#then drained that and then another round with a little bit of white vinegar

[sheliesshattered]

as it turns out I don’t think I’m physically suited to be a laundress

[nancypullen]

One More Dawn, One More Day, One Day More

In less than 24 hours we’ll be rid of Trump.  I don’t want to hear his name again unless it’s coverage of his trial. American voters toppled a wannabe dictator and already things are looking up.  Have you seen photos of the National Mall?  It’s beautiful.  The Biden inaugural committee has planted more than 200,000 flags representing states and territories, and at night there are 56 pillars of light as a nod to the50 states and six territories.  The installation represents us, the wonderful mishmash that makes up our nation, from sea to shining sea. Not just red or blue states, not just one gender or ethnicity, all of us.

It’s supposed to represent unity, but also the hundreds of thousands who can not attend the inauguration because of the pandemic.   No one has mentioned the curtailed inaugural activities due to the sinister and seditious events at the Capitol, but you know that safety is a concern as well.  The Biden team said that they have "commitment to an inclusive and safe event that everyone can enjoy from their home.”  Wow, an administration that actually cares about citizen safety and well-being. How refreshing! BUT... enough about politics.  My last post about ball gowns received such a positive response that I am determined to make this corner of the internet a HAPPY place again.  I started this blog in July of 2007 (yeahhh, it used to be more entertaining)  with the intent of putting positivity and whimsy into the world.   After four years of feeling angry every day, I’m going to get back to my roots. I’m going to remember how I found joy in little things, laughter in awkward moments, and beauty in the mundane.  Prepare yourselves for some happiness, folks.   Let’s start with a little bit of joy for your taste buds.  Good food is probably on my top ten list for things that make life enjoyable.  I do not understand people who forget to eat, or even worse, who don’t care what’s on their plate.  I worked with a woman once, an absolutely lovely woman I should add, who used to eat whatever was handy. We worked for the same airline and usually by the time we could grab a bit we were starving.  We worked crazy hours and my lunch(or dinner) was a reward for getting through the craziness. I’d bring a Lean Cuisine and dress it up.  If I packed a sandwich, it had to be pretty. Her lunch would consist of a plain piece of bread and a half cup of coleslaw - “I had to get it out of the frig.”  Once she had a bowl of baked beans and an orange. I used to offer her parts of my lunch but she’d wave me off. She was not strapped for cash, she was not lazy, and she said to me “It doesn’t matter what you eat, you just need a little weight in your stomach.”  Technically, I guess she was right - but where’s the joy in that?  I should probably add that she never had to go up a skirt size in her entire career with the airline, and I could probably use my old skirts for hot pads now, so joy could be fattening. Anywho...last week I checked out a few library books online and then zoomed over to pick them up.  One of the books I checked out was Joanna Gaines’ latest cookbook, volume two of Magnolia Table.

I flipped through, putting bookmarks in recipes that sounded interesting and decided that the first one I’d try was this -

Mmmm, what’s not to love about spicy shredded chicken, corn, cojito cheese, pickled onions, cilantro, lime....hungry yet?  It was such a simple, easy recipe and had a big flavor payoff (joy!).  I’ll definitely be making these again. The only extra step in the recipe was making pickled onions.  But that takes about two minutes.  I did it while I was in the kitchen making lunch.

The cookbook provided a recipe that required red wine vinegar, which I was out of - so I used my own tried and true method of about a half cup of apple cider vinegar, a tablespoon of sugar, a teaspoon and a half of salt, and a thinly sliced red onion.  It worked just fine. This soaked from noon til around six.  It doesn’t have to be that long.

To make the taco meat just put chicken breasts in a baking dish, cover them with the spice mixture, pour a half cup of chicken broth into the bottom of the pan, cover and bake.  She provides her recipe for the spices, honestly you could easily use a packet of taco seasoning - your choice.

Why yes, my tin foil does have creases in it.  I am Ethel’s granddaughter and con not toss out a perfectly good piece of foil if it can be reused. This was the last use for this piece, but she had a good run.

While your chicken is baking you’ll mix up the yummy topping.  Couldn’t be easier. Drain a can of corn, chop some cilantro, crumble some Cotija cheese, and you’re nearly done.

Cotija cheese can be found in any supermarket.  It’s often in a cooler near the taco shells and refried beans, stacked with various salsas.  I always see it in a large round, but I think you can also buy it already crumbled in a tub.

I think it tastes and feels like Feta, I’ll bet in a pinch you could swap it out.  

The recipe calls for a half cup of cheese...

my cup runneth over because I am a joy seeker.

The corn, the cheese, the onions, and the cilantro get tossed into a bowl with a couple squeezes of lime juice and some chili powder and salt.  Mixed together, that’s the topping for the tacos.

Once the chicken is out of the oven, let it cool a few minutes and then shred it with forks, mixing it into the juices in the pan.

The last step is to get your tortillas ready.  Sadly, I didn’t have yellow corn tortillas, only white corn.  Yellow would have been prettier.

You’ll toss them into a hot skillet or on a griddle for about a minute on each side, just to get a little color, you still need them to be bendy.  I guess pliable would have been a better word, but bendy works.

Then you load ‘em up!  

This was Mickey’s plate and he went back for seconds.

Because it’s just the two of us here there was enough left for lunch today. Yum! Here’s a link to the recipe: https://magnolia.com/street-taco-recipes/ This recipe looks involved, but it is NOT.  There are a couple of steps but it’s all so easy.  It comes together quickly for a pretty meal. I’m trying another recipe from the book tomorrow, if it’s as good as this one, I’ll share it here. That’s what’s happening at the Pullen spread.  We’re counting the hours until Joe and Kamala take their oaths and we can be assured that adults are in charge again.  I admit, I’ve been playing One Day More from Les Miserables this afternoon.  I may have been shouting the “One day to a new beginning, raise the flag of freedom high!”  part.   Vive la résistance!  Okay, different war, but I’m a little giddy today.  Maybe I should just close with this...

   As the song says, hold on for one more day, just hold on. Sending out SO MUCH LOVE. Stay safe, stay well. XOXO - Nancy

[babysackville]

Monday 4th August 1828

4 50/60

12

In spite of sprinkling my bed with vinegar bit last night - on the box of the Independent coach at 5 55/60 - stop 5 minutes at the great coach office higher up the street (Argyll street) opposite the tower - stop at 7 ½ at the Hamilton Arms, Hamilton, for 5 minutes but do not change horses till, after passing the fine 5 arch bridge over the Clyde and Evan, stop at Wishaw at 8 20/60 - 

A native of Berlin on the coach - said the best part of the scenery on the Rhine was from Cologne to Colmar - he traveled per coach not like our coaches (the German malle poste in fact) carried only 9 passengers from Berlin to Cologne 80 German leagues or 400 English miles - Accum Frederick the book leaf stealing London Chemist, has built a house at Berlin - teaches English and chemistry - Humbolt gave gratis lectures twice a week last winter before the King and such as he chose to admit - going to publish a complete set of his works - set down our Berlinois and an Englishman at Cartland Crags to go down to the stonebyres falls, and stopped at the Clydesdale Inn, Lanark, at 9 50/60 - breakfast off again at 10 ¼  - in 3 or 4 minutes, right, ruined church, old Lanark burying ground - at 10 25/60 on 1 side the road (right) wall of the fir plantation (house not seen) of Bonniton (Lady Mary Ross) on the other (left) Lanark race ground one mile round a nice looking little course - said to be good races here - good red road, made of (said the coachman (sitting on my left) left handed - the 1st left handed coachman I ever saw in my life) burnt stone - all the stone hereabouts red sandstone - fine-ish open country - thorn hedges - 

The mail had turned off 6 miles before Lanark and we should get into her road (for a little way) 17 miles from Lanark - at 10 35/60 cross the Clyde, Homeford bridge handsome 5 arch red sandstone bridge - at 10 55/60 sort of moor all round, partly cultivated partly sweet gale and heather closed by the Bigger hills in the distance - at 11 35/60 change horses at Chester Hall Inn (lone house) comfortable Inn enough coach from Edinburgh meets us here - take up passengers and luggage and off at 12 - between Hamilton and Lanark bull without horns, polled, i.e of the Galloway breed - never before saw a bull of this breed - cutting hay grass beyond Chester Hall Inn - Telford did the 8 miles of new road to Lanark and surveyed the whole line [?] from Sterling to Caerlisle 110 miles - at 12 35/60 pass over Duneaton bridge 3 arches over Duneaton river good river - falls into the Clyde just below the bridge - 

At 1 12/60 change horse at Crawford - neat white Inn neat small church straw thatched partly blue-slated village - the ruin of Carwford castle (belonging to the Colebrooke family) just on the other side the Clyde (still a goodish river) neither large nor picturesque as seen from the village -  more like the ruin of an old gable under house than a regular castle - a few old shabby trees around it and ? at a little distance a neatish white farm house nearly hid among the old trees and farm buildings - at Crawford (thro which the mail passes) the mail-road distance from Glasgow to Caerlisle is marked Glasgow 40, Caerlisle 54 = 94 miles; but the distance we go (vide itinerary) is about 119 miles - on asking the coachman why we did not as I had understood at Glasgow we should, pass thro’ Kilmarnock (22 miles from Glasgow) he merely said the coach did not go that way today - No Beauty in the vale of Clyde from Chester Hall Inn to here (Crawford) bleak, bare hills, goodish sheep-pasture and not very good land bottom - no wood - the hills nearer Crawford and beyond brown heathery wildish and bare a peat moss just on getting out of the village - no orchards all the way from Lanark neither did I see any about Hamilton - why Clydsdale the orchard of Scotland - no part left for it but the 14 ½ miles (charged 15 miles) from Lanark to Hamilton and in the 1st 2 miles from L-[anark] only saw to little orchards when there before - 

Off from Crawford at 1 20/60 - at 1 35/60 2 roads that to the left, the mail road to Carlisle - we take that to the right, to Dumfries and pass over 1 arch stone bridge over broadish stream which most at a very short distance fall into the Clyde below - the village of Leadhills or 5 miles from where the 2 roads meet - Leadhills lies between us and Sanguhar (pronounced Sankar) Clyde close left, and handsome 3 arch bridge and Newton, Lord Newton, a good, comfortable-looking square, 3 story, red sandstone house (like an English shooting box) and small village of Ellwell foot consisting of ½ dozen straw thatched cottages and a white Inn - we had had rain but not much, from 11 20/60 from ¼ hour but it began to rain about 1 ¾ and rained very heavily for about an hour, however I was not much wet, I have my tartan cloak which was soaked thru’ wild, bleak, bare road (on the ascent) till about 2 ¾ when we reach the head of the glen of Dalveen where began the property of the Duke of Bucleugh - here too changes the course the waters which on the other side ran towards the glen the German ocean and here ran towards the Atlantic - the Curron run down along the glen - the lofty precipitous green mountains occasionally stripped with shingle, the narrow green glen with its little rapid stream (the Carron), the road gradually descending along the mountain side (made about 14 year ago) fenced off like the Simplon with set stones at 2 or 3 yards distance, the steep height above and the steep depth below, very fine - luckily the rain was rather abating and I could hold aside the umbrella to look about me - not expecting the fine glen perhaps it struck me more - in 10 minutes down the little white one-story Inn and turnpike (lone house) - change horses in 5 minutes and off again at 4 (peats here) in 5 minutes more turn left with the Carron and out of the glen of Dalveen [?] and enter wide bare-hilled valley along the bottom of which the Carron flows down a little shallow glen (as it were within the wider glen) unpicturesque because no wood till a mile or 2 from Drumlaurie castle (duke of Buchleugh) here we get pretty will wooded - a few gentle seats all along here and there from Glasgow but not in general conspicuous enough for me, on the top of a coach to note them down - Drumlanrick castle distance right , old house-like castle conspicuous among woods - 

At 3 ¾ island in 2 or 3 minutes more pass thru’ the neat little village of Cornbrig or Thornbrig? (Slates or rather flags put on diamond-wise here and afterwards, because in the common way they will not drain each other so well) wildish, wide country bounded all by ranges of hill - pretty well wooded southwards - red sandstone fence walls and but few thorn hedges here and ever since leaving Dalveen - at 4 change horses at the very good village or nice neat little town (houses chiefly 1 story high) of Thornhill - old fluted column with sort of fret-work capital surmounted by a diminutive looking flying horse - stands on a high, large base a pedestal (hexagon?) 3 steps running all round it - called the market cross - red sandstone town, but mostly washed over and generally white - 

Off at 4 10/60 - open habitable, green more populated country - peat moss just below the town - at 4 ¾ come down up the Neth, board good river - (the flat banks seem rather wooded and pretty) pass the 3 brothers (a fine large green oak of 3 exactly similar boles from 1 stock) and at 4 51/60 cross handsome, 3 arch, red sandstone bridge (Algirth bridge) over the Neth, and change horses at 4 55/60 at a mere cottage and little stable 8 miles from Dumfries - at 5 ¼ (little distance left) almost hid among the trees, Ellisland (6 miles from Dumfries) as (as pronounced) the farm occupied by the poet Robert Burns - the house and farmstead still as when he left it - at 5 35/60 see (left) in the distance beyond us peeping from among the trees, the ruins of what the coachman calls the Old College of Dumfries - Cross and Clooton (as pronounced) over 1 large arched red sand stone bridge and pass thro’ the small village of Clooton - prettyish or fineish drive from our 1st coming down upon the Neth to Dumfreis and goodish land 3 or 4 miles from Dumfries - Cross fine 7 arch red sandstone bridge (an older red sand stone bridge of 7 arches at a little distance right also over the Neth) over the Neth (fine river here) and enter Dumfries, and stop at the Kings arms at 6 - very civil people and could have staid there comfortably seems a good inn - excellent hodge podge and some hot roast beef and a little baked pudding but hardly time to eat - dined in 12 minutes - had been quarter hour upstairs changing the paper of my napkin much of my cousin - 

Nothing to see in the town, but Burns’ monument in the old church yard - 3 churches (all and town too red sandstone) with neat spires - very nice, neat, pretty town - no trade - depends on its cattle market - great market for pigs from Ireland - Thorn hedges and fertile all (off from Dumfries at 6 ½) round the town - save where the large peat moss just out of the town, and now so accustomed to this can scarce think the comforts of a Scottish town secure with a peat moss - capital road - white villages and houses scattered all around - very few horned cattle - the polled all here abouts i.e the Galloway breed - asked if they were good milk cows, yes! but excellent beef - at 6 55/60 1st turnpike from Dumfries - 2 roads - left 16 miles to Annan - hilly - the mail road - could go the other in as little time, but several gentleman’s seats that way, and ‘it suits’ to have a church on each road - right, our road, 17 miles but pay only ½ toll that way - from here the country plain, flat, not wooded - nor pretty neither picturesque - 

At 7 10/60 see the Solway Firth and 2 stooks of oats cut -  had ask before why so corn was so much forwarded than the rest, particularly 1 patch of oats quite yellow,and another close to it quite dark green - ‘Oh! because the land’ (of the yellow oats) ‘was lighter’ - at 7 35/60 change horses at the end of the little white village of Clarensfield (as pronounced) - Pass close under the very neat good and small white row of houses called Cumertree and at 8 ½ cross 3 arch red sandstone bridge over the river Annan and enter the good red sandstone but pretty white washed, town of Annan - handsome church steeple - the towns always better as nearer England small coal smoke here - off at 8 40/60 - getting too dusky to see much - disappointed that we do not pass thro’ the village of Gretna Green but change horses at 9½ at a little white Inn by the road side ¼ or ½ mile from the village - the mail changes at the Inn (excellent built by Col. Maxwell to whom Gretna belongs for himself but his wife did not like it so let it for an Inn and it is one of the best on the road) in the village - 

At 9 50/60 at the last turnpike in Scotland - the girl gave the coachman whisky - 4/. per gallon duty on it in England, and not drinkable there - so tasted with the coachman by way of adieu to Scotland and her whiskey, thou’ I had been all along the road musing whether to go from Carlisle to Selkirk (6 miles from Melrose Abbey and 60 miles from C-[aerlisle] according to the coachman) per mail which leaves C-[aerlisle] every morning at 7 for Edinburgh - I ought to have gone from Glasgow to Edinburgh and thence by Selkirk, but feared time and knew not exactly the mail-road - almost immediately after leaving the last turnpike cross bridge over the Sark another great stream that here parts England from Scotland - soon afterwards pass the cast iron bridge (one of the 1st of these bridges) over the broad Eske - the tide comes up as far as here - tis called the head of the Solway Firth said our coachman - 

Heavyish rain for about 20 minutes before getting into Carlisle - alight at the blank space a second rate sort of not very comfortable coach house at 10 50/60 - by the negligence of the guard my box (caravan) of light things taken off and left at Dumfries - to have at 5 p.m. tomorrow - so I must stay here whether I would or not - about 1 ¼ hours heavy rain early in the afternoon (vide above) but very fine evening from about 5 to 10 ½ and fine morning till it began to look threatening about 11 -

[Left margin: about ¼ hour or perhaps 20 minutes passing the glen of Dalveen - maybe about 2 miles long of fin[?] [?] perhaps a mile of the very fine?  the Carron falls into the Neth]

(Diary reference: SH7MLE110041 & SH7MLE110042)

[mellicose]

Peter Carlisle, fingernails, smut

This wasn’t filthy. There was a hint of smut.  A healthy dash, but nothing explicit. I hope it’s enough.

“Could I get a large basket of chips, please?”

Peter was patrolling the beach eating a 99, but he trashed it just as soon as he saw her. She pouted, ever so slightly, but he couldn’t tell whether it was irritation or simply that her lips were made that way. Full. Plump. And bare, with just a bit of gloss from the condensation on the straw she sucked.

“Hello?” he said softly. Her eyes focused on him. She straightened, but slowly.

“Yes?” She looked upset that he had disturbed her.

“A large basket of chips, please,” he repeated, smiling. She hesitated for a beat before turning around to drop the uncooked potatoes in the hot oil. She was in street clothes, and her jeans were skin tight. The cleft of her ass made him sigh.

“Lovely day, this,” he said, leaning against the booth. The sun was beginning to set, and a different crowd was filtering into the boardwalk - the kind after booze and booty.

She sat back down. Her top was cut low, and the cotton hugged her breasts. A small gold medallion was nearly swallowed by her cleavage.

“St. Catherine,” she said, and plucked it from between her breasts. He flushed. She kissed it and let it fall.

“What’s she the saint of?” he asked.

“The arts,” she said, then turned back to the chips to shake them.

“Are you an artist?” he asked, looking at her bum. She bent over deeply, and he saw the seam of her jeans go up into the plump cleft of her cunt.

Jesus he whispered. Although a cool breeze blew in from the ocean, he sweat. He wasn’t hungry anymore.

“No,” she said simply. She stared at him from the floor, where she refilled a bottle of malt vinegar. She was just as observant as him.

“Then why wear her?” he said.

“It was my grandmother’s,” she said. “You’re that cop that’s investigating Holden,” she said bluntly.

“It’s ongoing,” he said.

“And his wife,” she said, sucking on the straw with a mischievous look in her eye. He took a step back.

“I could leave no avenue unexplored. It’s part of the job,” he said, regaining his composure.

“I’m sure you’re explored her thoroughly,” she said. He blinked. “And her husband, of course. It’s all very elementary.” She pointed across the boardwalk, where Holden’s arcade was lighting up in the twilight. She shook the fresh fries into a basket and pushed it across the metal counter. “1.99, please.”

He dug it out of his pocket and laid the coins on the counter. The woman started to turn things off and put things away.

“You done for the day?” he asked boldly.

“Yeah. Ordinarily I work the late shift as well, but the fryer’s getting replaced tonight,” she said, doing some spot cleaning and closing the cart.

Wheels started to turn in his head. “Do you mind if I walk you home?”

“Who says I’m headed home?” she said, walking away. He ran after her.

“Then how about if I walk you to wherever you’re going?” he said, and swallowed his mouthful of chips. She looked at him. He was a bit rumpled, but his eyes were promising. And she wasn’t irritated by his boldness.

“I’m going to my car,” she said, and started walking again.

“Okay,” he said. He stuffed another handful of fries in his mouth, then threw the rest in the trash.

“Didn’t like them?” she said, eyes forward.

“Yes, they were tasty. But I can’t keep talking with my mouth full,” he said, cleaning the salt from his fingers on his pants. They arrived at the busy parking lot, where her small car was parked in a reserved spot.

“Perks of the job,” she said, and slid into her car. “Get in.” She started the car, then turned to him. “You want to ask me if I saw something while I was working?”

“Where are you going?” he asked. His long legs were cramped against the glovebox.

She smiled. “Home, detective. The sun makes me woozy, and the pubs are full of assholes this time of night.”

He looked out at the horizon, where the ocean finally swallowed the last of the day.

“Is it far?”

“No. Just about 5 minutes.”

He shifted. “Then why take the car?”

She rolled her eyes. “For the sweet parking space, of course. Are you staying or going?” She rubbed the round plastic head of her stick shift.

“Staying,” he said.

She turned on the radio to some jangling rock and pulled out, swerving dangerously around the crowds of people.

“Fuck!” he said as she passed a couple so close the man slapped the side of her car.

She giggled.

“What are you doing?!” he asked. “I’m tempted to write you a citation.”

“Pfft,” she said, sharply turning into the main road. “I dare you.” She was going the right way - there were barely any cars headed inland at this hour.

Peter was still panting. She squeezed his knee, then caressed. “You’re safe. Barely anything to hit now.”

“What’s your name, officer?” she said.

“DI Peter Carlisle. I’m here for the summer.”

“Aren’t you all,” she said, smiling as she turned into a side street.

“What?” he said. Her hand still rested on his knee. He liked its warmth.

“With the summer come the suns. A lot of them, all lovely, all hot,” she said, and parked on the curb in front of a small apartment building. “Home sweet home.”

“What was that?” he said, unbuckling his belt.

“What was what?” she said as she walked into the building. She unlocked her apartment and stood aside for him to walk in. Just as soon as she turned on the lights, he understood.

Her walls were covered in bookshelves. And they were bowed with books. She stepped over a pile of paperbacks to get into the kitchenette.

“Would you like something to drink? Those chips must’ve made you thirsty.”

“A cola if you have one,” he said, and sat down on her plaid sofa. He looked around, but he didn’t see a telly. A glossy green peace lily sat by the window, nodding in the breeze. Fronds of ivy wove along the ceiling and around the corners of the room. A bleeding heart plant swayed near her head in the kitchenette.

“It’s a greenhouse in here,” he said as she came with two ice cold bottles of cola.

“It reminds me of home,” she said. She sat down close beside him.

“So is this temporary digs?” he said, and drank deeply.

“Well, no. I’ve been here for three years. I meant my actual home. Country. Place. Etcetera,” she said.

“Ohhh. You’ve most probably never heard of it,” she said, shrugging. “So. Ask me questions. Drill me, detective.”

“Never heard of it? Try me,” he said.

“Martinique,” she said, staring a challenge.

He snorted. “‘Course I’ve heard of it. A little island near South America, right? French?”

“Ouai,” she said, smiling. “I was born there. My grandmother came to the UK when I was still small, though. I’m losing my French.”

“Quel dommage, madamoiselle,” he said, draining the bottle.

“Your French is lovely,” she said, surprised. It was, for a Scot.

“I’m pretty good with my mouth,” he said. She laughed. He winked.

“I meant, it’s my job. To talk, and get people talk.”

“I’m sure you said exactly what you meant, detective,” she said. She sidled closer to him and touched his hair. He lay his head back.

“How’d you get the ivy to do that?” he said, looking at the ceiling.

“Time, and love. And I’m pretty good with my hands,” she said. She traced his jawline. His five o’ clock shadow prickled against her fingertip. She wanted to feel that burn between her thighs.

His gaze drifted from the plants to her face. “Did you see anything strange at the arcade on the night of the murder?” It sounded cursory. He was no longer on the clock.

“Nothing special then. But since…” she kissed him, and when he kissed back, she straddled him.“I’m glad you finally stopped for a basket of my chips.”

She stopped to lick the salt from the corner of his mouth.

“Mmm,” she said. “Your mouth is very good.” She rose and pulled him to standing. “Come on.”

He nearly fell over more than once on her books as she led him to her bedroom. He was surprised to see it was bigger than her living room, and spartan compared to the clutter there. Her bed was in the center, large and inviting.

“Where are your books?” he said as he unzipped his pants and kicked off his shoes.

“No books - at least, not nearly as many. It’s a different kind of poetry in here,” she said. They fell together, kissing and tugging at each other’s clothes until they were in their underwear. She wore a pair of pink cotton panties and a plain white bra. It was endearing. She was no siren, but here he was. Thoughts of Natalie arose at the sight of her flat, firm belly. But this woman’s skin and hair were darker. And she was warmer. She. She who?

Dear God.

“What’s your name?” he said in between kisses. She pulled him into bed and on top of her. Her thighs squeezed enticingly around his hips.

“Does it matter?” she said. She ran her fingers down the valley of his spine.

“Of course it does,” he said.

She was hesitating. “Why? You’ll be gone in the morning,” she said, and twisted around until he was on his back, with her on top of him. She caressed the soft hair on his chest. He was slim, but there was taut muscle underneath.

“That may be true, but still.” He held her wrists. “Tell me.”

“Tell me why it matters. You’ll come, then go. You’re ruining the mood,” she said, pouting.

“I’m not like that,” he said. And he wasn’t. He liked to think he cared about the women he bedded, even if it was just for one night.

She smiled and tugged on the medallion still around her neck. “There’s power in a name,” she said pensively. He caressed her belly. Her skin was silky. She dropped forward, putting her hands on his shoulders. He reached up to squeeze her breasts through her bra. They were maddeningly firm. He groaned.

“I gave you mine,” he said.

“Detective Peter Carlisle. Just the name opens all manner of doors. It inspires trust,” she said. She started to grind against him. The cotton of her panties began to dampen the front of his underwear.

“Indeed.”

“It’s a sort of … a skeleton key. I’m sure you know all sorts of secrets,” she said. He tugged on her panties. She moved so he could pull them off completely. He threw them aside, never losing eye contact. She started to grind again.

“Tell me,” he said, smiling. She sat up to unclasp her bra. He sat up when she pulled it off and buried his face between her breasts, squeezing them with both hands.

“You are beautiful,” he said into her sternum, then took one of her nipples in his mouth.

“Then call me that,” she said, raking her fingers through his thick hair. He stopped. He would not go on until she said it.

“Fine,” she said. She pushed him back into her pillows. “If it’s so important…”

She raked her fingernails lightly down his chest. He arched, but squeezed her thighs. Her nails were long, but unpolished. She bit her lip as she lightly scratched something on the skin of his chest. Red bloomed where her nail scraped. He gasped and looked down. The letters of her name rose on his skin, and although there was no blood, they would remain there for a while.

“Of course,” he said, giggling. “I don’t know why I didn’t guess,” he said. His hand moved between her legs, where she was slick and hot.

“And now you won’t easily forget,” she said, and playfully bit his shoulder as his fingers sunk into her.

Natalie called two days later, asking to meet at their usual place.

He waited patiently for her, and his heart jumped as her heard her familiar steps on the landing. Every time felt like the first time, and could be the last … and although at first the feeling was thoroughly exciting, it was souring. The ups and downs made him more queasy with each day.

And now, there was someone else. He had not been able to get her off his mind since their night together, although they had not spoken since. Not for lack of wanting to - she was out of town, in London, for her other job.

The humble chip merchant wore many hats. Student. Chip seller. And, apparently, prize-winning poet.

They came together wordlessly as soon as he opened the door. She kissed him desperately and tore his clothes off. Usually, he would echo her hunger, but he moved slower today. His touch wasn’t as eager. As she pulled him to bed, she noticed something else strange.

She rubbed his chest and squinted.

“What is that?” she said, pointing to the fading red swirls on his skin.

Oh shit! He forgot. But it was too late to hide it now. She moved him toward the window, where the bright morning sun shone into his room.

“Cath?” she said. Her mouth was a straight line cut into the bottom of her face. “Cath?”

He touched his chest. “Catherine,” he said softly. She stepped back. Her face reddened.

“That’s disgusting,” she said.

He felt strange. He cared for Natalie, but Catherine’s touch had made the love he thought he felt for her dissolve into something more believable. He desired Natalie - he did since he first saw her. He still did. But he could love Catherine and her books, her plants, and her beautiful words. She whispered poetry to him as they made love, and breathed promise. She put out a different kind of beauty into the world. His trysts with Natalie held no promise. Just lust and aching disguised as romance.

She slapped him back to the present, then again, because she was puzzled.

“Really? What about the love you swore to me?” Her ego was bruised.

“Does it matter? Do you love me?” he said, pulling his shirt back on. She took another step back.

“Does it matter?” she said, but she wasn’t echoing him. Did it? She pulled her sweater over her breasts - different breasts, softer breasts - and grabbed her bag. “I’m gonna go.”

She thought her declaration would shake him from his freeze frame, but he didn’t move, or say a word. Tears dripped off her chin as she slammed the door behind her, but still, she waited for 60 beats, hoping he would go after her like he had done before.

She would not, could not leave her husband, but Peter was was fun, when he didn’t pressure her.

Nothing happened. His door remained closed. She nodded to herself and walked down the stairs. Despite her unspent lust, her chest bloomed with relief.

[044-eu]

Recipes of typical Sicilian sweets

The typical Sicilian sweets are really many, so much so that they deserve an article just for them. They are complex sweets and some not easy to perform, but all very nice to see, garnished with taste and very good to eat. So round up typical Sicilian sweets, starting with the famous cannoli with Sicilian, Sicilian cassata, almond or marzipan paste and many more. Let's start with the Sicilian cannoli, a dessert really known all over the world.

Sicilian cannoli

Necessary for Sicilian cannoli 270 grams of flour 40 grams of lard (or alternatively butter) 40 grams of sugar 1 whole egg 1 egg yolk 2 tablespoons of white wine vinegar 50 grams of Marsala (liquor wine produced in Sicily) the zest of an orange ground cinnamon, salt and peanut oil just enough 700 grams of cottage cheese 200 grams of sugar to be used with ricotta for filling candied cherries, pistachio or chocolate chips to garnish Preparation of Sicilian cannoli Let's start by preparing the real cannoli that then should be stuffed with ricotta, and the dough for the cannoli must be prepared several hours before and left to rest in the refrigerator. We recommend at least 6 hours. In a bowl knead the flour with the sugar, lard, the whole beaten egg, the two tablespoons of white wine vinegar, the Marsala, the grated orange peel and the ground cinnamon, mixing everything and working with your hands form a rather dough hard and elastic. Wrap the dough in a sheet of cling film and refrigerate for a few hours. Remove from the refrigerator, knead the dough with your hands and cut it into many smaller pieces that should be laid out with a rolling pin to form a rather fine pastry. With a breakfast cup form many circles that go a little stretched enough to form an oval. At this point in order to fry the cannoli you need metal cylinders that are located precisely for this use and you will need as many cannoli as we want to do, because before removing the cannoli already fried from the cylinder, it must be completely cold. The puff pastry ovals that we have prepared should be wrapped around these cylinders and when they are all ready with the beaten egg yolk brush the surface. Let stand for a few minutes before frying the cannoli, then soak them in plenty of peanut oil for about half a minute turning them continuously, then pass them into the paper towel to remove the excess oil. While they cool down, prepare the filling. Sift the ricotta and work with the electric whisk incorporate the sugar. Fill the cannoli, which you will have removed from the metal cylinders, with the ricotta and garnish the two parts with chocolate chips or chopped pistachios or slices of candied orange and bring to the table.

Sicilian Cassata

She is the queen of Sicilian pastry, she is very well known internationally and has an unmistakable taste, the only flaw is that it is a concentration of sugars not indifferent. Its preparation is not easy and it is quite long. Necessary for Sicilian cassata 4 eggs at room temperature 120 grams of sugar 60 grams of flour type 00 60 grams of potato starch 1 vanilla pod (this as for the sponge cake) 800 grams of fresh sheep's cottage cheese 300 grams of sugar chocolate drops (this as for ricotta cream) 150 grams of almond flour 150 grams of sugar 50 grams of water green food color (as much as marzipan or real pasta) 100 grams of water 50 grams of sugar 3 tbsp rum (as far as wets) 200 grams of icing sugar 4 tablespoons water (as for the sugar glaze) assorted candied fruit to garnish Preparation of Sicilian cassata You have to start preparing both the sponge cake and the ricotta the day before. The sponge cake because it will be cut more easily without crumbling, the ricotta is initially drained well to eliminate most of the serum, then it should be mixed with sugar and covered with a sheet of cling film and put in the refrigerator for 12 hours. So let's prepare the sponge cake. To make this recipe we will need a planetary or electric whisk as the dough must be worked for a long time. Then in a bowl break the eggs, remove the internal seeds of the vanilla pod and add them to the eggs, put a pinch of salt and start whisking the eggs adding the sugar slowly. The dough obtained must be frog and increased in volume, it will take about 15 minutes. When the mixture is ready add the flour and potato starch, working the dough with a wooden spoon very gently from the bottom up to prevent the eggs from dismounting. Once combined, put it in a previously buttered and floured cake tin and bake in an already hot oven at 160 degrees for about 50 minutes. Once cooled keep it at room temperature covered with cling film for at least 12 hours. Now let's prepare the real pasta or marzipan. In a pan, dissolve the sugar with the water, cooking over low heat until the sugar has dissolved. Add the almond paste and green food dye. Remove from the heat as soon as the ingredients mix and put the dough on a plane where just cold will be worked with your hands until you get a soft and smooth dough. To mix well use if you need a little icing sugar instead of flour. With a rolling pin, flatten the dough until you get a sheet of 7 - 8 millimeters thick. Now we also prepare the rum wet that will serve to wet both marzipan and sponge cake. Mix the sugar and rum with water and rum and it is ready to use. Now we begin the actual construction of the Sicilian cassata. Cut the sponge cake into 3 discs of equal thickness. One of the three discs is cut into both vertical and horizontal strips in order to obtain small pieces. The same is done with the puff pastry of real pasta or marzipan. This alternating pieces will serve to cover the edge of the cake tin which in this case is particular, in fact the edge of the caket is flared. Once covered all the edge put on the bottom of the cake tin another of the whole discs of the sponge cake. Both the edge and the bottom at this point are moistened with the rum wet having the care to distribute it evenly over the entire surface. With a sharp knife remove the excess part of the pieces that come out of the edge of the cake tin. Now take the ricotta that had been put in the refrigerator and pass it a couple of times in a sieve to make it a soft and smooth dough and stirring add the chocolate chips. With a spoon put the ricotta mixture to stuff the cake by leveling it with a spatula. Crumble the advanced sponge cake and the one cut from the edges and put it on top of the ricotta, leveling well. Cover with cling film and leave to rest for at least two, three hours in the refrigerator. Now the cassata is turned over a tray and you move on to the finish. We prepare the icing with which to cover the whole cake. Then put the sugar and water in a saucepan over the heat and cook, stirring until you get a creamy white mixture that is applied all over the surface of the still hot chest so that it is freshly smeared. As soon as it is cooled garnish the cassata with assorted candied fruit and refrigerate until served.

Sicilian orange bread

Necessary for Sicilian orange bread 200 grams of flour 200 grams of sugar 100 grams of butter 3 medium eggs at room temperature 1 packet of baking powder 1 whole orange, both juice and grated zest for the icing: 120 grams of icing sugar juice of 1 orange 40 grams of candied oranges Preparation of Sicilian orange bread Mix the eggs with the sugar with the electric whisks until foamy. Slowly, combine the softened butter, flour and baking powder sachet. With a mixer finely chop the orange that we will have first washed and cut into small pieces. Add the chopped orange to the mixture and mix well to mix everything together. Put the mixture in a cake tin or plumcake tin and in a pre-heated oven at 160 degrees for about 50 minutes. Let's prepare the icing in the meantime. Melt the icing sugar in the juice of an orange to obtain a kind of syrup with which to brush the surface of the cake after removed from the oven. Garnish with bits and candied oranges.

Sicilian almond paste biscuits

Necessary for Sicilian almond paste biscuits Grams 230 of peeled almonds 180 grams of sugar 2 eggs, only egg white 1 teaspoon almond aroma grated zest of half a lemon candied cherries for sealing Preparation of Sicilian almond paste biscuits Finely chop the peeled almonds with a mixer, add the sugar, egg whites of 2 eggs, the grated zest of half a lemon and the aroma of almonds and chopped all the more to mix the mixture well. The end result is a fairly firm compound with which to obtain balls of dough that will be crushed with your hands putting a candied cherry in the center. Once ready the biscuits should be put in a pan rather spaced and covered with cling film should be put in the refrigerator for at least 7 hours. After this time put the baking in the oven already warm at 180 degrees for about ten minutes. Remove from the oven when lightly browned and serve once they are cooled. Read the full article

[crayonghana37-blog]

How to Make Pad Thai Like a Chef

Bartholomew Cooke

Skip the takeout, just this once.

Pad Thai is a perfect food, whether you’re eating it out of a takeout box on your couch or diving into a plate of it on the streets of Bangkok. Chewy noodles, crunchy bean sprouts, umami-y fish sauce: It’s sweet, salty, tangy, and yes, it's worth your time to learn how to cook, even if it seems outside your chicken-and-rice comfort zone.

“Cooking Thai is only mysterious because you’ve never done it before, but once you get your feet wet, you’ll find that it’s very approachable,” says Kris Yenbamroong of Los Angeles’ Night + Market. “So treat it like you would any other food. Treat the ingredients with care and don’t afraid to be bold with your seasoning.” We asked Yenbamroong and other Thai food experts to demystify Pad Thai for beginners.

Follow the rules

When you’re first embarking on the road to Pad Thai, resist the urge to cut corners. “People tend to use shortcuts and compromise the necessary steps to make it fast and easy, such as substituting chili paste with chili powder,” says Yanavit Theerasomboonkun, Chef de Cuisine at Shangri-La Hotel, Bangkok. “By doing so, you lose the authenticity of the recipe and your Pad Thai is no longer original. First, you have to have a good recipe. Then, strictly follow the recipe step by step, without skipping anything.”

That doesn’t mean you can’t put more personality into the dish down the line. “Part of me feels that everyone should cook Pad Thai however their heart desires,” says Yenbamroong. “At the same time, when I see people make a couple of the same rudimentary ‘mistakes’ over and over, it hurts a little. Not because it’s offensive in any way, but because when you do Pad Thai right, it’s one of the best things you can eat.”

Get the right noodles

You’re making a noodle dish, so make the effort to buy the proper noodles for the job. “Pad Thai is all about the noodle, so you have to have the right one,” says Yenbamroong. “In this case, we’re looking for ‘rice stick’, which is a dried rice noodle. You rehydrate it (an hour or two in room temp water). It is the easiest noodle to work with and will give you the most consistent results. Try to find one that’s imported from Thailand and look for a width around a half centimeter.” Theerasomboonkun looks to the south of Thailand for his noodle needs, and so can you. “Normally, we use fresh narrow rice noodles from Chanthaburi Province, but if you live overseas, you still can find dried Chanthaburi noodles at Asian supermarkets,” he says.

When it comes time to cook said noodles, think al dente, or as Yenbamroong says, cooked through but still a bit chewy. “Don’t overcook the noodles—some people boil them before throwing them in the wok,” he warns. “They get mushy and sometimes break up into little shards. Pad Thai noodles should have chew.”

Have good fish sauce on hand

Fish sauce is a staple of Thai cooking. There’s a lot of it out there, and every chef has his or her go-to. “3 Crabs and Squid are my favorite brands,” says Yenbamroong. At nahm restaurant in the COMO Metropolitan Bangkok, chef Jan Suraja Ruangnukulkit goes for the Megachef band. “Brown label Megachef is the fish sauce that has full taste, not only salty but also great scent,” says Ruangnukulkit. “It will [be] more aromatic when you cook with high heat and will make your dish get the fish sauce fragrance clearly.”

Invest in a wok

To properly cook Pad Thai, you need a wok. “We write about the importance of owning a wok in our cookbook,” says Yenbamroong. “It can be any type of wok, doesn’t matter. But the round shape of the pan is crucial to the way you work ingredients around.” Ruangnukulkit recommends an uncoated carbon steel wok that’s not too thin. “This material heats quickly, transfers the heat well, and will get more ‘wok hei’ from the wok,” she says. “A carbon steel wok will form its own nonstick coating after you seasoning a wok. But make sure to keep the wok clean and season with a little oil after use.”

Don’t overdo any of it

Pad Thai is a bold dish that can be destroyed by going overboard on any particular element, like the protein. “The protein should be treated as a seasoning,” says Yenbamroong. “I feel that a real ‘American’ take on Pad Thai is to load it up with protein. It shouldn’t be one part chicken breast to one part noodle; that’s too much. For me, a good Pad Thai uses the protein—whether it’s chicken, tofu, prawns—as a nice accent. If you were making pasta carbonara, you wouldn’t throw in as much guanciale as you would spaghetti.” Same goes for the sauce. “Don’t over-sauce,” says Yenbamroong. “Pad Thai is not a soup noodle, so keep it just wet enough where the sauce helps cook the noodle and just barely coats it but not so saucy that the noodles trip when you fork them up from the plate.”

Kris Yenbamroong's Pad Thai

4 ounces dried rice stick noodles 2 tablespoons sugar 2 tablespoons fish sauce 2 tablespoons distilled white vinegar 3 tablespoons vegetable oil 1 egg 1 cup bean sprouts ¼ pound brined chicken thighs, or extra-firm tofu, or large peeled shrimp 2 green onions, cut on an angle into 2-inch slices 2 tablespoons roasted peanuts 1 teaspoon roasted chili powder (see below), or to taste Lime wedges

For the chili powder: 2 cups dried Thai bird’s eye, pulla, or árbol chiles, stemmed

In a dry wok, roast the chiles over medium-low heat, stirring occasionally, until they turn a deep, dark crimson (almost brown) and give off a sweet and earthy smell (not burnt). The process shouldn't take more than 10 minutes, but it pays to be vigilant in making sure the chiles toast evenly and slowly.

Remove the chiles from the heat and let them rest until cool enough to handle. Transfer to a food processor, blender, or spice grinder and grind until the mixture is slightly finer than the crushed red pepper you’d find at a pizza shop. Be careful not to breathe in any chile dust when you remove the lid. Store in a sealed container in a cool, dry place for up to 3 months.

Soak the noodles in warm water for 30 minutes, until pliable enough to bend around a finger. (If you’re not using them immediately, you can drain the noodles and keep them in the fridge until ready to use.)

In a small bowl, stir together the sugar, fish sauce, and vinegar to make a sauce.

Heat an empty wok over high heat until it begins to smoke, then swirl in the oil. Once the oil is shimmering, add the chicken or tofu and stir-fry until the meat turns opaque but isn’t fully cooked, which should take about a minute (less time for shrimp; they will cook a little more quickly). Add the noodles and sauce, then continue to stir-fry, constantly stirring until the noodles absorb the sauce, about another minute.

Use your spatula to push aside the noodles and leave them there, making an empty space in the center of the wok. Crack the egg into the empty space and let it cook until the edges start to set, 15-20 seconds. Use the edge of your spatula to break up and rough scramble the egg, then toss it back in with the noodles while the egg is still soft. Once the egg looks mostly cooked, remove from the heat and throw in the bean sprouts and green onions, tossing thoroughly to combine. Transfer to a plate and garnish with the peanuts, chili powder, and a lime wedge.

MORE STORIES LIKE THIS ONE

Source: https://www.gq.com/story/how-to-make-pad-thai-like-a-chef

[midnightjamlady]

Updating a classic — chicken noodles soup, deluxe version

Whenever I’ve been cooking a dish for a while, I can’t help but feel the itch to find ways to make it better or turn it up a notch.

Chicken noodles soup is as classic as it gets. Make a good chicken broth, add your noodles and some chicken, and you have comfort in a bowl.

But when it comes to noodles, there’s enough variation from one culture to the next that it gives me ample inspiration for my cooking.

Today’s bowl borrows some techniques and ideas from the Japanese ramen.

First up, the egg. Rather than swirling a raw egg into the soup — which ruins the delicate broth in my opinion — why not a hanjuku tamago, or half-boiled egg. Just 6.5 minutes in water that’s near boiling but not boiling; yes, precisely just so. Egg whites just set and yolk on the inside that’s still runny, perfect in a hot bowl of noodles. I stopped short of doing ajitsuke tamago — marinated typically in a soy and mirin mix — as I thought chicken noodles soup should always be a light bowl of goodness and does not need to be punched in the face by an umami bomb.

Next, the tare (pronounced tah-ray). I quite like the idea of seasoning the broth with a tare, which makes the soup more robust but without overwhelming its original goodness. A tare in ramen has one key salty component — miso, shoyu or salt — together with a variety of aromatics to give it other dimensions of sweet, sour or spice. In this version, I made a tare using mainly traditionally Chinese condiments — 4 parts premium light soy (an awesome one from Kwong Woh Hing, made old-school style right here in Singapore), 3 parts 浙醋 vinegar (the same type you dip your xiaolongbaos in), 2 part sesame oil (I use Ghee Hiang, which we get annually from Penang thanks to traveling family mules), and a few drops of Japanese chili oil, for a hint of spice but not enough for a kick.

The broth itself is a riff on the classic Ipoh hor fun (I made a baby version earlier here). Made chicken soup from 1 chicken carcass but added some dried scallops, ginger slices, garlic cloves and shallots. Then sautéed some prawn heads and shells before deglazing with a little chicken stock, pressing the heads so the juice gets into the stock. 30 minutes later strain it back to the main pot and that’s where you get that slight reddish sheen and a small boost to the broth’s depth in flavour.

The tare is served on the side so everyone kinda adjusts their soup to their liking. And we only added a few drops for my 2-year-old’s bowl and he was pleased to be having sort of the same dish as we adults were. Awesome lunch all round, and not all that much more effort than the standard chicken noodles soup. :)

Because the noobs will whine that there’s no recipe in the above prose, here it is in point form, meant for about 4 pax:

* * * * *

Make the soup and chicken:

• Fill a pot with water, put in bones from 1 chicken, bring to a boil for 3 minutes. Reduce the flame to the lowest possible so that it’s just a simmer, then add: 2-3 ginger slices, 5 cloves of garlic, 2 cloves of shallots, 4 small dried scallops. Add 2 chicken legs to the pot too.

•In a smaller pot, heat up a bit of oil, then sauté some prawn heads and shells (from about 10 large prawns). Once all red and sizzling, add 1-2 ladles of chicken stock to it. Simmer on low flame, pressing the heads to squeeze out the prawn juices. 30 mins later, strain it back to the main pot of chicken stock.

•Simmer the soup for 1.5 hours. Remove the chicken legs. It should be fall-off-the-bones tender by then.

Make the eggs:

•Bring a pot of water to a boil, then lower it a little so that it is just barely below boiling point; i.e. it’s still pretty hot, like 90°C, but not boiling at 100°C. Add room temperature eggs and cook for 6.5 minutes. When time is up, remove immediately and plunge them into a bowl of ice water (prepare this ahead of time) to stop the cooking or the yolk will start to harden. Once it’s cooled, tap all over lightly with a teaspoon and peel. Set aside.

Greens:

•Make it a healthy bowl! Possible greens you can use: chives, spinach, bean sprouts, kangkung. I used Chinese romaine lettuce for this 油麦菜 mainly because I have some around and I forgot to buy chives this morning. Slice to the size you like. I cut up small because I’m serving a two-year-old.

Noodle time!

•Do this when you are ready to eat; never let your bowl of kuay teow noodles sit around.

•Bring a pot of water to boil. How much water? Enough to cover your basket of single-portion noodles. Do not cook your noodles in the soup or all the excess starch will seep into it; yucks.

•For a better workflow, do this hawker style, i.e. cook one portion at a time so that the noodles and veggies are evenly cooked. Prep individual bowls with the cut veggies and uncooked noodles portioned ahead of time. Then do all the cooking one bowl after another. Set timer for 1 min, and lower your basket of noodles and veggies into the roiling boiling water, stirring it often to cook throughly. When the timer rings, remove, drain excess liquid and serve into bowl; then top off with ladles of soup from the soup pot.

•Garnish with the egg from earlier, shredded chicken that was cooked in the soup, spring onion, and serve with tare on the side. Slurp!

[phynxrizng]

RECIPES FOR THE PAGAN BELTANE SABBAT

Humanities › Religion & Spirituality Recipes for the Beltane Sabbat

by Patti Wigington Updated January 31, 2017 Recipes for the Pagan Beltane Sabbat

Beltane is a time to celebrate the fertility of the earth, and the return of spring blossoms and blooms. It's a season of fire and passion, and when many of us honor the wild and lusty god of the forests. Beltane is a time for planting and sowing of seeds—again, the fertility theme appears. The buds and flowers of early May bring to mind the endless cycle of birth, growth, death and rebirth that we see in the earth. Try one of these seven seasonally-appropriate recipes for your Beltane celebrations!

02 of 08 Bake a Green Man Cake

Make this cake to celebrate Beltane and the spirit of the forest. Image by Patti Wigington 2009 The Green Man is an archetype often represented at Beltane. He is the spirit of the forest, the lusty fertility god of the woodlands. He is Puck, Jack in the Green, Robin of the Woods. For your Beltane celebrations, why not put together a cake honoring him? This spice cake is easy to bake, and uses a delicious cream cheese frosting and rolled fondant to create the image of the Green Man himself. This recipe makes either one 9 x 13" sheet cake, or 2 8-inch rounds.

INGREDIENTS 2 1/2 C all-purpose flour 1/4 C cornstarch 4 tsp baking powder 1/2 tsp salt 2 tsp cinnamon 1 tsp ground nutmeg 1 tsp ground cloves 1 C milk 3 eggs 2 tsp pure vanilla extract 1/2 tsp rum-flavored extract 1 C butter, softened (don't use margarine) 2 C firmly packed brown sugar 2 packages cream cheese, softened 1/2 C butter, softened 2 C confectioner's sugar 1 tsp vanilla extract 1 package white fondant Green food coloring Leaf-shaped cutters

DIRECTIONS

Preheat oven to 350, and lightly grease and flour your cake pan. Mix all dry ingredients together in a large bowl and blend well. In another bowl, combine milk, eggs, vanilla and rum extracts together.

Add the softened butter to the flour mixture, and beat until it forms a clumpy sort of dough. Gradually add the liquid mixture in, blending it a little at a time until all the milk mixture has been combined with the flour mixture. Beat until completely smooth, and then add the brown sugar. Mix for another thirty seconds or so. Scoop batter into the pan and spread evenly.

Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before removing from pan. Once you have it out of the pan, you can begin frosting the cake.

To make the cream cheese frosting, combine the cream cheese and the butter in a bowl, mixing well. Add the vanilla extract. Finally, stir in the confectioner's sugar and blend it in. Spread this evenly over the cake, and allow it to sit for an hour or so to firm up.

To make the Green Man himself, you'll need green fondant. If you've never worked with fondant before, it can be a little tricky, but with some practice you'll be able to use it easily. Roll out the fondant and knead it into a ball. Add the green food coloring in very small amounts and blend it in, until you've got the shade of green you want.

Roll the fondant out until it's about 1/8" thick. Use the leaf-shaped cookie cutters to cut out different sized leaves. Score lines on them, to look live leafy veins. Place them on top of the frosted cake and press in place, layering them to form a Green Man. Roll two small pieces into balls, flatten them down, and put them in to create eyeballs in amongst the leaves. Reminder - fondant tends to dry quickly once it's rolled out, so only cut off small pieces. The cake in the photo was made using a block of fondant about the size of a package of cream cheese.

Tip: if you're in a hurry, or you're not much of a baker, you can use any boxed spice cake mix. Also, if you have dietary restrictions, you can use other spice cake recipes, such as this great Gluten-free version.

03 of 08

Asparagus and Goat Cheese Quiche

Make an asparagus and goat cheese quiche for your Beltane celebration.

Asparagus is a tasty spring veggie, one of the first to peek out of the ground each year. Although asparagus crops appear as early as the Ostara sabbat, in many areas you can still find it fresh when Beltane rolls around.

The trick to making a great asparagus dish is to not overcook it – if you do, it ends up mushy. This quiche is quick and easy to make, and cooks just long enough that your asparagus should be nice and firm when you bite into it. This version is made with no crust, for a gluten free quiche.

If you like pie crusts under your quiche, simply add the crust into the pie plate before pouring in the rest of the ingredients. If you don’t like goat cheese, you can substitute a cup of your favorite shredded cheese instead.

INGREDIENTS

2 Tbsp butter 1 clove garlic, minced 1 medium onion, diced 6 eggs ½ C sour cream Salt and pepper to taste 1 Cup crumbled goat cheese 1 lb fresh asparagus spears, chopped into 1” pieces Optional add-ins: half a cup of ham or cooked bacon

DIRECTIONS

Prepare a pie plate with non-stick cooking spray, and preheat your oven to 350. If you’re using a pie crust in your quiche, place it in the pie plate.

Melt the butter on low heat in a skillet, and sauté the garlic and onion until transparent. Add in the chopped asparagus, and sauté for about five minutes, just enough to tenderize the asparagus stalks.

While it’s heating up, combine the eggs, sour cream, salt and pepper, and goat cheese in a large bowl. Add in the sautéed onion, garlic and asparagus to the eggs, and mix well.

If you're adding in bacon or ham, add it in now. Pour mixture into the pie plate.

Bake at 350 for about 40 minutes, or until a knife inserted in the center comes out clean. Allow to cool for five to ten minutes before slicing and serving.

Note: this is a super-easy dish to prepare in advance – mix the ingredients ahead of time and refrigerate, and then just pour into your pie plate when you’re ready to cook it. Or, if you bake it in advance, store in the fridge for up to three days, slice, and reheat, covered in aluminum foil, for about fifteen minutes in the oven.

04 of 08 Southern Style Peppery Green Beans

Make a peppery green bean salad for your Beltane festivities.

Beltane is all about fire and heat, so it's a good time to cook up something peppery.

This green bean recipe is adapted from traditional Southern-style cooking. For a lower-fat alternative, substitute turkey bacon for the pork bacon.

INGREDIENTS

1 lb bacon 1/2 C butter 1 medium onion, chopped 1 lb green beans 1/2 C water 1/2 tsp Salt 1 Tbsp Pepper (or more, if you like some zing!)

DIRECTIONS

Cook the bacon until it's crispy, and then crumble it into small pieces. In a large saucepan, sauté the onions in the butter until they begin to brown.

Add the green beans and the water, and bring to a boil. Once the water is boiling, reduce heat, cover, and simmer for about fifteen minutes. Drain the water from the beans, add salt and pepper. Serve hot.

Tip: If you'd like to make these in your slow cooker, use 2 Cups of water instead, and let the beans simmer for about three hours in the cooker.

05 of 08

Early Summer Salad

Make a summer salad for your Beltane celebrations Let's face it, May isn't exactly the time when your garden is in full bloom. In fact, your principal crop right now may be mud. But never fear—there are a ton of early summer greens and fruits you can combine into a salad, making this the perfect beginning to your Beltane feast!

Make sure, though, when shopping, that you use the freshest ingredients.

INGREDIENTS

2 C leafy greens, such as baby spinach or arugula 2 C dandelion leaves, washed and drained 1 tomato, diced 1/2 C diced cucumber (remove seeds) 4 green onions, chopped A few leaves of basil, chopped 1/2 C nuts, chopped 1 C. fresh raspberries, strawberries or dried cranberries 2 hardboiled eggs, sliced (skip the eggs for a vegan-friendly option) 1/2 C extra virgin olive oil 1/4 C strawberry vinegar 2 tsp Dijon mustard 2 cloves garlic, minced 1 Tbsp honey (if you're vegan, try agave nectar instead) A pinch of salt and pepper

DIRECTIONS

Combine all salad ingredients in a bowl. Whisk dressing ingredients together, and serve over salad. This is a perfect meal to eat out on the patio, with some soft buttered bread and a glass of wine.

06 of 08

Candied Flower Petals

Use candied flowers to decorate your spring snacks. Nothing says the Beltane season has arrived quite like flower blossoms—and what many people don't realize is that not only are they lovely to look at, they can taste good too. With a few fresh flowers, you can create a tasty treat.

Use nasturtium, roses, pansies, lilac blossoms, violets, or any other edible flower for this recipe. Be warned, though—this is a bit time consuming, so plan accordingly.

INGREDIENTS

Flower petals or blossoms, rinsed and dried Water 1 egg white, beaten Sugar

DIRECTIONS

Combine a few drops of water with the egg white in a small bowl, and whisk them together. Hold the flower petal gently between two fingers and dip into the water mixture. Shake off excess water, and then sprinkle sugar on the petal. If your petals seem too soggy, use a paintbrush to brush the water mixture onto the petals instead.

As you complete each petal, place it on a sheet of wax paper to dry.

Drying time is anywhere from 12 hours to two days, depending on the humidity level in your home. If your flower petals aren't drying fast enough for you, place them on a cookie sheet in the oven at 150 degrees for a few hours. Store your flower petals in an airtight container until it's time to use them. Use to decorate cakes and cookies, add to salads, or just to eat as a snack.

07 of 08

Beltane Fertility Bread

Patti Wigington

Breads seem to be one of the staple foods of Pagan and Wiccan rituals. If you can tie your break baking into the theme of the Beltane Sabbat, even better. In this recipe, use either your own homemade bread dough, or an uncooked loaf of frozen dough, available in the refrigerated section of your grocery, and turn it into a phallus to represent the fertility of the god in springtime.

To make your fertility bread, you'll need the following:

INGREDIENTS

1 loaf of bread dough

Melted butter

DIRECTIONS

The phallus bread, naturally, represents the male. He is the horned god, the lord of the forest, the Oak King, Pan. To make the phallus, shape your dough into a tube-like shape. Cut the dough into three pieces - a long piece, and two smaller, rounder pieces. The longest piece is, of course, the shaft of the phallus.

Use the two small pieces to form the testes, and place them at the bottom of the shaft. Use your imagination to shape the shaft into a penis-like shape. Just like in real life, there are a lot of variations.

Once you’ve shaped your bread, allow it to rise in a warm place for an hour or two. Bake at 350 for 40 minutes or until golden brown. When it comes out of the oven, brush with a glaze of melted butter. Use in ritual or for other parts of your Beltane celebr

In parts of Scotland, the Beltane bannock is a popular custom. It's said that if you eat one on Beltane morning, you'll be guaranteed abundance for your crops and livestock. Traditionally, the bannock is made with animal fat (such as bacon grease), and it is placed in a pile of embers, on top of a stone, to cook in the fire.

Once it's blackened on both sides, it can be removed, and eaten with a blend of eggs and milk. This recipe doesn't require you to build a fire, and you can use butter instead of fat.

INGREDIENTS

1 1/2 C oatmeal 1/8 tsp. salt 1/4 tsp. baking soda 1 Tbs. butter 1/2 cup hot water

DIRECTIONS

Combine oatmeal, salt and baking soda in a bowl. Melt the butter, and drizzle it over the oats. Add the water, and stir the mix until it forms a stiff dough. Turn the dough out on a sheet of wax paper and knead thoroughly.

Separate the dough into two equal portions, and roll each one into a ball. Use a rolling pin to make a flat pancake that is about ¼" thick. Cook your oatcakes on a griddle over medium heat until they are golden brown. Cut each round into quarters to serve.

Traditionally, the Beltane bannock would have been made with meat fat, such as bacon grease, instead of butter. You can use this if you prefer.

POSTED BY, PHYNXRIZNG

[vegancookbooks0]

Grilled Vegan Banh Mi Sandwiches

Most vegan banh mi sandwich recipes use tofu, but this one is different! It’s a Grilled Veggie Banh Mi, made with marinated summer vegetables.

Farmer’s Market Veggies

This weekend I went to check on my garden and all the squash plants were limp, brown, and crispy. Curse you, vine borers! I was pretty much expecting it to happen though, because a) it happens every year, and b) I had my first actual encounter with vine borers this summer, which I enumerated in detail here and then deleted because maybe writing in gory detail about vine borers isn’t the best way to start a recipe post? Maybe?

But that’s okay because the farmers market is full of crazy summer squash right now. And crazy eggplant! Crazy peppers! Crazy everything! As you might have noticed, I’m a sucker for offbeat and heirloom veggies, so whenever we go to the farmers market, I stock up. I can’t really say that yellow zucchini tastes any different than the green kind, but hey, it’s yellow! Yellow!

About the Recipe

If you make this Grilled Veggie Banh Mi sandwich (oh, and you should, because it’s delicious), you can use any veggies you like for it. I used 3 little round speckled eggplant and a skinny white one, the aforementioned yellow zucchini, and a purple bell pepper. But anything works, just as long as it adds up to 1 1/4 pounds. This is adapted from a Cooking Light recipe that I made earlier this summer that used eggplant only—in addition to using a variety of veggies, I also added the extra step of marinating the veggies for a bit.

My favorite part of this recipe, though, is the peanutty spread that goes on the baguette. When I’ve seen vegetarian banh mis in the past, most of them were made with tofu and most of them were made with mayo. Tofu is good, but I am not a fan of mayo! (Unless it’s cashew mayo, of course.) The spread is kind of like peanut sauce in flavor, but it’s less saucy. (But if you do want peanut sauce on a sandwich, I have one like that too!)

We had these with corn-on-the-cob and thick slices of Sugar Baby watermelon. I can’t think of a better dinner for a hot August day. (Even if I didn’t grow the veggies myself!)

Print

Grilled Vegan Banh Mi Sandwiches

★★★★★

5 from 1 reviews

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Yield: 4 sandwiches

Ingredients

Grilled Veggies

2 tbsp toasted sesame oil

2 tbsp rice wine vinegar

1 tbsp tamari or soy sauce

1 clove garlic, minced

2 tbsp thinly sliced green onions

1 1/4 lb assorted vegetables (I used eggplant, zucchini, and bell pepper), cut into 1/4-inch slices

salt and pepper, to taste

Banh Mi Sandwiches

1/4 cup rice wine vinegar

1 1/2 tsp sugar

1/4 tsp salt

2 cups shredded carrots

1/3 cup creamy peanut butter

1/4 cup thinly sliced green onions

1 tbsp grated fresh ginger

2 tsp yellow miso

2 tsp fresh lime juice

1 (16 oz) baguette, halved lengthwise

1 small cucumber, thinly sliced

1 cup fresh cilantro leaves

1 small jalapeño pepper, thinly sliced (optional)

Instructions

Grilled Veggies

Whisk together the sesame oil, rice wine vinegar, tamari, and garlic in a large baking dish. Place green onions and vegetables in dish and toss to coat. Marinate for at least 30 minutes or up to overnight in the refrigerator.

Heat indoor grill to Sear or, if your grill doesn’t have a Sear setting, to High. Carefully place marinated veggies on the grill and cook for about 5 minutes on each side, until tender, brushing with extra marinade as they cook. (You can also use an outdoor grill or a grill pan over medium-high heat if you don’t have an indoor grill.) Season with salt and pepper to taste.

Banh Mi Sandwiches

Preheat oven to 375°F.

Whisk together the rice wine vinegar, sugar, and salt in a small bowl. Add the shredded carrots and let the mixture marinate for 15 minutes. Drain off any excess liquid.

Hollow out the top and bottom of the baguette, leaving a 1-inch thick shell. Place the baguette halves on a baking sheet with the cut sides up and bake until crisp and just beginning to brown, about 5 minutes.

In another small bowl, combine the peanut butter, green onions, ginger, miso, and lime juice. Spread this mixture onto the bottom half of the baguette. Arrange the grilled veggies on top of this, then the carrots and cucumber, and finally the cilantro and jalapeño slices (if using). Place the top half of the baguette onto the sandwich, then cut into 4 pieces.

This post was originally published on 12 Aug 2013.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

from http://easyveganrecipes.info/grilled-vegan-banh-mi-sandwiches/?utm_source=rss&utm_medium=rss&utm_campaign=grilled-vegan-banh-mi-sandwiches from http://easyveganbreakfasts.blogspot.com/2020/08/grilled-vegan-banh-mi-sandwiches.html

[easyveganbreakfasts]

Grilled Vegan Banh Mi Sandwiches

Most vegan banh mi sandwich recipes use tofu, but this one is different! It’s a Grilled Veggie Banh Mi, made with marinated summer vegetables.

Farmer’s Market Veggies

This weekend I went to check on my garden and all the squash plants were limp, brown, and crispy. Curse you, vine borers! I was pretty much expecting it to happen though, because a) it happens every year, and b) I had my first actual encounter with vine borers this summer, which I enumerated in detail here and then deleted because maybe writing in gory detail about vine borers isn’t the best way to start a recipe post? Maybe?

But that’s okay because the farmers market is full of crazy summer squash right now. And crazy eggplant! Crazy peppers! Crazy everything! As you might have noticed, I’m a sucker for offbeat and heirloom veggies, so whenever we go to the farmers market, I stock up. I can’t really say that yellow zucchini tastes any different than the green kind, but hey, it’s yellow! Yellow!

About the Recipe

If you make this Grilled Veggie Banh Mi sandwich (oh, and you should, because it’s delicious), you can use any veggies you like for it. I used 3 little round speckled eggplant and a skinny white one, the aforementioned yellow zucchini, and a purple bell pepper. But anything works, just as long as it adds up to 1 1/4 pounds. This is adapted from a Cooking Light recipe that I made earlier this summer that used eggplant only—in addition to using a variety of veggies, I also added the extra step of marinating the veggies for a bit.

My favorite part of this recipe, though, is the peanutty spread that goes on the baguette. When I’ve seen vegetarian banh mis in the past, most of them were made with tofu and most of them were made with mayo. Tofu is good, but I am not a fan of mayo! (Unless it’s cashew mayo, of course.) The spread is kind of like peanut sauce in flavor, but it’s less saucy. (But if you do want peanut sauce on a sandwich, I have one like that too!)

We had these with corn-on-the-cob and thick slices of Sugar Baby watermelon. I can’t think of a better dinner for a hot August day. (Even if I didn’t grow the veggies myself!)

Print

Grilled Vegan Banh Mi Sandwiches

★★★★★

5 from 1 reviews

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Yield: 4 sandwiches

Ingredients

Grilled Veggies

2 tbsp toasted sesame oil

2 tbsp rice wine vinegar

1 tbsp tamari or soy sauce

1 clove garlic, minced

2 tbsp thinly sliced green onions

1 1/4 lb assorted vegetables (I used eggplant, zucchini, and bell pepper), cut into 1/4-inch slices

salt and pepper, to taste

Banh Mi Sandwiches

1/4 cup rice wine vinegar

1 1/2 tsp sugar

1/4 tsp salt

2 cups shredded carrots

1/3 cup creamy peanut butter

1/4 cup thinly sliced green onions

1 tbsp grated fresh ginger

2 tsp yellow miso

2 tsp fresh lime juice

1 (16 oz) baguette, halved lengthwise

1 small cucumber, thinly sliced

1 cup fresh cilantro leaves

1 small jalapeño pepper, thinly sliced (optional)

Instructions

Grilled Veggies

Whisk together the sesame oil, rice wine vinegar, tamari, and garlic in a large baking dish. Place green onions and vegetables in dish and toss to coat. Marinate for at least 30 minutes or up to overnight in the refrigerator.

Heat indoor grill to Sear or, if your grill doesn’t have a Sear setting, to High. Carefully place marinated veggies on the grill and cook for about 5 minutes on each side, until tender, brushing with extra marinade as they cook. (You can also use an outdoor grill or a grill pan over medium-high heat if you don’t have an indoor grill.) Season with salt and pepper to taste.

Banh Mi Sandwiches

Preheat oven to 375°F.

Whisk together the rice wine vinegar, sugar, and salt in a small bowl. Add the shredded carrots and let the mixture marinate for 15 minutes. Drain off any excess liquid.

Hollow out the top and bottom of the baguette, leaving a 1-inch thick shell. Place the baguette halves on a baking sheet with the cut sides up and bake until crisp and just beginning to brown, about 5 minutes.

In another small bowl, combine the peanut butter, green onions, ginger, miso, and lime juice. Spread this mixture onto the bottom half of the baguette. Arrange the grilled veggies on top of this, then the carrots and cucumber, and finally the cilantro and jalapeño slices (if using). Place the top half of the baguette onto the sandwich, then cut into 4 pieces.

This post was originally published on 12 Aug 2013.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

from http://easyveganrecipes.info/grilled-vegan-banh-mi-sandwiches/?utm_source=rss&utm_medium=rss&utm_campaign=grilled-vegan-banh-mi-sandwiches

[catherindonald]

Harbinger of Spring Look-Alikes: Dead Nettle & Henbit

By Susan Belsinger

The first spring wildflowers, herbs, and weeds are popping out all over. Two that frequently appear together are both members of the mint family, Lamiaceae: dead nettle (Lamium purpureum) and henbit (Lamium amplexicaule). Since they often grow in a patch together, are about the same height, and both have bright green leaves and purplish-pink flowers  that bloom at the same time, at first glance, they are often mistaken as the same plant. However, held side-by-side and inspected a bit closer, they are very different in appearance. Similarities also include how and where they grow. Their early spring blooms are some of the first food for honeybees, and the tubular shape of their flowers attract hummingbirds.

Both of these spring harbingers prefer sunny spots where the land or garden soil has been disturbed, along roadsides and in meadows and lawns, and will tolerate some shade. They are often found growing side-by-side and intertwined together in patches in moist, fertile soil. I’d say that they grow anywhere from 8-to 12-inches tall, sometimes being the same height in a group together, though occasionally the henbit stretches just a little bit taller than the dead nettle. The henbit is a bit rangier and will even sprawl along the ground, whereas dead nettle is upright.

Henbit (left) and dead nettle (right) have obvious differences when compared side by side.

Harvest unsprayed, tender spikes early in the season—both the leaves and flowers are edible— and be sure of the correct identification of the plants before you eat them (dead nettle has some look-alike plants before it flowers). Both plants are easy to identify once they bloom. I find that many of our weedy harbingers taste green and earthy; I get strong mineral flavors from nettles and henbit similar to chickweed. Although they are members of the mint family, there is no mint to their flavors. If the stems are tough, then I remove them; if tender, I often add them to my Wild Greens Salsa Verde recipe (see below) since it will be pounded or pureed.  

Wild, edible greens are powerful, good food and offer a variety of flavors for free; they are nutritious and usually high in vitamins and minerals. In Europe, the gentle word “potherb” is given to wild greens that offer the knowledgeable forager herbs for the cooking pot. Both of these plants can be eaten raw in salads, sandwiches, wraps, and salsas, or cooked in soups and sauces, or combined in a mess o’ greens with other potherbs or green leaves like kale, spinach, chard, tat soi, etc. I prefer to combine them with other greens rather than eat them in quantity on their own.

Dead Nettle (Lamium purpureum)

Dead nettle

Sometimes called red nettle, purple nettle, and even purple archangel, it is thought that this is called dead nettle because its leaves resemble stinging nettle (Urtica dioica), though they do not have the stinging characteristic of Urtica. Spotted nettle (Lamium maculatum) is closely related, however its leaves have whitish spots or blotches. 

The foliage of purple dead nettle is wrinkled and hirsute (hairy), and the edges of the heart-shaped leaves have rounded teeth. The leaves grow opposite one another on their noticeably square stems, mostly on the lower stem and at the top (leaving the center stem bare), where they overlap and give the appearance of being overcrowded. Foliage is a medium, bright green although depending upon growing conditions, the leaves clustered at the very top are often purplish-red in color. It is quite attractive against the dainty, single, tubular, lavender-pink flowers. Beginning foragers might want to wait to harvest when the plant is in flower—that way there is no mistaking it for another plant.

In doing research on the medicinal aspects of dead nettle, there are many actions listed: antibacterial, anti-inflammatory, astringent, diuretic, diaphoretic, purgative, and styptic. Since it has astringent and styptic qualities, the fresh leaves are recommended for external wounds or cuts. Tea from the leaves is purported to aid in digestion and is used as a mild laxative. It is also used for women’s issues for heavy menstrual flow and cramps. Caution: dead nettle should not be taken while pregnant or trying to become pregnant.

Henbit (Lamium amplexicaule) 

This plant is often mistakenly called dead nettle (L. purpureum). I’ve read that henbit gets its name because chickens like it and seek it out, though I am not sure about that—the chickens that I know don’t pay it much attention—though they have lots of other plants and insects to forage. While dead nettle has petioled leaves (little leaf stems attaching the leaves to the central stem), henbit’s lower leaves grow on short stalks, and the mid-to upper, ruffled and scallop-edged leaves appear in a half-circle, clasped around the square stem.

Henbit

I love how Billy Joe Tatum perfectly describes the flowers of henbit in Billy Joe Tatum’s Wild Foods Field Guide and Cookbook: “The tiny flower buds look like beet-colored velvet beads, as small as a pinhead at first. As the buds open you see silken purplish flowers with long corollas, looking like Jack-in-the-pulpits in miniature.” Often upon close inspection, the tiny flowers are pale pinkish inside with deeper-colored spots; each flower turns into a four-seeded fruit.

Chickens in the dead nettle.

Henbit’s properties are somewhat similar to those of dead nettle and include: anti-rheumatic, diaphoretic, diuretic, febrifuge, laxative and stimulant. Henbit has been used to support good digestion, whether consumed raw or made into a tea, and has also been used  to reduce a fever.

To prepare foraged greens:

To quickly capture the best flavor and nutrients, bring the greens to the kitchen as soon as they are harvested. Assemble a salad spinner or washing bowl, a cutting board, and the compost bucket. Run one gallon of water into the spinner or bowl. Add about 1/4 cup distilled white or apple cider vinegar to the water.

Methodically pull the tips or tender leaves from the stems. Pinch off leaves with yellow edges, or brown or black spots. Place the edible parts in the vinegar water as you work and submerge the mass in the water, plunging up and down several times to loosen foreign matter. Let the greens soak in the water for several minutes and the grit will fall to the bottom of the container. Lift them out and drain them. Discard the vinegar water and spin or pat the greens dry. Use fresh or cooked. If not using all of them, wrap them in a kitchen towel and store in the crisper drawer of the refrigerator for a few days.

  Wild Greens Salsa Verde

(Makes about 2 1/2 cups)

This traditional green sauce goes well with any type of vegetable, whether it is grilled, steamed, oven-roasted, or crudités; it is also good with simply-prepared meat, chicken, fish, and pasta, or even tortilla chips. Vary the herbs that you have on hand or what is in season. When I can, I make this a wild green sauce by adding whatever I can forage: dead nettle, henbit, sorrel, chickweed, dandelion greens and/or flowers, purslane, lambs’ quarters, violet leaves, field cress, monarda, wild onions, or garlic. You can fill in with any seasonal greens from the garden if need be like parsley, fennel fronds, cilantro, arugula, spinach, etc. Sometimes, I add other ingredients—about 1 tablespoon of capers, a chopped boiled egg, or a handful of nuts, like pine nuts, walnuts, or pecans. The sauce can be made without the bread; it just helps to thicken it a bit.

1 1-inch slice country bread, crusts removed

3 large garlic cloves, slivered

About 1/2 cup olive oil

About 3 to 4 cups of mixed edible green leaves, picked over, washed and spun dry 

1/4 cup minced sweet-tasting onion

2 tablespoons white wine vinegar

Salt and freshly ground pepper

Soak the bread in a little water for 10 minutes, then squeeze most of the liquid from it. Add the bread and the garlic to the mortar or food processor and pound or pulse to coarsely chop.

Rough chop the greens. Add them a handful at a time, and pound them in a mortar and pestle or chop in a food processor. Use a little olive oil to loosen them.

Add the olive oil to the herbs as if making a mayonnaise, a few drops at a time, blending or pulsing to incorporate.

When most of the oil has been added, blend in the onion and vinegar. If you want to add capers, nuts, or a hardboiled egg, now is the time; pulse or pound to mix. Season the sauce with salt and pepper, and taste for seasoning. The sauce should be a little thinner than pesto—add a bit more oil, vinegar, or even a bit of water if need be. 

Let the sauce stand at least 30 minutes before using—that way the flavors will develop and meld. Adjust the seasoning and serve at room temperature. The olive oil will not emulsify completely; a little will remain on top of the sauce. Store any leftover sauce in a tightly-covered glass container in the refrigerator for up to a week.

Medicinal Disclaimer: It is the policy of The Herb Society of America, Inc. not to advise or recommend herbs for medicinal or health use. This information is intended for educational purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment. Please consult a health care provider before pursuing any herbal treatments.

Susan is a culinary herbalist, food writer, educator, and photographer whose work has been published in numerous publications. She has authored a number of award-winning books. Her latest book, The Culinary Herbal: Growing & Preserving 97 Flavorful Herbs, was co-authored with the late Dr. Arthur Tucker. Susan is passionate about herbs and her work, sharing the joy of gardening and cooking through teaching and writing, and inspiring others to get in touch with their senses of smell and taste.

Harbinger of Spring Look-Alikes: Dead Nettle & Henbit published first on https://marcuskeever.blogspot.com/

[newscitygroup]

Brown Kitchen: Squash does double duty in savory and sweet recipes

Over Thanksgiving and the next few weeks leading into the holiday season, squash will take over as a celebratory ingredient. In fact, I can’t think of any other vegetable that occupies center stage for such a long period.

There is something alluring, almost mysterious, in the appearance of fall squashes. The sheer variety of their shapes and colors makes them the perfect candidate for a Hans Christian Andersen fairy tale, from the large rotund pumpkins with orange or blue skins to the smaller ridged delicata and acorn squashes. Their bright orange-yellow flesh becomes a thematic reflection of the colors of autumnal leaves.

In Bombay (Mumbai), where I grew up, the weather stays warm year-round, so fall as a season does not exist. Regardless, we ate a lot of orange-yellow fleshed squashes, from carefully spiced braises to stews and even a few desserts. They are one of those ingredients that walk the line between savory and sweet recipes with ease. The same is true in the U.S., where we cook squash in sweet and savory incantations in the form of pies and soups.

Not all squashes need their skin removed, but some, like pumpkin, are thick-skinned and need a bit of preparation. When working with a thick-skinned squash, I cut it into large chunks and microwave them for a few seconds or just long enough to soften the outer skin. Once that’s done, you can easily peel away the skin.

Roasting is another way to soften the skin, which carries the added advantage of helping to build a new set of flavor molecules — and toffee-colored brown pigments — by caramelizing the sugars and facilitating the Maillard reaction (which gives browned food its distinctive flavor) between some sugars and amino acids.

Here are three fall-theme squash recipes, two savory and one sweet. I’m a little biased toward delicata squash because the skin is thin enough to be edible, which avoids the need to peel it, and for the curvy little shapes it reveals once it’s cut into slices.

The roasted delicata squash salad is drizzled with a dressing made of chili crisp oil, which adds a layer of heat over the red and white radicchio leaves, thin slices of sweet and tart apples and the star of the dish, the roasted slices of warm squash. A condiment used in Chinese cuisine, chili crisp oil is a bright red, fiery concoction of chiles and garlic.

For a squash main course, the pea and pumpkin korma needs only a side of rice or flatbread to accompany it. My version, which is thickened with ground cashews, differs from a traditional korma, where either meat or vegetables are cooked in a fragrant yogurt-based gravy seasoned with spices.

The butternut squash loaf cake is brightened by the addition of a tiny bit of turmeric, contains chia seeds for texture and is painted with a sweet and sour frosting flavored with aromatic passion fruit, which also happens to be a fall fruit.

Nik Sharma’s first solo cookbook is “Season” (Chronicle Books). Twitter/Instagram: @abrowntable Email: food@sfchronicle.com

Recipe: Roasted Delicata Squash Salad With Chili Crisp Oil

Serves 4

For the chile lover, this is a hot and fiery salad that will warm you up. I sometimes add chopped bits of hard-boiled eggs to this salad to give it a bit more protein. Chili crisp oil or Chiu Chow Chili Oil can be obtained in the Asian section of most grocery stores. Make sure to stir the bottle of oil well before you measure to help you grab all the spicy bits.

2 delicata squash

1 tablespoon extra-virgin olive oil

Fine sea salt

1 medium red apple

1 teaspoon lemon juice

1 medium radicchio

¼ cup loosely packed Thai basil leaves, torn

2 tablespoons chili crisp oil

2 tablespoons rice vinegar

Instructions: Preheat the oven to 400 degrees Fahrenheit.

Line a baking sheet with foil.

Trim the ends of the squash, cut in half and, using a spoon, scrape out the seeds from the middle and discard. Cut the squash into 1-centimeter-thick half rings and place them on the baking sheet. Drizzle the oil and season the squash with salt on both sides. Spread the squash out in a single layer and bake until the slices turn golden brown, about 30 to 45 minutes. Remove from the oven.

While the squash cooks, core the apple and cut into paper-thin slices. Place the apple slices in a large bowl filled with ice water and the lemon juice to prevent browning.

Core and chop the radicchio into bite-size pieces and place it in a large mixing bowl. Drain the apple slices and add them with the cooked delicata squash and Thai basil leaves. Season with salt.

Prepare the dressing in a small bowl by mixing the chili crisp oil and rice vinegar. Drizzle a few teaspoons of the dressing over the salad ingredients in the large bowl and toss to coat well. Taste and adjust seasoning if necessary. Serve the salad with the remaining dressing on the side.

Recipe: Pea & Pumpkin Korma

Serves 4

My version of korma gets its rich and creamy flavor and texture from ground cashews. Remember to cook the ground cashews over low heat and stir constantly to avoid burning. Feel free to add other vegetables such as potatoes, leeks or mushrooms. Kashmiri red chile powder carries mild heat and can be obtained from Indian grocery stores as well as specialty spice markets.

2 tablespoons plus 1 teaspoon extra-virgin olive oil

1 large white onion, chopped

4 ounces raw cashew halves plus 6 cashew halves for garnish

1 teaspoon grated fresh garlic

1 teaspoon grated ginger

¼ cup tomato paste

½ teaspoon garam masala, homemade or store-bought

½ teaspoon ground cardamom

½ teaspoon Kashmiri red chile powder

½ teaspoon ground turmeric

1 pound pumpkin or butternut squash, peeled and cut into ½-inch cubes

4 ounces fresh or frozen peas

Fine sea salt

2 tablespoons cilantro, chopped or torn

1 green chile, such as serrano, minced

Flat bread, such as roti or naan, or plain rice, to serve

Instructions: Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the onion and cashews and saute until the onions turn translucent. Add the garlic and ginger and saute for an additional minute. Remove from heat and transfer the contents to a blender. Add ½ cup water and blend to get a smooth puree.

Heat 1 tablespoon oil in the same saucepan over low heat. Add the onion-cashew mixture, along with the tomato paste, garam masala, cardamom, chile powder and turmeric. Cook over low heat till the paste starts to thicken, for 4 to 5 minutes, stirring constantly with a spatula to prevent burning.

Fold in the squash and peas. If the mixture is too thick, add ¼ cup water. Season with salt. Cook over low heat, until the squash is completely tender, about 20 minutes. Transfer the korma to a serving bowl.

Heat the remaining 1 teaspoon of oil in a small saucepan or skillet over medium heat. Add the 6 remaining cashew halves and saute until they turn golden brown, 2 to 3 minutes. Season with salt. Pour the cashews over the korma. Garnish with the chopped cilantro and chile and serve warm with flat bread or rice.

Recipe: Butternut Squash Cake With Passion Fruit Icing

Makes one 9-inch loaf cake

This cake celebrates the bounty of fall, combining the warm flavors of butternut squash, turmeric and ginger with the highly aromatic, tropical fruity aroma of passion fruit. Chia seeds add a spot of unexpected crunchiness in each bite. You can also use pumpkin puree instead of butternut squash in this cake.

Cake

4 ounces unsalted butter, at room temperature, plus extra for greasing

1½ cups (210 g) all-purpose flour

1 tablespoon ground ginger

1 teaspoon baking powder

½ teaspoon ground turmeric

¼ teaspoon baking soda

¼ teaspoon fine sea salt

1 cup packed brown sugar

3 large eggs, at room temperature

Half of a 15-ounce can butternut squash puree

2 tablespoons chia seeds

Icing

2 tablespoons passion fruit juice (from about 1 large passion fruit)

1 cup confectioner’s sugar, sifted

To make the cake: Preheat the oven to 350 degrees.

Lightly grease a 9-inch loaf pan with butter and line the pan with parchment paper. Grease the paper with butter.

Whisk the flour, ginger, baking powder, turmeric, baking soda and salt in a large bowl.

Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, and beat on medium speed until the mixture turns light brown and fluffy, for 4 to 5 minutes. Scrape the sides and bottom of the bowl. Beat in one egg at a time on medium speed, scraping the sides and bowl down after each addition. The mixture will be light and fluffy.

Add half of the flour mixture and mix on low speed. Add the butternut squash puree (reserve the remaining squash for another purpose). Add the remaining flour and mix on low speed until there are no visible flecks of flour. Scrape the sides and the bottom of the bowl. Add the chia seeds and mix on medium speed until combined.

Transfer the batter to the prepared cake pan and bake until the cake turns golden brown on top, the sides are firm to the touch yet spongy, and a skewer comes out clean from the center, about 45 minutes. Rotate the pan halfway through baking. Let cool for 5 minutes in the pan. Release the cake by running a knife along the edges of the pan. Remove the parchment. Transfer the cake to a wire rack set over a baking sheet to cool to room temperature.

To make the icing: In a medium bowl, mix the passion fruit juice with the confectioner’s sugar until smooth. Once the cake is cool, pour the icing over the cake.

To serve: Let the cake sit undisturbed for at least 1 hour for the icing to set before serving.

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Recipes for Realtors: Simple Simon sandwiches

I’ve heard people say it’s too expensive to shop at the deli counter, buying fresh-cut lunch meats; yet those same people will spend bigger dollars at a drive thru or a food court. To each his own, but fresh is always better, and likely better food.

These are plain and simple sandwiches but there’s nothing ordinary about them:

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Honey maple ham and Jarlsburg light extra thin Norway cheese, on Dimpflmeier 7 grain fresh bread slices

Butter this soft wonderful bread right to the edge and use shredded (minced) ham. Ask the deli to cut it fresh for you and double-check that they understand what “mince” means.

I have no idea why this ham tastes better shredded (minced), but it does. All the items here came from a local grocery deli counter, where I stand and watch them shred and slice to special order. Many supermarkets offer fresh deli counter meats and cheeses. Ask for taste tests — they are more than happy to provide them. I don’t buy pre-cut at the deli because it gets dry. And I haven’t bought pre-packaged sliced meats in probably 50 years. If you were to read the packaging, you wouldn’t buy it either. Chock full of preservatives.

My fresh homemade egg salad on a plain toasted, buttered English muffin warm, just freshly made or room temperature (not yet refrigerated) is an ideal way to start the day, or pack it and take in a lunch bucket.

Avocado slices with salt and pepper and real bacon and slices of fried potato on toasted whole wheat English muffin is another option. It could be leftover hash browns or latke.

If eating at home, top it with a runny poached egg – and for a spectacular start to your day, top it with fresh-made hollandaise sauce. This sandwich will keep you sated for several hours. Alternate to the avocado: a sliced fresh, firm, juicy peach.

Slice your favourite steak, barbecued, broiled, pan-fried, whatever way you like it best, on the diagonal into very thin slices (ask your butcher about tri-tip or skirt steak). Sprinkle with salt and pepper, even if you seasoned it when you cooked it (also great way to use leftover roast beef).

Serve on your favourite grilled crostini bread as an open face sandwich or between two slices of bread as a closed sandwich; as an alternative, load beef slices into a large wonderful pink sun-dried tomato tortilla, once over lightly warmed in a dry sauté pan. Drizzle with my spectacular barbecue serving sauce, fill and roll and tuck the ends in like a package.

An alternate choice of sauce for your beef sandwiches: Drizzle my favourite, anchovy-free Caesar salad dressing over the beef. Or, spread small dollops of my homemade tomato butter over the cold leftover beef, not on the bread. Or, just drizzle the beef slices with extra virgin olive oil and white wine vinegar, 3:1, mixed with mustard and gooey oven roasted garlic. Put the oil and vinegar in a little empty spice jar with a screw-top lid. Shake and serve. Maybe add a little mesclun greens.

Homemade mayo works well with the sliced roast beef sandwiches when you add fresh grated horseradish. For leftover meatloaf or a meatball sandwich, drizzle a squirt of mustard. Try it on fresh generously buttered rye bread. Top with a split dill pickle. For a special treat: batter and deep-fry thin pickle slices. Amazing!

For leftover chicken:

Pick the bones. Add fresh ground pepper. Top with my special homemade Caesar salad dressing or mayo, modified with sour cream added and fresh dill, or fresh grated horseradish, or fresh grated Parmesan. Very yum!

For vegetarians:

Make a veggie sandwich using shredded sautéed browned brussels sprouts, top with crunchy bean sprouts and a thick slice of red beefsteak tomato. Drizzle with extra virgin olive oil and white wine vinegar 3:1.

Sandwich alternates: Leftover broccoli rabe or even sautéed cauliflower. Drizzle with white wine vinegar, spritz with extra virgin olive oil, 1:3 and top with crushed candied walnuts from your pantry jar. Add thick slices of avocado, spritzed with fresh squeezed lime juice.

Try this:

On a warm round of focaccia bread with rosemary and other herbs…

Top the focaccia with Norway light Jarlsberg thin cheese slices. Top the cheese with drained cognac marinated black mission figs and little pockets of shredded honey maple ham. Tuck in a few roasted red and yellow peppers. And chopped sun-dried tomatoes.

Split a handful of Manzanilla pepper stuffed olives. Spritz with a spray mix of extra virgin olive oil and white wine vinegar 3:1. Cover with slivers of my caramelized baguette style onions.

Dot with a little more Norway cheese and pop under the pre-heated broiler for just seconds.

Chances are that you haven’t had a sandwich like this before.

Croissant sandwich – Honey ham and surprise:

Split a fresh soft full-size croissant in half lengthwise. Butter both sides with unsalted butter. (Now’s a good time to use your herbed butter log coins.) Any choice: bell pepper butter, Asbach strawberry butter, herbed butter… mound one side of the croissant with a generous portion of shredded (minced, not sliced) honey ham. On the other side, place three or four overlapping, generous size but thin-sliced provolone cheese slices.

On top of the ham, drizzle a little figgy jus from your black mission fig marinating Asbach Uralt cognac jar. I know it sounds like an odd combination, but on top of the cheese slices, cover completely with paper-thin slices of sweet peppery, crunchy, red radishes. The crispiness is grand. If you have homemade candied walnuts and or a candied citrus rind sugar jar, sprinkle a few of either or each on the sandwich, just before you serve.

Put the two halves of the sliced croissant together and indulge in a wonderful tasty sandwich, the likes of which you might not have ever enjoyed before. You might want to cut the sandwich in half, on the diagonal. This is a wonderful lunchbox, carry-it-to-work treat. Wrap and pack separately, with a frozen gel-bag to keep the croissant fresh. No leaking, and the crunch will stay crisp.

You probably won’t want mustard or mayonnaise, but if you do, squirt on a bit of my honey mustard sauce, or a smear of my spectacular Caesar salad dressing.

ALTERNATE: You could substitute a few very thin crispy apple slices for the radishes, for another choice. You will see there’s no lettuce in this sandwich, but you could always shred any lettuce and add.

And for another day: substitute thinly shredded leftover roast beef for the honey ham and complete the croissant sandwich as above.

Portobello Sandwiches

Spritz with olive oil and grill portobello mushrooms on high heat on a preheated barbecue.

Make a hungry man dinner sandwich using the large grilled mushrooms instead of bread.

Top one mushroom with roasted chopped mixed colour bell peppers, grilled Spanish onions, chopped or sliced. A fat thick slice of beefsteak tomato from your own garden is a great addition, along with a big crispy lettuce leaf.

Chopped garlic or oven roasted garlic, if it is your love, creates a dream combo.

In a stovetop pot, scald a cup of half-and-half cream. Let rise and fall three times. Turn off heat, stirring the cream so it doesn’t burn.

Add a half cup of your favourite blue cheese. Stir to incorporate. But leave lumps. Grind a few black peppercorns. Remove the pan from heat. Let it sit briefly. The sauce will thicken and coat a spoon.

Drizzle the warm sauce over the roasted peppers and onions. Position a second portobello mushroom on top or serve as an open-face sandwich. Now you have a delicious spectacular portobello sandwich. It tastes like steak.

To make a larger meal, as a side, serve giant pommes frites or zucchini fries.

A French onion soup, topped with under the broiler yummy Mozzarella cheese and sprinkled with miniature garlic baguette slices on the melted cheese that you have toasted until crunchy, will make for a memorable meal.

Simple Simon says enjoy!

Oh, and don’t forget your goat cheese grilled cheese sandwich in my  REM spinach column. (Scroll down to Comments.)

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Wellness Your Method 4 Seasons Maui

http://fitnessmotivationideas.co.uk/?p=10337 Wellness Your Method 4 Seasons Maui - http://fitnessmotivationideas.co.uk/?p=10337 My husband and I share the love of journey. We make it a objective to experiment with completely different places and resorts however there's one which retains drawing us again – The 4 Seasons Maui in Wailea. We not too long ago made our means again to check out their Wellness Your Method Program and it was EXACTLY what we wanted to loosen up, join with one another, and to go away the skin world behind. Upon arrival, our FIRST cease was the GORGEOUS Serenity Pool. I might get LOST staring on the view from the pool all day!I might have been totally full with day by day visits right here 🙂 BUT, there was extra… The 4 Seasons Maui is positioned alongside the gorgeous Wailea price of Maui (shhhh…don’t inform anyone, however they get the perfect climate!). A stunning scenic stroll is simply footsteps away. Every morning and afternoon we went for a stroll alongside the coast. There are such a lot of areas to stroll, run, climb round, take pictures, or just simply sit and watch and assume. It was time to dive into “Wellness Your Way” the 4 Seasons Resort fastidiously curated a program that features energy-focused spa remedies, culinary dishes and health courses – obtainable on an a la carte foundation and really useful below the steerage of the Resort’s wellness knowledgeable.They provide a number of choices (descriptions taken direct from their wellness your web site HERE) DETOX YOUR WAYEvery day, we're uncovered to dangerous toxins. The air we breathe, the meals we eat, and the merchandise we use, construct up and influence our general well being. On this program, their wellness consultants craft an itinerary to help you in hitting the “reset” button to extend vitality, scale back cravings and decrease stress WEIGHT LOSS YOUR WAYOn this program, no matter the place you might be in your path, their wellness consultants will craft an itinerary of remedies and actions that can lead you to a brand new life-style that guarantees long-lasting results. VITALITY YOUR WAYWhether or not you're a seasoned athlete, weekend warrior or are simply starting to discover your potential, their wellness consultants will show you how to obtain your best self.   INNER PEACE YOUR WAYOn this package deal, their  wellness consultants lead you on a path to calm and stillness of thoughts by customizing a program that can join you to a deep sense of tranquility. I selected, with the nudge of my husband “internal peace your means” My Expertise… My first day began with a two hour internal readability session with Dr. Deborah Greene, PHD- Mind Body Medicine Specialist. I used to be informed this session would calm my feelings and clear my thoughts. I used to be a little bit nervous coming into our session however as we sat in a hut listening to the waves crash. Her complete sense of being was so calming. Simply being WITH her immediately put any concern I needed to ease. We set an intention (mine was to have the ability to cease my ideas from all the time spinning). By way of muscle testing, holistic methods, tapping acupressure and training we dialed in my intention and we went to work! The whole lot was accomplished through closed eye mediation and I left our session feeling very clear, calm and targeted. My vitality and readability soared for the following few days. In keeping with Dr. Greene, “The position of the thoughts in well being and wellness can't be overestimated,” she says. “The brand new biology tells us that, in the end, our ideas management our our bodies and management our lives. But many individuals wrestle to get a grip on what goes on inside their heads, so offering visitors with confirmed instruments, ideas and methods that may assist them clear their thoughts may be very empowering. You'll be able to both study to manage your thoughts, or your thoughts goes to manage you.” She continues on to share that “Many individuals trip in an effort to loosen up and get away from all of it, however discover that they take their stresses with them,” she says. “By specializing in the psychological and emotional ranges, my classes can present internal peace and assist give the thoughts a much-needed break.” Day Two we met with Dr. Mark Emerson – Clinical Nutritionist and Doctor of Chiropractic Dr. Mark D. Emerson is a chiropractic doctor, creator, and internationally acknowledged skilled speaker who makes a speciality of Vitamin Based mostly Life-style Drugs and pure therapy strategies for sufferers of all ages. His profitable, clinically-proven protocols assist to empower folks to dwell more healthy by stopping, lowering and resolving power progressive well being points and ailments. We had an excellent chat with him about his stance on vitamin, which I cherished — similar to mine in that you must unprocess your weight-reduction plan! He additionally affords another companies it's possible you'll discover of curiosity. The afternoon continued with significantly the BEST MASSAGE I HAVE EVER HAD.  Significantly, I had an Ayurvedic massage that was AMAZING! Our meals throughout our journey was excellent! We ate a lot yummy and wholesome meals all through our keep. The spotlight of the journey was a dinner with CRAIG DRYHURST. EXECUTIVE CHEF . Dryhurst was Skilled in a classical vogue, Dryhurst labored in numerous five-star kitchens in London, France, the East Coast and Vancouver earlier than coming to 4 Seasons Resort Maui in 2014 as Government Sous Chef. A supporter of the farm-to-table motion, Dryhurst not too long ago put his artistic expertise to work in a rollout of the Resort’s Wellness menu, launched as a part of the Wellness Your Way spa and vitamin program, providing coordinated menus in every restaurant. Born in Edmonton, London, UK, Dryhurst grew up in a small city referred to as Stevenage.  As a toddler, he labored alongside his father who was a eager gardener rising greens and various berries.  Visits to household in Northern Eire additionally cemented his appreciation for recreating locally-flavoured dishes and globally-inspired meals. Dryhurst has had a protracted culinary profession, beginning along with his work in a sequence of celebrated London motels together with The Langham, Claridges, The Lanesborough and The Goring.  On the French Riviera, he practiced his craft on the famed Grand-Hôtel du Cap-Ferrat (now a 4 Seasons resort). In 2002, he joined 4 Seasons Lodge Boston as Chef de Partie, and frolicked in its eating places and banquet operation. He returned to his homeland in 2006, the place he labored at 4 Seasons Lodge Vancouver, the place he re-branded its restaurant, YEW, as a sustainable seafood idea alongside Chef Ned Bell. In 2014, he joined 4 Seasons Resort Maui, the place he has made a robust optimistic influence in its eating places – DUO Steak and Seafood and Ferraro’s Bar e Ristorante – and his creativity, hands-on method, humor and unending enthusiasm are inspiring his culinary workforce to new ranges. “I’m most passionate concerning the need to create stunning meals from nice elements. Figuring out the place your meals comes from is as necessary as placing it on the plate.” Our meal was SO wonderful. Much more wonderful was listening to how he described the gadgets we had been testing out! It was evident the fervour and love that goes into his creations. Under are a few of the wonderful meals we skilled together with recipes for 2 of our FAVORITES   Chickpea Socca Flatbread Candy Tomatoes, Maui Onion, Thyme, Herb Salad, White Balsamic Garbanzo Socca Dough Elements: 1 cup garbanzo flour1 cup water1 ½ tbsp EVOOSalt Methodology: Combine collectively the flour, water and olive oil and blend nicely knocking out any lumps. Depart to relaxation for 30 minutes. Warmth a nonstick pan to a medium excessive warmth and spray evenly with pan spray. Prepare dinner the chick pea batter into desired thickness till golden on each side. Take away from the pan and chill. Cashew Bitter Cream Elements: 1 half cups (225 g)   uncooked cashews, soaked3/Four cup (190 mL)   water2 tablespoons          recent lemon juice2 teaspoons             apple cider vinegarScant half tsp           high-quality sea salt Instructions: Place cashews in a bowl and canopy with water. Soak in a single day or for eight hours if in case you have the time. For a quick-soak technique, pour boiling water over the cashews and soak for 1 hour. Rinse and drain. Place the drained cashews in a high-speed blender. Add the water, lemon, vinegar, and salt. Mix on excessive till tremendous clean. You may need to cease to scrape down the blender every now and then or add a contact extra water to get it going. Switch right into a small, air-tight container and chill within the fridge. The cream will thicken up because it chills. The cream will hold within the fridge for about 1 week. You can even freeze it for as much as 1 month. Caramelized Maui Onions Elements: 5 giant Maui onion3 thyme department, leaves eliminated and choppedPinch salt Methodology: Peel and slice the onions eradicating the basis. Slice very finely and place right into a heavy bottomed pan. Add the salt and the chopped thyme leaves. Convey as much as a medium excessive warmth. The onions will begin to launch water. Prepare dinner them till the water has cooked out and so they begin to caramelize. Hold de glazing the pan with water till the onions are totally cooked golden brown. Take away from the warmth, regulate the seasoning and chill. Semi dried Child heirloom tomatoes 1lb heirloom cherry tomatoes, lower in half1 clove garlic, chopped1 ea shallot, chopped1oz olive oil Combine all elements collectively and place below warmth lamp till dried midway.   Cauliflower Rice Biriyani /portion measurement 225g/ serves 4 Pepper, Peas, Zucchini, Smoked Cinnamon, Cashew Raita Elements 2 ea    white cauliflower20 ea   cashew nuts2 ea    bay leaf2 ea    cinnamon sticks7       cardomom pods1       onion finely sliced50g     yellow squash50g     inexperienced zucchini50g     peas50g     French beans, trimmed½       purple pepper deseeded and lower into strips6g      garlic clove, finely minced12g     ginger, finely minced80g     chopped tomato1 tbsp tomato paste1 tsp   chili powder½ tsp   turmeric powder1 tsp   garam masala1 tsp   coriander powder8g      cilantro leaves8g      mint leaves2 tbsp  veg oil1 tsp  salt Methodology: Minimize the cauliflower and place within the robotic cope and run till resembles the scale of rice. Add veg oil to a pan and place over medium warmth. As soon as scorching add the cardamom, cinnamon sticks and bay leaf and cook dinner for 2 minutes. Then add the cashew nuts and begin to toast for one more minute. Stir within the onions and cook dinner till golden brown. Add the beans, pepper, zucchini, squash, chili, garlic, ginger, turmeric and salt. Place a lid on the pan, and cook dinner on a delicate warmth for 20 minutes, stirring typically to keep away from burning. Stir within the cauliflower, tomato and peas and cook dinner for five minutes. Take away the bay leaf and cinnamon. On choose up stir within the recent herbs and regulate the seasoning. Cashew Raita (1 portion) 40g      cashew puree15g       cucumber1 pinch  turmeric1 pinch  curry powder1 pinch  chili powder1 pinch  salt½ cup   lemon juice Combine elements collectively Papaya and Banana compote 1 ea     papaya1 ea     banana2 cup    waterhalf cup  sugar1 ea     lime juice and zest2 ea     cinnamon sticksThree ea     star anise1 pinch  chili powderPut water, sugar, lime, cinnamon, anise and chili in a heavy bottomed pan. Begin to warmth the liquid to a low simmer. Peel, de seed and cube the papaya and add to the pan. Cowl the pan with parchment and cook dinner on a low warmth for 20 minutes. Cube the banana and add to the pan. Attempt to not stir an excessive amount of while cooking. Hold cooking slowly till the papaya is tender. Take away from the warmth and season with extra lime juice if wanted.   So there you might have it!  As wonderful because the recipes are, I feel the perfect factor to do is let Chef Craig and his workforce put together them for you when you loosen up, and luxuriate in every thing Maui has to supply….4 Seasons Model! Till subsequent time! Aloha! – Natalie Jill   Feedback feedback(function(d, s, id) var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) return; js = d.createElement(s); js.id = id; js.src = "http://connect.facebook.net/en_US/sdk.js#xfbml=1&appId=294984630533824&version=v2.3"; fjs.parentNode.insertBefore(js, fjs); (document, 'script', 'facebook-jssdk')); Source link

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Which top chef cracks the best poached egg?

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Which top chef cracks the best poached egg?

How do you like your eggs in the morning? Boiled, fried and scrambled are simple, but ask your significant other to poach you an egg and you may end up going hungry.

The perfect poached egg is tricky. From thin, watery whites to split yolks, eggs that disintegrate in the pan or are ripped apart by bubbles, there are so many ways it can go wrong.

Two-thirds of Britons say they can’t poach eggs properly, and this week domestic goddess Nigella Lawson admitted even she was intimidated by the fiddly job until recently, when she devised a new approach — using a tea strainer.

Cooking the perfect poached egg can be a tricky art, with two-thirds of Britons saying they struggle to do so properly

She revealed that the flawless poached eggs served in restaurants aren’t so easily achieved, either: chefs use scissors to remove the scraggly ends before putting them on your plate.

So how do you perfectly poach an egg? The one incontrovertible piece of advice is this: freshly laid eggs (medium-sized are best) poach better than supermarket eggs. The latter may be up to 60 days old, so their inner membranes are weak and they will spread out in the pan.

And the best cooking method? We asked chef Theo Randall, whose restaurant at the InterContinental Hotel on London’s Park Lane has won awards for its brunch menu, to pit his own method against the very different techniques of seven of his fellow chefs’…

Nigella Lawson admitted this week that she uses a tea strainer to remove the watery bits of egg to produce a more perfectly shaped finished product

NIGELLA LAWSON: NIFTY TEA STRAINER

Nigella holds her tea-strainer over a cup and cracks the egg into it ‘so all the very watery bits go underneath’. It’s nifty but seems like a waste of egg.

Then she decants the egg into another cup and adds a teaspoon of lemon juice. She boils a pan of water and turns it down — ‘almost turned off’ — before sliding in the egg and leaving it for 3-4 minutes. She uses a slotted spoon ‘to encourage the white to come up in shape’, moulding the wispy tendrils into a neat orb. Then she uses the spoon to take it out.

THEO SAYS: ‘This seems fiddly but it’s not as silly as it looks. She is using the strainer to remove the watery outer white, which is tasteless. Using the spoon to mould the egg is clever — you could do lots of eggs in one pan this way.’

SARAH’S VERDICT: Nigella’s eggs look perfect — neat orbs of bulbous yolk surrounded by swirled white. They taste quite citrussy but are runny and delicious. Shame about the wasted white.

Score: 9/10 

DELIA SMITH: BASTE IN SHALLOW WATER

Delia Smith, who wrote a whole chapter on eggs in her 1998 book How To Cook, stresses the importance of fresh eggs.

Fill a pan with one inch (2.5cm) of water from a boiling kettle and put it on a gentle heat. When you see tiny bubbles, break the eggs into individual bowls before slipping them into the water. Set the timer for 2 minutes, with the water barely simmering. When the two minutes is up, take the pan off the heat for ten minutes. Keep basting the tops of the eggs with hot water. Use a draining spoon to lift them out and dry on kitchen paper.

Delia Smith recommends breaking the eggs into individual bowls before pouring them into a pan of boiling water

THEO SAYS: These flatten out and look more like fried eggs. It is certainly a purist’s method but all that waiting and basting won’t be for everyone.’

SARAH’S VERDICT: Disappointingly flat, rubbery on the bottom and almost solid. The one positive is the taste: they are creamy and almost melt in the mouth.

Score: 2/10

JAMIE OLIVER: CLING FILM POUCH

Jamie Oliver has offered several techniques in the past, but his latest way has a quirky twist. First, he spreads out cling film and drizzles some olive oil on it. Then, he lays the oiled cling film loosely over a ramekin dish, oil side up, and cracks an egg inside. He draws the cling film together and ties it in a knot. The resulting egg parcel is lowered into simmering water until it looks opaque (2-3 minutes). Pat dry, remove the cling film and serve.

THEO SAYS: ‘It’s fiddly to get the eggs into the cling film and even worse trying to get them out. The cooking time is far too short: to penetrate the plastic they need more like 5-6 minutes.’

SARAH’S VERDICT: Although the eggs look a little strange where the cling film was knotted, flip them over and they are perfectly presentable. Nothing can escape into the water, so they are bigger than the other eggs but taste quite watery and insipid.

Score: 6/10

Jamie Oliver says he packages his eggs in some lightly oiled cling film to create a parcel which can then be lowered into simmering water

PRUE LEITH: DOUBLE DIP

Bake Off judge Prue Leith uses a traditional method hailed as ‘infallible’ by the great cookery writer Elizabeth David. Her first requirement is ultra-fresh eggs, which give a bright yellow yolk. She recommends boiling a pan of water and dipping each egg, in its shell, into it for 30 seconds, using a suitable-sized spoon. Then, boil a pan of fresh water, add a dessertspoon of vinegar, stir until a whirlpool forms and break the eggs in. Cook for a minute to a minute and a half, then remove with a draining spoon.

THEO SAYS: ‘This is a fairly conventional method, except for the short poaching time.’

SARAH’ VERDICT: The yolks have detached from the whites slightly in the whirlpool, leaving them straggly. But they are still runny and soft inside.

Score: 7/10

GORDON RAMSAY: VINEGAR VORTEX

Gordon Ramsay’s poached egg recipe has a little bit of everything. He boils a pan of water, seasons with salt and pepper and adds a teaspoon of white wine vinegar.

The vinegar helps the whites firm up: the acid affects a substance called albumen in the egg white, which sets the egg. Gordon cracks the eggs — kept at room temperature, so they cook faster — into ramekins. Using a large balloon whisk, he creates a fast-moving vortex of water and gently tips the eggs into the centre. The egg should take between 90 seconds and two minutes to poach. Remove with a slotted spoon; dry on kitchen paper.

THEO SAYS: ‘It makes sense to have a swirl in the water to shape the egg — and a whisk gives a stronger current than a spoon.’

SARAH’S VERDICT: There’s quite a lot of white left in the pan and the eggs have half-separated. The egg white looks more congealed than fluffy, while the imprecise poaching time means the yolks are harder, too — not ideal.

Score: 3/10

THEO RANDALL: RED WINE TRICK

Next is Theo’s own recipe. He breaks his egg into a cup, boils a pan of water and seasons with a pinch of salt and one teaspoon of vinegar. Unlike most chefs, he doesn’t use white wine vinegar. Theo prefers red wine vinegar, which has a tarter, fruitier flavour. ‘You can taste it in the eggs,’ he says. ‘Balsamic would work well, too — just don’t use cheap old malt vinegar.’

Next, he uses a metal spoon to create a gentle whirlpool and lowers the eggs carefully into the centre, almost immersing the cup so they don’t fall from a height. He keeps the pan at a slow boil for three minutes.

THEO SAYS: ‘I like my eggs runny, so this is just right for me. They’re not as neat as the other eggs but it’s how they taste that matters.’

SARAH’S VERDICT: The red wine in the vinegar has given the eggs a creamier, almost pinkish tinge —they are certainly not as bright white as the others. But the white is well-cooked, the yolk is nicely oozy and they taste almost sweet.

Score: 8/10

Mrs Beeton swears by a squeeze of lemon juice and fresh but not newly laid eggs for the perfect breakfast feast

MRS BEETON: ZESTY FLOURISH

From her iconic 1861 tome Mrs Beeton’s Book of Household Management, this uses lemon juice instead of vinegar and calls for fresh but not newly laid eggs.

Mrs Beeton explains: ‘If poached before they have been laid 36 hours, the white is so milky that it is impossible to coagulate it.’

She suggests boiling water in a shallow saucepan or deep frying pan, adding salt and 1 teaspoon of lemon juice for each pint of water.

Break the eggs into a cup, tip into the water and reduce the heat. Tilt the pan and use a tablespoon to gently fold the white over the yolk. Simmer until the white is set, before using a fish slice to remove the egg.

THEO SAYS: ‘The low heat means the eggs spread out before you get round to coaxing the white over the yolk, but if you take your time they come together nicely. The tilting keeps the eggs neatly on one side of the pan. My biggest complaint is the amount of white left in the water — very messy.’

SARAH’S VERDICT: Far from the prettiest result but the whites are fluffy and evenly cooked, with a subtle lemony zing. This would be good for a large family, as the gentle technique means you can poach 4-6 eggs at once.

Score: 5/10

MARY BERRY: SWIRL AND SIMMER

Like Delia, Mary Berry shuns vinegar and there isn’t a whirlpool in sight. In her 2013 book Mary Berry’s Cookery Course, she recommends cracking an egg on to a saucer first. Bring a medium-sized pan of water to the boil, add a pinch of salt and let it simmer.

Delicately slide the egg into the water and reduce the heat to low. Poach no more than one or two eggs at a time — any more and they may become tangled.

Mary advises gently swirling the water around the edges of the pan to curl the white into a neat shape. Simmer gently for about three minutes until the white is opaque, lift out with a slotted spoon and drain off excess water.

THEO SAYS: ‘It’s unusual to crack the egg on to a saucer first, as this encourages it to spread out when you want the yolk and white bunched together. But I can see the method in her slow swirling technique: there’s no risk the yolk will become detached from the white, and it forms a rustic but attractive shape.’

SARAH’S VERDICT: Small and perfectly formed. The yolk oozes out beautifully when you cut into it, while the white is silken and glossy. Impressive.

Score: 8/10

Nigella Lawson emerged triumphant in the poached egg challenge, beating her fellow celebrity chefs to score an admirable 9 out of 10

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A Few Autumn Recipes We Love

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The beautiful and colorful autumn season is upon us, and with that comes crisp mornings, a turn of color, and time to break out our favorite comfort food recipes. While we may still live in lovely coastal towns (choked full of stone crab pretty soon!), it is definitely fun to get into the spirit of things and there’s no place like the kitchen to get you in the mood for fall. If you’re stuck for an autumn appetizer, dinner or dessert ideas, here are a few of our favorite, and fairly easy, fall recipes to try on your own!

Roasted Butternut Squash Salad

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This is a delicious, festive, and fairly simple salad. Squash, which comes in so many fun varieties, is a quintessential autumn vegetable. It’s nutty flavor complements many light cheeses and fruits, and provides us with a nice tasting filler to keep us going throughout the day. Give this salad a try for a refreshing fall lunch bite, or appetizer before an elegant dinner. (Note: it takes quite a bit of time to bake the squash, so we often bake more than is needed for one meal and eat it hot with dinner and chop it into cubes for lunch the following day.)

Ingredients:

1 large butternut squash

6 cups arugula

1 and 1/2 cup organic goats cheese

6oz pine nuts, toasted

6-7 figs, quartered

1 tablespoon honey

1 teaspoon Dijon mustard

4 tablespoons vegetable oil

2 tablespoons balsamic vinegar

2 tablespoons brown sugar

2 tablespoons butter (salted)

Salt and pepper to taste

Directions:

Warm the butter in a small saucepan or microwave, just enough to drizzle.

Cut the squash in half, and scoop out the seeds in the center.

Use a parring knife to make criss cross marks lengthwise and widthwise. Drizzle butter over both halves and sprinkle with brown sugar over top.

Place both halves of the squash in the over for an hour and a half at 350 degrees.

While the squash is baking, get out a pan and put it on medium heat. Place your pine nuts in the pan, add salt, and stir every once and a while to make sure all the pine nuts are toasted.

Wash fresh figs in cool water. Their skin bruises easily, so handle carefully. Place the figs on a cutting board and slice off their stems. Cut the fruit lengthwise into quarters and serve immediately. 

Wash your arugula in cool water, strain and let dry before placing the arugula in a large bowl.

Once the squash is finished cooking, take it out and allow to cool. Once cooled, quarter it and cut the hard skin off (exactly how you would with a watermelon). Next, cube it into large, rough chunks and place on top of the arugula in large bowl.

Top with crumbled goats cheese, figs and pine nuts.

In a small bowl, whisk together vinegar, honey, mustard, and olive oil to make your dressing. Season with salt and pepper to taste, and drizzle on top.

Serve & enjoy!

Mushroom Risotto

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Did you know that September is national mushroom month? Celebrate these delicious fungi with one of our absolute favorite recipes: mushroom risotto. The creamy sauce, nutty rice flavor and depth of taste provided by the mushroom really do make this one of the most perfect dishes to prepare at home. Though risotto tends to have a reputation for being particularly difficult to make at home, we promise, it can be easier than you think!

Ingredients:

1 tbsp dried porcini mushrooms

8oz chestnut mushrooms, sliced

2 tbsp olive oil

1 onion or shallot, finely chopped

2 garlic cloves, finely chopped

12oz arborio rice

1/2 pint dry white wine

1 and 1/2 pints hot vegetable stock

2 tbsp chopped fresh parsley

1oz butter

salt and pepper

freshly grated parmesan to serve

Directions:

If you don’t have pre made stock, put a and 1/2 pints water in a pot, bring to a boil and add a bouillon cube of your choice (this recipe calls for vegetable, though some people may prefer chicken or beef for more depth of taste). Take the pot off heat once the cube is fully dissolved in the liquid.

Soak the porcini mushrooms in hot water for 10 minutes. Drain well.

Heat the oil in a large saucepan (ideally heavy based). Add the onion and cook for about 2-3 minutes, or until it just starts to caramelize.

Add the garlic and continue to stir for about another minute.

Next, add the chestnut mushrooms and continue to cook for a further 2-3 minutes. All vegetables in the pan should be nicely browned.

With the vegetables in the pan, stir in the rice and coat in the oil. The trick here is to make sure all grains of rice are evenly cooked (this provides the nutty aroma and flavor for your risotto!).

Once you have successfully ‘toasted’ your risotto rice, pour in the wine and bring the entire mixture to a simmer. It is important that you never stop stirring, the liquid and rice mixture may burn. Once the liquid has been absorbed, begin to add your stock, one ladle at a time. As with the wine, we want to bring the entire mixture to a gentle boil before adding more.

Keep watch over your risotto, each time it thickens so that you no longer distinguish liquid from rice/vegetables, add another ladle until all the liquid has been arbored and the rice is plump and tender.

Roughly chop the soaked porcini mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper.

Serve with freshly grated Parmesan.

Traditional Apple Pie

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There’s nothing that makes us feel more like autumn in America than a traditional apple pie. 

Ingredients:

1 pack previously thawed out pie crust (should be 2 pie crusts in the pack)

About 2lbs cooking apples, peeled, cored and thickly sliced (should make roughly 8 cups once chopped)

1 tbsp Flour

6 and 1/2 tbsp caster sugar (plus a little extra sugar for dusting - we suggest measuring out 7 tbsp)

2 tsp Ground cinnamon

1 teaspoon vanilla extract

About a half cup water (for brushing)

1 egg yolk and splash heavy cream (for egg wash)

Directions:

Preheat the oven to 375 degrees F.

Unroll the pastry so its flat on the counter.

Fill a large bowl with water. Peel, core, and slice the apples (note: if your dough needs to come to room temp you can do this during that time). Apples should be about 1/4-inch to 1/2-inch slices. Place apple slices into the water to keep them fresh.

In a small bowl, combine sugar, flour, spice mixture and vanilla.

Strain the water from the bowl containing the apples. Sprinkle over top of the apples your spice mixture, mixing all the while so that you are sure the apples are coated evenly.

Take out a pie pan and curl it around a rolling pin, use the rolling pin to transport your pie crust onto the pan. Make sure you like how the pie dough is laid out, then start filling it in with your apple mixture.

Once you are happy with the layout of the apples, you’re ready for the top crust. As we did before, gently roll the pie dough onto a rolling pin to transport to the top of the apple mixture. Gently place the second round of pie dough over the apples. Trim excess dough (we want to leave about a 3/4 inch overhang from the edges of the pie pan).

Fold the dough under itself so that the edge of the fold comes right to the edge of the pan. Press the top and bottom dough rounds together as you flute edges using thumb and forefinger or press with a fork.

Whisk together the egg yolk and cream in a small bowl. Use a pastry brush to apply the egg wash over the top and edges of your pie.

Lastly, use a sharp knife to cut slits in the top of the pie crust for steam vents.

Bake until crust is golden and juices are bubbling, anywhere from an additional 45 minutes to an hour.

Transfer the apple pie to a rack to cool for at least 1 hour. Serve slightly warm or at room temperature. Serve with vanilla ice cream and enjoy!