Posts from the ‘A Word or Two’ Category

Jan 26

Spreenkle #3

While we’re on the subject of onions, and since there’s clearly so much more fun to be had with them…

Did you know that if you slice rings from an onion – red onions are especially good for this – and submerge them in a nice icy bath for maybe 10 – 15 minutes, they will have crisped up beautifully and lost the bite and bit of harshness they have when eaten raw? (Drain them and dry with paper towels.) This works especially well when combining in a salad. I highly recommend it!

Did you know that if you submerge little pearl onions in boiling water for a mere 30 seconds and then drop them into a colander, they’ll shed their skins with very little help from you? You can then go on to caramelize or saute them or whatever you fancy doing with your pearls.

By the way, I gathered up all the onion tips others so generously shared and dropped them into the “spreenkles” page above.

Sometimes when I go missing for a few days from here it’s because I had a plan…that plan began with a recipe, or merely a shopping list of ingredients…I proceeded to preparations and photos along the way…the final, loving attention given to the dish’s culmination…and then I move on to the part with the fork. Sometimes I’ve even started the writing before I’ve raised my fork. And then I make a disappointing discovery at the table. It tastes fine — and fine just isn’t good enough to share with the lovely likes of you. And so I move on to another plan and go through a similar process, sometimes even trying to refine before finally giving up, cutting losses and moving on once again. I may still come back to it later. But you only read about the success stories around here. I want to be sure you know though, just in the interest of full disclosure, that there are, at times, rather pathetic flops or meals just fine. So if you don’t hear from me for days, presume that I’m going through another one of those stretches. I like to play with food, as many of us do, and sometimes messes just happen.

But this time, it could be several days before you hear from me because family’s coming, and my arms and my heart will be fully occupied. And there just may be a few happy tears. Onions or no onions.

Have a colorful & fun weekend!

And maybe a few tulips on your table…

See you in a few days!

love,

spree

p.s. I know JUST what I’m posting next and I think you’re going to LOVE it! I already used my fork on it!

Jan 24

39 Comments

Spreenkle #2

A few helpful things to know about onions and our tears.

a) cold onions won’t make you nearly so teary. Try refrigerating onions 30 minutes before you need to cut them.

b) onions cut with santoku knives (it is said) are less likely to make you cry because of the knife’s extra-fine edge. What does that have to do with the price of butter? A finer blade is more apt to slice between the onion cells as opposed to through them — and through them is what causes them to burst and release the chemical that makes us weep.

c) I’ve tried this, and it’s possible that placebo effect would account for some of its success, but I’ve found it helpful. Try slicing an onion directly next to the sink, with the cold water running. Why this seems to work could have something to do with the negative ions released from the cascading water – much like what takes places (on a far grander scale of course) in waterfalls – the negative ions present in the area around a waterfall result in the peaceful sort of happiness we experience when we are too.

If spreenkles are entirely new to you, you can see where they were introduced here. You’ll see them accumulating in the page with the same name in the header above.

Jan 23

27 Comments

Unplugged

My blogging friend (I’m happy to call him that!) Nick over at FrugalFeeding has just asked me to participate in an “Unplugged” interview. Nick has such a gift with words, is very clever and is brilliant at saving dollars (pounds) on dinners. I enjoy following his blog so much. This is another one of those answer-a-slew-of-questions-and-then-pass-them-on to another 5 so that eventually, most of us bloggers will have been tagged and we can share the embarrassment of having revealed one or two too many details about our inner workings. I’ve discovered though that others really aren’t quite so bad at that as I am, so I’ll try to be a bit more discreet and veiled this time around. (like I know how to do that!)

I so don’t want to bore you. Move along if you’ve got better things to do with your time…and really, who doesn’t? : ) My next post (today I think) will have real food in it!

But because Nick is a jolly good fellow and an all-around nice guy and a good cook besides, and because he kindly asked me to…

here we go, this is………….

(because I cut and pasted the questions from Frugal Feeding, I have some sort of formatting error that I can’t seem to correct.

That problem’s completely resolved if you just click on the “unplugged” title of the post.)

Who or what inspired you to start your blog?

I found I was fixing dinner and snapping photos with my phone and emailing them to my daughters or friends and sharing recipes for things I’d discovered and loved. It seemed like a natural progression to take it to the inter-web. (Though don’t for a minute think that I did that without being, first of all, scared to death, and second of all, scared to death.)

Who is your foodie inspiration?

This is a cop-out, right? I haven’t one. I have more like dozens. But they’re constantly trading places…this is like a game of musical chairs. I can’t keep track. But in all honesty, I think food is my #1 inspiration.

Your greasiest most batter splattered cook book is?

So you think from the answer to that question that you’ll know my favorite cookbook? Oh no, not so. I have a weird thing about books. I kind of love them. And I take very good care of them. And my very favorite cookbooks, I shield from my greasy fingers and flying food, under plastic. I know, really anal. So there you have it already, embarrassing detail #1. Embarrassing detail #2 – despite the care I take of my cookbooks, I can (and often do) make a tremendous mess in the kitchen! Read more

Jan 18

20 Comments

2 bites of business…

1) Just a very quick word to let you know the process has finally begun. One by one I’m going through the recipes previously posted here and condensing them for print. (I do tend to get a bit wordy – ohhhh…you’ve noticed? I’m hurt! – so hopefully this will make the process of using them in your kitchen a bit friendlier.) I’ve set up a new blog site called sprees-recipe-box where they’ll all be housed. A link will be provided at the bottom of each post (once I have them linked.) It’ll take me a bit of time to get them all up, but by March I expect they’ll each be ready.

2) Also, there’s going to be a new feature here. Do have any idea how many times while whiling away the day in the kitchen I think of little things I’d love to share with you? (plenty!) Sometimes, just a little happy-ending tweak to a recipe already posted here; sometimes a neat little trick, or maybe an inexpensive little gadget, or new tricks with an old one; a bit of kitchen trivia that spree finds amusing. You get the picture: too small for their own post, too kind-of-cool not to mention. Little tidbits, pinches of spice, little sprinkles of something sweet. That’s it!

S p r e e n k l e s!

Then it’s settled.

They’ll begin today.

I’ll identify them in the post name so subscribers who don’t want to make the trip for crumbs (even sweet ones) won’t need to. You can catch it the next time you happen back. I’ll keep a running list of them in their own page in the header space above. And by all means, if there’s something YOU want to share with the rest of us, now might be a good time! I’ll be happy to post it (and give full credit of course!) Now, I need to say one more thing on the subject. My husband donated the name of hoodathunkits? If you prefer that name to spreenkles, now’s the time to cast your ballot. Leave word in comments.

Jan 12

19 Comments

10 little monkeys

A game of tag is circulating the blog world and I’ve just been snagged…by Kathryn, a playful little monkey who asked that I play along. I’m game!

That being said, I have a rule-breaking streak in me…I’m squirming here, itching to break free and add a few questions of my own. I’m not one who likes the confinement of narrow boxes.

But – also being a bundle of contradictions, as most of us are – I’m generally amiable and play by the rules. Here are the questions I was asked and I’ll do my best to stop squirming.

1. Describe yourself in seven words.

joyful….soft-hearted….adventurous….passionate….lover-of-life….positive….thankful. Above all, I think…thankful!

2. What keeps you up at night?

How much time do you have??? My short answer: a mind that frolics. It loves words, and from them it makes up all kinds of sentences that lead to all kinds of scenarios, some amusing, others quite boring and repetitious. My mind tries dancing while my body tries sleeping. They’ve been doing this for years.

3. Whom would you like to be?

oh, only me. (not that I’d recommend that for anyone else, no, I wouldn’t!)

I was a bit of a late bloomer, and I’m still figuring it out, this blooming thing. But I’m getting closer. Not by leaps and bounds, but by hops and skips, and now that I’ve started down this path, I have no interest in turning back. And as poor a job as I’ve done at being me at times, I’d do an even worse job at trying to be someone else. For now, I’m content to keep skipping down my own path.

4. What are you wearing now?

I’ll be right back.

I’m wearing the loveliest cashmere sweater, a hand-painted silk scarf, a curve-hugging skirt with a (just-barely-tasteful) slit up the side, tall tall boots,

(who am I kidding. I dress in clothes that feel good. Which is not to say frumpy, never frumpy! No sweatpants in this closet. But I’m cozy-comfily dressed. Really, who wants more information than that?)

5. What scares you?

Losing the thing that keeps me up at night. I’ve gotten used to a mind that frolics.

6. What are the best and worst things about blogging?

The best: words and images and the J O Y of weaving them together. And the completely unexpected best: the joy of friendships formed and forming! Of this, I had no idea.

The worst: pushing “publish” and then thinking, oh that was stupid. that was idiotic. why did you say that? what were you thinking? what will they think? why don’t you just quit this whole thing and go back to life as it was – it was good! That’s pretty much it in a nutshell. Self-doubt.

7. What was the last website you looked at?

American Hunter Woman – hah! got you didn’t I?

8. If you could change one thing about yourself what would it be?

Self-doubt.

9. Slankets, yes or no?

I must be so old! What the heck is a slanket? But I guess I’ll say no. I don’t like the sounds of that at all. Read more

Jan 8

12 Comments

post on a grand scale

Did you come here expecting some monumental piece of writing? Something brilliant, witty? Illuminating, perhaps life-altering? I disappoint. This is a simple post whose design is to make one simple point. You should have a kitchen scale.

My argument is best made by illustration. Please notice how much one level cup of flour weighs.

Turns out a level cup of flour can weigh anywhere from 4 to 6 ounces. (113 to 141 grams.) (Most recipes written to include flour use 5 ounces as the standard.)

Turns out too (and this is no stretch) that a recipe can be a disappointing flop or a ravaging success based on which of those level cups you plopped into your bowl. That concludes argument #1.

Argument #2 may be even more compelling. You’ll have fewer bowls, measuring cups and spoons to wash. Having a kitchen scale simplifies your life!

Argument #3 – You may have noticed, more and more recipes are being written for weight measurements as opposed to volume. And some of those weights are actually METRIC. One day its bound to happen that we in the States will finally follow suit. A digital scale makes those conversions with the push of a little button. Life simplified!

Argument #4 – You will turn out loaf after loaf of gorgeous bread, each looking, feeling and tasting just as wonderful as the last one. (The next 2 posts will illustrate. Bread for Today, and then Bread for Tomorrow.)

But to give you a preview, it will go something like this –

You’ll get your scale out and set it on the counter.

You’ll turn it on, set a bowl on top, and zero the scale out. (This will result in the scale not accounting for the bowl’s weight, only the contents.) If you have a stand mixer with dough hook, use this bowl.

You’ll start scooping flour in until your scale indicates the correct weight needed – 5 ounces per cup.

You’ll zero the scale out again – now it will no longer account for the weight of the flour or the bowl.

You’ll begin pouring water into the bowl until the correct weight has registered.

Zero out the scale. Add yeast and salt in the same manner.

Knead with your machine, or by hand. Let rise. Form into ball (boule), let rise. Bake. Delight and eat! Delight some more!

This artisan-quality bread is INCREDIBLY simple, RIDICULOUSLY inexpensive, and POSITIVELY wonderful! You will be SO happy you did this!

(stay tuned for the first of the two breads…)

Jan 6

29 Comments

doldrums and remedies

dól-dremz – 1: a spell of listlessness or despondency 2: a state or period of inactivity, stagnation, or slump 3: in the Northern Hemisphere, the months of January and February, excluding special birthdays and Valentines Day.

rem-i-deez – 1: something that cures or relieves a disease or bodily disorder 2: something that corrects or removes an evil of any kind. 3. any one or all of the following:

a walk among trees…

love in your cup…

persimmons on your counter…

soup in your bowl…

dresses in a window…

Dec 30

11 Comments

awards & recommendations

On Christmas night, just as I was about to turn out the lights on the tree and head upstairs to bed, I went to tuck my computer to sleep. I didn’t realize it but I was about to open the final gift of the day. A comment had come through that Ronnie Hammer at Morristownmemos had nominated me for The Versatile Blogger Award. Thank you so much, Ronnie. Such an honor!

Ronnie herself was nominated. She writes of the everyday from a light-hearted and positive perspective, often with gentle humor. It’s been a pleasure getting to “know” her through her writing.

Complying with the rules of the award (that I’ve lazily copied from Ronnie’s site) – I have a few of my own nominations to make, some thank you’s to write and a few questions to answer. Forthwith – (do people still talk like that?)

Here are the rules for The Versatile Blogger Award:

1. In a post on your, blog, nominate 15 fellow bloggers for The Versatile Blogger Award.

2. In the same post, add the Versatile Blogger Award.

3. In the same post, thank the blogger who nominated you in a post with a link back to their blog.

4. In the same post, share 7 completely random pieces of information about yourself.

5. In the same post, include this set of rules.

6. Inform each nominated blogger of their nomination by posting a comment on each of their blogs.

~ ~ ~

Some of those I’m about to nominate have been nominated previously – some likely more than once – I hope they’ll forgive me for calling them out again. They’re too delightful for me not to mention. I’m fairly new in the blogosphere (only since April) and my feet feel just barely wet. I confess to not having a full 15 to nominate. (That’s got to be at least a 15-yard penalty!) Apologies made, let me now sing out (in no particular order) :

Lesley Treloar of Photo Journeys – her photo work is simply exquisite, often exotic, and evocative. And Lesley travels the world, lucky for us!

Tanya at Chica Andaluza – witty, charming, endlessly creative!

Chicago John over at Bartolini Kitchens – delightful, delicious, family stories and recipes to go along!

Greg & Katherine of Rufus’ Food and Spirits Guide – Greg (I’m quite sure) was the very first person outside my own circle to comment on a post I’d written. The team of them are prolific to say the least, and funny! Quick and uncomplicated recipes (for both food and spirits.)

Tinkerbelle, often hilarious, sometimes “shocking” – such fun reading.

Barbara (Smidge) over at Just a Smidgen – the epitome of versatility – cook, writer-poet, cellist, artist, humorist, and she takes some lovely photos. Hers is always a delight to read.

Roger of Camerahols/Food, Photography & France – extraordinary photography, both of food and the French countryside where he and his wife reside. Witty, intelligent writing. A Joy.

Natalie of Cook, Eat, Live Vegetarian – inspired recipes, lovely photography. (Natalie, like Tanya of Chica Andaluza, lives in Spain – considered the new center of the culinary world.) Her recipes are wonderful.

City, Hippy Farmgirl – Fun, witty, clever, food & tales & photos worthy of your time!

In need of no call-outs from me, Brian of The Blue Hour – lovely photography, sometimes hauntingly beautiful, stirs the imagination.

Savory Simple, gorgeous recipes from a professionally trained chef and gorgeous photos to match.

~ ~ ~

I think that concludes the list for the time-being. These are blogs I regularly follow and love. I’m sure my list of recommendations will grow as my horizons daily widen. There are other blogs I follow, some that I am enormously enriched, inspired and sometimes deeply touched by. For the purpose of this particular “assignment” though, I’m recommending blogs that are largely either food- or photography-centric. And one that just makes me laugh. I thank them all for the lovely reads and the many eyefuls of beauty!

Seven random things about me? Seriously?

Dec 15

37 Comments

wishes

I take a break today from the extraordinary messes I make when I cook and take pictures of my food. Someday I may share photos of the paths of my destruction. It’s good for a laugh. But not today. Today, let me just wish you, in this season of lights, all good things.

~ ~ ~

May you come in out of the cold…

…may you be warmed and may you be fed…

…may you hold some dear one close…

…may you paint your toenails red…

…may you see art where you had not…

…may you know wonder…

…and may you share it…

Dec 13

21 Comments

our last days in Sedona

Coming into Sedona, you don’t miss it. This place announces itself without an ounce of self-consciousness. It’s riotous, full of absolutely everything southwest and some that tries hard to be. It wasn’t until close to the end of our trip that we actually stopped in. Funky, up-beat singing-out-loud music, room after room of color explosions, statuary, pottery, icons, spices, ornaments, jewelry, chilies and garlic braids hanging from rafters, cactus (living and make-believe), cow skulls, every sort of kitsch and wanne-be art, and some really cool stuff. We didn’t buy a thing. We had such fun!

~ ~ ~

Changing gears completely (and thankful we had an hour or so to do it in) we visited Montezuma’s Castle. The site was inappropriately named because it had absolutely nothing to do with Montezuma – but the namers were rather clueless on that point. It was inhabited by people commonly referred to as the Sinagua between 1100 and 1400 c.a. Then, like so many of the settlements (now ruins) in this part of the world, it was mysteriously evacuated.

One wonders why. It sat in such an idyllic setting. A lovely little valley, treed, alongside a gently rolling river. Crops of corn and cotton were planted on the valley floor. The adobe-bricked buildings, most of them perched high up and inside the cliffs, faced south to take advantage of the solar warmth in winter, while being shaded from the searing heat of summer. It was a spot well-chosen.