Category Archives: food and cooking

September warmed and sweetened.

food and cooking, my garden, summer, wildflowers, , , , , ,

My worries about September being too cool did not come to pass. We even had a sort of heat wave for two days, and one night when the temperature did not drop below the mid-60’s. As soon as the sun set that evening, we opened the windows and started running the fans. It was cooler the next night, back to our usual marine air, and being able to leave the windows open night and day, and even to let the sun shine in.

It’s warm enough to ripen figs, and we have eaten a few, but something is not right with my tree. Most of the figs turn purple before they get any size, and fall off when they are still small and hard. The ground is littered with them. I have spent a lot of time trying to figure out what the problem is, but I still don’t know.

At least, this year I’m happy about the tomatoes. It’s not often anymore that I have home-grown, vine-ripened “love apples” here, other than cherry tomatoes. I suppose one could make a BLT with those, but it never occurred to me. This summer I have Early Girls, and I wanted to make at least one sandwich using slices of them, lettuce and bacon. I accomplished that goal, and it was well worth the trouble.

And I used a few stems of the abundant tarragon to make the wonderful Tarragon Salsa Verde:

  • leaves from 1 small bunch fresh parsley (approx. 20g / 1 cup)
  • leaves from fresh tarragon (approx. 5g / 1/4 cup)
  • 1 spring onion including green part (roughly chopped)
  • zest of 1 lemon and juice of 1/2 lemon
  • 1 teaspoon sea salt flakes or 1/2 teaspoon pouring salt
  • 6 tablespoons olive oil

Mix all in a food processor and use as a dip, a spread for bread or on baked chicken, or eggs. It’s just wonderful. I even froze a little batch one time and used it later.

It comes to mind just now, that this salsa would probably make a nice addition to a BLT… I might try that before the tomatoes and tarragon have become a memory.

It wasn’t until last week that I got around to bringing flowers into the house, a bouquet of zinnias, with sweet peas and basil. This year I seem to be content to just stare out at the garden, or wander the paths doing little things, and procrastinating on this year’s Fall Reorganizing. Living where the winters are mild makes it possible — and often beneficial — to put off planting or transplanting until October. But extending the season has its down side; I hope next year I won’t have to do any of this moving-plants-around kind of work — but that’s what I’ve said for three years now.

I opened up one dried flower of the Queen Anne’s Lace that had self-sowed next to my driveway, and sprinkled the seeds among the Mexican Evening Primrose that grow in that arid corner. The latter needs a least a little water in the summer, and is always overrun by weeds. The Queen Anne’s Lace grows vigorously all over the place without any summer water. Maybe it will thrive, and crowd out a few of the less beautiful weeds.

On one of those hot days I did loads of laundry, and used the clothesline. The overflowing basket of items that needed special treatment in the sink is now empty! These two pillowcases that are a hundred years old are fresh and clean. I inherited them from my husband’s aunts or grandmother, and they were a little yellow in places. Now I will start using them. I’m not certain about the monogram… I think it might be FLK? If it is, I don’t know which relative that could be.

Now that Bea is living here, my kitchen is getting more use; it’s really fun to have a girl around who likes cooking and produces things for me to taste. Recently she made meringues from aquafaba! I knew that liquid from canned garbanzo beans was a versatile ingredient, but I had no idea it could substitute for egg whites in this way. She used aquafaba, sugar, and vanilla. When I was first eating the cookie, I didn’t realize it wasn’t a regular meringue, because she had made them after I went to bed. They were very nice.

Flowers, cookies, tomatoes and figs — September so far is warm and sweet.

 

Cakes for her birthday.

church, feasts, food and cooking, , ,

Today at church we celebrated the birth of Christ’s mother, the Theotokos (God-bearer) with Divine Liturgy. I was among those who brought birthday cakes to enjoy after the service. I have made this particular lemon cake four times now, and I like my version better than the one I adapted slightly, which was the America’s Test Kitchen version. I just now typed it up in a tidy form that I could post here. Everyone who tried it loved it; they said it was “fluffy” or “spongy,” and especially praised the crunchy topping. It is oh-so-lemony.

LEMON BUTTERMILK SHEET CAKE

Cake:

  • 2 ½ cups unbleached flour (10 oz.)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup buttermilk
  • Zest of 3 lemons or 3 tablespoons, grated
  • ¼ cup freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups white sugar (11 oz.)
  • 12 tablespoons butter, softened
  • 3 large eggs
  • 1 large egg yolk

Glaze:

  • 1 1/2 cups powdered sugar (6 oz.)
  • 2 tablespoons lemon juice
  • 1 tablespoons buttermilk

Instructions:

  1. Have oven rack in the middle, and heat oven to 325 degrees. Grease and flour a 9×13″ baking dish and set aside.
  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside. In a measuring cup, combine buttermilk, lemon juice, and vanilla. Set aside.
  3. Using a stand mixer fitted with the paddle attachment, beat the white sugar and lemon zest on medium speed until moist and fragrant (about 1 minute). Remove 1/4 cup of the sugar mixture and place it in a small bowl. Cover and set aside.
  4. Add the butter to the remaining sugar mixture and beat until fluffy (about 2 minutes). Beat in the eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add the flour mixture in 3 additions, alternating with the buttermilk mixture in 2 additions. Mix until smooth (about 30 seconds)
  5. Scrape the batter into the reserved baking pan and smooth out the top. Bake until the cake is golden and a toothpick inserted into the center comes out clean (about 30-40 minutes). Be careful not to over bake. Transfer the pan to a wire rack and allow to cool for 10 minutes.
  6. While the cake is cooling, whisk the glaze ingredients together until smooth. Spread the glaze over the cake and sprinkle evenly with the reserved sugar mixture.
  7. Allow to cool completely, at least 2 hours.

Happy Feast to All,
and Happy Birthday to the Mother of our LORD!

Many wonderful things.

books, church, food and cooking, home, my garden, , , , , , , , ,
The turtle is an old pool toy.

As summer warmth makes the lizards and bees busier, so it works on me. The point of Too Much Heat might lie ahead at some point, but evidently I am still on the continuum with no end in sight. New opportunities and fun things have recently come into my life, so that my calendar has been over-full for a couple of weeks, and my heart the same. So far I haven’t reached the stage where I am craving empty days… but today I am a little bit at loose ends, and probably distracted by the wildfire smoke that is drifting south from the Woodside Fire up on the coast, not close to us, but making the air unhealthy.

I don’t like having to keep the house closed up against smoke, but I am glad the indoor spaces had cooled off the night before the smoke blew in; I had closed all the windows and shades that morning, and in the evening it was still cool, so we didn’t open the windows when the sun went down. Our only “AC” is the marine air that almost always flows into the neighborhood in the evenings or at least at night. So far, the heat (about 90 degrees at the moment) has not seeped indoors very much.

Leaving comfort behind me, I walked out the door into the smoky heat to add water to the fountain, to see new things that have bloomed, and to deadhead a little. I tend to focus on garden “problems” that need fixing — transplanting, weeding, trimming, irrigating. But when I don’t have it in me to do actual work, I usually can remember to just look around and be thankful — for my patch of paradise.

At church, we had a funeral this week, and I was able to participate in commending a 90-year-old child of God to her Father. Our funerals are so nourishing to the soul, as the hymns and prayers acknowledge our grief, and help us grieve in what is ultimately a healing way. The Church and her sacraments are truly full of Christ, His Life and Love, and I come out of every funeral full to the brim.

I told my priest that I wish I had a book into which I had transcribed over the years all the short homilies he has given at the end of funerals. Each is unique to the person and the situation, but they all are incredibly rich and edifying. Next week will be another funeral, for a priest dear to me, and I am very interested to learn how that is different from other funerals in the Orthodox Church.

I trimmed all the lavender but two bushes that the bees were still visiting, though they are faded quite a bit. Another purple note showed up in soup I made, using gifted carrots, cabbage from the freezer, a few ingredients from my garden: Painted Lady beans, kale, parsley, and tarragon.

I have joined a small in-person book group reading The Ethics of Beauty (by Timothy Patitsas) together every week, and an on-line class to study Universal History. I’m planning a trip to see my granddaughter Ivy in a youth musical production, and will continue visits about once a month to the nearby house of a family at church, to read stories to three young children. This is one of my very favorite activities, and it’s so sweet how this arrangement benefits all of us.

My new housemate Bea has been with me now for about a week. We are already having a good time brainstorming about various events we’d like to collaborate on, around books, high schoolers, tea, cooking… She’s baking a cake at this moment, and almost every day she is playing the piano, and that makes the house feel right.

Our usual women’s book group continues, and we have been reading Peace Like a River, by Leif Enger. It’s the second time I’ve read it, and I love it still. I’ve been reading Death Comes for the Archbishop over and over, because the narrator and the story are very calming, when I wake in the night and can’t go back to sleep on my own. For the first time ever I’m reading The Iliad in the original (translated), and that has been satisfying. Because I haven’t read the whole of the Odyssey before, either, I’m a little reluctant to jump into watching the new movie based on it. But I’ve read plenty of interesting reviews!

My large Nodding Violet plant I have been planning to give away as soon as it started blooming again, which is Now! If you live nearby and want it, let me know in a direct message. It needs protection from frost, so I bring it indoors in winter, but many people in my area leave them under a roof outdoors.

Here is a clearer photo of it from a year ago:

At the moment I can’t remember what this plant is… I think a salvia. But it is the one that pulled me outside this afternoon when I saw it out the window. One of the bright and wonderful things in my life right now.

Summer ought to be warm.

family, food and cooking, grandchildren, , ,

Daughter Kate and her family are visiting me for a while, so I’ve been occupied with them and not thinking about my blog. But today they are visiting friends in another city, and I walked around the garden where a pollinator party is ongoing….

This time it was a Cabbage White butterfly that got my attention, in the midst of bees who were also enjoying the lavender.

All the nectar-drinking creatures seem to be luxuriating in the heat; when they luxuriate it means they are all limbered up and move more easily, and faster. At least, that’s how it seems to  me. I feel that way, except for the faster part.

Kabocha squash growing bigger…

Many of the calendulas are spent, but this one just opened:

Before my family arrived, I tried a new zucchini bread recipe to have ready for them. I used this one from the New York Times Cooking site, but cut the sugar by half, and doubled the lemon zest: Olive Oil Zucchini Bread. (If you use this link you can access the recipe, that I am “giving” you.) It’s quite delicious. Unfortunately, I had to buy the zucchinis for it! I guess I didn’t sow my seeds in a good place, as the plants are not growing. I will have to wait longer to have a satisfying summer squash harvest. It’s been years since I’ve been satisfied that way.

I had a longing to make real strawberry shortcake, using the shortcake recipe from my oldest edition of the Joy of Cooking. We ate it for Rigo’s belated seventh birthday party. That recipe called for a little butter, plus “milk or cream.” Note to self: Don’t use all cream! Everyone loved it, but it was super rich.

We are all about soccer this week, as my dear people brought me their zeal for the sport and for the World Cup happening right now. I’ve watched two games with them already, and expect to see two more, including the final game this weekend. My children all played on recreational soccer teams as youths and I do love watching. These professionals are incredible athletes, and I am constantly amazed. Kate’s family have just moved from Argentina, and are excited that Argentina is still in the playoffs. When Raj and Rigo built a Lego street scene, it included a soccer field with a game and spectators. Go, Argentines!