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

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:

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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:

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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.

Insisting on Persisting in Resisting

The more the situation calls for me to behave with gravity and proper decorum, the more I’m likely to drag my heels and stubbornly glue myself to being silly and irresponsible and to frustrate any attempts to make me act however is deemed suitable to my age. Those nearest and dearest to me have long since learned the futility of asking me to behave in any sort of adult-appropriate manner and they tolerate, or to varying degrees, enable this impossibly impish attitude on my part. No wonder I love them so.

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. . . so I'll just keep lying around and looking at the pictures in the clouds . . .

Perpetuating Childhood

In all probability I’d be prone

to be an insufferable old crone,

a hag, a harridan, full of mold,

if I had to mature–grow up–get old–

because, in truth, the prospect’s grim

when responsible heart meets creaky limb,

and milky eye and baggy middle

drag joie-de-vivre down a little–

I’d rather, by far, annoy my peers

by being unfitted to my years,

guffawing, as boisterous as a sinner,

and eating six Popsicles for dinner;

skipping like a stone across the Square

and having wild grass seeds in my hair,

wearing skirts too short; taking much too long

to figure out what I’m doing wrong,

yet enjoying the doing things just the same,

since it’s all a bit like a great big game

anyway–this journey we call a life–

so why should we let it sour, be rife

with tedious, tiresome old-age gunk?

I’d rather go back to school and flunk

for excessive dreaming and foolish pranks.

Grow up? Grow old? Mature?

No, Thanks!

Wish I were There

memento assemblageMuch as I adore where I am at any given moment, I’m not above reminiscing about and longing for other places I’ve enjoyed, or fantasizing about ones I’ve yet to try even in the midst of the current Happy Place. It’s not a matter of comparison, of course, just that persistent tickle at the back of the mind that everyone suffers who has ever been two places–opposite ends of the couch or of the world–that are both pleasing and desirable for their own reasons.memento assemblage

So I can sit in a ray of gilt sunshine, in a high-backed soft chair, sipping cool water and feeling quite contented–yet my brain keeps flitting around, from Praha to Portland, from Boston to Berlin, from San Juan Viejo to San Antonio. In my heart, I may be tucked up in a mews in Wexford or striding along the West Side to find a small concert venue after dark in New York. Perhaps inhaling the dazzling steam of glorious Indian food in a surprise find restaurant in Oslo, watching the koi slide through their semi-tropical pond under the snow-frosted glass pyramid of the conservatory in Edmonton or testing the tenderness of lovingly handmade pasta in a cozy family ristorante in Bolzano.memento

Wherever I may be, my thoughts will always drift. It’s not the least a sign of dissatisfaction or discontent, but rather that I’ve found delight and happiness in such a wide variety of places that they all compete for attention even (or perhaps especially) when I am full of well-being. There is so much beauty to be enjoyed in the world and there are so many great sensory experiences to be had that the soul grows restless for them.memento assemblage

Much as I like my reminiscences and the memories of all of those fantastic places I’ve journeyed, the astonishing and dear people who have welcomed me there and introduced me to each place’s peculiarities and pleasures, and the thought of all of the songs, foods, walks, sights and adventures that have enriched every one of those times, I am always hungry for more. The sweet sense of something marvelous that’s yet-to-come is as poignant and piquant as the promise of any other sort of romance, and my wishes always lean toward the more-ish, especially when the outing is made hand in hand with my dearest companion. Though the old-fashioned postcard tradition for travelers may have been to write to friends and loved ones saying ‘Wish you were here’, the truth is more often that I wish I were nearer to them, wherever they are.memento assemblage

I am a Garden Gnome

Maybe I should buy myself a big tall red conical hat (possibly made of concrete). Because I am not exactly the most useful object, not the most decorative, nor even perhaps the most whimsically amusing, in a garden. But I give it my best from time to time, really I do. And generally, the earth is pretty forgiving and responsive to my fumbling efforts.

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The wildflowers hereabouts have continued to delight, with waves of Showy Evening Primrose bordering the roadsides and ditches, and Vervain spiking up out of the meadows . . .

For once, I paid attention to the promises of today’s rain; it’s not been terribly impressive thus far, but it has rained a teeny bit, so it was good to get things a little better in order out there and ready for some watering the day before the rain arrived. Not that I didn’t water it all thoroughly myself, at the end of my stint, since even if the plants hadn’t been so thirsty after all of my brash ministrations on a toasty afternoon, I needed a bit of rinsing too. Besides turning into a human saltwater fountain and being bespeckled by the colorful bite-marks of a seething mass of varied insect pests, I also collected plenty of bits and bobs of garden detritus in my hair, a nice thorough coating of fresh brown dirt all down the front of my clothes (with special emphasis on my mud-capped knees), and the handsome assortment of plant stains reaching up to my elbows, not to mention the weird black stain my cheap metal watchband makes on my wrist when its gets all slippery with sweat. I considered just turning the garden hose on myself full blast but opted for the slightly less neighbor-frightening method of going indoors and showering, after all. They’d suffered enough if they’d just seen me transforming myself into a living blob of nature-gone-bad while gardening.

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A sweet mockingbird sat surveying the front yard from the mailbox, but dashed off long before I came closer to tuck some sturdy, spiny agaves around its base . . .

Meanwhile, I did enjoy discovering that besides the blizzards of unlovable bugs gone rampaging on the heels of a warm winter, there are the lovely sorts as well: I was almost constantly surrounded by clouds of butterflies that were attracted to the plants I was tending and the nice little drinking fountains I was making with my sprinkler for them. It was as though the flowers woke up and took wing around me. The birds around here are certainly loving the feast of fresh insects, so at least I can tolerate the biting brats if I know that they may soon, in their turn, be Cardinal Chow. Which reminds me, I’ve heard tell that the hummingbirds are back in town, so the feeders should go back up today. How quickly things change in Spring!

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Less than two months of time, and what a difference on the patio and in the yard!

Both the ornamental and the edible is swiftly springing up, and thankfully, many of the latter sort of plants are very much the former too. Along with their other benefits of beauty and entertainment and insect-control, the birds have evidently gotten involved in the garden design work around here, planting a number of sunflowers in serendipitously amusing and even rather unexpectedly apropos spots. I’ll leave them all in place and see what seem to be propitious locations for next year’s crop of sunflowers. Meanwhile, I’ve got lots of other things beginning to come fully into bloom that need deadheading and trimming and fertilizing and watering.

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The dainty blooms on the capiscum plants promise sweet bell peppers to come, and the little wild rose is smiling broadly . . .

The roses have–not too surprisingly, given the kindly weather–been great show-offs already this season. The little old-fashioned straggler that I dug up from its hidden spot by the back fence last fall and tucked into a pail is thriving and throwing off a fair number of its small but deeply velvety dark red blooms. The coral colored rose that I moved to a more visible place in the raised bed by the patio has probably already fired up close to a hundred of its bold blossoms, bringing its own dazzling light to the little ‘courtyard’ enclosed by the house’s wings.

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The detonation of the roses in bright sunlight is impressive even if only from two plants . . . but should I add more, I wonder, when they're all so lovely? Hmmm . . .

That holly tree that I intended to kill, or at least cruelly constrain (someone planted it much too close to the house’s foundation for either’s good) was stripped to its trunk not much more than a year ago but is not only covered with those charmingly soft new leaves that have their pointy edges but no bite yet but is simply a mass of bloom as well, and now that I’ve seen how adored it is by the bees I know I won’t kill the tree but will just keep it as a sort of vertical bonsai, pruning it vigorously but leaving it to stand as a bee haven, a vine post–I loved having my cobalt-blue morning glory glowing from it last summer and have planted that and other colors this year–and a berry farm for birds and winter decor.

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Apparently, the birds and butterflies, not to mention the bees, are going to have a grand dance around the holly tree Maypole this year . . .

The herb-and-vegetable planters are well underway, and there’s not only plenty of borage leaf, despite the marauding munching bugs who try to turn them to lace, for a nice tisane long before they will be tall enough to bloom. The marigolds have opened their brilliant eyes to have a look around, and the carrots and beets are shooting upward (and, I hope, downward). The parsley and other, daintier herbs will have to fight their way up through the jungle a little more slowly, perhaps, but should be strong enough by the time they do that they will outlast the root veg and the annual flowers.

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Packed with, very likely, too much, these planters are still cheerfully chipping in to do their flaming floral part . . .

The peppers, tomatoes, tomatillos and red cabbages are all quite happy and healthy looking right now, and as long as the garden pests can’t get ahead of the birds and me, there may be a nice little bit of produce before too long. In the meantime, it’s sweet just to look at the plants and measure their growth by the day, if not by the hour. One of the perpetual delights of gardening, of course, is the unplanned element that invites itself into the flowerbeds and borders. I was elated to find, among the dozens of baby oak and elm tree sprouts volunteering on the property (and many of which I will transplant, when they’re big enough, to other parts of the yard), a seedling which I quickly identified as a mulberry tree. This, too, will have to relocate eventually, but I thank the bird or squirrel that kindly donated it, as it will also become a great wildlife feeder on the back-forty one day. In the right-hand photo, it is balanced on the left by a seedling soapberry that I’ve been nursing along for just such a purpose, and together they frame a wonderful volunteer that apparently forgot it was supposed to be a tender annual plant, a brilliant orange Gerbera daisy from last year.

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Gifts from the garden to the gardener: a mulberry seedling, a wintered-over annual flower, and lively green growth galore . . .

Along with the Survivor Daisy there are hints of the wildflower seed I threw nearby beginning to assert themselves. The first tiny cosmos has peeped out from the pathway, and there are promising leaves and stems among the sunflowers and cosmos that say we’ll soon enough be seeing nasturtiums, corn (sweet and ornamental), blanketflower and Echinacea and a whole host of other charmers. If you want to know more specifics of what we’re, ahem, expecting, check back to my plant-list post.

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Grandpa Gerber Daisy, meet little Miss Cosmos . . .

I was certainly not confining my attentions to the back yard, and am pleased to say that both the surprises given to me by the garden and the things I’ve done myself and with goodness aforethought out front are also paying off in lovely dividends. The area in front of my beloved’s office window was particularly shabby and is not so easy to suss out, as it’s victimized by bad drainage because of the contours and conditions of our property and also is quite heavily shaded by one of our big beautiful post oaks out there. So if you set these characteristics up in combination with naturally hot and over-dry Texan weather, there are what might charitably be called Conflicts of Interest. I’m experimenting, to say the least. But I’m getting a fair return at the moment and will enjoy it while I can. Among the humorous and pleasant surprises I would count that of having celery in bloom there. Yes, celery. I had a very ancient bottle of culinary celery seed sitting in my kitchen for so long that I was quite sure it had no flavor left at all, but being a thrifty mad scientist, I tossed the contents out in the front flowerbed and behold, a year later I have flowering celery. If it’s biennial like some of its cousins, who knows what next year may bring!

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Outside the office window, hope is arising in its green and tenacious way . . .

Between the front walkway and the porch, the flowerbed is cut into yet another poorly drained (but sunnier) spot and is too narrow for its own good. But I’m getting a number of things, mostly perennial, to pop up there and even had a happy re-visitation from last year’s annual sweet potato vine (the fluorescent-green leafed sort) that will probably now give me yet another year of excellent fill-in wherever I haven’t yet solved the bed’s Issues. I’ve tucked in a few herbs besides the front door rosemary that’s thriving–far more than expected–and am working to have a broad mix of textures and colors and seasonal change-ups that I hope will continue to mature and fill in the naked spots until any non-flowery weeds will just feel unwelcome to even visit.

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Though the tulips are long gone from the planters, there are all sorts of new things coming in and many possibilities yet to sprout . . .

Along with the porch-side plantings there is also another shady stretch, this one less plagued by poor drainage but still overshadowed by one of our big flowering pear trees, so that too is getting an experimental blend of trial-and-error plantings to withstand the vagaries of seemingly opposing growth needs. One of the particular pleasures of yesterday was finding a Bonus Plant tucked into the pot like some sort of vegetal conjoined twin with one of the agaves I laid in yesterday, so now I have this vigorous ‘baby’ to choose a good home for as well. These specific agaves are a variety (Agave parryi) I’ve long admired for their good looks and was thrilled simply to locate, let alone in a size I could afford, but doubly so on learning that they are supposed to be relatively hardy plants–and then on top of all that, I got a big, handsome extra among them. Surely the garden gods were smiling on me yesterday. Or at least the garden gnomes.

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Last year's Beautyberry has burst into full bright green leaf, the New Zealand Flax is spiking up its burgundy spears, and the variegated leaves of their companion flax lily lights up the shade with its fine stripes. And where will bonus baby Spike go to live? Stay tuned . . .

Can You Come over to My House and Play?

My big sister flew out and visited here for a couple of days last week. It was heavenly. Besides that I just get a big ol’ kick out of her company at any time, there are a number of reasons that time spent with her is a great treasure.

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An early appearance of one of the most frightening of biker gangs ever to terrorize Ryan Street . . .

One, of course, is that having known her my entire life, I can happily be myself without any fear of shocking her. I can (and do) even revert to my most immature self and she never skips a beat but joins me at whatever level of silliness most promotes our laughing until our eyes turn into faucets and we choke on our drinks from our big snorting guffaws. I can, in the safety of my own kitchen, drink a few more of those drinks than I would do on my own, and be just as ridiculous as that makes me be. No repercussions. Well, she might tell Mom when she gets home. But it’s usually the duty of the younger sister to be the tattle-tale, right? So I should be safe for now.

When I get to be with my sister I can catch up on all that’s happening in her life, something that is not even remotely the same over the phone because it lacks the drama of the whole pantomime portion, not to mention all of my interruptions to ask what X or Q player in the story is currently doing. We can rant shamelessly about the current state of the world and everyone and everything that we know in it, and know that the Top Secret information and occasional swear-slippages need never leave the room. I can tell her my own life’s updates and make them seem as glamorous or pusillanimous as I wish, knowing that she will listen to it all with whatever sisterly sympathy or elder-sibling disgust is requisite in the event, just to help me sort out what’s believable and what’s merely my imagining.

I take it as not only excuse and permission but a virtual requirement that I eat any and all of the junky but deliriously tasty things I would normally consider inappropriate for regular dining, starting with chips and a big bowl of ice cream for lunch and not budging impressively far from that sort of menu for the duration. Now, granted, if the visit exceeds a week, I might be better behaved, but (a) this was a short visit (so there!) and (b) I probably wouldn’t be better behaved (so there!). Guess it’s just as well she didn’t test me on this. But it was a danged delicious few days, even if my body may take a while to recover.

And it’s certainly amazing how much my spirits recover from any time lost between visits, when I get just this one little dose of sisterly vitamins. Having three such stupendous sisters is probably an unfair advantage of mine, but I am not in the least apologizing for it. You have to admit, if it’s a selfish trait on my part to revel in such wealth, at least it’s one of the least of my offenses. She said, grinning just a little devilishly.

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Equal-opportunity educator and sharer, my sister started early with the indoctrination of her three younger sisters (and our many cousins, like Mark with us here) in what a jaw-droppingly amazing world it is and all of the excitement we could find in it, even if we had to manufacture the excitement ourselves . . .

Foodie Tuesday: Beetroot & Brassica

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It is good to have a zest for one's food. That can lead to more zest for life . . .

My favorite vegetables vary just as often as all of my other preferences, but like all of them, they range most of the time from ultra-sweet to slightly edgy, making stops everywhere in between. For today’s examples, let’s head toward the two ends of that spectrum. Beets for the sweet. Brassica for the brassy.

The other day’s beets were developed enough in their sugary content that they required very little enhancement of it. So they got steamed until tender with only butter, a good dose of orange zest–because such firm traditions as that combination of orange and beets form around associations that are popular with good reason–and salt. Turns out, the beets were so very sweet that they could have done with the addition of some lemon juice as a brightener. Next time!photo

Still, a good and very simple taste treat, and speaking of brighteners, despite being dutifully punctured before cooking, the beets exploded in their steaming bowl, giving me a wonderfully vivid reminder of another thing I’ve always adored about them. Had I not had such a hankering to eat them, I’d have had to soak some fabric in them to celebrate the occasion. Beets to dye for, indeed.photo

A fine contrast to the brilliant fuchsia coloring and that mellow sweetness is to be found in any of the friendly green Brassicas. On this occasion I wasn’t necessarily looking for sharpness or boldness quite so much as a textural and color-happy change of pace, so I opted for sautéed Brussels sprouts. Slicing them fairly thinly, I sautéed them in bacon fat with chopped walnuts, thyme and alder-smoked salt. If I weren’t so lazy and well-supplied with excellent bacon fat in my fridge, I’d have fried chopped bacon and then caramelized the sprouts with that, but there you are, I am a wonderfully lazy creature. Had I had any on hand, I might also have liked to throw in a bit of crumbled Gorgonzola to melt in just slightly, but lacking that, I drizzled the saute at table with a little thin sour cream.

With the two vegetables, all that lunch required for my sense of repletion was some simple Jasmine rice cooked in my homemade broth and topped with a big spoonful of finely grated Parmigiano-Reggiano. Simple. Filling. Varied. Amen, let’s eat.photo

But since one could make a slightly fussier meal, say, by adding a nice sizzling lamb chop garnished with a relish of balsamic-caramelized onions, why not also finish with a drink. The one my sister and I sipped the other day would do nicely: muddled fresh mint and basil leaves and a shot of Limoncello, topped with a smooth quality vodka (we used Austin’s own Tito’s, a very nice sip, as opposed to the many vodkas that taste slightly reminiscent of nail varnish remover when supped plain) over ice and stirred. Light, refreshing, and a good perspective-brightener before, with, or after a meal. Or, sure, instead of one. Cheers, y’all!photo

A New Lens

digital painting of a mixed media original

My world is water-colored . . .

Having spent much of my life near the coast, both at home and abroad, I am less of a swimmer than you might expect, though most of my water time has been spent near northern shores, if that explains anything for you. But I am greatly comforted by being near water without needing to be in it. Rivers, oceans, lakes and ponds, streams and waterfalls, puddles and pools alike all have their appeal and the sight and sound of them soothes my soul like few other things can do. A walk along a riverbank or beach boardwalk, out on the mud flats or wading in the cool fringes of a foaming inbound tide–all have the power to send the complications of life fleeing, if only for a while.

Not so surprising, then, that many of my artworks play with the cool hues of water and the shadowy welcome of its associations. Whether in the impressionistic and abstract styles seen here or in images quite specific to the sea, the hold that water has on my heart must make its appearance often just to comfort me.digital photo-paintingAll the same, as a northerner by birth and years of residence, I have always been wildly fascinated too by the idea of those mythic turquoise tropical waters whose gem-like clarity would surely entice me in, offering the siren-like assurance that I must be utterly safe in them since I can see practically forever in their depths. I know that this is not entirely true, but the appeal of their warmth and seemingly pure glassy transparency has its potent pull on my imagination anyway. So it was a bit of a fait accompli that I should love it when I did at last have my chance to step into the perfectly sheer aquas and blues of the Caribbean for the first time. It was everything I’d hoped, and of course a little something more.mixed media + textSwimming in Warm Water

I:     Skimming along as if in flight Just under the surface of a lake, I can look up and see through its tinted lens A circular and absurdly distorted universe Of inbent trees examining me in kind, Of ship-sized cumulus zeppelin clouds whizzing by, The pillowed prows of ducks plowing past me And convoluted birds careening In zigzag traffic from shore to shore.

II:     Looking down, I see dazzling curtains of kelp Dyeing mottled sunlight as it Cooks the lake like a giant kettle full of fish. Flitting, darting shapes shoot up to nip me Or casually brush by And I exult in floating a subtle touch Toward a parti-colored veil-tailed fish When it fixes me with its dully silver, Unemotional lidless eye.

digital painting made from an oil pastel drawing

Perhaps I shall always be looking for a sea change . . .

Because for all that we know and admire about its clarity and simplicity, and surely for its necessity to life, water is also still a source of great mystery and power and its depths both literally and metaphorically may never be fully plumbed.

Rising above the Ordinary

Red sky at morning: Sailors [Shepherds], take warning!

Funny, isn’t it, how we become so attached to our superstitions and assumptions about our daily experiences and expectations. If we put too much stock in signs and portents, isn’t there just a little bit of a chance that we might do the safe and predictable and wrong thing and end up so very much smaller and less interesting than we might have become had we taken a chance? Seems like it might be ever so much smarter to take a chance at growth and improvement and looking for enlightenment, don’t you think?

mixed media + textLightening Upward

Nothing do I covet,
nothing lack and
nothing seek–
except the serendipity of Light

that cuts the darkness open,
transforms blackness
to less bleak,
and with its glinting stars sweetens the night,

that makes my thoughts reach higher,
afire indeed
to reach the peak,
enlightened now, and gladly there alight.

Imagine! There could be some lovely opportunities and surprises in store for us all if we open our eyes and look for whatever light can leak through into our ordinary, dim and easily influenced expectations. At the very least, why not choose the challenging and positive and exciting interpretation when those old signs and portents show up again?

Red sky at night: Sailor’s [Shepherd’s] delight!