Archive for the 'Food' Category

24
Apr
13

good thing they have all those anti-oxidants

Many Celestial Seasonings Teas, despite their claims at being “all natural,” have been found to contain unacceptably high levels of pesticides.

celestialseasoningsOf course, this is reported by a company that has “shorted” the company that controls Celestial Seasonings, so their interests lie in Celestial Seasonings stock falling, so who knows if it’s even really mostly true.

Their disclaimer even includes this sentence: “This report and all statements contained therein are the opinion of Glaucus Research Group California LLC, and are not statements of fact.

Oh. I see. So maybe not even partially true.

How does a report quoting a violation of pesticide standards fall under “opinion”?

Caveat emptor all the way around I guess.

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07
Mar
13

a day in the life, aka parenting in two parts

Can you guess the age of the perpetrator?^ (Left on the kitchen table for 2 days; I actually thought there were still brownies within.)

browniepan1

browniepan2

 

Only Daughter, as the only remaining-at-home child of a perpetually-distracted parent in her late 40s has developed some bad habits regarding snacking. To be specific, junk food junk food junk food. The daily salt intake could preserve an entire ham. She tried to take salami (no bread) and goldfish (the cracker) in her lunch one day; the day after I had discovered that between when she got home on the bus (4:10 p.m.) and dinner (7:30 p.m.) she had eaten salami, a large cereal bowl full of pistachios, a same-size bowl of tortilla chips and salsa and a same-size bowl of goldfish (the cracker). Yesterday Husband came out to get her dinner while I was at a rehearsal to discover that she was in the process of eating chips and salsa for the THIRD TIME that day.

This morning we had the first of a two-part conversation regarding healthful eating and what’s going to happen to her favorite food choices if she doesn’t start demonstrating some ability to make reasonable decisions.* This includes my approval of what she eats for breakfast, what she puts in her lunch, and permission for any snacks. Like when she was four. (She’s 12 going on 25. As if.)

The second part will include a list of foods that she can eat as much of as she’d like (spinach, carrots, whole wheat toast with peanut butter)(rightthat’llhappen) and foods that need to be approached a bit more judiciously (everything that she eats when given the chance).

Here is my contribution towards judiciousness, waiting to greet her when she arrives home from school today (during which time I will be teaching a piano lesson):

Hannah'ssnack

^The perpetrator is 19. He tried to tell me the other day, when I was questioning his decision not to work over spring break, that he was “20” and that I should trust him to make his own decisions. This was two days before he told me that his housing payment had been due a few days earlier, that he needed me to pay it since he was out of savings. It was also the day that he washed his popcorn pan while leaving the rest of the dishes in the sink and was doing all of his laundry in our washing machine using our soap.

You know, some species eat their young. (I hear they taste like chicken.)

*Second Son also tried to convince me the other day that his bad eating habits are my fault. Since I raised him feeding him mostly healthful foods, he has developed a taste for white bread, cereal of the Cap’n Crunch persuasion, and Kraft macaroni and cheese. If I had raised him on junk, he would now be a vegan. He actually told me this, and I believe that he actually believes it.

31
Dec
12

Pretension, 2013

20121231-200422.jpg

As opposed to from where every other winery procures its “winegrapes.”

(Autocorrect just tried to change “winegrapes” to “winger apes.” Yet another clue to the word’s ridiculousness.)

Happy New Year!!!

05
Dec
12

It’s beginning to look a lot like Christmas

Am having a bit of a stressful ride lately, and the next 10 days see the culmination of it all. I try to focus on living in the moment, but I’m finding it particularly difficult not to just wish it were December 15.

In a nutshell, two big concerts to perform in, and one to sponsor/produce. Meanwhile, lots of people either not doing their jobs, or trying to do mine — both situations which cause a lot of extra work and/or stress for me right when I have a gazillion other things I really need to be focusing on; or should maybe just be sitting on a cushion with my palms on my thighs chanting Om, Shanti, Shanti, Shanti. . .

om

I did manage to clear my day today up until around 5 p.m. to stay home and regroup, so I am heading to practice soon (I will not knit. I will not knit. I will not knit.). I did start the day making my famous (infamous?) drunken Christmas cake. Actually, I started it last night, as I macerated the dried fruit in a good dose of brandy overnight. I did a fair bit of sampling of the batter as I prepared it, which means I was actually possibly maybe a tiny wee bit hammered before breakfast. I’m sure the coffee will counteract it and there should be no adverse effects.

It is a great recipe, adapted* from my very battered “Joy of Cooking” cookbook, so here it is:

Sheri’s Drunken Christmas Cake

The night before (the fruit can macerate up to 24 hours):

In a large (8-cup) mixing bowl or measuring cup mix 2 c. golden raisins, 2 c. dried currants, and 2 c. chopped dried figs. Pour 3/4 c. of brandy over and stir well. Cover. (Stir occasionally if you can — once before bed, once when you get up in the morning)

When you’re ready to make the cake:

Bring 1 c. of butter out to put on the counter while you make your coffee, assemble ingredients, etc.

Butter 8 small ! bread pans, bottom and sides.

Preheat oven to 300˚ (275˚ if it’s convection)

Put the butter into the mixing bowl of a stand mixer, and beat until smooth and creamy.
Add 2 c. packed dark brown sugar, and beat on a fairly high speed until lightened in color and texture, 3-5 minutes.

While this is beating, I mix the dry ingredients:
3 c. unbleached white flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp ground cinnamon (I heap this one)
1 tsp ground nutmeg
1/2 tsp ground mace
1/2 tsp ground cloves
Whisk together well with an egg whisk to thoroughly blend and “sift” the flour.

To the butter/brown sugar mixture, add:
1/2 c. dark molasses
grated zest and juice of one orange
grated zest and juice of one lemon
Scrape the sides of the bowl as needed.

When this has been fully incorporated, add the flour mixture in 3 parts, alternating with 3/4 c. of brandy in 2 parts, mixing well (on low speed) after each addition. Be sure to scrape the sides of the bowl a couple of times so all of the flour stuff gets fully incorporated.
So: 1 c. flour mixture, mixmixmixmixmixmix, 1/2 of the brandy, mixmixmixmixmix, 1 c. of flour mixture, etc.

Now mix in the macerated fruits, and 2 c. of coarsely chopped almonds and/or hazelnuts. (I suppose, if you really felt it was necessary, you could use walnuts.*)

Divide the batter between the 8 pans (you can make this into one giant cake in a tube pan, but I like to give them as gifts, and they really serve better if you can cut up one loaf and leave the rest wrapped up until you want/need it).

Bake for 2 1/2 hours. At 1 1/4 hours rotate the pans so the ones on an upper rack get traded for the ones on a lower rack. (The JoC recipe says to bake for 3.5 hours, and to disregard the fact that the cakes look quite thoroughly done an hour earlier, but I have found these to come out a bit dry and crumbly, so I have shortened the baking time.)

Leave cakes in the pans to cool on a rack for at least an hour. At this point, if you like your Christmas cake REALLY hammered (who doesn’t?) you can drizzle (slowly) another tablespoon or two of brandy over each one.

To store: Soak a piece of cheesecloth in brandy, squeeze out the excess. Wrap the cake in cheesecloth, and then put into a sturdy freezer plastic bag. If you wrap the cake in brandy-soaked cheesecloth, you can actually age the cake up to a month. If I do this, about once a week I remove the cheesecloth and soak in a little more brandy just to keep the cake moist and discourage any molding. I’ve done this year after year, and the cake has NEVER gone bad.

Here’s how it all looked before I put them in the oven:

You know you're a good cook if your counter is really messy. And my apologies for the beat-up looking cantaloup in the background. And not sure why I got the eggs out. There are no eggs in the recipe.

You know you’re a good cook if your counter is really messy. And my apologies for the beat-up looking cantaloup in the background. And not sure why I got the eggs out. There are no eggs in the recipe.

I wish you could smell how good my house smells right now. Yum.

Yesterday I made candied citrus peel:

candiedcitruspeel

(If you click on the picture it should link to where I got the recipe.)

Okay. Enough procrastinating. Must go practice now. (I will not knit. I will not knit. I will not knit.)

p.s. Is anybody else having trouble with the updated WordPress platform? I have never had so much trouble inserting pictures and having them go into the post where I want them and not having my links disappear. Grrr. If it ain’t broke, don’t fix it, y’know?

*Adapted meaning brandy has been added beyond that which has been called for, and that I have omitted things I cannot abide: dates (taste like boogers), walnuts (taste like dirt), candied fruits of any sort (taste like candle wax). Don’t ask me how I know these things, I just do.

22
Oct
12

wouldn’t it be nice if. . .

Husband and I were just talking about tonight’s upcoming debate as we made our dinner preparations (cornmeal-coated oven-fried chicken tenders; curried sweet potato pancakes with raita).

He’s been reading up on Mitt’s activities during Mitt’s tenure at Bain capital, and on hostile takeovers, buyouts, “reorganizations,” etc. in general. It’s a dirty, cynical, greedy business. Capitalism at it’s most capitalistic.

Tonight’s topic is foreign policy.

My wishes are, basically, two. (I get two wishes, right? Isn’t there a genie in this bottle of bourbon? Drat.)

1. A moderator who actually makes the candidate answer the questions he was asked, and who disallows a candidate talking beyond his allotted time.

2. Candidates who actually tell us something without resorting to campaign-speak. Many argue that the American people don’t know the issues, and respond from a more “intuitive,” reflexive place (somewhere behind their belly button, I think). I argue that if you talk to people like they are children, they think like children, and if you talk to people as if they have a reasonable ability to, well, reason, they will do so.

Call me optimistic, just don’t call me late for dinner.

I’ll be tweeting, if I’m not in the fetal position, moaning.

Didn’t their Mamas teach them it’s not polite to point?

16
Aug
12

Okay, on everything but that

20120816-153312.jpg

Never thought I’d think there was something which would not taste better with bacon…but maybe…

26
May
12

speaking of missing the point

Epicurious.com’s version of a croissant “recipe.”

And I don’t think they were being ironic.

Kind of like the jokes about how to make a million dollars or win a Tony.

Haven’t read far enough down yet to know what I need unscented garbage bags for. Not sure I want to.

Feeling a little like I’ve stumbled into some kind of parallel universe where “recipe” actually means “joke.”




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