Spent an afternoon catching some pretty light around the ranch.
Wednesday, July 13, 2011
The Moon's Twin
Where DOES the time go??
I have been doing a lot of reading lately, mainly Natalie Angier's The Canon: A Whirlygig Tour of the Beautiful Basics of Science. A whirlygig tour, indeed! Whether you are a science-head like me, or just a fan of fantastic prose, this is a book worth reading. Ms. Angier has a flair for the alliterative and the poetic. Reading her paragraphs is like a hyper-speed Easter egg hunt. Just when you think you've spotted every pop-cultural reference and hidden couplet, you realize, in retracing your steps, that there was one more gem hiding in plain sight. Not only do I love the book, but the book makes me love and treasure science again. The wonder of childhood magnifying glass adventures is restored, and the magic of our world is made real again. Tall order, eh? Yes, and delivered with a bow on top in this fast-paced, fluid and compact volume.
Speaking of magnifying glasses, have you seen this piece about grains of sand? It makes me want to run out and buy a magnifying glass right now. And spend all day at the beach looking at sand.
(copyrightProfessor Gary Greenberg, SWNS)
Gorgeous!
I've just finished the chapter on Astronomy, and am headed into Geology (completed Statistics, Chemistry, Molecular and Evolutionary Biology and Physics). Here's something I've learned that you might not know either: at the center of the Earth, there is a moon. Rather, there is a dense, solid central core, made mostly of metals, about the size of our moon.
The original chunk was part of an orb that collided with the Earth in the early days of our planet's formation. In return for giving up a chunk of itself, this roller-derby queen of a planetary object lopped off a section of Earth that now floats in orbit around us, tethered by the gravity of our comparatively large mass, and the weight of our dense, metallic center. Like Shel Silverstein's Missing Piece, or the long-lost human halves in The Origin of Love, the pale, reflective, floating moon is doomed to circle its lost counterpart, held tight by its gravity, forever kept at a distance by its magnetism.
Isn't science beautiful?
I have been doing a lot of reading lately, mainly Natalie Angier's The Canon: A Whirlygig Tour of the Beautiful Basics of Science. A whirlygig tour, indeed! Whether you are a science-head like me, or just a fan of fantastic prose, this is a book worth reading. Ms. Angier has a flair for the alliterative and the poetic. Reading her paragraphs is like a hyper-speed Easter egg hunt. Just when you think you've spotted every pop-cultural reference and hidden couplet, you realize, in retracing your steps, that there was one more gem hiding in plain sight. Not only do I love the book, but the book makes me love and treasure science again. The wonder of childhood magnifying glass adventures is restored, and the magic of our world is made real again. Tall order, eh? Yes, and delivered with a bow on top in this fast-paced, fluid and compact volume.
Speaking of magnifying glasses, have you seen this piece about grains of sand? It makes me want to run out and buy a magnifying glass right now. And spend all day at the beach looking at sand.
(copyrightProfessor Gary Greenberg, SWNS)Gorgeous!
I've just finished the chapter on Astronomy, and am headed into Geology (completed Statistics, Chemistry, Molecular and Evolutionary Biology and Physics). Here's something I've learned that you might not know either: at the center of the Earth, there is a moon. Rather, there is a dense, solid central core, made mostly of metals, about the size of our moon.
The original chunk was part of an orb that collided with the Earth in the early days of our planet's formation. In return for giving up a chunk of itself, this roller-derby queen of a planetary object lopped off a section of Earth that now floats in orbit around us, tethered by the gravity of our comparatively large mass, and the weight of our dense, metallic center. Like Shel Silverstein's Missing Piece, or the long-lost human halves in The Origin of Love, the pale, reflective, floating moon is doomed to circle its lost counterpart, held tight by its gravity, forever kept at a distance by its magnetism.
Isn't science beautiful?
Tuesday, June 14, 2011
Maryland Farmer
If you ever have the opportunity to watch the dubbed-for-TV version of Jackie Brown, get yourself a bowl of popcorn and prepare to crack up. I don't know who is responsible for the alternative language, but they must have had a great time. Still looking for the definitive list of all the substitutions.
Here are a few culled from the internet:
1. Mamajamma
2. Maryland Farmer (as in: Shut the farm up you farming Maryland farmer.)
3. Mud shoveler
These I managed to write down between belly laughs:
4. Melon-peeler (Picture Samuel L. Jackson saying, "You tell that farming melon-peeler I want my money.")
5. Motorscooter
6. Mortgage broker
and the mysterious
7. Mobyfinger
8. Snack was substituted for the s-word on more than one occasion. (I don't want anymore of your snack, Mobyfinger!)
Here are a few culled from the internet:
1. Mamajamma
2. Maryland Farmer (as in: Shut the farm up you farming Maryland farmer.)
3. Mud shoveler
These I managed to write down between belly laughs:
4. Melon-peeler (Picture Samuel L. Jackson saying, "You tell that farming melon-peeler I want my money.")
5. Motorscooter
6. Mortgage broker
and the mysterious
7. Mobyfinger
8. Snack was substituted for the s-word on more than one occasion. (I don't want anymore of your snack, Mobyfinger!)
At Long Last
For all of you who have moved too far away to share this with me here in Napa. This is a little different from the original granola recipe I posted, but this is the real deal, brown-milk-making, addictive nuggets of molasses-y goodness that you know and love.
Auntie Tam's Molasses Granola
Mix together
6 C old-fashioned oats
1 C blanched, slivered almonds
1 T cinnamon
1 C unsweetened shredded coconut
*Melt together below ingredients and drizzle, stirring, into above
ingredients*
1/2 C brown sugar
1/4 C butter
1/4 C molasses, dark
1/2 tsp salt
1 cup raisins (or currants, or any other dried, unsweetened fruit)
1 cup chopped nuts (optional)
Oven 275 degrees, spread mix on parchment paper on deep-sided cookie sheet
or roasting pan (mine is 3-4" deep)
Bake for 30 minutes, stir
Bake for another 30 minutes
Stir in 1 cup of raisins, currants, dried blueberries, cranberries etc., and extra nuts if you like.
If necessary, bake for another 15 minutes, until evenly pale golden all over.
Cool completely and store in air-tight containers. Don't stir while cooling, as this is when the nuggets of molasses-covered goodies form.
I usually have to split the dry ingredients into two big bowls, as this makes a huge batch. Once the granola is in the pan, I also drizzle just a little more molasses in a thin stream across the whole thing to make sure there are plenty of nuggets. Iron and B vitamins! And deliciousness, of course.
Love,
Tamara
Auntie Tam's Molasses Granola
Mix together
6 C old-fashioned oats
1 C blanched, slivered almonds
1 T cinnamon
1 C unsweetened shredded coconut
*Melt together below ingredients and drizzle, stirring, into above
ingredients*
1/2 C brown sugar
1/4 C butter
1/4 C molasses, dark
1/2 tsp salt
1 cup raisins (or currants, or any other dried, unsweetened fruit)
1 cup chopped nuts (optional)
Oven 275 degrees, spread mix on parchment paper on deep-sided cookie sheet
or roasting pan (mine is 3-4" deep)
Bake for 30 minutes, stir
Bake for another 30 minutes
Stir in 1 cup of raisins, currants, dried blueberries, cranberries etc., and extra nuts if you like.
If necessary, bake for another 15 minutes, until evenly pale golden all over.
Cool completely and store in air-tight containers. Don't stir while cooling, as this is when the nuggets of molasses-covered goodies form.
I usually have to split the dry ingredients into two big bowls, as this makes a huge batch. Once the granola is in the pan, I also drizzle just a little more molasses in a thin stream across the whole thing to make sure there are plenty of nuggets. Iron and B vitamins! And deliciousness, of course.
Love,
Tamara
Saturday, May 7, 2011
Still Breathing
The soundscape at the winery sparkles with birdsong in the morning when I arrive. Mockingbirds, finches, acorn woodpeckers, yellow warblers, bluebirds, robins and assorted other peepers, cheepers and songsters throw their two cents into the mix.
Tiny gray and black, blunt-beaked birds pick through the cracks between the stones for insects and seeds. A tall heron occasionally strolls through the vineyard, and hawks and turkey vultures cast slowly looping shadows on the hills. Some days it's downright Snow-Whitish around here.
A pair of rosy-capped House Finches, in particular, has its nest in the joint of two beams under the eaves in front of my office window. This morning, as guests were arriving for the first tour, I could see one couple standing on the picnic bench on the patio, pointing at the nest. Three babies huddled inside, close enough that we could see them breathing. The nest seemed to be built at an angle, sloping towards us. That was when we noticed the two hatchlings on the ground below the nest.
One of the nearly-naked little babies was already a goner, but the other still gasped weakly for breath. I got a ladder while the gentleman who had spotted it held it in his hand to keep it warm.
Some of you may already have your wagging finger at the ready to scold us for touching baby birds, because everyone knows their parents won't accept them when they've been touched by a human. And you would be wrong. According to naturalist Lyanda Lynn Haupt, the author of Crow Planet (and probably many others) it's ok to quickly scoop them up and pop them back in the nest. Bird parents would rather have a live baby bird that smells funny than a dead baby bird. This doesn't mean that we should go around poking into nests and petting them, just that in an emergency, we'll likely be forgiven. (Having just finished the book yesterday, I was perhaps a bit overzealous in the encouragement of my accomplice.)
I'm ready for your second objection as well. Baby birds fall to the ground for a reason, and bird parents who can't build a proper nest for them don't deserve to reproduce. We should let nature take its course for the betterment of finches everywhere. On this count, it turns out, you may be right.
Within the hour, the poor, pathetic little thing was back on the ground. On closer examination, it appeared that the nest had been pulled or tipped out of position, its edge at a coy angle, like a lady's cloche hat. The three remaining hatchlings were clinging fiercely to the far edge, their half-bald backs pulsing with breath. And something else: they were twice the size of the two fallen young.
Holding the tiny, gasping creature in my hand, I realized that the parents were not just foolish birds who had built a faulty nest, but perhaps the intentional architects of this catastrophe. Three healthy babies, two weak ones. Without the physical strength, (or maybe even the ruthlessness) to pick the weaklings up and drop them elsewhere or push them out, they simply pulled at the nest's edge and let the rest happen as it would. And it did. The stronger siblings prevailed. I held the unfortunate thing in the warmth of my palm until I could find a small box so that at least it would have a quiet place to slip away. I heated a wet towel in the microwave and placed it in a zipper bag under the box for some warmth in the chilly office.
Defying Charles Darwin's tenets and nature's wrath, I climbed back on the ladder and tacked a few supporting twigs to the beams like a balcony railing, to keep the rest of the nest from falling completely. The three strong babies can relax their frantic grip and maybe get some rest. The finch-parents have returned to tend them without any visible fuss or dismay, and their remaining offspring may well live to breed next spring.
The warm, quiet little box sits on the desk next to mine. Inside it, the little bird is still breathing, still moving now and again, no longer gasping or writhing. This could be a sign of improvement or decline, it's hard to tell. Even if it recovers from this morning's ordeal, it is too small to survive much longer.
Having disturbed the natural course of events, I'm now left with the dilemma of what to do with it. Was it perhaps the wind, or the gropings of an unwelcome predator, that set the whole drama in motion, and not the will of wise birds? If it lives the remainder of the day, dare I slip it back into the nest?
I don't know the answer.
***
Update: Believe it or not, the little thing made it through the day and seemed to stabilize. Because it was still too weak to hold its head up to feed, I decided it was best to deliver it to the local wildlife rescue.
At the rescue desk, the veterinary nurse who accepted my little package said that they had received at least nine other little birds just as feeble and featherless that day, so it will be in good company. It's up to him/her now!
Tiny gray and black, blunt-beaked birds pick through the cracks between the stones for insects and seeds. A tall heron occasionally strolls through the vineyard, and hawks and turkey vultures cast slowly looping shadows on the hills. Some days it's downright Snow-Whitish around here.
A pair of rosy-capped House Finches, in particular, has its nest in the joint of two beams under the eaves in front of my office window. This morning, as guests were arriving for the first tour, I could see one couple standing on the picnic bench on the patio, pointing at the nest. Three babies huddled inside, close enough that we could see them breathing. The nest seemed to be built at an angle, sloping towards us. That was when we noticed the two hatchlings on the ground below the nest.
One of the nearly-naked little babies was already a goner, but the other still gasped weakly for breath. I got a ladder while the gentleman who had spotted it held it in his hand to keep it warm.
Some of you may already have your wagging finger at the ready to scold us for touching baby birds, because everyone knows their parents won't accept them when they've been touched by a human. And you would be wrong. According to naturalist Lyanda Lynn Haupt, the author of Crow Planet (and probably many others) it's ok to quickly scoop them up and pop them back in the nest. Bird parents would rather have a live baby bird that smells funny than a dead baby bird. This doesn't mean that we should go around poking into nests and petting them, just that in an emergency, we'll likely be forgiven. (Having just finished the book yesterday, I was perhaps a bit overzealous in the encouragement of my accomplice.)
I'm ready for your second objection as well. Baby birds fall to the ground for a reason, and bird parents who can't build a proper nest for them don't deserve to reproduce. We should let nature take its course for the betterment of finches everywhere. On this count, it turns out, you may be right.
Within the hour, the poor, pathetic little thing was back on the ground. On closer examination, it appeared that the nest had been pulled or tipped out of position, its edge at a coy angle, like a lady's cloche hat. The three remaining hatchlings were clinging fiercely to the far edge, their half-bald backs pulsing with breath. And something else: they were twice the size of the two fallen young.
Holding the tiny, gasping creature in my hand, I realized that the parents were not just foolish birds who had built a faulty nest, but perhaps the intentional architects of this catastrophe. Three healthy babies, two weak ones. Without the physical strength, (or maybe even the ruthlessness) to pick the weaklings up and drop them elsewhere or push them out, they simply pulled at the nest's edge and let the rest happen as it would. And it did. The stronger siblings prevailed. I held the unfortunate thing in the warmth of my palm until I could find a small box so that at least it would have a quiet place to slip away. I heated a wet towel in the microwave and placed it in a zipper bag under the box for some warmth in the chilly office.
Defying Charles Darwin's tenets and nature's wrath, I climbed back on the ladder and tacked a few supporting twigs to the beams like a balcony railing, to keep the rest of the nest from falling completely. The three strong babies can relax their frantic grip and maybe get some rest. The finch-parents have returned to tend them without any visible fuss or dismay, and their remaining offspring may well live to breed next spring.
The warm, quiet little box sits on the desk next to mine. Inside it, the little bird is still breathing, still moving now and again, no longer gasping or writhing. This could be a sign of improvement or decline, it's hard to tell. Even if it recovers from this morning's ordeal, it is too small to survive much longer.
Having disturbed the natural course of events, I'm now left with the dilemma of what to do with it. Was it perhaps the wind, or the gropings of an unwelcome predator, that set the whole drama in motion, and not the will of wise birds? If it lives the remainder of the day, dare I slip it back into the nest?
I don't know the answer.
***
Update: Believe it or not, the little thing made it through the day and seemed to stabilize. Because it was still too weak to hold its head up to feed, I decided it was best to deliver it to the local wildlife rescue.
At the rescue desk, the veterinary nurse who accepted my little package said that they had received at least nine other little birds just as feeble and featherless that day, so it will be in good company. It's up to him/her now!
Tuesday, April 26, 2011
Monday, April 18, 2011
Monday, April 11, 2011
Ahhh, Spring!
I couldn't resist these radishes at the store yesterday. I also bought a couple of French baguettes at Model, and some local, fancy European style butter (and bresaola and pâté maison) at Fatted Calf, in another attempt to love radishes and butter on a baguette. With salt, I *like* radishes and butter on baguette, but frankly, I'd just as soon have butter on a baguette. I'll keep trying, though.But aren't these radishes just gorgeous? I think when the Easter Egg radishes arrive, I'll buy another bunch just to gaze upon, and maybe try the recipe I saw in one of the food magazines (now, where was that...?) for roasted radishes. Or this one, for butter-braised radishes, from Orangette...
Also made the Lemon Pudding Cakes again. Turned out deeeelicious. This time, I used buttermilk instead of milk, and added a tablespoon of sugar to offset the extra sourness. I had the extra time before our guests arrived to cover and chill them, and this time, the pudding did separate out from the cake on top as promised. Topped them with whipped cream and more raspberries, and they were gobbled up before I could get a shot of them. Next time!
Spring Menu:
Baguettes, cheeses, butter, radishes and charcuterie
Asparagus risotto with whole asparagus
Grilled pork tenderloin with garlic and rosemary
Lemon pudding cakes with whipped cream and fresh raspberries
Tuesday, April 5, 2011
Road Trip!
After stopping off at the cemetery to see some relatives, we headed out to Lighthouse Point to visit some more of our loved ones.
Grandpa attempting to explain the finer points of Steamer's Lane surfing to Molly. She moves so fast, this was the only non-blurry picture of her!
Grandpa looking out over Capitola, the town of his youth, the next day.
A very nice young man named Matt invited us in to see the inside of the Cliff Avenue house that was purchased by my great-grandparents for $5,000 in 1939. This is Grandpa showing us the corner wall where he and his brother would have their height marked in pencil each year. He is demonstrating the fact that my great-uncle grew to be 6'4". Our missions were accomplished, the weather was perfect, and a good time was had by all. Thanks, Molly, for doing almost all of the driving! (Sorry about the picture, but it was the only one where you weren't blurry or making a funny face.)
Saturday, April 2, 2011
Supercalifontalisticexpialidocious
I do not know what is going on with the fonts on this blog. I was pasting from Word, and I think some of the font commands were sticking in there like popcorn kernels in the teeth, even after I took them out, but I think it is under control now. Sorry about the chaos.
Return of the Caesar
This will be the second time I've posted this recipe, but I don't want you to miss it, since today I made a Grilled Chicken Caesar Salad and it hit the spot. Now I know that is the opposite end of the spectrum from avant-garde, GCCS being ubiquitous these days, from McDonald's to the haute-est retro steakhouses, but the difference between a vibrant, punchy, fresh-tasting CS, and one that is bland and greasy, is in the dressing. THIS is the dressing you want: lemony, garlicky and full of depth and flavor. On a warm evening, a moderate amount of this dressing, tossed with cold, crisp romaine lettuce and fresh grated Parmesan (put that green can away before I smack someone!), eaten with grilled chicken from the barbecue, will revive your sense of what this salad can be.
I posted this once here, in 2007, and it's true that I did learn to make it in a five-gallon bucket in Michael Chiarello's Tra Vigne kitchen, under the tutelage of the impish cold-side wizard Peggy. It is still the best, the original, authentic Caesar salad dressing. If you must, due to health reasons, omit the egg yolk, the dressing still tastes ok with the Dijon as the only binder, but take care when you emulsify that you go slowly with the oil at first so that it doesn't break.
A couple of things you need to know about this recipe: one, it makes about a half-pint of dressing, which is a lot. Be prepared to share, or to have more than one salad in a week. And two, both people had better partake. As with all things garlic and anchovy-y, this dressing packs a serious wallop in the breath department later. But raw garlic is good for you, and it's soooo delicious. I used Meyer Lemon juice, so I added a full tablespoon more for the right amount of tartness. I like my Caesar dressing lemony.
This was also my Grandma’s favorite Caesar salad, reason enough to justify a trip down from Tahoe just to eat at the restaurant.
Caesar Salad
(From the Tra Vigne Cookbook, "Piadine with Blue Cheese Caesar Salad" by Michael Chiarello and Penelope Wisner. Blue cheese, though I love it dearly, is a terrible waste of the subtle and not so subtle flavors in this dressing. I prefer the original recipe.)
1T Champagne vinegar
2T Fresh lemon juice
1 ½ tsp minced garlic
1 egg yolk
1 tb dijon mustard
Dash Worcestershire sauce
6 anchovy fillets (buy the filets in a jar of oil rather than the can-- they are much neater and easier to store, and keep almost indefinitely in the refrigerator)
Pinch fresh ground black pepper
1 cup pure olive oil
2 tb freshly grated Parmesan cheese plus more for sprinkling on salad
Using a blender, food processor or stick blender, mince the garlic, then add the vinegar, lemon juice, egg yolk, mustard, Worcestershire, anchovies and pepper and blend until well mixed.
With the machine running, add the olive oil, at first by drops and then in a thin, steady stream until all of the oil is incorporated.
Pulse in the finely grated parmesan
Refrigerate in a covered container until ready to use. Toss with chilled, chopped hearts of romaine, and extra parmesan until the greens are evenly but thinly coated.
Do not overdress; keep a bowl on the table for those who like more. Top with chicken if you like. Or dip raw vegetables in it, or make a warm/cold piadini (a folded flatbread sandwich) with it, using some Trader Joe's raw pizza doughs cooked up on the barbecue grill or in the oven, or soft, storebought flatbread. Trader Joe's also has a good one.
Note: If you have no food processor or blender, chop the ingredients very fine, then whisk them together with a wire wisk, or pummel them using a mortar and pestle. Emulsions are a little tougher to do with a whisk, but that's the way they were done forever and ever, so just roll a damp towel into a tube and wrap around the base of a stainless or glass bowl, tilted slightly, so you'll have two free hands, and whisk away, remembering to go very slowly at first with the oil, and you'll be just fine.
Enjoy!
Heartwarming
Recently, after a not entirely unpleasant but not fun dentist appointment, I thought back fondly to my childhood dental experiences. (Yes, you read that right.)
We had the very best dentist* from the time I was ten or so until I left Modesto at 18: Dr. Robert Venn. He is still practicing.
(*Due in no small part to the very comprehensive insurance that my dad worked very hard for at Pacific Bell)
I am so thankful for those early experiences with a gentle and compassionate dentist, whose staff was friendly, and whose treasure chest was always full of toys. I remember one experience in particular when I bravely, silently endured the giant needle, but great big tears rolled out one after the other anyway as I stared at him with big, wide eyes. He wiped my tear away with his finger and said, "Why you're a little waterfall, aren't you? I'm sorry this hurts, sweetie." For some reason, the memory of that tenderness still brings tears to my eyes.
I looked him up on the internet and wrote him a thank you note, to let him know what a lifelong impression his professionalism and kindness made on me. As an adult, I have no stress when it comes to dental work, and can almost fall asleep in the dentist's chair. I told him so.
Here's the response I received:
I post this not because I want to pat myself on the back for thinking of writing him a note, nor to betray the confidence of his personal reply, but to shine a light where it is deserved, on a truly lovely and remarkable individual who is still influencing the lives of those he treats.
Dr. Venn, you are awesome.
We had the very best dentist* from the time I was ten or so until I left Modesto at 18: Dr. Robert Venn. He is still practicing.
(*Due in no small part to the very comprehensive insurance that my dad worked very hard for at Pacific Bell)
I am so thankful for those early experiences with a gentle and compassionate dentist, whose staff was friendly, and whose treasure chest was always full of toys. I remember one experience in particular when I bravely, silently endured the giant needle, but great big tears rolled out one after the other anyway as I stared at him with big, wide eyes. He wiped my tear away with his finger and said, "Why you're a little waterfall, aren't you? I'm sorry this hurts, sweetie." For some reason, the memory of that tenderness still brings tears to my eyes.
I looked him up on the internet and wrote him a thank you note, to let him know what a lifelong impression his professionalism and kindness made on me. As an adult, I have no stress when it comes to dental work, and can almost fall asleep in the dentist's chair. I told him so.
Here's the response I received:
Tamara-
It was wonderful for me to read your card and feel the sentiment you shared.
I have found that life's joys are around human connections and for that reason your extra effort in contacting me is greatly appreciated.
I've also noticed that the graces in life which we receive are best appreciated when we are open hearted, and it is with that attitude that I thank you and wish you open-hearted possibilities for your future.
Bob Venn
I post this not because I want to pat myself on the back for thinking of writing him a note, nor to betray the confidence of his personal reply, but to shine a light where it is deserved, on a truly lovely and remarkable individual who is still influencing the lives of those he treats.
Dr. Venn, you are awesome.
Loyal Gum Chewers
I thought about that phrase, "loyal gum chewers," and all I could picture was a gang of slack-jawed, flabby patriots convening under limp banners.
Fear not, Southern ladies! I do not (ever) chew gum in public, as long as you don't count the inside of my car as public. I never chew it at the store or in front of anyone other than Mike, or very, very close friends, inside the car or inside my private home.
And, for the record, I have been choosing Trident White or Orbit White lately, because they are in wrapper-free packaging AND they claim to whiten. I am all about maintaining the choppers.
Fear not, Southern ladies! I do not (ever) chew gum in public, as long as you don't count the inside of my car as public. I never chew it at the store or in front of anyone other than Mike, or very, very close friends, inside the car or inside my private home.
And, for the record, I have been choosing Trident White or Orbit White lately, because they are in wrapper-free packaging AND they claim to whiten. I am all about maintaining the choppers.
Wednesday, March 30, 2011
Homemade Lemon Curd
Homemade Lemon Curd5 egg yolks
1 cup sugar
1/3 cup lemon juice (from 2-4 lemons, depending on size)
lemon zest from 2-4 lemons
1 stick unsalted butter, cut into pats and returned to the fridge
Fill a medium saucepan with water to 1” up the side. Place water on med-high heat. (This is for a double-boiler, so make sure you have a metal mixing bowl that is big enough to sit in the saucepan without touching the water.)
In the bowl, whisk together the egg yolks and sugar until smooth, about 1 minute, then whisk in lemon juice and zest.
When the water reaches a steady boil, reduce the heat slightly and place the bowl on top of the double boiler. Continue whisking on the heat for approximately 8 minutes, or until the mixture is a light yellow and thick enough to coat the back of a spoon thickly.
Remove from heat and drop in the pats of butter one at a time, whisking until each is completely melted and incorporated before adding the next.
Pour into a container and refrigerate for at least one hour, covered with a sheet of plastic wrap placed directly on top of the curd. Lemon curd keeps 2 weeks covered. (Recipe from Alton Brown's Good Eats.)
Mike used this as the filling between the layers of my fantastic birthday lemon layer-cake. It would be nice with any sponge/white cake, and whipped cream frosting is lovely and doesn't make a cloyingly sweet cake. With so many Meyer lemons about right now, we've got to use as many as we can!
You could also...
spread it on a hot buttered scone
layer it with Greek yogurt and blueberries in a parfait
fold some into whipped cream to top a fruit dessert or tart
stir it into vanilla ice-cream
layer it in a trifle with lady fingers and fresh fruit
or use the lady fingers to make little lemon-cream sandwiches for an easy dessert…
lots and lots of uses to keep you from simply eating it from the container with a spoon!
Waffles
(Sorry, you'll have to use your imagination here. As usual, the waffles were gobbled up before they could be photographed.)
I love waffles. Pancakes, I can take or leave, but if there is a waffle on the menu, chances are I will have it. My very favorite breakfast out is a crispy waffle with an over-easy egg or two on top. I eat half of the waffle with the egg, and then the other half with syrup or powdered sugar and butter. Add a side of bacon and a good, strong cup of coffee with cream and I'm in breakfast heaven. (In Seattle, you can find a very delicious version of this at Glo's.)
As is the case with many food items, once you have the perfect waffle, anything less is just not worth eating. When I received a waffle iron for Christmas (now, that's just dangerous) I researched the heck out of recipes before attempting any of them at home.
Fortunately, Molly over at Orangette had already tested a number of recipes and recommended two that she found to be superior. Since hers was the Dutch Baby recipe that started it all, I tried both. Orangette Waffle-Off
Marion Cunningham's waffles were mind-blowingly crispy and creamy, but the yeastiness didn't work for me- they tasted too much like beer. Of course, lacking beer, the batter could be used to cloak some big shrimp before frying. This recipe also needs to be started the night before, which is great if you think about it the night before, but a bummer if you don't.
The waffle we have come to love is the one she calls "Great Make-the-Morning-of Waffle". More details at the link above than I've given here. It's a good idea to read through her thorough description of the method before beginning. (Adapted from this, originally written by a nice lady named Aretha Frankensteins. If that isn't a great band name, I don't know what is. If you search under "Waffle of Insane Greatness," you will find that this recipe has been pretty thoroughly tested all over the blogosphere.)
Because we all need our fiber and whole grains, I added ground flax and use about half whole wheat flour. I've tried corn and buckwheat too, but I like this combination the best.
Waffles- Batch for 2 + a few for the toaster
Dry
¾ c flour, half all-purpose, half whole wheat (adjust flour mix to your liking)
(or 100% AP for standard recipe)
¼ cup cornstarch
½ tsp bp
1/4 tsp bs
½ tsp salt
1 ½ tsp sugar
+/- ¼ cup ground flax (to your taste)
(omit for standard recipe)
Wet
½ cup buttermilk
½ cup milk
1/3 c oil
1 lg egg
¾ tsp vanilla
Mix dry ingredients together in a large bowl.
Lightly beat egg, add remaining wet ingredients
Mix dry and wet until blended, a few lumps are ok
Allow to rest for 30 minutes while your waffle iron heats
Use ¼ cup measure partially filled to ladle into the center of each waffle space
Cook until golden, serve immediately, or cool on a rack and freeze and re-toast as needed.
Double Batch for Guests or extras for the freezer
1 ½ c flour
½ cup cornstarch
1 tsp bp
1tsp bs
1 tsp salt
3 tsp sugar
up to ½ cup ground flax
1 cup buttermilk
1 cup milk
2/3 cup oil
2 lg eggs
1-½ tsp vanilla
These waffles toast up so crispy and delicious. They are a treat and quick to toast on a busy workday. Thanks, Molly!
I love waffles. Pancakes, I can take or leave, but if there is a waffle on the menu, chances are I will have it. My very favorite breakfast out is a crispy waffle with an over-easy egg or two on top. I eat half of the waffle with the egg, and then the other half with syrup or powdered sugar and butter. Add a side of bacon and a good, strong cup of coffee with cream and I'm in breakfast heaven. (In Seattle, you can find a very delicious version of this at Glo's.)
As is the case with many food items, once you have the perfect waffle, anything less is just not worth eating. When I received a waffle iron for Christmas (now, that's just dangerous) I researched the heck out of recipes before attempting any of them at home.
Fortunately, Molly over at Orangette had already tested a number of recipes and recommended two that she found to be superior. Since hers was the Dutch Baby recipe that started it all, I tried both. Orangette Waffle-Off
Marion Cunningham's waffles were mind-blowingly crispy and creamy, but the yeastiness didn't work for me- they tasted too much like beer. Of course, lacking beer, the batter could be used to cloak some big shrimp before frying. This recipe also needs to be started the night before, which is great if you think about it the night before, but a bummer if you don't.
The waffle we have come to love is the one she calls "Great Make-the-Morning-of Waffle". More details at the link above than I've given here. It's a good idea to read through her thorough description of the method before beginning. (Adapted from this, originally written by a nice lady named Aretha Frankensteins. If that isn't a great band name, I don't know what is. If you search under "Waffle of Insane Greatness," you will find that this recipe has been pretty thoroughly tested all over the blogosphere.)
Because we all need our fiber and whole grains, I added ground flax and use about half whole wheat flour. I've tried corn and buckwheat too, but I like this combination the best.
Waffles- Batch for 2 + a few for the toaster
Dry
¾ c flour, half all-purpose, half whole wheat (adjust flour mix to your liking)
(or 100% AP for standard recipe)
¼ cup cornstarch
½ tsp bp
1/4 tsp bs
½ tsp salt
1 ½ tsp sugar
+/- ¼ cup ground flax (to your taste)
(omit for standard recipe)
Wet
½ cup buttermilk
½ cup milk
1/3 c oil
1 lg egg
¾ tsp vanilla
Mix dry ingredients together in a large bowl.
Lightly beat egg, add remaining wet ingredients
Mix dry and wet until blended, a few lumps are ok
Allow to rest for 30 minutes while your waffle iron heats
Use ¼ cup measure partially filled to ladle into the center of each waffle space
Cook until golden, serve immediately, or cool on a rack and freeze and re-toast as needed.
Double Batch for Guests or extras for the freezer
1 ½ c flour
½ cup cornstarch
1 tsp bp
1tsp bs
1 tsp salt
3 tsp sugar
up to ½ cup ground flax
1 cup buttermilk
1 cup milk
2/3 cup oil
2 lg eggs
1-½ tsp vanilla
These waffles toast up so crispy and delicious. They are a treat and quick to toast on a busy workday. Thanks, Molly!
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