tag:blogger.com,1999:blog-281809562024-03-14T03:22:15.658-07:00lucky kateKatehttp://www.blogger.com/profile/00828721541562390354noreply@blogger.comBlogger120125tag:blogger.com,1999:blog-28180956.post-78140433279847124352014-04-10T16:29:00.000-07:002014-04-10T16:29:47.102-07:00Stop What You're DoingThat's it. No preamble. No long-winded story about my childhood. No self-reflection.<br />
<br />
Just stop what you're doing RIGHT NOW and make these <a href="http://smittenkitchen.com/blog/2009/11/salted-brown-butter-crispy-treats/" target="_blank">Salted Brown Butter Crispy Treats</a> from <a href="http://smittenkitchen.com/" target="_blank">Smitten Kitchen</a>.<br />
<br />
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<a href="http://4.bp.blogspot.com/-Mh_tWlnuAiQ/U0coKR2iB5I/AAAAAAAAHfk/MQVm7inI3gk/s1600/IMG_0025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Mh_tWlnuAiQ/U0coKR2iB5I/AAAAAAAAHfk/MQVm7inI3gk/s1600/IMG_0025.jpg" height="400" width="400" /></a></div>
<br />
<br />
They are the lazy person's version of <a href="http://luckykate.blogspot.com/2010/08/best-thing-i-ever-made.html" target="_blank">The Best Thing I Ever Made</a>. Only 4 ingredients. And they are extremely delicious.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-TWx_2QmAkaM/U0coKaw05bI/AAAAAAAAHfg/SDG8S8akTNQ/s1600/IMG_0023.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-TWx_2QmAkaM/U0coKaw05bI/AAAAAAAAHfg/SDG8S8akTNQ/s1600/IMG_0023.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not pictured: butter.</td></tr>
</tbody></table>
That is all.<br />
<br />
P.S. This recipe easily doubles which is good because God help you if you only make a single 8x8 pan of this goodness. I could eat an 8x8 pan of them all my myself. Which I may or may not have done for dinner last night.<br />
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<br />Katehttp://www.blogger.com/profile/00828721541562390354noreply@blogger.com1tag:blogger.com,1999:blog-28180956.post-74590473552165785672014-03-19T21:15:00.001-07:002014-03-19T21:15:38.471-07:00Since AugustIt's not that I haven't been doing bloggable things. It's that I haven't sat down to write about them. Well...it's kind of both. <br />
<br />
To be honest, the blog slowdown began during glutenfest. Yep, I'm blaming the grain. Man, that sucked. Imagine how you feel when you get the flu. There's always one day that is the worst. And then, the day after that, you feel a little better...but still not good. That's how I felt. Like it was the day after the worst day of the flu. Every day for 10 weeks. It was not a happy place to be.<br />
<br />
The thing about having no energy and just wanting to lay your achy joints down and take a nap (God, how old do I sound?! But really, that's how I felt! Instantly OLD.) is that it's hard to be motivated to cook, or make crafty things, or take photographs of any of it. And then, when the horror of glutenfest ended and I was able to start eating normally and began to feel better, I had a lot to do. A backlog of tasks. And not much time for blogging. <br />
<br />
Here we go...and apologies in advance if you <a href="http://instagram.com/katewawa#" target="_blank">follow me on instagram</a> because there are going to be a lot of familiar photographs here. <br />
<br />
I made a bunch of meals. <br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-xdL9dJEFgng/Uw7Qk7dinyI/AAAAAAAAHdo/szZL2k9Gjow/s1600/IMG_0035.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-xdL9dJEFgng/Uw7Qk7dinyI/AAAAAAAAHdo/szZL2k9Gjow/s1600/IMG_0035.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
And I baked a bunch of treats. <br />
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<br />
I made a new Valentine's wreath, constructed entirely from scrap materials I had laying around my craft room/office/pantry/chaos closet. <br />
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<br />
I preserved some things in the refrigerator because the prospect of actually "canning" anything freaks me out. Some jalapenos (not pictured). Some meyer lemons.(Ok, a LOT of meyer lemons.)<br />
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<a href="http://4.bp.blogspot.com/-dC3h4R-bAUs/Uw7QuS9ZWFI/AAAAAAAAHeA/UgBehL4GX60/s1600/IMG_0008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-dC3h4R-bAUs/Uw7QuS9ZWFI/AAAAAAAAHeA/UgBehL4GX60/s1600/IMG_0008.jpg" height="400" width="400" /></a></div>
<br />
Some <a href="http://foodinjars.com/2012/01/urban-preserving-small-batch-kumquat-marmalade/" target="_blank">kumquat marmalade</a>. <br />
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<br />
Oh, and hey, I got a new job! IN WHICH I ALMOST NEVER TRAVEL FOR WORK.<br />
<br />
I know.<br />
<br />
It's amazing. Revolutionary. I hardly know what to do with myself. But one thing I am doing is decorating my (shared) office, now that I spend so much time here. Luckily, my officemate is a dude who cares not at ALL what the space looks like. Which is excellent because you know I love free rein when it comes to these sorts of things.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-s0lr_gVyQrM/Uw95zs8O5AI/AAAAAAAAHek/Kob3lU9X6Gc/s1600/IMG_0021.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-s0lr_gVyQrM/Uw95zs8O5AI/AAAAAAAAHek/Kob3lU9X6Gc/s1600/IMG_0021.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The monkey lamp from <a href="http://www.cb2.com/luli-table-lamp/s684546" target="_blank">CB2</a> is my FAVORITE. As are the drawings from Penelope - "You're the best Kate ever." How cute is that? </td></tr>
</tbody></table>
<br />
In more recent office decor developments, I am super excited about the <a href="http://www.wayfair.com/Home-Loft-Concept-Mission-Tufted-Storage-Ottoman-Bench-X5432230-NFN2107.html" target="_blank">window seat,</a> which fits so perfectly it almost looks custom. (It's not.) I absolutely love sitting here and working. The current pillows are no-longer-used leftovers from home for now but I'm pinning more pillow fabrics and other items for the office so you can probably expect an office decorating blog post from me in the future. <br />
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<br />
And yeah...that's about it. Kind of a sorry showing for an entire half a year. <br />
Will try to do better between now and this August!<br />
<br />Katehttp://www.blogger.com/profile/00828721541562390354noreply@blogger.com0tag:blogger.com,1999:blog-28180956.post-3987223436171924622014-02-27T13:55:00.001-08:002014-02-27T13:55:47.842-08:00It's the Little ThingsI know I've been away for a really long time. I feel so guilty. What I want to do is prostrate myself in front of you and beg forgiveness while you read this post on whatever screen you're looking at.<br />
<br />
But that would be awkward. And I try not to be awkward on purpose.<br />
<br />
Well, most of the time, anyway.<br />
<br />
But I have the most amazing little thing to share with you. I just read about it on <a href="http://www.thekitchn.com/why-didnt-we-think-of-that-18-genius-organizing-tips-from-our-readers-reader-intelligence-report-200622" target="_blank">The Kitchn</a>. <br />
<br />
Are you ready?<br />
<br />
Take the stupid ring off your measuring spoons and keep them out on the counter in their own little jar by your other most-used utensils.<br />
<br />
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<a href="http://2.bp.blogspot.com/-Eo1WNFdjn-0/Uw7KzYYWJjI/AAAAAAAAHdY/vfU6CnK4L_g/s1600/IMG_0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Eo1WNFdjn-0/Uw7KzYYWJjI/AAAAAAAAHdY/vfU6CnK4L_g/s1600/IMG_0001.jpg" height="400" width="400" /></a></div>
<br />
<br />
I
love this. This has changed my life. Not in a big way, but in a nice, little way.<br />
<br />
Now I don't have to go digging in my utensil drawer for my measuring spoons (which are the most often used item in my drawer save for the citrus reamer, and also the smallest item in the drawer, inevitably buried under the garlic press, the can opener, the measuring cups, two thermometers, an ice cream scoop, two cookie scoops...you get the picture).<br />
<br />
The small jar hardly takes up any counter space. Now my measuring spoons will not ever accidentally nest
in the dishwasher, preventing all of them from getting clean, because
they're all being washed individually, no longer tethered to each other by that pesky ring.<br />
<br />
And if I need one of the regular
round measuring spoons and one of the rectangular "spice jar" spoons for
the same recipe, I don't have to wash every single measuring spoon I own. It's so easy to just grab the one or two measures I need for a recipe. The efficiency is mind-boggling. <br />
<br />
I am so happy every time I look at this little jar of spoons.You should try it!Katehttp://www.blogger.com/profile/00828721541562390354noreply@blogger.com2tag:blogger.com,1999:blog-28180956.post-85366258069957984812013-08-05T18:47:00.002-07:002013-08-05T18:47:09.182-07:00The Stories We Tell OurselvesThe other day I had my first ever meeting with a financial planner. He asked why I had contacted him. My response was a verbal outpouring along these lines:<br />
<br />
<i>"I'm 34 and I am totally incompetent with respect to my finances. I have no budget. I don't even know where to start. I am terrible at saving, and great at spending. I definitely don't have enough retirement savings. I pay bills on time but feel totally clueless. I make far, far too much money to feel like I live paycheck-to-paycheck. I have no "emergency fund." I have school debt to pay off. Plus credit card debt from being in school. Someday, maybe in the next 10 years, I'd like to buy a house, I think. On top of all that, I have a major cashflow issue because I travel a lot for work and have to front the expenses - to the tune of eight to ten thousand dollars a month. I really just don't know what I'm doing and feel like an idiot about all of it. When I think about it all I get really overwhelmed and I need help. A lot of help. Like, really, a LOT of help." </i><br />
<br />
His response to me was sort of like a gentle but serious verbal slap in the face:<br />
<br />
<i>"The first thing you need to do is stop beating yourself up about this." </i><br />
<br />
Oh.<br />
<br />
(Why do I get the feeling that's going to be the hardest part of this whole process?)<br />
<br />
It made me think... We all tell ourselves stories about what we're good at and what we're bad at. Often those stories started in childhood - sometimes memorably, and sometimes not. A lot of the time, they make no sense. (I'm smart and I can do basic math so why should I be utterly unraveled by basic budgeting? And yet, I am.)<br />
<br />
I have definitely been telling myself this story that I'm "incompetent at money" for probably my whole life. Or at least since I knew "incompetent at money" was something I could "be."<br />
<br />
In fact, this is about the only area in life in which I feel incompetent. Why? I can successfully create and manage clients' budgets. I understand how to prioritize their funds given their goals and objectives. But once we turn the tables back to my own personal life...the wheels come off and the feeling of paralyzing incompetence takes over. <br />
<br />
I should stop that. Why choose incompetence if competence is possible?<br />
<br />
While I'm on the sofa having this little therapy session, here's another one:<br />
<br />
I have been led to believe I am terrible at making salad dressing.<br />
Indeed, I believe I am terrible - a genuine abomination - at making salad dressing.<br />
<br />
How is that possible, you ask? (Yes, I realize you probably did not ask that but if you stuck with me through that whole money bit, this is the part where I start talking about food again, so hang in there for a little more, ok?)<br />
<br />
It used to be my responsibility, as part of contributing to the family via chores and whatnot, to make our green salad every night for dinner. We always had a green salad. Every night. Typically it was comprised of romaine, carrots, tomatoes, and celery. Sometimes it would also have cucumber, or some green or red pepper. Very rarely, watercress or endive. Maybe alfalfa sprouts.<br />
<br />
This was back in the dark days before salad greens came in a bag and <i>some people </i>in the household were VERY picky about the lettuce being hand-torn, not cut with a knife. And everything in appropriately-sized pieces that required only a fork, not a knife. This is just how it was done.<br />
<br />
As you might have surmised, I'm at least partly a creative soul and "just how it was done" often didn't fly with me. Making this same salad every night practically bored me to tears. Around this time - I was about 10 years old or so - I also began reading cookbooks. For fun. You know, like a normal kid. [Snort.] I discovered a whole tab in my Mom's <i>Better Homes and Gardens Cookbook</i> dedicated to salad dressings. And I started to add a little creativity to my nightly salad chore.<br />
<br />
The real problem was not that I couldn't make salad dressing by following a simple recipe. It was that we didn't have a lot of the ingredients the recipes called for on hand and I had to improvise quite a bit as our local grocery store was more of a walk than a drive. There were a couple of successful blue cheese dressings. Some terrible Catalina dressing (like a cross between Italian and French dressings). Some chokingly acidic vinaigrettes. And so on.<br />
<br />
With those recipes, I learned the hard way that composing salad dressing is sort of like baking. It's about proportions and is therefore rather scientific. You can't just substitute ingredients and quantities and hope that things will turn out edibly. Indeed, they rarely did. And I quickly developed a reputation as being "terrible at making salad dressing."<br />
<br />
So I stopped. Who wants to do something at which they're judged to be "terrible"? Not this girl. Not anyone, really. To this day - a quarter of a century later - I still feel a little anxiety swirl around in my stomach at the thought of having to make a dinner salad. <br />
<br />
The other day a funny thing happened. I got brave.<br />
I don't know where it came from. But there it was.<br />
<br />
I was having the girls over for Ladies' Night Dinner. I wanted to make our family lasagna recipe and decided what would be just perfect with it would be a nice, big green salad.<br />
<br />
Coincidentally, as I was thinking about the menu, I happened upon a recipe in a new cookbook I just acquired (thanks, Mom!) from <a href="http://www.omnivorebooks.com/index.html" target="_blank">Omnivore Books</a>: <i>Canal House Cooking, Volume No. 6: The Grocery Store.</i><br />
<br />
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<br />
Specifically, page 49: <i>"Escarole Salad with Lemon & Parmesan"</i><br />
<br />
I kicked aside my fear of possibly serving guests inedibly dressed greens and went for it. Worst case, they could just eat lasagna and dessert. Have a little more wine, nothing to see here. <br />
<br />
It's a pretty simple recipe.<br />
<br />
First, some garlic and salt gets mashed together in a big wooden salad bowl, with a wooden spoon. Diced up preserved lemon and some fresh lemon juice get stirred in.<br />
<br />
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<br />
Extra virgin olive oil gets added to the mix, and clean, dry greens get plopped on top.<br />
<br />
Either escarole isn't in season or it was just out of stock at my Whole Foods, but I used a combination of arugula, kale, and romaine which worked great and had enough bite to stand up to the dressing.<br />
<br />
Once that all gets tossed together, shavings of parmesan (via the vegetable peeler) get piled on top. A little freshly ground black pepper and that's it. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-PhaPrYmCwks/UgBL8rpDQAI/AAAAAAAAHY4/VCqqvpt6d00/s1600/IMG_1927.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="390" src="http://3.bp.blogspot.com/-PhaPrYmCwks/UgBL8rpDQAI/AAAAAAAAHY4/VCqqvpt6d00/s640/IMG_1927.jpg" width="525" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love this salad bowl - a Christmas present from Mom & Doug. </td></tr>
</tbody></table>
So easy, and rave reviews.<br />
<br />
See that, salad dressing? That's me OWNING you.<br />
<br />
<br />
What are the stories you tell yourself?<br />
Let's get brave and kick those stories to the curb. We are all better than that. <br />
<br />
<br />
<br />
<br />
<br />
<br />Katehttp://www.blogger.com/profile/00828721541562390354noreply@blogger.com0tag:blogger.com,1999:blog-28180956.post-75567444784211732812013-07-23T14:47:00.000-07:002013-07-23T14:47:01.353-07:00Salads on a Plane!I'm on a plane right now. It's a bit bumpy. It's hard to tell if it's bumpy because of turbulence or if it's because the guy in the aisle seat of my row has an aggressive leg shake. Actually, not a single leg shake. He alternates legs.<br />
<br />
There's also a cat on the plane, two rows behind me. The cat is not very happy about flying.<br />
<br />
This is an understatement.<br />
<br />
In fact, said cat might be the least happy about flying of all the sentient beings onboard, except for all the people on the plane who have to listen to the cat screech and whine. <br />
<br />
Cat's got some pipes, man.<br />
<br />
Anyhow, I brought my lunch with me on the plane today because on Sunday I had the foresight to pull together this summery salad which I am having a minor love affair with this month.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-w201kiDjrYE/Ue72MGshlyI/AAAAAAAAHX8/gxS6XhAqPdg/s1600/IMG_1880.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://4.bp.blogspot.com/-w201kiDjrYE/Ue72MGshlyI/AAAAAAAAHX8/gxS6XhAqPdg/s400/IMG_1880.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Please note the gigantic bottle of water. I get two of these now before every flight. You really don't realize how dehydrating planes are until you start to fly so often that it practically hurts to blink. </td></tr>
</tbody></table>
<br />
This is barely a recipe. But here are the component parts.<br />
Quantities are approximate (at best).<br />
<br />
<i>Kate's Summer Travel Salad </i><br />
<br />
<i>Serves 4 as a side or 2 for full meals </i><br />
<br />
<i><b>Ingredients </b></i><br />
<br />
<i>Half a sack of roasted baby potatoes. I think that's about 3 cups. I'm talking about the ones the size of large marbles because I love miniature food but of course you could just chop up and roast a regular Yukon Gold or two. (Toss with olive oil and salt and roast for 20-30 mins at 425 degrees until they are a bit browned in spots.)</i><br />
<br />
<i>A pint of slow-roasted cherry tomatoes. (Cut in half and toss with olive oil and kosher salt; roast at 325 for 40 minutes to an hour, until they get caramel-y. Yes, that's a word.)</i><br />
<br />
<i>2 large handfuls of steamed green beans, trimmed, and cut into 1- to 2-inch pieces</i><br />
<br />
<i>Sauteed chunks of summer squash, from about 2 squashes, any shape. I like mine sauteed to the point of being practically charred. It tastes delicious like that. </i><br />
<br />
<i>One-third of a bunch or so of flat-leaf parsley. Pick the leaves off the stems but leave the leaves whole. Or just very coarsely chop the parsley if you are lazy or pressed for time, or both.</i><br />
<br />
<i>1/2 of a preserved lemon rind. This is the magic ingredient. Chop up the rind (after removing the pulp and rinsing) into 1/4-inch bits. </i><br />
<br />
<i>Pitted, oil cured black olives, halved. If you don't like oil-cured olives, used pitted green olives that aren't too briny. Do not use Kalamata, they are far too briny and puckery and will make the whole salad taste sour.</i><br />
<br />
<i>Extra virgin olive oil, kosher or sea salt, and freshly ground pepper</i><br />
<br />
<br />
<i><b>Directions</b></i><br />
<i>Combine all the vegetables and lemon in a bowl and toss until everything is well-distributed. </i><br />
<br />
<i>Drizzle with olive oil, sprinkle with salt and pepper, toss, and taste. </i><br />
<br />
<i>Add more salt and pepper as needed. </i><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-dqZvWdvpzZM/Ue72Qc7-LcI/AAAAAAAAHYE/1J1haktrCi8/s1600/IMG_1882.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://1.bp.blogspot.com/-dqZvWdvpzZM/Ue72Qc7-LcI/AAAAAAAAHYE/1J1haktrCi8/s400/IMG_1882.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at that nice fat square of preserved lemon on top, mugging for the camera. </td></tr>
</tbody></table>
<br />
This recipe is hard to screw up so feel free to play around with it. Basil would be a great addition. So would corn. <br />
<br />
I like adding a poached egg or two to turn this into "dinner," when not on a plane. Some grilled chicken would be great, too, and travel-hardy.<br />
<br />
This salad is awesome because it can sit in your bag unrefrigerated for a few hours during the whole TSA-frisking-through-harrowing-boarding-process, through takeoff, and even several hours into your flight and stay perfectly fresh. There's no lettuce to wilt - the parsley stays really perky. You can also make this the night before or even two days in advance with no compromise to taste or texture. (I think the flavor actually improves when it's been mixed at least a day ahead of eating.)<br />
<br />
Bon Voyage and Bon Appetit!<br />
<br />
<br />Katehttp://www.blogger.com/profile/00828721541562390354noreply@blogger.com1tag:blogger.com,1999:blog-28180956.post-45588006514783247192013-07-14T22:49:00.000-07:002013-07-14T22:49:13.185-07:00Consider the DishtowelBecause a lot of the people I work with are in other non-San-Francisco offices, in future time zones, I spend a lot of time on early morning phone calls, which sometimes turn into all-day phone calls, which often means I work from home.<br />
<br />
Here's a shot of my at-home "office." (It's really the breakfast room.) I try to keep the table relatively clean (doesn't always work, but I try).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-CykejDEf5dw/UeOKBeB9_sI/AAAAAAAAHWo/U2ajmN7qx6E/s1600/IMG_1848.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="500" src="http://3.bp.blogspot.com/-CykejDEf5dw/UeOKBeB9_sI/AAAAAAAAHWo/U2ajmN7qx6E/s400/IMG_1848.jpg" width="433" /></a></div>
<br />
The gorgeous orchids are courtesy of my buddy Sherwin. Thanks Sherwin! My kitchen-office suddenly feels so posh. It's amazing what flowers can do for the spirit. <br />
<br />
And this, dear friends, is my office's view.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-aAzg9IAHqBU/UeOKDQgIdrI/AAAAAAAAHW4/GVzb9bqvVXI/s1600/IMG_1851.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-aAzg9IAHqBU/UeOKDQgIdrI/AAAAAAAAHW4/GVzb9bqvVXI/s640/IMG_1851.jpg" width="478" /></a></div>
<br />
Yes, I could sit on the other side of the table, and have a view out my kitchen window. But for some reason I prefer sitting this direction. I really don't know why. It makes no sense.<br />
<br />
I am weird.<br />
<br />
But you already knew that and that's also really not why we're here today.<br />
<br />
See those posters on my wall of my at-home office space?<br />
They aren't posters. They are dishtowels.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-m6EXj5Xqjvg/UeOKCAnEHBI/AAAAAAAAHWw/CpohheAUygM/s1600/IMG_1849.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="500" src="http://3.bp.blogspot.com/-m6EXj5Xqjvg/UeOKCAnEHBI/AAAAAAAAHWw/CpohheAUygM/s400/IMG_1849.jpg" width="373" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Proof I am not a perfectionist - the canvas is definitely not stretched evenly!</td></tr>
</tbody></table>
<br />
If you've been with this blog since the beginning, you will see other examples of my <a href="http://luckykate.blogspot.com/2012/04/16-months-in-making.html" target="_blank">love of using dishtowels for tasks beyond dish-drying</a>. This is another sneaky use for them.<br />
<br />
I ran across these two towels at Sur La Table a couple of months ago. Turning them into fun, cheap wall art is easy; here's how.<br />
<br />
Equipment:<br />
A piece of fabric. See below for tips. <br />
A staple gun and plenty of staples. Just your basic one will do. I have one like <a href="http://www.homedepot.com/p/Arrow-Fastener-Junior-Staple-Gun-JT27/100117289" target="_blank">this</a>. <br />
4 <a href="http://www.dickblick.com/products/best-medium-duty-stretcher-bars/" target="_blank">canvas stretcher bars</a> that are an appropriate size for your fabric/desired finished piece. You can find these at art supply stores. They will have two kinds, the cheap ones and the expensive heavy duty ones. If your piece of fabric is less than 4' square, get the cheap ones.<br />
Two picture hanger screws and picture wire<br />
A tape measure or ruler <br />
<br />
Bonus Equipment: DIY frame from the art supply store. These come in <a href="http://www.dickblick.com/categories/metal-frame-sections/" target="_blank">metal</a> and <a href="http://www.dickblick.com/products/nielsen-bainbridge-ayous-wood-frame-kits/" target="_blank">wood</a>. If you get the wood kind, you will also need a touch of super glue to join the pieces. You don't need glass for this project.<br />
<br />
Directions:<br />
1. I was going to type out instructions but then I found that the internet had already solved this problem for me. Instead, please enjoy this video.<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/GfFQfn4mSFI" width="560"></iframe>
<br />
2. Try not to get too annoyed as this lady is super nice but oddly bouncy. <br />
3. Frame if you wish, then add the hanging hardware and hang your art.<br />
<br />
So easy!<br />
<br />
Tips for choosing fabric for this project:<br />
Think outside the bolt on this - you can use dishtowels, napkins, old
tablecloths, pillowcovers (taken apart at the seams), even old
favorite pieces of clothing. Thicker and woven fabrics are easier to use; but super-thick and very thin fabrics can be challenging. Stretchy fabric is practically impossible; don't use it if you've never done this before.<br />
<br />
A note: if you are framing something that you need to protect because
it's an heirloom or whatever, take it to the professionals to get it
framed. This project is more about doing a quick change on what's on
your walls and creating some "cheap art" for yourself. Otherwise, if your fabric is iron-able, iron it as best you can.<br />
<br />
Some other examples from around my home: <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-4nX2-Qx1THI/UeOKHmZJ9oI/AAAAAAAAHXQ/SeizFZ6ytjg/s1600/IMG_1855.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="488" src="http://4.bp.blogspot.com/-4nX2-Qx1THI/UeOKHmZJ9oI/AAAAAAAAHXQ/SeizFZ6ytjg/s640/IMG_1855.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My motto. In the kitchen, of course. This piece also began life as a dishtowel. </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-6nluERWS-sU/UeOKGmUCl5I/AAAAAAAAHXI/K4no2SCJY6E/s1600/IMG_1854.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-6nluERWS-sU/UeOKGmUCl5I/AAAAAAAAHXI/K4no2SCJY6E/s640/IMG_1854.jpg" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Marimekko "Lokki" panel atop a bookcase. </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-aBw4JEmt9j0/UeOKFRJp-AI/AAAAAAAAHXA/ooA0kKTSg4Y/s1600/IMG_1852.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-aBw4JEmt9j0/UeOKFRJp-AI/AAAAAAAAHXA/ooA0kKTSg4Y/s640/IMG_1852.jpg" width="490" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More Marimekko panels. Previously in my office, now adding some color to a quiet corner of the living room. </td></tr>
</tbody></table>
<br />
<br />Katehttp://www.blogger.com/profile/00828721541562390354noreply@blogger.com0tag:blogger.com,1999:blog-28180956.post-78806586627674466642013-07-11T11:45:00.001-07:002013-07-11T11:45:57.187-07:00Since Last Year: A SummaryThis morning I am going to WOW you with my breakfast.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-IGHcKHn3rvk/Ud7LPKj_i0I/AAAAAAAAHTc/PirVWCnQXjM/s1600/IMG_1847.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="560" src="http://4.bp.blogspot.com/-IGHcKHn3rvk/Ud7LPKj_i0I/AAAAAAAAHTc/PirVWCnQXjM/s640/IMG_1847.jpg" width="494" /></a></div>
<br />
Boom.<br />
<br />
Your jaw dropped, right? Almond butter <u>and</u> homemade blackberry jam <u>AND</u> peaches on a RICE CAKE?! STOP IT! KATE, YOU HAVE GONE TOO FAR.<br />
<br />
Ok, let's get real for a second. I've been away for awhile. Babies have been conceived and born in the time I’ve been away from this blog. <br />
<br />
Just to be clear: Exactly NONE of these babies were mine. <br />
<br />
Everybody got that?<br />
<br />
It’s not that I haven’t been making things. I have been. I just haven’t been writing about them. For some reason life just felt too busy. <br />
<br />
And then, just like that, it didn’t.<br />
<br />
Now here I am with three posts on three consecutive days like I've never even been gone. I don’t know what happened. Maybe it’s summer daylight lasting until 9pm. <br />
Maybe it’s something else. <br />
<br />
Whatever it is, herewith, some things I did when I wasn’t here.*<br />
<br />
*Not in chronological order.<br />
<br />
I gold leafed a bunny.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-4R7y9VWTnGI/Ud7OOXJc4XI/AAAAAAAAHT8/sGGvwptrMX8/s1600/IMG_1542.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-4R7y9VWTnGI/Ud7OOXJc4XI/AAAAAAAAHT8/sGGvwptrMX8/s400/IMG_1542.jpg" width="346" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Isn't he cute? Also, I learned that gold leaf is messy. It is definitely a cousin of glitter, "<a href="http://www.comedycentral.com/jokes/2u4ec8/stand-up-demetri-martin--demetri-martin--glitter" target="_blank">the herpes of craft supplies</a>."</td></tr>
</tbody></table>
<br />
<br />
I had an Oscars party.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-tepiVru3UKA/Ud7Tadw7BuI/AAAAAAAAHUM/j2-oM1vsIms/s1600/IMG_1546.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-tepiVru3UKA/Ud7Tadw7BuI/AAAAAAAAHUM/j2-oM1vsIms/s400/IMG_1546.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We had a red carpet, too. Natch. The tape adhering the red carpet stuck to my floor. Still can't really get it off. Yes, I've tried Goo-Gone and scraping. Good thing this is a rental. </td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
<br />
I made some necklaces.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-mZ1sXkiAGAE/Ud7fM5AcxII/AAAAAAAAHU0/jAOZlLxtzKU/s1600/necklaces.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="http://1.bp.blogspot.com/-mZ1sXkiAGAE/Ud7fM5AcxII/AAAAAAAAHU0/jAOZlLxtzKU/s400/necklaces.jpg" width="400" /></a></div>
<br />
<br />
<br />
And some <a href="http://www.foodandwine.com/recipes/bacon-candy" target="_blank">bacon candy</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-OIOZgUhlOV4/Ud7YA7pEGtI/AAAAAAAAHUc/umUMsgQ2GWo/s1600/IMG_1436.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-OIOZgUhlOV4/Ud7YA7pEGtI/AAAAAAAAHUc/umUMsgQ2GWo/s320/IMG_1436.jpg" width="320" /></a></div>
<br />
<br />
<br />
I bought some art and hung it up.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-nC6_dQOUKqs/Ud7f1gSE0CI/AAAAAAAAHU8/B42HhwDHyKM/s1600/IMG_1607.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-nC6_dQOUKqs/Ud7f1gSE0CI/AAAAAAAAHU8/B42HhwDHyKM/s400/IMG_1607.jpg" width="298" /></a></div>
<br />
<br />
I made brownie sundaes.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-5bRQaDROLOQ/Ud7YNyovfTI/AAAAAAAAHUk/9xGgsKNWllM/s1600/IMG_1547.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-5bRQaDROLOQ/Ud7YNyovfTI/AAAAAAAAHUk/9xGgsKNWllM/s400/IMG_1547.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make your own <a href="http://luckykate.blogspot.com/2010/12/what-happens-when-french-get-ahold-of.html" target="_blank">hot fudge sauce</a> and brownies; buy the ice cream. </td></tr>
</tbody></table>
<br />
<br />
And <a href="http://www.epicurious.com/recipes/food/views/Mediterranean-Rice-Stuffed-Escarole-241999" target="_blank">stuffed escarole</a>.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-4wPy3Xv5BZU/Ud7hulmunhI/AAAAAAAAHVM/db0kGUsR2C8/s1600/IMG_1585.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://3.bp.blogspot.com/-4wPy3Xv5BZU/Ud7hulmunhI/AAAAAAAAHVM/db0kGUsR2C8/s400/IMG_1585.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This looks like a mess, but it's incredibly delicious. Lidia Bastianach is a genius.</td></tr>
</tbody></table>
<br />
<br />
And <a href="http://www.rachelcooks.com/2013/03/01/meyer-lemon-mug-cake-low-carb-gluten-free-guest-post/" target="_blank">gluten-free, grain-free meyer lemon mug cakes</a>.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-757nVwOq7Fw/Ud7sj4EpC7I/AAAAAAAAHV4/NRq8VG1EonA/s1600/IMG_1580.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-757nVwOq7Fw/Ud7sj4EpC7I/AAAAAAAAHV4/NRq8VG1EonA/s320/IMG_1580.jpg" width="312" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just replaced the weird sweetener with 1T +1t of granulated sugar. These make an amazing breakfast treat, too.</td></tr>
</tbody></table>
<br />
Ok, I made those a couple of times. <br />
<br />
I made some ridiculously tasty <a href="http://joythebaker.com/2013/06/brown-butter-banana-bread-with-rum-and-coconut/" target="_blank">Banana Bread with Coconut and Rum</a>. Oh, and browned butter. Thank you, Joy the Baker, for that one.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-6X9BXDn6Y_8/Ud7sk11GrHI/AAAAAAAAHWE/-7HklVnkyVs/s1600/IMG_1823.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-6X9BXDn6Y_8/Ud7sk11GrHI/AAAAAAAAHWE/-7HklVnkyVs/s320/IMG_1823.jpg" width="265" /></a></div>
<br />
<br />
And thank you, Blake, for your hunting skills.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-hxEUxqcvsN8/Ud7sjDLw0YI/AAAAAAAAHVk/dXkeKEFtKIU/s1600/IMG_1489.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="233" src="http://4.bp.blogspot.com/-hxEUxqcvsN8/Ud7sjDLw0YI/AAAAAAAAHVk/dXkeKEFtKIU/s400/IMG_1489.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This went into a "Goose Bourguignon" recipe. Which turned out gamy, but edible. I count it as a win.</td></tr>
</tbody></table>
<br />
Turns out making a wild goose edible requires a LOT of ingredients.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-cn5D7ck09wk/Ud7si_LKc4I/AAAAAAAAHVg/Wh3ExZu3EnM/s1600/IMG_1488.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://3.bp.blogspot.com/-cn5D7ck09wk/Ud7si_LKc4I/AAAAAAAAHVg/Wh3ExZu3EnM/s400/IMG_1488.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Britta was an amazing co-chef on this one. Turns out butchering a goose is a fairly nasty process.</td></tr>
</tbody></table>
<br />
<br />
On the lighter side, I made some appetizers.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-qvRHNeesuNk/Ud7sjPXx4hI/AAAAAAAAHVs/NSnpk-_6LYM/s1600/IMG_1532.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-qvRHNeesuNk/Ud7sjPXx4hI/AAAAAAAAHVs/NSnpk-_6LYM/s320/IMG_1532.jpg" width="277" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are purple rice crackers with avocado, a little greek yogurt mixed with a little lime juice, and garnished with my new favorite seasoning, shichimi togarashi. Virtuous, yet delicious.</td></tr>
</tbody></table>
<br />
<br />
And <a href="http://www.doriegreenspan.com/2009/06/-tomorrow-ill-be-going.html" target="_blank">roasted some rhubarb</a>.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-trqTSZxZ9cU/Ud7sk5rElAI/AAAAAAAAHWA/DZqLM7LoNeQ/s1600/IMG_1664.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://2.bp.blogspot.com/-trqTSZxZ9cU/Ud7sk5rElAI/AAAAAAAAHWA/DZqLM7LoNeQ/s400/IMG_1664.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious over vanilla ice cream although also pretty good on its own or with yogurt. </td></tr>
</tbody></table>
<br />
<br />
And then there was this ham. This eight pound, big ass country Easter ham.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-jJLGhd6t9J4/Ud7yZmNdG4I/AAAAAAAAHWY/MJV-JpDbzgA/s1600/IMG_1615.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-jJLGhd6t9J4/Ud7yZmNdG4I/AAAAAAAAHWY/MJV-JpDbzgA/s400/IMG_1615.jpg" width="400" /></a></div>
<br />
<br />
Three pounds of which is hacked up into large chunks in my freezer.<br />
Where it will probably stay for a year until I no longer feel guilty about composting it because what am I going to do with huge chunks of frozen ham?<br />
<br />
Any suggestions?<br />
<br />
<br />Katehttp://www.blogger.com/profile/00828721541562390354noreply@blogger.com0tag:blogger.com,1999:blog-28180956.post-61515224872874572692013-07-10T06:46:00.000-07:002013-07-10T06:46:35.138-07:00MBAs cannot pass up low-hanging fruit. We just can't.I recently came into possession of slightly more than a pound and a half of fresh, wild blackberries.<br />
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This is because I picked them. On, essentially, the side of the road in Sonoma County. With my friend C.C.<br />
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It was actually C.C.'s idea to pick the berries. She's the smart one. "Do you know how much these would be at Whole Foods?!"<br />
<br />Exactly, C.C. Exactly.<br />
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We both came home with bags filled with hard-won blackberries. I say "hard-won" because have you ever picked blackberries? Those brambles are NOT a JOKE.<br />
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This is about what the two of us sounded like while picking berries:<br />
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<i>"Ooh, these look great!"</i><br />
<i>"Nice!"</i><br />
<i>"OW! Motherf---!!"</i><br />
<i>"There are so many berries over here!"</i><br />
<i>"Damn it! OW!"</i><br />
<i>"My fingers are <u>covered</u> in prickly things."</i><br />
<i>"Can you imagine having this job? This job would really suck."</i><br />
<i>"Could you wear gloves?"</i><br />
<i>"I don't think so."</i><br />
<i> "I am picking a lot of low-hanging fruit. Ahahahahaha." </i><br />
<i> "AAAAAHHH Ouch." </i><br />
<i>"This. Berry. Is. SO. Sweet!"</i><br />
<i>"GODDAMN IT, BLACKBERRY BUSH! YOU HURT!"</i><br />
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Anyhow, then I got home and was like, "Hey, Kate, one and a half pounds of blackberries is kind of a lot to eat fresh. I mean, these aren't strawberries!"<br />
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So I got to cooking.<br />
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First I made Blackberry Jam.<br />
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I used a pretty basic jam starting point - fruit plus sugar and citrus peel/juice for pectin but I added a little of my own pizzazz. That means I put some Grand Marnier in it. When I add pizzazz, that's what I add. Now you know.<br />
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Actually, I didn't put "some" Grand Marnier in it. I put "a lot" of Grand Marnier in it because I tipped the bottle over a bit too far. No harm, no foul. I cooked the booze off a bit and you can't even really tell it's in there. I swear. <br />
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<b>Very Sketchy Blackberry Jam Recipe I Just Made Up </b><br />
<b>That You Should Probably Not Ever Try To Make Yourself</b><br />
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<i>I took the pound and a half of (cleaned) blackberries, combined them with a long strip of lemon peel, a teaspoon of lemon juice, a bay leaf (thanks, Martha Stewart, for the ingredient suggestion!), two cups of sugar, and a pinch of salt in a 4 quart pot. I cooked it for about 10-15 minutes, then added the pizzazz. Did the whole jam-freezer-plate test, and filled a pint jar. (No processing here, just keeping this stuff in the fridge.) My wooden spoon seems to have suffered permanent staining as a result of this endeavor.</i><br />
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That's what I did. What I <i>should have</i> done was mash and strain the seeds out of the berries first, before I started cooking. Instead I strained some of the seeds out partway through - about half of them. Half, it turns out, isn't enough. Trust me when I tell you there is a reason you can only buy seedless blackberry jam at the grocery store. Unless you really like to <i>chew</i>. If your jaw needs a workout, and you're tired of gum and Grape Nuts, by all means leave the seeds in. <br />
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I let that cool and then made some blackberry cookie bars. After straining the seeds out of a large portion of the jam. Which took me half an hour. Because I am an idiot.<br />
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In case you're not paying attention, let me be clear: Strain first! Better yet, don't make blackberry jam without a food mill. Just buy a jar and save your jam efforts for wins like <a href="http://www.epicurious.com/recipes/food/views/Tomato-Jam-358809" target="_blank">Tomato Jam</a>. <br /><br />
After all that, I am not going to post the blackberry cookie bar recipe for you.<br />
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Mean, right? Not really. Actually, I am doing you a favor.<br />
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Here's why: They came out delicious but SUPER buttery. Too buttery, really. Eat-one-and-wonder-if-you're-going-to-be-ok-buttery. I would hate for you, dear reader, to make these and be all like: "Kate, if I wanted to lick a stick of butter, I would have just done that. No need to gussy it up with your homemade jam."<br />
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Which is probably what my co-workers will say when I bring these cookies into work. <br />
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Sorry in advance guys! Thanks for being my guinea pigs!<br />
By the way, that milk isn't just food styling. You really will want some milk with these.<br />
Consider yourselves warned.<br />
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<br />Katehttp://www.blogger.com/profile/00828721541562390354noreply@blogger.com0tag:blogger.com,1999:blog-28180956.post-21984847701097462132013-07-09T15:19:00.004-07:002013-07-09T15:24:28.031-07:00July is National Hot Dog MonthI've been working from home today. East coast hours, if you must know.<br />
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What that means is that I started working at 6:30am and after 7 straight hours of calls, I almost fell over from hunger. I believe that kind of marathon deserves a reward, so here's what I made and ate for lunch:<br />
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Turns out you can't get classic Chicago dog "sport peppers" in San Francisco. Well, not at my Whole Foods or at the Bristol Farms downtown. <br />
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I'm also bummed I didn't think to brush the bun with water and poppyseeds before toasting until after I was halfway through eating this thing. Maybe next time. <br />
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Still, on balance, this tasted pretty close to true. Better than I was expecting, actually!<br />
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Now if I only had some fries covered in melted Merkt's "cheddar" cheese spread...<br />
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<br />Katehttp://www.blogger.com/profile/00828721541562390354noreply@blogger.com1tag:blogger.com,1999:blog-28180956.post-10928069161447252332012-11-21T16:27:00.002-08:002012-11-21T16:27:39.703-08:00Christmas DogThis post is not like the others. It’s not about things homemade so much as it is about what makes a home. <br />
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Rocky, I can’t believe it’s been 15 years since you came home and instantly became our brother and Christmas Dog. You were, without a doubt, the best dog our family ever could have had. It's hard to express how much you meant to me. All I know is that the hole in my heart is immeasurably huge. <br />
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You were an incredible dog.<br />
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We knew pretty early on that you were special when we tried to teach you to play “fetch.” One gorgeous summer night, we were out in the backyard with you, throwing a rawhide bone across the grass. You’d happily run after it and pick it up, but then you would not come back. At all. You’d plop down and chew, or wander around the yard a bit, sniffing things, but at no point would you head back to any of us for another throw. <br />
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I guess it didn’t bother you that this behavior wasn’t exactly in line with your breed standard. You were born a Labrador Keeper. Champion lineage, be damned. <br />
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When we’d be out walking you, people driving by would roll down their car windows to comment on how handsome you were. They were right, but what they didn’t get to see was your snaggletooth. Even when you were being your most salty and insistent about something, it was hard to be stern with you because your upper lip was all caught up at your gum. You looked ridiculous and it didn’t deter you in the slightest.<br />
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One of the things I loved, and will always love, most about you is that you had an insatiable taste for butter. I never knew cold butter straight from the fridge had a smell, but you showed me otherwise. You could smell cold butter from clear across the house and you never missed an opportunity to angle for a pat. Foil wrappers were of no consequence to you; you’d swallow those sticks whole, aluminum and all, if given the opportunity. Having done that “chew on a foil gum wrapper” myself when I was a kid, I have no idea how you did this. Your passion for butter specifically and food in general was matched by few. I like to think you would have given Jeffrey Steingarten a run for his money, had you ever had the chance to compete head to head.<br />
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I’ll always cherish the photo of you with your head stuck in a cereal
box, your butt backed up into the cabinet in a half-sit as you’re trying
to extricate your head from the Multi-Grain Cheerios. It’s on my
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Sandy and Liz and I knew when getting our breakfast that we always had to select from the rectangular boxes as the rounded ones bore your mark as much as if you’d been able to put pen in paw and sign them.<br />
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Of course, you couldn’t. You didn’t have opposable thumbs. Man, we really loved to make fun of you for that. <br />
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Is it ridiculous that I’m crying as I type this? <br />
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My very favorite memory of you was the week that Mom & Dad left to go to Yellowstone and put me in charge of the house, you, and our sisters. You kicked off that week by snatching half an avocado out of my hand and swallowing it whole. You thanked me for that treat by puking in the middle of the night all over the kitchen floor.<br />
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Not to be outdone by yourself, a couple of days later you ate a small box of Godiva truffles. I still can’t figure out how you got them. When we found you, all that was left of your dirty deed was the plastic wrapper and a small bit of cardboard. I guess you didn’t find cellophane to be an appropriate amuse bouche. <br />
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I was panicked, Rocky. The parents were unreachable off in the woods and I was so worried the chocolate would kill you. Your bright and cheery demeanor, tail wagging aggressively, did not fool me. I was sure you would die on my watch and I was absolutely terrified. I called the Emergency Vet (because you were thoughtful enough to pull this stunt on a Sunday night, of course), and we assessed your condition. Thankfully, because you were so fat, the Emergency Vet was cautiously optimistic that you’d be fine. <br />
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I know that sounds mean, but really, you were seriously fat. At one point you weighed more than me. That’s why we started feeding you baby carrots. I’m sure that for the rest of my life I won’t be able to look at a baby carrot without thinking of you. Because of you, in our house, “the ‘C’ word” took on a whole new meaning that had nothing to do with nasty words for lady parts. <br />
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Anyway, on the Emergency Vet’s advice, I cooked up a large pot of plain boiled rice and ground beef. I fed it to you, and, in your typical manner, you ate as if you were coming off some sort of prolonged hunger strike. You ate every meal that way. I love you for that. <br />
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As it turns out, you were fine. You didn’t even get sick. I was amazed, but mostly I was relieved. You were okay. You were happy. You were hoping I might give you some more boiled beef and rice.<br />
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While your approach to food endeared you to me early on, I have especially always admired your approach in making new friends. The less someone liked you – and it’s hard to believe anyone would not like you – the harder you tried. You would not leave their side. You would be a constant companion at the foot of their chair. You refused to accept anything less than love from everyone, and you weren’t afraid to work for it if you felt that person needed convincing. You were a very insistent, very persuasive guy. You converted many a dog-hater. You were just that charming. <br />
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I love how you were afraid of the floor vents in the kitchen.<br />
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I love how when I once accidentally stepped on you in the dark and simultaneously poured a glass of water on your head, all you did was look at me with shock and mild irritation.<br />
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I love how you’d grumble from the back of your throat when you wanted to “talk” to us.<br />
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I love how you would sit like the Sphinx, with one paw tucked under.<br />
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I love how you’d never bark unless someone came to the door, and then you’d let out a single, deep, intensely scary woof.<br />
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I love how you’d chase rabbits in your sleep.<br />
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I love how you’d walk <u>around</u> a puddle rather than through it.<br />
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I love how you’d snatch food tossed in the air as if you were an alligator.<br />
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I love how we had a shared passion for fine leather goods. And shearling. Me for wearing, you for eating.<br />
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I love how every time one of us would come home, no matter how short the trip, you’d run immediately in search of a toy to bring us.<br />
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I love how you brought so much joy to all of us, especially Liz. <br />
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All dogs go to heaven, Rocky, and you’re no exception. I hope when you get there, you find a gigantic doorless refrigerator stocked with an unending supply of baby carrots and Plugra butter. You deserve nothing but the best because you really are the best dog who ever lived. <br />
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I love you.<br />
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<br />Katehttp://www.blogger.com/profile/00828721541562390354noreply@blogger.com5tag:blogger.com,1999:blog-28180956.post-25903675591488606572012-10-15T20:44:00.001-07:002012-10-15T20:46:46.259-07:00Health in a BowlAs I mentioned last month (cannot believe it has been that long - ugh!), I've spent a couple of weeks feeling rather under the weather recently. Being sick for a few days sucks. Being sick for two weeks is really a whole other story that I hope to never experience again. At some point in week two of this malaise I decided what I really needed was a bunch of vegetables. I'm sure if I owned a juicer I would have been going crazy with that thing.<br />
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I don't own a juicer.<br />
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I actually am kind of anti-juice. I don't understand why or how juice could possibly be better for you that eating the whole fruit or vegetable itself. But I'm funny like that. Juice is just not my thing. <br />
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On the other hand, I can really get behind a good, brothy veggie soup. This was another "let's be thrifty and environmentally responsible and everything and use what's already in the fridge" move. Also an "I feel like crap and don't want to walk a block to the grocery store" move. And with a few supplements, I had a pretty tasty vegetable soup that I will happily make again, only in probably half the quantity as I've discovered that three consecutive days of a vegetable soup meal represent my absolute limit.<br />
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If you want to feel healthy, or if you have a lot of veggies in the drawer that are about to go, this is your recipe.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-9JNYLyG5KYA/UHzTQoF9lqI/AAAAAAAAHKs/ZpNruuFdyLM/s1600/IMG_1681.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-9JNYLyG5KYA/UHzTQoF9lqI/AAAAAAAAHKs/ZpNruuFdyLM/s320/IMG_1681.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Doesn't this gorgeous kale just scream "I AM SO GOOD FOR YOU!"?</td></tr>
</tbody></table>
<i>Kate's Vegetable Soup</i><br />
<i>Makes four big servings </i><br />
<i><br /></i>
<i>Ingredients</i><br />
<i><br /></i>
<i>2 tablespoons olive oil</i><br />
<i>1 small yellow onion, diced</i><br />
<i>2 cloves garlic, sliced</i><br />
<i>1 carrot, diced</i><br />
<i>1 celery stalk, diced</i><br />
<i>1 small red or white potato (thin-skinned, not Russett), peeled and diced</i><br />
<i>1/4 teaspoon dried thyme</i><br />
<i>1/4 teaspoon dried oregano </i><br />
<i>4 cups chicken broth (I'm a fan of Swanson Natural Goodness)</i><br />
<i>1 can diced tomatoes with their juice</i><br />
<i>parmesan rinds (optional) </i><br />
<i>1 zucchini, diced</i><br />
<i>1/2 roasted red pepper, seeded and diced </i><br />
<i>1/2 bunch of kale, chopped coarsely</i><br />
<i>kosher or sea salt & freshly ground black pepper</i><br />
<br />
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<i>Directions</i><br />
<br />
<i>(Before you start, I highly recommend pre-chopping all the veggies.) </i><br />
<i><br /></i>
<i>1. Roast your red pepper if you haven't already. I only had half a red pepper but I still just stuck it on the burner. (God, I love having a gas stove.)</i><br />
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<br />
<i>2. Once the pepper is good and blackened, put it in a bowl and cover the bowl with plastic wrap. Let the pepper steam for about 10 minutes. Then use paper towels to rub off the blackened skin. Chop the peeled pepper.</i><br />
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<i>3. Meanwhile, heat the olive oil over medium-high and saute the onion, garlic, carrot, and celery until the onion turns translucent, about 10 minutes. You don't really want to brown it here. </i><br />
<br />
<i>4. Add the potato, spices, chicken broth, and tomatoes. Simmer until the potatoes are tender, about 5 minutes. Toss in one or two parmesan rinds, if you have them. </i><br />
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<br />
<i>5. Simmer for another 15 minutes or so, until the broth looks a little cloudy and starts to smell delicious. </i><br />
<i><br /></i>
<i>6. Add the zucchini, red pepper, and kale.</i><br />
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<i>7. Simmer for another 5 minutes or so, until the zucchini is tender but not mushy. </i><br />
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<tr><td class="tr-caption" style="text-align: center;">I love all the gorgeous colors. It's like rainbow soup. </td></tr>
</tbody></table>
<br />
<i>8. Salt and pepper to taste. Serve with some whole grain crackers. And a big spoon.</i><br />
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<br />
I finally kicked that crazy flu a couple of days after I made this soup for myself.<br />
So clearly, this works. Sample size of one. I'm a believer. Katehttp://www.blogger.com/profile/00828721541562390354noreply@blogger.com0tag:blogger.com,1999:blog-28180956.post-8494822318864709462012-09-27T21:21:00.002-07:002012-09-27T21:23:07.377-07:00A Fall Salad and My Perfect GranolaHi Blogosphere,<br />
<br />
I miss you. It's been awhile. A lot has happened since I saw you last. Although nothing very exciting, to be honest. I made a bunch of food. I took some pictures. I did a lot of work. I went to some concerts. I had lots of fun with friends.<br />
<br />
Mostly, I didn't blog. But I'm back and I'm vowing to do this more regularly. I'm sure I'll regret this. But like taking my packet of vitamins each morning, I believe it's good for me. Kind of like this salad.<br />
<br />
Because I've been a bit under the weather lately, I've been doing a lot of working from home. The benefit to working from home (i.e. one of the few benefits to being sick) is making lunch for myself, on the spot. For some reason, I love making lunch for myself. A couple of days ago, I opened the fridge and decided to just make a salad from what was in there. Here was the result - a very tasty autumnal salad.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-m_CymyscVhM/UGUd2IEGCqI/AAAAAAAAHIU/QpK39laZmjI/s1600/IMG_1701.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-m_CymyscVhM/UGUd2IEGCqI/AAAAAAAAHIU/QpK39laZmjI/s400/IMG_1701.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixed greens, sliced fennel, mission figs (fresh!), green apple, halved grapes, sliced parmesan, toasted walnuts with a dressing of sherry vinegar, olive oil, a little bit of honey, and salt and pepper. </td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
It was a delightful little lunch and I think it even made me feel a little bit better. Food can do that, you know.<br />
<br />
Unlike the salad, which I made up on the spot, this granola recipe has been several months in the making. I actually honed it at the end of July but, as previously discussed, have lacked the time to blog about it. By which I mean, I totally didn't prioritize it. Clearly, I <i>had</i> time. I just didn't <i>make</i> time. So now. I'm making time now. Even though I did a terrible job taking pictures of this granola. Oh well. I'm out of practice. Or something.<br />
<br />
Anyway, I've finally got My Perfect Granola. I still can't believe how easy it is to make. I'm never buying granola again. For real this time.<br />
<br />
This recipe is super easy to modify. You can add or change the quantities on pretty much anything. I like the balance of this one. It's just a little bit sweet and just a little bit nutty.<br />
<br />
I c<span style="font-family: inherit;">ertainly don't know anyone like that. </span><br />
<br />
<span style="font-size: small;"><span style="font-family: inherit;"><i>Kate's Perfect Maple-Vanilla-Pecan-Coconut-Pepita Granola</i></span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: inherit;"><i>Ingredients</i></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><i>3 cups old-fashioned (not quick!) rolled oats. Quaker Oats. Obviously. </i></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><i>1/2 cup chopped pecans</i></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><i>1/2 cup pepitas</i></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><i>1/2 cup unsweetened coconut flakes</i></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><i>pinch of kosher salt</i></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><i>1 vanilla bean, split, seeds scraped</i></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><i>1/4 cup plus 2 tablespoons canola oil</i></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><i>1/4 cup plus 2 tablespoons real, pure maple syrup</i></span></span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: inherit;"><i>Directions</i></span></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: small;"><span style="font-family: inherit;"><i>1.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span>Preheat
oven to 350F. Line a large, rimmed baking sheet with parchment paper. </i></span></span></div>
<div class="MsoNormal" style="margin-left: 0.25in; text-indent: -0.25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: small;"><span style="font-family: inherit;"><i>2.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span>Combine
oats, pecans, pepitas, coconut flakes, and
pinch of salt in a medium to large bowl. </i></span></span></div>
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<br /></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><i>3.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span>In
a small bowl, combine canola oil, maple syrup, and vanilla bean seeds. Whisk to
combine.</i></span></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: small;"><span style="font-family: inherit;"><i>4.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span>Pour
maple syrup mixture into oat mixture. Stir until all the future-granola bits are coated evenly.</i></span></span></div>
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<br /></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><a href="http://4.bp.blogspot.com/-unHvHQ8LKHY/UGUezOq8vxI/AAAAAAAAHJM/uZq60OF08ZU/s1600/IMG_1704.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-unHvHQ8LKHY/UGUezOq8vxI/AAAAAAAAHJM/uZq60OF08ZU/s320/IMG_1704.jpg" width="320" /></a></span></span></div>
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<br /></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><i>5.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span>Dump granola into baking pan and evenly
distribute across pan.</i></span></span></div>
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<br /></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><a href="http://4.bp.blogspot.com/-85NtW-0Z0xc/UGUerHz12BI/AAAAAAAAHIc/UU6dz3Cc9QE/s1600/IMG_1631.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-85NtW-0Z0xc/UGUerHz12BI/AAAAAAAAHIc/UU6dz3Cc9QE/s320/IMG_1631.jpg" width="320" /></a></span></span></div>
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<br /></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><i>6.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span>Bake
for 20-25 minutes, or until golden brown. Stir once in the middle of baking. </i></span></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: small;"><span style="font-family: inherit;"><i>7.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span>Cool
completely, then store in an airtight container. I like to keep mine in a glass jar with a rubber gasket like <a href="http://www.surlatable.com/product/PRO-867838/Le-Parfait-Canning-Jars" target="_blank">this one. </a></i></span></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: small;"><span style="font-family: inherit;"><i>8.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span>Eat! I like mine over Fage 0% Greek Yogurt with whatever fresh berries I can get my
hands on. Or peaches. </i></span></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: small;"><span style="font-family: inherit;"><i>Or straight from the jar with a spoon.</i></span></span></div>
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
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<br />Katehttp://www.blogger.com/profile/00828721541562390354noreply@blogger.com3tag:blogger.com,1999:blog-28180956.post-31849731735705036372012-08-27T21:57:00.001-07:002012-08-27T21:57:20.777-07:00Cooking For YourselfAges ago, I picked up a cookbook called "Cooking For Yourself." It was part of the Williams-Sonoma canon and I snagged it on deep discount while I was working there.<br />
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<br />
I wasn't feeling all militant and single or anything - it just had some good recipes. And some good thoughts on how to buy food without wasting it, and without eating the same thing for a week. Despite the whole foreword about how you shouldn't feel bad about yourself because you're cooking solo.<br />
<br />
I kid. It doesn't really say that. Well, not in so many words. <br />
<br />
Anyway, I latched onto one recipe in this thing right away, and it's still something I make, 10+ years later.<br />
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<br />
It is, in fact, ideal, when you are cooking for yourself. As I was, tonight.<br />
<br />
Also, I was super hungry. And also, I'm eating lightly this week so I can wear this certain dress to Rayleen & James' wedding this weekend. A very pretty dress. A very unforgiving dress. <br />
<br />
Eating lightly for me means fish and veggies. For some reason, that seems to work for me. So I went back to my old salmon-in-a-packet standby.<br />
<br />
It's so easy. Even if you're not cooking for yourself, you should add this to your repertoire. Just multiply the ingredients and packets.<br />
<br />
And if you are cooking for yourself, I have a bunch of tricks that make this super single-person friendly.<br />
<br />
Here's how it goes:<br />
<br />
Go to the store and get yourself a nice piece of wild, line caught, salmon. Then go to the salad bar. Get corn, red peppers, and jalapenos. You want about 1/2 cup of corn, 1/4 cup red peppers, and a couple of tablespoons of jalapenos. And cilantro, a few tablespoons of that. If you remember to get cilantro, which I did not. <br />
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<br />
Chop up the peppers if you need to. Try to get the pieces roughly the same size. Perfection is not required here.<br />
<br />
Salt and pepper the corn/jalapeno/pepper mix and put it on a piece of foil. Add a few dots of butter.<br />
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<br />
Put your piece of salmon on top of the pile.<br />
<br />
Oh. Crap. Set your oven to 450! You should have done that before! Do it now!<br />
<br />
Ok, and then take a wedge of lime and squeeze it over your salmon on the pile of veggies. Salt and pepper it, and place lime wedges on top and then dots of butter.<br />
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Pull up the long sides of the foil and fold over the top so it's sealed. Then roll up the ends.<br />
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<br />
Now bake it. For 15 minutes. Or 20 minutes if you have a super thick filet, but I suggest you cook it for 15. <br />
<br />
Be super careful when you take it out as you don't want to burn yourself on the steam coming from the packet of delicious.<br />
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It'll look like this: <br />
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If you, like me, had a piece of salmon with the skin on it, remove the salmon with a spatula to a cutting board. Flip it over and peel off the skin.<br />
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<br />
Tasty! (And healthy!)<br />
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The juices are delicious, by the way. You may want to consider serving this in a bowl so you can drink the juices at the end. Luckily, you're dining alone so such behavior is totally ok. <br />
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<br />Katehttp://www.blogger.com/profile/00828721541562390354noreply@blogger.com0tag:blogger.com,1999:blog-28180956.post-76513460397975596022012-08-23T23:31:00.003-07:002021-05-03T10:49:39.193-07:00Blue Suede ShoesIt's summer. Also I evidently have insomnia tonight. Fun. Seems like a good time to write a blog post. Sorry I've been such a slacker.<br />
<br />
Here's a dinner I made the other day. Man, I love summer produce. This was a nicoise-inspired thing. A little steamed red potato and green beans, a few halved grape tomatoes, some dijon-ish vinaigrette, and a nicely seared piece of tuna. <br />
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<br /><br />People act like cooking is a big deal, but it's not. It's actually simple if you follow a few basic rules. <br /><br />1. Buy and eat what's in season. Guess what this means? No tomatoes in March. Sorry. I know you love tomatoes, but too bad. You'll appreciate them all the more when they come into season in August. You'll eat your face off with heirlooms and beefsteaks and dry farmed early girls, and cherry tomatoes in four different colors. It's worth the wait. <br /><br />2. Keep it simple. I can't tell you how far a decent ($15 a bottle, not $40 a bottle) olive oil, some kosher salt (for God's sake, it doesn't have to be pink Himalayan sea salt or cost $60 a pound, but please, please ditch the iodized salt. It is 2012. You don't need to worry about goiters. Seriously.) and some FRESH ground (DO NOT BUY PRE-GROUND!!!) pepper can take basically ANYTHING and make it tasty. I'm serious. Start with olive oil, salt, and pepper. Try it on raw veggies, steamed veggies, roasted veggies. Try it as a preparation for all kinds of meats, including shrimp and fish. Which brings me to rule #3…<br /><br />3. Overcooking is the devil. This is hard. I have a lot of trouble with it. I get nervous about undercooked chicken (Salmonella! OMG!!) and then I really dry out that nice, organic, pasture-raised piece of chicken I just paid way too much for at Whole Foods. Or…who among us hasn't accidentally forgotten to set the timer for pasta or veggies? We've all done it. Mush and gray. Awesome for the gruel in Oliver!. Not awesome for your food. The only time overcooking works to your advantage is when you are roasting some veggies that are on the brink of extinction. It is at this time - when you need to caramelize the sh*t out of something - that overcooking is ok. But otherwise it's not. So learn how to not overcook things by practicing. It's like hemming pants: you can always do more but you can't do less. <br /><br />4. Play around! Challenge yourself to cook once a week without a recipe. I'm serious. I don't mean that you should memorize your recipe before you start. I mean, attempt to assemble something using just your wits and your experience. You can do it. And do you know what? If it sucks, you can order Thai. Don't worry about it. Just try. And try to remember that you'll always learn more from your failures than your successes. This is true in the kitchen and far from it. <br /><br />In sum, cooking isn't a big deal. It just takes practice, patience, and attention to what you are doing. Be open to making mistakes and learn from them when you do make them. <br /><br />
It's not rocket surgery (as a darling colleague of mine likes to say). It is NOT a big deal. For real. <br /><br />Ok, so guess what?! I did a craft. Holy crap, Kate, something homemade that we can't eat? Yes! <br /><br />Aren't you excited?<br /><br />I bought these shoes the other day because I wanted an alternative pair of comfortable heels to wear so I don't wear out my favorite black patent pumps before their time. These were cheap. I found them at DSW.<br />
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Only problem is…they have this gross disco heel.<br />
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<br />
Ew. Blue and fabric-covered and shimmery? Really?? Something had to be done about this. <br /><br />
<br />
Alright, in the interest of full disclosure, these are Jessica Simpson
shoes. I know, I KNOW. It does hurt me a little on the inside. Really,
it does. But I have to give Jess a little credit - the color of the suede is
kind of perfect - a "new neutral," if you will. <br />
<br />
Oh - which totally reminds me of when I turned 21 and Mer gave me this
AWESOME fuchsia bag from Coach that I was OBSESSED with (I still have
it) and, drunk, on my 21st, went all about town telling basically anyone
who would listen that "hot pink was the new black."<br />
<br />
Yeah, I'm that girl. <br />
<br />
But I digress. <br />
<br />
Anyway, Jessica Simpson shoes: great but for the ugly fabric covered heel. <br />
<br />
So I painted them. <br />
<br />
Yeah. You can do this, too. Don't think you have to accept things as the
manufacturer makes them. You are better than that - you have more
style. Go for it. <br />
<br />
It's easy.<br />
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<br />
Get some craft paint that works on fabric and a nice, small brush. This will set you back about $4.71 at Michaels. <br />
<br />
Put down some newspaper. <br />
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Paint. Cover everything but don't get too gloppy or thick. <br />
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Wait an hour and paint again. <br />
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<br />
<br />
And voila. Shoes that don't look like you're moonlighting as a "shots girl" at Northstar.<br />
<br />
Which I'm not.<br />
<br />
In case you were wondering. <br /><br /><br /><br /><br /><br /><br />Katehttp://www.blogger.com/profile/00828721541562390354noreply@blogger.com0tag:blogger.com,1999:blog-28180956.post-49641697147572812142012-07-09T00:26:00.001-07:002012-07-09T00:26:01.100-07:00I'll Have the Whale Yesterday was the halfway point of my trip. I feel like I've been gone for approximately a month so I think this vacation is doing what it's supposed to. Lobotomize me. I mean, refresh my brain.<br/><br/> <br/><br/>Before the weekend, it was stunningly beautiful here. Perfect sunny weather. We tried to go to the famed Bird Island of Runde, known for its many, many puffins. It was a beautiful drive and then, just a few kilometers away from the island, this extremely dark and large cloud started to roll over the mountains in front of us. <br/><br/> <br/><br/>By the time we got to Runde, the temperature had dropped and it was cold and windy. (It actually looked a lot like when the fog rolls into San Francisco this time of year.) So we bailed on bird island and found a sunny spot for a hike. <br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-o4SyrQAT2eM/T_punOLU2lI/AAAAAAAAG6U/q4opMxffTXY/s1024/Photo%252520Jul%2525206%25252C%2525202012%2525201%25253A46%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh3.googleusercontent.com/-o4SyrQAT2eM/T_punOLU2lI/AAAAAAAAG6U/q4opMxffTXY/s500/Photo%252520Jul%2525206%25252C%2525202012%2525201%25253A46%252520PM.jpg" id="blogsy-1341818015086.407" class="aligncenter" alt="" width="500" height="374"></a></div>Foreground: Mashall learns to blow dandelion seeds.<br/><br/>Background: Chrissy applies SPF 2000 to Josie.<br/><br/> <br/><br/>This was the view from the top.<br/><br/><div class="separator" style="clear: both; text-align: none;"><a href="https://lh6.googleusercontent.com/-tSdiYVXCeb4/T_puhcrSCnI/AAAAAAAAG58/mkjIU-NAi4k/s1024/Photo%252520Jul%2525206%25252C%2525202012%2525202%25253A25%252520PM.jpg" target="_blank" style=""><img src="https://lh6.googleusercontent.com/-tSdiYVXCeb4/T_puhcrSCnI/AAAAAAAAG58/mkjIU-NAi4k/s500/Photo%252520Jul%2525206%25252C%2525202012%2525202%25253A25%252520PM.jpg" id="blogsy-1341818015051.1697" class="alignnone" alt="" width="500" height="374"></a></div>It's hard to tell from the picture, but I think we were walking on some kind of bog. It was very spongy moss that was rather springy underfoot. Kind of like that gluten-free McDonald's bun from Stockholm. (By the way, did I mention that the Big Mac is called a McThomas in Sweden?)<br/><br/> <br/><br/>Chrissy's husband Will has been on a business trip to Singapore so the next day, Chrissy and I took the kids on a mini vacation to Trondheim.<br/><br/>It takes about 6 hours to get to Trondheim, including two ferries, and a lot of tunnels and bridges. <br/><br/>This one looked like a modern version of the Golden Gate bridge. Only not golden. And only two lanes.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-di0bPhKab0Y/T_puxux_KPI/AAAAAAAAG7E/ytdC3B4evq0/s1024/Photo%252520Jul%2525208%25252C%2525202011%2525201%25253A14%252520AM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh4.googleusercontent.com/-di0bPhKab0Y/T_puxux_KPI/AAAAAAAAG7E/ytdC3B4evq0/s500/Photo%252520Jul%2525208%25252C%2525202011%2525201%25253A14%252520AM.jpg" id="blogsy-1341818015038.119" class="aligncenter" alt="" width="500" height="375"></a></div>Six hours is a loooong time in the car but the kids were really, really good. <br/><br/><div class="separator" style="clear: both; text-align: none;"><a href="https://lh5.googleusercontent.com/-EVg43T_bX6I/T_pus8L7hMI/AAAAAAAAG6s/cZ9BHzgCsTs/s768/Photo%252520Jul%2525209%25252C%2525202011%25252012%25253A39%252520AM.jpg" target="_blank" style=""><img src="https://lh5.googleusercontent.com/-EVg43T_bX6I/T_pus8L7hMI/AAAAAAAAG6s/cZ9BHzgCsTs/s500/Photo%252520Jul%2525209%25252C%2525202011%25252012%25253A39%252520AM.jpg" id="blogsy-1341818015086.3645" class="alignnone" alt="" width="500" height="667"></a></div> Trondheim is incredibly charming. <br/><br/><div class="separator" style="clear: both; text-align: none;"><a href="https://lh4.googleusercontent.com/-kKZ2WNSeFdg/T_puuYGsElI/AAAAAAAAG60/BHq68G4wHEk/s1024/Photo%252520Jul%2525209%25252C%2525202011%25252012%25253A39%252520AM.jpg" target="_blank" style=""><img src="https://lh4.googleusercontent.com/-kKZ2WNSeFdg/T_puuYGsElI/AAAAAAAAG60/BHq68G4wHEk/s500/Photo%252520Jul%2525209%25252C%2525202011%25252012%25253A39%252520AM.jpg" id="blogsy-1341818015036.1719" class="alignnone" alt="" width="500" height="375"></a></div> <br/><br/>Our hotel, the Rika Nidelven, was lovely and situated right on the river that runs through town. <br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-zozNi2Qnduc/T_puV6HyFAI/AAAAAAAAG5E/b1XjmtLMm9k/s1024/Photo%252520Jul%2525207%25252C%2525202012%2525207%25253A21%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh4.googleusercontent.com/-zozNi2Qnduc/T_puV6HyFAI/AAAAAAAAG5E/b1XjmtLMm9k/s500/Photo%252520Jul%2525207%25252C%2525202012%2525207%25253A21%252520PM.jpg" id="blogsy-1341818015084.521" class="aligncenter" alt="" width="500" height="374"></a></div> When we arrived, we took the kids to the Trondheim Science Center which is a kid-oriented museum with LOTS of hands on activities. It was super fun. <br/><br/> Josie especially loved the spinner.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-Tek2c_r2Vdw/T_pucmLY_8I/AAAAAAAAG5k/5zF2M-JpB7E/s765/Photo%252520Jul%2525207%25252C%2525202012%2525204%25253A02%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh5.googleusercontent.com/-Tek2c_r2Vdw/T_pucmLY_8I/AAAAAAAAG5k/5zF2M-JpB7E/s500/Photo%252520Jul%2525207%25252C%2525202012%2525204%25253A02%252520PM.jpg" id="blogsy-1341818015119.9631" class="aligncenter" alt="" width="500" height="669"></a></div>She was on it for hours. <br/><br/>I also loved that to the side of the kids' outdoor play area was this:<br/><br/><div class="separator" style="clear: both; text-align: none;"><a href="https://lh3.googleusercontent.com/-xjb4g73AoTY/T_pueHi4zJI/AAAAAAAAG5s/cu_3XJNXypM/s1024/Photo%252520Jul%2525207%25252C%2525202012%2525204%25253A01%252520PM.jpg" target="_blank" style=""><img src="https://lh3.googleusercontent.com/-xjb4g73AoTY/T_pueHi4zJI/AAAAAAAAG5s/cu_3XJNXypM/s500/Photo%252520Jul%2525207%25252C%2525202012%2525204%25253A01%252520PM.jpg" id="blogsy-1341818015062.308" class="alignnone" alt="" width="500" height="374"></a></div> <br/><br/>Yes, that's a catapult. A discarded catapult. Not, like blocked off or anything. Just put aside. It doesn't even have a sign on it that says not to touch it or play on it. <br/><br/> <br/><br/>I guess the Norwegians just assume that people don't need to be told these things. <br/><br/>Fascinating.<br/><br/> <br/><br/>I also loved that one of the "Did you know?" signs in the museum had information about when the cheese plane was invented. Norwegians are very into their cheese planes. It's how they slice brunost, a traditional Norwegian cheese. <br/><br/><div class="separator" style="clear: both; text-align: none;"><a href="https://lh3.googleusercontent.com/-lMRPZfZvSoQ/T_puf2zBbxI/AAAAAAAAG50/VW9E5mP4Oi4/s1024/Photo%252520Jul%2525207%25252C%2525202012%2525203%25253A37%252520PM.jpg" target="_blank" style=""><img src="https://lh3.googleusercontent.com/-lMRPZfZvSoQ/T_puf2zBbxI/AAAAAAAAG50/VW9E5mP4Oi4/s500/Photo%252520Jul%2525207%25252C%2525202012%2525203%25253A37%252520PM.jpg" id="blogsy-1341818015082.4697" class="alignnone" alt="" width="500" height="374"></a></div><div class="separator" style="clear: both; text-align: none;"> </div> <br/><br/>After the science museum, we were all ready for dinner. We took the kids to a fancy adult restaurant. While Josie and I were washing our hands after touching EVERYTHING at the Science Museum, the waitress came over to tell Chrissy about the dinner specials.<br/><br/> <br/><br/>When we came back to the table, Chrissy was very excited. <br/><br/> <br/><br/>"The fish of the day is halibut with a tomato-y sauce, and the meat of the day is whale."<br/><br/> Whale! Obviously, we HAD TO have some whale. When else do you have a chance to have whale? <br/><br/>Hopefully it wasn't baby whale...<br/><br/> <br/><br/>We order. <br/><br/> <br/><br/>Chrissy: "The kids will have child portions of the halibut with all the vegetables and sauces on the side and I'll have the whale."<br/><br/>Waitress: "The vale?"<br/><br/>Chrissy: "Yes, the whale."<br/><br/> <br/><br/>Here's the whale.<br><br/><br/><div class="separator" style="clear: both; text-align: none;"><a href="https://lh3.googleusercontent.com/-B2k-qPfo0Rk/T_puazhRjmI/AAAAAAAAG5c/zwUhEB3HH-E/s765/Photo%252520Jul%2525207%25252C%2525202012%2525205%25253A57%252520PM.jpg" target="_blank" style=""><img src="https://lh3.googleusercontent.com/-B2k-qPfo0Rk/T_puazhRjmI/AAAAAAAAG5c/zwUhEB3HH-E/s500/Photo%252520Jul%2525207%25252C%2525202012%2525205%25253A57%252520PM.jpg" id="blogsy-1341818015117.553" class="alignnone" alt="" width="500" height="669"></a></div>You might notice that the whale looks a lot like VEAL. Because it is veal. Turns out that "veal" said with a heavy Norwegian accent sounds just like "whale."<br/><br/>Anyway, the whale was delicious.<br/><br/>So was the halibut.<br/><br/> <a href="https://lh3.googleusercontent.com/-pDe_wxwuSp0/T_puZOXIiYI/AAAAAAAAG5U/Nvq-vsl4MXg/s765/Photo%252520Jul%2525207%25252C%2525202012%2525205%25253A57%252520PM.jpg" target="_blank"><img src="https://lh3.googleusercontent.com/-pDe_wxwuSp0/T_puZOXIiYI/AAAAAAAAG5U/Nvq-vsl4MXg/s500/Photo%252520Jul%2525207%25252C%2525202012%2525205%25253A57%252520PM.jpg" id="blogsy-1341818015044.1494" class="alignnone" alt="" width="500" height="669"></a><br/><br/> <br/><br/>We followed this delightful meal with some ice cream, because Norwegians love two things: dessert and hot dogs, and then rolled ourselves back to the hotel. We had a big day to prepare for on Sunday. <br/><br/>There was a massive breakfast buffet at the hotel for us to take down. <br/><br/> <br/><br/> I didn't photograph it all but this is by far the best hotel breakfast I have ever seen in my life. It had everything: cured meats, many cheeses, hot meats, several kids of eggs, at least half a dozen types of salmon, a giant yogurt/cereal buffet, salad, a fruit buffet, a fresh-squeezed custom juice station, a slice-your-own-bread-station, and many, many trays of baked and griddled breakfast treats.<br/><br/>They even had a special section of gluten free breads and crackers. I love it here.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-qu5uPXMh0QI/T_pu2_OdmlI/AAAAAAAAG7c/iYT7NsYcvOo/s1024/Photo%252520Jul%2525208%25252C%2525202011%2525209%25253A36%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh3.googleusercontent.com/-qu5uPXMh0QI/T_pu2_OdmlI/AAAAAAAAG7c/iYT7NsYcvOo/s500/Photo%252520Jul%2525208%25252C%2525202011%2525209%25253A36%252520PM.jpg" id="blogsy-1341818015051.3047" class="aligncenter" alt="" width="500" height="375"></a></div><div class="separator" style="text-align: left;clear: both; ">Fishcakes in the foreground.</div><div class="separator" style="text-align: left;clear: both; "> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/--EG_KC_wB-U/T_pu00_t-FI/AAAAAAAAG7U/q0ZrCcNXZjA/s1024/Photo%252520Jul%2525208%25252C%2525202011%2525209%25253A36%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh3.googleusercontent.com/--EG_KC_wB-U/T_pu00_t-FI/AAAAAAAAG7U/q0ZrCcNXZjA/s500/Photo%252520Jul%2525208%25252C%2525202011%2525209%25253A36%252520PM.jpg" id="blogsy-1341818015054.137" class="aligncenter" alt="" width="500" height="375"></a></div><div class="separator" style="text-align: left;clear: both; ">Many delicious cold fishes. Don't worry, I sampled them all. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-JWgaKJ3QYP8/T_pu75ANIBI/AAAAAAAAG70/_Fg35zFChLQ/s1024/Photo%252520Jul%2525208%25252C%2525202011%2525209%25253A55%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh3.googleusercontent.com/-JWgaKJ3QYP8/T_pu75ANIBI/AAAAAAAAG70/_Fg35zFChLQ/s500/Photo%252520Jul%2525208%25252C%2525202011%2525209%25253A55%252520PM.jpg" id="blogsy-1341818015121.888" class="aligncenter" alt="" width="500" height="375"></a></div><div class="separator" style="text-align: left;clear: both; ">Josie's very excited about breakfast.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-NDnp8cI216g/T_pu4_ArdrI/AAAAAAAAG7k/f7FXzF8aGGM/s1024/Photo%252520Jul%2525208%25252C%2525202011%2525209%25253A55%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh5.googleusercontent.com/-NDnp8cI216g/T_pu4_ArdrI/AAAAAAAAG7k/f7FXzF8aGGM/s500/Photo%252520Jul%2525208%25252C%2525202011%2525209%25253A55%252520PM.jpg" id="blogsy-1341818015117.0898" class="aligncenter" alt="" width="500" height="375"></a></div><div class="separator" style="text-align: left;clear: both; ">That brown flat thing toward the back of my plate is brunost. Please also note the half-eaten soft boiled egg in the middle. Look at how yellow (orange!) that yolk is! These eggs did not come from a factory farm. </div><div class="separator" style="text-align: left;clear: both; "> </div><div class="separator" style="text-align: left;clear: both; ">After lunch, we rolled ourselves over to Nidaros Cathedral, which was originally built in the 11th century. It was really impressive, although we were not allowed to photograph the inside, so all I have for you is this:<br></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-_8806x6L8uE/T_purG6aMpI/AAAAAAAAG6k/KhKXqdb96Vc/s1024/Photo%252520Jul%2525209%25252C%2525202011%25252012%25253A16%252520AM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh5.googleusercontent.com/-_8806x6L8uE/T_purG6aMpI/AAAAAAAAG6k/KhKXqdb96Vc/s500/Photo%252520Jul%2525209%25252C%2525202011%25252012%25253A16%252520AM.jpg" id="blogsy-1341818015123.6782" class="aligncenter" alt="" width="500" height="375"></a></div> Then I went over to the train station and bought a one-way ticket to Hell.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-RJEJUP4dVQg/T_puUL7ncvI/AAAAAAAAG48/B_9gG_DD_jk/s1024/Photo%252520Jul%2525208%25252C%2525202012%25252011%25253A25%252520AM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh6.googleusercontent.com/-RJEJUP4dVQg/T_puUL7ncvI/AAAAAAAAG48/B_9gG_DD_jk/s500/Photo%252520Jul%2525208%25252C%2525202012%25252011%25253A25%252520AM.jpg" id="blogsy-1341818015071.967" class="aligncenter" alt="" width="500" height="500"></a></div>You know, just in case. It's good to have these things onhand. You never know when you're going to need to give this to someone.<br/><br/> <br/><br/>It was a rainy day so we skipped the outdoor museum and headed home. Not two minutes outside of the city, it was lunchtime and the kids were claiming hunger despite our enormous breakfast binge, so we stopped for gas and a very Norwegian lunch of cheese-stuffed bacon-wrapped hot dogs. <br/><br/>No, seriously. Modern Norwegian cuisine bears a striking resemblance to carnival food. <br/><br/>We also had ice cream on the ferry. It was a banner day for food, that's for sure. <br/><br/> <br/><br/>We also discovered an <a href="http://www.google.com/url?sa=t&rct=j&q=youtube%20dansa%20pausa&source=web&cd=1&ved=0CFMQtwIwAA&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DSk9MSeE1l80&ei=ZYD6T5PlC4mm4gS54qCIBw&usg=AFQjCNHXb4ZFvmqn98wVETIDM6vc3YTiww" target="_blank" title="">awesome Swedish pop song.</a><br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-AJ7jsMfT6Bo/T_qDx5ik0xI/AAAAAAAAG8o/3DZCzLb-_aI/s320/Photo%252520Jul%2525209%25252C%2525202012%2525209%25253A09%252520AM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh6.googleusercontent.com/-AJ7jsMfT6Bo/T_qDx5ik0xI/AAAAAAAAG8o/3DZCzLb-_aI/s320/Photo%252520Jul%2525209%25252C%2525202012%2525209%25253A09%252520AM.jpg" id="blogsy-1341818015123.3354" class="aligncenter" alt="" width="320" height="180"></a></div>We really can't get enough of it.<br/><br/><div style="text-align: right; font-size: small;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>Katehttp://www.blogger.com/profile/00828721541562390354noreply@blogger.com0tag:blogger.com,1999:blog-28180956.post-47227429667139420922012-07-06T00:46:00.001-07:002012-07-06T00:46:58.935-07:00Is it Still Night if it Doesn't Get Dark Out? This is what midnight looks like in early July when you're at the 62nd parallel:<br/><br/><div class="separator" style="clear: both; text-align: none;"><a href="https://lh6.googleusercontent.com/-uKXcJ-uBaCg/T_aRm9T8eOI/AAAAAAAAG3M/PyoPUd1cBZU/s1024/Photo%252520Jul%2525205%25252C%2525202012%25252011%25253A56%252520PM.jpg" target="_blank" style=""><img src="https://lh6.googleusercontent.com/-uKXcJ-uBaCg/T_aRm9T8eOI/AAAAAAAAG3M/PyoPUd1cBZU/s500/Photo%252520Jul%2525205%25252C%2525202012%25252011%25253A56%252520PM.jpg" id="blogsy-1341560012694.345" class="alignnone" alt="" width="500" height="374"></a></div> <br/><br/>I'm not exaggerating. I took that shot at 11:55pm last night. Or 23:55, if we want to be all European about it. With no tricks of lighting or flashes. It was actually light enough out that I was still reading in bed by the light of day. Or night, as it were.<br/><br/>I am really far north. <br/><br/> <br/><br/>Here's Alesund. It's beautiful here and the weather has been perfect.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-t8sQgh1B22k/T_aR12NHbaI/AAAAAAAAG4M/eA28vR6R-bU/s1024/Photo%252520Jul%2525204%25252C%2525202012%2525202%25253A45%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh5.googleusercontent.com/-t8sQgh1B22k/T_aR12NHbaI/AAAAAAAAG4M/eA28vR6R-bU/s500/Photo%252520Jul%2525204%25252C%2525202012%2525202%25253A45%252520PM.jpg" id="blogsy-1341560012666.6106" class="aligncenter" alt="" width="500" height="374"></a></div> <br/><br/> I wasn't really prepared for how stunning Norway would be. Flying into the tiny Alesund-Vigra airport, it looks like a sunny day on approach into the airport on the island of Myst. (Remember that computer game? It was like LOST. So confusing. I hated that game.)<br/><br/><div class="separator" style="clear: both; text-align: none;"><a href="https://lh3.googleusercontent.com/-F832QNaMfKU/T_aRx5hBP8I/AAAAAAAAG38/LxOIwX0963s/s1024/Photo%252520Jul%2525204%25252C%2525202012%2525201%25253A53%252520PM.jpg" target="_blank" style=""><img src="https://lh3.googleusercontent.com/-F832QNaMfKU/T_aRx5hBP8I/AAAAAAAAG38/LxOIwX0963s/s500/Photo%252520Jul%2525204%25252C%2525202012%2525201%25253A53%252520PM.jpg" id="blogsy-1341560012637.821" class="alignnone" alt="" width="500" height="374"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-kSW82UFn9Mc/T_aRzrZMdnI/AAAAAAAAG4E/_BHX7lYa8sQ/s1024/Photo%252520Jul%2525204%25252C%2525202012%2525201%25253A54%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh5.googleusercontent.com/-kSW82UFn9Mc/T_aRzrZMdnI/AAAAAAAAG4E/_BHX7lYa8sQ/s500/Photo%252520Jul%2525204%25252C%2525202012%2525201%25253A54%252520PM.jpg" id="blogsy-1341560012694.2148" class="aligncenter" alt="" width="500" height="374"></a></div><div class="separator" style="clear: both; text-align: none;"><a href="https://lh5.googleusercontent.com/-tHxvZKpKw54/T_aRwTOV1MI/AAAAAAAAG30/b4dUSIdchew/s765/Photo%252520Jul%2525204%25252C%2525202012%2525201%25253A53%252520PM.jpg" target="_blank" style=""><img src="https://lh5.googleusercontent.com/-tHxvZKpKw54/T_aRwTOV1MI/AAAAAAAAG30/b4dUSIdchew/s500/Photo%252520Jul%2525204%25252C%2525202012%2525201%25253A53%252520PM.jpg" id="blogsy-1341560012652.5237" class="alignnone" alt="" width="500" height="669"></a></div> Even from a dirty airplane window, you can kind of understand why that Norwegian Blue would have been pining for these fjords. They are breathtaking.<br/><br/> <br/><br/>We had a lovely 4th of July celebration here. It was a real American picnic, with grilled hamburgers, hot dogs, potato salad, and ice cream.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-P6orqOlM41Q/T_aUv9B5TbI/AAAAAAAAG4o/CIApuaEf9lU/s765/Photo%252520Jul%2525204%25252C%2525202012%2525206%25253A38%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh3.googleusercontent.com/-P6orqOlM41Q/T_aUv9B5TbI/AAAAAAAAG4o/CIApuaEf9lU/s500/Photo%252520Jul%2525204%25252C%2525202012%2525206%25253A38%252520PM.jpg" id="blogsy-1341560012661.416" class="aligncenter" alt="" width="500" height="669"></a></div> We had everything but the fireworks, and we even got to eat outside. It was perfect.<br/><br/><div class="separator" style="clear: both; text-align: center;"> </div>On a totally unrelated note, Norwegians have a strange sense of humor. <br/><br/>This poster was in the Oslo Airport, advertising a bar (duh.) I don't know why there is a naked, angry baby on it but what I do know is that everything about this creepy poster makes me want a drink. Immediately. A strong one.<br/><br/><div class="separator" style="clear: both; text-align: none;"><a href="https://lh6.googleusercontent.com/-Epj4MR2VvBI/T_aRox3EJ9I/AAAAAAAAG3U/sJb-IouPQ1c/s765/Photo%252520Jul%2525204%25252C%2525202012%25252011%25253A09%252520AM.jpg" target="_blank" style=""><img src="https://lh6.googleusercontent.com/-Epj4MR2VvBI/T_aRox3EJ9I/AAAAAAAAG3U/sJb-IouPQ1c/s500/Photo%252520Jul%2525204%25252C%2525202012%25252011%25253A09%252520AM.jpg" id="blogsy-1341560012670.485" class="alignnone" alt="" width="500" height="669"></a></div> <br/><br/>It's another gorgeous day here today, so we're off to hike and picnic on the bird island of Runde. <br/><br/>Tomorrow we're off to Trondheim, a university city a few hours north of here. We tried to go to Tromso (above the Arctic Circle) but it turns out that flights are almost $600 per person. (As 4-year-old Josie said "OH MY GOD! SIX HUNDRED DOLLARS?!?!) So we scrapped that idea. Now we'll drive to Trondheim where we're staying in a hotel noted for its' massive, amazing breakfast buffet. The breakfast buffet is noted as #54 on Chrissy's list of 99 Things You Must Do In Norway. <br/><br/>There's also an Ikea in Trondheim. And a science museum. A little something for everyone. <br/><br/>Road trip!<br/><br/><div style="text-align: right; font-size: small;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>Katehttp://www.blogger.com/profile/00828721541562390354noreply@blogger.com0tag:blogger.com,1999:blog-28180956.post-90922000847801443542012-07-05T01:33:00.001-07:002012-07-05T01:33:12.504-07:00Stockholm, Highbrow and Lowbrow I guess it's fitting that I spent day two in Stockholm experiencing a mix of highbrow and lowbrow culture. After all, these are the people that gave us Ikea and H&M: high style at low prices. Turns out it's hard to escape Stockholm without being buffeted between the two.<br/><br/> <br/><br/>Highbrow<br/><br/>I started the day with a walk over to the Stadshuset, which is both Stockholm's City Hall and also where the Nobel Prizes are awarded. I got up at 6am without an alarm (it really doesn't get dark at night) and wandered over there since practically nothing opens until 10am.<br/><br/> <a href="https://lh6.googleusercontent.com/-KPQpZJ9onek/T_QWeypaJEI/AAAAAAAAG0g/-VW4DptrlIM/s1024/Photo%252520Jul%2525203%25252C%2525202011%25252010%25253A46%252520PM.jpg" target="_blank"><img src="https://lh6.googleusercontent.com/-KPQpZJ9onek/T_QWeypaJEI/AAAAAAAAG0g/-VW4DptrlIM/s500/Photo%252520Jul%2525203%25252C%2525202011%25252010%25253A46%252520PM.jpg" id="blogsy-1341476912174.8486" class="alignnone" alt="" width="500" height="375"></a><br/><br/> I believe this is some kind of symbol of Stockholm. I like it because it reminds me of one of my favorite Matisse line drawings: <br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-4vhFeOQZ2AQ/T_VJ82c3vFI/AAAAAAAAG2k/0xBQ1qyPEIE/s527/Photo%252520Jul%2525204%25252C%2525202012%25252012%25253A20%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh4.googleusercontent.com/-4vhFeOQZ2AQ/T_VJ82c3vFI/AAAAAAAAG2k/0xBQ1qyPEIE/s500/Photo%252520Jul%2525204%25252C%2525202012%25252012%25253A20%252520PM.jpg" id="blogsy-1341476912189.8079" class="aligncenter" alt="" width="500" height="594"></a></div>(Fata with Hat of Light, Memory of Mallarme, 1933.)<br/><br/> <br/><br/><a href="https://lh4.googleusercontent.com/-kUBmswkSQW0/T_QWqgvp3QI/AAAAAAAAG1Y/Pkj4PDGio8k/s1024/Photo%252520Jul%2525203%25252C%2525202011%25252010%25253A55%252520PM.jpg" target="_blank" style=""><img src="https://lh4.googleusercontent.com/-kUBmswkSQW0/T_QWqgvp3QI/AAAAAAAAG1Y/Pkj4PDGio8k/s500/Photo%252520Jul%2525203%25252C%2525202011%25252010%25253A55%252520PM.jpg" id="blogsy-1341476912192.115" class="alignnone" alt="" width="500" height="375"></a><br/><br/><div class="separator" style="clear: both; text-align: none;">Nobel Prizes awarded through these doors. </div><div class="separator" style="clear: both; text-align: none;"> </div><div class="separator" style="clear: both; text-align: none;"> </div><div class="separator" style="clear: both; text-align: none;"><a href="https://lh4.googleusercontent.com/-m1TzL7fBBH4/T_QWnnNZTgI/AAAAAAAAG1I/I1vCuhK2k2Q/s1024/Photo%252520Jul%2525203%25252C%2525202011%25252010%25253A53%252520PM.jpg" target="_blank" style=""><img src="https://lh4.googleusercontent.com/-m1TzL7fBBH4/T_QWnnNZTgI/AAAAAAAAG1I/I1vCuhK2k2Q/s500/Photo%252520Jul%2525203%25252C%2525202011%25252010%25253A53%252520PM.jpg" id="blogsy-1341476912197.1284" class="alignnone" alt="" width="500" height="375"></a></div> Proof I was here. <br/><br/>You can kind of see Gamla Stan (the Old Town) over my right shoulder. You would have been able to see more of it but the stranger who took my picture clearly doesn't know anything about framing a shot.<br/><br/>Here's what the view really looked like:<br/><br/><div class="separator" style="clear: both; text-align: none;"><a href="https://lh4.googleusercontent.com/-AFHUUrBMiOc/T_QWjprpynI/AAAAAAAAG04/56ZBbEjHjac/s1024/Photo%252520Jul%2525203%25252C%2525202011%25252010%25253A51%252520PM.jpg" target="_blank" style=""><img src="https://lh4.googleusercontent.com/-AFHUUrBMiOc/T_QWjprpynI/AAAAAAAAG04/56ZBbEjHjac/s500/Photo%252520Jul%2525203%25252C%2525202011%25252010%25253A51%252520PM.jpg" id="blogsy-1341476912118.4011" class="alignnone" alt="" width="500" height="375"></a></div> <br/><br/> <br/><br/>Lowbrow<br/><br/>Then, I walked through the Kungsholmen neighborhood (which is fairly normal and non-touristy) to a supermarket, because I always think it's so interesting to see where the locals buy their food. You can tell a lot about a culture by what's in its grocery stores. The Swedes love cheese, fish, bread, and bulk bin candy.<br/><br/> <br/><br/><div class="separator" style="clear: both; text-align: none;"><a href="https://lh4.googleusercontent.com/-DFmiASOx4Bc/T_QWTwxoBnI/AAAAAAAAG0A/tTmth1OS4_c/s1024/Photo%252520Jul%2525203%25252C%2525202011%2525209%25253A55%252520PM.jpg" target="_blank" style=""><img src="https://lh4.googleusercontent.com/-DFmiASOx4Bc/T_QWTwxoBnI/AAAAAAAAG0A/tTmth1OS4_c/s500/Photo%252520Jul%2525203%25252C%2525202011%2525209%25253A55%252520PM.jpg" id="blogsy-1341476912201.7952" class="alignnone" alt="" width="500" height="375"></a></div><div class="separator" style="clear: both; text-align: none;"> </div><div class="separator" style="clear: both; text-align: none;"> </div>They do actually have Swedish fish in Sweden. Only they are just called "pastelfisk" and, oddly, they are not all red but are a variety of mixed colors. Unfortunately, my attempts to photograph them failed. <br/><br/> <br/><br/>Highbrow<br/><br/> Next up was a visit to the Moderna Museet, followed by a jaunt over to the Historiska Museet, i.e. the Viking Museum. Sadly, there were no hats with horns in the Viking museum, although I did see a lot of old gold jewelry and treasures. Very fancy.<br/><br/> <br/><br/>At this point, I was starving and tired from walking around for the last 5 hours. I was hoping to lunch at an outdoor cafe in Ostermalm but couldn't find one that was crowded enough to probably be good, but not crowded enough that I could get a seat outside<br/><br/> <br/><br/>Lowbrow<br/><br/>So I caved, and went to McDonald's. <br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-IirTHYkf0ok/T_QWGkIwWKI/AAAAAAAAGzY/a96B7rf_i-g/s1024/Photo%252520Jul%2525203%25252C%2525202012%25252012%25253A58%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh3.googleusercontent.com/-IirTHYkf0ok/T_QWGkIwWKI/AAAAAAAAGzY/a96B7rf_i-g/s500/Photo%252520Jul%2525203%25252C%2525202012%25252012%25253A58%252520PM.jpg" id="blogsy-1341476912164.8396" class="aligncenter" alt="" width="500" height="374"></a></div> <br/><br/>I know, I know. Here's the thing. <br/><br/> <br/><br/>McDonald's in Sweden actually has gluten-free buns for its burgers. I couldn't resist.<br/><br/><div class="separator" style="clear: both; text-align: none;"><a href="https://lh5.googleusercontent.com/-vn-VgnVWPiQ/T_QV-RIvOeI/AAAAAAAAGzI/w6x_wBppPLI/s765/Photo%252520Jul%2525203%25252C%2525202012%2525201%25253A00%252520PM.jpg" target="_blank" style=""><img src="https://lh5.googleusercontent.com/-vn-VgnVWPiQ/T_QV-RIvOeI/AAAAAAAAGzI/w6x_wBppPLI/s500/Photo%252520Jul%2525203%25252C%2525202012%2525201%25253A00%252520PM.jpg" id="blogsy-1341476912126.2966" class="alignnone" alt="" width="500" height="669"></a></div> <br/><br/> As you can see by the glop of ketchup on my hand, the Swedes are very into their condiments. I somehow managed to get ketchup in my hair (!) while eating this thing...ketchup that I only discovered the next morning. Classy. <br/><br/>Also, the bun...the bun was spongy. It's hard to get the full effect from this picture, but when I say "spongy," I mean, literally like an object which might absorb soap and clean dishes. It had the kind of texture that causes one to wonder if it is actually digestible. Oh well. <br/><br/> <br/><br/>Highbrow<br/><br/> <br/><br/>Post-McDonald's picnic, I did a bit of shopping, including a trip to Marzio which had fabulous shoes and bags but unfortunately not in my size, as most of the store was on sale (a benefit to traveling in July). I also made a trip to NK, which is like Swedish Harrod's. Very cool and lovely. <br/><br/> <br/><br/>Dinner that evening was at B.A.R., a restaurant I read about in a few places, including in a recent Elle Decor guide to the city. <br/><br/> <br/><br/>I sat outside and enjoyed the loveliest meal. <br/><br/> <br/><br/>To start, I chose the Ocean Plate, which featured cavian, smoked char, pickled herring (obviously), a langoustine, and some shrimps.<br/><br/><a href="https://lh5.googleusercontent.com/-Exu9XAd2LmU/T_QV3OEcjPI/AAAAAAAAGyw/9vsbxzWXYF0/s1024/Photo%252520Jul%2525203%25252C%2525202012%2525205%25253A11%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em; "><img src="https://lh5.googleusercontent.com/-Exu9XAd2LmU/T_QV3OEcjPI/AAAAAAAAGyw/9vsbxzWXYF0/s500/Photo%252520Jul%2525203%25252C%2525202012%2525205%25253A11%252520PM.jpg" id="blogsy-1341476912141.4783" class="aligncenter" alt="" width="500" height="374"></a><div><font class="Apple-style-span" color="#0000ee"><u><br></u></font><p>Also, because this is Sweden, where they don't act like you are a pariah if you can't eat wheat, the restaurant quickly swapped out the normal bread basket for some gluten-free bread THAT WAS DELICIOUS. </p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-8JQsXCCWqaQ/T_QV158cGqI/AAAAAAAAGyo/RoZQUHIMOrM/s1024/Photo%252520Jul%2525203%25252C%2525202012%2525205%25253A07%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh4.googleusercontent.com/-8JQsXCCWqaQ/T_QV158cGqI/AAAAAAAAGyo/RoZQUHIMOrM/s500/Photo%252520Jul%2525203%25252C%2525202012%2525205%25253A07%252520PM.jpg" id="blogsy-1341476912178.1409" class="aligncenter" alt="" width="500" height="374"></a></div> <br/><br/>Seriously, I can't express how good this bread was. It was nutty and wheat-y and multi-grain-ish and awesome. America needs to figure out this bread. <br/><br/> <br/><br/> After the feast of fishes, I had some reindeer, because when in Scandinavia... and also, I'd never eaten reindeer before.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-5RtFRuV27G4/T_QW4NqWNBI/AAAAAAAAG2Q/LamOVsX_ztI/s1024/Photo%252520Jul%2525204%25252C%2525202011%2525207%25253A36%252520AM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh3.googleusercontent.com/-5RtFRuV27G4/T_QW4NqWNBI/AAAAAAAAG2Q/LamOVsX_ztI/s500/Photo%252520Jul%2525204%25252C%2525202011%2525207%25253A36%252520AM.jpg" id="blogsy-1341476912226.3752" class="aligncenter" alt="" width="500" height="375"></a></div> <br/><br/> This reindeer was so tender and delicious. Really incredible. Like beef, only less..beefy. You know how sometimes you can taste beef up in your nose? Like that charred beef-ness gets up way up in your palate? Reindeer doesn't do that.<br/><br/> <br/><br/>Then I realized that the reason that the reindeer was so tender was because this was not a reindeer that had spent any time pulling a sleigh. This was reindeer CALF. <br/><br/><div class="separator" style="clear: both; text-align: none;"><a href="https://lh5.googleusercontent.com/-vaqlMzL6UsE/T_VQI9g8bZI/AAAAAAAAG24/v8giQiP42o8/s1024/Photo%252520Jul%2525203%25252C%2525202012%2525205%25253A49%252520PM.jpg" target="_blank" style=""><img src="https://lh5.googleusercontent.com/-vaqlMzL6UsE/T_VQI9g8bZI/AAAAAAAAG24/v8giQiP42o8/s500/Photo%252520Jul%2525203%25252C%2525202012%2525205%25253A49%252520PM.jpg" id="blogsy-1341476912213.4177" class="alignnone" alt="" width="500" height="374"></a></div> <br/><br/>Oh my god, I ate baby reindeer. <br/><br/></div><p> </p> <br/><br/>Well anyway, it was delicious. <br/><br/><div style="text-align: right; font-size: small;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>Katehttp://www.blogger.com/profile/00828721541562390354noreply@blogger.com1tag:blogger.com,1999:blog-28180956.post-54987114140066118362012-07-02T13:36:00.001-07:002012-07-02T13:36:20.855-07:00Dispatch from Stockholm Ok. It only took me half a day of real time (or one full day of calendar time) but I finally made it to Stockholm. It's wonderful here. <br/><br/>Sorry in advance if this blog post (and subsequent posts) are off-format. The ipad presents some challenges to blogging that I'm trying to work around. Please bear with me. <br/><br/>Yeah, so here I am. It's almost 10pm and it's 7pm light out. Very confusing! <br/><br/>So far, I have a few observations:<br/><br/> <br/><br/>1. Everyone here speaks English. This is enormously helpful since I did a crappy job preparing for this trip and therefore learned basically no Swedish prior to arrival. I am a bad American tourist. This impression was not helped by my walking around in airplane clothes all day, i.e. yoga pants and a tshirt.<br/><br/> <br/><br/>2. The Swedes love their coffee. This was also enormously helpful as when I arrived at my hotel at 9am after not sleeping on my flight here, I discovered my room was not yet available. Without the mid-morning latte I procured, I would surely be passed out on the street somewhere in the vicinity of the Kungliga Slottet.<br/><br/> <br/><br/>3. I'm typing this from the hotel bar. The dj of the hotel bar playlist seems to have a strong affinity for the Jackson 5. Rockin' robin, tweet, tweedly-deet. Also, the Swedes seem to be very into American pop music. I heard Carly Rae Jepsen no fewer than three times in various stores today. <br/><br/>I know I had more observations in my six hours of walking around aimlessly and half-delirious before my hotel room was ready to accept me but of course, I didn't write them down which means they have now departed my jet-lagged brain. So here are a few pictures. <br/><br/> <br/><br/> Luckily, it's hard to get lost here, even though I did several times. It's such a small city, though, that getting lost just meant I wandered upon things I wanted to see anyway. So that was kind of awesome. <br/><br/> <br/><br/>First, the lovely bellman who stored my luggage suggested I walk across the bridge in front of the hotel to visit the old town, Gamla Stan. I think he suggested this because he knew I could find caffeine there and also because it is a small island that is hard for jetlagged visitors to get lost on. He was right on both counts.<br/><br/> <br/><br/>I serendipitously happened upon the changing of the guard at the Royal Palace.<br/><br/><div class="separator" style="clear: both; text-align: none;"><a href="https://lh3.googleusercontent.com/-HdnXKUqnDkg/T_H9HREw0YI/AAAAAAAAGxw/UtYoqMbUM18/s1024/Photo%252520Jul%2525202%25252C%2525202012%2525204%25253A20%252520AM.jpg" target="_blank" style=""><img src="https://lh3.googleusercontent.com/-HdnXKUqnDkg/T_H9HREw0YI/AAAAAAAAGxw/UtYoqMbUM18/s500/Photo%252520Jul%2525202%25252C%2525202012%2525204%25253A20%252520AM.jpg" id="blogsy-1341261304659.4114" class="alignnone" alt="" width="500" height="374"></a></div> <br/><br/>I also saw this awesome sign. <br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-GLECXrs-8fw/T_H9IvtTvxI/AAAAAAAAGx4/retFgTabCRU/s1024/Photo%252520Jul%2525202%25252C%2525202012%2525203%25253A39%252520AM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh3.googleusercontent.com/-GLECXrs-8fw/T_H9IvtTvxI/AAAAAAAAGx4/retFgTabCRU/s500/Photo%252520Jul%2525202%25252C%2525202012%2525203%25253A39%252520AM.jpg" id="blogsy-1341261304671.7234" class="aligncenter" alt="" width="500" height="374"></a></div> I have a question. Why is this written in English? Seems like it should be in Swedish, no?<br/><br/> <br/><br/>I then wandered around somewhat aimlessly but managed, by the grace of God, to come across the Ostermalm food hall right about at lunchtime. I had wanted to visit there anyway as of course I love nothing more than local grocery stores and food halls. I spent at least an hour wandering around in there (p.s. it's not that big). One of the highlights was the presence of Stubb's BBQ sauce and dry rub. Good job, Stubbs! Way to get distribution.<br/><br/> <br/><br/><div class="separator" style="clear: both; text-align: none;"><a href="https://lh6.googleusercontent.com/-eYDE4nT7JrU/T_H9DjmqSiI/AAAAAAAAGxY/hsExRM4-CH4/s765/Photo%252520Jul%2525202%25252C%2525202012%2525206%25253A20%252520AM.jpg" target="_blank" style=""><img src="https://lh6.googleusercontent.com/-eYDE4nT7JrU/T_H9DjmqSiI/AAAAAAAAGxY/hsExRM4-CH4/s500/Photo%252520Jul%2525202%25252C%2525202012%2525206%25253A20%252520AM.jpg" id="blogsy-1341261304650.2288" class="alignnone" alt="" width="500" height="669"></a></div> <br/><br/>It was a much prettier day than this pic would have you believe. Partly cloudy and about 70 degrees, despite this one rainy-looking gray moment. Works for me. <br/><br/>After great fatigue-fueled indecision, I picked up some items and had myself a little a picnic lunch in the square right outside the food hall.<br/><br/><div class="separator" style="clear: both; text-align: none;"><a href="https://lh3.googleusercontent.com/-yLrK5RdO8l4/T_H9CZgoD4I/AAAAAAAAGxQ/zLPJ8qB0PTc/s1024/Photo%252520Jul%2525202%25252C%2525202012%25252012%25253A17%252520PM.jpg" target="_blank" style=""><img src="https://lh3.googleusercontent.com/-yLrK5RdO8l4/T_H9CZgoD4I/AAAAAAAAGxQ/zLPJ8qB0PTc/s500/Photo%252520Jul%2525202%25252C%2525202012%25252012%25253A17%252520PM.jpg" id="blogsy-1341261304603.2183" class="alignnone" alt="" width="500" height="374"></a></div> <br/><br/>This was awesome. Please note, from 6 o'clock, moving clockwise: <br/><br/>Teeny tiny Scandinavian shrimp. I ate them plain with a fork. They were freaking delicious. So sweet!<br/><br/>Coca-Cola Light. Still desperate for caffeine at this point. (Honestly, why can't they distribute this stuff in America? It's so much better.) <br/><br/>Swedish Cheese. You can read about it here: http://en.wikipedia.org/wiki/Västerbotten_cheese. <br/><br/>The guy behind the counter assured me it was the MOST Swedish of cheeses. (Like I needed to be sold on cheese. Silly man!) Despite the tiny holes, it tastes a lot like a slightly sharper Parrano, if you are familiar with that. Or like a cross between gouda and parm, if you're not.<br/><br/>Brown bread. OMG, you guys. There is a bakery in this food hall that sells gluten-free crackers and brown bread! I'm in heaven!<br/><br/><div class="separator" style="clear: both; text-align: none;"><a href="https://lh6.googleusercontent.com/-4EFMJBtXQTQ/T_H9LkayztI/AAAAAAAAGyI/gr6ipoIk3Sg/s1024/Photo%252520Jul%2525202%25252C%2525202012%2525203%25253A56%252520PM.jpg" target="_blank" style=""><img src="https://lh6.googleusercontent.com/-4EFMJBtXQTQ/T_H9LkayztI/AAAAAAAAGyI/gr6ipoIk3Sg/s500/Photo%252520Jul%2525202%25252C%2525202012%2525203%25253A56%252520PM.jpg" id="blogsy-1341261304666.1519" class="alignnone" alt="" width="500" height="374"></a></div> <br/><br/>Seriously. Heaven. I don't know who Friends of Adam is, but today at about 12:15pm, they were my hero. I bought two packets of crackers and the very dense loaf of bread, of which I ate about 1/4 inch. To call this stuff hearty does it a serious disservice.<br/><br/> <br/><br/>Then I wandered around a lot until I couldn't take it anymore and found my way back to the hotel where they finally had my room ready. Upon arriving in my room I discovered two things:<br/><br/>1. There's a lot of teak in the room. Floors, door jambs, etc. Quite lovely but also gives the impression one is staying in a cruise ship. <br/><br/> <br/><br/>2. The hotel staff gave me a welcome treat of four chocolate truffles. Cute. <br/><br/> <br/><br/>I ate two truffles and passed out for a solid 2.5 hour nap. <br/><br/> <br/><br/>I think I may have taken more pictures on my camera that may be worth sharing, but I left both the camera and the adapter up in my hotel room so you'll just have to wait for those since this hotel bar is getting crowded and I don't want to pack up and lose my seat! In the meantime, though, I'd like to show you my mobile blogging setup:<br/><br/> <br/><br/><div class="separator" style="clear: both; text-align: none;"><a href="https://lh6.googleusercontent.com/-InkDiI9RURo/T_ICm5FoCgI/AAAAAAAAGyY/_GHLJ00Yp20/s765/Photo%252520Jul%2525202%25252C%2525202012%25252010%25253A18%252520PM.jpg" target="_blank" style=""><img src="https://lh6.googleusercontent.com/-InkDiI9RURo/T_ICm5FoCgI/AAAAAAAAGyY/_GHLJ00Yp20/s500/Photo%252520Jul%2525202%25252C%2525202012%25252010%25253A18%252520PM.jpg" id="blogsy-1341261304617.2214" class="alignnone" alt="" width="500" height="669"></a></div> <br/><br/>This is so meta. <br/><br/>It's 10:33. Still not dark out. <br/><br/>This is crazy!<br/><br/> <br/><br/><div style="text-align: right; font-size: small;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>Katehttp://www.blogger.com/profile/00828721541562390354noreply@blogger.com1tag:blogger.com,1999:blog-28180956.post-36628154608988610292012-06-19T21:57:00.001-07:002012-06-19T21:57:32.898-07:00Rosemary, Sweet and SavoryApropos of nothing, the first figs of the season arrived last weekend.<br />
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In case I haven't made it clear <a href="http://luckykate.blogspot.com/2010/10/belated-labor-day-post.html" target="_blank">before</a> or <a href="http://luckykate.blogspot.com/2011/07/hot-damn.html" target="_blank">before</a> how much I love figs, this little pint basket cost me $7.<br />
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Yes. I seven dollars love them. <br />
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<tr><td class="tr-caption" style="text-align: center;">No foreign figs for me! Steven Colbert would be proud. </td></tr>
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And here comes the segue into what this blog post is really about.<br />
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Speaking of things I love, I really love the herbal scent of rosemary. (See what I did there?) I might like it better than any other herb. Well, not better than lavender. I love lavender.<br />
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I should probably just move to Provence, already.<br />
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Anyhow, after plying my coworkers with a variety of flourless baked goods in the past few months, a friend at work, Rachel, let me borrow her awesome cookbook, <a href="http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300/ref=sr_1_1?ie=UTF8&qid=1340162354&sr=8-1&keywords=good+to+the+grain" target="_blank">Good to the Grain</a>. This cookbook in particular covers recipes featuring a wide variety of "alternative" grains. This is the kind of thing I get excited about.<br />
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One of the recipes I copied from Rachel's book (figuring if I brought the whole book home, she'd never see it again, or I'd do something horrible like spill a whole bottle of red wine on it) was for Olive Oil Cake.<br />
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It, like Jerry Maguire, had me at hello. Spelt flour (my favorite of the alterna-grains), rosemary, olive oil, and bittersweet chocolate. Yes, rosemary and chocolate. Read it again if you must.<br />
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There is something about the addition of traditionally savory ingredients to desserts that I am drawn to, fundamentally and physically, as if there were some sort of savory-sweet gravitational pull on my heart. See also: <a href="http://luckykate.blogspot.com/2011/07/food-is-love.html" target="_blank">basil chocolate chip cookies</a>. <br />
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But when would I make this cake? I had no occasions for cake making. Back of hand to forehead. Despair! (Ok, not really. I'm totally being dramatic here. Just play along.)<br />
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Have you ever noticed how sometimes the timing of life is just really spot on and perfect? You know, in a way that makes you think that perhaps there really is a God, orchestrating this chaos? Like, maybe God is just really, <i>really</i> busy all the time and is juggling SO many plates that it's hard not to drop one now and then (oops, was that a tsunami?) but when all the plates are spinning simultaneously, you practically get knocked over by the serendipity of it all.<br />
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As it so happened, the day after I discovered and photocopied this Olive Oil Cake recipe, my friends Sneaks and Juju invited us all to their place to celebrate their engagement and cook us a boatload of amazing Italian food inspired by their recent trip to Italy, where they got engaged. I volunteered to bring dessert, and cooked up this cake along with some of the most beautiful strawberries I've ever seen, and a little mascarpone cream (with crushed amaretti on the side).<br />
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<tr><td class="tr-caption" style="text-align: center;">Gorgeous, no?</td></tr>
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I'll be honest here, the strawberries/mascarpone cream/amaretti were totally an insurance policy against this cake. I was nervous about the cake. In case you weren't paying attention before, let me repeat myself: Rosemary. Bittersweet Chocolate. A LOT of olive oil. <br />
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I love savory in my sweets, but this felt like a bit of a different ballgame. This was no bit-of-basil in a cookie. <br />
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Here's my adaptation of the recipe.<br />
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<i>Olive Oil Cake, adapted from Kim Boyce's Good to the Grain</i><br />
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<i>Ingredients</i><br />
<i>2 1/4 cups white spelt flour</i><br />
<i>3/4 cup sugar</i><br />
<i>1 1/2 teaspoons baking powder</i><br />
<i>3/4 teaspoon kosher salt</i><br />
<i>3 eggs</i><br />
<i>1 cup good extra virgin olive oil (the best you are willing to part with a cup of!)</i><br />
<i>3/4 cup whole milk</i><br />
<i>1 1/2 tablespoons finely chopped fresh rosemary leaves (from about 4 stalks)</i><br />
<i>3.5 ounces 70% bittersweet chocolate, chopped into 1/2-inch-ish pieces (I highly recommend Perugina if you're doing the Italian thing full-on. You can get Perugina chocolate at World Market.)</i><br />
<i><br /></i><br />
<i>Directions</i><br />
<i>1. Preheat your oven to 350 degrees. Rub a 9 1/2 inch fluted tart pan with olive oil. Place the tart pan on a flat baking sheet.</i><br />
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<i>2. Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Set aside. </i><br />
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<i>3. Whisk the eggs in a medium mixing bowl. Add the olive oil, milk, and rosemary and whisk to combine. </i><br />
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<tr><td class="tr-caption" style="text-align: center;">Let the folding begin.</td></tr>
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<i>4. Using a spatula, fold the egg mixture into the dry ingredients. When just combined, dump in the chocolate bits and fold those in as well. </i><br />
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<i>5. Pour-slash-scrape the batter into the tart pan and spread it evenly. Slide the tart pan / baking sheet combo into the oven. </i><br />
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<i>6. Bake for 35-40 minutes, until the top is domed and the edges are a bit darker than the middle. (You can do the toothpick test to confirm doneness. I think I overbaked mine a few minutes, so I'd start checking this thing at around 33 minutes.) Slide the tart pan from the baking sheet onto a cooling rack and let cool completely in the pan. </i><br />
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Everyone at dinner gobbled up the cake to fairly rave reviews (I actually thought it was a little dry due to my overbaking it, but no one seemed to mind. Probably because most of us were a bottle of wine (each) into the proceedings. That is my number one tip for getting people to like what you cook for them. Get them drunk first.)<br />
<br />
All in all, a success and I look forward to trying this again and pulling it from the oven a bit earlier.<br />
<br />
There is one problem with this recipe, though, and that is this: at the end of it, you are left with a bunch of rosemary.<br />
<br />
Well, that's not a problem. As we say at work, that is <i>an opportunity.</i><br />
<br />
Now you've got the goods to make a delicious dinner.<br />
<br />
If you like cedar-planked salmon, you'll like this. It's very similar, except there's no tree-killing or grilling involved. <br />
<br />
<i>Kate's Impromptu Rosemary Salmon in a Packet</i><br />
<i>Serves 1 (but you can make multiple packets to serve more people) </i><br />
<br />
<i>Ingredients</i><br />
<i>1 lovely piece of center cut salmon, skin on (mine was 6 oz.), rinsed and patted dry on paper towels.</i><br />
<i>2 stalks of rosemary (you will see that I used more than that but you should not unless you REALLY love rosemary.)</i><br />
<i>1 small onion, any kind, sliced</i><br />
<i>1 small lemon, sliced</i><br />
<i>olive oil for drizzling</i><br />
<i>salt and pepper</i><br />
<br />
<i>Directions</i><br />
<i>Preheat your oven to 450 degrees. Tear off a piece of aluminum foil approximately 15" long. </i><br />
<br />
<i>Season the salmon on both sides with salt and pepper. Put one stalk of rosemary in the middle of the foil. (I used twice as much rosemary as my recipe above calls for. You might not want to do that. Just saying. You have to really like rosemary for that. Want-to-stick-it-UP-your-nose-like it.)</i><br />
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<i> Scatter half the sliced onion over it. Then layer half the lemon slices over the onion. Place the salmon skin-side down on top. </i><br />
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<i>Reverse the layering order: add the lemon, then the onion, then the remaining rosemary stalk. Drizzle olive oil over the top of the stack. </i><br />
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<i>Bring two of the foil edges (I suggest the short ones) together and fold over twice to seal. Roll the side edges in so they meet the top edge and make sure that the packet is well sealed all around. Place the packet in a pie plate or other rimmed oven-safe dish.</i><br />
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<i>Bake for 15 minutes (for a 6 oz. piece). Be careful when opening the packet not to burn yourself on the escaping steam.</i><br />
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Serve. <br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">Yup, that's haricot verts and figs on the side. </td></tr>
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<br />
Try not to eat the entire piece of salmon in five minutes like I did. Yum.<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">This salmon could not be more perfectly cooked. I love it when that happens.</td></tr>
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<br />Katehttp://www.blogger.com/profile/00828721541562390354noreply@blogger.com1tag:blogger.com,1999:blog-28180956.post-75932420998150955492012-06-04T21:29:00.003-07:002012-06-04T21:30:33.486-07:00A Thing of BeautyThis past weekend, I organized my shoes.<br />
<br />
Wait, wait! Don't close the browser window! This story has a good ending.<br />
Bear with me. <br />
<br />
I realize devoting a full day to shoe organization is like one step above (below?) storing them in the oven, Sex-and-the-City-style.<br />
<br />
But it was necessary.<br />
My shoes had started to multiply like Gremlins in a kiddie pool.<br />
<br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
There were shoes behind the closet door.</div>
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And behind the bedroom door.</div>
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<div style="text-align: center;">
And in an old, broken bookshelf.</div>
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<br /></div>
<div style="text-align: center;">
And on another old, broken shelf. </div>
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(Thanks again, movers, for breaking all my stuff!)</div>
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<div style="text-align: center;">
And in a basket.</div>
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<div style="text-align: center;">
Er...two baskets. </div>
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<div style="text-align: center;">
And in the closet.</div>
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<div style="text-align: center;">
And the other closet. </div>
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<br />
Some might say I have too many pairs of shoes.<br />
This sentence does not compute.<br />
<br />
I clearly just needed some better shoe storage. <br />
<br />
Here's what I did:<br />
<br />
1. Assembled the large, deep Ikea Billy bookcase. (<a href="http://www.ikea.com/us/en/catalog/products/10208472/#/10208467" target="_blank">This one</a>.) Despite my non-love of white laminate, I determined that the white shelves and background would provide the best, most neutral canvas for shoe display. <br />
<br />
2. Drilled three extra sets of shelf holes at the top, bottom, and right below the middle door hinges. This was a huge pain in the ass and I wish I'd done it before I assembled the cabinet but I didn't realize that it was necessary until after the shelf frame was together.<br />
<br />
3. Added the Billy Olsbo glass doors. Drilled holes and added cabinet knobs.<br />
<br />
4. Alternated Billy glass and wood shelves in the cabinet to keep the look light & airy. <br />
<br />
It only took about 4 hours.<br />
<br />
Ikea seems to have gotten smarter about their instructions. They now feature this drawing to start that bible of exasperation, the Ikea instruction booklet: <br />
<br />
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</div>
Do you see that?<br />
<br />
Sad guy with pile of parts = alone<br />
Happy guy with pile of parts = with another person<br />
<br />
That's right. Ikea is trying to tell you that you should not assemble their products without a second person around. <br />
<br />
Screw you, Ikea. <i>I don't </i><i>have another person.</i><br />
<br />
Despite their singleton discrimination, I have to admit, they've got a point. If you have ever assembled anything from Ikea that involves door or drawer parts, you know why this drawing is here; namely, for moral support and suicide prevention when you realize you're missing a part. I bet their risk management people made them add this to the instructions to avoid lawsuits. <br />
<br />
Approximately 60% of the way through the building process, there is inevitably a moment of utter exhaustion as you look around, surrounded by torn boxes, papers, little metal parts, and rebus instructions. And a half-assembled piece of plywood laminate furniture that you have carefully made sure is NOT TOUCHING THE BARE WOOD FLOOR.<br />
<br />
Ugh.<br />
<br />
That said, I persevered despite a minor breakdown (proudly, there were no tears) that accompanied attaching the doors. In the end, it was worth it. <br />
<br />
I can now see all my flats, sandals, and heels at once. The only thing
that would possibly make this better is a wider shelf (and more
wall space) so that my boots could be in there as well. But there's no
room for boots. It's ok. I'm still pleased with this solution. It feels like I'm
shopping every time I get dressed.<br />
<br />
It's a little bit awesome. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Joy. I feel joy every time I look at this thing. It's like Christmas morning EVERY morning.</td></tr>
</tbody></table>
<br />
As Mom said: "Nice! You have room for one more pair!"<br />
Yes. And I'm enacting a strict one-in-one-out policy from here forward. Gremlins begone!<br />
<br />Katehttp://www.blogger.com/profile/00828721541562390354noreply@blogger.com6tag:blogger.com,1999:blog-28180956.post-32290978807905819882012-05-03T22:15:00.001-07:002012-05-03T22:15:35.641-07:00Ok, Ok. I'll Do It Already.Do you freeze leftover chicken/beef/vegetable broth or stock in ice cube trays? This is one of those tips that I feel like I've read about thousands of time. Literally, thousands. Usually in magazines like <i>Real Simple</i>. Is anyone's life "real simple"? Mine's not and I don't even have kids...this is why I no longer subscribe. At least Martha doesn't pretend her stuff is "real simple." I appreciate her candor. <br /><br />But I digress. I actually did a quick Google search on "freezing broth in ice cube trays" and do you know how many results pop up?<br />
<br />
810,000.<br />
<br />
Read that again. Eight hundred and ten THOUSAND. That's enough for results for every person living in San Francisco to have a link about freezing broth in ice cube trays. <br /><br />In other words, lots. <br /><br />Well, I am proud to report that I finally did this myself.<br />
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<br />
And do you know what? I use the cubes! All the time! It has improved my daily cooking immeasurably. Of course, I'm largely the only one who notices, but still. Let's not go qualifying our improvements. Let's just be happy we have some.<br />
<br />
Do this. Do it this weekend. Maybe freeze up some beef broth, too. I did.<br />
<br />
You won't regret it. <br />
<br />
<br />Katehttp://www.blogger.com/profile/00828721541562390354noreply@blogger.com1tag:blogger.com,1999:blog-28180956.post-12505938587572619432012-04-30T20:46:00.000-07:002012-04-30T21:09:04.755-07:00Getting Over ItHi Readers!<br />
<br />
I want to begin this by thanking each and everyone of you who actually read this blog. It might sound silly, but I can't tell you how much it means to me to have "readers." I never ceased to be amazed that, according to Google analytics, you actually exist. I don't know who all of you are but I love you. <br />
<br />
Please, please know that I appreciate every single one of you and the time you take from your busy lives reading about my homemade adventures and (often only semi-coherent) ramblings and reminiscences. You all are awesome. And I am truly humbled by your existence. I mean it.<br />
<br />
Alright, so onto this post. It has been really hard for me to accept that I can't just eat whatever I want. I don't just mean in terms of quantity although THANK YOU, 30-something metabolism, for letting me learn that one the hard way.<br />
<br />
What I'm talking about this time is more in terms of ingredients. Specifically, being challenged to create a delicious dietary life without all-purpose flour and its many relatives...bulgur, wheat berries, and many packaged things. (Pasta, I'm talking to you. And you, crackers. And you, Acme Bread. And croissants. UGH. I looooove croissants.)<br />
<br />
But maybe I was meant to be this way. To paraphrase Lady Gaga, maybe I was "born this way". I'm a purist. Always have been. Since birth, I've loved and prioritized the freshest, most whole ingredients, almost instinctively. I'm not a picky eater in the classic sense...I've always been adventurous in the food department. It's not the food itself, but the freshness and the quality of the ingredients that have forever mattered to me. Always. Maybe GMO wheat and I were never meant to get along. Philosophically, we're just not on the same page.<br />
<br />
Nevertheless, it is somewhat difficult for me to admit to you, aloud (or whatever the "aloud" equivalent of typing is), that I used a mix in making these cookies. To be fair, it was a gluten-free flour blend. But still. I do NOT bake from a box. I never have. That Cake Doctor lady has her niche and that's just fine, but that's not me. Not who I am. I've got "from scratch" written all over me. <br />
<br />
All of that said, I'm excited about these cookies. Really and truly excited. Not just because they are gluten-free but also because I fed them to a bunch of people (science-experiment-style), who, in my view, can eat whatever they want and you know what? They loved them, too. And I think you will as well. <br />
<br />
<br />
<i>Kate's (Gluten-Free!) Salted Chocolate Chip Oatmeal Cookies</i><br />
<i>Adapted from <a href="http://acozykitchen.com/salty-cc-oatmeal-cookies/" target="_blank">this recipe</a></i><br />
<i><br /></i><br />
<i>Makes up to 4 dozen, depending on how much raw cookie dough you pilfer in the process.</i><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-MDvB5RUPo0g/T59TZww0y6I/AAAAAAAAGaM/YZ_pZcggwTc/s1600/IMG_1261.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-MDvB5RUPo0g/T59TZww0y6I/AAAAAAAAGaM/YZ_pZcggwTc/s320/IMG_1261.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prepping ingredients. By the way, I have been using my own homemade vanilla extract and so far, so good! Here's<a href="http://luckykate.blogspot.com/2011/08/from-scratch.html" target="_blank"> the recipe.</a></td></tr>
</tbody></table>
<br />
<i>Ingredients</i><br />
<i>3/4 cup unsalted butter, softened</i><br />
<i> 1 cup packed light brown sugar </i><br />
<i>1/2 cup granulated sugar </i><br />
<i>1 teaspoon baking powder</i><br />
<i> 1/4 teaspoon baking soda </i><br />
<i>1/2 teaspoon ground cinnamon </i><br />
<i>2 large eggs </i><br />
<i>1 teaspoon pure vanilla extract</i><br />
<i> 1 1/4 cups gluten-free flour blend (I used <a href="http://betterbatter.org/" target="_blank">Better Batter</a> for this particular endeavor but you can sub an equal amount of regular all-purpose flour </i><br />
<i>1/2 cup oat flour (for info on how to make this, see <a href="http://luckykate.blogspot.com/2012/04/its-time-for-healthy-breakfast.html" target="_blank">here</a>)</i><br />
<i>2 cups rolled organic (gluten-free) oats</i><br />
<i> 1/2 cup dark chocolate chips (I used Ghirardelli bittersweet chips and chopped them up since they are huge)</i><br />
<i>Maldon sea salt or kosher salt</i><br />
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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="http://4.bp.blogspot.com/-mmn5JXD2eo4/T59Ti8cHYMI/AAAAAAAAGak/fX0kBzPZuUA/s1600/IMG_1266.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-mmn5JXD2eo4/T59Ti8cHYMI/AAAAAAAAGak/fX0kBzPZuUA/s320/IMG_1266.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chopped gigantic bittersweet chocolate chips</td></tr>
</tbody></table>
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<i>Directions </i><br />
<i>1. In a stand mixer (or using a hand-mixer), cream the butter. </i><br />
<i>Add the brown sugar, white sugar, baking powder, baking soda, and cinnamon. </i><br />
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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="http://4.bp.blogspot.com/-e028j2NMZp0/T59Tc_2m9RI/AAAAAAAAGaU/bwyOUzmACLE/s1600/IMG_1262.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-e028j2NMZp0/T59Tc_2m9RI/AAAAAAAAGaU/bwyOUzmACLE/s320/IMG_1262.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creamed butter, adding sugars, baking powder, cinnamon.</td></tr>
</tbody></table>
<br />
<i>Combine at a medium speed until the mixture has a crumbly texture. Add the eggs and vanilla and mix again until combined.</i><br />
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<a href="http://1.bp.blogspot.com/-4zfRN4EiBwQ/T59TfOga0oI/AAAAAAAAGac/FD4yburI3dI/s1600/IMG_1263.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-4zfRN4EiBwQ/T59TfOga0oI/AAAAAAAAGac/FD4yburI3dI/s320/IMG_1263.jpg" width="320" /></a></div>
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<i> 2. Fold in the all-purpose flour and oat flour until just combined,
being sure not to over-work the dough. Gently fold in the oats and
chocolate chips. </i><br />
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<a href="http://2.bp.blogspot.com/-4AYqXXfdv_k/T59TkwlEzyI/AAAAAAAAGas/G_cKebuYjV4/s1600/IMG_1268.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-4AYqXXfdv_k/T59TkwlEzyI/AAAAAAAAGas/G_cKebuYjV4/s320/IMG_1268.jpg" width="320" /></a></div>
<br />
<i>Cover the bowl with plastic wrap and transfer to the
refrigerator to chill the dough for an hour. NOTE: This is important. If you do not do this, your cookies will spread all over the cookies sheet and you will be sad. </i><br />
<br />
<i><br /></i><br />
<i>3. Preheat the oven to 375 degrees F. When the oven is hot, drop the cold cookie dough, using a tablespoon or cookie dough scooper, onto a parchment lined baking sheet.</i><br />
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<a href="http://2.bp.blogspot.com/-GJPknjtvPcQ/T59TryllnjI/AAAAAAAAGbE/ctQ6dS90N-s/s1600/IMG_1272.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-GJPknjtvPcQ/T59TryllnjI/AAAAAAAAGbE/ctQ6dS90N-s/s320/IMG_1272.jpg" width="320" /></a></div>
<br />
<br />
<i>Sprinkle the tops of the dough with sea salt or kosher salt. Do not skimp on this front. There's no salt in the dough, so you really need to be pretty liberal here.</i><br />
<br />
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<a href="http://2.bp.blogspot.com/-sPIUBuiho7s/T59T1-J7xSI/AAAAAAAAGbk/4avKDoSEKzM/s1600/IMG_1287.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-sPIUBuiho7s/T59T1-J7xSI/AAAAAAAAGbk/4avKDoSEKzM/s320/IMG_1287.jpg" width="320" /></a></div>
<br />
<i>Bake for 13-15 minutes until the edges are golden brown but the center is still kind of soft. The cookie should still be soft to the touch so carefully transfer them to a cooling rack. (If you bake on parchment, as I do, you can just slide the whole sheet off the pan onto the rack, which is a method I highly recommend.)</i><br />
<br />
Serve to people without dietary restrictions and don't be amazed at their responses! These cookies are delicious!<br />
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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="http://1.bp.blogspot.com/-okRJbbcMok4/T59TzhAhFEI/AAAAAAAAGbc/MIxH6fkTvrw/s1600/IMG_1286.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-okRJbbcMok4/T59TzhAhFEI/AAAAAAAAGbc/MIxH6fkTvrw/s400/IMG_1286.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookies as seen at our Point Bonita picnic. </td></tr>
</tbody></table>
<br />Katehttp://www.blogger.com/profile/00828721541562390354noreply@blogger.com1tag:blogger.com,1999:blog-28180956.post-24807772769497574232012-04-22T21:00:00.000-07:002012-04-22T21:00:04.111-07:00Game of Scones<div class="separator" style="clear: both; text-align: center;">
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Last Sunday I breakfasted at the Fairmont with Mom and Doug. We sat at a ridiculous low table in gigantic mohair wing chairs which made me feel very much like Alice in Wonderland when she takes the "Drink Me" potion. <br />
<br />
Mom and Doug both had delicious-looking scones ("A Fairmont Specialty") that I immediately decided to go home and recreate without the all-purpose flour. With the prior week's blueberry oat scones fresh in my mind, I also wanted to work on improving the texture (more flaky, less spongy) and was aiming for a more classic scone flavor.<br />
<br />
<i>Kate's Classic Dried Fruit Scones</i><br />
<i>Makes 12 2" square scones </i><br />
<br />
<i>Ingredients</i><br />
<i>1 1/2 cups white spelt flour</i><br />
<i>1 tablespoon baking powder</i><br />
<i>1/3 cup granulated sugar</i><br />
<i>1/8 teaspoon kosher salt</i><br />
<i>4 tablespoons unsalted butter, very cold and cut into small pieces</i><br />
<i>2 tablespoons dried blueberries</i><br />
<i>2 tablespoons dried currants</i><br />
<i>5 dried apricots, chopped finely</i><br />
<i>1/3 cup milk</i><br />
<i>1/4 cup yogurt</i><br />
<br />
<i>A bit of extra milk for brushing the tops of the scones (which I absolutely forgot to do this time).</i><br />
<br />
<br />
<i>Directions </i><br />
<i>1. Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper. </i><br />
<br />
<i>2. In a large bowl, combine spelt flour, baking powder, sugar, and salt with a whisk. Cut butter into flour mixture using a pastry blender or your (cold!) hands.</i><br />
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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="http://3.bp.blogspot.com/-d4OIxaddXSA/T4ujj2OZc0I/AAAAAAAAGJk/dCEY_PM3iR8/s1600/IMG_1198.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-d4OIxaddXSA/T4ujj2OZc0I/AAAAAAAAGJk/dCEY_PM3iR8/s320/IMG_1198.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">As much as I love the food processor, the pastry blender really does work better for this, I think.</td></tr>
</tbody></table>
<br />
<i>3. Stir in dried fruits. Put flour mixture back in fridge for 5-10 minutes.</i><br />
<br />
<i>4. While the flour mixture is chilling, combine the milk and yogurt with a whisk until well blended. Remove the flour from the fridge and pour in the milk/yogurt mixture. Stir to combine. The dough will be very dry.</i><br />
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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="http://1.bp.blogspot.com/-zyz2iSqGLLQ/T4umycLezNI/AAAAAAAAGK0/aaSnxcNL5oQ/s1600/IMG_1204.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-zyz2iSqGLLQ/T4umycLezNI/AAAAAAAAGK0/aaSnxcNL5oQ/s320/IMG_1204.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Very dry and crumbly, just as it should be. </td></tr>
</tbody></table>
<i><br /></i><br />
<i>5. Turn the dough out onto a clean work surface and, using your hands, knead the tough together, picking up the remaining dry bits. Form the dough into a rectangle. </i><br />
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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="http://4.bp.blogspot.com/-nFvXJ7MuI20/T4um0qkvRrI/AAAAAAAAGK8/2vVSisMYLtA/s1600/IMG_1205.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-nFvXJ7MuI20/T4um0qkvRrI/AAAAAAAAGK8/2vVSisMYLtA/s320/IMG_1205.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Like magic, the dough comes together nicely. </td></tr>
</tbody></table>
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<i>6. Using a chef's knife or bench scraper, cut the dough into 12 squares. Place squares on the prepared baking sheet and place back in the refrigerator for 5-10 minutes.</i><br />
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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="http://3.bp.blogspot.com/-gfxmC_VsvBc/T4um6ntG4lI/AAAAAAAAGLU/6NHgarDGosQ/s1600/IMG_1208.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-gfxmC_VsvBc/T4um6ntG4lI/AAAAAAAAGLU/6NHgarDGosQ/s320/IMG_1208.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Studded with fruit. Yum.</td></tr>
</tbody></table>
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<i>7. Remove from refrigerator and brush the tops of the scones with milk (or an egg wash). Bake 12 to 15 minutes or until scones begin to brown on top.</i><br />
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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="http://4.bp.blogspot.com/-cF5cmLOZB8A/T4um8c7h-5I/AAAAAAAAGLc/bsghP7H0j5Q/s1600/IMG_1209.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-cF5cmLOZB8A/T4um8c7h-5I/AAAAAAAAGLc/bsghP7H0j5Q/s320/IMG_1209.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
Once I was on the scone kick, it just felt right to cook up some lemon curd with the remaining lemons in the fridge. Very British of me, no? Once again, I used Alice Waters' recipe, which is killer. You can read about it <a href="http://luckykate.blogspot.com/2011/01/queen-of-hearts-she-made-some-tarts.html" target="_blank">here</a>.<br />
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I am happy to report that these scones turned out to be quite delicious. So much better than the last batch! They are tender yet flaky and just dense enough to feel legitimately scone-y without being like dried out hockey pucks. I love the mix of dried fruit versus the traditional single-note of currants alone.<br />
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I have managed to restrain myself, once again, from eating them all... <br />
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Dessert scone, anyone?<br />
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<br />Katehttp://www.blogger.com/profile/00828721541562390354noreply@blogger.com0tag:blogger.com,1999:blog-28180956.post-56665535742641143942012-04-19T22:25:00.000-07:002012-04-19T22:25:11.250-07:00Popeye, The Sailor Man<div class="separator" style="clear: both; text-align: left;">
I bet you can guess what this post is about! Spinach! </div>
<br />
No. Actually it’s about having disproportionately large calves. <br />
<br />
Just kidding. I have those, but you were right the first time. It’s about spinach. <br />
<br />
Raise your hand if you’re tired of spinach. Personally, I feel like I eat it all the time. In omelets at brunch, in salads at lunch, as a side at dinner, on pizza, etc. And I really, really can’t stand that minerally, nails-on-a-chalkboard feeling I get on my teeth from eating cooked spinach. <br />
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Gag. <br />
<br />
But spinach is something that my stomach doesn’t get bent out of shape about, and also, I just got a bunch of it (two bunches, to be precise) in the farm box. <br />
<br />
Much like I am tired of cooking bok choy with the same flavorings over and over, I’m not sure I can do sautéed spinach with garlic and olive oil any longer. I’m done. After 30ish years of eating spinach prepared that way, it’s time for something new. Surely there’s another way to cook spinach. A way that's not creamed.<br />
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Thanks to last year’s 2011 “Learn to Cook Some Indian Food” foray, I pulled Madhur Jaffrey’s Indian Cooking at Home off the shelf and looked up “spinach”. And there it was. Several of the usual ingredients – garlic, olive oil – but also some new ones – cumin seeds, cayenne. <br />
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Intriguing. <br />
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Figuring I had nothing to lose, I whipped it up. It honestly couldn’t have been easier. This is not a dish you need “cooking skills” to make. All you really need are tongs. <br />
<br />
You have tongs, right? If you don't, go get yourself some, they are the most indispensable kitchen tool I own. Seriously.<br />
<br />
Heat a few tablespoons of oil in a large skillet. I used a combo of olive oil and grapeseed oil, and my 12” pan. <br />
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When the oil gets hot, add a teaspoon of cumin seeds.<br />
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<a href="http://3.bp.blogspot.com/-r1MLa5W4qJ4/T45BV1TdA3I/AAAAAAAAGNQ/IPiABcjJ17w/s1600/IMG_1058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-r1MLa5W4qJ4/T45BV1TdA3I/AAAAAAAAGNQ/IPiABcjJ17w/s320/IMG_1058.jpg" width="320" /></a></div>
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When those little guys start dancing in the pan, add three cloves of
garlic that have been, essentially, julienned (cut into thin strips
lengthwise).<br />
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When the garlic starts to become golden, add the spinach (washed,
stemmed, still damp, and coarsely chopped if not the baby variety). <br />
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Use tongs to toss/distribute the oil/garlic/cumin and then put a lid on it. <br />
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Let it steam/sauté for about 4 minutes or so? I don’t know. Check it.
Toss it with the tongs occasionally. You know what cooked spinach looks
like. <br />
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When it looks done, add half a teaspoon of salt and a pinch of cayenne.
Turn off the heat and toss with the tongs to incorporate. <br />
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It’s wild how different this tastes than your typical spinach. I actually stuffed some into a quesadilla I made with Monterey jack cheese (and a spelt tortilla, THANK YOU <a href="http://www.rudisbakery.com/" target="_blank">RUDI’S ORGANIC BAKERY</a>) which was amazing, like some kind of Indian-ish burrito.<br />
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Try this sometime. It’s eye-opening, in a good way. <br />
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<br />Katehttp://www.blogger.com/profile/00828721541562390354noreply@blogger.com0tag:blogger.com,1999:blog-28180956.post-51386826648937231632012-04-18T18:04:00.001-07:002012-04-18T18:04:03.137-07:00Ode to JoyThere's something about having grown up in the brutal winters of Chicago that leads me to embrace Spring like it's the second coming.<br />
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Despite having gotten out and firmly situated myself in what must be the world's most temperate climate, a climate where you never freeze and you never sweat, I still love Spring.<br />
<br />
Spring feels optimistic. It inspires hope. Every year, Spring equals new.<br />
New clothes, new shoes, new places to go on vacation, new foods at the market. The last of these, of course, being my favorite among favorites. <br />
<br />
After the recent parental visit weekend (featuring much dining out at many fabulous places) and after foods such as the Chocolate Pot de Creme at Boulevard which I am pretty sure contained in its tiny cup twice the sum total of calories I typically ingest in a day, I was ready for - craving, really - some lighter fare. <br />
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Night number one was a simple preparation - just some pan roasted wild salmon and a few spears of asparagus. I rubbed the salmon with a little salt, pepper, smoked paprika and olive oil and threw it in the hot pan. Ditto for the asparagus, omitting the paprika.<br />
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By the time the salmon was done, so was the asparagus. Delicious, healthy, easy, fresh.<br />
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Alas, once again, my eyes were bigger than my stomach, and I was left with a few leftover spears and a couple of ounces of salmon. <br />
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Of course, I was also getting ready to take off for the week to the wilds of Central Wisconsin for a longer-than-usual business trip. This meant no trips to the grocery store. I would have to make do with what was on hand for dinner the night before departure. <br />
<br />
Time to get creative.<br />
<br />
Here's what I was working with:<br />
<br />
A bit of cooked salmon, a few spears of roasted asparagus, an egg, a lemon, a bag of unshelled green garbanzos (I saw them at the store earlier in the week and could not pass them up!), a baggie of frozen (spelt) breadcrumbs, some dill, a stalk of borderline-rubbery celery, some sorry-looking parsley, and one gigantic shallot.<br />
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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="http://3.bp.blogspot.com/-RLFzLg8R_BY/T45H_TK0HnI/AAAAAAAAGPU/dHvoN2OSDgE/s1600/IMG_1245_ingredients.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-RLFzLg8R_BY/T45H_TK0HnI/AAAAAAAAGPU/dHvoN2OSDgE/s400/IMG_1245_ingredients.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blah.</td></tr>
</tbody></table>
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<br />
Here's what I turned it into:<br />
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Salmon Cakes with Green Garbanzo Salad and Asparagus in a Blanket.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-5cIUnxCciwg/T45I2WJ_KzI/AAAAAAAAGQs/GKkICJ7R4ms/s1600/IMG_1260_take2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-5cIUnxCciwg/T45I2WJ_KzI/AAAAAAAAGQs/GKkICJ7R4ms/s400/IMG_1260_take2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fancy!</td></tr>
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And here's how:<br />
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1. Prep the green garbanzos. This involves shelling them. When I was done (it took at least 10 minutes, and be warned, the stem bits can prick your fingers), I had about 3/4 cup of fresh garbanzos.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-MCIwpu87MFk/T45IDu-vyEI/AAAAAAAAGPc/d3ZDJ-ASUIk/s1600/IMG_1246.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-MCIwpu87MFk/T45IDu-vyEI/AAAAAAAAGPc/d3ZDJ-ASUIk/s320/IMG_1246.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In the pod.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-aTeAyescZ_Q/T45IHyM2HAI/AAAAAAAAGPk/9yMZxnJbv7E/s1600/IMG_1249_garbanzo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-aTeAyescZ_Q/T45IHyM2HAI/AAAAAAAAGPk/9yMZxnJbv7E/s320/IMG_1249_garbanzo.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cute! A little green garbanzo!</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-36RMNkpfRuc/T45INmDoZvI/AAAAAAAAGPs/Pkc4lzoze8s/s1600/IMG_1250_shelled.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-36RMNkpfRuc/T45INmDoZvI/AAAAAAAAGPs/Pkc4lzoze8s/s320/IMG_1250_shelled.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All shelled and ready to go.</td></tr>
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2. While I was shelling the garbanzos, I put a small pot of water on to boil. I had no idea how long the garbanzos would take to cook and I overcooked them a bit. Turns out they take about only as long as fresh peas, so be warned. They are delicious and taste like a cross between fava beans and edamame. I drained them and rinsed them under cold water to stop the cooking, then put them on a towel to dry while I dealt with the other items. <br />
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3. Stem the parsley. I just pulled the leaves off the stems, whole. Like so.<br />
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Peel strips off the lemon peel - make sure you don't get the pith. Slice into thin strips (julienne). Whisk together the juice of half a lemon, some salt, and some olive oil to make a little dressing. Add the garbanzos, parsley and lemon strips and toss.<br />
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4. Prepare the salmon cakes by combining in a bowl the following:<br />
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about 2 teaspoons minced shallot <br />half a stalk of minced celery<br />1 tablespoon of minced dill<br />1 scant tablespoon of capers, drained and chopped<br />1/4 cup of breadcrumbs<br />a pinch of cayenne<br />salt and pepper<br />2 tablespoons of egg, beaten (reserve the rest of the egg for the "blanket")<br />
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Add the leftover salmon, flaked (skin removed and discarded).<br />
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Mix this until combined and then divide it in half. Form patties by mushing it together with your hands. It looks like they will fall apart if anyone in a 4-block radius slams a door, but I swear they'll hold.<br />
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5. Prepare the "blanket" batter. Add to the bowl with the remaining beaten egg about two tablespoons flour (I used whole spelt flour), a pinch of salt, and a splash of milk. Whisk to combine. <br />
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6. Now get your pans ready. Heat over a medium flame a bit (a tablespoon, maybe? I didn't measure) of canola or grapeseed oil in a small frying pan (this is the blanket-cooking pan). Swirl to coat the pan and then use a paper towel to remove any oil that's running around the pan. You want a nice coating but you don't want to fry the blanket.<br />
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Put a few tablespoons of the same oil in another frying pan (the salmon cake pan). Heat until shimmering. In this pan, you want a standing pool of oil, probably about 1/8".<br />
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7. Pour the blanket batter into the smaller frying pan and tilt the pan so the batter covers the bottom. Cook undisturbed until bubbles form on the surface, pop, and don't close themselves.<br />
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8. Meanwhile, gently slide the salmon cakes into the hot oil. I found that the best way to do this was to use two spatulas, one under the cake and one to help slide it off into the oil without splashing. This is a good trick for flipping them, also. <br />
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9. Cook the salmon cakes a few minutes until browned and crispy, then flip them. Don't forget to flip the pancake blanket, too!<br />
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10. Drain the salmon cakes on a paper towel lined plate. Heat the leftover asparagus for a minute in the microwave. Wrap the asparagus in the pancake blanket, seam side down. <br />
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11. Plate your delicious dinner!<br />
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I have to say, I'm really glad I decided to make a pancake for the asparagus rather than just tossing the leftover egg. It was really fun to have Asparagus in a Blanket. What I learned is that I should eat more things "in a blanket." Or, as the French say, "dans une couverture."<br />
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The salmon cakes came out crispy and flavorful and didn't fall apart, much to my utter incredulity. I was kind of expecting to end up with salmon hash when I was forming the patties.<br />
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And the green garbanzos are a total pain in the butt to shell but their flavor is delicious. I will certainly be looking for other ways to prepare them before they disappear from Whole Foods until next April.<br />
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The whole meal felt very Spring-like. Just what I wanted!<br />
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<br />Katehttp://www.blogger.com/profile/00828721541562390354noreply@blogger.com2