PASSIONATE PSYCHE ~ BUTTERED LIPS

SELF ~ INDULGENCE ... butter, kisses, stargazing and silk

2009-11-06T17:51:00.000-08:00

I admit it ... I'm good at this. Perhaps too good. But, I notice a definite wariness in this country of indulging oneself, even more so in the current economic climate. Now, don't get me wrong, I'm not suggesting you go spend buckets of money you don't have on fleeting pleasures (although fleeting pleasures are some of the finest!). My belief is that, when we treat ourselves as special beings, we bring out the best we have to give and go forth smiling from within. Denying oneself pleasure just for the sake of it does no one any good.

We all have our pleasures ~ WHY must they be "guilty"? Maybe the Puritans and Pilgrims did too complete a job of convincing Americans that we must suffer for our rewards. In that case, there must have been one hell of a confession/penance/guilt fest over that first Thanksgiving feast! HA! Stuffing, fowl and self-flagellation. What fun!

Several years ago, I brought a package of fine pastry to work with me. When it was time for my break, I brought it out, put it on a plate, made myself some Darjeeling tea in a pretty cup and took it outside to enjoy. I read my new book and, for fifteen minutes, was a world away in a happy cloud. When I came back inside, my friend said, "You know, Gayle, I admire you for being good to yourself. I always save the nice cookies and good things for company. You've inspired me to have some for myself." I said, "Yes! For NO reason! Do it!" It's such a little thing, but it can make you feel so good. The French understand this very well.

Friends of mine who are single often tell me that there isn't any point in cooking just for themselves. But there IS a point. It is another way of loving yourself, honoring your worth, caring for yourself the way that, so often, we are willing to do for others while neglecting our own well-being. And that... will eventually catch up with you, showing you through illness or dis-ease of heart that you're ignoring your core. Give yourself those moments of joy ~ whether it's meditation, smoking a fine cigar, reading till the wee hours (on a work night), eating that flaky pastry with a smile, staying in your jammies all day (maybe even with a special someone) ... whatever makes your heart warm and fuzzy and restores you.

The other day, I listened to Nigella Lawson expound on indulgences and I couldn't agree more! Listen to her radio interview here, and find the recipes, too.

http://www.npr.org/templates/story/story.php?storyId=114320079

So, what will YOU do for yourself today ?

ANOTHER HAIKU

2009-10-10T15:02:00.000-07:00

I don't know why, but poetry is on my mind and swirling around. Had another haiku give itself to me and I liked it. The colors this year are especially nice, since we're having mild autumn weather - no wind or rain yet - so the trees are still dressed in their leaves.

Poplar paintbrushes,

dipped yellow in nature's paint,

play color-music.

GNB

NO MORE 'GOURMET' MAGAZINE ?!? ACCKK !

2009-10-09T13:46:00.001-07:00

While driving home this evening, I heard the news on NPR that Conde Nast is cancelling publication of Gourmet magazine. Are they crazy? The first food magazine in America, it was started in 1941. Admittedly, the 1990's were not the magazine's high point, but once Ruth Reichl was appointed editor, the class and substance returned. Ruth's Twitter was, reportedly, “Thank you all SO much for this outpouring of support. It means a lot. Sorry not to be posting now, but I’m packing. We’re all stunned, sad.” Along with Gourmet, the company is also cancelling 'Elegant Bride', 'Modern Bride' and the parenting magazine 'Cookie'. Couldn't they find some other equally vapid ones to eliminate? I can't stand it!

So many wonderful writers were first read by American cooks in the pages of Gourmet. Among them MFK Fisher, Samuel Chamberlain and Waverly Root. In its pages, one could read about exotic locales and foods not yet seen in our markets, nor heard of; the story behind the restaurants and chefs; where and how ingredients came to be and the wonderful recipes go without saying. I first started reading Gourmet when I was ten and dreamed of tasting various classic dishes as well as hoping to experience new tastes. I fantasized about traveling to destinations around the globe. Before my virgin tongue ever touched its first lick of wine, I was seduced by the bottles and descriptions. A nascent food fanatic was born. From pancakes to coq au vin to the gorgeous Christmas cookies, I'll miss its inspiration so much.

The American kitchen will be much the poorer with the disappearance of Gourmet.

PUPPY BREATH TO ICICLES

2009-09-24T17:00:00.000-07:00

A simple idea ~ write about the things that make you happy. I read a friend's list (ASlowRead) and was inspired to join the fun. For the past 24 hours, I've added to my list and, occasionally, startled my dogs when I suddenly shout "moon"! or something else that comes to mind as I'm going about what I'm doing. I'm pretty sure they think I've finally fallen off the edge.

Herewith is my list ~ nowhere near complete, nor will it ever be, thankfully!

HAPPY THINGS

the color green

thunderstorms

raw oysters

colors!

wine

Italy

speaking Italian or German

bonfires

fog

snow

the scent of desert sage

gathering fresh eggs

a new pen (s)

naps

Reggie, my favorite cat (sshhh, don't tell)

a hand written letter in the mail

skinny dipping

the cheese counter at DeLaurenti's, or ANYwhere

owls

firewood stacked for winter

creating jewelry and paper arts

being awakened by my husband for some

middle of the night skin on skin

polka dots and ruffled edges

books

finding mushrooms, edible or not

aspen trees

a pot of hot rice

writing

the smell of roasting green chiles

red chile ristras

flower bouquets from the garden

yoga stretches

tide pools

finding cool stones

the sound of wind

of purring

of cello music

of something yummy bubbling on the stove

lakes

hugs

learning something new

TODAY'S HARVEST

2009-09-05T18:29:00.000-07:00

Bright, vibrant color and fresh flavors that are true to taste are the best benefits of having a vegetable garden! I didn't know what was out there, nor what I would cook. So, I went out to see what the garden had in store for me. As you can see from the pic, I got quite a haul! The dishes I decided to cook were a Mangalore chicken curry and Fall River Vegetable Stew, from the Moosewood cookbook. The flavors are rich and full ~ one of our summer favorites. Just stirring it makes me feel healthy! I'll use the rest of the potatoes (planted five varieties) in an oyster stew.

Besides the veggies, I brought in great bunches of flowers to put in vases throughout the house. I always like to have enough flowers in the garden to be able to cut bouquets for my spirit. I hope that, whether or not you have your own garden, that you're taking in the late summer days and enjoying their energy. I wish I could have all of you at my table!

A FISH TALE

2009-08-20T09:03:00.000-07:00

I came home the other night to a large-size surprise. My hubby said, "Oh, by the way, I bought you a tuna. It barely fits in the fridge." "A whole tuna?" "Yep." Oooookay. So, out of the work clothes and into a rubber suit, I'm thinking. I looked in the fridge. The thing was huge - 31 inches long - 20 lbs.

I'd never dressed out a tuna before, and I knew they were different from other fish. Their bones are arranged in a T, not in a long line like other fish. So, off to Youtube I went. There were various methods, but I found one with clear, short steps. The instructor called it "carking" a tuna. If you look up the work 'cark', it means: to annoy, worry or vex. Hmmm. We watched it together three times, to be sure we got it. Then, out to the picnic table we went, prepared to be vexed.

It turned out to be a fun process and I think I did a pretty good job for my first time. Ripping the tough skin off was particularly satisfying. I got some nice loins off of it, fairly cleanly, and there was plenty left for the cats to munch and tear at. I was surrounded by salivating felines, all amazed at my giant catch. I hate waste, so although others might throw away the trimmings, we grilled some of the bones with meat, saved some for tuna salad and gave the rest to the kitties. There had to be at least two pounds of meat left on the cutaway parts. Then, we grilled the head.

"Why does she keep calling me 'Chuck'?"

Charlie was well-used and delicious! I'm ready for my next fishy adventure.

SAKE IN PINK

2009-08-16T07:59:00.000-07:00

This beautiful bottle of cloudy sake just begged me to buy it. This one is meant to be served cold, which was a new experience for me. I know little about sakes, I have only sampled a few. The taste was delicate, slightly sweet, but elusive. The card which came with it suggested a cocktail to be made with the sake, which is the glass next to the bottle in the photo. I floated the sake on top of tropical juice. It was good, but seemed a waste of lovely sake, as it totally masked the flavor.

I just wanted to post this photo, as I found the colors and milkiness so beautiful.

NIGHT CALLS

2009-08-13T21:03:00.000-07:00

In the dark center of the night, coyote calls. Yipping, howling, barks of energetic communion with their pack ... the sound echoes back to me here. I stand under the summer sky, red-tinged Mars overhead, and listen. Tonight, I can hear the pups yipping, too. Imitating their elders in a higher pitch, shorter calls. The whole group is barking at once, like a bunch of Italians after dinner. I feel blessed to hear them, to know they are out there, living wild.

MY CHINESE SPARERIBS

2009-08-13T14:40:00.000-07:00

Not the red, five-spice type, but the brown, soy kind. Tender, deeply-flavored and ohhhh, that yummy cartilage part. Mmmmmmmm.

Though the ingredients list is long, the dish comes together quickly.

INGREDIENTS-

2 lbs. spareribs, cut into 2-3 inch pieces

3 T. mirin (sweet cooking seasoning - find it in the Asian section)

3 T. each light and dark soy sauce

1 t. black bean sauce

2 T. brown sugar

2 t. sesame oil

1/4 c. water

1/2 inch slice ginger, peeled and grated finely

1 t. red chile paste, or to taste

2 T. cornstarch

1/4 t. ground black pepper

2 cloves garlic, minced

4 green onions, sliced, white and green parts separated

Sesame seeds, to garnish

DIRECTIONS-

Put spareribs in a colander and pour 2 quarts boiling water over them, to seal in juices. In a saute pan, brown the ribs in vegetable oil. Be sure to brown them well. Set aside. In a large bowl, combine all remaining ingredients except sesame seeds and green part of onions. Mix very well with a whisk. Adjust as needed to suit your taste.

Add spareribs to the sauce and allow to marinate at least 2 hours. 6 hours is better.

Pour ribs and sauce into a baking dish, in one layer. Cover tightly with foil and bake at 325F for one hour fifteen minutes. Garnish with sesame seeds and green onions and serve with steamed white rice.

VANISHING

2009-08-07T19:25:00.000-07:00

Once in a while somebody fights for breath.

He stops, getting in everyone's way.

The crowd flows around, muttering

about the flow of crowds,

but he just fights for breath.

Inside, there may be growing

a sea monster within a sea monster,

or a raven named

Nevermore,

or a huge muteness of fairly tales,

the wood-block baby that gobbles up everything.

Inside, there may be growing

an abandoned room,

bare walls, pale squares where pictures hung,

a disconnected phone,

feathers settling on the floor

the Encyclopedists never moved out and

Dostoyevsky never found the place,

lost in the landscape

where only surgeons

write poems.

~ Miroslav Holub - Czech poet and physician

excerpt from the poem 'Vanishing Lung Syndrome'

What's this all about? It's about a rare syndrome - not enough understood to be a disease, but enough to kill. It's about radiographs, hospital gowns, timelines and statistics. It's about waking up one day and finding out that every day suddenly means more and that something you never think about ~ breathing ~ is now all you think about. It's about my friend.

He is practically my brother. We think & say the same things at the same time, share a wicked, sarcastic sense of humor, seek out the finer pleasures life has to offer (even when it isn't good for us), bring each other up when down. Besides my husband, he is the only person on the planet who knows EVERYthing about me. And loves me, anyway. That means a lot.

He is 39 years old, has hepatitis A & C, found out a year ago that he's HIV positive and has already survived a rare childhood cancer. How much is one being supposed to have to endure? There is no answer. This is one example of why I don't believe in the Christian version of God. And, please, refrain from telling me why he exists and why I should believe. I don't want to hear it.

The poem excerpt above was written by a Czech doctor who was diagnosed with vanishing lung syndrome. When his scalpel failed him, he turned to his pen. It seems to me that, when we are alone, words and the thoughts that produce them are all we have to navigate our journey. It's what I am doing here. How I try to explain the inexplicable to myself. It helps keep me afloat on the waves I know are ahead. I'll be in the boat with him.

THE ZING & THE OINK

2009-07-12T12:27:00.001-07:00

Guanciale ~ cured pig cheeks. You still with me? DeLaurenti's in Pike Place Market was the site of some serious food nirvana for me this week. Italy condensed, in taste. I swear, you can hear Italian food angels singing in that place. Just look at the olive oil section ...

I was after the guanciale made by Salumi (run by Mario Batali's father) in Seattle. Salumi is an artisan Italian meat producer and I am grateful they're based in Seattle. I bought a half pound of what I think of as maiale d'oro - pork gold, envisioning savory pastas and soups in my future. A pasta dish was already building itself in my mind. $96 and a heavy bag later, (not $96 for the pasta, but for alllll of the goodies) I headed for my favorite produce vendors and came away with heads of fresh garlic and basil, and some gorgeous tomatoes that had spent all their days growing in sunshine. Why is it that I even have to mention that? ALL tomatoes should grow up this way! Don't get me started.

I also bought a bag of strascinati pasta from Naples. This pasta is shaped like thick potato chips. The chewy bite of it is marvelous. Another similar type is called cencioni. Now, the dish was nearly done in my mind. Pecorino for zing. And the oink ... the salty, piggy taste of the guanciale. Mmmmmmmm!

So, tonight, after a busy week ... it was time to cook all these wonderful ingredients. I walked out into the night garden, smelling the sweet honeysuckle blossoms on the air. I let the evening light illuminate a white shape and pulled a sweet Walla Walla onion out of the ground. Sweet, sharp, green, earthy ... delicious ~

SUMMERTIME PASTA WITH GUANCIALE

(Strascinati con guanciale)

8 oz. strascinati or cencioni pasta

3 oz. guaniciale, finely cubed or chopped **

2 cloves garlic, minced

1 small sweet onion, finely chopped

1/4 t. freshly ground black pepper

3 medium ripe tomatoes, peeled and quartered

3/4 c. fresh basil leaves, lightly packed

1 T. extra virgin olive oil

1/2 t. sea salt

4 oz. grated Pecorino Romano cheese

In large saute pan over medium-high heat, cook guanciale until crisp. Lower heat to medium. Add garlic and onion and saute until translucent. Add salt and pepper. Remove from heat. Bring heavily salted water to boil in large pot, then add pasta and cook until al dente. Meanwhile, put tomatoes, basil and olive oil into bowl of food processor. Pulse until fairly smooth. Once pasta is done, turn of heat, drain and return to pot on the turned off burner. Pour sauce over pasta, stirring gently, until sauce thickens a little. Serve in bowls, with pecorino grated on top.

3-4 servings

** pancetta can be used in place of guanciale, but don't use bacon, or it won't be anywhere near the same

MANGIARE ~ ESSEN ~ EATING

2009-05-16T12:54:00.001-07:00

Tomorrow I leave for Europe - Munich, Castelrotto and Merano, Italy and then to the Lake Geneva area. Food, wine and friends, here I come! Don't hold it against me if I don't come back home. In that spirit, I thought I'd write about my favorite dishes I hope to encounter, with a focus on late spring, seasonal ingredients.

Asparagus will be at its peak, both white and green. Although the tender spears and delicate taste of the white is lovely, I prefer the earthy, grassy flavor of green asparagus. Paired with freshly-made gnocchi, my mouth waters in anticipation. In this country, people seek out the skinny, pencil-thin spears, wrongly assuming they'll be more tender. The truth is, so long as the asparagus is fresh, thicker spears have more intense flavor and are just as tender as the thin ones. As usual, break the stem at its weakest point, and the woody part will be left behind. You can save those pieces to use in making a stock for a future asparagus soup, discarding them when you strain the broth.

Not strictly seasonal, but a personal must for me, is haxen. Spit-roasted pork shank. Just look at that crispy skin! Heaven! My favorite place to eat this is in the Bavarian countryside, at a little restaurant in Kirchbichl. It is perfect. They serve it with either knödel and kraut (a bread dumpling and sauerkraut) or with a platter of various salads. We always order the salad. It makes us feel a tiny bit less hedonistic for eating such a load of meat! Of course, one should wash it all down with beer, but I don't like beer, so I have it with a heavy red wine, to cut the fat.

A beautiful lemon-herb risotto tastes bright and fresh in spring. When I make it this time, in my friend's enviable kitchen, I'm going to add some shredded zucchini. A bit of extra color and a nice texture, I think. I'll post the recipe when I return.

Lest you think I've forgotten dessert, I'll tell you about a sweet ending I love, from the South Tyrol ~ germknödel. Okay, it doesn't translate well into English, if said phonetically. It's pronounced with a hard 'g' and hard 'k' - say 'gayrm-knay-del'. This is a sweet, yeasty dumpling, filled with plum preserves or stewed plums. Over the dumpling is poured a vanilla sauce with poppy seeds and browned, melted butter. Some people eat it as a main course. It is HEAVY and filling. It's often to be found at high mountain-top restaurants where, after a long hike, you feel as if you could eat a horse. And, horse is indeed served in Europe. But that's another story.

There are other dishes I look forward to, like fresh fava bean and pecorino salad, fruit with zabaglione and grilled lake trout from Lac Leman. So off I go, to food, wine and friends. Enjoy your late spring days ~

CRAWFISH BOIL

2009-03-29T06:53:00.000-07:00

My friend, Tiffany, is a Louisiana girl and every year for her birthday, she has a crawfish boil. Well, living in the rainy northwest wasn't going to stop her, so she ordered 150 lbs. of live Louisiana crawfish and got a party going!

Even with sleet falling, we had a fun and SPICY time. I don't know how many I peeled and ate, but my hands still smell like crawfish!

The races were fun - don't blink! Only one crawfish made it to the outside circle and was a two-time winner. Alas, it was not mine. Enjoy the silliness - I just wish you could smell that delicious steam!

http://smilebox.com/playBlog/4f4451794f5445774e773d3d0d0a&blogview=true

~A SPRING GIFT~

2009-03-23T17:29:00.000-07:00

Birds have been a theme for me, lately. I saw my first loons and eastern cardinals this week, when I was in Maine.

Today, as I was walking toward the coop to put the chickens to bed, I found this beautiful, green egg on the path. I picked it up, looked overhead, noting there were no trees from which it could have fallen. It was just out in the open. I mentally took a roll

call of all the birds in the garden at this time of year, then consulted my bird references. The only one that fits is an egg from a Stellar's jay. Perhaps it's the first laying year for a female jay and she was taken by surprise? I know our newest chickens are always appalled when they lay their first egg and we can find the eggs almost anywhere until they "get it".

Whatever the scientific reasons for why this egg was where I found it, I take it as an offering from nature. To remind me of the renewal, growth and vitality of springtime.

COOKING WITH FERNET BRANCA - Book Review

2009-03-14T14:39:00.000-07:00

How do I describe a book whose plot is irrelevant, with a main character who is a completely unreliable narrator? The first thing to say is that it is impeccably written and FUNNY. I can't remember the last time I laughed so much while reading.
Gerald has a wicked sense of petty revenge which he carries out against his annoying, female neighbor, Marta. Both are renting houses in Italy, separate abodes but too near by about 50 meters. Language barriers, misunderstandings and a morbid fascination combine hilariously in this curious relationship.

The two of them trade volleys in this battle by cooking vicious recipes for each other. Gerald's are carefully planned, nasty concoctions meant to stun. Garlic and Fernet Branca ice cream, anyone? Marta's are "Voynovian" delicacies no less hideous. The descriptions of both food and people are original and clever. And did I mention funny?

I rarely say this, but, in the right hands, this could be one hell of a great movie. This book is a delight for any reader, writer or cook. If you happen to be all three, well...you must read this book!

HAMA HAMA !

2009-02-15T15:49:00.000-08:00

Ten points if you know to what I'm referring. Okay, I guess the photo gives it away. Hama Hama oysters, from Hood Canal here in Washington state. Aren't they gorgeous? Their shells, beautifully iridescent, the ruffled edges of their bodies, lying seductively in their liquor. God, I love oysters ... LOVE them. This makes me an ostreaphile. Since words are almost as wonderful as food to me, this new word makes me happy.

"Because an oyster, like a lover, first captures you by bewitching your mind." -Rowan Jacobsen

After the oyster fest at my friend's house 2 weeks ago, I've experienced a reinvigorated oyster-tracking sense. And, with a trip to Maine in the offing, I'm sharpening my palate in preparation for some Glidden Points, Damariscotta and Pemaquids. Oysters are fun food - to say and to eat. Then, there's always the sensual, taboo angle of eating something alive. So full of briny life. As the author of A Geography of Oysters, Rowan Jacobsen, says...eating one is "like a little chi bomb. Perhaps that surge we feel is a temporary explosion of life force, and those desires we feel a quite natural wish to share the wealth." Maybe that explains the aphrodisiac angle. Although, do we really need a reason to feel amorous when eating oysters? I don't! I highly recommend Jacobsen's book. Inspired writing and descriptions even a non-oyster lover could appreciate.

So, back to the Hama Hamas. "Hamma Hamma" means "stinky stinky" in the Skokomish Indian dialect. But this refers to the Hamma Hamma River, which reeks of decaying salmon each fall during spawning season, not to the oysters. This river pours from the Olympic National Forest into the Hood Canal. This is a pristine, unpolluted environment and the oysters love it. It's a rough patch to grow up in, and their shells show it. Tough, thick, covered in barnacles and the odd stone stuck on by seaweed, they speak of strength. And inside ... pure crunchy ocean in your mouth. As I chewed mine, I tasted cucumber with the peel on, citrus and salt, herby brine. I think those afraid to try a raw oyster think it will be slimy and fishy. Wrong. Silky seawater you can chew - that's how I describe oysters. And the myriad nuances of their flavors, based on what type and where they lived make each one unique. No one forgets their first raw oyster, just as no one forgets their first kiss or first lover.

So, from oyster heaven, I'm signing off to go shuck and ... never mind.

PICTURE PERFECT - CONSERVE

2009-01-21T18:38:00.000-08:00

Jars of summer honey,

in a window at Pike Place Market - Seattle.

HOME-CURED SALT COD

2009-01-19T21:51:00.000-08:00

Making your own salt cod is so easy - and brings you a fresher, more succulent piece of fish, with a deeper taste than many commercial types. Unfortunately, here in America, most of those I've purchased taste a lot like the wooden box in which they're packed. And at a premium price! I got a good deal on fresh, wild, true cod today, so I came home and started some salt cod.
Salting the fish reduces the water content, retards bacterial growth and results in more flavor and body. From the Vikings to the Basques, Spanish and Italians, preserved cod has been a staple of the larder. Cod prepared this way will keep for many months refrigerated, wrapped well to protect it. Once dehydrated and salted, it must be reconstituted in several changes of cold water over about 24 hours before use in recipes.
Whether you use it for brandade, fritters, stewed baccala or eat it straight in a salad, you'll find that salting your own makes for the best-tasting dishes.
Give it a try and have fun!

Ingredients:
2 lbs. fresh, skinless cod fillets
1 cup kosher salt, for dredging
Cheesecloth

Directions:
Dredge the fish generously in the salt, pressing the salt firmly into the flesh, so the entire surface and crevices are coated in salt. Wrap the fillets in cheesecloth and place on a rack in a non-reactive pan. Refrigerate the fish, uncovered, for 24 hours. Remove cod from cheesecloth and rinse in cold water to remove salt. Pat dry and re-wrap in clean cheesecloth. Refrigerate, on a rack, uncovered for 4-7 days. Thinner fillets can go 4 days, inch thick pieces should go for 7 days. Pour off any juices that accumulate under rack. As fish cures, it will become more opaque and stiff. Once to this point, the cod is ready to use. If not using immediately, remove cheesecloth and wrap fish in butcher paper and then in a freezer bag and keep refrigerated for up to 2 months. When ready to use the cod, soak it in cold water for 18 to 24 hours, changing the water three times. Pat dry and proceed with chosen recipe.

RISOTTO BIANCO

2009-01-10T21:30:00.000-08:00

A "white" risotto I made tonight. The only color comes from the light parts of the celery and a few flecks of rosemary from the rosemary Asiago. The Asiago is a nutty and a bit sweet, so tames the tang of the pecorino. It's a creamy, cheesy dish - lovely served with simple grilled chicken or by itself, with a salad. So, put on some easy music, sway and stir and then take a bite of saucy risotto....mmmmmmm.

RISOTTO BIANCO
3 T. butter
Half of a large onion, finely chopped
1 clove garlic, finely chopped
1/2 c. chopped celery and leaves from center of the head (light parts only)
1/8 t. white pepper
1 3/4 c. risotto rice - pref. vialone nano or carnaroli, but arborio works fine
5 c. chicken broth, heated
2/3 c. dry white wine
1/3 c. cream
3 oz. pecorino cheese, grated
2 oz. rosemary Asiago or reg. Asiago, grated
Salt to taste

In a heavy-bottomed stock pot over medium heat, melt butter, then add onions, garlic and celery. Saute until softened. Add pepper and rice, stirring to coat the grains well. One cup at a time, add the heated chicken broth, stirring often, until broth is almost absorbed. Repeat with remaining broth. Add wine and stir until half absorbed. Check rice for doneness. It should be soft, but with a chewy bite at the center. If necessary, add a little more hot water or wine. It will depend on the type and dryness of the rice used. Once rice has the right texture, add the cream and grated cheeses, stirring just until cheese is melted. Check for salt, adding if necessary. Serve immediately, while still velvety and saucy.

POEM- The Old Bench

2009-01-09T17:10:00.000-08:00

Wood worn to a sheen,

smooth as skin,

Gathering heat from my hand.

This bench their retreat

from decades of living the world.

Together.

A word, a song, a look.

They know each other

like a tree knows the soil in its roots.

They know,

it will end like this.

GNB - 2009

EUROPE PHOTOS

2009-01-02T19:21:00.000-08:00

This seemed the easiest way, for now, to post photos of the recent trip. There are around 240 pics, so be warned! Unfortunately, this method didn't allow me to write captions. I hope you'll enjoy the scenes. If you have any specific questions, feel free to ask me. The photos are basically in order, country to country. I started in Switzerland on my own for a week, then met Jim in Munich for the remainder of the trip. So many delightful and delicious experiences!

Make a Smilebox slideshow

SMOKED BLEU SPREAD

2008-12-24T21:34:00.000-08:00

A quick spread for crusty bread or crackers. It's also great with sliced pears or apples.

Ingredients:

4 oz. crumbly blue cheese of your choice, cut into a few pieces

1/3 c. sour cream

4 oz. cream cheese

1 scallion, chopped (both white and green parts)

2 t. smoked chipotle Tabasco sauce

Directions: Put all ingredients into food processor and whiz it up until nearly smooth. Some blue cheese chunks should still be left. DONE! This tastes best if made several hours in advance, to let the flavors "marry".

GLÜHWEIN UND GLÜCK !

2008-11-27T07:05:00.000-08:00

In celebration of Christmas and my upcoming trip, I wanted to post a recipe for Glühwein / glow wine. It's a traditional hot, spiced wine drink served during winter in Germany, especially at Christmas. One of several hot alcoholic drinks in which to indulge, it is my favorite. Other drinks are Jägertee (hunter's tea), apfelwein (apple wine), Seehund (sea hound) and Punschglühbowle (punch glow bowl).

Glühwein is available commercially. Most liquor stores in the US carry it during the holidays. But the bottled version is often too sweet and tastes flat. And it gives you one hell of a headache! Many countries have their version of mulled or hot spiced wines. Here is my recipe. PROST!

GAYLE'S GLÜHWEIN

1-750 ml full-bodied red wine

1/2 c. brandy

1 stick cinnamon, broken in half

6 whole cloves

Seeds of one cardamom pod

2 slices lemon peel (no pith)

4 slices orange peel

Half of an orange, sliced (no pith)

1/3 c. sugar

In a non-reactive, large saucepan, add wine and all ingredients except the sugar. Over medium heat, bring mixture to just below boiling point. Turn off heat, cover and allow to steep for 10-15 minutes. Remove orange slices and set aside. Remove spices and peel and discard. Return orange slices to pan and heat until hot but not boiling. Serve in pre-warmed mugs with a cinnamon stick, if you like. If you won't be serving it immediately, keep covered to preserve the alcohol.

See you all when I return in 3 weeks. Enjoy the holidays to the fullest, whatever you do and however you celebrate. Frohe Weihnacht!!!

EARLY FEAST

2008-11-20T18:49:00.000-08:00

Thanksgiving will be a bit different here this year. With the upcoming travels, we decided to have our feast this Saturday. That way, we can enjoy the turkey and its delightful leftovers all week long, before we leave. It's become a recent tradition that my stepbrother spends turkey day with us and it was tough to tell him 'no' this time. He's in the Marines, about to start flight school, so joining us early wasn't a possibility. We'll miss him. He and I have a lot in common and have become very close in the last 5 years or so. It's nice to have a brother!

Because of the premature celebrations, I'm going to be melting into Christmas / winter early on my page and blogs. I'm already so thrilled about spending the holiday season in Europe, I could just about *POP*! There will be lots to share when I return, but I might sneak in a couple festive recipes and such before I leave

Whatever you do for your festivities, I wish you conviviality, love, laughter and a happy, full tummy! I am grateful for all of you, my friends. My best to each of you.

DOUGHNUTS !

2008-11-01T17:32:00.000-07:00

We just finished making doughnuts...so, for the next several days, whenever we go out with our coats on, we'll smell like a doughnut shop. Could be worse! It's a Halloween tradition around here, preceded by my family's tradition, to make these. It's a weekend late, though, as last weekend was happily taken up by the Seattle Food and Wine Expo. Well, they taste just as delicious on All Souls Day as they do on Halloween, so here is the recipe.

Making doughnuts is time-consuming, but easy. And the time involved is the fun part of the whole process. These doughnuts have a strong flavor of nutmeg and have a fluffy texture due to having mashed potatoes in the dough. Make the mashed potatoes as you normally would, with milk, butter and salt. Just don't make them too wet. If you are one who doesn't like nutmeg, you could decrease the amount or leave it out and increase the vanilla to 1 teaspoon. But, the nutmeg is what makes them unique and makes me feel the cozy autumn nights.

The dough is very soft ~ more of a very thick batter. Don't be tempted to add flour. It is the softness of the dough that makes the doughnuts so tender. It needs to chill for at least three hours before rolling it out, so figure that into your timing. I usually make it the night before I want to fry the doughnuts. If you don't have a traditional cutter, you can cut them into triangles of about 1.5 inches per side. Any larger, and they won't get fully cooked inside.

For icing and such, I make chocolate glaze, vanilla glaze, colored sugars, cinnamon sugar and powdered sugar ~ sometimes "sprinkles" for holidays. Choose your favorites and decorate to your heart's delight! But most of all....have FUN!

FLUFFY POTATO DOUGHNUTS

3 lg. eggs

1 and 1/3 c. sugar

1/2 t. vanilla

1 c. mashed potatoes, cooled (not too wet - they should have body)

2 T. vegetable oil

4 c. flour

6 t. baking powder

2 t. freshly ground nutmeg

1 t. salt

1/2 c. milk

Beat eggs with sugar and vanilla until light. Add potatoes and oil and beat briefly to combine. Combine dry ingredients in a separate bowl. Add dry ingredients alternately with milk to egg mixture, beating well. Chill dough at least 3 hours.

Heat a pot of frying oil to 375 degrees F., or use a deep fat fryer heated to 375. Roll out a third of the dough at a time, keeping the remainder in the fridge. Roll onto a well-floured surface to 3/8 inch thickness. Cut with a floured doughnut cutter or cut into small triangles.

Transfer immediately hot frying oil. Fry approximately 3 minutes, turning over halfway. Drain on paper towels and frost and decorate as desired.

Makes 25-30 doughnuts plus 40 doughnut holes