Wednesday, March 26, 2014

Health. Who Cares?

I'm panicked about this Supreme Court pending decision on Hobby Lobby's ability to decide for employees what can be covered and what cannot. I'm also panicked by this federal judge. I don't think I can live w/out insurance until Medicare kicks in.

Sunday, March 23, 2014

The newest Beatle?

He makes me think of the Beatles in their infancy. Very sweet. I have been listening to this more times than I care to admit.

Monday, March 10, 2014

Harissa

Hugh F-W and Pam make a simply harissa:

Saturday, February 15, 2014

Crackers, but Not Nuts

I absolutely had to step away from the computer today and this endless project. I'm drowning in minutia and technical details. I couldn't bear to focus on it. Tomorrow is, as they say, another day.

So I naturally ended up in the kitchen, determined to start to get a handle on cracker making, since these are so very expensive to buy. And I am rather pleased with my efforts. I pulled out the King Arther Baker's Companion and found a simple basic cracker recipe that you can change up any number of ways. Though frankly a novice cook would likely be somewhat flummoxed by the fast and loose method and ingredient list.
I used barley flour, regular KA flour, butter, and sour cream as the liquid, since D for some reason purchased a 16-oz container of it. These aren't the most flavorful, but they did turn out crisp and tasting somewhat nutty from the barley. I'd add a lot more salt next time.

Then I decided to try something, called Carta di Musica (also called Sardinian parchment bread), using the pizza stone.  This is basically a big cracker that you bake for only a few minutes, turn over and bake another few minutes, then brush with olive oil, sprinkle with coarse salt, and throw a few rosemary leaves on top. Not bad; in fact, D got me thinking about making these and seeing whether they would sell at the farmers' market up here. They break up with a satisfying snap and would be good with any sort of dip, hummus, what have you. And I've seen similar things at Whole Foods for a lot of $$. The most expensive ingredient with these is the olive oil, and that's a scant brushing. 

Surprisingly, they didn't puff up like pita, which I thought they would. 
Looking forward to a rerun of The Good Life tonight. Then up and attem tomorrow in the world of allied health.

Tuesday, January 14, 2014

Saturday, November 30, 2013

N. Baker, the prequel.

Here's the Paris Review interview with N. Baker from a few years back. Quirky. And I came across it the other day because the Paris Review had tweeted it, and I very very rarely go on Twitter; maybe I do so once every six months. Another quirk. And I would definitely read The Anthologist before Traveling Sprinkler.

Thursday, November 28, 2013

N. Baker

I know, I know. But I love most of his work. Here's a little piece on Salon.com about writing. And the house in the background? A twin to the one I lived in, in western New England. D once shoveled snow out of the attic. And the ghost; well, it didn't like me much but it loved L and D.