tag:blogger.com,1999:blog-52240465847616802652024-03-13T03:37:51.689-07:00Blog for Annie's Delectationbexhttp://www.blogger.com/profile/11783344711311651375noreply@blogger.comBlogger247125tag:blogger.com,1999:blog-5224046584761680265.post-44233482571035271362019-07-25T17:38:00.001-07:002019-07-25T17:38:16.130-07:00favorite fennel salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-1_IAOGwEk3A/XTpG8ckoRgI/AAAAAAAAJKs/c7pc-Zb1bw0KOHZXIl3SXu429b7PXJRtQCLcBGAs/s1600/06DA4927-70C3-4BB1-A1E4-E783A4537FFD.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-1_IAOGwEk3A/XTpG8ckoRgI/AAAAAAAAJKs/c7pc-Zb1bw0KOHZXIl3SXu429b7PXJRtQCLcBGAs/s640/06DA4927-70C3-4BB1-A1E4-E783A4537FFD.jpeg" width="640" /></a></div>
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I got a nice fennel in my<a href="https://localrootsfarm.com/" target="_blank"> vegetable box</a> and decided to make my old favorite, fennel-grapefruit salad. Here’s the recipe:<br />
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1 medium fennel<br />
2 grapefruits<br />
A pinch apiece (to taste) of cumin, Aleppo pepper, and salt<br />
Olive oil, a couple of tablespoons<br />
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Slice the fennel nice and thin. I used a mandoline, but that’s a little tricky and scary so be careful if you do it that way. Let the slices rest in a bowl of cold water with a couple of ice cubes added—this transforms them from leathery to crisp.<br />
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Meanwhile, <a href="https://www.saveur.com/article/techniques/how-to-supreme-citrus/" target="_blank">supreme</a> the grapefruit and add it to your salad bowl. Squeeze the juice from the membranes into the bowl before eating or discarding them.<br />
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Toast the cumin. I used <a href="https://www.burlapandbarrel.com/products/wild-mountain-cumin#shopify-product-reviews" target="_blank">Wild Mountain Cumin</a>, which is both very aromatic and very small, so it doesn’t really need to be ground after toasting. If you use regular cumin, crush it lightly before adding it to the grapefruit along with the chile and salt.<br />
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Drain the fennel and give a spin in your salad spinner, then add it to the grapefruit and stir it up.<br />
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That’s it!bexhttp://www.blogger.com/profile/11783344711311651375noreply@blogger.com0tag:blogger.com,1999:blog-5224046584761680265.post-2634499727702558442019-07-21T13:30:00.001-07:002019-07-21T14:12:16.627-07:00more kimchi<div class="separator" style="clear: both; text-align: left;">
<a href="https://1.bp.blogspot.com/-SphiqC8Tqto/XTTGUF2t6MI/AAAAAAAAJKY/TtDlZ8E2Ll8HHa2jYyrkeTCkcV16SRtBQCLcBGAs/s1600/6B9AC535-5372-4ACE-A0AE-00E650A939C0.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-SphiqC8Tqto/XTTGUF2t6MI/AAAAAAAAJKY/TtDlZ8E2Ll8HHa2jYyrkeTCkcV16SRtBQCLcBGAs/s640/6B9AC535-5372-4ACE-A0AE-00E650A939C0.jpeg" width="640" /></a></div>
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Inspired by my success with the cabbage kimchi, I made a couple of other kinds. The middle one is <a href="https://tastyislandhawaii.com/2016/10/26/kimchi-pineapple/" target="_blank">pineapple</a>, a quick, unfermented kimchi from <a href="https://www.amazon.com/Koreatown-Cookbook-Deuki-Hong/dp/0804186138/ref=sr_1_2?crid=2K4KTXBGQCEVD&keywords=koreatown+a+cookbook&qid=1563740279&s=gateway&sprefix=koreatown%2Caps%2C229&sr=8-2" target="_blank"><i>Koreatown</i></a>. It's already ready to eat, so I've tried it--it's zippy and funky, and pretty spicy but not as hot as you'd guess from its color. The other two jars are both stuffed cucumbers from my old standby, <a href="https://www.amazon.com/Kimchi-Cookbook-Traditional-Modern-Ways/dp/1607743353/ref=sr_1_3?crid=3745X5P816VZW&keywords=kimchi+cookbook&qid=1563740490&s=gateway&sprefix=kimchi%2Caps%2C201&sr=8-3" target="_blank"><i>The Kimchi Cookbook</i></a>. I made a half recipe, following it exactly except that I added a little chiffonaded basil that needed using up. It has to sit out for a couple of days before it'll be ready, but I expect it to be good. It was pretty quick to make considering its fancy appearance. It's resting in my new <a href="https://www.amazon.com/Lekue-3000100SURM017-Pickling-Fermenting-green/dp/B07P88W6HD/ref=sr_1_2?crid=1F0PW9G4M9QRI&keywords=lekue+pickle+kit&qid=1563740845&s=gateway&sprefix=lekue+pi%2Caps%2C204&sr=8-2" target="_blank">pickle kit</a> I got at my <a href="https://www.centralcoop.coop/seattle-store.php" target="_blank">favorite grocery store</a>.bexhttp://www.blogger.com/profile/11783344711311651375noreply@blogger.com0tag:blogger.com,1999:blog-5224046584761680265.post-63078607345259078792019-07-10T10:39:00.001-07:002019-07-21T14:11:48.509-07:00yummy kimchi<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-U-LHe4X3EmI/XSYcdBKaAfI/AAAAAAAAJGs/-IF7Zy4Fw5IGiN2V1AuMIJeC18gkjn-KQCLcBGAs/s1600/BCD55D38-CB25-4CCC-8271-F20DFCFD13A7.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-U-LHe4X3EmI/XSYcdBKaAfI/AAAAAAAAJGs/-IF7Zy4Fw5IGiN2V1AuMIJeC18gkjn-KQCLcBGAs/s640/BCD55D38-CB25-4CCC-8271-F20DFCFD13A7.jpeg" width="640" /></a></div>
I haven’t made kimchi in quite a while, but my <a href="https://www.centralcoop.coop/index.php?gclid=CjwKCAjwmZbpBRAGEiwADrmVXkuR7VnLRiDMR4sqsc-khNxBm6EULGHayr_voC8ciIgqR6vOM_NMERoCHf8QAvD_BwE" target="_blank">grocery store</a> no longer carries the two good kinds I used to get (<a href="https://m.facebook.com/KimcheeGirlAllNaturalKimchee/?__nodl&_rdr" target="_blank">Kimchee Girl</a> and <a href="https://www.brittsliveculturefoods.com/brittskimchi" target="_blank">Britt’s Pickles</a>) so I had to either make my own or trek off of Capitol Hill to find some to my liking. Kimchi’s quick, fun and easy to make—much more so than sauerkraut— so I opted to make my own. I wound up going on an outing to <a href="https://www.hmart.com/" target="_blank">H Mart</a> anyway, for my napa cabbage and Korean chives, but ended up with almost a gallon of kimchi!<br />
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For a long time I made kimchi and it was sour and spicy and tasty, but never ‘stinky’ like you hear it can be. I always kind of longed for the stink, and then six years ago I got <i><a href="https://www.amazon.com/Kimchi-Cookbook-Traditional-Modern-Ways/dp/1607743353/ref=sr_1_2?crid=YI4U2T4AJGTV&keywords=kimchi+cookbook&qid=1562778123&s=gateway&sprefix=Kimchi%2Caps%2C201&sr=8-2" target="_blank">The Kimchi Cookbook</a> </i>and discovered the secret: you just make a little porridge by cooking a small amount of sweet rice flour in a larger amount of water, then add that to the mix! It’s a really nice cookbook, with lots of recipes for unusual kimchis like butternut squash, and Asian pear, as well as recipes to use your results. I’m going to make kimchi tofu stew tonight for my upcoming work lunches.<br />
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<br />bexhttp://www.blogger.com/profile/11783344711311651375noreply@blogger.com4tag:blogger.com,1999:blog-5224046584761680265.post-14053787251605839162019-07-06T11:50:00.001-07:002019-07-09T06:50:47.662-07:00best-yet maque choux<div class="separator" style="clear: both;">
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Every year I make maque choux for our Fourth of July picnic, and every year Annie tells me that it’s my best ever. This year I think she may be right! I did a couple of things differently from what I’ve done in the past, and thought I should record it for posterity so that it’s just as good next year. (The maque choux is on the very bottom of the above photo of Rachael’s plate)</div>
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The things I did different were minor—I parbaked the corn for ease of shucking and cutting the kernels off, used fancy fake butter instead of oil, and added a pinch of pimentón to simulate bacon. </div>
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<b>Yummy, Yummy Maque Choux</b></div>
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<i>5 ears of corn</i></div>
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<i>Oleo or <a href="https://miyokos.com/collections/vegan-butter" target="_blank">Miyoko’s cultured vegan butter</a></i></div>
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<i>Small onion, diced</i></div>
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<i>Green bell pepper, diced</i></div>
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<i>Garlic to taste, minced</i></div>
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<i>14 1/2 oz can diced tomatoes in pulp </i></div>
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<i>Salt</i></div>
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<i>Black pepper</i></div>
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<i>Pinch pimentón dulce</i></div>
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Bake the unshucked corn for about 10 minutes at 425<b style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); caret-color: rgb(60, 64, 67); color: #3c4043; font-family: Roboto, HelveticaNeue, Arial, sans-serif; font-size: 14px;">°</b>F. </div>
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While it cools, sauté the onion, bell pepper, and garlic in the oleo in a big pot with a lid. </div>
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Shuck the corn, getting as much of the silks off as you can. Cut off the kernels into a big bowl, then scrape off the cobs with the back of the knife to get any remaining pulp. Add it to the pan, stir it around for a little bit, then add the remaining ingredients. Give it a last stir, let it come to a simmer, then cook covered, on medium-low, for 5-10 minutes. Taste for salt (canned tomatoes vary a lot in their saltiness), and it’s ready to serve. Good hot or at room temp. </div>
bexhttp://www.blogger.com/profile/11783344711311651375noreply@blogger.com1tag:blogger.com,1999:blog-5224046584761680265.post-67824155782712108402015-12-28T08:39:00.003-08:002015-12-28T09:43:17.131-08:002015's Xmas cookies<div class="separator" style="clear: both;">
<a href="https://lh3.googleusercontent.com/-ZX0g7eoq-XQ/VoFgE_cgw3I/AAAAAAAAIeI/12fXfHBdRyw/s640/blogger-image-41146364.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-ZX0g7eoq-XQ/VoFgE_cgw3I/AAAAAAAAIeI/12fXfHBdRyw/s640/blogger-image-41146364.jpg" /></a></div>
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This year's cookies are pretty much the same as last year's--<a href="http://www.tasteofhome.com/recipes/spiced-almond-cookies">windmills</a>, pandan-flavored spritz from Betty Crocker, <a href="http://theveganchallenge19.blogspot.com/2011/07/day-59-cinnamon-roll-cookies.html">cinnamon roll cookies</a>, and the best-ever pfeffernüsse from <a href="http://www.amazon.com/gp/product/0872500225?keywords=the%20spice%20cookbook&qid=1451319957&ref_=sr_1_1_twi_pap_3&sr=8-1">The Spice Cookbook</a>. I intended to make some <a href="https://www.washingtonpost.com/pb/recipes/sesame-halvah-cookies/11798/">halvah cookies</a> too, but couldn't find any halvah on such short notice (I had to do all my baking on the 23rd). I was resigned to only making four kinds of cookies when I noticed, on the page right next to the pfeffernüsse recipe, spiced pecanettes! They're just like Mexican wedding cookies with pecans for the nuts and a very subtle addition of spice. They were a hit with Annie and Rachael, and pretty quick and easy to make.</div>
bexhttp://www.blogger.com/profile/11783344711311651375noreply@blogger.com0tag:blogger.com,1999:blog-5224046584761680265.post-5186348798666795362015-05-05T09:47:00.000-07:002015-05-05T09:47:22.800-07:00long-delayed lemon bar recipe<div class="separator" style="clear: both;">
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I first made these low-starch, vegan lemon bars for Rachael's birthday (she had a Harry Potter themed dessert party, which they didn't quite fit into). I wanted to write down the recipe for you all right away, but had trouble with the formatting of my blog post and eventually abandoned the idea. Yesterday's mango sorbet post--done entirely in my phone--turned out so well that I decided to try again. Here goes: </div>
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The crust is an adaptation from <a href="http://www.tasteslovely.com/healthy-chocolate-tart-paleo-vegan-gf/">this recipe</a>, while the filling is from <a href="http://www.amazon.com/Veganomicon-Ultimate-Isa-Chandra-Moskowitz/dp/156924264X/ref=sr_1_1?ie=UTF8&qid=1430841093&sr=8-1&keywords=veganomicon">Veganomicon</a>, one of my favorite cookbooks. </div>
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Crust:</div>
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3/4C (60g) dessicated coconut (the unsweetened kind in little shreds)</div>
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2 1/4C (185g) almond meal</div>
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pinch of salt</div>
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3T maple syrup</div>
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3T coconut oil</div>
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Whiz everyting together in a food processor till it begins to look like dough. Scrape out into a greased 10"x10" pan, press in with your fingers till it's nice and flat with no holes and goes up a little at the sides, then bake for 14-16 minutes at 350F°. Let cool while you make the filling.</div>
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Filling:</div>
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1 1/3C water</div>
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1T agar powder (You can get it <a href="http://www.amazon.com/s/ref=azs_osd_msie?tag=amznsearchie-20&link_code=qs&index=aps&field-keywords=agar+powder">from Amazon</a> or in Chinatown. I usually get Telephone Brand or Gold Cup Brand, 99¢/25g) </div>
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1 1/4C (245g) sugar</div>
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1/8t turmeric</div>
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2/3C lemon juice (from 2-3 lemons, depending on their size and juiciness)</div>
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finely grated zest from two of the lemons</div>
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3T arrowroot</div>
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1/4 milk of your choice. (In the photo below I used almond milk, while in the one above I used hemp milk. Maybe that's why it's a funny greenish color? </div>
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Boil the water, agar, sugar, and turmeric together till everything's dissolved. Add the remaining ingredients, turn the heat down, and simmer, stirring constantly, till it's nicely thickened--about five minutes. </div>
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Pour the filling over the crust and let cool off for a while till it stops steaming, then put it in the fridge for at least an hour. These keep their texture best when chilled.</div>
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<a href="https://lh3.googleusercontent.com/-X-nCjMwy1Mw/VUjsxzXABkI/AAAAAAAAIbg/uFaETENTTiA/s640/blogger-image--383351031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-X-nCjMwy1Mw/VUjsxzXABkI/AAAAAAAAIbg/uFaETENTTiA/s640/blogger-image--383351031.jpg" /></a></div>
<br />bexhttp://www.blogger.com/profile/11783344711311651375noreply@blogger.com1tag:blogger.com,1999:blog-5224046584761680265.post-85809983037295146472015-05-04T13:10:00.001-07:002015-05-04T13:10:27.771-07:00yummy, yummy mango sorbet<div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-HVnec1eu374/VUfSMZQItfI/AAAAAAAAIa8/w1h4YUkqD9Y/s640/blogger-image-1422910319.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-HVnec1eu374/VUfSMZQItfI/AAAAAAAAIa8/w1h4YUkqD9Y/s640/blogger-image-1422910319.jpg"></a></div><br><div class="separator" style="clear: both;">There are bargain boxes of mangoes at the Viet Wah lately, so Annie and I keep winding up with 14 mangoes to get through in a hurry. An easy way to use up five or six is to make a batch of mango sorbet. Here's my recipe:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">To make a little more than a quart, peel, deseed, and roughly chop 1500g ripe mangoes. Thoroughly whiz in your blender along with 150g sugar (white sugar will look prettiest; palm sugar will taste nice but detract from the bright, clear mango orange), the juice of two lines, and a tablespoon of tequila or rum (I've tried it with both and think I like the rum a little better). Transfer to a bowl, cover, and chill. Once it's really cold, run it through your ice cream making machine. Transfer to tupperwares to harden up a little in the freezer. So yum!</div>bexhttp://www.blogger.com/profile/11783344711311651375noreply@blogger.com1tag:blogger.com,1999:blog-5224046584761680265.post-19480395133869647502014-12-24T12:38:00.000-08:002014-12-25T04:28:04.622-08:00Xmas cookiesI hadn't planned to make any Xmas cookies this year, other than the obligatory windmills for Rachael, but then Annie texted me this picture of her spritz failure:<br />
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I rushed to make some nice tree-shaped spritz from Betty Crocker--only modified by using flax egg and adding green food coloring and pandan extract--so I could show her how it's done.<br />
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Buoyed by my success, I decided to make some rose-flavored Strasbourgs from the booklet that came with my cookie press. They were a little trickier, as the dough would not break off from the press unless squirted onto a bare, un-Silpatted cookie sheet. It took me a while to figure this out.<br />
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The recipe's very simple: 7 oz oleo, 1.5 oz powdered sugar, 10.5 oz flour, vanilla to taste. I added rose essence and pink coloring, plus water sufficient to get the pink mixed in. Once spritzed onto cold, bare cookie sheets, bake at 400F for about five minutes.<br />
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I ended up making a fourth kind of cookie as well, as when I was searching for the <a href="http://www.tasteofhome.com/recipes/spiced-almond-cookies">windmill link</a> I saw that in <a href="http://anniesdelectation.blogspot.com/2010/12/xmas-cookies-2010.html">2010</a> 'cinnamon rolls' had been Rachael's favorite.bexhttp://www.blogger.com/profile/11783344711311651375noreply@blogger.com0tag:blogger.com,1999:blog-5224046584761680265.post-44177694059993432382014-11-07T12:50:00.001-08:002015-12-28T09:44:41.654-08:00a soup not to Annie's liking<div class="separator" style="clear: both;">
<a href="https://lh3.googleusercontent.com/-dU3CFYAgygI/VF0we6y-4sI/AAAAAAAAIBc/LObMVVA-gOE/s640/blogger-image--647581766.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-dU3CFYAgygI/VF0we6y-4sI/AAAAAAAAIBc/LObMVVA-gOE/s640/blogger-image--647581766.jpg" /></a></div>
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I used to make this soup for Annie and Rachael a lot--it was quick and easy and, I thought, pretty tasty--till Annie confessed that she didn't really like it. I stopped making it for about twenty years, but remembered it when I got lots of rutabagas and parsnips in my vegetable box. I needed to use up some veg to make room in the fridge so I made a <a href="http://anniesdelectation.blogspot.com/2011/06/guest-post.html">big pot of greens</a> and another big pot of this soup. It was just as I remembered it, and I couldn't imagine why Annie didn't like it as well as I did! I think it, along with a nice, vinegary salad and some <a href="https://food52.com/blog/10575-my-new-roots-life-changing-loaf-of-bread">wholemeal bread</a>, would be an ideal easy meal for this time of year. </div>
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<b>Root Soup</b></div>
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<i>These ingredients are all mere suggestions except for the crucial potato. Use what you have on hand that sounds good to you. </i></div>
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Two each: potatoes, carrots, peeled rutabagas, parsnips; all cleaned, trimmed, and roughly chopped</div>
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Onions, leeks, garlic to taste; prepared as above</div>
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Salt (plenty), pepper, nutritional yeast </div>
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Butter or margarine for serving</div>
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Put everything except the butter in a big soup pan, add water to not quite cover, bring to the boil, then put on the lid and let simmer for about twenty minutes, till everything's very tender. If you have an imersion blender, use that to purée the soup; otherwise you can do it in batches in your regular blender or just mash it with a potato masher.</div>
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Serve with a knob of butter or margarine. </div>
bexhttp://www.blogger.com/profile/11783344711311651375noreply@blogger.com1tag:blogger.com,1999:blog-5224046584761680265.post-63436314993888498122014-05-25T09:14:00.000-07:002014-05-25T09:14:12.090-07:00a Quick 'n' EZ lunch<br />
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<a href="https://lh4.googleusercontent.com/-q-ZfyOm4lPY/U4IH1zuaaKI/AAAAAAAAH-E/xVh2TByFfqU/s640/blogger-image-979151442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-q-ZfyOm4lPY/U4IH1zuaaKI/AAAAAAAAH-E/xVh2TByFfqU/s640/blogger-image-979151442.jpg" /></a></div>
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Long ago , I read in an English salad cookbook at Value Village that your children will like your coleslaw better if you add curry powder and grapes to it. I didn't buy the book, but tried the tip out when I got home and it was a success--Rachael gobbled up my improved coleslaw!</div>
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I've been getting some nice cabbages lately, and had the above in mind when I made the following, very tasty, coleslaw. It's not grape season now, of course, so I used raisins instead. Celery would be nice in it, too, if you want to make it more <a href="http://en.wikipedia.org/wiki/Waldorf_salad">Waldorfy</a>. This recipe serves one as a solitary lunch, more if you're having it with company and serving other things in addition.</div>
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1/4 medium cabbage, finely sliced (or grated if you prefer soft salad to crunchy)</div>
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big handful raisins (or about 1C halved grapes)</div>
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big handful walnuts, very roughly chopped</div>
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1 apple, cored, cut into 1/8ths, and sliced</div>
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1 1/2T <a href="http://followyourheart.com/vegenaise-eggless-mayonnaise">Veganaise</a></div>
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1T apple cider vinegar</div>
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2t agave nectar</div>
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big pinch salt</div>
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rounded teaspoon curry powder</div>
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Mix everything together.</div>
bexhttp://www.blogger.com/profile/11783344711311651375noreply@blogger.com3tag:blogger.com,1999:blog-5224046584761680265.post-47612632945269680202014-05-18T08:01:00.000-07:002014-05-18T10:15:27.467-07:00three green things<div class="separator" style="clear: both;">
Here are three green things I've made lately, all of which I liked well enough to note down here so that I won't forget about them in the future. Maybe one of them will even interest some of my readers!</div>
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<a href="https://lh5.googleusercontent.com/-6biE9R14FPw/U3jCqExQqYI/AAAAAAAAH9c/EbXj9UIXZbE/s640/blogger-image--1859474792.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://lh5.googleusercontent.com/-6biE9R14FPw/U3jCqExQqYI/AAAAAAAAH9c/EbXj9UIXZbE/s640/blogger-image--1859474792.jpg" width="640" /></a></div>
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First, roasted cabbage. An easy and tasty way to fix cabbage if you've already got your oven going for something else. That stuff that looks like cat food is walnut-miso sauce.</div>
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Cut your cabbage into eight to twelve wedges, depending on its size--cut out some of the core if it seems too thick--and arrange them on a silpat-or-tin-foil-lined cookie sheet. Brush the cut surfaces with your choice of oil, then turn them over and grease the other side. Sprinkle with salt and pepper. Bake in a hottish oven (400-475°F, depending on the requirements of whatever else you're cooking) for 10-15 minutes per side (it will vary according to the heat of the oven and the size of the cabbage wedges). Meanwhile, make your sauce: in either a suribachi or a small food processor, crush a large handful of walnuts, then mix in about a tablespoon of miso (I used brown rice miso) and a little less of rice vinegar.</div>
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<a href="https://lh3.googleusercontent.com/-70l5vrsiigc/U3jCy5QbFXI/AAAAAAAAH9k/BzlL5S3NMtk/s640/blogger-image-1801550384.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://lh3.googleusercontent.com/-70l5vrsiigc/U3jCy5QbFXI/AAAAAAAAH9k/BzlL5S3NMtk/s640/blogger-image-1801550384.jpg" width="640" /></a></div>
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This was a <a href="http://www.sfgate.com/recipes/article/Sonoma-cookbook-author-Paula-Wolfert-embarks-on-5430755.php#page-5">Paula Wolfert recipe from the Chronicle</a>. I had all the ingredients on hand except the parsley and I thought it would be a good use for my young kale, red dandelion leaves, and baby bok choy. I didn't make it exactly as directed--I cut my leaves up more coarsely, didn't add enough olive oil to make the dish the consistency of creamed spinach, and substituted extra cilantro for the missing parsley--but it still turned out very well. Even with the preponderance of dandelion, the lemoniness ensured that it was not too bitter.</div>
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<a href="https://lh6.googleusercontent.com/-d7w_XhzTzAs/U3jC7k4vXJI/AAAAAAAAH9s/5OrrU92Txk4/s640/blogger-image-1757467393.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-d7w_XhzTzAs/U3jC7k4vXJI/AAAAAAAAH9s/5OrrU92Txk4/s640/blogger-image-1757467393.jpg" /></a></div>
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Finally, I made <a href="http://langdoncook.com/2014/05/15/the-firtini/">fir and cedar vodkas</a>. They're only a day old, so it'll be a week or so before I can try them out in a drink. Firtinis or cedarlets? The fir vodka--on the left--is certainly less pretty than the cedar vodka, isn't it?</div>
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If you should want to try this out for yourself, know that yews are the only toxic gymnosperms. Some taste nicer than others, of course, so that would be your main criterion. Spruce or juniper might be nice, and you could throw in a little rosemary even though it's actually a mint.</div>
bexhttp://www.blogger.com/profile/11783344711311651375noreply@blogger.com1tag:blogger.com,1999:blog-5224046584761680265.post-39458149297232280682014-02-03T09:03:00.000-08:002014-02-03T09:03:46.323-08:00Super Bowl XLVIII<a href="http://www.flickr.com/photos/delilahmary/12290301963/" title="Seahawks!!! by delilahmary, on Flickr"><img src="http://farm4.staticflickr.com/3756/12290301963_5b8fc8d82b_z.jpg" width="640" height="341" alt="Seahawks!!!"></a></br></br>
The Warner-Rosses celebrating the Seahawks' triumph.bexhttp://www.blogger.com/profile/11783344711311651375noreply@blogger.com1tag:blogger.com,1999:blog-5224046584761680265.post-59759439759388088312013-12-19T10:06:00.000-08:002013-12-19T10:06:40.279-08:00a birthday cake<a href="http://www.flickr.com/photos/delilahmary/11198142433/" ><img src="http://farm8.staticflickr.com/7295/11198142433_8c397d03a0_z.jpg" width="573" height="640" alt="birthday"></a></br></br>
I make the following cake for Little Debbie every year for her birthday, and though it's a little sweet for my taste it's always a great success. Nurse Patty asked me for the recipe and I'm finally setting it down for her--I hope it's not too late! It's adapted from a recipe in <a href="http://www.amazon.com/Vegan-Vengeance-Delicious-Animal-Free-Recipes/dp/1569243581/ref=sr_1_3?ie=UTF8&qid=1387474266&sr=8-3&keywords=vegan+with+a"><i>Vegan with a Vengeance</i></a>. Note for non-vegans: if you don't want to get special milks and creams just for this cake, I'm sure it would work just as well with regular milk, and half and half and butter for the frosting. I always make it with spelt flour, because Deb doesn't eat wheat, but all-purpose would work fine. If you want to make a smaller version, multiply the recipe by 2/3 and bake it for a little less time in a 9"9" pan.</br></br>
<b>Li'l Deb's Chocolate Cherry Cake</b></br>
<i>makes one fat, fudgey 9"x13" cake</i></br>
300g (2 1/2C) white spelt flour</br>
70g (1C) Dutch-processed cocoa</br>
1 1/2t baking powder</br>
1 1/2t baking soda</br>
2/3t salt</br>
600ml (2 1/2C) soy or almond milk</br>
200ml (1 scant cup) canola oil</br>
12oz jar cherry jam, divided</br>
canned unsweetened or barely sweetened cherries (I use Trader Joe's morellos), about 1C, drained</br>
1T vanilla extract</br>
350g (2C) sugar</br></br>
<i>for the frosting:</i></br>
1C soy creamer or thick, homemade almond milk</br>
1/3C Earth Balance or other tasty margarine</br>
16oz chocolate chips</br></br>
Heat your oven to 350°F and grease a 9"x13" baking pan.</br></br>
Sift the dry ingredients together into a big bowl. Mix the milk, oil, 1/2C of the jam, and the sugar together in another bowl till the jam's mostly broken up, then mix it all into the dry ingredients. Stir in the drained canned cherries and pour into your prepared pan. Bake for 40-50 minutes. Let cool in the pan.</br></br>
Meanwhile, make the frosting. Bring the creamer and margarine to a simmer in a medium saucepan over medium heat. Take off the heat and stir in the chocolate chips till they're melted and it's all nice and smooth. Let cool while the cake bakes.</br></br>
When the cake's cooled to barely warm, spread the rest of the jam over it (this might be easier if you put the jam in a little bowl and break it up with a fork first). Pour the frosting over it all, then let it cool really thoroughly--it should set into a nice, fudgey ganache.
bexhttp://www.blogger.com/profile/11783344711311651375noreply@blogger.com1tag:blogger.com,1999:blog-5224046584761680265.post-32716309290860380322013-04-02T15:39:00.000-07:002013-04-02T15:43:46.456-07:00a spring tonic<a href="http://www.flickr.com/photos/delilahmary/8592892203/" title="bag of nettles by delilahmary, on Flickr"><img src="http://farm9.staticflickr.com/8518/8592892203_a6f07e0f4a_z.jpg" width="640" height="480" alt="bag of nettles"></a></br></br>
<a href="http://joammamauselina.blogspot.com/2013/04/easter-monday.html">Yesterday I went nettle-picking</a> in <a href="http://www.yelp.com/biz/interlaken-park-seattle">Interlaken Park </a>(aka 'the ravine') for the second time this season. The first time I didn't get very many as the plants were still very small and most of the places they normally grow were freshly covered with bark, but this time I got a <a href="http://www.chicobag.com/">Chico Bag</a> full--enough for a big pot of <a href="http://www.herballegacy.com/Vance_Medicinal.html">revivifying</a> soup.</br></br>
If you should decide to pick some nettles yourself, don't believe the thing about <a href="http://www.phrases.org.uk/meanings/grasp-the-nettle.html">grasping the nettle</a>--I know from sad experience that it's a big lie and one should always bring along some sturdy gloves when planning to have dealings with nettles. My nice deerskin gardening gloves work well.</br></br>
<a href="http://www.flickr.com/photos/delilahmary/8592881349/" title="eggs by delilahmary, on Flickr"><img src="http://farm9.staticflickr.com/8086/8592881349_0997efbf5c_z.jpg" width="640" height="640" alt="eggs"></a></br></br>
My friend Little Debbie gave me a couple of eggs from her hens Daphne and Lilac (I think Lilac's egg is the smaller, really pretty one that looks kind of like it was <a href="http://jimenaexperience.org/egypt/culture/beid-hamine-3/">cooked with onion skin</a>). Since I don't normally eat eggs and these were a special treat I wanted to do something festive with them and decided to make a nettle frittata with the fruits of my initial harvest.</br></br>
<a href="http://www.flickr.com/photos/delilahmary/8593988952/" title="cooked nettles by delilahmary, on Flickr"><img src="http://farm9.staticflickr.com/8233/8593988952_d6e98229f3_z.jpg" width="640" height="485" alt="cooked nettles"></a></br></br>
When I get home with a bag of nettles I want to get them cleaned and cooked as quickly as possible so nobody gets stung by mistake. Wearing heavy dish-washing gloves, pull the leaves from the thick stems and rinse them thoroughly in a big bowl of cool water. Rinse a couple of times, till there's no grit at the bottom of the bowl. The rinse water will look kind of rusty. When they're clean, put them in a heavy pan with the water clinging to them plus another 1/4 cup or so, and cook over medium-low to medium heat till they're limp and sting-free. Check them and stir them around after about five minutes. With my stove and pan it takes 9 minutes. You can immediately proceed to make your intended dish or let the nettles cool, then squeeze out the (very dark) water and put the nettles in the fridge till you're ready to deal with them. Save the water if you're making soup, otherwise you can drink it--it may be practically black, but it tastes like very minerally leaves.
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<a href="http://www.flickr.com/photos/delilahmary/8593981250/" title="frittata by delilahmary, on Flickr"><img src="http://farm9.staticflickr.com/8247/8593981250_60ab64bbc7_z.jpg" width="640" height="640" alt="frittata"></a></br></br>
My frittata was simple to make once I had my cooked nettles. I cooked a thinly sliced shallot over medium heat with a little olive oil in a 8" nonstick frying pan, then added my roughly chopped cooked nettles and the two eggs which I'd whisked with a little salt and pepper. If I were a cheese-eater, I might have added a little feta. When it seems nearly cooked but the top's still slimy, slide it onto a plate then invert it back into the pan so the top can cook. </br></br>
<a href="http://www.flickr.com/photos/delilahmary/8613837563/" title="ingredients by delilahmary, on Flickr"><img src="http://farm9.staticflickr.com/8525/8613837563_4dbb20d732_z.jpg" width="600" height="600" alt="ingredients"></a></br></br>
My soup was a little more complex, and I didn't measure the ingredients in advance, but I'll set it down here anyway in case you want to give it a try.
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<b>Nettle Soup</b>
</br>a couple of shallots, minced
</br>half a small celery-root, trimmed, peeled, and diced
</br>1T oleo
</br>a big bag of nettles, prepared as above and nettle-water saved
</br>1C raw cashews, soaked in the nettle water for at least half an hour
</br>salt and pepper
</br>half a lemon's worth of juice
</br>chives, for garnish</br></br>
Cook the shallot and celery-root with the oleo in a large heavy pot over medium-low heat till it's tender. Add the netles, cashews and nettle water, salt and pepper, and about a quart of water (use your judgement about the amount of water, as you may have ended up with more or less nettles than I did), Bring to a simmer and cook for about five more minutes. Transfer to a blender (unless you have a big blender you'll have to do this in batches), add the lemon juice, and whiz till smooth. Serve immediately, with some snipped chives scattered over.
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<a href="http://www.flickr.com/photos/delilahmary/8613781115/" title="nettle soup by delilahmary, on Flickr"><img src="http://farm9.staticflickr.com/8405/8613781115_a087867162_z.jpg" width="640" height="640" alt="nettle soup"></a></br></br>bexhttp://www.blogger.com/profile/11783344711311651375noreply@blogger.com1tag:blogger.com,1999:blog-5224046584761680265.post-80889529518757336312013-03-26T16:59:00.000-07:002013-03-26T17:08:50.964-07:00quick and easy braised carrots and parsnips<a href="http://2.bp.blogspot.com/-3_2fHb4Iflc/UVIsbJaXCdI/AAAAAAAAA8o/vdz6oTvl0MA/s1600/carrots+and+parsnips.JPG" imageanchor="1"><img border="0" height="480" src="http://2.bp.blogspot.com/-3_2fHb4Iflc/UVIsbJaXCdI/AAAAAAAAA8o/vdz6oTvl0MA/s640/carrots+and+parsnips.JPG" width="640" /></a><br />
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I fixed the above carrots and parsnips for my work lunches this week, because I had a lot of parsnips from my vegetable box to use up, and was pleasantly surprised at how tasty they were for a truly quick and easy dish. Parsnip-haters could make it with just carrots, or try substituting some nice rutabagas. This much will serve 2-4 people, depending on your appetites and what you're eating along with it.<br />
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a small onion, <a href="http://www.hungrycravings.com/2008/09/cutting-onions-slice-versus-julienne.html">julienned</a><br />
1T oleo<br />
parsnips, about a pound, trimmed, peeled and cut into pieces about 2"x1/2"x1/2"<br />
carrots, about a pound, trimmed and cut into pieces about 2"x1/2"x1/2"<br />
1T tamari<br />
1/3C water<br />
a few grinds of pepper<br />
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Cook the onion with the oleo over medium heat in a frying pan which has a lid and is big enough for the remaining ingredients to easily fit in. When it's translucent and beginning to turn golden, add the parsnips and carrots and let them cook for a few minutes, stirring frequently, till their color begins to change. Add the water, tamari and pepper, put the lid on the pan, and turn the heat down to medium-low. Check after five minutes to make sure there's still a little water in the bottom of the pan, and let cook for a total of about seven minutes--till the thickest parts of the carrots are just tender.<br />
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<br />bexhttp://www.blogger.com/profile/11783344711311651375noreply@blogger.com1tag:blogger.com,1999:blog-5224046584761680265.post-61741012938586276312013-02-24T12:30:00.001-08:002013-02-25T09:34:55.647-08:00February birthdays<a href="http://www.flickr.com/photos/delilahmary/8503704979/" title="birthday children by delilahmary, on Flickr"><img src="http://farm9.staticflickr.com/8369/8503704979_2fb6364e51_z.jpg" width="640" height="640" alt="birthday children"></a></br></br>
Rachael's birthday was last Wednesday (she's 24!), and her sweetie Tommy's birthday was the week before, so we had a joint party on Friday. Poor Annie had a prior engagement and couldn't come, so it ended up being just the three of us. I forgot to take any pictures of the birthday children during the party--I documented the food in advance so as not to irk Rachael with photographic delays--so the above illustration is from a couple of weeks previous. </br></br>
<a href="http://www.flickr.com/photos/delilahmary/8499198164/" title="cauliflower salad by delilahmary, on Flickr"><img src="http://farm9.staticflickr.com/8516/8499198164_36770992bb_z.jpg" width="640" height="640" alt="cauliflower salad"></a>
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We had <a href="http://well.blogs.nytimes.com/2012/11/13/thanksgiving-from-jerusalem/#">cauliflower salad</a> from Ottolenghi and Tamimi's new cookbook, <i><a href="http://well.blogs.nytimes.com/2012/11/13/thanksgiving-from-jerusalem/#">Jerusalem</a></i>. It turned out really well, and Tommy said he'd never had such tasty cauliflower.
</br></br><a href="http://www.flickr.com/photos/delilahmary/8504636106/" title="carrot salad by delilahmary, on Flickr"><img src="http://farm9.staticflickr.com/8388/8504636106_b543f2c3c8_z.jpg" width="640" height="640" alt="carrot salad"></a>
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We also had the above <a href="http://www.foodandwine.com/recipes/roasted-carrot-and-avocado-salad-with-citrus-dressing">roasted carrot salad</a>, a Jamie Oliver recipe. My oven was going all day--almost everything I fixed was roasted or baked, and they all required different temperatures! This salad was good too, though a little more work than the cauliflower.
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<a href="http://www.flickr.com/photos/delilahmary/8499225718/" title="challah by delilahmary, on Flickr"><img src="http://farm9.staticflickr.com/8229/8499225718_fcc2950ec3_z.jpg" width="640" height="640" alt="challah"></a>
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We had some nice <a href="http://anniesdelectation.blogspot.com/2009/04/challah-for-lillian.html">challah</a>,
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<a href="http://www.flickr.com/photos/delilahmary/8498437293/" title="vegan lasagna by delilahmary, on Flickr"><img src="http://farm9.staticflickr.com/8511/8498437293_9b2c865761_z.jpg" width="640" height="640" alt="vegan lasagna"></a>
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and the main dish was vegan lasagna from <i><a href="http://www.amazon.com/Veganomicon-The-Ultimate-Vegan-Cookbook/dp/156924264X/ref=sr_1_1?ie=UTF8&qid=1361734440&sr=8-1&keywords=veganomicon">Veganomicon</a></i> with extra spinach and red sauce.
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<a href="http://www.flickr.com/photos/delilahmary/8499302452/" title="clementine cake by delilahmary, on Flickr"><img src="http://farm9.staticflickr.com/8389/8499302452_99c2e9009a_z.jpg" width="612" height="612" alt="clementine cake"></a>
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For the birthday cake we had <a href="http://">Clementine cake</a>, and some of <a href="http://smittenkitchen.com/blog/2008/07/chocolate-sorbet/">David Lebovitz's chocolate sorbet</a> to go with it. Rachael's not a sorbet or chocolate lover, so I tried to interest her in this dish by pointing out that it was a molecular gastronomy thing, a variant of Hervé This' <a href="http://cafefernando.com/the-best-chocolate-mousse-of-your-life-under-5-minutes/">famous chocolate mousse</a>, and she just said 'Ew, chocolate mouse? Rosemary's Baby? Ew!' But she thought the cake was super, so that was good.
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<a href="http://www.flickr.com/photos/delilahmary/8503371693/" title="chocolate sorbet by delilahmary, on Flickr"><img src="http://farm9.staticflickr.com/8245/8503371693_efeb273c95_z.jpg" width="640" height="640" alt="chocolate sorbet"></a>
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>bexhttp://www.blogger.com/profile/11783344711311651375noreply@blogger.com2tag:blogger.com,1999:blog-5224046584761680265.post-34252278878903348962013-01-31T14:49:00.000-08:002013-01-31T14:51:01.874-08:00nut cheese<a href="http://1.bp.blogspot.com/-ajggrJmZbLI/UQrsgUpzvlI/AAAAAAAAA8E/yRT_ndwvR3Q/s1600/nut%2Bcheese.jpg" imageanchor="1" style=""><img border="0" height="400" width="400" src="http://1.bp.blogspot.com/-ajggrJmZbLI/UQrsgUpzvlI/AAAAAAAAA8E/yRT_ndwvR3Q/s400/nut%2Bcheese.jpg" /></a></br></br>
I have newish raw food book, <i><a href="http://www.amazon.com/Practically-Raw-Flexible-Recipes-Anyone/dp/0980013151/ref=sr_1_sc_1?ie=UTF8&qid=1359670467&sr=8-1-spell&keywords=practicaally+raw">Practically Raw</a></i>, which I highly recommend. It's not just a bunch of salads and smoothies and dehydrator lasagnas--there are lots of really inventive recipes which an average person like me would never think up herself. There's a whole chapter on kale chips (chocolate! sour cream and onion!), and another on hummus. The recipes aren't entirely raw--for instance, she has three base recipes for hummus, one of them the traditional variety with cooked garbanzo beans--and she gives tips for how to use your oven if you don't have a dehydrator.</br></br>
I'm currently excited about nut cheese. Vegan 'cheese' recipes are usually bland chèvre or ricotta imitations, or else nutritional yeasty sauces. The nut cheese in this book are fermented and actually get kind of a cheesy taste even before you add additional flavorings. Here's my slightly modified version:</br></br>
<b>Brazil Nut Cheese</b></br>
<i>makes about one cup, or 4 generous servings</i></br>
1C brazil nuts (or use cashews if you want to have less fat and <a href="http://www.chicagotribune.com/health/sc-health-1102-pharm-20111102,0,2276287.story">selenium)</a></br>
1/2C filtered or bottled water (you don't want the chlorine to kill your germs!)</br>
1t <a href="http://www.amazon.com/Bluebonnet-Milk-Free-Probiotic-Acidophilus-Gluten-Free/dp/B000Z94TO4/ref=sr_1_1?ie=UTF8&qid=1359671386&sr=8-1&keywords=probiotic+powder+bluebonnet">probiotic powder</a></br>
2t nutritional yeast</br>
1t kosher salt</br>
1t lemon juice</br>
</br>
Soak the nuts 6-8 hours (2-4 if you're using cashews), then drain. Whiz them in the blender with your filtered water and probiotic powder till very smooth, then transfer to a cheesecloth or <a href="http://www.amazon.com/Amazing-Nut-Milk-Bag-Elaina-Planet/dp/B001UEPGFY/ref=pd_sbs_hpc_1">nut milk bag</a>-lined bowl. Let it rest for about an hour, giving everything time to settle and mingle, then set the cheesecloth or bag in a strainer over the bowl. Wrap the bag or cloth over the top of the nut paste, then add a little weight (I used a 5.5oz cat food can). Put in a warm place and leave it for 24-48 hours, till it's fermented to your liking. Scrape it out of the cheesecloth and into a fresh bowl, and stir in the remaining ingredients. Refrigerate.</br></br>
Pictured above is the Mexican Cheddar variation, which has chili powder, onion powder and things added to give it a kind of nacho cheesy flavor. It was an excellent work treat along with some <a href="http://www.choosingraw.com/got-juice-pulp-or-how-to-make-raw-crackers/">juice pulp crackers</a>.bexhttp://www.blogger.com/profile/11783344711311651375noreply@blogger.com2tag:blogger.com,1999:blog-5224046584761680265.post-4244400810234630592013-01-18T12:02:00.000-08:002013-01-18T12:02:16.768-08:00a couple of recipe suggestionsMy computer has been broken since mid-November, so I'm going to try posting this from my tablet. It's more work, so the formatting might not turn out just right....
I just wanted to tell you real quickly about a couple of really tasty recipes I fixed from the New York Times yesterday when Ana came over to cast on for our hat knitalong and have lunch.
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<a href="http://www.flickr.com/photos/delilahmary/8393275426/" title="Untitled by delilahmary, on Flickr"><img src="http://farm9.staticflickr.com/8188/8393275426_32d84cc969.jpg" width="500" height="375" alt="Untitled"></a></br>
I made this <a href="http://www.nytimes.com/2013/01/11/health/sicilian-cauliflower-and-black-olive-gratin-recipes-for-health.html?src=me&ref=general&_r=0">cauliflower dish</a> exactly as written except that I used some fake, <a href="http://www.godairyfree.org/product-reviews/alternatives-cheese/parma-vegan-parmesan-ii-vegan-gluten-free-soy-free">vegan parmesan</a> in place of the cheese. The parmesan tastes just like the kind you shake from the green can, but it worked out well with my cauliflower. The cauliflower got a pleasant, surprisingly fluffy texture from being boiled, then baked. </br>
<a href="http://www.flickr.com/photos/delilahmary/8392190675/" title="Untitled by delilahmary, on Flickr"><img src="http://farm9.staticflickr.com/8518/8392190675_0efcd70268.jpg" width="500" height="375" alt="Untitled"></a></br>
I also made this <a href="http://www.nytimes.com/recipes/1014490/Moroccan-Carrot-Blood-Orange-Salad.html">roasted carrot salad</a>, and it too was a real success. I left out the olives as we were already having a lot in the cauliflower, and I had some radicchio on hand so used it in place of the arugula. It was so pretty and red and orange, I decided to make it even redder by adding some pomegranate arils. So yummy!bexhttp://www.blogger.com/profile/11783344711311651375noreply@blogger.com2tag:blogger.com,1999:blog-5224046584761680265.post-41664131329294693932012-11-11T07:33:00.000-08:002012-11-11T07:33:54.837-08:00an exciting week on my block<a href="http://4.bp.blogspot.com/-9yyuSC9jeao/UJ-54BkiKTI/AAAAAAAAA3M/9HPMU4vrKZw/s1600/garage.JPG" imageanchor="1" style=""><img border="0" height="400" width="400" src="http://4.bp.blogspot.com/-9yyuSC9jeao/UJ-54BkiKTI/AAAAAAAAA3M/9HPMU4vrKZw/s400/garage.JPG" /></a></br></br>
Friday before last I went to the store in the morning and saw a bunch of police cars arriving at the end of my block. Throughout the day there were more and more of them, and a big police bus. I was worried that there had been a terrible murder or something, so I looked at the Capitol Hill blog and found that my neighbor--the one with all the signs, who Rachael and I had long ago pegged as a suspicious character--had an <a href="http://www.capitolhillseattle.com/2012/11/07/with-ebay-sleuthing-capitol-hill-bike-theft-victim-fingered-alleged-12th-ave-operation#comments">eBay business selling stolen computers and bicycles</a>. Rachael and I were pleased to be proven right, of course, and I was relieved that it was not a more distressing crime. </br></br>
<a href="http://msnbcmedia.msn.com/j/streams/2012/November/121109/1C4688946-img-20121109-113720.streams_desktop_medium.jpg" imageanchor="1" style=""><img border="0" height="400" width="500" src="http://msnbcmedia.msn.com/j/streams/2012/November/121109/1C4688946-img-20121109-113720.streams_desktop_medium.jpg" /></a></br></br>
Yesterday I had Rachael, Tommy, and Dakki over for tea. I was standing at the stove pouring water into the teapot when I noticed smoke wafting past my window. I wondered if my next-door neighbors were cooking out on their deck, and Tommy asked if my neighbors had a fireplace. We decided we'd better investigate, and went downstairs to discover smoke billowing from the front steps! Rachael called 911 while I gathered Marigold (who now goes by her new middle name, Sheena) and Tommy rousted Dakki. My downstairs neighbor had been playing video games with his headphones on and hadn't noticed the smell, but I banged on his door hard enough to get his attention and he came out and managed to rip the insulating tape off of the outdoor faucet so we could squirt water under the porch till the firemen got there.
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<a href="http://2.bp.blogspot.com/-K7x7wLg3bS0/UJ-54T5HfkI/AAAAAAAAA3Y/Dc3jDJFpYuk/s1600/trucks.JPG" imageanchor="1" style=""><img border="0" height="400" width="400" src="http://2.bp.blogspot.com/-K7x7wLg3bS0/UJ-54T5HfkI/AAAAAAAAA3Y/Dc3jDJFpYuk/s400/trucks.JPG" /></a></br></br>
I forgot to put shoes on in my excitement, and Rachael wouldn't let me go back to get them, but a kindly neighbor gave me some flip flops (it was really cold out). My neighbor on the other side was worried about Sheena's welfare and offered to take her in if the house ended up burning down. They were so nice! Fortunately, the firemen got it out quickly and the smoke smell is fading, so all is well. I'm so glad I was home when it happened, though--it got smokey (smoky?) so quickly, I bet poor Sheena would have died of smoke inhalation before the firemen got there if we hadn't been alert.</br></br>
<a href="http://1.bp.blogspot.com/-fjO8Gwe7EjA/UJ-54xw8KrI/AAAAAAAAA3k/KL6OlchYwVM/s1600/men.JPG" imageanchor="1" style=""><img border="0" height="400" width="400" src="http://1.bp.blogspot.com/-fjO8Gwe7EjA/UJ-54xw8KrI/AAAAAAAAA3k/KL6OlchYwVM/s400/men.JPG" /></a></br></br>bexhttp://www.blogger.com/profile/11783344711311651375noreply@blogger.com1tag:blogger.com,1999:blog-5224046584761680265.post-57217231242574856762012-10-26T08:28:00.001-07:002012-10-26T08:28:38.560-07:00sauerrüben<a href="http://3.bp.blogspot.com/-i-9VJawZ-y0/UIqpLbylWiI/AAAAAAAAA20/asSYUqXDphI/s1600/photo.JPG" imageanchor="1" style=""><img border="0" height="400" width="400" src="http://3.bp.blogspot.com/-i-9VJawZ-y0/UIqpLbylWiI/AAAAAAAAA20/asSYUqXDphI/s400/photo.JPG" /></a></br></br>
I made this sauerkraut about a month ago, and I think it ties with my <a href="http://anniesdelectation.blogspot.com/2011/06/best-sauerkraut-ever.html">seaweed sauerkraut</a> for the best yet. I didn't write down the exact weights of all the ingredients, but I do have an approximation so I can maybe replicate it later. If you like beets, this is the sauerkraut for you!</br></br>
I scrubbed and shredded 8 medium beets, a small red cabbage, and 1/2 a small green cabbage. I added 3 cored and roughly chopped Gala apples, and ended up with about 2 kg total. I mixed in 17g salt, and some bay leaves, tarragon, marjoram, and sliced green onions. No matter how I squashed it I couldn't get quite enough juice to thoroughly cover it, so I added a little bit of water, maybe 1/2C. </br></br>
After 2 weeks it didn't seem quite ready, and after 3 weeks the juice was so sour I thought maybe I'd let it go too long, but it turned out to be just right. This amount exactly filled up a half-gallon jar.
bexhttp://www.blogger.com/profile/11783344711311651375noreply@blogger.com2tag:blogger.com,1999:blog-5224046584761680265.post-858063919191766912012-09-11T12:13:00.001-07:002012-09-11T12:55:21.327-07:00pretty pink plums!
<a href="http://1.bp.blogspot.com/-enmGvDZPJa8/UE-KlVaG03I/AAAAAAAAA2Q/iprvtmQgLR8/s1600/plums.JPG" ><img border="0" height="300" width="400" src="http://1.bp.blogspot.com/-enmGvDZPJa8/UE-KlVaG03I/AAAAAAAAA2Q/iprvtmQgLR8/s400/plums.JPG" /></a></br></br>
My <a href="http://www.orangepippin.com/plums/victoria">Victoria plum</a> tree--only about three feet tall--made lots of plums this year. A few went to waste before I got around to picking them but I still had 1.9kg, enough to make lots of jam. The jam I made was so tasty that I think it will be my default Victoria jam from now on.</br></br>
I halved and pitted the 1900g plums and added them to my jam pan with 1600g sugar, 300ml orange juice, and one big cinnamon (<a href="http://homecooking.about.com/od/cookingfaqs/f/faqcassia.htm">not cassia</a>) stick. I brought it all to the boil, them simmered till the plums were soft. Let it rest for a few hours, then brought back to a hard boil and cooked, stirring very frequently, for about ten minutes at which point it had turned to jam. I stirred in 130g chopped walnuts, then put it in jars (11 half pints!) and boiling-water-bathed it for five minutes.</br></br>
<a href="http://3.bp.blogspot.com/-fjadBnwfZ2s/UE-KlyrmlJI/AAAAAAAAA2c/IUz917s0b9k/s1600/plum%2Bjam%2Bii.JPG"> <img border="0" height="300" width="400" src="http://3.bp.blogspot.com/-fjadBnwfZ2s/UE-KlyrmlJI/AAAAAAAAA2c/IUz917s0b9k/s400/plum%2Bjam%2Bii.JPG" /></a>bexhttp://www.blogger.com/profile/11783344711311651375noreply@blogger.com2tag:blogger.com,1999:blog-5224046584761680265.post-38406856805061458752012-09-03T12:26:00.003-07:002013-03-25T20:11:59.716-07:00What I did in AugustMy new computer was in Texas getting a fresh motherboard for much of August, so I didn't do much blogging. I did lots of interesting things, though, and took pictures as I went so that I would eventually be able to tell all about it.</br></br>
<a href="http://4.bp.blogspot.com/-KH8rYVuUCZM/UETtdsWXk0I/AAAAAAAAA1E/HeW39oKF7FA/s1600/marigold%2Bon%2Ba%2Bchair%252C%2Bsquare.JPG" imageanchor="1" style=""><img border="0" height="400" width="400" src="http://4.bp.blogspot.com/-KH8rYVuUCZM/UETtdsWXk0I/AAAAAAAAA1E/HeW39oKF7FA/s400/marigold%2Bon%2Ba%2Bchair%252C%2Bsquare.JPG" /></a>
<a href="http://3.bp.blogspot.com/-gsGGof8isk8/UETteDpcfKI/AAAAAAAAA1Q/8CgcyV01bO8/s1600/instagram%2Bgoldie.jpg" imageanchor="1" style=""><img border="0" height="400" width="400" src="http://3.bp.blogspot.com/-gsGGof8isk8/UETteDpcfKI/AAAAAAAAA1Q/8CgcyV01bO8/s400/instagram%2Bgoldie.jpg" /></a>
<a href="http://www.flickr.com/photos/delilahmary/7725087240/" title="Marigold Hanele by delilahmary, on Flickr"><img src="http://farm9.staticflickr.com/8427/7725087240_8c22019474.jpg" width="300" height="400" alt="Marigold Hanele"></a>
<a href="http://2.bp.blogspot.com/-6gIB0S9mG4U/UETtel81QDI/AAAAAAAAA1c/VhN91lEo0bc/s1600/Marigold%2Bat%2Brest.JPG" imageanchor="1" style=""><img border="0" height="375" width="500" src="http://2.bp.blogspot.com/-6gIB0S9mG4U/UETtel81QDI/AAAAAAAAA1c/VhN91lEo0bc/s400/Marigold%2Bat%2Brest.JPG" /></a></br></br>
I bonded with my new kitty, <a href="http://joammamauselina.blogspot.com/search?q=goldie">Marigold Hanele</a>. She's nothing like my darling <a href="http://anniesdelectation.blogspot.com/2012/07/maria-cutest-best-kitty-retrospective.html">Maria</a>, but she's a sweet, good girl. She likes to cuddle me violently throughout the night, then play all day long. When I'm not playing with her, she works on little projects, like figuring out how to get a high-up cupboard door open so she can see what's inside and throw it on the floor. A grown cat--she'll be three in November--she's much livelier than Maria ever was. She especially loves to help me sew: the only time she likes to sit in my lap is when I've got a needle and thread.</br></br>
Speaking of sewing, I made a couple of dresses. The first one was a McCall's 'Pounds Thinner' pattern from 1972, and I look kind of frumpy in it. Rachael says it's because I don't need slimming dresses, and says I should make myself a nice A-line dress instead. The second was a McCall's 'One-hour' dress, but it took me much longer than an hour to sew it. It's made out of leopard-and-floral print rayon, which I found very hard to cut and sew in a straight line. It turned out well in the end though, and as you can see it looks nice on Rachael!</br></br>
<a href="http://4.bp.blogspot.com/-tlzq8Snf4uQ/UETlC4puUzI/AAAAAAAAA0g/xSpcvA6tepE/s1600/Rachael%2Bin%2Bdress%2Bi.jpg" imageanchor="1" style=""><img border="0" height="400" width="300" src="http://4.bp.blogspot.com/-tlzq8Snf4uQ/UETlC4puUzI/AAAAAAAAA0g/xSpcvA6tepE/s400/Rachael%2Bin%2Bdress%2Bi.jpg" /></a>
<a href="http://2.bp.blogspot.com/-Ij722Ulwd10/UETk_EM_AbI/AAAAAAAAAzw/6jMup-tg8RU/s1600/instagram%2Bdress.jpg" imageanchor="1" style=""><img border="0" height="400" width="400" src="http://2.bp.blogspot.com/-Ij722Ulwd10/UETk_EM_AbI/AAAAAAAAAzw/6jMup-tg8RU/s400/instagram%2Bdress.jpg" /></a></br></br>
I made lots and lots of jam and pickles! My damson tree had more damsons on it than ever before--9 ounces--so I made a tiny batch of damson apple jam. The Warner plum tree made many, many plums, and I made twelve jars of lemon-plum and lemon-vanilla-plum jam. And another twelve jars of pickled Warner string beans. I also made <a href="http://projects.washingtonpost.com/recipes/2012/08/29/peach-saffron-jam/">this saffron-peach jam</a>. I didn't make it exactly as written, and as it was such a success I want to note down here what I did so I can replicate it in the future (isn't it a pretty color?): for five pounds of nectarines (they're better than peaches for jam as you don't have to peel them) I used 1 3/4C sugar, juice of a giant lemon, and only 6g saffron (and that was plenty). I ended up with 7 1/2 jars.</br></br>
<a href="http://2.bp.blogspot.com/-JzHEiVvt2IA/UETlZUFCyxI/AAAAAAAAA0s/tV5IUSTS8to/s1600/instagram%2Bpickles.jpg" imageanchor="1" style=""><img border="0" height="400" width="400" src="http://2.bp.blogspot.com/-JzHEiVvt2IA/UETlZUFCyxI/AAAAAAAAA0s/tV5IUSTS8to/s400/instagram%2Bpickles.jpg" /></a>
<a href="http://1.bp.blogspot.com/-oekERheJYTQ/UETk_nMUpbI/AAAAAAAAAz8/Ph2HbwdQ28k/s1600/jars%2Bii.JPG" imageanchor="1" style=""><img border="0" height="300" width="400" src="http://1.bp.blogspot.com/-oekERheJYTQ/UETk_nMUpbI/AAAAAAAAAz8/Ph2HbwdQ28k/s400/jars%2Bii.JPG" /></a></br></br>
Finally, I made <a href="http://www.davidlebovitz.com/2012/04/pineapple-coconut-macaroons/">David Lebovitz's pineapple coconut macaroons</a>. My pineapple came in a different size of can than his did, and I veganized them, so I had to change the recipe a little. These are the ingredients I used: 16oz canned, crushed pineapple, 160g sugar, 200g desiccated coconut, 6T <a href="http://anniesdelectation.blogspot.com/2010/12/flaxy-eggs-for-cookies.html">flax gloop</a> (in place of the egg whites), and 1/2t vanilla. I followed his method exactly. He's right that these are at their very best on the day you make them, because of their delightful crunchy crusts, but they taste just as nice for the next couple of days.</br></br>
<a href="http://3.bp.blogspot.com/-AOqLfCyP68Y/UETlCDNkcFI/AAAAAAAAA0U/Zr6yV0rYF40/s1600/pineapple%2Bcoconut.JPG" imageanchor="1"
style=""><img border="0" height="300" width="400" src="http://3.bp.blogspot.com/-AOqLfCyP68Y/UETlCDNkcFI/AAAAAAAAA0U/Zr6yV0rYF40/s400/pineapple%2Bcoconut.JPG" /></a>bexhttp://www.blogger.com/profile/11783344711311651375noreply@blogger.com1tag:blogger.com,1999:blog-5224046584761680265.post-11977030256911704342012-08-06T07:00:00.000-07:002012-09-03T14:15:20.153-07:00a quick carrot pickle update<a href="http://4.bp.blogspot.com/-J3H0ggM9iNU/UB_Lh7WzO3I/AAAAAAAAAxo/dqVgvZO-i6A/s1600/salad%2Bwith%2Bcarrot%2Bpickle.jpg" imageanchor="1" style=""><img border="0" height="530" width="400" src="http://4.bp.blogspot.com/-J3H0ggM9iNU/UB_Lh7WzO3I/AAAAAAAAAxo/dqVgvZO-i6A/s400/salad%2Bwith%2Bcarrot%2Bpickle.jpg" /></a><br /><br />
When I posted about my <a href="http://anniesdelectation.blogspot.com/2012/07/red-right-hand.html">sauer-carrot</a> a few weeks ago, I promised to update you when it was finished. I got distracted, so am a little late, but now am here to tell you that it was a qualified success. I checked it when it had fermented for exactly two weeks, and it was just right--pleasantly sour, and still possessing a nice crunch. Its only trouble is that it's a little too strongly flavored for me to eat it on its own, as a salad, as I like to do with my regular, <a href="http://anniesdelectation.blogspot.com/2011/06/best-sauerkraut-ever.html">cabbagey sauerkraut</a>. If I make it again--and I think I will--I'll add maybe a quarter of the carrots' weight of either apples or Asian pears. As it is, it makes a nice pickle to add to sandwiches and salads.</br></br>
<a href="http://2.bp.blogspot.com/-tQdXCiEceyk/UEUdEFNinTI/AAAAAAAAA10/hrPFpO7zkn4/s1600/carrots%2Biii.JPG" imageanchor="1" style=""><img border="0" height="400" width="300" src="http://2.bp.blogspot.com/-tQdXCiEceyk/UEUdEFNinTI/AAAAAAAAA10/hrPFpO7zkn4/s400/carrots%2Biii.JPG" /></a>bexhttp://www.blogger.com/profile/11783344711311651375noreply@blogger.com1tag:blogger.com,1999:blog-5224046584761680265.post-21490005975114654612012-07-22T09:16:00.000-07:002012-07-22T14:48:48.363-07:00Maria, the cutest, best kitty: a retrospectivePoor Maria had been off her feed for about a month before I took her in to the vet. For a while, I would give her some new and exciting food and she would perk up for a bit, but I realized I was deluding herself. Maria's bloodwork was okay and an x-ray inconclusive, but her doctor thought she should come back for a paracentesis: it might make her feel better, plus they could examine the fluid they drained from her and maybe figure out what her trouble was. We <a href="http://joammamauselina.blogspot.com/2012/07/a-many-faceted-day.html">took her in</a> the following Tuesday, but the results were not happy. Maria had a terrible mass around her liver and stomach, and there was not any point in sending the fluid for analysis. I should just try to make her remaining days as happy as possible.<br /><br />
The paracentesis didn't seem to have revived her at all, so I made an appointment for the home euthanasia doctor to come on Thursday, when Maria's mom Rachael could be there. <a href="http://www.athomevetservices.com/">Dr Knasiak</a> was really nice. He was the same guy who'd drained her on Tuesday, and he told us that the mass was large and branching, 'like a ginger root,' and even if we'd caught it earlier, when it was smaller, it would have quickly grown back. He gave Maria a couple of shots--first a calming one, then a lethal one--and she died in her mommy's arms.
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<a href="http://1.bp.blogspot.com/-OBCqqMXjfVY/UAwS1WlRAdI/AAAAAAAAAwE/F3mrTsU6uuY/s1600/cutemaria.JPG" imageanchor="1"><img border="0" height="400" src="http://1.bp.blogspot.com/-OBCqqMXjfVY/UAwS1WlRAdI/AAAAAAAAAwE/F3mrTsU6uuY/s400/cutemaria.JPG" width="530" /></a><br />
The very first picture I took with my first digital camera.
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<a href="http://1.bp.blogspot.com/-M_VwqNpJj-s/UAwVALYibiI/AAAAAAAAAwc/adINt3UdWRE/s1600/damson%2Band%2Bmaria.jpg" imageanchor="1"><img border="0" height="400" src="http://1.bp.blogspot.com/-M_VwqNpJj-s/UAwVALYibiI/AAAAAAAAAwc/adINt3UdWRE/s400/damson%2Band%2Bmaria.jpg" width="530" /></a>
<br />Maria with my knitting. She always loved to help me with it.
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<a href="http://3.bp.blogspot.com/-bNUodpdG7vE/UAx0t1LN2VI/AAAAAAAAAxU/SE4su4_QJ-4/s1600/rachael%2Bgrooming%2Bbaby.jpg" imageanchor="1" style=""><img border="0" height="530" width="400" src="http://3.bp.blogspot.com/-bNUodpdG7vE/UAx0t1LN2VI/AAAAAAAAAxU/SE4su4_QJ-4/s400/rachael%2Bgrooming%2Bbaby.jpg" /></a><br />
Here she is being groomed by her mom.
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<a href="http://3.bp.blogspot.com/-V4mDlaVL8us/UAwWI7258DI/AAAAAAAAAwo/VGTzGMyWc2M/s1600/maria%2Band%2Bratty.jpg" imageanchor="1"><img border="0" height="400" src="http://3.bp.blogspot.com/-V4mDlaVL8us/UAwWI7258DI/AAAAAAAAAwo/VGTzGMyWc2M/s400/maria%2Band%2Bratty.jpg" width="530" /></a><br />
Maria looking like a little kitten with her doll, Ratty.
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<a href="http://2.bp.blogspot.com/-NxB24_gQ9II/UAwUNLsbxHI/AAAAAAAAAwQ/vTxEjpncFiY/s1600/maria1.JPG" imageanchor="1"><img border="0" height="400" src="http://2.bp.blogspot.com/-NxB24_gQ9II/UAwUNLsbxHI/AAAAAAAAAwQ/vTxEjpncFiY/s400/maria1.JPG" width="530" /></a>
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Maria looking elegant. This is <a href="http://anniesdelectation.blogspot.com/2011/07/announcement.html">the day she changed the pronunciation of her name</a> from 'Mar-ee-a' to 'Mar-eye-a.'
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<a href="http://4.bp.blogspot.com/-EGBKxyLcuCU/UAwa2FgtE-I/AAAAAAAAAw4/27aZCp-jLEo/s1600/maria%2Band%2Bmom.JPG" imageanchor="1"><img border="0" height="450" src="http://4.bp.blogspot.com/-EGBKxyLcuCU/UAwa2FgtE-I/AAAAAAAAAw4/27aZCp-jLEo/s400/maria%2Band%2Bmom.JPG" width="450" /></a>
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Maria on her mom. Whenever Maria came upon a prone person she would sit on their back or bottom.
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<a href="http://1.bp.blogspot.com/-6ZcfcqmQXE8/UAwa2XF9YcI/AAAAAAAAAxE/tzNF2dRnlmE/s1600/maria%2Blast%2Bday.JPG" imageanchor="1"><img border="0" height="400" src="http://1.bp.blogspot.com/-6ZcfcqmQXE8/UAwa2XF9YcI/AAAAAAAAAxE/tzNF2dRnlmE/s400/maria%2Blast%2Bday.JPG" width="530" /></a><br />
Maria helping me knit on her last day of life. She was so tired, she just sat on my lap all day waiting for her appointment.
<br /><br />If you want to see more pictures, there are <a href="http://www.flickr.com/search/?w=22371730@N08&q=maria">lots on my flickr</a>.bexhttp://www.blogger.com/profile/11783344711311651375noreply@blogger.com2tag:blogger.com,1999:blog-5224046584761680265.post-68779077846531110322012-07-10T20:11:00.001-07:002012-07-10T20:15:27.147-07:00red right hand<a href="http://4.bp.blogspot.com/--15I27qR3aE/T_zqAf8k1rI/AAAAAAAAAv0/lYiSb_sVzgQ/s1600/red%2Bright%2Bhand.jpg" imageanchor="1" style=""><img border="0" height="400" width="533" src="http://4.bp.blogspot.com/--15I27qR3aE/T_zqAf8k1rI/AAAAAAAAAv0/lYiSb_sVzgQ/s400/red%2Bright%2Bhand.jpg" /></a><br /><br />
I'm really excited about my new book, <a href="http://www.amazon.com/The-Art-Fermentation-Exploration-Essential/dp/160358286X/ref=sr_1_1?ie=UTF8&qid=1341974780&sr=8-1&keywords=the+art+of+fermentation"><i>The Art of Fermentation</i></a>. I've only read a little bit of it, but already have a list of things to try on my next days off. There's a fizzy beverage made from juniper berries, and another one--Punjabi--made of carrots and ground mustard seeds.<br /><br />
I was inspired to make sauerwurzel when I read that almost any vegetable can be made into sauerkraut or kimchi, and that if you want to use less salt the minerals in seaweed will have a similar effect. I decided to julienne my carrots rather than grating them, as I thought that would improve the eventual texture, but the decreased surface area made it harder than usual to press enough juice out to cover the carrots. I would press for a while, let it rest so the salt could do its osmotic thing, then press some more. As you can see, all that pressing turned my hand red! It faded pretty quickly, but is still faintly orange from having carrot juice ground into it. <br /><br />
Here are the ingredients I used: 5lb carrots, julienned; 1lb radishes, thinly sliced; 1C dulse, soaked in cool water to make 1 1/2C (soaking water included in the sauerwurzel); a small bunch of dill, roughly chopped; and 15g salt. I'll check it in a couple of weeks. I just put the lid on my <a href="http://anniesdelectation.blogspot.com/2008/10/sauerkraut.html">fancy sauerkraut crock</a> at ten this morning, and it began bubbling after only eight hours.<br /><br />
<a href="http://2.bp.blogspot.com/-8geJWsSWdDA/T_zp_2MoFhI/AAAAAAAAAvo/qpHkQVt0WjY/s1600/sauerwurzel.JPG" imageanchor="1" style=""><img border="0" height="500" width="500" src="http://2.bp.blogspot.com/-8geJWsSWdDA/T_zp_2MoFhI/AAAAAAAAAvo/qpHkQVt0WjY/s400/sauerwurzel.JPG" /></a><br /><br />bexhttp://www.blogger.com/profile/11783344711311651375noreply@blogger.com2