I scheduled my colonoscopy for Jan. 20, which is inauguration day. Sure, I could have watched Donald Trump take the oath of office, but I went with a good old-fashioned colon blow … the extended edition that includes a partially sedated anal probe.
No regrets.
I’m continuing to focus less on what’s actually happening in the world and more on what’s happening in our kitchen. Since I retired, I’ve learned that I’m a happier and calmer person when I quit trying to think the big thoughts and direct my energy into simple things that make life pleasurable. Food is always at the top of the list.
I made some excellent bread in 2024, especially sourdough, but this year I’d like to push a little harder and try some different recipes. Bagels, brioche, you name it. I also want to try making croissants. Not for the feint of heart, as I understand it.
We ate our share of sweets over the holidays, so I’m trying to cut back on sugar. No plans to give it up – I just want to be more mindful. Save it for when it counts! I’ve been eating a lot of oatmeal, which is good. But I’ve been hammering it with brown sugar, which is, shall we say, not my best choice. Does oatmeal even need to be sweet?
I Googled savory oatmeal, and there’s a lot out there with stuff I really don’t want to eat in the morning. I kept it simple and made a batch with just chopped walnuts and a little salt. Very good. Then I tried it with chopped walnuts, currants, olive oil and a dash of sea salt. Yum!
While I might still do the sweeter variety of oatmeal from time to time, I’m enjoying these other options. What about something with sesame oil ? Some toasted seeds?
One of my other breakfast treats is an egg cooked in olive oil. I heat a couple of tablespoons of olive oil into a small nonstick pan and then add an egg as though I’m frying it. But it almost poaches in the pool of oil. When the egg is done, I pour the whole thing – oil and egg – on sourdough toast. It’s so delicious. I’m wondering if it might be good on oatmeal, too.
I’m starting my sourdough tonight, and we’re having that tomorrow with balsamic glazed chicken thighs with burst tomatoes and green beans. I put a bottle of Gewürztraminer in the fridge. People think Gewürz is a sweet wine, but we buy a dry variety from Navarro Vineyards. We love it..
Pizza tonight. A replay of a pizza Dale made for the first time a few weeks ago. He said he was experimenting with new toppings, and it was going to sound weird. Hot Italian sausage, anchovies and red onion. I said, what’s weird about that? It sounds wonderful.
And it was seriously one of the best pizzas he has ever made. The anchovies sort of melt into the sausage, and it’s an umami flavor bomb. A little crunch of the red onion, and a sprinkling of parmesan, and you wonder where this has been all your life.
No big thoughts here, but a toast perhaps?
To you, may your pleasures be simple and your food simply delicious.
Let’s make it national colonoscopy day. Let’s hope this is peak stupid.
It`s certainly going to be National Entryway-to-the-Colon Day.
Peak stupid — I’m not sure we’re there yet.
I have 5 words for you……Bob’s Red Mill Scottish Oats…pricey but very tasty
I will give them a try!
A perfect day for a colonoscopy in my opinion. I wish you excellent test results.
I had my colonoscopy before Christmas. It had been about 18 years since my last one and did a Colorguard during Covid. I had 3 small polyps removed. After the procedure when I was awake, the doctor came to say that since I was healthy (not sure how he determined that) I should have another colonoscopy in 3 to 5 years. My discharge papers said 3 years, after the pathology report came in showing no cancer in the polyps I got a letter from him saying I should get another colonoscopy in 7 years but that since I’ll be over the age of 75 then (I turned 74 today) it’s optional as the guidelines suggest no more colonoscopies after age 75. Options, I’ve got options! The medical system makes me crazy.
Another great use for anchovies is to add a bit to stew. It adds a wonderful umami to the stew. It’s my secret ingredient although I read about it somewhere so it’s not really a secret. I don’t use the entire can, I wing it and then freeze the leftovers for the next time I make stew.
Happy birthday! I’m on the five-year plan due to my BRCA mutation. I don’t know if that changes when I hit 75. Let’s hope so.
I love the idea of anchovies in stew. They are so delicious, and it seems like a lot of people don’t give them a chance. We like Ortiz (in a jar), but there are also some very good ones in tins. I just don’t like the big fuzzy ones.
I’ve been on the sourdough adventure for about 7 months. I’m curious about your prep and then baking the next day. I start the levain the night before, prep the bread on day 2 and overnight proof – baking the following morning. Anything to speed up the process would be a good thing!
I didn’t like the three-day process, either. I use a recipe from the NY Times — it’s an adaptation from Jim Lahey’s no-knead recipe. This recipe uses a lot more starter than my other recipes, but it’s faster. You may have to tinker just a bit with the quantities of flour and water to get the right consistency for your dough, but this recipe has worked for me.
For the dough, mix 475 grams of bread flour and 6 grams kosher salt. In a separate bowl, mix together 180 grams of ripe sourdough starter and 300 grams of lukewarm water. Mix together.
Even though it’s no-knead, I let it rest an hour and then do a bowl fold. I’ll do a couple more bowl folds every 30 minutes or so if I have time. Cover with plastic wrap and a tea towel and let sit overnight.
Depending on the weather, etc., it may not be doubled when you get up. Mine took 19 hours this time. When it’s ready, scoop the dough out onto a floured surface, use a bit more flour and a dough scraper to fold the edges in to form a round loaf. I then put the round loaf face down into a banneton coated with rice flour. Then it rises for the second time on the counter. Again, depending on the weather, that can take two hours or more.
Put a covered Dutch oven in the oven and preheat to 450. I pre-cut a parchment sling to line the Dutch oven. When the dough is ready, I invert it onto the sling and give it a couple of slashes with the lame. Then I hold the sling at each end (with the dough on it) and place it into the hot Dutch oven. Don’t worry about the excess parchment. Put the lid back on and return to the oven. Bake for about 25 to 30 minutes and then remove the lid and continue to cook until brown and crusty, an additional 20 minutes or so. Place on a rack to cool.
Let me know how it works out!
My colonoscopy is scheduled a few days after yours (good luck to us both). For me, it’s the prep that’s the worst. The last few times I had to drink some foul-tasting concoction that made me nauseated. This time, I opted for pills that have to be taken in succession (12, twice over an hour). I’m not sure it’s an improvement, but at least I don’t have to drink the witch’s brew.
As I’ve gotten older, I find that I am less able to process sweets. I still crave them now and then, but a little goes a long way. Your savory oatmeal sounds yummy.
Yes, good luck to us both. The prep is horrible. Pills sound great. I have to drink the witch’s brew.
I had to ask for an alternative to the brew, that’s their go-to. Finger’s crossed it works.
Anchovies on pizza–yum! In the early 80s, I lived in a suburb of Portland, OR, that had a pizza place that made a fishmongers pizza. Smoked clam, smoked oysters, bay shrimp and anchovies. I was heartbroken when we moved. I always had leftovers because I was the only one who liked that pizza.
I’m trying to think of something fun to do on Monday morning so that I don’t have to think about what’s happening. Drinking probably isn’t an option.
I’m going to mention the fishmongers to Dale. Sounds delicious.
The colonoscopy should get me through the morning without thinking about what’s happening in Washington. Uck. I just can’t understand how we got here.