tag:blogger.com,1999:blog-80356506936729242002024-03-05T18:24:16.283-08:00Well Fed Soulsimple pleasure to feed mind, belly, and soulDevinhttp://www.blogger.com/profile/01387648230875366822noreply@blogger.comBlogger176125tag:blogger.com,1999:blog-8035650693672924200.post-81608734866276216322012-12-20T16:45:00.000-08:002012-12-20T18:02:01.890-08:00Satire<div class="separator" style="clear: both; text-align: center;">
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'Twas mere days before Christmas, and all through this world of mine</div>
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Much isn't finished or wrapped - because I don't manage my time.</div>
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The stockings finally just got hung, but my tree may soon be bare,</div>
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For I think the tree guy screwed me, those needles fall with the slightest breath of air.</div>
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The children are getting much older, and don't get tucked in bed til near nine...</div>
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And I'm far too exhausted to knit or wrap presents...I just want my wine.</div>
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I've managed some knit gifts, though I swear gauge often lies,</div>
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Because the one for my baby nephew, is a freaking huge size.</div>
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I'll rip that off the needles, and maybe start again...</div>
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Provided I don't have a shocker at Costco, and start on the gin. </div>
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Looking out our windows, I'm proud to say,</div>
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I hung up Christmas lights, they sparkle and sway...</div>
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For the weather is stormy, and the wind, she's a blowing,</div>
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But Santa is coming, those kids are well knowing.</div>
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Or so I nag and remind them, every few hours,</div>
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In hopes that we'll breeze through, peacefully, this Christmas of ours.</div>
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Each year it comes faster, this holiday season,</div>
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And each year my lack of cards sent out has some crappy reason...</div>
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But moving house seems to count for much of my slack, just a bit,</div>
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Although my lack of blogging these days...could be more lack of wit.</div>
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Perhaps this year I'll be like everyone else...</div>
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And wait for New Year's to better myself.</div>
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Or maybe, just maybe, I'll receive a gift from jolly Mr. C,</div>
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In the form of a very got-it-together ME.</div>
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I won't hold my breath, though, because I've got a fair hunch,</div>
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That my cursing and sarcasm put me with the naughty bunch.</div>
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So, I'll have to rely on my own poise and grace</div>
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To push through to the end of this holiday race.</div>
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For despite all the chaos, and crazies, and stressing,</div>
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It truly is a magical time, filled with many a blessing.</div>
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(Never mind that I have nothing to wear that fits over my rump...</div>
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I know Santa appreciates a girl who's a teeny bit plump.)</div>
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So bring on the guests, the gifts, and the cheer...</div>
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Because after all, I'm prepared, with a magnum of Champers, and a case full of beer.</div>
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The beer's for the Mister, the Champers for me...</div>
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For he and I both must put up with the antics - of little old me.</div>
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Now to those of you who fear that my Christmas is cheer-free,</div>
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I say to you now, don't worry for me.</div>
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'Tis simply that, while a sweet little Rhyme</div>
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Is suited to many at Christmastime,</div>
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I'll take <i>my</i> rhyme with a bit of a twist</div>
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And a dash of the cynic - ah, <i>that</i> is bliss.</div>
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I'll exclaim to you all, 'ere I sign off this post...</div>
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Happy Christmas to everyone, may it be better than most!</div>
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<br />Devinhttp://www.blogger.com/profile/01387648230875366822noreply@blogger.com1tag:blogger.com,1999:blog-8035650693672924200.post-313602353219509362012-12-05T10:13:00.002-08:002012-12-05T10:14:23.091-08:00Eight is Great<div class="separator" style="clear: both; text-align: center;">
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My Girl is eight today. <i>Eight</i>.</div>
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We kicked off the birthday festivities this morning with a little idea I found on <a href="http://pinterest.com/">Pinterest:</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUuX5u3TYiYjiEV32t_GdipNZZM-C2HHF5oZ_Rt8aESVXfWkr3WoLaMhxC8vBCl3lePt9IEimJ7dxZ8KVpTj1SYqdEAGwk3PSVrkP_QHwF0TYDlChDxyEnDfeUyp9i6WDbJ1nBKSVz7u4/s1600/DSCF2359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUuX5u3TYiYjiEV32t_GdipNZZM-C2HHF5oZ_Rt8aESVXfWkr3WoLaMhxC8vBCl3lePt9IEimJ7dxZ8KVpTj1SYqdEAGwk3PSVrkP_QHwF0TYDlChDxyEnDfeUyp9i6WDbJ1nBKSVz7u4/s640/DSCF2359.JPG" width="480" /></a></div>
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A balloon avalanche to greet her, when she awoke. I'm sure her: "What the?!" as she opened the door can be translated into an expression of delight. Obviously.</div>
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This girl of mine is an utter miracle of a child. While I know that it's a fairly common motherly thing, to see our children as miraculous - truly, she <i>is</i>. Even from her birth, she has been a precious gift. My experience with her older brother's birth was challenging, to say the least. Miraculous, in that he came rather too near to not being in our world for long. My girl...her birth was another kind of miracle, one that bestowed the grace of a beautiful, healthy, natural birth. And one gorgeous chub of a baby.</div>
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This Girl is just the right kind of girl, I must say. Her sweet generosity...her artistic beauty...the rapture with which she greets the very simplest of pleasures (a newly discovered pile of fabric scraps, a treasure trove of rocks and shells, a forgotten stash of glitter...) is balanced out perfectly by just the right amount of cheekiness. Because we wouldn't want a child to be <i>too</i> good, now would we? </div>
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As part of tradition around here, the birthday girl (or boy, as the case may be), gets to choose a special breakfast to start the day. (And lunch, and dinner, and dessert...but we're doing breakfast just now.) She requested chocolate muffins. And I must admit, I was not wholly on board with this one. I do love some chocolate, don't get me wrong. But starting the day on what is quite nearly dessert feels even a little too naughty for me. But she is the Birthday Girl today, and chocolate muffins it shall be.</div>
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I found a recipe <a href="http://www.kingarthurflour.com/recipes/chocolate-breakfast-muffins-recipe">here</a>, on <a href="http://kingarthurflour.com/">King Arthur Flour</a>. And boy were they tasty. Definitely sweet, but not cupcake sweet. Rich, moist, dense, with chunks of bittersweet chocolate...a very festive beginning to a day of celebration.</div>
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I hope you enjoy them...</div>
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<b>Chocolate Muffins</b> - adapted from <a href="http://kingarthurflour.com/">King Arthur Flour</a></div>
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- It is said to make 12 muffins, but my muffin tins are slightly on the small side, and I ended up with 21!</div>
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<i>Ingredients</i></div>
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2/3 cup Dutch-process cocoa</div>
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1 3/4 cup unbleached all purpose flour</div>
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1 1/4 cup brown sugar, packed</div>
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1 tsp baking powder</div>
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1 tsp baking soda</div>
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3/4 tsp espresso powder*</div>
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3/4 tsp fine sea salt</div>
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1 cup bittersweet chocolate chips (I used <a href="http://www.ghirardelli.com/store/shop-products/collections/baking-products/60-cacao-bittersweet-chocolate-baking-chips.html">Ghirardelli</a>)</div>
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2 large eggs, lightly beaten</div>
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1 cup milk**</div>
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2 tsp pure vanilla essence</div>
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2 tsp vinegar (I used apple cider)</div>
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1/2 cup (one stick) melted butter</div>
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* I didn't have espresso powder, but I substituted an ounce of cold-brewed espresso.</div>
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**The recipe I used has since been updated, to decrease the milk to 3/4 cup, rather than 1 cup. The site states that this results in a higher rising muffin. I was very happy with what we made, although the batter was rather runny. See <a href="http://www.kingarthurflour.com/recipes/chocolate-breakfast-muffins-recipe">site</a> for details, if you wish to try the altered recipe.</div>
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<i>To make:</i></div>
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Preheat the oven to 400 deg F. Line a muffin tin with paper cups.</div>
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In a large bowl, whisk together your dry ingredients: cocoa, flour, sugar, baking powder and baking soda, espresso powder (if using), and salt. Once thoroughly combined, stir in the chocolate chips.</div>
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In another bowl, or large measuring jug, mix your wet ingredients: eggs, milk, vanilla, vinegar, shot of espresso (if using), and butter. Pour the wets into the drys, and gently mix to combine. </div>
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Ladle out the batter into the prepared muffin tin, filling about 2/3 full. Bake for 15 to 25 minutes, depending on your muffin tin size, checking after about 15 minutes, with a sharp knife inserted into the center. If it comes out nearly clean, they're done. A few bits clinging to the knife is admirable, I think, because you don't want a dry muffin.</div>
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Serve the muffins with candles, of course, to a special birthday someone.</div>
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And to <i>my</i> special birthday someone...</div>
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Happy Eighth Birthday, Devin Isabella.</div>
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You are utterly and completely, a<i> Joy</i> to all of us.</div>
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Eight <i>is </i>rather great, isn't it?</div>
Devinhttp://www.blogger.com/profile/01387648230875366822noreply@blogger.com0tag:blogger.com,1999:blog-8035650693672924200.post-35995726697992394852012-11-27T10:24:00.004-08:002012-11-27T10:25:18.145-08:00OdysseyThe siren song of <i>home</i> does lead one into some<strike> tricky spots</strike> <i>adventures</i>, don't you think? Well worth it, but phew! It has been a rather challenging few weeks (months), beginning with our very drawn out house purchase, endless closing delays, and The Move. Given that we are fairly experienced movers - after all, we've shifted countries several times - I rather figured we had this one in the bag. As it just so happens, packing up a pallet's worth of boxes to ship overseas and organizing immigration papers is <i>nothing </i>compared to moving house with ferries involved, much bigger kiddos missing friends and school, and so much more<i> stuff</i> to load and unload. But we're here. And it's not a bad place to be.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8bpTulevUjwjs_oZDc87G2Mcf1jaZNBbALYRvLv_TRyavRyVfL92k8cYZBKSHS6Z1hk6vo94LLzATFXOe6yZ6qH3UNhp0TybBLDalQIPy8m_rrDfa63cc3dU1T2OyuOx2f7TrZhhijCQ/s1600/DSCF2318.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8bpTulevUjwjs_oZDc87G2Mcf1jaZNBbALYRvLv_TRyavRyVfL92k8cYZBKSHS6Z1hk6vo94LLzATFXOe6yZ6qH3UNhp0TybBLDalQIPy8m_rrDfa63cc3dU1T2OyuOx2f7TrZhhijCQ/s640/DSCF2318.JPG" width="640" /></a></div>
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Not bad at all.</div>
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This new space we have been looking forward to, and are just starting to get used to calling home is somewhat overwhelming, to say the least. I keep looking around at a house that is exactly triple the size of our last home, with an acre of very un-landscaped land, thinking: "Are we ready for this?!" Along with the sheer gratitude and excitement to have this place, at long last, comes a helluva list of Things to Do. Water heater to replace (check!), propane tank to fill (check!), firewood to buy, one of two ovens kaput (two ovens, though, not complaining!), waiting on a washer and dryer to be delivered (exactly how much laundry does a move incur?! <i>A lot.</i>), and an ancient curmudgeon of a furnace that has reached retirement age and then some (a mere two years younger than me...so, 24, right? Um, yeah...), a garden to plan, trees to learn how to care for... All these teething issues are beautifully balanced out by the lovely welcome the Island is giving to our family. The view of the water, a gorgeous space for kids to run and play, a morning cup of coffee while taking in a stunner of a sunrise, the kind teachers at our new school, every friendly Islander we've interacted with, has been more than enough to convince us that we chose well.<br />
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Cooking will begin again soon, along with recipes to share, now that we've got hot water in the kitchen...knitting warm gear needs to happen, as we've got a huge space to heat and are a little fearful of that first bill...remodeling and redecorating stories to share once we settle in a little bit more...This Oddysey is happening, my friends.<br />
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Have a wonderful day. </div>
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<br />Devinhttp://www.blogger.com/profile/01387648230875366822noreply@blogger.com4tag:blogger.com,1999:blog-8035650693672924200.post-22709472453029879272012-11-14T11:35:00.000-08:002012-11-14T16:34:09.112-08:00Before We GoWe're down to the wire here, and still uncertain when we'll be closing on our new home. And while it is absolutely the most trying time I can remember experiencing, while my rather limited patience has been tested and pushed to its very limits, there is a bright side. (However dim that brightness may seem...) For we are at least able to squeeze in one more thing, before we go.<br />
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One more glimpse of Mt Si on a sunny day...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi96uLGl8EXKspKNRKsVSbgBy-6a4ZXXhRi3XWaDMYHn2Llzas7lTseIF9OlDpU5wkns-UPfh8Sdt5iLjbnyd1RD_qNSad_eyE5VJnjIfRBg-ECo6Hkpm-jRtrw73Xastos9nygjLn1xpM/s1600/DSCF2141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi96uLGl8EXKspKNRKsVSbgBy-6a4ZXXhRi3XWaDMYHn2Llzas7lTseIF9OlDpU5wkns-UPfh8Sdt5iLjbnyd1RD_qNSad_eyE5VJnjIfRBg-ECo6Hkpm-jRtrw73Xastos9nygjLn1xpM/s640/DSCF2141.JPG" width="640" /></a></div>
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One more gathering with dear friends, with the knowledge that it's going to require a bit more planning for future gatherings, making it all the more precious...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsZnpLII3KJ0kTYXXLnfeTQUIo6RERqmJHnkMvp_V3bMqZSa6qpN0HixP9Y1LjiJqcCFO4p-R4ubI5pgKjBLa8JqJ9BiGTYgqwc8dIpx7V8_XB6gErJAQ5B3wkbSoesdM0PlzPwrOHcKw/s1600/11-13-12+006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsZnpLII3KJ0kTYXXLnfeTQUIo6RERqmJHnkMvp_V3bMqZSa6qpN0HixP9Y1LjiJqcCFO4p-R4ubI5pgKjBLa8JqJ9BiGTYgqwc8dIpx7V8_XB6gErJAQ5B3wkbSoesdM0PlzPwrOHcKw/s640/11-13-12+006.jpg" width="640" /></a></div>
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One more dance party...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIyceJcc9B6xbCP55AY83nIK3kmchdXxCyV9-pBkNmbT5DUl_mAlh9bVNa3qcd-ppfTMEHkAn7Jgu7JfWDGQ6EhFjsNPtpALziV4r76JZrCD5ZNE6gJiiOUnRujlulMkJ4YFWdP8jwgKc/s1600/11-13-12+020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIyceJcc9B6xbCP55AY83nIK3kmchdXxCyV9-pBkNmbT5DUl_mAlh9bVNa3qcd-ppfTMEHkAn7Jgu7JfWDGQ6EhFjsNPtpALziV4r76JZrCD5ZNE6gJiiOUnRujlulMkJ4YFWdP8jwgKc/s640/11-13-12+020.jpg" width="480" /></a></div>
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One more race through the fallen leaves...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiawtiOL8ujPJe9wyfq4og11Rs2UC_Pqoqu2OrO3QaF9qtZUUilvpArJyYNu2Lk9iCdklmmd8zO2dNC9Uam6wfVHgEQkrUPfvhW54sROIHWpUc2vnG0ezNZNY0Ci3wsqpz8VnEKMAyR9Jk/s1600/DSCF2088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiawtiOL8ujPJe9wyfq4og11Rs2UC_Pqoqu2OrO3QaF9qtZUUilvpArJyYNu2Lk9iCdklmmd8zO2dNC9Uam6wfVHgEQkrUPfvhW54sROIHWpUc2vnG0ezNZNY0Ci3wsqpz8VnEKMAyR9Jk/s640/DSCF2088.JPG" width="480" /></a></div>
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One more visit to our most amazing local cheesemaker, <a href="http://www.rivervalleycheese.com/">River Valley Cheese</a>, enjoying their gorgeous chevre paired with <a href="http://wellfedsoul.blogspot.com/2011/09/while-gettings-good.html">Mim's World Famous Tomato Relish</a> (and wishing I'd known of them sooner, to have one of their cheese making classes under my belt)...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj18gBcVBG53QHebqyj4JN_o3p70gto9ZaV0V2neukTNXyoUDutwhDbPbWYgu4ujEuIy-twL6_qDrddTiSmbVH9oAZ_JbTtqr4QQiYgwENt9JMmzM6v0LrpXP2Erv36nSXIZqqWzPPYkE/s1600/DSCF2203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj18gBcVBG53QHebqyj4JN_o3p70gto9ZaV0V2neukTNXyoUDutwhDbPbWYgu4ujEuIy-twL6_qDrddTiSmbVH9oAZ_JbTtqr4QQiYgwENt9JMmzM6v0LrpXP2Erv36nSXIZqqWzPPYkE/s640/DSCF2203.JPG" width="640" /></a></div>
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One more loaf of bread baked in this oven, and the excitement of seeing how the island air will affect the flavor of my homemade <i><a href="http://wellfedsoul.blogspot.com/2012/10/embracing-old-time-y.html">levain</a></i>...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_FI8C1GHl89lz9zIhDr0YgjuXX_S3iiVLZnvCe5epBBMxzFFa4xTMKAm2B20wmWhIQLD6wOpifL7xlha3zYNSS2AO0K1N-U-C7UJcbEzrIiElbgLrjVCqGzg-c_ni9zoLLSYm4CBMsU4/s1600/DSCF2198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_FI8C1GHl89lz9zIhDr0YgjuXX_S3iiVLZnvCe5epBBMxzFFa4xTMKAm2B20wmWhIQLD6wOpifL7xlha3zYNSS2AO0K1N-U-C7UJcbEzrIiElbgLrjVCqGzg-c_ni9zoLLSYm4CBMsU4/s640/DSCF2198.JPG" width="640" /></a></div>
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And so, I'll do my very best to focus on these very real blessings, while we await the final word that it is time to begin our new adventure. </div>
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In the meantime...</div>
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...there's always one more mind-blowing sunrise.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEF-OER0sv3zgpMZdvHSrMd94i8zyxwpU_TE1z_j1Z166tQYYFSns6aMLrFxNlvtAgpcMD2pfo30jWmLPztz_S1fChhg_mDMuvPv-Ckz25rUkmRblBtkH2ZhSYsK17jMLiee_WbQuOlXk/s1600/DSCF2058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEF-OER0sv3zgpMZdvHSrMd94i8zyxwpU_TE1z_j1Z166tQYYFSns6aMLrFxNlvtAgpcMD2pfo30jWmLPztz_S1fChhg_mDMuvPv-Ckz25rUkmRblBtkH2ZhSYsK17jMLiee_WbQuOlXk/s640/DSCF2058.JPG" width="640" /></a></div>
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Devinhttp://www.blogger.com/profile/01387648230875366822noreply@blogger.com0tag:blogger.com,1999:blog-8035650693672924200.post-48263124146440237312012-11-13T10:06:00.000-08:002012-11-13T10:12:22.527-08:00Don't Sweat ItHello? Is anyone there?<br />
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I've been a bit silent around here lately. Our pre-moving world is looking a bit like this:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFuQg8JQX_dSoeCXKr47nt7K_knBFrEMADRAqlREVa9exzCfkgmG9w7ApvXYX4TEOj_rLCtVb7Mrn0vVyM6km3j2CLktv0_9J7zy2SKbIWP6ezqPXCpidddu8TvuEv58DR9114NgKvps/s1600/11-13-12+034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFuQg8JQX_dSoeCXKr47nt7K_knBFrEMADRAqlREVa9exzCfkgmG9w7ApvXYX4TEOj_rLCtVb7Mrn0vVyM6km3j2CLktv0_9J7zy2SKbIWP6ezqPXCpidddu8TvuEv58DR9114NgKvps/s640/11-13-12+034.jpg" width="480" /></a></div>
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Boxes, boxes, and more boxes. Again.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCCiL8xXfPvx2LUWGdF7Pi3gts4PZsXwt8JFIOgPE9CKaGfT-YGNb2vcC1vUJ_UbJmVs2b1mDIDh6rhgdkrrpITNGMdLTAMlhf11iW6t2BTJ44UWunDhS6O0B1XFWmFfCDjvERpY9On_c/s1600/11-13-12+033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCCiL8xXfPvx2LUWGdF7Pi3gts4PZsXwt8JFIOgPE9CKaGfT-YGNb2vcC1vUJ_UbJmVs2b1mDIDh6rhgdkrrpITNGMdLTAMlhf11iW6t2BTJ44UWunDhS6O0B1XFWmFfCDjvERpY9On_c/s640/11-13-12+033.jpg" width="480" /></a></div>
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This is a new one: Boys in Boxes.</div>
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With the Big Move planned for this weekend, I am once again packing, planning, and hoping that the house closes on time. We're five months into this purchase, and it has been one <i>heck</i> of a roller coaster ride. News on approvals, permits, installations - it changes almost daily. (Sometimes hourly.) And with the ups and downs, I do <i>try</i> to keep reasonably calm, aware that this will all be worth it in the end.</div>
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Thank goodness for my rock of a Mister, who alternates between a stoic "It will be just fine" attitude, and a "I don't need to stress...you've got that covered." Either way, he keeps me from sweating it. Mostly.</div>
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As does this stuff:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR1nBV9cjmvbHV_0CUwqukTFyEF0v8h-KbiLemChG71nvrt5h_inuwJDhHunZuJATRv9xdceXUYwxVKuBI_D2zsq6HCxTiGodG_MiOIonT7QYX6Mw62oyg7vaApUHP5X3kYdHwTx1ZF-o/s1600/11-13-12+039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR1nBV9cjmvbHV_0CUwqukTFyEF0v8h-KbiLemChG71nvrt5h_inuwJDhHunZuJATRv9xdceXUYwxVKuBI_D2zsq6HCxTiGodG_MiOIonT7QYX6Mw62oyg7vaApUHP5X3kYdHwTx1ZF-o/s640/11-13-12+039.jpg" width="640" /></a></div>
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Okay, we're entering into possible too-much-information territory here, people. Fair warning.</div>
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Does anyone else have issues, like I do, with deoderant/anti-perspirant? For years, I've struggled with using the hard stuff, worrying about the chemicals, and the possible future health issues associated with them. I've used the natural stuff too, but the thing is: None of them, natural or chemical, really worked for me. And it kind of sucks to be going about your day, worrying that you smell, or that your shirt may be getting just a wee bit damp. Ew. Gross, I know. I did warn you.</div>
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So, a few months ago, I happened upon a recipe for homemade deoderant, in <a href="http://www.amazon.com/Urban-Farm-Handbook-Resources-Preparing/dp/1594856370/ref=sr_1_1?ie=UTF8&qid=1352829067&sr=8-1&keywords=urban+farm+handbook">The Urban Farm Handbook</a>. While this reeked of the ultimate hippie-dom (excuse the pun), I decided to try making some. I really didn't have anything to lose. I mean, it's deoderant, after all. And my usual bag of tricks wasn't cutting it.</div>
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Guess what? This works. It's a mere two ingredients, that many of you probably have around your house right this very moment. It takes all of two minutes to mix up a batch. And in the midst of crazy-busy life, you won't sweat it.</div>
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That's good enough for me. Here you go:</div>
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<b>Homemade Coconut Oil Deoderant</b> - adapted from <a href="http://www.amazon.com/Urban-Farm-Handbook-Resources-Preparing/dp/1594856370/ref=sr_1_1?ie=UTF8&qid=1352829067&sr=8-1&keywords=urban+farm+handbook">The Urban Farm Handbook</a></div>
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<i>Ingredients</i></div>
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2 tsp coconut oil</div>
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2 tsp baking soda</div>
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If your coconut oil is solidified, set the jar in a bowl of hot water to liquify it. Mix the oil and baking soda, and store in a container with a snug-fitting lid. (I use an old glass lotion jar.)</div>
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In colder weather, the deoderant tends to solidify, because of the coconut oil. Simply rest it in a sink of hot water for a minute, or bring it in the shower with you. It will be ready to apply by the time you're towelling dry.</div>
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To apply, scoop a pea-sized amount on your fingertips, and rub it in. It feels a little gritty when you first start using it, I will admit. But given that it works so well, it's worth it. Also, coconut oil is crazy good for your skin, and it smells absolutely lovely. When I switched to making my own, it took about 2 weeks for my body to adjust, and I've been using it for about four months now. </div>
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This batch lasts for about two weeks. I don't make more than that, because I figure the baking soda might lose its effectiveness. (That's just a theory.) </div>
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Don't sweat it. Make your own.</div>
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Have a great day.</div>
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<br />Devinhttp://www.blogger.com/profile/01387648230875366822noreply@blogger.com2tag:blogger.com,1999:blog-8035650693672924200.post-9513516415890381952012-10-23T11:34:00.000-07:002012-10-23T11:36:56.207-07:00Embracing Old Time-ySo. I've been doing some interesting reading lately. A bit of chatting. And some thinking. Here's what's going through my brain these days, spawned by books, conversations, and well, life.<br />
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There is an ever-growing "trend" these days, of returning to what many view as old-fashioned values. I'm sure you've noticed the rising number of CSA's, farm stands, and farmer's markets. You may have heard about the rising popularity of upscale restaurants delving into recipes from the past, sourcing local foods, and adopting a less wasteful stance on food. I know many people who make their own yogurt, soaps, lip balms, and brew beer and cider. More and more people are gardening and keeping chickens. I bake bread, as do many. Canning is <i>huge</i>, and hip. You've surely heard about the popularity of knitting - even movie stars are sporting needles and yarn these days.<br />
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I have a theory, though, about this resurgence of the ways of the past, that are generally viewed as trendy.<br />
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Perhaps, and call me crazy if you like, but just perhaps, it isn't a trend at all. Perhaps, looking at the big picture, and the scope of human existence, we may more accurately view the past half-century or so, as the trend. An anomaly. Maybe we lost our way a bit, got a little excited by the supposed "freedom" offered to us by technology. Less time spent "slaving" away in the kitchen...microwaved dinners...pre-packaged meals... cheap, store-bought, imported goods... These all seemed such a great idea, initially. (And they still are, to many people. I'm not slating convenience.) But it seems to me that this gradual, and ever-growing movement to return to more traditional methods of supporting our families, and ourselves, is simply a way of seeking a more fulfilling way to live. People are finding a great deal of satisfaction in growing their own food, knitting a sweater, collecting eggs. There is a tremendous sense of pride to be had when we spend time thoughtfully creating something, or supporting a local business to do it for us, rather than rushing into the omnipresent, and ever-easy, Target or Safeway to pick it up. It would be ridiculous to suggest that everyone move out to the country, and start a homestead. But picking up a more traditional skill or two, one that we can share with and pass down to our children, our grandchildren, our friends and neighbors, makes sense. It grounds us somehow.<br />
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I think we're very fortunate to have the choices that we have, and the modern conveniences that allow us a larger world view. There is something rather important, however, in occasionally taking the time to shrink that world view down, and look around at our immediate surroundings: our homes, our neighbors, and our local businesses. It's peaceful, and gratifying, I think.<br />
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I was at a baby shower over the weekend, and chatting with friends that I've known for nearly twenty years. I noticed a tendency to sort of poke fun at ourselves for embracing various old time-y activities. Don't get me wrong, a little self-disparagement has a time and a place...and usually makes for a good laugh if you do it right. I joke about my inner Laura (Ingalls, of course); my inherent geekiness. Other friends laugh at how ironic it is that they're into these "hippie" habits. Really, though, I think we're all rather proud that we've picked up a skill or two, often without the benefit, as in bygone days, of having our parents or grandparents teach it to us. The sheepishness must come from this very fact. We are children of a technological, time-is-money, era. It hasn't been "normal" for quite some time, to bake bread from scratch, to knit our own socks, or to keep animals for food. We should be proud of ourselves, I believe, whatever our motivations for embracing old timey traditions. Some of us do it as a way of saving money. Some of us desire to create meaningful traditions. Some of us are just looking for a way of peacefully keeping our hands busy. It's all valid, and significant. And kind of awesome.<br />
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I'll start us off, on the shouting from the rooftops...I made my own yeast starter, a <i>levain</i>, in bread making terms. And I am super stoked, and super proud of it.<br />
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About two months ago, I showed you this:<br />
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I cajoled the Mister into climbing some wild apple trees for me. And some wild plum trees. Free food, after all. Just sitting there, ripe for the picking. <i>And nobody was picking.</i> It was a little too tart for eating, but great for applesauce. And for making yeast.<br />
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I learned the technique in <a href="http://www.amazon.com/52-Loaves-Relentless-Pursuit-Hardcover/dp/B0084RR02M/ref=sr_1_7?s=books&ie=UTF8&qid=1351013309&sr=1-7&keywords=52+loaves">52 Loaves</a>, by William Alexander. (Love this book, by the way. I felt personally invested in his self-proclaimed "pursuit of truth, meaning, and the perfect crust.") If you are just crazy enough to try it, like me, you will be well rewarded. I am turning out some profoundly amazing loaves of bread these days. I know I've said it before of other breads I've made, but Alexander's recipe for Pain de Campagne, is the end-all, be-all for me. And because this post is getting mind-blowingly verbose, I'll share the recipe soon. Bread recipes take some words, after all.<br />
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I will, however, share the recipe for making your own <i>levain</i>, to get things moving. It takes a little time, and wild fruit, which contains wild yeast. (Don't wash off the hazy coating on your fruit, that's the yeast!) It's a pretty cool science experiment, too, if you have kids in school in need of a project.<br />
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Away we go:<br />
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<b>Building a <i>Levain</i></b> - adapted from <a href="http://www.amazon.com/52-Loaves-Relentless-Pursuit-Hardcover/dp/B0084RR02M/ref=sr_1_7?s=books&ie=UTF8&qid=1351013309&sr=1-7&keywords=52+loaves">52 Loaves</a><br />
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<u><i>To begin, you will need</i></u>:<br />
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2 apples, wild or organic, unsprayed*<br />
1 cup water**<br />
A large mason jar, or covered container, preferably glass<br />
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*I, in all my excitement, realized on Day 2 of my levain making, that I'd rinsed the apples. I had a mini panic, until I remembered having read about yeast on wild plums. Which I happened to possess. So, I halved one, and removed the pit, and threw it into the mix.<br />
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**Leave your water out overnight, if it's chlorinated. The chlorine, which will inhibit the growth of yeast, will evaporate.<br />
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Peel one of the apples (discard the flesh or use it in something else), and cut the other, unpeeled, into 1 inch chunks. (If you're using plums, halve and pit them.) Put the peel, and cut up fruit, into the container, with one cup of water.<br />
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Let the fruit and water sit, covered, at room temperature, for 3 or 4 days, shaking or stirring daily. The mixture will be fizzing a bit, and should smell somewhat like cider by the third or fourth day.<br />
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<u><i>Next, you'll need</i></u>:<br />
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350 grams bread flour - preferably organic, definitely unbleached<br />
50 grams whole wheat flour<br />
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*Note* Mr. Alexander prefers metric measurements, for their precision. A kitchen scale is a cheap and super handy investment. I highly recommend using one.<br />
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<i>Build the levain: </i><br />
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<u>Day One:</u><br />
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Combine 50 grams whole wheat flour with 350 grams bread flour.<br />
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Measure out 150 grams of the apple water through a fine strainer, and add 150 grams of the flour mixture. (You'll use the rest soon.) Whip vigorously with a whisk, scrape down the sides, and cover with cheesecloth.<br />
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Leave the <i>levain</i> at room temperature, whipping every few hours to incorporate air. It's vital to keep it aerated the first few days.<br />
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<u>Day 2:</u><br />
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Add 75 grams of water (treated as above, to remove chlorine), and 75 grams of the flour mixture. Whip, and leave at room temperature for another 24 hours, again whisking occasionally. You should see bubbles starting to form and the mixture slightly increasing in bulk.<br />
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<u>Day 3:</u><br />
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Transfer the <i>levain</i> to a clean, 2-quart container. Avoid transferring the dried bits from the sides of the old container.<br />
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Add 75 grams each of the flour mixture, and water, and cover, as before. <br />
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If at any point in this process the levain starts to smell a bit funky, discard half, replace with equal parts (by weight) flour and water, and whip more frequently. If the levain seems limpid and doesn't bubble or rise, increase the frequency of feedings. (I didn't have an issue with either of these.)<br />
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<u>Day 4:</u><br />
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Feed the <i>levain </i>once again with the remaining 100 grams of flour and 100 grams water, and let it sit at room temperature for two to three hours, then it will be ready for use. It will continue to develop flavor over the next few weeks.<br />
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<i>Care and feeding of your levain:</i><br />
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Store in a covered container in the refrigerator.<br />
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For the first few weeks, feed twice a week, or whenever you bake bread. After that, it's only necessary to feed once a week. I bake a few times a week, so I haven't actually needed to do this, since I feed it at baking time, as follows.<br />
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Feeding is simply part of preparing the levain for the bread. You should always feed the levain several hours (I usually do it two to four hours before), or the night before making bread. Remove the amount of levain the recipe calls for, then replenish it with the same amount. (For example, you need 260 grams levain for Alexander's recipe. I remove this amount, using my scale, then replenish with 130 grams each all purpose flour and water. You no longer need to use bread flour for your levain at this point.) This way, you will have a constant supply of levain.<br />
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Occasionally, usually once a week or so, I swap out the container for a clean (not soapy, or detergent-y) one.<br />
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To encourage a stronger, more sour levain (think sourdough!), leave out your container overnight, or for an afternoon, once in a while, and feed with smaller "meals."<br />
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You may see liquid forming on the top, a product of fermentation. You can stir it back in, or if it's too much, you can pour it off. Weigh the levain before pouring it off, then replace with the same weight of water and flour (in a ratio of 3 parts water to 1 part flour.) Then feed as usual. (I've never done this. I just stir it in, since it's never been much, I suppose because I bake so regularly.)<br />
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That's how it's done, my friends. Mine looks like this these days:<br />
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The cool thing about it is that this can last <i>years</i>. I hear about starters that are 80 or more years old. Can you imagine?<br />
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And the bread? Oh, baby...the bread...<br />
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...it's <i>insanely</i> good. And it gets better - lighter, more hole-y, a little bit more sour - every time I make it.<br />
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I am definitely embracing old time-y around here.<br />
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Have a wonderful day. I'll be back with the full bread recipe soon, for you.<br />
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<br />Devinhttp://www.blogger.com/profile/01387648230875366822noreply@blogger.com1tag:blogger.com,1999:blog-8035650693672924200.post-16319962128005690872012-10-19T09:33:00.000-07:002012-10-19T09:53:48.659-07:00SweetnessYikes, two weeks since the last post? Shocker. And this one, my friends, does not contain a recipe, I'm afraid to say. For you see, these days, not much in the way of innovative cooking has been going on around here. That's not to say it's not <i>good</i> cooking...just perhaps a few repeat recipes, and so simple it's maybe not blog-worthy. But...I do have a little bit of sweetness to share...<br />
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Apparently that <a href="http://wellfedsoul.blogspot.com/2012/07/an-agenda.html">shout out of mine</a> to breeders a while back hit the mark. (The one in which I beseeched you all to get on with the making of babies, to give us knitters someone for whom to knit.) And, people, you are really coming through. You guys are making babies <i>galore</i>. Well done. <br />
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So, I've got the knits going <i>on</i>. Here's a little piece of sweetness:<br />
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And the wee buttons on the back:</div>
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The pattern is the Rio Dress, by Taiga Hilliard. Ravelry notes <a href="http://ravel.me/wellfedsoul/se1r9">here</a>. I loved knitting this wee dress. It's somewhat traditional, I think, but with that seed stitch panel, it's got a little special something. And I would not mind knitting it again, just so you know.<br />
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And a long overdue gift for far-away friends:</div>
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That's right, another stuffed animal. With good reason though, as our friends live in England, so I've not met their little one, and have no idea her size. So, a teddy it is.</div>
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And finally, a nearly finished work in progress, which I can't show you just yet, as it's a surprise for a little one.</div>
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I can tell you that they're pretty darn cute.</div>
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So, thank you, my fine fertile friends, for getting to work on the baby-making, and keeping my hands busy.</div>
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Have a blissful day.</div>
Devinhttp://www.blogger.com/profile/01387648230875366822noreply@blogger.com0tag:blogger.com,1999:blog-8035650693672924200.post-39977644312262017862012-10-05T11:10:00.000-07:002012-10-05T11:18:23.967-07:00RemakeWith our long-awaited move (finally) (supposedly) approaching, I've been doing a little DIY/remaking around here. I recently realized that this is the first time I will have intentionally decorated the Kiddos' bedrooms, in a style to suit their personalities, rather than out of pure convenience. And I'm pretty excited about it. Making up for lost time, I suppose you could say. Weird nighttime happenings are coming of it, too...sitting bolt upright in bed at 2am, having just dreamed the perfect accent for the Girl's pale aqua walls and pomegranate-colored desk, exclaiming: "Sheer yellow curtains!"...asking the Mister, at 5am, if the old bookshelf we have will stain nicely for the Boy's room...obsessing on <a href="http://pinterest.com/">Pinterest</a> and spending an inordinate amounts of time "working" on the new house decor...(Okay, that's not so weird. I know you all do it too.)<br />
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The thing is though, it's coming together nicely, all this pre-move planning and decorating. It's also saving my sanity, in a way. For while we wait (and wait, and wait) on this bloody long process, I can at least direct my energies into something productive, in preparation for our new home...rather than <i>freaking out</i>. Which I've been very tempted to do. And which, I'm proud and a little bit surprised to say, I have <i>not</i> done. Yay, me.<br />
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So, we are, at long last, shedding the pink and purple that have been the predominate colors in the Girl's room. (Hallelujah.) Enter one garage sale purchase, priced at a sweet $5:<br />
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We spotted this sickly sweet, Pepto-pink desk at a garage sale near my Mom's a few years ago, and I thought: Eureka! That's all my Girl needs: a desk in which to contain the crafting tornado. I swear this child farts fabric remnants, paper scraps, and markers everywhere she goes. Alas, a mere desk cannot contain the creative process. But at least it's pretty now.<br />
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Enter the newly remade desk:</div>
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While I must admit to (somewhat heavily, though subtly) pressuring my gal toward red as a replacement for pink, she chose the color herself. Pomegranate something or other, it's called. Relying on all my motherly powers of manipulation, I may have suggested that red would be rather French. (My wee Francophile...like mother, like daughter.) I can't vouch for the accuracy of that claim. But it worked. And there's just a hint of pink to that red, to keep my gal happy.<br />
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I used, as a starting point, <a href="http://www.theyellowcapecod.com/2011/10/31-days-of-character-building-thrifted.html">this fabulous tutorial</a>, from <a href="http://www.theyellowcapecod.com/">The Yellow Cape Cod</a>. I did distress the edges a bit more though, and I think it works well for a child's room. </div>
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The painted ceramic knobs hail from <a href="http://www.worldmarket.com/">World Market</a>, priced at a nifty $1.99 each. (The Mister needs to drill larger holes for the top drawer for me, given my spastic power tool tendencies.) </div>
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For now, the desk remains empty and uncluttered. Although knowing my Girl...not for long. Inspiration will soon strike, and Hurricane Devin will fill this newly remade piece with all sorts of creative goodness. (And mess.) </div>
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At the moment, it's simply home to a little collection of rocks and raggedy faux butterflies.</div>
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That's my Girl.</div>
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Have a beautiful day.</div>
Devinhttp://www.blogger.com/profile/01387648230875366822noreply@blogger.com0tag:blogger.com,1999:blog-8035650693672924200.post-32460335706167266602012-10-02T09:24:00.002-07:002012-10-02T09:24:24.007-07:00A Good GreenIn my ongoing search for ways to feed greens to the family - without disguising their "green-ness" - I try many things. Sautéing, soups, frittatas...you name it. They usually get eaten, too. <i>Sometimes</i> with not too much fuss...but often with very little enthusiasm. You see, I am the only member of my crew that truly enjoys greens. The Mister and Kiddos...they tolerate them. <br />
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Just the other night, though...I accidentally discovered a very good green. Or rather, a very good way of preparing a green we've eaten in the past. It's so darn easy, and so incredibly tasty, that should you find yourself with a nice, large head of escarole, you really must make it. Escarole is one green to which I haven't had much exposure. I made <a href="http://wellfedsoul.blogspot.com/2011/10/out-of-box-take-9.html">this salad</a>, last fall, which was definitely lovely. But we are on the verge of a rebellion around these parts, should I serve up one more salad, and call it dinner. (Fortunately, I'm great at quashing rebellion.) So, I did the obvious - sautéed that escarole with garlic and red pepper flakes, and served it up as bruschetta. <br />
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This really isn't an earth-shatteringly new recipe, not by a long shot. Many greens may be prepared this way, as can <a href="http://wellfedsoul.blogspot.com/2011/07/out-of-box-take-2.html#links">broccoli rabe</a>. Escarole, though, my friends, is perfectly divine atop a crusty slice of peasant bread. And the family <i>loved</i> it.<br />
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Here you go:<br />
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<b>Bruschetta of Sautéed Escarole</b><br />
- serves four<br />
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<i>Ingredients</i><br />
1 large head escarole, washed well<br />
2 cloves garlic, very thinly sliced<br />
olive oil<br />
red pepper flakes <br />
sea salt & freshly ground black pepper<br />
lemon juice, from half a lemon<br />
grated parmigiano, or another hard, salty cheese <br />
loaf of pain de campagne, or some type of crusty peasant bread, thickly sliced<br />
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Slice the head of escarole in half, lengthwise, from tip to core. Then slice each half into ribbons, crosswise, about 3/4 of an inch thick. Allow the escarole to remain somewhat dewy with water, rather than drying thoroughly. This will help to cook it, and become a bit of a sauce for your bread.<br />
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In a large sauté pan, over a moderately low heat, warm a bit of olive oil, with your sliced garlic and a pinch of red pepper flakes, just until you begin to smell the aroma of garlic. Turn the heat to medium high, and add the escarole, stirring to intersperse the garlic. Season with salt and pepper. As the escarole wilts down, keep turning it, to cook the entire bunch evenly. This takes only a few minutes. Cook until the texture pleases you. I liked mine with just a bit of crunch remaining in the stalk. Turn off the heat and squeeze the lemon juice over. Check the seasoning, and add more salt and pepper if necessary, remembering that the parmigiano will add salt as well.<br />
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You may go traditional, with your bread, and toast it, then rub with half a clove of garlic. Or, like me, you can simply serve it sliced, to allow those gorgeous pan juices to soak in and flavor it. Top the bread with the escarole and a spoonful of pan juices, drizzle with a little olive oil, and finally, the grated cheese.<br />
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Now, go eat your greens.<br />
<br />Devinhttp://www.blogger.com/profile/01387648230875366822noreply@blogger.com0tag:blogger.com,1999:blog-8035650693672924200.post-31056688565376883422012-09-26T11:36:00.001-07:002012-09-26T11:36:52.854-07:00Eating Outside the Box, Take 4This season' <a href="http://www.helsingfarmcsa.com/">CSA</a> delivery is drawing to a close, as Fall is upon us. Only three more weeks of bountiful, organic produce remain. (Only three more weeks of less time spent in grocery stores, too, sadly.) Gazing upon the bright orange and gold vegetables so fitting this season, I once again sought dinner inspiration from Nigel Slater's <a href="http://www.amazon.com/Tender-Cook-His-Vegetable-Patch/dp/1607740370/ref=sr_1_1?ie=UTF8&qid=1348682919&sr=8-1&keywords=tender">Tender</a>.<br />
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With a plenitude of snappy carrots and golden beets, I chose Mr. Slater's recipe for "a salad of carrot thinnings" as my springboard. The recipe is actually for those tiny, tender spring carrots, and miniature beets. Mine were large, and very autumnal. And I don't think Mr. Slater would mind my adaptations one bit.<br />
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Away we go:<br />
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<b>A Warm Salad of Carrots and Golden Beets </b>- adapted from <a href="http://www.amazon.com/Tender-Cook-His-Vegetable-Patch/dp/1607740370/ref=sr_1_1?ie=UTF8&qid=1348682919&sr=8-1&keywords=tender">Tender</a><br />
- serves 4 to 6 as a side<br />
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<i>Ingredients</i><br />
1 bunch carrots, about 1 pound, peeled, and cut into sticks<br />
3 medium to large golden beets, peeled, and sliced into rounds<br />
1 clove garlic, minced<br />
1 Tbs red wine vinegar<br />
1 Tbs freshly squeezed lemon juice<br />
3 or 4 Tbs olive oil<br />
handful of fresh herbs, chopped - I used dill and parsley, the recipe calls for cilantro, use what's on hand<br />
sea salt and freshly ground black pepper<br />
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You may either boil or steam your veggies, depending on your preference, and their size. If you're making this as it's originally intended, with wee spring vegetables, steaming would work best. (In this case, leave small beets whole.) If, as I did, you're using larger, autumn veg, it may be more prudent to boil them. Boil the beets first until just barely fork tender, with a bit of a snap remaining to them. Remove from the pot with a slotted spoon and set in a colander to drain. Cook your carrots for a minute or two, just to take the raw edge off, and drain.<br />
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While the carrots cook, slice your beet rounds into sticks, similar in size to the carrots.<br />
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In a medium mixing bowl, whisk your vinegar, lemon juice, garlic, salt and pepper, then drizzle in your oil, whisking to combine. Toss in the vegetables, stir to coat in the dressing, and add your fresh herbs. Serve warm or at room temperature.<br />
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This salad keeps nicely for a day in the fridge, and is lovely for lunch the next day.<br />
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Happy Autumn to you!<br />
<br />Devinhttp://www.blogger.com/profile/01387648230875366822noreply@blogger.com0tag:blogger.com,1999:blog-8035650693672924200.post-21601944453590884232012-09-18T10:53:00.001-07:002012-09-19T08:13:46.982-07:00The Peace of BreadI seem to be in a bit of a blogging funk these days. Here's a few snapshots of what's been going down around here:<br />
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Pool parties with the cousins...</div>
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The Boy, off to 5th Grade Camp, reveling in his ever-growing independence, while I look on, proudly, with just a hint of sadness that it's happening oh-so-quickly...</div>
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The Girl, also reveling in her own way, making me smile at her funky fashion sense...</div>
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While I, in all truth, must admit to feeling just a bit <i>lost</i> these days. For the past ten plus years, I've had my main focus centered on caring for the kiddos, both mine, and my niece and nephew. Now that they're back in school, and my niece and nephew have moved, I find myself with a very large chunk of time on my hands, and a little at a loss as to what to do with myself. Adding to this parenting milestone, plus a gimp ankle that keeps me kind of stuck, our supposedly short stint renting a home while we wait for our new house to close, has grown to what feels like epic proportions of six months. This untethered, unsettled sense of existence lingers throughout my day, while I look for new ways to define myself, and to be useful, while waiting the interminable wait to be making my <i>own</i> home again.</div>
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Knitting, of course, tends to take the edge off...</div>
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...but not entirely, by any means.</div>
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And so, I've been baking bread.</div>
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There is undeniable peace to be had in baking bread. Particularly when it turns out so very heavenly. It's not exactly filling the gap entirely, of giving me a solid sense of purpose, but it does give me a mission of sorts.</div>
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I haven't given up my bread machine, mind you. That baby is still too much a gem in my eyes, and kneading still feels like too much work to me. But I have been turning out some seriously good loaves these days. It's a bit of a time commitment, working with a <i>poolish</i>, a French-style overnight sponge to add depth and texture, but hey, time is something I have in abundance right now.</div>
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This loaf is based on the classic French <i>Pain de Campagne</i>, with a marvelously thick, crusty exterior, and beautiful holey, slightly sour interior. It's everything bread should be, even if I do cheat a bit with my machine. I will say that I was rather hesitant to share the recipe, as words seem insufficient to describe a process that is actually quite instinctive. In the end, though, I've decided that it's just too good not to share. </div>
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Before I share the recipe, I'll also suggest that it helps to have either some experience working with wet dough, or at the very least, the confidence to trust that with a bit of practice, it will work out. I flour my board liberally, and I do mean <i>liberally</i>, when shaping the loaf, and rely heavily on my dough scraper to help move it from board to baking sheet. There is a balance though, between using flour to prevent the dough from sticking to the board, and actually adding more flour to the dough, which will result in a heavy, unlovely loaf...with none of those gorgeous holes. Wet dough is essential, to the point of almost sloppy, and you'll need to wash your hands a few times while shaping. It's well worth the work.</div>
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Here we go:</div>
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<b>Pain de Campagne</b> - adapted from <a href="http://www.amazon.com/Rustic-European-Breads-Bread-Machine/dp/0385477775/ref=sr_1_1?ie=UTF8&qid=1347988380&sr=8-1&keywords=rustic+european+breads">Rustic European Breads </a></div>
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-makes one large <i>boule</i></div>
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We'll start by making the <i>poolish</i> in the bread machine, the night before.</div>
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<i>Poolish Ingredients</i></div>
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3/4 cup organic bread flour*</div>
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1/2 tsp yeast**</div>
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1/2 cup room temperature spring water***</div>
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*Organic flour is called for, as it hasn't been chemically treated. Those chemicals interfere with the natural rising processes called for in this bread. I have successfully used non-organic flour, in which case, I add an extra half teaspoon of yeast, to the dough, just to be safe. (Not to the <i>poolish</i>.) </div>
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**You can use either bread machine yeast, which doesn't need proofing. Or, if you like to buy a large quantity and can only find it as active dry yeast, you'll need to proof it, in order to get it working. Simply add the water and yeast to the bread machine pan, and wait about 10 minutes, until the yeast dissolves and begins to look a little frothy.</div>
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***If your water is city tap water, it's most likely chlorinated, which also interferes with yeast. You can use bottled water, if you like. (I don't like.) Or you can use filtered water, if you have a filter. Or you can simply leave your tap water out during the day, or the night before, and the chlorine somehow miraculously goes away. (Don't ask me, I'm not a scientist, I just read a lot.)</div>
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After having read the above notes, place your ingredients in the bread machine pan, proofing your yeast if necessary, and set it to the dough cycle. Go to bed, confident that the <i>poolish</i> is doing its thing.</div>
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Next, we'll start our dough. If you're unable to start your bread the next morning, never fear, just pop the <i>poolish</i> into a covered container, and refrigerate it, and bring it back to room temperature once you're ready for it. It'll be fine for a day or so, and it'll add even more flavor to your finished bread.</div>
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<i>Pain de Campagne Ingredients</i></div>
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1 tsp yeast** (see above note on yeast)</div>
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1 cup whole wheat flour</div>
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1/2 cup rye flour</div>
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2 cups bread flour</div>
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1 Tbs sea salt</div>
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1 cup plain yogurt, at room temperature (I've used it straight from the fridge, with no problems.)</div>
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1 cup water</div>
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<i>poolish</i> from the night before, about 1/2 a cup (I use the whole lot from the previous recipe)</div>
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To the <i>poolish</i> in the bread machine, add your yeast, yogurt, and water. Allow the yeast to proof, if using active dry yeast.</div>
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Add the flours and salt, and set the machine to the dough cycle. Once complete, dump the dough on to a heavily floured board, and have your dough scraper ready, and your hands well floured. (If for some reason, life gets in the way of you completing the loaf right now, simply place the dough in a large, covered container and refrigerate it until you have time to rise and bake. It'll be just fine, and actually benefits from the rest. You must allow space in the container because the dough will still rise somewhat, initially, in the fridge.) Use the dough scraper to slide under the bread, while shaping your dough into a <i>boule</i>, or round. See my notes from another loaf on how to do this, <a href="http://wellfedsoul.blogspot.com/2012/03/simplest-bread-machine-recipe-ever.html#links">here</a>.) You should have a little something like this:</div>
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Dust the top of the dough with flour, and around it, then cover with a plastic garbage bag, and leave to rise in a draft-free place, until approximately doubled in size. You'll know your dough is fully risen when you <i>gently</i> prod it with a finger, and it doesn't immediately spring back, but rather leaves an impression, then slowly goes back to its original shape. If you're not sure you'll be able to move your risen loaf (it is large, and takes a bit of finesse that comes with practice), you can move it before its rise, to a baking sheet covered in parchment paper. I don't do this, but it may be easier if you're just getting the hang of things.</div>
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Check on your bread from time to time, it can take anywhere from an hour, to much longer, depending on room temperature and how active your yeast is, to be ready. You'll want to preheat your oven to 450 deg F, for about half an hour before baking, with your baking sheet in the oven. (Unless you've chosen to raise your dough on the sheet.) I turn the oven on when the finger prod is still springing back at me, but not quite as quickly. Again, the more often you do this, the easier it becomes.</div>
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Just before baking, place near the oven: oven mitts or potholders, a sharp serrated knife or razor blade, a water mister (just the cheapy plastic sprayer kind, if you have it, if not, don't worry about it), and your dough scraper. Sprinkle cornmeal on your baking sheet. Flour your hands, and using the dough scraper, gently loosen the dough from the board and very carefully move to the preheated baking sheet. Working quickly, and with confidence, slash the dough about 1/2 an inch deep, in a cross over the top of the dough, and place it in the oven, misting with water.</div>
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Set the timer to 20 minutes, then rotate the pan 180 degrees, and cook for another 20 minutes. My bread takes about 50 to 55 minutes to fully bake, but it's best to check it after about 40 minutes or so. To do this, flip the bread over, and thump it with your knuckles on the base. If it's done cooking, it'll sound hollow and deep. (Again, with the practice, you'll get this.) The crust will look quite dark, well before it's done, and that's a good thing.</div>
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Once the bread is done, remove it to a cooling rack, and cool it for at least 30 minutes, if you can wait that long. It's hard, believe me, when you have that beautiful loaf sitting there, all sorts of pride filling your heart at what you just made, <i>from scratch</i>, and a lovely aroma wafting about the kitchen. But resist the temptation to slice it, to allow the bread to finish its work. (Plus you don't want all that time and effort to result in a smushed, gummy loaf.)</div>
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<i>Now</i>, cut into that baby, and enjoy.</div>
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There is definite peace of mind to be found in baking bread, and with time, the entire process becomes almost second nature, from start to finish.</div>
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Check out what I've got going for my next bread mission:</div>
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A science project of sorts, cultivating wild yeast from wild plums and apples, to create my own sourdough starter. And I do believe <i>it's working</i>, people. I'll keep you posted.</div>
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Have a beautiful day.</div>
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Devinhttp://www.blogger.com/profile/01387648230875366822noreply@blogger.com3tag:blogger.com,1999:blog-8035650693672924200.post-76091650060088035432012-09-06T08:42:00.000-07:002012-09-06T08:46:45.143-07:00Eating Outside the Box - Take 3Often it's tricky to come up with something inspiring for dinner...or something inspired to write about here. Given that pretty much everything has been done, and that I'm no chef, most of what I make comes from either recipes I find, another cook's meals I try to recreate, or a classic dish, to which I add a little twist. To be honest, even those twists may be somewhat unoriginal, who knows? If it requires googling for hours, I'm going to put it in the who cares? box. And then eat. <br />
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In this case, the classic is a pretty serious classic, indeed. <i>Salade Niçoise</i>, that quintessentially French salad: haricot verts, potatoes, capers, olives, hard boiled eggs, and tuna. How much tweaking can we even do here? Is it even necessary? Well, that old chestnut, necessity being the mother of invention, answers the question: Yes. Sometimes we must tweak, and twist, and revise, so that we satisfy ourselves, and work with what we've got. (ie - not running to the grocery store for one or two supposedly required ingredients) I had a gorgeous load of veggies from this week's CSA, thanks to <a href="http://www.helsingfarmcsa.com/">Helsing Junction</a>. Bag the market, I <i>love</i> my CSA box.<br />
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As I was attempting to feed my gang yet another salad, without them exactly <i>knowing</i> it was yet another salad...I decided to go for the <i>Salade Niçoise</i>. It's filling, it's delicious, it hits a nice number of food groups. One problem: I only had russet potatoes, which simply wouldn't do to replace boiled baby potatoes, as the recipe calls for. Boiled russets? Blech. So, I roasted them. In bacon drippings. And then, I roasted my cherry tomatoes. Also in bacon drippings. Oh, <i>hell</i> yeah.<br />
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Let's do this.<br />
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<b>Roasted Salade Niçoise</b><br />
- serves 4 as a main<br />
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<i>Ingredients</i><br />
4 medium russet potatoes (or any sort will do), peeled and quartered (if small potatoes are used, leave whole, or halve, and don't peel)<br />
1/2 red onion, sliced<br />
few handfuls cherry tomatoes<br />
4 eggs<br />
1 lb green beans, blanched for 2 minutes, then chilled<br />
2 Tbs capers, rinsed<br />
1 tin of tuna, packed in olive oil<br />
handful niçoise olives, or any other salty, meaty olive<br />
handful basil leaves<br />
Tbs or so bacon drippings, melted*<br />
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* I keep bacon drippings in a jar in the fridge, for just this sort of thing. I used to think it sounded gross, but it's the sort of cooking that's been around for centuries - using what you've got. And it is <i>damn good</i>, believe me. (Don't save drippings that are burnt, or have lots of little bits in them.)<br />
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<i>Vinaigrette Ingredients</i><br />
dijon mustard (I love <a href="http://www.maille.com/moutardes/les-classiques/moutarde-dijon-originale.html">Maille</a>)<br />
red wine vinager<br />
good olive oil<br />
garlic clove, crushed OR small shallot, minced<br />
sea salt & freshly ground black pepper<br />
small amount of honey<br />
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Preheat oven to 425 deg F. On a rimmed baking sheet, toss the potatoes in the bacon drippings, and season with sea salt and freshly ground pepper. Roast until golden brown on the bottom, then turn, and continue roasting until done. This takes anywhere from 25 to 40 minutes, usually. Since you'll be eating the salad warm, it's not super important that everything gets plated as it finishes cooking. So relax. Roast these first, and you'll be golden.<br />
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While the potatoes are roasting, arrange the blanched green beans on a large platter. Open your tuna and drain off the oil. Place eggs in a saucepan with enough cold water to cover them by an inch. Bring to a boil, over high heat, lid on the pan. Once the water boils, remove the lid, turn the heat down slightly, and set the timer to 6 minutes. You may need to adjust the heat to keep it at a gentle boil. Drain and rinse under cold water, then peel when cool enough to handle. Slice in half. No grey yolks - perfectly yellow, creamy goodness. (And that stinky sulfur smell? Not so much.)<br />
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Make the vinaigrette. It's true, I didn't include exact amounts. I find exact amounts too restricting, and I feel like a massive hypocrite when I give them to you fine folks. The accepted rule is to use a one to three ratio of vinager to oil. I tend to prefer my vinaigrette a little heftier on the acid though. And I dig some dijon, which may not be true of everyone. Just taste as you go. A vinaigrette is virtually impossible to mess up. If it's too much of one thing, you simply add more of another to balance the flavors. If you end up with too much dressing, you've got leftovers to store for tomorrow. This is not a problem.<br />
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Right, begin the vinaigrette by whisking together all the ingredients, except olive oil and honey. Once they're combined, drizzle in the oil, whisking, until it's emulsified. Taste as you go. Add a small amount of honey, and whisk again.<br />
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Once the potatoes are nearly done roasting, throw the cherry tomatoes in the pan with them, and give them a little toss, to coat in the bacon drippings, of which there should be ample in the pan. Season with salt and pepper, and roast for around 5 minutes, until the tomatoes begin to split their skins.<br />
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Arrange the potatoes over the green beans, and top with the rest of the salad ingredients. Chiffonade your basil, and throw that over, then drizzle on the vinaigrette.<br />
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There are a lot of different elements to this salad, but you can prep some (green beans, onions, eggs, vinaigrette) ahead of time, if you like. And it is <i>so tasty</i>.<br />
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I'm thinking roasting the onions and green beans wouldn't be such a bad idea either...hmmm.<br />
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Have a fantastic day!Devinhttp://www.blogger.com/profile/01387648230875366822noreply@blogger.com0tag:blogger.com,1999:blog-8035650693672924200.post-33281385663986780872012-08-29T09:44:00.000-07:002012-08-29T09:52:38.449-07:00Back to ItIt hasn't all gone exactly according to plan. At least not to any plan I had concocted in this head of mine. I had envisioned being moved into our new Island home by now, being immersed in painting, unpacking, decorating, and planning a fall garden. I was certain we'd have the kids begin the school year at their <i>new </i>school. Alas, none of this has come to pass. We've missed two closing dates on the house, and are coming up on our third, which will undeniably result in yet another delay. Painting, decorating, and garden-planning still exist only in my mind. But...there is a bright side...<br />
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These kiddos just hopped on the bus this very morning, off to school. Their old school, of course, as we're not yet moved. This is a mixed blessing, because while they're happy to spend time in a familiar place, with familiar friends and teachers, for a bit longer, we will have to transfer them. Soon, hopefully. And, being a parent of the worried-mum variety, I fear it'll be much harder on them, than it would have been to start anew at the beginning of the school year. They're flexible little people though, so I'm sure it'll all work out in the end. If only we had any inkling of when that "end" was to be.<br />
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Happily, though, they are well ready to start school...and I'm not too proud to admit, <i>I</i> am well ready for them to get back to it. And on that note, let's have a little celebratory toast, shall we?<br />
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Remember that blueberry vodka I began a couple weeks ago?<br />
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It went from <i>this</i>...</div>
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...to <i>this</i>... </div>
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Here's how I made it:<br />
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<b>Blueberry Vodka</b><br />
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<i>Ingredients</i><br />
3 cups fresh blueberries, rinsed, stems and soft berries picked out<br />
400 ml vodka<br />
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I used two old juice jars, and split the berries and vodka between them. Leave to infuse in a cool, dark place, such as a cupboard, for 2 weeks, shaking daily. The blueberries will gradually lose their color, and the vodka will turn a gorgeous magenta. At the end of the two weeks, strain out the blueberries, and store the vodka in the fridge.<br />
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It tastes absolutely lovely. If you're a martini sort of drinker, this would be divine shaken with ice, and served with a twist for garnish. Or, if martinis aren't your bag, let's mix up a little blueberry lemonade...<br />
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<b>Blueberry Lemonade</b><br />
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1 to 2 oz blueberry vodka, depending on how strong you like it (or need it)<br />
lemonade, either freshly made, or I like <a href="http://www.newmansown.com/product_detail.aspx?productid=43">Newman's Own</a>, or <a href="http://www.simplyorangejuice.com/">Simply Lemonade</a>, 6 (or so) oz<br />
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(Note - limeade is delicious here too!)<br />
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In a shaker full of ice, combine your vodka, and lemonade, and shake vigorously. Pour into a glass, over ice, and enjoy.<br />
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Here's to Back to School! And to making it through another busy summer. Well done, my friends. <i>Well done</i>.<br />
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Given that it's still morning though, we may want to wait just a <i>wee while</i> before cocktail hour...Devinhttp://www.blogger.com/profile/01387648230875366822noreply@blogger.com0tag:blogger.com,1999:blog-8035650693672924200.post-13135561407108612932012-08-21T10:56:00.001-07:002012-08-21T10:56:50.263-07:00The Good, The Bad, and The UglyIt's a mixed bag around here these days. A veritable roller coaster of ups and downs. I am attempting to ride with grace, but fear I may not be so successful in my goal.<br />
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The Good...nay, The <i>Great</i>: I had the very immense honor of being doula to the beautiful goddess I call friend, last week. <br />
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I do believe that the sheer joy with which this lovely boy has been welcomed into the world will get me through The Bad, and The Ugly.<br />
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He's absolutely perfect.</div>
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I feel a little guilty following that marvelous-ness with The Bad, but here we are. We're mired in a bog of waiting, right now. The house that we made an offer on two months ago, have spent countless hours dreaming about, and planning for, is an exercise in patience. Unfortunately for me, patience is not a virtue I possess in abundance. We did have fair warning that buying a bank-owned property is at best, a frustrating endeavor; at worst, a soul-destroying act of futility. Perhaps I am a little heavy on the drama, but it is proving tricky to keep up good spirits while waiting on faceless (useless) bankers to <i>get the freaking job done</i>. At the end of the day, I know we'll be grateful for having stuck it out, for this place is well worth it (I keep telling myself). In the meantime, I'll continue impotently shaking my fist and cursing at those incompetents who seem to hold our lives in their greedy, dawdling hands.</div>
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And I'll take another gander at that wee boy up there. <i>Ah</i>. That's better.</div>
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The Ugly: While our home-buying limps painfully along, I too limp my way through the day, rocking one of these beasts:</div>
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My innate clumsiness is a bit of an ongoing joke with those who know me. In my defense, I had a good run - a couple of years! - with no major injuries. One little stumble off a deck, and there we have it. Damned inconvenient. Lucky for me the 90+ degree days have spent themselves. Always a silver lining, isn't there?</div>
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Let's hit The Good again, shall we? Recall <a href="http://wellfedsoul.blogspot.com/2012/08/picking.html">those blueberries</a> we hoarded a wee while ago? </div>
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They have turned into some delicious treats. One of them being this blueberry jam:</div>
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The recipe is from, once again, <a href="http://www.foodinjars.com/">Food in Jars</a>. And once again, it absolutely rocks. Bright, a tiny bit tart, with a hint of cinnamon...it is something else, I tell you. And scrumptious spread on bread with a little bit of sharp cheddar. Stop by <a href="http://www.foodinjars.com/">Food in Jars</a>, and make some, <a href="http://www.foodinjars.com/2009/08/blueberry-jam/">recipe here</a>.</div>
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Last, and with impeccable timing, I've got this to look forward to:</div>
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That there is my blueberry vodka. It's been infusing for about a week and a half. It's meant to hang out for about 2 weeks, but I'm thinking, with this crazy roller coaster ride, I may just have to sample some. ASAP. Don't you think?</div>
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I'll let you know how it goes. And I'll share the recipe soon.</div>
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May your day be filled with nothing but Good.</div>
Devinhttp://www.blogger.com/profile/01387648230875366822noreply@blogger.com0tag:blogger.com,1999:blog-8035650693672924200.post-10660479686569885572012-08-15T11:27:00.001-07:002012-08-15T11:43:21.497-07:00Beat the Heat<div class="separator" style="clear: both; text-align: center;">
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This foraging business is some fun, I tell you. The kiddos and I hit up the nearby blackberry bushes, and scored a number of tasty treats. Along with a number of scratches from thorns. But it's well worth it.<br />
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I had plans to make a <a href="http://wellfedsoul.blogspot.com/2012/08/picking.html">black and blue crumble</a>, but it was far too hot to turn on the oven. And so, after freezing a load of berries to save for the days ahead, I turned to David Lebovitz's <a href="http://www.amazon.com/The-Perfect-Scoop-Granitas-Accompaniments/dp/158008219X/ref=sr_1_1?ie=UTF8&qid=1345054753&sr=8-1&keywords=perfect+scoop">The Perfect Scoop</a>, and got to work on a blackberry sorbet with my remaining fresh berries. Oh my, <i>yes</i>.<br />
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This couldn't be simpler, as far as making your own ice cream goes. No egg yolks to temper for a custard, no messing about infusing flavor into cream. Just a quick whiz in the blender, a while spent chilling, and a turn in your ice cream maker.<br />
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Here you go:<br />
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<b>Blackberry Sorbet</b> - adapted from <a href="http://www.amazon.com/The-Perfect-Scoop-Granitas-Accompaniments/dp/158008219X/ref=sr_1_1?ie=UTF8&qid=1345054753&sr=8-1&keywords=perfect+scoop">The Perfect Scoop</a><br />
- makes one quart<br />
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<i>Ingredients</i><br />
4 cups blackberries<br />
1 cup water<br />
2/3 cup sugar<br />
2 tsp freshly squeezed lemon juice<br />
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Pureé the berries in a blender with the water and sugar. Press the mixture through a sieve to remove the seeds, stir in the lemon juice, then chill thoroughly. I popped mine in the fridge for a couple of hours.<br />
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Freeze the chilled mixture in your ice cream maker, according to the manufacturer's directions. It will be somewhat soft, and quite lovely, served immediately, or you can pop it in the freezer for an hour or two if you'd like it more frozen.<br />
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Absolutely gorgeous, and the best way to beat the heat.<br />
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Have a beautiful day.Devinhttp://www.blogger.com/profile/01387648230875366822noreply@blogger.com0tag:blogger.com,1999:blog-8035650693672924200.post-65613533833037640052012-08-13T10:37:00.001-07:002012-08-13T10:42:30.399-07:00Picking<div class="separator" style="clear: both; text-align: center;">
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For the first time, since we've been back in the States (7 years!), I've actually made it to the blueberry farm. Every year, I've had the best of intentions, and every year, I've missed those blues. Not this year, my friends. On Friday, M and the Kiddos and I picked our hearts out.<br />
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This picking business is <i>addictive</i>, I tell you. Long past the point where the Kiddos gave up, and sat on the grass, nibbling their haul and playing with ladybugs, M and I picked. And picked. And then picked a bit more. It was nearly impossible to stop. Each new cache of plump, juicy berries discovered urged us to keep on picking. With the sun gently warming the berries, the mountains standing sentinel in the background, we managed quite a load.<br />
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Forty pounds between us, to be exact. That's <i>a lot</i> of blueberries.<br />
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So now, we've got blueberry jam in the cupboard, blues in the freezer, a blueberry chocolate pavlova birthday cake, blueberry vodka on the go:<br />
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...and a blueberry crumble, a la <a href="http://localkitchenblog.com/">local kitchen</a>, which was <i>devoured</i>.<br />
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Should you be in possession of some gorgeous, ripe blues, you'd really best get on over to <a href="http://localkitchenblog.com/">local kitchen</a> for the <a href="http://localkitchenblog.com/2011/08/02/blueberry-crumble/">recipe</a>. It's incredibly simple to prepare, foolproof really, and get this: I am not a baked fruit girl...and I <i>loved </i>it. This new-found respect for baked fruit could have something to do with the fact that we picked it ourselves. Or it could just be an outstanding recipe. Either way, it begs to be made and enjoyed.<br />
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And today? Guess what the Kiddos and I are picking...<br />
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Blackberries. And the best bit...they're free, and a short bike ride away.<br />
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I'm sensing a black and blue crumble for dessert tonight, using the above recipe as guide.<br />
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Enjoy the sunshine today!Devinhttp://www.blogger.com/profile/01387648230875366822noreply@blogger.com1tag:blogger.com,1999:blog-8035650693672924200.post-91214351729865089472012-08-07T11:38:00.003-07:002012-08-07T11:38:50.718-07:00In the Blink of an EyeAlready a week into August...how is this possible? Summer is flying by this year, and I'm sure that it is doing so at a faster rate than ever before. (Is this what it means to get older? Yikes.) I do believe I've been in a bit of denial about this passage of time, this season, convincing myself that it's not moving nearly as quickly as it appears to be. That we still have ages before school starts...that the house still <i>could</i> close on time...that it's entirely <i>possible</i> that we could be moved in before school starts...that it hasn't been over a week since my last post...Ignoring all evidence to the contrary, I've been reveling in the heat and sunshine with the Kiddos. What else can be done? I certainly have no control over banks and their ridiculously slow speed (time again, see?) with real estate transactions. School will open in a few weeks, ready or not. Father Time trudges on, despite my feelings on the matter. (True, it is possible that I have some control over when I sit down to write.) So, in a One-Woman Stand against that which I have no control, I've been living in blissful ignorance (mostly, except for those moments of panic when reality sets in), and soaking up Summer, because look, people: It will be gone in the blink of an eye.<br />
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The past week has seen us enjoying pretty much every sort of water source available, from the Puget Sound, to mountain and foothill lakes, and on out to the Coast. And today we're hitting the pool. Not a bad way of keeping it cool.<br />
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With all the adventuring going on, as well as the heat, things have been kept pretty simple in the kitchen. Salads abound, and homemade ice cream for dessert bribes those who ask: "Salad <i>again</i>?" I spotted a beautiful salad recently on <a href="http://davidlebovitz.com/">davidlebovitz.com</a>, and I highly recommend it.<br />
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Inspired by his travels to Israel, this Israeli Salad (<a href="http://www.davidlebovitz.com/2012/07/israeli-salad-recipe/">recipe here</a>, on his blog) is a complete stunner. Vibrant, crisp, and filling, it's perfect for throwing together on a hot evening. The only changes I made (for what need is there to change a Lebovitz recipe?) were purely out of necessity: I substituted golden beets for the red, because that's what I had. I omitted the pine nuts, and used sunflower and pumpkin seeds, and walnuts, because I tend to panic and run away from them in the store, when I see the price. And instead of the red onion, which I lacked, I used a few scallions. <br />
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And it was <i>divine.</i><br />
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To Summer! And to being fully present for all it has to offer, before it moves on.Devinhttp://www.blogger.com/profile/01387648230875366822noreply@blogger.com0tag:blogger.com,1999:blog-8035650693672924200.post-25471388735314981212012-07-27T08:55:00.000-07:002012-07-27T08:55:08.224-07:00An AgendaThis seems to be the year for babies. Friends, family, acquaintances, that woman over there - ogling the chocolate aisle in the grocery store; they're all sporting either a pleasingly round bump, or a new little one. Breeding is IN this year, my friends. (Though not for this gal. Oh, my, no. We're onto the next chapter - the one where the kiddos are pretty trustworthy and independent - which means I get to slack off at gatherings and enjoy my wine, perhaps cuddle a baby or two, while my friends chase their toddlers. And I get to sleep through the entire, blessed, uninterrupted night.) All this baby-having is an awesome business, I must say. Aside from the obvious perk: that I get to love on some littlies (then pass them back to their harried parents and just maybe refill my wineglass); aside from that, my friends, there's this: Babies are a major boon for knitters.<br />
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You see, knitting is a thoroughly selfish pastime. Oh, sure, you may think we're quite generous with spending hours knitting a sweater, or weeks on a blanket, but listen up: We do it, and happily, but with an agenda. Here's the thing. Knitting is sort of addicting, once you start. All the lovely yarns, the sweet patterns...it does become somewhat of an obsession, if you're not careful. Thus, by ensuring a healthy supply of breeding friends, we are able to justify our little compulsion. The money spent on yarn, the hours spent knitting (that perhaps should be spent refinishing that dresser I started weeks ago), the time <strike>squandered</strike> <i>spent wisely</i> browsing <a href="http://ravelry.com/">Ravelry</a> and <a href="http://pinterest.com/">Pinterest</a> for knitting patterns. Guess what? We'd do all that anyway, if we didn't have you fine folks to knit for. This way, we can say: "Ah, dresser-schmesser. I've got a baby to knit for! I'm very giving, don't you know?" "What? Clean the house? Well, but I would, only, so-and-so's about to give birth, and wouldn't it be a crying shame if that baby was cold? When I, in all my generous glory, could have been paving the wool-clad way for that wee bundle?" Yep, we're sneaky, we knitters.<br />
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So, here are a couple of projects I've completed recently...purely motivated by a generous spirit. Of course.<br />
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For J's soon-to-arrive bubby:<br />
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The <a href="http://www.purlbee.com/chevron-baby-blanket/">chevron baby blanket</a>, from the <a href="http://purlbee.com/">Purl Bee</a>. It may be a selfish undertaking...but look how happy she is. (And that baby won't be cold, you know.)<br />
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The next one was somewhat of a conundrum. My brother and his missus have been expectant for many moons now, and I have been stumped as to what to knit my new nephew. Because knit I must. But I knew they weren't really the sort to dig a knit sweater...nor would they appreciate those <a href="http://wellfedsoul.blogspot.com/2012/07/un-seasonable.html">awesome striped pants</a> I made recently...and they'd probably think I was officially insane if I tried gifting their child a rainbow blanket. Nor was I feeling particularly moved in the hat direction. (See? We may use you to justify our addiction, but we do attempt to make things you'll like. Mostly.) <br />
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So, the Kiddos and I were at the library the other day, and the Girl pulled a knitting book out, and wanted to check it out. A <i>toy and stuffed animal</i> knitting book Now, you may be thinking I have reached the penultimate pinnacle of nerdiness, but upon taking a closer look at the book - <a href="http://www.amazon.com/Knitted-Toy-Tales-Laura-Long/dp/0715331728/ref=sr_1_1?ie=UTF8&qid=1343403288&sr=8-1&keywords=knitted+toy">Knitted Toy Tales</a> - I decided that it is definitely cool. And I made this guy:<br />
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Who doesn't need a knit elephant, I ask you? Right. That's what I thought.<br />
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I finished in the nick of time, too...for look who arrived in the world yesterday:<br />
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Ahhh, bless.<br />
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Now, get out there and make some more babies, people! I've got to get my knit on!Devinhttp://www.blogger.com/profile/01387648230875366822noreply@blogger.com0tag:blogger.com,1999:blog-8035650693672924200.post-43767286822764690382012-07-25T09:48:00.000-07:002012-07-25T09:51:12.045-07:00In the Spirit of SummerIt seems that Summer has decided to hang out with us again. Although, I must say, she is one fickle, unappreciative guest, isn't she? Summer's long-awaited arrival practically brings tears of joy to our eyes, after that overstaying sop, Spring, finally takes the hint that she and her despondent crying jags (or rainstorms, as the case may be) are no longer wanted...In swans Summer, only to inform us that she's using us as home base, while she jaunts around the country, visiting more exciting places and working on her tan. And, piteous creatures that we are, we celebrate her return, forgive her for her capricious temperament, and yearn for her to stay and grace us with her company for just a few consecutive weeks. Ungrateful wretch that she is...we love her.<br />
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Summer allows us a freedom that we aren't able to enjoy the rest of the year. Summer is the wild friend, come to tempt us to throw away convention and rejoice in the moment. Off fly the restricting layers: coats, sweaters, socks, and shoes; to be replaced with mood-altering sundresses, swingy skirts, and dancing bare feet. Nights grow long. Bedtimes are nearly done away with altogether. School routines are set aside for a blessed ten weeks. The theme of the day becomes one of hedonistic, live-in-the-moment, abandon. How can we not worship Summer? She's the Fun One.<br />
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Further calling us to adore Summer is the sheer bounty she presents to our senses. Crisp, boldly hued vegetables and lusciously ripe fruits are suddenly, overwhelmingly on offer, often needing no more than a wee drizzle of this, or a dollop of that, to be called a meal. My very favorite food is Summer food. And breakfast is no exception.<br />
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Having received some beautiful raspberries in yesterday's <a href="http://www.helsingfarmcsa.com/">CSA box</a>, (after a few nibbles - we aren't saints, after all), I set them aside for breakfast this morning. And, because we are luxuriating in Summer, rather than going to the boring grocery store, my plan for yogurt and raspberries needed some modification. Seeing as how I was out of yogurt. A very ripe peach, and some previously frozen coconut milk cubes did the trick nicely.<br />
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<b>Summer Smoothie of Raspberry, Peach, and Coconut Milk</b><br />
-serves 2 to 3, exact amounts are not given...use your instincts!<br />
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1 half-pint, or more, fresh raspberries<br />
1 large, very ripe peach<br />
10 or 12 frozen coconut milk cubes*<br />
coconut milk, or fruit juice, to blend<br />
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*I used a boxed vanilla coconut milk drink, from Trader Joe's, not the canned kind you cook with. Although I would be curious to know if that works. Using an ice cube tray, simply pour the coconut milk in, and freeze for several hours. Once frozen, store in freezer bags, for up to several weeks, using them as you need them.*<br />
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Throw the fruit, coconut cubes, and a bit of coconut milk (or juice) into a blender, and blend until smooth. You may need to add more liquid, to get things moving.<br />
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Enjoy immediately, while soaking in the morning sunshine.<br />
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May you revel in the day. Happy Summer!<br />
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<br />Devinhttp://www.blogger.com/profile/01387648230875366822noreply@blogger.com0tag:blogger.com,1999:blog-8035650693672924200.post-14419921330490999232012-07-24T10:49:00.000-07:002012-07-25T09:52:04.267-07:00Showering<div class="separator" style="clear: both; text-align: center;">
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No, I'm not going to complain about the fact that Summer seems to be playing tricks on us here in the Pacific Northwest. Again. Nor am I going to subject you to a lengthy discourse on the importance of personal hygiene, though I do rate a good shower. Rather, I'm referring to a baby shower that G, H, and <i>I</i> (that would be me), threw over the weekend, for our dear friends and soon-to-be parents, M and J.<br />
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How's that for a picturesque party location? </div>
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With the gorgeous backdrop, we did it up, mountain style.</div>
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It was a grand day, I tell you. The sun actually shone. </div>
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Laughter, along with the sangria, flowed freely. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gNVKIuatvI7GENUFNC-gTAqh4EnVBSqR1YPvOwmc-Qpj07PINMt1ognIN6UUunK5BWD0QL7talm3NQ0XkWwhGcRRrtp4NkdGVO9nrJVaqHTBbuje7ESH0396Hv2UZUkeCY4CZ3S1ND4/s1600/2012-7-22+088.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gNVKIuatvI7GENUFNC-gTAqh4EnVBSqR1YPvOwmc-Qpj07PINMt1ognIN6UUunK5BWD0QL7talm3NQ0XkWwhGcRRrtp4NkdGVO9nrJVaqHTBbuje7ESH0396Hv2UZUkeCY4CZ3S1ND4/s640/2012-7-22+088.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWXSNrBdB2Tc3eDjtlBeCh_oNPOBzHNdsvc8iG6i6HPox4eO1KWroXRLhtCQoFr04ipdZ3U0VxaprbQfd9Fa97y00_np2QoIyOa3Fy7Tuspr95ECqTMCYV3bnDCu3A2bSKKMBINb36X0Y/s1600/2012-7-22+147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWXSNrBdB2Tc3eDjtlBeCh_oNPOBzHNdsvc8iG6i6HPox4eO1KWroXRLhtCQoFr04ipdZ3U0VxaprbQfd9Fa97y00_np2QoIyOa3Fy7Tuspr95ECqTMCYV3bnDCu3A2bSKKMBINb36X0Y/s640/2012-7-22+147.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI20t6oi6a5oiPrxdyzcm5jvdPhTIWeQ7BfMrGbPvmczj_IUqNvm-yZq-wFxmvVCH9MGWJaLOOYulta8yZRT-Gz-2X6erbXJkS5Wxstusn9BrIaCx0O_tvaxXTqJl7GQVXJL2otOTwtUs/s1600/2012-7-22+102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI20t6oi6a5oiPrxdyzcm5jvdPhTIWeQ7BfMrGbPvmczj_IUqNvm-yZq-wFxmvVCH9MGWJaLOOYulta8yZRT-Gz-2X6erbXJkS5Wxstusn9BrIaCx0O_tvaxXTqJl7GQVXJL2otOTwtUs/s640/2012-7-22+102.jpg" width="480" /></a></div>
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(Okay, a few were excluded from the sangria. This didn't affect the laughter, never you fear.)</div>
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Kiddos ran wild.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsop7TpO1ynsMcUA8me-HmdLET3QaNUFvUEgTZnXgBEmhk71x0gnmT7NVkTLwiAcLVRwNilRPRXe5c0yEx31fdcxRfsy_JF-6JVHJQxp5WDSsjwRHkZFvJtCYs8nHRoEP_1PJtK3ReXp0/s1600/2012-7-22+122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsop7TpO1ynsMcUA8me-HmdLET3QaNUFvUEgTZnXgBEmhk71x0gnmT7NVkTLwiAcLVRwNilRPRXe5c0yEx31fdcxRfsy_JF-6JVHJQxp5WDSsjwRHkZFvJtCYs8nHRoEP_1PJtK3ReXp0/s640/2012-7-22+122.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMUUTwtueSJHCirfSJqHtzXvaxgKxLWZWZfDHnWwdgZKZXWhKWzuWOMedqOBGyEIHKEtm-abhSwvY1bg3YBuPwyh-8CxdGdLjInm8fuELG6xn7PDD6X8f9X4T5Sl8QXbV-sD7-NV2qA5s/s1600/2012-7-22+152.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMUUTwtueSJHCirfSJqHtzXvaxgKxLWZWZfDHnWwdgZKZXWhKWzuWOMedqOBGyEIHKEtm-abhSwvY1bg3YBuPwyh-8CxdGdLjInm8fuELG6xn7PDD6X8f9X4T5Sl8QXbV-sD7-NV2qA5s/s640/2012-7-22+152.jpg" width="640" /></a></div>
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Misters may have run somewhat amok as well...As you do.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4rUYd_bvbsPc6_j64zEy4x1etyIgUexH8nKMF9EAu8lOyaGnTOZD8wRQkcWUBYG79tyDKTk8N1Wlj5vEXEQ-qS7lMd1E2mvcKJ2PZ5OIiA58Mvi_pBz-iGSxWZwm9AR0bchQ3qdn7W08/s1600/2012-7-22+162.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4rUYd_bvbsPc6_j64zEy4x1etyIgUexH8nKMF9EAu8lOyaGnTOZD8wRQkcWUBYG79tyDKTk8N1Wlj5vEXEQ-qS7lMd1E2mvcKJ2PZ5OIiA58Mvi_pBz-iGSxWZwm9AR0bchQ3qdn7W08/s640/2012-7-22+162.jpg" width="480" /></a></div>
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Of course, we did manage to eat a few things. Specifically, this:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5aJpxBVj3zc3cGdjJe9J5XoAm3S756pyigFIZd9AJnknHvpq76_JUOkLLQK0kc2Puo5fVxmRt873UaVUZXg1F7iu5GcEE4AFd6t-eJV7-pqKrptoWoVx1KEL3DGQTMeJz1YQWKZkI3E/s1600/2012-7-22+062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5aJpxBVj3zc3cGdjJe9J5XoAm3S756pyigFIZd9AJnknHvpq76_JUOkLLQK0kc2Puo5fVxmRt873UaVUZXg1F7iu5GcEE4AFd6t-eJV7-pqKrptoWoVx1KEL3DGQTMeJz1YQWKZkI3E/s640/2012-7-22+062.jpg" width="302" /></a></div>
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From the inspiring, gorgeous cookbook, <a href="http://www.amazon.com/La-Tartine-Gourmande-Recipes-Inspired/dp/1590307623/ref=sr_1_1?ie=UTF8&qid=1343150462&sr=8-1&keywords=la+tartine+gourmande">La Tartine Gourmande</a>, this recipe for <i>cold honeydew and cucumber soup</i>, served with skewered melon and proscuitto-swaddled (forgive me, it is a shower, after all) mozzarella - well, they fit the bill perfectly.</div>
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The soup is an absolute delight. Honeydew and cucumber mingle sweetly with shallots and thai basil, to create a lovely, unique twist on a gazpacho, that rides the line between sweet and savory splendidly. A no-cook dish, the only thing that was slightly tricky (as we were picnicking), is that it must be served very chilled. That's what ice and coolers are for, though, right?</div>
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Here you go:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIgOvWwhZRrLR4g4l4b1mGjczpBVzjW1rBCXqc-YqhUQaDo3MzDAiFaLys3qd4cRlJHJIlVG_LU960rWGg7MuUzLUtQBJCHBqHYA-5iB6mqHjBDTHjeQv_w9NxB1V-Zdh92xKh8Qlq3As/s1600/DSCF0872.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIgOvWwhZRrLR4g4l4b1mGjczpBVzjW1rBCXqc-YqhUQaDo3MzDAiFaLys3qd4cRlJHJIlVG_LU960rWGg7MuUzLUtQBJCHBqHYA-5iB6mqHjBDTHjeQv_w9NxB1V-Zdh92xKh8Qlq3As/s640/DSCF0872.JPG" width="640" /></a></div>
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<b>Cold Honeydew and Cucumber Soup</b>, <i>with its colorful skewers</i> - adapted from <a href="http://www.amazon.com/La-Tartine-Gourmande-Recipes-Inspired/dp/1590307623/ref=sr_1_1?ie=UTF8&qid=1343150462&sr=8-1&keywords=la+tartine+gourmande">La Tartine Gourmande</a></div>
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- serves 6, recipe easily doubles, or serve as an appetizer, in a small cup or shot glass</div>
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<i>Ingredients</i></div>
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1 lb 7 oz (650g) honeydew melon flesh, diced</div>
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1 long English cucumber (300 g, 10 1/2 oz), peeled, seeded, and diced</div>
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1 small shallot, peeled and finely chopped</div>
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juice of one large orange</div>
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juice of one lime</div>
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15 thai basil leaves</div>
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sea salt and freshly ground black pepper</div>
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2 Tbs olive oil</div>
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In the bowl of a food processor, combine the melon, cucumber, shallot, orange and lime juices, and basil leaves, and pulse to a fine purée. Season with sea salt and pepper, and stir in the olive oil. Cover and refrigerate for a few hours until well chilled.</div>
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To serve, drizzle a wee bit of olive oil over each serving, and present with melon and mozzarella skewers, recipe below. This soup keeps well for a few days in the fridge.</div>
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<i>For the skewers</i></div>
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honeydew melon<i>, </i>balled with a melon baller</div>
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canteloupe, balled</div>
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watermelon, balled</div>
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mini mozzerella balls</div>
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few slices of proscuitto cut in half, lengthwise</div>
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few thai basil leaves</div>
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freshly ground black pepper</div>
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Make one or two skewers per person, with 4 balls of melon, 2 basil leaves, and one proscuitto-wrapped mozzarella ball, on each. Season with pepper. Share with friends.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmqy7q2VYF3u9vADMoWD_65Wff1jIw5r7gMo6lulgFy7f8x8lnpmLreYNQsijzUxIeGRqPSqbwacN-qeVOiG0loFAUeoPTKsR2Yw_bU7-7qycDhdygr3kLMRwxhG89i3c_iK4SLdwFS4M/s1600/022.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmqy7q2VYF3u9vADMoWD_65Wff1jIw5r7gMo6lulgFy7f8x8lnpmLreYNQsijzUxIeGRqPSqbwacN-qeVOiG0loFAUeoPTKsR2Yw_bU7-7qycDhdygr3kLMRwxhG89i3c_iK4SLdwFS4M/s640/022.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Photo courtesy of John Carlson</i></td></tr>
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I love our gang.</div>
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Have a beautiful day.</div>
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<br />Devinhttp://www.blogger.com/profile/01387648230875366822noreply@blogger.com0tag:blogger.com,1999:blog-8035650693672924200.post-33588409389720485442012-07-13T11:09:00.000-07:002012-07-13T11:45:32.896-07:00Un-seasonable'Tis not the season, for knitting. Or so you might think. (You would, of course, be wrong.) For those of us just crazy enough to seek a bit of peace and sanity in the rhythmic clickety-clackety action of needles and yarn, well, it's <i>always</i> the season. <br />
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I've been unable to post some of the latest knits (until now) because they were gifts for soon-to-arrive little ones. (And there are still some that I must wait to post - wouldn't want to ruin the surprise!) And some I just haven't quite gotten around to posting, because, well, I'm kind of slow sometimes. <br />
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So, here you go:<br />
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The <a href="http://www.ravelry.com/patterns/library/textured-shawl-recipe">textured shawl recipe,</a> made of some gorgeous baby alpaca wool. <strike>(I'll get around to posting Ravelry notes soon.)</strike> Ravelry notes <a href="http://ravel.me/wellfedsoul/z84kt">here</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_eOg2fl6jd9CXQm553Qp2passgKNQNFobU0UQc3N8k5WEVuZmA3BXIbxC0J8-7kTNtsGBxA14fubhXxEzj-4nvSxUNx9_O3covQ0PkKIp4dq-pJFxiy95n8sbrMkiJME9Au5vaxpPP0/s1600/DSCF0625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_eOg2fl6jd9CXQm553Qp2passgKNQNFobU0UQc3N8k5WEVuZmA3BXIbxC0J8-7kTNtsGBxA14fubhXxEzj-4nvSxUNx9_O3covQ0PkKIp4dq-pJFxiy95n8sbrMkiJME9Au5vaxpPP0/s640/DSCF0625.JPG" width="480" /></a></div>
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Wool sounds weird and unnecessary for summer, but the evenings are still
quite cool, so it's just the thing to throw over my shoulders, to
prolong the outside time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5hIlumKybKpHD9ZFph6W2EQMWxMHdelBMpMlm3OrGVMA3clqWGAeoyXY4CsRWdqRZoYnEt5pm_-v-V3w5DEy5BqCw5iuJ5xa94zurjdFK7rI3zJ-Y525WKlwjKU72DJLRF6cbYq7zyUU/s1600/DSCF0627.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5hIlumKybKpHD9ZFph6W2EQMWxMHdelBMpMlm3OrGVMA3clqWGAeoyXY4CsRWdqRZoYnEt5pm_-v-V3w5DEy5BqCw5iuJ5xa94zurjdFK7rI3zJ-Y525WKlwjKU72DJLRF6cbYq7zyUU/s640/DSCF0627.JPG" width="382" /></a></div>
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This one's pretty cute:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZrCB8W5wBeWRMhVDqLGwUI_sjgJqJRcXswkOcMnNalIgWTRAMTjcFfK12PB_E9K26AT05FAh_i_DmLohEGrJAPjHdz_mkMGtRbQ743xTM1J4Z91PwMF0-98adRxq4YLihBtYQTsegyc/s1600/DSCF9287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZrCB8W5wBeWRMhVDqLGwUI_sjgJqJRcXswkOcMnNalIgWTRAMTjcFfK12PB_E9K26AT05FAh_i_DmLohEGrJAPjHdz_mkMGtRbQ743xTM1J4Z91PwMF0-98adRxq4YLihBtYQTsegyc/s640/DSCF9287.JPG" width="480" /></a></div>
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The baby <i>and</i> the <a href="http://www.ravelry.com/patterns/library/newborn-striped-pixie-hat-knit">pixie hat</a>. Done in cotton, wee L looks kind of awesome, I do believe. Ahhh, bless the bubbies.<br />
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Check these babies out, though:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJPFhyphenhyphenBmtsQSPGknYnkSpjME5PrjBREK1d3vFVeq6Db4s5OK1HRASuyXRfM7YASy1nLyiKQ_jUSHVFKeAGpUytZyUL4qHgz41EQtWMyzW_TZHaW_UlgvCeZMnwVsiisTowxePiQggAdDw/s1600/DSCF0665.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJPFhyphenhyphenBmtsQSPGknYnkSpjME5PrjBREK1d3vFVeq6Db4s5OK1HRASuyXRfM7YASy1nLyiKQ_jUSHVFKeAGpUytZyUL4qHgz41EQtWMyzW_TZHaW_UlgvCeZMnwVsiisTowxePiQggAdDw/s640/DSCF0665.JPG" width="480" /></a></div>
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Seriously? Knitted pants with a big, roomy bottom for wee cloth diapered bums? There was only one friend that I could be absolutely certain would dig some wild knit pants for soon-to-come-babe: J. These come from one of my favorite knitting sites, <a href="http://www.pickles.no/">Pickles</a>. I love all of their baby and kid knits, (especially these <a href="http://www.pickles.no/cool-capris/">cool kids capris</a>!)and often feel just a bit sad that I didn't learn to knit when mine were small. Oh well, plenty of child-bearing friends these days. (Ravelry notes <a href="http://ravel.me/wellfedsoul/88q32">here</a>.)<br />
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J needed a few <a href="http://www.pickles.no/easy-peasy-dish-cloths/">Easy Peasy cloths</a>, for the babe, too. Of course.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglYKJU6-WjSGYAWfFY_5c_JfC9r4mwWsPeHuRCT81Kntf4y37feA7rk0EkhmWMuScg7Pt-cRJHJq62XBNrt5gdspPZMyVB55wkdmbx65h67VXLajjc1VwGIr4tt1SApQlnthsxMPR1Pyg/s1600/DSCF0660.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglYKJU6-WjSGYAWfFY_5c_JfC9r4mwWsPeHuRCT81Kntf4y37feA7rk0EkhmWMuScg7Pt-cRJHJq62XBNrt5gdspPZMyVB55wkdmbx65h67VXLajjc1VwGIr4tt1SApQlnthsxMPR1Pyg/s640/DSCF0660.JPG" width="640" /></a></div>
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There's more on the way...<br />
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Have a lovely day!Devinhttp://www.blogger.com/profile/01387648230875366822noreply@blogger.com0tag:blogger.com,1999:blog-8035650693672924200.post-10607729670612588282012-07-12T09:38:00.000-07:002012-07-12T09:38:42.400-07:00Best IntentionsI'm not sure if it's all the sunshine that's damaging my braincells, but this head of mine does seem a little full of holes at times. Yesterday, the Kiddos and I had the pleasure of a pool party with good friends to look forward to, and in preparation, I whipped up a tasty salad, in the morning. Thinking I was being ever-so-thoughtful, and supremely organized, I stashed the salad in a big yogurt container. No glass by the pool, right? Seemed like a decent idea. However, when I arrived at the party, I brought out my yogurt container, with perhaps somewhat of a flourish, being rather proud of my salad, only to realize my error: I brought yogurt. And that lovely zucchini salad was sitting at home, chilling in my fridge. Oh dear. So it goes.<br />
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R, being ever-so-thoughtful herself, ran upstairs and whipped up a beautiful zucchini carpaccio of her own, bless her. (A salad that I shall have to make very soon, it was delicious.)<br />
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So, while my best intentions rather came to naught, as far as providing a dish for the pool party was concerned, we did enjoy the salad with dinner last night. The recipe is one of those lovely, intuitive sorts, barely a recipe at all, simply food that makes sense. It comes from <a href="http://www.amazon.com/La-Tartine-Gourmande-Recipes-Inspired/dp/1590307623/ref=sr_1_1?ie=UTF8&qid=1342110064&sr=8-1&keywords=la+tartine+gourmande">La Tartine Gourmande</a>, the gorgeous cookbook that is now sitting at the very top of my birthday list. Splendid for a pool party, should you possess the mental capacity, unlike this gal, to get it there.<br />
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Here you go:<br />
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<b>Zucchini Salad with fresh herbs</b> - Adapted from <a href="http://www.amazon.com/La-Tartine-Gourmande-Recipes-Inspired/dp/1590307623/ref=sr_1_1?ie=UTF8&qid=1342110064&sr=8-1&keywords=la+tartine+gourmande">La Tartine Gourmande</a><br />
-serves four, recipe easily doubles to serve a large group<br />
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<i>Ingredients</i><br />
2 medium zucchini, finely julienned, preferably using a mandoline<br />
1/4 cup chopped fresh herbs - I used parsley and mint<br />
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<i>Vinaigrette</i><br />
sea salt & freshly ground black pepper<br />
2 Tbs white wine vinegar (or substitute another light vinegar, or lemon juice)<br />
1 garlic clove, minced<br />
1 tsp maple syrup or honey<br />
6 Tbs good extra virgin olive oil<br />
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Whisk the vinaigrette ingredients together, then dress the zucchini with it, tossing with the fresh herbs. Refrigerate until ready to serve. This salad will keep for a day or two, but the zucchini will lose its crispness and go a bit watery with time, and the mint will darken, so it's best eaten the day its made.<br />
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Perhaps you will have a bit more luck than I had, getting this one to an event. <br />
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Enjoy your day!Devinhttp://www.blogger.com/profile/01387648230875366822noreply@blogger.com2tag:blogger.com,1999:blog-8035650693672924200.post-88480393324305774262012-07-09T09:42:00.000-07:002012-07-09T09:42:11.588-07:00At LastSummer has officially arrived. At long last. And according to conventional Pac NW wisdom, it turned up a day early, on the actual 4th of July. What a pleasant surprise, after all that dreary rain.<br />
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With the lovely, hot days, we spend most of our time outdoors: playing, working, cooking, and (the best bit) eating. Out comes the grill, the uber-simple meals, the ice-cold bevvies....good things are happening in the summer, no doubt about it.<br />
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Recently, I was visiting Jennifer Casa's lovely blog, <a href="http://jchandmade.typepad.com/">J Casa *handmade</a>, and was inspired by her <a href="http://jchandmade.typepad.com/jc_handmade/2012/06/summer-marinade-mojo-pork.html">post</a> of a <a href="http://www.marthastewart.com/">Martha Stewart</a> recipe, for <a href="http://www.marthastewart.com/907430/mojo-pork-kebabs">Mojo Pork Kebabs</a>. A quick-to-prepare, marinated dish of pork and veggies, that can be prepped early in the day and forgotten about, until hungry bellies grumble, and the heat has died down just enough to light the grill. <br />
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I did alter things, just a wee bit. The original recipe calls for cucumbers on the skewers, and I am not a fan. I think it goes back to college days, when for a short time, I had a very odd, rather lurk-y roommate, who cooked cucumbers. (I don't know which was more unsettling: the creepy moments when you'd feel as if you were being watched, and looking up, there she was, just <i>lurk</i>ing quietly, for who knows how long...or the weird, cooked cucumbers. <i>Shivers</i>.) So. No cucumbers for me, thanks. Instead, we threw some onions and sweet peppers into the marinade.<br />
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I also added a pinch of ground cumin to the marinade. Because why not? Citrus, pork, garlic...it sort of wanted cumin for a friend, I do believe.<br />
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Here you go:<br />
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<b>Mojo Pork Kebabs</b> - adapted from <a href="http://marthastewart.com/">Martha Stewart</a>, via <a href="http://jchandmade.typepad.com/">JCasa *handmade</a><br />
-serves four to six<br />
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<i>Ingredients</i><br />
pork tenderloin, about 2 pounds, cut into 1 1/2 inch cubes<br />
two large peppers, cut into large chunks<br />
1/2 large onion, cut into large chunks<br />
1/3 cup olive oil<br />
4 garlic cloves, minced<br />
3 Tbs freshly squeezed lime juice, from 2 limes<br />
1/4 cup orange juice, from 2 oranges<br />
1 tsp ground cumin<br />
pinch red chili flakes <br />
sea salt and freshly ground black pepper<br />
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Prepare the marinade. Whisk together olive oil, lime and orange juices, cumin, chili flakes, salt and pepper. Pour half the marinade over the pork, and refrigerate in a large ziploc bag, or covered bowl, for a minimum of half an hour, up to overnight. I made mine in the morning, and grilled that evening. Reserve the other half of marinade for veggies, and brushing on the pork while grilling.<br />
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Before skewering, toss the vegetables in the reserved marinade. Again, reserve this marinade for brushing.<br />
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If using skewers, thread the pork and veggies onto them, just before grilling. Or, if your skewers are packed away in boxes, as ours are, use a grill pan over the coals, to cook.<br />
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Preheat your grill, or barbecue. When hot, grill everything until done, brushing from time to time with marinade. Pork needs to be cooked to 165 deg F.<br />
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Serve up your Mojo Pork with some fresh, crusty bread, pita, or tortillas.<br />
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A perfect meal, for perfect summer weather. <i>At last.</i>Devinhttp://www.blogger.com/profile/01387648230875366822noreply@blogger.com0tag:blogger.com,1999:blog-8035650693672924200.post-45136604188517095652012-07-03T16:52:00.001-07:002012-07-03T16:52:07.098-07:00Eating Outside the Box - Take 2<div class="separator" style="clear: both; text-align: center;">
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Summer is being its usual, furtive self here in the Pacific Northwest. While the rains shower, the chilly breezes blow, and clouds roll over us, we keep hearing that ever-so-hopeful saying: "Summer starts on the <i>5th</i> of July." And it looks like that may be the case this year. Again. <i>Sigh.</i><br />
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But. Here and there we spy a few glimpses that summer is upon us, contrary to all atmospherical evidence. Check these beauties out:<br />
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The loveliest of lovely summer fruits, in this gal's humble opinion, straight from our <a href="http://www.helsingfarmcsa.com/">CSA box</a>. Almost too pretty to eat. Almost, but not quite.<br />
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With the bounty of strawberries we received, I decided to make my first attempt at jam, a new move for me. And I am so happy I did. Now we'll be able to savor these gems for months to come. (Provided I can stash away the jars, before they get devoured.)<br />
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I found a marvelous recipe on <a href="http://www.foodinjars.com/">Food in Jars</a> for a <a href="http://www.foodinjars.com/2009/06/strawberry-jam/">vanilla-infused strawberry jam</a>, with just a little bit less sugar in it, than the standard recipes. Don't worry, it's still shockingly sweet, you'd never know the jam is a couple of cups shy of the usual amount. There is a delightful hint of vanilla in the background, as well as a wee tease of tartness, from fresh lemon juice. And Oh. My. Word. It's some damn fine jam. Not wildly different from ordinary strawberry jam, which would possibly offend the Mister, as that's his favorite kind...but just different enough to make it perfect.<br />
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I did have a time getting it to the setting stage, it took way longer than the suggested amount of time in the recipe. But then I went<a href="http://www.foodinjars.com/2010/07/canning-101-how-to-ensure-that-your-jam-sets/"> here</a>, and learned some good things about getting jam to set properly. The main key for me, was to bust out the thermometer, and wait until the temp read 220 deg F. And Voila! That was it. Perfectly sweet, perfectly set, jam.<br />
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I'm feeling just a teensy bit proud, I must admit. And ever-so-slightly hopeful that I can manage to successfully can a few other goodies this summer.<br />
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Go visit <a href="http://www.foodinjars.com/">Food in Jars</a>, and make <a href="http://www.foodinjars.com/2009/06/strawberry-jam/">this jam</a>. I'm telling you. <i>Damn</i> fine jam.<br />
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<br />Devinhttp://www.blogger.com/profile/01387648230875366822noreply@blogger.com6tag:blogger.com,1999:blog-8035650693672924200.post-16011967560676329092012-07-01T09:37:00.000-07:002012-07-01T09:37:14.805-07:00Eating Outside the BoxI think a new title is in order for this season's CSA recipe series, don't you? Last year, it was Out of the Box...this year, I've put a little twist on it. <br />
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We have the pleasure of partaking in <a href="http://www.helsingfarmcsa.com/">Helsing Junction Farm</a>'s CSA program, for the second year running, and I must say, I am all kinds of pleased. As was to be expected. Aside from the obvious benefit of eating local, organic food, I get the perk of a little "surprise!" moment, when opening the box each week. Every time I pop that lid and delve inside, the wheels start turning...cookbooks fly off the shelf into my hot little hands...<i>Food</i> is about to happen here, people.<br />
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Let us not forget to mention the awesomeness of less grocery shopping each week, by the way. Less time spent trudging the aisles, searching for something that sounds good (and is preferably organic, hopefully local)...more time spent creating something delicious with what is right there in front of me. <i>This</i> is the way to cook. (And eat.)<br />
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Last's week's box contained a beautiful assortment of early-season fare (I feel like I should say early-summer, but it doesn't seem right, given the rubbish weather), including garlic scapes and arugula. Oh joy!<br />
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I had a bit of walnut butter that I'd made a few days before (recipe follows), so it was just a natural progression to come up with a Garlic Scape, Arugula, and Walnut Pesto. Right? Obvious.<br />
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Garlic scapes are the shoots that spring from hardneck garlic bulbs, that must be snipped off, in order to allow the plant to put its growing mojo into that bulb. They're slightly milder than garlic, not as much heat, but full-flavored and scrumptious. Such a treat, especially as they're only around for a very short time each year.<br />
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The walnut butter is super easy to make, and a wonderful substitute for bog-standard PB&J. It's not quite as smooth as peanut butter, but I think it's a little more versatile. It's oddly great combined with goat cheese, arugula, and avocado (in a recipe from Tom Colicchio's<a href="http://www.amazon.com/wichcraft-Craft-Sandwich-into-Meal--And/dp/0609610511/ref=sr_1_1?ie=UTF8&qid=1341155873&sr=8-1&keywords=%27wichcraft"> 'wichcraft</a>), marvelous spread on crackers with a little marmalade or fruit chutney...ah. Endless possibilities. Plus, and I just realized this, walnuts are grown around here. What a fab, local substitute for peanut butter, huh?<br />
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If you cannot be asked whipping up a batch of walnut butter, just toss some walnuts into the pesto. The end result will be the same. (Although you won't have a lovely jar of walnut butter sitting in your fridge.)<br />
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Oh PS - I'm doing the "You be the guide of your destiny", sort of recipe, again. Create, my friends, create!<br />
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<b>Garlic Scape, Arugula, and Walnut Pesto </b><br />
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<i>Ingredients</i><b><br /></b><br />
4 or 5 garlic scapes, coarsely chopped<br />
small bunch arugula, (roughly 1 1/2 to 2 cups, packed)<br />
EITHER: a couple tablespoons walnut butter (recipe follows)<br />
OR: a generous handful toasted, coarsely chopped walnuts<br />
olive oil<br />
juice of 1/2 to 1 whole lemon<br />
freshly grated parmesan, about a handful or so<br />
sea salt and freshly ground black pepper, to taste<br />
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If you are using walnuts, rather than the walnut butter, throw them into the bowl of your food processor first, and give it a go around, until they're fairly broken down. Add the garlic scapes, arugula, a bit of salt and pepper, the juice of 1/2 a lemon, and a glug of olive oil. Whiz everything around until it's somewhat smooth, and taste. Add more olive oil, if the pesto is too dry, more lemon juice if you want to jazz it up a bit. A bit more walnut butter will round out the edges. Add in the parmesan, process again, and recheck the seasoning. Make sure you have added enough salt, because it will bring all the flavors together, plus, if you're adding the pesto to hot food, it will lose its edge somewhat.<br />
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The pesto should be a lively green, with a vibrant hit of garlic, and A smooth, peppery background, from the arugula. <i>Yum.</i><br />
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There are endless ways of serving this: toss with pasta, over roasted or grilled veggies or fish, on crackers or sandwiches...get into it.<br />
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<b>Walnut Butter </b>- adapted from<a href="http://www.amazon.com/wichcraft-Craft-Sandwich-into-Meal--And/dp/0609610511/ref=sr_1_1?ie=UTF8&qid=1341155873&sr=8-1&keywords=%27wichcraft"> 'wichcraft</a><br />
-makes about 3/4 cup<br />
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<i>Ingredients</i><br />
2 cups walnut pieces<br />
1/4 cup extra virgin olive oil<br />
sea salt and freshly ground black pepper<br />
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Preheat oven to 300 deg F. Toast the walnuts on a sheet pan, in the oven, until fragrant. Keep an eye (nose) on them, it should take anywhere from 5 to 7 minutes, depending on the size of your walnuts. Check often.<br />
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Process the toasted walnuts in a food processor, until roughly chopped. Slowly add the olive oil, and continue to process, until you have a spreadable, but not overly smooth, butter. (It will not have the smooth texture of store-bought nut butters.) Season with salt and pepper.<br />
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This will keep for up to one week, in the refrigerator. (Note: In the <a href="http://www.amazon.com/wichcraft-Craft-Sandwich-into-Meal--And/dp/0609610511/ref=sr_1_1?ie=UTF8&qid=1341155873&sr=8-1&keywords=%27wichcraft">'wichcraft</a> recipe, this is actually referred to as Walnut Pesto. I just like to call it walnut butter. It makes sense to me.)<br />
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By the way...I am keenly aware the my posting has been fairly sporadic these days. We're in the midst of house buying, and I seem somewhat unable to focus on any one activity for longer than five minutes. You can most often find me, if not wandering aimlessly, trying to remember what I was doing, gazing off into the distance, caught daydreaming about a new life, in what may be a sort of dream-come-true, kind of place.<br />
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We're still in the inspection phase of buying, and I do know better than to count my chickens before they hatch...but...shall we count these instead?<br />
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Apples!<br />
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Fruit trees!<br />
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How much fun will I be having?<br />
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May your day be filled with dreaming, as well.Devinhttp://www.blogger.com/profile/01387648230875366822noreply@blogger.com0