breadwinecheese

Garden update: Day 12

2012-05-29T09:15:00.000-04:00

I am very pleased to announce great progress in my garden. I've had to battle early-morning slugs, which have thoroughly chomped through my basil, but my toms and peps are thriving and I've got greens making an appearance. And other things. Take a look.

Mixed chicory blend (top); French Breakfast radishes (m); Parisienne carrots (bottom, r); arugula (bottom, m); and Thai chili pepper (bottom, l)

Bowl of herbs (top); mint (bottom)

Toms. They've really taken off. I like how they deliberately staggered themselves in size.

Peps. Still have no idea what species. Time will tell.

Salad greens.

Dixie butter peas. Three of the four seeds took root. Really pleased.

One lone okra.

Sweet & simple & I got a hat!

2012-05-22T15:18:00.000-04:00

Now let me state up front that I am singing the praises of Sweet & Simple not because I received any products for free or pimped myself out as a reviewer. Rather, I wanted a hat. And some cookies. And I happen to think Michelle Jaffee is a tremendous amount of fun online and I'm all for supporting a local (hey, it's on the East Coast!), non-chain business, run by a woman who works her butt off. Whilst raising a family. That all being said, I really wanted a hat. So I placed my order and today received a great basket of joy:

(Note the hat. I'm going to wear it everywhere.)

I also ate a cookie. A chocolate chip cookie. And it was very good. Very, very good. When I worked downtown, I often treated myself to local cookies sold in delis and such but not one was as good as this. Seriously. This is the best I've ever had. Not crunchy like a Chips Ahoy, nor over chewy, it was just the right combo of cakey/chewy with just the right amount of chippage. And because it's made from scratch with only natural ingredients I feel that, perhaps, I should eat another. To keep my strength up. You know, for medicinal purposes. Because M&Ms make everyone feel good. But I won't. Because I'm going to share with the rest of my family. I'm super nice that way.

If you'd like to order a basket of joy for yourself (and I highly recommend that you do), just click here. Michelle is also on Twitter so please give her a follow.

And no, you can't have the brownie. That's all mine. Although most likely I will share it with Jandar, because he does love a brownie sundae. And, if I can get to the vanilla ice cream lurking in the back of my freezer, he shall have what most likely will be the best one ever.

Minty green thumb

2012-05-17T10:52:00.001-04:00

Last year, after my garden was destroyed by what I later found out were fungus gnats, I swore I would never do one again. Nothing more than a few indoor pots of herbs. No more tomatoes, peppers, nothing. I was done. As you can probably guess, I lied. Through my teeth. And here's photographic proof that I cannot be trusted. ;)

Grand overview. I decided to line up everything against the fence this year, where they'll get excellent sun and, I must admit, it will be far easier for me to manage. I used to keep the containers on the patio; however, the pots then had to be moved around and relocated every time we wanted to use the patio. I can't believe I didn't do this years ago.

This is my sage and oregano. I planted the sage in the ground our first summer here, nine years ago, but it didn't take very well. Last year I uprooted it and gave it a better home and it's thriving. It was actually three times the size before I cut it back. The oregano was planted last year to keep it company and it's coming in really well.

Empty pots. Fascinating, no? No, I know. The yellow and red pots are Vidrines Midget Cowhorn okra, which is supposed to grow about only about three feet but produces pods that can reach 15-in in length. The blue bucket is Dixie Speckled Butterpea, which is a lima bean. I'm really excited about growing both of these. I love okra and lima beans and, if I get lucky and get a bumper crop, they'll both keep really well in the freezer.

The empty blue bucket with the bag of soil is for my lettuce seeds, which should be arriving any day now from Baker Creek Heirloom Seeds. I forgot to order them earlier but there is still plenty of time as it's only May. The yellow and red buckets have six pepper plants of indeterminate variety. Because I forgot to label them. Which adds a note of intrigue, don't you think? However, if I am lucky, they should be Santa Fe Grande; Jimmy Nardello Italian; Corne de Chevre; Tequila Sunrise; and California Wonder. I also have some seeds indoors that I'm hoping to add to the collection.

Three tomatoes, Uncle Mark Bagby; Tonadoes des Conores; and a striped, whose name escapes me at the moment. Also sweet basil, cinnamon basil, and cilantro.

Left to right, my nine-year-old mint; Parisienne carrot seeds; and a big dish of German thyme; rosemary; and Texas tarragon.

Citrus mint.

Spearmint.

Roses. Which I didn't plant but they're coming in so nicely I wanted to share. And, if you look closely, Buddha up to your left, under the tree.

Hair nets & Jell-O salad

2011-08-24T22:32:00.002-04:00

Many moons ago, I worked as a dietary aide at a nursing home. By many moons I mean right out of high school, circa 1985. Yes, I'm old enough to be your grandmother. Let us not mention it again.

I started at the bottom, like everyone else, and for the first few months drew all the weekend shifts, and did an awful lot of bussing tables and sweeping floors, collecting garbage, and taking out the trash. I served questionable deli meats and cheeses to the residents and scooped more cottage cheese than I ever want to see again. I sweet-talked diabetics into eating ghastly sugar-free ice "milk" for dessert and tried to keep the resident horny old man from grabbing my ass every time I walked by. It wasn't a hard job, it paid well, and it allowed my 17 y/o self a hell of a lot of freedom. It even paid for my first two years at community college.

After my probation period was up, I was offered a full-time position, which was highly unusual, but they needed someone willing to work 6-2:30 who wouldn't show up staggeringly hungover from the night before and who could be trusted to work the occasional overtime until 7pm without hiding in a closet with a joint and a forty of Miller. It wasn't that the job drove its employees to getting stoned and wasted; it was the fact that we were all fresh out of high school (and younger) and not exactly supervised by Mormons. Every weekend, forties were smuggled in and at least one cook showed up with a bag of weed, ready for rolling on the stainless steel tables where we were pouring juice and wrapping bread. I neither drank nor smoked for two reasons: 1) my parents drove me to work and picked me up and I was no fool; and 2) I have always hated the smell of pot, even to this day. Plus, I grew up drinking the dregs of my dad's beer and he always told me if I wanted one of my own to just ask.

As time went on, I got drafted into doing actual kitchen work involving food. I learned to make great horking vats of salads: egg, tuna, potato, macaroni, anything that could be stretched with mayonnaise and chopped celery; sliced many pounds of lunchmeats and cheeses, learning to wear my shirt over my face to protect myself from flying pieces of p&p loaf; made about a million sandwiches for Meals on Wheels; sliced and garnished wobbly blocks of nasty gelatin salad (made with cole slaw mix and lemon or lime Jell-O); and roasted and sliced giant mutant turkeys. I even learned to live with the occasional corpse that needed refrigeration during the warmer months until it could be taken away. As head aide of the upper two floors, I became a whiz at pureeing everything into a semi-palatable mush for residents who couldn't handle solids. The 2nd floor included people fresh out of the hospital, just needing time to return to their regular routine; the 3rd housed the residents for whom there was no coming back. But they got bacon and cheese and pasta and whatever we could run through the food mill or processor; it wasn't aesthetically pleasing but the nutritionist made sure they were given proper food and not living solely on Ensure.

I left the home after several years for a position in a law library downtown. Better pay and more in line with what I wanted to do with my life. And I had to admit that I was tired of going home at the end of a long day with bits of food in my hair and reeking of Mulligatawny. I look back at my years as a dietary aide fondly. I was never screwed over, my bosses were good to all of us, and I have stories that, while they may not be funny in translation, still make me smile. While it didn't exactly instill in me a love of cooking (you try mixing a sinkful of tuna salad with your hands) I still think government cheese makes a wonderful grilled sandwich (I use Kraft slices today) and every time I ate a little packet of graham crackers when I was pregnant I remembered how we used to sneak them out of the storeroom for the residents to stash for midnight snacks.

And I must admit that I loved wearing a hair net.

Two quirky girls and a pie

2011-06-08T08:41:00.000-04:00

The week before Memorial Day, my local buddy Laura Freed and I were bouncing around ideas about how to include bacon in a dessert, particularly pie. After very little bouncing (we can justify including bacon in almost anything) we decided that pecan pie would be the pie of choice. The syrupy sweet filling and inherent butteriness of the pecans would play very nicely with the salty smokiness of the bacon. But where to put the bacon? It would be overwhelmed in the filling and we wanted it to be separate, not just a blended ingredient.

We decided it should go in the crust. And behold, the Pecan Pie w/Bacon Crust was born. (Yeah, we didn't give it a fancy name. I mean, really, it's all about the bacon, anyway.)

The pie was made from scratch, using homemade pie dough as well. Oscar Mayer was the bacon of choice.

I knew going in that I'd have to adjust the pie dough recipe to allow for the fat from the bacon. I ended up using 2 1/2 cups flour, 8 Tbsp Crisco, 1/3 cup ice water, and added 5 slices of cooked, undrained bacon. Undrained meaning I just took it from the baking sheet after it cooled and plopped it into the fridge. This recipe was only tested this once and it worked out pretty well; however, I have a feeling it will need some tweaking should I attempt this again. Should you want to try this, I make no guarantees it will work for you. It will all depend on your particular ingredients; the stars aligned for me that day. :)

Here is the finished dough:

I used the standard recipe found on the bottle of dark Karo syrup, adding a few tablespoons of bourbon to the batter. Because I love bourbon. And pecan pie. And bacon. And what could be better than all three together? Particularly in a pie.

And here is what they morphed into:

I served this with a scoop of vanilla ice cream from Tanner's, a local dairy farm that makes out-of-this-world ice cream. And this pie deserved it.

The result? A very good pie. The filling was as it should be, and the addition of the bourbon was spiky enough without being overwhelming. The crust tasted very much like a savory scone, and the bacon taste was obvious without being overpowering. It all worked very well together, salty, sweet, smoky, and the ice cream actually cut through the richness of the dessert nicely.

I enjoyed making this pie and but the most fun was planning the whole concoction with Laura. So I think we can officially call this Quirky Pecan Pie and not be so damn literal with the name. :)

Disco dirt

2011-05-26T14:23:00.000-04:00

I'd like to post some lovely, updated photos of my garden for you to say "God, more photos AGAIN?!" but, alas, nothing right now. I've lost everything I started indoors with the exception of one Jimmy Nardello pepper plant to a rabid infestation of fruit flies brought on, I think, by the week's worth of drenching rains. Then again, I'm not Gil Grissom so who really knows where they all came from. Suffice to say, yesterday morning I went out back and noticed the soil in each pot was shaking its sweet self to a secret disco medley. Soil is not supposed to move of its own volition and it was then that I noticed the thick flitty clouds of fruit flies covering everything. Like Goldie Hawn in "Overboard" I think I swallowed a bug. Or several thousand, which is the fruit fly equivalent of one regular bug. Either way, yesterday afternoon, I bagged and hauled everything to the curb. Trust me when I say eww.

Admittedly, I'm angry that this happened, all my hard work taken away by trash men; a fair amount of money and time lost; and what could have been my best crop ever of tomatoes and peppers, really interesting varieties that I was looking forward to sharing. Gone, just that like, with absolutely no way for me to have prevented it.

But I still have a roof over my head. My family is still under that roof, my boys have a yard to play in, and we opened the pool, officially starting the summer season. I'm grateful for all of this and for Mother Nature not wreaking havoc on us. I'm lucky. I can afford to replace the pots and the plants (and I did), and I don't rely on my garden for sustenance or financial survival. What I view as a seasonal hobby others rely on to put food on the table and clothes on their backs. Do I have a right to be angry? Sure, who wouldn't be. But I'm focusing instead on starting anew and being glad I have the means to do so.

You so know I'm foisting more pictures upon you as soon as possible, don't you? :)

Soylent green is people

2011-05-05T14:45:00.000-04:00

Hard to believe that I started my garden in February and I've got so many gorgeous plants already. Here are some shots of what's coming up now:

Bloody Butcher tom and some Genovese basil (l); Eva Purple Ball toms (r)

Little Fingers eggplants

Lincoln peas

Peppers, could be Serrano

Toms or peps (l, m), French breakfast radishes (seeds [r])

Strawberries (l), toms, peps, parsley, cilantro (top), radishes (bottom)

Peps (top), lettuces (bottom)

Georgia sweet onions

Toms

Sweet mint

As I'm reading this I realize that I maybe should have marked everything a little more clearly when I brought it outdoors. However, I can tell the difference between the plants so I'm not overly concerned with specifics. I'll know what they are when they come in. I'm so on the ball, aren't I?

And, just to break things up, here are pictures of a cherry coffeecake, pecan pie, and a Key lime pie I made for Easter. These were very, very good.

So maybe I'll see you in, what, July? ;)

VegeMarmite

2011-03-25T12:50:00.000-04:00

After much conversing with several online friends from Australia I decided to take the plunge and try Vegemite, which I thought was available at my local Wegmans but I was wrong. So I picked up a jar of Marmite, only to be told that I was not allowed to compare it to Vegemite as it was the equivalent of cheese in a can. :)

I've posted pics below and, while you don't actually see me consuming the Marmite, know that nobody sees me that early in the morning with my hair in a towel.

This is me, as taken by my son Mark, actively engaged in the Vegemite v. Marmite conversation.

Lightly buttered white wheat toast, tea, and the Marmite.

The actual Marmite as knifed from the jar, it has the texture of honey and smells exactly like bouillon.

Thinly spread upon the bread as it's not jam or butter.

My big old bite.

As with all my photos, I just use my digital camera as I like the way home food looks as is, without special lighting or circumstances, which means that sometimes things are blurry but you get what I'm talking about.

The verdict: I like this stuff. A lot. It's especially good on a lightly toasted and buttered sesame bagel. Funnily enough, I think it tastes better when eaten with tea or a glass of juice rather than coffee. It really smells like a salty, slightly beefy bouillon, and, spread thinly through the butter, it's salty like anchovies but not fishy. I really can't describe it except to say that I am hooked.

It was pointed out to me that I can buy proper Vegemite here, however, I am to studiously avoid this particular version. Amazon also sells Vegemite through various marketplace sellers.

Go forth and try it!

Happy St. Patrick's Day

2011-03-17T14:04:00.000-04:00

We're having rigatoni for lunch, with a red sauce. Here is a little green for you, courtesy of my ever-exploding garden.

Upgraded cilantro; parlsey; Eva Purple Ball toms; and Striped Cavern toms to new containers

Jimmy Nardello pep; chervil; Bloody Butcher tom and Genovese basil in new pots

This is a Genovese basil I planted last winter, which has flourished nicely

New containers in their natural habitat (the sunroom). The top center is some kind of tom but I forgot to label it.

Top left is Little Fingers eggplant; top right is Chadwick's Rodan lettuce.

Top and middle left are Lincoln pea plants; bottom is Debarao toms; middle is Tonodoes des Conores toms; bottom middle is Riesenstraube toms; upper right Dwarf Greek and Sweet Thai basil; lower right Santa Fe Grande and Serrano peps

Considering I started this project a month ago, I've seen amazing progress. On average I planted 3 of each seed and I've seen a good return for my effort. I still have to get the radishes, bunching onions, and several peppers started but there is still plenty of time. The Lincoln pea plants continue to amaze me and seem to grow every day. I used some skewers to stake them for now but they will most definitely need new pots sooner rather than later.

Has anyone else been impatient and started their garden indoors already?

Tangled Noodle: Cracking the Shell: Balut Revealed

2011-03-13T21:32:00.002-04:00

Some of you who watch food or travel tv may have heard of balut from the likes of Anthony Bourdain or Andrew Zimmern. Often it is presented as not so much a food but, rather, as something to be consumed in an attempt to make the person appear brave and dangerous. "Hey, look at me! Look at what I'm eating!" I often find this type of food tv rather irritating as I believe it's mildly insulting to the particular culture that is the topic of the show.

That being said, please check out this excellent post about balut written by Tangled Noodle. She has given a rather delicate subject the respect it deserves, a far cry from how it is usually presented.

Tangled Noodle: Cracking the Shell: Balut Revealed

Little green things

2011-03-05T13:21:00.000-05:00

I planted my first batch of seeds on February 15th and one subsequent batch on the 20th or thereabouts. Today is March 5th and there has been progress, very good progress, if you don't include me upending one or two cups freshly sown seeds.

Upper: Sweet Thai basil (l), Greek dwarf basil (r)

Lower: Bloody Butcher tomato (top), Genovese basil (bottom)

Little fingers eggplant (l), Jimmy Nardello peppers (r)

Thessoloniki tomatoes

Debarao toms (lower left), Striped Cavern toms (upper left)

Lincoln peas (big green plants in middle), Chervil (above peas)

Eva Purple Ball toms (yellow cup), Cilantro (orange cup)

Parsley (cup at bottom right)

Serrano peps (square container, upper right)

I'm really pleased with how everything has grown thus far and I must say that the Miracle Gro organic potting soil is superior to the little peatlets I usually start with. Far less expensive, too. The other containers have oregano, Mexican mint marigold, and Riesenstraube and Tonodose des Conores toms. I think there's some peppers in one of the square salads as well but I forgot to mark it so we'll see.

I've also started some Chadwick's Ronan lettuce but that's just a box of soil right now and you don't need a photo to know what that looks like. Once I empty out the container of spinach I'm going to try some radishes. The Radish Saxa II are supposed to yield in 30 days and I'm intrigued to see if I can do that indoors. I am going to have to separate the pea plants and give them good, solid containers sooner rather than later. I've never grown them before and I'm very excited to see what/if I can harvest anything from them this year.

Guest post: Response to Bittman post

2011-02-25T12:53:00.001-05:00

Jen McCleary and I worked together some years ago at a publishing company, when I was a struggling vegetarian and she was (and still is) a dedicated vegan. I have since returned to a diet that includes meat and poultry. Below is a comment she left on my Mark Bittman post and I think it's too valuable to be buried beneath my rant. Thanks, Jen.

Interesting post...I agree with some of what you said. Of course I hate hate hate the idea of Big Brother looking over everyone's soup pot to make sure you haven't put too much salt. But what frightens me more (and seems a more realistic threat at the moment) is gigantic food companies that adhere to the philosophy of good ol' "profit no matter the costs." Without some sort of governmental regulation you end up with melamine in the baby formula and sugar water labeled as juice, and these companies laughing all the way to the bank. Sadly these entities have been hugely influential in directing the food policies of the nation (just look up the history of the food pyramid), and quite successful in persuading the American public that cooking is a horrible, difficult, time-consuming task and why bother when you can buy their products?

It's a matter of balance between a number of forces (corporate food interests, government, individuals), and I think it's missing an opportunity to just throw up our hands and leave it up to "personal responsibility." Yes, people need to take responsibility for their own lives and choices, but what happens when the social structure is not there to support responsible choices? Just how much choice does someone have who has no proper grocery store within accessible distance? This is not about "forcing" anyone to do anything. This is not about banning potato chips and soda. This is about making sure people have access to good information (not just advertising and corporate manipulation) and access to good food (not just nutritionally dubious crap priced much lower than it should be due to subsidies).

Bittman et al. are reactionaries against a food system that has clearly gone off the rails, and the loudest, most out-there voices always get the most press. There IS something horribly elitist about a lot of what they have to say, given the realities that so many Americans have to live with. It IS ridiculous to suggest that everyone should take up the home cultivation of heirloom microgreens, or eat only bread made from grains you have ground yourself, or eat only meat from animals that you personally befriended on the local farm (a particularly psychopathic attitude in my mind, but that's another story). (If Bittman makes you stabby then don't read Alice Waters!) But I think that despite all that, it's still a discussion worth having and I'm glad Bittman et al. are calling attention to these issues. Hopefully the pendulum will eventually swing toward somewhere in the middle.

No, what makes me stabby is knowing there are children living in the richest country on Earth waking up hungry with no prospect of a decent meal. Knowing that people HAVE to work two or three jobs to make ends meet while companies are making billions in profit on feeding them crap food that is detrimental to their health. Knowing that the government would rather spend billions on ridiculous military interventions in foreign countries than use that money to ensure that every American has access to healthy food and the information to make good choices for themselves and their families. No, stabby isn't even the word. Bittman-style elitism is just a minor irritant in a morass of injustice and poor policy.

Ugh, sorry for the rant. I should just get my own damn food blog. Very interested in your thoughts on this though!

***
I cannot argue with any of this. Why, then, do I feel stabby towards Bittman et al.? Because, as Jen pointed out, they are reactionaries. In my opinion, they have a personal agenda and believe that their way is the only way.

I have always believed that everyone should be taught by somebody, somewhere, basic cooking skills. Home ec in schools would be a great way to start. It's not just cooking, there's reading, math and science involved, too, a whole spectrum of skills that can be put to good use. Plus, it can be fun.

I fully believe in government regulations to keep food in the proper condition to be consumed. However, I am firmly against taxing foods that the government has deemed improper for consumption, simply because they don't want to put together a proper system of checks and balances. This whole "let's tax junk food so people won't eat it" is ridiculous and won't work anyway. Case in point: cigarettes. Five bucks a pack and people still buy them by the carton.

The two people I think can most bring about change right now are Michelle Obama and Jamie Oliver. They "get" people and understand that there is room for moderation and that it's more important to get fresh vegetables and fruit into the diet be it organic or conventional. They are both very hands-on in their approach without resorting to hammering people into guilt trips over what they eat. They know that working with people on a level they can understand, without finger-pointing and badgering, will be far more effective in the long run than constantly telling people that what they are doing is wrong.

Finally, I think Alice Waters has lost all touch with reality. Good intentions but I think she's barmy.

Why Mark Bittman makes me stabby

2011-02-24T20:35:00.001-05:00

Mark Bittman, author of "The Minimalist" series of cookbooks has been around forever, teaching people how to cook and cook well. You can read all about him here. While I've never gotten his appeal, he has a legion of devoted followers, many of whom take his word as gospel.

Bittman is now preaching his word in a new column in the NYT. And boy is he ever preaching. In the vein of Michael Pollan and others, Bittman is ranting about the current state of the American diet and calling for more government intervention in an attempt to prevent future generations from becoming even more obese and unhealthy than the current. He advocates taxing unhealthy foods such as fast food, junk food, and sodas; ending subsidies for corn and soy farmers; creating subsidies for organic farmers, etc. He firmly believes everyone has time to prepare foods from scratch, plant and harvest their own home garden, and the money to afford organic fruits and vegetables. I believe you can see where I'm starting to feel stabby.

I have said time and again that we as a nation do not need the government in our kitchens. We don't need them constantly haranguing us to eat less and exercise more. We especially do not need Bittman and his ilk and their condescension should we choose to eat at McDonald's or gorge ourselves stupid on potato chips and ice cream and soda. It's called personal responsibility and, last I checked, the government wasn't listening to me when I said they shouldn't be blowing billions of dollars on wars we shouldn't be fighting.

Bittman has the luxury to eat however he chooses; he has the funds and the lifestyle which allow him to have a fully organic diet and the time to prepare everything from scratch. He can easily nurture and harvest his own garden and, in a pinch, pay someone to do the work for him. This whole notion that people need to grow their own food is ludicrous. Not everyone has the time or the means to do this, let alone the space. Does he really believe that people working two, maybe three jobs just to make rent and buy generic-label food have the time or the inclination to spend on a garden, no matter how small? So they should sacrifice valuable time spent with their children doing homework, or trying to put a meal together, or--dare I say it?--relaxing worrying whether the lettuce will grow or the tomatoes will come in? And gardening is not cheap. Good seeds that are not genetically modified can be pricey; then there is the investment in potting soil (organic, of course), containers, the constant attention, and, sometimes, the crushing disappointment when it all fails and you have nothing to show for all your labor except maybe one weepy tomato and half a pot of basil. That could easily amount to a small fortune for a struggling family, a small fortune that could have bought groceries or been put into the bank. It's this elitist attitude, this whole "look, I can do it and so can you" thought process that is so damn insulting it makes me scream.

I agree wholeheartedly that many, many people are coming apart at the seams. But insisting that organics and grass-fed and vegan or vegetarian diets are the path to salvation is, again, insulting. Americans on the whole are not stupid. Yes, there are many who are too lazy to do anything except roll up to a drive-thru and get the value meal; however, let's give credit where credit is due. Change doesn't happen overnight. People do know enjoying everything in moderation, daily exercise, plenty of water, and a good night's sleep can do wonders both physically and mentally. But beating people over the head with so many negative messages only makes them defiant and can lead to a "fuck you, I'll do what I want" attitude that has just the opposite effect.

Finally, I'm getting really, really sick of the word "manifesto."

Last frost? What's that?

2011-02-22T13:23:00.000-05:00

While on Twitter today, I had a great conversation with Elle and Heather about starting our seeds for this year's gardens. If you have followed me for the last two years you know that, once I get my seeds started indoors, I pretty much ramble on about them, post many unnecessary photos of them, and basically work very hard at boring everyone to tears. This year I promise 173% more boring photos!

I got my seeds this year from Baker Creek Heirloom Seeds and Johnny's Selected Seeds. As I do every year, I purchased way more than I have room to grow out back; however, I don't really care so it's a moot point. Like I told Elle and Heather, I am my father's daughter; I buy the seeds, stick them in the dirt, and wait and see what happens. There is absolutely no planning and much running amoking.

From Baker Creek:

Herbs: Chervil, Wild Zaatar Oregano, Oregano Vulgare, Genovese Basil, Greek Dwarf Basil, Sweet Thai Basil, Cilantro, and Parsley

Root veg: Crimson Forest Bunching onion, Radish Saxa II, French Breakfast Radish

Greens: Little Gem lettuce, Chadwick's Rodan lettuce, Arugula

Pepps: Santa Fe Grande, Jimmy Nardello Italian, Serrano, Coban Red Pimiento, Large Sweet Antigua

Toms: Thessaloniki, Riesentraube, Tonodoes des Conores, Bloody Butcher

Little Fingers Eggplant

From Johnny's Selected:

Toms: Debarao, Eva Purple Ball, Striped Cavern

Hungarian Wax Peppers

Herbs: Mexican Mint Marigold, Wild Bergamot, Orange Thyme, Chickweed

Started this initial batch on February 15:

Using salad bar containers, applesauce and pudding cups plus terracotta pots

Genovese basil has started sprouting

Lincoln pea sprout

Yogurt cups with tomato, parsley, chervil, and cilantro

Heather had a great idea of using cardboard egg crates to start seeds as they can be planted right into the soil; she also mentioned using the toilet paper rolls to help carrots grow straight. If I ever get around to doing more root veggies than radishes I'm going to do this.

As in years past, we have numerous critters who like to trespass in our yard (a black cat, rabbits under the shed, the occasional possum or fox), which means I still have to do everything in pots, even though I'd love to make the investment of a raised bed. The squirrels still manage to have a good rummage now and again but they don't do too much damage. I like using those giant tool carriers from Home Depot or Lowe's for my tomatoes and they were great last yard when I grew chard. I'm going to invest in a few more of those but I think I have enough pots floating around to give everything a home.

I'm also very much looking forward to growing strawberries again. Those were amazing.

Julie & Julia, a belated, very brief review

2011-01-14T18:46:00.000-05:00

Just finished watching the movie "Julie & Julia", which, it seems, many people--particularly on Twitter--caught up with on Encore this week. I'll be brief because 1) I don't like writing movie reviews and 2) I'm actually only reviewing half the movie. Going into this please note that I am not a fan of Julia Child herself. However, this does not mean that I am blind or disrespectful of her enormous impact on the culinary world. It just means that, in the flesh, hers is not a personality I enjoy watching on tv.

That being said, like many people, I found the "Julie" part of the movie cringe-worthy, unwatchable, unbearable, you name it. So I cheated and fast-forwarded it once I got through the initial introductory scenes. The scenes where Julie dons pearls, and Julie makes pie, and Julie this and Julie that. It was never really about the food, it was all about Julie! Like Jan Brady screeching "It's always Marcia, Marcia, Marcia!" it was always "Look! I'm Julie, Julie, Julie!" Which made me want to throw a puppy down a well. Save the puppies!

However, the "Julia" part was wonderful. Meryl Streep, Stanley Tucci, and Jane Lynch were just amazing to watch and I found myself wishing over and over again that the whole movie had been about them. Watching Streep was a dream and she and Tucci worked so well together that I would love to see them in some sort of comedic whodunit, each trying to one-up the other, tripping over corpses, falling in love. But maybe that's just how my mind works. Either way, their love story (both with each other and with the French) was beautiful and sweet and utterly charming, three things you will almost never hear me say about anything. Throw Jane Lynch into the mix as Child's sister and you have a win-win-win situation. The scene where Dorothy (Lynch) first arrives in France and is taken to lunch by the Childs is genius: She is eating brie with gusto--with her fingers!--chatting up a storm, bringing the scene to a most incredible life. I didn't want it to end. From what I gleaned, it was always about life and food and love; Child never made it about herself. She had a true desire to learn for herself, not so people would look at her and fawn over her, but so that she could teach people what she had learned and enjoyed. Which is pretty much what I have always thought and heard about her.

So yes, I thoroughly enjoyed half of this movie. And I could easily watch that half again.

Like I said, a very brief review.

Brava!

2011-01-13T21:20:00.000-05:00

A shout-out to one of my very favorite blogs, The Caked Crusader, and a hearty congrats to her for being featured in the February issue of olive magazine.

Check out the link here.

And...January

2011-01-08T12:29:00.000-05:00

Welcome to 2011. I’ve got nothing on my plate, no resolutions, no dietary restrictions, no promises to be entertaining or insightful. However, I did finally find my old copybook that I’ve been writing half-assed recipes in for eons and I may actually try to decipher what I’ve put on paper to see if they are actual recipes or just the mad scribblings of a lunatic who should not be allowed near an open flame. My fridge is loaded for bear with bacon, sausage, all kinds of cheeses from faraway lands (you know, like France and Wales), mass quantities of produce, and the odd bottle of beer. Or several. Bass, Harp, and Samuel Adams spring to mind. So we’re off to a good start. I can feed myself and my family. I’ve also got pasta in the cupboard and ran amok at Wegmans the other day, purchasing fresh new jars of red curry paste, hoisin sauce, duck sauce and the like in the hopes that I rekindle my love of cooking Asian fare. Here’s hoping the jars don’t sit in the fridge and get funky.

I’ve got a slew of new cookbooks, titles from Ching He-Huang, Laura Calder, Isa Chandra Moskowitz and kitschy volumes from Henry Hill and Bitchin’ Kitchen, any or all of which I may review this month. I may even live dangerously and actually make something from each. Gasp. Sit yourself back down, now. I think I may also have a title on order from Amazon UK, an Anjum Anand book of curries but I’m not sure and I’m too lazy to actually check my account. I do so love a curry and mine were sorely lacking last year so this, hopefully, will provide some much-needed assistance.

My cooktop is down to two burners now, both of course on one side, which means it’s a royal pain to use two big pans at the same time. It is the first time since getting rid of the microwave that I kinda sorta wish I had one. But next month hopefully will see me with a shiny new one, even though it makes me extraordinarily tetchy that the price of a simple cooktop is often more than a full stove. Go figure. But it will be nice to have a new, sealed model, one that doesn’t let all the bits of pasta and nuts and everything else that flies out of the pan down into the bottom. It’s vile having to clean that up and I do believe a wee bit dangerous. You know, pilot lights and gas and such.

That’s it, I guess, for now. :)

And, once again, the Libra rears her indecisive head

2011-01-08T12:26:00.002-05:00

Blergh. WordPress didn't work for me. Can't quite put my finger on it but I just found it to be too much work to post there and I couldn't quite get the designs to work for me. So I'm back here and I hope you all will find the patience to follow me back here.

Many thanks.

Moving day

2010-11-24T10:35:00.000-05:00

I've decided to try a new location for my blog. breadwinecheese can now be found at http://www.fallwitch.wordpress.com. thank you all for following here and hope to see you at my new digs.

Over the river, through the woods, on my couch

2010-11-23T19:04:00.000-05:00

I never liked Thanksgiving very much when I was younger. Truth be told, it's still not one of my favorite holidays. Although in recent years I have come to greatly appreciate windy days on the parade route (when all the floats run amok) and a pro football game (not a fan of college) in front of the fire. Usually we head on over to Jerry's cousin's for a huge dinner with his family, kids underfoot, jug wine flowing freely, and football in the family room downstairs. This year it's just us and the boys at home and I get to cook. This pleases me greatly.

We used to wake up at o'dark-thirty when I was a kid, to get the massive turkey in the oven and the stuffing underway. I was allowed to sleep a little later than my parents but would always awaken to the smell of frying onions, celery, and Bob Evans (down on the farm) breakfast sausage. The stuffing would be pretty much finished when I came down, and we'd fry up great batches of it to have alongside scrambled eggs and toast. It was a massive breakfast, as we wouldn't eat until the turkey dinner was served. There was always a huge platter of veggies and devilled eggs, and a large bowl of screaming neon-pink pickled eggs and beets. Then there was the turkey, gravy, mashed potatoes, canned green beans, buttered mushrooms and onions in sour cream, corn, rye bread and butter, and that wonderful canned jellied cranberry sauce.

Dessert was, of course, pie. And plenty of it. Pumpkin, coconut custard, apple, and lemon meringue, with vats of Cool Whip for topping. I used to hide the lemon meringue as it was my favorite back then. Every year, people would look for it and--every year--it would never be found until later, when everyone left, and I got it all to myself. I would also have it for breakfast the next day as sugary fortification for the great Black Friday shopping trip downtown.

This year is all me. I've got two very nice turkey breast halves, one of which will be stuffed with sweet Italian sausage, the other with hot. Just slide the raw sausage meat between the skin and breast, wrap it around, and plonk it in the oven. Juicy porky turkey goodness. There will be the canned cranberry sauce as well as a fresh one made with wine and walnuts. Or I might make a cranberry relish that my friend Rachel makes every year. No mushrooms but there will be stuffing made with apples, onions, celery, and chestnuts (which I have to remember to pick up today), and almost an entire box of Bell's Seasoning. Corn, pop biscuits (the Pillsbury out of the can), and I'm going to make that green bean casserole. I've always wanted to and this year I'm going in.

There will be a pumpkin pie for dessert, as Jerry loves pumpkin pie, but no Cool Whip. I'm going to make a bigass cheesecake, Nigella's London cheesecake to be exact, with a salted caramel sauce. All of us love cheesecake and two desserts makes everyone happy. There will be wine, of course, and a small platter of radishes, celery, and carrots with ranch dip because we actually like that.

And that's Thanksgiving this year. I don't think anything else is needed, except a very large stack of wood and some very nice wine. Which I have to remember to pick up today, along with the chestnuts.

Cake Truffles and Cake Pops | Cinnamon Spice & Everything Nice

2010-10-05T16:18:00.001-04:00

Cake Truffles and Cake Pops | Cinnamon Spice & Everything Nice

This Sunday is my birthday and, as many of you know, I would run over a basket of kittens for pie. Which means that I always have apple pie for my birthday cake. I've narrowed down a few new recipes this year and will make my final decision on Friday so I can get the damn thing started and enjoy it for breakfast, lunch, dinner, snack, you name it. However, the boys don't share my sick passion for pie and usually just eat the filling. And I don't think the bourbon ice cream I'm planning is child-friendly. So I think I may make a batch of these for their treat. And any chance I get to bust out the Hallowe'en jimmies, well, I am so there. And I can use my Hallowe'en cupcake liners, too. Win-win for everyone.

cupcake mafia: Recipe Review: Pumpkin Chai Cookies

2010-09-23T15:20:00.000-04:00

I'm not quite sure what the protocol is for clicking on the "Blog This!" button on a post on someone else's site; however, this recipe sounded so good that I wanted to share. I haven't made these as of yet (I just haven't had time this week) but I am hoping to get to them this weekend. If anyone beats me to them, please let me know. They sound amazing.

cupcake mafia: Recipe Review: Pumpkin Chai Cookies: "Photo Courtesy of Patty Van Dorin I have been trying to come up with the perfect cookie to send to loved ones during late summer time but..."

Simple Minds

2010-09-19T21:00:00.001-04:00

I spend a great deal of time on Twitter, ranting about opposing football teams, sharing photos of clouds and food, and uttering nonsense just to garner myself some attention. My need for attention is so great that I have joined the Blog Her Food '10 Pity Party. What the hell is it, exactly? I'd like to say that I'm fully aware of that in which I am participating, however, there appears to be an official drink and a badge (which is displayed over yonder) and, being that I am a slut for cake and drink and shiny things I thought why the hell not? I've always wanted to live vicariously through a John Hughes movie (I am lying. Oh, how I am ever lying.) and this seems like the ideal opportunity. However, I would like for someone a bit less mental than Ally Sheedy to portray me. Because she's wack. Oh, I know. Deborah Gibson. Now that would be worth bringing back zombie John Hughes for one more film. And, after "Mega Shark vs. Giant Octopus" I'm sure she'll take the role.

(Apparently, it's an online pity party for people who aren't going to BlogHer Food 2010. And there are oodles of prizes. Which makes it all the more worthwhile. Join us. One of us, one of us, one of us...)

So, that's pretty much it. I made soup today, a very nice buttersquash with cumin, garam masala, and coconut milk (even though it was 87 degrees out today) and a rather lavish chocolate peanut butter cake for Jandar's birthday. Which I realize now I never blogged about. Hm. I did pay attention to him on Twitter, though, and fed him well and plied him with wine and bourbon and champagne so I'm betting I'm forgiven.

That's all I've got. For now. The chittlins are back in school full-time starting tomorrow and I get a bit of quiet computer time to myself to properly compose posts. Which is good. For me, at least. For those of you who read me, well, you're really the judges.

Take care!

Bagels!

2010-08-12T11:15:00.000-04:00

I've made bagels before but I had to share this with you:

True bagel success. Using the recipe for water bagels from King Arthur flour I made some this morning. I don't believe I'll be using my old recipes again. This particular batch used a product called non-diastatic malt powder and I followed the recipe on the package, which differs only from the online version in that the latter calls for instant malted milk powder. This may alter the results but, judging by the rave reviews, you'll be pleased either way.

These don't taste exactly like deli bagels and this may have something to do with my letting them rise for 20 minutes before they were boiled. I like a dense, chewy bagel when eating with cream cheese or lox or other toppings; however, the majority of these will be turned into eggwiches and I wanted something a bit more bready.

These are awesome. They are easy to make, don't take up as much time as you'd think, and the end result is well worth the effort. I am beyond thrilled with these and would love to hear if anyone else gives them a try.

Way to guilt-trip the kiddies, clown

2010-08-10T09:30:00.001-04:00

I have seen commercials recently, marketed specifically at children, encouraging them to purchase McDonald's Happy Meals because, if they do, a portion of the price will be donated to Ronald McDonald House Charities.

Now work with me here, please.

I don't care that McDonald's offers Happy Meals. I don't care that they offer toy incentives to purchase one. This is not an issue with me. What I do take offense to is playing on the emotions of kids, trying to convince them to ask mom or dad to buy them a crap meal in order to "help" other kids. Do you see my problem with this?

I have heard nothing but good things about the Ronald McDonald Houses. I personally feel that any organization that helps kids and their families during a very trying time is right on track and should be applauded for their efforts. However, McDonald's is not good food. It is not food that any child should be subjected to. It has no redeeming factor whatsoever and to pretend otherwise is just plain wrong. To make a child feel that he is doing something worthy by purchasing a Happy Meal takes away some of the good that the charity does. It tarnishes its own image. The message could easily be interpreted as "Rot yourself stupid, it's all for a worthy cause." As parents, we know what we should be eating. Occasionally, we fall off the wagon and go on a craptastic binge. But then we (hopefully) dust ourselves off the following morning and return to a sensible way of eating. We also know what we should be feeding our kids. And it should not be McDonald's. Yes, I know, it's often simply a treat, a reward for being good at the dentist or for passing math. But the specific notion that only good can come of purchasing a Happy Meal? That is shameful. And McDonald's should know better.

There are other ways to support the Ronald McDonald houses. Volunteer. Deposit spare change in the boxes at the drive-thru or next to the register. Write a check. Let's not buy into the "eat crap, help a kid" message. We're all better than that.