tag:blogger.com,1999:blog-79888730036496644462024-02-07T12:54:10.852-08:00living awesomelyleelahttp://www.blogger.com/profile/08134533578946920392noreply@blogger.comBlogger114125tag:blogger.com,1999:blog-7988873003649664446.post-71792443555367198762014-07-22T17:07:00.003-07:002014-07-22T19:38:26.141-07:00tropical iceland - pineapple & basil frozen g&t<div class="separator" style="clear: both; text-align: center;">
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maybe there should be a whole line of cocktails with names based on fiery furnaces songs. blueberry boat offers the most obvious possibilities, but i'm sure there are many more. it'll be nice to have a mission to keep me occupied as this summer slogs on, sticky and hot and not altogether optimism-inducing. </div>
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i have to admit, i try not to watch the news. i think at this point i have a fairly good idea of how much information i can take in before succumbing to what mike calls a German mood (which is kind of ironic since he's the one with the Teutonic heritage) and my mom has referred to as "that morose Irish blood of ours." i don't claim to be more sensitive than the average person, but knowing the details of tragedy while lacking the power to change anything is a sure ticket to a gloaming dark apathy and pessimism that a) are not fun to experience and b) sure don't make me a treat to be around. </div>
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all that to say, i try to be aware of what's going on in a broad sense, but shy away from learning more than i have to. i'm sure that's not the best way for everyone, and i'm not even sure it's the best for me, but in a world of randomness and sadness and, it's true, great joy, it's what i need to do to maintain some equanimity in my day to day life. otherwise i just get my heart broken open again and again and it all feels too hard.</div>
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finding a balance doesn't mean sticking my head in the sand entirely, though. it's more like taking in the broad strokes of the bombings and the plane crashes and all of the conflicts and and and</div>
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but then not reading too many of the smaller, more personal, more </div>
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"and this child who got blown up loved her dog and the color red and wanted to be a marine biologist when she grew up." that kind of thing doesn't help me understand the world better and DOES make me very sad.</div>
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anyway, this is turning a little <i>(lot) </i>too downer-y for something that was supposed to be about a nifty tropical drink that you eat with a spoon. oops. sorry. to be fair, i made it before the world totally fell apart. however this IS a nifty tropical drink you can eat with a spoon. so that's something! it's bracing and chilly and bitter from the tonic and herbal from the basil and pineapple-y from the pineapple.<br />
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you just chop up the pineapple into little bits, chop the basil into even littler bits, and dump both into a shallow-ish dish along with gin and some (preferably fancy) tonic. toss it in the freezer and stir it a little with a fork every few hours, as if you were making a granita (which you basically are). it gets slushy after 4 or 5 hours (at least in my freezer) and you can eat it then, but it's even better if you leave it overnight. at that point, instead of being slushy, it's crispy and crunchy and tastes like eating magic snow. but slushy's good, too. you do you.<br />
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also you can pour coconut cream over it like they do sometimes with snow cones - it makes it more like a delicious sweet creamy piña colada that way.<br />
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the only sad thing about this drink is that you have to wait for it to freeze. in an uncertain and sometimes grotesquely terrifying world, i appreciate that simplicity. and i can wait.<br />
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<b>*tropical iceland*</b><br />
~ 1/3 of a pineapple, cut into tiny bits (you could probably use canned, but i feel like it wouldn't be as good. if you <b>must</b>, i think i had like 1 1/2 cups of pineapple, once chopped. but it's pretty flexible)<br />
1 small handful of basil - again, flexible. i used maybe 2 tablespoons<br />
1 cup gin<br />
~ 3 cups tonic (i used 2 bottles of Fever Tree and 1 of Q tonic, since that was what we had. i figured out it totaled about 2 2/3 cups, but probably you won't have the exact random mix of tiny tonic bottles that we did, so use whatever. personally, i prefer the Fever Tree, but whatever kind you have is fine)<br />
a tablespoon or so of coconut cream is not out of place if you like that sort of thing<br />
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this actually makes a lot of servings, because you put it in little glasses so it won't melt too fast and a little goes a long way. if you want it to be less strong, add another cup or so of tonic. it sat happily in our freezer for over a week and was still good at the end, so it's not like you have to eat it all at once.<br />
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let's all clink our glasses to better times ahead. sláinte.<br />
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ALSO i am fully aware that it's an incredible privilege not to have to live in areas of conflict and not to have to worry on the level of those that do. that is obvious, and you do whatever small things you can.<br />
<br />leelahttp://www.blogger.com/profile/08134533578946920392noreply@blogger.com0tag:blogger.com,1999:blog-7988873003649664446.post-34434034096710638992014-01-25T13:24:00.000-08:002014-01-25T16:25:15.138-08:00granola time! (cashew/ginger/coconut)my friends just had a baby. well, it was like a month ago. and technically only my friend L had the baby, since men (still! in 2014!) have not gotten around to taking on that burden. but regardless, a baby that is now in the world belongs to (?) my friends and has taken up residence inside their house.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDoq4PSnQiJX-a0LD-VjBST0PjIUxI4xPZAH9XpzYn-ZrurwDsw62mztw8Do73HLU6GCg6XFnoZMm7dXZhU1HRMKz3NY2opRc4OWYxkXFvIDAzxv6SAXwmmAeHS1Poz_abXv8s4al_nlw/s1600/squash.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDoq4PSnQiJX-a0LD-VjBST0PjIUxI4xPZAH9XpzYn-ZrurwDsw62mztw8Do73HLU6GCg6XFnoZMm7dXZhU1HRMKz3NY2opRc4OWYxkXFvIDAzxv6SAXwmmAeHS1Poz_abXv8s4al_nlw/s1600/squash.png" height="320" width="320" /></a></div>
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clearly this is not a picture of the baby. it's a picture of a butternut squash with googly eyes glued onto it posed next to a bottle and wearing a baby hat. obviously.<br />
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the thing is, i don't want to post a real picture of someone else's baby (or rather, i doubt that his parents would like that) and i'm worried that with my really outstanding skills in the realm of Art, even if i tried to draw the baby and add accessories or something to disguise it, its identity would be immediately apparent and in that case one might as well post a real photo of the baby, which as i already explained i am loath to do.<br />
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see? you can tell right away that that's the same squash, right? i can't get anything past you.<br />
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so, baby pictures or not, it's not as though newborns eat granola anyway. but <i>parents </i>of newborns seem to like to. i wanted to bring something over when i came to <a href="http://www.youtube.com/watch?v=UqO0-fwTsEc">see the baby</a>, and i thought granola would be good because it's nice to eat out of hand or as more of a cereal and if you put lots of nuts and seeds in it and go easy on the sugar, it's pretty healthy and protein-y.<br />
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i've made a few different batches over the last couple of weeks (one with lots of pecans and cardamom, one with chopped dark chocolate bits - definitely more on the snacky side), but i think this one was my favorite. it features cashews, lots of coconut, and both powdered and crystallized ginger to make it nice and spicy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBzHqMLo4IVVSfrauIUqSpQRYn4aexRTo6-rUd03rqb2qE5Lj-Eh9fCddkc0idjsxqo5CPNOqrjpro_DHmMq-61l_4s_6SxMvizBpPcLfkAmBIpZBeDSpjOypka06e3O3_aGr_O3Gvkw/s1600/cashew+coconut+falling.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBzHqMLo4IVVSfrauIUqSpQRYn4aexRTo6-rUd03rqb2qE5Lj-Eh9fCddkc0idjsxqo5CPNOqrjpro_DHmMq-61l_4s_6SxMvizBpPcLfkAmBIpZBeDSpjOypka06e3O3_aGr_O3Gvkw/s1600/cashew+coconut+falling.png" height="320" width="320" /></a></div>
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<span style="font-size: x-small;">this picture is misleading because the cashews should be in pieces and the </span><span style="font-size: x-small;">coconut in </span><span style="font-size: x-small;">large unsweetened flakes. </span><span style="font-size: x-small;">whole coconuts have no place in granola, </span><span style="font-size: x-small;">particularly whole coconuts that look like meatballs. </span></div>
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every time i've seen this baby (three or four times, so far), he's been sleeping sweetly with cute footie pajamas on and long eyelashes grazing his tiny cheeks. although i've heard that he is not always like this, the fact that i have yet to see any evidence of this other, darker side leads me to believe that it doesn't exist. he is almost certainly a perfect child. i have never once thought of stealing him, however.<br />
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as a happily childless woman in my mid-30s, i feel like something of an anomaly among many of my friends these days. as an example of the recent baby boom, six close college friends of mine now have 10 kids between them. nine of those kids are under six. and that's just the tip of the iceberg. i feel like i'm suddenly at the point where i know more people <i>with </i>kids than without them. it's sort of an odd place to be. <br />
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i've basically always known that i don't want to have children. i don't hate kids by any means, and all of the ones i know personally are, without a doubt, the most charming, clever, and adorable young people one could hope to meet. i genuinely enjoy talking to them, even though i'm really bad at it. i never know what's appropriate for any given age and end up asking eight-year-olds if they like dollies or toddlers if they saw last week's Scandal. it's a problem.<br />
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but the thing is, much as i like chilling with other people's kids in small to medium doses, i've never felt an urge to bring them home with me or to get one of my own. it's just not in my nature.<br />
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<span style="font-size: x-small;">poor crystallized gingers</span></div>
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i used to read a lot of articles about people having kids or not having kids. i've always been an inveterate reader of advice columns and the kinds of articles that run in the Life or Styles section of newspapers, so this was probably related. one thing that kept coming up in these articles was that people quoted on either side of the parenting divide seemed oddly defensive about their decisions. i almost wrote "debate" instead of "divide" just then, because that's what so many of the stories felt like - debates on the relative merits of the choice to become a parent. framing this issue as a debate leads people to feel like one side is right and one is wrong, which understandably makes people defensive about their own side.</div>
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i've stopped reading those articles, for the most part. i've never been made to feel less-than because i am not and don't want to be a parent, and i certainly don't want to proselytize about my choice to others. there are lots of choices i've made as an adult that i know aren't right for everyone - owning three dogs, going to law school, commuting on a scooter, diving across the country with five animals in a Toyota Matrix - but they work for me. i don't know anyone with kids who seems to regret their choice, but i also know that it's not the choice for me. isn't it great that we get to make the choices that are right for us (when, of course, we have the incredible good fortune to have resources to make such choices)? </div>
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<span style="font-size: x-small;">at work, on the go, watching Law & Order reruns in your slippers - granola is great anywhere!</span></div>
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anyway, basically i feel like there's no real point in debating which of two extremely personal choices is better. everyone who knows that they want children should probably have them and everyone who knows that they don't should probably not have them. <a href="http://www.pnas.org/content/early/2014/01/08/1311600111.full.pdf+html?sid=c0a81774-3ae3-4e16-8236-aa48e9cf9c07">science</a> and common sense seem to bear this out. of course, you can't really sell stories in which everyone is happy and supportive of each other. BORING. it's also pretty frustrating that often issues involving children are framed almost exclusively as <i>women's </i>issues, but that's a whole giant other thing for which there is no time here.<br />
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in the end it all comes down to this: whether or not you have children, you probably like granola. if you like granola, you might like this granola (see how diplomatic one can be if one tries?).<br />
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if you don't like granola, i think we can all agree that you are probably a monster.<br />
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<b>cashew/ginger/coconut granola</b></div>
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preheat oven to 300 degrees</div>
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<li>3 ½ cups rolled oats</li>
<li>¾ cup rolled barley flakes (you could also just do all oats)</li>
<li>2 cups coconut flakes (they’re the not-sweetened kind in the
bulk places. otherwise you could use shredded sweetened coconut and cut down on
the sugar/honey element)</li>
<li>1 ½ cups raw cashew pieces</li>
<li>½ cup sesame seeds</li>
<li>¼ cup brown sugar, packed (if you want a more coconut thing, palm sugar would be good, but i didn't have any)</li>
<li>2 tsp ground ginger (or more, to taste)</li>
<li>½ tsp cardamom (don’t go out and buy it for this - if you don’t have it, nbd, or add more ginger or other spices (pepper? cinnamon?) to taste)</li>
<li>1 tsp salt</li>
</ul>
mix the above ingredients in a large bowl (i have a giant one from a restaurant supply place)<br />
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<li>½ cup oil (i used half and half coconut oil and olive oil,
but whatever. all coconut would be good, but i didn't have enough, but also i
think the olive oil adds a savory element that i like. you could use less, too, i'm sure)</li>
<li>½ cup honey (i’d use ⅓ cup next time, maybe? but i am not 100% on sweet things)</li>
</ul>
put the oil and honey in a smaller receptacle and heat in the microwave or on the stove until the coconut oil melts. mix well and pour over the grain mixture. it's best to mix everything with your hands at this point, i find. it helps get everything more evenly distributed.<br />
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bake at 300 degrees in a baking pan/cookie sheet (like 11” x 17” - i
think it’s called a jelly roll pan?) lined with parchment paper. i kind of
smush it down in the pan so it sticks together a little.<o:p></o:p></div>
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you can use a different/larger pan, but would need to stir
it more frequently. if you use a smaller pan, i would split it into two parts.<o:p></o:p></div>
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bake for ~ 30 minutes, depending on the pan/your oven,
stirring well every 10-15 minutes. while it's baking, mince a handful of candied ginger (i used about 20 of the little cubes it comes in) total when minced = <o:p></o:p> ~1/4 - 1/3 cup).</div>
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take it out when everything is golden-brown and toasty. i
let it cool in the pan - i think it makes it stick together more or something.
don’t mess with it! (or do, whatever).<o:p></o:p></div>
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once it’s cool, add the candied ginger (start with 1/4 cup and add to taste) and more salt if needed (this depends on
how you eat it - i mostly eat it dry, so i like a little more salty-sweet and
added another ~1/2 tsp)</div>
</div>
leelahttp://www.blogger.com/profile/08134533578946920392noreply@blogger.com3tag:blogger.com,1999:blog-7988873003649664446.post-8923340136372689582013-09-14T14:11:00.000-07:002013-09-14T14:11:23.015-07:00la paloma rosa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0nwJIyUGZQin206934BIVU9wgcgXKeRFUgUx9NuwhewsPmg-HicbsG1muJ3lrEeLsPNeNk_PQ2GieAc22i01r7ppcGUN8a22RhRpDfNz_Wa_ofwfyhQg4vi8p_nAJmTerUtEx3QXn6Yo/s1600/paloma+rosa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0nwJIyUGZQin206934BIVU9wgcgXKeRFUgUx9NuwhewsPmg-HicbsG1muJ3lrEeLsPNeNk_PQ2GieAc22i01r7ppcGUN8a22RhRpDfNz_Wa_ofwfyhQg4vi8p_nAJmTerUtEx3QXn6Yo/s400/paloma+rosa.jpg" width="375" /></a></div>
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often in a relationship you're exposed to new things because of your partner's enthusiasms. i'm pretty sure that without me, mike would not have acquired quite so much information about weird animal facts, food, or health care policy (and he might have been better off for that). </div>
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similarly, i wouldn't know as much about the horse-race intricacies of local and national politics or the publishing world, and i certainly wouldn't be watching football on a saturday afternoon. yet here i am. </div>
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i grew up in small-town/rural texas, where high school football really does rule the scene on friday nights (surely you're familiar with <a href="http://en.wikipedia.org/wiki/Friday_Night_Lights_(TV_series)">Friday Night Lights</a>, right? if not, FIX THAT IMMEDIATELY. you're welcome.). as a disaffected and contrarian teen, i only went to one football game in my entire high school career, and spent plenty of time bemoaning football's prominence and the lack of local culture (i was kind of a jerk about my hometown. although i live 30 minutes from it now and haven't been there in like 10 years, so i guess i haven't really changed my mind about it, actually. see you in hell, bastrop!). my undergrad years were spent at <a href="http://en.wikipedia.org/wiki/Southwestern_University">southwestern university</a>, which at the time didn't even have a football team. it just <a href="http://en.wikipedia.org/wiki/Southwestern_Pirates_football">reinstated football</a> this year, actually, which is weird but i'm getting used to the idea.</div>
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anyway, my point is that despite being a native texan, i'm not much of a football person. but mike went to <a href="http://en.wikipedia.org/wiki/Texas_A%26M_University">texas a&m</a>, which has a ... <i>robust </i>football heritage. they take it seriously and they're very good at it. so thanks to his influence, i've started semi-watching games once in a while. i still don't really know what's going on (really, soccer's more my thing), but i'm happy to hang out and cheer when the aggies score and yell at the tv when the other team does something mean.*</div>
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*technical term</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrajywYAzq7Ihhhrnu90_BVdfz-DwgfuETs7bTQS_ng-pOziZl2lsJvC9V0CGQuKt7S976p44QlMrrDLSRkPM0ohyphenhyphen7fBk0tqMTxJLqQmOqfVV4VKObLfri9Fu0zZr4P3IC6hHawWo6sxc/s1600/paloma+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrajywYAzq7Ihhhrnu90_BVdfz-DwgfuETs7bTQS_ng-pOziZl2lsJvC9V0CGQuKt7S976p44QlMrrDLSRkPM0ohyphenhyphen7fBk0tqMTxJLqQmOqfVV4VKObLfri9Fu0zZr4P3IC6hHawWo6sxc/s400/paloma+ingredients.jpg" width="282" /></a>**</div>
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of course, all this moral support is thirstifying, so it's never a bad idea to have ingredients for a paloma rosa at hand. <a href="http://en.wikipedia.org/wiki/Paloma_(cocktail)">palomas</a> are gaining a following here, after long enjoying popularity in mexico. they're dead simple and very tasty and just might become your favorite refreshment in the waning days of summer (at least, i really hope they're waning. it was like 100 degrees yesterday. IT IS MID-SEPTEMBER, WEATHER. COME ON.).</div>
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the paloma rosa differs from the original in that it includes pink grapefruit soda and some fresh grapefruit juice, instead of the regular grapefruit soda (squirt, fresca, etc) that normally goes into it. i found this pink ting (!) at our local liquor/food/awesomeness center, <a href="http://www.specsonline.com/cgi-bin/showpage?pageid=main">spec's</a>, but i think similar things are found pretty much wherever. or use fresca, etc! then it wouldn't be rosa, but it would still be a paloma. </div>
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and that's the important thing. that and spending quality time hanging out with your loved ones and learning more about the things they like. or at least getting more adept at nodding sagely when people talk about "incompletes" and "sacks."</div>
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** i had to include my la paloma magnet, which my friend beth gave me years and years ago and which to this day i cannot look at without saying out loud, "que maravilla de tortilla!" which i think is the best slogan ever. </div>
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also, you may have noticed the ro*tel, velveeta, and chips in the background. i may not be as football-crazy as some, but by god i'm a texan and i know how to make queso. </div>
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-ingredients- one drink</div>
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</div>
<ul>
<li>1/2 - 2/3 bottle pink ting (!) or 6 oz or so of your grapefruit soda of choice</li>
<li>3 tbsp or so fresh pink (or other) grapefruit juice</li>
<li>1-2 ounces tequila (i don't know much about tequila aside from that you absolutely have to get one that's 100% agave. i used a <a href="http://www.eljimador.com/our-tequilas.aspx">blanco one</a>, but probably the more aged ones would be good, too - maybe a little more intensely flavored?)</li>
</ul>
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stir gently, add plenty of ice and maybe a curl of grapefruit zest, if you think of it. </div>
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listening to: <a href="https://www.youtube.com/watch?v=uPMlmfEKcig">explosions in the sky</a>, now that i started thinking about Friday Night Lights. also lots of yelling from kyle field. <a href="http://aggietraditions.tamu.edu/symbols/gigem.html">gig 'em</a>! i don't know football, but i know that much.</div>
leelahttp://www.blogger.com/profile/08134533578946920392noreply@blogger.com0tag:blogger.com,1999:blog-7988873003649664446.post-469878275543682822013-09-07T12:10:00.000-07:002013-09-07T12:10:00.790-07:00israeli breakfast salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQnDBPLDAM00xp3MF9MXmSVpA-l7Fre7L6IkCCtelZOFh34p0y437wIRjSsu_gN0KDhrydueR7tSb-_m0REc1iJzVmTr_3oo36MbeFt4E0AO8kIyeXWzV0bLMPW8_H8Ks1bYBXCUK0yc/s1600/israeli+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQnDBPLDAM00xp3MF9MXmSVpA-l7Fre7L6IkCCtelZOFh34p0y437wIRjSsu_gN0KDhrydueR7tSb-_m0REc1iJzVmTr_3oo36MbeFt4E0AO8kIyeXWzV0bLMPW8_H8Ks1bYBXCUK0yc/s400/israeli+salad.jpg" width="331" /></a></div>
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we've already established that <a href="http://livingawesomely.blogspot.com/2013/02/breakfast-salad-kale-avocado-bacon-egg.html">salad for breakfast</a> is totally delicious and great, right? right.<br />
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this <a href="http://en.wikipedia.org/wiki/Israeli_salad">israeli salad</a> is my new favorite weekend breakfast, though i also sometimes bring it for lunch. it's versatile like that.<br />
<br />
it's also cold and refreshing, which is nice since texas hasn't gotten the message that it's supposed to cool off post-labor-day. stupid texas. when it's 100 degrees one doesn't necessarily feel like having a hot plate of migas. oh, who am i kidding - one <b>always </b>feels like having a hot plate of migas. but alternating them with breakfast salads will make you feel extra virtuous and clever.<br />
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anyway, it's stupid-easy and you get to practice your knife skills (which is why i usually make this on the weekends - it's a lot of chopping for a weekday morning when you haven't had coffee yet). you want to make all of the pieces as close to the same size as is reasonably possible, so a little concentration pays off.<br />
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for two largish servings, just cut up some cucumber, sweet onion, tomatoes, herbs, and any color of bell pepper except green because they are disgusting. toss them with some lemon juice or vinegar, salt, and pepper and ta da! you can also add bits of cheese (feta, goat cheese, or manchego are all good), other vegetables (grated carrot, some zucchini, maybe jicama??), spices (<a href="http://en.wikipedia.org/wiki/Sumac#Spice_and_beverage_flavoring">sumac</a> is good, and/or <a href="http://en.wikipedia.org/wiki/Za'atar">za'atar</a>) or a bit of olive oil. it's good with toasted pita or flatbread, which you could also add to the salad itself to make an <a href="http://en.wikipedia.org/wiki/Fattoush">ersatz fattoush</a> (that's a freebie for those of you who are always on the lookout for good band names, by the way). the only rule is that there are no rules!<br />
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actually, i think there are <i>some </i>rules (the main vegetables, the trying-to-make-them-all-the-same-size), but perhaps you're the type for whom rules were made to be broken, in which case do whatever. i'm no snitch.<br />
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the last warm weeks of summer are when this salad's ingredients are at their best, so make sure to try this before we're all bundled up and talking about roasted squash soup or whatever. jk, it will never again be cold enough to turn on the oven. we are doomed to eternal summer - might as well roll with it.<br />
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*ingredients*<br />
there are probably a million versions of this and i've never been to israel. this is just how i do it.<br />
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<ul>
<li>1 large or 2 or more small cucumbers (those little persian ones are good here)</li>
<li>1 red, orange, etc bell pepper</li>
<li>1/2 a large sweet onion (like 1015, vidalia, etc)</li>
<li>1 large or several small tomatoes (i used two big romas this time, but the fancy heirloom ones would be aces)</li>
</ul>
<div>
chop all of the vegetables into small and similar-sized bits (i usually try to a fairly small dice, like 1 cm or less). toss together with</div>
<div>
<ul>
<li>1-2 tbsp sherry vinegar, lemon juice, or other mildish vinegar (probably not a strong balsamic, for instance) - start small and taste until it's to your liking. i like it pretty tart.</li>
<li>a handful of herbs, chopped (parsley, basil, oregano, mint, tarragon and other more exotic herbs are all good in here. today i didn't have any parsley and my herbs aren't doing that well, so the pictured salad is not as herby as i would prefer)</li>
<li>salt and pepper to taste (maybe 1 tsp salt, but start smaller)</li>
</ul>
optional: sumac, za'atar or other dried spices, to taste (maybe 1 tsp?), olive or maybe some kind of nut oil (i don't care for oil here, but some do!)</div>
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i like this best right after it's made, but it will keep for several hours in the fridge just fine.<br />
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listening to: songs mentioning john berryman - okkervil river's "<a href="https://www.youtube.com/watch?v=SUi_Di5hO6g">john allyn smith sails</a>" and the hold steady's "<a href="http://www.youtube.com/watch?v=3Cem1ME-OvQ">stuck between stations</a>" (i think the hold steady is tied with yo la tengo as the band that looks most like they could your high school science or english teachers)<br />
<br />
looking at: this "<a href="http://philippajrice.com/#item=soppy">romantic real life comic</a>" is adorable. also <a href="http://likeafieldmouse.com/">this tumblr</a> is great for finding new art if you enjoy modern stuff but are lazy about seeking it out, as i am.<br />
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<br />leelahttp://www.blogger.com/profile/08134533578946920392noreply@blogger.com2tag:blogger.com,1999:blog-7988873003649664446.post-32174529309248033172013-07-14T14:45:00.000-07:002013-07-14T15:18:20.235-07:00double apricot & yogurt cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSnIH5SjTG9PVrZgxvAhlKN_vqB4uF41iN_CmhD3lbtPhvntfKmHrC60go0hJkkjWnuEi1y6jjgMbtmfQ5fgl_ibDNsb5dhWa3rki5cGgH7R-s8IlLVm8A5RaQnCYNfM7Lg20LkhT379s/s1600/IMG_5219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSnIH5SjTG9PVrZgxvAhlKN_vqB4uF41iN_CmhD3lbtPhvntfKmHrC60go0hJkkjWnuEi1y6jjgMbtmfQ5fgl_ibDNsb5dhWa3rki5cGgH7R-s8IlLVm8A5RaQnCYNfM7Lg20LkhT379s/s400/IMG_5219.JPG" width="319" /></a></div>
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well, it's been a <a href="http://www.dallasnews.com/news/politics/state-politics/20130713-texas-abortion-law-may-leave-women-with-risky-choices.ece">difficult</a> <a href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=6&cad=rja&ved=0CEIQFjAF&url=http%3A%2F%2Fwww.nytimes.com%2F2013%2F07%2F14%2Fus%2Fgeorge-zimmerman-verdict-trayvon-martin.html%3Fpagewanted%3Dall&ei=BxHjUd_jH47cqwH1lIDABw&usg=AFQjCNGVMMQkrPedHf9ynfBu44NsIcpJuQ&sig2=kA40yUr2MMMAfitYFpJZ1Q&bvm=bv.48705608,d.aWM">week</a> and it's hard sometimes not to feel powerless and afraid of where things are going. i try to remember that worrying doesn't help unless it's accompanied by some kind of action. since i can't personally do anything right now about my great state's legislative war on women's bodies, and i certainly can't solve america's race problems, for now i'm baking a cake.</div>
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that's not to say, of course, that baking will solve anything of importance. as a lawyer, i do feel like i have some responsibility to use my training to work on some of those bigger issues. i'm currently working in the area of mental health, which could obviously use some improvements. i'm also trying to figure out where i should start volunteering my time. i'm thinking about <a href="http://www.innocenceproject.org/">The Innocence Project</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpj7Vuhvy8M3b8-qiMY4LvTad8rXqOXRvXkuEJkeQs_fX1L6oucE1qvK8Bbo242dTBD1UPh66tEX0d3F6lApRDKvNJSc_Jr8av8cxZ8YzIZLOH2s7cfrIsDnAueszoI7sKPpw8RHIUILY/s1600/IMG_5221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpj7Vuhvy8M3b8-qiMY4LvTad8rXqOXRvXkuEJkeQs_fX1L6oucE1qvK8Bbo242dTBD1UPh66tEX0d3F6lApRDKvNJSc_Jr8av8cxZ8YzIZLOH2s7cfrIsDnAueszoI7sKPpw8RHIUILY/s400/IMG_5221.JPG" width="391" /></a></div>
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but in the meantime, closer to home, our dear neighbor had to put her house on the market and put her sweet elderly dog to sleep on the same day. i'm sure it's been a roller coaster for her and it's hard to deal with the open houses and having to be out somewhere while strangers tromp through your home, especially if you're missing your little furry companion. </div>
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so, i decided to make her some cake. it's apricot season and i got a bunch recently. unfortunately, though they tasted good, their texture left a bit to be desired. luckily, any slight mealiness disappears when you bake them, leaving only soft jammy fruit. i also added chopped dried apricots to boost the flavor even more. </div>
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to chop the dry ones, i piled 3-4 on top of each other and cut them into 5 or 6 sections, then turned them and cut again, leaving them in a small dice. the fresh apricots i just cut in half and then into wedges - maybe 5-6 per half. </div>
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the rest of the cake was based on <a href="http://dinersjournal.blogs.nytimes.com/2010/08/19/the-bakers-apprentice-french-yogurt-cake/">this one</a> from Dorie Greenspan (although i actually have that cookbook, so i could have just used that). i brought the sugar down a bit, added a little ginger and left out the lemon zest, but otherwise mostly left it alone. i didn't have almonds for almond meal, which is offered as optional, but i think it would be good here, as almonds and apricots go well together. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQimB_qZuaqiA19GVBeLJnFcFRThKQp-hz94k5E9_t7KpW-g1f1n-o2C_p88t914U2q6ivV7g3gXi8oBATiKoFeZatUNIWHRHtJwUZcvzEcjaYiDqP_tPcLuf_HrzQi2CXAIav6L_9ZE/s1600/IMG_5223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQimB_qZuaqiA19GVBeLJnFcFRThKQp-hz94k5E9_t7KpW-g1f1n-o2C_p88t914U2q6ivV7g3gXi8oBATiKoFeZatUNIWHRHtJwUZcvzEcjaYiDqP_tPcLuf_HrzQi2CXAIav6L_9ZE/s400/IMG_5223.JPG" width="268" /></a></div>
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this is almost a one-bowl cake, which is my favorite kind. as it is, it only used two and required no mixer, so that's pretty good. just whisk the dry ingredients, mix the wet, add the dried apricot bits to the dry ingredients, using your fingers to separate the little stickies a bit so they don't clump together, then add the wet. mix until just combined and add the fresh apricots. fold them in gently so they don't go to pieces.</div>
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then just bake in a loaf pan buttered and lined with buttered parchment paper. mine took about 45 minutes or a bit more, but i also was using a 9" x 5" pan instead of the 8 1/2" x 4 1/2" that the original calls for. so just keep an eye on it. let it cool for maybe 10 minutes in the pan, then take it out to cool fully on a rack. it will be tempting, but i wouldn't cut it before it's cooled if you can help it. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOIpJYYynj2hUlSfuwg1Q_ifW-iq8jc59OMTX4uiOE5QgEX-I2Gft7Pa1SvoQetrZKHxhTM0Yjdlrec7LAYmHnD6Rq90C9bEdkjXSPNXLaOFaCWGz18eQ43FtHuNGp1MsfPBfaNBImF7E/s1600/IMG_5226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOIpJYYynj2hUlSfuwg1Q_ifW-iq8jc59OMTX4uiOE5QgEX-I2Gft7Pa1SvoQetrZKHxhTM0Yjdlrec7LAYmHnD6Rq90C9bEdkjXSPNXLaOFaCWGz18eQ43FtHuNGp1MsfPBfaNBImF7E/s400/IMG_5226.JPG" width="400" /></a></div>
obviously cake's not going to solve any of the major problems facing the world today, but it can make your friends' lives a little brighter and sometimes that's all you can do on a weekend afternoon.<br />
<br />
*double apricot & yogurt cake*<br />
<i>adapted from Dorie Greenspan's French Yogurt Cake</i><br />
<i><br /></i>
preheat the oven to 350.<br />
<br />
5 small apricots (280 g/ almost 10 ounces)<br />
9 dried apricots (100 g/ 3 1/2 ounces)<br />
<br />
1 1/2 cups flour<br />
2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
1/2 teaspoon ground ginger (i would actually use more next time - it doesn't show up too much - maybe 1 teaspoon instead?)<br />
<br />
whisk dry ingredients together and add the dried apricot pieces, using your fingers to get them incorporated so they don't form a big lump<br />
<br />
1/2 cup plain yogurt (i used 2%, but you can probably use whatever, honestly)<br />
3 large eggs<br />
3/4 cup sugar (you could probably use 2/3 cup - it was still pretty sweet)<br />
1 teaspoon vanilla extract<br />
1/2 cup mild oil (i used canola)<br />
<br />
whisk wet ingredients together and add to dry or vice versa. mix gently until just combined, then add the fresh apricot pieces and fold in, trying not to break them up too much. in the original recipe, you're supposed to add the oil at the end, but i forgot and put it in too early and it was fine.<br />
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put in 9"x 5" loaf pan that's been buttered and lined with buttered parchment paper. bake at 350 for 45-55 minutes, or until it's a nice dark toasty brown and a knife stuck in the middle comes out clean. let it sit on a rack for 10 minutes or so, then remove from pan and let cool on rack.<br />
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this would be really good with some ice cream or some barely sweetened whipped cream, but is perfectly nice with some coffee or tea as well. it's the little things...<br />
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*i should probably also note that i didn't give her quite all of the cake because i had to cut it and then we had to eat a little to make sure it wasn't gross. luckily, it wasn't.<br />
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listening to: <a href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=9&cad=rja&ved=0CFAQtwIwCA&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3D_5Sn6qZhbNU&ei=8RnjUe75M8SZrgHBuYHIAg&usg=AFQjCNGDR5cYCOg_gdMMu5LPjfEV57JoLw&sig2=-bK9rV7EfolmDm800ietrA&bvm=bv.48705608,d.aWM">ravishers</a> - portland, poppy, boy-girl harmonies - what more can you ask for?<br />
<br />leelahttp://www.blogger.com/profile/08134533578946920392noreply@blogger.com0tag:blogger.com,1999:blog-7988873003649664446.post-89968617163718924402013-06-30T16:31:00.000-07:002013-06-30T16:31:08.665-07:00rye thyme for a collins<div class="separator" style="clear: both; text-align: center;">
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the name of this drink is further along the spectrum of ridiculousness than i'm normally comfortable with, but after a weekend which included the unwelcome discovery of a discomfiting little visitor from the past in our car's a/c vent, it seemed fine for now.</div>
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after all, it's after 5 on a hot summer sunday - it IS high time for a drink of some sort, and it might as well be this.</div>
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i usually think of whiskey as more of a fall/winter drink, but when you add citrus and herbs and sparkling water, all of a sudden it makes sense as a summer pick-me-up+cool-me-down. a <a href="http://en.wikipedia.org/wiki/Tom_Collins#Other_.22collins.22_drinks">tom collins</a> typically uses gin, but all we had was rye and silly old texas doesn't allow one to purchase liquor on sundays. </div>
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other things that were handy included thyme and grapefruit, whose bitterness made it seem like they would go together. i've since looked up the combination and both <a href="http://www.marcussamuelsson.com/recipe/happy-hour-the-thyme-ly-dalmatian-recipe">marcus samuelsson</a> and martha stewart have cocktails that use it, so i'm in illustrious company, i guess? the peppercorns were an attempt to complexify it and respond to the pepperiness of the rye.</div>
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just peel a grapefruit, taking care not to dig deeply enough to get the extra-bitter white pith with it. i ended up using maybe 15 sections that were about 3/4" x 2" or so, but it's not an exact thing. then add it and some thyme and peppercorns to 1 cup each of water and white sugar and bring to a boil. let it boil for 3 minutes or so, then turn it off and let it cool. </div>
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i like making simple syrups with lots of things in them. i think it gets to the same childhood idea of cooking that making <a href="http://livingawesomely.blogspot.com/2011/10/chicken-stock-from-your-freezer.html">chicken stock</a> brings out - just toss things in a pot with water and voila! it's magically something much better. </div>
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once the syrup is cool, strain it and mix a couple of tablespoons with an ounce of rye and 1-2 tablespoons of grapefruit and/or lemon juice in a short <a href="https://en.wikipedia.org/wiki/Highball_glass">highball</a> or <a href="https://en.wikipedia.org/wiki/Old_Fashioned_glass">old fashioned</a> glass. as per usual, this is all to taste. then add a couple of ice cubes and fill the rest of the way with sparkling water or club soda. we often get that water that has pink grapefruit flavoring (it's not sweet - just grapefruity), so if you have that you might as well use it. </div>
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then just kick back with a magazine and let your cares lift away. try not to think about how hot it is or how gross that mouse in your a/c vent probably definitely was. </div>
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*ingredients*</div>
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<i>grapefruit/thyme/pepper syrup</i></div>
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peel from 1 medium grapefruit</div>
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7-10 sprigs of fresh thyme or 1 - 1 1/2 teaspoons dried (my thyme plant is a bit sad right now, so i augmented the 5 or so fresh sprigs i had with a couple of large pinches of dried lemon thyme)</div>
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12-15 whole black peppercorns (just grab a large pinch. <a href="http://en.wikipedia.org/wiki/Sichuan_pepper">sichuan pepper</a> might be really interesting here, too, though i'd probably use less)</div>
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1 cup water</div>
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1 cup white sugar</div>
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<i>rye thyme, etc., collins</i></div>
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2 tablespoons syrup</div>
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3 tablespoons rye whiskey (we usually get <a href="http://en.wikipedia.org/wiki/Old_Overholt">old overholt</a> or <a href="http://en.wikipedia.org/wiki/Bulleit_Bourbon#Bulleit_rye_whiskey">bulleit rye</a>)</div>
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2 tablespoons grapefruit and/or lemon juice</div>
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sparkling water or club soda</div>
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listening to: <a href="http://www.youtube.com/watch?v=JRCTLJQBRC4">beirut</a></div>
leelahttp://www.blogger.com/profile/08134533578946920392noreply@blogger.com0tag:blogger.com,1999:blog-7988873003649664446.post-43285550184960990632013-06-15T14:05:00.000-07:002013-06-19T19:03:01.232-07:00vegan coconut ice cream with mango swirl<div class="separator" style="clear: both; text-align: center;">
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our friends recently purchased a house, which seems like such a big commitment it gives me heart palpitations just thinking about it. i know it makes sense in a lot of ways, but i'm just not there yet. also i'm not really a DIY person, so i like being able to call our landlord when something goes wrong. </div>
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but their house is super-cute and they have a backyard and a grill, so clearly a combination cookout/housewarming party is in order. i waffled back and forth for a little bit about what to make - i thought about <a href="http://livingawesomely.blogspot.com/2011/07/lime-vanilla-icebox-cake.html">lime-vanilla icebox cake</a>, or some <a href="http://livingawesomely.blogspot.com/2011/08/blackberry-lime-cobbler.html">blackberry-lime cobbler</a>, or a <a href="http://livingawesomely.blogspot.com/2011/05/rhubarb-pineapple-crumble.html">rhubarb and pineapple crumble</a>...</div>
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ultimately, though, i figured out that i didn't want to turn on the oven and i DID want to make some ice cream (although someone needs to have another party soon so i have an excuse to make icebox cake). the thing with ice cream is that it's best to start a day before you need it, so you can make sure all of your ingredients are cold enough to freeze well.</div>
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mangoes have been really great lately, and we already had one in the fridge. i thought about just making a vanilla ice cream base and adding mango to it, but then i started picturing a swirl of mango going through it and then i thought a coconut base would be good for some tropical charm.</div>
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also coconut milk ice cream sounded more refreshing in this texas humidity. </div>
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i mentioned the easiest way to cut up mangoes <a href="http://livingawesomely.blogspot.com/2011/06/gingingermangopineapple-punch.html">previously</a>, but here it is again - cut along the flat sides of the pit, then score it into rough cubes (it can be particularly rough in this case, because you're going to cook it down anyway). then push the skin up so that it inverts and you can cut the mango away easily. ta da!</div>
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then just cook it over medium heat with sugar and lime juice. while it's cooking, mash the pieces a bit with a fork or similar. after 5 minutes or so, you should be left with a thick, slightly chunky jammy kind of mixture. let it cool for a bit and maybe add a bit more sugar and/or lime juice, to taste. </div>
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then just pop it in the fridge to cool.</div>
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i was a little concerned that regular coconut milk would be too watery and that the result would end up missing something, texture-wise.<br />
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i was thinking of getting <a href="http://en.wikipedia.org/wiki/Coconut_cream">coconut cream</a>, which is more concentrated, but the place i want to didn't have any. being lazy and unwilling to go somewhere else, i did some reconnaissance and found some "<a href="http://artisanafoods.com/products/coconut-butter">coconut butter</a>." the packaging is a bit silly and has a lot of stuff about it being raw and whatever. also it seems to be a big part of all of that dumb paleo stuff. don't get me wrong, i think the food eaten on the paleo diet mostly seems like good things for people to eat, but the "science" behind it regarding human evolution is just baseless. but whatever. i guess everyone has weird diet superstitions and whatnot? i will get off my evolutionary high horse.<br />
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i decided to try blending some coconut butter into the coconut milk to thicken it and increase the coconut flavor. it seemed like a good point to add the sugar, too, so it would mix in better. then i whisked it with the rest of the can of coconut milk plus another can and put it in the fridge overnight.<br />
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this morning i got out the trusty ice cream maker and churned up the coconut mixture. it took a little over 20 minutes in my kitchenaid attachment thingy. you can tell it's done when it pulls away from the walls of the bowl and you can lift the beater out with the ice cream clinging to it. </div>
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then layer it and the mango in whatever you're going to keep it in (i put them in a metal bowl that i'd put in the freezer while the ice cream was churning). put down a big dollop of ice cream, then spoon the cold mango over it and stir slightly to swirl the mango through. keep alternating and swirling, but you want to work pretty fast so it doesn't start melting. </div>
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then just freeze for a couple of hours and enjoy! i think we're having ours on mini sugar cones, which are somewhat cute and, because they don't hold much, save everyone the embarrassment of licking melted streams of ice cream from their arms.* </div>
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though that might still happen. just because i know people who buy houses doesn't mean we're all suddenly turning into brooke astors (or insert whatever current reference you like - <a href="http://en.wikipedia.org/wiki/Kris_Jenner">kris jenner</a>s? <a href="http://en.wikipedia.org/wiki/LuAnn_de_Lesseps">countess luann</a>s? the latter has, after all. taught us that <a href="http://www.youtube.com/watch?v=kEDvlSAMhQU">Money Can't Buy You Class</a>). </div>
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*update - we did not have ours in cones, as it was pretty solidly frozen. it was still good, but next time i would add a tablespoon or two of rum to keep it from freezing so hard. </div>
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*ingredients*</div>
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<b>mango swirl</b></div>
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1 large mango, cubed</div>
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1 1/2 - 2 tablespoons sugar</div>
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1 tablespoon lime juice (~1/2 a lime's worth)</div>
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cook over medium heat for ~5 minutes, mashing with a fork. adjust sugar and lime to taste and refrigerate for at least several hours, preferably overnight.</div>
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<b>coconut ice cream</b></div>
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2 14oz cans coconut milk (i wouldn't use the light kind here)</div>
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3-4 tablespoons coconut butter (available on amazon and in hippie stores. or you could use coconut cream for some of the coconut milk)</div>
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6 tablespoons sugar (3/8 cup - you could also probably just use 1/3 - 1/2 cup)</div>
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*optional - 1-2 tablespoons rum (this will keep it from freezing as hard)</div>
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blend ~ 3/4 can of coconut milk with the sugar and coconut butter until smooth, then whisk together with the rest of the coconut milk. chill for at least 3 hours, but preferably overnight. freeze according to your ice cream maker's instructions, then layer with the mango mixture, swirling together. freeze for another couple of hours (or eat immediately!) and enjoy with good friends and tiny cones. it does freeze pretty hard, so make sure to let it sit out for a bit or maybe add a tablespoon or two of rum when churning.</div>
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*this isn't the coconuttiest ice cream ever - it's fairly low-key. you could amp up the flavor by adding some toasted coconut or by steeping toasted coconut in the coconut milk before doing the rest. but that seemed like too much of a hassle, so just FYI.</div>
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listening to: Beck - <a href="http://www.youtube.com/watch?v=wvJ4T0P2W-I">Tropicalia</a> (he looks so young in this video!). also, on repeat, Daft Punk's <a href="http://www.youtube.com/watch?v=5NV6Rdv1a3I">Get Lucky</a>, aka the official song of summer 2013. </div>
<br />leelahttp://www.blogger.com/profile/08134533578946920392noreply@blogger.com2tag:blogger.com,1999:blog-7988873003649664446.post-31331475807081367122013-05-27T14:59:00.000-07:002013-05-27T14:59:21.150-07:003-2-1 pomegranate!<div class="separator" style="clear: both; text-align: center;">
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<br />
the pet gods have not been smiling upon us here at chez livingawesomely these past few months. first maeby <a href="http://livingawesomely.blogspot.com/2013/03/gin-zherbes.html">decided to eat something</a> she shouldn't have and ended up in a <a href="http://www.youtube.com/watch?v=R58kSuIhURI">cone of shame</a>, then the dogs en masse decided to attack their cat housemate, which resulted in a cone for her PLUS a feeding tube and wired jaw (Not Fun + Very Expensive). finally darwin, above, has developed his first hot spot of the year and requires his own much larger cone.<br />
<br />
so i guess basically if you need to borrow an elizabethan collar in any of several sizes, we've got you covered. also, we will be paying off vet bills for the foreseeable future. but i guess it'll still be cheaper than college, etc., for a kid, so i shouldn't complain.<br />
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to help me refrain from boring complaints about the pets and the weather (which, OH MY GOD it's so hot and humid already), i have taken the liberty this Memorial Day to fix a drink before the socially-accepted hour of 5 pm. but what's the point of having a monday off if you're not going to have a drink during the day? (aside, of course, from thinking about the sacrifices people have made for our freedom and other solemn and important things)</div>
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pomegranate molasses is what happens when you boil pomegranate juice down with some sugar until it's quite thick. it's not really <a href="http://en.wikipedia.org/wiki/Molasses">molasses</a> - it's more like cooked-down <a href="http://www.seriouseats.com/recipes/2012/04/diy-grenadine-homemade-grenadine-recipe-for-cocktails.html">grenadine</a> (real grenadine, not that fakey pink stuff). it isn't that sweet and definitely has a molasses-y rich flavor that i find very appealing. you can use it in any number of things - last night we had some in a dressing for grilled eggplant and zucchini and it was quite good.<br />
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i've never really seen it in drinks, but i try not to let that stop me. this is a very simple cocktail that i like to serve in a tall glass with lots of sparkling water - this makes it refreshing and not-too-strong, which is perfect for when it's hot.<br />
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which it is. TEXASSSSSSSS<br />
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i used tangelo juice, as this tangelo has been lumping and bumping around in the fridge for a while now. oranges or grapefruit would also be good. or maybe meyer lemon, although i don't think it's currently the season for those. something fairly sweet and citrus-y is what you want.</div>
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then it's really a 3-2-1 kind of deal - mix 3 tablespoons (aka 1 shot) gin, 2 tablespoons juice, and 1 tablespoon pomegranate molasses, then fill the rest of the glass with sparkling water. get out a straw, if you have one, and sip up while trying not to think of going back to work tomorrow.</div>
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at least it's a short week! (if, of course, you're in america. if not, you're probably going about your monday as per usual. sorry.)</div>
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you can also do a little folderol of citrus zest if you feel fancy.<br />
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*ingredients*<br />
<br />
1 tablespoon pomegranate molasses<br />
2 tablespoons citrus juice (if you want to use lemon or lime, they'd prolly be fine, but you might want to add a little sugar or honey or simple syrup to taste)<br />
3 tablespoons gin (1 shot/1.5 ounces)<br />
sparkling water to fill<br />
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listening to: oh god, i love aesop rock so much and was moderately excited about his new album with kimya dawson (of moldy peaches fame-ish), but i tried to listen to it and it was not my thing. for instance, there's a <a href="http://www.youtube.com/watch?v=yerBbtHePEs">song</a> that just lists a bunch of sandwiches - Turkey! / Montecristo! / Grilled Cheese! / Meatball! / Liverwurst! / Shrimp Po'boy! / Fluffernutter! / Shawarma! / Reuben! / Cuban! / BLT! / Eggplant parm! / Chicken! and etc. ad infinitum.leelahttp://www.blogger.com/profile/08134533578946920392noreply@blogger.com0tag:blogger.com,1999:blog-7988873003649664446.post-63115753280163062452013-05-03T13:33:00.001-07:002013-05-03T13:48:45.732-07:00coconut-curry and other popcorns i have known<div class="separator" style="clear: both; text-align: center;">
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i don't know if people with kids can get away with this, but sometimes we just have popcorn for dinner. i'm no nutritionist, but i figure that when combined with bourbon, popcorn would pass muster with even the most strident of food pyramid (or i guess now it's a <a href="http://www.nytimes.com/2011/06/03/business/03plate.html?_r=0">plate</a>?) hustlers. </div>
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what if i eat a salad for lunch? that evens out, right?<br />
yes it does.<br />
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when i was growing up my dad had a gross pan that he only used for popcorn. it would build up layers of <strike>grease</strike> seasoning, never introduced to soap and water, and then sometimes when it all got to be too much he'd sandblast it (he worked in a bronze foundry) and start all over.<br />
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my parents weren't overly prescriptive with meals and i'm sure we sometimes had popcorn for dinner, but the main thing i associate with childhood popcorn experiences is my deep and abiding embarrassment when they would sneak homemade popcorn (doused in nutritional yeast, no less) into the movie theater.<br />
it was mortifying.<br />
they still do it.<br />
and fair enough, to a certain extent. that movie stuff is the pits.<br />
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but! i have no nasty old grease-pan, which is good because i don't work in a bronze foundry and have no access to or knowledge of sandblasting materials and principles. instead i have the somewhat-gadgety <a href="http://www.amazon.com/Wabash-Valley-Farms-25008-Whirley-Pop/dp/B00004SU35">Whirley-Pop</a>, which you use on the stove and which has interior things that turn as you turn the handle and keep the popcorn moving around. it's pretty fun and it works well with not much oil. it is kind of big, though, so if space is an issue you might want to try the <a href="http://lifehacker.com/5607024/make-microwave-popcorn-using-a-simple-brown-paper-bag">paper-bag-in-the-microwave</a> trick instead (though i haven't tried that, so can't vouch for it! also i learned from <a href="http://www.freep.com/article/20121025/COL37/310250077/Susan-M-Selasky-Don-t-pop-corn-in-a-brown-paper-bag">this</a> that brown bags might not be microwaveable <b>and </b>national popcorn popping month isn't until october, so luckily you have time to plan your celebrations).<br />
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so i think at this point we can all agree that 1) kids are easy to embarrass, 2) popcorn is a good dinner, and 3) it can be made using any of several methods, some of which might kill you. </div>
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but then what to put on it? some people go with regular old boring old delicious old salt and butter. that's totally fine! it's a time-honored combination!</div>
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sometimes i like to mix it up a little, though, and that's where japanese curry powder comes in. japanese curry powder is the best. i use it in everything - eggs, <a href="http://norecipes.com/blog/karei-raisu-japanese-curry-rice/#sthash.42Caak2J.dpbs">curry</a> (duh, though i didn't <a href="http://livingawesomely.blogspot.com/2011/06/japanese-baked-chicken-katsu-curry.html">always</a>), and popcorn. <i>everything</i>.</div>
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it's hard to describe the flavor of a spice mix, but <a href="http://www.rakuten.co.jp/e-sbfoods/154598/157156/">japanese curry</a> is kind of sweeter and milder than some indian curries. it has a distinctive flavor and comes in a cute tin, though, so it's worth seeking out (you can buy it on amazon or at some grocery stores). you could also use whatever other curry you wanted. </div>
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for this batch of curry-corn, i used coconut oil to pop the kernels (about a teaspoon or a little more) and 2 small handfuls of popcorn (maybe 1/3 cup?). once it was done popping, i sprinkled it with maybe a teaspoon of salt and the same of curry. this is totally to taste, though, so i can't be too prescriptive. start small and see what happens. finally there's the slightly weird but delicious addition of a handful or two of sweetened shredded coconut. you can use unsweetened, of course, but the sweet, salty, spicy combination really hit the spot for me. try it! you'll like it*!</div>
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other popcorn flavors that are good: </div>
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<ul>
<li>smoked paprika</li>
<li>butter, sriracha, parmesan </li>
<li>garlic, butter, thyme</li>
<li>chili powder, butter, lime zest</li>
<li>various seasoning mixes - experiment with your favorites</li>
</ul>
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anyway, long story short, we might be having popcorn for dinner tonight.<br />
because we are grown-ups.<br />
<br />
songs about popcorn:<br />
<a href="http://www.youtube.com/watch?v=Q_wy_Pr1bqM">Popcorn Song</a> (from Gershon Kinglsey's 1969 <a href="http://en.wikipedia.org/wiki/Music_to_Moog_By">album</a>, <i>Music to Moog By</i>**)<br />
that may be all the songs about popcorn.<br />
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*maybe you won't like it<br />
**good album title, or <b>best </b>album title?!leelahttp://www.blogger.com/profile/08134533578946920392noreply@blogger.com0tag:blogger.com,1999:blog-7988873003649664446.post-22947049997727064762013-03-15T14:37:00.001-07:002013-03-15T14:37:42.942-07:00gin z'herbes<div class="separator" style="clear: both; text-align: center;">
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it's almost 5 on a friday here and after the week we've had in casa livingawesomely, it's not strange that one's thoughts turn to cocktails. </div>
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this one could be celebratory or sorrow-drowning, which not-coincidentally makes it perfect for a week of ups and downs in which i finally got a job (!) and our darling pug maeby had to have emergency surgery to remove the felt furniture floor-protector thing she appears to have eaten (dogs will eat the stupidest things, honestly).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCB8cpxVyJhtSQUU-rSnb3VgOzVczoI8ZuUppYyNWSPwJrejN4P8WFBtSc7HNFvDL8LJqV991-B4odtS50q_dmtMo82zbqsicAP0kGzkOlsh_P9cYs6RO2Wl7rQJXkut9tEdwfAitdjhw/s1600/IMG_4196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCB8cpxVyJhtSQUU-rSnb3VgOzVczoI8ZuUppYyNWSPwJrejN4P8WFBtSc7HNFvDL8LJqV991-B4odtS50q_dmtMo82zbqsicAP0kGzkOlsh_P9cYs6RO2Wl7rQJXkut9tEdwfAitdjhw/s400/IMG_4196.JPG" width="400" /></a></div>
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luckily she's fine (staples and sad-face aside), the job will help pay for her $$$ surgery, and i don't start til monday so i can be home with her for a few days as she recuperates. i'm also extremely lucky in that the job is basically my dream position and i will be able to do a lot of good for the community while putting my legal training to good use. so, overall we're ending the week on a high note.<br />
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i'm also a bit surprised to note that the ol' herb garden is still going strong. i haven't been doing a lot of cooking over the past couple of days while the pup was in the hospital, so i've been craving green things and freshness. we already had some gin in the freezer and simple syrup (1:1 sugar:water, boil, let cool) in the fridge, so making this was a snap.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR3e7l3zU6QOCGha5SF4348St4lsNufuIW2TTJgBimlJXnFm_wcOdo70fOX8N61Dn87EVqlmZlhlPJ2ATaVyt7ZYLZQIgK79g0R3cMgnyeHLBqKA2b4lunWhEEYsK6woWy5M0pcrsx6ow/s1600/IMG_4198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR3e7l3zU6QOCGha5SF4348St4lsNufuIW2TTJgBimlJXnFm_wcOdo70fOX8N61Dn87EVqlmZlhlPJ2ATaVyt7ZYLZQIgK79g0R3cMgnyeHLBqKA2b4lunWhEEYsK6woWy5M0pcrsx6ow/s400/IMG_4198.JPG" width="313" /></a></div>
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i wanted this to be extra-herby and i like a little salad in my drinks, so i just muddled mint (a couple of sprigs each of chocolate mint and orange mint), mexican tarragon, pineapple sage basil and italian parsley in the glass with about 1 tablespoon of simple syrup. it was maybe 1/4 cup total herbs, not packed down. you can of course use whatever you have handy, but i like a mix of at least a couple of things so you get the variety of flavors - some savory, some less so.<br />
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then just add some gin (more or less a shot, depending on your week!) and fill the rest of the glass with sparkling water. you could also use tonic instead, and leave out the simple syrup. but i really like not having other flavors (like bitter quinine) getting in the way of all those herbs. you could also muddle and then strain out the leaves, but as i said, i like the swampy gardeny aspect of it and i enjoy eating the different leaves as i come across them. as ever, go with your lights.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBgvm1xtp5MiSgsU3jfVhapnLXskLf1Qobql0S4eNDJ93YxksZLHb8mSBPwNZ_ihzybqlHFDQmS0REJtkDOtQJGt1XeNFARfXMI1t34GoMavl9FiA_fpZBGZIJcZZ_cwyr7aHMNqaWzEk/s1600/IMG_4201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBgvm1xtp5MiSgsU3jfVhapnLXskLf1Qobql0S4eNDJ93YxksZLHb8mSBPwNZ_ihzybqlHFDQmS0REJtkDOtQJGt1XeNFARfXMI1t34GoMavl9FiA_fpZBGZIJcZZ_cwyr7aHMNqaWzEk/s400/IMG_4201.JPG" width="331" /></a></div>
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so cheers to everyone surviving this week and let's all cross our fingers that next week and the weeks after that give us some more normal old boring wonderful times to be grateful for.<br />
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*ingredients* (roughly)<br />
1/4 cup mixed fresh herbs - mints, thyme, parsley, cilantro, basil, sage - whatever you've got<br />
1-howevermanyyouneed shot(s) gin<br />
1 tablespoon (or to taste) simple syrup<br />
sparkling water to fill the glass<br />
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<br />leelahttp://www.blogger.com/profile/08134533578946920392noreply@blogger.com0tag:blogger.com,1999:blog-7988873003649664446.post-78281834138777914282013-03-05T12:58:00.000-08:002013-03-05T13:00:14.989-08:00ginger chocolate pear bread cake<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8qzHsgjpEWpJwwqtv_-gZv0QCJO0CDZwMkV616gyYLWQjVsDahbg_vh7Dyh0YmSC-46HIABtpkxzEfcmu13lJq0UKesY9RmLLO3KwlwiuF1RT29V6ECTtivJTj78th9DdXybYfY24_0/s1600/IMG_4062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8qzHsgjpEWpJwwqtv_-gZv0QCJO0CDZwMkV616gyYLWQjVsDahbg_vh7Dyh0YmSC-46HIABtpkxzEfcmu13lJq0UKesY9RmLLO3KwlwiuF1RT29V6ECTtivJTj78th9DdXybYfY24_0/s400/IMG_4062.JPG" width="400" /></a></div>
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i was initially going to introduce some punctuation into the title of this post, but in fact i actually think of this as if it was all one word, like GingerChocolatePearBreadCake, so i decided to leave it punctuation-free. </div>
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it's dangerous, though, if you already don't really use capital letters as you ought and then you start flouting the rules of punctuation. you could go off the rails really quickly, is what i'm saying. but. BUT. i was almost an english minor, so it's like one of those "learn the rules so you can break 'em" things. </div>
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or not.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbKl0zPVGNTaeAvXq6uCI_3DQQhUmBFH2R1ZD2uGg-Wal5B59y2m06sCBPEZr71q0G1l-5MkDIHtrcDFBaJirsc7LHlT-bP-OirgNa-ob6eacWnXKS4CvUum8H2dvuTDuBiLt9J_7f1ks/s1600/IMG_4018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbKl0zPVGNTaeAvXq6uCI_3DQQhUmBFH2R1ZD2uGg-Wal5B59y2m06sCBPEZr71q0G1l-5MkDIHtrcDFBaJirsc7LHlT-bP-OirgNa-ob6eacWnXKS4CvUum8H2dvuTDuBiLt9J_7f1ks/s400/IMG_4018.JPG" width="305" /></a></div>
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pears and i have a moderately complex relationship. i kind of dig fake pear flavoring (though it's uncommon to find in candies, etc., i like it when i do) and my favorite kind of <a href="http://en.wikipedia.org/wiki/Skyr">skyr</a> when i went to iceland was <a href="http://nammi.is/skyris-pear-500-gr-p-1314.html">pear-flavored</a>. too often when i buy pears, though, they start out hard, enjoy a brief 30 second interlude of flavor/texture perfection, and promptly melt into the crisper drawer.</div>
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that's essentially what happened with these pears mike bought, but i found them before they were <i>quite </i>destroyed and decided to put them to use in a sweet quick bread. there aren't a lot of pear bread recipes out there, but i found <a href="http://allrecipes.com/recipe/ginger-pear-bread/">this one</a> and modified it to my mental image of the pear bread-cake i sought.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRxEPS0sfRK4917ec6KKqJ-l3okG8sLDYkHv3mILCmdbs51YOWvI9AaPyaeCqBYWJ7xd6ruaIBHisdEdq_GYOMO4PznC6KizNiwohHWFEf-2E5SaK8Qvc7gUzqKG0y2bAOjPp-DsjzQ0/s1600/IMG_4019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRxEPS0sfRK4917ec6KKqJ-l3okG8sLDYkHv3mILCmdbs51YOWvI9AaPyaeCqBYWJ7xd6ruaIBHisdEdq_GYOMO4PznC6KizNiwohHWFEf-2E5SaK8Qvc7gUzqKG0y2bAOjPp-DsjzQ0/s400/IMG_4019.JPG" width="298" /></a></div>
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to that end - chocolate. also much more pear and ginger, including a hefty dose of finely grated fresh ginger. nuts would be a good addition, too, but we didn't have any because we used the last of the pecans for the beet and blue cheese salad (aka Beets of the Southern Wild) we made for this year's oscar pun dinner (see previous offerings, <a href="http://livingawesomely.blogspot.com/2012/02/midnight-in-pears-dark-chocolate-pear.html">Midnight in Pears</a> and Precious: Based on the Liquor Gin by Bombay Sapphire, whose recipe has sadly been lost to the mists of glorious memory).<br />
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the great thing about quick breads is how quick they are (!). the main work involved in this is the messy (for me) peeling and cutting-up of the very-soft-at-this-point pears. as shown above, just cut them in half after peeling, get the core out, and chop them thinly one way and then the other. you don't have to be overly fastidious about this - they kind of meld with the rest of the bread anyway.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYKx7qdgHsbFxOicqlaa5m0qT03hD1uq43AiCTRQ-ziDgyDkrKyETQiwboObsvBZhyH7RZ5LhNmNTdYA9lYqsoOHIP4nppHQZ1xet5s9QZ02DkhGkwT2DDJkltqHPbinaZ3JHFiZZhCI/s1600/IMG_4020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYKx7qdgHsbFxOicqlaa5m0qT03hD1uq43AiCTRQ-ziDgyDkrKyETQiwboObsvBZhyH7RZ5LhNmNTdYA9lYqsoOHIP4nppHQZ1xet5s9QZ02DkhGkwT2DDJkltqHPbinaZ3JHFiZZhCI/s400/IMG_4020.JPG" width="298" /></a></div>
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other than that, it's a typical one-to-one-and-1/2-bowl affair - the wet ingredients (including sugar. sugar usually counts as wet in baking) get mixed together and then you add the dry ingredients. probably the best thing would be to mix the dry ingredients separately and then add them, but i'm congenitally unable to dirty more dishes than necessary, so i always mix the leaveners in the measuring cup with part of the flour, add that, add the rest of the flour, and mix everything gently together. then fold in the pear and the chocolate. i used some dark chocolate discs, but you could also cut up a bar or use some chocolate chips.<br />
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i buttered the loaf pan (9"x5") and made a little liner out of parchment paper. you don't necessarily have to do this, but the paper or a liner of aluminum foil will make the bread easier to remove from the pan later. a stitch in time, etc.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSeIi9e4o8Trnp1K8MI6l5JMWNRpcahmo54juveKBnSc4wyx50GCa1N9czZSxl3EtAV_MqiWEVKpmXek_nFEYMdqd2g_2g4CrER9BgOGC7LtqzmCZj4uIViy9Hg4pbXjasxzlbfSYlDRY/s1600/IMG_4037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSeIi9e4o8Trnp1K8MI6l5JMWNRpcahmo54juveKBnSc4wyx50GCa1N9czZSxl3EtAV_MqiWEVKpmXek_nFEYMdqd2g_2g4CrER9BgOGC7LtqzmCZj4uIViy9Hg4pbXjasxzlbfSYlDRY/s400/IMG_4037.JPG" width="283" /></a></div>
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then just bake it for 45-50 minutes or so, turning it around mid-way through. i let it cool in the pan for awhile before taking it out, which was a good move because this stuff is super moist (though not dense!) and it really wanted to fall apart at first. once it cooled down, though, it made for a rich, gingery afternoon treat that stayed lushly soft for several days. it's particularly good with a strong cup of tea, but would also work as a more dessert-y course with a scoop of ice cream.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOItZGymJY8TORFj1H2C-xg_u26LDYUnKAZbgx9S8_n9MhTm-BSk6MHtnYGwjmOb8KvJnyJ3uMzBrBzxXNP0PZRzHl__epkQLCV_jo3KzKi3pqsw7t36jo4huIAqEHfhntZtRw1IRZas/s1600/IMG_4063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOItZGymJY8TORFj1H2C-xg_u26LDYUnKAZbgx9S8_n9MhTm-BSk6MHtnYGwjmOb8KvJnyJ3uMzBrBzxXNP0PZRzHl__epkQLCV_jo3KzKi3pqsw7t36jo4huIAqEHfhntZtRw1IRZas/s400/IMG_4063.JPG" width="400" /></a></div>
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ginger chocolate pear bread cake<br />
(heavily adapted from <a href="http://other%20than%20that%2C%20it%27s%20a%20typical%20one-to-one-and-1/2-bowl%20affair%20-%20the%20wet%20ingredients%20(including%20sugar.%20sugar%20usually%20counts%20as%20wet%20in%20baking)%20get%20mixed%20together%20and%20then%20you%20add%20the%20dry%20ingredients.%20probably%20the%20best%20thing%20would%20be%20to%20mix%20the%20dry%20ingredients%20separately%20and%20then%20add%20them,%20but%20i'm%20congenitally%20unable%20to%20dirty%20more%20dishes%20than%20necessary,%20so%20i%20always%20mix%20the%20leaveners%20with%20part%20of%20the%20flour,%20add%20that,%20add%20the%20rest%20of%20the%20flour,%20and%20mix%20everything%20gently%20together.%20then%20fold%20in%20the%20pear%20and%20the%20chocolate.%20i%20used%20some%20dark%20chocolate%20discs,%20but%20you%20could%20also%20cut%20up%20a%20bar%20or%20use%20some%20chocolate%20chips.">this</a> ginger pear bread recipe)<br />
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<b>mix</b><br />
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1/4 cup granulated sugar</div>
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1/4 cup brown sugar</div>
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3/4 teaspoon ground ginger<o:p></o:p></div>
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1 packed teaspoon grated fresh ginger (i used a microplane over a cup to make sure to catch all of the ginger juice, which contributes a lot of flavor)</div>
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1 teaspoon vanilla extract<o:p></o:p></div>
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1/2 teaspoon salt</div>
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zest of 1 lemon</div>
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<b>add</b><br />
1/3 cup vegetable oil</div>
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2 eggs, beaten<br />
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<b>mix separately, then add</b></div>
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1 cup all-purpose flour<o:p></o:p></div>
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1 teaspoon baking soda<o:p></o:p></div>
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1/4 teaspoon baking powder<br />
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<b>fold in</b><br />
2 cups peeled, cored, and chopped pears</div>
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1/4 cup chopped dark chocolate<br />
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<b>bake at 325 </b>(although i actually started at 350 and turned it down to 325 after 10 minutes or so) <b>for 45 minutes or until a toasty golden brown</b><br />
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listening to: <a href="https://www.youtube.com/watch?v=Az3SHeMHC6c">yo la tengo</a><br />
<br />leelahttp://www.blogger.com/profile/08134533578946920392noreply@blogger.com0tag:blogger.com,1999:blog-7988873003649664446.post-78496454554750027892013-02-26T13:43:00.001-08:002013-02-26T22:27:00.176-08:00moroccan carrot salad with citrus and spice<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXW-GUhNjrcTLAbm9o7yE0Vodj1FNj8f0JAwjEoFsqrRcG5ZdtM5DuEvCUvMKSNwUNXBEQNrZej2zpvBnoYgpi3Tq6-1kSN_IOHtBHpgOROMl1gJrJ_raTcZwtM8BsDQaQmAHQ4o3x0qU/s1600/IMG_3882.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXW-GUhNjrcTLAbm9o7yE0Vodj1FNj8f0JAwjEoFsqrRcG5ZdtM5DuEvCUvMKSNwUNXBEQNrZej2zpvBnoYgpi3Tq6-1kSN_IOHtBHpgOROMl1gJrJ_raTcZwtM8BsDQaQmAHQ4o3x0qU/s400/IMG_3882.JPG" width="368" /></a></div>
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oh hey, look, it's almost march. time flies when you're unemployed! (no it doesn't) </div>
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i've been trying to make the most of this interlude of working part-time. i tend to be one of those people who really doesn't do that well with enforced time off (i get antsy), but it's been nice to have time to do various cooking-related projects (i seasoned a new wok!), take the dogs on long walks, and finally get around to planting a small herb garden. actually "herb garden" sounds fancier than it is - it's just a couple of plastic bins, really. but i'm super-excited about the culinary possibilities of my new endeavor - now i'll have italian parsley, basil, oregano, chives, orange and chocolate mints, pineapple sage, and mexican tarragon (aka mexican mint marigold) at my fingertips. </div>
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unfortunately the garden came about after i made this moroccan-y carrot salad, or i'd definitely have used some of the orange mint in it. even sans orange (or any) mint, though, it was well worth making and it brightened up an otherwise dreary february day with its citrus-spicy carrot ribbons and non-homegrown herbs.</div>
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i tend to keep a lot of dried spices around, as they're easy to get in small amounts in the bulk section of our fancy local supermarket. if i could only get whole bottles at a time, i'd probably have fewer. so if you don't have some of these, nbd. just leave them out or add more of what you do have, to taste.<br />
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here i used about 1/8 of a teaspoon each of ginger, cinnamon, cumin, sumac, and coriander and perhaps 1/4 teaspoon each of za'atar and kosher salt.<br />
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then i added juice from 1/2 a lemon and 1/2 a small orange and a couple of teaspoons (aka a "glug") of olive oil and maybe a teaspoon each of honey and pomegranate molasses. ta da! dressing! it's totally to taste, though, so play with it a bit.<br />
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you could cut the carrots in whatever way you prefer. i was going to grate/julienne them with my mandoline, but i can't find it and now i'm not sure if i've even seen it since we left portland. it's possible that my mom threw/gave it away, as i'm not sure she's forgiven it for chopping the tip of my finger off a couple of years ago (lesson: be so SO careful with those things. they WANT to hurt you. also brussels sprouts are hard to cut on a mandoline.). </div>
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so i used a peeler to cut them into long ribbons instead. because pretty!</div>
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a little bit of chopped shallot or scallions wouldn't be out of place here in addition to the herbs, but not having any, i just tossed in a big handful each of chopped parsley and cilantro. because in adversity we make do. just like the pioneers.</div>
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this will keep well in the fridge for at least a few days. the dressing pools in the bottom of the bowl a bit, but you could add some chickpeas or other beans or some chicken or hard-boiled eggs or feta and make a very pleasant little lunch for yourself.<br />
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*ingredients* for maybe 4 servings<br />
4 large carrots<br />
1/8 teaspoon or so cumin, coriander, ginger, cinnamon, sumac<br />
1/4 teaspoon or so za'atar and kosher salt<br />
2-3 teaspoons olive oil<br />
juice from 1/2 lemon and 1/2 small orange (~1/4 cup or less total)<br />
1 teaspoon honey and 1 teaspoon pomegranate molasses (or just 1-2 teaspoons honey)<br />
1 handful each chopped parsley and cilantro (and/or mint) - maybe 1/2 cup total<br />
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listening to: a pandora station for MIA's paper planes, so <a href="http://www.youtube.com/watch?v=Qf4Ea59Uods">kate nash</a>, <a href="http://www.youtube.com/watch?v=0WxDrVUrSvI">lily allen</a> (wow, do not cross that kid) and (perhaps inevitably) <a href="http://www.youtube.com/watch?v=2uYs0gJD-LE">MIA</a> herself.leelahttp://www.blogger.com/profile/08134533578946920392noreply@blogger.com0tag:blogger.com,1999:blog-7988873003649664446.post-55038032998095267762013-02-01T12:44:00.001-08:002013-02-01T12:44:21.065-08:00breakfast salad - kale, avocado, bacon & egg<div class="separator" style="clear: both; text-align: center;">
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i'm basically endlessly interested in what people are eating at any given time. i was actually excited when people initially thought that twitter was just going to be a bunch of people yapping about what sandwich they had for lunch. </div>
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especially interesting to me are regional differences in what's considered "breakfast food." in the united states in general, we tend to think of things like omelets, pancakes, or oatmeal, but here in austin, <a href="http://livingawesomely.blogspot.com/2012/03/foldy-eggscheesebeans-breakfast-taco.html">breakfast tacos</a> or <a href="http://homesicktexan.blogspot.com/2008/05/migas-in-morning.html">migas</a> are among the most popular ways to start the day. when i lived in portland, we swooned over wild <a href="http://relish.com/recipes/wild-salmon-hash/">salmon hash</a>. i guess in pennsylvania they eat <a href="http://en.wikipedia.org/wiki/Scrapple">scrapple</a>? etc, etc. and of course outside the united states there are as many favored breakfasts as there are people - <a href="http://en.wikipedia.org/wiki/Kaya_toast">kaya toast</a> in singapore, <a href="http://www.seriouseats.com/recipes/2009/04/ful-medames-egyptian-style-breakfast-beans-recipe.html">ful medames</a> in egypt - you get the idea.</div>
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all this by way of saying that it's not totally out of the bounds of normalcy to eat salad for breakfast. personally, i can't handle sweet or overly bread-y-based breakfasts - i like protein and savoriness to start my day. this salad hits all the right breakfast buttons for me, with a creamy avocado and yogurt dressing, vibrant raw kale and a bit of bacon and a fried egg to keep you sated and happy until you have a sandwich to tweet about.</div>
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kale kale kale. everyone's talking about it. i like it in <a href="http://livingawesomely.blogspot.com/2011/07/best-kale-salad.html">salads</a> mostly, though sometimes i cook it like other <a href="http://livingawesomely.blogspot.com/2012/11/stir-fried-leafy-greens.html">greens</a> - with olive oil, garlic and chili flakes. for this iteration i used the regular curly kale, though the flatter darker lacinato kale would be good as well. just take the stems out by holding the stem end in one hand and running your index finger and thumb along the stem to the top of the leaf - the non-stem part should come off pretty easily. then pile the leaves up and slice very thinly - as thin as possible. this keeps it from being too tough.</div>
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put the leaves in a large bowl, add two tablespoons of olive oil and massage the oil into the leaves. the oil apparently <a href="http://www.seriouseats.com/2013/01/the-food-lab-lite-kale-caesar-salad.html">softens the cuticle of the leaf</a>, making it more tender. i don't really find tenderness to be a problem with the lacinato kale, but with the curly stuff, you definitely want to do this step.<br />
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the dressing comes together quickly in a food processor - half an avocado, 1/4 cup of greek yogurt, the zest of 1/2 - 1 whole lemon, the juice of same, a teaspoon or so of salt and a small-medium clove of garlic. you want to cut the garlic up a bit so that it blends in nicely. or you could use shallot. or regular yogurt. it is, after all, your thing. <a href="http://www.youtube.com/watch?v=_kpLF4efBXo">do what you want to do</a>. once the dressing's nicely blended up, you might as well use your hands again to make sure that each leaf-bit is coated. it's messy but effective.<br />
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you can eat it like this and it's a good salad. it'll last for awhile (~4 days, at least) in the fridge with no ill effects. i like to dress it up a bit for breakfast, though, with the addition of some turkey bacon and a fried egg. clearly one could also use regular bacon. i just don't dig on swine, that's all (though because of their cuteness and intelligence, rather than their apocryphal filthiness).<br />
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surely everyone knows how to make bacon and a fried egg, but just in case - i like to cut the bacon up into little pseudo-<a href="http://en.wikipedia.org/wiki/Lardon">lardons</a>, then cook over medium-high heat until cooked through and crispy (it should take perhaps 5 minutes or probably less). then you can cook the egg(s) in the bacon fat! yeah! i like to put the egg in an already-hot pan over medium heat and salt and pepper it well. then put a lid on it so that the yolk cooks as the bottom is getting all frilly and crisp. different people have different fried egg preferences, so just cook as you see fit. i like it when the white is fully opaque and the yolk is still runny.<br />
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then just add the bacon to the salad, slide an egg on top and you're golden. if you're not eating all of the salad immediately, you could keep the bacon and kale separate until you're ready for it. it might stay crisper. and i would only do the egg when you're just about to eat. no one wants cold old eggs.<br />
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this also makes a fine dinner or lunch salad, if you roll like that.<br />
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*ingredients* makes 3-4 servings, depending on how much kale you want<br />
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1 bunch kale<br />
2 tablespoons olive oil<br />
1/2 large avocado<br />
1/4 cup plain greek yogurt<br />
1 small-medium clove garlic<br />
1/2-1 teaspoon salt<br />
3 or 4 strips of bacon (i used turkey bacon) *optional<br />
eggs (probably like 1 per serving, so 3-4 total) *optional<br />
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listening to: my main jams these days are <a href="https://www.youtube.com/watch?v=XBctONb102o">kishi bashi</a> and the new <a href="https://www.youtube.com/watch?v=hpPYKJAnwUo">st. vincent and david byrne</a> album. lots of strings and horns (respectively) get me every time.leelahttp://www.blogger.com/profile/08134533578946920392noreply@blogger.com2tag:blogger.com,1999:blog-7988873003649664446.post-42713719533690514742012-12-31T11:08:00.000-08:002012-12-31T11:08:35.525-08:00chicken liver pâtè and pickled cherries<div class="separator" style="clear: both; text-align: center;">
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no doubt you've resolved to start eating better or you're about to begin some new fitness regimen for the new year. that's all well and good, and you should (although you look great now!). but maybe there's still room for pâtè in your newly virtuous life. </div>
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even if there isn't, if you act fast you can have it this year. or it will still be there in february when you start backsliding (well, not <b><i>you</i></b>. other people who lack your willpower).</div>
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plus, even if pâtè isn't your thing, you should still make the pickled cherries because they are good in other stuff. like... sandwiches? on a cheese plate? even (stay with me here) over ice cream (maybe that's too much)? </div>
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these are stupid-easy and well worth your time. i used frozen cherries, because pitting them is not fun and i didn't have time. however, i think they suffered a bit in terms of texture (they're a little soft, though still totally good), so if pitting cherries is your jam, by all means use fresh.</div>
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above are the spices used - crushed red pepper, cloves, coriander seeds, and star anise. mix these, 1/3 cup sugar, 2/3 cup red wine vinegar, and 1 cup of water and bring it to a boil. let it boil for 30 seconds or so, then pour it over a pound or so of frozen cherries.</div>
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you actually should probably do this in a more heat-proof container, but the glass jar worked for me. then just refrigerate for a day or so (or at least a couple of hours). delicious! they look very pretty when you put them in a bowl with some of the star anise pods.</div>
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they are also a good match for the pâtè. somehow the unctuously rich pâtè goes extremely well with the sweet & sour juiciness of the cherries. they cut the richness a little and add some texture to the whole thing. <br />
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if you've never made it, pâtè is probably a bit daunting. however, it's actually quite easy and cheap to make and tends to be pretty impressive as well, making it a home run for dinner parties or fancy cocktail snacks.<br />
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unfortunately the first thing you have to do is clean the livers. gross, but necessary. get all of the weird sinewy things and other stuff out of there. then heat some butter in a medium/smallish pan over medium heat until it begins browning. add chopped shallots and four sprigs of thyme and cook them for a minute or so. then add the livers and some salt, pepper, allspice, and brandy. cook everything for 7 or 8 minutes or until the livers are still just a tiny bit pink in the middle.<br />
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let things cool, take out the thyme, and blend with a little cream in a food processor until it's very smooth. if you want it to be more rustic, you can serve it as-is, but i think it's better to press the pâtè through a mesh strainer to ensure that it's smooth. it only takes a minute to do and it's much better - just use a spatula to press it through.<br />
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you can serve it immediately or (preferably) let it sit in the fridge for a little bit to let the flavors meld. it's great with crackers or little toasts or the like. adding some cornichons or other pickles to the mix is not a bad idea either.<br />
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even if your new year brings resolutions of better living, i hope there's room in there for a little bit of indulgence once in a while. moderation in everything, right?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPzJtNw2m3UOd3yhCMptz1l-1E8EwMgYiyOID-eTWrvtdMRvv24uH3seRRrfpTUXmZcs1KHmPhuWmWOBfyyYlTJv4eOkJwK2gdEYhp2IQOSUoQhvVIOODJUkfmRmioj8VDgm6YDfeQRhU/s1600/medium+close+more+cherries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPzJtNw2m3UOd3yhCMptz1l-1E8EwMgYiyOID-eTWrvtdMRvv24uH3seRRrfpTUXmZcs1KHmPhuWmWOBfyyYlTJv4eOkJwK2gdEYhp2IQOSUoQhvVIOODJUkfmRmioj8VDgm6YDfeQRhU/s400/medium+close+more+cherries.jpg" width="400" /></a></div>
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*ingredients*<br />
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<b>pickled cherries:</b><br />
1 pound frozen or fresh sweet cherries<br />
1/2 teaspoon crushed red pepper flakes<br />
1 teaspoon whole cloves<br />
5 whole star anise pods<br />
1 tablespoon whole coriander seeds<br />
1/3 cup sugar (can use more - this will not be terribly sweet)<br />
2/3 cup red wine vinegar<br />
1 cup water<br />
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<b>pâtè: </b><br />
5 tablespoons butter<br />
4 sprigs of thyme<br />
2 medium shallots<br />
1/2 teaspoon salt<br />
12-15 grindings black pepper<br />
1/4 teaspoon allspice<br />
3/4 pound chicken livers<br />
2 tablespoons brandy<br />
1/2 cup heavy creamleelahttp://www.blogger.com/profile/08134533578946920392noreply@blogger.com1tag:blogger.com,1999:blog-7988873003649664446.post-58762487268683737372012-12-13T11:37:00.000-08:002012-12-13T12:00:00.103-08:00apple-oat cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG2DvieSofbxc5XqykFmUgGfhB4qinvlrvcP421BegX6mBwsjuQbSBlKb34JF17gOw_d2NAe8L7AHp8BGoBMslp1fozSAfDoztJ3UWXfe8Gd8hsEFqNq_Cxo7JeUVqkjxnXw7ubiQmaiA/s1600/IMG_2537.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="353" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG2DvieSofbxc5XqykFmUgGfhB4qinvlrvcP421BegX6mBwsjuQbSBlKb34JF17gOw_d2NAe8L7AHp8BGoBMslp1fozSAfDoztJ3UWXfe8Gd8hsEFqNq_Cxo7JeUVqkjxnXw7ubiQmaiA/s400/IMG_2537.JPG" width="400" /></a></div>
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this isn't one of those showstoppingly lovely tiered cake creations, all perfect smooth crumb-free icing looking down from an ornate pedestal. it's more along the lines of a slightly slumpy ugly duckling cake. however, it's the one that ends up getting enjoyed more in the end, with its soft, sweet apples, delicate crumb, and endearingly cheerful air of just wanting to be pals.</div>
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i made this for my good friend's bachelorette party/shower/dinner party thing. now that we are all Mature Ladies in our early 30s, a dinner and a couple of drinks and some low-key hanging out are more the general speed than cheesy veils with novelty accessories and ill-advised trips to <a href="http://www.austinlabare.com/">LaBare</a> (i should say, however, that i've never actually been to LaBare, so i'm only guessing that it would be ill-advised). </div>
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<i>anyway</i>, the cake made for a sweet and wholesome end to a sweet and wholesome evening.</div>
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this looks like a lot of apples, but these little beauties are quite small. all together, there were about 2 1/2 cups, once sliced. these are little jonagolds, and were very good, but any kind(s) of decent baking apple will work. maybe your farmer's market has some?!</div>
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so peel and core them, then cut them into fairly thin slices - maybe like 1/8 of an inch or so (but it's not that big a deal - just eyeball it). then toss them with a little acid so they don't oxidize too much. i often use lemon juice, but this time substituted apple cider vinegar to great effect. i think something like balsamic would be gross (?) but champagne vinegar would be nice. or stick with lemon juice. </div>
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i have a bunch of steel cut oats and never really get around to making oatmeal out of them. i decided to make some oat flour to use in the cake because it seemed autumnal somehow. you could, of course, use all regular flour or use whole wheat flour instead of oat or you could even buy oat flour already floured, in case you don't want to run your food processor for 10 minutes.</div>
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flour takes longer than i'd expected.</div>
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i just let it grind for a minute or so, then pulsed it a bit, then let it go back to grinding. finally the oats achieved a flour-like texture, although it was definitely still a little grainier than store-bought flour. it wasn't a problem in the cake, though. </div>
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the good thing about using the food processor is that you can just add the other dry ingredients to it and mix them all together there, effectively breaking up any gross baking soda lumps.</div>
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i guess you should turn on the oven to preheat at 350. now's as good a time as any.</div>
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as for the wet, just whisk (or beat with a mixer) 3/4 cup oil, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 1/2 - 2 tablespoons bourbon or applejack and 1 egg. you could probably use less sugar, too (i found it pretty sweet, but i like non-sweet desserts, so ?). i also want to try making it with some applesauce or maybe apple cider/juice that's been reduced and concentrated - i could have used a little more apple flavor in the final product, although everyone else thought it was plenty apple-y.</div>
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then mix in the dry ingredients, trying not to overstir. add the apple slices and fold them into the batter, trying to keep them relatively intact. </div>
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i used an 8-inch high-sided pan that i buttered and lined with parchment paper as diagrammed in the <a href="http://livingawesomely.blogspot.com/2012/02/midnight-in-pears-dark-chocolate-pear.html">chocolate-pear cake</a> post. </div>
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you can use other pans - you may have to adjust the cooking time, however. in this iteration, it took about 55 minutes, but ovens vary, etc. basically it should be done when the center is obviously set, it pulls away from the sides of the pan and the top is a rich golden-brown.</div>
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somewhere in this cooking time, it would be smart to stick a pan of pecans in to toast so that you have something nice to put on top of the cake. they just take 5 minutes or so, so don't burn them.</div>
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the cake takes a while to cool, so let it hang out on a wire rack or something. i ended up topping it with a kind of caramel-y praline-y topping that i made, but unfortunately i didn't write down what i did. and now it's been like a month and i can't remember. BUT i think that any caramel topping would be great, like <a href="http://www.food52.com/recipes/8646_applesauce_cake_with_caramel_glaze">this</a> or <a href="http://southernfood.about.com/od/icingrecipes/r/r70209f.htm">this</a>. or you can leave the topping off and congratulate yourself on your good health and moderation-based sweets attitude. everyone is <i>very </i>impressed.<br />
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once the cake's coolish, slap some caramel on there, toss the pecans about with wild abandon, and sprinkle a good pinch of nice flaky salt over everything. </div>
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the more rarefied tastes of the highbrow food-besotted have already deemed salted caramel passé, but in fact it remains very delicious, so who cares if it's on applebee's menus now?</div>
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if you happen to have a little tiny bit left over the next morning, the apples and whole grains make a pretty convincing case for having it for breakfast. just fyi.<br />
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apple-oat cake<br />
(quite adapted from <a href="http://www.sweetamandine.com/2011/11/i-recommend-teddies.html">this</a>, which was itself adapted from a <a href="http://www.nytimes.com/2007/11/04/magazine/04Food-t.html?ref=magazine">1973 recipe</a> in the new york times)<br />
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3/4 cup oat flour (3.25 ounces steel-cut oats = 1/2 cup)*<br />
3/4 cup regular flour*<br />
1/2 tsp salt<br />
1/2 tsp baking soda<br />
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3/4 cup oil**<br />
1/2 cup granulated sugar***<br />
1/2 cup brown sugar<br />
1 1/2 - 2 tablespoons bourbon or applejack<br />
1 egg<br />
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5 small jonagold apples (~2 1/2 cups, sliced)<br />
1 tsp apple vinegar<br />
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8" round pan<br />
350<br />
45 minutes to an hour<br />
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*i've also used all whole wheat pastry flour instead of regular + oat, and it was very good.<br />
** you can definitely use less oil and add some applesauce to make up for it - like 1/3-1/2 cup oil + applesauce (or microplaned apple) to make 3/4 cup total<br />
***you can also cut down on the sugar. this is how i made it initially, but now i'd probably use maybe 1/4 cup granulated sugar instead.<br />
****a note on spices - some people like them in cakes like this (cinnamon, nutmeg, etc.). i am not one of those people. but i guess you could toss some in if you like gross things.<br />
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listening to: <a href="https://www.youtube.com/watch?v=7dtn9Gk4Q_E">zaz</a>! i have no idea what she's saying, and the kids in <a href="https://www.youtube.com/watch?v=rAH5JHryyYA">this video</a> are a little creepy, but it's fun music to have on while you're cooking.</div>
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leelahttp://www.blogger.com/profile/08134533578946920392noreply@blogger.com0tag:blogger.com,1999:blog-7988873003649664446.post-29174730572276740742012-11-06T14:17:00.002-08:002012-11-06T14:27:52.103-08:00stir-fried leafy greens<div class="separator" style="clear: both; text-align: center;">
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now that you feel all awesome and self-satisfied about voting (if you're in america, of course. and if you voted - DID YOU?!), you can keep the momentum going by making some healthy vitaminlicious greens for dinner. <a href="http://www.youtube.com/watch?v=ZsABTmT1_M0">treat. yo. self.</a></div>
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this is a very basic method that works for all kinds of greens, although the more tender ones like baby spinach or something will take less time than the more brawny specimens. </div>
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we went to the local asian market the other day to get things like japanese curry powder (to finally make <a href="http://livingawesomely.blogspot.com/2011/06/japanese-baked-chicken-katsu-curry.html">katsu kare</a> from scratch!) and pocky. pocky and gummy fruit candies are very necessary, particularly if you're being good and eating your greens.</div>
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i feel a little weird saying "asian market," because obviously asia is a gigantic continent with many different cultures and foods. however, this particular market, while leaning mostly toward vietnamese and chinese food (the japanese curry powder was in the "foreign foods" section), bills itself as the "premier asian grocery" of central texas, so whatever, haters. </div>
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we also loaded up on frozen things like edamame and tofu skin (apparently you can make <a href="http://www.seriouseats.com/recipes/2012/11/tofu-skin-noodles-recipe.html">noodley</a> things with it?) and lots of produce, like the adorable and tiny indian eggplants below (that's a reference quarter at the bottom - so tiny!). </div>
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i got a ton of greens and greens-like things, because there's so much more variety than you find at typical supermarkets. the only problem is that they need to be eaten fairly quickly, so i've definitely been getting my nutrients this week. we got little baby bok choys, chinese broccoli (like broccoli rabe, but less bitter/spicy), yu choy (pictured below), and amaranth greens (which are <a href="http://cuesa.org/food/amaranth-greens">pretty</a> and delicious). </div>
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i hadn't had yu choy before, but it's sort of like bok choy mixed with chinese broccoli. and it has pretty yellow flowers. to stir fry it, i used the basic template i almost always use with greens, which can be dressed up if you're going for the flavors of a particular cuisine.<br />
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the basic form is to cook lots of minced garlic and some chili flakes for about 30 seconds in some pretty hot oil, then add the greens and a little liquid and let things cook until the greens are tender (5-10 minutes, depending on heartiness). then if you're making southern-style greens, for instance, you could add some chopped bacon or smoked paprika and diced onion to the garlic/chili flakes mix.<br />
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in this case, i wanted to go more chinese in style, so i used about 2/3 garlic to 1/3 minced fresh ginger and added some soy sauce as the greens were cooking. once everything was just about done, i added some leftover cooked rice, toasted sesame seeds, a bit of rice wine vinegar and a little sesame oil.<br />
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when you're cooking something with relatively thick stems like this, it's a good idea to put the stem parts in first, let them cook a bit, then add the leaves. that way nothing gets too overcooked. in this case, i just chopped the yu choy into ~1 1/2 - 2 inch sections from the bottom of the stems up through the leaves. i added the stems to the hot pan after the garlic, ginger and chili flakes were getting nice and toasty and let them cook (with a tablespoon or two of water) for a minute or two before adding the leaves and a bit more water. then just let things cook until the greens are tender - this took about 7 or 8 minutes. it's not a big deal if it's not all perfectly separated into stems and leaves, though - think broad strokes.<br />
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this is a super-easy and very quick (going from washing the yu choy to eating it took about 10 minutes) and incredibly healthy. it's just what we all need to keep from worrying ourselves sick over this election. fingers crossed!<br />
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*ingredients*<br />
~ 1 pound greens (yu choy, bok choy, kale, spinach, mustard, chard - ALL the greens are good)<br />
5 - 6 cloves of garlic, minced<br />
~ 1 - 2 tablespoons of minced ginger (i used a coin about a centimeter thick and 1 inch in diameter)<br />
big ol' pinch of chili flakes (to taste)<br />
~ 3 tablespoons water<br />
~ 1 1/2 tablespoons soy sauce/tamari<br />
1 - 2 teaspoons rice wine (or other) vinegar<br />
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the rest is optional, but good:<br />
lots of toasted sesame seeds<br />
~ 1 teaspoon sesame oil<br />
sriracha<br />
<a href="http://www.huyfong.com/no_frames/garlic.htm">garlic chili</a> sauce<br />
mustard (it's a little weird, but it works. for me.)<br />
leftover rice<br />
some kind of cooked tofu/chicken, etc.<br />
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listening to: new <a href="http://www.pastemagazine.com/articles/2012/07/listen-to-the-mountain-goats-new-single-cry-for-ju.html">mountain goats</a> album! (duh)<br />
<br />leelahttp://www.blogger.com/profile/08134533578946920392noreply@blogger.com1tag:blogger.com,1999:blog-7988873003649664446.post-2944650610063035352012-09-21T14:39:00.000-07:002012-09-21T14:43:44.251-07:00indian summer <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2z0SnLpTF0-po8ytuUpjJ0TiZtcK5W6cQbq0mmSyieqjywDmlP3Vd3nygvm-LBqb7EOiBQnI3O-sAnvxbt65U02LY5r_P5Hg1reU4fCxJQs38xoEjj6vP8I0YRIFLbP3SMz48zJBZFdY/s1600/drink.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2z0SnLpTF0-po8ytuUpjJ0TiZtcK5W6cQbq0mmSyieqjywDmlP3Vd3nygvm-LBqb7EOiBQnI3O-sAnvxbt65U02LY5r_P5Hg1reU4fCxJQs38xoEjj6vP8I0YRIFLbP3SMz48zJBZFdY/s400/drink.jpg" width="316" /></a></div>
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and now we've come to the weird interstitial time between summer and fall. here in texas, summer doesn't really give up the ghost until november sometimes, but that doesn't stop me from wanting to get out the scarves and start wearing boots again. this year, however, i'm trying to stop and enjoy whatever weather we actually have, since it's been a few years since i've experienced a texas fall.<br />
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the greatest thing about autumn in texas is cold fronts. the air will be still and sticky and you can't believe it's late september and then all of a sudden there's an electrical charge in the air and the wind starts blowing briskly from the north and the temperature drops 20 degrees in 20 minutes. it's very exciting.<br />
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this drink kind of reminds me of that, since it's full of summery gin and citrus and warming spicy ginger. it's refreshing, but not too light. the ginger and the use of the rinds of the citrus gives the whole thing some heft that's usually lacking in summer cocktails. thus it's perfect for this weird liminal time when you don't know what kind of weather the day will bring.</div>
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basically you probably need a food processor for this. all you do is cut the citrus into medium-sized chunks, cut the ginger into coins, and blend the whole thing up with some sugar. process it for a minute or so or until everything's well-blended.<br />
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then put the delicious sludgy mass into some cheesecloth to strain it. gather up the edges of the cloth and bring them together (if you don't have cheesecloth you could use a really fine strainer, probably).</div>
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then just squeeze the juices out as hard as you can. it's quite therapeutic. </div>
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mix a little gin and some club soda and a few tablespoons of the citrus-ginger syrup (it's pretty thick and intense, so go with your tastes), and you have a friendly but assertive drink to keep by your side as we wave goodbye to summer and hello to fall.</div>
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*ingredients* (syrup for 6 - 8 drinks or so)</div>
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1 lime</div>
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1 lemon</div>
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1 small orange (i would spring for organic on all of these, since the rinds get included in the drink. no one wants a pesticide cocktail)</div>
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~3 inches of fresh ginger root</div>
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3/4 - 1 cup sugar</div>
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gin</div>
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club soda or tonic</div>
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instead of what i'm listening to, here's something else i wrote: <a href="http://thebillfold.com/2012/09/texas-london-texas-portland-texas/">http://thebillfold.com/2012/09/texas-london-texas-portland-texas/</a></div>
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it's about the many (many!) places i've lived over the last few years. also you should probably read <a href="http://thebillfold.com/">the billfold</a> and its friends <a href="http://www.theawl.com/">the awl</a> and the <a href="http://thehairpin.com/">hairpin</a> anyway, because they are good. </div>
leelahttp://www.blogger.com/profile/08134533578946920392noreply@blogger.com0tag:blogger.com,1999:blog-7988873003649664446.post-62590234119062134492012-09-14T13:17:00.000-07:002012-09-14T13:21:37.067-07:00creamy corn soup with zucchini & tomato<div class="separator" style="clear: both; text-align: center;">
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first off, please excuse the weird illustrations. i neglected to take any pictures of this delicious soup and so had to draw some things on my phone. this is not <i>quite </i>as easy as you'd think.<br />
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nevertheless, hopefully they won't put you off making this soup, because it's quick, easy, and remarkably delicious. mike said that i could make it every day and he wouldn't complain (the subtext of that being that generally he DOES complain. just kidding! he is very easygoing, though he will suffer neither mushrooms nor fools gladly).<br />
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the corn here is amazing right now, so it would be great to snap some up and make this asap. out of corn season, i think frozen corn would be okay, but fresh is the only way to go when it's as juicy and sweet as it is now. zucchini and tomatoes are also pretty terrific, making this the epitome of the seasonal! local! eating! thing that everyone's always yapping about.<br />
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i also added some leftover grilled salmon, but you could also use chicken or tofu to add protein and bulk it up a little. it's also great with just the vegetables. so adaptable!</div>
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first, cut the kernels off of 4 ears of corn. <a href="http://livingawesomely.blogspot.com/2011/08/summer-salad-corn-tomato-zucchini-goat.html">this post</a> regarding a tasty corn salad has a thing about cutting up corn, in case this is foreign to you. then put the cobs in a large pan with about 4 cups of milk. i used 2%, since that's what we keep around for coffee, but whole milk would of course be more decadent and skim more ascetic, so go with your instincts. heat the cob-milk mess over medium-high heat until it starts edging towards boiling, then let the cobs sit in there while you do the rest of the things. i think this just gives the end result a deeper and more complex flavor, but obviously if you're using frozen corn it'll presumably not come with cobs and should still be fine, so if you don't want to mess with this step, just skip it! it's your corn soup party! do what you want!</div>
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it's not in the picture, but you should cut an onion into smallish dice. heat up a bit of olive oil in a large saucepan over medium heat and add the onion. also chop some garlic into little bits. you can even cut the zucchini and tomato into bite-sized-or-a-little-smaller pieces at this point as well, if you're one of those fancy people with enough room on your cutting board to do so. </div>
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so the onion starts getting translucent fairly quickly and then you can add the garlic and some herbs. i used a small bunch of lemon thyme stems that still had a few leaves on them. it was maybe like 1/2 the size of my thumb (i like to think that i have normal-sized thumbs, if that measurement was unclear) and i changed out the rubber band holding it together for one of those wire bread bag wrapper things from which i removed the paper. maybe you have some kitchen twine or something? just don't melt rubber into your soup and you'll be okay.</div>
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i also added a couple of big pinches of dried fines herbes, but pretty much anything not too weird would go well here - marjoram, chives, a little tarragon... (so, like, the things in <a href="http://en.wikipedia.org/wiki/Fines_herbes">fines herbes</a>)</div>
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then throw the corn in, along with the milk in which the corn cobs have been steeping (sans cobs, obvs). probably some salt and pepper wouldn't be too out of place, either. bring it to a low boil and then turn the heat down to medium-low, so it keeps simmering. let it go for 20 minutes or so. </div>
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at this point i like to blend some of it (like 2/3) up so that the soup has a thicker, creamier texture. you could blend the whole thing like crazy, but i prefer it with some whole kernels. an immersion blender would be best here (avoiding the thyme bundle), but i broke mine a few years ago in an ill-fated margarita disaster, so i made do with the food processor (a regular blender would be better than the processor, leakwise, but i don't have one). </div>
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finally, brown the zucchini in a little olive oil, add some cumin and then the tomato, then add the whole thing to the now-blended soup. ta da! if you have some cooked fish or chicken you could flake/shred/chop it and add it so that it heats through.</div>
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don't eat the little bundle of thyme, if you used one.</div>
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somehow this ended up tasting almost kind of coconut-y - i guess maybe from the sweetness of the corn? i did use some really superlative corn, so that definitely helps the end result. </div>
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*ingredients*</div>
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4 ears corn</div>
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4 cups milk</div>
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1 small bunch thyme - lemon thyme is particularly good (or some dried thyme)</div>
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other herbs</div>
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1 onion</div>
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3 or 4 cloves garlic</div>
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1 zucchini</div>
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1 tomato</div>
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1/2 teaspoon cumin (optional)</div>
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cooked fish or chicken (optional)</div>
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listening to: my kind of dumb/kind of awesome spotify mix of 90s-ish hip hop/r&b, so like <a href="http://www.youtube.com/watch?v=J7h_pwp2E6Q">GZA's shadowboxin'</a>, <a href="http://www.youtube.com/watch?v=eDZ961xhNEo&feature=related">2pac's california love</a>, <a href="http://www.youtube.com/watch?v=sQgd6MccwZc">destiny's child's say my name</a>, and <a href="http://www.youtube.com/watch?v=8WEtxJ4-sh4">tlc's waterfalls</a>.leelahttp://www.blogger.com/profile/08134533578946920392noreply@blogger.com1tag:blogger.com,1999:blog-7988873003649664446.post-18907863500180579222012-09-02T10:25:00.000-07:002012-09-02T10:25:25.254-07:00ratatouille cobbler with cheddar biscuit topping<div class="separator" style="clear: both; text-align: center;">
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did you know you can make <i>savory </i>cobblers? </div>
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i mean, i am definitely on board with all kinds of sweet cobblers, slumps, grunts, and whatever other semi-icky name people come up with for fruit cooked under a sweet biscuity top layer. for instance, i am currently mourning the loss of the blackberry forest in our old backyard, since a <a href="http://livingawesomely.blogspot.com/2011/08/blackberry-lime-cobbler.html">blackberry-lime cobbler</a> is never an unwelcome guest at the table.</div>
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but things change and we move on and deal with it. here in texas, late summer means tons of zucchini, tomatoes, and eggplant, so, inspired by memories of cobblers past, i decided to brave the oven and make a ratatouille-type dish with a fluffy, cheesy biscuit topping. </div>
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aren't those eggplants darling? i think all eggplants are pretty lovely, as far as vegetables go, but the color variegation and petite size of these made them especially fetching. apparently they're called <a href="http://www.food52.com/blog/4267_down_dirty_eggplant">antigua eggplants</a>, but i just call them presh. you could use a regular big old purple one, too, although make sure the skin isn't too thick (if it is, you could peel it).</div>
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other old friends in the cast of characters include zucchini, tomatoes, onion, garlic, and herbs. apparently traditional ratatouille also has bell peppers, but we didn't have any and i'm not hugely into cooked bell peppers anyway, so i didn't miss them. you could certainly add one or two to the mix if you like.</div>
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basically just chop everything into smallish bite-sized pieces (except the garlic. that should be more minced-y). mine were probably all less than 1/2" square. you don't have to be too methodical about it, though. first, heat up (over medium-high heat) a couple of tablespoons of olive oil in a large oven-proof pan. an enameled casserole pan is perfect for this (i used the rachael ray one that i got at goodwill and am somewhat embarrassed by, even though it's actually pretty great). </div>
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you don't want to skimp too much on the oil because it adds a nice velvety mouthfeel (sorry, "mouthfeel" is kind of a gross word) to the finished dish. once it's shimmery, add the onion and let it cook for perhaps 5+ minutes, stirring occasionally, until it gets translucent and a little bit brown. then add the garlic and cook for about 30 - 45 seconds before adding the zucchini. once that's cooked down a bit (4 or 5 minutes, maybe), add the eggplant, then the tomatoes. at this point you can also add some salt, which will help the vegetables release some of their juices. </div>
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you should also add some herbs now - i used fresh <a href="http://www.thekitchn.com/from-the-herb-garden-lemon-thy-117172">lemon thyme</a> and italian parsley, along with a big pinch of dried <a href="http://en.wikipedia.org/wiki/Fines_herbes">fines herbes</a>. <a href="http://en.wikipedia.org/wiki/Herbes_de_Provence">herbes de provence</a> are more traditional, and fresh basil would be more than welcome as well. a few chili flakes and some grindings of pepper aren't a bad idea, either.</div>
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at this point, the vegetables should be pretty tender, but not completely cooked to mush. take the pan off the burner and let it hang out while you make the biscuit topping. this is also a good point to start preheating the oven (450 degrees).</div>
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these biscuits are dead easy. i modified my <a href="http://livingawesomely.blogspot.com/2012/04/biscuits-gravy.html">normal biscuit recipe</a> slightly, adding cheese and using milk alone, since we didn't have any yogurt. also, instead of rolling them out, i just dropped them in dollops across the top of the vegetables.</div>
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you can grate the cheese, but i like chopping it into little bits (as above) so that you get little tasty pockets of cheese in each bite. this is a great way to use up random bits of cheese that may be knocking around your refrigerator - i used a couple of kinds of sharp cheddar, but pretty much any not-too-soft, flavorful cheese would be good - gruyere or gouda, etc.</div>
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mix the dry topping ingredients, cut in the butter (with your fingers, a pastry cutter, or in a food processor), then add the cheese, then the milk. try not to mix it too much at this point so they don't get tough. then just dollop the biscuits over the vegetables as above. <div>
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bake uncovered for about 20 minutes or until the biscuits are browned and cooked through. the vegetable mixture will bubble up while it's baking, so it's not a bad idea to place the dish on a ridged sheet pan to keep your oven from getting too messy.<br /><br /><div class="separator" style="clear: both; text-align: center;">
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be sure to let things cool down for at least 20 minutes or so before eating - it'll be super-hot. i actually liked it best at just a little warmer than room temperature - that way you can taste all of the flavors better. plus, who wants to eat a hot dish when it's 100 degrees out? no one, that's who.<br />
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*ingredients*<br />
filling:<br />
1 large onion<br />
lots of garlic (i used about 3 tablespoons, minced)<br />
2 large zucchini<br />
3 small eggplants (or 1 large)<br />
3 medium tomatoes (or 2 large)<br />
herbs (3+ tablespoons fresh +/or a couple of teaspoons dried)<br />
(**if you like a thicker sauce around the vegetables, you could add a <a href="http://culinaryarts.about.com/od/sauces/ht/slurry.htm">slurry</a> of ~ 1 tablespoon cornstarch mixed with 1 tablespoon water to the vegetable mix before putting the topping on. i thought it was fine with a thinner sauce)<br />
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topping:<br />
2 cups flour<br />
1 tablespoon baking powder<br />
1/4 teaspoon baking soda<br />
1 teaspoon salt<br />
6 tablespoons butter<br />
~ 1/3 - 1/2 cup cheese, chopped or grated<br />
1 cup milk (or buttermilk or milk/yogurt mixture)<br />
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listening to: <a href="http://www.youtube.com/watch?v=5T9RIo--4OU">bishop allen</a> + <a href="http://www.youtube.com/watch?v=h-ohDGcMFkg&feature=relmfu">the rosebuds</a></div>
leelahttp://www.blogger.com/profile/08134533578946920392noreply@blogger.com1tag:blogger.com,1999:blog-7988873003649664446.post-42452156800670706612012-08-16T15:10:00.000-07:002012-08-16T15:10:01.784-07:00multi-herb ad hoc pesto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2HrxlmPTovqH2pcJCMy0jQUKm5bRI089sLBYeSW2Poz9x-7URZkWC5AylGdbNo-Y6uMIvvpkJPEGjQMA5YmAIGXJwQWQaHs0qXR7VVGeuEqc7fMghsN9x_BJD4k4lCx1ZGM_1q0AE7Ro/s1600/IMG_1307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2HrxlmPTovqH2pcJCMy0jQUKm5bRI089sLBYeSW2Poz9x-7URZkWC5AylGdbNo-Y6uMIvvpkJPEGjQMA5YmAIGXJwQWQaHs0qXR7VVGeuEqc7fMghsN9x_BJD4k4lCx1ZGM_1q0AE7Ro/s400/IMG_1307.JPG" width="400" /></a></div>
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wow, the last few weeks have been intense. at the end of july i flew to austin, took the bar exam, and flew back to portland, only to immediately pack up our whole house, say some flurried goodbyes (including a really fantastic happy hour(s) at <a href="http://www.thevictorybar.com/">victory bar</a> with a bunch of the portland people that i already miss the most), and drive the almost 2000 miles back to austin.</div>
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the drive back was long, but pretty awesome on the whole. utah was way more gorgeous than i expected it to be and the animals (FIVE, plus the two or us, in a toyota matrix piled high with our stuff!) were actually very well-behaved. i think in the end, though, it was the mix cds mike made and the endless quoting of arrested development that got us through the rougher stretches. </div>
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we've been here for almost two weeks now and things are finally starting to feel more normal. we still don't have much furniture, but the internet works and the gas (finally we have a gas stove again!) is hooked up, so i'm happy. </div>
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after the weeks of being without a functional kitchen, it's great to be able to just whip something up on a whim, like this ad hoc pesto. i got a giant bunch of basil at the farmers' market last week and it was starting to get a little frazzly, so i'd been thinking of pesto anyway, but <a href="http://food52.com/blog/4256_kale_and_other_pestos">this post</a> on food52 was just the impetus i needed to actually put it together. </div>
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some of the basil was getting pretty scroungy-looking, so i used what i could salvage and added cilantro and parsley to bulk up the green quotient (and add some extra complexity). i just put a few washed handfuls in the food processor with some garlic and a little olive oil and blended it up. </div>
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once it was getting smooth, i added some parmesan cheese and some toasted almonds. i like pine nuts in pesto, too, but we more often have almonds around and also i've read those things about pine nuts making your mouth all weird (<a href="http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm247099.htm">PINE MOUTH!!!</a>) and no thank you. finally, i added some lemon zest and juice and a little water (maybe this is sacrilege?) to brighten and thin it out.</div>
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using multiple herbs in pesto makes it more interesting (although i love regular pesto as well) and ensures that you don't have to have giant bushels of basil every time you want to make it. some arugula (of course, an <a href="http://livingawesomely.blogspot.com/2012/05/arugula-almond-pesto.html">all-arugula pesto</a> is also nice) or other herbs like tarragon or marjoram would probably be good additions, too, and you could also try adding things like celery leaves or carrot tops or really whatever kind of greens you have around. i'm not promising it'll be <i>good</i>, but it will be <b>yours</b>. live a little!<br />
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you can use this on pasta (or a cold pasta salad) or fish or in a sandwich or on pizza. you can thin it even more with extra lemon juice and some more water and call it salad dressing. it was fantastic on the simple romaine salad with little sweet tomatoes and shavings of ricotta salata above, for instance. using it in a composed salad of heirloom tomatoes and burrata or mozzarella wouldn't be totally crazy, either.<br />
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now that we're edging toward the end of a long and fairly rigorous summer, it's nice to be able to slow down a little and enjoy some of the season's great produce. it's also nice to be home.<br />
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*ingredients* (approximate - this is really flexible)</div>
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1 big handful cilantro (like a cup?)</div>
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1 big handful parsley (i used flat-leafed, but you can probably use whatever)</div>
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2 big handfuls basil </div>
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1-3 medium cloves of garlic (depending on your tolerance/love for raw garlic)</div>
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1/4 cup or so olive oil</div>
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1/3 - 1/2 cup toasted almonds</div>
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1/3 - 1/2 cup grated parmesan cheese (~1 ounce or so? again, to taste)</div>
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zest and juice from 1/2 lemon (~ 1 - 2 tablespoons juice)</div>
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water, to thin to taste</div>
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salt, to taste</div>
leelahttp://www.blogger.com/profile/08134533578946920392noreply@blogger.com1tag:blogger.com,1999:blog-7988873003649664446.post-14108512196313788982012-08-09T13:25:00.001-07:002012-08-09T13:25:04.148-07:00chocolate & berry pavlova<div class="separator" style="clear: both; text-align: center;">
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pavlova. paaavloooooova. doesn't it sound fancy and delicious and elegant and maybe a little exotic? that's pretty much how it tastes, too. also, it's fruity and fresh and comes together really quickly, but looks like a million bucks. thus, it is the perfect summer dessert.<br />
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pavlovas basically consist of a large meringue shell with whipped cream and berries sunning themselves on top. they're named after russian ballerina <a href="http://en.wikipedia.org/wiki/Anna_Pavlova">anna pavlova</a>, so you needn't start thinking of <a href="http://en.wikipedia.org/wiki/Ivan_Pavlov">drooling dogs</a>, although they are apt to inspire anticipatory salivating when you behold their resplendency.<br />
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a meringue, as you are no doubt aware, is basically whipped egg whites 'n' stuff. i had a bunch of leftover egg whites after making <a href="http://livingawesomely.blogspot.com/2012/06/frozen-ice-cream-yogurt-with-cherries.html">ice cream</a>, so this was a great way to use them up. i had frozen them and then just let them come to room temperature before beating them and it worked a treat. first things first - preheat the oven to 350 (~ 180 celsius).</div>
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i based the recipe off the incomparable <a href="http://www.nigella.com/recipes/view/chocolate-raspberry-pavlova-200">nigella lawson's</a>, but had to adjust a couple of things due to too many egg whites and an inability to keep from tinkering. i had 8 egg whites, so i upped the other things accordingly. </div>
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i also apparently lost all my math skills somewhere along the line, because i added more chocolate than i should have. it was still good, and it made for a nice deeply chocolatey bottom to the meringue, but when i make it again, i'll use less - it kind of overpowered the berries and cream. and <i>that</i> is unacceptable.</div>
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when you make a meringue, it won't get properly whipped-y unless there's no yolk and no grease on the bowl or beater.so first make sure your egg whites are at room temperature and that they don't have any bits of yolk in them. actually, i just looked this up and there are <a href="http://whatscookingamerica.net/Eggs/perfectmeringue.htm">differences</a> of <a href="http://www.thekitchn.com/food-science-the-best-eggs-for-91786">opinion</a> on the room temperature/cold issue. so i guess do whatever? mine were room temperature and they were fine.</div>
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the no-oil/fat thing is pretty universally acknowledged, though. you need to use a metal or glass bowl because it's really difficult to get plastic clean enough. so just put the eggs in there and turn the mixer on medium for a minute or so, then increase the speed to high and let the whites mix and fluff for perhaps 3-5 minutes or until they form soft peaks. here's a <a href="http://www.thekitchn.com/a-visual-guide-soft-peaks-firm-115557">little visual</a> of soft vs other peaks.</div>
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then add the sugar a little at a time while still mixing away. keep on a'mixin' until the soft peaks become stiff and shiny. pretty! then you can fold in the cocoa and chopped chocolate and vinegar. vinegar - weird, i know. apparently it works to stabilize the meringue and keep it all together, much like cream of tartar, which a lot of meringue recipes call for. but i don't think anyone really keeps cream of tartar on hand (i certainly don't), so vinegar is a much easier substitute.</div>
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for folding everything in, you just want to do it gently so that the fluff doesn't evaporate. here's a <a href="http://www.ehow.com/video_2334824_folding-nuts-chocolate-meringue-kisses.html">video</a> that shows how, but basically just use a rubber spatula and do it softly so that things are mixed properly but you don't lose the air that you just added to the egg whites.</div>
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then just flop it gently onto a parchment paper-lined baking sheet and spread it flattish to maybe an inch thick or a little less. you could also make baby individual ones, which would be awfully pretty and fancy. but a big one is large, in charge, and impressive. so do what you like. the size won't change too much during cooking, but if you make smaller ones, try to get at least a couple of inches between each. </div>
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then bake it! you've preheated the oven, but now as soon as you put the meringue in, you need to turn it down to 300 (150 celsius). then just forget about it for a little bit and go about your day. perhaps you could paint your nails or do a jigsaw puzzle. just kidding! jigsaw puzzles are the worst. read a book or something. </div>
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after about an hour and 15 minutes or perhaps a bit more, it should look like the above - it doesn't matter if it gets all cracky - that's part of the charm. rustic! basically it should be dry on the top but you can tell that its insides hold softer chocolatey secrets. </div>
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let that puppy cool and wash your mixing bowl so you can make some delicious whipped yogurt-cream. also put your mixing bowl and mixing whisk attachment thingy in the freezer because whipped cream is kind of the opposite of meringue in that it works best if everything is quite cold. then just mix up 2 cups of heavy cream on high, then add maybe 1/3 cup of powdered sugar when it starts getting whipped-y. you really don't need much sugar here, so just use a little and taste and adjust accordingly. powdered sugar is supposed to keep it more stable, but you can use regular sugar if you're going to eat it right away. once the cream is sufficiently whipped (soft peaks or whatever texture you like - you know what whipped cream looks like), fold in 1/3 - 1/2 cup whole greek yogurt. you can actually skip this if you like, but i think the tangy note that you get with the yogurt really adds a lot to the final result. otherwise you can just use boring old delicious freshly whipped cream.</div>
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finally, it's berry time! i used raspberries AND blackberries, because it was the fourth of july and it seemed more patriotic, but probably any berries would be good. maybe not mulberries. those things are weird. </div>
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when you're ready to eat, pile the meringue with clouds of whipped cream and hearty handfuls of juicy berries. then you can shave some chocolate over the top if you like. honestly, i am not the most chocolate-oriented person, so i would probably skip that next time, but it was devoured with aplomb nonetheless, so whatevs. </div>
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this was a great and (despite the length of this description) easy summer dessert that looks fancy and tastes light and refreshing (despite the CUPS of whipped cream). it easily fed 8+ with leftovers, so it's great for a potluck or other party situation.<br />
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whether you accompany it with bb gun target practice in a sunny portland backyard (as we did) is up to you.<br />
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*ingredients*<br />
meringue base:<br />
8 egg whites<br />
1 3/4 cups granulated sugar<br />
4 tablespoons sifted cocoa powder (i normally don't sift, but that stuff gets lumpy!)<br />
1 1/2 teaspoons vinegar (i used red wine vinegar, but i don't think it matters much as long as it isn't like tarragon vinegar or something weird)<br />
~ 2 - 3 ounces chocolate, chopped (again, i used more like 3, but would use less next time)<br />
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whipped yogurt-cream<br />
2 cups heavy whipping cream<br />
1/3 cup sifted powdered sugar (see: cocoa/lumpiness otherwise)<br />
1/3 - 1/2 cup greek yogurt<br />
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lots and lots of berries! (i used maybe 3 or 4 cups. this is not a time for precise measurements)<br />
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listening to: <a href="http://www.youtube.com/watch?v=T0RvPYRRRbE">passion pit</a> and <a href="http://www.youtube.com/watch?v=2shLapSNr0U&feature=related">wolf</a> <a href="http://www.youtube.com/watch?v=6tTgqxkocf8">parade</a>leelahttp://www.blogger.com/profile/08134533578946920392noreply@blogger.com1tag:blogger.com,1999:blog-7988873003649664446.post-39027569013573598832012-07-08T18:35:00.001-07:002012-07-08T19:24:05.284-07:00garlicky green beans, almonds, hard-boiled eggs<div class="separator" style="clear: both; text-align: center;">
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this is a quick post for a very quick and easy dish. seared green beans with blackened-y bits, lots of garlic, crunchy almonds, and just-right hard-boiled eggs come together in no time flat to make a hearty side dish, potluck favorite, or a light dinner for these summer dog days.<br />
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of course i shouldn't complain, living in relatively cool portland, but even 90 degrees feels hot when there's no a/c and fuzzy animals insist on wrapping themselves around you at all times. we've been keeping cool by eating lots of salad dinners and refrigerator scroungings and thinking cooling thoughts of arctic breezes. </div>
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i don't even want to think about how i'm going to deal with being back in texas (in AUGUST, no less). lots of complaining and praising of central air conditioning, i guess.</div>
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anyway, this is simplicity itself. heat about a tablespoon of olive oil in a large pan on pretty high heat (like 8 out of 10 high). the heat is important because you want to get the beans nicely singed - it makes them way more flavorful. once the oil's shimmery, add about a pound of trimmed green beans.<br />
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let them sit for a minute or two, then you can stir every minute or so. don't get too crazy with the stirring - you want them to develop those nice black spots. they'll take 5 -6 minutes total. while that's happening, you can start the eggs. i don't know where i heard this, but the best way i've found to cook hard-boiled eggs is to cover them with about an inch of water, put them on high, let it boil for 1 minute, then take them off the heat and let them sit for 10 minutes before cooling them off in an ice bath. it's always worked really well for me and avoids that chalkiness and grey yolk layer that makes people hate them.<br />
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when the beans are just about tender (grab one out and nibble it, if you like), add a few big pinches of salt and 3-6 minced cloves of garlic. we are huge garlic people, so i err on the side of lots. you can go ahead and take the pan off the heat and just stir the garlic and beans around a bit so that the garlic loses its rawness. then after a minute or so, put them in a bowl with the juice of half a lemon and a handful of chopped italian parsley. or regular parsley. i'm not sure there's much of a difference.<br />
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this is best at room temperature, so once you're ready to eat, add perhaps 1/2 cup chopped toasted almonds, more salt if it needs it, and some chopped up eggs. you can make it look nicer if you make each plate up individually, but i also like adding the eggs to the bowl because the yolks add kind of a creaminess to the whole thing.<br />
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regardless, it takes about 15 minutes total and it's actually really filling and tasty. you could also add like grilled chicken to it if you wanted, but personally i think it's kind of creepy to eat chicken and eggs together.<br />
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but maybe that's just me.<br />
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*ingredients*</div>
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1 pound green beans (asparagus would also be good!)</div>
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3-6 cloves garlic</div>
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handful parsley</div>
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1/2 cup or so toasted almonds</div>
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3? eggs (i don't know - maybe like an egg per person?)</div>
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tomatoes would not be half bad, either</div>
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listening to: now that chicken and egg together thing made me think of <a href="http://en.wikipedia.org/wiki/Mother_and_Child_Reunion">paul simon's</a> <a href="http://www.youtube.com/watch?v=7Pa5H_4lBXs">mother and child reunion</a>. so that. </div>leelahttp://www.blogger.com/profile/08134533578946920392noreply@blogger.com4tag:blogger.com,1999:blog-7988873003649664446.post-79785562707118428962012-06-16T12:00:00.000-07:002012-06-16T12:00:48.037-07:00curry chicken & mango salad<br />
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london, england is one of my favorite places in the world. i was lucky enough to live there twice (briefly) - once on a semester abroad and then for 6 months soon after i graduated from college. coming back after that 6 months was almost physically painful. every day for the next more-than-a-year i actively missed the city and cursed the work visa restrictions that had sent me home. </div>
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now it's been TEN years since i was there (!). i still can't really believe it, but a combination of no money and little time (among other things) has kept me from going back to visit. i'm hoping to go soon, though, once i start raking in the big lawyer cash (ha! just kidding! i specialized in public interest law like a sucker!). now that i have several dear friends living there, it's become even more of a priority, so ojala i'll be visiting ye olde towne sooner rather than later.</div>
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in the meantime, i can make things like this curried chicken salad and pretend it's <a href="http://en.wikipedia.org/wiki/Coronation_chicken">coronation chicken</a>. during my after-college stint there, i worked as a medical secretary in an oncology hospital in central-ish london. it was somewhat depressing work, as can be imagined, but it paid well and everyone i worked with was charming. there was also an adorable little park nearby and virtually every day i would go to the <a href="http://www.pret.com/">pret a manger</a> and get a sandwich, then go to the park and read. they had several iterations of coronation chicken which i never got to try, since i was a vegetarian then. but they probably weren't as good as this version, anyway, so hopefully i didn't miss out too much. </div>
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start with perhaps a cup and a half or two cups of bite-sized-ed chicken. i like to use some white meat and some dark, because that's how i roll (flavorfully and with pleasing texture), but you can use whatever. it could be roasted or poached or even grilled. usually i just <a href="http://www.chow.com/food-news/54292/the-basics-how-to-make-roasted-chicken-breast/?page=8">roast some bone-in breasts</a> and drumsticks in the oven for one dinner, then use the leftovers for salad. </div>
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i only used half a mango for this batch, but more wouldn't be bad. cutting up a mango is easiest if you slice down one of the flatter sides of it, use a knife to score the flesh in whatever size you'd like, making sure not to cut through the skin, then push it sort of inside out so you can just slice the cubes off the skin part. you probably want to cut it into pieces a little smaller than those above.</div>
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then just mix everything together, let it sit for a bit to meld the flavors better, and pile it on a sandwich or in a pita or have it with crackers or little toasts or even stuffed into tomatoes, once they get really summer-good. the curry isn't overpowering, but it's a welcome change from regular chicken salad and the sweetness of the mango and slight tartness of the yogurt are really nice. it's basically a perfect summer salad. whether you imagine yourself in london when you eat it is up to you. </div>
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~ 1 1/2 - 2 cups chopped cooked chicken (i used about 2/3 of a large breast + 2 drumsticks)<br />
1/4 cup each mayo and yogurt<br />
salt<br />
1/8 tsp cumin<br />
1/2 tsp curry powder<br />
juice of 1/2 a lime<br />
1/2 a mango<br />
handful cilantro<br />
4 or 5 thinly sliced scallions<br />
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listening to: <a href="http://www.youtube.com/watch?v=ByohIr0JWp0">the herbaliser</a>, <a href="http://www.youtube.com/watch?v=VwOuLK2-o9E&feature=relmfu">solex</a>leelahttp://www.blogger.com/profile/08134533578946920392noreply@blogger.com2tag:blogger.com,1999:blog-7988873003649664446.post-62665172483318528792012-06-10T18:02:00.000-07:002012-06-11T10:01:54.048-07:00zucchini & corn fritters with herbs and cotija cheese<div class="separator" style="clear: both; text-align: -webkit-auto;">
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tasty at room temperature, these little pancakies are perfect for zucchini season, when (possibly) well-meaning neighbors sneak up to your house and leave giant bags of them on the doorstep and you can't face one more chunky zucchini pasta thing. </div>
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they are totes simple and work well for potlucks or a quick dinner. also you can make them teensy and pretend they're fancy appetizers. they were inspired by a <a href="http://www.npr.org/2009/08/25/112179487/in-praise-of-a-fetastic-summer-nigella-lawson">recipe</a> from the delightful nigella lawson (although, being british, she probably calls zucchini "courgettes"), but instead of being feta-y and mediterraneanish, i added corn and used cotija cheese, cilantro, and mexican spices for a more south of the border feel. i left the mint, though, because it really works here for some reason. </div>
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the first thing to do is to get some water out of the zucchini. grate them (i used a food processor and it was so easy!), set the gratings in a strainer or colander over the sink, and sprinkle with a couple of pinches of salt. then let it sit for 20 minutes or so while you get the other stuff ready. </div>
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i ended up using some leftover corn that we'd already grilled, but i think some nice fresh sweet corn would be fine to use raw. cut the kernels off and put them in a bowl with a couple of ounces of crumbled cotija cheese (you could also use feta or ricotta salata) and 5 or 6 sliced scallions and a handful each of cut-up mint and cilantro. </div>
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is your zucchini done yet? after the 20 minutes (or longer), use all your might and squeeze as much liquid as possible from the grated shards. i find it mildly therapeutic. </div>
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then mix the vegetables, herbs, and cheese together and add another pinch of salt, the zest from one lime, a minced clove of garlic, perhaps 1/4 teaspoon of chipotle powder if you have it, and 1/2 teaspoon or so of cumin. it'll still be good without the spices, but if you have them, you might as well throw them in there. </div>
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finally, add 2 eggs, beat them a little to get things going, and then add ~ 1/2 cup of flour and mix until it all comes together. try not to go crazy with the mixing at this point, though, as you don't want the fritter-pancake things to get too tough. the batter will be quite thick, so don't freak out. it'll be fine.<br />
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i like to have two pans of these cooking at once to make it go faster. add perhaps a tablespoon of oil to a largish pan and let it heat over medium until the oil shimmers. you can use less oil and/or a nonstick pan, but the oil helps them brown and crisp up better, so keep that in mind.<br />
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then dollop the batter into whatever size you prefer. i like to flatten them down a little to ensure that the middle cooks before the outside burns. but if you like that sort of thing, by all means...<br />
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cook over medium to medium-low (depending on your stove - ours runs hot) until the outer edges are getting a nice burnishy brown. you can edge a spatula underneath to check them, but i wouldn't make a habit of it. flip and get the other side nicely brown (maybe 4 -5 minutes per side), then set them on some paper towels or a rack or something. serve with limes for squeezing over and, if you want, a simple yogurt sauce. they're good with just the lime, though. and they really are oddly great at room temperature, which is nice because you can make them ahead of time and get all freshened up before company comes over or whatever.<br />
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we have them as a side for roast or grilled chicken or fish, but they would also be a good lunch with a salad or, if tiny, as little blintze-y things to eat with a <a href="http://livingawesomely.blogspot.com/2012/01/kalimotxo-spanish-red-wine-cocktail.html">kalimoxto</a>, some <a href="http://livingawesomely.blogspot.com/2011/07/elderflowerginlimesparkles.html">gin & elderflower</a>, a <a href="http://livingawesomely.blogspot.com/2011/05/pink-greyhound.html">pink greyhound</a>, or a <a href="http://livingawesomely.blogspot.com/2011/06/raspberries-citrus-tonic-tequila.html">fruity tequila & tonic</a>. and if you still have zucchini left over, you could try this delightful <a href="http://livingawesomely.blogspot.com/2011/08/summer-salad-corn-tomato-zucchini-goat.html">salad</a> with corn, zucchini, tomatoes, and goat cheese.<br />
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*ingredients* serves 2-3-4 as a major side dish, more if making as appetizers<br />
2 zucchini<br />
1 1/2 - 2 ears of corn<br />
~ 1/4 cup cilantro<br />
~1/4 cup mint<br />
~ 2 1/2 ounces cotija cheese<br />
5 scallions<br />
2 eggs<br />
1 clove garlic<br />
zest from 1 lime<br />
1/2 cup flour<br />
~ 1/4 teaspoon chipotle powder or hot smoked paprika (optional)<br />
~ 1/2 teaspoon cumin (optional)<br />
pinch or two of salt (optional)<br />
lime<br />
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*yogurt sauce* (optional)<br />
1/3 cup greek yogurt<br />
1 tablespoon mayonnaise (or more, to taste)<br />
pinch salt<br />
maybe 1 tablespoon or so lime juice, or to taste<br />
1/4 teaspoon cumin<br />
1/4 teaspoon chipotle powder or smoked paprika (optional)leelahttp://www.blogger.com/profile/08134533578946920392noreply@blogger.com2tag:blogger.com,1999:blog-7988873003649664446.post-23121043999190774852012-06-06T11:14:00.000-07:002012-06-06T11:14:20.005-07:00frozen ice cream-yogurt with cherries & yogurt-covered pretzels<br />
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okay, real talk: if you have an ice cream maker, you owe it to yourself to make this right now. unfortunately, there are some steps involving cooling things, so it's not like you can just eat it right away, but at least you'll have it started, which is the main thing.<br />
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the base is essentially like if ice cream and frozen yogurt got together and had an adorable and tasty child. actually, it's more like frozen custard + frozen yogurt, because eggs. the important thing, though, is that it has the soft creaminess of ice cream and a little (but not too much) of the tangy-ness of frozen yogurt <b>together in one delicious spoonful</b>. then you gild the lily by adding lots of cherries and (meta!) chopped up yogurt-covered pretzels. the sweetness, saltiness, and crunch may just make this your new summer favorite.<br />
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there are a few different steps to this, but none are difficult or really that time-consuming. the main thing is that once you make the base and the cherries, you have to let them chill for a good long time - preferably overnight. so it's something to plan ahead for. but the anticipation just makes it better. </div>
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i got the notion for the base for this from a recent <a href="http://www.nytimes.com/recipes/12469/Rhubarb-Ice-Cream-with-a-Caramel-Swirl-.html">rhubarb ice cream</a> recipe in the ny times. i actually first used the base in a rhubarb-blackberry crumble ice cream, which was delicious but for which i forgot to make any note of amounts of things, so i can't really tell you how to make it. maybe i should revisit that soon. </div>
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although that recipe was sort of an inspiration, the main thing i took away from it was the use of sour cream. but i never have sour cream lying around, so i used yogurt. if you've never made ice cream with a custard base (i.e., using egg yolks to thicken it), it might be somewhat intimidating. but it's really not hard. first, separate 4 eggs so they're ready to go (<a href="http://www.youtube.com/watch?v=yAGX-54iR30">here's a video</a>) - put the yolks into a bowl big enough to hold at least 3 cups. you can save the whites for something else (<a href="http://en.wikipedia.org/wiki/Pavlova_(food)">pavlova</a>?!). then heat 1 cup each of milk and heavy cream with 3/4 cup sugar (in a saucepan over medium heat). stir it pretty diligently. once it's hot and the sugar has dissolved (you'll see steam, but you don't want it to boil), add it verrrry slowly to the yolks while whisking them heartily. this tempers the eggs so they don't scramble. basically i usually start with pouring it in a very thin stream for at least the first half of the milk/cream mixture, then going a little faster once the eggs are a bit heated. you can certainly find videos of this if it doesn't make sense. once everything's mixed, put it back in the pan and let it cook, stirring assiduously but not too speedily. as the custard (look! you just made a custard!) cooks, it will thicken up. most recipes say it's done when it coats the back of a spoon. here's what it looked like when i took it off the heat:</div>
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pour it through a strainer into a largish bowl. you don't absolutely have to use a strainer, but it's nice just in case there are a couple of bits of egg that have congealed. then just add a cup of greek yogurt and a teaspoon or so of vanilla, mix it up, and put it in the fridge for at least 3 or 4 hours and preferably overnight. it needs to be nice and cold before you freeze it.</div>
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you can also go ahead and make the cherries now. they need to chill, too, so you might as well get it over with. i used <a href="http://www.davidlebovitz.com/2005/05/badabing-quick-1/">this recipe</a> by david lebovitz. it was easy and worked a treat, although they didn't get as candied-y as i was expecting them to. but they are simple if you use frozen cherries and only a little less so if you use fresh and have to pit them. i am no great fan of pitting cherries (which is why i usually just eat fresh ones or use them in something like <a href="http://livingawesomely.blogspot.com/2011/08/brown-butter-cherry-berry-clafoutis.html">clafoutis</a>, where they don't have to be pitted), but this was worth it. though i think frozen would be just as good. so yeah, make those and put them in the fridge.</div>
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now it's the next day and you can finally make ice cream! first, chop up ~ 3/4 cup (~ 7 ounces) of the cherries and drain them over a bowl or something (the juice is good, but you don't want it in the ice cream) for at least an hour. it would be good to do it in the fridge if you can, so they are cold. ice cream is sometimes temperamental and it's best if all of the components are cold. </div>
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then just freeze the base in whatever ice cream maker you have according to the directions. in my kitchenaid bowl thingy it took about 15 or 20 minutes. while it's going, chop up about a cup or so (~ 5 ounces) of yogurt-covered pretzels. you don't have to be super-obsessive in chopping them - just get them roughly in bite-sized pieces. </div>
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<span style="text-align: left;">when the ice cream's cold, use a sturdy utensil to mix in the pretzels and cherries, then pack it all in some airtight containers and freeze for a couple of hours. you can also eat it right away - it'll be almost soft-serve-y. you might want to make it to bring to a party or something, though, because otherwise you will want to eat. it. all. </span><br />
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<span style="text-align: left;">summer!</span><br />
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*ingredients*<br />
ice cream base<br />
1 cup whole milk<br />
1 cup heavy (whipping) cream<br />
3/4 cup sugar<br />
4 egg yolks<br />
1 cup full fat greek yogurt<br />
1 teaspoon vanilla extract<br />
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cherries (by <a href="http://www.davidlebovitz.com/">david lebovitz</a>)<br />
1 pound cherries<br />
1 1/2 cups water<br />
1 cup sugar<br />
1 teaspoon lemon juice<br />
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~ 5 ounces yogurt-covered pretzels (maybe you could use regular pretzels, but yogurt ones are where it's at)<br />
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listening to: this <a href="http://thehairpin.com/2012/05/come-on-in-in-in-in/">insane and hilarious mix</a> of songs sent in as demos in the 90s. also a <a href="http://www.npr.org/blogs/allsongs/2012/06/05/154353294/hear-a-preview-of-grizzly-bears-new-as-yet-unnamed-album">preview</a> of grizzly bear's upcoming album. and <a href="http://www.myspace.com/santigold">santigold</a>. always santigold.leelahttp://www.blogger.com/profile/08134533578946920392noreply@blogger.com0