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Under Construction

under construction
January 14, 2014 By In csa & vegetables, eat me, mains, the rabbit hole

I have largely stopped doing things that scare me, and over the last few months I have found that (irony alert!) quietly terrifying. I realize that this is, by its very nature, a problem of a privileged person, so there is definitely an important element of perspective and awareness that needs to be ** here. Still, after living in an environment of non-challenge and change, I am way past due to actually take responsibility for the situation. Now, there will probably be some closer-to-home solutions to this that will ultimately carry more weight and meaning in the long run, but as a personal jump start (think Cher slapping some sense into Nicholas Cage in Moonstruck) I am off on a little travel adventure for the next couple of weeks: to chat with and learn from people I’ve known for ages, people I have only known on the internet, and people I just haven’t met quite yet. I’m going to spend a lot of time on Amtrak trains. I’m going to see parts of the country I’ve never seen before and learn something about public transportation in four new-to-me metropolitan areas. I’m going to get terrifically lost. I’m going to try not to cry in any public restrooms, but no promises!

horoscope 2014

The 2014 tarot cards suggested a challenging year ahead. Guess this is my
way of going out on the field to meet it.

Meanwhile, I have been running some small-scale, totally safe experiments here at home that I thought I might share as a “getting off on the right foot” send off. First up, this terrific stitch from the Purl Soho blog. (I want to cast on pretty much every pattern they post, and have even picked out a new project to take along on my trip.) The finished look of this slip-stitch pattern is almost a kind of woven material, at least more than any traditional knitting I have ever seen. It’s not terribly complicated once you get the rhythm down, but will take a bit of time to complete—a.k.a. consider starting next year’s xmas scarf gifts now!

woven knits

I have no actual expertise in natural remedies, but I sure do love reading about the possibilities. When the husband was feeling flu-ish and asked if I had any “potions” to help him out, my research led me to elderberry syrup. Considering there were even some studies/scientific evidence for its usefulness posted on WebMD, I decided to try it out. Not being a controlled experiment, I can’t say it worked…but with both of us nearly down for the count and then quickly back on our feet, it didn’t not work.

elderberry syrup

And finally, the polar vortex and the general unrelenting darkness of this time of the season weighing hard, something bright and healthy to eat seemed to be called for. Cauliflower is one of the only banned vegetables around this homestead but, as a result, those alterna-pizza crusts fare poorly in these parts. However, this butternut squash version (with a kale pesto instead of spinach and whatever toppings I can dig out of the fridge) is sure to be a repeat order.

How To Bake Cookies (and Make Friends) Without Really Trying

milkcookie
October 11, 2011 By In eat me, sweets

I’m traveling a lot lately, which is probably how I got to reminiscing about all the globe-trotting adventures I used to have when I was younger and less gainfully employed.

Greyhound carted me between cities scattered across the Northeast one memorable summer, and I took advantage of frequent layovers to spend time with friends who didn’t mind sharing their couches and their kitchens. I still have a little Post-It note that was attached to a sack lunch I was packed off with once. I didn’t have much of a sweet tooth, but it was suggested that on a multi-state bus ride, cookies could turn out to be a valuable commodity. Even though I was heading off down the road again, I didn’t need to go it alone (one way or the other).

Desserts are not normally my thing, it’s true, but the sweet and savory one-two punch of these Salted Peanut Butter Cookies called out to me when I spotted them just a few days ago on Orangette. So much so that this recipe shot to the top of my “To Make ASAP” list.

I made a half-batch the first time out, even though I strongly suspected in advance that I was going to love their sweet and salty contrast. The recipe scaled down for me very easily (especially if you are weighing all your ingredients). I still ended up with 16 good-sized cookies (3″-4″ across), and I suspect that travel buddies old and newly met will help me make them disappear quickly enough. Unless I accidentally end up eating them all myself.


Salted Peanut Butter Cookies
Adapted from Autumn Martin and Hot Cakes Confections (via Orangette)

240 grams (2 cups plus 1 tsp.) pastry flour
5 grams (1 tsp.) baking soda
12 grams (1 T. plus 1 tsp.) kosher salt
275 grams (2 sticks plus 3.5 T.) unsalted butter, at room temperature
200 grams (about 1 ¼ cup, packed) dark brown sugar
170 grams (¾ cup plus 2.5 T.) sugar
2 large eggs
400 grams (1 ½ cup) natural salted creamy peanut butter
2 tsp. vanilla extract
170 grams (2 bars of 3 oz. each) milk chocolate, chopped

Preheat the oven to 350°F.

I very rarely bake, but when I do, I try to actually lay out and pre-measure all of my ingredients before beginning to mix. While cooking on the fly without a formal mise en place doesn’t often trip me, I find that the baking experience is considerably less stressful when all the pantry rummaging and ingredient portioning is done in advance. On top of that, I use my kitchen scale for accuracy–therefore avoiding worries that my flour is packed either too loosely or too tightly, or that I’ll fumble while leveling off a measuring cup and end up wearing half of it. So, with that strategy in mind:


In bowl #1 measure out the brown and white sugar.

In bowl #2 measure out the peanut butter and the vanilla.

In bowl #3 measure out the flour, baking soda, and salt. Whisk to combine.

Finally, in the bowl of a stand mixer (if that’s what you’re using) or a large mixing bowl, place softened butter. Beat in sugars, and then eggs (one at a time). Scrape down the bowl, add in the peanut butter and vanilla, and beat until well combined. Add the dry ingredients in several portions, mixing gently to incorporate fully. Finally, add in the chocolate pieces and mix just long enough to evenly incorporate. Scrape down bowl and beater(s).

Using a scoop or large spoon, scoop batter onto a baking sheet lined with parchment paper. I safely used a scant 1/4 cup of dough and could fit 9 cookies per sheet, but start conservatively as they do spread out and you don’t want them all running together. Bake for 15 minutes, just until the sides begin to color and the top still looks undercooked. I over-baked my first batch, and while they were good, the soft and chewy second pan was the clear winner. Allow to cool completely on a rack before removing from the pan.

According to Orangette, this dough–scooped out and frozen in single-cookie-sized portions–stores really well. Just bake the cookies without defrosting as above, but you’ll probably need to extend the baking time to 20 minutes. Sounds like a wonderful(ly dangerous) impromptu treat, if you ask me. Good to have should friends unexpectedly pull into town.