Concession Cupcakes:
Dark like my mood, but sweet like my hopes for the future.
Today it’s time for cupcakes. Tomorrow, let’s get to work.
Archive for the ‘Food and…’ Category
Because Life Goes On…
Posted in Food and..., tagged 2016election, food, Motivation, persistence, Thoughts on November 9, 2016| Leave a Comment »
2016, The Cakening!
Posted in Food and..., Holidays, tagged #ThingsILike, birthday, cake, chocolate, creativity, food, fun, home, yay on October 12, 2016| 1 Comment »
Target: Caaaakkkkeeee!!!!!
Another year, another cake:) For this year’s birthday I wanted a little visual contrast, plus a way to use the last of summer’s fruit. Also, pretty. I went with that classic good time, chocolate, and a buttercreamcheese frosting.
Two layers, baked and cooled and torted to make four. To shake things up a bit, I added a thin coating of raspberry jam before frosting the first and third layers, to bring out a touch of fruit flavor. Crumb coat. Thick frosting top. Chocolate ganache trim, topped with blackberries, raspberries, blueberries, and mint, with a buttercream flower to wrap it all up.
Cutting it was scary, but worth it.
So tasty!
I Have Seen the Face of Our New Overlord, and It Is Delicious
Posted in Food and..., tagged #stupidcold, cat, food, gardening, home, overlords, persistence, plants, sick on September 29, 2016| Leave a Comment »
Background: I have a feeder in the yard and we get a lot of visiting birds, along with squirrels, chipmunks, and the odd raccoon. Given all this traffic, plus wind and Nature’s Mysterious Ways, we also have a lot of what real gardeners (not me) call “volunteer” plants. I found what looked like a raspberry sprout and, ever curious, stuck it into an unused planter off to the side.
Mmm, delicious, I thought. Raspberries. Or blackberries. Or whatever. What’s not to like?
And for a while, everything went swimmingly. Despite poor light, irregular watering, and general lack of care, the plant thrived. It made it through last winter unprotected and came back in the spring. Now it’s a bush-sized marvel taking up way more space than intended. Fine, I thought, I’ll trim it back. Let me just take off the last foot or so of these canes. I’ll take my trusty pruners and grab this green bit and pull the end over and…
Overlord, with roots.
What?
It turns out that there is a reason why real gardeners (still not me) do not generally welcome volunteer raspberry (or whatever) sprouts in their gardens. I knew that they were hard to kill, and that they spread via seeds. What I did not know is that these plants were lulling me into a false sense of security so that they could spread by slo-mo walking from spot to spot, rooting their cane *tips* whenever they could. Drawing their emerald chains ever tighter around me.
I had to yank hard on the cane, full weight behind the effort, leather gloves punctured by thorns and all, before I could uproot this monster. And it had friends!
Overlord, with traitorous cat. Figures.
Here’s a closeup shot of the leaves; perhaps one of you out there knows the exact subspecies of plant. All I know is that if I let this go on much longer, we’ll all be calling it “Master.”
So the plant/future overlord has to go. Just as soon as I get over the cold I picked up last weekend. Time for some raspberry herbal tea, I think:)
Yum, but Not Now, Later. Later!
Posted in Food and..., Likes, tagged #damntasty, #fuelforwriters, #ThingsILike, dumplings, food, home, Motivation, Thoughts, work, yay on April 29, 2016| Leave a Comment »
It’s lunch time around these parts and I have a serious dumpling craving. I picked up this recipe when a grad school friend brought these dumplings to our weekly Friday afternoon get-together. I’ve always been a dumpling fan but I particularly enjoy the light, flavorful texture and warm tang of this version. Perhaps I’ll make a batch later as a reward for getting my work done.
Enjoy!
Jaouza, or Dai’s Chinese Dumplings
Dough:
2 1/2 cup flour
2/3 cup boiling water
1/3 cup cold water
1. Add boiling water to flour, then add cold. Knead well, then let stand 15 minutes, covered with a damp cloth.
Filling:
3/4 lb. ground beef or pork
2 small cans mushrooms (your choice, I usually use a healthy handful of fresh shiitake)
2 tsp. salt
1 scallion, chopped fine
2 Tbs. soy sauce
2 Tbs. sesame oil
10 oz. Chinese cabbage, chopped
1/8 tsp. ginger
2. Mix all filling ingredients together.
3. Flatten small blob of dough into a round circle. Place a spoonful of filling in center of dough and fold over. Pinch edges closed.
4. Repeat until all dough and filling have been used.
5. Steam and/or fry dumplings.
6. Dipping sauce: roughly equal amounts of soy sauce and rice vinegar or lime juice. Add sesame oil and chili sauce to taste.
2 Bee?
Posted in Food and..., Science!, tagged #BringBackTheBees, #ChooseYourFuture, #LifeisBetterWithBees, bees, chemicals, colony collapse disorder, dessert, environmental sustainability, food, gardening, neonics, pesticides, pollinator health, pollinators, pollution, science, Thoughts on April 13, 2016| 1 Comment »
Today I’m applauding my mother, who wants to build a pollinator garden. What a fantastic idea, and one supported by the Million Pollinator Garden Challenge, Honey Nut Cheerios (for obvious reasons), and many others.
She’s interested in planting a series of native plant species that will flower from early to late growing season and support bees and other pollinators like butterflies and hummingbirds. And it doesn’t have to be a large-scale project to make a difference.
I’ve talked about bees here before but the point deserves emphasis: we need them. Which is why this week I’m lauding the pest control company Ortho for removing neonics, the neonicotinoid-based pesticides linked to wide-scale bee deaths, from their outdoor products. Here’s hoping other companies follow suit soon with this and other bee-friendly strategies, before this Whole Foods nightmare becomes a terrible coffee, chocolate and fruit-free nightmare. Coffee, people!
Dandelions are pretty (and if you don’t agree there are more targeted ways to get rid of them), weeding is good exercise, and seventy-five percent of US fruits, nuts and vegetables are pollinated by bees. And killing off millions of enthusiastic workers doing their jobs for free seems awfully self-defeating.
Why care about pollinators? Personally, I like bees, and I like food. I like to imagine a future filled with more possibilities, not less.
I also care because we’re more dependent on nature than we like to think. Because a future of limited food and little variety is a recipe for human and natural disaster (also? bland!). And because I don’t want to spend my declining years describing the rich red taste of ripe strawberries to children who have no idea what I’m talking about.
Time for a Syrup Tsunami!
Posted in Food and..., Likes, tagged #MapleWeekend, #SyrupTsunami, #ThingsILike, #VisitOntario, awesome, Ents, food, fun, home, LotR, memories, Ontario, persistence, snow, sugar shack, winter, yay on April 1, 2016| Leave a Comment »
For today’s installment of #ThingsILike, I give you maple syrup. (Honestly, is there anyone out there who does not enjoy this delicious treat from the northern woods?) Lucky me, it looks like this year’s wacky weather patterns have resulted in a veritable tsunami of syrup!
For those of you not intimately familiar with the process of maple syrup production, it goes like this:
[Maple] trees store starch in their trunks and roots before the winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees can be tapped by drilling holes into their trunks and collecting the exuded sap, which is processed by heating to evaporate much of the water, leaving the concentrated syrup.
Here’s a video to showing a basic tap and bucket assembly, but I’ve seen outfits with setups running what look like miles of bright blue tubing directly from the trees to the sugar shack.
Even with modern improvements, this isn’t the sort of agricultural process that can be exported to alternate climes. The trees require cold winters and sap production levels depend on spring temperatures finely balanced between colder nights and warmer days.
It turns out that the weather this March has been pretty near perfect, at least if you are a sugar maple. Waking trees drink up groundwater during the day, convert the stored starches in their roots to sugar, and pump the resulting sap up their trunks and into waiting sap buckets.
Collect, boil, repeat, at least until the sap stops running.
Making syrup requires a lot of work and patience. The old fashioned way involves big black kettles and a steady supply of wood to keep the fire going. Even with new, more efficient boilers, reducing sap to syrup takes hours.
My mother took us to a friend’s sugaring party when I was a child. My brother and I ran from tree to tree, hauling half-full buckets through the snowy woods to the kettle and back. The fresh sap tasted like the Entish draughts of my imagination, its clear cool taste instantly refreshing. We also poured hot syrup onto plates of snow to make maple taffy. Freaking amazing.
As luck (or clever planning?) would have it, I am located in the heart of maple syrup country. Quebec and Ontario are the largest maple syrup producers in Canada.
If you happen to be in Ontario this weekend and you love maple syrup as much as I do, you’re in luck. It’s Maple Weekend and I plan to stock up for the year. Because delicious!
