30 October 2013

Wordless Wednesday: Skull

My Cats Are Killers
Our cats have been hiding bodies in the shrubs, again.

29 October 2013

Top 10 Tuesday: Scariest Book Covers


With Halloween just a few days away, we're focusing on the scariest-looking book covers for Top Ten Tuesday. I went with the scariest covers I could find, but I know fear is a subjective thing so you might just find some of these covers a bit silly.

Terrified me at 17, but the back was even worse.

The nightmare-inducing back.

The thing with the crank! The sewn up mouth!

Gave me nightmares at 12.

The eyes!

*shudder*

Starts cute, but then that skull ...

I grew up near the ocean. This ruined my childhood.

That's only seven, but I don't read a lot of scary stuff so that's the best I can do!

(I think it's safe to say I'm creeped out by eyes and teeth).

26 October 2013

P/F/G Challenge: Olly-Olly-Oxtails

Many months ago, I bought three pounds of frozen oxtail from The Meat House. I bought them because The Husband is British and, every once in a while, I have the whimsical desire to cook for him The Food of His People. Bear in mind that the man has never mentioned a yearning for oxtail as The Food of His People more likely being pie and chips with lashings of gravy. (Mmm. Gravy). Also, I had never cooked oxtail before. Therefore, what seemed like a great idea at the shop became an awfully intimidating one at home. No surprise then, that I stuffed the oxtail in the back of the freezer and decided to deal with them another day.

Braised Oxtails

Wednesday, I'd seen the freezer was almost empty of meat and I'd have to do some shopping soon ... except there were those intimidating oxtails I'd been avoiding thinking about. It seemed like a total fail on my part to go grocery shopping with a major P/G/R Challenge ingredient still sitting in the freezer. I'd pinned TGI Paleo's recipe for "Jamaican-Asian Braised Oxtail" a few months ago, when I was looking for recipes for braises and for dishes that used coconut aminos (another whimsical purchase of mine), and it seemed like Friday would be a good day to try it out. I had the day off and nearly all the ingredients on hand, after all.

I made two slight adjustments to TGI Paleo's recipe. First, I added a can of fire-roasted diced tomatoes because that seemed like it would go well with the peppers and onions. Secondly, I substituted a teaspoon each of Penzeys Berbere (peri peri) and Northwoods seasoning blends for the two teaspoons chili powder called for, because I didn't have any chili powder and didn't want to go to the store for "just one thing." The substitution seemed to work -- the cooked oxtails were rich, beefy, tender, and succulent with just enough heat from the berbere to add a little zing.

Braised Oxtails

The recipe says to cook them for 4-6 hours in a 200F° oven, but I ended up cooking them for 8 because I was busy doing other things and kind-of forgot about them. The extra two hours did no harm -- I imagine it actually made the meat more tender and the sauce more flavorful.

23 October 2013

P/F/G Challenge: Salmon Cakes

Salmon CakesI didn't post a menu plan for this week, because I just went through the cabinets and piled up on the counter all the things I thought needed eating up. Monday's supper was a complete disaster (oh, delicious sausage from the Polish grocery, I am so sorry to have wasted you) and we ended up eating sandwiches, but today's was much, much better.

We have a lot of tinned fish on hand, including salmon, so I made Lora at Happy to Stay at Home Mom's "Baked Salmon Patties" and they were both super-easy to make and quite yummy. Maybe not as good as my Mom's, but I don't have my Mom's recipe. (Note to self: acquire ASAP).

I used a mixture of unseasoned whole wheat breadcrumbs and Italian-seasoned panko, because I didn't have enough breadcrumbs. Since Italian seasoning was already in the mix, I omitted the Old Bay seasoning and whacked a little more Italian seasoning blend in.

We ate the baked salmon cakes with buttery parslied potatoes, peas, and ketchup -- just like so many Lenten Friday suppers I ate as a child. Ah, delicious nostalgia.

Wordless Wednesday: Lake Winnipesaukee

Bigger Water, Land, Sky
Looking out over Lake Winnipesaukee from Ellacoya State Park.


22 October 2013

Top 10 Tuesday: Character Names


For this week's Top Ten Tuesday, we get to pick ten character names we love. I went with names I love the sound of, regardless of how I actually feel about the characters themselves. For example, Gogrilla Mincefriend is a truly excellent name, but I have no real feelings about that particular character from The Hitchhiker's Guide to the Galaxy.

There's more than ten names here, but I stuck with ten works (sorta).
  1. Anathema Device and Newton Pulsifer from Good Omens
  2. Bathsheba Everdene, Fanny Robin, etc. from Far From the Madding Crowd
  3. Constable Visit-the-Infidel-with-Explanatory-Pamphlets, Cheery Littlebottom, etc. from The Discworld series
  4. Eustace Clarence Scrubb and Puddleglum the Marshwiggle from The Chronicles of Narnia
  5. Holly Golightly from Breakfast at Tiffany's
  6. Horatia Winwood from The Convenient Marriage (It's just so plummy!)
  7. Neville Longbottom, Sir Nicholas de Mimsy-Porpington, Bathsheba Babbling, etc. from Harry Potter books.
  8. Rowsby Woof, Fairy Wogdog, Queen Dripslobber, etc. from Watership Down
  9. Slartibartfast, Gogrilla Mincefriend, Zaphod Beeblebrox, etc. from The Hitchhiker's Guide to the Galaxy
  10. Nearly everyone in Bleak House (Volumnia Dedlock, Miss Flite, Mr Guppy ...).

21 October 2013

P/F/G Challenge: Lasagna

Lasagne. It seems fancy, but really it's not. Or it isn't the way I make it, which is as a vehicle for using up stuff (making it the perfect dish for the P/F/G Challenge). I use the directions on the back of the Barilla Oven Ready Lasagne noodles as my guide, substituting whatever sauces, meats, vegetables, and cheeses I have on hand.

Lasagna

This time 'round I used:
  • 32 oz container Sankow's Beaver Brook Farm lamb bolognese, thawed
  • 6 oz pureed fire-roasted diced tomatoes (leftover from making personal pizzas)
  • 15 oz part-skim ricotta cheese
  • 3 cups shredded cheese (combo of light cheddar and various cheese blends)
  • ¼ cup grated parmesan
  • 2 eggs
  • 2 Tbsp salt-free Italian seasoning blend
  • 12 Barilla Oven Ready Lasagne noodles
(No vegetables in this one as the barley vegetable soup I made the other week took care of all the open bags and then some).

I served the lasagne with steamed green beans and thick sliced Wave Hill Breads Caramelized Garlic Country Loaf smeared with buttered and toasted under the broiler. It was a yummy meal

And now there's room in the cheese drawer for new cheese! Quick, to the cheesemonger's!

19 October 2013

P/F/G Challenge: Dressed-Up Tomato Soup

Bought a few cans of Campbell's Harvest Orange Tomato Soup on a whim last summer and, as with most things purchased on a whim, they've been shoved to the back of a cupboard and pretty much forgotten. The Harvest Orange actually tastes rather nice -- smooth and mellow like the orange tomatoes I grow, with none of the excessive sweetness I associate with Campbell's regular condensed tomato soup -- but not so nice I want to eat it regularly.

Really, canned soup is not my thing and the only soup I regularly buy is Campbell's Tomato Bisque (or Amy's Organic Chunky Tomato Bisque), because it forms the gravy for my mother's meatloaf. However, I didn't have anything hot to take for lunch this week so the Harvest Tomato soup was suddenly very desirable! However, heating it up with milk seemed a bit boring, so I subbed light cream for milk and then jazzed it up a bit more with curry powder, cashew butter, and a little sriracha.

Dressed-up tomato soup

Dressed-Up Tomato Soup
Makes 3 servings

Ingredients
1 tsp unsalted buter
2 tsp curry powder
[Penzeys Maharajah]
¼ cup nut butter [cashew]
1 can Campbell's Harvest Orange Tomato Soup [Pacific Organic Free Range Low Sodium]
1 cup light cream
1 low-sodium chicken broth
Sriracha, as desired

Directions
Melt unsalted butter in saucepan over medium.

Add curry powder and heat, whisking, until spices bloom.

Add in nut butter and whisk until combined.

Add in can of soup and whisk until combined.

Slowly whisk in light cream and broth and heat thoroughly.

Season with sriracha as desired.
The soup was good this way -- rich, tangy, and very aromatic -- and made a filling lunch when paired with salad and buttered toast fingers. It's quite thick, so you might want to add a bit more cream if you like a looser soup.

17 October 2013

Improv Challenge: Cake & Frosting

When I saw that October's Improv Challenge ingredients were cake and frosting, I immediately knew I wanted to try baking a boozy spice cake using beer in place of water in the mix. I've been wanting to try this method ever since one of my in-the-know coworkers mentioned it could be done with just about any beer or liquor and cake mix.

Ginger Beer Cupcakes w/ Ginger Beer Frosting

Keeping with the season, I used a spice cake mix, baking spice, apple sauce, crystallized ginger bits, and a bottle of Crabbie's splendorous Original Alcoholic Ginger Beer. Obviously, any beer you like will probably work. I might try this again with Woodchuck Pumpkin Ale in the spice mix and there's Guinness in the basement that would go well in a dark chocolate mix ...

Ginger Beer Cupcake Ingredients

It was my plan to make a dozen cupcakes and an 8-inch round. The round would be for me and the cupcakes would be for work. Alas, I did not grease the cake round well enough and the cake would not come out ... until I banged it really hard against the counter. Then it came out in bits. Well played, cake round, well played.

The cake was still pretty yummy, anyway, and I happily ate bits of it as I frosted the cupcakes.
Beery Spicy (Cup)cakes

Cake Ingredients
1 spice cake mix [Betty Crocker SuperMoist]
1 bottle seasonal beer, at room temperature
1 tsp baking spice blend [Penzeys]
Applesauce (in place of half the oil)
Whatever else ingredients your mix may call for

Cake Directions
Prepare your cake mix following the instructions on the back of the box, substituting applesauce for half or all of the oil and beer for the water or milk.

(I was a bit alarmed by how soupy the batter was but it thickened up considerably during the 2 minutes of medium beating).

Ginger Beer Cupcake Batter

Divide between a 8 or 9-inch baking round and a cupcake pan you've lined with cupcake liners. (It's easiest to fill all the cupcakes first (⅔ full) and then pour the extra into the baking round). Bake cupcakes as directed. Remove from oven. Put cake round in oven and bake as directed.

Allow everything to cool thoroughly before frosting.

Frosting Ingredients
1 cup shortening
½ tsp salt
4 cups confectioners' sugar
2 Tbsp cornstarch
2 teaspoons ground ginger
6 Tbsp beer
Finely chopped crystallized ginger, as needed for garnish

Frosting Directions
Beat together everything but the crystallized ginger until fluffy. Add additional beer if the frosting seems too stiff to spread.

Use a cupcake corer or small spoon to scoop some of the center out of each cupcake. Fill and ice with the frosting. Decorate with a scatter of ginger.

Ginger Beer Cupcakes w/ Ginger Beer Frosting

The cupcakes were very light and fluffy with an excellent gingery bite. The frosting, too, was nicely gingery and, overall, I was very pleased with how well everything turned out. One of my coworkers said they were the best cupcakes she had every eaten which made me blush, to say the least. (They were good, but not that good).



16 October 2013

Wordless Wednesday: Church Clock Tower

Church Spire
First Congregational Church, 1832. Love the weather vanes.

15 October 2013

Top 10 Tuesday: Books I Was Forced To Read


For this week's Top Ten Tuesday, I'm doing the top ten books I was "forced" to read for college. I don't think I would have come to these works/authors on my own, but they were required reading at college and opened my eyes to a much more varied world of literature than I'd previously encountered. Prior to college, my literary diet was a heavy mix of fantasy and science fiction with a few favorite rereads like Jane Eyre and the Anne books. I was a happy reader, but a narrow one.


  1. Angels in America by Tony Kushner (a play, but read like poetry).
  2. Ceremony by Leslie Marmon Silko
  3. Donald Duk by Frank Chin
  4. The Heart of Darkness by Joseph Conrad
  5. The House on Mango Street by Sandra Cisneros
  6. The Jungle by Upton Sinclair
  7. Love Medicine by Louise Erdrich
  8. Lucy by Jamaica Kincaid
  9. The Plague by Albert Camus
  10. The Stone Diaries by Carol Shields


College gave me access to so many books and really changed how/what I read. The library was full of books. There was even this thing called interlibrary loan where I could get books from libraries all over New England. And I had a campus job so I was earning money and far enough from home there was no-one to tell me to not spend it all on books. (Is it a wonder I changed my major to English literature?)

Eating the Alphabet: S is for Sorrel


I tend to think of sorrel as a spring green as it usually dies back at the onset of hot weather and does not return again until the following spring. However, this year my sorrel came back with a burst of green in early September and has been going strong ever since.

While sorrel (also known spinach dock) looks a bit like young spinach, it tastes very bright and sharp and green -- the long lost love child of spinach plant and a lemon tree? While sorrel can be eaten raw in salads or just on its on, I prefer it cooked with other ingredients to balance out its distinctive tang.

Unfortunately, cooked sorrel tends to turn a singularly unattractive shade of gray-green. I've no idea how to keep this from happening -- I think lemon juice usually keeps cooked greens from changing color, but sorrel's so tart already that adding lemon seems inadvisable. The color is not such a big deal in a brothy soup where the sorrel is mixed with chunks of potatoes and other vegetables, but it is a bit off-putting by itself.

So making a sorrel sauce for September's Eating the Alphabet Challenge? A delicious idea, certainly, but the results were not aesthetically pleasing.

Tilapia w/ Sorrel Sauce & Sorrel-Smashed Potatoes

Yes, that sauce is baby poop green. But it's yummy -- bright, tart, creamy -- and went surprisingly well with the baked tilapia. I'd half expected the sauce would overwhelm the mild tilapia, but the fish held its own. Still, I think the sauce would be awesome with something like baked salmon. Or with steak, as a substitute for chimichurri sauce!

(Of course, supper might have looked a smidge more attractive if I hadn't left the plates in our warm oven for two hours while a salesman successfully sold us a bridge).
Sorrel Sauce
Serves 2 plus leftovers

Ingredients
4 oz sorrel leaves, stemmed and washed
1 Tbsp olive oil
2 Tbsp half and half
1 tsp dried thyme, crushed
½ tsp garlic powder
Salt and black pepper to taste

Directions
Roll the wet sorrel leaves up like a cigar and slice into thin ribbons (chiffonade).

Chopped Sorrel

Add to a saucepan with olive oil, thyme, and garlic powder.


Chopped Sorrel

Cook, covered on medium, for about 5 minutes or until sorrel is greatly reduced and gone an unattractive baby-gak green.


Wilted Sorrel

Remove from heat, add a splash of half and half, and puree until smooth. Add a little more half and half until desired thickness is reached. Season with salt and pepper to taste. Try not to dwell on the color.


Sorrel Sauce

Serve over fish or meat.

Because I had chopped more sorrel than I needed, I decided to make sorrel-smashed potatoes to go with the fish! The sorrel's flavor was, obviously, much more subtle than in the sauce, but still gave the potatoes a slight lemony tang that was really quite nice.

Sorrel-Smashed Potatoes
Serves 2

Ingredients
12 oz small unpeeled red potatoes
1½ oz sorrel leaves
2 tsp olive oil
1 Tbsp butter, melted
⅓ cup half and half, warmed
Salt and black pepper to taste

Directions
Cook your potatoes however you like (I steamed mine whole in the microwave).

Meanwhile, roll the sorrel leaves up like a cigar and slice into thin ribbons (chiffonade, again). Place sorrel in a small saucepan with the oil. Cook over medium-low heat, stirring occasionally, until sorrel is completely wilted.

Add sorrel, butter, and half-and-half to potatoes. Mash until desired texture is reached, adding more half and half if necessary. Season with salt and pepper.
(Another way to do this would be to stir any extra sorrel sauce into your already mashed potatoes).



13 October 2013

Pantry/Freezer/Garden Challenge: Not Starving

My P/F/G challenge is off to a good start! Went through the cupboards and only had to toss one item -- a six ounce can of pineapple just that was best by May 2012. There are a few other items that are close to their best buy dates, so I'll try to use them up sooner rather than later.

Made three suppers this week primarily from P/F/G items:

Monday Supper

Monday: Tuna steak (F), steamed green beans (F) with garlic and lemon pepper, and slow cooker whipped carrots (G). To make the carrots, I sliced them thin and put them in the slow cooker with some low sodium chicken broth on Low for six hours, then I whipped them with warm half-and-half, melted butter, parsley, salt, and black pepper. I liked them and The Husband said they were tasty but eating them made him feel a bit like a toothless old man!

Really need to eat the broccoli and cauliflower stockpiled in the freezer, but The Husband hates broccoli and cauliflower so that means making a separate vegetable for him and that seems like a pain so I just ... continue to ignore the broccoli and cauliflower in the freezer. Yet I also keep buying the stuff, because I think it's yummy.

Saturday Steak

Saturday: Steak (F), steamed green beans (F) with thyme and garlic, and pasta in tomato sauce (P). Pasta was a Barilla "Italian Entrees Tomato & Basil Whole Grain Penne" split between two plates ... and pretty meh, actually. Pasta, it would appear, does not belong in the microwave. Alas, I have about six more of these "Italian Entrees" in the basement.

Salmon Spudulike

Sunday: Spudulike made with tinned salmon (P), roasted corn (F), 0% Greek yoghurt, dill, black pepper, unsalted butter, and light shredded sharp cheddar. There's a lot of tinned tuna, salmon, mackerel, and sardines in the pantry so I'm looking for ideas ...

11 October 2013

Soup Makes Space

Last Saturday, I opened the freezer to get out some tilapia fillets and a precariously-perched container of blueberries hurled itself onto the floor, scattering berries around the kitchen. And then the bananas tried to escape and it was clearly Time To Do Something About The Freezer.

Bet you're thinking I made another banana bread, right? Well, I didn't! Not yet, anyway. I corralled all the loose frozen bananas into a gallon storage bag, shuffled the vegetables and meats around so they were once again grouped by like, and tossed some unfortunate freezer burnt ice cream cups. And then I made a big pot of soup from all the open vegetables packages.
Vegetable Barley Soup
Serves many

Ingredients
9 oz frozen chopped swiss chard
8 oz frozen diced butternut squash
3 oz frozen chopped onion
3 oz frozen chopped peppers
2 oz frozen corn
14.5 oz can diced tomatoes
1 bay leaf
Salt-free Italian seasoning, as desired
32 oz low-sodium chicken broth
[Pacific Organic Free Range Low Sodium]
Salt and black pepper, to taste
1 cup quick-cooking barley

Directions
Whack the packages of frozen vegetables against your kitchen counter to loosen. Dump the frozen vegetables, tomatoes, and Italian seasoning into the slow cooker insert. Stir. Add bay leaf and broth. Cover and cook on LOW for 6 hours.

Stir in quick-cooking barley, cover, and cook on LOW for 30 minutes.

Remove bay leaf. Taste. Season as desired.

Soup will thicken as it sits so you may need to add a little more broth when you reheat the leftovers, if you want a properly soupy soup.
Overall, this was a pretty good soup. Hearty and rich with vegetable goodness, it made a week's worth of filling breakfasts and lunches. (I admit that, on a few cold and sleepy mornings, I spiked my breakfast bowl with a little sriracha).

The Home-Maker


She was scrubbing furiously at a line of grease spots which led from the stove towards the door to the dining-room.

See the Knapp Family. See Mrs. Knapp, Evangeline, such a perfect home-maker with her well-scrubbed floors and punctual suppers. See her three (mostly) well-scrubbed and (mostly) obedient children. See Mr. Knapp, Lester, manfully supporting his family. See their unconscious resentment. See their misery. See their desperation.

But. Lester loses his job and is then terribly injured in a house fire. So much so that everyone thinks he will die. And won't that be so awful for poor Mrs. Knapp and all the little Knapps? A terrible thing, to be a widow with young children! Who will take care of them? Surely, they'll have to get by on charity?

But. Lester lives. May never walk again, but still alive. Evangeline, seeing that ends must be met, goes to work at his old establishment. She takes to it like, well, a house on fire and is quickly proven indispensable.

Meanwhile, Lester takes on the housework. From library books he learns to cook and darn and the children help with what housekeeping they can manage.

Everyone is happier than they've been in years. The children blossom, Evangeline's eczema clears up, and Lester's heart is full of poetry. But it can't last, you know. A man must work to support his family. A mother must tend her hearth. Children should be seen and not heard.

And why? Tradition. Social norms. Whatever you want to call the patriarchal heteronormative whangdoodle society still runs by.


The Home-Maker is simply fabulous, darlings. A brilliant consideration of how women and men may live, share responsibilities, and raise children in a way that opens up their hearts and frees their spirits. If, reading this novel in 2013, it can still inspire in me such a desire for revolution then I can only imagine what fire it would have lit in 1924. Certainly, we've come far since the publication of The Home-Maker, but we're still a long way from domestic utopia.

Please note that Canfield isn't saying a man should stay home and a woman should work. There are two more-traditionally arranged families featured in The Home-Maker and they function well because it so happens all parties are doing the work they enjoy in a manner that suits them. Tradition works for some, but it shouldn't be the yoke that burdens all.
Mattie turned, saw what he was doing, and pounced on him with shocked, peremptory benevolence. 'Oh, Lester, let me do that! The idea of your darning stockings! It's dreadful enough your having to do the housework!'

'Eva darned them a good many years,' he said, with some warmth, 'and did the housework. Why shouldn't I?' He looked at her hard and went on, 'Do you know what you are saying to me, Mattie Farnham? You are telling me that you really think that home-making is a poor, mean, cheap job beneath the dignity of anybody who can do anything else.'

Mattie Farnham was for a moment helpless with shock over his attack. When she slowly rose to comprehension of what he had said she shouted indignantly, 'Lester Knapp, how care you say such a thing! I never dreamed of having such an awful idea.' She brought out a formula again, but this time with heartfelt personal conviction. 'Home-making is the noblest work anybody can do!'

'Why pity me then?' asked Lester with a grin, drawing his needle in and out of the little stocking.

'Well, but ...' she said breathlessly, and was silent.

The Home-Maker by Dorothy Canfield Fisher (Harcourt Brace, 1924)

09 October 2013

Wordless Wednesday: Gate

Fences & Filters
I went back and took another photo of the fence I keep fixating on.
Then I kind-of mucked it up with filters.

08 October 2013

Top 10 Tuesday: Off Track


I am terrible about finishing series. It's frequently difficult for me to get into series and I usually end up abandoning them after the first or second book. And if I really do get into a series and love it love it then I delay reading the last book as long as possible because 1) I don’t want the series to end and 2) I don’t want my love marred by a disappointing ending. (I should really be doing a list of "Top 10 Series I Loved So Much, I Couldn’t Finish Them." That would be much easier).

So I've decided I'm not doing this week's Top Ten Tuesday topic. Rather than forego Top Ten Tuesday altogether, I'm going with an oldie, Top Ten Favorite Childhood Favorites from June 2010!


  1. Anastasia Krupnik (series) by Lois Lowry
  2. Danny, the Champion of the World by Roald Dahl
  3. The Dark Is Rising (series) by Susan Cooper
  4. Escape From Warsaw by Ian Serraillier
  5. The Girl With The Silver Eyes by Willo Davis Roberts
  6. The Little House on the Prairie (series) by Laura Ingalls Wilder
  7. Little Men by Louisa May Alcott
  8. The Secret Garden by Frances Hodgson Burnett
  9. The Swiss Family Robinson by Johann David Wyss
  10. The Talking Earth by Jean Craighead George


Interestingly, a lot of books about going forth or overcoming.

04 October 2013

Purging the Books (Say It Isn't So)


We're talking about (finally!) repainting our ground floor and that means moving furniture and other things, like books, out of the way. And that means it's a "great time" to cull our book collection to the point that it actually fits our shelves. The rest are going to the library's Friends sale.

Oh, it's necessary and I've been doing it in dribs and drabs pretty much since we moved in five years ago, but it's hard. I like books, you know. The Husband likes keeping things. Between the two of us, it's a wonder our house isn't filled to the rafters.

I keep putting books bags and then I find myself eyeballing the bags, thinking "hmm, I think I'd actually like to re-read The Once and Future King" or "maybe, I finally will read Gimpel the Fool." If I moved it, unread, from our old house in 2008 and I still haven't read it then it really should go. And if, for some mad reason, I really do finally want to read it then I will just borrow it from the library.

Culling our fiction isn't that hard, because I'd already removed a bunch of never-going-to-read-and-I-feel-so-guilty-about novels last spring in a sudden fit of housekeeping. No, the hard bit is purging the nonfiction. I'm probably never going to crack open Victorian Women Poets: An Anthology again and yet I can't part with it, because I have such fond memories of the course and the nun who taught it (also, Charlotte Mew is the bomb). Ditto all the feminist literary criticism and gender theory. Purging them feels too much like purging part of my self.

But, honestly, I'm never going to reread them. Plural Desires, you really should go. (Please note I've had no difficulty culling the texts I used in library school. There's no nostalgia there, just an awareness of cost and a certain annoyance over lack of relevancy).

Also, do I need three editions of Leaves of Grass? Probably not, but which one should I part with? The one I bought in high school and baptized with pool water one hot summer? The abridged pocket edition I bought in college, half drunk on Whitman? The exquisite 150th anniversary edition with its French flaps and foil-embossing that I just like to caress?

02 October 2013

Carrot Fest '13: Sad Chicken

Sometimes, I make something and it just makes my mouth sad. Such was my chicken and carrot disaster. From the beginning, I knew boneless skinless chicken breasts weren't meant for the slow cooker. Slow cooking makes them dry and mealy, oddly enough. Much better to throw bone-in thighs or legs in the slow cooker.

Chicken & Carrots

But boneless breasts are what I had and so what I used. Still, I could probably have saved this dish by cooking it on the stove top, but I was feeling lazy and just chucked everything in the slow cooker ... for six hours. Unsurprisingly, the poor chicken was flavorless and dry.

I tried to salvage the dish by making a gravy of the pot juices, but the broth was also rather flavorless and was no help to the chicken. A liberal seasoning of salt and freshly ground pepper did not improve things much.

The carrots were awesome, though. Tender and earthy.

Anyway, I've posted the recipe I made below with tentative improvements in brackets. Any recommendations would be welcome.
Sad Chicken
Serves 4

Ingredients
1 lb boneless skinless chicken breasts
[2 bone-in turkey thighs]
1 cup turkey broth
1 Tbsp Bell's Seasoning
[2 tsp dried thyme, crushed]
1 1-lb carrot, peeled and diced
[3 ribs celery, cut into 1-inch pieces]
1 medium red onion, diced
1 cup frozen peas [omit]
[4 cloves garlic, pressed]
salt and pepper, to taste

Directions
Put carrots, onions, and garlic at bottom of slow cooker. Top with chicken breasts. Whisk Bell's and broth together. Pour over chicken. Cover and cook on LOW 6 hours. Remove chicken and shred. Add back into slow cooker. Stir in peas. Let cook 10 minutes more or until peas are thawed.

[Put carrots, celery, and onion at bottom of slow cooker. Top with turkey thighs. Whisk broth, Bell's, thyme, and garlic together. Pour over thighs. Cook on LOW 6 hours. Remove turkey meat from bones and stir back into pot. Season with salt and pepper, as needed].

Wordless Wednesday: Spider Flower

Cleome
I cleome. So pretty & so easy to grow. Bees it, too.

01 October 2013

Top 10 Tuesday: Turn-offs


For this week's Top Ten Tuesday, hosted by the Broke & Bookish, we discuss the top ten books things that ruin a book for us. The little (or big things) that make us snap the book shut and glare angrily into the distance.
  1. Anachronistic behavior and language in historical fiction that otherwise treats its time period seriously.
  2. Anything that smacks of INSTA-FOWEVAH TWU LUV. I am just too old for that shit.
  3. Contemporary novels treating technology as a kind of magic (hackers ≠ wizards; geneticists ≠ wizards). I will accept technology as a kind of magic in old-timey Verne/Wells type novels or novels set in a future so distant its science is beyond our ken.
  4. Domineering male characters (without equally domineering or influential female characters).
  5. Indistinguishable narrators. If you’re using multiple narrators to tell your story, they’d better have distinctive voices. I don't want to keep flipping back and forth, trying to figure out who's telling the story now.
  6. Librarians. I am a librarian. Most fictional librarians just make me cringe. Many TV librarians make me hide behind the couch.
  7. Fantasy characters with names I cannot even attempt to pronounce (in my head or aloud). This didn't bother me so much as a fantasy-devouring teen, but really irks me now because it frequently feels like some kind-of fantasy writers' shortcut for proper world or culture building -- "I shall give everyone pseudo-Welsh names and no-one will notice I've just re-created Medieval London with witches."
  8. Passive flibbertigibbet adult female characters in contemporary adult fiction who constantly vacillate between lovers.
  9. Sex that isn’t fun to read -- badly written, violent, completely unrelated to the rest of the story, or whathaveyou.
  10. Too many competing story lines. (Why I’ll never finish a whole bunch of sprawling sci-fi and fantasy series).