tag:blogger.com,1999:blog-316363342024-03-21T13:21:26.608-07:00I ought to be working(but I'm cooking instead)
yet another reason to procrastinateRachaelhttp://www.blogger.com/profile/12174370689197345283noreply@blogger.comBlogger116125tag:blogger.com,1999:blog-31636334.post-62498855208214713042008-11-07T18:39:00.001-08:002008-11-07T18:39:48.886-08:00Vignettes for the Lazy Blogger: Week 1<p align="center"> </p> <p align="center">Part of the reason  I've been slow on this blog lately is that I have a huge backlog of stories and photos to think about. I keep planning lots of lengthy posts, but I never get around to sorting the photos on my computer or the stories in my head. I think a vignette approach might be a better idea.</p> <p align="center"> </p> <p align="center">First, there was San Diego. We went there to a wedding there.  The bride was beautiful:</p> <div align="center"> <table cellspacing="0" cellpadding="2" width="400" align="center" border="0"><tbody> <tr> <td valign="top" width="200"><a href="http://lh6.ggpht.com/_HAecXBe5Okg/SRT7JCJpUtI/AAAAAAAAGU8/y8DTJjfTxyM/s1600-h/erin2%5B4%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="454" alt="erin2" src="http://lh5.ggpht.com/_HAecXBe5Okg/SRT7J74d1LI/AAAAAAAAGVA/onxJcayxb98/erin2_thumb%5B2%5D.jpg?imgmax=800" width="304" border="0" /></a> </td> <td valign="top" width="200"><a href="http://lh4.ggpht.com/_HAecXBe5Okg/SRT7KjadkjI/AAAAAAAAGVE/M86FDkPtzTs/s1600-h/erin4%5B4%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="454" alt="erin4" src="http://lh5.ggpht.com/_HAecXBe5Okg/SRT7LWF3umI/AAAAAAAAGVI/tGFVKogjTa0/erin4_thumb%5B2%5D.jpg?imgmax=800" width="304" border="0" /></a> </td> </tr> <tr> <td valign="top" width="200"><a href="http://lh4.ggpht.com/_HAecXBe5Okg/SRT7LxGs7sI/AAAAAAAAGVM/ut3DOzyIq1U/s1600-h/erin%20copy%5B9%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="454" alt="erin copy" src="http://lh3.ggpht.com/_HAecXBe5Okg/SRT7MzXbZBI/AAAAAAAAGVQ/1DMk1sLIOi8/erin%20copy_thumb%5B5%5D.jpg?imgmax=800" width="304" border="0" /></a> </td> <td valign="top" width="200"><a href="http://lh3.ggpht.com/_HAecXBe5Okg/SRT7Nwr_RgI/AAAAAAAAGVU/c1o-e9GBpZQ/s1600-h/erin3%5B4%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="454" alt="erin3" src="http://lh5.ggpht.com/_HAecXBe5Okg/SRT7OkIuFZI/AAAAAAAAGVY/_U5xrIC4nK4/erin3_thumb%5B2%5D.jpg?imgmax=800" width="304" border="0" /></a> </td> </tr> </tbody></table> </div> <p align="center"> </p> <p align="center">And so were the botanical gardens:</p> <div align="center"> <table cellspacing="0" cellpadding="2" width="400" align="center" border="0"><tbody> <tr> <td valign="top" width="200"><a href="http://lh5.ggpht.com/_HAecXBe5Okg/SRT7QutuVeI/AAAAAAAAGVc/2P0B3yNoNww/s1600-h/planth1%5B4%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="204" alt="planth1" src="http://lh4.ggpht.com/_HAecXBe5Okg/SRT7ReMiXKI/AAAAAAAAGVg/7nG9WhSsKNI/planth1_thumb%5B2%5D.jpg?imgmax=800" width="304" border="0" /></a> </td> <td valign="top" width="200"><a href="http://lh3.ggpht.com/_HAecXBe5Okg/SRT7TZFpj4I/AAAAAAAAGVk/kY9ACL5ymRs/s1600-h/planth4%5B4%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="204" alt="planth4" src="http://lh3.ggpht.com/_HAecXBe5Okg/SRT7UC_WliI/AAAAAAAAGVo/osKAF2KFqRQ/planth4_thumb%5B2%5D.jpg?imgmax=800" width="304" border="0" /></a> </td> </tr> <tr> <td valign="top" width="200"><a href="http://lh6.ggpht.com/_HAecXBe5Okg/SRT7VtYfU-I/AAAAAAAAGV8/YJdpZL-l-pQ/s1600-h/planth2%5B2%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="204" alt="planth2" src="http://lh6.ggpht.com/_HAecXBe5Okg/SRT7WRzImXI/AAAAAAAAGVw/1rro2_A-Bn0/planth2_thumb%5B1%5D.jpg?imgmax=800" width="304" border="0" /></a></td> <td valign="top" width="200"><a href="http://lh3.ggpht.com/_HAecXBe5Okg/SRT7XuSchOI/AAAAAAAAGV0/kATJ3pLq9v4/s1600-h/planth3%5B3%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="204" alt="planth3" src="http://lh5.ggpht.com/_HAecXBe5Okg/SRT7Ybf_T_I/AAAAAAAAGV4/wnRWaXEtRT8/planth3_thumb%5B1%5D.jpg?imgmax=800" width="304" border="0" /></a><a href="http://lh6.ggpht.com/_HAecXBe5Okg/SRT7VtYfU-I/AAAAAAAAGV8/YJdpZL-l-pQ/s1600-h/planth2%5B2%5D.jpg"></a></td> </tr> </tbody></table> </div> <p align="center"> </p> <p align="center">Then there was San Francisco... flowers in the forests......</p> <div align="center"> <table cellspacing="0" cellpadding="2" width="518" align="center" border="0"><tbody> <tr> <td valign="top" width="257"><a href="http://lh6.ggpht.com/_HAecXBe5Okg/SRT7ap0jNZI/AAAAAAAAGWA/fQwMg2HMCI8/s1600-h/flower1%5B3%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="204" alt="flower1" src="http://lh6.ggpht.com/_HAecXBe5Okg/SRT7a7QKSDI/AAAAAAAAGWE/TuryWY1QUOk/flower1_thumb%5B1%5D.jpg?imgmax=800" width="304" border="0" /></a></td> <td valign="top" width="259"><a href="http://lh6.ggpht.com/_HAecXBe5Okg/SRT7cGU9F9I/AAAAAAAAGW0/1Sn7DzksIaA/s1600-h/flower3%5B3%5D.jpg"></a><a href="http://lh5.ggpht.com/_HAecXBe5Okg/SRT7c1Vd_wI/AAAAAAAAGWM/pg-5n73Ua3o/s1600-h/flower2%5B3%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="204" alt="flower2" src="http://lh5.ggpht.com/_HAecXBe5Okg/SRT7dfjb4gI/AAAAAAAAGWQ/aeMYjLc0s6U/flower2_thumb%5B1%5D.jpg?imgmax=800" width="304" border="0" /></a></a></td> </tr> <tr> <td valign="top" width="257"><a href="http://lh6.ggpht.com/_HAecXBe5Okg/SRT7fERNWvI/AAAAAAAAGWU/uOzotL9Ynwc/s1600-h/flower5%5B3%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="204" alt="flower5" src="http://lh3.ggpht.com/_HAecXBe5Okg/SRT7fbvh0QI/AAAAAAAAGWY/ru--aqLQ2jE/flower5_thumb%5B1%5D.jpg?imgmax=800" width="304" border="0" /></a> </td> <td valign="top" width="259"><a href="http://lh3.ggpht.com/_HAecXBe5Okg/SRT7fzUrblI/AAAAAAAAGWc/OYEy9IZ91w0/s1600-h/flower6%5B3%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="204" alt="flower6" src="http://lh4.ggpht.com/_HAecXBe5Okg/SRT7gUP2iuI/AAAAAAAAGWg/ZrCwKhIRINA/flower6_thumb%5B1%5D.jpg?imgmax=800" width="137" border="0" /></a> <a href="http://lh5.ggpht.com/_HAecXBe5Okg/SRT7g2xFH1I/AAAAAAAAGWk/oa3I1RMxtqQ/s1600-h/flower7%5B3%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="204" alt="flower7" src="http://lh4.ggpht.com/_HAecXBe5Okg/SRT7hR4ucgI/AAAAAAAAGWo/O9cUH_epa8M/flower7_thumb%5B1%5D.jpg?imgmax=800" width="137" border="0" /></a> </td> </tr> </tbody></table> </div> <p align="center"> </p> <p align="center">And produce in the  farmer's markets...</p> <div align="center"> <table cellspacing="0" cellpadding="2" width="400" align="center" border="0"><tbody> <tr> <td valign="top" width="200"> </td> <td valign="top" width="200"> </td> </tr> <tr> <td valign="top" width="200"><a href="http://lh5.ggpht.com/_HAecXBe5Okg/SRT7jI1UaiI/AAAAAAAAGWs/76e9YGAQdOM/s1600-h/flower4%5B3%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="204" alt="flower4" src="http://lh6.ggpht.com/_HAecXBe5Okg/SRT7j26mAtI/AAAAAAAAGWw/DcCzc3Y-ocg/flower4_thumb%5B1%5D.jpg?imgmax=800" width="304" border="0" /></a> </td> <td valign="top" width="200"><a href="http://lh6.ggpht.com/_HAecXBe5Okg/SRT7cGU9F9I/AAAAAAAAGW0/1Sn7DzksIaA/s1600-h/flower3%5B3%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="204" alt="flower3" src="http://lh5.ggpht.com/_HAecXBe5Okg/SRT7mMv4J8I/AAAAAAAAGW4/rSrqgeYyaQQ/flower3_thumb%5B1%5D.jpg?imgmax=800" width="304" border="0" /></a></td> </tr> </tbody></table> </div> <p align="center"> </p> <p align="center">And urban environments...</p> <div align="center"> <table cellspacing="0" cellpadding="2" width="400" align="center" border="0"><tbody> <tr> <td valign="top" width="200"><a href="http://lh6.ggpht.com/_HAecXBe5Okg/SRT7nasYjuI/AAAAAAAAGW8/N1-NdUzUBDo/s1600-h/kids1%5B4%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="204" alt="kids1" src="http://lh5.ggpht.com/_HAecXBe5Okg/SRT7nxYFPDI/AAAAAAAAGXE/qTso6ZqBK9o/kids1_thumb%5B2%5D.jpg?imgmax=800" width="304" border="0" /></a> </td> <td valign="top" width="200"><a href="http://lh3.ggpht.com/_HAecXBe5Okg/SRT7prp8yVI/AAAAAAAAGXI/TWRZFDvyTbo/s1600-h/kids2%5B3%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="204" alt="kids2" src="http://lh5.ggpht.com/_HAecXBe5Okg/SRT7qfOLjOI/AAAAAAAAGXM/mmpPLL1dFyM/kids2_thumb%5B1%5D.jpg?imgmax=800" width="304" border="0" /></a> </td> </tr> </tbody></table> </div> <p align="center"> </p> <p align="center">And foggy skies...</p> <p align="center">  </p> <div align="center"> <table cellspacing="0" cellpadding="2" width="400" align="center" border="0"><tbody> <tr> <td valign="top" width="200"><a href="http://lh6.ggpht.com/_HAecXBe5Okg/SRT7r0i6ZOI/AAAAAAAAGXQ/XYE4TxUXoI4/s1600-h/sf1%5B3%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="304" alt="sf1" src="http://lh5.ggpht.com/_HAecXBe5Okg/SRT7sQ8T8JI/AAAAAAAAGXU/B0hHre4clWE/sf1_thumb%5B1%5D.jpg?imgmax=800" width="454" border="0" /></a></td> <td valign="top" width="200"><a href="http://lh4.ggpht.com/_HAecXBe5Okg/SRT7s8XExZI/AAAAAAAAGXY/mKPqxhrGcbQ/s1600-h/sf2%5B3%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="304" alt="sf2" src="http://lh5.ggpht.com/_HAecXBe5Okg/SRT7tZZrdVI/AAAAAAAAGXc/wz3e5UXpFRQ/sf2_thumb%5B1%5D.jpg?imgmax=800" width="204" border="0" /></a></td> </tr> </tbody></table> </div> <p align="center"> </p> <p align="center">And the Stanford campus.</p> <div align="center"> <table cellspacing="0" cellpadding="2" width="400" align="center" border="0"><tbody> <tr> <td valign="top" width="200"><a href="http://lh3.ggpht.com/_HAecXBe5Okg/SRT7t_vLhDI/AAAAAAAAGXg/K9qpDZCYNxw/s1600-h/stanf1%5B3%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="204" alt="stanf1" src="http://lh5.ggpht.com/_HAecXBe5Okg/SRT7ud0THnI/AAAAAAAAGXk/Q-Z3JfBCXyE/stanf1_thumb%5B1%5D.jpg?imgmax=800" width="304" border="0" /></a> </td> <td valign="top" width="200"><a href="http://lh3.ggpht.com/_HAecXBe5Okg/SRT7v5DjnyI/AAAAAAAAGXo/hdD7veYGFPo/s1600-h/stanf2%5B3%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="204" alt="stanf2" src="http://lh4.ggpht.com/_HAecXBe5Okg/SRT7wXXSEPI/AAAAAAAAGXs/0APBM74wnS0/stanf2_thumb%5B1%5D.jpg?imgmax=800" width="304" border="0" /></a> </td> </tr> </tbody></table> </div> <p align="center"> </p> <p align="center">We went there to see <a href="http://www.marrymeleslie.com/">my brother Michael and my soon to be sister-in-law Leslie</a>. They have a dog that looks a tiny bit scary in this picture, but who's really quite adorable and sweet. She just didn't like my camera:</p> <p align="center"><a href="http://lh3.ggpht.com/_HAecXBe5Okg/SRT7xR4tnRI/AAAAAAAAGXw/DHfdrXfJ3fo/s1600-h/ll%5B2%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="244" alt="ll" src="http://lh4.ggpht.com/_HAecXBe5Okg/SRT7yHuPPII/AAAAAAAAGX0/sefnQbEzriA/ll_thumb.jpg?imgmax=800" width="164" border="0" /></a> </p> <p align="center">The property near where they lived had some funky old cars (and buses) there:</p> <p align="center"><a href="http://lh4.ggpht.com/_HAecXBe5Okg/SRT7zxL0lsI/AAAAAAAAGX4/Suigk5TqyIg/s1600-h/car2%5B3%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="454" alt="car2" src="http://lh4.ggpht.com/_HAecXBe5Okg/SRT71yVUqzI/AAAAAAAAGX8/JRs1buAYIms/car2_thumb%5B1%5D.jpg?imgmax=800" width="604" border="0" /></a> </p> <p align="center"><a href="http://lh4.ggpht.com/_HAecXBe5Okg/SRT73p_5RLI/AAAAAAAAGYA/IFxkKGGWhTA/s1600-h/car1%5B3%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="404" alt="car1" src="http://lh3.ggpht.com/_HAecXBe5Okg/SRT75FImUOI/AAAAAAAAGYE/EIz2uM6uGyI/car1_thumb%5B1%5D.jpg?imgmax=800" width="604" border="0" /></a> </p> <p align="center"> </p> <p align="center">And there was another funky plant:</p> <p align="center"><a href="http://lh3.ggpht.com/_HAecXBe5Okg/SRT769jL4LI/AAAAAAAAGYI/r933CsXoqT8/s1600-h/plant%5B3%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="404" alt="plant" src="http://lh5.ggpht.com/_HAecXBe5Okg/SRT78ZMbn6I/AAAAAAAAGYM/tXgk44QOvCs/plant_thumb%5B1%5D.jpg?imgmax=800" width="604" border="0" /></a> </p> <p align="center"> </p> <p align="center">Okay. I'm done for now : ) I'm skipping the trip to <a href="http://www.chezpanisse.com/">Chez Panisse</a>, because it was too fantastically delicious for a lazy photo-only...</p> Rachaelhttp://www.blogger.com/profile/12174370689197345283noreply@blogger.com144tag:blogger.com,1999:blog-31636334.post-45911348329758794022008-10-25T11:37:00.001-07:002008-10-25T11:55:24.371-07:00Happy Meal<p><a href="http://lh6.ggpht.com/seestuffgo/SQNnA0DnXhI/AAAAAAAAE1U/j9gxpXMbG6M/s1600-h/IMG_9429%5B3%5D.png"><img style="border: 0px none ;" alt="IMG_9429" src="http://lh3.ggpht.com/seestuffgo/SQNnE-Nws_I/AAAAAAAAE1Y/aS464NEAhMM/IMG_9429_thumb%5B1%5D.png?imgmax=800" width="504" border="0" height="337" /></a> </p> <p>Each bite of salty, crispy, cast-iron-skillet browned rosemary-olive bread makes my mouth water in anticipation. Then, the sharp tomato juice drips over the smooth, creamy cheese, filling my mouth with contrasting flavors and textures. The crisped bacon crunches in my teeth and I am in pure bliss because this is the most perfect, delicious fall treat I can imagine. I dip slices of crisp, tart apples into creamy-smooth yogurt, and I crunch my way through a carrot that was just dug out of the Connecticut earth. There are many reasons why this meal makes me happy.</p> <p>I am happy about where this meal came from. Not everything we eat is local, but every week I try to see how well we can get by with <a href="http://www.cityseed.org/city_markets/markets/wooster/index.shtml">farmer's market and in-season products only</a>. Here's how this meal stacks up:</p> <ul> <li>Local artisan bread</li> <li>Local artisan cheese</li> <li>Local, organic bacon (from a humanely raised, family-farm pig. We recently purchased a <br />half side - about 50lb of meat - at $3/lb)</li> <li>Leftover bacon grease from aforementioned swine</li> <li>Tomatoes from our backyard</li> <li>Local, organic carrots</li> <li>Local-to-DC-where-I-was-visiting-a-friend heirloom, organic apples*</li> <li>Local, farmer's market yogurt</li> </ul> <p>*Greg says local-to-DC doesn't count. But I was in DC anyway, so I think it counts.</p> <p><a href="http://lh3.ggpht.com/seestuffgo/SQNnNVFGUYI/AAAAAAAAE1c/7Wx2i2P5x1Y/s1600-h/IMG_9426%20copy%5B3%5D.png"><img style="border: 0px none ;" alt="IMG_9426 copy" src="http://lh5.ggpht.com/seestuffgo/SQNnR_5a6zI/AAAAAAAAE1g/lcnJbQ76flE/IMG_9426%20copy_thumb%5B1%5D.png?imgmax=800" width="504" border="0" height="337" /></a> </p> <p>I do my best to put my money where my mouth is - for it is true that artisan products are generally more expensive than their mass-produced counterparts - but I am equally as often surprised that the value for the money allows me to get away with better deals than I thought. Let's take a guess at this sandwich. The loaf was $4, but I only used a quarter of it. The bacon was $3/lb, and we fried up a pound this morning - maybe a third of a pound went into the sandwich. A few slices of cheese ($2), two carrots ($0.40), an apple ($0.50), and two tablespoons of yogurt ($0.50). I estimate the cost at (1+1+2+0.4+0.5+0.5) /2= $2.70 for each spectacular lunch. It took me 10 minutes to make, with two dishes, one knife and a cutting board to wash and one cast iron pan to clean.</p> <p><a href="http://lh6.ggpht.com/seestuffgo/SQNnXK56WqI/AAAAAAAAE1k/NPVte5U2b0U/s1600-h/IMG_9427%20copy%5B3%5D.png"><img style="border: 0px none ;" alt="IMG_9427 copy" src="http://lh5.ggpht.com/seestuffgo/SQNnaFoB9nI/AAAAAAAAE1o/u4Q_TvoYt0s/IMG_9427%20copy_thumb%5B1%5D.png?imgmax=800" width="504" border="0" height="337" /></a> </p> <p>There's not much that I would trade this lifestyle for. I like knowing that every penny I spent on my food went to folks who are working hard to bring back family agriculture, sustainable living practices and all around good values. I like that the meat I ate came from a pig who led a happy animal life (something I feel sure of, because I look the farmer in the eye every week when I buy his pastured chicken eggs and he asks me how Zane and Tori are doing). I like that the food tastes wonderful and that it fills my belly well. I like that I saw two people buy basketfuls of fresh produce using food stamps. I like that in the imperfection of this world, we are all able to live our lives by the principles we believe in, whatever those principles may be. This is what a Happy Meal is for me.</p><p><br /></p><p>P.S. Greg says I should have called this post "Porky's II", since we had bacon for breakfast and he's funnier than I am<br /></p>Rachaelhttp://www.blogger.com/profile/12174370689197345283noreply@blogger.com4tag:blogger.com,1999:blog-31636334.post-55770071193026012822008-10-22T12:41:00.001-07:002008-10-22T12:41:01.380-07:00Pumpkin Zucchini Bread<p align="center"><a href="http://lh6.ggpht.com/seestuffgo/SP-Bst2sMFI/AAAAAAAAE1E/n_SUqDR0tU4/s1600-h/b%5B4%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="404" alt="b" src="http://lh4.ggpht.com/seestuffgo/SP-Bt3M5a3I/AAAAAAAAE1I/nHrzD9OdUdI/b_thumb%5B2%5D.jpg?imgmax=800" width="404" border="0" /></a> </p> <p>On a recent drive back from a wedding in Bar Harbor, Greg and I stopped by the home of one of his friends in Portland, Maine. After a delightful lunch and a quick tour of the city (Portland, by the way, is pretty cool), we went on our way, with the addition of one giant squash and one monstrous zucchini taken from our friends' garden.</p> <p> </p> <p>What's a girl to do? She's to make Zucchini bread!</p> <p> </p> <p>I've been wanting to adapt <a href="http://oughttobeworking.blogspot.com/2008/04/ultimate-perfectly-textured-bran-muffin.html">my favorite bran muffin recipe</a> to include zucchini for a while now. It took two tries to work out the kinks to this recipe. The trick, it seems, is correctly balancing the moisture of the grated zucchini with the amount of milk, soy milk, buttermilk or yogurt. Since moisture content of zucchini varies with the size of the zucchini (larger = more watery), I'm going to suggest that you adapt the quantity of fluid ingredients based on whether you're using typical, medium-sized grocery store zucchini or the behemoth, overgrown garden zucchini variety (take out a few tablespoons of milk). I added an extra egg to increase the stability of the flour, and I nixed the white flour. I also chose to use pumpkin butter in this recipe because that's what I had in my pantry... You could just as easily add a applesauce, pumpkin puree, or a little extra yogurt in its place.</p> <p align="center"><a href="http://lh6.ggpht.com/seestuffgo/SP-BxPYCiSI/AAAAAAAAE1M/gf8wGuSnEj0/s1600-h/a%5B7%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="271" alt="a" src="http://lh5.ggpht.com/seestuffgo/SP-ByvzXjFI/AAAAAAAAE1Q/qKZusde0g1w/a_thumb%5B5%5D.jpg?imgmax=800" width="404" border="0" /></a> </p> <p>Why is this recipe a good one? Let me list the reasons:</p> <blockquote> <p>(1) You can make it one bowl, if you'd like</p> <p>(2) You can adapt the ingredients to whatever you'd like</p> <p>(3) There's a lot of zucchini in this recipe.</p> <p>(4) The bread is moist, tender, and barely sweet, with hints of the fall flavors of pumpkin, cinnamon and ginger.</p> <p>(5) You can still adapt this recipe further. I kept the zucchini loaf itself plain, but I sprinkled some ground extra sugar, ground nuts and pumpkin seeds on top (see picture above; they all fell off). It would have been better if I had stirred everything in them in. You could add in some ground or toasted nuts (walnuts might be nice), a little extra sugar for sweetness, ground flax, oats, or double the spices for a super fall-themed treat.</p> </blockquote> <p><strong>Pumpkin Zucchini Bread</strong></p> <p><em>Note: less liquid gives you crumbly muffins, and more liquid gives you a soft cake. I am suggesting a dairy ratio for the typical size of zucchini. If you use the massively overgrown zucchini that I did, then take out a few tablespoons of soy milk. You could also substitute 1 1/4 cup buttermilk or play with the milk/yogurt ratio -- I've made the recipe (sans zucchini) with all sorts of dairy combinations, and it's always good. Don't be afraid to cut back by a tablespoon or two on the milk if your grated zucchini has a lot of moisture; it's probably better to lean towards too dry of a batter, since this recipe makes a very moist batter to begin with. If you make this batter and the moisture balance seems off (say, it's dripping off the spoon in large droplets rather sliding or plopping off the spoon in huge blobs), you can always stir in a little extra flour before baking it.</em></p> <p><em></em></p> <p>Preheat the oven to 350. Cut parchment to fit the bottom of a loaf pan and use a little butter to secure it in place. If the pan is not non-stick, be sure to butter the walls of the pan. Sift together:</p> <blockquote> <p><strong>1 cup wheat bran</strong></p> <p><strong>180g whole wheat flour</strong></p> <p><strong>1 1/2 tsp baking soda</strong></p> <p><strong>1 1/2 tsp baking powder</strong></p> <p><strong>1/2 tsp salt</strong></p> </blockquote> <p>Stir in spices and nuts, if desired:</p> <blockquote> <p><strong>2 tbsp ground cinnamon</strong></p> <p><strong>1 tsp ground ginger</strong></p> <p><strong>Dash of nutmeg</strong></p> <p><strong>~1 cup toasted nuts, optional</strong></p> </blockquote> <p>In a medium bowl, blend together:</p> <blockquote> <p><strong>3/4 cup soy milk + </strong><strong>1/2 cup yogurt *</strong></p> <p><strong>1/2 cup sweetener of choice (I mix 4 tbsp sugar, 2 tbsp honey and 2 tbsp molasses - it's worth the extra effort, I promise)</strong></p> <p><strong>1/2 cup pumpkin butter</strong></p> <p><strong>2 large eggs</strong></p> <p><strong>3 tbsp vegetable oil</strong></p> </blockquote> <p>Gently fold the dry ingredients into the wet ingredients. Stir in:</p> <blockquote> <p><strong>2 cups grated zucchini</strong></p> </blockquote> <p>Pour into  loaf pan. Bake until the tops spring back when pressed gently in the center, about 45-60 minutes.</p> Rachaelhttp://www.blogger.com/profile/12174370689197345283noreply@blogger.com1tag:blogger.com,1999:blog-31636334.post-15955147500853106342008-10-09T19:24:00.001-07:002008-10-09T19:24:08.735-07:00Lame Post<p> </p> <p>This post is so lame. It's been so long. This blog has been so ignored. And I have been so <strike>busy</strike>  not busy lately. I really have no excuse, except -- the freedom that I am finding in a Month of No-Work (M.N.W., AKA October) is making me superbly, wonderfully lazy... lazy, lazy and lazier.</p> <p> </p> <p>Plus, I've been traveling. Vermont for a few days to see a friend, then Indiana for the grandparents (and Rosh Hashanah - more on that soon), then St. Louis to present at a conference, and then Austin to see my brother Andy, his wife Leslie, and their new little baby girl Alexandra. Greg and I are off for the weekend to Maine for a wedding, and the weekend after I'll be in DC for a friend-reunion of sorts.</p> <p> </p> <p>So, basically, I've got a zillion photos from all this traveling, lots of stories, a few new dishes and no urge to actually post them. See, this blog used to be my escape from the stress of work. I've had no need to escape anything this past month. Good for me, bad for the blog.</p> <p> </p> <p>I'll post some recipes next week. In the  meantime, happy October, and I'm just saying "hi"</p> <p> </p> <p>Oh. And here's a cow:</p> <p> </p> <p><a href="http://lh6.ggpht.com/seestuffgo/SO68wWSGBqI/AAAAAAAAE0k/YcthOKQ7Kjo/s1600-h/CRW_8779-small%5B4%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="484" alt="CRW_8779-small" src="http://lh3.ggpht.com/seestuffgo/SO68xhOSptI/AAAAAAAAE0o/SgCGA4n8yH8/CRW_8779-small_thumb%5B2%5D.jpg?imgmax=800" width="372" border="0" /></a></p> Rachaelhttp://www.blogger.com/profile/12174370689197345283noreply@blogger.com34tag:blogger.com,1999:blog-31636334.post-82161196562367377572008-08-26T17:52:00.000-07:002008-08-26T18:13:22.098-07:00I've been a little preoccupied by some daydreaming48 hours from now, I hope I will be placing the final edits into this dissertation.<br />60 hours from now, I hope I will be walking into Kinko's.<br />64 hours from now, I hope I will place a copy of this dissertation under my last committee member's door<br />68 hours from now, I damn well better be in Vermont for the weekend.<br /><br />And 324 hours from now, I expect to stand in front of a group of people and explain why I deserve the degree. So 327 hours from now, I might feel a little less nervous. And 327.1 hours from now, I might be able to call Greg on the phone with a smile on my face and a piece of paper in my hand.<br /><br />And on October 5th? I get to SLEEP IN for a month and take my first real time off in.... 8 years, at least. I worked every summer since sophomore year in college. I always wanted to take a few months off after college, but I couldn't. Now I can. Phew.<br /><br />Golly gee, I can't wait : )<br /><br />Neither can the dogs - I've been a bad dog-mom. They're bored out of their minds. Greg's been awesome in keeping everything going and letting me ignore the world for this last month. It will be a relief to both of us when I can be a normal part of life again.<br /><br />Like most of my interaction with other people these days, this post is fairly self-serving :D Hope ya'all are well, and I'll be back very soon.<br /><br />Meanwhile, wanna see the kinds of things I'm working on? Of course you don't. But check this out anyway:<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqItnCzsjdcK6_YL6Weagffvv5JguyMoJ-TsPL9I242OnE_Z62Yy-ZKOovogQSOdanrkoatP18YMDdA4JeyLABCPpq6SlWU3pSXPuqp63wpj2Hp13W8-UArKN5WCheNIeXSumm/s1600-h/pathway.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqItnCzsjdcK6_YL6Weagffvv5JguyMoJ-TsPL9I242OnE_Z62Yy-ZKOovogQSOdanrkoatP18YMDdA4JeyLABCPpq6SlWU3pSXPuqp63wpj2Hp13W8-UArKN5WCheNIeXSumm/s400/pathway.png" alt="" id="BLOGGER_PHOTO_ID_5238996653761927282" border="0" /></a><br /><div style="text-align: center;"> I'd really like to understand this pathway fully, but it's pretty damn confusing, what with many of those arrows actually going both ways, and the arrows that were too complicated to put on there, and the arrows with big question marks on top. Some days I think, why bother trying to understand this? Even the people who dedicate their lives to just this pathway are still a little uncertain about where exactly the arrows all go...<sigh><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSFCv55vHT8XqJBJcP5YsVWjutxsBeoWiV5RgxCo01d_a29DhhL6HmqJj4exkGxjL5NL0Vtd_p7BuSTRkxq8HY-fcdCaVbnaChnDaJzKD4MYiQk_WDvCRW3Uw8xUMen6WLncvn/s1600-h/FCL.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSFCv55vHT8XqJBJcP5YsVWjutxsBeoWiV5RgxCo01d_a29DhhL6HmqJj4exkGxjL5NL0Vtd_p7BuSTRkxq8HY-fcdCaVbnaChnDaJzKD4MYiQk_WDvCRW3Uw8xUMen6WLncvn/s400/FCL.png" alt="" id="BLOGGER_PHOTO_ID_5238996655318649154" border="0" /></a>I like looking at the data this way: averages and individual points on the same plot.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX35ot0LnoxAirKjy33kybhLVuvZXihDFd1UI0QGjrwAT0nryTd7nX2vcHP0HojS728T-AvIY1cLavVb6FhwhyphenhyphenHXBkXkN_excLJ11ww3s8oJzQp6r-sq9WI1wSoptL_qYOj2cx/s1600-h/implant.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX35ot0LnoxAirKjy33kybhLVuvZXihDFd1UI0QGjrwAT0nryTd7nX2vcHP0HojS728T-AvIY1cLavVb6FhwhyphenhyphenHXBkXkN_excLJ11ww3s8oJzQp6r-sq9WI1wSoptL_qYOj2cx/s400/implant.png" alt="" id="BLOGGER_PHOTO_ID_5238996661627228066" border="0" /></a><br />That's the hippocampus. There will be a day that comes when I won't care so much about the hippocampus.<br /><br /><br /><br /><br />It's been a rough week. But relief is very near by...<br /></sigh></div>Rachaelhttp://www.blogger.com/profile/12174370689197345283noreply@blogger.com5tag:blogger.com,1999:blog-31636334.post-1378961394744272592008-08-11T15:49:00.000-07:002008-08-11T16:00:44.641-07:00Nothing better to sayThings have been so crazy lately that I don't even know where to start. In the past few weeks, I have...<br /><ul><li> Completely finished my thesis introduction and the first two research chapters</li><li> Written some heartfelt acknowledgments. Which I wish I could post here (but I can't, not until everything else is done)</li><li> Worked much of the way through a really bad draft of the third research chapter</li><li> Sort of, maybe, not really contemplated the concluding chapter</li><li> Not even thought about writing my defense powerpoint slides</li><li> Canned (I'm not kidding) 34 pints of tomatoes, peaches, apricots, and various kinds of jam (more on that later)</li><li> Not gotten botulism (yet)</li><li> Gone to Yoga three times a week. This is new. And cliche.</li><li> Fell waaaaay behind on my blog reading</li><li> Not edited the photos for or told a single story about our West Coast trip</li><li> Finally figured out this f@#$$! piece of s#$! of a <a href="http://en.wikipedia.org/wiki/LaTeX">markup language</a></li><li> --> Actually, let me take that back. LaTeX rocks. It was just the wrong time for me to learn how to use it.</li><li> Realized that my thesis topic kind of sucks</li><li> Realized I don't have any answers about my topic or my research</li><li> Realized that I'm now at the point of knowing more about my topic and my research than anyone else does</li><li> Realized that nobody knows anything about my topic</li></ul><br />And, the real important one, I have...<br /><ul><li> Generally speaking, been a terrible friend to everyone around me</li><li> Been very fortunate to have such understanding friends (and husband)</li></ul><br />So what's left?<br /><ul><li> About 20 pages of writing (but it's double spaced!)</li><li> Somewhere in the range of 15 figures</li><li> A tiny bit of data analysis</li><li> 3 more meetings with my adviser</li><li> 3 weeks until submission</li><li> 4 weekends of work until the defense</li><li> 29 days until the butterflies go away</li></ul>Rachaelhttp://www.blogger.com/profile/12174370689197345283noreply@blogger.com1tag:blogger.com,1999:blog-31636334.post-21455858276024367252008-08-06T12:23:00.001-07:002008-08-07T06:41:39.527-07:00The Weird Weiss-Maliks<p> </p> <p>My parents met when my mother moved into the same dorm that my father lived in at Kent State University. Three years later, my mother was shopping in a supermarket with her own mother, my grandmother. They were discussing how my mom would deal with the soon to be long-distance relationship with my father. My grandmother asked, "Why don't you just marry him?" They walked the store five times without putting a single item in the shopping cart, and then my mother, a Weiss, called my dad, a Malik, to say yes to a question that he had posed before. And so the Weiss-Malik family came to be.</p> <p align="center"><a href="http://lh4.ggpht.com/seestuffgo/SJn6Ar1ElFI/AAAAAAAAExQ/PlmGoODZ-8c/s1600-h/IMG_5835%5B3%5D.jpg"><img style="border: 0px none ;" alt="IMG_5835" src="http://lh3.ggpht.com/seestuffgo/SJn6BMjh0NI/AAAAAAAAExU/r3boLhfZYkk/IMG_5835_thumb%5B1%5D.jpg?imgmax=800" border="0" height="404" width="271" /></a></p> <p>My brother Andy met Leslie at work. They had been dating for a few months when he pulled out a twisty tie, playfully wrapped it around her finger, and marked the diameter. Soon, during a quiet evening at home, he took out a ring and asked her to marry him. And so within a year of dating, they tied the knot.</p> <p align="center"> <a href="http://lh4.ggpht.com/seestuffgo/SJn6CPHSEjI/AAAAAAAAExY/845opqEF_0g/s1600-h/bDSC_0104%5B3%5D.jpg"><img style="border: 0px none ;" alt="bDSC_0104" src="http://lh5.ggpht.com/seestuffgo/SJn6DDurjqI/AAAAAAAAExc/iBUVn85KXsg/bDSC_0104_thumb%5B1%5D.jpg?imgmax=800" border="0" height="404" width="269" /></a> </p> <p>Greg and I met at the dog park, less than two weeks after my big move to New Haven, and we were agreeable to the marriage idea from early on. We had been dating for two years and living together for six months; I was gone from New Haven for two weeks, and I think he missed me more than usual. He asked me to marry him when I got back. And so I did.</p> <p align="center"><a href="http://lh4.ggpht.com/seestuffgo/SJn6GIC6D7I/AAAAAAAAExg/uHz7Epa7yQo/s1600-h/CRW_8108%5B1%5D.png"><img style="border: 0px none ;" alt="CRW_8108" src="http://lh5.ggpht.com/seestuffgo/SJn6IPBjfjI/AAAAAAAAExk/4YUmvqGHpH8/CRW_8108_thumb%5B1%5D.png?imgmax=800" border="0" height="271" width="404" /></a> </p> <p>Michael, my other brother, and Leslie (yes, we have two Leslies), met through a mutual friend. They had some quiet conversations about the topic at home. They decided to get married, kept it to themselves for a month, and then casually announced their engagement to the family. But Michael wasn't satisfied with the original proposal. And so, he went one step further, to Proposal 2.0.</p> <p><a title="http://www.marrymeleslie.com/" href="http://www.marrymeleslie.com/">http://www.marrymeleslie.com/</a></p> <p align="center"><a href="http://lh6.ggpht.com/seestuffgo/SJn6JMKM5gI/AAAAAAAAExo/mJslfqUXFT8/s1600-h/cms%20070%5B3%5D.jpg"><img style="border: 0px none ;" alt="cms 070" src="http://lh5.ggpht.com/seestuffgo/SJn6J_kgRJI/AAAAAAAAExs/qw09YAOb56A/cms%20070_thumb%5B1%5D.jpg?imgmax=800" border="0" height="271" width="404" /></a> </p> <p>This, from <a href="http://picasaweb.google.com/Lisfor/Exhibit02/photo#5170002807047206786">the guy responsible</a> for <a href="http://www.google.com/moon/">googlemoon</a> and <a href="http://www.google.com/mars/">googlemars</a> and <a href="http://www.google.com/sky/">googlesky</a>. This, from my brother who used to spend hours on the computer mimicking newspaper print typeset and copying the design of the Advil bottle to create unique party invitations that he could hand out to his friends. This, from the adult who wanted <a href="http://images.google.com/images?hl=en&q=heelys&um=1&ie=UTF-8&sa=N&tab=wi">heelys</a> for his birthday. This, from <a href="http://www.blogger.com/uselesslinks.blogspot.com">techno-geek supremo</a> :). What I am saying is this: Michael is creative, technology-oriented, loving and fun. Of course he would do something as adorable as this.</p> <p align="center"><a href="http://lh6.ggpht.com/seestuffgo/SJn6KUYjiCI/AAAAAAAAExw/rYrtKfruQqs/s1600-h/bIMG_3253%5B2%5D.jpg"><img style="border: 0px none ;" alt="bIMG_3253" src="http://lh3.ggpht.com/seestuffgo/SJn6KlMbTLI/AAAAAAAAEx0/AvfmbtAU0xU/bIMG_3253_thumb.jpg?imgmax=800" border="0" height="244" width="244" /></a> </p> <p>Congratulations to Michael and Leslie! (And to Andy and Leslie, who had their first child, little baby Alexandra, a few weeks ago!) Us Weiss-Maliks are getting settled...</p> <p align="center"><a href="http://lh5.ggpht.com/seestuffgo/SJn6LB4zQ7I/AAAAAAAAEx4/rKM6cinhQA4/s1600-h/baby%20carrier%5B2%5D.jpg"><img style="border-width: 0px;" alt="baby carrier" src="http://lh6.ggpht.com/seestuffgo/SJn6LmIaHkI/AAAAAAAAEx8/RXUGuj3pBDI/baby%20carrier_thumb.jpg?imgmax=800" border="0" height="244" width="184" /></a></p><p align="center">The newest addition to the family. Little does little Alexandra know how weird we Weiss-Maliks actually are...</p><br /><p align="center"><br /></p><br /><p align="center"><br /></p><p align="center">(Updated: Michael made it into <a href="http://en.wikipedia.org/wiki/Online_proposal">this Wiki entry</a>)<br /></p>Rachaelhttp://www.blogger.com/profile/12174370689197345283noreply@blogger.com8tag:blogger.com,1999:blog-31636334.post-15630202484247141112008-06-29T12:53:00.001-07:002008-06-29T12:53:44.946-07:00A few snippets<p align="center"><a href="http://lh3.ggpht.com/seestuffgo/SGfnlxSEPbI/AAAAAAAAEwQ/Ns9_MrYGDJU/s1600-h/CRW_7913%5B5%5D.jpg"> <img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="603" alt="CRW_7913" src="http://lh6.ggpht.com/seestuffgo/SGfn-k_MR3I/AAAAAAAAEwU/fU3TKRJ-ehE/CRW_7913_thumb%5B3%5D.jpg?imgmax=800" width="404" border="0" /></a> </p> <p align="center">Now that Greg and I are in Alaska, there are just a few things to appreciate...</p> <p align="center"><a href="http://lh5.ggpht.com/seestuffgo/SGfoBYEYj7I/AAAAAAAAEwY/pq4c9KiDw9U/s1600-h/CRW_7935%5B3%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="271" alt="CRW_7935" src="http://lh6.ggpht.com/seestuffgo/SGfoDfgxu3I/AAAAAAAAEwc/g7FYPcB5MHM/CRW_7935_thumb%5B1%5D.jpg?imgmax=800" width="404" border="0" /></a> </p> <p align="center">Like spectacular views out the back door...</p> <p align="center"><a href="http://lh6.ggpht.com/seestuffgo/SGfoGHmuaOI/AAAAAAAAEwg/6xRFolUmSOs/s1600-h/CRW_7966%5B3%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="304" alt="CRW_7966" src="http://lh5.ggpht.com/seestuffgo/SGfoIV4YNZI/AAAAAAAAEwk/cOpnBqKCU6o/CRW_7966_thumb%5B1%5D.jpg?imgmax=800" width="404" border="0" /></a></p> <p align="center">6-week old husky puppies that live in an open air pen next door... </p> <p align="center"><a href="http://lh3.ggpht.com/seestuffgo/SGfoKYnCABI/AAAAAAAAEwo/t6RrvNBhT7I/s1600-h/CRW_7967%5B3%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="289" alt="CRW_7967" src="http://lh5.ggpht.com/seestuffgo/SGfoMcQkrLI/AAAAAAAAEws/Q9fc0y2Ey-4/CRW_7967_thumb%5B1%5D.jpg?imgmax=800" width="404" border="0" /></a> </p> <p align="center">Kitchens on the go...</p> <p align="center"><a href="http://lh5.ggpht.com/seestuffgo/SGfoOvojF4I/AAAAAAAAEww/5z_YVsaCRlo/s1600-h/CRW_7973%5B3%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="271" alt="CRW_7973" src="http://lh4.ggpht.com/seestuffgo/SGfoRjny5NI/AAAAAAAAEw0/dKQk4m6nHKI/CRW_7973_thumb%5B1%5D.jpg?imgmax=800" width="404" border="0" /></a></p> <p align="center">and tasty home-cooked meals: 4 carrots, 4 ribs celery, a yellow onion, one block of tofu (fried in vegetable oil), obscene quantities of garlic and ginger, a can of coconut milk, jalapeno pepper powder, lime juice, cilantro and Basmati rice. </p> <p align="center"> </p> <p align="center">Hope to eat some fresh-caught salmon soon.</p> Rachaelhttp://www.blogger.com/profile/12174370689197345283noreply@blogger.com2tag:blogger.com,1999:blog-31636334.post-44245819276800857792008-06-09T08:16:00.001-07:002008-06-09T08:21:38.195-07:00Well well well well<p> There's been a little time to cook - some hummus, a tasty vegetable dish, several delicious al fresco summer meals and grilled things. There was time for a one year wedding anniversary -- with a spectacular meal to follow. There's been a little time to do other things -- like laundry, showers, sleeping, giving Tori a good ear rub or stopping her from eating our dinners before we do. What there hasn't been time for is photographing / editing / writing / blogging / about it all. This whole "dissertation" thing is keeping occupied. It is probably going to keep me on my toes until the thesis defense, which will be first week of September. In the meantime, I'll just be trying to keep up to date with everybody's else's interesting food blogs, and maybe I'll pop in here every once and a while. We'll be traveling in California from 6/19-6/25 and then up in Alaska from 6/25-7/4 and I'll definitely post some pictures from that trip...</p> <p> </p> <p>Rachael</p> <p> </p> <p align="left">P.S. I felt very sad about leaving this blog both unattended <em>and </em>undecorated, so here are a few interesting photographs. A, errr, uhm, 10-22mm wide angle lens may or may not have been recently purchased... although there are no wide angle photos contained below, I hope to have some good ones soon. Oh, actually, the picture of the forest at the bottom uses the wide angle lens, but I hope there'll be better ones to talk about.<br /></p> <p align="center"> </p> <table border="0" cellpadding="2" cellspacing="0" width="400"><tbody> <tr> <td valign="top" width="200"> <p align="center"><a href="http://lh5.ggpht.com/seestuffgo/SE1I_QrSLXI/AAAAAAAAEu4/owSshiw3cwk/s1600-h/bCRW_5147%5B2%5D.jpg"><img style="border: 0px none ;" alt="bCRW_5147" src="http://lh3.ggpht.com/seestuffgo/SE1JAUI8x0I/AAAAAAAAEu8/zyvywn0Ne0M/bCRW_5147_thumb.jpg?imgmax=800" border="0" height="164" width="244" /></a></p> </td> <td valign="top" width="200"> <p align="center"><a href="http://lh3.ggpht.com/seestuffgo/SE1JCpYD0BI/AAAAAAAAEvA/ivGntddQVvA/s1600-h/CRW_6974%5B2%5D.jpg"></a><a href="http://lh4.ggpht.com/seestuffgo/SE1JDBKSrnI/AAAAAAAAEvE/zy6tX9a_pbs/s1600-h/CRW_6959%5B2%5D.jpg"><img style="border: 0px none ;" alt="CRW_6959" src="http://lh6.ggpht.com/seestuffgo/SE1JD3pFcsI/AAAAAAAAEvI/zwis9sft02A/CRW_6959_thumb.jpg?imgmax=800" border="0" height="164" width="244" /></a></p> </td> </tr> <tr> <td valign="top" width="200"> <p align="center"></p> <br /></td> <td valign="top" width="200"> <p align="center"></p> <br /></td> </tr> <tr> <td valign="top" width="200"> <p align="center"><img style="border: 0px none ;" alt="CRW_6974" src="http://lh5.ggpht.com/seestuffgo/SE1JEotl5GI/AAAAAAAAEvM/z9WVG36k2z4/CRW_6974_thumb.jpg?imgmax=800" border="0" height="164" width="244" /></p> <a href="http://lh5.ggpht.com/seestuffgo/SE1I_QrSLXI/AAAAAAAAEu4/owSshiw3cwk/s1600-h/bCRW_5147%5B2%5D.jpg"></a></td> <td valign="top" width="200"> <p align="center"><a href="http://lh5.ggpht.com/seestuffgo/SE1JE9v8EfI/AAAAAAAAEvQ/YLHX4xbRTlo/s1600-h/bCRW_5088%5B2%5D.jpg"><img style="border: 0px none ;" alt="bCRW_5088" src="http://lh4.ggpht.com/seestuffgo/SE1JFRHZfQI/AAAAAAAAEvU/-FmlBLZmsEc/bCRW_5088_thumb.jpg?imgmax=800" border="0" height="164" width="244" /></a></p> </td> </tr> <tr> <td valign="top" width="200"> <p align="center"></p> <br /></td> <td valign="top" width="200"> <p align="center"></p> <br /></td> </tr> <tr> <td valign="top" width="200"> <p align="center"><a href="http://lh5.ggpht.com/seestuffgo/SE1JF_fYDFI/AAAAAAAAEvY/QjB3awY3_BY/s1600-h/bCRW_5927%5B2%5D.jpg"><img style="border: 0px none ;" alt="bCRW_5927" src="http://lh4.ggpht.com/seestuffgo/SE1JHZY5OII/AAAAAAAAEvc/ZSHRg55-izI/bCRW_5927_thumb.jpg?imgmax=800" border="0" height="164" width="244" /></a></p> </td> <td valign="top" width="200"> <p align="center"><a href="http://lh5.ggpht.com/seestuffgo/SE1JHy5ABKI/AAAAAAAAEvg/r3nCPXqhhck/s1600-h/CRW_6723%20copy%5B2%5D.jpg"><img style="border: 0px none ;" alt="CRW_6723 copy" src="http://lh5.ggpht.com/seestuffgo/SE1JInY53TI/AAAAAAAAEvk/eNn8O3AymIY/CRW_6723%20copy_thumb.jpg?imgmax=800" border="0" height="164" width="244" /></a> </p> </td> </tr> <tr> <td valign="top" width="200"> <p align="center"></p> <br /></td> <td valign="top" width="200"> <p align="center"></p> <br /></td> </tr> <tr> <td valign="top" width="200"> <p align="center"><a href="http://lh5.ggpht.com/seestuffgo/SE1JJr0ZgmI/AAAAAAAAEvo/Gn88LinS_rA/s1600-h/CRW_7024_1%5B2%5D.jpg"><img style="border: 0px none ;" alt="CRW_7024_1" src="http://lh3.ggpht.com/seestuffgo/SE1JKKVZ-bI/AAAAAAAAEvs/5X_G_giZhvc/CRW_7024_1_thumb.jpg?imgmax=800" border="0" height="164" width="244" /></a></p> </td> <td valign="top" width="200"> <p align="center"><a href="http://lh6.ggpht.com/seestuffgo/SE1JLhE-VcI/AAAAAAAAEvw/BIHQ1iYQ5RM/s1600-h/CRW_6985%5B2%5D.jpg"><img style="border: 0px none ;" alt="CRW_6985" src="http://lh6.ggpht.com/seestuffgo/SE1JMb4T35I/AAAAAAAAEv0/3QAFXjXeQDk/CRW_6985_thumb.jpg?imgmax=800" border="0" height="164" width="244" /></a></p> </td> </tr> </tbody></table>Rachaelhttp://www.blogger.com/profile/12174370689197345283noreply@blogger.com2tag:blogger.com,1999:blog-31636334.post-75319372553811908802008-05-26T10:38:00.000-07:002008-05-26T11:02:52.404-07:00I will deriveOne week of agonizing over content, structure, purpose... thinking myself crazy for deciding I could finish up two experiements, work on a grant and write my PhD dissertation in a 10 week time span... and I did it! I wrote the first page... (149 to go)<br /><p class="MsoNormal" style=""><i><o:p></o:p></i></p> <p class="MsoNormal" style=""><i><o:p></o:p></i></p> <p class="MsoNormal"></p> <p class="MsoNormal" style=""><i></i></p><blockquote style="color: rgb(204, 204, 204);"><p class="MsoNormal" style=""><i>The past decade has brought forth a multitude of new drug delivery technologies; these novel pharmaceutical agents, drug conjugates, polymeric and lipid carries and implantable biomaterials are revolutionizing a vision of how medical illnesses should be treated. Drug delivery research follows a simple scientific principle (to delivery drugs only where and when they are needed) in order to achieve sustained, regionally specific and targeted pharmaceutical action.<o:p></o:p></i></p> <p class="MsoNormal" style=""><i>In spite of the promise that drug delivery technology will allow exact spatial and temporal control over medical therapy, few out of the many potential products have been developed into successful clinical therapies. The translation of drug delivery research from benchtop to bedside is hindered for industrial reasons – cost, safety and regulatory and large-scale manufacturing issues – as well as scientific roadblocks. These scientific roadblocks arrive in a variety of guises, yet they might be summarized by a straightforward concept: in the complex adaptive system of the human body, there are many variables to consider.<o:p></o:p></i></p> <p class="MsoNormal" style=""><i>Predicting the therapeutic effect of drugs in the body is a complex and diverse challenge that could be approached from a variety of angles. It is the purpose of this research to explore the parameter space of drug delivery in several model systems, proceeding from biomaterial to target tissue to biological effect. First, we will examine the factors that govern release of a model hydrophobic drug from the polymeric coating of a vascular stent that is currently in clinical use. Second, the interaction of the same drug with target tissue site components will be considered in a ex vivo tissue mimic of the arterial wall. Third, the pharmacokinetic requirements for neurotrophic factor delivery in the brain will be examined in behavioral and biochemical models of biological effect. It is the intent of this thesis to address a fundamental problem in drug delivery, namely, how to quantify biological and physical parameters that are necessary for effective biomaterial design.</i></p></blockquote><p class="MsoNormal" style=""><i><o:p></o:p></i></p> <br />(For the two people who read this blog that I went to ASU with, the complex adaptive systems reference was intentional. Thank you Drs. Pizziconi and Coursen for preventing the phrase "things don't always work out the way we expect them to" from entered this draft of the introduction)<br /><br /><br />On that note of cheery jubilation (and I do apologize for the work-related interjection, although since I'm starting a process that's going to end in a thesis defense, you might be hearing more), I'd like to share something else that put a smile on my face today:<br /><br /><br /><object height="355" width="425"><param name="movie" value="http://www.youtube.com/v/P9dpTTpjymE&hl=en"><param name="wmode" value="transparent"><embed src="http://www.youtube.com/v/P9dpTTpjymE&hl=en" type="application/x-shockwave-flash" wmode="transparent" height="355" width="425"></embed></object>Rachaelhttp://www.blogger.com/profile/12174370689197345283noreply@blogger.com5tag:blogger.com,1999:blog-31636334.post-30151335060032270622008-05-20T19:01:00.001-07:002008-05-20T19:06:25.383-07:00Grate'r Butter for Greater Pastry, or, Cute Quiche<p align="center"><a href="http://lh6.ggpht.com/seestuffgo/SDOCQ8vDEqI/AAAAAAAAErk/sFdpFHnhwbg/s1600-h/CRW_68773.jpg"><img style="border-width: 0px;" alt="CRW_6877" src="http://lh5.ggpht.com/seestuffgo/SDOCRsvDErI/AAAAAAAAErs/kdXvrZK2X5A/CRW_6877_thumb1.jpg?imgmax=800" border="0" height="271" width="404" /></a> </p> <p> </p> <p>I'm all about puns this evening. But, aren't they cute?</p> <p>I mean, seriously, aren't they cute?</p> <p> </p> <p align="center"> <a href="http://lh3.ggpht.com/seestuffgo/SDOCTMvDEsI/AAAAAAAAEr0/PlSPrxi5v6U/s1600-h/CRW_68733.jpg"><img style="border-width: 0px;" alt="CRW_6873" src="http://lh6.ggpht.com/seestuffgo/SDOCT8vDEtI/AAAAAAAAEr8/CPWqCPDDZN0/CRW_6873_thumb1.jpg?imgmax=800" border="0" height="271" width="404" /></a> </p> <p align="center"><strong>Itty Bitty Fluted Removable Bottom 4" Tartlet Pans!!</strong></p> <p> </p> <p>I'm sure this is my extra X chromosome talking, here but there is something undeniably adorable, smile-inducing, shoulder-shrugging "awww..." about miniature proportions...</p> <p> </p> <p align="center"> <a href="http://lh3.ggpht.com/seestuffgo/SDOCVMvDEuI/AAAAAAAAEsE/EybgqN0_U9M/s1600-h/CRW_6600%5B14%5D.jpg"><img style="border: 0px none ;" alt="CRW_6600" src="http://lh6.ggpht.com/seestuffgo/SDOCV8vDEvI/AAAAAAAAEsM/rDHiBhLSNRU/CRW_6600_thumb%5B12%5D.jpg?imgmax=800" border="0" height="204" width="304" /></a> <a href="http://lh5.ggpht.com/seestuffgo/SDOCWsvDEwI/AAAAAAAAEsU/pJ7wRdabEHM/s1600-h/CRW_6610%20copy%5B3%5D.jpg"><img style="border: 0px none ;" alt="CRW_6610 copy" src="http://lh6.ggpht.com/seestuffgo/SDOCW8vDExI/AAAAAAAAEsc/8xPqfs9MTUI/CRW_6610%20copy_thumb%5B1%5D.jpg?imgmax=800" border="0" height="204" width="137" /></a><br /></p><p align="center"> <a href="http://lh4.ggpht.com/seestuffgo/SDOCYcvDEyI/AAAAAAAAEsk/1-DhIYfFiQI/s1600-h/CRW_6623%20copy%5B3%5D.jpg"><img style="border: 0px none ;" alt="CRW_6623 copy" src="http://lh3.ggpht.com/seestuffgo/SDOCZMvDEzI/AAAAAAAAEss/EZm6Mx7g1Os/CRW_6623%20copy_thumb%5B1%5D.jpg?imgmax=800" border="0" height="204" width="154" /></a> <a href="http://lh5.ggpht.com/seestuffgo/SDOCasvDE0I/AAAAAAAAEs0/M96QJCcKHys/s1600-h/CRW_6668%5B6%5D.jpg"><img style="border: 0px none ;" alt="CRW_6668" src="http://lh4.ggpht.com/seestuffgo/SDOCbcvDE1I/AAAAAAAAEs8/UAuMxtLL4rI/CRW_6668_thumb%5B4%5D.jpg?imgmax=800" border="0" height="204" width="304" /></a> </p> <p> </p> <p><Ahem>. Moving on... The little quiche tartlets I picked up at the store are cute, and quiche itself is <strong>yummy</strong>. And <strong>easy</strong>. And <strong>perfect for using odds and ends of vegetables</strong>. The basic recipe is pretty straightforward: eggs, cream or milk, cheese and filling of choice. There are a few tricks:</p> <p> </p> <blockquote> <p>The balance of ingredients in the custard is flexible within reason. You could substitute milk for cream, but I wouldn't reduce the number of eggs and the fat content at the same time (the milk might curdle). </p> </blockquote> <p> </p> <blockquote> <p>A variety of cheeses work just fine. Fontina and Gryuere are best for creamy flavor and meltability. Chedder and Swiss provide stronger flavor but can get a little oily if you add too much. </p> </blockquote> <p> </p> <blockquote> <p>Goat cheese provides tangy contrast when it is dollop'ed throughout. All other cheeses should be shredded or cubed into very small pieces. </p> </blockquote> <p> </p> <blockquote> <p>If you want to lower the fat content of this dish, it's pretty simple: add more vegetables. You could also make the quiche crustless. </p> </blockquote> <p> </p> <blockquote> <p>Vegan Quiche is easy - puree silken tofu in place of the dairy (shockingly delicious, although I know you wouldn't believe me unless I handed you a piece of normal looking quiche, which you proceeded to marvel about and then I revealed that ta-da you just ate something vegan) </p> </blockquote> <p> </p> <blockquote> <p>The choice of filling is entirely up to you. I happen to love broccoli quiche, but there are endless possibilities here: leek, onion, chard, garlic, olives, pepper, mushroom, or asparagus (off the top of my head). Make sure that whatever you choose as a filling is thoroughly pre-cooked and squeezed dry, so that no excess water seeps into the custard (which would make for an unpleasant texture). </p> </blockquote> <p> </p> <p>I think good quiche requires a decent crust, and I must admit that I find most frozen crusts are pasty and bland. I just don't bother making things with pastry, since the storebought variety irritates me a little and the homemade variety irritates me even more. Good homemade crust relies on keeping the butter super, extra cold. The flour is cut around the cold butter until little globules of cold, firm butter are uniformly coated with flour. Water is dribbled in to bring the pastry dough together, and then it is slid along a flat surface to smear the butter into flat sheets. When the cold dough hits the hot oven, the butter melts quickly, creating flat pockets of steam and a flaky, tender crust. The worst thing you can do to pastry is to let it get warm or add too much water.</p> <p> </p> <p align="center"> <a href="http://lh3.ggpht.com/seestuffgo/SDOCdMvDE2I/AAAAAAAAEtE/RiUfJHBXK2w/s1600-h/CRW_6872%5B3%5D.jpg"><img style="border: 0px none ;" alt="CRW_6872" src="http://lh5.ggpht.com/seestuffgo/SDOCesvDE3I/AAAAAAAAEtM/D3S3tYsE0IY/CRW_6872_thumb%5B1%5D.jpg?imgmax=800" border="0" height="271" width="404" /></a></p> <p> </p> <p>I really hate making pastry, but I've learned two tricks that make it easier from my friend Jessica, who is pictured above with her son Jonah. I know, <a href="http://www.cookingforengineers.com/forums/viewtopic.php?t=396&sid=a386db82bd53502435279585dba9d83e">"new" tricks</a> for perfect pastry? It doesn't happen, right? Using <a href="http://smittenkitchen.com/2007/11/an-apple-pie-tale/">vodka</a> or the <a href="http://www.cuisinart.com/recipes/recipe.php?recipe_id=361">Cuisinart</a>, I've heard it all, but I swear these two suggestions are unique and actually work. First, put the butter in the freezer and then <strong><em>grate it onto the flour</em></strong>. This trick speeds the cutting step and thus reduces the amount of time that the butter has to get warm. Second, use whole wheat pastry flour, which is more tender than all-purpose flour.</p> <p> </p> <p align="center"> <a href="http://lh3.ggpht.com/seestuffgo/SDOCgMvDE4I/AAAAAAAAEtU/tBRW2bel2Ms/s1600-h/CRW_6871%5B3%5D.jpg"><img style="border: 0px none ;" alt="CRW_6871" src="http://lh6.ggpht.com/seestuffgo/SDOCg8vDE5I/AAAAAAAAEtc/_grUF85FHlw/CRW_6871_thumb%5B1%5D.jpg?imgmax=800" border="0" height="271" width="404" /></a> </p> <p align="center"><em>Here's what "pea sized pieces" of butter and flour look like for me, with a tablespoon for reference</em></p> <p align="center"><strong></strong></p> <p align="left"><strong><u>Broccoli and Lamb Sausage Quiche</u></strong></p> <p align="left"><em>Makes a 8-9" quiche, or six 4" mini-quiche!</em></p> <p align="left"><em></em></p> <p align="left"><em>I have never bothered to hunt down the "perfect quiche" recipe, since I would wager that if it were as good as it could get, then the fat content would be obscene. I'd rather not find out if I'm missing anything. This recipe is loosely based off of several epicurious suggestion and loosely off of <a href="http://oughttobeworking.blogspot.com/2007/09/wedding-part-3.html">a spinach tart recipe that I love</a>. It works just fine as a starting point. I suggested a broccoli, sausage and swiss cheese filling here. You could just as easily substitute any ingredients you like. Keep a generally similar volume of custard to vegetables to cheese and it'll work</em></p> <p align="left"> </p> <p>Preheat the oven to 350 degrees. Chop into bite sized pieces:</p> <blockquote> <p><strong>3-4 crowns of rinsed broccoli</strong></p> </blockquote> <p>You can include the stem if you wish (just chop it a little smaller than the rest). Add the broccoli to a small pot or sauce pan, along with</p> <blockquote> <p><strong>3/4 cup water</strong></p> <p><strong>A glug of olive oil</strong></p> </blockquote> <p>Cover, turn the heat to medium, and steam until the broccoli is quite soft (~20-30 minutes). Add more water if the pot starts getting dry. When done, drain thoroughly and set aside.</p> <p>Place an 8" fry pan on a burner set to medium, add:</p> <blockquote> <p><strong>2 humanely-raised lamb sausages, casings removed (or several ounces of crumbled pork, boar, nitrate-free bacon or turkey)</strong></p> </blockquote> <blockquote> <p><strong>1/2 tsp cayenne pepper</strong></p> </blockquote> <p>Brown the sausage (~10 minutes). Drain off the extra oil (save the drippings if you wish - they would be delicious with sauteed greens) and chop the sausage into bite sized pieces. Set aside with the broccoli. You should have about 2 cups of vegetables and about half a cup of sausage.</p> <p>Whisk together:</p> <blockquote> <p><strong>2 large, free-range eggs</strong></p> <p><strong>1/2 cup heavy cream (can substitute half and half or milk)</strong></p> <p><strong>~1 cup grated Swiss cheese (can substitute all or some with a different cheese type)</strong></p> <p><strong>1/2 tsp freshly grated black pepper</strong></p> <p><strong>1/4 tsp sea salt</strong></p> <p><strong>1/2 tsp ground sage</strong></p> </blockquote> <p>Stir the cooled broccoli and sausage into the custard mixture. Pour into a pre-baked crust, and bake the quiche for ~30-40 minutes, or until the center is set and firm.</p> <p> </p> <p> </p> <p><strong><u>A better quiche crust recipe</u></strong></p> <p><em>Makes enough dough for one 8 or 9" pie or tart pan</em></p> <p><em></em></p> <p>Ingredients:</p> <blockquote> <p>6 tbsp butter</p> <p>1 cup flour, plus extra for rolling the dough</p> <p>1/2 tsp salt</p> <p>4-6 tbsp ice water</p> </blockquote> <p> </p> <p>Put a stick of butter in the freezer. Measure 1 cup of flour and 1/2 tsp salt into a bowl with a box grater and pastry cutter and place all of that in the freezer too. Wait at least 30 minutes.</p> <p>Take out the pastry ingredients. Grate 6 tbsp of the butter onto the flour with the medium side of the box grater. Toss the butter around with the flour with your fingers; using a pastry cutter or two forks, cut the butter into the flour until everything is in small pea sized pieces. If the butter starts feeling soft, put it all back in the freezer for a few minutes.</p> <p>Prepare a large glass of ice water. Drizzle water onto the dough, one tablespoon at a time, stirring after each addition (it will take ~5-6 tbsp of water). When the dough begins to gather into a cohesive (not sticky) ball, turn it onto a lightly floured countertop and knead (smearing the dough across the counter) just once or twice with your palm.</p> <p>Form the dough into a disk shape, dust thoroughly with flour and wrap in plastic wrap. Freeze for just a few more minutes while you clean up, or let rest in the refrigerator until you are ready to use it.</p> <p>Roll the dough to fit desired pie or tart pan. Pre-bake the crust at 350 degrees for about 10 minutes and cool slightly before adding the filling.</p>Rachaelhttp://www.blogger.com/profile/12174370689197345283noreply@blogger.com9tag:blogger.com,1999:blog-31636334.post-67521677555698652832008-05-17T11:22:00.001-07:002008-05-17T11:22:39.948-07:00Apple Spiral Pecan Bread, Could Be Rushed<p align="center"><a href="http://lh6.ggpht.com/seestuffgo/SC8iR8vDEgI/AAAAAAAAEqU/UhM-4PjhZ0U/s1600-h/CRW_68153.jpg"><img style="border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="271" alt="CRW_6815" src="http://lh5.ggpht.com/seestuffgo/SC8iSsvDEhI/AAAAAAAAEqc/m7Ee7RmxpMM/CRW_6815_thumb1.jpg?imgmax=800" width="404" border="0" /></a> </p> <p>About 60 seconds after the last fork is placed on the table and the last morsel of dinner consumed, my grandfather turns to my mother and says, "Ok, Linda, let's go the living room". About 10 minutes after we all relocate to the living room and easy conversation finally settles down to stay, my grandfather turns to my grandmother and says, "Okay, Nance', let's go home". When they walk in the door of their home, the newspaper comes out, the TV turns on, but before long, my grandfather turns to their pet parrot and says, "Okay, Pepper, it's time for bed". Pepper usually agrees.</p> <p align="center"><a href="http://lh3.ggpht.com/seestuffgo/SC8iUMvDEiI/AAAAAAAAEqk/dzbqWh61UrM/s1600-h/CRW_68097.jpg"><img style="border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="271" alt="CRW_6809" src="http://lh6.ggpht.com/seestuffgo/SC8iU8vDEjI/AAAAAAAAEqs/6WtnT6TCx_Q/CRW_6809_thumb5.jpg?imgmax=800" width="404" border="0" /></a> </p> <p>It turns out that I am my grandfather's granddaughter. We're both on the move. We both look for the next step 3 paces before the last one. We think ahead, and when the goal is known - why wait? I've gotten to be very good at rushing: rushing out of obligation, rushing out of necessity, rushing out of the basis of my personality. I hurry in the morning to get dressed, multitasking as best as I can. I fry the eggs while tamping the coffee down; I pour the orange juice while the butter melts on the toast. I make lunch for Greg and I with my own breakfast in hand. I run around at work to write busy emails and perform speedy experiments, and then I scramble to make dinner once I get home. I rush my way to the end of every day. Dinner's done? Time for cleaning/movie/work/dog park - let's go! My willingness to move with purposeful speed is not just due to the fact that I like things done quickly -- I'm usually impatient to see what's next.</p> <p align="center"><a href="http://lh6.ggpht.com/seestuffgo/SC8iV8vDEkI/AAAAAAAAEq0/GE-BmxJzuqk/s1600-h/CRW_6810%5B6%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="271" alt="CRW_6810" src="http://lh6.ggpht.com/seestuffgo/SC8iW8vDElI/AAAAAAAAEq8/8J2f7iRylUE/CRW_6810_thumb%5B3%5D.jpg?imgmax=800" width="404" border="0" /></a> </p> <p> <br />There are a few particular things that I choose to never rush about, notably, my walk to work - I could ride a bike - and the time I spend with Greg  - why rush that? These days, I maintain my weekends as a necessary sanctuary of slow pace - I've learned that I burn out otherwise. There are also a few things that will not be rushed, no matter how much I wish them too: Greg (in any capacity), getting Tori to pee (when it's 10pm and raining), and letting ciabatta rise.</p> <p><a href="http://oughttobeworking.blogspot.com/2007/10/i-like-bread.html">Bread will not be rushed</a>: yeast, it turns out, is a fickle and moderate creature that will often <a href="http://oughttobeworking.blogspot.com/2007/12/bread-like-six-weeks-later.html">refuse to conform to my scheduling needs</a>. Good flavor from wheat takes some time and consistent attention that my week seems too rushed to afford, yet somehow I fit it in. My patience is always rewarded with a satisfying, buttery bite. Bread will do that for a person.</p> <p align="center"><a href="http://lh3.ggpht.com/seestuffgo/SC8iYMvDEmI/AAAAAAAAErE/mBtI9iokHjA/s1600-h/CRW_68493.jpg"><img style="border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="271" alt="CRW_6849" src="http://lh4.ggpht.com/seestuffgo/SC8iZcvDEnI/AAAAAAAAErM/Zi0w_JQW2j8/CRW_6849_thumb1.jpg?imgmax=800" width="404" border="0" /></a> </p> <p>Equally fortunate, I found a bread recipe whose flavor and crumb don't depend on perfect timing. This is a fantastic and flexible recipe (originally from Peter Reinhart, who else) that I have adapted several times. I am very pleased with the result. Making this bread in an evening is - <em>honestly</em> - pretty easy. Reinhart has a habit of providing pages worth of detail in every recipe, but I've posted my modification here with as simple of instructions as I can manage. The nice thing about this bread is that a precise rise is not necessary for good flavor (since it is enriched with eggs, buttermilk and other tasty things). This recipe is not picky in the slightest. The enrichment also helps the bread from going stale, though I doubt - with sticky apple butter and pecans nestled in these slices - a loaf will last you very long. With a little bit of butter and a dash of salt on top, I can't stop eating it. Compared to a regular cinnamon role, this bread is low fat with practically no added sugar, and I love how the bit of whole wheat flour plays off the spicy, moist apple butter and rich nutty pecans. I've made  three loaves in a week (one that was plain sandwich bread, below) and I'll be sure to make more soon.</p> <p align="center"><a href="http://lh6.ggpht.com/seestuffgo/SC8ia8vDEoI/AAAAAAAAErU/hwldamwbtQw/s1600-h/CRW_6782%5B3%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="271" alt="CRW_6782" src="http://lh6.ggpht.com/seestuffgo/SC8ib8vDEpI/AAAAAAAAErc/ALbOuTcsFYU/CRW_6782_thumb%5B1%5D.jpg?imgmax=800" width="404" border="0" /></a> </p> <p> </p> <p><strong>Apple Spiral Pecan Bread</strong></p> <p>Makes 1 loaf</p> <p>Simply omit the apple butter and spiraling step to make a normal loaf of sandwich bread.</p> <p>At first I thought I wanted Walnuts in this bread -- but since Greg is allergic, we went with Pecans and I don't regret it for a moment. However, I think it should be pretty clear that you could substitute whatever you wish for the spiral part. Some ideas: chopped apricots, figs, plum jelly, preserves of any sort, fresh fruit or applesauce, honey, walnuts, pecans, pistachio, or hazelnuts. Taste your filling of choice before using it - the filling should be delicious just on its own, and if it's not, add extra salt, sugar or spices until you are satisfied. The apple butter I used her is all natural: just apples simmered away with a touch of cinnamon and cloves.</p> <p>I could imagine this going savory with pine nuts, garlic and cheese. Take this idea and run with it...</p> <p> </p> <p>Stir together in a large bowl:</p> <blockquote> <p>2 c flour*</p> </blockquote> <blockquote> <p>1 1/2 tsp active yeast</p> </blockquote> <blockquote> <p>3/4 tsp salt</p> </blockquote> <p>Crack an egg into a small dish and whisk it lightly with a fork. Pour on top of the flour:</p> <blockquote> <p>Scant 1 c buttermilk **</p> <p>About half the whisked egg</p> </blockquote> <p>If using whole wheat flour, add an additional:</p> <blockquote> <p>1-2 tbsp honey (optional)</p> </blockquote> <p>If using an electric mixer, fit with the dough hook and mix on medium speed for 3-4 minutes, until everything comes together as a uniform dough. If doing things by hand, mix with a large spoon or your hands for 5 minutes. Drizzle in more buttermilk or water if the dough looks dry; sprinkle in extra flour if it looks too moist. The dough should clear the sides of the bowl but stick to the bottom; alternately, it should be moist and stick just a little bit to your finger when touched. Let the dough rest for a few minutes, and then continue kneading for another 10 minutes or so. If you peel off a small bit of dough and stretch it between your fingers, it should be see-through.</p> <p>Lift the dough off the counter or out of the bowl and drizzle some olive or vegetable oil in the bowl. Form the dough into a loose ball and role around in the oil to coat. Cover loosely with plastic wrap and set in a warm place for as long as it takes for the dough to double in size (~1-2 hours, depending on temperature; you could always turn the oven on for 2-3 minutes, turn it off, and let the dough rise in there).</p> <p>Sprinkle a clean counter with excess flour. Turn the dough onto the counter and stretch, roll and tug at the dough with your fingers until the it is ~8x16 inches in size. Spread the surface of the dough with:</p> <blockquote> <p>~3/4 cup apple butter</p> </blockquote> <p>And sprinkle on:</p> <blockquote> <p>~1/2 cup roasted pecan pieces</p> </blockquote> <p>Roll the dough up the long way so that the resulting log is about 8" long. Place in a lightly oiled loaf pan, seam-side up (can't you just see that apple butter bubbling out of the top of the loaf?). Brush the rest of the egg over the loaf, and sprinkle with a little brown sugar or cinnamon if desired. Set loaf pan in a warm place and allow to double in height (again, 1-2 hours). Meanwhile, preheat the oven to 325 degrees. When the loaf has doubled, bake for ~45 minutes. It should spring back nicely when you tap the top. Remove from the oven and cool completely before slicing.</p> <p> </p> <p>(I haven't tried it yet, but I bet this apple/pecan/whole wheat combo would be perfect with slices of good cheese...)</p> <p> </p> <p>*I used 50/50 whole wheat and bread flours; all purpose would be fine. The bread flour will yield a better crumb. You can also add a tablespoon or two of gluten to the flour if you wish, which will make for a chewier bite.</p> <p>**Substitute milk, or milk with something sour (a bit of unflavored yogurt, sour cream or the like). The Reinhart recipe included 1 tbsp vegetable oil or shortening as an additional enrichment; I chose to omit the oil.</p> Rachaelhttp://www.blogger.com/profile/12174370689197345283noreply@blogger.com3tag:blogger.com,1999:blog-31636334.post-45397234712039308802008-05-10T09:11:00.001-07:002008-05-10T09:11:33.177-07:00I got tagged for a meme<p> </p> <p>Here are the rules: <br />A) The rules of the game get posted at the beginning. <br />B) Each player answers the questions about himself or herself. <br />C) At the end of the post, the player then tags five people and posts their names, then goes to their blogs and leaves them a comment, letting them know they’ve been tagged and asking them to read your blog.</p> <p> </p> <p><strong>1) Ten years ago I was…</strong></p> <p>A little sad about some things that don't weigh me down anymore</p> <p><strong>2) Five things on today’s to-do list:</strong></p> <ol> <li>Organize my to-do list!</li> <li>Pre-cook a few meals for the week ahead</li> <li>Deal with our mouse infestation by putting out humane traps</li> <li>Pull weeds and plant sunflowers in the yard</li> <li>Spring cleaning</li> </ol> <p><strong>3) Things I’d do if I were a billionaire:</strong></p> <p>Donate most of it, I think. Does an individual person ever, <em>ever</em> have personal use for more than a few million dollars? I think I would set up a research/lobbying foundation for political issues I care about, including significant funds for education and scholarship awards. </p> <p>"Just me" use -- travel and learn how to be a real photographer. If I could actually travel, maybe some of that photography could deal with political issues too.</p> <p><strong>4) Three bad habits:</strong></p> <ol> <li>Getting my hands messy while cooking and then touching all of the door knobs and handles in the kitchen. This will one day send Greg over the edge.</li> <li>Accidentally derailing conversation topics, because I'm occasionally a space cadet like that</li> <li>Setting potentially unrealistic work deadlines for myself; getting burned out; taking it easy for a little bit; realizing that slowing down let the work pile up; frantically doing things I should have done a while ago. Repeat. And repeat. And... yeah, repeat.</li> </ol> <p><strong>5) Five places I’ve lived:</strong></p> <ol> <li>Toledo, Ohio</li> <li>Phoenix, Arizona</li> <li>East Rock, New Haven CT</li> <li>Wooster Square, New Haven CT</li> <li>Downtown, New Haven CT</li> </ol> <p>(do three places in New Haven count?)</p> <p><strong>6) Six jobs I’ve had in my life:</strong></p> <p>Other than 6 years of lab research!</p> <ol> <li>SAT and math tutor</li> <li>Cataloging chemical names and MSDS lists for a lab at ASU</li> <li>Picking up dog poop at a kennel facility at a vet hospital</li> <li>Secretary at a small company</li> <li>Summer outreach camp for middle school girls in engineering</li> <li><a href="http://saltzman.eng.yale.edu/index.php?option=com_sobi2&sobi2Task=sobi2Details&catid=3&sobi2Id=9&Itemid=35">TA, TA, TA, TA, TA, TA, TA, TA</a> (yes, times 8, and this year is THE LAST YEAR)</li> </ol> <p><strong>7) Tag 5 other people</strong></p> <p>Goodness, I don't think five people even read this blog right now. Plus I can't tag <a href="http://threeforks.wordpress.com">Liz</a> because she tagged me  : D </p> <ol> <li><a href="http://nutcase101.com/">Nutcase 101</a></li> <li><a href="http://www.cyclopticgaze.com/">Brett,</a> but I bet he won't do it...</li> <li><a href="http://28cooks.blogspot.com/">28 Cooks</a></li> <li><a href="http://bakingblondie7.blogspot.com/">Jessy and her dog Whinny</a>, though Jessy I think you're excused from question #6 : ) </li> <li><a href="http://pipinthecity.wordpress.com/">Marce</a>, who might still be away on vacation!</li> </ol> Rachaelhttp://www.blogger.com/profile/12174370689197345283noreply@blogger.com4tag:blogger.com,1999:blog-31636334.post-32230498198738213752008-05-05T07:16:00.001-07:002008-05-05T07:16:59.455-07:00The Pressure's On<p align="center"><a href="http://lh4.ggpht.com/seestuffgo/SB8WwbcbD3I/AAAAAAAAEpM/GHvi9SZAmA0/s1600-h/CRW_6793%5B3%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="271" alt="CRW_6793" src="http://lh3.ggpht.com/seestuffgo/SB8WxLcbD4I/AAAAAAAAEpU/3tiep-qYPTQ/CRW_6793_thumb%5B1%5D.jpg?imgmax=800" width="404" border="0" /></a> </p> <p>Have I told you yet that Greg organized a chapter of the National Kickball league right here in New Haven? This was to be a summer of sports and outdoor recreation. We had plans, oh there were plans for fitness and getting in shape... well, poor guy, things don't always go as planned. Greg had a youtube-worthy moment this weekend, and it might have been worth it if only someone had a camera on them. I was working on Saturday so I did not get to witness the event myself, but, apparently, he made a spectacular swan dive towards the giant bouncing rubber ball in order to tag someone out. Unfortunately, by making this amazing save, he landed awkwardly on his side and broke his shoulder.</p> <p>In case you ever break your shoulder, here's what to expect: horrible pain for the first seven days, an uncomfortable sling that rubs your skin raw, Vicodin, and no use of your arm for 6 weeks. This, and the ER doctor said that his was the slightest injury he could have made. (Better than dislocating a shoulder, apparently).</p> <p>Greg has been a real trouper about the whole ordeal. There's not much he can do at the moment except watch movies and be uncomfortable on the couch. There's not much I can do for him, either, which makes me feel helpless. So I decided to make him something uber-healthy for Greg to eat on Sunday.</p> <p align="center"><a href="http://lh5.ggpht.com/seestuffgo/SB8WyrcbD5I/AAAAAAAAEpc/mDqUb-j9jPg/s1600-h/CRW_6792%5B3%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="271" alt="CRW_6792" src="http://lh5.ggpht.com/seestuffgo/SB8WzrcbD6I/AAAAAAAAEpk/URGCZTAUx0s/CRW_6792_thumb%5B1%5D.jpg?imgmax=800" width="404" border="0" /></a> </p> <p>I'm not really a "gadgetty" kind of kitchen person, but a friend of our's gifted us a pressure cooker recently. She passed it along with constant assurances that her husband makes spectacular tofu dishes using it. I haven't quite been able to duplicate the dish that she described (she said it becomes dense and spongey, with a texture akin to frozen tofu), but I have found this new kitchen appliance useful for cooking things rapidly. I've found that, in the last, final stages of cooking, when the grains are drying up and absorbing moisture from every source possible, the tofu can get a little drier and hole-ier. </p> <p align="center"><a href="http://lh5.ggpht.com/seestuffgo/SB8W1rcbD7I/AAAAAAAAEps/e8vMYMzfpj0/s1600-h/CRW_6791%5B3%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="271" alt="CRW_6791" src="http://lh4.ggpht.com/seestuffgo/SB8W2bcbD8I/AAAAAAAAEp0/BsuBf948dQw/CRW_6791_thumb%5B1%5D.jpg?imgmax=800" width="404" border="0" /></a> </p> <p>Pressure cooker tofu is nothing dramatic (for me, so far), but it the method I used to make this healthy salad is simple and the resulting dish is delicious and refreshing. The tofu has a wonderful texture that contrasts nicely with the wild rice, and the flavor creeps up on you: first nutty and grainy, then a burst of citrus flavor and olive oil. Next time I might add a little cilantro. Other possible additions? Toasted chopped walnuts, a little feta, pine nuts, or a squeeze of lemon juice.</p> <p> </p> <p><strong>Wild Rice Salad with Citrus and Tofu</strong></p> <p><em>What I liked better than the texture of this tofu (although that was good too) is the flavor. By cooking the tofu in the pressure cooker with orange juice, the citrus flavor thoroughly infused each cube of tofu. No weird sour/beany taste left.</em></p> <p> </p> <p>Slice into 1/2" cubes:</p> <blockquote> <p><strong>1 package firm tofu</strong></p> </blockquote> <p>Add tofu to pressure cooker pot, along with</p> <blockquote> <p><strong>1 cup wild rice</strong></p> <p><strong>1 cup orange juice</strong></p> <p><strong>1.5 cups water</strong></p> <p><strong>A glug of olive oil</strong></p> </blockquote> <p>Fit the lid onto the pressure cooker, turn the stove to high, and wait for the steam valve to open. Lower the burner so that the pot emits steam in steady spurts (~medium heat), and cook for ~15-18 minutes. (Keep an ear out and nose out for the sounds and smell of a dry pot/burning rice. Better to stop the pressure cooker sooner and finish the rice on the stove if need be). Meanwhile, wash and slice:</p> <blockquote> <p><strong>1 bunch beet greens (substitute spinach or arugula)</strong></p> </blockquote> <p>Peel and slice into 1/4" cubes:</p> <blockquote> <p><strong>2 oranges (I used one Valencia Orange and one Blood Orange)</strong></p> </blockquote> <p>When the pressure cooker is done, release the steam valve. Let  the rice and tofu cool for a minute (taste the rice; if it doesn't seem done, continue cooking on low heat). In a separate pot, steam the greens until wilted (~5-7 minutes) then shock in a bowl of ice water. Squeeze out the excess water and chop finely. Whisk together:</p> <blockquote> <p><strong>1 tbsp honey</strong></p> <p><strong>1 tbsp cider vinegar</strong></p> <p><strong>1 tbsp olive oil</strong></p> <p><strong>1/2 cup orange juice</strong></p> <p><strong>1/2 tsp ground sea salt</strong></p> <p><strong>1/4 tsp freshly ground black pepper</strong></p> </blockquote> <p>Add the dressing, along with the greens and orange slices to the tofu and rice. Toss together and adjust seasoning if necessary.</p> Rachaelhttp://www.blogger.com/profile/12174370689197345283noreply@blogger.com3tag:blogger.com,1999:blog-31636334.post-40538708334887065392008-05-04T12:11:00.001-07:002008-05-04T12:11:29.472-07:00Leftovers three ways. Way #3: Cumin Spiked Veggie Burgers<div align="center"> <table cellspacing="0" cellpadding="2" width="400" align="center" border="0"><tbody> <tr> <td valign="top" width="200"><a href="http://lh6.ggpht.com/seestuffgo/SB4KRLcbDvI/AAAAAAAAEn0/fBxwEup_O3o/s1600-h/CRW_6749%5B2%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="164" alt="CRW_6749" src="http://lh5.ggpht.com/seestuffgo/SB4KR7cbDwI/AAAAAAAAEn8/epMp1pKraHM/CRW_6749_thumb.jpg?imgmax=800" width="244" border="0" /></a></td> <td valign="top" width="200"><a href="http://lh6.ggpht.com/seestuffgo/SB4KTLcbDxI/AAAAAAAAEoE/OWP7m07qeCA/s1600-h/CRW_6747%5B2%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="164" alt="CRW_6747" src="http://lh5.ggpht.com/seestuffgo/SB4KT7cbDyI/AAAAAAAAEoM/KMTGi9rIkvQ/CRW_6747_thumb.jpg?imgmax=800" width="244" border="0" /></a></td> </tr> </tbody></table> </div> <p align="left">   Having had some delicious <a href="http://oughttobeworking.blogspot.com/2008/04/leftovers-three-ways-way-1-roasted.html">soup</a> and then <a href="http://oughttobeworking.blogspot.com/2008/04/leftovers-three-ways-way-2-roasted.html">enchiladas</a>  just the other day, I found myself staring at several more cups of assorted roasted vegetables (asparagus, peas, carrots and zucchini) tossed with braised tofu and steamed quinoa. Lacking any other ideas, I decided to try my hand at veggie burgers. It was surprisingly simple to prepare, and the end result was tasty...Not earth shattering, but tasty : )</p> <p align="center"><a href="http://lh5.ggpht.com/seestuffgo/SB4KU7cbDzI/AAAAAAAAEoU/P9Clpy7p1J0/s1600-h/CRW_6750%5B3%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="271" alt="CRW_6750" src="http://lh4.ggpht.com/seestuffgo/SB4KVrcbD0I/AAAAAAAAEoc/skFnoLGi7OA/CRW_6750_thumb%5B1%5D.jpg?imgmax=800" width="404" border="0" /></a> </p> <p align="center">My dad used to always make me smiley face meals. <a href="http://oughttobeworking.blogspot.com/2007/02/two-partially-satisfying-attempts.html">Greg does too</a> : 0</p> <p align="center"> <a href="http://lh3.ggpht.com/seestuffgo/SB4KXbcbD1I/AAAAAAAAEok/mxggPRPAd2g/s1600-h/CRW_6743%5B3%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="271" alt="CRW_6743" src="http://lh6.ggpht.com/seestuffgo/SB4KYLcbD2I/AAAAAAAAEos/Gy49V3-Rqjk/CRW_6743_thumb%5B1%5D.jpg?imgmax=800" width="404" border="0" /></a></p> <p align="center">Here's what things looked like before starting the recipe.</p> <p> </p> <p><strong>Cumin Spiked Veggie Burgers</strong></p> <p><em>Makes ~6 patties</em></p> <p> </p> <p><em>I think there are a few things that make this recipe a success. (1) Roasted vegetables = flavor. (2) Quinoa = excellent texture. (3) Egg + Bread Crumbs = binding ability). And (4) Ground up pecans = even better flavor and texture. I'd say you could substitute pretty much any kind of nut in this recipe, although I think the fat content of the pecans helped things along. Be sure to adjust the amount of bread crumbs according to the moisture level of your particular batch.</em></p> <p><em>I found these veggie burgers a tiny bit crumbly and reminiscent of falafel (with all that cumin). I think there are many spice combinations you could try here - curry, salt and pepper, mushrooms, barbeque sauce, etc. If it is important to you that the burgers hold together well, add another egg and up the breadcrumbs.</em></p> <p><em></em></p> <p>In a blender or cuisenart, puree:</p> <blockquote> <p>~1 cup leftover vegetables and grains</p> <p>1 egg</p> <p>1/2-3/4 cup pecans or other nut</p> <p>Small handful of parsley</p> </blockquote> <p>Stir in:</p> <blockquote> <p>~1/2 cup leftover vegetables and grains <br />~1/2 cup toasted bread crumbs (more or less, depending on how moist things seem)</p> <p>1 tbsp worstershire (optional)</p> <p>1 tbsp cumin</p> <p>1 tsp cayenne pepper</p> <p>Salt, pepper, other spices if desired</p> </blockquote> <p>If the batter seems too dry, add a dash of olive oil for moisture. Salt and pepper to taste. Working with ~1/3 cup of batter at a time, form into flat patties. Add a swig of olive oil to a good fry pan, and fry the burgers on medium-low heat for ~3-4 minutes per side, or until the egg is cooked through.</p> <p> </p> <p>Serve burgers on toasted bread or wheat buns, with a slathering of mayo, mustard, ketchup if you wish, and topped with lettuce, red onion and tomato. Delicious.</p> <p> </p> <p align="center"></p> Rachaelhttp://www.blogger.com/profile/12174370689197345283noreply@blogger.com0tag:blogger.com,1999:blog-31636334.post-18140991587367515852008-04-26T13:19:00.000-07:002008-04-26T13:20:00.308-07:00Leftovers Three Ways. Way #2: Roasted Vegetable and Grain Enchiladas<p> </p> <p>I've gotta say, after trying this recipe, I may never again pay $5 for fake meat based on TVP, tofu, or weird fungi. This was good. And natural. And cheap. And it used up these leftovers.</p> <p> </p> <p>I'm not actually a fan of fake meat. I'd usually rather have vegetables, or occasionally have the real thing. Yet every once and a while, the craving for nachos or meatballs hits me, and I just find myself not wanting to spend $15 for a bowl of free range chili (for that price, I'll take the <a href="http://oughttobeworking.blogspot.com/2008/04/some-things-are-just-primal.html">ribs</a>).</p> <p> </p> <p>This does the trick and it's all natural and homemade. This time, I used a pre-mixed taco seasoning for flavor (I wanted something salty!). Next time, I'd keep things simple to let the vegetable flavor shine through. I could imagine a variety of light seasonings: a little lemon juice, salt and pepper, maybe a little sage or coriander, cayenne, chili powder, or curry powder. I absolutely loved what the ground up pecans did to this dish. Greg is allergic to walnuts, but I imagine those would work just as well. Next time I'll up it to a full cup of nuts, and I'll toast them beforehand. I also happened to toss in some of the braised tofu as well, although I'm not sure that it added anything, so I left tofu out of this recipe.</p> <p> </p> <p><strong>Roasted Vegetable and Grain Enchiladas</strong></p> <p>Serves 2-4</p> <p> </p> <p><em>Substitute any vegetables and any grain (except white rice, which might get mushy...) and any nuts you wish. Toasting the nuts before hand might be tasty. This particular set of roasted veggies included carrots, zucchini, asparagus and green peas - but of course, anything would work quite well. You could assemble the filling ahead of time.</em></p> <p> </p> <p>In a blender or cuisenart, puree, or finely chop by hand:</p> <blockquote> <p><strong>~1 cup mixed roasted vegetables and Quinoa</strong></p> <p><strong>1 egg</strong></p> <p><strong>Generous 1/2 cup pecans</strong></p> </blockquote> <p>In a medium bowl, combine the veggie/grain mixture with:</p> <blockquote> <p><strong>Another 1/2 cup roasted vegetables and Quinoa</strong></p> <p><strong>Seasonings of choice</strong></p> </blockquote> <p>Set aside the veggie/grain mixture. Chop:</p> <blockquote> <p><strong>1/2 sweet onion</strong></p> <p><strong>1 red pepper</strong></p> </blockquote> <p>To a large fry pan, add:</p> <blockquote> <p><strong>1 tbsp olive oil</strong></p> </blockquote> <p>and saute the onions and peppers on medium-high heat until soft (~10 minutes). Add the veggie/grain mixture and continue sauteeing until cooked through (~10 minutes). Add a splash of olive oil to the bottom of  a large casserole dish and assemble the enchiladas with:</p> <blockquote> <p><strong>6 10-12" flour tortillas</strong></p> </blockquote> <p>Add ~1/3 cup enchilada filling to each tortilla. Wrap the tortilla around the filling and place, seam side down, in casserole dish. Once assembled, pour over the top of the enchiladas:</p> <blockquote> <p><strong>1 cup simple red salsa, with a few shots of hot sauce if you wish</strong></p> <p><strong>1/4 cup chopped pickled jalepenos or green chilis</strong></p> </blockquote> <p>Bake at 350 degrees for 40 minutes, or until everything is bubbling. Sprinkle over the top of the enchiladas:</p> <blockquote> <p><strong>1 cup grated cheese</strong></p> <p><strong>1/4 cup chopped cilantro</strong></p> </blockquote> <p>Bake for another 10 minutes, or until the cheese is bubbly. Serve with sour cream. and extra salsa.</p> Rachaelhttp://www.blogger.com/profile/12174370689197345283noreply@blogger.com0tag:blogger.com,1999:blog-31636334.post-47078892669909656012008-04-24T11:41:00.001-07:002008-04-24T11:42:49.610-07:00Leftovers Three Ways. Way #1: Roasted Vegetablesand Quinoa SoupPassover is a symbolic and ritualistic event. The Passover seder and subsequent meal includes many different foods - all of which have meaning. Among other traditions, Passover should include roasted meat (to commemorate the lamb blood that the Jewish slaves smeared over their doors), fresh peas or other springtime vegetables (renewal), and, of course, no wheat is permitted (to remind ourselves that upon escape, the Jewish slaves were not able to wait for their bread dough to rise, or, to remind ourselves that the Jewish slaves ate poor, unenriched bread, depending on your tradition). <p> </p> <p>Since our house is mostly veggie, I chose to roast springtime vegetables (asparagus, peas, carrots, zucchini), braise tofu, and serve it all over quinoa drizzled with olive oil and seasoned with salt and pepper.</p> <p> </p> <p>This Passover was a sad event for me. I was rushing through an animal experiment whose timing was out of my control; it could not be postponed no matter what. I spent my entire weekend in lab, hunched over a bench-top with a sterile mask covering my mouth so that I could do something that I hate and find engrossing all at the same time: do brain surgery on 40 rats. For a cultural holiday designed to make you aware of the how you are enslaved in your own life - and remind you that your ancestors have, on more than one occasion, escaped from what opressed them, and that cultures (and animals) across the world experience slavery even today- this was a travesty. I felt terrible.<em> </em>I was both the one doing the enslaving and feeling enslaved. I felt denied the one yearly event that is important to me.</p> <p> </p> <p>Yet, somehow it all worked. I finished my surgeries at 5pm on Sunday and raced home to assemble a small seder dinner by 7pm. Greg, myself, my officemate Audrey (who had never been to a seder before), and our Jewish friend Josh sat down to a lovely evening where we swapped stories of religion, discussed the symbolic importance of everything we ate, and had more than a glass of wine or two.</p> <p>When we finished our meal, there was enough leftover roasted vegetables and quinoa (among other dishes!) to feed a small army. I used these roasted vegetables in three ways this week, and I thought I'd share the ideas with you. These are, of course, all very loose recipes.</p> <p> </p> <p><strong>Roasted Vegetable and Quinoa Soup</strong></p> <p><em>Serves 4</em></p> <p><em></em></p> <p><em>Certainly this recipe calls for improvisation. This is a kitchen soup sort of soup! What I like best is the contrasting flavor of lemon and Quinoa</em></p> <p> </p> <p>Combine the following ingredients in a medium sized soup pot:</p> <blockquote> <p><strong>2 cups mixed ratio of roasted vegetables and Quinoa, with tofu if you prefer</strong></p> <p><strong>4 cups good vegetable stock</strong></p> <p><strong>2 cups water</strong></p> </blockquote> <p>Cover, turn the heat to medium and simmer for 15-20 minutes, or until the stock thickens slightly. Add</p> <blockquote> <p><strong>The juice of half a lemon (or, lemon juice to taste)</strong></p> </blockquote> <p>Sprinkle with</p> <blockquote> <p><strong>A handful of chopped cilantro</strong></p> </blockquote> <p>And serve!</p>Rachaelhttp://www.blogger.com/profile/12174370689197345283noreply@blogger.com1tag:blogger.com,1999:blog-31636334.post-6315724598471078492008-04-22T07:05:00.001-07:002008-04-22T07:07:59.014-07:00Abortion Art and Our Neighbor With Furry Boots<p> </p> <p>Several months ago, our neighbor told Greg that she would be graduating soon and was to have a senior project exhibited in April. When Greg said he'd like to see it, she said, I hope we can still be friends afterwards. Later, we both shrugged and figured her nervousness was an oddity, like the furry boots she wears even when it's 90 degrees outside.</p> <p> </p> <p>The story broke several days ago. Aliza Shvarts repeatedly inseminated herself, herbally induced abortions in her home every month for nine months, collected the blood each time, and smeared this evidence with Vaseline across plastic sheeting that was wrapped around a cube to serve as a projection screen for videos she took of herself performing the act. Wow. As Greg put it, "Gross. We <em>know</em> her."</p> <p> </p> <p>Anyone who knows <em>me</em> for more than a few minutes probably picks up on the fact that I am an opinionated person. It's just in me. I don't know why. Sometimes the opinions drive me nuts - they never go away - and sometimes they drive other people nuts - for the same reason. Opinions are neither right or wrong, they just are, and I equally enjoy giving and hearing them. So it's funny, when I think about this necessary aspect of my own personality, that I've never really offered up an opinion on this blog about something other than food. Well, this particular story might be quite a leap off topic, but I find it impossible to ignore - especially since Aliza Shvarts is our next door neighbor, a passing friend that we long ago nicknamed "Boots" who waves to our dogs and parks behind my Camry.</p> <p> </p> <p>When the story first broke, I was horrified. Obsessed might be more like it. Despite the fact that I am quite firmly pro-choice, this (apparently) flagrant disregard for life - originating from a truly lovely woman who likes funky footwear - floored me. Perhaps even more shocking was the fact that Greg was cheering her on. This surprised me for two reasons: (1) although Greg himself could win a prize for being opinionated, it's usually not about philosophical life vs. non-life debates (more often it's about the correct way to put silverware in the dishwasher, but I digress) and (2) how on earth could he be cheering her on? I argued that it's not right to use "life" (no matter how small or cellular that life may be) as a political tool. He argued that anti-choicers have been using this tool to ruin female lives for the entire history of anti-choice. These continuing conversations took a rather interesting turn when it came out that Aliza's "pregnancies" probably didn't take place, that the blood was just menstrual fluid, that there are no true abortion herbs available online (if there were why bother with RU 486!), and that, indeed, Aliza had pulled off an incredible hoax on liberal and conservative America alike. Furthermore, although science requires, necessarily, that this is a hoax - Aliza denies that it was any kind of hoax. She insists that she regularly inseminated herself and induced bleeding at the end of the month.</p> <p> </p> <p>Aliza didn't actually list <em>her</em> reasons explicitly, although many people have put these words in her mouth: free speech, art, political discourse, necessary controversy, useful discussion. Equally, the other side argued their reasons: disregard for life, fuel for the anti-choicers, attention grabbing stunt, danger to her own health, pointless, no-good-discussion-can-come-of-this. Several days of "do you think she did it?" discussion followed these events. The controversy which surrounded this topic made our conversations on it inexhaustible: the parents, the adviser, Yale, her... how, why, and what did this all mean? </p> <p> </p> <p>I sat on my rigid, anti-what-she-did opinion for a while, and then I felt it ... strangely... melt away. Because what Aliza did or didn't do was exactly the point of her piece. Anti-choicers have argued, for long while, that conception begins at fertilization as opposed to implantation. This concept strikes many (myself included) as absurd - eggs are commonly fertilized and then lost in menstrual fluid. It's quite a normal process, and if indeed personhood begins at fertilization, I will have killed somewhere nearing 70 "people" in my adult, female, menstruating life. When we all thought that Aliza became pregnant and aborted those pregnancies, it was horrifying. When we realized that it was just normal menstruation that she chose to make into an attention grabbing piece of art, we rolled our eyes and turned our backs. </p> <p> </p> <p>Yet what's the real difference? Why is it different for a sexually active woman on the pill to routinely engage in sex and have a fertilized, non-implanted egg go down the toilet every month, and for an art student to engage in the same act (minus the romance) and pretend that some herbal remedy (as opposed to the pill) was involved?</p> <p> </p> <p>The difference is that it is a moral judgment, not a medical one, which determines the reaction. As a sexually active woman on the pill, I am no different than Aliza Shvarts. She could have yelled this fact on the top of her lungs and I never would have heard it - but 4 days of agonizing over this controversy, and it finally just hit home in a rather satisfying and permanent way. Aliza couldn't have said what she wanted to say. She needed to do what she did and allow other people to say it, personally, individually, publicly, softly and loudly to each other. She needed to do what she did to allow people to come to their own conclusions.</p> <p> </p> <p>So now, we don't see Boots tromping around our street. In fact, when we did see her once, she revealed that Yale was planning to expel her, that she's received death threats, that her parents are terrified and flew in from California to stay with her, she's worried that her landlord is angry with her, and that she's upset about her future. All of these fears were revealed to Greg in only several shy sentences. Her father called her on the cell phone that very minute. She replied that she was okay, that the bus just dropped her off and she'd be inside right away.</p> <p> </p> <p>All this over menstrual blood. Job well done, Aliza. Your work was brilliant.</p> <p> </p> <p>Some links</p> <p><a href="http://www.yaledailynews.com/articles/view/24513">The Story</a></p> <p><a href="http://www.yaledailynews.com/articles/view/24530">Yale's Rebuttal</a></p> <p><a href="http://www.rhrealitycheck.org/blog/2008/04/21/a-for-abortion-art">An excellent commentary</a></p>Rachaelhttp://www.blogger.com/profile/12174370689197345283noreply@blogger.com6tag:blogger.com,1999:blog-31636334.post-61223051144726515152008-04-13T15:26:00.001-07:002008-04-13T15:52:20.359-07:00Some things are just primal<p>Look what I did:</p> <p align="center"> <a href="http://lh6.ggpht.com/seestuffgo/SAKIf7-QliI/AAAAAAAAEiA/PcAXzzhJDfM/s1600-h/CRW_6735%20copy%5B3%5D.jpg"><img style="border: 0px none ;" alt="CRW_6735 copy" src="http://lh5.ggpht.com/seestuffgo/SAKIgr-QljI/AAAAAAAAEiI/Os1xYKpynZU/CRW_6735%20copy_thumb%5B1%5D.jpg?imgmax=800" border="0" height="271" width="404" /></a></p> <p>My first ribs in 7 years, and they were outstandingly, mouth-wateringly spectacular. I remember enough of my last rib sampling to know that these ribs were worth the high premium ($2.50 a rib bone!) for more than just the relatively happy pasture-based life that my extra dollars afforded this animal - they were also complex in flavor with well distributed fat. There wasn't a speck of gristle on this rack.</p> <p><a href="http://lh3.ggpht.com/seestuffgo/SAKIiL-QlkI/AAAAAAAAEiQ/vITXBvP_cxE/s1600-h/CRW_6725%20copy%5B3%5D.jpg"><img style="border: 0px none ;" alt="CRW_6725 copy" src="http://lh6.ggpht.com/seestuffgo/SAKIi7-QllI/AAAAAAAAEiY/Fx5s1PHRe5Y/CRW_6725%20copy_thumb%5B1%5D.jpg?imgmax=800" border="0" height="271" width="404" /></a></p> <p>The slow roast in the oven idea comes straight from Greg's dad (thanks, Jim). The ribs are liberally seasoned, placed over a rack of simmering water in the oven and slowly steamed over the course of the afternoon. The salt acts as a brine (keeping moisture in). The longer the ribs steam, the more tender and fall-off-the-bone the meat becomes. In the last 20 minutes of cooking, the ribs are placed on a low fire grill and basted several times with barbeque sauce. This last step on the grill built up a mouth watering crust of savory, sweet, tangy barbeque sauce. These ribs were, in a word: awesome. There are some human activities, like pulling melt-in-your-mouth roasted meat off the bone, that are just so primal, and...I want more.</p> <p> </p> <p align="center"><a href="http://lh4.ggpht.com/seestuffgo/SAKIkb-QlmI/AAAAAAAAEig/30xvI1uXrKs/s1600-h/CRW_6722%20copy%5B3%5D.jpg"><img style="border: 0px none ;" alt="CRW_6722 copy" src="http://lh3.ggpht.com/seestuffgo/SAKIlL-QlnI/AAAAAAAAEio/z0cF0pcx-Vg/CRW_6722%20copy_thumb%5B1%5D.jpg?imgmax=800" border="0" height="271" width="404" /></a> </p> <p><strong><u>Awesome Pork Ribs</u></strong></p> <p><em>I chose a very simple dry rub and used store bought barbeque sauce (I used <a href="http://www.bonesuckin.com/">"Bone Sucking Sauce"</a> brand - I couldn't not try it, with that title - watch out, the link has music). You could put anything in the rub you like, so long as there is a good amount of salt in the first step. I'm not sure if a one hour brine actually tenderizes, but I found warnings, online, that brining overnight "might" make the meat too salty - so, extend the brining time at your own risk.</em></p> <p>Combine the ingredients for the dry rub:</p> <blockquote> <p><strong>1 tbsp sea salt or kosher salt</strong></p> <p><strong>1 tsp celery salt</strong></p> <p><strong>1 tsp cayenne pepper</strong></p> <p><strong>1 tsp black pepper</strong></p> <p><strong>2 tsp garlic powder</strong></p> </blockquote> <p>Rinse:</p> <blockquote> <p><strong>4-5 lb humanely raised pork ribs, ~2 servings (trimmed of fat if necessary - mine did not require this step)</strong></p> </blockquote> <p>in cool water and drain for a moment. Place the ribs in a deep baking dish and rub with seasonings. Cover and store in the refrigerator for at least an hour or up to several hours. Meanwhile, preheat the oven to 250 degrees. Remove the ribs from the fridge and place them on a grate or cooling rack. Cover the bottom of the roasting pan in silver foil and place the grate or rack with the ribs on top. Form a tent out of aluminum foil and place in the oven. Pour in:</p> <blockquote> <p><strong>3 cups water</strong></p> </blockquote> <p>After the first hour, remove the ribs with tongs onto a plate or cutting board. Smear both sides liberally with</p> <blockquote> <p><strong>3-5 tbsp mustard</strong></p> </blockquote> <p>Continue cooking, turning the ribs every hour, for 3-4 hours. You can cook the ribs for up to 6-7 hours, so long as the heat is low and you keep an eye on them. Make sure the internal temperature has reached at least 160 degrees (but don't stop there! the ribs get tender from prolonged cooking). Get the grill preheated to medium-low heat and place</p> <blockquote> <p><strong>1 cup good barbeque sauce</strong></p> </blockquote> <p>in a small dish. Transfer the ribs to the grill and baste each side. Grill on low or medium heat, basting every 5 minutes, for about 20 minutes, or until a good thick barbeque crust has formed. If necessary, turn the flame up to high for a moment to char the meat - but make sure to keep an eye on it so that it won't burn. Serve and enjoy!</p> <p> </p> <p><a href="http://lh6.ggpht.com/seestuffgo/SAKIl7-QloI/AAAAAAAAEiw/3cJ7BiqKWgA/s1600-h/CRW_6732%20copy%5B3%5D.jpg"><img style="border: 0px none ;" alt="CRW_6732 copy" src="http://lh5.ggpht.com/seestuffgo/SAKImr-QlpI/AAAAAAAAEi4/TppgQEq6mQg/CRW_6732%20copy_thumb%5B1%5D.jpg?imgmax=800" border="0" height="404" width="271" /></a></p>Rachaelhttp://www.blogger.com/profile/12174370689197345283noreply@blogger.com7tag:blogger.com,1999:blog-31636334.post-20629660184994644092008-04-13T12:48:00.001-07:002008-04-13T12:56:46.877-07:00The ultimate, perfectly textured bran muffin.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQtyjZcB2LNaNV8X5GnA9bnI1gcC7OBe6toHJtnCYXQb3sPJ1-flcPMg6AD_-hV0Qt1EcLsztYbChLZP11_fzj6UZBfwJxM5sdel1ziDmg3vm69ZoB5F-GtBj9fvCPqzCFioE-/s1600-h/CRW_6591+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQtyjZcB2LNaNV8X5GnA9bnI1gcC7OBe6toHJtnCYXQb3sPJ1-flcPMg6AD_-hV0Qt1EcLsztYbChLZP11_fzj6UZBfwJxM5sdel1ziDmg3vm69ZoB5F-GtBj9fvCPqzCFioE-/s400/CRW_6591+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5188820954961188354" border="0" /></a><br />I happen to love bran muffins - actually, I love bran. <a href="http://oughttobeworking.blogspot.com/2007/05/waffle-house.html">It adds a nice texture</a> to baked goods, and the nutty flavor and healthy omega three's are added bonuses. But, good muffin recipes are hard to find, and I've been looking for a long time. Traditional muffins are easy to toughen by over-mixing; bran muffins are almost always flat and heavy. Sometimes you can rescue a bran muffin's texture but adding lots of oil to the batter or butter to the final product. But what's the point of making a muffin out of something healthy if the flavor and texture is completely overwhelmed by oil? I'm not opposed to full fat bran muffins - they're delicious - but that's not that recipe I'm looking for. <p align="center"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV5Q-dLJ5q5igsP78JjD74-Y9MUUuKH0waUc166tiUCP3FTfUMID8o2Izi8lTtsv7g8jgotMCCuClZnKzgaTl5gB1zDE9RXXsTvD5ETE3qzqbrCIAhU_Oe14a9TQE5ukf__5TW/s1600-h/CRW_6586+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV5Q-dLJ5q5igsP78JjD74-Y9MUUuKH0waUc166tiUCP3FTfUMID8o2Izi8lTtsv7g8jgotMCCuClZnKzgaTl5gB1zDE9RXXsTvD5ETE3qzqbrCIAhU_Oe14a9TQE5ukf__5TW/s400/CRW_6586+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5188820950666221042" border="0" /></a> </p> <p>That is, the recipe I <em>was</em> looking for... see, I found the bran muffin recipe of my dreams. It's basic. The flavor is the teensiest bit bland, but in a good way, because the muffins call you to play with all sorts of exciting add-ins. If you're anything like me, the ingredient list is going to strike you as fussy and when you mix it all together the batter will just see too liquidy. You might scoff at the idea of 1.5 tbsp in 12 muffins. But when you watch these glorious - repeat, glorious - muffins puff up into golden domes as they bake, your mouth will start to water. And then when they've cooled down and you take your first bite - you will<em> </em>be happy and saitsfied: healthy, tasty, perfectly textured bran muffin at long last.</p> <p align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-kxykfGnOfbym6u65KyiQ5KE_LBAXtMk_YOBbIJ7G_MxReWeCAR8IGiHCKJZcGg3EFjDx6Lwyl27EVXyQyWMJwzm7iQEY5rYZXDDusok0-Gpf8hlPL8iJwCRt4hVsgSS2O03E/s1600-h/CRW_6592+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-kxykfGnOfbym6u65KyiQ5KE_LBAXtMk_YOBbIJ7G_MxReWeCAR8IGiHCKJZcGg3EFjDx6Lwyl27EVXyQyWMJwzm7iQEY5rYZXDDusok0-Gpf8hlPL8iJwCRt4hVsgSS2O03E/s400/CRW_6592+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5188820959256155666" border="0" /></a> </p> <p>This recipe is dead on for texture. I made some slight flavor modifications based on what I had in the pantry and epicurious recipe suggestions. Here are some ideas for what you could add to it:</p> <blockquote> <p>Fresh or Dried fruit, like blueberries, cranberries, bananas, apples, raisins, figs, etc</p> <p>Grated zucchini or carrot</p> <p>Chocolate chips, toasted walnuts, pecans</p> <p>Coconut flakes, shredded coconut or coconut milk to replace the oil</p> <p>A variety of flavored jams, preserves or sweet things to tuck inside</p> <p>Spices... cinnamon, cloves, nutmeg, something spicy</p> <p>Etc</p> </blockquote> <p>I have made this recipe four times already. Twice, I used a mixture of yogurt and milk (turned out fine), once I used buttermilk (turned out better - the butermilk regulates the acidity and moisture level perfectly), and a fourth time I tried using all whole wheat flour (too sour). I have also played around with the sweetener part of the recipe and decided on a mix of sugar, honey and molasses. As I said, fussy! But tasty. My suggestion to simplify the sweetener step is to take a 1/2 c. measuring cup and fill it with whatever sweetener you want to. Just make it a 1/2 cup and you'll be fine. I tried both oat bran and wheat bran and do not have a preference; use whatever you wish (wheat bran is lighter).</p> <p> </p> <p><strong><u>Ultimate Buttermilk Bran Muffins</u></strong></p> <p><em>Adapted from the <u>Healthy Oven Baking Book</u> by Sarah Phillips, recipe <a href="http://www.epicurious.com/recipes/food/views/104497">here</a></em></p> <p>Makes 12 muffins or 1 loaf</p> <p> </p> <p><em>In my favorite batch, I chose to add chunked (chunked, not mashed) banana and coconut flakes. It was a wonderfully moist, barely sweet breakfast treat. </em></p> <p> </p> <p>Preheat the oven to 350 and butter a muffin tin or loaf pan. If using the loaf pan, cut parchment to fit the bottom, and butter that too. Sift together:</p> <blockquote> <p><strong>1 cup wheat bran</strong></p> <p><strong>2/3 cup (80g) unbleached all-purpose flour</strong></p> <p><strong>2/3 cup (90g) whole wheat flour</strong></p> <p><strong>1 1/4 tsp baking soda</strong></p> <p><strong>1/2 tsp salt</strong></p> </blockquote> <p>In a medium bowl, blend together:</p> <blockquote> <p><strong>1 1/4 low-fat, cultured buttermilk (can substitute yogurt with milk or soy milk)</strong></p> <p><strong>1/4 cup granulated sugar</strong></p> <p><strong>2 tbsp honey</strong></p> <p><strong>2 tbsp molasses (see, 1/2 cup total)</strong></p> <p><strong>1/4 unsweetened applesauce</strong></p> <p><strong>1 large egg</strong></p> <p><strong>1 1/2 tbsp vegetable oil</strong></p> <p><strong>1 tsp vanilla extract</strong></p> </blockquote> <p>Gently fold the dry ingredients into the wet ingredients. Stir in:</p> <blockquote> <p><strong>1/2 cup unsweetened coconut flakes</strong></p> <p><strong>A banana, sliced into 1/2" chunks</strong></p> </blockquote> <p>Pour into prepared muffin tin or loaf pan. Bake until the tops spring back when pressed gently in the center, about 20 minutes for the muffins and about 30 minutes for the loaf. Do not overbake. Cool on a wire rack and enjoy.</p>Rachaelhttp://www.blogger.com/profile/12174370689197345283noreply@blogger.com6tag:blogger.com,1999:blog-31636334.post-77784612819392246332008-04-13T10:38:00.001-07:002008-04-13T10:38:12.972-07:00Anticipation<p> </p> <p> </p> <p align="center">This may very well be the best$33.47 I've spent in a while:</p> <p align="center"><a href="http://lh6.ggpht.com/seestuffgo/SAJE_7-QlXI/AAAAAAAAEgo/jDe1b5sqwkM/s1600-h/CRW_6715%5B3%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="271" alt="CRW_6715" src="http://lh3.ggpht.com/seestuffgo/SAJFBL-QlYI/AAAAAAAAEgw/cHwjegwqguw/CRW_6715_thumb%5B1%5D.jpg?imgmax=800" width="404" border="0" /></a> </p> <p align="center">Greg and I will know in a few hours. It has been 7 years since I last tasted ribs, and I think, with this insanely expensive pasture-grazed Pork, it's gunna be good...</p> Rachaelhttp://www.blogger.com/profile/12174370689197345283noreply@blogger.com3tag:blogger.com,1999:blog-31636334.post-48985193174086215032008-04-07T06:39:00.000-07:002008-04-07T06:44:14.378-07:00Busy BearI am calling myself a busy bear instead of a busy bee, because "busy bee" seems to imply something happily buzzing around a pretty flower, and that's not at all how I've been feeling lately.<br /><br />Work and life are keeping me stressed and hectic these days. I haven't even glanced at a news story in the last two weeks, let alone all of my favorite blogs. Here's a big "sorry" to the e-world for not keeping up with your recipes and stories. I guess I'm going to put my head back down and continue pursuing these projects. I've got a huge experiment coming up next week, so it might be a while... In the words of our favorite CA governator, I'll be back. Err, eventuallyRachaelhttp://www.blogger.com/profile/12174370689197345283noreply@blogger.com4tag:blogger.com,1999:blog-31636334.post-81432656790654715872008-03-22T14:15:00.001-07:002008-03-22T14:15:39.981-07:00If I told you I had a recipe for peanut butter cookies with three ingredients would you call me crazy? Oh, they're gluten free and taste awesome too. Just read on...<p> </p> <p align="center"><a href="http://lh4.google.com/seestuffgo/R-V223L7wKI/AAAAAAAAEeU/BTwUZTcHLZo/CRW_6557%5B4%5D.jpg"><img style="border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="403" alt="CRW_6557" src="http://lh4.google.com/seestuffgo/R-V233L7wLI/AAAAAAAAEec/cRB3cOo1awg/CRW_6557_thumb%5B2%5D.jpg" width="270" border="0" /></a> </p> <p align="justify">Three ingredients, no mixer necessary, and these peanut butter cookies are mighty tasty. Now, they might not have a chewy texture or a a perfectly sized crumb - in fact, they might not have any crumb at all - but they do have what is necessary and sufficient to receive the title of excellent peanut butter cookie:  peanut butteryness. </p> <p align="center"><a href="http://lh6.google.com/seestuffgo/R-V25XL7wMI/AAAAAAAAEek/6pkTRDYkR-g/CRW_6555%5B9%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="271" alt="CRW_6555" src="http://lh5.google.com/seestuffgo/R-V26HL7wNI/AAAAAAAAEes/p0b7PWHWiTY/CRW_6555_thumb%5B7%5D.jpg" width="404" border="0" /></a></p> <p> Because really, what does flour do to a peanut butter cookie? Flour makes the cookie taste less like peanut butter. Get rid of it! </p> <p align="center"><a href="http://lh4.google.com/seestuffgo/R-V273L7wOI/AAAAAAAAEe0/hONJsu1pcWg/CRW_6559%5B7%5D.jpg"><img style="border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="304" alt="CRW_6559" src="http://lh6.google.com/seestuffgo/R-V28XL7wPI/AAAAAAAAEe8/D_qYpbVDGNQ/CRW_6559_thumb%5B5%5D.jpg" width="204" border="0" /> </a> </p> <p align="justify">So here you go. Mix these three ingredients together. Plop them onto a cookie sheet and don't over-bake. Serve them to your friends  and try to get someone to guess what the other two ingredients are. I have yet to find a taste tester who can tell these cookies are missing the flour - it's all delicious fun. This recipe is a great choice for individuals who cannot have wheat gluten.</p> <p align="center"> <a href="http://lh4.google.com/seestuffgo/R-V293L7wQI/AAAAAAAAEfE/EglJroe17v4/CRW_6560%5B3%5D.jpg"><img style="border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="271" alt="CRW_6560" src="http://lh3.google.com/seestuffgo/R-V2-nL7wRI/AAAAAAAAEfM/-hZKlnWfLHw/CRW_6560_thumb%5B1%5D.jpg" width="404" border="0" /></a> </p> <p><strong>Simply Peanut Butter Cookies</strong></p> <p> </p> <p>1 cup creamy peanut butter</p> <p>1 cup granulated sugar, plus extra for rolling</p> <p>1 egg</p> <p> </p> <p>Thoroughly mix all three ingredients together. Roll into teaspoons of dough into small balls and roll into sugar; and flatten cookies onto a baking sheet by pressing fork tines into the top. Bake at 350 degrees for ~8-10 minutes. They'll seem underdone and way too soft, but they'll harden up as they cool. </p> <p> </p> <p>You can also press a chunk of chocolate into the top before putting them in the oven, if desired.</p> Rachaelhttp://www.blogger.com/profile/12174370689197345283noreply@blogger.com4tag:blogger.com,1999:blog-31636334.post-36317545602634954742008-03-15T06:29:00.001-07:002008-03-25T06:16:39.147-07:00Biscotti Biscotti<p align="center"><a href="http://lh5.google.com/seestuffgo/R9vPDnlHJlI/AAAAAAAAEc8/qBynPwMF9rA/CRW_6553%5B7%5D"><img style="border-width: 0px;" alt="CRW_6553" src="http://lh4.google.com/seestuffgo/R9vPEXlHJmI/AAAAAAAAEdE/4YH-Z5mqsds/CRW_6553_thumb%5B3%5D" border="0" height="271" width="404" /></a> </p> <p>William-Sonoma, you tricked me. You, master of cookie cookbooks, king of classic cookie recipes... you, you failed me.</p> <p align="center"><a href="http://lh5.google.com/seestuffgo/R9vPFnlHJnI/AAAAAAAAEdM/45Y8xUwguhE/CRW_6551%5B7%5D"><img style="border-width: 0px;" alt="CRW_6551" src="http://lh4.google.com/seestuffgo/R9vPGXlHJoI/AAAAAAAAEdU/py4vQcRLQHw/CRW_6551_thumb%5B3%5D" border="0" height="271" width="404" /></a> </p> <p>Sort of.</p> <p>Actually, these biscotti are amazing and I think you should make them first thing tonight before you go to bed. I can't stop eating them. What I take issue with is that William Sonoma makes a whole big pointed fussy scene about how you should cream the butter and sugar until no grit can be felt between your fingers. Now, I've used this advice in other recipes and been very happy with it - properly creamed butter and sugar provide for moist, substantial cookie crumb. Whenever you've tasted homemade cookies with perfectly moist, even texture, they probably creamed the butter and sugar really, really well. </p> <p>But I made these biscotti twice - once, in a rush, with fridge cold butter and just incorporated sugar, and a second time, with fridge cold butter that I creamed with the sugar for almost 15 minutes over a bowl of steaming water to help the butter along - and the verdict's in: biscotti do not benefit from properly creamed, room temperature butter, at least in this recipe. In fact, they're better off with gritty bits of butter and sugar that cut into the flour. The first batch came out crumbly and dry but not hard. They melted in my mouth. The second batch was more cake-like or cookie-like than biscotti-like. I didn't want cake-like or cookie-like, I wanted biscotti-like: crumbly, dry, melt in your mouth biscotti. Then I sent samples of both batches to my grandmother - queen of all things biscotti - and she declared her preference for the well-creamed-butter batch. So, take your pick.</p> <p align="center"> <a href="http://lh3.google.com/seestuffgo/R9vPHHlHJpI/AAAAAAAAEdc/DO4Ze5RrhrI/CRW_6530%5B6%5D"><img style="border-width: 0px;" alt="CRW_6530" src="http://lh5.google.com/seestuffgo/R9vPHnlHJqI/AAAAAAAAEdk/8MQvkr_ZHC4/CRW_6530_thumb%5B2%5D" border="0" height="271" width="404" /></a></p> <p>My advice would be to cream your butter and sugar for about four to five minutes in a stand mixer. Oh, and make these: they're nutty, crumbly, buttery, not too hard, not too sweet, perfectly crisp, flecks of orange zest balanced by loads of cinnamon and toasted, fragrant hazelnuts...last for at least a week...<em>so</em> simple and delectable.</p> <p align="center"><a href="http://lh5.google.com/seestuffgo/R9vPInlHJrI/AAAAAAAAEds/2XDTmHWWy9I/CRW_6549%5B3%5D"><img style="border-width: 0px;" alt="CRW_6549" src="http://lh5.google.com/seestuffgo/R9vPJnlHJsI/AAAAAAAAEd0/C-S32t6U9ZQ/CRW_6549_thumb%5B1%5D" border="0" height="404" width="271" /></a> </p> <p align="justify">By the way, last Saturday morning, our alarm clock self-adjusted for daylight savings time one day too early. We scrambled out of bed because I was frantic to get to lab on time, and then I found myself with one extra hour before needing to go take care of my experiment. So I made biscotti. In scrolling down the past few entries of this cooking blog, I just realized that it is has been fairly heavy on the sweets and low on the savory. I figure I owe y'all an explanation. See, I've been working crazy hours for the past two weeks and we've been, <gasp>, surviving entirely on take-out. This schedule was all supposed to last for the entire month of April, until a fellow lab member kind of screwed me over in an aggressive battle for the surgical space that I needed and the remaining half of my experiment has pushed until the end of April. </rant>. Her rudeness = my inconvenience = better for our sustenance! </p> <p align="justify"> </p> <p align="justify"><br /></p> <p><strong>Hazlenut and Dried Cherry Biscotti</strong></p> <p><em>Recipe reworded from William-Sonoma </em>Cookies. <em>Note that you could substitute any toasted nut or dried fruit that you wish - I tried macadamia nuts too, but I prefer the hazlenuts by far.</em></p> <p><em>Makes ~24 biscotti</em></p> <p> </p> <p>1/2 cup unsalted butter</p> <p>3/4 cup granulated sugar</p><p>1 tbsp grated orange zest</p> <p>2 large eggs</p> <p>2 tsp vanilla extract</p> <p>1 3/4 (280g) unbleached all-purpose flour</p> <p>1/2 tsp baking powder</p> <p>1/2 tsp ground cinnamon</p> <p>1/4 tsp salt</p> <p>1 cup hazlenuts, toasted and skinned, coarsely chopped</p> <p>1/2 cup dry cherries, coarsely chopped, optional</p> <br /> <p> </p> <p>Preheat the oven to 350. Line a baking sheet with parchment*.</p> <p> </p> <p>Cream the butter and sugar with the zest. Add the eggs one at a time, beating well on low speed after each addition. Beat in the vanilla on low speed until blended.</p> <p> </p> <p>Sift the flour, baking powder, cinnamon and salt together onto a sheet of parchment paper. Add the flour mixture in two or three additions to the egg mixture, stirring just until incorporated. Stir in the hazlenuts and cherries until evenly distributed. The batter should be very soft.</p> <p> </p> <p>Turn the batter out onto a floured surface and divide in half. Shape into a log about 12" long and 1.5" in diameter. Press lightly on the top to flatten the log into a biscotti shape. Shape the second log, leaving at least 4" between the two (they will spread as they bake).</p> <p> </p> <p>Bake the logs until the edges are golden, 25-30 minutes. Let the logs cool for 10 minutes. Using a serrated knife, cut the logs on the diagonal to 1/2" slices. Turn the slice on their sides and return them to the oven. Bake them until the edges are golden, about 10 minutes longer. Cool completely and store in an airtight container.</p> <p> </p> <p> </p> <p>*You can toast the hazlenuts at this point if needed. Just put them in the oven for ~10 minutes, then skin them between hands or a towel - don't let them burn.</p>Rachaelhttp://www.blogger.com/profile/12174370689197345283noreply@blogger.com4tag:blogger.com,1999:blog-31636334.post-29302247267952313122008-03-08T12:32:00.001-08:002008-03-08T12:35:29.772-08:00Easiest Tasty Winter Soup<p align="center"><a href="http://lh3.google.com/seestuffgo/R9L3wXlHJjI/AAAAAAAAEcs/xuV8bEKvgLA/CRW_6437%5B3%5D"><img style="border: 0px none ;" alt="CRW_6437" src="http://lh4.google.com/seestuffgo/R9L3ynlHJkI/AAAAAAAAEc0/vvvqkeqdv80/CRW_6437_thumb%5B1%5D" border="0" height="271" width="404" /></a> </p> <p> </p> <p align="justify">I wish I could say that I enjoyed a bowl of soup this week. I wish I could tell you these leftovers are sitting in my fridge right now... but I can't. Why? It might be because I am masochistically inclined to pile up work into short periods of time, because graduate research involving animals takes up ungodly hours of the day, or because I really can't wait on more minute to finish this chapter of my thesis... it might be that all of those reasons add up to a really, really busy week (soon to be month) with hardly time to shower let alone cook.</p> <p align="justify">And this is the perfect soup - that I so-happened to make almost two weeks ago - for what I am craving this week. It is healthy but filling, wintery but not full of cheese and cream. It is a satisfying, stick to your ribs kind of soup that doesn't take more than 20 minutes of active time to prepare.</p> <p align="justify"> </p> <p><strong>Easiest Tasty Winter Soup</strong></p> <p> </p> <p>1lb dried Great Northern beans</p> <p>2 small onions</p> <p>1 head Napa cabbage</p> <p>1 bay leaf</p> <p>4 cups water</p> <p>4 cups stock (vegetable, or free-range organic chicken)</p> <p>Salt and pepper to taste</p> <p> </p> <p>1. Put the beans in a large pot with an extra 1" of water to cover. Either: (1) soak overnight, or (2) bring to a boil, turn off heat and soak for one hour. Drain the soaking water and rinse beans thoroughly.</p> <p> </p> <p>2. Slice the cabbage (1/4")and dice the onion (1/4-1/2"). Add the onion with the bay leaf, water and stock to the beans. Cover, bring to a rapid simmer and cook until the beans are tender (2-3 hours, depending on how old the beans are). Add the cabbage and season with salt and pepper to taste. Simmer for another 15 minutes.</p>Rachaelhttp://www.blogger.com/profile/12174370689197345283noreply@blogger.com3