tag:blogger.com,1999:blog-89811106422786777312024-02-20T07:50:53.714-08:00recipe for disasterDIY foodie queerness.Katehttp://www.blogger.com/profile/09527146793879635651noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-8981110642278677731.post-26432260155411906252012-05-18T07:56:00.000-07:002012-05-18T07:56:30.415-07:00Pasta with seared scallops, mushy peas.I promised myself I would post a recipe along with my long-winded life updates. This is a food blog after- all, non? And this recipe is too good not to share. It's not at all vegan (no matter how much I love my vegan housemates, sometimes I crave scallops.. and butter.. and cream, you know?)<br />
<br />
This is a recipe in two parts, and they go too well together to post separately.<br />
<br />
Part 1: Pan seared scallops in a white wine cream sauce, served over egg noodles.<br />
Part 2: Mushy peas with fresh mint (the Brits aren't wrong! Mushy peas are delicious.)<br />
<br />
This is the kind of meal you should make on a first date, or for your mother or something - super easy, beautiful and guaranteed to win hearts. In my mind, the mushy peas really steal the show here. Mostly because it's so unexpected. I mean, really, who <i>named</i> mushy peas?? It has got to be the most unappealing name out there. Mushy peas are a side dish in need of a good marketing campaign.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8-o3NXTM8VR5c7wGwZnE6akrye-Bk4E_comKWLrChIiR6mGNlnov3aWPp5QR726O58qmdUBwZXUZqsAX1MVlctN3Yk3f-c0_MAV0lLeP8YVJZ8nB5BhGTPLKV5JNVw-KH4B8A21Sf5-gd/s1600/IMG_0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8-o3NXTM8VR5c7wGwZnE6akrye-Bk4E_comKWLrChIiR6mGNlnov3aWPp5QR726O58qmdUBwZXUZqsAX1MVlctN3Yk3f-c0_MAV0lLeP8YVJZ8nB5BhGTPLKV5JNVw-KH4B8A21Sf5-gd/s640/IMG_0023.JPG" width="480" /></a></div>
<br />
<b>Pasta with seared scallops, in a white wine cream sauce:</b><br />
<b><br /></b><br />
you'll need:<br />
<br />
pasta - we used egg noodles and it was delicious.<br />
1 lb scallops<br />
4 tbsp butter<br />
1 tbsp flour<br />
1/4 milk<br />
1/4 cup cream<br />
1 tsp sea salt<br />
1 tsp freshly ground black pepper<br />
1/3 cup fresh parsley (or finely chopped spinach)<br />
1/4 cup shallots, chopped fine<br />
2 cloves garlic, minced<br />
1 cup white wine<br />
2 tbsp fresh lemon juice<br />
freshly grated parmesan cheese, for topping.<br />
<br />
1. Cook the pasta. While that is happening:<br />
2. Rinse and drain the scallops.<br />
3. Make a roux. If you've never made a roux before it's really easy, and it's pretty much the key to making any kind of a white sauce (the base for cheese sauce, cream sauce, etc). Here it is:<br />
a) Melt the butter in the pan on low heat<br />
b) Slowly add the flour to the butter, mashing it around with a rubber spatula. It should form a small <br />
ball. The idea is to dissolve the flour in the butter and cook it, without letting it burn. This should take <br />
about a minute.<br />
c) Slowly add the milk to the flour/butter combo. The small ball should expand to absorb the milk, <br />
making a thick creamy sauce. Now you have a white sauce, the base of a number of delicious things.<br />
d) Add the cream. Now you have a cream sauce! Easy.<br />
4. Melt a bit of butter in a different pan and saute the scallops, shallots, parsley and garlic - not too long! Scallops turn into tiny hockey pucks if they're overcooked. We're talking 3 minutes, tops.<br />
5. Add the roux to the scallop mixture and stir well. Add the white wine, and cook over medium heat until the sauce reaches the desired thickness (about 5 minutes).<br />
6. Squeeze fresh lemon into the mixture, add salt and pepper to taste.<br />
7. Serve over pasta with freshly grated parmesan. Fancy!<br />
<br />
<b>Mushy peas with fresh mint:</b><br />
(Have I mentioned this was so delicious I made it the next day.. and the next? It's that good.)<br />
<br />
You'll need:<br />
1/2 lb frozen peas<br />
1 big handful of fresh mint, finely chopped<br />
1 tbsp olive oil<br />
1 bunch green onions (so.. 5 or 6 green onions? lots.), finely chopped<br />
1 or 2 dabs of butter<br />
<br />
1. Heat olive oil in the pan over medium heat.<br />
2. Add green onions, mint and peas, stirring for 2 minutes.<br />
3. Add a splash of water to the pan and cover. Leave for 5 minutes, or until the peas are cooked through.<br />
(But still tender. No one likes overcooked peas).<br />
4. Mash the peas with a potato masher! Add the butter and mash some more! Then add salt and pepper to taste. Thank the Brits.<br />
<br />Katehttp://www.blogger.com/profile/09527146793879635651noreply@blogger.com0tag:blogger.com,1999:blog-8981110642278677731.post-5367624818063322852012-05-17T14:10:00.000-07:002012-05-17T14:10:27.744-07:00Spring! An updateOk, so spring came and I forgot I have a blog - guilty as charged. But... it just got so nice out, you know?<br />
<br />
Spring has been so worth waiting for. The few weeks have been pretty amazing - backyard rock shows, patio beers, lots of long dog-walks with friends. It's good to get to know this city again as an adult, almost seven years after I left. Lots of re-connecting with old friends and meeting exciting new people - moving from Peterborough to Toronto was scary, but it was worth it. Good times, my friends.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgv7vn3BF859m8nZMBrBt1xDiUxWf5RdxWNgChRPEFtRXx_8Osd_Aq4prSWwPdob75R-3g4-SNrKmTGO0OWuv5MNRrPX_Dn0B3Nnu7Z-vVR57g0Ng_cDpt0WE9qZHGAKFNj4OM_SODUlBb/s1600/IMG_2761.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgv7vn3BF859m8nZMBrBt1xDiUxWf5RdxWNgChRPEFtRXx_8Osd_Aq4prSWwPdob75R-3g4-SNrKmTGO0OWuv5MNRrPX_Dn0B3Nnu7Z-vVR57g0Ng_cDpt0WE9qZHGAKFNj4OM_SODUlBb/s640/IMG_2761.JPG" width="478" /></a></div>
<i>Lily and Toby, bffs.</i><br />
<br />
We've been working on the back garden too. We're pretty much too broke to buy plants or do any serious soil amending, but we have lots of seeds saved from last year and we've been sowing and watering and hoping for new shoots to come up. So far there have been signs of life from the kale, chard, beans and snow peas - the garlic is growing like crazy in it's transplanted home and it looks like the herb garden will survive. Have I mentioned how amazing it is to have a backyard garden in Toronto? It's pretty rare, and it's totally amazing.<br />
<br />
In an effort to keep the dog (and all the other dogs who visit) out of the garden beds, we've constructed a makeshift fence around the borders of some of the beds.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMhf_4KdStn4O6mtYtjoWNCyXRR2A0Zivhb0sXqnUyQ8NYkBC6BjQ8RAVUTu84cw_TBaFJhpMtUXAMp7m4qceeDOVCyG4EJCI_JJrDWpx_-IFeTqZcX6rgwN_f489Ze2368ehlukKT2vs/s1600/IMG_2763.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMhf_4KdStn4O6mtYtjoWNCyXRR2A0Zivhb0sXqnUyQ8NYkBC6BjQ8RAVUTu84cw_TBaFJhpMtUXAMp7m4qceeDOVCyG4EJCI_JJrDWpx_-IFeTqZcX6rgwN_f489Ze2368ehlukKT2vs/s640/IMG_2763.JPG" width="478" /></a></div>
<i>My awesome friend Jen, stick weaver extraordinaire </i><br />
<i><br /></i><br />
Again, this falls into the category of too-poor-must-invent, but I like the way it turned out. Basically, we banged some thick, strong sticks into the ground every couple of feet, and then wove flexible, green branches between the pegs.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbkdObFqDh-NCV_mAx_RcmqUpLa4yWIIzWE7oqEqW-K3a1zgRocyR3xFMMGSKuavMh0sm2NAPCvVeGn-fsBL3QiKohgjNWzeZrMvfHhHt_ZJFz9XArwFmVzDT3KgTR5PWj2D6bt4vF-hjY/s1600/IMG_2843.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbkdObFqDh-NCV_mAx_RcmqUpLa4yWIIzWE7oqEqW-K3a1zgRocyR3xFMMGSKuavMh0sm2NAPCvVeGn-fsBL3QiKohgjNWzeZrMvfHhHt_ZJFz9XArwFmVzDT3KgTR5PWj2D6bt4vF-hjY/s640/IMG_2843.JPG" width="640" /></a></div>
<br />
I don't know that the fence has what it takes to physically keep the dogs out of the beds - it's more of a psychological barrier, but so far that seems to be enough for Lily. She's pretty eager to do the right thing (and any plants we grow will have to be tough enough to withstand the occasional canine intrusion).<br />
<br />
But you want to know the best part?? The best part is our entirely salvaged privacy fence/hammock setup. Totally free, totally destroying any work ethic I may have once had.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMb-D7YBO3MnvaM37oTOadfCN2ntb4USY_iO5Swiykf2rW_5J2p1Elg7xL5AysXrv9MenogGsHNNFhrmB05pKdsiC-aOOuH2JJn-40L2_Nkf63XjRYiOdXz7JcsxCmeLbpU2-rj0e4E7Fl/s1600/IMG_2846.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMb-D7YBO3MnvaM37oTOadfCN2ntb4USY_iO5Swiykf2rW_5J2p1Elg7xL5AysXrv9MenogGsHNNFhrmB05pKdsiC-aOOuH2JJn-40L2_Nkf63XjRYiOdXz7JcsxCmeLbpU2-rj0e4E7Fl/s640/IMG_2846.JPG" width="640" /></a></div>
<i>Tony, the farmer behind Wheelbarrow Farms, busy manning our backyard CSA drop-off. It's a tough </i><br />
<i> life. </i><br />
<i><br /></i><br />
And, last of all - happy 2 year anniversary to my beautiful housemates Meagh and Claire... the only people I could ever imagine sharing a house with. So much style, so much love.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSH0ZnyEuZekyAngqnSF0bKUEU1gCsAb4Beto-vPlHoNtk7wQJadNmnBIGNYWWPtx6Hx6-f7ExhWCXFFnkUixOXdixSg5SV7-63JE7CuC-UV6Uk4zfcqMVsKuU3P7vEcDBuh_rZmvMrZ72/s1600/IMG_2741.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSH0ZnyEuZekyAngqnSF0bKUEU1gCsAb4Beto-vPlHoNtk7wQJadNmnBIGNYWWPtx6Hx6-f7ExhWCXFFnkUixOXdixSg5SV7-63JE7CuC-UV6Uk4zfcqMVsKuU3P7vEcDBuh_rZmvMrZ72/s640/IMG_2741.JPG" width="476" /></a></div>
<br />
Hope y'all are having a great time in the warm weather.<br />
<br />Katehttp://www.blogger.com/profile/09527146793879635651noreply@blogger.com0tag:blogger.com,1999:blog-8981110642278677731.post-25634600888721922042012-04-24T10:35:00.000-07:002012-04-24T10:39:26.513-07:00Fiddleheads!Things I love about fiddleheads:<br />
<div>
<br />
<div>
<div>
1. They mean that it's spring. </div>
<div>
2. They provide an awesome excuse to spend time crawling around your local riverside, marsh, or wherever else you find ferns. </div>
<div>
3. They are delicious. </div>
<div>
<br /></div>
<div>
Fiddleheads are baby ferns, still curled up into what looks like ... the head of a fiddle. They come out in early spring and are absolutely amazing gently steamed with lemon and butter. While you can sometimes get them in stores, you are way more badass if you find them yourself. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUfmNyxKnMvcfceLCS6f3tIUvofIAM9EkExhpRggkaJRExjrbWJpQR1LA4JKdMwzSfAV2-n1RsU3dSOYRurvJzC389WJkZpxuSdyP4PVePFCOyq8crQQyHNqwyZSCsiPCfYYREQZaypp4/s1600/IMG_2712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUfmNyxKnMvcfceLCS6f3tIUvofIAM9EkExhpRggkaJRExjrbWJpQR1LA4JKdMwzSfAV2-n1RsU3dSOYRurvJzC389WJkZpxuSdyP4PVePFCOyq8crQQyHNqwyZSCsiPCfYYREQZaypp4/s640/IMG_2712.JPG" width="478" /></a></div>
<div>
<i>This fern is almost too far along for fiddleheads - only the smallest shoot at </i></div>
<div>
<i> the base of the plant is</i><i> still good to eat. </i></div>
<div>
<i><br /></i></div>
<div>
There are a couple of important things to remember when harvesting fiddleheads. First off, they are only good to eat when they are still quite small. In the photo above, only that smallest shoot at the bottom is still small enough to eat - once the shoots start to unfurl and become leafy, you're too late. Secondly, only take one or two shoots from any given plant, to leave the plant healthy for future years. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOR9leepZWE2DwIJn8nyv-ESmIDF0tPXNG8o43hxY0j_hctKK0eolRnofeKlzGN0vEHXxt-P5LMgc4mOJCIeHhV1kNGKb1e2hr4xmVHgTKEBx9cJvK9-Mv05ojyGJMOqO-9l4P7bScSDTn/s1600/IMG_2710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOR9leepZWE2DwIJn8nyv-ESmIDF0tPXNG8o43hxY0j_hctKK0eolRnofeKlzGN0vEHXxt-P5LMgc4mOJCIeHhV1kNGKb1e2hr4xmVHgTKEBx9cJvK9-Mv05ojyGJMOqO-9l4P7bScSDTn/s640/IMG_2710.JPG" width="478" /></a></div>
<div>
<i>This fern is younger - perfect size for harvesting. </i></div>
<div>
<i><br /></i></div>
<div>
Toronto has a number of extensive park systems where you can find fiddleheads in the spring. While I would never give away my secrets, I would suggest that you check out the ravines (the Humber ravine in the west and the Don Valley in the east), which provide great opportunities for careful foraging, especially as you move north out of the downtown core. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfpxuxf3P5OPxXajbFcvpdHKOKyHwwnXsSNUsUN6arb4e2Id1J6y-0m06vTFd5nhZDtWyf6rXmvpHNBd5z3CxiEgLKw9dAJBoG7OZyT724dmn__zFIK90KUF_4fyPXSKyQl7uc3w-t4UeB/s1600/IMG_2716.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfpxuxf3P5OPxXajbFcvpdHKOKyHwwnXsSNUsUN6arb4e2Id1J6y-0m06vTFd5nhZDtWyf6rXmvpHNBd5z3CxiEgLKw9dAJBoG7OZyT724dmn__zFIK90KUF_4fyPXSKyQl7uc3w-t4UeB/s640/IMG_2716.JPG" width="478" /></a></div>
<div>
<i>Harvested fiddleheads</i></div>
<div>
<br /></div>
<div>
When you get your harvest home, rinse the fiddleheads and store them in a bowl of ice water until you are ready to use them. This keeps them crisp, and gives a chance for any dirt/bugs to separate from the shoots. </div>
<div>
<br /></div>
<div>
There are many ways to cook fiddleheads, but my favorite is very simple. Steam them for a few minutes, until they are tender-crisp. Steaming fiddleheads is a bit like steaming asparagus - it doesn't take long, and they get mushy very quickly. Serve them with butter (or butter substitute), lemon and a little bit of salt. Serve next to pretty much anything - I served them with garlic/leek/goat cheese scrambled eggs and rye bread, but they would go just as well as a side with dinner. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0qupWTV1hErAj6pnxYnEZTAO0_XYslUR4WyUElsPCZ_jfcmPAro63zzawgpHNukC0G_8ir9I2sGgpFnJBYQNnmST-QmG-waya30IxDdYvlnVQZtr9U3zj5YNyykq-8JshTvrx5fLBZ57e/s1600/IMG_2720.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0qupWTV1hErAj6pnxYnEZTAO0_XYslUR4WyUElsPCZ_jfcmPAro63zzawgpHNukC0G_8ir9I2sGgpFnJBYQNnmST-QmG-waya30IxDdYvlnVQZtr9U3zj5YNyykq-8JshTvrx5fLBZ57e/s640/IMG_2720.JPG" width="478" /></a></div>
<div>
<br />
If anyone else out there has a favorite way to cook fiddleheads, or another favorite spring forage-able, I would love to hear about it. </div>
</div>
</div>Katehttp://www.blogger.com/profile/09527146793879635651noreply@blogger.com1Toronto, ON, Canada43.653226 -79.383184343.469412 -79.69904129999999 43.837039999999995 -79.0673273tag:blogger.com,1999:blog-8981110642278677731.post-71396719906887148572012-03-30T09:50:00.000-07:002012-04-01T17:27:43.224-07:00The great garlic transplantLast fall, before knew we were moving to the big city, Agata and I planted about 80 cloves of garlic in our community garden plot. We were driving through the city last night and decided to check on them - and look what happened!<br />
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs0_JARsjFXbBuFsyYOBEZbt7YhwsMto3fMV7NuYdNuFH1QcpEodnJu8NiPR-FzIbBKzvT4CWn-X3TVMbUPld5tibJTN1-XxcMhyUqSzqoO0cZudUYL5zsOdj0fmlckiOBOXd9ztE25IJ9/s1600/IMG_2434.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs0_JARsjFXbBuFsyYOBEZbt7YhwsMto3fMV7NuYdNuFH1QcpEodnJu8NiPR-FzIbBKzvT4CWn-X3TVMbUPld5tibJTN1-XxcMhyUqSzqoO0cZudUYL5zsOdj0fmlckiOBOXd9ztE25IJ9/s640/IMG_2434.JPG" width="478" /></a></div>
<div>
<br />
<div>
<br /></div>
<div>
In what was maybe a rash move, we decided to transplant the whole lot of them to Toronto, and see if they could a) survive the move and b) grow in our rocky Toronto garden. We dug them out of the garden and put them in little plastic pots for the drive. </div>
</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrfVIOH5Ppaqq8RYRt4EXRYOoqQ6_n7D5JVZszUf5yEGUDtvZx-O82zju1njHX3KvL0m6aC5O3j0Ax1R9EVZSvuIb2Zn6RF2tBGGMsQ5h3CwtRYxU2auTRqDxPRv_rc8Yy_rMgNC4p1mK-/s1600/IMG_2447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrfVIOH5Ppaqq8RYRt4EXRYOoqQ6_n7D5JVZszUf5yEGUDtvZx-O82zju1njHX3KvL0m6aC5O3j0Ax1R9EVZSvuIb2Zn6RF2tBGGMsQ5h3CwtRYxU2auTRqDxPRv_rc8Yy_rMgNC4p1mK-/s640/IMG_2447.JPG" width="478" /></a></div>
<div>
<br />
Adorable, non? The smell in the car was incredible. It was like being bathed in raw garlic for hours on end. But we all made it, more or less (the bedroom still inexplicably reeks of garlic, even though I've done my best to launder all the evidence), and Agata planted them in our newly dug-up backyard garden in the dark.<br />
<br />
When I went out to water them this morning, everyone looked alive. Now we cross our fingers and hope that they can hack it in the big city..<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht332BsTB9H2oaBIo8m7p3eegaYbAv3TWvkjael9GAf6O9xYNBZNi_r2vC-wu_Tuv947O5perEma-BZ-IZ4bewpRsjtxSDCsUhzMCGWo4MOV-oEs7X9ChXeyZ-I78hTSkNFU0M7ipBpdHd/s1600/IMG_2467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht332BsTB9H2oaBIo8m7p3eegaYbAv3TWvkjael9GAf6O9xYNBZNi_r2vC-wu_Tuv947O5perEma-BZ-IZ4bewpRsjtxSDCsUhzMCGWo4MOV-oEs7X9ChXeyZ-I78hTSkNFU0M7ipBpdHd/s640/IMG_2467.JPG" width="478" /></a></div>
<br /></div>Katehttp://www.blogger.com/profile/09527146793879635651noreply@blogger.com0tag:blogger.com,1999:blog-8981110642278677731.post-59328480676387827132012-03-28T11:57:00.000-07:002012-03-28T11:57:09.821-07:00Gardening - the Toronto edition.I'm pretty new to gardening. Agata is more of an expert, the kind of gardener who constructs massive spreadsheets detailing what seeds to start when, when to reseed what - her garden plans look like architectural designs. I'll admit that that level of planning is not my strong suit.<br />
<br />
I do, however, like digging in the dirt. There is something about the combination of sun, dirt and beer that really appeals to me. Our new house has a garden out back, and the presence of weeds leads us to believe that, if given the chance, it can support life. So, last Sunday we spent the day digging up the back yard and sifting through the soil for roots (it seemed like there were more roots then dirt, at some points).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_PDZSQr_CD8dyzW-FDtWxaDYuaFJc7wD4t7Li-sCSTFdfSJGl-Cwwk9UKezSnpb5bhlKdeW2b-OGIjsiaR0DJPbQwjs2L0EF2L5urx4UdxLT3RNIDvju7ZJzwYrlzBJY_9umiLu4d2nS5/s1600/IMG_2415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_PDZSQr_CD8dyzW-FDtWxaDYuaFJc7wD4t7Li-sCSTFdfSJGl-Cwwk9UKezSnpb5bhlKdeW2b-OGIjsiaR0DJPbQwjs2L0EF2L5urx4UdxLT3RNIDvju7ZJzwYrlzBJY_9umiLu4d2nS5/s640/IMG_2415.JPG" width="478" /></a></div>
t<i>he garden, mid-toil</i><br />
<br />
I broke a pitchfork in the first half an hour of digging (in half! pretty impressive, I think), and a steady stream of neighbourhood types stopped to chat as we dug up the back yard.<br />
<br />
We met a fellow who lives a couple of doors down who writes dystopic short stories about the future of Toronto where the power grid and all technology has failed, and Rob Ford is king. He invited us to a reading at a local bar, which he assured us is very open minded and welcoming to people like us - by which I'm going to assume he does not mean gardeners.<br />
<div class="separator" style="clear: both; text-align: -webkit-auto;">
<br /></div>
I had the chance to better get to know a fellow that I had met, somewhat unfortunately, a few days ago. At the time, he was screaming through my living room window about rabid dogs (one downside to having a living room that used to be a storefront), making me cross my fingers and hope that he was just passing through the neighbourhood and not, in fact, our neighbour. I was wrong, of course. <br />
<br />
He seemed to like us better when he realized we were planting a garden, and we made some neighbourly small talk over the fence. I felt like I was really making some progress, and maybe I was right, because he asked if he might bring a bucket and take some of our soil for <i>his</i> backyard. He clearly didn't recognize how hard we were working for that soil.<br />
<br />
Maybe one day, we'll reach a happy medium between yelling-through-the-window and popping by to borrow a bucket of garden. In the meantime, I'm making a mental note to draw the curtains.<br />
<br />
While our storefront-living room may not be great on privacy, it does make a very effective greenhouse for starting seeds. We planted (among other things) marbled red onion seeds, which look like miniature disco balls.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWQY6dC08TFcFuaM_tNAIELBWucQyqKK93ivA9uDwxthBrCvaekmeTFAydReb6yI_qeEqCW6L2ON0jGJPyNMQ9pbtH85r8jMtScVQNYO3DFRu84SOhZa6SqquXvgTniSXu-BD1jhz_DVwS/s1600/IMG_2409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWQY6dC08TFcFuaM_tNAIELBWucQyqKK93ivA9uDwxthBrCvaekmeTFAydReb6yI_qeEqCW6L2ON0jGJPyNMQ9pbtH85r8jMtScVQNYO3DFRu84SOhZa6SqquXvgTniSXu-BD1jhz_DVwS/s640/IMG_2409.JPG" width="476" /></a></div>
<i>fancy! </i><br />
<br />
It was exciting to plant some of the seeds we had saved from the garden last year. We saved seeds from the seven varieties of tomato we grew last year, as well as a couple of varieties of beans, peas, cucumbers and flowers. We even saved seeds from a blue hubbard squash that grew in our roommate's mothers garden and looks a bit like a dinosaur- and I'm excited to try and grow one ourselves.<br />
<br />
Seed saving makes it feel like we're bringing a little bit of our old garden with us into this new space.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_lcEzUVRxJ_3l5L1KMdgkgmllQFkILyhDw7lNUiTXZl0oknrmyykMo6TzWzohOY0u4Ai9Ahw0QI6dQYbxf2NE0kC8N9WFXkFTEsPU3_W3TaTT2ptLq4EJhEekuryzgwUz_kEeOuwuq5zZ/s1600/IMG_2422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_lcEzUVRxJ_3l5L1KMdgkgmllQFkILyhDw7lNUiTXZl0oknrmyykMo6TzWzohOY0u4Ai9Ahw0QI6dQYbxf2NE0kC8N9WFXkFTEsPU3_W3TaTT2ptLq4EJhEekuryzgwUz_kEeOuwuq5zZ/s640/IMG_2422.JPG" width="478" /></a></div>
<i> </i>Katehttp://www.blogger.com/profile/09527146793879635651noreply@blogger.com0tag:blogger.com,1999:blog-8981110642278677731.post-91999564247181967402012-03-26T08:42:00.000-07:002012-03-26T08:42:58.207-07:00Preserved lemonsI've finally been convinced by all the gorgeous pictures of preserved lemons that have been floating around <a href="http://www.punkdomestics.com/">Punk Domestics</a> these days. I found myself in the grocery store staring at the organic lemons and went for it.<br />
<br />
Preserving lemons is ridiculously easy. Basically you just wash and cut up the lemons, pack them with sea salt and stuff them in a jar. After a month or so, you are ready to throw them in anything Moroccan tangines to salads, vegetable dishes and marinades. These lemons are preserved whole, and the result is a tangy, intensely lemony ingredient that goes well in a range of dishes.<br />
<br />
You'll need:<br />
<br />
Organic lemons<br />
Sea salt<br />
A clean mason jar<br />
<br />
Step one. Buy organic lemons, and wash them really well. You'll want organic because you'll be eating the skins.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxFo7xb28ddUcDNAwMNcH5GNHgIUtKID5XZNAnm20p89lHCc0pfSyrx6Nt_sC78Dpf5c9hGzymsuTj5gXH4ts0MQ6M8lr7d2BlBGQN8dgl4JfBsg7gjor08-jqZHzDsWY_FTYpYSiYHsqI/s1600/IMG_2363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxFo7xb28ddUcDNAwMNcH5GNHgIUtKID5XZNAnm20p89lHCc0pfSyrx6Nt_sC78Dpf5c9hGzymsuTj5gXH4ts0MQ6M8lr7d2BlBGQN8dgl4JfBsg7gjor08-jqZHzDsWY_FTYpYSiYHsqI/s640/IMG_2363.JPG" width="478" /></a></div>
<br />
Step two. Cut the ends off the lemons - just enough to get to the fruit inside. Squeeze about a tablespoon of juice from each lemon into your jar.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_-MQRUat8d8Fs0_KTiNkgw9qsbqxIAYf2VleakeP_Lviv4YPL3hYtRw9hoJICLRhw7Jaegquobc58QpEsnlQw4UKPwsNQYGNvBNEE0H64LqxXM-K5qzyOCF1dF026wGgBRmx39qbi1K1e/s1600/IMG_2380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_-MQRUat8d8Fs0_KTiNkgw9qsbqxIAYf2VleakeP_Lviv4YPL3hYtRw9hoJICLRhw7Jaegquobc58QpEsnlQw4UKPwsNQYGNvBNEE0H64LqxXM-K5qzyOCF1dF026wGgBRmx39qbi1K1e/s640/IMG_2380.JPG" width="478" /></a></div>
<i>this requires more effort then one might imagine</i><br />
<i><br /></i><br />
Step three. Cut a cross in the top of each lemons, leaving about an inch at the bottom of the lemon intact.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9qI_HglhJOx0QuSLJ-E_WlHI6ZOQOh1rgl68-CsfuAchpBlr-PeJHUXKPfw8H-ebjM0weygN71Gfj7ayuxbXhRuxfgdu2ZtRqU6zBeHDGeakA8qfAj9-aSz47Q00jAS0MIuN-IIs1ORoo/s1600/IMG_2386.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9qI_HglhJOx0QuSLJ-E_WlHI6ZOQOh1rgl68-CsfuAchpBlr-PeJHUXKPfw8H-ebjM0weygN71Gfj7ayuxbXhRuxfgdu2ZtRqU6zBeHDGeakA8qfAj9-aSz47Q00jAS0MIuN-IIs1ORoo/s640/IMG_2386.JPG" width="478" /></a></div>
<br />
Step four. Pack the lemon with sea salt. Use a lot - about one and a half tablespoons per lemon.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj13v-b2JjjkV7j1US3PT1XVgp5hHtiCzKsyIzwKMZvDsxJYEbvuSQLj0o1ZvGLMt4zQ4fb17xfR0_qjG6drmJYKsCPXCuW0vfXWiw8OyHl8ZHp3y0R4BezwiD5ZlueM-A3adkwDPrlOJjk/s1600/IMG_2393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj13v-b2JjjkV7j1US3PT1XVgp5hHtiCzKsyIzwKMZvDsxJYEbvuSQLj0o1ZvGLMt4zQ4fb17xfR0_qjG6drmJYKsCPXCuW0vfXWiw8OyHl8ZHp3y0R4BezwiD5ZlueM-A3adkwDPrlOJjk/s640/IMG_2393.JPG" width="478" /></a></div>
<br />
Step five. Pack the lemons into the mason jar. No need to sterilize the mason jar first, but do make sure its clean. Pack the lemons in as tight as you can - I used ten lemons and one large mason jar. Don't be afraid to really pack them down. When all the lemons are in the jar, fill up any remaining space with fresh lemon juice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSzK9isMxm6Bp8HkZdJOT5oSbGlJ5nGVMovqHkCVsh4wXDiUX5k-vQPh-iSOaqD9uFa7WPh_Zp9j8sZoeo7Z2L9ZmRS5fMmLBJxr6dCqtnWhf9qmw850wauXCJHEinVwKr0s7kbYmHRREu/s1600/IMG_2394.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSzK9isMxm6Bp8HkZdJOT5oSbGlJ5nGVMovqHkCVsh4wXDiUX5k-vQPh-iSOaqD9uFa7WPh_Zp9j8sZoeo7Z2L9ZmRS5fMmLBJxr6dCqtnWhf9qmw850wauXCJHEinVwKr0s7kbYmHRREu/s640/IMG_2394.JPG" width="478" /></a></div>
<br />
Step six. Leave the lemons at room temperature for about a month, or until they are soft. After that you can store them in the refrigerator.<br />
<br />
If you're wondering what on earth to <i>do </i>with preserved lemons, I've made a list of promising recipes. They turn up a lot in Moroccan cooking, and especially in Moroccan tangine dishes, although I've also seen a range of different uses for them.<br />
<br />
<a href="http://www.foodandwine.com/recipes/chickpea-tagine">Chickpea tangine with preserved lemon</a><br />
<a href="http://www.mybelazu.com/recipetest/chicken-with-pickled-lemons.html">Chicken with olives, preserved lemon and coriander</a><br />
<a href="http://www.seriouseats.com/recipes/2009/04/the-secret-ingredient-preserved-lemons-moroccan-recipes.html">Preserved lemon semifreddo with basil syrup</a> (scroll down to the third recipe - although the other two look great too)<br />
<a href="http://the-dogs-breakfast.com/2010/03/14/preserved-lemon-and-spring-vegetable-risotto-with-grilled-pernod-shrimp/">Preserved lemon with spring vegetable risotto </a><br />
<br />
Waiting a month is going to be the hard part.<br />
<br />
<br />
<br />Katehttp://www.blogger.com/profile/09527146793879635651noreply@blogger.com2Toronto, ON, Canada43.653226 -79.383184343.469412 -79.69904129999999 43.837039999999995 -79.0673273tag:blogger.com,1999:blog-8981110642278677731.post-18979134778649221122012-03-19T12:50:00.000-07:002012-03-20T09:49:24.360-07:00Rice and beansLife is feeling busy these days, and I've been looking for fast, easy recipes that I can make ahead and eat over the course of a few days.<br />
<br />
This version of rice and beans is awesome - it takes under ten minutes to throw together and it's full of fresh ingredients and flavour. If leftovers are looking a little sad the next day, you can throw in fresh tomato or avocado to bring'er back to life.<br />
<br />
All of the amounts here are estimates. It's a bit of a throw-in-what-you've-got kind of a recipe. Also, you will notice that there is a LOT of cilantro in here. I really like cilantro, but I understand that this is not necessarily a universal sentiment. Follow your heart.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp7fkxYRcngm3QNUt7nqcSDq3Urwvrt9fJbWve3ZZmqKyBF04RIRHNsoCa3WDaOGgxp2UMRlcrnXgFc8TyzWdGpsRj0IPyN_mzaNBfUS_epKg6H3XWpf_ViEU240wq9pWgANCrimMdq0OQ/s1600/IMG_2253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp7fkxYRcngm3QNUt7nqcSDq3Urwvrt9fJbWve3ZZmqKyBF04RIRHNsoCa3WDaOGgxp2UMRlcrnXgFc8TyzWdGpsRj0IPyN_mzaNBfUS_epKg6H3XWpf_ViEU240wq9pWgANCrimMdq0OQ/s640/IMG_2253.JPG" width="476" /></a></div>
<br />
You need:<br />
<br />
4 cups cooked rice - leftover works well<br />
2 cups black beans, rinsed<br />
2 tomatoes, diced<br />
1 avocado, cut into strips<br />
3/4 cup chopped cilantro<br />
1 cup corn<br />
2 red onions<br />
1 red thai chili, or more to taste<br />
Juice of 2 limes (or to taste), more to garnish.<br />
salt and pepper<br />
<br />
1. Put on the rice, if you don't have any leftover.<br />
2. Chop red onions and the red chili. Cook in a bit of vegetable oil over medium heat until soft (about 5 minutes).<br />
3. Throw in the rice, black beans and corn. Cook for 5 minutes, or until the rice starts to brown in spots and the corn is cooked through. (Note - I used frozen corn, and just threw it straight into the pan. It worked out fine.)<br />
4. Remove from heat. Throw in the lime juice, diced tomatoes, and cilantro. Add salt and pepper to taste. Serve with sliced avocado and sliced lime.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCy4zacyEzB6G3dCBPmpK7U9-8ZpKJ2HL_u7QKSc_C89wHPPveQfzhUnAvq263CxrEQ3I0IRq4kHeLaZWxdiMV3QP71Qg5VXF8TNdzegcFeIQj3t2qLr73K7JVrpi3SUfsNDp1LVqn0M5Z/s1600/IMG_2257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCy4zacyEzB6G3dCBPmpK7U9-8ZpKJ2HL_u7QKSc_C89wHPPveQfzhUnAvq263CxrEQ3I0IRq4kHeLaZWxdiMV3QP71Qg5VXF8TNdzegcFeIQj3t2qLr73K7JVrpi3SUfsNDp1LVqn0M5Z/s640/IMG_2257.JPG" width="476" /></a></div>
<br />Katehttp://www.blogger.com/profile/09527146793879635651noreply@blogger.com0Toronto, ON, Canada43.653226 -79.383184343.469412 -79.69904129999999 43.837039999999995 -79.0673273tag:blogger.com,1999:blog-8981110642278677731.post-47428116649265230192012-03-16T11:59:00.000-07:002012-03-16T12:00:37.130-07:00New house crushI think I'm beginning to fall for our new house.<br />
<br />
It took some time. When we first got here, it had all the elements we were looking for. It had a big back yard (enough for the garden and the dog to share), it had a tonne of space and a full basement for storage and lots of light and a big kitchen. In that sense, we hit the jackpot.<br />
<br />
But the house wasn't much to look at. It seemed to have been a frat house of some kind in the past, and there were holes in the walls and cigarette butts and beer bottles everywhere, and the paint was musty yellow and grimy. And, the house used to be a corner store, a feature that resulted in a slightly awkward layout and a lot of windows, some of which were covered in newspaper when we got there.<br />
<br />
After some major re-painting (with the help of lots of friends and lots of beer), and window cleaning, and wall-patching, and TLC, the house has really started to win me over. Being in an old corner store means you get lots of light, and nice curtains gives us a bit of privacy at night.<br />
<br />
Anyways, here's our store-front living room. I might just be in love.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzIWuXYPv0CHetbPqFTkmTf1BtZWrX7Vj7mh41Av5ijzHMgpo9m25U2BB-uWXTbHlZvERdacgBngBf8LBsFssQ9DkNWsgOLhvdrDkWFWFmFG9QaH_CDboe-StpD6sx2XMKmUE2NektN_n_/s1600/IMG_2229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzIWuXYPv0CHetbPqFTkmTf1BtZWrX7Vj7mh41Av5ijzHMgpo9m25U2BB-uWXTbHlZvERdacgBngBf8LBsFssQ9DkNWsgOLhvdrDkWFWFmFG9QaH_CDboe-StpD6sx2XMKmUE2NektN_n_/s640/IMG_2229.JPG" width="640" /></a></div>
<br />
We even managed to work around the fact that we all had many bookshelves, and they all look different. The wacky book-wall has grown on me as well. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKizgKGxwf3CYiquETrhGM4hinPCKuX9vTSFHl15mkcOhDIkGULOSm5l0kefpb3Hm9U01V2kGfGlLp4ScCUY4I4sJ4r51326LjvBYbHnJknYMST1bOyuCjDcynbP1_8gL8ZSEBVIb5s4el/s1600/IMG_2226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKizgKGxwf3CYiquETrhGM4hinPCKuX9vTSFHl15mkcOhDIkGULOSm5l0kefpb3Hm9U01V2kGfGlLp4ScCUY4I4sJ4r51326LjvBYbHnJknYMST1bOyuCjDcynbP1_8gL8ZSEBVIb5s4el/s640/IMG_2226.JPG" width="640" /></a></div>
<br />
<br />Katehttp://www.blogger.com/profile/09527146793879635651noreply@blogger.com1Toronto, ON, Canada43.653226 -79.383184343.469412 -79.69904129999999 43.837039999999995 -79.0673273tag:blogger.com,1999:blog-8981110642278677731.post-26363724743886665862012-03-14T14:30:00.002-07:002012-03-15T08:24:09.507-07:00Mushroom and lentil soup with horseradish creamSomeone told me once that in the spring, summer and winter are wrestling each other for control, and that pretty much explains the weather around here these days. Take today - pretty much, it's summer. People are walking around in shorts and t-shirts, crocuses are poking up on the lawn and we just hung our laundry outside for the first time in the season. It's beautiful.<br />
<br />
But that's today. On Monday, it was a blizzard. And that's when I made this soup. It was a hearty soup kind of a day then. The combination of dried and fresh mushrooms give the soup a deep, rich flavour, and the lentils make it earthy and filling and cheap enough to feed an army with.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC3ayC2gOhGbh-SYhYFIRVBSHmeO-uEwZVfBisANCAFh3aTOR3KrwbopBzg1RgdpvScXCMl7c3rm9VcI4wVeTTh9dihHQK-BB-cny4JWEFzuqwwOQslkfPmhtsI7omb94FqE9vJgz7R6KU/s1600/IMG_2198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC3ayC2gOhGbh-SYhYFIRVBSHmeO-uEwZVfBisANCAFh3aTOR3KrwbopBzg1RgdpvScXCMl7c3rm9VcI4wVeTTh9dihHQK-BB-cny4JWEFzuqwwOQslkfPmhtsI7omb94FqE9vJgz7R6KU/s640/IMG_2198.JPG" width="478" /></a></div>
<br />
But the soup is not really the point here. Vegan horseradish cream is the point. Drizzled on top of the soup, it contrasts the rich earthy flavours of the soup with a tangy heat and adds a certain wow factor that I don't usually associate with lentil soup (and don't get me wrong, I love lentil soup.) And it's really pretty, which is important when one is trying to woo one's new vegan roommates.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Ji3Mts76maj_iSd4Sks2Xpo5NivYGzyoluiLmRb7A_oA4VnBelU3CSll_zZ7bSZFXoM4jKjmexyNHOHFWhHYR1LXkh8KzMHuZCt5FuVIUerORPaaWPAioZ932w63J1gLnGmKCHxPUYXU/s1600/IMG_2222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Ji3Mts76maj_iSd4Sks2Xpo5NivYGzyoluiLmRb7A_oA4VnBelU3CSll_zZ7bSZFXoM4jKjmexyNHOHFWhHYR1LXkh8KzMHuZCt5FuVIUerORPaaWPAioZ932w63J1gLnGmKCHxPUYXU/s640/IMG_2222.JPG" width="538" /></a></div>
<br />
You'll need:<br />
<br />
For the soup<br />
<br />
2 tbsp olive oil<br />
5 small carrots, diced<br />
1 medium red onion, diced<br />
4 cloves of garlic, minced<br />
4 cups button mushrooms (or something fancier, but I only had button)<br />
1 cup dried mushrooms (the polish kind are best. I have no idea what kind they are, but they have a wonderful forest-y taste)<br />
1/4 tsp dried thyme or a few sprigs fresh<br />
1 3/4 cups dried brown lentils<br />
2 tbsp soy sauce<br />
1/2 tbsp sesame oil<br />
salt and pepper to taste<br />
<br />
For the horseradish creme<br />
<br />
2 tablespoons horseradish<br />
1 tablespoon coconut cream<br />
<br />
1. Put the dried mushrooms in a bowl and cover them with 2 cups of hot water. Leave them to soften.<br />
<br />
2. Finely chop the onion, mushrooms and carrots. In a large pot saute the carrots, onion and garlic in olive oil until they begin to get soft. Add the diced fresh mushrooms and cook until the mushrooms are softened and browning, 5-8 minutes.<br />
<br />
3. Add the dried mushrooms <i>and almost all </i>the water you soaked them in. Leave the water in the very bottom of the bowl, which tends to be a bit gritty.<br />
<br />
4. Add an additional 5 cups of water, the lentils and the thyme. Partially cover and allow it to simmer for about 30 minutes, or until the lentils are soft. Add the sesame oil at the end.<br />
<br />
5. While the soup is simmering, combine the horseradish and coconut cream and mix well.<br />
<br />
6. Drizzle the horseradish cream on top of the soup and garnish (if you have it, which I didn't) with a sprig of thyme. Your boyfriend/girlfriend/best friend/grandmother will be duly impressed.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-tjD4Si6S-vkewth8WjxvV5Ji7nTNT0ZveHEFcKvyG1Qr_Lgfvsz3liB0EtE7c2qy9CRMTFskcXRZAvVOi4hkkc8UsttbMgCcFlKD0Me2TTW5gg9r4b_gfO0amfen1LFPVEbpOOxVD_cN/s1600/IMG_2206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-tjD4Si6S-vkewth8WjxvV5Ji7nTNT0ZveHEFcKvyG1Qr_Lgfvsz3liB0EtE7c2qy9CRMTFskcXRZAvVOi4hkkc8UsttbMgCcFlKD0Me2TTW5gg9r4b_gfO0amfen1LFPVEbpOOxVD_cN/s640/IMG_2206.JPG" width="640" /></a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />Katehttp://www.blogger.com/profile/09527146793879635651noreply@blogger.com0tag:blogger.com,1999:blog-8981110642278677731.post-62948164691954236102012-03-08T13:17:00.000-08:002012-03-08T13:17:47.039-08:00Chili-lime tofu with collards and brown riceWe survived the move! Every muscle in my body still hurts, and I never want to see a slice of pizza again - but here we are, more or less settled in the big city. The house is (almost) set up, we've become familiar with the local dog park, and I'm learning to bike in crazy city traffic. I think we're going to make it, folks.<br />
<br />
The day after we moved I woke up early (no curtains on the windows yet) and picked my way over the piles of boxes to the kitchen. Even though it was barely 8:30 in the morning, my roommate Meagh was already tackling the huge piles of boxes and putting dishes away. It looks like we have some common unpacking priorities, Meagh and I - kitchens come first. You gotta eat, right?<br />
<br />
So here it is, the inaugural recipe post from our new house. Vegan chili-lime tofu with collards and brown rice - because really, fuck pizza. This dish has a really nice balance of flavours - hot, sweet, salty, and sour with just a bit of bitterness from the greens. The sauce is quick to put together, and when you throw it onto the hot tofu, it turns into a beautiful glaze that packs a real punch. It may be chocked full of sugar and salt - but all those dark leafy greens balance it out, right? <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12III60UZtu90KuH2qgZmDyWvt5KwfWdG5BvtkzbKg4PnHN7nY98D2KxU6_6_v9p2J4v0jIYA8vQFWlOrxy-6I-KlMoGxa0y3LlJFNM9RDcFJVB4-q8hDXpSj7XANzEmZHSwp2_aKjJpC/s1600/IMG_2107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12III60UZtu90KuH2qgZmDyWvt5KwfWdG5BvtkzbKg4PnHN7nY98D2KxU6_6_v9p2J4v0jIYA8vQFWlOrxy-6I-KlMoGxa0y3LlJFNM9RDcFJVB4-q8hDXpSj7XANzEmZHSwp2_aKjJpC/s640/IMG_2107.JPG" width="478" /></a></div>
<br />
This recipe is adapted from the amazing (and sadly, now inactive) www.veganyumyum.com. I will post the original recipe below, which serves 2 or 3 - I doubled it for four people with great results.<br />
<br />
You'll need:<br />
<br />
1 Block Tofu, extra firm, 14oz <br />
1 bunch collard greens - deveined <br />
1 1/2 cups brown rice<br />
zest of 1/2 lime<br />
<br />
For the glaze:<br />
<br />
3 Tbs Sugar<br />
3 Tbs Reduced Sodium Tamari (or soy sauce)<br />
1 3/4 Tbs Fresh Lime Juice<br />
1/2 Zest of the Lime<br />
1/2 tsp Red Chili Flakes (or 1-2 fresh hot chilies, minced)<br />
1 Clove Garlic, pressed, optional<br />
1/4 tsp Salt<br />
4 mint leaves, diced.<br />
<br />
1. Put the rice on to cook, and throw in the zest of 1/2 a lime for some extra flavour. While you're at it, preheat your oven to 350. <br />
<br />
2. Combine all the glaze ingredients and stir until thoroughly combined.<br />
<br />
3. Cut the tofu into thick slices, and then quarter the slices into triangles (just to look fancy).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMvg18tKFpeYbKo9ci5DAodHY19SGT8UwWLF0svjnO8HdCxG0u7eNF5OIxr-EAoQ5yyokz0mRmUh35El1U6Eu07ebvq5q6OKvVcQehY25g5Y0elWYv69IPzSIMtz5WCy-tUmZQwWtjTRLS/s1600/IMG_2121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMvg18tKFpeYbKo9ci5DAodHY19SGT8UwWLF0svjnO8HdCxG0u7eNF5OIxr-EAoQ5yyokz0mRmUh35El1U6Eu07ebvq5q6OKvVcQehY25g5Y0elWYv69IPzSIMtz5WCy-tUmZQwWtjTRLS/s640/IMG_2121.JPG" width="640" /></a></div>
<br />
4. Spread out the tofu on a baking tray, and bake at 350 for 20 minutes, or until the tofu turns golden at the edges. This is one of my favorite ways of getting really chewy tofu - unlike frying, baked tofu tends to stay together and tends to absorb future flavours really well. No need to add oil or anything, just toss it in the oven.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUSVEWEVUWOXcGkWdtAhi02_Bsw5snD-AIq43BST2nP8oQMxGfHsxkXEyR741iHLbnHDszTn1d4Og_e4IhEiBqqUMhXOJi1OfECNKy7vWkNTEeLsTIX8hlM8fadbbzbMtORkq3Ng2Fdbim/s1600/IMG_2127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUSVEWEVUWOXcGkWdtAhi02_Bsw5snD-AIq43BST2nP8oQMxGfHsxkXEyR741iHLbnHDszTn1d4Og_e4IhEiBqqUMhXOJi1OfECNKy7vWkNTEeLsTIX8hlM8fadbbzbMtORkq3Ng2Fdbim/s640/IMG_2127.JPG" width="478" /></a></div>
<br />
5. Prep the collards. Take out their tough spines and slice the leaves into thin strips.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCHE7D5fE5BdF7TpErsXWEn19YUVQcIeWvPZjLBlcsHQSvTPZM3i-Q09QDqXRedr4YBJ_s_hLuCvJYl4IiJiFsX-oilXYvXAqfSsdPp3JoRbJCyXAZ_rR6xSmu6bQSuUv6l_KWbLemWSd3/s1600/IMG_2120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCHE7D5fE5BdF7TpErsXWEn19YUVQcIeWvPZjLBlcsHQSvTPZM3i-Q09QDqXRedr4YBJ_s_hLuCvJYl4IiJiFsX-oilXYvXAqfSsdPp3JoRbJCyXAZ_rR6xSmu6bQSuUv6l_KWbLemWSd3/s640/IMG_2120.JPG" width="478" /></a></div>
<br />
6. Throw the collards in a wok on medium-high with about 3 tbsp of water, a tbsp of lime and a pinch of salt, and cover. They should steam themselves in a few minutes. After about 5 minutes, remove the cover and let the remaining water boil off.<br />
<br />
7. Take the tofu out of the oven and throw it in a hot frying pan with a little bit of oil (less then 1 tbsp). Once the tofu is hot, throw in the glaze and wait for it to boil - this should take only a few seconds. Toss the tofu in the sauce, making sure everything is well coated, then remove the pan from the heat. The glaze should turn glazey at this point, turning sticky and shiny.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgetkqKwWKlj5JxD5chnhXFc_8ZBdNY1P20iZFiYxwBjCgwebPu-9HQSzzWMNokaLQpB5tjE_b-SGWZ6-nqx0vrcTbFfk7QdnmcH9V6mKP25f89eleIRm2QgJ0JzedlU0NHH3gav-vG2-cb/s1600/IMG_2128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgetkqKwWKlj5JxD5chnhXFc_8ZBdNY1P20iZFiYxwBjCgwebPu-9HQSzzWMNokaLQpB5tjE_b-SGWZ6-nqx0vrcTbFfk7QdnmcH9V6mKP25f89eleIRm2QgJ0JzedlU0NHH3gav-vG2-cb/s640/IMG_2128.JPG" width="478" /></a> </div>
<i></i><br />
8. Serve the collards and tofu over rice, and garnish it with slices of lime. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsf4QnEQofHco9R2UbKYz-ZaJH6d9TQZouFWvBnNdGtWB5p_O0FZgyLbLEQJChpLJgTLkVSDIGpGe9imYCQH8FmqB9lDY6Sd6cdExqiQh_aLh7e1_WWBArUQopsNRpMi6lWLGQkbEIvPq2/s1600/IMG_2130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsf4QnEQofHco9R2UbKYz-ZaJH6d9TQZouFWvBnNdGtWB5p_O0FZgyLbLEQJChpLJgTLkVSDIGpGe9imYCQH8FmqB9lDY6Sd6cdExqiQh_aLh7e1_WWBArUQopsNRpMi6lWLGQkbEIvPq2/s640/IMG_2130.JPG" width="478" /></a></div>
<br />
So there it is - the first ever (real) dinner in our new pad. Look at those game-faces! Smiling through the exhaustion. What gems. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF5Pj4icZaEfuw5jHT5t4vp3LeB4c-gkWryVOkFxsamUYw72lcmX4KFp8yW6wkkOCJqgtgBIlx6IXvoAC5S1vTnrjAgrLrqo1BPd_Aj09D1AOW81mxzgtXL5wnzyuJ_1cCY37nTUk4sFez/s1600/IMG_2132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF5Pj4icZaEfuw5jHT5t4vp3LeB4c-gkWryVOkFxsamUYw72lcmX4KFp8yW6wkkOCJqgtgBIlx6IXvoAC5S1vTnrjAgrLrqo1BPd_Aj09D1AOW81mxzgtXL5wnzyuJ_1cCY37nTUk4sFez/s640/IMG_2132.JPG" width="640" /></a></div>
<br />
I have some really, really adorable roommates. And I think this is shaping up to be a pretty awesome house. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1NCtNTyJ9X-jzaUrEnGHKljH-4_BG8_kPijjJ46Vdsv1UPAyA3dt2Mg2nL64nMZO_CHaHNdRrfs4sF2h172lHAvuLfqL56rONQDFdLyWBZpMNcvvtFR7BBa-_ZNPzJv26eKlUHwJH_Lj/s1600/IMG_2137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1NCtNTyJ9X-jzaUrEnGHKljH-4_BG8_kPijjJ46Vdsv1UPAyA3dt2Mg2nL64nMZO_CHaHNdRrfs4sF2h172lHAvuLfqL56rONQDFdLyWBZpMNcvvtFR7BBa-_ZNPzJv26eKlUHwJH_Lj/s640/IMG_2137.JPG" width="478" /></a></div>
<br />
I promise to post pictures soon, once we have more then just the kitchen set up. And now that I live with the cutest vegan couple out there, and seeing as I show my love primarily through food, I hope to bring you lots of delicious vegan recipes in the weeks and months to come. Aaand maybe the occasional meat-y something as well. <br />
<br />
<br />
<br />Katehttp://www.blogger.com/profile/09527146793879635651noreply@blogger.com2tag:blogger.com,1999:blog-8981110642278677731.post-43430234936675402762012-02-21T09:11:00.000-08:002012-02-22T08:53:51.116-08:00Things to look forward to in the big city:Last night, I finally sucked it up and packed my first box. I've been putting it off. With Agata tied to her desk for the foreseeable future, the prospect of packing and moving our house to Toronto feels pretty overwhelming at this point. But even with the work of the next week looming ahead, I keep getting these little reminders of all the exciting things to look forward to.<br />
<div>
<br /></div>
<div>
One of those things is <a href="http://www.wellpreserved.ca/">Well Preserved</a>'s regular food-related events. If you're not reading Well Preserved, I would highly recommend it - it was one of my favourite blogs for ages before I realized the folks behind it were Torontonians. If it wasn't for Well Preserved, I would have never known about <a href="http://wellpreserved.ca/2011/11/19/how-to-make-candied-bacon-jerky-recipe/">candied bacon jerky</a> - and where would I be then?</div>
<div>
<br /></div>
<div>
Every so often, Well Preserved hosts <a href="http://wellpreserved.ca/2012/02/21/home-ec-2-recap-preserve-swapping/">Home Ec</a>, a regular series of food-related events at <a href="http://theavro.com/TheAvro/TheAvro.html">The Avro</a>, a great little bar in Toronto's east end.</div>
<div>
<br /></div>
<div>
Last night, they hosted a preserve swap that I can't believe I missed out on (although then, who would have packed the first box?). I would have happily traded some of our many remaining jars of <a href="http://www.kitchentablepolitic.blogspot.com/2011/09/i-had-always-associated-home-canning.html">canned tomatoes</a>, <a href="http://www.kitchentablepolitic.blogspot.com/2011/09/recently-friends-of-ours-tipped-us-off.html">elderberry syrup</a>, <a href="http://www.kitchentablepolitic.blogspot.com/2011/10/ketchup.html">ketchup</a> and <a href="http://www.kitchentablepolitic.blogspot.com/2011/09/late-other-night-agata-had-stroke-of.html">shakshuka</a> from last summer's harvest for some of the goodies reported from last night's swap. I mean, nectarine ginger jam? Maple sap? Yes please. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm8.staticflickr.com/7038/6916642915_5e4b208efb_d.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="http://farm8.staticflickr.com/7038/6916642915_5e4b208efb_d.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
Preserve swaps make so much sense to me. Canning and preserving tends to lend itself to large batches, and while we usually have no trouble eating our way through what we make, I love the idea of adding a bit of diversity to the ol' pantry. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP2BViuco174qBYz15JW7SnNrjN-7N516-7Ev4Z9d-REAG-4dqpNu7V1xFbSYAQzxQgXWcIyUTaz9jIQUt6lic4qXEAHvnLKg0WTX2v_Y3c6XgR0oy-lis3kZgtV5KL61YVAtB-nVlms6E/s1600/photo3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP2BViuco174qBYz15JW7SnNrjN-7N516-7Ev4Z9d-REAG-4dqpNu7V1xFbSYAQzxQgXWcIyUTaz9jIQUt6lic4qXEAHvnLKg0WTX2v_Y3c6XgR0oy-lis3kZgtV5KL61YVAtB-nVlms6E/s640/photo3.JPG" width="640" /></a></div>
<div>
<br /></div>
<div>
I also like the idea of getting together with a bunch of other preserving-types to hang out, drink beer and trade tips. Maybe I can finally figure out what to do with the pickled moose meat a friend recently brought back from a trip to Newfoundland. I've been waiting for a stroke of inspiration, but I'll admit, both pickled meat in general - and pickled moose meat specifically - are new territory for me. </div>
<div>
<br /></div>
<div>
While I missed out on the preserve swap, they've just announced Home Ec #3: Potluck on Sticks. It seems to be what it sounds - a potluck that exclusively features food on sticks. Best of all? It's on March 26th, by which time I will be living in Toronto, and maybe even partially unpacked. </div>
<div>
<br /></div>
<div>
Anyone have any good food-on-sticks suggestions? Extra points if they incorporate pickled moose meat. </div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div style="text-align: left;">
<span style="color: #333333; font-family: verdana, tahoma, arial, sans-serif;"><span style="font-size: 12px; line-height: 19px;"><br /></span></span></div>Katehttp://www.blogger.com/profile/09527146793879635651noreply@blogger.com0tag:blogger.com,1999:blog-8981110642278677731.post-69459355704986587512012-02-17T10:41:00.000-08:002012-02-21T11:50:59.563-08:00Baked Banana Rum FrittersOk, so after a long hiatus from cooking much other then vegetarian chili, I decided it was time to buy some fruit. One cannot live on beans and tomatoes alone (or maybe one can, but one should still probably eat some fruit occasionally,) so I bought a bunch of beautiful organic bananas. Aand then promptly forgot about them. You see, Agata and I discovered that if you add chili to nachos and throw on some cheese.. bam! whole new food. No need to eat the fruit. See what winter does to me? It's not pretty.<br />
<div>
<br />
So now the bananas are starting to look a bit sad. If winter has two rules in my house, they are #1) big batches of chili and #2) spiced rum in everything. Having already explored rule #1 in relation to the aforementioned bananas with limited success (the bananas remain uneaten), I decided to explore rule #2, wherein the bananas are combined with spiced rum. Resounding success!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUerVoYyICZUJTo5Uu8QBskf3VfrclGefjtIam9REmeF8h7zOFFc2RhgvWZ-swnHOMIuj0-9QctQ4PeCh9VbYcY8nnsIEZhU8GfIhwEDkkfE7c-1IpKb4Kb_nOQOtanjC5pRtyoh8nE7m2/s1600/IMG_1962.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUerVoYyICZUJTo5Uu8QBskf3VfrclGefjtIam9REmeF8h7zOFFc2RhgvWZ-swnHOMIuj0-9QctQ4PeCh9VbYcY8nnsIEZhU8GfIhwEDkkfE7c-1IpKb4Kb_nOQOtanjC5pRtyoh8nE7m2/s640/IMG_1962.JPG" width="476" /></a></div>
<br />
These fritters are best eaten warm, in great quantities, and along with a hot rum toddy.. They are simultaneously crispy and soft with lots of sweet baked banana. It's great.<br />
<br />
Baked Banana Rum Fritters<br />
<i>based on a recipe by <a href="http://www.designsponge.com/2012/02/in-the-kitchen-with-nikki-gardners-banana-rum-fritters.html">Nikki Gardner of DesignSponge</a></i><br />
<br />
You'll need:<br />
<ul>
<li>2 tbsp brown sugar</li>
<li>8 tbsp (1 stick) unsalted butter</li>
<li>1/4 tsp sea salt</li>
<li>1/2 cup milk</li>
<li>1/4 cup dark rum</li>
<li>1 cup flour</li>
<li>3 eggs</li>
<li>5 bananas, cut into small pieces.</li>
<li>1/4 cup powdered sugar for dusting</li>
</ul>
<div>
1. Pre-heat the oven to 425. </div>
<div>
<br /></div>
<div>
2. Prepare the dough. Combine sugar, butter, salt, milk and rum in a saucepan and bring to a boil. Once you've got in boiling, reduce the heat to low and dump in the flour, all at once. Stir the mixture, which will pull away from the edges of the saucepan and stick together in about 30 seconds. Remove the pan from the heat and beat in the eggs one at a time, stirring until the dough is completely smooth after each addition.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw1K7ZrJ2Etg4Yn5-TefancSnftvXYlQv9Ty_UC3ZfUKyeiJBC4480znIXvpBZPAqbY671dAVlR3V7z_LxQQQ0ofmI9mtjPilzyEiuYohyBCX6oro4NIChGqgLLitshsyoWPqkTMWbN6xh/s1600/IMG_1974.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw1K7ZrJ2Etg4Yn5-TefancSnftvXYlQv9Ty_UC3ZfUKyeiJBC4480znIXvpBZPAqbY671dAVlR3V7z_LxQQQ0ofmI9mtjPilzyEiuYohyBCX6oro4NIChGqgLLitshsyoWPqkTMWbN6xh/s640/IMG_1974.JPG" width="478" /></a></div>
<br /></div>
<div>
<br /></div>
<div>
3. Fold the banana into the dough. Butter a baking sheet. Make them really banana-y, its better that way. Maybe 70% banana to 30% dough? These fritters are really a celebration of all things banana - the dough is just to stick the whole thing together. Form the dough into small balls, about 1-2 inches in diameter, and put them on the baking sheet. This is a messy process (although I suppose I could have used a spoon).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJIuiAXe3AoKq5naFYdjnDoqTCs_PebzpTF9V6TMT5wziLd2llcHEZ3eQ25IMBAWPNv6wzPBeJ_w9ZbDBc9CPwD76bvcVdb7yysec12voWj0w5lLV9Q4JRQJlddpKkcPjOUL4jfC0poLAw/s1600/IMG_1977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJIuiAXe3AoKq5naFYdjnDoqTCs_PebzpTF9V6TMT5wziLd2llcHEZ3eQ25IMBAWPNv6wzPBeJ_w9ZbDBc9CPwD76bvcVdb7yysec12voWj0w5lLV9Q4JRQJlddpKkcPjOUL4jfC0poLAw/s640/IMG_1977.JPG" width="478" /></a></div>
<br /></div>
<div>
4. Bake until crisp and brown, 10 to 15 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0_CtNzkxjZoLu0byaklnX4rwLRJ4COxpzTwMdEH49e2RyjnCuz5PEy4X1lURR5T4lQE_cHiVt3A17PMwy4k01_QmlWxvwpETypTev5yH1z1lJgZKNxv-RJkQpGMogAFUpZbcF9RVZ68aV/s1600/IMG_1985.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0_CtNzkxjZoLu0byaklnX4rwLRJ4COxpzTwMdEH49e2RyjnCuz5PEy4X1lURR5T4lQE_cHiVt3A17PMwy4k01_QmlWxvwpETypTev5yH1z1lJgZKNxv-RJkQpGMogAFUpZbcF9RVZ68aV/s640/IMG_1985.JPG" width="478" /></a></div>
<br /></div>
<div>
<br /></div>
<div>
5. Serve hot, sprinkled with icing sugar. </div>
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0cUzB6BOkL0b4YR7fiZDrpQbNx-gLXvZAYmt1PLjYImd_Kj9X6tthgx94z6u4945h8v0OXLdvPZmh2IgdWZES2YvQitLEAosCE4vzqjy-5uVM5-2XU0Bsa-PFxO4YwI7H45P4xhB7HDJ/s1600/IMG_1995.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0cUzB6BOkL0b4YR7fiZDrpQbNx-gLXvZAYmt1PLjYImd_Kj9X6tthgx94z6u4945h8v0OXLdvPZmh2IgdWZES2YvQitLEAosCE4vzqjy-5uVM5-2XU0Bsa-PFxO4YwI7H45P4xhB7HDJ/s640/IMG_1995.JPG" width="478" /></a></div>
<br /></div>
<div>
Enjoy (and hope that spring comes soon). </div>
</div>Katehttp://www.blogger.com/profile/09527146793879635651noreply@blogger.com0tag:blogger.com,1999:blog-8981110642278677731.post-64399860308347721812012-02-13T12:47:00.000-08:002012-02-21T11:51:32.290-08:00Farewell to this house, this town.So, this blog has been pretty quiet for the last little while. Life has run away with me, somewhat, but it's all good stuff. While Agata has been slogging away to finish her thesis and re-enter the world of the living, I've been packing up our little apartment and scanning the housing listings.<br />
<br />
After almost eight years, I'll be leaving my adopted town of Peterborough and heading back to Toronto, where I grew up. Agata and I will be moving in with our good friends Meagh and Claire, who are probably two of my favourite people in the world - and the whole thing feels really, really exciting.<br />
<br />
We managed to find a house we can afford, in a neighbourhood we like, with lots of windows and a big yard for gardening and enough space for peaceful cohabitation. The whole thing is in desperate need of a coat of paint and some love, but I think we're up for it.
<br />
<br />
But I will miss our Peterborough apartment. Agata and I have lived here for two years now, and it was our first place together. It's been good to us.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhveKaCqxLDlMe1esKjQrkEV0BhazCii6ZenbgXcUgaYAoKJRpQ_yBuKJqzgU2dk2RpfKbdnQrpHfR87JilQnzqV6N9kLdlThy6H8G26V0Uy4Od3v93dUKqMwOqaVVVfZbG0Yuy4y1nzhHf/s1600/house+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhveKaCqxLDlMe1esKjQrkEV0BhazCii6ZenbgXcUgaYAoKJRpQ_yBuKJqzgU2dk2RpfKbdnQrpHfR87JilQnzqV6N9kLdlThy6H8G26V0Uy4Od3v93dUKqMwOqaVVVfZbG0Yuy4y1nzhHf/s640/house+1.jpg" width="640" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc0x9TX3R29v3g1QZJaKNMeSWtzJPDuSUCYuPDK_plsrCyvX-wP7yi9CxZnorufRSsvA5w18_baGAVOHvrE0ZctQL4ro3PocBKX2ctXeS_KLGN1HYhtbWFZU-fy8m2IQuuwBB5cYhUmNSa/s1600/houes+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc0x9TX3R29v3g1QZJaKNMeSWtzJPDuSUCYuPDK_plsrCyvX-wP7yi9CxZnorufRSsvA5w18_baGAVOHvrE0ZctQL4ro3PocBKX2ctXeS_KLGN1HYhtbWFZU-fy8m2IQuuwBB5cYhUmNSa/s640/houes+2.jpg" width="640" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijNSVsVLqBl6VjspwUB1tCUky5LH-A0erKsMhF9itG6-autHYxlEKApdBHUOwYBuIORlr0kA7errXTANe9iyXBkIbT4hPzmK0c5KsuQN1QUsQEo8LM0n7s30qZjprvQWdurSH5gL9jr9tG/s1600/house+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijNSVsVLqBl6VjspwUB1tCUky5LH-A0erKsMhF9itG6-autHYxlEKApdBHUOwYBuIORlr0kA7errXTANe9iyXBkIbT4hPzmK0c5KsuQN1QUsQEo8LM0n7s30qZjprvQWdurSH5gL9jr9tG/s640/house+3.jpg" width="476" /></a></div>
<br />
I will especially miss this kitchen. So much light. So little counter space.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGk13mDRyhohBsF5F1c14dfo9W1jE4LE2zjABd7V4Mow1R8nC5j8kEKpO5LU184xMTWQyRHmOGdCX9T_mZ6YBNmcVzCoNm1voPPleByUN4b92yJAagZim-n-2zDnRkYyPPUkE6jPoPPupu/s1600/house+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGk13mDRyhohBsF5F1c14dfo9W1jE4LE2zjABd7V4Mow1R8nC5j8kEKpO5LU184xMTWQyRHmOGdCX9T_mZ6YBNmcVzCoNm1voPPleByUN4b92yJAagZim-n-2zDnRkYyPPUkE6jPoPPupu/s640/house+4.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU9L8gdZnPOr3rxt9qd-yYo4pDGOQ9Peca5YC3qKhXhcBtw8ISBbfnPPHfsb0LNZo9LEZ772bm2AsL_DpAyT8Hv4y0LTKmLQE8jZbg0pnYBSYiQ6SyupW6kHNFbe68RIvsnEmtqIwyRRSS/s1600/house+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU9L8gdZnPOr3rxt9qd-yYo4pDGOQ9Peca5YC3qKhXhcBtw8ISBbfnPPHfsb0LNZo9LEZ772bm2AsL_DpAyT8Hv4y0LTKmLQE8jZbg0pnYBSYiQ6SyupW6kHNFbe68RIvsnEmtqIwyRRSS/s640/house+5.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgybXgdyXXYFiexJ_5sHOqBmCnUzxKZv51sXqo1U5THJbH6adtXIKUssjupjFp1-HaB2Tk4E5o_PQPA-ooXpUvv5lk4VGLzxcBHjvgC1Ql-L8-MelM5Q-4d4cUAxaXsQu3bpH1i1FwfJpFJ/s1600/house+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgybXgdyXXYFiexJ_5sHOqBmCnUzxKZv51sXqo1U5THJbH6adtXIKUssjupjFp1-HaB2Tk4E5o_PQPA-ooXpUvv5lk4VGLzxcBHjvgC1Ql-L8-MelM5Q-4d4cUAxaXsQu3bpH1i1FwfJpFJ/s640/house+6.jpg" width="640" /></a></div>
<br />Katehttp://www.blogger.com/profile/09527146793879635651noreply@blogger.com1tag:blogger.com,1999:blog-8981110642278677731.post-38877540923494674082012-01-14T10:50:00.000-08:002012-02-21T07:58:50.626-08:00Hot Mulled BeerHot beer. It's a really, really good idea.<br />
<br />
Agata and I went on a trip to Poland in the summer to visit her family, and we spent some time in Zacopane, a small town in the Tatra mountains. It was, of course, incredibly picturesque. It was also very rainy, and unexpectedly cold. While this meant that we didn't get to go into the mountains, we did get to spend a day huddled in a pub, listening to rowdy polka music, eating sausages and drinking hot spiced beer.<br />
<br />
I have been permanently and forever won over by hot spiced beer.
Through some magic, the hot beer stays bubbly. Its sweetened with honey
and spiced with cinnamon and cloves, fortified with a half shot of
whisky (oh boy.) and the foam head is almost the texture of whip cream.
Aaaaand you drink it through a straw. Amazing, right?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2LAh-Zw6wAc4j0FRjN6Sc-cLJGeLeamD5GhfCkt5QZolOI5i_tV4wpBl6YRTf_KbEspPbL4eJqzT-TK7pgV4Ih7vikin5q72EVUotfY9n3hRYRxI79FTKX2YQMxiGAJqu-dq6TTAGttfg/s1600/P7224621.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2LAh-Zw6wAc4j0FRjN6Sc-cLJGeLeamD5GhfCkt5QZolOI5i_tV4wpBl6YRTf_KbEspPbL4eJqzT-TK7pgV4Ih7vikin5q72EVUotfY9n3hRYRxI79FTKX2YQMxiGAJqu-dq6TTAGttfg/s640/P7224621.JPG" width="640" /></a></div>
<br />
What you need:<br />
<br />
2 tall cans of beer (something light, and cheap)<br />
1 shot of whiskey or rum (optional, but highly recommended)<br />
2 thin slices of ginger<br />
2 tbsp honey<br />
1 tsp. cinnamon<br />
1/2 tsp nutmeg<br />
a few whole cloves <br />
a few whole allspice berries<br />
2 bayleaves<br />
orange slice for garnish, if you're feeling fancy. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCMngYf1K0vDw72Ay32wSoN3_tti9atGCOYu-JxxDO5i5SPc4xX11YhJqaeb8yloxWJljNFJ8IT6d_3NQ8dse8OUzyeJEePwVhBpPJDYpkACWwqW16mhwcmUYAjTeUJdiOrHjvz2etcaY/s1600/IMG_1817.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCMngYf1K0vDw72Ay32wSoN3_tti9atGCOYu-JxxDO5i5SPc4xX11YhJqaeb8yloxWJljNFJ8IT6d_3NQ8dse8OUzyeJEePwVhBpPJDYpkACWwqW16mhwcmUYAjTeUJdiOrHjvz2etcaY/s640/IMG_1817.JPG" width="476" /></a></div>
<br />
<br />
1. Combine all ingredients in a pot. Heat slowly, covered, until the beer is very hot but hasn't boiled.<br />
This is important - if the beer boils, it will loose all its boozy goodness. If you're going to do that, you might as well just make a cup of tea,<br />
<br />
2. Pour the mixture into mugs or large glasses. Pour the beer from a bit of a height, trying to make as much foam as possible. The foam is maybe the best part. Garnish with a sprinkle of cinnamon, and an round slice of orange (to impress your friends and family).<br />
<br />
3. Enjoy.Katehttp://www.blogger.com/profile/09527146793879635651noreply@blogger.com2tag:blogger.com,1999:blog-8981110642278677731.post-14325323809085664712011-12-23T12:21:00.000-08:002011-12-23T12:47:07.671-08:00Lamb Pide with Saffron and HoneyOk, so its actually pretty difficult to pick a <a href="http://www.kitchentablepolitic.blogspot.com/2011/12/spiced-lamb-pide-1.html">favorite pide recipe</a>. This one here is a close runner up for the top spot. <br />
<br />
This pide recipe involves cooking the lamb slowly in a savory mix of garlic, ginger, tomato and saffron, finished off with finely chopped dried apricots and a touch of honey. The saffron really shines through in this recipe, its pretty mindblowing. And the touch of sweetness from the fruit and honey are magic.<br />
<br />
Really, its better not to choose between this recipe and the recipe for <a href="http://www.kitchentablepolitic.blogspot.com/2011/12/spiced-lamb-pide-1.html">spiced lamp pide posted earlier</a>. Just make both! You'll be famous, I promise. <br />
<b><br /></b><br />
<b>Crust: </b>(<i>in a pinch, you could use frozen pizza dough)</i><br />
<ul class="ingredients">
<li><span class="ingredient"><span class="amount">1 tablespoon fresh</span>
<span class="name">yeast</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">1 tsp </span>
<span class="name">sugar</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">1 cup </span><span class="name">warm water</span>
</span>
</li>
<li><span class="ingredient"><span class="amount">4 tablespoons</span>
<span class="name">yogurt</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">3 tablespoons </span><span class="name">olive oil</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">2 tsp </span>
<span class="name">salt</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">4 cups</span><span class="name"> flour</span>
</span>
</li>
</ul>
<b>Topping</b>
<br />
<ul class="ingredients">
<li>
<span class="ingredient">
<span class="amount">1 tsp </span>
<span class="name">butter</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">1 lb </span><span class="name">minced lamb/goat</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">1 </span>
<span class="name">onion</span>, diced
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">2 cloves</span>
<span class="name">garlic</span>, chopped
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">1 tsp </span>
<span class="name">tomato purée</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">1 tsp fresh ginger, chopped finely</span><span class="name"></span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">1 tsp ground</span>
<span class="name">coriander</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">1 pinch of</span>
<span class="name">saffron</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">1 pinch ground </span>
<span class="name">cinnamon</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">1 x 400 g </span>
<span class="name">canned chopped tomatoes</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">1/2 tsp clear</span>
<span class="name">honey</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">3 </span>
<span class="name">dried apricots</span>, chopped
</span>
</li>
<li>
<span class="ingredient">
<span class="amount"> salt and</span>
<span class="name">black pepper</span></span> </li>
</ul>
<br />
Crust<br />
<br />
1. Combine the yeast, sugar, warm water and yogurt, and mix. Let it sit
for five minutes. If the yeast is healthy, you should see the mixture
bubble, foam or rise in this period. Do not use yeast that isn't active
at this stage.<br />
<br />
2. Add the yeast mixture, flour, salt and oil. Knead until the dough is smooth and flexible.<br />
<br />
3. Cover the dough and let it rise for one hour, or more.<br />
<br />
4. When the dough has risen, punch it down, knead briefly and separate
it into 3 balls (or more, if you want smaller pide). Let the dough rest
for ten minutes. Pre-heat the oven to 360 degrees<br />
<br />
5. Roll the dough out into a large oval on a well flowered surface.
Then, fold in the sides to shape the dough into a large boat.<br />
<br />
6. Place the dough on a cookie sheet and cook at 360 degrees until
firm, about 15 minutes. While you are baking the dough, prepare the
filling. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRay7taJDAS8tTsYzDl0hFnbxSSMfsmE5_udQtfd7b3_2u896oTNt3i8xDDE8v47SUWOGwOEdVhxEtPQkR_Jzbj-0_G_sE8ijVxQRWc10CSvSwsRFjKSsNrvNJr07MjnRqC_wK8ufYM0Vy/s1600/photo-6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRay7taJDAS8tTsYzDl0hFnbxSSMfsmE5_udQtfd7b3_2u896oTNt3i8xDDE8v47SUWOGwOEdVhxEtPQkR_Jzbj-0_G_sE8ijVxQRWc10CSvSwsRFjKSsNrvNJr07MjnRqC_wK8ufYM0Vy/s640/photo-6.JPG" width="640" /></a></div>
<br />
Filling:<br />
<br />
<span class="instructions">1. Heat butter in a frying pan over medium heat, add the lamb and fry until browned. </span><br />
<br />
<span class="instructions">2. Add onion and garlic and cook for 5 minutes, or until softened.</span><br />
<br />
<span class="instructions">3. Stir in the tomato paste, ginger, coriander, saffron and cinnamon. Stir. </span><br />
<br />
<span class="instructions">4. Drain the water from the canned tomatoes and add - cook for ten minutes, or until the tomatoes have broken down. </span><br />
<br />
<span class="instructions">5. Stir in honey and apricots and stir for two minutes. </span><br />
<br />
<span class="instructions">6. Pile this mixture onto the cooked pizza dough. Cook for 10 minutes, or until hot. </span><br />
<br />
<span class="instructions">7. Garnish generously with yogurt, chopped cilantro and toasted sesame seeds (although I forgot the sesame seeds last time, and it was still delicious.) Serve cut into wide strips. </span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIrk3BJiIUVRqYIsTZUGzNaOtei0PEgLvEPI2y_pa7PsR3_F8gdfBmUWd4bS5Tz6jg-vSULUg8IW8JFem76mwPw3myWgbdGFYSwKoXy5Iz0CY-4R09FAHinjK3_XXTHHJXR6wSl_Iuvocq/s1600/photo-7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIrk3BJiIUVRqYIsTZUGzNaOtei0PEgLvEPI2y_pa7PsR3_F8gdfBmUWd4bS5Tz6jg-vSULUg8IW8JFem76mwPw3myWgbdGFYSwKoXy5Iz0CY-4R09FAHinjK3_XXTHHJXR6wSl_Iuvocq/s640/photo-7.JPG" width="640" /></a></div>
<br />
Enjoy!Katehttp://www.blogger.com/profile/09527146793879635651noreply@blogger.com0tag:blogger.com,1999:blog-8981110642278677731.post-79752729432233692892011-12-23T11:41:00.000-08:002011-12-23T11:50:56.975-08:00Spiced Lamb PideI grew up in Toronto's east end, and one thing that the city does well is food. There was a mind boggling array of delicious food in the neighborhood I grew up in, and one of my favorite places to go was a small Turkish pide restaurant (pronounced pee-daay). Pide is a beautiful, pizza-like dish, shaped like a boat and often filled with the most incredible spiced meats.<br />
<br />
While I love my adopted hometown in Peterborough, there is a serious lack of pide to be found. This kind of deprivation leads to innovation, it seems, and I've been struggling to re-create the pide of my youth ever since. If you are lucky enough to live by a pide restaurant, go there today! You wont be sorry. But if, like me, you are on your own - here is one of my favorite pide recipes.<br />
<br />
This recipe is for a marinated, spiced lamb pide. There's lots going on in this one - clove, nutmeg, lemon and lots of cardamom. The result is a deeply savory, crumbly lamb topping that seems to win best-of-show every time I make it. When I make this in Peterborough, I often use ground goat from a local farmer I like. When I made this yesterday for a family pre-christmas gathering I used lamb. Both are delicious.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNmwByClLYaduPRllUdAg28mvLXKlK7hDCy2kKsgshjoJSHYjYVMyqUhaDDxRMeCbBWTGJ3J6thSM_kashSYQ-vyAQvnvD_Cd4PbOf-QkIaIsRgNRBQwLK-M6G1H6kgO4YbvkFKovwbjqQ/s1600/photo-5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNmwByClLYaduPRllUdAg28mvLXKlK7hDCy2kKsgshjoJSHYjYVMyqUhaDDxRMeCbBWTGJ3J6thSM_kashSYQ-vyAQvnvD_Cd4PbOf-QkIaIsRgNRBQwLK-M6G1H6kgO4YbvkFKovwbjqQ/s640/photo-5.JPG" width="640" /></a></div>
<i>(I think the look on my younger brothers face, top right, is especially priceless. Also, I am pleased to report that he ended up LOVING the meal. Score one for Kate.) </i><br />
<br />
<b>Spiced Lamb Pide</b><br />
<i>Makes 3 large Pide, enough to feed 4 with a salad</i><br />
<br />
You'll need:<br />
<br />
Crust: (<i>in a pinch, you could use frozen pizza dough)</i><br />
<ul class="ingredients">
<li><span class="ingredient"><span class="amount">1 tablespoon fresh</span>
<span class="name"><a href="http://uktv.co.uk/food/ingredient/aID/511217">yeast</a></span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">1 tsp </span>
<span class="name"><a href="http://uktv.co.uk/food/ingredient/aID/510327">sugar</a></span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">1 cup </span><span class="name">warm water</span>
</span>
</li>
<li><span class="ingredient"><span class="amount">4 tablespoons</span>
<span class="name"><a href="http://uktv.co.uk/food/ingredient/aID/503710">yogurt</a></span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">3 tablespoons </span><span class="name"><a href="http://uktv.co.uk/food/ingredient/aID/503820">olive oil</a></span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">2 tsp </span>
<span class="name"><a href="http://uktv.co.uk/food/ingredient/aID/509443">salt</a></span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">4 cups</span><span class="name"> flour</span>
</span>
</li>
</ul>
Filling: <br />
<ul>
<li>Ground lamb or goat - 2 lb </li>
<li>Garlic, minced - 4 cloves</li>
<li>Salt - 2 teaspoons</li>
<li>Pepper - 1 teaspoon</li>
<li>Ground allspice - 1 teaspoon</li>
<li>Ground cardamom - 1 teaspoon</li>
<li>Ground cloves - 1/2 teaspoon</li>
<li>Ground nutmeg - 1/2 teaspoon</li>
<li>Yogurt - 1 cup</li>
<li>Vinegar or lemon juice - 1/4 cup</li>
</ul>
<ul class="ingredients"></ul>
Crust:<br />
<br />
1. Combine the yeast, sugar, warm water and yogurt, and mix. Let it sit for five minutes. If the yeast is healthy, you should see the mixture bubble, foam or rise in this period. Do not use yeast that isn't active at this stage.<br />
<br />
2. Add the yeast mixture, flour, salt and oil. Knead until the dough is smooth and flexible.<br />
<br />
3. Cover the dough and let it rise for one hour, or more.<br />
<br />
4. When the dough has risen, punch it down, knead briefly and separate it into 3 balls (or more, if you want smaller pide). Let the dough rest for ten minutes. Pre-heat the oven to 360 degrees<br />
<br />
5. Roll the dough out into a large oval on a well flowered surface. Then, fold in the sides to shape the dough into a large boat.<br />
<br />
6. Place the dough on a cookie sheet and cook at 360 degrees until firm, about 15 minutes. While you are baking the dough, prepare the filling. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisx9zmRkGJja28V6WtooKUIqhMbweuO_LSfCz0HvSY-ZdckZzdrnj_WReQx1DK8YFO8_yUEy4bxyzYY9wMVQj776B4uld3h68mOoOxYPEOq8-T6NhvWq1EDrr9sFt2MaJOuBFb7x9qWQk6/s1600/photo-3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisx9zmRkGJja28V6WtooKUIqhMbweuO_LSfCz0HvSY-ZdckZzdrnj_WReQx1DK8YFO8_yUEy4bxyzYY9wMVQj776B4uld3h68mOoOxYPEOq8-T6NhvWq1EDrr9sFt2MaJOuBFb7x9qWQk6/s640/photo-3.JPG" width="640" /></a></div>
<br />
<br />
Filling:<br />
<br />
1. Mix all the ingredients together in a non-reactive bowl and set
aside to marinate for anywhere from 1 hour to overnight.<br />
<br />
2. When you put your pide dough in the over, start to cook the meat. This
part is easy. Throw the marinated meat into a frying pan along with a
tablespoon of butter on medium heat. Leave it on, stirring occasionally,
until any liquids have cooked off. <br />
<br />
3. When you put your pide dough in the over, start to cook the meat. This
part is easy. Throw the marinated meat into a frying pan along with a
tablespoon of butter on medium heat. Leave it on, stirring occasionally,
until any liquids have cooked off.<br />
<br />
4. Add cooked meat to fill in the 'boat'. Fill the dough right to the edges. Put lots in there, you won't be sorry. <br />
<br />
5. Garnish with slices of feta cheese, and round sliced of tomato placed
down the middle of the pide. Make it beautiful. Brush the crusts lightly
with butter or olive oil.<br />
<br />
6. Place the pide back in the oven for 15 minutes, or until the tomatoes are cooked through. <br />
<br />
7. Remove from the oven and slice the pide into 5 or 6 strips, width-wise. I
usually serve them on cutting boards, mostly for lack of any larger
serving trays. But I think it looks nice too. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgA1H1_Tqcx1yVJD64Zd7hMo-juNzFot4r9tVhwD8nvAlOsd9ScpRXEieHtMvMwv-ji2eYtNIk4sInvh_f65TBlPWdTs7lUma5yQtrdDzFzCMku5TzRmdaboQNb91BApONNt2iyEGLlear/s1600/photo-4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgA1H1_Tqcx1yVJD64Zd7hMo-juNzFot4r9tVhwD8nvAlOsd9ScpRXEieHtMvMwv-ji2eYtNIk4sInvh_f65TBlPWdTs7lUma5yQtrdDzFzCMku5TzRmdaboQNb91BApONNt2iyEGLlear/s640/photo-4.JPG" width="640" /></a></div>
<i>(spiced lamb pide, next to a spinach and leek pide - delicious.)</i>Katehttp://www.blogger.com/profile/09527146793879635651noreply@blogger.com0tag:blogger.com,1999:blog-8981110642278677731.post-79066237354582023612011-12-08T12:58:00.000-08:002011-12-13T22:06:38.680-08:00Hot Buttered Rum: Warm Drinks for Cold DaysIts getting seriously cold out in our neck of the woods. The dog and I were crunching through the first serious snowfall this morning, and it gets dark at like, 4:30 in the afternoon. Agata is confined to the office typing away at the masters-thesis-that-never-ends, and I'm excited about Christmas.<br />
<br />
This is somewhat uncharacteristic, all this holiday spirit. I happily roll my eyes when it comes to other highly corporate, monetized holidays (Valentine's Day? I would never.), but Christmas seems to get me every time. Especially the part with the tree. I love Christmas trees. I would keep one in the house year-round if I could.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5Zsa2leqyCuWeyEccNiSU8a8ocCbVDr1addheHBknVURS9i2LCKQu5sO5YiyLYhyphenhyphenBGPaCOBZbnMsbfcgAow4tWDD2q-KniBCrQ2D13zk_9_quZCTrEpjUrq4mpjTybDxPy2KG8caC0Gb/s1600/tree+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5Zsa2leqyCuWeyEccNiSU8a8ocCbVDr1addheHBknVURS9i2LCKQu5sO5YiyLYhyphenhyphenBGPaCOBZbnMsbfcgAow4tWDD2q-KniBCrQ2D13zk_9_quZCTrEpjUrq4mpjTybDxPy2KG8caC0Gb/s640/tree+2.jpg" width="480" /></a></div>
<br />
I'm going to blame my parents for this one (why not?). They always had a somewhat lackluster attitude towards Christmas trees. They were game for the rest of the Christmas thing, there were always stockings, and lights outside the house, and even Christmas cookies ... but their performance around Christmas trees has been a bit spotty.<br />
<br />
One year, Dec. 23rd rolled around, and all the Christmas trees were sold out at the local lot. My father strung a rope across the living room and had us all decorate that instead. Other years, unsuspecting potted plants would get the treatment. So here I am, a decade later and the first guy at the tree lot.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWEDRRqqsr6ojS6xTKj3oDy-Z6mV2KR1y2hyphenhyphenjP6yuDlA-m1nlQYktoV8BJ5cpE1-oSdyVezctX2NnoZUafOaOubiGPqj-j5GeXskZHDyoZoR5jhtyGn8vBU6Xp1ynNaa1AYuOPZ7niQqzk/s1600/katetree1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWEDRRqqsr6ojS6xTKj3oDy-Z6mV2KR1y2hyphenhyphenjP6yuDlA-m1nlQYktoV8BJ5cpE1-oSdyVezctX2NnoZUafOaOubiGPqj-j5GeXskZHDyoZoR5jhtyGn8vBU6Xp1ynNaa1AYuOPZ7niQqzk/s640/katetree1.jpg" width="480" /></a></div>
<br />
Besides Christmas trees, the best thing about the Christmas has got to be the hot, boozy drinks. I have long been a fan of mulled cider with rum and hot toddies, and I am happy to add this recipe for hot buttered rum to the list. It is deliciously rich, spicy and warming. I may never go to bed sober again.<br />
<br />
Even better, you can make up this recipe in advance and keep it in the fridge, adding a spoonful to some hot water and rum whenever the urge takes you (which may be often). I think I'm going to give this jar to my brother, along with a bottle of rum. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ngJcgJRTQzagyD9aONb3SSyjL_DTNZgkbMVXDF36hNLuU3sthzo7Y4NIIb4WH9R41T4v7T1GJqIaP_43km1j9hmmUPmJ7_S0l4v7ZQ8E1p2DlFZnM59FN3AxPtfSmvLfHT_Pjk1Xu2Q5/s1600/buttered+rum+red.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ngJcgJRTQzagyD9aONb3SSyjL_DTNZgkbMVXDF36hNLuU3sthzo7Y4NIIb4WH9R41T4v7T1GJqIaP_43km1j9hmmUPmJ7_S0l4v7ZQ8E1p2DlFZnM59FN3AxPtfSmvLfHT_Pjk1Xu2Q5/s640/buttered+rum+red.JPG" width="478" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
You need:<br />
<br />
3 cups brown sugar<br />
1/2 cup unsalted butter<br />
3 tbsp honey<br />
1 tbsp vanilla<br />
1 tsp ground nutmeg<br />
1 tsp ground allspice<br />
1 tsp cinnamon<br />
1 tsp orange zest (optional)<br />
<br />
1. Combine all ingredients in a sauce pan and mix until the sugar has dissolved into the butter.<br />
2. Pour the mixture into a jar.<br />
3. Add one tbsp mix to a mug of hot water with 1 ounce of rum. If you're feeling fancy, add a cinnamon stick.<br />
<br />
Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuXI6pTZzVbKbpWEdnyQN-0lDin5BSr17q6n-PI6Y7pW4fgfwHMvtUiN0jFAonpPpDKZU7v-dOylsbeJEpKTreEfSKuWyXUKmPnxdXYctv3bOH_4lHpDmbBQifzFdhpbQghUzjrkS5Hn4v/s1600/punk+domestics.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuXI6pTZzVbKbpWEdnyQN-0lDin5BSr17q6n-PI6Y7pW4fgfwHMvtUiN0jFAonpPpDKZU7v-dOylsbeJEpKTreEfSKuWyXUKmPnxdXYctv3bOH_4lHpDmbBQifzFdhpbQghUzjrkS5Hn4v/s1600/punk+domestics.png" /></a></div>Katehttp://www.blogger.com/profile/09527146793879635651noreply@blogger.com6Peterborough, ON, Canada44.3061931 -78.321595944.260741100000004 -78.4005599 44.3516451 -78.2426319tag:blogger.com,1999:blog-8981110642278677731.post-44356323201271618082011-12-06T13:46:00.001-08:002011-12-07T10:31:21.252-08:00I like this.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc14TLDyXsxl1vBTesRA-LePTSWpIbWRAiz8bKy1VuHa0A_TR1ejCMU4x1UTUUHYFPykf44rXXHyd8NaHAZGfk-Im_4bKK4WbePsWEXr-Prne1JL9GfvMHdTnu7rV1bV77h6ykVBzdAfq_/s1600/wmc_music_site.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc14TLDyXsxl1vBTesRA-LePTSWpIbWRAiz8bKy1VuHa0A_TR1ejCMU4x1UTUUHYFPykf44rXXHyd8NaHAZGfk-Im_4bKK4WbePsWEXr-Prne1JL9GfvMHdTnu7rV1bV77h6ykVBzdAfq_/s400/wmc_music_site.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlL1FSYKpsJaloQQ-eJoM6PDk20RdEPtslGYGHmur-9uqZzs7oNdWN_aVFutTXlEwcrOTjlc7SDHUPxQyL6pWi-rKfEekXO58t8WDh9kCchY7bm2-kIUJJZwec43-gNmc0Oa-K9lQPCsyg/s1600/weapons+of+mass+creation.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlL1FSYKpsJaloQQ-eJoM6PDk20RdEPtslGYGHmur-9uqZzs7oNdWN_aVFutTXlEwcrOTjlc7SDHUPxQyL6pWi-rKfEekXO58t8WDh9kCchY7bm2-kIUJJZwec43-gNmc0Oa-K9lQPCsyg/s640/weapons+of+mass+creation.jpg" width="352" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCN-3WEj25MzQwtI5uEr5WOnCxb2uqMtQOYzU11t2wOuqNQGsOyNU177klJFxw9tP-lT-bUyiiDohV610sztCac9HdO5w-06uRpBWLEdprrwe66Q6ucuPtDCu6gb8tgcw5Kshlf8wFNf9v/s1600/weapons_art_seps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCN-3WEj25MzQwtI5uEr5WOnCxb2uqMtQOYzU11t2wOuqNQGsOyNU177klJFxw9tP-lT-bUyiiDohV610sztCac9HdO5w-06uRpBWLEdprrwe66Q6ucuPtDCu6gb8tgcw5Kshlf8wFNf9v/s640/weapons_art_seps.jpg" width="302" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
I love this poster series. I want them all. <a href="http://www.angryblue.com/index.php?pcat=1&item=987">Check them out here!</a><a href="http://www.angryblue.com/index.php?pcat=1&item=987"> </a></div>Katehttp://www.blogger.com/profile/09527146793879635651noreply@blogger.com0tag:blogger.com,1999:blog-8981110642278677731.post-3064187619578770002011-12-02T11:37:00.001-08:002011-12-06T12:32:55.934-08:00Honey Lemon MoisturizerOK, this recipe surprised me. I really, honestly, wasn't expecting it to turn out as well as it did. This moisturizer is light, creamy, lightly scented and works! The ingredient list is really simple (compare that to the back of your conventional moisturizer), and its super easy to make. Also, this recipe can be scaled up - which I recommend. You're going to want to make lots.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRMuQI7m9BJY-Uvr84QDHpr-Dga9kqcXAaopJhWPMRr0WUQcyS4za7hIg0UmMT9q7jw_OnZyF0mpnffX1dFlpw_WL570BxNXKsJ1LPBnhe_7NlBB90JsknxzJHiXv6_eUXuyEmB4aBuhc4/s1600/moisturizer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRMuQI7m9BJY-Uvr84QDHpr-Dga9kqcXAaopJhWPMRr0WUQcyS4za7hIg0UmMT9q7jw_OnZyF0mpnffX1dFlpw_WL570BxNXKsJ1LPBnhe_7NlBB90JsknxzJHiXv6_eUXuyEmB4aBuhc4/s640/moisturizer.jpg" width="478" /></a></div>
<br />
<br />
You'll need:<br />
<br />
2 tbsp beeswax - I picked up a pound for $5 at my local farmers market<br />
1/2 a cup liquid oil of your choice (I used almond oil, but you could use whatever you'd like)<br />
A few drops vitamin E oil (optional, but nice!)<br />
3 tbsp water<br />
essential oils for scent - I used lemon<br />
<br />
1. Combine the beeswax and oil in a double boiler (we used a metal mixing bowl inside a pot of boiling water), and let the beeswax melt and combine with the oil.<br />
2. Remove the mixture from the heat and blend it, using an immersion blender. This aerates the mixture, making it fluffier. As you are blending, slowly add the water, the vitamin E oil, and the essential oil to taste (smell?). I found it helpful to blend the mixture in stages, letting it cool and firm in between blendings.<br />
3. When the mixture has changed in colour from clear/yellow to white, and has begun to firm into a creamy texture, pour it into jars. It will finish cooling and hardening in the jars.<br />
<br />
Enjoy!Katehttp://www.blogger.com/profile/09527146793879635651noreply@blogger.com0tag:blogger.com,1999:blog-8981110642278677731.post-75972494871482804412011-11-23T11:34:00.001-08:002011-12-05T12:49:19.072-08:00Natural Flea Treatment - Neem Oil!There's frost on the ground, it's not the season for fleas! Right? Can I start a petition or something? It took me forever to figure out what was making Lily so itchy, because fleas in November just didn't occur to me. But there it is.<br />
<br />
I've always been hesitant to use conventional flea medications, for all the reasons one might want to avoid giving your house and loved ones a bath in pesticides. There is tonnes of information out there about the dangers of various flea medications.. and although I've used them in the past, I was definitely open to finding a more natural alternative.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtfXgu6SfUYw-FyvEC2_H4WZ1RVNT7EV-hPkMRLc3hSJwwPDc_POSxhIj1vFD4erqB2KqVdPl5mqVSU1oDTEBAzJCIM0XQnAP6pjt19QUSRODVSaCtrIvgamR5VZ3gFrFdOusybvq4Xb4y/s1600/lily+in+fall.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtfXgu6SfUYw-FyvEC2_H4WZ1RVNT7EV-hPkMRLc3hSJwwPDc_POSxhIj1vFD4erqB2KqVdPl5mqVSU1oDTEBAzJCIM0XQnAP6pjt19QUSRODVSaCtrIvgamR5VZ3gFrFdOusybvq4Xb4y/s640/lily+in+fall.jpg" width="520" /></a></div>
<br />
I've been seeing a lot of natural flea shampoos out there with Neem in them, and decided to cut out the middleman and make my own. After a bit of internet research I found two options. 1) Add 4-5 drops of Neem oil to your regular dog shampoo, lather and leave it on your dog for 5-7 minutes and rinse. Repeat in 2 weeks. or 2) Create a mixture of Neem oil and a neutral carrier oil (I used almond oil, but pretty much anything would work) at a ratio of 1:10. Massage it all over your dog, with particular attention to the ears, topline, armpits, belly and groin area. Leave the oil on and repeat the application in 2 weeks.<br />
<br />
I decided to try the second option, since I had bathed Lily just a few days prior and didn't want to dry out her coat too much. I mixed up the oils, massaged it all over the dog.. and it worked! She was obviously itching far less almost immediately, although it will take a couple of days to get rid of them all.<br />
<br />
In addition to washing her bed in hot water, I also mixed up a Neem spray to use around the house - her bed, the couches, the baseboards - to get rid of any fleas hiding there. I mixed 4 cups of hot water with 1 tsp. liquid soap and 1 tbsp Neem oil, and sprayed it liberally around the house. I know some people can't stand the smell of Neem, but mostly it just smelled earthy to me. It's growing on me. :)<br />
<br />
Anyways, I just thought I would spread the good word! I'm truely amazed at how well this has worked. I will never go back to commercial flea repellants again. <br />
<br />Katehttp://www.blogger.com/profile/09527146793879635651noreply@blogger.com3tag:blogger.com,1999:blog-8981110642278677731.post-66886125618207500812011-11-09T08:46:00.000-08:002011-12-05T11:58:21.160-08:00Vanilla Extract<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Making your own vanilla extract is surprisingly simple, and its a great way to use any vanilla pods you have left over after making, say, this <a href="http://kitchentablepolitic.blogspot.com/2011/09/cola-magic.html">totally magic cola recipe</a>. Also, its delicious.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6gAcch_kBhs5VRkTN1HbX8PF-OUuTwME2dIVPy7129rjc6ab1VM-G5OJnkAoq27eHSChOdkUqXNXU2YyTFUGXJecZyM7x605TP7K16H3oYINl2N9-OoDoaRN69qN8uQAt_-It6i25rFBL/s1600/vanilla.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6gAcch_kBhs5VRkTN1HbX8PF-OUuTwME2dIVPy7129rjc6ab1VM-G5OJnkAoq27eHSChOdkUqXNXU2YyTFUGXJecZyM7x605TP7K16H3oYINl2N9-OoDoaRN69qN8uQAt_-It6i25rFBL/s640/vanilla.JPG" width="478" /></a></div>
<br />
You'll need:<br />
<br />
3 vanilla beans<br />
1 cup cheap vodka (rum works too, and can create a darker, more complex vanilla)<br />
A glass jar <br />
<br />
1. Carefully slice the vanilla beans lengthwise with a sharp knife.<br />
2. Combine the vanilla beans and the vodka.<br />
3. Leave the mixture to infuse, shaking occasionally, for 2 months or longer, until infused. <br />
<br />
As you start to get to the bottom of the mixture, top it up with more vodka and an extra bean if you have one. Voila! Never ending jar of vanilla. <br />
<br />
<br />
<br />Katehttp://www.blogger.com/profile/09527146793879635651noreply@blogger.com0tag:blogger.com,1999:blog-8981110642278677731.post-12997058270033378272011-11-05T13:19:00.000-07:002011-12-05T12:10:03.677-08:00Kimchi Fried Rice<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
A while back, I posted my <a href="http://kitchentablepolitic.blogspot.com/2011/10/kimchi.htmlhttp://kitchentablepolitic.blogspot.com/2011/10/kimchi.html">favorite Kimchi recipe.</a> Well, there a million great ways to put your kimchi to work, but this kimchi fried rice recipe is my favorite. The kimchi adds a tangy sweetness and nice heat to the fried rice, and a <i>tonne </i>of flavour. Adding a handful of toasted chopped almonds adds a nice nuttyness, not to mention a touch of protein.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvi0uTo1artaTISA2kTl21p8DyMmEU-X3scXh5_sMuVy1zepb_JpoZyaBAR7JqEChsVh1NrDYgvSO-bWyaSy0R5mcMF0584wDmzexYfMAHSlcj4VMPArlF66e0vH8l4rNG-JNPkccakmUF/s1600/Kimchi+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvi0uTo1artaTISA2kTl21p8DyMmEU-X3scXh5_sMuVy1zepb_JpoZyaBAR7JqEChsVh1NrDYgvSO-bWyaSy0R5mcMF0584wDmzexYfMAHSlcj4VMPArlF66e0vH8l4rNG-JNPkccakmUF/s640/Kimchi+1.JPG" width="640" /></a></div>
<br />
<br />
This is an easy recipe to throw together in a rush, and it can really incorporate any veggies you have kicking around. Feel free to substitute freely - I used what I had around, but be creative!<br />
<br />
<br />
You'll need:<br />
1 large onion, diced<br />
2 cloves of garlic, chopped fine <br />
1 tbsp sesame oil<br />
1 1/2 cups kimchi<br />
2 tbsp soy sauce <br />
2 carrots, peeled and diced<br />
3 cups rice (day old is best)<br />
<br />
1 egg - can be omitted to make the recipe vegan<br />
1/4 cup toasted almonds, chopped<br />
1/2 cup tofu, cubed<br />
3 cups assorted veggies, diced<br />
I used 1 cup garden kale, 1 cup mushrooms, 1/2 cup green onions and 1/2 cup leeks.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5H7QX30yjh2ofLHpeAyONjIKGgZLc7oK7gu-VerAczyoQXJgMEodOm0_B4w7GPAUve6PLqS7ZD5TfGJAcO_A9eJla2j4oKidyTvZD8aat3HF_kOsK8BESKirnifJ7_1Y3scmKWy3XmoiS/s1600/IMG_1215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5H7QX30yjh2ofLHpeAyONjIKGgZLc7oK7gu-VerAczyoQXJgMEodOm0_B4w7GPAUve6PLqS7ZD5TfGJAcO_A9eJla2j4oKidyTvZD8aat3HF_kOsK8BESKirnifJ7_1Y3scmKWy3XmoiS/s640/IMG_1215.JPG" width="478" /></a></div>
<br />
1. Heat one tbsp of sesame oil in a frying pan. Saute the onions, carrots, garlic and kimchi until the onions are soft. Add the tofu, and fry until the tofu starts to brown. Add the rest of your veggies. If you are using delicate vegetables, such as green onions or snap peas, hold these back until later so they are not overcooked. Stir fry for 5 minutes on medium heat, until the veggies are tender.<br />
<br />
2. Add the rice and stir fry for 5 minutes. Add the soy sauce (I used about 2 tbsp, but use to taste), and the egg. Add any delicate veggies at this point, as well as the toasted almonds. Continue to stir fry until the egg is cooked, and the rice begins to brown. Serve!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgala-2ztXXkZ5tr9jGk81ABdDl-9gi1IdBQqZfjzdZ_SBeoob0ApCrKpEIIJKCQBrNEe3na-WQaK3mqc4dwVB7g6d4lUx-jGWG-vjyfod2XA-gZRh4s-3JQua-vsVa_NA2QRoEivuVLwKw/s1600/Kimchi+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgala-2ztXXkZ5tr9jGk81ABdDl-9gi1IdBQqZfjzdZ_SBeoob0ApCrKpEIIJKCQBrNEe3na-WQaK3mqc4dwVB7g6d4lUx-jGWG-vjyfod2XA-gZRh4s-3JQua-vsVa_NA2QRoEivuVLwKw/s1600/Kimchi+2.JPG" /></a></div>
<br />
What are your favorite ways to use kimchi? I'm always looking for new ideas!Katehttp://www.blogger.com/profile/09527146793879635651noreply@blogger.com0tag:blogger.com,1999:blog-8981110642278677731.post-46949125579847784182011-11-05T12:44:00.000-07:002011-12-05T12:29:01.848-08:00Spiced Apple ShrubRemember when I <a href="http://kitchentablepolitic.blogspot.com/2011/10/shrubbed.html">fell in love with shrubs</a>? It was a beautiful time, but unfortunately it was too little, too late. I managed to get to the farmers market in time for some of the last strawberries of the season, but now I've finished all of the strawberry-balsamic shrub and the time for strawberries is long past.<br />
<br />
This means it's time to get creative, my friends. Bring on the fall shrubs! This spiced apple shrub was a successful experiment - this drink manages to keep all of that lively, refreshing taste I love about shrubs, but the flavour is all homey fall apple pie. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRjFPOjYuGblkqjFDm3ExTxIvuyGAm77QbubwnJNchIKUbo8vqnq2uPvhdOtAC5Pb-IlxhlaKC0L6qXQh8fvTrpaOIYnD46POLJAiYic12w52NZeHMkMQkV5r-z7Ft2jQfOF-zOICMGG_t/s1600/IMG_1154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRjFPOjYuGblkqjFDm3ExTxIvuyGAm77QbubwnJNchIKUbo8vqnq2uPvhdOtAC5Pb-IlxhlaKC0L6qXQh8fvTrpaOIYnD46POLJAiYic12w52NZeHMkMQkV5r-z7Ft2jQfOF-zOICMGG_t/s640/IMG_1154.JPG" width="478" /></a></div>
<br />
Different apple varieties have a range of different 'apple' flavours, ranging in sweetness and acidity. When making this shrub, I used three different apple varieties as my fruit base, a Macoun, an Empire, and a random wild apple we had kicking around. My idea was to introduce a range of apple flavours into the shrub, and hopefully get a well rounded end product. <br />
<br />
You'll need:<br />
3 apples, of different varieties (you will use half of each apple - save the rest for a snack!)<br />
1 cup apple cider vinegar<br />
1/2 cup white sugar (or substitute)<br />
1/2 cup brown sugar<br />
1 cinnamon stick<br />
5 whole allspice berries<br />
1 tsp mace<br />
1 tsp nutmeg<br />
<br />
1. Roughly cut the apples into small chunks, leaving out the skins if the apples aren't organic (apples are some of the most highly sprayed fruits out there, and who knows how much you can really wash off..)<br />
2. Combine the apples, spices and sugar. Mash to release the apples juices, until the sugar and apple are moist and well mixed. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgljMBQgwOcNaIZr5tNG-QSz_uyb9QtNI32XEjKQgkOfAgWDk7MQi_7fEvT12HigqQVYFWZ2W2Vlv4GiJhQJxDswo93nkAw3MGbGlgaUiH20nvBJ5zmJ9PThXVK23lUhghZsMgnVuXvvLG4/s1600/IMG_1156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgljMBQgwOcNaIZr5tNG-QSz_uyb9QtNI32XEjKQgkOfAgWDk7MQi_7fEvT12HigqQVYFWZ2W2Vlv4GiJhQJxDswo93nkAw3MGbGlgaUiH20nvBJ5zmJ9PThXVK23lUhghZsMgnVuXvvLG4/s640/IMG_1156.JPG" width="478" /></a></div>
<br />
<br />
3. Leave this mixture in your fridge overnight to settle.The next day (or whenever you get around to it), add the vinegar. Leave this mixture out of the fridge in a sealed jar for a week.<br />
4. Strain out the apples and whole spices. Mix at a ratio of 4 or 5:1 with sparkling water for a cooler, or add straight to vodka for an awesome a fall cocktail!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIMgyVByI4A7Yg8omVD4-pG3BdoRAvOObbnr8TCRhEqY06uI-FtVbTeSfQqKQQ9-sPfBd41w0_SjyisDB1pc1G_vdWlQ1hzDeLLtD8xI0yl5ZkFOuhbe2nQjGARIMqf3oRs5j509-yj71f/s1600/IMG_1241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigkvfiZTVX5z8_WTKaYfziv4dWdMw5qd5dMo2S1g-fcLnNTZelTKeSBUfvK0qzyhhE8HRl_RRG8XNvP9kigVeu7gIOaTTB2bLGhrDJsX5f_BUj4YYYCKvqGs-ugNTDNqNlsPjtZr5Zn0JP/s640/apple+shrub+2.JPG" width="478" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
As much as I love this spiced apple shrub, next summer I swear I will make a whole barrel of strawberry balsamic shrub. I need enough to last me through to spring.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaGjEJ62vqCECO451dAUBiSunqnlKK7zlrVbVGhrUDMDjONV-tuifskVx0Mq4yLMHWrBD-OKDjuEZcm6l34mbu0hZwyuj9PC6-zS1k89pUfKiLqHkis1oUWwicAUsqIM9Sim7mRoeeSXaw/s1600/punk+domestics.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaGjEJ62vqCECO451dAUBiSunqnlKK7zlrVbVGhrUDMDjONV-tuifskVx0Mq4yLMHWrBD-OKDjuEZcm6l34mbu0hZwyuj9PC6-zS1k89pUfKiLqHkis1oUWwicAUsqIM9Sim7mRoeeSXaw/s1600/punk+domestics.png" /></a></div>Katehttp://www.blogger.com/profile/09527146793879635651noreply@blogger.com3tag:blogger.com,1999:blog-8981110642278677731.post-20602402366391243722011-11-04T10:50:00.000-07:002011-11-04T11:09:36.959-07:00Wild Cranberries<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
I find myself constantly surprised by the neighborhood Agata and I live in. It is not a neighborhood that we were particularly <i>excited</i> to live in, originally. We are sandwiched between several rooming houses, and anything that isn't a rooming house seems to be a frat house - lots of drinking, lots of yelling in the middle of the night, you get the idea.<br />
<br />
But for all of that, I have come to love this neighborhood. Over the last year and a half we've gotten to know many of the folks living nearby (having a very friendly, overexcited dog doesn't hurt). We share our vegetable harvests, and the neighbors next door have saved our bikes from getting stolen on more then one occasion. We're all on a first name basis and everyone stops and chats on the sidewalk - its like a Mr. Rogers neighborhood over here, only with more facial tattoos. <br />
<br />
One of my favorite neighborhood characters in Stan, an older single man who lives in his mother's house just around the corner. It all started, as it usually does, when Stan met my Lily, the dog. It was love at first sight. When Stan found out we were gardeners he would lean over his back fence into our yard, offering us gardening advice and cuttings from his garden.<br />
<br />
Then he started bringing us old gardening books and leaving them on the front porch. And then a rose bush. When fall came he started bringing us pears from the trees behind his house, and he would always leave them with little notes explaining the variety and offering recipe suggestions.<br />
<br />
The few days ago, I was letting the dog out before work and he had left us a little bag of wild cranberries that he picked out in the marsh on a recent hunting trip. They're beautiful. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIAq7F9CMVoXfmY_7HGoMBxmD6f1aRkQfHnooodXO3jG97gc89aAaUL_7S82yvFW4yWtQ1_3gg4-opBRk2_IKaAuDfpI1Uzc3uu4jes6rnUwfn40UgOOSgxwcxLoLDGi8PA_tTordvVIA/s1600/IMG_1185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIAq7F9CMVoXfmY_7HGoMBxmD6f1aRkQfHnooodXO3jG97gc89aAaUL_7S82yvFW4yWtQ1_3gg4-opBRk2_IKaAuDfpI1Uzc3uu4jes6rnUwfn40UgOOSgxwcxLoLDGi8PA_tTordvVIA/s640/IMG_1185.JPG" width="473" /></a></div>
<br />
I realized that, up until that moment, I had never even known that cranberries grew in swamps, let alone that they grew wild so close to where we lived. Next fall, I hope to add wild cranberries to my list of foraging projects!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8xVFDUu2dZkpXOnFQmWuVhMHeYygKUFt91NRZom7F12-KMfB2L9IRzFmm-e4hvn1Ag3V-oLcIlukoYhDSWtq5llPU7oRRGJbi9lutpiW91I9QaVLAdtDBkAkqJPWDe6ZEm95WhzemDYVn/s1600/IMG_1186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8xVFDUu2dZkpXOnFQmWuVhMHeYygKUFt91NRZom7F12-KMfB2L9IRzFmm-e4hvn1Ag3V-oLcIlukoYhDSWtq5llPU7oRRGJbi9lutpiW91I9QaVLAdtDBkAkqJPWDe6ZEm95WhzemDYVn/s640/IMG_1186.JPG" width="478" /></a></div>
<br />
In the meantime, does anyone have any inspiring cranberry recipe ideas? Stan suggests cranberry sauce, but I would love to try something really special. <br />
<br />Katehttp://www.blogger.com/profile/09527146793879635651noreply@blogger.com0tag:blogger.com,1999:blog-8981110642278677731.post-15533895998155630692011-10-31T12:34:00.000-07:002011-11-07T09:32:37.802-08:00SauerkrautSomehow after making all those <a href="http://kitchentablepolitic.blogspot.com/2011/10/vegan-cabbage-rolls.html">vegan cabbage rolls</a> we still have a number of (smaller) cabbages rolling around in the pantry - which was great, because we got to make sauerkraut! When salt meets cabbage, magic happens.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1cdrUaOcantlqlXoEOWLCfefc1DeVKhIhTGriM9SMkxTX04UyaZ2_ke56iXDPnQwkagATPgQRzeddtOC-2F4-FqTFtONb7-zqNN698A7kt4-m_v5GFSWG_zXuOr3Nk6bwJnNRWKqdeuK/s1600/IMG_1086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1cdrUaOcantlqlXoEOWLCfefc1DeVKhIhTGriM9SMkxTX04UyaZ2_ke56iXDPnQwkagATPgQRzeddtOC-2F4-FqTFtONb7-zqNN698A7kt4-m_v5GFSWG_zXuOr3Nk6bwJnNRWKqdeuK/s640/IMG_1086.JPG" width="476" /></a></div>
<br />
You'll need:<br />
<br />
2 medium sized cabbages (if you mix red and green cabbages, you'll get bright pink kraut!)<br />
3 tablespoons sea salt<br />
Large ceramic crock/two large mason jar/clean plastic bucket.<br />
<br />
1. Finely shred your two cabbages. You can use a mandolin, or a knife (and some patience). On a recent visit to Poland, we learned that you can use a vegetable peeler to make finely shredded cabbage for kraut - so you can use that too! Save a few of the larger, outer leaves - you'll need these later.<br />
You can add other fruits/vegetables/spices as well to liven up our kraut - shredded carrots, beets, onions, apples, juniper berries - be creative!<br />
<br />
2. In a large bowl, toss the cabbage in the sea salt.<br />
<br />
3. Pack the salted cabbage into your fermentation container of choice. This part is magic. You will look at your huge mound of cabbage, and you will look at your (less huge) container, and you will think 'no way this is going to fit.' It will. It will, because you will be packing it in there with a wooden spoon until it submits.<br />
<br />
4. Pack the sauerkraut into your fermentation container until the juice from the cabbages covers the cabbage itself. The cabbage should be completely submerged in juice. No need to add water for this to happen - just keep packing it in.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnTr4T1JWCkIr3FXUIjRk1JV_t_FALsmSapkeiITNQ4Hm0u4_iS1FWN0-1T65WlblWbpgW9KvrNEhLsxAM_U5XiIkY8j3dpgUdLWJ-3pW1RmLrzW2luZaKQqfCHPBiVjyYhj-LqjxuyFUJ/s1600/IMG_1105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnTr4T1JWCkIr3FXUIjRk1JV_t_FALsmSapkeiITNQ4Hm0u4_iS1FWN0-1T65WlblWbpgW9KvrNEhLsxAM_U5XiIkY8j3dpgUdLWJ-3pW1RmLrzW2luZaKQqfCHPBiVjyYhj-LqjxuyFUJ/s640/IMG_1105.JPG" width="476" /></a></div>
<br />
5. Take some of the outer leaves you set aside earlier, and pack them snugly on top of the kraut. Additionally, we often take ziplock bags with a little bit of water in them and fit them into the crock. This will prevent too much of the juice from evaporating, but will still let the gasses escape. If you're using large mason jars, fasten the lids very loosely.<br />
<br />
6. Check on the kraut every few days. If a bit of mold forms on top, no worries - just skim it off. If it looks like the brine is evaporating and receding below the level of the cabbage, either push the cabbage down below the level of the brine or (if you need to) add a little bit of water to top it up.<br />
<br />
7. After a week or so, taste the kraut. It will still be pretty crunchy and young at this point, the flavors will continue to change and develop as it ages. I like kraut best after about three weeks - but keep tasting and see when you like it best!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcbnLjkqYMyX2c6q2Lbu5vEDuYkiRHEi61Jk6KOe4Ww9cTlOCjC4b7RE3lxbLDhTktth4ayZfmU2_WHGdl-vRjuyttHsDTpoWaQFh6gCtxuJPMfcN8h3vWTyChsXChi51kk688yvadYqvm/s1600/IMG_1102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcbnLjkqYMyX2c6q2Lbu5vEDuYkiRHEi61Jk6KOe4Ww9cTlOCjC4b7RE3lxbLDhTktth4ayZfmU2_WHGdl-vRjuyttHsDTpoWaQFh6gCtxuJPMfcN8h3vWTyChsXChi51kk688yvadYqvm/s640/IMG_1102.JPG" width="524" /></a></div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaGjEJ62vqCECO451dAUBiSunqnlKK7zlrVbVGhrUDMDjONV-tuifskVx0Mq4yLMHWrBD-OKDjuEZcm6l34mbu0hZwyuj9PC6-zS1k89pUfKiLqHkis1oUWwicAUsqIM9Sim7mRoeeSXaw/s1600/punk+domestics.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaGjEJ62vqCECO451dAUBiSunqnlKK7zlrVbVGhrUDMDjONV-tuifskVx0Mq4yLMHWrBD-OKDjuEZcm6l34mbu0hZwyuj9PC6-zS1k89pUfKiLqHkis1oUWwicAUsqIM9Sim7mRoeeSXaw/s1600/punk+domestics.png" /></a></div>
<br />
<br />
<br />
<br />
<br />Katehttp://www.blogger.com/profile/09527146793879635651noreply@blogger.com3