Category Archives: food and cooking

cool panna cotta with blueberries

food and cooking, summer, ,

I’ve made the Italian pudding called panna cotta several times now. It is a wonderfully refreshing and easy dessert for summer especially, so clean and cool — especially if you include yogurt or buttermilk, and not too much sweetening. If you haven’t made it before, this page, Why Panna Cotta is the Perfect Dessert, is a good place to start; the author shows how versatile it can be, how you can even make it dairy-free and vegan, though the traditional recipe calls for milk or cream, and gelatin.

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My good friend Ruth came for lunch yesterday and I made panna cotta for our dessert, the Rosewater Panna Cotta with Blueberries from the same site. I doubled the amount of rose water and blueberries. (Unfortunately I took the picture before I put the sprig of mint on the puddings.) If you are interested in the other recipe I made in the past, with buttermilk and an apricot compote with candied fennel seeds ! , it is from Bon Appetit. It was yummy, too, but of course the toppings took much longer to prepare than rinsing some blueberries. I remember thinking that the buttermilk panna cotta all by itself was perfect and needed no dressing up anyway.

I had been hoping that Ruth and I could eat in the garden, with olive trees and yarrow waving in the breeze by our table…. but it was 97° out there, so we opted for the house, almost 20 degrees cooler. We let the sound of the fountain come in through the screen door; I think the birds were having their siesta. The heat crept in, too, but not too fast, and just enough for us to appreciate our lightweight dessert, perfect for an otherwise wilting afternoon.

If you have ever made panna cotta, will you share your favorite recipe with me?

Back to my happiest place…

food and cooking, my garden, , , , ,

gl2 P1040417This afternoon I returned from a short road trip, and within a few minutes I’d taken a stroll around the garden to see what changes might be evident. I hoped that the newly planted items had made it through the weekend without my attentions, and they had.

The Terra Cotta yarrow has begun to bloom, and it looks pretty against the blue pincushion flowers nearby. In a month the rows of lavender bushes will all be flowering in contrast as well, but already one variety is starting to open enough that a fat black bee was checking it out.P1040414

 

The vegetables have not stopped growing huge — just what magic is in this custom mix of dirt for planting boxes? I’ve never grown or even seen such lush and large leaves of kale and Romaine lettuce.

 

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Just the day before my trip I had set out  a flat of flower and vegetable starts, including this feathery fennel and two zinnias. I always like some zinnias mixed in with vegetables. In the garden, that is.

That’s rice straw mulching the fennel; another task I had completed the day before my trip was to wrangle a bale of the stuff out of my Subaru and into the back yard so that I could at least tuck it in around the tiniest plants for protection against drying out while I was gone.gl2 P1040422

 

 

It’s surprising how several of the Iceland poppies are still flowering even in the warming weather, no doubt encouraged by having lately enjoyed several spells of cool rain, and by the well-drained soil that they reportedly appreciate. Usually they don’t make it through the summer around here….

 

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Lovage towers above leeks and parsley.

The happiness of being home in my garden again gave me the energy to actually use some of my produce; I picked a dozen kale leaves and cooked a mess of greens in the pressure cooker, to go with my eggs for dinner.

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In the Glad kitchen.

food and cooking, homemaking, , , , , ,

gl half tsp 4Because of the strange and wonderful arrangement of me having two housemates to share my big house, my kitchen is a warmer and livelier place than it would be otherwise. Kit has her favorite mugs and her red teapot that she frequently fills, and a collection of tea that has swelled my original holdings to bursting.gl kitchen scene 4-16

The tins are mine, special because they used to sit on my grandma’s kitchen shelf. I don’t remember what she kept in them, but I keep tea.

Mrs. Bread gave me a cape violet, which has blooming offspring now, bgl violet P1030899(1)ut this flower is on the original plant, which is not a frequent bloomer for me, but because of that each flower is even more exquisite and precious. Every kitchen should contain something growing, and at least occasionally blooming, don’t you think?

We women all like to cook (though I must admit to cooking much less than I find myself eating what Kit cooks), and Susan seems to like to clean up — at least, she does it a lot. One thing I made recently didn’t require cooking: a vegan chia seed pudding which I found on Minimalist Baker. I’ve made it twice, and the second time I also created a pumpkin-spice version that has yet to be perfected. We really like the chocolate one, but variety is nice.

While concocting these nice jars of breakfast or anytime-food, I used measuring spoons from different sets, and noticed a discrepancy in the size of the half-teaspoons. gl half tsp 3The one on the right above is Oneida brand, and it is almost a whole teaspoon, as I found out with the agl half-tsp measure cupsid of a medicine cup. The one on the left is new and relatively inexpensive, and it seems to be just right, while the one in back is probably a hundred years old, and it seems to be a little less than a half-teaspoon. I often have wondered if the really old measuring spoons have had their edges worn down over the decades…. But what am I to think of this overall lack of standardization?

Kit says she has been semi-consciously avoiding that bigger spoon when she needs a half-teaspoon, and now we know why it — it isn’t what it purports to be! Are even our measurements getting supersized?gl pudding 4-16 chia

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We seem to be focusing on brown and orange foods lately. The chocolate pudding is brown, of course. And the light and crispy sesame flax crackers that we’ve made three batches of. That recipe comes from a library book, Food 52: Vegan by Gena Hamshaw. Moving on toward orange, Kit made carrot-ginger soup with cashew cream for a topping.

But for sheer elegance, I present one of my favorite foods, whose presence in the kitchen is to me always either promising or comforting. It takes so little effort to cook, and is versatile and healthy. It is what I call a yam. If you do a little research on what is a yam and what is a sweet potato, you might go a little crazy with the impossibility of being both botanically correct and a non-weird member of your local culinary culture.

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So, my recommendation is to just call it what you always call it. I love all the sweet potatoes I’ve ever cooked and eaten, but for some reason I buy this Garnet Yam more often. Here is the last piece of yam from the recent batch I baked. It’s time to put a few more into the oven, to make this rainy day warm and nourishing.

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Eternal Memory

church, death, food and cooking, grief, , , ,

gl P1030780 koliva 3-24-16With my family and friends I have memorialized my husband in many ways in the last couple of weeks. The evening of the day that we decorated the grave, we had a short memorial service for him at my church. Ivy stood right by me holding her candle straight and steady for the whole fifteen minutes. After we sang and prayed together, we ate koliva together in his honor. “Eternal Memory!”

I’m not going to post a picture here every time I make one of these bowls of ceremonial boiled wheat, but this first anniversary was the Big One for me, so it bears telling about. I wanted to use blue Jordan almonds to decorate, but they were not to be found in the usual candy stores, so I put M&M’s instead, along with white almonds. Maggie helped me with the tricky job of placing candies on a bed of powdered sugar.

On the following weekend the agape meal I had committed to was accomplished. When I mentioned it two weeks ago, in the same post I put a photo of a big pot of soup I’d made, which I think was confusing; that soup had nothing to do with the agape meal that was to come. My menu for the meal that needed to feed about 100 people was: (What I call) Greek Beans, Cottage Fried Potatoes, Cabbage Salad with Tarragon and Toasted Almonds, and vegan Chocolate Carrot Cake.gl P1030804

I used about 15# of cabbage and 50# of potatoes, 20# of Great Northern beans, and about 10# of carrots for the cake. Six dedicated and necessary friends from church helped me both Saturday and Sunday, out of love for me and for my late husband. It was the first time I’d ever organized something like this, and the project filled my mind for many hours over the preceding weeks, as I scribbled my recipes and math problems and gl P1030815 Greek Beansshopping lists on a sheaf of papers I tried to keep all together.

Several things didn’t work exactly as planned – when dealing with large quantities not only the quantities have to be adjusted, but cooking times and methods. Now I know!

Too many finely grated carrots were accidentally put into the cake batter, we couldn’t tell exactly to what degree, so I just gave the four sheet pans longer baking time and we had delectable brownies instead of cake.

In the morning before we started cooking I was jittery, and glad the day was finally here when I could start this last big effort. As I expected, once I got to the church kitchen and my crew began to execute my plans, the whole event was a lot of fun. The food got rave reviews, too!gl P1030833crpAnd now the big One Year milestone has passed. These various commemorative events and tasks have helped me so much to focus my grief and prayers in a community-oriented and practical way. Can you believe that I had joy as well as grief? I didn’t have a minute to spare for brooding, but at the same time I was not distracted from the anniversary, but rather able to keep it in the most satisfying way — I’m very thankful.