Showing posts sorted by relevance for query angel. Sort by date Show all posts
Showing posts sorted by relevance for query angel. Sort by date Show all posts

Thursday, April 5, 2007

Today

Today is a busy, busy day. Tuesdays, Wednesdays and Thursdays I work at home. For various reasons, most of my clients are temporarily at bay this week, so I decided to get some household things done. It's not even noon and I've walked the dog, roasted the last of the winter kabocha and butternut squashes (some of these will be cubed for an Indian dish tonight, and the rest will be pureed for custards and pies in the fall), baked an angel food cake, documented in photos and movies said angel food cake, cleaned and reorganized the pantry, the fridge, and the brew-house aka spare bathroom... and pre-soaked and washed my garden/market basket which had gotten moldy hanging outside.

Next, I must make myself some lunch, take the cake out of the oven, clean and line the lazy susan cupboard, remove the light covers in the kitchen and clean them (how DO the bugs get in there?) then I'll work my way down the hall to the linen closet and the office. I may mass produce some burritos or bake a quiche. Gotta use up some tortillas and some veggie-box produce.

I am in need of one of those graduated organizers so that I can keep my current project folders in view. Still end up with odds and ends of things I can't throw away but don't know quite what to do with. After the office is clean, I may go to the gym. That would probably be best for me. But I'm tempted to go to Target or Staples instead to get one of those organizer things.

Today was just a day to deal with all of those little things that bug me during the rest of the week. How many times do I look at those light covers and think that I ought to clean them, and then I don't? How many times do I shove the clean sheets into any available odd-shaped crevice in the linen closet, but I don't straighten it? How many times have I looked at those squashes sitting on the back porch and thought a)those contribute to the overall junky look, and b) if I don't cook them, they are going to rot. And so on.

Here's another example: I keep cutting boards on top of my refrigerator, between the food processor and the mixer. The liquor bottles used to be up there, too, which was a) unnecessarily cluttered, and b) a recipe for potential disaster if a light cutting board was removed, causing a heavy cutting board to fall over and hit the food processor bowl, which in turn could knock over one or more bottles of booze. (This was the use-periodically booze, like Grand Marnier, Fernet, Bacardi. The gin is safely in the freezer at all times.) I can't tell you how many times I put up with that juggling act. I found a home for the bottles in another cupboard, and yesterday, I bought myself an inexpensive set of bookends at IKEA. Now my cutting boards are secure. Aaaah. Order calms.
And the bell just rang to go check the angel food cake...

Self portrait in angel food cake pan.

Friday, February 23, 2007

Angel Food Cakes One and Two

One: In case you can't tell, this is an eggy, lumpy mass

Two: Ta-daaaa!

Angel Food Cake (from Food Network, Alton Brown's Good Eats)
For anyone with an hour and a dozen eggs to spare.

Ingredients
1 3/4 c fine sugar
1/4 tsp salt
1 c cake flour, sifted
12 egg whites, close to room temp
1/3 c warm water
1 tsp orange or vanilla extract
1 1/2 tsp cream of tartar

Tools
Wire whisk
Measuring cups and spoons
Spatula
Sifter or fine wire mesh strainer
Big spoon
Angel food cake pan
Mixer with whisk attachment or electric mixer
Several bowls
Wooden skewer
Cooling rack
Thin knife or spatula

Method
-Preheat oven to 350 degrees.
-Divide the sugar in half. Sift half in with the flour and salt in a bowl. Save the other half. Whisk the egg whites with the cream of tartar and water by hand for two minutes, then add the sugar that is by itself and use electric mixer with whisk on medium speed. Stop periodically to stir up the egg whites and sugar from the bottom of the mixer bowl. Mix until medium peaks form. (Soft equals bubble blobs, medium equals little crests that flop over, stiff equals little crests that don't flop over.)
-Remove bowl from mixer. With the sifter or strainer, dust the top of the egg mixture with a small amount of the sugar/flour. Gently cut and fold in with the spatula, scraping the bottom. Repeat until all of the sugar/flour mixture is smoothly incorporated.
-Spoon into the ungreased Angel Food Cake pan, again, gently. Spin gently to settle.
-Bake for 35 minutes before checking for doneness halfway between the inner and outer walls with a wooden skewer. It should come out dry all the way around. Mine baked for approximately 45-50 minutes.
-Let rest upside down on a rack for 1 hour before removing from pan. A skewer, spatula or thin knife helps. I'm serving mine with strawberry-rhubarb compote for Monty's birthday tonight.

Wednesday, September 19, 2007

Wouldn't You Love Somebody to Love?


Meet Angel. My big-hearted friend Lisa rescued her from a kill shelter in Sonoma this week. When she saw her for the first time, she recognized that there was a lot of intelligence and presence in this little sweetie. She just couldn't leave her behind.

Unfortunately, Lisa's other rescue dog, Benji, a seven month old bundle of shar-pei/shepherd puppy energy, is too much for Angel. She is four years old and has spent all of her life with her owner and her sister, until two weeks ago. Her owner had to surrender both dogs when he lost his home. Her sister was taken out to a pet adoption fair without her, and was immediately adopted. So now she's a little bit confused and anxious. She'll need time to feel comfortable in a new home, so Lisa wants to find her one as soon as possible. She is heartbroken over this.

Though Angel's a little bit wary now, she loves to be scratched and petted, and would snuggle contentedly on the couch with you if you'd let her. She'll make a good companion for someone who is ready to be her buddy. A retired person or persons would probably be her dream date. I don't think I'd recommend her to a family with toddlers, playful dogs, or children who do not know how to behave with dogs, as she is only 16 lbs and is still wary at this point. My guess is she is the kind of dog who will be very loyal to her new family, and whose personality will blossom as soon as she feels safe again. She is a Jack Russell, so you'll have to show her the rules of the house-- with a gentle, patient hand-- and have some time to give her attention and exercise while she adjusts. She's a very smart and perceptive girl.

If you don't need a dog, please forward this url to someone who might, or might know someone who might: Lisa is going to foster her as long as she can, but she doesn't want to hurt her chances of being adopted by the right family and will have to take her back to the shelter soon.

She's an excellent sitter-upper!

She patiently sat up for her biscuit while I took these pictures, hopping forward-- still in sit-up position-- when I took too long. She really is sweet.

Not just beautiful, but smart, too!

Monday, September 24, 2007

Cross Your Fingers

I got this email today:

I was hoping that a dog would find me and then I hear about Angel. I had a dog for 12 years and he died this year on my birthday. I have been heart broken ever since. Many people have encouraged me to get another, but I did not want to go looking for a dog-I wanted the dog to find me. My best friend forwarded the message, once I saw her picture, I thought "here I am Angel, your new mommy."

Tuesday, October 9, 2007

Oh hey!

The saga of Angel, the little dog without a home, has a happy ending: Angel has just this past weekend gone to live with a single mom and her 16-year-old daughter, who love her and goo all over her and think she is the ultimate doggie princess. Just as she should be.

Thursday, April 5, 2007

The Agony of Defeat

Ok, so I'm not the domestic goddess I pretend to be. Wasn't I smug??

Remember my angel food cakes one and two? Well, I thought I had mastered AFCs. Today's cake, of which I was so proud, the steps of which I documented thoroughly (to be posted later), down to the separating of the eggs and the sifting and folding of the flour, has sunk. Bastard.

The skewer came out clean as a whistle when I tested it. The skewer lied.

I was sitting at the dining room table, making out a shopping list to enable me to attack the never-before-attempted coconut cake for Easter, when I heard a rustling sound from the kitchen. The AFC was surreptitiously lowering itself to the parchment paper on which it rested. (As if I wouldn't notice.) The cake pedestal, freshly washed, was at the ready nearby. The cake was fifteen minutes early for its one-hour waiting period. As I lifted it, I could smell the too-eggy rawness, and I knew what I would find.

So, the last time I went through this, based on uncooked cake number one, I left the second cake in the oven another fifteen or more minutes after I was sure it was done based on the skewer test, and it came out perfectly. I checked my oven today to make sure it was not running cool, as I was worried about that the last time, but it was right on target.

When you lose, don't lose the lesson: better slightly overdone than slightly under in the case of the AFC. Test it, then give it additional time to set.

I am not going to try to make another cake today. I put the cake back in the oven (what else could I do?) to try to at least cook the rest. I don't think it will puff back up, but at least it will be done and not mushy. Hopefully I won't have to throw it out. I now have 36 egg yolks in the freezer if anyone has a good recipe for...something with a hell of a lot of egg yolks in it.

Wednesday, June 20, 2007

Foam on the Range


A word about foam. Spuma. Froth. Emulsion. Whatever. This is an increasingly popular menu technique, so widespread that it should (whew) soon be a thing of the trendy food past.

What it is supposed to be, when successfully executed, is an exciting textural and flavor experience, with a subtle essence or surprising taste element dancing on one's tongue then shoopt! disappearing on angel's wings in the pop of a bubble.

What it is most of the time is a spewy-looking, bubbly blob-- a clumsy nod to the idol-worship of food pioneer Ferran Adria, and evidence of the widening concentric circles of his influence in the surprisingly small puddle that is high-end restaurant food. (If you don't believe it's trendy, try searching "horseradish"--or beet, or wasabi, or any other secondary ingredient--+"foam" on google.)

I understand it, but I don't like it. There are many unpleasant things that I could tell you it reminds me of, but the next time you see it on your plate, you'll know exactly what I'm talking about. It is unpleasant to look at, something I have to make myself overcome before I dig in.

A friend told me once that she didn't like overly precious or composed plates, because she always wondered how many people in the kitchen had to play with her food before she got to eat it. I feel a similar way about foam. Does it have to be "playful" or bear the mark of in-the-know pseudo-innovation to be good? There are people (see Thomas Keller, another example) who can pull off cheeky haute-gustatory feats--people who have refined palates and a stunning sense of balance and restraint. And then there are people who should not try this at home. They do anyway. I'll be so glad when this whole frothy mess blows over.

Thursday, May 31, 2007

Inevitable


Yep, I bought myself a little tub, and I have a rolling composter on the way from Peaceful Valley Farm Supply. I don't know what I'm going to do with the compost quite yet, but I do know that no one will have to eat Kitchen Scraps Soup any time soon.

Somewhere a few months back I came across a Mario Batali quote about part of his success being due to his Italian food-frugality. He mentioned that nothing goes to waste, and they put all of their kitchen scraps to use in stocks. I'm a saver. All it took was a little bit of encouragement, and my compulsive side and my cheap side quickly blanket-rolled my practical side and stuffed it in a neatly-labeled Zip-loc.

Already guilty of harboring the dismantled carcasses of more than a few roast chickens in my freezer, I immediately began saving every little snip, stem and leaf. Dead tomatoes, broccoli stems, onion tops, chard bottoms, the woody stalks of asparagus. In addition, I saved the dregs of bottles of wine for reduction sauces of the future, and all of the egg yolks left over from my dubiously successful Angel Food Cakes. (Custard, anyone?) I'm also storing a nice vertical selection of organic tomato sauce from the summer before we moved here. That was over a year ago. We left the skins on the tomatoes, and every time I think about opening one up, I'm afraid it will taste bitter and we'll waste pasta trying to eat it. But I digress.

Compost is the ultimate saver's dream. So, I cleaned all of the limp produce out of the fridge and mixed it with its frostbitten counterparts from up north. Now I just have to wait for the composter to come. Hopefully nothing explodes or takes over the Earth before then. When it finally becomes dirt, maybe I'll just throw it on my little garden. Provided the gophers leave me something to throw dirt on by then.

Thursday, April 5, 2007

The Downward Trend Continues


On the positive side, I washed the car, the dog, the kitchen blinds, the windows, the laundry and the dog beds. Cleaned the office, took out the recycling and the garbage twice each. And washed all the dishes from making the giant gummy orbital twinkie that I could have called an angel food cake, had the stars aligned properly.

I might have been underzealous in incorporating the flour-sugar mixture, rather than underbaking the cake. It was one of those two things that got me last time, but I'm not sure which. I will master this cake, I will master this cake, I will master this cake.

In other news of today, Mike picked a medium-sized rattlesnake with a very big rattle out of the bushes, saving a tour group at the winery from certain death.

On one of my brief breaks from frantic housecleaning, I shopped for skateboard shoes online. Please vote for your favorite: The white and green ones or the olive and yellow ones. I need these because I was wearing running shoes when I bit it on the carveboard, and I would like to avoid that in the future. Skater shoes are made for gripping just enough, and allowing maneuverability as well. I think the white ones would be better with shorts, but the olive ones would look better with pants. I'm torn. I would like to take my board out just once before we go to Hawaii.

Saturday, December 8, 2007

Whew!

(I finally discovered the source of the problem and replaced the old header. Of course now I want to change it again because I've been looking at it for so long.)

In other news, I got a speeding ticket today, but the officer was VERY nice (and handsome, too, if I may say so) and gave me a ticket that was on the generous side for the speed I was going. I am never angry or upset when I get a ticket, which doesn't happen very often. The officer was doing what he gets paid to do, and I totally deserved to get a ticket, because I was speeding. I didn't even notice the highway patrol car until it was right behind me. (By the way, he clocked me on the radar as we were going in opposite directions, in case you thought that wasn't possible.)

With any luck, my last ticket is far enough in the past that I can do traffic school online. (Traffic School to Go is pretty silly, but I found that it reinforces important safety points that I still reference, such as safe following distances at different speeds, and other rules of the road, besides speeding, obviously. And I can complete it online and not have to go anywhere.) The fine still hurts, especially during the holidays, but we can manage.

In addition, the other night we went out to dinner, and when we came out, there was a parking ticket on our car. We were parked next to a construction zone, so the red paint on the curb had been worn off or covered with dust and was impossible to see at night. The hydrant it marked was silver and behind silver chain link within the construction site. When we turned the ticket over, the officer had written: "You are parked in a red zone. Please be careful in the future when parking." No ticket, no fine. So I consider myself very lucky in the traffic ticket karma area this month. I promise to be extra careful in return for this niceness.

Which reminds me of my "escort" theory: when you're driving too fast, in a hurry to get somewhere, you know how there's always someone, some person wearing a hat (my grandpa says to watch out for people in hats- notoriously bad drivers) in a big boat of a car, or someone with stickers all over the back of their mini-van, who is going exactly or just under the speed limit, and blocking whichever lane you are in? That is your escort.

Instead of thinking of that person as the total pain in the ass that is in your way, think of them as sort of a volunteer guardian angel who has appeared to keep you safe. Sometimes shortly after this happens to me, I'll still be fuming that I can't get where I'm going faster, and then I'll see the police car that was waiting by the side of the road to give me a ticket, who now can't because I'm well under the speed limit. Then I remember about my escort, and I smile and calm down and think, yep, there's one ticket I won't get, or an accident I won't be part of. It's more important to get where you're going safely than it is to get there quickly. Be kind to your escorts if you are out there holiday shopping today.

As I write this, I think of Jen and Randy, Nate and Katie, out there in the Islands, and that Jamaican rum commercial where all the guys are talking about "road rage" when the town's only bus is stopped in front of a bicycle. Count "no holiday shopping traffic" among your blessings. Although "no holiday shopping available" might be the flip side of that. Got eggs yet?

Tuesday, July 10, 2007

Battle: Zucchini

I don't know if you remember the humongously giant zucchini I wrote about a couple of weeks ago. Well, we had another one-- gosh darnit if those things don't triple in size when you're not looking. It served as a sculptural piece on our dining room table for a couple of weeks, and tonight I finally dismantled and cooked it. It was at least a foot and a half long, and at least 10 lbs.

Now it is zucchini pancakes and zucchini casserole. The casserole was made without a recipe by scooping out the central seedy bits and cutting the remaining flesh into wide sticks, then shredding them in the food processor with a little bit of torpedo onion. The shredded zucchini went into cooking-sprayed aluminum pans, was sprinkled with shredded cheese (whatever I had in the cheese drawer, which was ends of parmesan, gouda and smoked gouda- good!). Then a mixture of egg, milk, salt, pepper, flour and a pinch of baking powder was poured over it. It's baking now, at 350. I'll let you know how it turns out. Smells good now.

The rest of the zucchini was shredded, mixed with 1 egg, flour, s&p, baking powder, per the instructions in this month's Food and Wine for Wolfgang Puck's Potato Pancakes, except with the zucchini substituting in for the pancake. Pretty damn good. That was dinner.

Tomorrow morning, when the white peach pie cools, and the casseroles are out of the oven, I will give you a picture. For now, here's the recipe for the pancakes. I'll bet they'd be just as good with potatoes, but when's the last time you had a ten pound potato to use up?

Wolfgang Puck's Potato Pancakes
2 medium baking potatoes (1 lb.) peeled (or shredded zucchini!)
1 small onion
1 large egg, lightly beaten
2 tablespoons all-purpose flour
1/2 tsp baking powder
1/2 cup vegetable oil

1-In a food processor or box grater, coarsely shred the potatoes and the onion. Transfer to a large, clean kitchen towel and squeeze dry

2- In a medium bowl, mix the shredded potatoes and onion with the egg, flour, baking powder, 1 tsp of salt and 1/4 tsp of black pepper

3- In a large nonstick skillet or on a griddle, heat the vegetable oil until shimmering. Drop 2 tablespoons of the potato mixture into the skillet and flatten with the back of a spoon to make a 3-inch round. Make about 5 more pancakes and cook over moderately high heat until golden on the bottom, about 4 minutes. Flip the pancakes and cook until golden, about 2 minutes longer. Transfer to paper towels to drain. Repeat with the remaining potato mixture. You should have 12 pancakes.

4- Arrange the potato pancakes on a platter. Serve warm, with dill sour cream or creme fraiche, smoked salmon and caviar.


Five other ways to use an overabundance of fresh zucchini:

1. Toss with balsamic and olive oil, roast in the oven. Store refrigerated. Today I had a panini sandwich with roasted eggplant, zucchini, pesto and provolone for lunch, and it was deeeelicious.

2. Dice and add to corn-tomato salad. Its flavor is so neutral that it blends into any salad.

3. Julienne and marinate with thinly sliced red onion in rice vinegar and olive oil. Add to chilled cooked angel hair pasta with halved cherry tomatoes from the garden or toss with parmesan and top a green salad.

4. Cube marinated, roasted zucchini and mix with goat cheese and fresh herbs. Stuff small zucchini or eggplant with the mixture, top with parmesan and bake. Excellent vegetarian entree.

5. Ratatouille! Thank you, Disney, now everyone can pronounce it. I will post my ratatouille recipe later this week, as we have just gotten our first eggplant and peppers in the veggie box. It's a good one. Go buy some herbes de provence, and I'll meet you back here. Ratatouille is a great topper for risotto, pasta, a filler for sandwiches, and it freezes well enough to bring back a bit of summer in the middle of winter. Plus, it's great with rose!

Thursday, August 6, 2009

Yes!

Saturday morning, determined to forge ahead, I called to make an appointment with a personal shopper at the Nordstrom in Corte Madera. I explained my predicament, and was told I'd get a call back over the weekend. By Monday evening, I hadn't heard from anyone.

On Tuesday, I arose in an optimistic state of mind. I walked the dogs, had a little smoothie, did a little work on the computer and prepared to shop alone. Off to Marin.

The first stop was Macy's, to return the brown dress (see previous post). I thought about cruising the dress department there, but I was on a mission to Nordstrom.

Next stop, Nordstrom's customer service counter, returned the silver dress. Easy-peasy. The customer service gal asked (as they often do) if I'd like to open a Nordstrom's account. I asked if there were any discounts on a first purchase if I did, knowing that there was a possibility I would be plunking down some serious dineiro. There was, so I signed up for a card. (Danger! Danger! In my twenties, this would indeed have been a dangerous thing to do, but I have since learned that plastic money needs to be backed up by REAL money.)

I walked about ten paces away from the desk, then thought what the heck, and went back to ask about the personal shopping services. A call was made, a personal shopper was available, and in moments, the angel appeared.

Norah has been working at the Corte Madera Nordstrom since it opened in 1985. "When I opened the store, darling, we didn't have a dress under $300." She was dressed in a navy and white dress with a pebbly texture and gold details, a thick hammered-gold choker and moderate heels. Her sandy-colored hair was cut in a classic bob, framing her large, roundish glasses.

Originally from England, Norah's british accent was all but gone, leaving behind a diction that more closely resembles a kinder version of Mrs. Howell from Gilligan's island. She may have actually sprinkled her sentences with "dear" and "darling" or I may have imagined it.

We introduced ourselves and got right to work. "What is the occasion, dear? Ah...what time? Evening? Ah, there will be lots of black, black is always elegant. Let's go to the dress department, then. What's your size?"

At first, she just cruised the racks with me, quizzing me and pulling everything close to my size. "What about this? Do you like purple? You're young, so you can show the arms, darling, not like when you get old and they go all crepey. This has a lovely neckline, you wouldn't need jewelry, and this...how about a little color? Do you mind a print? Let's just try it." And so it went until we had an armload of dresses in my size. She ushered me to a dressing room, "Let's find you a nice room, darling," and there I was. "Take your time. I'll check on you from time to time. Be sure to come out into the corridor if there's something you really love."

Just under a dozen frock contenders lined the walls of the dressing room. The fourth one from the left had many alluring qualities on the hanger, but as I've learned the hard way, you have to try it on to know. I remembered what my friend Karen said about her terrific dress: "of the meager selection they had, it was the one that fit me best" and I set myself to finding the one that simply fit me best.

I started working my around from the left. The first dress was not quite right. I can't even picture it now. The second, the same, not quite it. Norah peeked in a time or two. The third, a red and white wrap number (...a copy of a Von Furstenburg, darling) wasn't even tempting. As I used to do with my stack of books when I brought them home from the library as a kid, I very quickly abandoned my pre-decided order and jumped to the one I really wanted.

The black one. The fourth from the left. On the hanger, it was heavy. I slipped it on and had a heck of a time reaching the zipper to get it all the way up. I thought of calling for Norah, but I figured if I can't zip it, maybe I shouldn't wear it. Then I turned around.

(Is that the opening baseline of "Brick House" I hear in the background?)

I brought my black slingbacks with me from home, so I popped them on and trotted down the corridor to look for Norah. As soon as she turned from the rack she was working on, she said, "Look no further, darling. You've found it. Don't try on another dress."

I think I got goosebumps.

I did go ahead and try on the rest of the dresses, and some of them weren't bad. But she was right, none of them worked quite as well. I left the store (after less than an hour, mind you) reeling with the high of a successful hunt.

Well, I almost left. The woman at the Kiehl's counter must have spotted my delirious demeanor. She slapped some pretty smelling lotion on me and massaged my hands and I just said yes to everything. She was a pro. Crinkled some paper to get my attention, asked if I'd tried their new lotion, told me it would make my skin look pretty (lotion? not unless it is laced with diamonds or hallucinogens, which this one might be) gave me samples and caught my eye wandering to the lip gloss, cha-ching. Another pretty smelling sucker with goopy lips. I had to get the heck out of there.

When I got home, Mike didn't rave the way I'd hoped he would, but he did say, "YEAH. That's it, that gives you this (two-handed gesture meaning bounty) and this, (another two-handed gesture meaning waist-definition). Good job, sweetie."

So the saga of the elusive dress comes to an end. For now.

Now for the reunion itself....