Since August

It'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.

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.

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.

Here we go...and apologies in advance if you follow me on instagram because there are going to be a lot of familiar photographs here.

I made a bunch of meals. 

 And I baked a bunch of treats.

I made a new Valentine's wreath, constructed entirely from scrap materials I had laying around my craft room/office/pantry/chaos closet.

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.)

Some kumquat marmalade.

Oh, and hey, I got a new job! IN WHICH I ALMOST NEVER TRAVEL FOR WORK.

I know.

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.

The monkey lamp from CB2 is my FAVORITE. As are the drawings from Penelope - "You're the best Kate ever." How cute is that? 

In more recent office decor developments, I am super excited about the window seat, 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.

And yeah...that's about it. Kind of a sorry showing for an entire half a year.
Will try to do better between now and this August!

Since Last Year: A Summary

This morning I am going to WOW you with my breakfast.

Boom.

Your jaw dropped, right? Almond butter and homemade blackberry jam AND peaches on a RICE CAKE?! STOP IT! KATE, YOU HAVE GONE TOO FAR.

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.

Just to be clear: Exactly NONE of these babies were mine.

Everybody got that?

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.

And then, just like that, it didn’t.

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.
Maybe it’s something else.

Whatever it is, herewith, some things I did when I wasn’t here.*

*Not in chronological order.

I gold leafed a bunny.

Isn't he cute? Also, I learned that gold leaf is messy. It is definitely a cousin of glitter, "the herpes of craft supplies."

I had an Oscars party.

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.

I made some necklaces.

And some bacon candy.

I bought some art and hung it up.

I made brownie sundaes.

Make your own hot fudge sauce and brownies; buy the ice cream.

And stuffed escarole.

This looks like a mess, but it's incredibly delicious. Lidia Bastianach is a genius.

And gluten-free, grain-free meyer lemon mug cakes.

Just replaced the weird sweetener with 1T +1t of granulated sugar. These make an amazing breakfast treat, too.

 
Ok, I made those a couple of times.

I made some ridiculously tasty Banana Bread with Coconut and Rum. Oh, and browned butter. Thank you, Joy the Baker, for that one.

And thank you, Blake, for your hunting skills.

This went into a "Goose Bourguignon" recipe. Which turned out gamy, but edible. I count it as a win.

Turns out making a wild goose edible requires a LOT of ingredients.

Britta was an amazing co-chef on this one. Turns out butchering a goose is a fairly nasty process.

On the lighter side, I made some appetizers.

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.

And roasted some rhubarb.

Delicious over vanilla ice cream although also pretty good on its own or with yogurt.

And then there was this ham. This eight pound, big ass country Easter ham.

Three pounds of which is hacked up into large chunks in my freezer.
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?

Any suggestions?

A Fall Salad and My Perfect Granola

Hi Blogosphere,

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.

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.

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.

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.

It was a delightful little lunch and I think it even made me feel a little bit better. Food can do that, you know.

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 had time. I just didn't make 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.

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.

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.

I certainly don't know anyone like that. 

Kate's Perfect Maple-Vanilla-Pecan-Coconut-Pepita Granola

Ingredients
3 cups old-fashioned (not quick!) rolled oats. Quaker Oats. Obviously. 
1/2 cup chopped pecans
1/2 cup pepitas
1/2 cup unsweetened coconut flakes
pinch of kosher salt
1 vanilla bean, split, seeds scraped
1/4 cup plus 2 tablespoons canola oil
1/4 cup plus 2 tablespoons real, pure maple syrup

Directions

1.     Preheat oven to 350F. Line a large, rimmed baking sheet with parchment paper.

2.     Combine oats, pecans, pepitas, coconut flakes, and pinch of salt in a medium to large bowl. 

3.     In a small bowl, combine canola oil, maple syrup, and vanilla bean seeds. Whisk to combine.

4.     Pour maple syrup mixture into oat mixture. Stir until all the future-granola bits are coated evenly.

5.     Dump granola into baking pan and evenly distribute across pan.

6.      Bake for 20-25 minutes, or until golden brown. Stir once in the middle of baking.

7.     Cool completely, then store in an airtight container. I like to keep mine in a glass jar with a rubber gasket like this one. 

8.     Eat! I like mine over Fage 0% Greek Yogurt with whatever fresh berries I can get my hands on. Or peaches. 

Or straight from the jar with a spoon.

I'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.

 

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.

 

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.

Foreground: Mashall learns to blow dandelion seeds.

Background: Chrissy applies SPF 2000 to Josie.

 

This was the view from the top.

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?)

 

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.

It takes about 6 hours to get to Trondheim, including two ferries, and a lot of tunnels and bridges.

This one looked like a modern version of the Golden Gate bridge. Only not golden. And only two lanes.

Six hours is a loooong time in the car but the kids were really, really good.

Trondheim is incredibly charming.

 

Our hotel, the Rika Nidelven, was lovely and situated right on the river that runs through town.

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.

Josie especially loved the spinner.

She was on it for hours.

I also loved that to the side of the kids' outdoor play area was this:

 

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.

 

I guess the Norwegians just assume that people don't need to be told these things.

Fascinating.

 

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.

 

 

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.

 

When we came back to the table, Chrissy was very excited.

 

"The fish of the day is halibut with a tomato-y sauce, and the meat of the day is whale."

Whale! Obviously, we HAD TO have some whale. When else do you have a chance to have whale?

Hopefully it wasn't baby whale...

 

We order.

 

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."

Waitress: "The vale?"

Chrissy: "Yes, the whale."

 

Here's the whale.

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."

Anyway, the whale was delicious.

So was the halibut.



 

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.

There was a massive breakfast buffet at the hotel for us to take down.

 

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.

They even had a special section of gluten free breads and crackers. I love it here.

Fishcakes in the foreground.

 

Many delicious cold fishes. Don't worry, I sampled them all.

Josie's very excited about breakfast.

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.

 

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:

Then I went over to the train station and bought a one-way ticket to Hell.

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.

 

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.

No, seriously. Modern Norwegian cuisine bears a striking resemblance to carnival food.

We also had ice cream on the ferry. It was a banner day for food, that's for sure.

 

We also discovered an awesome Swedish pop song.

We really can't get enough of it.

Posted with Blogsy

Game of Scones

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.

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.

Kate's Classic Dried Fruit Scones
Makes 12 2" square scones

Ingredients
1 1/2 cups white spelt flour
1 tablespoon baking powder
1/3 cup granulated sugar
1/8 teaspoon kosher salt
4 tablespoons unsalted butter, very cold and cut into small pieces
2 tablespoons dried blueberries
2 tablespoons dried currants
5 dried apricots, chopped finely
1/3 cup milk
1/4 cup yogurt

A bit of extra milk for brushing the tops of the scones (which I absolutely forgot to do this time).


Directions
1. Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper. 

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.

As much as I love the food processor, the pastry blender really does work better for this, I think.

3. Stir in dried fruits. Put flour mixture back in fridge for 5-10 minutes.

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.

Very dry and crumbly, just as it should be.

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. 

Like magic, the dough comes together nicely.

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.

Studded with fruit. Yum.

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.

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 here.

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.

I have managed to restrain myself, once again, from eating them all...

Dessert scone, anyone?