOI/AAAAAAAAB1I/PCsi2ogUhCE/s1600/DSC_2538.JPG" imageanchor="1" style="color: #888888; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" src="http://1.bp.blogspot.com/-lGqlZXQvLL0/U3uj9ArvcOI/AAAAAAAAB1I/PCsi2ogUhCE/s1600/DSC_2538.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; background-color: white; background-position: initial initial; background-repeat: initial initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" /></a></div>
<div class="post-body entry-content" id="post-body-6362688424608381788" itemprop="description articleBody" style="-webkit-text-size-adjust: auto; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 1.4; position: relative; width: 820px;">
<br /></div>
What I wrote a year ago today:</div>
<div class="post-body entry-content" id="post-body-6362688424608381788" itemprop="description articleBody" style="-webkit-text-size-adjust: auto; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 1.4; position: relative; width: 820px;">
<br />
I've lost these two in the past three years. Miss them both. Three years ago today, David died. So I bake on May 20. Today, I might be on overload, making bread AND pizza. But it makes me happy and makes think of David. The spiral form (in the photo below) is one he used...the essay is one I wrote and read at his memorial service in September, 2011.<br />
<br />
Before you go on and read below, do this--it is taken from something I wrote on May 31, 2011:</div>
<br />
<br style="-webkit-text-size-adjust: auto; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;" />
<div class="post-body entry-content" id="post-body-4784719022485369724" itemprop="description articleBody" style="-webkit-text-size-adjust: auto; background-color: #fff9ee; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 1.4; position: relative; width: 820px;">
So today, please go open a bottle of wine you may have been saving for a special day. Pitch the sliced bread and either bake a loaf or go get REAL bread, good bread. Drizzle out a bit of really good olive oil, and savor it all with family and friends. Because today? Today is a special day.<br />
<div style="clear: both;">
</div>
</div>
<div class="post-footer" style="-webkit-text-size-adjust: auto; background-color: #eee9dd; border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; color: #666555; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 1.6; margin: 20px -2px 0px; padding: 5px 10px;">
</div>
<div class="separator" style="-webkit-text-size-adjust: auto; clear: both; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; text-align: center;">
<a href="http://4.bp.blogspot.com/-sL8BtAoSzj4/U3ujnIMf9xI/AAAAAAAAB1A/g5wPXTXuqt0/s1600/DSC_3645.JPG" imageanchor="1" style="color: #888888; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="320" src="http://4.bp.blogspot.com/-sL8BtAoSzj4/U3ujnIMf9xI/AAAAAAAAB1A/g5wPXTXuqt0/s1600/DSC_3645.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; background-color: white; background-position: initial initial; background-repeat: initial initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="212" /></a></div>
<br style="-webkit-text-size-adjust: auto; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;" />
<br style="-webkit-text-size-adjust: auto; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;" />
<br style="-webkit-text-size-adjust: auto; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;" />
<span style="-webkit-text-size-adjust: auto; background-color: #eef4ff; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;">Remembering David</span><br />
<br style="-webkit-text-size-adjust: auto; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;" />
<span style="-webkit-text-size-adjust: auto; background-color: #fff9ee; color: #222222; font-family: 'Times New Roman'; font-size: 15px;"><span style="font-size: 12pt;">My little brother David died very suddenly this past May. He was 47.</span></span><br />
<br style="-webkit-text-size-adjust: auto; background-color: #fff9ee; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;" />
<span style="-webkit-text-size-adjust: auto; background-color: #fff9ee; color: #222222; font-family: 'Times New Roman'; font-size: 15px;"><span style="font-size: 12pt;">David was a real intellectual. He had big ideas and frankly, I am sure I didn't always even understand what he was talking about, and we often butted heads over ideas and issues. But we did share one passion: cooking. Any heated debates were quickly forgotten at the dinner table when we--quite literally--broke bread. </span></span><span style="-webkit-text-size-adjust: auto; background-color: #fff9ee; color: #222222; font-family: 'Times New Roman'; font-size: 15px;"><span style="font-size: 12pt;">We would thoughtfully taste, chew and discuss the merits of the loaf at hand, no matter what we'd been arguing about during the day.</span></span><span style="-webkit-text-size-adjust: auto; background-color: #fff9ee; color: #222222; font-family: 'Times New Roman'; font-size: 15px;"><span style="font-size: 12pt;"> </span></span><br />
<br style="-webkit-text-size-adjust: auto; background-color: #fff9ee; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;" />
<span style="-webkit-text-size-adjust: auto; background-color: #fff9ee; color: #222222; font-family: 'Times New Roman'; font-size: 15px;"><span style="font-size: 12pt;">David was a bread baker better than any of us, his recipes spreadsheets (formulas, really, weighing in humidity, type of wheat, etc.) that I didn't really understand. In fact, we found his spread sheets on bread and those are pages I will treasure always. Even if I <i>can't</i> bake from them.</span></span><br />
<span style="-webkit-text-size-adjust: auto; background-color: #fff9ee; color: #222222; font-family: 'Times New Roman'; font-size: 15px;"><span style="font-size: 12pt;">Early in the year, in February, I got an email from David asking for savory chocolate recipes. He was on his way to a Slow Food dinner in Redlands, California, where he lived, and the theme was chocolate. He was determined to do something different. </span></span><br />
<br style="-webkit-text-size-adjust: auto; background-color: #fff9ee; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;" />
<span style="-webkit-text-size-adjust: auto; background-color: #fff9ee; color: #222222; font-family: 'Times New Roman'; font-size: 15px;"><span style="font-size: 12pt;">I had just written a short online piece about where to find great chocolate recipes and one website had stuck with me, a site with a lot of savory dishes. After we traded a few ideas talking about possibilities, he tweaked a recipe, making corn cakes topped with his own version of Mexican mole-style chicken and some cheese. </span></span><br />
<br style="-webkit-text-size-adjust: auto; background-color: #fff9ee; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;" />
<span style="-webkit-text-size-adjust: auto; background-color: #fff9ee; color: #222222; font-family: 'Times New Roman'; font-size: 15px;"><span style="font-size: 12pt;">His report back captures David's personality for those of us who knew him and still makes us chuckle, especially reading of his scorn for American cheese "food":<br /><i>Topped a tablespoon of cornbread batter with a bigger spoon of the chicken mix. Topped that with a modest amount of mozzarella cheese since I had some handy already shredded -- bad move; should have used the local Monterey jack I bought for the purpose, which is very tasty, or had I thought of it, better still would be supermarket-humble Havarti (which is a great American cheese, IMO, if inexpensive and widely available...at least it's cheese compared to prevalent and therefore so-called American "pasteurized-process cheese food"). 15 minutes in the oven and they were done.</i><br /><br />He signed off "mangia, mangia."<br /><br />Three months after those emails, I found myself in his house, my first time in Redlands, but he wasn't there. His death was heartbreakingly sudden and being there was unspeakably sad and difficult.</span></span><br />
<br style="-webkit-text-size-adjust: auto; background-color: #fff9ee; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;" />
<span style="-webkit-text-size-adjust: auto; background-color: #fff9ee; color: #222222; font-family: 'Times New Roman'; font-size: 15px;"><span style="font-size: 12pt;">We spent a week at his house, cleaning it out, preparing details of the memorial we would hold, sometimes finding laughter in our memories, admiring his garden full of wildflowers, touching pots and pans he touched, always aching for his presence.</span></span><br />
<br style="-webkit-text-size-adjust: auto; background-color: #fff9ee; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;" />
<span style="-webkit-text-size-adjust: auto; background-color: #fff9ee; color: #222222; font-family: 'Times New Roman'; font-size: 15px;"><span style="font-size: 12pt;">One day I peered into the freezer and found a batch of little corn cakes, wrapped in foil and plastic, perhaps a little freezer burned. I knew exactly what they were. I pulled them out, heated them up and had a couple for lunch one day, remembering the process, remembering David, and happy to taste, one last time, one of his creations.</span></span><br />
<div style="-webkit-text-size-adjust: auto; color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px;">
<br /></div>
</div>
Babettehttp://www.blogger.com/profile/17430440373620519598noreply@blogger.com0tag:blogger.com,1999:blog-8733108019736423687.post-38343444266051047722015-04-28T18:32:00.000-04:002015-04-28T18:32:25.929-04:00Goetz's Caramel Creams..my taste o Nostalgia..so, I remember getting th se creamy-centered caramels for Halloween DECADES ago...here is something about this combo I live because of the textural shift of caramel and melty cream..it is the same now as it was then. I love the story..family-owned for 120 years.<br />
<br />
I don't always find them when I am candy shopping, so I am pretty pleased to be enjoying quite a sampling from Goetze's in celebration of that 120th year anniversary. I like a little dose of nostalgia now and then...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://yearofpainting.files.wordpress.com/2015/04/image21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://yearofpainting.files.wordpress.com/2015/04/image21.jpg" width="320" /></a></div>
<span id="goog_1654545509"></span><span id="goog_1654545510"></span><br />Babettehttp://www.blogger.com/profile/17430440373620519598noreply@blogger.com0tag:blogger.com,1999:blog-8733108019736423687.post-16532259197126725842015-04-21T14:56:00.001-04:002015-04-21T14:56:43.234-04:00Comfort Food: pierogi pizzaI am in Pittsburgh. Home of Fabulous. Home of Steelers. Home of Comfort Food.<br />
<br />
I have reason to be seeking comfort food. I have decided the king of all comfort food is pierogi pizza. Behold...<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://yearofpainting.files.wordpress.com/2015/04/image20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://yearofpainting.files.wordpress.com/2015/04/image20.jpg" width="320" /></a></div>
<br />Babettehttp://www.blogger.com/profile/17430440373620519598noreply@blogger.com0tag:blogger.com,1999:blog-8733108019736423687.post-10122724840130220212015-03-30T15:19:00.001-04:002015-03-30T15:20:07.878-04:00What to Do With All That Orange Peel<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-OpUgqlLVXzc/VRmhpXO_W2I/AAAAAAAAB-s/E45gA2nrq6o/s1600/DSC_7663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-OpUgqlLVXzc/VRmhpXO_W2I/AAAAAAAAB-s/E45gA2nrq6o/s1600/DSC_7663.JPG" height="265" width="400" /></a></div>
<br />
Remember how I said I like wintertime oranges...every time I peel one, I want to save the rind for orangette. Yummy, sweet, tart-with-just-a-hint-of-bitterness orangette, a.k.a candied orange peel.<br />
<br />
I taught a few girls a class on knife skills last week (and promptly cut my finger for the first time in EONS not 24 hours later, but that is another story for another time. My fingernail took more of the damage than I did, but STILL. Embarrassing...I digress.), and one of the things I showed them how to do is to "supreme" an orange, cutting the sections away from the membrane of the fruit. That left me with a bowl full of orange rinds and led me to a short little lecture on how I don't like to waste things in the kitchen...So I took all that orange goodness home and within an hour's time of cooking (with another few hours of drying), I had these little orange gems of GOOD.<br />
<br />
Readers, I give you....orangette.<br />
<br />
Peel oranges, removing all flesh, but leaving white pith. Cut orange peels into 1/4-inch wide strips.<br />
<br />
<div dir="ltr" id="yui_3_16_0_1_1427391736196_178317" style="background-color: white; font-family: 'times new roman', 'new york', times, serif; font-size: 16px;">
Place rinds in saucepan. Cover with cold water and bring to boil. Drain. Repeat this two more times.</div>
<div dir="ltr" id="yui_3_16_0_1_1427391736196_178316" style="background-color: white; font-family: 'times new roman', 'new york', times, serif; font-size: 16px;">
<br /></div>
<div dir="ltr" id="yui_3_16_0_1_1427391736196_178316" style="background-color: white; font-family: 'times new roman', 'new york', times, serif; font-size: 16px;">
Leave drained rinds in saucepan. Add 4 cups sugar, 1 1/2 cups water. Bring to simmer and cook 45 minutes. </div>
<div dir="ltr" id="yui_3_16_0_1_1427391736196_178315" style="background-color: white; font-family: 'times new roman', 'new york', times, serif; font-size: 16px;">
<br /></div>
<div dir="ltr" id="yui_3_16_0_1_1427391736196_178315" style="background-color: white; font-family: 'times new roman', 'new york', times, serif; font-size: 16px;">
Use slotted spoon to remove rinds, letting syrup drain back into saucepan, and place rinds into sugar. </div>
<div dir="ltr" id="yui_3_16_0_1_1427391736196_178315" style="background-color: white; font-family: 'times new roman', 'new york', times, serif; font-size: 16px;">
<br /></div>
<div dir="ltr" id="yui_3_16_0_1_1427391736196_178315" style="background-color: white; font-family: 'times new roman', 'new york', times, serif; font-size: 16px;">
Toss until coated, then place rinds onto cooling rack for 4 to 5 hours. Store in sugar in airtight container in refrigerator (especially if you live in a humid climate...)</div>
<div dir="ltr" id="yui_3_16_0_1_1427391736196_178315" style="background-color: white; font-family: 'times new roman', 'new york', times, serif; font-size: 16px;">
<br /></div>
<div dir="ltr" id="yui_3_16_0_1_1427391736196_178315" style="background-color: white; font-family: 'times new roman', 'new york', times, serif; font-size: 16px;">
If you really want to gild the lily, dip half of each candied peel into melted dark chocolate. Let excess chocolate drain back into melted chocolate and place dipped peel onto wax or parchment paper. Cool until chocolate is hardened.</div>
<div>
<br /></div>
Babettehttp://www.blogger.com/profile/17430440373620519598noreply@blogger.com0tag:blogger.com,1999:blog-8733108019736423687.post-44469042714771170632015-03-19T18:56:00.002-04:002015-03-30T15:10:56.434-04:0010 Delicious Things to Eat (Or Drink) for Less Than $10<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-DASjMRkJEgQ/SDv56jRTRKI/AAAAAAAAAN0/pkr8HneXKt8/s1600/DSC_1593.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-DASjMRkJEgQ/SDv56jRTRKI/AAAAAAAAAN0/pkr8HneXKt8/s1600/DSC_1593.JPG" height="212" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simple Pleasures: Shortbread</td></tr>
</tbody></table>
<br />
Two days ago, I walked into an office and spied a bowl filled with wintergreen Lifesaver mints, each in its own little wrapper. The scent hit me before I finished signing in at the visitor's book. I snagged one and went off on my merry way to see an art show. I snagged another on my way out...take two, they're small, I said to myself. I had not had a wintergreen lifesaver in ages. I remembered ducking into dark closets to chew these candies, mouths wide open, so whatever friend ducked into that closet with me could see the sparks. "Your turn now!" I don't know why that happens, and I don't care. I like that it happens. And I love me some wintergreen Lifesavers. Which got me thinking...what other of life's little food pleasures can be had for less than $10.<br />
<br />
Here's my list...give me yours...<br />
<br />
1. Wintergreen Lifesavers--see intro!<br />
<br />
2. Shortbread. You can sometimes buy just little packages of two fingers of Walker's Pure Butter Shortbread. This is perfect dessert--I call shortbread butter and sugar held together by juuuuust enough flour.<br />
<br />
3. A glass of red wine on a cool evening, a glass of good white on a hot summer's evening. I would rather have one glass of wine a day than all the sweets in the world. Just one. It is about savoring, good company, relaxing and ever such a little bit of a buzz. I like a glass of wine.<br />
<br />
4. Good coffee in the morning. I prefer my own espresso with hot milk, my own little cafe au lait home--so much that I've been know to pack the espresso machine (an old, very basic Krups model) for vacations. Good coffee, whether at home or out, is kind of like the glass of wine. Time to relax, savor, make conversation, enjoy.<br />
<br />
5. One plain croissant, baked dark, not overproofed and all fluffy. I like plain, what can I say. Like shortbread, this is just pure goodness. Sometimes I like a little marmalade on that croissant, too...but not often...<br />
<br />
6. Good, true bread (I sense a trend), like the bread at <a href="http://www.tartinebakery.com/stickybun/wp-content/uploads/2013/04/CafeMenuSeptember2014.pdf" target="_blank">Tartine</a> in San Francisco. So know, I have not actually VISITED Tartine, but I've worked on the bread at home from the book, and I knew Chad when he was a youngster doing his culinary school rotation in Philadelphia, Pa. I would happily spend every cent of that $10 on a loaf of this bread.<br />
<br />
7. <a href="http://www.mamouns.com/" target="_blank">Mamoun's Falafel</a> in NYC (and in Connecticut...)--This is one of those things I crave. More than 20 years have passed since I lived a short walk from Mamoun's, but when I get to Manhattan, I still try to get to there.<br />
<br />
8. Plain, old-fashioned doughnuts. I bet cro-nuts are awesome. Really, I do. But I don't like to wait in lines for food. There is this one Shoprite supermarket in Stanford, Connecticut. It's on Route 1. The best. plain. old-fashioned. doughnut. anywhere. Not the puffy glazed doughnuts, but the ones that get fried to a golden color, then dipped in a glaze. I almost always eat a doughnut when I visit my sister in Connecticut...and I pretty much do NOT eat doughnuts any other time<br />
<br />
9. Okay, you can't get these anymore, but if you are reading maybe you can give me a good substitute. Best's Kosher Hotdogs. I do NOT know why these are not made any more..bought out, sold, whatever. But why?! So if you are wondering why someone who cooks for a living loves hot dogs, it is that I love a GOOD hot dog. And man, Best's were...the best. I haven't eaten a hot dog in years, but if you showed up with a Best's, I would invite you to sit down and we'd enjoy that hot dog.<br />
<br />
10. Wintertime oranges. I had to do something healthy! I have to say when I get an orange in January, February and March, and it is so perfect, so juicy...just so orangey...well, I count that as a good few minutes spent savoring. It could be that I have had a few incredible oranges in the past week, so I am craving them anyway. But man, when an orange is good, it's great.<br />
<br />
What ten innernessBabettehttp://www.blogger.com/profile/17430440373620519598noreply@blogger.com0tag:blogger.com,1999:blog-8733108019736423687.post-82825670611264285632015-02-19T12:20:00.001-05:002015-02-19T12:20:17.243-05:00Citrus Overload<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-oVpXZ8fhFWE/VOYbQPeUxdI/AAAAAAAAB98/9FhSoM0xFTc/s1600/DSC_6780.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-oVpXZ8fhFWE/VOYbQPeUxdI/AAAAAAAAB98/9FhSoM0xFTc/s1600/DSC_6780.JPG" height="212" width="320" /></a></div>
I grab the small ball of sunshine, a clementine, then I grab another. Take two, they're small. The peel is lumpy, dimpled. I know it is like a too-big coat, space left between the outer layer and the inner core, the sweet, juicy fruit that needs this oversized protection.<br />
<br />
But that is why I love clementines, too. All that space means that ill-fitting cloak is easy to rip off, and I want little effort standing between me and my citrus wedges.<br />
<br />
I peel both clementines in a few seconds, the sounds of the peel ripping similar to tearing paper. As I peel, I make sure to crush some of the skin, sending little jets of citrus oil into the air, a tangy, slightly bitter and sweet smell, all at the same time. It is a bright scent that belongs only to these fruits and comes during the darkest of winter months as a little reward.<br />
<br />
I break the globes of fruit into individual sections, all laid out in front of me now. I pop one section at a time into my mouth, not chewing at first, but mashing the fruit, getting at the juice first, then chewing to enjoy the sweet and slightly tart flavors.<br />
<br />
Winter can be a very very good time.Babettehttp://www.blogger.com/profile/17430440373620519598noreply@blogger.com0tag:blogger.com,1999:blog-8733108019736423687.post-11569953046828331712015-01-13T10:49:00.001-05:002015-01-13T10:49:31.637-05:00Painting My Food...I've been threatening this for a while, now I'm doing it--for a month, I'm painting daily (well, I hope I keep the daily part going), and the subject is food...whatever photo tickles my fancy, I'm going to paint in watercolors.<br />
<br />
Here are a few, and if you want to follow along, visit <a href="http://yearofpainting.wordpress.com/" target="_blank">My Year of Watercolor</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-F7JtxHdBqqE/VLU-SbydKqI/AAAAAAAAB9k/x6S-_RiohOg/s1600/image3-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-F7JtxHdBqqE/VLU-SbydKqI/AAAAAAAAB9k/x6S-_RiohOg/s1600/image3-2.jpg" height="320" width="199" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-6gUoMPp07uQ/VLU-RwPuXSI/AAAAAAAAB9g/GrVlHRe1aKA/s1600/image9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-6gUoMPp07uQ/VLU-RwPuXSI/AAAAAAAAB9g/GrVlHRe1aKA/s1600/image9.jpg" height="320" width="317" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-OFuQQyPbL7M/VLU-R0Y27xI/AAAAAAAAB9c/76dsV7bEkds/s1600/image15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-OFuQQyPbL7M/VLU-R0Y27xI/AAAAAAAAB9c/76dsV7bEkds/s1600/image15.jpg" height="320" width="316" /></a></div>
<br />
<br />
<br />Babettehttp://www.blogger.com/profile/17430440373620519598noreply@blogger.com0tag:blogger.com,1999:blog-8733108019736423687.post-13101678489603290392014-12-23T08:39:00.000-05:002015-12-19T21:51:08.186-05:00Pink Fluff..Homemade Marshmallows<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-buKbV3Mypf8/VJlwLtJpxdI/AAAAAAAAB9E/uWEk-5G60J4/s1600/IMG_1013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-buKbV3Mypf8/VJlwLtJpxdI/AAAAAAAAB9E/uWEk-5G60J4/s1600/IMG_1013.JPG" width="300" /></a></div>
<br />
<br />
<br />
I have been threatening to make homemade marshmallows for ages. Finally saw peppermint marshmallows I cannot resist. And I ask you this, too: why ever buy fluff again (some of you may ask why Ever buy it at all. It is obvious you have not known and loved the great fluffernutter sandwich. I digress.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-VnHdAjYbhqY/VJlwN_-eFeI/AAAAAAAAB9M/_R5KOm0ZUrk/s1600/IMG_1028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-VnHdAjYbhqY/VJlwN_-eFeI/AAAAAAAAB9M/_R5KOm0ZUrk/s1600/IMG_1028.JPG" width="320" /></a></div>
<br />
These were simple..well, if you don't count me boiling the syrup over and fretting that the tablespoon or two I lost to the stovetop would alter the chemistry enough that I would not have marshmallows at all, just goop. It didn't. But use a deep saucepan. When the stuff starts to boil, no amount of blowing on the surface of the boiling mixture (a known and well-used method in restaurant kitchens, no joke) kept it from overflowing. That's okay. I needed something to clean up while I whipped the concoction of gelatin and sugar syrup to fluff.<br />
<br />
I followed Alton Brown's recipe<a href="http://altonbrown.com/homemade-marshmallow-recipe/" target="_blank">Recipe</a>, using peppermint extract instead of vanilla. I swirled red food coloring through it all, too. ( note to self: a few drops will do!) I may gild the lily and add chocolate to the top, as one person did..but that sounds like work.<br />
<br />Babettehttp://www.blogger.com/profile/17430440373620519598noreply@blogger.com0tag:blogger.com,1999:blog-8733108019736423687.post-22920686445125436812014-09-10T18:10:00.002-04:002014-09-10T18:17:56.856-04:00Why I Write...A fellow blogger, Van Waffle, who generously did a <a href="http://www.babfeasts.com/2012/06/introducing-guest-blogger-van-waffle.html" target="_blank">guest post here</a> at Babette Feasts a while back, posed the challenge to some bloggers to write about why we write. <a href="http://www.vanwaffle.com/2014/08/26/why-i-write/#comment-115002" target="_blank">Van's essay is here</a>, a truly thoughtful piece about what writing has brought to his world and his life.<br />
<br />
For me, I think it is simpler. I write partly because I can. I always knew I was a good writer through school. An award-winning essay got me a trip as an exchange student to South America, where I made friends I have to this day, people I call family in Montevideo, Uruguay. I placed out of writing classes in college. I turned in decent essays.<br />
<br />
And then I stopped writing. I took a job where I could find one (in retail). It required no writing. Then I took a job when I wanted to move to New York City--I worked in a bank with people who seemed a lot more intelligent than I was. Am. I didn't write that much there, but what I did write, I relished. To this day, one of the best things I did there, totally for me, was attend a business writing seminar hosted by a crusty older man, someone who really knew how to write. Anyone who had that guy as a teacher would have been lucky. Attending that class made me realize I really was as good a writer as I thought.<br />
<br />
And then I still didn't write much.<br />
<br />
I got married. I changed careers and worked in a professional kitchen as a chef. I loved that job. I sure didn't write there, but...once again, I was good at what I did. Really good. I moved up fast. It's a tough job, not for everyone, but I still remember it as about the most fun I ever had in a job.<br />
<br />
Then I had one child..then another. I didn't take much time off, ending up working in catering, still meeting great people, but putting in about 40 hours in 3 days, sometimes 4 days, all in the evenings or all day Saturday and Sunday. Catering was pretty backbreaking work. Some of the glow was off the cooking gig.<br />
<br />
And then we moved to another city in another region. When I thought I was ready to get back into the kitchen, I got offers of starting as the salad maker. Again. I had proved myself in the one of the top restaurants in the country, moving all the way up to expediting, and they still wanted me to make salads. I finally landed a job as a pastry chef with a shift of 11 p.m to 7 a.m. If I thought catering was a grind, this was a grind and a half. All of the work and none of the fun. And I was pregnant with child number three.<br />
<br />
I came home exhausted and just decided I needed a job where I could make money and stay home.<br />
<br />
So I decided to write. I got out books titled "How to Write and Sell Magazine Articles" and followed the instructions. And I started to sell work. Bit by bit. Writing has sustained me with a modest income, allowing me to be around for my kids and fulfill some need to do something I'm good at doing.<br />
<br />
No, it's not writing the great American novel, although I'm determined to write that someday, too. It's a job. It's a craft. A craft I am trying to hone all the time. I can pick out fun blog posts, poignant posts, even, I am sorry to say, boring ones. It's not all great, but I'm trying to get better. When I do get inspired I write a <a href="http://www.csmonitor.com/2006/0601/p18s03-hfes.html" target="_blank">personal essay</a> here and there. Those are fun, too.<br />
<br />
But there is more. The blank page or screen is, indeed, a place for me to write down heartaches, sadnesses, angers...the therapeutic letter to some bonehead, written with venom and brilliant turns of phrases, written so I can get it ALL off my chest...and then take a deep breath, delete that note and compose a calm, professional and reasoned reply to said bonehead.<br />
<br />
I think the day my brother died and in the days after, I wrote a lot in his memory. I wrote a <a href="http://www.babfeasts.com/2011/05/brothers-and-bread.html" target="_blank">poem</a>, I wrote a <a href="http://www.babfeasts.com/2011/05/life-goes-on.html" target="_blank">haiku</a> and finally this small <a href="http://www.babfeasts.com/2014/05/baking-bread-in-memory-david-and-tea.html" target="_blank">essay</a>, which I repost every May 20. Those helped. A tiny bit.<br />
<br />
I write because I can. And I am glad I can.Babettehttp://www.blogger.com/profile/17430440373620519598noreply@blogger.com1tag:blogger.com,1999:blog-8733108019736423687.post-83900123786905654932014-09-02T15:16:00.000-04:002014-09-30T14:52:04.577-04:00My Twist on Marcella's Lemon Chicken. <div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-N5sgQ38SPEU/VCr6BHdYUkI/AAAAAAAAB80/AEyGcUbWhxc/s1600/DSC_4689.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-N5sgQ38SPEU/VCr6BHdYUkI/AAAAAAAAB80/AEyGcUbWhxc/s1600/DSC_4689.JPG" height="400" width="265" /></a></div>
<br />
I first wrote about t<a href="http://www.babfeasts.com/2013/10/marcellas-chicken-marches-style-egg-and.html" target="_blank">his recipe last fall</a> after making it a few times. Since then, the recipe has evolved to suit the tastes of our house... It has become a go-to favorite here ever since. I've made it countless times, changing it up just a bit...but finally, this is the end result. Many thanks to Marcella for the first iteration of this recipe, her chicken fricassee with lemon and egg from <a href="http://www.amazon.com/Essentials-Classic-Italian-Cooking-Marcella/dp/039458404X" target="_blank">Essentials of Italian Cooking</a>. Now here's the more plebeian version...I cannot believe I don't have a photo for you. We must eat it too quickly for me to get something...I promise one is coming.<br />
<br />
<b>Babette's Adaptation of Chicken with Lemon and Egg from Marcella</b><br />
1 tablespoon butter<br />
1 onion, finely chopped<br />
2 pounds boneless, skinless chicken thighs<br />
Salt and pepper<br />
1 cup beef stock or bouillon (I use Better than Bouillon)<br />
1/4 cup freshly squeezed lemon juice<br />
2 egg yolks<br />
<br />
1. Use large cast-iron skillet. Add butter, melting over medium high heat. Add onion and cook until softened.<br />
2. Push onion to side of skillet. Pat chicken thighs dry with paper towel. Add to skillet in single layer and reduce heat to medium. Allow to brown well on each side, at least 5 minutes per side. Salt and pepper chicken.<br />
3. Add beef stock, scraping bottom of skillet to get up any good browned bits. Reduce heat so liquid is at very slow VERY SLOW simmer. Cover, leaving lid slightly ajar. Cook this slowly 45 minutes, turning chicken thighs in stock every now and then.<br />
4. After 45 minutes, uncover. You should have just enough liquid to cover the bottom of the skillet.<br />
5. Whisk lemon juice together with egg yolks. Remove skillet from heat and quickly stir lemon juice/yolk mixture into skillet, turning to coat chicken thighs. Work quickly to keep egg yolks from "cooking"--the juice/yolk mixture should combine with the remaining stock to make a silky, thickened sauce.<br />
6. Turn chicken thighs and sauce onto warm platter and serve immediately. Serve with something like orzo to get every last drop of sauce from this dish.<br />
<br />
Serves 6 to 8Babettehttp://www.blogger.com/profile/17430440373620519598noreply@blogger.com0tag:blogger.com,1999:blog-8733108019736423687.post-82004899910083486902014-08-11T05:53:00.002-04:002014-08-11T05:56:19.694-04:00Pizza in Punxsutawney...a little Bit of Paradise<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: start;"><tbody>
<tr><td><a href="http://1.bp.blogspot.com/-JdS2m3fbjso/U-f9bVEXDCI/AAAAAAAAB8E/NtHj10xQkNQ/s1600/photo+2.JPG" imageanchor="1" style="background-color: rgba(255, 255, 255, 0); margin-left: auto; margin-right: auto;"><span style="color: black;"><img border="0" src="http://1.bp.blogspot.com/-JdS2m3fbjso/U-f9bVEXDCI/AAAAAAAAB8E/NtHj10xQkNQ/s1600/photo+2.JPG" height="400" width="266" /></span></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">Behold. The Pizza Oven...</span></span></td></tr>
</tbody></table>
<span style="background-color: rgba(255, 255, 255, 0);">There is something to be said for a place where you can have plenty of land. You know. Land where you can build a pizza oven.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; float: right; margin-bottom: 1em; margin-left: 1em; text-align: start;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-FvUgHiqpOmk/U-f9nLXQ9vI/AAAAAAAAB8c/_ZLk4voWaY8/s1600/photo+1.JPG" imageanchor="1" style="background-color: rgba(255, 255, 255, 0); margin-left: auto; margin-right: auto;"><span style="color: black;"><img border="0" src="http://2.bp.blogspot.com/-FvUgHiqpOmk/U-f9nLXQ9vI/AAAAAAAAB8c/_ZLk4voWaY8/s1600/photo+1.JPG" height="200" width="133" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">You know what else you get with a lot of space? An Aga. Just saying. I love Punxsutawney.</span></span></td></tr>
</tbody></table>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">Friends F and S indulged me in inviting myself to their home in Punxsy to make pizza in the oven. F built the oven, the stone walls, the stone house..but it was that pizza oven I was after.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: start;">
<a href="http://1.bp.blogspot.com/-_rcvD3DVF4U/U-f9pVSeOkI/AAAAAAAAB8k/w0_EDM0tc1Y/s1600/photo+3.JPG" imageanchor="1" style="background-color: rgba(255, 255, 255, 0); margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" src="http://1.bp.blogspot.com/-_rcvD3DVF4U/U-f9pVSeOkI/AAAAAAAAB8k/w0_EDM0tc1Y/s1600/photo+3.JPG" /></span></a></div>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">F built a fire early in the day so by the time we arrived, the coals were glowing hot. I brought the dough and a few toppings. They had some great mozzarella cheese, homemade sausage, basil from the garden.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: start;"><tbody>
<tr><td><a href="http://4.bp.blogspot.com/-BLMMkBH3K0g/U-f9emgCFvI/AAAAAAAAB8M/DGA63nIaoPQ/s1600/photo+1.JPG" imageanchor="1" style="background-color: rgba(255, 255, 255, 0); margin-left: auto; margin-right: auto;"><span style="color: black;"><img border="0" src="http://4.bp.blogspot.com/-BLMMkBH3K0g/U-f9emgCFvI/AAAAAAAAB8M/DGA63nIaoPQ/s1600/photo+1.JPG" /></span></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">Take some basil. And green beans. And oregano. And...and...and...</span></span></td></tr>
</tbody></table>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">And that oven.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">I practiced on a little foccacia.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<a href="http://2.bp.blogspot.com/-JlzJgg8wuZM/U-f9jTWzK2I/AAAAAAAAB8U/pPX3KKC7N-Y/s1600/photo+4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: black;"><span style="background-color: rgba(255, 255, 255, 0);"><img border="0" src="http://2.bp.blogspot.com/-JlzJgg8wuZM/U-f9jTWzK2I/AAAAAAAAB8U/pPX3KKC7N-Y/s1600/photo+4.JPG" /></span></span></a><span style="background-color: rgba(255, 255, 255, 0);">It seemed easy enough. But as I made bigger pizzas, it was tougher to get them off the peel and onto the floor of the oven. I lost some toppings into the oven. Oops.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">But with practice? I got this.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">I use <a href="http://www.nytimes.com/1993/10/06/garden/pizza-it-is-and-pizza-it-isn-t.html?src=pm&pagewanted=2" target="_blank">Carol Field's pizza dough</a>. I cannot get it thin enough--or could not last night...I plan on learning to toss pizza dough, so I think I can conquer that problem. How hard can it be, right?</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span><span style="background-color: rgba(255, 255, 255, 0);">Here are two winning combos and my secret ingredient for really great pizza:</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">Stretch your dough. Brush the dough with EVOO mixed with anchovy past, just a touch. No one will know but you, and it makes it awesome.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">I like to sprinkle just a little parmesan cheese on next in case toppings are wet-ish.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">Great topping number 1:</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">Fresh marinated mozzarella (oil drained--we used mozzarella bocconcini from Costco), homemade sopresata, and drained and chopped artichoke hearts. I chopped the artichokes and drained them on paper towels while we waited to make the pizzas. I tore the mozzarella as I put it on so it was not too big.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">Great topping number 2:</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">Red onion, thinly sliced and sauteed. Red bell pepper, thinly sliced and sauteed. Smoked gouda.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">Prep the dough the same way (anchovy olive oil, sprinkle of parm) and top.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">I think we cooked a little too late--my host thought the oven should have been hotter, and for the very last pizza, he raked the coals (I should have paid more attention) and the pizza cooked a lot more quickly...I liked turning the pizza in the oven with the peel--once it was in, if I waited about a minute, it was easy to lift and turn the pizza to take advantage of the coals.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">Awesome night--thanks, my friends!!</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">Until we cook again...</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
Babettehttp://www.blogger.com/profile/17430440373620519598noreply@blogger.com0tag:blogger.com,1999:blog-8733108019736423687.post-38293226239827750742014-07-10T12:31:00.004-04:002014-07-10T12:34:46.844-04:00Thursday's Thoughts<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-9C9or6xSd_M/U76_e_o-UKI/AAAAAAAAB60/WTrlfGI5Fmo/s1600/IMG_2198.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-9C9or6xSd_M/U76_e_o-UKI/AAAAAAAAB60/WTrlfGI5Fmo/s1600/IMG_2198.JPG" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Goat cheese, olives, lemon, herbs, black pepper, olive oil. Done.</td></tr>
</tbody></table>
During June, Thursday became my essay day, so I'm going to keep it going--even if I HAVE missed nine days of blogging since the blogathon.<br />
<br />
I think often about simplicity in the kitchen. The days of me cooking for days have passed. The kids are almost all out of the house, our circle of friends seems smaller (so many were soccer and gym parents--those things ended and so little replaced it). Our family almost is never all together.<br />
<br />
But that is all okay, because into the space left by big gatherings is a sense of simplicity. My new, go-to app of goat cheese, olives, lemon zest and olive oil, with plenty of herbs (this is from <a href="http://leitesculinaria.com/81249/recipes-goat-cheese-olives-lemon-thyme.html" target="_blank">Leite's</a>, and they use thyme; I use whatever I have on hand) and black pepper. My favorite breakfast is unflavored greek yogurt with my own granola, a drizzle of honey and frozen blueberries. Lunches are leftovers. Dinners? Well, either I am testing a recipe, but when I'm not, I want easy. Easy includes grilled lamb sticks (ground, seasoned lamb pressed onto skewers--we get it at the supermarket and it's an "easy" dinner), chicken teriyaki in the crock pot, Marcella Hazan's lemon chicken. Caprese salad, especially in the summer. Chicken marinated with lemon, garlic, rosemary and olive oil.<br />
<br />
See? So simple nothing needs a recipe, really, just some instructions.<br />
<br />
But really it's about that simplicity--even if I need to think ahead. To me, even homemade pizza (dough and all) is simple as long as I've remembered to start the dough in the afternoon.<br />
<br />
I still love having people over and hosting family and friends for special occasions. It just doesn't seem to happen often enough.<br />
<br />
In the meantime, I'll do my best to keep it simple, but keep it special.<br />
<br />
My Special Variation of Marcella Hazan's Lemon Chicken:<br />
<br />
It's easy and a variation of her full-chicken-cut-<br />
up approach (plus I leave some stock in skillet because it makes such an awesome sauce): brown a finely diced onion in butter in a large cast-iron skillet. Add boneless skinless thighs. Brown well. Add 1 cup BEEF stock, cover and simmer at the lowest of simmers 45 minutes, with lid slightly popped so stock is evaporating...turn thighs a couple of times while simmering. When there is just a bit of stock covering the bottom of the skillet, stir in a combo of 2 yolks and 1/4 cup freshly squeezed lemon juice...OFF the heat, that is...stir stir stir til it thickens...DONE. A one dish meal.)<br />
<br />
<br />
<br />
<br />
<br />Babettehttp://www.blogger.com/profile/17430440373620519598noreply@blogger.com0tag:blogger.com,1999:blog-8733108019736423687.post-86553125315138567862014-06-30T16:27:00.001-04:002014-06-30T16:27:20.992-04:00The End!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-S4tNk2uxBcc/RzCHWxgJ4BI/AAAAAAAAAAM/HrrE_vBOfrY/s1600/DSC_1296.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-S4tNk2uxBcc/RzCHWxgJ4BI/AAAAAAAAAAM/HrrE_vBOfrY/s1600/DSC_1296.JPG" height="212" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I think this is the first photo I ever loaded to Babette Feasts..</td></tr>
</tbody></table>
Here are things I have loved about this month.<br />
<br />
Everything was a potential topic. Recipes, essays, photos, my art. I thought about it often.<br />
<br />
I made notes to myself while I was out and about about ideas for the blog.<br />
<br />
I got to read a lot of other fabulous blogs.<br />
<br />
I woke up and had a plan for the blog.<br />
<br />
I got it done.<br />
<br />
I love blogathon. If I take anything away from this month, it will be to schedule posts for the next few months.<br />
...Otherwise, Babette Feasts languishes.<br />
<br />
What have you loved?Babettehttp://www.blogger.com/profile/17430440373620519598noreply@blogger.com0tag:blogger.com,1999:blog-8733108019736423687.post-86233543484530117372014-06-29T03:00:00.000-04:002014-06-29T03:00:03.901-04:00Wordle Sunday<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-84CB8KaBuWk/U67WK9XhgDI/AAAAAAAAB6g/7-sKEEM5jG8/s1600/Screen+Shot+2014-06-28+at+11.45.43+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-84CB8KaBuWk/U67WK9XhgDI/AAAAAAAAB6g/7-sKEEM5jG8/s1600/Screen+Shot+2014-06-28+at+11.45.43+AM.png" height="382" width="640" /></a></div>
I especially like the spot that says "always push great food."Babettehttp://www.blogger.com/profile/17430440373620519598noreply@blogger.com0tag:blogger.com,1999:blog-8733108019736423687.post-69270164947777731772014-06-28T09:27:00.002-04:002014-06-28T09:27:26.532-04:005 Things About Summer<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-AGvBjDXldPk/SWo0w4pYcCI/AAAAAAAAAkk/eRaSCYytWVQ/s1600/haul.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-AGvBjDXldPk/SWo0w4pYcCI/AAAAAAAAAkk/eRaSCYytWVQ/s1600/haul.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Summer Bounty</td></tr>
</tbody></table>
<br />
. It's hot. The oven shuts down, the grill goes on. And I buy a toaster oven, because let's face it. Sometimes you still have to brown things. I just don't want to brown them in that huge heat box.<br />
<br />
2. I keep trying to cook from the market. Lots of good stuff in the markets now. Peaches. Lettuces. More peaches. One of my favorite memories is being at a market around closing time and landing a case of peaches for not much money. I made peach jam...I sure could use a case of peaches now.<br />
<br />
3. Drink real lemonade. Please do one thing this summer: make real lemonade with REAL lemons, real sugar. There is nothing like it.<br />
<br />
4. Eating outside may not be for summer--for us, at least. I think spring and fall are great for eating out on our porch, but the afternoon sun starts beating down on our porch around 4 p.m. and the heat doesn't quit until the sun dips below the horizon. It's too hot to eat out there. Not too hot for my morning cup of coffee, though! (I am researching shade options! Maybe we'll get to eat outside again if we have more shade.<br />
<br />
5. Grills can have very long lives. I bought our grill used for about $50. It gave us two full years of service, even when I asked it to fire up in the winter. The bar where the gas comes out--the piece with tiny holes in it--the burner?--finally just rusted through. Huge flames were licking up at the food, burning everything...we were reduced to cooking around the edges...but then I saw a replacement burner, bought it, installed it in about five minutes (okay: maybe 10!) and voila: We've still got this grill running. Maybe next year it'll get new grill grids. The ignition never worked, so I'm not worked up about it...The year after that? New bricks to spread the heat...And maybe by the year after that I'll have to replace the burner again. Repair before replacing, right?Babettehttp://www.blogger.com/profile/17430440373620519598noreply@blogger.com0