Monday, December 20, 2010
I wrapped blue lights around it and called it a day. It was minimalist, but what doesn't look good in the dark wrapped in blue lights? This summer it was a cucumber trellis, and now, it's back to being a Christmas tree. Except this year, what with my two-year old becoming very quickly savvy to what goes on this time of year, I decided to step it up and throw some greens on it. Like this:
I used green wire to attach the boughs to the cage and vines. I scavenged the evergreens from my property.
The cat found it very intriguing. And who knows what will happen next year. Maybe I'll have a big enough tree to cut down from my property. I do know this: throw some lights and fun ornaments on anything, and you will have a little boy's eyes all aglow. And maybe a cat's, too.
Tonight is a lunar eclipse, along with a full moon and the winter solstice. Peace out!
Wednesday, December 15, 2010
Monday, December 13, 2010
Sunday, December 12, 2010
Thursday, December 9, 2010
Friday, December 3, 2010
I've been quincing out lately, because the case I bought is starting to show signs of age. There are brown blooms on a few of them, so I've decided to begin the quince onslaught and preserve my way through the rest of them. And really, it's a delight to do so. I'm past the preserving craze, well into the winter phase, so I welcome the return to slaving over a hot pot every day.
Saturday, November 27, 2010
Tuesday, November 16, 2010
This month's Tigress' Can Jam is the second to last month of the year-long jam! Cosmic Cowgirl (also of Confituras fame) gave us the pick of pomes, that is, apples, pears and quinces. Phew! What would the jam be without those guys? And, being both a quince and jelly fanatic, I decided to do a quince jelly. But not just any quince jelly. This is Paradise Jelly, my friends. I've been eyeballing this recipe that I've adapted from the Joy of Cooking for a while now.
Monday, November 15, 2010
Thursday, November 11, 2010
Sunday, October 31, 2010
A few months back I was gifted a half-gallon of cream. Which to me is a thrill that borders on the obscene. I can drink heavy cream straight. I don't do that, but I could. It's a little disgusting. Maybe it's because you don't get cream too often. Maybe it makes you a little crazy.
There’s a really nice story that I like to remind myself of whenever I wonder why I write this blog. My virtual existential angst usually dissipates when I remember it. Basically, it’s a story about how I have met some incredible people that I probably would have never otherwise met. Like Shae.
It’s nice to know that there’s someone out there who wants to hear you expound on the crisis of a ruined batch of jam. It seems petty or ridiculous, but crap, if you had just let it go for a few more minutes the gel would have set so much better, and jeez, should I reprocess it? Or just call it syrup? Or that someone is totally with you when you gleefully make a new jelly that is just stellar. You just know it is. It’s amazing! Shae cares. Really!
You've probably been to Hitchhiking to Heaven, Shae’s blog. Did you seen all the amazing jam-making resources she has on her sidebar? Did you know how detailed and top-notch every recipe is? (She even has a post to help you find other words than amazing to use!) She is so detailed and thorough. It’s actually generous. So, when I saw her new e-book sitting in my gmail inbox, Hitchhiking to Heaven Prizewinning Recipes 2010, I knew it would be more than just recipes. I am always amazed by her tenacity to make a recipe over and over to get it just perfect. I am the complete and total opposite. I'm not apologizing, but it's true. When you use follow one of Shae's recipes, you can be sure of it. And you can be sure it's going to be delicious.
Case in point: Meyer lemon marmalade. When I tasted her marmalade it was so transcendent that I flew back in time to a seven-years-old me in Los Angeles tasting my aunt’s fresh from the tree Meyer lemonade. The marmalade was so bright and fresh, the sugar never cloying, the gel perfect and soft, just barely holding together the thinly sliced rinds.
If you don't believe me you can ask the Marin County Fair judges. These are prizewinning jams! The Meyer lemon marmalade is in the eBook, among other delicious ones, and loads of wonderfully helpful information. Luckily for me, and you, I get to give away a copy of Shae’s eBook! So: leave me a comment below and tell me what your favorite jam or jelly is, and why it’s transcendent for you. I really, really want to know! And I really really want one of you to win this great little collection of amazing recipes and thoughtful, artful, humorous commentary. You have until next week: Wednesday, November 10 by midnight EST. Go!
Monday, October 25, 2010
It's definitely soup time, even though today was rather balmy. My procedure with soup is to first take a package of chicken from the freezer and let it defrost in the fridge. I keep ziploc bags filled with chicken parts in the freezer to make stock. Lately it's been whole legs, so the meat somehow gets used up too, whether it's in the soup or not. The other day I made chicken pot pie empanadas with the left over chicken.
Monday, October 18, 2010
Friday, October 15, 2010
Preheat oven to 350 degrees
2 cups of flour
1 tsp of baking soda
1/2 tsp of salt
1/2 cup of sugar
Mix the dry ingredients together.
1/3 cup of oil
1 cup of unsweetened applesauce
1/2 cup of yogurt
1 cup of nuts or raisin or a mix of both
Then mix the oil, applesauce, and yogurt together. Then add wet to dry with brisk strokes, adding the nut/raisins as you do.
Bake in a square pan for an hour. Check it ---it can be tricky!
Friday, October 8, 2010
Monday, October 4, 2010
Tuesday, September 28, 2010
Fig Jam with Fennel and Vanilla