Foodie Tuesday: Two Soups = Twice as Super

Photo: Roasted Veg for DinnerI’m experimenting with various vegetable combinations lately, for whatever reason, and finding more and more of them that please me than ever before. That said, no recipe or variation thereon is guaranteed to be ideal, either in its as-written form or to my personal taste. To wit: a split pea soup recipe I tried out recently.

Unlike my normal practice, I followed the recipe pretty much to the letter, the only change being to substitute russet for fingerling potatoes in lieu of an extra, last-minute run to the grocery store. This alone undoubtedly did skew the recipe, because of course russets or baking potatoes are mealy and liquid-stealing by nature, and I knew that the resulting blend would require a little more of its liquid to arrive intact…so I adjusted that amount very slightly and accounted for the concomitant change in seasoning with a pinch or two extra as needed.

Now, I grew up with split peas as a thick porridge or stew rather than a watery soup, so I had no worry about the stuff turning out thick, which it did. But this was no stick-to-my-ribs hearty porridge, only grainy and mealy slushiness. Worse, it was, as my superhero supertaster of a spouse agreed, the superlative of blandness. Even he couldn’t detect enough flavor in this mixture to warrant eating a whole pot of it, fresh or reheated.Photo: In a Maelstrom of Soup Madness

I will not, however, be defeated by a bunch of boring and dull-textured vegetables. Still, I had other meals to make in the meantime, so the remainder of that dinner went into the fridge to sit in the naughty corner and think about its misdeeds in the dark for a day or two. I had roasted vegetables to make.

This is something I crave in the cooler months, or what passes for such things in Texas. It’s one of my favorite ways to boost the flavor and character of not only the individual veg themselves when straight out of the oven but also the dishes to which I can add some or all of them later as slightly caramelized booster versions of themselves. This time I prepped a two-pan batch for the oven. One was a mix of thickly julienned potatoes and carrots and onion with a touch of garlic plus a paste made by blending turmeric, smoked paprika, a little smoked salt, and yellow mustard (the vinegary American kind) with a spoonful of my homemade veg broth (also turmeric-and-paprika tinged in this batch). I stirred those all together with a few brown mustard seeds, and stuck them in a big baking dish.

Joining this pan in the oven was another, filled with asparagus spears, julienned celery and red capsicum, quartered brown mushrooms, a small handful of broccoli flowerets, and pitted black olives. This got a good spoonful of veg broth in the bottom to keep the onions and garlic from over-roasting. Then, I dressed over the whole admixture with a sprinkling of dill, a slick of light-style Italian vinaigrette, and a sliced whole lemon.Photo: Thick & Hearty Asparagus-Mushroom Soup

Having these two ready at dinnertime, all I wanted to round out the meal was a light, crisp salad of romaine leaves and sweet kernel corn, lightly toasted pepitas (pumpkin seeds) and piñons (pine nuts), a grind of black pepper, and my orange-orange-orange salad dressing (a puree of blood orange olive oil, blood orange vinegar, and canned mandarins in their super-sweet no-sugar-added fruit juice).

The asparagus mix went well together, but as roasted vegetables sometimes do, lost its good looks in the ‘old age’ of just-past-dinnertime, so I chopped it all up (except for the limp lemon rinds), poured some more veg broth in with it, and sealed it up overnight in the fridge to meld together. This, in turn, brings me back to redesigning or rehabilitating a dish from past days in a way that pleases better than mere reheating. For today’s lunch, I took out that batch of Asparagus and Friends, pureed it all together with a little extra water to make it less fork-meal and more spoonable, and it made a fine asparagus-mushroom soup, whose lemony intensity I balanced with a garnish of the aforementioned sweet corn and a flourish of cracked black pepper.Photo: Curried Cream of Split Peas

Meanwhile, back at the Land of the Lonesome Pease-porridge…. I pureed the pea-soup boringness into a nice, smooth actual soup with the help of a little coconut milk plus a goodly seasoning with my latest batch of home-ground curry masala, and by George, that was a major improvement! With a spoonful of plain whole-milk yogurt and a shaving of fresh nutmeg over the top, it was even my favorite of the two, today. (Pardon my steam for that blurry shot.) We shall see what tomorrow brings, whether a new favorite between them, or only more leftovers on which to experiment. Either will suit me fine.Photo: Two Soups, You Choose

Update: I did make a change to the asparagus soup that puts it in direct competition for first place with the split pea curry. I added some whole coconut milk to it. The added creaminess and the mellowing of the flavors was a good balancing element for the intensity of the other flavors. And then I topped the bowl with a dose of additional sliced mushrooms that had been slow-browned in vegetable broth, sautéed without fat but a hearty dash of coconut aminos and regularly-added splashes of the veg broth at intervals to deglaze the pan and keep the mushrooms from sticking. And behold, it was very good!

Let’s Talk about Truth in Advertising

As she so often does, my amazing friend Celi brought up once again the question of what we photograph, and how, and why, and what it can mean when we do so. As an avid, inveterate and truly—in the old sense—amateur photographer myself, this topic remains of great and constant interest. In the present climate of world politics, especially our wildly messy and weird American version of them, we certainly become obsessed with the idea of which of us has a complete grip on The Truth (absolutely nobody, in my opinion) and how we wield it (selfishly and manipulatively, IMO), and whether we’re arguing about what is real in visual or verbal images it pretty much plays out the same. We’re all generally trying to express how we understand the world, and to convince ourselves and others that our understanding is the smartest or best one.Photos: My HDR 1

Me, I edit a high proportion of my photos, many of them very heavily—but rarely do I do so to many for outright imaginative purposes. Aside from the (at least) 2/3 to 9/10 percentage I cull before using, what I do keep is for illustrative purposes at least as much as for documentary ones, but my intent with my photos is always to show others how I see the world, not necessarily how the world exists in an empirical sense.Photos: My HDR 2

In my opinion, that was always the purpose of photography: even the most rigorous of news and docu- photographers have always only shown us what they choose, and are able, to shoot, and from their perspective. Heck, people were manipulating photographs (early “ghost story” and “fairy” photos, anyone?!) as soon as they could shoot them. Photos are no more concrete proof of Truth than are written or spoken words. Current politics and social interactions merely continue to confirm all of the above.Photos: My HDR 3

So last night I was doing my own version of HDR, wherein I meticulously hand-alter (albeit with digital tools) the light/dark contrast in various parts of shots to replicate what my eyes and brain do as I’m seeing the images live, and my live-in art critic commented on my play with the pictures. And then I showed him how, for example, the pictures I took while he was driving here through west-Texas and New Mexico storms this summer are ‘readable’ only after such an edit, and that if his eyes weren’t already making such adjustments on the fly he’d not have been able to see, headlights or not, to drive in such varied light as the storms make.Photos: My HDR 4Photos: My HDR 5Photos: My HDR 6

I know that when I photograph my own environment, I do so with constant awareness of my version of Clutter Blindness, too, which makes me not see or notice things that are constantly in my environment—until I’m recording that environment with my camera. What an amazing tool is the camera! But it’s only a tool, and the images we take with it only the things we’ve chosen to note or share in our own ways. I love seeing the world through others’ photos, artworks, and eyes; my reality is frequently shifted and enhanced by this interchange of ideas and experiences. But I’ll always think it’s best, whether in attempts at documentation and recording real-life happenings and visions or in entirely handmade and invented artworks, to look with my critical thinking and logical skepticism engaged, and know that what I see and what I perceive to be real are all as ephemeral and dodgy as the brain and heart can possibly make them.

Digital illo: Editing Digital Art [Rumpy]

Editing my own digital art is simply a more complicated version of what I do with photos in order to make them more like I “see” them in my mind’s eye. I’m pretty sure Rumpy would agree that no matter how well-meaning we may be, we are all bound to see things from our own perspective.


Photo: Invocation at Morning

Remembering September 11, 2001, and looking forward to the ‘new day’ of a better and more peaceful world in every year to come…

Call Me Forth
The invocation begins
as the faintest whispering, barely a
decibel above the ticking of air in
poplar leaves yet unseen in the
indigo-tinged predawn dark.

From a place deeper than imagination,
deeper than dreams, than death,
the call begins to breathe and ascends,
invisible, a wisp of incense made
of the most gracious resins, of
cedar and pine and fir.

That fissure between absolute nothingness
and the invention of life
appears: the horizon.

And lofting on the breath of this
most delicate solemnity, the sky
opens the heavy shade of night, lifts
the lid to open up the eye of day.

I am summoned. At the call, I must
respond; I shall fly upward, will arise.
Though I am the roughest raven of
the night, I stretch my iridescent wings
and sing like the lark of morning.

Digital illo from a photo: Angel of My Better Self

…let us all be the angels of our better selves, wherever the day takes us.

With loving best wishes to Tore, who remains one of the best things that ever happened on the eleventh of September.

And the Earth Breathes…

Photo: Road RainRain. It’s been quite plentiful in North Texas this last year or so, which isn’t historically common. Certainly feels like a different place, whether the weather is on a truly new cycle or it’s merely a blip in the cosmic scheme of things, and my traveling-companion and I marvel every time we’re out and about at how strangely, beautifully green the region is for this time of year. It helps to take the edge off of the heat, as well, and I can’t help but smell that magical eau-de-vie perfume exhaled by the world when it’s rainy and feel renewed, myself. What a calming effect it has.Photo: The Grey that Leads to Green

I know that many parts of the world are being treated less kindly by the rains and getting swamped in floods, and hope that mother earth will find a balance that harms none, helps all to flourish, but can’t help being grateful for our gentler and more nourishing version of the weather thus far. Our road trip to Santa Fe and back in late July/early August not only provided further evidence in its proliferation of green and growing things along our route but treated us to the beauties of stormy summer skies and perfumed earthy air quite a few times, as well. While storms do bring their troubles with them, those that do kindly leave us unharmed are a magnificent show of power and spectacle and beauty beyond human invention and remind me to show my respect and appreciation for nature more often.Photo: Well-Fed Landscape

The scent is all; this haunting
fragrance takes, in perfect synchrony,
my breath away and gives it back again,
back in electric rush as though
I’d leapt from ocean’s-depths
straight into air again—
This moment, this aching, longing,
gorgeous spark
of miniature infinity, this marks the time
when I find myself renewed, reborn—
The atomized eternity
that I breathe in, that I
pull in through every singing, sharp
electron of my frame, makes me go racing
back into the origins of time—still
fleeting, pass through iron gates
to death, and just as suddenly,
burst forth and know the spangled joys
of present life again


Santa Fe Afternoon
(A Breaking Storm’s Baptism)
Ochre and indigo, shadows and fire,
and in the far-off pines, a chanting bird
insinuating secret things is heard,
then joined by other birds, whose hearts’ desire
Is that the fulsome, clouded, darkling sky
should soon release a feathered shaft its own:
the lightning, thunder echoing with groan
and shout, to rout the perching birds to fly,
For they all wait, as we, gravity-bound,
wait under porches’ purple-gloaming eaves
for when the rain shakes us out of the leaves
to chase again the richness of this ground,
For water always wakens us once more,
Resuscitating all with petrichor.

Photo: The Veiled Desert

Even in the desert, the earth rejoices when the sky lets down its veils of rain.

With this little photo-essay and pair of poems, I’m reflecting on those joys, but also giving you a little preview: my books #2 and 3 should be published in good time for winter gift shopping, whether you’re interested in giving something to someone else or treating yourself! One of the books is a second volume sharing additional adventures in Miss Kitty’s Fabulous Emporium of Magical Thinking (or, MiKiFEMT-1), and the other will be a more grownup book of my poetry and visual images. Both in full color, this time. Not to worry, you can still get copies of that first book of nonsensical delights shipped directly to you any time you like, just by visiting good old Amazon online. You should have plenty of reading material handy in case the rain comes to visit again…

Photo: A Good Day for Reading

It’s always a good day for reading.

Foodie Tuesday: Nuts about ‘Em All

I’ve been MIA here for long enough. Long enough to have a really dandy hiatus and enjoy my break from daily blogging. Long enough to think it’s time to get back in regular practice with my readin’ and writin’ skills. And definitely long enough to be going a little nutty with the urge to eat—and blog about it, of course.

Nut-urally, I’m going to start going nuts here if I don’t.

Sorry, couldn’t help it. ‘Cause I really am kind of nuts about nuts. Can’t think of any kind I’m not fond of in one way or another. They’re so versatile. They go with savory foods and sweet ones, they’re tasty on their own or as ingredients in every possible course from soup to…well, you know.Photo: Pine Nuts

I’m happy to munch a handful of toasted nuts for a reasonably healthy snack. Might be almost any kind, depending on what I have around or am just in the mood to eat. Pignoli, or piñones, toasted in salted browned butter are a fine way to start, light and tender and full of really tasty fat that’s only delicate as long as its volatile nature stays fresh, and with just a tiny hint of the piney woods about them. Or maybe I want to get a tiny bit fancier and toast a mix of nuts together, and throw not only a little salt into the butter but also perhaps some cinnamon and sugar and a dash of cayenne. Very lightly candy them, say, a blend of almonds and pecans and pistachios.Photo: I'm Nuts about 'Em All

Sometimes I might even have the patience to use some finely ground nuts to coat a chicken breast or slice of goat’s cheese for frying into a crispy coating. Almonds are of course classic for this, but again, nearly any nut will do, as long as it can take the heat required for the dish: pine nuts would be a poor choice for something that has to cook or bake or fry for too long and/or at too high a temperature, unless you think you can make little teeny charcoal shavings look and taste yummy somehow. The harder, higher-heat-resistant nuts are preferable in those instances. Of course, there’s such a range of nuts and the nut-like seeds that can join them, you might well choose ones that complement every single course of the meal.Photo: Chicken Amandine

Dessert being, often, the most important course. To be honest.

Since I’m such a—you knew this was coming—nut for all-things-dessert-ish, I am quite adept at finding ways, means, and excuses to incorporate nuts of one sort or another into the final (or only: still being honest, here) course, whether as the course, or alongside the cheese or on top of the ice cream or pudding, or perhaps as a nut crust cradling a pie or tart, if I’m patient enough to wait through the prep and baking/chilling time required for such a treat. Oh, who am I kidding. Waiting? Now that’s just. Nuts.Photo: Candied Nuts on Top

Calling All [Music] Composers!

Photo: Head in the Clouds

To all the teachers and grownups who ever complained that I always had my head in the clouds: [insert vigorous *RASPBERRY* here]!

I said I would do it long, long ago, so ready or not, here goes: a passel of potential poetic [and other] lyrics. When I write, rhyming or rhythmic or not, I very often hear music in my imagination. Too bad I don’t have the musical chops to set my own texts, whether for solo or ensemble singing, accompanied or a cappella…or maybe it’s not sad at all: I also love collaborative arts. So join me, if you like!

I will likely publish some of this stuff in my upcoming books. The only published book so far, Miss Kitty’s Fabulous Emporium of Magical Thinking: Drawings & Other Artworks, Tall Tales and Weird Creatures (Volume 1), is up for your perusal as well—just grab a copy through Amazon.

[May I suggest that you use Amazon Smile——where you can get Amazon to make a small charitable donation of your choice from their profits]).

This post is not an endorsement of Amazon, paid or otherwise, though I happily use the behemoth’s services extensively myself. Including as my book publisher, since I am far too “unmarketable”—thank you, gallerists, publishers, and agents of the past who classify anything non-repetitive, unprecedented, or wildly varied as impossible to package and sell. This post is not meant to be a whining snark-fest, either, since I am genuinely grateful that said business persons were honest enough with themselves to recognize their limitations in promoting unusual or unclassifiable works, and honest enough, in turn, with me to help me recognize that my vocation isn’t in making a living out of my arts but in making a life with and through them.

Meanwhile, I still love to join forces with other creatives, no matter what our project or theme, when the muse brings us together. I have collaborated with other artists to create numerous visual, written, and performed artworks over the years and am always delighted with the learning, bonding, challenges, inspiration, and joy that come from such interplay. If you find anything in here that sparks (no pun intended) your imagination, I welcome you to my playground. If you’re just here to read and—hopefully—enjoy, you are most welcome as well. I’m happy for the company.

Photo: Afire with Inspiration

Here’s hoping to fan the flames of your imagination…

To read any of the dozens of sets of poems and texts, grouped loosely by theme or topic or mood, just click here or on the freshly minted Poems & Lyric Texts link at the top of my homepage.

Photo: CHEESE!

I’m not above grinning at you crazily if you’re even remotely a kindred spirit. Cheese!

Foodie Tuesday: Madame X’s Birthday Cake

Photo: Birthday Cupcakes for Madame XJust a little treat for a friend on the anniversary of her birth. And, since she shares her natal day with my dear brother-in-law, separated at birth by mere decades, I send a virtual cake to him, too, despite the separation of mere thousands of miles. Happy birthday to both!

Malted Buttermilk Cakes with Strawberry-Peach Buttercream
Servings: 24 cupcakes, or [as I made] a dozen + a small sheet cake. Preheat your oven to 350°F/177°C.

The Cakes

Dry goods: Whisk together in a big mixing bowl: 2-3/4 cups all-purpose [optional: GF] flour, 1/2 teaspoon each of salt and baking soda, 1-2 teaspoons cardamom, and 2 cups sugar (I used about 1 1/2 cups cane sugar plus 1/2 cup coconut sugar, to deepen the flavor).

Mix 2-3 Tablespoons of malted milk powder into a cup of buttermilk. And if there’s really such a thing as “low fat” buttermilk, please tell me how it can parade around under the first name of Butter. Just get the real deal and cinch up your waistband a little if you have to, okay?

Now, in a fresh mixing bowl or your trusty 1-gallon plastic measuring pitcher, mix the wet ingredients: a good slug of quality vanilla extract, and a splash of butter emulsion if you like, the cup of malted buttermilk you mixed earlier, and four large eggs. When those have been well whisked together, pour them into the dry ingredients, along with 2 sticks (1/2 pound) of your best butter, softened—don’t forget that I’m a believer in well-salted sweets, so I use salted butter (sorry, baking purists. But not really sorry). Whisk just until it’s smooth. This makes a thick batter, but not so thick that it’s the least bit difficult to whisk entirely by hand.

Bake the batter in muffin tins or cake tins that have been well greased (coconut oil is nice) and, if you like a little crunch for added pizzazz, dusted with either almond meal or cornmeal, for about 20-25 minutes. Cool for another 15 minutes or so, gently remove the cakes from their pans (unless, as I am, you’re going to take the cake tin right along to your friend’s house), and let it finish cooling before getting all frosty on ’em.Photo: Tutti-frutti Icing

The Icing on this here Cake:

Pop a batch of freeze-dried peach (about 2 oz) and strawberry slices (about 1 oz), along with a cup or so of granulated or icing sugar, a tiny pinch of salt, and a teaspoon of cardamom into your food processor. If you don’t have such a beast in your kitchen, you can crush these little fruity beauties with a rolling pin or bottle, a full tin of beans, a rock, or your hands, depending on your mood and tool availability, but boy howdy, the processor makes quick and thorough work of it! I don’t recommend inhaling deeply as you open the processor or bag you pulverize this mixture in, or you’ll be sneezing fruit for a week, and that can put a damper on your next brunch with the queen. No, I didn’t realize I could buy freeze-dried fruit already powdered. Once the dust has settled sufficiently, however, home crushed works fine; blend this gloriousness into another half pound of butter, along with about a quarter cup of whole-milk plain yogurt. The ingredients of the frosting are all very much to-taste and adjustable in quantity in order to reach the creamy texture and proportions of deep sweetness and fruitiness you prefer. This is best spread or piped at room temperature or slightly cooled onto equally cool cake surfaces.

Whether you choose to refrigerate and serve the finished cakes cold or serve them at room temperature is up to you. Me, I’ll just see if I can wait long enough for either to happen. I went so far as to snip the corner of the plastic zipper bag I’d put the frosting into, making a wildly erratic star tip, but waiting for or fussing over anything fancier is not my strong suit, as you all know.

Photo: The Rest of the Cake

I sprinkled black sesame seeds on the sheet cake before I remembered I had Dutch chocolate sprinkles for my birthday girl’s cupcakes. If my spouse and I want, we can always add sprinkles on top of the sesame seeds, no? The touch of crunch was what mattered, anyhow.