Litany, by Billy Collins

You are the bread and the knife,
The crystal goblet and the wine...
-Jacques Crickillon

You are the bread and the knife,
the crystal goblet and the wine.
You are the dew on the morning grass
and the burning wheel of the sun.
You are the white apron of the baker,
and the marsh birds suddenly in flight.

However, you are not the wind in the orchard,
the plums on the counter,
or the house of cards.
And you are certainly not the pine-scented air.
There is just no way that you are the pine-scented air.

It is possible that you are the fish under the bridge,
maybe even the pigeon on the general's head,
but you are not even close
to being the field of cornflowers at dusk.

And a quick look in the mirror will show
that you are neither the boots in the corner
nor the boat asleep in its boathouse.

It might interest you to know,
speaking of the plentiful imagery of the world,
that I am the sound of rain on the roof.

I also happen to be the shooting star,
the evening paper blowing down an alley
and the basket of chestnuts on the kitchen table.

I am also the moon in the trees
and the blind woman's tea cup.
But don't worry, I'm not the bread and the knife.
You are still the bread and the knife.
You will always be the bread and the knife,
not to mention the crystal goblet and--somehow--the wine.

The poem as recited by an enthusiastic three year old.

And by the author on City Arts and Lectures.
This is the same poet who wrote "Taking off Emily Dickinson's Clothes" which you will have to google yourself.

Remember- You’re not managing an inconvenience, you’re raising a human being. (Kittie Frantz)

You know how sometimes you try to make something from a recipe, say, bread, but no matter how many times you try, you just find that it isn't in you to be a good baker? Other people have the touch, the time, the special knack, whatever it is, that it takes to make delicious bread. You like their bread better. They are good at it. Hooray for everyone. They make good bread, you like to eat good bread. We are all happy.

This is how I feel sometimes about children. Not that I want to eat them, of course. Other people are so damn good at making them-- not just the *making* part, but the raising part, I mean. I don't think I have the innate skills that it would have taken to make good ones.

And what is more tragic than preferring other people to the ones you made yourself?

The Power Of The Dog

There is sorrow enough in the natural way
From men and women to fill our day;
And when we are certain of sorrow in store,
Why do we always arrange for more?
Brothers and Sisters, I bid you beware
Of giving your heart to a dog to tear.

Buy a pup and your money will buy
Love unflinching that cannot lie--
Perfect passion and worship fed
By a kick in the ribs or a pat on the head.
Nevertheless it is hardly fair
To risk your heart for a dog to tear.

When the fourteen years which Nature permits
Are closing in asthma, or tumour, or fits,
And the vet's unspoken prescription runs
To lethal chambers or loaded guns,
Then you will find--it's your own affair--
But...you've given your heart for a dog to tear.

When the body that lived at your single will,
With its whimper of welcome, is stilled (how still!);
When the spirit that answered your every mood
Is gone--wherever it goes--for good,
You will discover how much you care,
And will give your heart for the dog to tear.

We've sorrow enough in the natural way,
When it comes to burying Christian clay.
Our loves are not given, but only lent,
At compound interest of cent per cent.
Though it is not always the case, I believe,
That the longer we've kept 'em, the more do we grieve:
For, when debts are payable, right or wrong,
A short-time loan is as bad as a long--
So why in Heaven (before we are there)
Should we give our hearts to a dog to tear?

- Rudyard Kipling

Hot Weather Dinner Ideas

Here are some of my favorites this time of year: Cold vegetables with blue cheese dip (substitute as much plain non-fat yogurt or fat-free sour cream for the regular sour cream as you like) or white bean dip; Tuscan Cold Supper; Asian-spiced chopped chicken, or any flavorful meaty mix, in romaine or iceberg leaves; bean salads; and of course hummus. It's almost time for nectarine margaritas, though any fruit will do...strawberry or cherry, anyone? And don't forget cobblers and upside-down cakes for dessert. That should cover it!

The First of July Already?

I received a copy of this book for my birthday. Crawling my way through it and very much enjoying it. Reading it has revived my desire to wander out into the garden just before sundown and shoot some pictures.

Siamese twin crookneck squash!

Betrayed

In the fourth grade, a girl named Mei Lin (or May Lin) pretended to be my friend at recess, and then when the bell rang, she and her friends dragged me way out into the field and then ran back. In the dragging process, I struggled to get away and also very seriously wanted to harm this Mei Lin (Wang? Wing?). I dug my fingernails into her arms and held on. By the time we made it back in, we got in trouble for being so tardy after the bell. Mei Lin suddenly conjured up an elaborate story about how I had held her down out in the field and scratched her arms. She held out her maimed limbs for the teacher to see. There was no question that I had dug in hard, but in my mind, I had been fighting for my life. I was so dumbfounded by the audacity of her lie that I had no response at all. I received the punishment (whatever it was) and she did not. It was the first time I remember someone lying so brazenly and completely to a teacher and getting away with it, but not the last. Also the first time I remember being so openly betrayed.

Poor Forgotten Little Blog

Here are some of the things I've been up to in the last few months:



Vacationed on a distant island.


Had my eyes checked.


Picked some berries.


Drank martinis.


Cooled off.

Shopped for furniture.


Watched the vines grow.


Went to the seashore.

Met some princesses... and some frogs.

And still had time to read a few books.

And Whiskers on Kittens

A brief wet spell in the Napa Valley makes for fun shooting. The gardens and grounds are full of blooms, some I don't remember seeing before. The pink dogwood has come and gone, and the white dogwood is just starting. I've seen irises in an abundance and diversity of colors, including a gorgeous yellow-gold. Tried to shoot that yesterday, but there was just enough of a breeze to thwart the close-up focus.

Today, blue skies are alternating with dishcloth-gray clouds seeping a bone-chilling rain and mist. The calla lilies outside my office window still look starched, fresh and white, but the deep purple irises of my grandfather's that I have in pots in the back have taken a beating. Still beautiful though.

What is spring without rain, asparagus and strawberries? I picked the last shoots of asparagus in the garden a few days ago. So sweet you could eat them raw. There may be a few more reaching edible height soon, but they are consistently available at the store now too.

Have I stressed to you the importance of buying organic strawberries? Strawberries have a soft and vulnerable flesh. Conventional farmers use pesticides and herbicides on them, and these are absorbed into the skin of the strawberry. It is number one on every list I've seen of recommended foods to buy organic vs. conventional. So, from the time organic strawberries are in season in the spring to the time they go out of season (if they do), they are a constant presence in the refrigerator.

To keep them fresh and ready to eat, I rinse the strawberries well when I get them home, then place a dry paper towel on top. Snap the lid closed (or put a rubber band around the basket and paper towel) then flip them over (on a plate for a basket without a lid). The remaining water drips onto the paper towel, preventing rot, and the moist paper keeps the berries from drying out in the refrigerator for the few days it usually takes us to polish off the basket. I call it a "strawberrium". Pics here, in case this doesn't make sense. (Strawberry Rhubarb Pie link here.)

If get a good price at the market at the height of the season and have too many to eat fresh, I hull the berries, cut them into small pieces and place them in a single layer on a parchment-covered baking sheet in the freezer. After they're frozen, I allow the sheet to sit at room temperature for a few minutes, then pop them off into a zippered freezer bag to use for smoothies.

You can also make up a batch of cobbler dough, and cut or pat it roughly into rounds to fit 8 oz ramekins. If you're not going to use it right away, wrap the rounds individually in plastic wrap and place in a zipper bag in the freezer. When you feel like a little cobbler, set out a dough to defrost for an hour (or all day in the fridge), fill a ramekin with berries (frozen raspberries are delicious too), sprinkle with sugar. Top with a defrosted dough round and bake at 425 for 20-30 minutes or until dough is golden brown.

Here's my favorite smoothie at the moment:

Buttermilk Berry Smoothie

2 c buttermilk (less fat and more protein than milk or soy milk)
(You can also substitute 1 c buttermilk and 1 c milk of your choice if buttermilk is too tangy for you, or milk plus 1/2 small container plain yogurt.)
1/2 - 1 c fresh strawberries, cut into small pieces, or any other berry, fresh or frozen
(I love blueberries in this.)
4 level tablespoons hemp powder
1/2 - 1 tablespoon agave syrup, or to taste

This is about 400 calories, so it makes a solid breakfast, with an almost perfect ratio of fats to protein to carbs, and half of the daily recommended amount of fiber. To reduce the calories, you can substitute water or non-fat milk for 1/2 the buttermilk. Buttermilk (be sure to buy organic if you can get it) also has beneficial "probiotic" cultures for your digestive system. You can tinker with the quantities. Sometimes I add a tablespoon of ground flax seed, but mind the fiber if you're not used to it.

Springy watercolors here.

********
Here's another totally unrelated tip that I don't have another place for: next time you use a paper toilet seat cover, turn it perpendicular to the seat instead of trying to line up the opening with the seat. It won't slip in as easily.

Rose Mary Waszkiewicz Landre
June 3, 1923 - March 6, 2009

Chicken Masala and Caramelized Carrots

This was an easy to make, delicious dinner. Also from Bon Appetit. We've had the carrots on their own as a side dish as well.

Easy Chicken Masala

Position racks in the top third and the bottom third of the oven so that the chicken and the Caramelized Cumin-Roasted Carrots can roast together. This dish is part of the Chicken Masala Menu for 4.

6 Servings

Recipe by Maria Helm Sinskey

February 2010

Ingredients

• 1 cup plain whole-milk yogurt
• 1/4 cup coarsely chopped fresh cilantro
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon garam masala
• 2 teaspoons coarse kosher salt
• 1 large garlic clove, pressed
• 1 4- to 4 1/2-pound roasting chicken, cut into 8 pieces, backbone removed
• 2 small onions, cut into 1/4-inch-thick slices

Preparation

• Mix yogurt, chopped cilantro, olive oil, garam masala, salt, and garlic in 13x9x2-inch glass baking dish. Add chicken to marinade, 1 piece at a time, coating all sides. Cover with plastic wrap; refrigerate at least 2 hours. DO AHEAD Can be made 1 day ahead. Keep refrigerated.
• Position racks in top third and bottom third of oven; preheat to 400°F. Arrange onions in thin layer on large rimmed baking sheet to form bed for chicken. Top with chicken pieces in single layer, spacing apart for even roasting (chicken will still be coated with marinade). Discard remaining marinade.
• Roast chicken on top rack until cooked through and juices run clear when thickest portion of thigh is pierced with knife, about 1 hour. Serve chicken atop onion slices. Spoon pan juices around.

Caramelized Cumin-Roasted Carrots

Recipe by Maria Helm Sinskey

Ingredients

• Nonstick vegetable oil spray
• 12 medium to large carrots, peeled, cut on diagonal into 1/2-inch-thick pieces
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons cumin seeds
• 2 teaspoons coarse kosher salt

Preparation

• Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray.
• Combine carrots and all remaining ingredients in large bowl; toss to coat. Spread in single layer on prepared baking sheet. Roast carrots until tender and lightly caramelized, turning carrots over once, 35 to 40 minutes.

Spring!

Daphne, apple, mustard, quince and wild plum.

Adorable Little Cake

This cute little cake is from Bon Appetit. I made it for my special guys for Valentine's Day using milk chocolate. This one was made for me by my adorable husband for my birthday using 70% chocolate for the cake and 62% for the icing. Besides using three bowls, it's really a simple and fool-proof cake.

Here is the recipe from their website (apparently they are a little formatting-happy over there):

Top Tier Devil's Food Cake with Sour Cream-Fudge Frosting

Ingredients

Cake

• 1/4 cup natural unsweetened cocoa powder
• 1 ounce high-quality milk chocolate (such as Lindt, Perugina, or Valrhona *or Scharffenberger if substituting dark), chopped
• 1/4 cup boiling water
• 1/4 cup buttermilk
• 2/3 cup cake flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup (packed) dark brown sugar
• 1/4 cup sugar
• 1/4 cup canola oil
• 1 large egg
• 1/2 teaspoon vanilla extract

Frosting

• 8 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona *or Scharffenberger if substituting dark), chopped
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 2/3 cup sour cream
• 4 teaspoons light corn syrup
• Organic roses (for garnish) *optional- we decorated simply with shaved chocolate

Special Equipment

• 2 5-inch-diameter cake pans with 2-inch-high sides *I used large ramekins. The first time, I trimmed using a large biscuit cutter to adjust for the shape of the ramekin, the second cakes required no adjusting. You can make one tall, 4-8 layer cake (if you halve the 4" layers) or two four-layer cakes in this size.

• Test-Kitchen Tip

  Five-inch cake pans are available at some kitchenware stores and restaurant supply stores and online from cheftools.com and amazon.com.

Preparation

Cake

• Position rack in center of oven; preheat to 350°F. Butter two 5-inch cake pans with 2-inch-high sides. Line bottom of pans with parchment paper; butter parchment. Combine cocoa powder and milk chocolate in medium bowl. Pour 1/4 cup boiling water over; whisk until mixture is smooth. Whisk in buttermilk.
• Whisk flour, baking soda, and salt in another medium bowl. Using electric mixer, beat both sugars, oil, egg, and vanilla in large bowl until well blended. Add flour and cocoa mixtures; beat until blended (batter will be thin). Divide batter between pans.
• Bake cakes until tester inserted into center comes out with some crumbs attached, 28 to 30 minutes. Cool in pans on racks 15 minutes. Turn out onto racks; peel off parchment. Turn over; cool on racks.

Frosting

• Place chocolate in large metal bowl. Set bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Add butter and stir until melted, then add sour cream and corn syrup and whisk until smooth. Let frosting stand at room temperature until thick enough to spread, about 20 minutes.
• Using serrated knife, trim top of cakes to make level. Cut each cake horizontally in half. Place 1 cake layer, cut side up, on platter. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with second cake layer, cut side down. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with third cake layer, cut side up. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with remaining cake layer, cut side down. Spread 1/3 cup frosting over top and sides. Chill until frosting is set, about 30 minutes. Keep remaining frosting at room temperature.
• Spread remaining frosting evenly over top and sides of cake. DO AHEAD Can be made 2 days ahead. Cover with cake dome and store at room temperature.
• Arrange roses atop cake and serve.

Aebleskivers

SO MUCH to catch up on! I'm just going to start where I start and get where I get...

Aebleskivers! (Also seen as Aebelskivers or Ebleskivers.) Another recipe (besides Dutch Baby, which has entered my permanent repertoire) that was an obsession of my grandmother's. I don't know how many times she called to offer me the cast-iron aebleskiver pan in her garage, or how many times I refused it. It became a running joke, along with our separated eggs, that made us both laugh. I have the pan now, Grandma! And I'm using it!

AEBLESKIVERS

3 eggs, separated
2 cups buttermilk
2 T sugar
1/2 tsp salt
1 tsp vanilla
2 c flour
1 tsp bp
1 tsp bs

Whisk yolks briskly, add sugar, salt, vanilla and buttermilk, whisk to combine.
Sift together flour, bp, bs, add to egg mixture.
Whisk egg whites to soft peak stage, fold in gently. Set batter aside.

Preheat and lightly oil an aebleskiver pan.
Pour batter to fill pan hollows. (I use a soup spoon for portioning.)


When top bubbles and edges dry, use a skewer (I use a skinny crab fork) to scoot the aebelskiver about a 1/3 turn. Wait just a minute or two for the new section to brown, then turn it the rest of the way. If you've over-filled, just poke the excess back into the ball when you turn it.

The traditional Danish version that gives the dish its name (aebleskiver = apple slices) is made by poking a small chunk of apple into the middle of the ball before turning, and is served with jam. Apple chunks are yummy, but keep them small so they aren't too crunchy.

Applesauce and blueberries, which I also tried, were too messy and sticky. Not recommended.

blueberries sticking to the pan

We like to serve these with a dab of melted butter poured over (or not) and a shake of powdered sugar. Mike likes his with real maple syrup.


(An entertaining video for Takoyaki, or Japanese Octopus Balls, a savory dish which uses a similar turning technique and pan, is here.)

I promise to use my good camera not the iPhone, from now on. I promise to use my good camera not the iPhone, from now on. I promise to use my good camera not the iPhone, from now on. I promise to use my good camera not the iPhone, from now on. I promise to use my good camera not the iPhone, from now on. I promise to use my good camera not the iPhone, from now on.

I'm Accustomed to the Smooth Ride

"When you're manic, every urge is like an edict from the Vatican. No plan is a bad one, because if you're there and you're doing it, it can't be bad. Mania is, in effect, liquid confidence. When the tide comes in, it's all good, but when the tide goes out, the mood that cannot and should not be named comes over you. Because to name it would be an act of summoning."

"Years ago, there were tribes that roamed the earth, and every tribe had a magic person. Well, as you know, all of the tribes have dispersed, but every so often you meet a magic person and every so often, you meet someone from your tribe. Which is how I felt when I met Paul Simon."

My two favorite passages from Carrie Fisher's book, Wishful Drinking.

Beautiful Soup

More soup. Parsnip and carrot. Potato and onion. Chicken and mushroom with collards. Some improvised, some not. We've been souping it up all week long. No pictures, because we've eaten them right up. I recommend Deborah Madison's Vegetarian Cooking for Everyone as a great foundation cookbook for anyone, not just vegetarians. One of my informal resolutions was to lighten up on the meat this year and eat more vegetables, and so far, this book has really been helpful. Andrea Chesman's The Garden Fresh Vegetable Cookbook is another good one, arranged seasonally so that you can just flip to Winter and cook what's in season and well-priced right now.

Parsnip Soup with Ginger and Parsnip "Croutons"
(from Vegetarian Cooking for Everyone)

3 large parsnips, about 2 lbs, peeled
6 cups basic vegetable stock or water (below)
1/2 cup chopped cilantro stems, plus sprigs for garnish
4 thin slices ginger
3 tablespoons butter or canola oil
1 large onion, chopped
3/4 lb carrots, peeled and thinly sliced
1 1/2 tsp ground coriander
1 T white rice
Salt and freshly milled black pepper
1 cup (or more) milk, cream or almond milk to thin the soup, as needed

Cut two of the parsnips crosswise in half, then quarter each half lengthwise. Cut away most of the cores. (Note: this is an important step, especially with larger parsnips, as the core is woody and fibrous.) Reserve the other parsnip (to be diced and sauteed as garnish later.)

Heat 2 tablespoons of the oil or butter in a soup pot over medium heat, letting it brown a little. Add the vegetables, remaining ginger and the coriander. Cook, stirring frequently, until the onion and carrots have begun to brown here and there. Add the rice and 1 1/2 tsp salt and cook a few minutes more. Add the strained stock and bring to a boil. Lower the heat and simmer, partially covered, until the vegetables are very soft, about 35 minutes. Remove the ginger, then puree the soup, leaving a little texture or not, as you wish. Thin if necessary with the milk. Check for seasoning, add salt if necessary.

Dice the third parsnip into little cubes (remember to remove the cores) and cook in a skillet in the remaining butter, until golden and tender, about 8 minutes. Season with salt and pepper. Serve the soup with a spoonful of the parsnips and garnish with sprigs of cilantro.

If you've never cooked with parsnips before, give them a try. They make plain soups, like potato, more interesting and tasty. Here's one of my favorite recipes, for a deceptively simple soup that tastes richer than it is. Cauliflower-Parsnip-Leek soup, from chowhound.