feed yourself

Christmas Breakfast: Buckwheat Pancakes with Homemade Peach Jam

noreply@blogger.com (vb) — Tue, 25 Dec 2012 18:57:00 +0000

Merry Christmas!

noreply@blogger.com (vb) — Mon, 24 Dec 2012 16:07:00 +0000

Thanks

noreply@blogger.com (vb) — Thu, 22 Nov 2012 15:20:00 +0000

Last my mom made ricotta cavatelli, sauce and meatballs. Thanksgiving's got nothing on this.

Win an Analog Dork Camera

noreply@blogger.com (vb) — Tue, 06 Nov 2012 17:01:00 +0000

I entered to win a Recesky at The Analog Dork Camera Giveaway. You can too.

Rainy Sunday Consoltion

noreply@blogger.com (vb) — Sun, 14 Oct 2012 15:31:00 +0000

90% chance of rain today. Coffee, couch, and my favorite subject fills the whole NYTimes Magazine.

You Say Tomato

noreply@blogger.com (vb) — Sat, 22 Sep 2012 19:23:00 +0000

We'd forgot about our pitiful tomato plants. But we discovered a modest bowlful this morning while walking up the driveway. Added to the basil which started a second growing cycle, these will be part of a delicious salad.

Oregon Coast Aquarium

noreply@blogger.com (vb) — Fri, 21 Sep 2012 22:43:00 +0000

Here are some videos of our recent trip to the Oregon Coast Aquarium. It was part of our two week trip down through Oregon then down the California coast to the Bay Area and back up again on the Oregon coast. I think videos of fish are better than pics.

The Rummy's Tomb

noreply@blogger.com (vb) — Sat, 15 Sep 2012 15:22:00 +0000

Lunch at Bistro Jeanty in Yountville, a small town on the Napa circuit. In addition to the fried smelts, steamed pike dumplings, smoked trout salad, and other delights, we ordered baba au rum for dessert. When the waiter asked if we'd like more rum, we assumed "more" was pre-defined by the management. Who knew we were in charge of the meaning of more? By the time we realized it, we had a nice bowl of rum. No one complained.

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Road Food: Eureka, CA

noreply@blogger.com (vb) — Tue, 11 Sep 2012 15:06:00 +0000

My Caprese salad and my stuffed calamari from The Brick & Fire in Eureka, CA.

Down the Hatch

noreply@blogger.com (vb) — Sun, 02 Sep 2012 19:12:00 +0000

Grab some Hatch chilis and roast them soon!

Like A Barrel Full O'Presses

noreply@blogger.com (vb) — Thu, 30 Aug 2012 17:08:00 +0000

I needed a new tortilla press. How nice that Sur La Table had a barrel full of them.

Granola For Grown-Ups

noreply@blogger.com (vb) — Mon, 27 Aug 2012 20:49:00 +0000

Once again I go looking for ways to improve the foods I love. By improve I mean remove unwanted salt, sugar, and fat. This damaging trio is too often a hidden component of processed foods, restaurant food, and even food prepared at home. Granted, food prepared at home should have fewer hidden ingredients but it depends on the ingredients you are using to make the entire meal. If thrown together without the least bit of consideration, a dish that sounds healthful might be just as lacking in nutrition as a fast-food meal.

Granola is high on the list of foods that people assume are healthy. After all, hikers eat it, right? Folks who are, well, granola eat granola. And granola types are into natural foods, right? And the granola products in the stores claim granola is "all natural" and "whole grain" with "no preservatives". So what's the problem?

The recipes I found online had one thing in common - lots of sugar and unnecessary fat and calories. One recipe called for honey, maple syrup, brown sugar, and raisins (sugar, sugar, sugar, and sugar) plus a substantial amount of vegetable oil (fat), and two kinds of nuts and sunflower seeds. The nuts and seeds are the most nutritious items in the recipe. There are countless benefits from eating nuts and seeds. The fat they contain is far better than most any other fats. Still, nuts and seeds are also high in calories and a serving is only an ounce.

Here is what I use. It's easy to replace the walnuts with whichever nuts you prefer. Same for the dried fruit and the spices.

2 cups rolled oats

2 cups 7 grain ceral mix

1/4-1/3 cup ground golden fax seeds

1/4-1/3 cup chopped walnuts

1/4-1/3 cup golden raisins

2 tablespoons maple syrup

2 tablespoons walnut oil

1 teaspoon vanilla

1 teaspoon cinnamon

pinch of salt

Pre-heat oven to 325.

Mix maple syrup, walnut oil and vanilla. In a large bowl mix all of the dry ingredients until well combined. Add the wet mixture to the dry and toss and toss until everything is coated, scraping any extra goodness from the sides of the bowl. Spread out the mix onto a large rimmed baking sheet and bake for 20 minutes or until it reaches the tasty color you prefer. Remove from the oven and let cool before mixing in the raisins.

Enjoy this on yogurt, with milk, on ice cream, mixed into any number of baked goods, or just a handful now and then. This freezes very well in a large resealable freezer bag so it's always ready when you are.

What a delicious time you'll have experimenting with flavors and spices. I'm going to try chopped crystallized ginger,cashews, and a dash of lemon zest. How about dried cranberries, nutmeg, and orange zest for the holidays?

Mobile Mezze

noreply@blogger.com (vb) — Mon, 20 Aug 2012 18:57:00 +0000

If you must eat lunch on the go, you can't beat tempeh, tofu, falafel, babaganoush, dolmas, and artichoke-olive salad. Mobile mezze!

Taster's Choice?

noreply@blogger.com (vb) — Tue, 14 Aug 2012 14:16:00 +0000

You know, it didn't end so well for this family. What were the suits thinking when they put together this ad campaign? When people drink this coffee we want them to think of revolution and execution?

To Err Is Human

noreply@blogger.com (vb) — Mon, 13 Aug 2012 17:28:00 +0000

To price this imported goat's milk gouda at $.06, divine!

Seared Tofu Sandwich

noreply@blogger.com (vb) — Sun, 01 Jul 2012 19:14:00 +0000

Love, love, love this sandwich from Elliott Bay Brewery. One of all time favorites. Great mix of sweet an salty sauce, avocado, red onion, and, of course, seared tofu. The bread is nutty and toasted so you get a nice crunchy on the outside soft on the inside experience.

Kubota Gardens

noreply@blogger.com (vb) — Sun, 29 Apr 2012 15:00:00 +0000

I'd heard of but had never been to Kubota Gardens. S had been years ago. It's so close yet feels like a world away. It's peaceful. You can just wander. Use the map or don't use the map. There are ups and downs and all the paths are gravel. If you choose, you can walk up stone steps in some places. There are bridges to cross. I just wish there were some plant identification markers.

A bee butt.

Shy Harbinger of Spring

noreply@blogger.com (vb) — Sat, 31 Mar 2012 14:55:00 +0000

Ladybugs have been visiting. Harbingers of Spring. This one crawled out from behind the fireplace. You can see the dust on its back. As soon as I picked it up it clammed up, as it were. I waited, hoping to get a shot of the spots on its wings. No dice. I gave up and set it outside.

Tossed Salad and Scrambled Eggs

noreply@blogger.com (vb) — Thu, 22 Mar 2012 14:49:00 +0000

Admittedly, I sing the theme song to Frasier every time I make this dish. Sometimes out loud. It does combine two of my favorite things, eggs and greens. I buy huge tubs of organic salad greens and I can put away a large amount at one sitting. I just love, love, love salad greens tossed with olive oil, balsamic, and salt and pepper. But even I can't get to all of the greens all of the time. My Mom showed me this very easy dish that helps use up salad greens that are still edible but have lost that rhythm and snap that makes them so desirable. This is a great breakfast or brunch. Cooks up in about 10 minutes.

In a medium skillet, I heat a couple tablespoons of olive oil over medium heat. I toss in about a cup of thinly sliced onions and a couple of garlic cloves that I've chopped. I cook this for 5-6 minutes then add my greens. You can really add as many greens as you can smash into the pan. They cook down fast to a fraction of their original appearance. I use a large set of tongs to help turn the greens until they wilt.

When the greens are a little more than half wilted, I add 2-3 gently beaten eggs. Tilt the pan this way and that util the eggs are distributed evenly. I usually lower the heat at this point. Eggs need gentle heat. Now is when I add salt and pepper and a nice handful of grated parmesean. You can cook on the stove top until the eggs set to your liking or you can pop the pan until the broiler for 5 minutes. Be sure your pan is oven-safe and always use an oven mitt.

The Meal - A Global Snack

noreply@blogger.com (vb) — Fri, 24 Feb 2012 16:29:00 +0000

Here is what I ate for The Meal, sponsored by Art House Co-Op. The aim is to raise awareness about hunger, in support of Action Against Hunger.

This is what I ate today for breakfast: A grilled cheese sandwich made on homemade bread with Parrano cheese and a red pepper I roasted this morning. It was delicious. I'm very fortunate I can eat what I want, when I want.

From the Arthouse Co-Op site:

"One moment. One meal. One photograph. Let's eat.

On February 24th at 12pm EST, join thousands of people around the world in a simultaneous global meal. Whether it's breakfast in LA or a midnight snack in Beijing, let's take a moment from our hectic lives and share it with strangers around the world. Snap a photo of yourself and your meal and mail it to us — we'll create an exhibition from these self-portraits, documenting the world's largest communal snack."

noreply@blogger.com (vb) — Fri, 20 Jan 2012 18:57:00 +0000

Here are some videos of the Seattle "Snowmaggedon" or "Snowpocalypse". The big thaw is under way but it's been a crazy week.

Get Your Art On: Mani Stone

noreply@blogger.com (vb) — Thu, 19 Jan 2012 14:48:00 +0000

Decided to make my own mani stone (yes, that is a cat paw in the upper right corner). A mani stone is a stone on which is inscribed, carved, or painted “Om Mani Padme Hum” (or Om Mani Padme Hung). In (Tibetan) Buddhism this is the mantra of the Bodhisattva of Compassion, Chenrezig. These stones can also hold prayers or other mantras. The faithful leave these stones at sacred places. Huge piles of them can accumulate. Look here for wonderful pics of mani stones.

I found a simple image of the characters online and sketched them in pencil first.

The script is Tibetan and each syllable in the mantra is represented by one character: om - ma - ne - pad - me - hum. Often the characters are different colors. This is my first attempt so I kept things basic. But future mani stones will be colorful and I’m going to experiment with more stylized scripts or other languages.
Then I painted the characters in black acrylic craft paint. And whether it's food or art projects, a cat is standing by, waiting to investigate.

Pesto Bread

noreply@blogger.com (vb) — Wed, 18 Jan 2012 19:19:00 +0000

Again, left over cooked cereal makes great bread. Combined with left over homemade pesto it makes great savory bread. I used the exact same idea from the last bread post. The only addition was I spread a layer of homemade pesto onto the dough before I rolled it up and let it rise a second time. Now each slice has a bit of pesto. Not too much. Just enough.

Snowy Seattle

noreply@blogger.com (vb) — Mon, 16 Jan 2012 15:52:00 +0000

Working from home. Drinking coffee. Safe and warm.

Homemade Bread Made with Buckwheat Groats

noreply@blogger.com (vb) — Tue, 10 Jan 2012 16:17:00 +0000

When life hands you leftover hot cereal - make bread. That's what I've been doing with the various hot cereals we've been eating on the weekends. Plain rolled oats, seven-grain mixes, buckwheat groats (kashsa) have all been used to make delicious breads. I'm not an exact bread baker but I am an enthusiastic bread maker. I simply don't have the patience or the interest in bread that takes days to proof, in measuring out percentages of ingredients, and in buying special pans the loaves sit in to rise. I just want to jump in and bake bread. The results taste delicious and make people happy. What more could I want?

Here is what I used to bake the latest batch, using leftover buckwheat groats.

*2 1/4 teaspoons active dry yeast dissoved in not quite a 1/3 cup of warm water plus a large pinch of sugar

*2 tablespoons hazelnut oil

*2 cups white, unbleached bread flour and 2 cups whole wheat flour (using the scoop and sweep method)

*1 cup cooked and cooled buckwheat groats

*1 tablespoon (almost) salt

*3/4 cup skim milk

*additional bread flour for kneading the dough

Into my largest bowl went the flours and about a tablespoon of salt. I mixed these ingredients until distributed evenly. To this I added the cooked cereal and mixed in by hand. Buckwheat groats, unlike cooked other cereals, will pill or separate and distribute nicely. For stickier cereals you can spread the leftovers onto a cookie sheet to cool then cut it up with a knife. You can also break apart by hand. Just depends on how wet or dry the leftover cereal is. You could even spread it out on a cookie sheet and dry it out in a low temperature oven. This step would even add a bit more toastiness to the finished flavor.

To the dry ingredients I added all of the wet ingredients and stirred to combine with a wooden rubber spatula. I made sure to scrape all the goodies from the sides of the bowl. I stirred this until I got a consistency I could work by hand with the aid of additional flour. I used about an additional 3/4 cup.

I kneaded the dough, adding flour as needed to keep it from sticking to my hands, for about 8 minutes. I stopped kneading when the dough had a nice spring-back action when poked with a finger.I set the dough to rest in a bowl covered with plastic wrap in the oven. Any place warm with no drafts will do.

Once the dough had doubled in size, I cut it in half and gently spread out each portion into a rouch rectangle. Starting at a short end, I rolled up the dough, pinching each seam closed (gently). Each loaf went into a loaf pan sprayed with cooking spray. I let the loaves rise for about another hour while I preheated the oven to 350 degrees.

When the loaves had risen well above the pan into a nice rounded loaf shape, I popped them into the oven. I baked these loaves together until the internal temp reached at least 190 degrees. I say at least because, again, I'm not too exacting with bread. Our oven is old and heats unevenly so I have to turn everything half way through the process. And I'm busy doing other things while the bread is baking. So if I take the bread's temp and it's 190, It's done and I don't sweat it. If I check the temp and it's 200, it's done and I don't sweat it. Get it?
I removed the loaves from the pans and let them cool on a rack as long as I could before I was compelled to slice off each heel - my favorite part. If I could bake a loaf of only heels I'd be in heaven.

And, yes, that's Miles in the upper corner. He rushed over to smell the bread. Like always, I've got to be on cat high alert when I set out food on the table for a photo.