Category: Food & Drink

Homemade preserved lemons

My homemade preserved lemons.

Perhaps you remember my neighbor giving me a big box of Meyer lemons. They’ve all been used up one way or the other, but one of my favorite successes is preserved lemons.

Disclaimer: I’m not a food blogger and rarely post full recipes. I’m just a blogger who often writes about food … more like a food seductress. I thought I’d share my experience in general terms to see if anything tempts you. Although you could probably make the lemons from the description below. Sneaky am I.

I had never eaten preserved lemons before, but I thought they sounded good. The lemons were super-easy to make. I used as many lemons as I thought would fit into a large canning jar. About 6? Plus, you need more lemons for their juice.

You cut the lemons into quarters but stop about an inch from the bottom so the lemons stay intact at the base. Opening kind of like a flower. Then they get rubbed inside and out with ½ cup of Kosher salt. Then you kind of stuff them into a large canning jar and cover them with whatever salt is leftover and the lemon juice.

Shake the jar once a day for the first four days to redistribute the salt and juice. Then just let them cure for six to eight weeks in the refrigerator.

Mine were ready to eat a couple of weeks ago. There is much speculation on whether to eat only the skin or only the pulp or both. Then some say you should rinse them to reduce the saltiness.

The first thing I tried was chicken tagine, which is a chicken stew with olives, preserved lemon and spices such as cinnamon, saffron, ginger, paprika, cumin and turmeric. There are a million recipes out there – all you need is Google!  If you are a subscriber or can get past the firewall, I made a variation of this recipe from the NY Times.

Some recipes call for green olives, some call for black and some call for both. I went with both and used Kalamata for the black and French Picholine olives for the green.

I rinsed the lemons and used both the skin and the pulp. For chicken, I used six bone-in, skin-on thighs. It makes a nice saucy stew, which I served in large wide bowls over couscous.

We loved it and ate the leftovers a few days later. When I was cooking, I tasted the lemons alone, and they were kind of odd, but combined with everything else, they were delicious. I would maybe even use more next time.

My next test of the lemons is tonight. I’m starting with this recipe from the NY Times … Sheet-Pan Baked Feta with Broccolini, Tomatoes and Lemon. It’s basically slabs of feta cheese, broccolini, grape tomatoes and red onion tossed with olive oil and herbs roasted together on a sheet pan. The recipe says about 20 minutes at 400 degrees, stirring halfway through.

I’m going to use preserved lemons instead of fresh lemons. I may also add some olives, artichoke hearts and capers. Everyone in the pool! Still thinking about whether to serve it over orzo or Israeli couscous.

Do you use preserved lemons? How so?

Al Fresco dining

A rug and colorful pillows to improve the outdoor dining experience.

The weather is really nice. The wind has finally died down, so I thought we might make it Mediterranean night and eat outside. I just purchased an outdoor rug and then added some pillows I bought at Home Goods. I like how it spiffs up our little al fresco dining area.

And yes, fully masked and feeling frisky, I walked into a Home Goods store and made a purchase! The rug was from Amazon. All in all, I felt throwing a little money and color at it sort of makes up for inadequate attention to landscaping.

Messing with your face

I played golf with some women I hadn’t met before and afterward, we sat socially distanced around an outside table and enjoyed a cold beer. Soon enough, the topic turned to faces and what to do about them as they age.

One woman was an advocate of Ultherapy. She goes annually and pays between $3,500 – $5,000 for a procedure to tighten everything from the décolletage up. The process is painful, she said, and they give her Valium before, during and after. But you walk wobble out looking good.

The other woman was furiously writing notes on her scorecard. She could definitely see Ultherapy in her future, but for now, she was sticking with Botox. I mostly listened, but then I asked a question.

While in the waiting room at the dermatologist for my skin cancer check-up, I overheard a woman talking about some sort of point system, and she wanted her points carried over from a previous provider. What’s up with that?

According to my fellow golfer, points are part of a rewards or loyalty system for Botox and other injectables. The more the merrier!

I’m in no position to judge, but the whole discussion made me sad nonetheless. I mean, life with all its trials and tribulations, and it all comes down to this? Wrinkles? Messing with your face?

Somehow, I think the prettiest girls – the cheerleaders and the beauty queens – have the hardest time accepting the inevitable ravages of age. I was the weird kid with bad teeth who wore men’s corduroy bedroom slippers to school, held my fork like it was a weapon and wrote poetry in spiral-bound notebooks I kept under the bed.

It’s a miracle I’m walking upright. But like good whiskey, I’ve aged well.

Nobody at the table asked me what I did about my face, because I’m pretty sure they could see the answer would be nothing.

Not that I am without vanity. I like clothes and care about how I look overall. In fact, I’ve been thinking more about how I am going to re-purpose my work wardrobe. I have some ideas that may be in the category of corduroy slippers, but I’m willing to give it a go and may even post the results on this very blog.

I might have to consult with one of my young fashionista friends – they always tell it like it is.  

cold-weather comfort food

With some rain expected this weekend, the temperature is supposed to drop into the low 50s, and I think of it as the last hurrah for cold-weather comfort food. And yes, I know 50s is not cold. We call it California Cold.

I’ve been keeping a list and crossing them off as we cook our way through:

  • Stuffed cabbage
  • Macaroni & Cheese
  • New England Baked Beans
  • Venison Meatloaf
  • Beef Stroganoff
  • Porchetta Pie
  • Chile Verde
  • Moussaka

I love eggplant, so I lean toward moussaka, which is a casserole made with ground lamb, browned eggplant, tomato sauce, grated sheep’s milk cheese and bechamel on top. Dale likes it, but not as much as I do.

Nostradonna predicts Dale will vote for porchetta pie or chile verde. I love both, so it’s no big deal one way or the other. I make the pie, which is actually several freeform savory tarts made with chunks of pork, pancetta, carrots, onions, fennel and fresh sage.

Dale makes the chile (along with homemade flour tortillas). He usually roasts the tomatillos and chiles outside on the grill, so rain may alter those plans. An alternative would be his Texas-style chile, made with chunks of pork and beef in a rich sauce and no outside grilling component. We love the chili topped with grated cheddar cheese, finely diced onion and buttered saltines on the side.

My neighbor made fun of me teased me about being busy, so busy, as she said in a not completely flattering way. I’m not sure where that’s coming from, but yeah, my days are full. Not stressful but busy and fulfilling in a good way.

Granted, golf sucks up a bunch of my discretionary retirement time, but so does cooking. All those recipes! What to make? And then shopping for ingredients and actually getting in the kitchen to weigh, chop, bake, roast, simmer and sear. And then being forced to eat such deliciousness.

I can think of worse ways to live.        

Airing of workplace grievances

Some of us chose retirement, and others were squeezed out or forced out of jobs earlier than they had hoped. Or maybe it got so bad you just said, screw it, I’m out of here.

If you’re still sad or angry about what happened to you at work, perhaps it’s time to accept and forgive. Here’s my spin on it. Almost like a variation of Festivus with the airing of workplace grievances. It helps to laugh.

Even though I made it to the finish line relatively unscathed, I had one awful job toward the end of my career that left me feeling quite bitter.

I try not to think about it much, but last week I was digging through files on my computer looking for an old picture of me with adorable hair, because you, know, the struggle is real, when I found a folder marked MFR.

What was this? I double-clicked, and there it was. A detailed chronicle of the one job I’ve tried to forget. A Memorandum for Record is what I called it – a long and painful documentation of bad behaviors and harassment that pretty much left me crying every day for a year.

As I read through my notes with fresh eyes, I finally realized it wasn’t all about me. I was caught in a web of complex corporate norms and cut-throat politics.

There were bad actors in high places, weak lieutenants and one low-level sociopath who lived on the blood of destruction. Everyone else operated under the theory that only the whale that surfaces gets harpooned.

In the end, I came out whole, better than whole, so I decided to accept and forgive. I just said, this is it, no more. Bitterness is not an emotion I want to live with. And I’ll say this, something about letting go just makes you feel better in every way. I feel lighter. A weight has been lifted.

True, there’s no forgiveness in my heart for the sociopath or the person who provided top cover, so acceptance will have to suffice. I decided to just accept that what happened happened and release myself from the internal drama … almost like being an observer, watching the whole thing from afar. As a result, they no longer live rent-free in my head. That seems like a fair trade.

Anyway, that’s my perspective, and I guess it applies to just about any negative emotions we can’t quite dump. Maybe we can move on if we keep trying.

Enchilada Sauce

As promised, I’m sharing Dale’s recipe for enchilada sauce. We freeze it in small tubs and use it for enchiladas … hence the name. But we also use it as a sauce for huevos rancheros or combine it with chunks of browned chicken to make a filling for various tortilla dishes.

We buy our dried chili peppers from Pendery’s.

Dale’s Enchilada Sauce

Print Recipe

Ingredients
  

  • 10 Dried Ancho Chili Peppers
  • 2 Dried Aji Amarillo Chili Peppers Optional, but they add nice flavor and heat
  • 2 Canned Chipotle Chili Peppers in Adobo
  • 1 tsp Adobo Sauce From the canned chipotles
  • 3 Cloves of Garlic
  • 1/4 cup Diced Onion
  • 1 tsp Cumin
  • 3 cups Chicken Stock
  • 1 tblsp Lard

Instructions
 

  • Seed and stem the dried chili peppers. Put the peppers in a saucepan, cover with water and bring to a boil. Turn off the heat and let them sit for 10 minutes. Drain.
  • In a blender, combine the peppers, adobo sauce, garlic, onion, cumin and one cup of the chicken stock.
  • In a saucepan, melt the lard and add the blended sauce. Cook over medium heat for about 10 minutes, slowing adding the remaining two cups of chicken stock.
  • Cool, and refrigerate or freeze.

WOYP: Kabocha Squash Red Curry

Kabocha Squash Red Curry

The Widow Badass and Retirement Reflections are hosting a virtual dinner party and What’s on Your Plate Challenge for the month of April. I feel like I’m getting something wrong, but here goes.

First, I hope the acronym WOYP is OK. It’s not like WordPress charges me by the character. More like a holdover from my days in the aerospace industry. They never met an acronym they didn’t like.

Dale and I enjoyed this Kabocha Squash Red Curry from Food Network’s Geoffrey Zakarian. This is the second time I’ve made it, and I love it more than ever.

The curry is basically chunks of Kabocha squash stewed in spicy coconut milk and topped with cilantro, peanuts and pomegranate seeds. This delicious concoction is served over rice.

We like spice and heat, so I was quite generous with the garlic and added a chopped serrano pepper along with the carrot, onion and ginger. Geoffrey says 45 minutes to reduce and thicken the sauce, but I think 20 or 30 is plenty. I like my squash with a little bite to it.

I also went ahead and squeezed the lime juice ahead of time and added it to the curry until I got the balance right. Oh, and may I say pomegranate seeds in the little tub from the produce section are a gift from heaven?

Finally, I just made regular long-grain rice. It was great, but I might not even make rice next time. The coconut milk broth is so divine all by itself. I hate anything but my mouth soaking up that succulence.

The curry freezes well, although the squash does get a little mushy. Trust me, it doesn’t matter.

The case for retirement

Homemade sourdough toast and scrambled eggs made with extra egg yolks leftover from another recipe.

It seems like most of the advice about retirement is to keep working. Experts cite financial and health benefits, as well as the ongoing need for people to live with purpose. Apparently, only a job provides such purpose?

Of course, I disagree work is the solution for most of life’s woes, and I’ve been toying with the idea of penning an op-ed about the case for retirement. I’m still fleshing it out, but my basic premise is that we add layers and layers of accommodations and behaviors to earn a living, and we start to believe that’s who we really are.

Or perhaps we just accept who we’ve become. The workplace is a powerful force, but everything changes if you have the financial resources to exit.

Retirement can be the opportunity to discover or re-discover who you are when nobody is watching. I’ve been searching for a metaphor. The first one that came to mind is of a snake shedding its skin. Snakes shed their skins because they are growing, and the old skin no longer fits. That sort of applies to how we evolve in retirement, but I think it misses one key point.

If it’s true we add layers to survive, then shedding them over time returns us to our natural state. That’s not how it works with snakes, so I’ve been trying to think of another metaphor. Perhaps we are more like furniture being stripped of multiple layers of paint to ultimately reveal the lush original wood.

I’m several layers away from exposing bare wood, but I’ve been blowing some dust and cleaning up a lot of paint chips. I want to see what’s underneath.

Are you morphing in retirement? How would you describe it?  

Extra gluten, please

Bread porn.

I love, love, love making sourdough bread. I believe Gollum, my starter, has grown stronger with time. The bread has a tangy sourdough taste, and it rose higher this time. More kneading reduced the size of the holes, and I’m learning to score the bread with crisp lines.

Bread baking started out as a pandemic hobby, but I’m in for the long haul. Now that I kind of have the process for basic sourdough locked in, I’d like to experiment with variations. Thank goodness neither one of us has gluten issues. That would be a bummer.

Awhile back I suggested I might try making croissants. I studied the Cook’s Illustrated recipe and video, but it just seemed a bridge too far. I finally did subscribe to the NY Times cooking section, and they just posted a different recipe for croissants.

The Cook’s Illustrated recipe makes 22, which seems rather ridiculous. The NY Times makes eight. That sounds more manageable to me, so I might give it a go.

The secret to better cuticles

I’m getting a pedicure today. I’m as immune as I’ll ever be, and everyone will be masked up. I honestly don’t know why I care so much about my toes, when my hands and fingernails look absolutely horrible.

My cuticles are the worst in the world. But I have discovered the secret to better cuticles. It involves a soapy water and a sink full of dishes.

Dale made macaroni and cheese this week, and the mess was horrendous. Lots of extra stuff that wouldn’t go in the dishwasher, so I washed a lot by hand. My cuticles softened up, and the dry stuff came right off.

And no, this does not mean I’m signing up to clean Dale’s messes. However, his mac & cheese might be worth it. Not gooey like some – lots of extra sharp cheddar cheese but still firm.

By the way, I still owe you a recipe for Dale’s enchilada sauce. Coming soon to a blog near you.

Scratch-made or store-bought?

Swimming again

I started swimming again now that I’m fully vaccinated. A little stiff in my behind, but I take that as a sign it’s good exercise, so I’m glad I’ve resumed. I still don’t use the locker room, instead sliding off my wet swimsuit from under the canopy of a swim poncho. I’m sure the whole thing looks pretty weird to someone who might be observing.

By the way, those are swim shorts drying on the rack. Best invention ever.

This is a busy week on the tour, as Dale calls my golf schedule. I’m playing Monday, Tuesday, Wednesday and Friday! I usually don’t do that, but the weather is getting nice, and that makes the game so much more fun.

I’m still only playing courses I can easily walk. I prefer to walk anyway, but the cart policies aren’t consistent. Sometimes they have one person per cart, but other times they run out and hang a piece of plastic between the seats. No, thank you.

Most of my playing partners are also older and fully vaccinated, so I’m more comfortable chatting a bit during the game. And there might even be a beer outside afterward!

Scratch-made or store-bought?

When I start to goof off more, there’s a direct hit to our food supply. We routinely make a lot of “staples” from scratch, and all that takes time. Some foods are what I call situational. Depending on the day, the dish or whatever – we might make them from scratch, but we might use store-bought as well.

The situational list … sometimes scratch-made and sometimes store-bought … is long. The list includes chicken stock, beef stock, tortillas, bread, English muffins, naan, pasta, salad dressing, mayonnaise and barbeque sauce. Additionally, Dale makes pizza from scratch nearly every Friday, but occasionally we will order out.

I was rather surprised by the list of so-called staples we always make at home and never purchase from a store. We don’t do it to save money. It’s mostly about the purity of ingredients and taste. We pretty much ate this way pre-retirement, but it’s a whole lot easier to manage the cooking schedule without that pesky job getting in the way of progress.

And there’s always the art of compromise. I used to make my own yogurt, but my failure rate was high, and I was wasting ingredients. I buy yogurt now, but I select plain to avoid the added sugar. We always use dried beans for refried beans and most other dishes, but we sometimes use canned beans for quick-cooking soups, stews or casseroles.

In the spirit of sharing, here’s the never store-bought list:

Cookies

I’m sure someone is saying, oh, really? You never buy cookies? We don’t. We really don’t. Waste o’ calories, in my opinion. I have three go-to cookie recipes, and I keep a rotation of them in the freezer.

Salsa

Dale makes three kinds of salsa – green chile, jalapeño and scorpion pepper. As you might guess, store-bought isn’t zingy enough for us.

Spaghetti Sauce

We do buy canned tomatoes, but they are used to make sauces from scratch. A simple sauté of carrots, onions, garlic and tomatoes makes a wonderful pasta sauce.

Enchilada Sauce

Dale makes chile sauce from dried Ancho peppers, garlic, onion, etc. We freeze it in small tubs and use it mostly for huevos rancheros and enchiladas.

Breakfast Cereal

Although I love the taste of packaged cereal, it’s mostly packaged junk. I refuse to eat it and make my own granola instead.

Soup

I always have several pint containers of homemade soup in the freezer.  

Pie Crust

Mine is not always perfect, but it’s always delicious, and I can’t imagine buying it pre-made from the store. This includes pastry crust, as well as graham cracker crust.

Guacamole

Easiest thing ever to make. I only learned this year to put a just-ripe-enough avocado in the refrigerator, where it hangs on way longer than you could imagine.

Hummus

I like to cook a pound of dried chickpeas and freeze them in small containers (in their liquid) to use in dishes like hummus and chana masala. I’ve eaten and enjoyed store-bought hummus, but I have never purchased it myself.

Pesto

Another easy pasta sauce. All you need is a bunch of fresh basil, pine nuts, garlic, parmesan cheese and olive oil. Whiz in the food processor.

Croutons

We keep leftover French bread in the freezer. Defrost, cut in cubes, toss with butter or olive oil, season with salt and bake in the oven until crisp. I make them on demand when we have Caesar salads, so I’ve never tried re-freezing them or storing them long-term.

Scones

I always have homemade scones in the freezer. Current supply includes cranberry and raspberry.

Rotisserie Chicken

I don’t recall ever buying one. Dale roasts a whole chicken in the oven. I prefer it to fried chicken. I also love the leftovers. I just froze four servings of chicken enchiladas made from leftover roast chicken, homemade tortillas and homemade enchilada sauce.

Shopping for toasters

I’m starting to see some limitations to this new haircut. I mean, it’s cute, and I’m not ready to blow my brains out or anything like that, but this isn’t quite what I want for the long-term. Of course, one only learns such things after buying a plethora of hair products and tools one probably won’t use.  

Actually, I may use them until my hair grows back a little. With a little work, I can sort of fix it the way it looked when I left the salon, but I don’t like putting forth the effort. What I do like is the shorter length, but now I can envision it just slightly longer minus the layers. It will be easy to grow out. It’s not like I had anything else to do.

It would seem one can only evaluate a haircut through magic of the rearview mirror.

toast shouldn’t be this hard

If you have a toaster you like, keep it as long as you can. Ours was on the fritz, and I spent the better part of last week researching options and reading reviews. Nobody, and I mean nobody, is totally happy with anything currently for sale.

Oh, sure, there’s my friend, Carole, who has a fancy dancy Dualit handmade in England, but even they get terrible reviews these days. And Dale said he would not pay that kind of money for a toaster that doesn’t pop up. The heat cycle turns off, but the toast rests quietly in place until you pop it up yourself.

Carole said she doesn’t need a toaster to think for her. Well, yippee for you, Carole. We of fewer brain cells absolutely need a toaster to think for us. While I believe other Dualit styles have a pop-up feature, some are made in China, and they get even worse reviews.

If it were simply a matter of planned obsolescence, I’d be fine. Just get a cheap one and replace as needed. If it were just a matter of money, I’d drop a wad if that’s all it takes to get good toast. But regardless of price, my in-depth research indicates toasters just don’t toast like they used to. One side only, burned edges, bread actually flying out of the toaster (the opposite of Dualit).

We sent one back that scorched one side and left the other side virtually untouched.

Even the venerable Cook’s Illustrated is “reviewing” their recommendation for the Breville long-slot toaster after so many readers wrote to complain that it’s awful.  

We ended up with the Elite Gourmet long-slot toaster for $29.99. We had to turn it up to “dark” to get golden brown, and the edges are a wee bit toastier than we’d like, but overall, it’s fine. Wonder of wonders, you can toast a whole piece of oversized bread.

In our old toaster, I would toast it vertically by putting half down, toasting it, flipping it and then toasting the other half. Toward the end, depending on the bread, the toast shrinks enough to put it in horizontally for a photo finish.

This is more than I ever wanted to know about toasters. And it’s probably more than you want to know about toasters. Just keep whatever you have if it works. By the way, the classic Sunbeam toasters go for big bucks on eBay.

Apparently, back in the day, they knew how to make appliances that evenly brown and crisp bread. It is not advanced technology. Sadly, it would appear that time is gone. I could be convinced the Dualit Classic for a mere $240 might be good, despite the ridiculous price and negative reviews. Did I mention it’s handmade in England?

But there’s that pesky pop-up issue. For $29.99, our friendly little kitchen helper thinks for us. It’s a lifestyle choice.

Bread camp in my future?

My second loaf of sourdough bread.

I baked my second loaf of sourdough bread today, and it looks delicious! We’ll eat it tonight with grilled sausages, cheese and a spinach salad. Perhaps some red wine? We’ve been tough on the wine rack over the past year. Our local wineries are fantastic, and many are open for socially distanced outdoor tastings. High on our list of post-vaccine activities.

There is hope if you are curious about sourdough but still rather intimidated. Sourdough seemed so formidable to me when I first got the itch to experiment, but even after only two tries, it doesn’t seem like such a big deal anymore.

The idea of creating starter scared me the most, but now that little blob of batter is done and sits in the refrigerator until I need him again. This time, I took him out before I went to bed and fed him in the morning. He was good and bubbly when I made the dough later that afternoon.

While there’s not a lot of hands-on labor, making sourdough bread does take at least a couple of days … at least the way I’m doing it. I mapped out sample schedules so I could determine when I needed to be home for a few hours and when the dough could sit there unsupervised while I played golf or otherwise goofed off.  The schedules set my mind at ease.

I also tweaked the cooking process. Last time, I used a cold oven and a cold bread pan. This time around I pre-heated both the oven and the pan. I like the color better with the pre-heated pan, but that might just be timing. This loaf was baked at 450 F for 30 minutes with the lid on and 20 minutes with the lid off.

Scoring the bread just before it goes in the oven helps it rise. You can use a razor blade or a little wooden thing with a razor blade on the end called a lame. My technique needs some work, but overall, I am pleased with the appearance.

I finished the book I mentioned in an earlier post – Beginners: The Joy and Transformative Power of Lifelong Learning by Tom Vanderbilt. Although his journey to learn new things such as chess, singing, surfing and drawing seemed overly indulgent to me, he told a good story about the benefits of pushing yourself into new territory.

I’m kind of a loner, and when I want to learn something, I tend to get books and check out various websites and then figure it out myself. That’s what I did with sourdough. I rarely take classes, but after reading that book, I’ve been thinking it might be good to explore online educational resources.

As you might guess, I’m thinking about cooking classes.

He also makes a strong case for group learning and the social benefits of connecting with other like-minded beginners. When the pandemic is under control, I could see attending some sort of cooking or baking experience in person. There actually is such a thing as “bread camp.”  

In Slovak, Pekar means baker. And I’m married to a Miller, so how perfect is that?

The chapter on drawing was especially interesting. I’ve always said the reason I burn abstract doodles on my rescued wood art is because I can’t draw representations of real things. Apparently, I am not alone. Most children, he reports, discover how hard it is to draw what they see and give up. But there are tricks such as trying to draw it upside down so you’re not looking at the whole but instead a collection of lines and shadows.

Although I was a little tough on the author when I mentioned the book earlier, I ended up liking it, and the book motivated me to think about what I want to learn as I age and how I want to approach lifelong learning. I have a bias toward going it alone, but he opened my eyes to the value of accomplished teachers as well as the atmosphere of people struggling through the experience together.

In the meantime, I will continue to dabble in the comfort of my virus-free home. But I’m still kind of excited thinking about what experiences might be just around the corner.

There must be a zillion types of camps and learning vacations for adults. The author and his family even went on a vacation where they learned to swim in the open water. I might need to make a spreadsheet of all the possibilities.

What kind of camp or learning vacation would pique your interest?

Two days and a wake-up

OUr second vaccines

Dale and I have been counting down the days until we get our second Pfizer vaccines. While there were some delays due to weather, it looks like we’re on track to get ours on schedule. As we used to say in the military, it’s two days and a wake-up!

Then it’s a two-week wait, and of course, we understand nothing is risk-free. It’s not like we’re changing our lives. Still, I have an appointment for a haircut exactly two weeks after. That appointment is the only thing between me and an ugly episode of Hair Clippers Gone Wild.

Unless it gets really bad again, we’d like to go camping when it warms up. I need art supplies, and I’m looking forward to wandering around a store instead of ordering it on Amazon.

A home for my art?

Speaking of art, I’m still a little cautious about sharing my woodburning art projects with people who may not like them. My sisters-in-law each received one for Christmas, and I understand they were not impressed. I get it, art is personal, blah, blah, blah.

I wondered if I could donate them to a thrift store that benefits a non-profit organization I’d feel good about supporting. I found one shop that benefits a cat shelter, and that might well be my first stop.

As for the art, they may love it, they may hate it or my little creations might not be a good fit for their clientele, but once I’m in the immune-zone, I plan to pay a visit.

A cooking failure

We had a rare cooking failure this week. Dale and I both love fried oysters, and it’s one of the few things we don’t make at home. We have one of those big home deep fryers but rarely use it. I made onion rings in it a few years ago, and they were greasy and soggy. I thought the temperature gauge was off.

But we kept it. This week Dale decided to test it. He filled the fryer with oil and heated it up, setting the temperature to 350 and then 375 degrees. The thermostat registered the proper temperature after the appropriate amount of time, and he used a separate instant-read thermometer for cross-reference.

Then he bought fresh oysters and shucked them himself. These were tough to open, and it was quite a task. He also decided to make homemade French fries and coleslaw to go with. There was some sort of coating made with buttermilk and cornmeal, but I wasn’t paying attention at that point.

He cooked it all up, and the oysters and French fries were inedible greasy soggy messes. I also had the audacity to say he put too much mayonnaise in the coleslaw. That did not help. I believe he described it as “piling on.”

It seems the machine heats up properly but can’t maintain temperature. So totally not Dale’s fault, although he felt terrible. We both get quite devasted when our food fails for whatever reason.

Anyway, the fryer (not the person who fries) is gone, although we will probably look for another one. We don’t do the big fry often, but those jumbo-sized things are handy.

Books and TV

I’m almost finished with Schitt’s Creek, and I have enjoyed it much more since I basically told Dale he had to binge-watch it with me or pass. In other words, Schitt’s or get off the pot.

I just can’t get into a show when he only wants to watch it once a month. I love it, but I do wish David would get married already. This is taking forever.

I highly recommend Lupin on Netflix but with only six episodes, it was over way too fast. It’s a French show, dubbed, about the son of an immigrant from Senegal who grows up to be a world-class thief with a heart of gold and a penchant for amazing disguises. I understand there are more at the ready, but they are waiting until summer to release them.

I’m on the waiting list at the library for Jussi Adler-Olsen’s Victim 2117, the last of the Department Q series about Danish detective Carl Mørck. The previous book in the series told the back story of sidekick Rose, and I believe this one is about Assad – a great character with a secretive past.

Also from the library, I’m reading Beginners: The Joy and Transformative Power of Lifelong Learning by Tom Vanderbilt. I should probably do a complete review, but I’m not sure I will. I like it, and I suspect a lot of retirees will be inspired by it, but the author sort of annoys me. He’s a journalist with a wife and family who decides to learn to sing and surf, among other activities.

I mean, sure, he wrote a book about it and will hopefully recoup some of his expenses, but I can’t help thinking about his wife, and what it must have felt like for her as he went off on this mid-life journey disguised as work.

Sorry about the mess, honey, but I’m late for choir practice! It feeds my soul! Oh, can you take me to the airport next week? I’m off to Costa Rica for surfing lessons!

I’m probably not being fair. I’ve been sort of cranky lately. I mean, I’m more relaxed and sleeping way better with The Former Guy somewhat out of the picture, but there’s still a lot of bad stuff going down out there, and I have to force myself to let go of things I can’t control.

Note to self: Stay away from the hair clippers.

My first loaf of sourdough

My first loaf of sourdough bread.
Some big holes but still delicious!

As promised, here’s a report on my first sourdough bread – mission accomplished!

First of all, the bread is delicious. The texture is chewy and crusty, and you can taste that yummy tang of sourdough. This is by no means a step-by-step guide, but I wanted to share a few highlights in case you decide to experiment.

  • I was originally going to use the recipe from Tartine but switched to Foodbod Sourdough because it was easier for a beginner. Except for the starter, which was from Tartine, I followed the master recipe on Foodbod. I used more salt – 10 grams.
  • The dough rises on the counter first and then in the refrigerator. I probably should have allotted more time for both rises.
  • Sourdough isn’t kneaded in the traditional sense. You go around the bowl folding the dough onto itself. I rushed this part, and my dough most likely needed more folds and turns.
  • This was my first time using a banneton basket. I sprayed it with water and dusted it with rice flour the day before and let it dry overnight. Then I dusted it again with rice flour, creating a non-stick surface. It worked perfectly.
  • My starter, the homemade equivalent of yeast, was a 50/50 mix of whole wheat flour and white bread flour, but the bread itself was 100 percent white bread flour. No problems.
  • I didn’t score the dough properly. I had a lame (pronounced LOM) that came free with my banneton but didn’t realize until the last minute you’re supposed to slip a special razor blade over the end. I had the wrong kind of blade, so I used that by itself and didn’t go deep enough. But it still worked to some extent.
  • Most recipes call for pre-heating a cast iron Dutch oven inside the main oven as it pre-heats. You can also use a cold Dutch oven and put it in a pre-heated main oven.
  • The Foodbod site recommends putting your dough in a cold Dutch oven and then putting it in a cold main oven and then turning on the heat. It sounds crazy, but it worked. I would still try it other ways to compare and contrast.
  • In terms of technical presentation, the holes are too big. However, they did not impact the taste! While the holes are not a deal-breaker, I will continue to tinker with the process to see if I can fix that.

All in all, it was a huge success. The no-knead breads are easier, but so far I haven’t made one delivering that unique sourdough taste. Gollum, my starter, is now resting in the refrigerator. All I need to do is pull him out of the fridge and feed him to get him up and running again.

Now that I’ve done it once, it doesn’t seem so hard, and I’ll probably bake some sort of sourdough something every few weeks. And I’m not giving up on Tartine, I just found the other recipe easier to follow.

I’d say the biggest thing to figure out is timing, what with our busy retirement schedules and all. While a bit time-consuming, making sourdough bread is actually not labor-intensive, and I imagine you could develop a simple routine with a little planning and practice. I’m thinking it’s a three-day project.

I hope this has been helpful. Even with mistakes, there’s nothing quite like homemade sourdough bread.