9.28.2010
chromaticity
I almost forgot I have another Colorful Monday entry! I even voted to have leafy green be the next color of choice.
9.20.2010
gyotaku
Thought I'd catch you up on my favorite library craft of the summer, though I wanted to quickly share this one first:
For the Beach Bash we made crouton sand castles! There was much discussion at one of the tables on how to make this craft completely edible, which I thought was brilliant. I hadn't even thought about using PB or frosting as glue...
But my favorite (and I would do this again, if given the chance) was definitely the Japanese fish prints at the Under the Sea Party. The only downside was running around the day of the event to find a whole, unscaled fish that we could use.
I'm guessing if you are a fisherman, catching your own is the easiest, but you have to make sure the fish has distinct areas for the print--including eyes, fins, etc. We used a whitefish. We also used tempera paint and paper that was relatively thin--not rice paper. It worked just fine, except for the wrinkles. But I didn't think we were creating works of art to hang on the wall. I was going for the experience.
The girls were sufficiently grossed out and the boys were efficiently awed. Success in my book!
For the Beach Bash we made crouton sand castles! There was much discussion at one of the tables on how to make this craft completely edible, which I thought was brilliant. I hadn't even thought about using PB or frosting as glue...But my favorite (and I would do this again, if given the chance) was definitely the Japanese fish prints at the Under the Sea Party. The only downside was running around the day of the event to find a whole, unscaled fish that we could use.
I'm guessing if you are a fisherman, catching your own is the easiest, but you have to make sure the fish has distinct areas for the print--including eyes, fins, etc. We used a whitefish. We also used tempera paint and paper that was relatively thin--not rice paper. It worked just fine, except for the wrinkles. But I didn't think we were creating works of art to hang on the wall. I was going for the experience.The girls were sufficiently grossed out and the boys were efficiently awed. Success in my book!
9.15.2010
hue
Not only is this picture perfect for tomato red Colorful Monday, it also represents a childhood memory.
We had scads of currant bushes in the backyard, which my mom would have us kids harvest and she'd turn them into juice and, ultimately, jelly. Before we could go play, we had to fill an ice cream bucket full:
It was always hot and very mosquito-y and seemed to take forever to fill that gallon pail.
But later we'd be rewarded when Mom would make miniature cheesecakes that each had a dollop of currant jelly on top. Mmm... I should go dig out that recipe...
We had scads of currant bushes in the backyard, which my mom would have us kids harvest and she'd turn them into juice and, ultimately, jelly. Before we could go play, we had to fill an ice cream bucket full:
It was always hot and very mosquito-y and seemed to take forever to fill that gallon pail.But later we'd be rewarded when Mom would make miniature cheesecakes that each had a dollop of currant jelly on top. Mmm... I should go dig out that recipe...
9.13.2010
cozy
I started to get excited when the main character was given a bowl of stew on page 15. Then I knew this was to be my next Novel Food entry when he was given goulash on page 42.
The book of choice for this round is Flight of the Phoenix (Book One of Nathaniel Fludd Beastologist).
We meet Nathaniel just as he's been orphaned and is shipped off to his last known living relative: Phil A. Fludd. To his surprise, Phil turns out to be an aunt! She briefly explains the Fludd family history, which contains a lot of explorers and beastologists, and then tells Nathaniel to be ready to head out the next morning. They're off to watch the phoenix die and be reborn in Arabia!
Phil's old airplane needs refueling halfway through the trip, so they stop in Budapest, where Nathaniel is given a bowl of stew for supper.
serves 8 to 10
4 lbs. beef (brisket or chuck)
½ c oil
2 T butter
2 medium onions, chopped coarsely
1 red bell pepper, cubed
2 T mild paprika
½ t cayenne
4 garlic cloves, coarsely chopped
3 lbs. tomatoes (or 2 28 oz cans)
2 large carrots, ½ inch slices
fresh parsley
3½ q broth (preferably beef)
½ t red pepper flakes in cheesecloth
1 T salt
spaetzle
2 T flour
1 t paprika
½ c heavy or sour cream
Freshly ground black pepper
Trim the meat and remove the gristle. Tie the trimmings and gristle in a cheesecloth and reserve. Cut the meat into small cubes.
In a large nonstick skillet, heat ¼ c of oil with butter. Brown the meat in two batches, stirring occasionally, taking about 20 minutes total. Transfer the meat to a 9-qt. heavy-bottomed pot.
Add the remaining oil to skillet and brown the onions and red pepper, stirring for 1 minute. Add 1½ T paprika and the cayenne. Mix the spices thoroughly with the veggies and continue browning another 5 minutes. Add the garlic, stir for one more minute, then add to soup pot.
Add tomatoes, carrots and parsley. Pour broth over meat and vegetables; bury the cheesecloth packages in pot. Add salt. Bring to a boil, cover and reduce the heat, then simmer for 2 hours.
Meanwhile, prepare the spaetzle or cook noodles.
In a medium bowl, mix the flour ½ T paprika, a pinch of salt and the cream. Pour it into the soup and bring it back to a boil. Taste and correct seasoning.
To serve, put several spaetzle in each soup bowl and pour the goulash over them.
We made spaetzle, which was a pain, but the result was tasty. The soup itself is warm and comforting, and is great as a leftover meal. We kept the leftover spaetzle in a separate container in the fridge so it wouldn't get soggy in the soup--I would do the same if you make 'regular' noodles.
Book recommendation: Flight of the Phoenix by R. L. LaFevers
Recipe recommendation: Goulash Soup
Game recommendation: Forest Temple
The book of choice for this round is Flight of the Phoenix (Book One of Nathaniel Fludd Beastologist).
We meet Nathaniel just as he's been orphaned and is shipped off to his last known living relative: Phil A. Fludd. To his surprise, Phil turns out to be an aunt! She briefly explains the Fludd family history, which contains a lot of explorers and beastologists, and then tells Nathaniel to be ready to head out the next morning. They're off to watch the phoenix die and be reborn in Arabia!
Phil's old airplane needs refueling halfway through the trip, so they stop in Budapest, where Nathaniel is given a bowl of stew for supper.
serves 8 to 10
4 lbs. beef (brisket or chuck)
½ c oil
2 T butter
2 medium onions, chopped coarsely
1 red bell pepper, cubed
2 T mild paprika
½ t cayenne
4 garlic cloves, coarsely chopped
3 lbs. tomatoes (or 2 28 oz cans)
2 large carrots, ½ inch slices
fresh parsley
3½ q broth (preferably beef)
½ t red pepper flakes in cheesecloth
1 T salt
spaetzle
2 T flour
1 t paprika
½ c heavy or sour cream
Freshly ground black pepper
Trim the meat and remove the gristle. Tie the trimmings and gristle in a cheesecloth and reserve. Cut the meat into small cubes.In a large nonstick skillet, heat ¼ c of oil with butter. Brown the meat in two batches, stirring occasionally, taking about 20 minutes total. Transfer the meat to a 9-qt. heavy-bottomed pot.
Add the remaining oil to skillet and brown the onions and red pepper, stirring for 1 minute. Add 1½ T paprika and the cayenne. Mix the spices thoroughly with the veggies and continue browning another 5 minutes. Add the garlic, stir for one more minute, then add to soup pot.
Add tomatoes, carrots and parsley. Pour broth over meat and vegetables; bury the cheesecloth packages in pot. Add salt. Bring to a boil, cover and reduce the heat, then simmer for 2 hours.
Meanwhile, prepare the spaetzle or cook noodles.
In a medium bowl, mix the flour ½ T paprika, a pinch of salt and the cream. Pour it into the soup and bring it back to a boil. Taste and correct seasoning.To serve, put several spaetzle in each soup bowl and pour the goulash over them.
We made spaetzle, which was a pain, but the result was tasty. The soup itself is warm and comforting, and is great as a leftover meal. We kept the leftover spaetzle in a separate container in the fridge so it wouldn't get soggy in the soup--I would do the same if you make 'regular' noodles.
Yay for soup and stew weather again!
Book recommendation: Flight of the Phoenix by R. L. LaFevers
Recipe recommendation: Goulash Soup
Game recommendation: Forest Temple
9.10.2010
refreshed
We had a mini family reunion for our trip to Alaska this year, as almost all of Chip's immediate family was able to come or be there at the same time we were! Most of the trip was centered in Talkeetna, with a side trip up to Denali National Park and a couple days at each end of the trip in Anchorage.
Book recommendation: H.I.V.E. by Mark Walden
Recipe recommendation: Blackberry Lime Cake
Parody recommendation: 8-Bit Dr. Horrible
Book recommendation: H.I.V.E. by Mark Walden
Recipe recommendation: Blackberry Lime Cake
Parody recommendation: 8-Bit Dr. Horrible
9.07.2010
tease
There are a couple of lists out there about knowing you're a food blogger when... and I think I'm starting to fall into some of those items.
It became clear to me when I started editing pictures from Alaska and discovered I have 6 pictures of the cooked or cooking salmon from Sunday night's dinner. Six! That's only one meal!
More AK pics coming soon!
It became clear to me when I started editing pictures from Alaska and discovered I have 6 pictures of the cooked or cooking salmon from Sunday night's dinner. Six! That's only one meal!
More AK pics coming soon!
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