Sunday, December 28, 2008
Wednesday, December 10, 2008
Monday, December 8, 2008
Saturday, December 6, 2008
a dog's life by nina nastasia from the album "dogs"
i had a dream about a dog i was walking in an amusement park, people all around me. we rode the roller coaster rides, and he was laughing as we jumped to the sky... and then i saw that i looked just like him!
it's a dog's life. i want to lead a dog's life, run in the wood, dig a hole, just him and me.
he showed me all the various scented treasures on the ground. there was a little girl, and she was scared of me, and i was scared of her. he let out a bark, and she screamed, dropped her chocolate ice cream.
suddenly, this old man chased us 'til we jumped the fence.
it's a dog's life. i want to lead a dog's life, under the couch, chew a bone, just him and me.
he ran across the street and barely missed a speeding car. suddenly, this old man grabbed him from around the corner. i hid behind a big trash can, wondered "what's become of him?" i tried to stay but curiosity kills me.
it's a dog's life. i want to lead a dog's life, under the couch, chew a bone, just him and me.
it's a dog's life. i want to lead a dog's life, run in the wood, dig a hole, just him and me.
it's a dog's life. i want to lead.
it's a dog's life. i want to lead.
like most people i probably go through phases in the music that i listen to, but consistently for the past few years i would count nina nastasia among my constants. the past week i have been especially loving the song above...
when i decided that i wanted to share it i thought for a minute about which picture i would pair with it. the specifics where not immediate, but it was obvious that i would be choosing a photo from when dixie and i went to vermont two summers ago. if there is anywhere to lead a dog's life...
... or a human life for that matter.
Tuesday, December 2, 2008
Thursday, November 27, 2008
Thursday, November 20, 2008
Sunday, November 16, 2008
Saturday, November 15, 2008
4 c. vegetable stock
1 onion, chopped
handful of baby carrots, chopped
2 ribs of celery, chopped
3 cloves garlic, chopped
3 t. cumin
1 can coconut milk
3 tbs. soy sauce
1 sweet potato, peeled and diced
a couple a handfuls of baby spinach, roughly chopped
cock sauce (as sriracha is known colloquially as in the U.S., according to wikipedia (i had to look up the spelling). i've always called it rooster sauce, but cock sauce is so much better... and no, i'm not 13 years old)
salt and pepper (i used my favorite, hawaiian smoked salt)
in a large pot saute onions in olive oil until they begin to get translucent. add garlic, carrots and celery. cook a few minutes, stirring.
remove vege from pot and add the lentils with enough water to cover them. boil for ten minutes.
return vege to pot. add cumin, sweet potato, coconut milk, soy sauce, and stock.
simmer 20-30 minutes, making sure that potatoes are soft.
puree about half of the soup in a blender, return to pot.
season with sriracha, salt, pepper and then stir in spinach.
double check seasoning and serve with nan. (which i sprinkled with smoked paprika)
Tuesday, November 11, 2008
Tuesday, November 4, 2008
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating. (or in my case, put them in italics, since i don't know how to cross out)
The VGT Omnivore’s Hundred:
1. Venison- jerky. yum
2. Nettle tea
3. Huevos rancheros- on a regular basis
4. Steak tartare- i wish on a regular basis
6. Black pudding- i might have had this, but if i did it was probably a very small taste
7. Cheese fondue
8. Carp- aside from the fact that i eat very little fish, carp seems very dirty to me...
10. Baba ghanoush
11. Calamari- strangely, if done right, one of my favorite foods
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes- i miss summer
22. Fresh wild berries
23. Foie gras- lightly seared, it reminds me of wonderful bacon pudding
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper- at the botanical gardens pepper fest... stupid me
27. Dulce de leche
28. Oysters- once i get over the mental block
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl- i think i even liked it at some point
33. Salted lassi
35. Root beer float
36. Cognac with a fat cigar- separate, but not together. is that the point?
37. Clotted cream tea
38. Vodka jelly/Jell-O
41. Curried goat
42. Whole insects- nothing grub like, but i could handle crispy i think. crispy and spicy.
44. Goat’s milk- does the cheese form count?
45. Malt whisky from a bottle worth £60/$120 or more
47. Chicken tikka masala
48. Eel- carp and eel, both seem dirty
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi- seems like a salty seed.
53. Abalone- like sea urchin i think my no is mostly mental, too slimy. and endangered.
55. McDonald’s Big Mac Meal
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine- how have i not had this? canada here i come
60. Carob chips
62. Sweetbreads- maybe in a pate. but whole? i don't know
64. Currywurst- sausage with curry sause, how have i not had this either!
66. Frogs’ legs- i'm sure they are tasty but way to identifiable. cannot really get a steak out of them...
67. Beignets, churros, elephant ears or funnel cake
68. Haggis- but only if i were in scotland. ok, drunk in scotland.
69. Fried plantain
70. Chitterlings, or andouillette- uh, no!
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill- fresh, of course.
77. Hostess Fruit Pie
78. Snail- way too snaily tasting.
79. Lapsang souchong
80. Bellini- yumm. such a wonderful afternoon sitting on the street in vancouver drinking these
81. Tom yum
82. Eggs Benedict
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef- please
87. Goulash- it seems weird that i haven't eaten this, so maybe i have
89. Horse- it is weird that i have this crossed off but love me some cow. how's that for culture
90. Criollo chocolate
91. Spam- i'm a tad embarrassed to admit it, but i like the stuff.
92. Soft shell crab
93. Rose harissa- is the rose a brand? harissa yes, rose harissa i am not so sure
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor- maybe. the lobster thing isn't real appealing to me
99. Jamaican Blue Mountain coffee
100. Snake- weird how crocodile is ok but i don't think i could eat snake
Sunday, November 2, 2008
anyway, the one comment i would make about this tart is to make sure you have something in the oven underneath the pan. after finding all of my custard had leaked out the bottom of my removable bottomed pan i had to remake to filling, tightly wrap the pan with foil, and stick it back in the oven. the end product was still absolutely wonderful, but what a pain in the ass.
Alsatian Apple Tart
From Once Upon Tart… by Frank Mentesana and Jerome Audureau with Caroynn Carreno
3-4 big tart apples (1 ½ pounds) such as Granny Smith, peeled, cored, and halved from top to bottom
1 prepared (unbaked) 9-inch Flaky Tart Crust
2 large eggs
1/3 cup sugar
½ cup light cream
½ cup milk
1 teaspoon vanilla extract
¼ cup Apricot Glaze, melted
Makes one 9-inch tart
- Position your oven racks so that one is in the center, and preheat the oven to 375 degrees.
- Using either a knife or a mandoline, slice the apples thin (1/8 inch)lengthwise
- Arrange the apple slices in your tart shell, starting from the top tart edge and working all the way around the perimeter of the pan. Repeat, layering the apples in rows of overlapping concentric circles, until the tart shell is full. Use small pieces of apple to fill any gaps.
- Whisk the eggs and sugar together in a small bowl until they are pale yellow. Whisk the cream, milk, and vanilla. Pour this custard over the apple slices.
- The custard comes very near to the top of the tart pan with the apples on the oven rack with the oven door open and the rack slid out about halfway, and then pour the custard in the tart pan. Either way, with the tart on the center rack in the oven, bake the tart for 1 hour and 15 minutes, until the apples are golden brown and the custard is set. It will feel firm to the touch and won’t jiggle in the middle when you shake the pan.
p.s. thanks ma for typing the recipe!
Wednesday, October 29, 2008
Monday, October 27, 2008
... and i will but first, i'm going to bitch for a second, i can be such an idiot. i bought myself a lovely little wedge of saint andre cheese and a crusty roll to have for lunch today. since the cheese needed to come back up to room temperature i had it sitting on a plate in my kitchen. of course i had the plate pushed all the way back towards the wall so that a certain 4 legged creature would not be tempted to stretch her tongue out onto my little treat. well you can see where this is headed, the call of the triple cream was just too strong and now i all i have is some crusty bread. well, some crusty bread and a very happy dog.
Ginger Peach Upside Down Cake
From Food and Wine Best of the Best, volume 9
4 tbs unsalted butter
¼ c packed light brown sugar
2 c canned peach slices (in heavy syrup) drained and dried of excess moisture
2 tbs minced crystallized ginger
1 1/3 c unbleached flour
1 ½ t baking powder
¼ t salt
½ t ground ginger
8 tbs butter
1 c sugar
2 large eggs
1 ½ t vanilla
½ c milk
Preheat the oven to 350
Melt butter in a round 9” pan over medium heat. Stir in brown sugar and cook, stirring, until smooth (about 3 mins). Remove from heat.
Arrange attractive circles out of the peach slices in the melted sugar mixture, making sure not to crowd them and keeping ¼ “ from the sides of the pan.
Sprinkle crystallized ginger over the peaches and set aside.
Wisk together first 4 cake ingredients in a small bowl.
In a large bowl use a hand mixer to beat butter and sugar until light and fluffy. While continuing to beat mixture add eggs one at a time, then vanilla. On low add half the flour, then all of the milk, and finally remaining flour. Do not over beat.
Carefully and evenly distribute cake mix in the pan over the peaches.
Bake 40-45 minutes, until done. Cool for several minutes before inverting pan onto cooling rack and continuing to cool.
** I also made this using canned pears, which I might have actually preferred…
** Also a good idea to put a cookie sheet under the pan while baking in case any of the buttery goodness escapes (which it did for me).
Saturday, October 25, 2008
Monday, October 20, 2008
the results of these things can be kinda creepy sometimes...
Your result for Are You a Jackie or a Marilyn? Or Someone Else? Mad Men-era Female Icon Quiz...
You Are an Ingrid!
You are an Ingrid -- "I am unique"
Ingrids have sensitive feelings and are warm and perceptive.
How to Get Along with Me
- * Give me plenty of compliments. They mean a lot to me.
- * Be a supportive friend or partner. Help me to learn to love and value myself.
- * Respect me for my special gifts of intuition and vision.
- * Though I don't always want to be cheered up when I'm feeling melancholy, I sometimes like to have someone lighten me up a little.
- * Don't tell me I'm too sensitive or that I'm overreacting!
What I Like About Being an Ingrid
- * my ability to find meaning in life and to experience feeling at a deep level
- * my ability to establish warm connections with people
- * admiring what is noble, truthful, and beautiful in life
- * my creativity, intuition, and sense of humor
- * being unique and being seen as unique by others
- * having aesthetic sensibilities
- * being able to easily pick up the feelings of people around me
What's Hard About Being an Ingrid
- * experiencing dark moods of emptiness and despair
- * feelings of self-hatred and shame; believing I don't deserve to be loved
- * feeling guilty when I disappoint people
- * feeling hurt or attacked when someone misundertands me
- * expecting too much from myself and life
- * fearing being abandoned
- * obsessing over resentments
- * longing for what I don't have
Ingrids as Children Often
- * have active imaginations: play creatively alone or organize playmates in original games
- * are very sensitive
- * feel that they don't fit in
- * believe they are missing something that other people have
- * attach themselves to idealized teachers, heroes, artists, etc.
- * become antiauthoritarian or rebellious when criticized or not understood
- * feel lonely or abandoned (perhaps as a result of a death or their parents' divorce)
Ingrids as Parents
- * help their children become who they really are
- * support their children's creativity and originality
- * are good at helping their children get in touch with their feelings
- * are sometimes overly critical or overly protective
- * are usually very good with children if not too self-absorbed
Thursday, October 16, 2008
since i made this i have been meaning to put up the post but kept forgetting or getting distracted by other things, r.'s recent post reminded me and decided that today was the day. and how fortuitous since this thursday's theme is baked goods...
Fromiche aux poireaux (Belgian Leek Tart with Goat Cheese)
From bon appetit
4 tbs of ice water (at least)
¾ t apple cider vinegar
1 ½ c unbleached all purpose flour
¾ t salt
½ c chilled unsalted butter (cut into ½” cubes)
½ c whole milk
½ c heavy whipping cream
1 large egg
1 large egg yolk
¼ t salt
½ c crumbled goat cheese
1 ½ c leek confit
¼ c unsalted butter
4 large leeks (white and light green parts cut in half then into ¼” strips)
2 tbs water
½ t salt
To make confit:
Melt butter in a large pot over medium heat. Add leeks, stir to coat. Add water and salt. Cover, reduce to low and cook stirring constantly until leeks are tender, about 25 mins. Uncover 2-3 mins to evaporate off excess water.
Combine 4 tbs ice water and cider vinegar in small bowl. Blend flour and salt in processor. Add butter and pulse until crumbled into a small meal. While on add liquid to make moist clumps, if dry add more ice water.
Gather dough into a ball, then form into disk. Wrap in plastic and chill for at least 2 hours and up to 3 days.
Allow dough to soften a bit, then roll out (be careful not to roll to thin like I did). Place in 9” tart pan with a removable bottom, line with foil and fill with pie weights or beans.
Bake on the middle rack of a 375 degree oven until dry , about 30 mins. Remove weight and foil. Continue to bake until golden then remove from oven and allow to cool while you prepare filling.
To make filling:
Whisk milk, cream, egg, yolk, and salt. Sprinkle half of the cheese over crust, then cover with the leeks. Top with the remaining cheese and then pour milk mixture over ( I also added sweet little grape tomatoes and shreds of basil before the milk mix).
Bake until filling has puffed, is golden , and center has set, 35-40 mins. Cool slightly on a rack then remove sides to pan.
Serve warm or at room temp.
Wednesday, October 15, 2008
Sunday, October 12, 2008
Saturday, October 11, 2008
Friday, October 10, 2008
Friday, September 26, 2008
Wednesday, September 24, 2008
Friday, September 19, 2008
Friday, September 12, 2008
Sunday, September 7, 2008
like rain it pools and puddles
summer on my tongue
i had a lot of fun tonight. it is strange, after what one might consider a dry spell of sociability i have recently met some absolutely amazing people. and i have discovered them in random places through fairly random situations. but they make me thankful, as do those people who are not so new...
the haiku about the "german giant" (which was the most tasty tomato i have ever eaten, this lovely red morsel was given to me by my vegi lady who just today gave me 12 ears of home grow corn. yumm. i love her!) was inspired by an exchange with some of tonight's amazing new people. i will spare you the attempts we were coming up with though, they centered around unfortunate poison ivy encounters.
Wednesday, August 20, 2008
have i posted about pancakes before? i cannot remember...
have you ever had a panic attack brought on by food? i have. tonight. i am not sure if i should be admitting this, but the one i just had was instigated by my pancake dinner. i was so excited! i was finally satisfying a craving that i have been having for about two months. after trying and trying to find the time (and have the ingredients) to use the buttermilk pancake recipe that i got from "the green bean woman at work" everything was in place. my batter was mixed, my griddle was hot, in fact the first few discs were starting to bubble. that's when i went to grab the powdered sugar. see, i only like my pancakes with powdered sugar. and that was how i had been dreaming of them.
of course, i couldn't find it. i swore it was in a mason jar. then i thought it must have been in a box. i tore my kitchen apart. emptied out one wall of cabinets. and i am well stocked, it was a mess. as i was piling box after box of weird pantry items that i really need to eat at a quicker rate my heart began to race. i started sweating (minimally of course, i am a lady!). i began to fear that my destiny was one with out pancakes. after several frantic phone calls- i was about to bribe someone to come over with powdered sugar (and we are talking money bribe here), i found it. way in the back. in a bag behind some salad dressing and a packet of indian biryani mix.
immediately my breathing returned to normal. i could see strait again, and what a mess came into focus! but who cares if i ate my pancakes in an inside out kitchen, i ate them with powdered sugar!
Friday, August 15, 2008
Thursday, August 14, 2008
Wednesday, August 6, 2008
Saturday, July 26, 2008
i am not really sure how i feel about this picture, well okay, i am pretty sure... but i needed to post a photo that gave an indication of how big this freakin' cake was. it was huge. i have done 2 layers before but never 3, in fact i did not even have a third cake pan. so darn, i had to go buy something new for the kitchen. 3 somethings new actually, i needed to make sure each layer baked evenly... it's ridiculous how excited i can get over new cake pans. they are super nice ones but maybe that is also saying something about how lame my life is right now. maybe. anyway, here is the recipe.
from bon appetit (found on epicurious)
2 cups guinness (the good stuff)
2 cups unsalted butter
1 1/2 cups unsweetened cocoa powder (the good stuff)
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream
2 cups whipping cream
1 pound bittersweet or semisweet chocolate, chopped (i mixed the two types)
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.
** this won't be surprising once you read the ingreds but be warned, i ate a small sliver of this cake around 11 and woke up at 4. at 6:30 i finally fell back to sleep. i blame the chocolate jolt.
Tuesday, July 22, 2008
lakewood, the town i live in just passed some of these laws. i don't have to move immediately, which i would completely do if i did not have a plate full of other crap at the moment. but now me and dixie get to jump through a series of hoops, some of which could cost quite a bit of dough. but whatever, it's only money.
what i am really pissed off about is the fact that now i cannot take my loving little bully out of the house without a 3 foot long chain with 300lb tensile strength and a muzzle on. this is just going to propagate even more fear of the breed. stupid fucking humans.
...but at least all the gigantic stuffed animals walking the streets of lakewood will no longer have to worry about my vicious pit bull eviscerating them...
Wednesday, July 9, 2008
for father's day, way back in june, i made what i might consider some of the best cookies i have ever eaten. i am a huge fan of oatmeal cookies, and home made is just about the only way to guarentee that they have not been soiled by the addition of raisins or other weird dried fruit. these are crispy, chewy, sweet, and salty. being a woman of contradictions, it is no wonder i love them so...
Cripsy Salted Oatmeal White Chocolate Cookies
--> follow the smitten kitchen link for the receipe, i tried to copy it and the formatting got all wonky. i added semi-sweet chips for half of the white chocolate chunks that the receipe called for. these would be great either way but my ma has some very strong feelings about white chocolate not being chocolate at all, and i was afraid she wouldn't eat them...
i am usually pretty good about bringing my lunch to work, but there is a natural food store near work that has an amazing prepared food section, and occassionally i like to treat myself to some of their szechwuan eggplant. last time i went i was a bit early for the usual, and tried a blue cheese pasta salad instead. yumm. i recreated it for dinner lastnight...
toss some cooked pasta with olive oil that you have sauteed some garlic and shallot in, season with salt and pepper. let cool slightly. toss the tossed pasta with toasted walnuts, crumbled bluecheese (danish for me) and baby spinach. enjoy.
oh, also- remember to be careful when seasoning the pasta initially, as bluecheese can get a bit salty. better to go light and correct later... but of course you all knew that.
Sunday, June 29, 2008
... so i don't really have a ceiling. who cares, i got windows now!
Saturday, June 28, 2008
Tuesday, June 17, 2008
Monday, June 9, 2008
i have a big container or yogurt in my fridge, and i need to make some thing fast. what should i do with it?
... as for the question, i know no one reads this but i needed to post and i am tired! thank you k. for the wonderful dinner. even with out the jalapenos i could not have asked for anything better. and it is official. i miss playing cards.
Sunday, June 1, 2008
there are some foods that taste much better than they photograph, like these crepes. of course had i not been still making them as it was getting dark the light would have been a whole lot easier to work with.
instead of writing out the crepe recipe, get out your joy of cooking and turn to page 805. some day i will try another variation- but this one has never let me down. for the filling in these yummy little buggers i sauteed a mix of crimini, shitake, and oyster mushrooms in loads of garlic, some shallot, and seasoned with salt, pepper, and smoked paprika (my new favorite spice). then i layered the mushrooms with some spinach on a slice of brie and rolled up the crepe. after popping them in the toaster oven to get them nice and melted i piled on the remainder of the mushrooms and dug in. ultimate comfort food.
Friday, May 30, 2008
anyway, it was a nice change being able to use my car for good rather than evil when it comes to deer. i might have a bit of a track record when it comes to deer-bumper collissions... and considering i probably see an average of 3 deer a day driving to and from work i can use all the good karma i can get to avoid another unplanned meeting.
Wednesday, May 28, 2008
Tuesday, May 27, 2008
Saturday, May 24, 2008
spring definitely gets points for all the goodies that pop-up during its span. fiddleheads are one of my favorites. while these did not have a beginning quite as good as the ones that blair gathered in the wilds of vermont for me last year, they were just as tasty. inspired by the best pizza i have ever eaten (also, thanks to blair) some of these became calzone...
take cooked fiddleheads and cooked broccoli (al dente) and saute in a good amount of butter, garlic, salt, and pepper. let to cool while you stretch out a piece of pizza dough. spread the dough with ricotta, sprinkle with asiago salt and pepper, and layer on the fiddlehead mix. fold over the dough, sealing carefully and then making a few slashes in the top. place on a preheated pizza stone and cook until golden.
i used premade dough (pilsbury) and followed their directions in terms of heat, so i imagine that if you make your own dough you would just bake it as usual.
Sunday, May 18, 2008
(very very easy)
~ 2 ripe bananas
~ handful of mini chocolate chips
~ handful of chopped pecans, toasted in a pan then coated with some brown sugar and further toasted
~ powdered sugar for dusting
~ oil for frying
mash the bananas and mix in chocolate chips and pecans, the ratio is really up to you
lay down one wonton wrapper, brush edges with water, spoon some filling into center, lay second wrapper on top and press together to seal
repeat, making sure that wontons do not touch and get stuck together
drop in hot oil (we do our frying outside) and quickly turn so that both sides of the wonton get golden brown
*note: they an get a little puffy here, so keep in mind when sealing the wrappers that you should try and squish as much air out as possible
drain, dust with powdered sugar, serve, and enjoy
expect more banana dishes to come, we had a meeting at work this past week and some how ended up with about 3 lbs of bananas. instead of leaving them to rot they are now making my kitchen smell quite fruity!
Saturday, May 10, 2008
... a day early, i know, but as i will probably be spending the morning preparing dinner and planting the lovelies that we got today i wanted to make sure i got this posted! i wish i could say something about tomorrow's menu but since it is a surprise and all... i am excited tho. recipes to follow i'm sure.
Wednesday, May 7, 2008
Sunday, May 4, 2008
the critter escaped unharmed, dixie seemed to be having fun, and aside from being a tad pist and kinda winded i was fine. i do have to wonder however if this was some kinda cosmic message. i was reading receipes earlier and wondering about this one, minus the kidneys...
Wednesday, April 30, 2008
that lump is a horse. the horse is not dead, it is tired. there is an on-going joke at work because people call in to report dead horses in our fields. sometimes they call us directly, sometimes they call the town police. i wonder how many calls a month the five-o get regarding our animals. "excuse me, officer, but there are cows blocking the road at..." "i'd like to report a horse, it is running thru my yard. yes i understand it is two in the morning...". no wonder the animals get so tired that they keel over and sleep, they have full schedules of fence tipping midnight escapades!
speaking of sleep, although i have been slacking a bit on my posting, i really should be in bed right now instead of spending time on this silly thing. plus i have a book i am very excited to start and i know that my alarm is going to seem very, painfully, early at this point.
Tuesday, April 29, 2008
Thursday, April 24, 2008
monday night we welcomed a new addition to our farm famly, a little bull calf. as far as i know he is still without a name... but, if it comes up for a vote i am going with "brian".
i have also had baby squirrels run wild in front of my car the past three days on my way to work.
Sunday, April 20, 2008
(from smitten kitchen)
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
1 large egg, lightly beaten
1 cup buttermilk
2 large apples, peeled, cored, and coarsely chopped
~ preheat the oven to 450°F. prepare 18 muffin cups with papers
~ mix together the flours, baking powder, baking soda, salt, and cinnamon
~ in a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. add the egg and mix well.
~ mix in the buttermilk gently, being very careful not to overmix.
~ stir in the dry ingredients and fold in the apple chunks.
~ fill muffin cups, sprinkling the remaining 1/4 cup brown sugar on top.
~ bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
~ cool the muffins slightly before removing from the pan. then cool the remainder of the way on a rack.
2 celery roots, peeled and cut into small chunks
1 tbs white rice
1 (or 2) cloves of garlic
1 1/2 c milk
salt and pepper
1 tbs butter
~ put the celery roots, rice, garlic, and milk in a saucepan. season with salt & pepper
~ bring to a boil, then reduce heat and simmer 15-20 minutes, the roots will get tender
~ in a food processor, add butter to the milk-root mix and process until smooth
~ season with salt and pepper and serve
this is very good with pork tenderloin, but this time i served it with a pile of vegetables (eggplant, zuchinni, mushrooms, red peppers, onions, tomatoes, garlic) that i cooked in a 350 degree oven after tossing them in a little olive oil, salt, pepper, and chili flakes. it was a very cozy meal.
Saturday, April 19, 2008
this technique is sure to help you stop drinking, at least for the evening since i am pretty sure the er would have frowned upon the bringing of beverages into the waiting room.
they do not however have any problem with yo-yos. keep that in mind, and in your purse...