Foodie Tuesday: When Munchies Attack

You don’t have to be a weed-head in a full haze of happiness to get the munchies, though I am reliably told that that particular activity can exacerbate any natural leanings you have toward being peckish. Me, I’ve never craved a smoke of anything other than the sweet and occasional lungful from a good barbecue, but I certainly do know how to get hungry often, and at least half of that oft-had status is devoted to being snackish as much as anything: a desire for something, whether sweet or savory, that is merely a between-meals treat, even if it ends up (as can happen, I admit) turning into something closer to a whole meal in and of itself. To suggest that this is not a frequent transmutation of the event would be both disingenuous and ridiculous.

What should I do when I become Snackish, then? Why, ignore my base impulses and go off to do something heroic and selfless, of course.

HAHAHAHAHAHAHAHAHAHA!!!!! Oh, dear, I almost hurt myself there when I fell off my perch in a paroxysm of delirious guffawing. You know perfectly well that what I will do is hunt for the nearest stash of munch-able items that appeal to my moment of salivary salaciousness and eat them, forthwith. The only conceivable defense in this instance is to provide for myself a few less horrifically harmful snacks that can still stave off the munchies and leave me to fight another day. Rather than stock up on additive-crammed delights that I would happily scarf down just as readily if they were within reach, I sometimes am smart enough to make a bit of homemade nice-vice stuff that might have a hope of keeping me from dashing out to the nearest convenience store and succumbing to the succubus of tantalizing trans-fats and copious drafts of processed sweeteners and weirdly Sci-Fi flavor enhancers and their many hideously alluring cousins.

Today, then, as I was already overheating the house a bit with several loads of laundry, I turned on the oven and made some crackers. The first is a work in progress: I decided that the recipe needs much further study and experimentation to suit my tastes, as it came out a little too fragile and thin in the end to ever act as a vehicle for cheese, egg or tuna salad, herbed labneh, or any such thing, which to me is the primary purpose of a cracker unless it happens to be unusually tasty on its own. I might be able to solve the latter issue of blandness in this recipe (a very simple combination of almond flour, seasoning, oil and egg) by merely changing and/or increasing the spice content, but for now it will definitely have to be considered a first run at Garam Masala crisps with orange oil.

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They even *look* a little too insipid, don’t they. Next time, bolder!

The recipe for the other batch of crackers will definitely get made again. It’s a bit too soft and chewy for toppings as I made it today, though the original recipe assures me that additional baking time at a lower temperature will fix that problem. But it’s quite tasty all on its own, so there’s no harm in having incongruously bendy crackers this time around, especially as the flexibility comes mainly from some added cheese right in the cracker itself. The recipe is wonderfully simple, too, so I will make it again–but as I do have this propensity for overdoing on the quantity of the aforementioned snack-ables, I had probably best not make them frequently. [Insert sheepish grin here.]

The original recipe comes from the good William Davis, MD, at wheatbellyblog.com, and I revised it a little to suit the household tastes.

photoChili Sesame Cheese Crackers

This makes a thin enough batter to self-level and fill an 11×17 baking pan, a mighty handy way to create a full sheet of these treats, which are easy to cut as they cool.They’re shown above stacked on their edges, so you can see that they’re only about a pencil’s thickness.

Preheat the oven to 350º F.

1-½ cups raw sesame seeds + reserve a half cup more
1 scant cup shredded Parmesan cheese + a handful of sharp white cheddar bits
1 tablespoon chili powder
½ teaspoon cayenne pepper
1 tablespoon ground cumin
1 teaspoon dry mustard
1 teaspoon sea salt

Pop all of this into a food processor and whiz it together until it’s a nice, slightly coarse flour texture. Add the reserved half cup of sesame seeds and mix again. Then stir in the liquids (below) and pour it all into that nonstick baking sheet pan of yours and pop it in the oven.

1 teaspoon Tabasco/hot sauce + 2 tablespoons good olive oil + 1¼ cups water

It will likely take 30 minutes or, as in my oven’s case, less, to lightly brown these beauties. Dr. Davis tells us that 10-15 minutes of additional baking at 250 F will crisp them further, but if you’re like me you won’t be much bothered with a chewy cracker–after all, slower chewing means slightly less shameless high-speed munching.

Maybe. They are tasty.

Don’t Cry, Honey, the End of One Party is Only the Beginning of the Next

photoWhile I’m on the subject of eating, and when am I not, and delving into the marvelous mysteries of leftovers and rehashed Hash (or, as I often call my versions, casseroles), let us contemplate yet more intimately The Day After. Or, the day after the day after, if you need me to be more precise. For the party two nights ago made happy provision of both work and comestibles to follow.

The broth put on to cook ‘way back when is now strained and the stewing beef I made into pot roast within it put up for later with a soupçon of broth soaking right back into it. The chocolates* I’d set aside to chill while making the tapas for the party are now broken out of the pan into nice variable-sized hunks for dessert treats to come. The cleanup after the party was incredibly simple–a couple of goodly batches of dish-washing, a quick sweep-up and tossing a few tea towels into the wash for today, and snip-snap, that was all it needed. The leftovers of various nosh-ables went into the fridge for later sorting and rearrangement into new meals.

So lunch today capitalized on all of that. Chorizo, Manchego, marinated mushrooms, Papas Bravas; I took the last quarter-cup full each of these various tapas leftover bits and chopped them into a smaller cut, mixing them and tossing them on top of some of my refrigerator stash of cooked broth rice. A sprinkling of smoked paprika, a drizzle each of cream and my freshly brewed beef broth, and into the oven for a thorough heating. Done.

With that, the accompanying salad was made somewhat in the style of Vietnamese (lettuce wrapped) salad rolls, with greenery fresh-plucked from my own garden borders. Next time I make them I’ll eliminate the layer of red cabbage leaves, which despite their glaucous beauty, snappy crunch and fine flavor are just too dense and tough for the otherwise tender rolls, so the rolls had to be sliced up into bites and eaten with a fork rather than the possible eating out-of-hand I could otherwise have managed. So without the cabbage, here’s the rest of the concatenation, and it was a tasty collation at that.photo

Spring Salad Rolls

On a piece of wax paper or parchment, lay out a few whole green leaves in a solid ‘sheet’–a pattern that will allow them to be rolled up as a whole into a green sausage once the other ingredients are layered on top of them–sushi style, if you will. I started with three nice big tender chard (silverbeet) leaves to create an outer layer of roughly 8″x10″. And then I piled on, in fairly even layers one over the other, the remaining greens. I used:

Chard leaves, borage leaves, basil leaves, mint leaves, a little parsley, and tiny baby beet (ordinary red beetroot) greens.

Over the top of this ‘lasagna’ of fresh greens I drizzled a couple of tablespoons full of my lately-signature jam mixture (equal parts strawberry, plum and ginger preserves, to use up the tail-ends of several favorites), warmed to thin it enough for drizzling since the leafy stuff was so loosely stacked. The last layer was a set of red cabbage leaves, which next time I’ll replace with more chard or lettuce substitutes for tenderness, slathered with cream cheese, goat cheese or mascarpone and laid face-down on top of the stack. This ‘glue’ helped hold everything in place as (one could lift an end of the paper underneath if necessary to get started) I rolled the greens up gently into a reasonably tightly packed solid cylinder. Once rolled, it’s best chilled for a bit to help it hold its shape, and can easily be sliced across into a couple of shorter hand rolls or a number of pretty pinwheels. I think this will prove almost infinitely variable with whatever greens I have on hand or am in the mood to include, not to mention any tender and thinly sliced addition that’s neither too brittle nor too juicy to ‘play well’ with the others. Sounds fussy, but it’s really incredibly quick and  simple, and it’s plenty refreshing. To serve it today, I drizzled a tiny bit of crema and honey mixed together on top, but that’s just icing on this particular cake.

With the salad roll and the casserole, nothing else but some of the sherried olives made for the other night’s gathering, and sparkling water. Oh, and some of the chocolate* pieces I’d made back then, too, from nothing more than a mixture of melted Hershey’s Special Dark chocolate, a little melted butter to emulsify, and pure black cherry juice. The finished chilled pieces are solider than fudge but a little softer than the pure chocolate, and also subtly fruity, just a teeny bit mysterious, and pretty swell, as a sweet bite at the end of the meal.photo

Don’t Worry about Eating Up Your Time If It Means Good Eating After All

photoYesterday was rather long. Heck, it stretched right into today. But that, as you all know, is not inherently a bad thing. I would never begin to compare a day’s labor in the midst of my remarkably comfortable life with one in the farm fields, in the classroom, the clinic, office, or certainly in thoughtfully and lovingly caring for children, parents, friends–one’s own or others’. And when the goal of the work is hospitable and happy, why then so should the work be also. As it was. So, long story short, a long day can end in feeling short enough!

That, after all, is what makes anything resembling hospitality happen. If it’s done wearily or begrudgingly it’s bound to show. Even I, in my natural state of obliviousness, can generally tell from the other side of the table whether the hosts’ smiles are forced or genuine, whether the invitation was obligatory or willingly made. I credit myself with enough savvy to be able to differentiate between a relaxed conversation with a friend on the porch and her frantic attempt to make a life-saving dash for her car. And to my knowledge, I have never failed to find something that everyone in attendance could and would eat or drink on any given occasion. It demands a small amount of forethought, but then the pleasures of good company would be ever so much lessened by, say, a case of anaphylactic shock brought on by a stray peanut or an understandable case of high dudgeon induced by serving a roast of bacon-wrapped pork loin to my orthodox Jewish friends or a traditional but utterly inappropriate Asian feast of glazed short ribs and chicken feet when a vegan comes to call. A simple inquiry beforehand can put off any number of embarrassments.

It can’t, however, protect me perfectly from serving things that some among a larger group won’t love. That’s yet another reason that it’s helpful to offer a wider assortment of things in smaller quantities, when I can. No one has to feel any obligation to try everything, nor should they be forced to choose between only two or three things that are all less than favorites or just go hungry and thirsty when everyone else in the room is happily munching and sipping away. Thus, knowing we were all going to be either performing or hearing some beautiful Spanish music, I was rescued by the easy outlet of serving a tapas-style array of food and drink. I’ve already admitted that authenticity of product was less a factor in this party than simply being inspired by the notion, so when I tell you what I served I hope you’ll be as cheerfully accommodating as our guests were.photo

Almonds: Marcona almonds (those lovely little fat Spanish almonds), served simply as toasted in olive oil with a little sea salt; sticky, spicy-sweet almonds that I glazed in a pan with honey thinned with extra dry sherry, salt, cracked black pepper and lots of cinnamon; and savory almonds that I toasted in blood orange olive oil with fresh rosemary and alder smoked salt.photo

Celery sticks, plain as plain can be, because someone nearly always longs for the very simple and fresh among the more complex tastings of a snacking party.

Mango-Manchego bites: Tasty as it is, I had no membrillo handy to serve with cheese, so I wrapped cubes of Manchego in narrow strips of mango fruit leather. That turned out to be a fairly popular move, and it was certainly easy enough to assemble each with a toothpick, so I’ll keep it in mind for the future.

Marinated treats: Spanish olives–I just took a batch of the standard grocery store pimiento stuffed green olives, drained them of their brine and replaced it with dry Sherry and extra virgin olive oil; Marinated mushrooms–I bathed some sliced medium-large cremini mushrooms in a simple vinaigrette dressing of balsamic vinegar, red wine, olive oil, salt, pepper and thyme.photo

Chorizo-Date bites: Again, simple as can be–dry-aged chorizo, casings removed and meat cut into small pieces, and each piece speared on a toothpick with a cap made from a quarter of a sweet Medjool date.photo

Papas Bravas: My version of the popular spicy potato bites–dice scrubbed, skin-on russet potatoes into about 1 inch cubes, toss them with olive oil, salt, pepper, smoked paprika and chili powder, spread them out in a greased baking pan, and brown them in a medium oven.photo

Fig Bread: I didn’t have any fig bread handy, but I did have a batch of my nut-and-seed bars in the freezer, and I did after all have some figs in this batch–so I whizzed them up in the food processor (and crumbled the recalcitrant harder-frozen bits by hand), melted a bar and a half of white chocolate I had around with a heaping tablespoon or two of cocoa powder and a spoonful of instant coffee and a pat of butter, stirred that in to the crumbs, and chilled it all, patted flat, in the fridge until it was solid enough to cut into cubes. I rolled the cubes in a mixture of powdered sugar and cinnamon to keep them from stickiness.photo

Drinks: I had other things around, but what ended up getting used was mighty easy, and I got the impression that no singer left un-slaked. Besides store-bought limeade (the plain lime juice and cane sugar and water kind) and water, I had a cooler of beer and a big pot of Sangría. That was it. The Sangría, always an ad-hoc concoction in my house, was a mixture of hearty red and sweet white wines, homemade orange liqueur (made some months ago with vodka from home-candied mandarin peels, fresh mandarin + lemon + lime juices, and dried coconut and brown sugar for the sweetening), a small bottle of Mexican green apple soda, a small bottle of green apple hard cider, a tin of sliced peaches canned in fruit juice, a pint of sliced fresh strawberries and a pint of frozen blackberries. All I can say about my Sangría methodology is it’s very much a matter of combining what I have on hand at the moment with what I’m in the mood for on the occasion, the liquid equivalent, I suppose, of my casseroles.photoThe happy conclusion to the story is of course that, whatever I prepare (or don’t), it’s all about the company we keep, and my partner and I are pretty good at surrounding ourselves with outstanding people. So, was the food good? Good enough! The drinks? Wet enough! The company? Outstanding. The party? Just exactly right.

Foodie Tuesday: A Little Latin Love

photoIt was Tapas Tuesday today. Since we were having the Collegium crew over after their performance of the exquisite Requiem that concluded the compositional career of the magnificent Spaniard Tomás Luis de Victoria, it seemed only appropriate to feed them some Spanish-influenced food and drink. I am neither a Latina–though much of my Norwegian ancestry did come from the southernmost part of Norway, so that makes me virtually Mediterranean, no?–nor knowledgeable about Spanish cuisine, but I took my usual loose and playful approach and didn’t get any complaints.

It’s wonderful to start learning a cuisine by means of a party rather than a full meal, to be sure. Numerous bite-sized dishes offer a much more forgiving palette for pleasing a large number of guests. Among the attendees were some who needed vegetarian, peanut-free, and gluten-free options, a couple of underage visitors and a nursing mother, all of whom would be needing non-alcoholic drinks–and then there were those for whom none of that was relevant. Again, the variety of items possible in a tapas party easily lends itself to such flexibility. It’s no wonder hors-d’oeuvres and cocktail parties and bar menus have remained tremendously popular since their inception.

What I don’t wish to do is to attempt to be all-things-to-all-people. It’s futile. It’s overly precious and annoying anyway. I’m just not willing to attempt that in any aspect of my life, least of all when I rather hope that people are visiting us at home because they actually want to visit with us, not because they’re looking for some mythic party experience. The funny (and not at all surprising) thing about it, of course, is that it still took me all day to get ready for the shindig before my husband got home from school to get ready and head over for the performance before 6 pm. Because, large or small, food and drink items take some prep work.

I did want to squeeze in some time for house tidying, at least in the rooms we were using tonight, and of course there was a load of laundry to be done and a kitchen-full of dishes to be washed and put away, a batch of bone broth to set to cooking, and oh, yeah, some errands, some garden watering. You know, the usual. Which is all to say that there is a reason or two that it’s a shade after midnight, and yes, I can tell time, so I know it’s not Foodie Tuesday, strictly speaking, anymore. Therefore I’m just posting this with a teaser photo or two (murky and fuzzy at that) to assure you that tomorrow I will tell a bit more about what I made for today. Come to think of it, perhaps I’ll get to eat some of it tomorrow. Because as you all know, when you spend the whole day fixing things for a party and then have fun people show up for the event, chances are pretty good that you’ll go to bed without having actually eaten any of what you fixed, other than a quick taste here or there while in mid-prep.

But I got to meet a few new people, or at least visit with some I’d not yet gotten to chat with before, and hold the exceedingly charming 5-month-old daughter of one of the singers. So I’m not complaining in the least! Still, it’s past my bedtime and well past when I would like to have posted this, so I’ll just bid you all a good night and sign off until tomorrow. Stay tuned, my friends!photo

Foodie Tuesday: When in Doubt, Bring Leftovers Out

Non-chef that I am, I’m not really all that often full of impressive inspiration when headed into the kitchen. Lack of super-skills aside, my more impressive store of laziness usually wins the day, and if there’s nothing spectacular lurking in fridge or pantry that simply cries out to be doctored up and consumed, what’s much more likely to occur is that I’m faced with a modest selection of bits, bites and bobs that require a small amount of creative re-combination or even disguise to avoid boring us all to starvation.

And there are those items best made in large quantities anyway, or at least larger amounts than needed for a single meal for our household-of-two. You’ll never catch me making chili or lasagna or any other labor-intensive concoction in a two-serving batch when most of them taste better with the passing days for their fridge lifespan and the rest can be frozen in smaller packets for time beyond that.photo

So the pulled pork lying in wait in the refrigerator might dress up as crispy-edged carnitas redolent with cumin one day, to be served with an array of good Mexican side dishes, and then appear as a chopped topping with cheese and vegetables and hard boiled eggs for a big chef’s salad, and finally, become glistening barbecue pork, sauced with a sweet and spicy Memphis-style stickiness and served up with buttery roasted sweet potatoes and creamy coleslaw. Yesterday’s leftover fried chicken gets broken down into chopped meat and chopped crispy skin; the meat gets tossed together with an equal amount of leftover rice and stirred up with salsa and cream, topped with shredded cheese and then the skin ‘cracklings’, and it all gets baked up into a simple Tex-Mex fried chicken casserole that’s hearty and heartwarming enough nobody even complains that it’s YMCA (my Oz compatriot John’s loving title for leftovers as Yesterday’s Muck Cooked Again).photoAnd of course, roasts and chops and steaks are easy as, well, Steak-and-Guinness Pie to deal with any old time. Besides the infinite variations on a casserole possible, there are the omelets, quiches and frittatas, the sandwiches and salads, and the curries and stir-fries. So many ways to spell deliciousness without excessive slavery over the hot cooker. As witness, a quick variant of teriyaki beef that goes neatly atop a cold sesame noodle salad, steaming fried rice, or on a marvelous glossy heap of citrusy wok-fried snow peas, yellow capiscum, celery, carrot flowers–when you cut 5 or 6 v-shaped grooves lengthwise down the sides of whole peeled carrots and then slice them across, you get nice little folk-arty orange flowers to throw in the pan–and finely julienned fresh ginger.photoJust hot up the sliced leftover steak in a hot skillet or wok with a mixture of appropriate Asian flavors that suits your mood and the occasion and blends the sweet, the sour, the spicy and the salty to your taste, and there you have it. The solution to your empty-stomach problem in the blink of an eye. The steak here was glazed with a mixture of soy sauce, raw honey, ginger juice, lime juice, and a couple of drops of toasted sesame oil for mellowness, and finished with sesame seeds for a little delicate crunch. A little hot oil or hot sauce at the table for those who like a hit of zing on top. No fuss. Lots of flavor. If you ask me, the only thing to add is your chopsticks, then your teeth.photo

Another Pastorale

Yesterday after running errands, we were reluctant to head directly home and do serious Work on a sunny Saturday afternoon, so first we took a couple of brief driving detours into the surrounding ranch-lands and enjoyed a uniquely lush and verdant north Texas spring outing, luxuriating in the marvels of denser woodlands, fuller runoff creeks and richer grasslands than we’ve yet seen since moving down here. Needless to say, we are reveling in the wealth of meadow and pastureland in the surrounding counties, as are all of the horse and cattle herds that didn’t get sold off or butchered outright to evade starvation and thirst in last year’s drought. It’s a beautiful prospect, this well-watered magic we have right now, and inspires the poetic in one’s spirit no matter how it defies other work.mixed media + text

Spring Pastures

Far back among the rolling hills, Where prairie grasses sweep and bow

And the sweet wildflower spills Pour down the slope, the Angus cow

Set farthest back along the line Draws up her calf to join the herd,

Slow-swaying, toward a stand of pine; The rancher there, without a word,

Appears to bring an evening feed, And all the cattle on the clock

That balances content with need, Some time before, began this walk . . .

The faintest glint of sidelong rays Begins to tint the brush with gold

The way late Spring colors her days, As if instead of growing old

She’s only burnishing her tone The more to show her graciousness,

Inviting birds that fly alone To join a choir whose notes confess

A radiant love of living things, Of all that’s sweet and warm and new,

Of leggy calves, of seed that brings That grass now banking up the slough . . .

The cattle walk, now, in their line, Their black flanks shaded in the dusk

With blue-tinged shadows, as a fine Light scent arises like a musk

From all their footsteps tapped in clay, Veils of the thinnest dust laid low

Between the sorghum rows’ array And that tall hayfield yet to mow,

And not one calf among them all Drifts off the center of the trail,

Because they sense their supper-call As sure as seasons never fail . . .

Pastorale

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Mormor's swing, tucked into a corner under the maple tree that in springtime was full of naturalized trilliums, bleeding heart, wild currant, Scilla and other northwest treasures, and in summer, covered with Clematis durandii from foot to arbor . . .

This coming week I get to have consultations for bids on redoing our yard landscape! As I’ve plotted the Q&A lists extensively over time, I have been more and more recollecting my mother’s gardening style and values, and beyond that, returning to her father’s–Gramps’s. Their influences remain deeply embedded in my own ethos of gardening, to be sure.

I won’t be able to strictly replicate either of their styles or efforts, nor should I, since neither the climate and conditions of my current home nor my own personal imprint would make it useful or meaningful to do so. But what was truly valued by both of them in the general sense was upheld in their methods and the lovely and personal and hospitable outcomes of both because it was about combining the sensible and practical with the sort of building and design that would enable them to do more of the tasks of gardening that they each enjoyed, and fewer of those that they didn’t. In short, they were both ‘sustainable’ garden advocates long before there was such a popular trend, and they still both chose plants and arrangements and additions to the yard that suited their sentiments and likes.photoFor Gramps, of course, there was a strong influence of frugality that came from being first an immigrant (and even before that, presumably, from being raised by typically scrupulous Norwegian savers) and then a hard-working General Motors employee (he worked on the crew that produced the first amphibious vehicles). After all of that he was an independent farmer, mainly of sheep, and then also a longtime carpenter and home builder. He was never in any get-rich business, and he appreciated old-fashioned things and earthy things, so it wasn’t a stretch for him to look with his carpenter’s eye and see in his shed the makings of all sorts of fine pasture fencing, outbuildings, picnic tables, benches and more.

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Gramps's compost bins, quite beautiful in their own right and certainly very practical, as well as the models for Mom's own bins later . . . and, perhaps, mine yet to come . . .

His idea of plantings began with the practical as well, so if there was any space at all there was always a beautiful kitchen garden with corn, raspberries, potatoes, carrots, tomatoes, rhubarb, and all of that sort of loveliness, and between that and his fishing trips and raising lamb there was a lot of good eating. But beyond raising fine fruit and vegetables on his property, furnished with rich home-cooked compost from his lovely row of hand-built bins, Gramps did have a graceful nature-inspired aesthetic sensibility, capitalizing on the canopy of majestic Douglas-firs and filling in with the native understory treasury of dogwood and trilliums (the source, of course, of Mom’s first ones), azaleas and rhododendrons, ferns and primroses and bleeding hearts and yellow and fuchsia-colored wild violets. For a person who gruffly eschewed frivolity in the main, he had a mighty tender, bleeding heart of his own when it came to the beauty he saw in nature, and he capitalized on that very well in his garden.

His daughter learned from it, and being more overtly sentimental, added yet another layer of appreciation for those marvels and jewels of the natural world that she could nurture to their fullest expression in her own garden and yard, wherever she lived. She adopted her father’s practical and often laborious attentions to getting the most out of the existing landscape and quickly put her own imprint on it and enriched it over time to the degree that her yard was always rightfully an enviable small park for visitors’ delight. By the time I finished college and then spent three years working near to and therefore boarding with my grandparents, thanks to the ridiculously affordable living there–then finished grad school and started working near my parents’ place and moved back to take advantage of the ridiculously affordable living there (anybody sense a theme? I blame the genetic link to Gramps’s frugality)–I had a much greater appreciation myself for both what it took to create and maintain such glorious properties and how much respecting nature’s own local inclinations would be a value-added approach to healthy, sustainable, logical, creative and gorgeous design.photoI had the bonus, while living at my parents’ again, of not only the privacy and flexibility afforded me by their frequent travel for his work, but the opportunity to practice my own incipient garden design skills both while following Mom around and learning the names and natures of things and while taking things into my own hands whenever they went out of town for any length of time. First of all, having learned a couple of useful things about how to treat some of their plants, I practiced my sculptural pruning skills on them, opening up the lacy umbrella of a laceleaf maple, making faux bonsai out of some of their smaller evergreens, and limbing up tree trunks to clean and open up the space for all of the pretty understory things Mom had brought in as starts from relatives’ gardens, from her trading with friends, and from various nursery expeditions over the years. It was during this time that I especially fell in love with trees. The craggy Garry oaks native to that area are a fairly uncommon yet extraordinarily lovely and impressive variety and I nurtured a seedling or two myself along the way in hopes that sometime long after I’m dead they too will be magnificent and grand old trees sheltering their homes and their denizens like the massive ones already in town.photoHere in Texas, it’s the two stately post oaks and that lithe red oak in back that endeared our home to us at first notice, along with our two splendid Bradford pear trees. There’s quite the community of sweet oak seedlings sprouting in their shade, and I hope very much that I can manage (with lots of help and advice from the local experts, of course) to relocate a number of them to foster a natural-style mini-grove in a back quadrant of our property over the many years to come. That will help create a fitting foundation for the whole wild, native and well-adapted collection of plants intended to fan out from all of that into the rest of the property. Fun times ahead!

In addition, I love to incorporate some traditionally indoor materials into my gardens so they feel a little more like an extension of the house and invite leisurely visits. I’m thinking of things like the burnished brass chandelier you’ve seen tiny glimpses of in previous garden photos, a little cozy kitchen-style seating on the patio, and a bench or chairs for shaded stopping on the front porch as guests arrive for a gathering. But although I see lots of lovely yard swings around town and love them, I never see people sitting in them–it’s almost always too terribly hot and often very bug-pestered here–so there won’t likely be an investment of money and labor to create a swing like the arbor swing (above) that I designed and my brother-in-law built with my semi-able assistance, to surprise Mom with a little long-fostered-wish fulfillment, while she and Dad were off on one of their longer expeditions.photo

Still, I do want our yard to invite exploration and to be particularly attractive from all angles inside our air-conditioned house, year round. So many possible ways to accomplish that, that I am excited to see what I can learn and be inspired by, even from a first conversation with each of the landscapers who will visit here this week. I suspect I’ll need to be getting out all of the tools I have, and then some, and it’ll take a bit of a while to get the whole project well and truly underway. I know I’m a little rusty at some of this, having lived with tiny yards for quite some time before buying this house, and will have to relearn much and discover many new things in my new climate. But oh, how invigorating to begin!

Curtseying & Polishing My Tiara Madly

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Now, there's really no need for you to go putting up any monuments in my honor or installing any statues of me . . .

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. . . and while I love a good concert and the after-parties are outstanding, it's not necessary to write compositions in my honor and get the marching band ready for a parade . . .

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. . . and while I do love a good monetary recognition, it's hard to explain any sums sizable enough to be really impressive when our fine friends from the Internal Revenue Service start paying attention to the numbers . . .

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. . . so I think I'll just say that my heart is warmed immensely by the kind light you've shone on me, and that in return I hope that I can be a little brighter and a little more generous with my light to the rest of you, and that you will all pass it along as well . . .

Once again I have been receiving kind and generous notices of recognition over the last few weeks from my gracious blogging friends, and I’m overdue to say appropriate thanks in response. So here I am at last, with another lovely gift-basket filled with Genuine Blogger, Versatile Blogger, Sunshine, and Kreativ Blogger Awards and feeling overwhelmed as always at the munificence of the online community. These latest are conferred upon me, regardless of my deserts, by my fellow poets, artists, foodies, gardeners, essayists, music lovers, travelers and others with whom I’ve so fortuitously crossed paths out here in the ether and am enjoying the marvels of mutual entertainment and discovery.

It is with a humble and happy heart that I thank Meg, Susie, Mark, Mars, Kofegeek and Tamara. Some of these have been friendly correspondents of mine for a lovely while now, and others are quite new to me, and I highly recommend that you have a look at all of their blogs! Meg is a veteran traveler for her relatively few years’ opportunity, and always posts marvelous pictures and original thoughts and ideas about places visited and things done there. Susie writes with great good taste, artful illustration and photography, and shares stories and samples of fabulous food and outside-of-kitchen adventures, too. Mark, an outstanding graphic designer in the UK, sometime DJ and constant educated music listener, gardener and traveler, always has a wise and witty twist to his posts. Mars has lived a rather cosmopolitan life but keeps a grounded and sensitive point of view, traveling, writing moving and insightful observations about life’s vicissitudes, and seeking beauty and light in the world. Kofegeek brings ingenious humor and insightful discourse to matters of science and math, cats and coffee, and much more. Tamara is a marvelous gardener from Ljubljana who is working to create intergenerational conversation about that earthy art.

Meanwhile, I am required by the rubrics of these awards to do a little personal sharing with you, my readers, and to introduce to you other worthy bloggers, and so I am going to combine my efforts and ask that you have a good visit to some truly worthy sites elsewhere as well. Share the love!

First, 10 blogs and bloggers worthy of your attention:

Cynthia @ http://lesplaisirssimplesdelavie.wordpress.com/ (photos, thoughtfully captioned with brief yet expansive and often lyrical text)

Natasha @ http://comeduemaiali.wordpress.com/ (seriously, how can you not enjoy eating ‘like two pigs’? I know I do, oink oink) Important update announcement: I am clearly not as smart as even one little piggy, because I completely missed that Natasha had been one of my award benefactors in the first place. But I’ll pretend I Meant to Do That just so that I could pass on the other awards back in her direction! Because, and I am not making this up, she really deserves them anyway!

Becky @ http://beckyfrehse.wordpress.com/ (a longtime friend, Becky is a tremendously versatile mixed media expert, visual artist, collaborator, teacher and all-around cool person)

Lorelei @ http://incidentallearner.wordpress.com/ (rediscovering her incredible painting gifts, she’s a watercolorist and storyteller extraordinaire)

Bente @ http://bentehaarstad.wordpress.com/ (no, I’m not prejudiced just because she’s from my ancestors’ homeland, Norway–she’s a really fine photographer!)

Sue @ http://suellewellyn2011.wordpress.com/ (another distinctive and fine photographer, capturing other parts of the world, caught my eye)

Pat @ http://rantingchef.com/ (making all sorts of stellar and luscious foods sound and look fairly simple to make, and worth the effort even if not so easy)

Maggie @ http://thelittledesignstall.wordpress.com/ (a Pinterest-style blog full of gleefully over-the-top and often spectacularly inventive and gorgeous design images from all over)

Maenamor @ http://antiquityandadventures.wordpress.com/ (guiding us around scenic bits of England and Wales and sharing special local events with their fascinating stories)

Robi @ http://kabyahe.wordpress.com/author/robijiz/ (introducing cultural and natural beauties of the Philippines in outstanding journalistic and artistic photography)

Meanwhile, back to talking about myself, because I’m so incredibly exciting!

I think almost anything could be improved by the addition of browned butter (beurre noisette), possibly including a plain spoon about to be stuck in my mouth;

&   I have rather excellent printing (lettering) skills because my cursive handwriting, though perhaps interesting to look at, is almost indecipherable even to me;

&   If I don’t sleep at least nine hours a night I am not very likeable company;

&   Classical music is often my go-to choice, but there are others that have particular allure for me at different times or under varying circumstances, i.e., Blues music during physical labor, vintage ZZ Top, Oingo Boingo and Van Halen on road trips, reggae on a beachy sunny day, jazz and swing for hanging around people-watching in a cafe, and so forth;

&   The smell of coffee is heavenly to me, but I don’t drink it often and then only as flavoring for lots of cream and sugar;

&   Perhaps because of my temperate Northwest upbringing, I think of green as a perfect neutral color, just as much as the traditional black-white-grey-brown palette;

&   I’m not particularly girly (in the ruffles and bling and pink sort of pop-culture way) but I am fond of being female and even sometimes live up to sex stereotypes, if accidentally;

&   Not much of a crier (maybe I tend to try to be stoic when genuinely sad), except at the most silly sappy stuff, but I am an inveterate hugger and hand-holder;

&   I’m so old that I went to a school where there were no lockers, only a cloakroom; that the houses and cars in the neighborhood were all generally left unlocked; and that the older kids piled loosely in the backseat of the car while the baby sat in Mom’s lap up front;

&   I’m so young that I think Bucket Lists are for people thousands of years older than me because I have all the time in the world and naively believe that I will get around to anything that matters enough, eventually.

On that note, I really must finish this up for today and get it posted, because despite my limitless future I find that blogging is a time-consuming joy and can easily eclipse numerous other activities that may well turn out to be worth the doing if I don’t get too obsessed and distracted leaping around the meadows of the Internet in the grand company of my many admirable blogging playmates and mentors and companions.

Foodie Tuesday: Good Housekeeper Cooking, or One Man’s Baking Disaster is Another’s Ice Cream Starter

Every cook of any skill or talent level knows–or should–that one of the best inspirations for the next dish or meal is found in cleaning and tidying the kitchen. It doesn’t mean I have to completely reorganize and sanitize every square centimeter of the place constantly, though undoubtedly I could stand to do both a little more often. But even the most cursory, quick cleanup of fridge, pantry or cupboards can remind me that I’ve stashed away a number of tasty items that ought to be used before they become lost in the mists of time. Petrified vegetables and mossy fruits, sandy-bleached spices and unrecognizable bogs-in-jars are all interesting science projects in their way, I suppose, but rarely likely to serve the purpose of good taste or nutrition for which they were initially acquired.

So I’m setting out on a mission, albeit at a sauntering pace, to see if I can’t catch up with some of my longtime plots and plans in the culinary realm and get a neater and more easy to clean workspace in the bargain. Today’s inspiration came from a fellow blogger who offered a recipe that sounded like a wonderfully easy mash-up of a traditional German chocolate cake’s glaze (with the broiled coconut topping) and a raisin spice cake. Mostly, it made me want to bake a gooey cake, something I’ve simply not done in forever. In my typical style, it was not that there was the remotest chance of my following the inspirational recipe even to a mild degree of accuracy, but the initial concept that thus urged me on was greatly appreciated all the same. In honor of the inspiration I went through my stores of dry goods like a little tornado and came up with a few ingredients that I thought would suit the occasion pretty well. I give you:

Texas Tornado Cakephoto

Preheat the oven to 325 degrees Fahrenheit. Grease a 9×13 baking pan.

Blend together the following ingredients. I did so by pulsing it all together in the food processor until it was a coarse flour-like consistency, but you could certainly hand shred, chop and mince the ingredients and then blend them.

1 cup of raw cane sugar

1/2 cup dried apricots

1 cup shredded raw carrots

2 Tablespoons of candied orange peel

2 Tablespoons of candied ginger

1/2 teaspoon ground cloves

1 teaspoon of more of ground cinnamon

1/2 teaspoon grated nutmeg

In a saucepan, bring to a boil 1/2 cup of butter and 1 cup of water, adding the prepared coarse meal of previously blended ingredients and cooking briefly to blend. In a separate large bowl, blend together 1-1/2 cups of mesquite pod flour, 1/2 cup of coarse almond meal, and 1 teaspoon of baking soda. When the wet ingredients have come to a boil, pour them into this dry mix and blend quickly. Pour the batter into the greased baking dish and level it as needed, and pop it into the oven for about 15 minutes.

While that’s baking, mix together the sticky topping ingredients. I just squished it all together quickly with my hands.

1/2 cup butter

1-1/2 cups brown sugar

1/2 cup almond meal

1/2 teaspoon cinnamon

1/4 teaspoon crunchy flake salt (I used Maldon sea salt)

When the cake comes out of the oven, crumble the topping mix over it fairly evenly, and pop it under the broiler just until it caramelizes. Cool, cut, eat. A little ice cream or whipped cream would not, of course, be amiss with this, but it can be eaten like a brownie or blondie just fine, too.photo

The problem is this: the stuff is too darned tender to even hold the shape of a small bar or square of cake. Needs better structure. Flavor? Oh, yeah–I mean, after all, look at all of the butter and spices and the mesquite flour and apricot and orange nuances. But it’s as crumbly as heck. What are gooey cake crumbs good for? Yes, that’s right folks: ice cream add-ins. So now I give you Texas Tornado 2.0:

Texas Tornado Ice Creamphoto

Yes, it looks mighty mish-mashy, like it’s right in the middle of the tornado. But by golly, it’s a lot pleasanter than being pelted with flying cars. In fact, it tastes pretty danged delicious. All it took was to crumble the whole pan of erstwhile cake up into chunky crumbs and stir them into unsweetened vanilla whipped cream. Yes, unsweetened–you saw how much sugar went into that cake, y’all. 1 pint of heavy cream, whipped up with a generous 1 teaspoon splash of good vanilla; fold in all of the delicious ‘dirt’ you made of the cake, put it in a sealed container, and freeze it. If you can wait that long. It really makes a pretty tasty pudding without ever freezing it, if your sweet tooth is aching already. So I’ve heard.photoThe surprisingly spiced-mocha scent of the mesquite flour is quite strong when the cake bakes. So much so, that I almost forgot it wasn’t actual brownies or chocolate cake in the oven. Which in turn may mean that I have some chocolate baking to do soon too. Something that holds up structurally, I should think. But I’m not sure I care. There’s always an alternate use for good food-parts. These things happen when I start rummaging around in the kitchen stores, don’t you know.

Where We Meet to Eat

digital image from an oil painting on canvasLanguid Lunches

Sweetly as the day begins,

It cannot reach its finest part

Until that leisured à la carte

Procession of great taste that twins

Fine foods with seasonings and drinks,

With garnish, relish, fetish, fish–

Whatever makes the perfect dish–

‘Til everyone at table thinks

He’s surfeited (at least, quite near),

Whereon the pace grows slower yet,

Chairs get pushed back and belts made loose,

And everyone’s digestive juice

Begins to work on this grand set

Of foods and trimmings at a rate

That makes the luncheon eaters feel

Almost as if another meal

Could fit in with what they just ate–

But since it was so fine, no sweeter

Course could complement the feast,

From boldest spoonful to the least,

So full content is every eater–

So they set down, each one, that spoon,

And smile, and wipe their chins and lips,

And sup no more, not even sips,

Through this delicious afternoon . . . digital image from a mixed media assemblage