out from behind the lens

really?

2009-06-18T20:15:00.002-04:00

did they just say "freedom-hating pinko"? haha. okay, so it is from the air force times, but really, what decade are we in?

bumper sticker

2009-06-14T23:04:00.001-04:00

can i eat breakfast twice today?

2009-06-07T14:10:00.002-04:00

fresh bread from the farmers market, goat cheese, egg, and the best peppers ever.

it's a party...

2009-03-18T21:33:00.001-04:00

so i got home from work to find that someone had thrown a party at my house while i was out. i wish i had been invited. i love parties.

i have been cooking...

2009-03-03T19:44:00.002-05:00

yumm. poblanos stuffed with chorizo, corn, potatoes, green chiles, tomatoes, and cheese...

hard thing to do...

2009-02-08T11:52:00.000-05:00

i am having a hard time getting back into the whole blogging thing right now. i am not sure why, but i am going to give it a shot. anyway, forgive my absence, and i will see you soon.

day after tomorrow

2009-01-13T16:11:00.003-05:00

so i found a job. although it almost feels like the job found me (thanks L.!) i am very excited, and i will be sure to update everyone with details as soon as i start. but while i waited for something to come through i have been exercising my inner shop rat... it was very nice for someone i hardly know to give me some work while i looked but i think i know have a new requirement for any future place of employment. a toilet.

freakin' snows a blowing

2009-01-09T16:25:00.002-05:00

today i had a lovely lunch with the women from my old job. thank you all! and as if it couldn't be a better afternoon i then got to spend sometime with some of the others that i miss... baa.

soon to add another...

2009-01-06T17:00:00.002-05:00

my darling friend in south dakota sent me this for x-mas... jackalope! just about my favorite animal ever! and how exciting, now i will get to taste one.

new marks on my food list

2009-01-05T21:47:00.002-05:00

i recently had the opportunity to try kobe beef. yumm. it is always exciting to add a new food to my "have eaten" list. i can happily say hippo is now on that list as well. double yumm.

if any of you ever run across these in the store i strongly suggest swooping them up!

i wondered...

2009-01-03T17:14:00.002-05:00

... just how exactly i was going through bird food so quickly.

guess it also explains the size of my squirrels.

crikey...

2008-12-28T22:10:00.002-05:00

i have been really slacking lately... both in blog posting and in life. aside from the few videos that have gone up it feels like weeks since i have even posted a photo. i could easily attribute that to my normal holiday funk, but it probably has as much to do with the other crap that has been going on with me as well. ignoring the fact that my hard drive crashed, i only have two more days of work and my layoff kicks in. merry fucking christmas, eh? i am so trying not to be a bitter ballsack about it, but it sucks. i absolutely hate job hunting, and i can not imagine that this economic climate is going to make it any easier or more pleasant a task. plus i liked where i was. i really liked working there. i loved the place and the majority of the people. unfortunately it really seems like they just f'ed themselves, and it makes me wonder if they will be able to survive... i hope so. but they need to get out from under their little black raincloud, the little black raincloud created by all that the negative energy flowing from the people who get stepped on and then cast aside by the (dis)organization. oh wait, i was trying not to be bitter...

my favorite xmas song...

2008-12-25T09:41:00.000-05:00

stuck in my head...

2008-12-22T13:54:00.002-05:00

my christmas list

2008-12-10T13:49:00.003-05:00

if anyone wants to get me a hairless canadian sphynx like this one i would be very grateful!

(photo from yahoo news)

cozy...

2008-12-08T22:01:00.002-05:00

as much as i like summer and being warm it makes me happy to open up my closet to an array of plaid jackets and fleece lined hoodies...

it's a dog's life

2008-12-06T00:25:00.004-05:00

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.

corner three

2008-12-02T19:18:00.001-05:00

like my own little alter in my own little sanctuary...

i am thankful

2008-11-27T23:04:00.002-05:00

i am thankful for my family, and their ability to forgive my ridiculous outbursts (which we all know are unavoidable come holiday season). i am thankful for my friends, especially when they talk me through similar outbursts and bring me yummy chocolate beer and green beans (both to be enjoyed, but not together). i am thankful for my loving animals who keep me warm when the weather gets cold (although i know that their proximity might be because of the dog's ulterior motives). and lastly i am thankful that no matter how shitty the world seems when listening to the news- my universe is wonderful and safe. i love you all. xx

winter?

2008-11-20T19:21:00.002-05:00

it looks, and feels, like the middle of winter here... and there is more expected tonight. ugh. while i would love to have a snow day it means i would miss this lovely winter wonderland. this is the view from my office window.

my weekend

2008-11-16T16:32:00.002-05:00

seven hours and 498 pages later i am wondering if i have time to run by the bookstore before family dinner. then i think about the fact that i will have to work this week. it was saturday so i can justify staying up all night to read twilight, but there are 3 more in the vampire series and being completely sleep deprived all week might not be the smartest move... humm, how is my will power lately?

soup weather!

2008-11-15T20:43:00.005-05:00

thank goodness for nan, because lentil soup is one of the more unattractive foods...

lentil, coconut, and spinach soup

adapted from celia brooks brown's new vegetarian

2/3 c. lentils, rinsed (the original recipe calls for puy, i used brown)
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)
olive oil

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)

yum.

another corner

2008-11-11T21:46:00.002-05:00

my halloween cacti are in full bloom. about two weeks late this year but still dazzeling in their colours.

post script. i like these posts because they are forcing me to clean my house. one corner at a time...

on the road again

2008-11-11T21:08:00.002-05:00

november is deer season. while i am always a fan of wildlife sightings i prefer them when they don't threaten the well being of my person and vehicle.

what i've eaten...

2008-11-04T10:25:00.006-05:00

Here’s what I want you to do:

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
5. Crocodile
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...
9. Borscht
10. Baba ghanoush
11. Calamari- strangely, if done right, one of my favorite foods
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
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
29. Baklava
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
34. Sauerkraut
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
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects- nothing grub like, but i could handle crispy i think. crispy and spicy.
43. Phaal
44. Goat’s milk- does the cheese form count?
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
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.
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine- how have i not had this? canada here i come
60. Carob chips
61. S’mores
62. Sweetbreads- maybe in a pate. but whole? i don't know
63. Kaolin
64. Currywurst- sausage with curry sause, how have i not had this either!
65. Durian
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!
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill- fresh, of course.
76. Baijiu
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
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef- please
86. Hare
87. Goulash- it seems weird that i haven't eaten this, so maybe i have
88. Flowers
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
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor- maybe. the lobster thing isn't real appealing to me
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake- weird how crocodile is ok but i don't think i could eat snake

project update

2008-11-02T08:57:00.002-05:00

finally, i am getting around to posting a recipe, oh back to life as a working girl...
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!

not from a cook book...

2008-10-29T21:57:00.002-04:00

... so not checking a book off the list, but incredibly tasty none the less. soft organic baby romaine, prosciutto, and goat cheese encrusted in panko and then pan fried. all dressed in a mix of shallot, olive oil, red wine vinegar, with a dot of french mustard. man, i kinda want to have the same thing tomorrow night...

a project

2008-10-27T14:57:00.003-04:00

i have a lot of recipe books. sometimes i might think too many, but i am going to just stick with a lot. one of the problems is that i have not made things out of a good number of them. so that is my new project, at least once a week i am going to choose a new recipe out of a different book, make it and share it. considering i have successfully made two such things over the past week and a half i guess i need to get caught up...

... 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

For Topping

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

For Cake

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).

a corner

2008-10-25T09:15:00.002-04:00

inspired by the theme from thursday about work space i decided to post little corners of my house. and at the same time share the amazing flowers i received this week! practically the biggest bouquet i have ever seen i had to split them up so they would fit in anything.

huh...

2008-10-20T10:08:00.001-04:00

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

Take Are You a Jackie or a Marilyn? Or Someone Else? Mad Men-era Female Icon Quiz at HelloQuizzy

yumm

2008-10-16T10:00:00.007-04:00

i made this for dinner with my fictive sister and her family last month after a lovely excursion to the farmer's market by work. i had the recipe in mind but what sealed the deal was when i picked up a few beautiful bunches of leeks, tomatoes as sweet as candy, and a divine little tub of local goat cheese.

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

Crust:

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)

Filling:

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

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.

To make crust:

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.

from me garden...

2008-10-15T10:48:00.002-04:00

inspired by joost elfers. author of one of my favorite books.

my little heater

2008-10-12T11:00:00.005-04:00

dixie spent over a week hanging out at her brother's, and i am so happy to have her home again!

read this...

2008-10-11T08:23:00.002-04:00

water for elephants by sara gruen. it makes me long for something, i am not quite sure what but definitely not a life on the circuit...

day 10.

2008-10-10T10:12:00.001-04:00

i wish i were recuping on a beach somewhere... my toes are cold and would like the warmth of sand beneath them.

watch this

2008-09-26T22:17:00.002-04:00

i just finished watching one of the most amazing movies i have seen. sweet land. a beautiful love story...

gesundheit

2008-09-24T21:49:00.000-04:00

sometimes photos don't go as you plan...

... because you get sneezed on.
i love my dog. and i am pretty sure that dixie loves her human.

no picture today

2008-09-19T14:17:00.002-04:00

i am really, really, happy that i was not at work yesterday. apparently there was an unfortunate run in between a groundhog and a riding lawn mower. i hope it wasn't my little guy who lives under my office window, but i do not have high hopes...

something new

2008-09-12T22:02:00.003-04:00

they say that every day brings something new. and i think that is especially true when it comes to me and medicine. if something can go unexpectedly it usually does...

been a while...

2008-09-07T23:49:00.004-04:00

into fresh i bite
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.

ahhh...

2008-08-20T20:50:00.003-04:00

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!

green bean killers

2008-08-15T10:11:00.002-04:00

yesterday one of the wonderful women that i work with brought me green beans. a whole half peck of them. she asked what i was going to do with them, and added that i could always freeze them. i don't think that that is going to be necessary. to quote m., with whom i had dinner with last night, "these are the green beans of my dreams". tender and tasty. picked that morning. there will be no survivors by the time the day is through.

i'm classy...

2008-08-14T21:10:00.003-04:00

really, i am. the woman in the mini van who almost ran me off the road told me so. after nearly plowing into me she pulled up right next to me as we stopped at a light. that is when she complimented me on the way i carried myself- with claaaassss... i am not quite sure how she got that from my comment to her, but it is always nice to hear good things about yourself. i thanked her and commented on how lucky i was to have that and the ability to drive without running into people. i really am blessed.

on a grander scale

2008-08-06T18:33:00.003-04:00

my dog has allergies and i am constantly on the receiving end of her sneezes. it is pretty gross sometimes, but i will never again complain...

...today i got one from a cow.

damn fine cake...

2008-07-26T07:34:00.005-04:00

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.

chocolate stout cake
from bon appetit (found on epicurious)

cake:
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

frosting:
2 cups whipping cream
1 pound bittersweet or semisweet chocolate, chopped (i mixed the two types)

For cake:
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.

For icing:
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.

argh!

2008-07-22T18:56:00.005-04:00

there are a few things in this world that i have a really hard time talking about without getting all stupid. some end in my having a kind anger-sadness hybrid meltdown which leave tears streaming down my face while i mentally plot relieving my anger with a bit of property damage. eventually i get my act together and stop crying. and while i do not give into these destructive desires i usually continue plotting- it's cathartic. anyway, laws against pit bulls tend to elicit this type of response.

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...

(d. basking in the aftermath of one of her attacks)

(elvis, the other pit in the family, being ridden by a 2 year old- crikey and without a muzzle!)

damn fine cookies

2008-07-09T22:47:00.004-04:00

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

Adapted from Cook’s Illustrated by smitten kitchen

--> 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...

pepper

2008-07-09T22:46:00.003-04:00

the peppers are slowly growing... dispite my inability to remember to keep them watered. good thing that they are resiliant and the weather is wet (sometimes).

could go for a bowl right now...

2008-07-09T22:44:00.002-04:00

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.

crikey!

2008-07-09T22:32:00.002-04:00

so i am sitting in my livingroom, messing about on the computer, when a song catches my ear. ms. dolly parton. i look up to see that she is the soundtrack for the newest target ad. man, give it enough time and everyone will be heard selling something or other...

office move

2008-06-29T20:50:00.002-04:00

i'm beat. but i am going to have the best office at work when i am through. i spent the day transforming a nasty back storage room into my new office. ripping out carpet, slapping on some white paint, and a whole lot of heavy lifting. yep, beat. i really should have taken a before photo, but i think i was distracted by the thought of having to be in there...

... so i don't really have a ceiling. who cares, i got windows now!

best movie title...

2008-06-28T22:44:00.002-04:00

... "i want someone to eat cheese with".

i haven't seen it, but holy crap, what a great title! looks funny too.

falcon watching at lunch...

2008-06-18T13:21:00.002-04:00

... and you can too!

pretend it is sunday

2008-06-17T22:17:00.004-04:00

happy father's day pa, two days late... xx.

... also, consider this an invite to momocho with me. but you have to order the dish of my choice, they currently have a mole taco on the menu. cricket mole!

hot hot hot

2008-06-09T00:17:00.002-04:00

i owe ya'll something, but in the meantime...

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.

'shrooms man...

2008-06-01T16:44:00.002-04:00

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.

workin' on my karma...

2008-05-30T00:05:00.003-04:00

today i had a deer inside of my car. yesterday's fawn got a lift, with the help of one of our interpreters, to a lovely rehab place where it ould eat and be merry with other little deer cuties. it can be a difficult thing to track down a rehabilitator... and stressful!
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.

today's arrival

2008-05-28T22:49:00.003-04:00

silly mama deer who left her newborn in the path of hundreds of loud and easily excitable school children... after spending the day in a little red wagon, hidden away, i am lighting a candle that mama really does come back and get this little one tonight.

a very short week.

2008-05-27T12:48:00.001-04:00

i think dixie has a role model, and his name is satchel.

yumm

2008-05-24T16:44:00.003-04:00

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...

fiddlehead and broccoli 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.

sprung!

2008-05-20T09:40:00.001-04:00

little red babies!

a week later...

2008-05-18T20:07:00.006-04:00

so finally, i get a chance to post at least one recipe from last weekend's mother's day dinner. dessert!

banana wontons
(very very easy)

~ wonton wrappers
~ 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!

to k.

2008-05-10T18:07:00.004-04:00

happy mother's day madre. thank you for the wonderful day and so much more! xx

... 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.

i like garrison keiller

2008-05-07T16:12:00.003-04:00

beer is now cheaper than gas. don't drive. drink.

~ g.k. said something to this effect on saturday's p.h.c.. and i liked it.

too much trust.

2008-05-04T22:19:00.002-04:00

i have a very well behaved dog. she is a little co-dependent, and perhaps takes a little too much joy out of shredding the stuffed animals that i give her, but none the less, she is very good. i do not tend to keep her on leash if i am close, and prehaps because of her co-dependency she does not run off. that said, i was sitting outside with my neighbor having a beer this evening and dixie (the dog) got that look in her eye that she gets right before she rips the stuffing out of one of her toys. seeing it and thinking that prehaps there was a dog walking by the house i grabbed a hold of her harness. thirty seconds later i am tipping backwards in my plastic deck chair, i hit the ground as dixie takes off down the drive way. down the street, through a few yards, and onto the next street dixie chased that poor little bunny.
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...

yawn, damnit!

2008-04-30T00:29:00.003-04:00

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.
g'nite.

humans, ugh.

2008-04-29T14:42:00.005-04:00

in the past week two people i know have had their dogs stolen from them. this makes three friends who have had this happen to them within the past 6 months. how are people capable of this? it really is like stealing a child. i like to think of myself as a peaceful person, but everyone has a limit... and stuff like this make me wish very painful things on the type of human who would act in this way.

feeling like may

2008-04-24T22:33:00.003-04:00

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.

babies!

sunday baking

2008-04-20T23:20:00.004-04:00

after a lovely sunday dinner of bbq chicken with the family we enjoyed these moist little nuggets for dessert. the remainer will be heading to work with me in the morning... and maybe i might even share!

Apple Muffins
(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.

a new favorite veg.

2008-04-20T13:23:00.004-04:00

i do love my meat, but sometimes there is nothing more comforting that a big bowl of vegetables...

Celery Root Puree

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.

how to stop drinking, part one...

2008-04-19T03:34:00.000-04:00

... take your friend to the emergency room after he puts his face through a giant window.

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...

sunny still!

2008-04-15T23:23:00.000-04:00

what kind of freakin' restaurant puts a hippo head (albeit a fake one) right above where people eat?! don't they know that hippos fart out of their mouths? a little research people!

holy cow!

2008-04-14T21:34:00.000-04:00

i sound all twitterpated lately. i guess i am suffering a bout of spring fever. the good kind. the my body has more vitamin d than it is used to and i am abnormally cheery kind. so maybe suffering is the wrong word...

trees are budding, flowers are blooming, and i saw a bluebird today. all of which i can watch and enjoy just by stepping out the door at work. and we have sheep! how could i not love it!

... if only i could bring the dog with me on a daily basis, then it would be perfect!

well, i'm off to bed to watch an episode of the x files and then sleep. i was up late last night getting my corner gas fix. i love that show. i miss the canadian stations i could get living in bellingham; sitcoms, drama (pronounced with a long "a" sound!), even the news was better.

spring, spring, springform

2008-04-13T10:17:00.000-04:00

here is a receipe for something that i made two weeks ago. unfortunately since i had not yet started this little blog thing i was not thinking about taking pictures of it to post with the receipe. but at yesterday's lovely get-together, with a dear friend that i do not see nearly enough of, we inevitably spent some time talking about food, and this cake in particular... be warned though, this is incredibly rich and it can make ones whole house, and office, smell deliciously and distractingly of chocolate!

Gateau Lawrence
(from My French Kitchen)

6 1/2 oz bittersweet chocolate (70% cocoa)
12 tbs room temp. butter (unsalted, duh.)
2/3 c. sugar
1 2/3 c. ground sliced almonds (next time i make this i am going to be sure to grind them slightly longer, since they do sub for the flour in this)
4 large eggs, seperated

for the icing:
3 1/2 oz bittersweet chocolate (70% cocoa)
3 tbs butter

~ heat the oven to 300 degrees f.
~ line a 10 inch springform pan with parchment paper
~ chop the chocolate into small pieces and melt double boiler style in a heatproof bowl over a pan of water
~ cream together butter and sugar until soft and creamy
~ add almonds, egg yolks, melted chocolate (slightly cooled), and beat until blended
~ in a seperate bowl, whisk egg whites until stiff and then fold them into the batter
~ pour into springform and bake for 35 mins., the cake should be lightly crusted and springy
~ cool before removing sides of pan
~ once cool evenly spread top with the chocolate and butter that you have melted together in the same manner as before
~ to serve, slide the cake off the parchment paper onto something pretty

oh happy day...

2008-04-12T23:26:00.001-04:00

happy family. happy friends. cute babies!

nine-thirty and counting

2008-04-09T21:24:00.000-04:00

this is simon and the hippo. they live on my desk. it has been a very long day. and it is not yet over. i love simon, he makes me smile.

so close, so very close...

2008-04-08T10:31:00.000-04:00

i was just one game away from winning the ncaa bracket pool at work. one game! it was nice to be on top, even if just for a bit.

maybe it is spring fever

2008-04-06T21:47:00.000-04:00

i really don't need to be starting a new blog for myself. but at the moment it seems like just the project i need to further put off the work i should be doing. the mini-series marathon (i got commanche moon from netflix) and receipe trial just was not enough distraction for the day. plus, i have not been taking many photos lately- not that i am in need for new ones to keep the other blog updated. i guess i finally decided that if i started posting with more words i could share some of the other things i have been doing and making.
today i made hungarian shortbread. one can never go wrong with shortbread since it is basically butter. and i finally got to use the fancy raspberry jam that my aunt got me in france. while the receipe calls for 3/4 c. i decided not use quite so much once i opened up the jar and realized how freakin' sweet the stuff was. tasty though...

Hungarian Shortbread
(from saveur)

2 cups flour
1 tsp. baking powder
1/8 tsp. salt
1/2 lbs butter (unsalted of course)
1 c. sugar
2 egg yolks
3/4 raspberry jam

~ sift together flour, baking powder, and salt
~ cream butter with a hand mixer until light and fluffy
~ add sugar and yolks, mixing until sugar is dissolved and mix is light
~ slowly add flour, until just mixed
~ divide dough into two balls of equal size. wrap in plastic wrap and put in the freezer. freeze from 30 mins. to 3 hours
~ preheat oven to 350 f. grease 10" springform pan with butter
~ grate one of the frozen dough balls with a large holed cheese grater. lightly press pieces evenly into the pan.
~ spread jam over first layer of dough and repeat with second frozen ball
~ bake until golden, about 25-30 mins.
~ let cool completely, remove from pan, and slice into wedges.