It's Alive!

Soon after we arrived in Utah we went to an outdoor festival with local artists, food and music. My family has a penchant for hand made one-of-a-kind mugs. You know when a mug is right for you, it fits your hand perfectly and feels just right. I love the idea that it is made from the dirt of the earth, just like us. We made our way over to the potter's stand and I found a perfect cup for me. 

After I purchased my lovely cup the potter and his wife offered me some sour dough starter that has been alive in their family since 1891! I made bread with it a couple of times and then parked it in the fridge. Life got busy and I ignored my poor starter for a couple of months. Last night I decided to take a peek at it. Eek! It was not a pretty sight. There was a pool of grey liquid on top that smelled of strong alcohol. I poured off the liquid and fed it with flour and goat milk in the hope that it may come back to life. It did! I left it to feed overnight and in the morning it was beautiful, active and sweet smelling once again. 

I proceeded to make some pretty tasty sourdough biscuits with it. (That intensely purple stuff is wild blueberry jam I made a few days ago.) I am always amazed at the transformative quality of microbes. Keep feeding the good guys and starve out the bad guys. 

God created our world (and our bodies) to renew itself. It will, if we give it what it needs.  When we're in need of even greater transformation, that same God can give us a turn on his potter's wheel. He can take a rancid old thing and build it back up to glorious life again.


1This is the word that came to Jeremiah from the LORD: 2"Go down to the potter's house, and there I will give you my message." 3So I went down to the potter's house, and I saw him working at the wheel. 4But the pot he was shaping from the clay was marred in his hands; so the potter formed it into another pot, shaping it as seemed best to him. 5Then the word of the LORD came to me. 6He said, "Can I not do with you, Israel, as this potter does?" declares the LORD. "Like clay in the hand of the potter, so are you in my hand, Israel. 
Jeremiah 18:1-6

Loving Fall (and food)

Beautiful isn't it? Autumn, it's the best. We sat on a rock with friends, eating our picnic lunch. This was the scene before us. Winter is rough here in NY, but I don't think I would ever be content to live somewhere without the four seasons. I'm sure there are people who would disagree. I guess it's what you are used to.

The candles are lit. Bringing warmth and light to the table since it's getting dark early these days. Anything left in the fridge is being turned into soup. "Leftover Soup" is always a hit. I can never duplicate Leftover Soup, but I can make an equally tasty new one.

Curries and stews are happening, cosy comfy bowls of warmth. As it gets colder and those beautiful leaves disappear, I put the color on the table. I am a true believer in the effect of beauty and color on our souls. Those gourd candle holders are festive and very simple to make. Just drill the proper size hole and stick your candles in. Bringing natural beauty into the home is easy and very cheap, even free. Grow some gourds (they pretty much grow themselves), pick up some acorns and leaves.

I'll take any excuse to use the oven, it warms up the house. Just like Leftover Soup, crumbles are  popular on my table. Any fruit or fruit combination will work. Frozen, fresh or canned fruits topped with oats, sucanat, butter and flour make for a more cheerful afternoon when that sun starts to go down. The smell of good things baking always lifts up the mood of the home.

I don't bake cookies that often. Just for holidays or special occasion. Halloween kicks off the cookie baking season for me. I'd rather the kids satisfy their sugar urge with home made cookies rather than the artificial candy that will inevitably appear. To color the gray mushrooms and black bats I used activated charcoal, just like my black donuts and black pie. 

I consider the arrival of Fall a worthy enough occasion to celebrate with friends and fall leaf cookies.
I am feeling happy, warm, and almost ready to take on winter.

blizzards, bobbles and beans

I’m sure you all saw how NYC got slammed with snow and wind this past Saturday. It was convenient to be snowed in on a weekend. We were ready for it. I planned to knit, bake and enjoy the beauty of the snow. Which I did. I made another bumpy hat. This one is less slouchy and more bumpy. My daughter modeled for me, much better than those weird angled selfies!

Bean Cake. I found a garbanzo bean cake recipe in an old Mexican cookbook. Folks today are baking with beans for GF and other health reasons, I was surprised to see it as an old  fashioned, traditional cake. 

The basic recipe:

 2  10oz. or 1 19 oz. can garbanzos 

4 eggs

1 cup sugar

1 tsp. baking powder

Bake at 350 degrees in a loaf pan for about 50 minutes

I have been tweaking and messing around with this. It is very adaptable to all kinds of flavors. You can add a grated apple, banana, vanilla, lemon, coconut, ginger, espresso powder, cocoa, cinnamon...you get the idea!

I also made a chocolate one with black beans instead of garbanzos, it was really good and less “beany”. The garbanzos do have a distinct flavor that some people won’t like. I have tried white beans and they are milder. If you are trying to hide the fact that you are eating beans go with the white or black beans over the chick peas.

Eating Acorns

The day I found those Giant Puffballs we were actually out collecting acorns. My husband was interested in learning how to make them palatable since we have so many in this area. He is into trees the way I am into healing plants. 

The White Oak is the one to collect, they are naturally less bitter.

First we froze them, that made the skins come off easier. The skin is the layer just under the shell. My husband shelled them.

Next began the process of  making acorn flour. There are different ways to do that. First the bitter tannins must be removed. Some people boil the acorns multiple times until the water runs clear. We went with a non cooked method of leaching out those tannins. 

First we ground them up in the wet Vitamix. More water was added to them in a jar and this sat for 24 hours. Each 24 hours fresh water replaced the old until the water was clear.

Once the tannins were cleared out, we dehydrated the wet acorn meal. I have an Excaliber 4 tray. It came out really nice, nutty and tasty. (I snacked on some.) The grain was quite rough still, so we ground it to flour consistency in the dry Vitamix. It is came out very smooth, with a feel and look of cocoa powder.

My first test was on some cookies. Some GF friends were dropping by for tea. I grabbed everything that I had that was GF and went to work experimenting. 

I kept it simple, much like a shortbread: butter, sugar, vanilla, with cashew meal, acorn and oat flours. They were so good! Even the smallest of humans wanted more, which is really how I judge a "healthy" cookie.

Next was a recipe from the book Acorn Pancakes, Dandelion Salad, and 38 Other Wild Recipes. A simple classic, pancakes with butter and maple syrup. The acorn is so mild and nutty. It doesn't have that extra bitter taste that many of the darker grains have.

Yesterday's yummy breakfast. I had some leftover pancake batter. I waffled it and topped it with butter and smoked salmon. Again, it came out really good. 

Acorn flour is a winner!I love the idea of eating wild foods that man has not tampered with. Everything that fed that tree is now feeding me and my family. It is nutritionally excellent and it is extremely tasty and versatile. Oh, and the acorns were free!

My Polish Easter

I enjoy keeping food traditions for holidays. My heritage is a mix of Polish, Hungarian and Puerto Rican. Easter always means Polish for me. Having lived with my Polish grandma for a good part of my life I can't imagine the Easter meal any other way. There is something about the experience of food that brings back memories very deeply. I love thinking that the traditions I create now will live through my children and their future children. 

My New Years Eve meal is always Latino. It can't get more festive for ringing in the new year than that! I make some of my own concoctions as well as my husband's favorites that he grew up with. He is 100% NY Puerto Rican, his family is steeped in food tradition. His mom has taught me how to make the family favorites. Our Thanksgiving is all American, we like to eat what we suspect the Pilgrims might have. For Christmas it's Victorian England for us, we have no familial ties there. Both my husband and I are literature fiends, we wish to experience a Dicken's fantasy Christmas. Let's get back to Easter!...

I used buttery babka dough this year to make buns for Good Friday.

Of course, the lamb cake made its appearance. You can see one of my "dressed" lambs here.

Days before Easter my daughter was busy planning out her egg dying designs as I was busy planning my meal. I will probably save this paper forever.

Honoring Christmas

As a  Christian I believe and keep the true meaning of Christmas- Jesus. I also completely enjoy the traditional trappings of Christmastime. I  revel in this time of year. The world celebrates, they have parties, hang lights, decorate trees and strive to spend more time with they ones they love. Some may even stumble into a church. Their actions may not convey their beliefs but they are still reminders of the birth of Jesus and his blessings which are poured on us all whether we choose to  believe in him or not.

 I trimmed the tree. (happy to have my new Moomin House  ormanent)

I decked the halls, the mantle and yes...even the skulls for Christmas.

 I made little tags while fondly thinking of the people who will receive them.

I baked cookies with my girls. Yes! More Moomin.

And a gingerbread house for them to decorate.

We even had fun celebrating this one's Christmastime birthday (two years old) with veggies and a new hairstyle.

Sure I have fun with holidays and seasons, but I never forget who it is that gave us the seasons, the animals, the beauty of this earth and then even his own life.

I will honor Christmas in my heart, and try to keep it all the year. ~Charles Dickens

Berries are Back!

The berries are back. I've posted before about my compulsion to pick. It seems like every time we go for a nature walk these days we end up stuck (literally!) picking berries. Blackberries and wild raspberries are ready to go right now. We get all scratched up and sticky. We battle thorns, poison ivy and spider webs. We need tick checks when we get home (we have lots of nasty ticks here). But we still go into the thickets because it's fun and the reward of wild berries is worth it.

We were lucky to find a running stream to wash off our very sticky hands.

I have been making a lot of berry crumbles, the days have been fairly cool for this time of year and I'm in the mood to bake. I use oats, coconut sugar, butter and whatever flour I happen to grind up. I keep coconut, wheat berries, and other grains in the freezer to make into quick flours in the Vitamix.

Yummy berry scones for tea.

 I am out of berries, so we will be off and picking again later this week. I am always on the lookout for more yummy berry recipe ideas, so if you have any please do share!

My Chai- part 1

I always thought I would post about my chai in the fall. During the cooler weather I always have a pot of chai going, and if you visit me you will have some too. But yesterday,  I woke up to a wet, chilly, 41 degree morning. I needed my chai. Like most foods or herbal concoctions that I make I don't  have a recipe written in stone. 

The spices I use are: cinnamon, cardamom, fennel, black pepper and bay leaf. This is the start of my favorite basic chai. 

The amount of spices shown here are for 6-8 cups of water.

Bring it to a boil and continue cooking for 30-60 minutes. If I'm not drinking it right away I'll leave it to steep and reheat later to finish. 

It turns a nice red amber color. The longer is cooks, the deeper it gets. Now, it's time to add the tea and the ginger. I use black or red (rooibos) tea, depending on my mood or the time of day (caffeine). I have also made it with green tea, for a cold chai drink (but I will leave that subject for another day). 

You will lose a cup or two of the water through the cooking process, so adjust your tea amount accordingly. I put the tea in to steep with a couple of tbs of fresh ginger. I use ginger paste. I take an entire ginger root (unpeeled) and Vitamix it.

When the tea is done steeping, strain everything out and add sweetener, vanilla or milk if you like. It already has a degree of sweetness from the cinnamon, but I like the extra flavor of coconut sugar. 

Yesterday, as I said, was such a dreary day. It took more than just my chai to take the chill out and brighten things up. I used my happiest cup and made a strawberry crumble with oats, coconut sugar, ww flour and butter. Yum!

My daughters didn't know what I was cooking up for tea time. The small one started jumping around and laughing when I showed them the strawberry crumble. "What's so funny?", I asked. 

Apparently, while I was busy making strawberry crumble, she was busy making a felt strawberry. 

Our life is chock full of these little moments of synchronicity.

Synchronicity: The experience of two or more events as meaningfully related, where they are unlikely to be causally related. The subject sees it as a meaningful coincidence.

Autumn: bringing it in

We bring bits of nature into the house during every season. Fall though seems to make the biggest  impact. I love it! Even on the short walk to my mailbox I come back with something pretty. Although we have a couple of designated "nature shelves" the rest of the house is being taken over by the great outdoors.

Did you ever do this as a kid? I did and now I do it with my girls. Collect leaves and iron them between waxed paper to hang in windows or use as place mats and table runners.

Of course I am crazy about things that represent the natural, like my pumpkin teapot. Yesterday I got the notion to make acorn shaped cakes for tea time. The baking pan I used is shaped kind of like an egg carton. I dipped the tops in chocolate and there you have it---acorns!

 I made these gluten free pumpkin bars even though I don't have a gluten problem. I am always looking for nice recipes that I can serve my GF friends. Use any pumpkin pie filling recipe that you love and bake it on this GF crust. I pre-baked the crust first for about 15 minutes before pouring on the filling. It's really good. 

Crust: 1 1/2 cups almond meal + 3 TBS fat (butter/coconut oil) + 1 TBS sugar (or packet of stevia)

Press crust into pan evenly, I used a rectangular  tart pan with removable bottom.

See more of my Pumpkin Tasties here: 

http://childrenofeve.blogspot.com/2012/11/pumpkin-lattes-and-things-like-that.html

Going Green

My "going green" isn't about the environment. I am talking about COLOR here. This is my answer to Gypsy Cowgirl's question/comment on my post about beets. She asked if I had any ideas for a natural green food coloring. She mentioned most natural sources of green being weak or muddy. I have tried everything from seaweed to spinach. The best thing I have found is green tea powder called "matcha". 

You can see from this cake that the green tea color is quite strong. I added about two teaspoons of the matcha to my dry ingredients. Since it's a powder it will not add extra liquid to your recipe which makes it great for things like shortbread, macarons, frostings, and whipped cream. Of course the more color you add, the more green tea flavor you will end up with. With this cake I wanted the tea flavor to go with the sweet adzuki bean filling. In japanese sweets this is a pretty typical pairing.

Good Friday/Baking Day

I started baking for Easter on Good Friday (Bad Friday as my girls refer to it). I planned to do some on Friday and some on Saturday, but one thing led to another and I went and did it all. Here are my traditional hot cross buns that we have every Good Friday for tea.

Another tradition for me and my Polish Easter meal, the Babka. Babka baking is one of the best smells.

Hot Dog Buns, not exactly the usual Easter fare at my house, but I wanted to have something to take to church on Friday night. Something to share that's easy to eat. I don't have TV but I do have a couple of Youtube channels I watch faithfully. One of the is Kumigar, The Dancing Chef. I recently saw her make these. She calls them "Sexy Buns", for me they are just hot dog buns. Anyway, they're a handy portable snack. 

I make chick and bunny shortbread cookies each year, but this is the first year I am really happy with them. They are always good (butter, sugar and flour-what's not to like?), but never that perfect shortbread I've always been looking for. Until now. I think I have it. Everyone in my house has dubbed these the best so far. They are from my newest favorite tea book, Vintage Tea Party. It's really good if you want traditional tried and true British tea recipes.  It's visually inspiring as well. All of the ingredients are measured out on a scale, the European way instead of using measuring cups. Maybe that's why they came out better. I like the easy cleanup of using a scale, one bowl and no cups to wash. I'm considering converting my American recipes to ounces after spending years converting the other way around!

Really Good Bread

I have been making bread for a few years. I like a French sort of bread, with a good crust and chewy inside. I thought I made good bread. Then I picked up this book at the library, it's called Flour Water Salt Yeast by Ken Forkish. I already knew that to get that kind of crust you need moisture. I have tried spritzing the oven with water or putting a pan of hot water in with the bread. Whatever I did, it never came out like this. This perfect crust is achieved by baking at a high temp in a covered crock. I must admit, I thought Ken's methods were a bit pretentious at first. In fact I sort of mocked him as I read parts of the book aloud to my daughter (she also shares my love of crusty bread). Ha! I said. "Well, I'll be the judge of that", I said. The verdict is in, Ken is right and his methods produce not just good bread, but really good bread.

Pumpkin Lattes and things like that

Pumpkin Latte. Just the name itself conjures up images of all that is good about fall. Autumn perfection.  Many of my lady friends have a very serious relationship with the Pumpkin latte. They just love it, some say it's an addiction. In the company of a lovely friend or two I have too succumbed to it's charms. The first sip almost delivers the happy feeling that the name conveys. But, sadly when taking tepid gulps from the bottom half of the cup I feel kind of let down. Maybe it has something to do with that fake pumpkin, too sweet syrupy stuff that sinks to the bottom. After just such a moment I determined not to drink another. Unless I made it myself. I did it, and it has all the promises of an autumn day. Without the lousy feeling afterward. If you too are interested in a healthier Pumpkin latte here is what I did:

Made a cup of my favorite coffee. I use a hand drip funnel or coffee press.

Heated up some milk with pumpkin puree (whisk together). About one tablespoon pumpkin per cup.

Sweeten coffee with sweetener of choice. I use stevia and maple syrup combination.

Pour the milk/pumpkin mixture over the sweetened coffee, the whisking froths up the milk nicely.

Grate or sprinkle on some cinnamon.

There you have it. Aside from the obvious benefits of it being natural, you can customize it for your own taste. Your coffee, your sugars, your milk (almond is good too), you can add on cardamon, vanilla, chocolate....you get the idea.

I have been putting pumpkin into anything I can get away with it lately. Here is the pumpkin smoothy, which is a big hit. My girls love it. Actually they really like all of my pumpkin concoctions. I don't know of any other healthy vegetable type that is so easily accepted in their sweets. The smoothies were made from almond milk, banana, pumpkin puree, vanilla extract and again that stevia/maple syrup combo.

Little pumpkin cakes for tea with milk chocolate icing. Sure they have chocolate on top, but I consider them a fairly healthy sweet. They are made with whole wheat and no fat (oil). They get all their moistness from the pumpkin puree. Another winner all around.

Have you noticed how as you scroll down the foods are progressing toward the more decadent? Being home bound for days after Hurricane Sandy was all the excuse I needed to make pumpkin donuts. Maybe not the healthiest thing on the planet, but compared to store bought donuts they're not so bad. The benefits of whole wheat flour and pumpkin again. A spoonful of a maple syrup and sugar glaze goes a long way in flavor so you only need a small amount of sugar in the dough. Yes, they are fried. That's because I like them better than baked and donuts don't just happen every day.