Domicile

Keeping You Appraised

2012-01-27T16:50:00.005-05:00

It's funny how subjective the value of a house is. The cartoon above shows some good examples and isn't too much of an exaggeration. Depending on which side you're on it can be pretty frustrating.

Having been through appraisals a few times (including one more today) I can completely relate to the image above. I don't know what it is but their valuations always seem to come in lower than what you know a buyer would pay if you were to sell. I don't know how they arrive at their valuations but I have the sneaking suspicion it involves out-of-date property tax assessments, consultations with real estate agents from other cities, and the casting of lots with dice and chicken bones. There's got to be a better way. One that's a bit less stressful for those of us being appraised would be nice too!

Home ownership: forcing people to jump through one hoop after another since at least 1945...

Gone Wild

2012-01-14T15:28:00.006-05:00

One thing I love about Toronto is all the green. This is a city of trees, parks and gardens as much as of concrete and steel. No surprise that we have plenty of wildlife as well. I like to think I've made my yard welcoming to the critters and they seem to agree, making themselves at home year round. Every so often we have some particularly fun encounters. The other day we watched as a hawk (or maybe a falcon--I suck at IDing birds) swooped into the tree overlooking the yard. He surveyed the place for awhile (not long enough to grab the camera, I'm sorry to say) before leaving again. As soon as he left and we went outside, all the little birds that hang out in the yard took off and flew to the hedges. Poor things must have been terrified seeing that bird of prey. But it was pretty cool for us.

Yesterday I was surprised to open the door to check for mail and found our snow-covered newspaper adorned with a set of birdie footprints. You can see them leading up to the paper on our doorstep:

And then on the paper itself. Somebody hopped right on up to the door (I guess they took the welcome mat to heart)! This is why we're afraid every time the cats wander near an open door. Even perfectly content house kitties can't be expected to resist the thrill of chasing birds (and squirrels) this bold...

Last week I also discovered what seems to be a den in the far corner of our backyard. It might look like a mess but it's definitely not a random pile of branches (especially since these are the only fallen branches in the yard). The pile encompasses a hollow tree stump too--could be quite a cozy little bed for someone:

I wasn't sure what kind of animal might live in this sort of nest but after seeing footprints leading to and from it I'm guessing a small raccoon has made this home. What do you think?

UPDATE: I just found out that raccoons have five toes so now I'm completely at a loss as to what kind of wildlife this might be. It's too large to be a squirrel. Ideas anyone?

Photos by Domicile (click to enlarge)

Stitches that Bind

2012-01-13T14:11:00.007-05:00

In my trays post I mentioned that I also brought home two framed needlepoints that my mom had told me she wanted me to have. So I thought I'd share :) But before we get to those I have to show you my prized possession (above and below)...

This is an embroidered piece that my mom made when she was about 11 or 12. When she went back to her childhood home (for the first time after 30-ish years!) in the late 80s she found it again and brought it back and had it framed. I loved it from the beginning: the colours, the design, the workmanship. How thrilled was I when she gave it to me when I moved into my first house! If there's ever a fire I'd grab my cats, my computer, and this. If I had to I'd leave the computer behind.

Swallows are common in Greece (at least around Sparta) and they nest under any overhangs they can find. My great aunt has them on her porch under the grapevine arbour. My dad had them inside his childhood home in the rafters (times were rough back then)! Everyone seems to like them, though--I've never heard anyone complain (I think they're considered good luck). I'm a big fan myself so I'm extra glad that they're the subject of this work.

My mom had what are called "blessed hands." She could look at a picture of a dress and recreate it (when she was sewing professionally most of her customers would bring her a photo instead of a pattern). Or if she had a swatch of a crochet design she could figure it out and turn it into a finished piece. I know she didn't have any kind of pattern when she made this needlepoint--and look at how fine the stitches are. If I had a tenth of her skills and talents I would feel blessed myself.

Speaking of the trays post, I forgot to mention another tray I found that day. This one has an embroidered piece framed inside it. My mom did the embroidery but I don't know who framed it or chose to put it in a tray (great idea, though). I could use it for more practical purposes but the back is on the fragile side so I decided to hang it in my kitchen instead.

Again, I marvel at the workmanship...

This next piece is one that was always hanging in our house ever since I can remember. I always liked it and I'm so glad my mom gave it to me. It's weird to see it in my house now, though. Takes me right back to childhood...

The frame isn't my usual style but I hung it over the piano (in the dining room) and it actually looks perfect. The wood blends nicely with all the other wood in the room; the colours work well; and the theme is most suitable. I tried to get a photo including the piano but despite taking about a thousand pictures I only ended up with a couple that looked remotely decent. The photography gods were not with me that day...

I'm really sorry for the glare but I wanted to show the picture and the stitches a little closer. Non-reflective glass, my ass. Anyway this style of embroidery is (I believe) called half-stitch (in Greek, which is how I know it, it's called kedima). You work it on a pre-printed pattern. That sounds dull but it's very soothing work and allows for plenty of creativity with the colours. I was taught it when I was 4 or 5 but that's for another post...

This last piece wasn't made by my mom but it was given to her as a gift (I wish I could remember by whom but if I ever knew I forgot a long time ago). It used to hang in our living room (over this exact couch, actually, which I also inherited). I'm not sure yet where to put it. There's an ideal spot in the foyer but it's awkward to reach as it's over the stairs so hanging it may prove to be a problem (that's also why painting the foyer is an issue).

For some reason Greeks really seem to love stitching these "olde" English/French countryside/village-type scenes. I even made one for my mom but it's in Greece now so it'll be a while before I can photograph it!

It seems like ages since I've worked on a half-stitch project. I've been doing some cross-stitch lately, as well as working on other crafts. As soon as I'm finished my current cross-stitch piece I'm breaking out one of my waiting kedima patterns (yes, I have a minor stockpile). There's something really comfortable--and comforting--about carrying on traditions.

Photos by Domicile (click to enlarge)

How to Prevent the Zombie Plague

2012-01-05T14:21:00.004-05:00

My head is pounding, my throat hurts, and I am super cranky. But let me go back a bit...

Yesterday was a busy day for me. I ran all over the city, walking, taking the subway, going to a hospital, a coffee shop, a restaurant, a couple of stores, and a mall. And everywhere I went everyone was coughing or sneezing. I was perfectly healthy yesterday. Now--see above.

I know people are busy and have important things that need to get done. Apparently taking a sick day would bring civilization to its knees or something. But before you decide to be "brave" and go into work or school or out to run errands even though you're sick think about some of the other people you're affecting:

You could be coming into contact with people who have lowered or suppressed immunity. People with serious illnesses, the very young, or the elderly. What is an inconvenient cold to you could easily become pneumonia in them with consequences that are a little more than inconvenient.
The person you give your cold to might be the caregiver for someone with suppressed immunity. Whether they accidentally pass on your germs to that person or end up having to avoid the person who relies on them until they're no longer contagious, their lives just got a whole lot more difficult.
You might end up giving your cold to a pregnant woman. I don't know too much about this subject but I'm pretty sure cold medications aren't allowed during pregnancy. The woman who was already dealing with plenty now has to go through the misery of a cold with little to no relief.
You might affect someone's health in a different way. For example, diabetics have a hard enough time keeping their blood sugars at a reasonable level in order to avoid the serious consequences that come with out-of-control sugars. There are a lot of things that can throw it out of whack, including stress and illness. You know what causes a diabetic stress? Getting sick and watching helplessly as their sugars go crazy. I know because I've been diabetic since I was eight years old.
In Toronto we have a downtown hospital district. The place is rife with medical staff and students, as well as researchers. I know they take every precaution to keep healthy (except maybe for quitting smoking--what's up with that, guys?) but it doesn't take much to catch someone's cold. And they don't have the option to just go into work anyway. Take a second to think about how many people that ends up affecting.

Even if any of these people manage to avoid getting sick directly they might end up picking it up from a spouse, roommate, or child. We all know that this is the time of year for nasty bugs--why add to it by leaving the house and forcing others to come into contact with you? (I've lost track of the number of times I've gotten together with someone who didn't bother to warn me and I don't find out until it's too late that they're sick. I'm sure you've been in the same situation. Be honest--don't you want to wring their necks? Or at least put on a heavy duty surgical mask?)

These are just some of the examples of how a cold can be much more detrimental than you may have thought. So please, the next time you're sick and contagious--stay home. The world won't come to an end, your job won't suddenly disappear, those errands can wait. Honest. In the meantime rest, drink juice, eat soup, watch soaps and read trashy tabloids. Sleep works wonders. It also doesn't hurt to take extra garlic, vitamin C, zinc and echinacea. Get better and show some consideration for your fellow humans.

Photo by freeimages.co.uk

On a Silver Platter

2012-01-03T00:12:00.006-05:00

I believe in an afterlife. I also believe my parents are there together and that they watch over me, including this past Christmas.

The SO and I were over at my sister's place on the 24th. It was a low-key day in light of losing our mom this past March, but we wanted to see each other for the holiday. She and I had been talking a couple of days beforehand about some of the boxes still sitting in her basement from our parents' move (in 1999 they sold their house and started splitting their time between my sister's place and Greece). My sister thought there were only bar glasses in the boxes and when I mentioned it to the SO he thought we could use them if my sister didn't want them (the fact that they're still in boxes after all this time is a pretty good sign that she doesn't). So while we were there on the 24th I decided I'd take home a couple of framed needlepoints my mom had told me she wanted me to have, as well as a box of the bar glasses.

My sister chose the particular box she did because my dad had written on it and she felt sentimental seeing his handwriting. When we checked to see what was inside we were completely surprised. Instead of bar ware the box was full of gorgeous trays and platters! Not having seen them in so long I'd assumed they were either in Greece or mixed in with my sister's stuff.

Since sis didn't need any more serving ware (there are benefits to getting married) she kindly let me have the entire box. Now, you have to understand how much I love this stuff. I inherited my mom's taste and over the years she's given me all kinds of household items (either new or her old pieces) and I cherish all of it (especially the old pieces). I thought I already had everything I'd be getting. So to find and receive all these lovely items out of nowhere... it definitely feels like my parents sent me a Christmas gift. I guess I'll have to entertain more often now so I can put everything to good use (or else just start making more things that can be served on platters)...

It was perfect timing to get the turkey platter, as the SO and I were making a turkey dinner on the 25th:

I've fallen in love with this piece--it's a silver Lazy Susan tray with a covered divided glass-and-silver dish that sits in the middle of it. I didn't have anything like this before and I can't wait to use it:

I also love this tray. I think it would be perfect for cupcakes!

From top left to right: silver footed tray; turkey platter; cut crystal platter; etched glass platter; silver and glass Lazy Susan; glass platter with beaded edging. There was also a smaller oval stoneware platter that had seen better days so I'm using that as the dish under one of my plants. The rope of beads is actually an oversized string of worry beads that my cousin picked up for me in Thessaloniki (I believe they're supposed to bring good fortune to the house). My mom also made the crushed velvet tablecloth for me after I saw a photo of a similar one in Betsey Johnson's house and thought it was the awesomest tablecloth ever (I'm still pretty damn fond of it). It's amazing how much of my mom is in this house, whether directly or otherwise. No matter what I know my parents will always be with me.

And a gratuitous shot of my Yule tree because I finally managed to get a nice photo of it :)

Photos by Domicile (click to enlarge)

Holiday Baking: Wrap-up

2011-12-28T13:06:00.008-05:00

So the big day has come and gone, although I like to stretch out the celebrating as much as I can. But I am done with baking! Treats have been shared and enjoyed and the (few) leftovers frozen (I don't know about you but there's only so much sugar and butter I can consume before macrobiotic veganism starts seeming appealing). But I thought I'd share the last couple of recipes, verdicts, and photos.

Ingredients for Supreme Sugar Cookies:

I am egg obsessed--but I think they're so pretty:

The dough all mixed:

Wrapped and ready to be refrigerated for an hour or so:

My selection of Yuletide cookie cutters (Santa, oak leaf, bell, holly leaf, trees, stars, "gingerbread" people, snowman, acorn, and sun):

Rolling out the dough (I love my giant French rolling pin! Easy to use and handy for threatening pilferers):

Ready for the oven. At this point I had two options: brush the cookies with milk and sprinkle with decorative sugars before baking OR bake them as is and ice them when cooled. I'd love to ice them but I usually don't have the time and I don't trust my artistic skills so I went with the former option:

I made good use of red, green, and black coloured sugars; snowflake shaped candies, silver dragees, and regular granulated sugar. Next year methinks I should pick up some blue & yellow sugar too:

I'm especially happy with how the Santas turned out (check out his rocking black boots and white sugar beard):

Supreme Sugar Cookies

[My notes/changes in brackets]

1/2 cup butter, softened
2 eggs
1/4 cup vegetable shortening [do your heart a favour & get non-hydrogenated shortening like Earth Balance, pictured above. It's not easy to find outside of health food stores but it's totally worth the effort]
1 cup [granulated] sugar
1/2 tsp vanilla or almond extract
2 1/2 cups flour
1 tsp baking powder
1 tsp salt

Mix first 5 ingredients thoroughly together.

Stir together flour, baking powder and salt. Blend into butter mixture, mixing well. Chill at least 1 hour.

Preheat oven to 400F.

Roll out dough 1/8" thick and cut into shapes. Bake on ungreased cookie sheet 6-8 minutes, until lightly golden [don't overbake!] .

You may lightly brush with milk and sprinkle with sugar before baking, or ice when cooled.

With my cutters I ended up with about 3 dozen.

Next up, Alton Brown's Ginger Cookies. What you need:

What you get (sorry about the lack of photos--time got away from me):

Alton Brown's Ginger Cookies

[My notes/changes in brackets]

1/2 cup (113 g/ 4 oz) unsalted butter, softened
1 cup (227 g/ 8 oz) dark brown sugar
1 tbs molasses
1 large egg
2 cups (270 g/ 9 1/2 oz) all purpose flour
1/2 tsp (3 g) baking powder
1/2 tsp (3 g) baking soda
2 tsp (12 g) ground ginger
1/4 tsp (2 g) salt
1/4 cup crystallized (candied) ginger, chopped to a small dice

Mix the flour, baking powder, baking soda, ginger and salt until very well blended.

In a small bowl, beat egg.

Using a stand mixer, with the paddle attachment, on medium speed (or by hand): mix the butter alone for a minute to spread around the bowl. Add sugar and molasses slowly and beat until mixture lightens noticeably in texture and increases slightly in volume.

Reduce the speed to "stir" and add the eggs very slowly, stopping to scrape down the sides of the bowl as necessary.

Work in the dry ingredients in three installments. Stir in the chopped ginger.

Roll the dough into two logs, 2" in diameter. Wrap them in wax paper and refrigerate overnight. [Try not to giggle like an idiot while doing this]

The next day, preheat oven to 375F. Prepare cookie sheets by lining with parchment paper, or greasing, and set aside.

Remove the dough from the refrigerator and cut each log into 1/4" slices.

Place the slices on the prepared cookie sheets, and bake for 8-10 minutes until the cookies have a soft set*, rotating the pans after 4 minutes. To rotate pans, move the pans from one oven rack to the other and rotate front to back.

Remove the pans from the oven and move the cookies onto a rack to cool.

Store in an airtight container for up to 2 weeks.

*Soft set: the centers of the cookies have set, but the cookies are still soft.

Makes about 3 dozen 2" cookies.

And here in one convenient location are all the sweet treats I made:

My Verdicts

Alton Brown's Ginger Cookies: (Old favourite) Other than the fact that I screwed up (I thought I had more candied ginger on hand than I did) these are great! I love the texture and they're easy to make. Next year I'll be stocking up early on candied ginger.

Buckeyes (Old favourite) These were universally enjoyed and they didn't last too long. If you're a fan of chocolate and peanut butter, don't hesitate to make these.

Chocolate Panforte (New recipe) Delicious! Probably my favourite this year, despite the odd instructions. You truly can't go wrong with fruit, nuts, and chocolate. Will definitely be making again (and it keeps well too).

Karithopita (Old favourite but made by me for the first time) I didn't post about this but it's my absolute favourite cake. It's a spiced walnut cake soaked in syrup and I could eat it until I lapse into a sugar coma. I never had the chance to make it before because (1) my mom always did and (2) it makes a lot so even halving the recipe is a but too much for this household. It's perfect for gatherings, though. Luckily I got the recipe from my mom so it tasted just like hers. It unexpectedly domed a little in the middle and my sister thought it was slightly denser but given that the measurements are in the form of highball glasses and soup spoons (my mom wasn't big on measuring cups) I think it turned out just fine. It freezes well too.

Rum Balls (New recipe) Do not give to children or recovering alcoholics! These are strong but good. I personally liked them best when they were out of the fridge for a day but they're still good straight from the fridge. I think we'll be seeing these again (maybe made with a rum chosen for it's smoothness rather than its funny name).

Supreme Sugar Cookies (Old favourite) These are great if you have kids, especially if they like to help with the decorating. A year without them doesn't seem quite right. They do get stale fast, though, so make them at the last minute and keep in an airtight container.

Three Sisters' Spanakopita (New recipe) This was good but definitely not my mom's. For that reason alone I won't be making it again (especially since my sister gave me my mom's recipe afterwards--doh!) But it was still tasty and cheesy. The phyllo was super crumbly, though, and my sister says I should have used regular butter for it, not clarified as the recipe calls for. Something about moisture content--regular butter will make the phyllo crispy but not so crispy that it'll shatter into a thousand pieces when you cut it. Good to know for next time.

Whipped Shortbread (Old favourite) Excellent, as always. We didn't get to give quite as many away as I would have liked because we apparently have a shortbread gnome that likes to help himself ;) Making a double batch isn't a bad idea.

I hope your holidays were filled with family, friends & delicious food!

Photos by Domicile

Holiday Baking: Chocolate Panforte

2011-12-22T20:05:00.007-05:00

Wow--it's been a week of near constant cooking, cleaning and decorating and I'm still nowhere close to being done. Suddenly I really appreciate what my mom and aunts did/do every holiday to make it enjoyable for the rest of us! (The men of the family, other than a few of the younger guys--including my properly raised SO--don't concern themselves with "women's" work and spend holidays arguing about politics and watching sports. You know who you are...)

Anyway, the latest baking installment involves chocolate panforte, a type of fruitcake. Although, really there's not much fruit in it. This is a new recipe for me. I really wanted to make a traditional fruitcake but I was too disorganized to get it started in time. Alas. But this one could be made at the last minute plus, you know, chocolate, so it ended up being the chosen one. I have high hopes for it (I don't want to cut into it until tomorrow so how it turned out remains a mystery). Read on for the recipe and click on the photos to enlarge...

The usual suspects and the source of the recipe:

(By the way, every recipe these days involving chocolate has to include the caveat that you must use the best possible type of chocolate you can find. Like your cookies or whatever are going to be total crap if you don't empty the bank account on Ghirardelli 100% cacao (yes, it exists). I might be something of a purist when it comes to food but I'm not a snob and guess what? Baker's brand chocolate works and tastes just fine and comes in convenient one-ounce squares. Feel free to use whatever chocolate you like but don't feel like your recipe will be ruined if you don't go over the top.)

Can you really go wrong with chocolate, fruit & nuts soaking in brandy? (I also discovered that dried cherries are awesome!)

I'm not sure why I felt the need to include a shot of the prepared pan. Exciting! (PS: If you're sensing tinges of irony or sarcasm throughout this post it's because I just spent the last two days listening to Henry Rollins spoken word. I highly recommend it...)

Right after I took this picture I realized I'd screwed up and put in an extra scoop (1/3 cup) of sugar. Oops (must have been distracted by Rollins). I think I managed to get most of it out but this panforte may end up being a little on the sweet side:

Bubble, bubble...sugar and honey boiling up trouble...

And then we add the brandied mixture:

Mmm...melty...

My pan was too big but the mixture didn't spread much so it came out to the right size in the end. All batters should be so cooperative:

Strange step: sifting a mixture of flour, cocoa powder, and cinnamon over top:

When it's baked it looks like this:

And apparently you're supposed to brush off the flour mixture that's left on top before serving. What was the point of adding it, then? Anyone? Bueller?

Chocolate Panforte

Makes one 9-inch cake

[My notes/changes in brackets]

4 ounces whole hazelnuts (3/4 cup) [according to my measuring cup 4 oz is more like 1/2 cup but I used 3/4 cup anyway.]
Soft butter, for pan
3 ounces dried cherries (1/2 cup) [again, should be just under 1/2 cup but I used the full amount]
2 tablespoons brandy
3 ounces best-quality [Baker's brand is fine] unsweetened chocolate, finely chopped (3/4 cup)1 1/4 ounces best-quality [ditto] bittersweet chocolate, finely chopped (1/4 cup)
1 cup plus 1/2 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
2/3 cup honey
2/3 cup light-brown sugar, firmly packed
1/2 teaspoon best-quality cocoa powder

Heat oven to 350 degrees. Spread nuts on a baking pan. Bake until fragrant, about 10 minutes [in my case fragrant meant burnt and burnt hazelnuts are horrible. Keep a close eye on them]. Rub warm nuts in a clean kitchen towel to remove skins [yeah, if there's an easy or thorough way to do this would someone let me know? Also, it would have helped if Martha mentioned it works best when the nuts have cooled]. Set aside.

Reduce oven heat to 300 degrees. Brush a 9-inch springform pan [I used 10-inch and the batter stayed in a 9 inch circle on its own] with soft butter, fit with circle of parchment, brush parchment with butter, and set aside.

Combine fruit, nuts, brandy, and chocolates in a medium bowl; set aside. Sift 1 cup flour and 1/2 teaspoon cinnamon in a bowl.

Combine honey and sugar in a saucepan. Stirring, bring sugar to a boil; reduce heat. Simmer for 2 minutes. Combine with dried-fruit mixture, stirring until combined. Fold in flour; mix to combine. Pour into prepared pan.

With wet hands or a small metal spatula, press the mixture to form a level layer. Combine the remaining 1/2 tablespoon flour, 1 teaspoon cinnamon, and cocoa. Sift over unbaked cake. Bake until set, about 30 minutes. Remove from oven, and cool. Gently brush off flour coating before serving [I'm still not sure what the point of this coating is but a pastry brush does a decent job of brushing it off].

Pictures by Domicile

Happy Winter Solstice!

2011-12-22T19:52:00.002-05:00

On this longest night of the year I wish you much warmth, light, abundance and prosperity in the months ahead!

Holiday Baking: Whipped Shortbread

2011-12-20T23:07:00.007-05:00

I love shortbread. If I'm not baking anything else at this time of the year I'll still make at least one batch of shortbread. Maybe it has to do with me not trying it until I was a teenager (at which point I proceeded to make a bit of a pig of myself). Greeks have some fine sweets but sadly, shortbread is not among them (we do have a cookie that's sort of similar and is always described as Greek shortbread but, as good as it is, it's not the same). Luckily my SO is as much a fan as I am (that might have something to do with having a Scottish dad) so shortbread is definitely a household favourite. Even better--it's easy to make!

The ingredients:

This particular recipe usually involves simply dropping the dough from a spoon onto the baking sheets but I thought I'd make them a little fancier this year using one of my few cookie stamps. This one has to be my favourite--it's so pretty:

I don't recommend creaming the butter and sugar by hand. Holy work, Batman! If only my mixer bowl had been available. Still, I got the job done:

I meant to take a photo of what happened after the flour was added but I guess it slipped my mind. Instead of dough I ended up with crumbs. This happens occasionally and I'm not sure why. If it happens to you, don't despair! Shortbread is very forgiving. You can simply press the mixture into a shortbread pan like this one (which happens to be the one I've got):
Or you can press the dough into a regular pan and cut into pieces after it's baked. Or you can do what I did and press handfuls of crumbly dough together until it sticks and forms balls (still a little crumbly so don't try to roll them) and then gently stamp them with a cookie stamp (you could also press them down with a fork--like I said: forgiving).

The design is a little faint but it's still pretty:

After baking the shortbread should still be pale. If it browns on the bottom it's overdone but still tasty so don't worry about it (I can't recommend good quality air-insulated baking sheets enough!)

Whipped Shortbread

[My notes/changes in brackets]

1 lb (500g) butter [room temperature]
I cup icing/powdered sugar
1/2 cup cornstarch
1 tsp vanilla [you can use liquid extract but I use powdered vanilla]
3 1/3 cups all-purpose flour [unbleached in my case]
1 cup chopped pecans (optional) [I'm a shortbread purist so I've never made them with the pecans. If you do let me know how they turn out!]

Cream butter and icing sugar until very fluffy. Beat in cornstarch and vanilla. Gradually beat in flour and continue until batter is very fluffy [remember not to stress if it never quite comes together--crumbly dough can easily be pressed together]. Stir in pecans, if using.

Drop batter by spoonfuls [or form into balls and press with a cookie stamp] on ungreased baking sheets [they don't spread much so you can place them fairly close together]. Bake in a 325F oven for 20 to 25 minutes [keep an eye on them so they don't brown].

I ended up with 56 cookies.

Photos by Domicile (except for the shortbread pan)

Review: Knit the Season by Kate Jacobs

2011-12-20T13:44:00.006-05:00

Cynics beware: this is not the book for you!

I'm embarrassed to say how long I've had this book sitting and waiting to be reviewed. Usually "chick lit" and holiday stories aren't really my thing but somehow a few days ago I came to the conclusion that that was exactly what I needed. I'm glad I did.

Knit the Season is part of the Friday Night Knitting Club series. I haven't read any of the other books in the series but it didn't seem like I needed to in order to grasp what was going on. The book follows the lives of several women (the aforementioned club members). Knit the Season, as you've probably guessed, takes place over the holidays, covering Thanksgiving, Hanukkah, Christmas, and New Year's. It also throws in a wedding for good measure. That's a lot of opportunity for sappiness, but while there is some of the sugary stuff, it's mostly pretty palatable.

The book primarily centers around Dakota, twenty-year-old culinary student and owner of Walker & Daughter knit shop. Like myself Dakota has recently lost her mom (it was never explicitly stated but I got the feeling it had been a couple of years for her) and on that level I really connected with the character and was comforted by reading what she was going through. Like me she even has a pile of unfinished projects left by her mom that she plans on completing. I also enjoyed Dakota's baking obsession, another aspect of her I could relate to. Dakota spends a good chunk of the book overwhelmed by trying to figure out her way as an adult. Between school, the shop she inherited, and her obligations to friends and family she's definitely headed toward burnout. But it's her friends and family in the end who teach her about setting priorities and what really matters during the holidays and in life.

Some parts of the book felt a little rushed and underdeveloped but that might be due to it being one of a series. The rushed bits may well have been covered in depth in past books. There are also the sappy moments I mentioned but I think the numerous flashbacks to Dakota's dead mom really help balance things (and luckily aren't morbid at all).

I was pleasantly surprised to find a couple of knitting patterns at the end of the book, as well as a few recipes. I'll be trying out both when I get the chance. Overall this is a readable and interesting book that left me feeling positive about life. I'm a little weirded out by that, but I like it. The book even impressed me enough to get one of the earlier Friday Night Knitting Club books (I'll be keeping an eye out for the others, as well).

If you need a good read over the holidays, particularly one that reminds you why it's a time to celebrate and not just stress, I highly recommend Knit the Season. I think it would even be a good post-holiday read, extending the magic just a little and maybe even inspiring you for next year. I owe big thanks to Penguin for sending me this one to review.

Happy reading and happy holidays!

Quote: "The excuse--the expectation--to bake also played a large part in her personal delight. Crumbly, melty shortbread cookies and iced chocolate orange scones and whipped French vanilla cream cakes and sugary butter tarts: November through December was about whipping and folding and blending and sampling."

Info on buying the book here.

Holiday Baking: Buckeyes

2011-12-19T20:23:00.007-05:00

What do peanut butter cups and a slightly poisonous nut have in common? A delicious treat called buckeyes!

My latest foray into holiday baking had me making buckeyes--peanut butter balls dipped in chocolate in order to resemble real-life buckeye nuts (see photo above). I've made these before and am so glad I decided to make them again this year. They're easy to make and really--is there a better combination than chocolate and peanut butter? (Click photos to enlarge.)

I love recipes that use a minimal amount of ingredients:

Mix peanut butter, sugar and melted butter together:

You'll end up with a mixture that looks something like this:

Using your hands (in order to get a smooth surface) roll mixture into "buckeye sized" balls (about an inch in diameter):

The toothpicks will come in handy later...

While the centers are chilling in the fridge, melt the chocolate:

Holding on to the toothpicks dip and swirl into the chocolate to get the look of a buckeye. Don't worry if you mess up a couple--you can use those for taste-testing:

Not quite the real thing but way tastier...

Buckeyes

[My notes/changes in brackets]

1/2 cup margarine [forget that--I used butter], melted
12 oz jar ( 1 1/2 cups) creamy peanut butter
1 lb (2 cups) icing sugar
12 oz pkg semi-sweet chocolate chips

Mix first three ingredients together and roll into "buckeye sized" balls [since I have no idea how large a buckeye is I just roll them into what I think is a reasonable size for a treat, about 1 inch diameter]. Place toothpick in top center of each and refrigerate.

In double boiler melt chocolate [the recipe originally also calls for a 1-inch cube of paraffin wax to be melted in with the chocolate. It's there to make the chocolate shiny, therefore increasing the resemblance to real buckeyes but I think I can do without the extra wax in my diet].

Dip chilled balls in chocolate leaving tops uncoated. [The toothpicks have a tendency to get loose and fall out so just work carefully.] Chill on waxed paper 1 hour. Remove toothpicks. Enjoy!

The recipe says it makes 60 but I ended up with precisely 31.

Photos by Domicile (except for the first one)

Holiday Baking: Spanakopita

2011-12-16T22:24:00.008-05:00

I'm convinced Greeks make spinach better than anyone else. I base this on my highly unscientific observation that I don't know of any kids of Greek parents who hate spinach. I myself was never a fan of greens but I always loved spinach. Dishes like spanakopita (spinach and feta cheese surrounded by buttery phyllo) definitely had something to do with that!

My mom made the best spanakopita (spa-na-KO-pee-ta). Actually, she made the best everything--she was an amazing cook (apologies to all the other fine cooks in the world but you have nothing on her). I hope she knew how much everyone loved and appreciated her food , especially me.

Unfortunately one of her recipes I didn't get was the one for spanakopita. But last Christmas my sister gave me Three Sisters Around the Greek Table, a cookbook with recipes similar to those I grew up with (the sisters' parents are from the same region as mine). So when I decided to try making spanakopita for this year's Christmas dinner I turned to this book. I won't know until then if it turned out but it smelled and looked delicious when it came out of the oven, so chances are good. Hopefully it'll do my mom's memory proud.

Read on to find out what was involved (and click photos to enlarge).

Ever wonder what two pounds of spinach looks like?

All cleaned and chopped and piled into my biggest bowl:

Once the spinach is cooked and wilted it's a lot more manageable. At that point you add the rest of the ingredients. I was worried it would be too much cheese...

...but once everything was mixed together the proportions were perfect:

Working with phyllo, if you haven't done it, is strange. It's like very thin, very fragile sheets of vinyl. It's also very floury! I wish I'd put on an apron.

Phyllo dries out too quickly to stop to take process pictures so we skip straight to the spanakopita ready for the oven:

Out of the oven! It's still a little light but we'll have to reheat it when we're ready to eat so it'll brown more then. For now it's in the freezer waiting for the big unveiling.

Here's the photo from the book of the final result:

Spanakopita

[My notes/changes in brackets]

2 tbs olive oil
8 scallions, chopped (greens & whites)
2 lb (1.25 kg) spinach, tough ends removed, coarsely chopped
1/2 cup fresh parsley, chopped [I ended up using all dried herbs, although they were from my garden :)]
1/4 cup fresh basil, chopped
2 tbs fresh dill, chopped
2 cups feta cheese, crumbled into large chunks [try to find sheep's milk feta if you can]
pinch salt [with 2 cups of feta I skipped the salt]
2 egg yolks
1/2 cup unsalted butter [or clarified butter if you have it]
10 sheets phyllo pastry, thawed
[I also added about 1/4 tsp nutmeg because I'm pretty sure my mom used nutmeg]

Place the olive oil in a large saucepan over medium heat. Add the scallions and cook for 2 minutes. Add the spinach and cook until wilted. Place the spinach and scallions in a colander. Press lightly with a wooden spoon to remove the excess water. Transfer to a bowl and combine with the parsley, basil, dill, crumbled feta, salt, egg yolks, [and nutmeg if using]. This is the filling.

Melt the butter in a small saucepan over low heat. Remove from heat and skim away the foam [I left it on lowest heat to keep it from solidifying while I was trying to use it.] Use only the clarified butter and avoid the white milk solids that have settled at the bottom of the pan.

Gather two of the phyllo sheets and cover the remaining sheets with a damp cloth to avoid drying out. Lay the two sheets of phyllo along the bottom of a 9 x 13" (33 x 23 cm) shallow baking dish, and allow the sheets to slightly overlap in the center of the pan and the excess to hang over the sides of the pan. Brush these sheets lightly with some melted butter [don't skimp!] Arrange another six sheets in the same manner, brushing each sheet with melted butter. Spread the filling prepared earlier in an even layer on top of the pastry.

Gather the phyllo pastry hanging over the sides of the pan and fold over to enclose the spinach filling. Brush each layer with melted butter. Lay the remaining two layers of phyllo pastry on the very top and allow the phyllo to wrinkle and fold to create a ruffled top. Brush with melted butter. Cover with plastic wrap and refrigerate for 30 minutes.

Remove from the refrigerator and lightly sprinkle the top of the spanakopita with water. Place in the middle of a preheated 350F oven and bake until golden brown and crispy, about 45 minutes. Cut into serving pieces and serve warm or cold.

Make Ahead: After 30 minutes refrigeration time, spanakopita can be transferred to the freezer and kept frozen for up to 2 months. It can be cooked from frozen. [You can also freeze after cooking and reheat until it warms through and crisps again.]

The recipe says it makes 6 pieces but unless you want to eat massive pieces it makes way more than that. Can easily serve 10 to 12 people.

More info about the cookbook here.

Photos by Domicile (except for the last one)

Holiday Baking: Rum Balls

2011-12-15T16:35:00.008-05:00

What could these mysterious treats be?

Well, you start with these tasty items...

Break out the food processor...

Mix things up...

Set up your workstation...

Get rolling...

And end up with delicious rum balls!

I'm not usually a fan of alcohol (I make these for the SO who loves anything rum-flavoured) but as I nibbled at some of the mixture that stuck to my hands as I rolled them I was amazed: these are heavenly! Not only can I see them becoming a regular part of my holiday baking repertoire but they would be perfect for a summertime treat when it's too hot to turn on the oven. I suspect the key is good-quality honey (definitely not the pasteurized kind). Whatever it is I highly recommend you make a batch (or several).

Rum Balls

[My notes/changes in brackets]

1 12-oz (312 g) pkg vanilla wafers
16 oz (2 cups/500 g) pecan pieces
1/2 cup honey [best quality; you can find the good stuff at a farmers' market or a decent grocery store)
1/3 cup bourbon [we had trouble finding some so I used blended whiskey. Seems like it was an excellent substitute]
1/3 cup dark rum [I always think of how they pronounce Havana Club in Cuba--"Havana cloob"--and it makes me smile every time]
1/3 cup powdered/icing sugar

Process cookies in food processor until ground. Transfer to a large bowl. Process [pulse] pecans in food processor until finely chopped. Stir into cookie crumbs. Stir in honey, bourbon, and rum. Shape dough into 1-inch balls, and roll in powdered sugar. Place in an airtight container, store in refrigerator up to 1 week [but probably longer. The recipe also claims they get better with age].

Yield: ~~6 dozen~~ 3 dozen

The recipe came from a magical book called simply Christmas Cookies, published by Oxmoor House, which I couldn't find anywhere on the web including the Oxmoor House site. Maybe elves made it and left it for me to find...

Photos by Domicile

Accio royal icing!

2011-12-14T20:06:00.004-05:00

The Burrow is one of my favourite locations in the Potterverse and I love gingerbread houses (as you might remember from this post), so a gingerbread replica of The Burrow? Pure genius (we can even forgive the OP for calling it The Burrows). This might have to be a future project for me.

Found here.
Also posted on Geek Grrrl.

Merry and Bright

2011-12-12T19:13:00.004-05:00

Christmas hasn't really been fun for me since I was a kid (I'm guessing most adults can say that) but this year is going to be a particularly difficult one without my mom. I mean, the one year she spent the holidays in Greece I was too depressed to even contemplate celebrating (it wasn't entirely down to her not being there but that was a big part of it). And now, of course, she's not in Greece and she won't be coming back. If you've lost anyone you'll know how I'm feeling. But I've decided to try this new thing: not getting depressed over things I can't do anything about. I know my mom (both my parents, if fact) would want me to enjoy life and all its attendant celebrations.

So what's the plan? Baking! Not as much as I have in the past (I have been to known to occasionally go overboard) but still a respectable number of treats: chocolate panforte, shortbread, sugar cookies, ginger cookies, buckeyes (chocolate-peanut butter candies) and rum balls. The panforte and rum balls are new recipes--I love experimenting, even when I probably shouldn't (like when I'm having guests over). Speaking of which I'm going to be making some special recipes for our family dinner (me, the SO, and my sister's family). For the first time I'll be making my mom's karithopita (walnut cake--my favourite) and spanakopita (spinach-cheese pie, from a cookbook as I don't have her recipe but I'm going to try to make it as much like my mom's as I can). I'm also going to take over her role as bread baker. Again I don't have her recipe (it's times like these I wish we'd had more time) but if I may say I do make decent bread of my own. I know it's a far cry from the over-the-top planning and cooking and shopping and decorating and partying and baking that exemplifies the season but I think it's the little things that add up to something special.

Home Sweet Plastic Bottle

2011-11-08T16:20:00.005-05:00

One thing you have to admire about humans is our ingenuity. Put us in just about any environment and we will find a way to make use of whatever's around us. Of course, this also leads to less admirable results, such as environmental degradation and resource depletion. But I can't help but feel a little lift of optimism when I hear about projects like this--where something that is harming the environment can be put to good use.

Nigeria is a country with many problems, among them a dearth of housing and an excess of plastic water bottles. Enter a few ingenious people who figured out how to make houses out of empty bottles. Not only houses but houses that are bulletproof, fireproof, earthquake resistant, retain a constant (and comfortable) interior temperature, have a zero carbon footprint, and are relatively cheap to make. As the project expands so will local job opportunities, applications (this method can be used for other buildings like schools) and could become a model throughout Africa. At a time when it doesn't seem like humanity is doing so well we can all be enjoy a moment of optimism seeing that someone is getting it right.

Read more here.

Blaze of Glory

2011-10-27T15:13:00.015-04:00

Summer has technically been over for a while but for me it's now officially over. I've picked all the veggies, brought tender plants inside, stopped hanging laundry out, and today I picked the last of the dahlias for a bouquet. I wish I could have left them outside where they brightened the yard but the temperature is supposed to drop tonight and I didn't want to risk them being killed by the cold. There's nothing quite as sad as seeing shriveled, blackened flowers in the garden. Anyway, they looked so pretty in the vase I thought I'd share some photos! As always, click to enlarge.

Photos by Domicile

Cake of the Damned

2011-10-24T13:18:00.011-04:00

It's not often I say I hate something I've baked. But I hate this cake. Martha Stewart really let me down with this one and Mrs. Milman (creator of the frosting) has some serious issues. If she's not in a sugar coma as we speak she must at least be suffering a serious case of Type 2 diabetes. If you make this cake with the full amount of frosting one slice will weigh you down with over 12oo calories, 84 g of sugar, and 86 g fat (hint, that's about as much fat as you should have in an entire day). I used eatracker.ca to figure this out but the fact that I couldn't even finish one third of one piece was just as informative. Hey, I'm all for splurging and enjoying your food but quite frankly something this bad for you shouldn't be classified as edible.

So now I'm stuck with a cake no one wants. I'm tempted to just Mr. Frost it (the part I'm referring to starts at the 3 minute mark of the clip) but that seems like such a waste. So I've cut it into slices and frozen it, hoping I'll have some inspiration or maybe some guests with a super sweet tooth and a healthy constitution. I'll probably end up throwing it away, though, after enough time has passed that it doesn't seem like a waste anymore.

Anyway, if you're still interested keep reading and click photos to enlarge...

The ingredients look innocuous enough:

I didn't have three 8" round cake pans so I used two and an 8" square pan, figuring I'd trim the corners off to make it round once it was baked:

Preparing the pans with parchment paper, butter, and cocoa powder:

Happy little mountain of cocoa powder:

After whisking with boiling water:

Action shot! Creaming the butter:

Light and fluffy goodness:

After all the other ingredients have been mixed in (I got a little distracted and forgot to photos of some of the middle steps):

Ready for the oven:

Enjoying an iced coffee in my cute new owl mug as the cakes bake :)

Fresh out of the oven:

After 15 minutes I removed them from the pans, peeled off the parchment and let them finish cooling:

Upside down:

Right way up (the creases on the edges show why you should be more careful lining your cake pans than I am):

Where it all starts going really bad: whipping cream + chocolate = ganache (think of the last chocolate truffle you had). This is your frosting.

The frosting took *forever* to set. I finally just gave up and used it when it was still too runny:

Eventually the frosting did set and I ended up with this. Not bad looking but not recommended for humans or other living beings:

(The skull is a bottle stopper but I thought it was highly appropriate here.)

Moist Devil's Food Cake with Mrs. Milman's Frosting
10 Servings

[my notes/changes in brackets]

1 1/2 cups (3 sticks) unsalted butter, plus more for pans
3/4 cup Dutch-process cocoa powder, plus more for pans
1/2 cup boiling water
2 1/4 cups [granulated] sugar
1 tablespoon pure vanilla extract
4 large eggs, lightly beaten
3 cups sifted cake flour (not self-rising)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk [I used 2%]

Heat oven to 350 degrees. Arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.

In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.

Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.

Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve.

The cake keeps well for several days stored on the counter: Cover with plastic wrap or a glass dome to keep the cake from drying out.

Mrs. Milman's Chocolate Frosting

24 ounces semisweet chocolate morsels
4 cups whipping cream
1 teaspoon light corn syrup

[I made half the amount of frosting by halving all the ingredients]

Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.

Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours [more like 5 or 6], checking and stirring every 15 to 20 minutes. Use immediately.

Original recipe here.

My Verdict

You already know how I feel. This cake is way too sweet, rich, and heavy. My SO had a couple of mouthfuls and was done. I couldn't finish a third of a piece. The cake is reasonably chocolatey and moist but it's a lot of work and ridiculously unhealthy. I don't think I'll make another Devil's Food cake ever again and definitely not this one.

Want to see what else I've made for my 2011 baking project?

January: Double-Chocolate Brownies
February: Angel Food Cake with Raspberry Sauce
March: Chewy Chocolate-Gingerbread Cookies
April: Raspberry-Swirl Cheesecake
June: Cake Doughnuts
June: Espresso Granita
July: Honey-Lavender Ice Cream
August: Caramel Pots de Creme

Photos by Domicile

Long Live the Monarchs

2011-10-13T13:35:00.015-04:00

I am not the best gardener in the world. There are always too many weeds in my garden and too few flowers. My vegetable harvests are on the small side. I invariably forget to take care of time-sensitive tasks when they need to be done. I really wish this wasn't the case. But one thing I happily get right is making my garden inviting to critters. I love that we have birds and bunnies living in our hedge! I love watching the raccoons pass through the yard (as long as they don't cause trouble!) It gives me a little thrill to watch butterflies and dragonflies hanging around. I even like the squirrels, although they're more a pain than anything. And I was completely beside myself this morning when I spotted two Monarch butterflies flitting around and feeding on my zinnias! This is the first year I've grown zinnias and they are now officially keepers. I was even more excited that I managed to get some photos of them (click to enlarge)!

What kinds of wildlife visits your garden?

Photos by Domicile

Cara-mellow

2011-08-31T14:16:00.012-04:00

Life has been sort of crazy lately. Work is piling up faster than I can get through it and I'm trying to get the house ready for guests (my cousin and his wife are coming from Athens!) We won't even get into the state of the garden. But I did take a moment to catch up on my 2011 Baking Project and make Caramel Pots de Creme (my first-ever PdC!) It was a nice (and tasty) break.

The ingredients were pretty basic. That's a jar of vanilla beans to the left.

My kitchen is pretty well-equipped but I am definitely ramekin deprived! I made do with four small bowls I know are oven safe and two that I hoped were (they ended up working fine).

Caramelizing the sugar was an interesting process. You just put the sugar in a pan over medium heat and wait...

...and wait...
...and wait...
...and then panic slightly when you realize one spot is getting too much heat and is liable to burn. But it turned out okay:

Vanilla bean and seeds steeping in milk and cream:

It smelled so good when I added the vanilla-cream mixture to the caramelized sugar! Unfortunately the recipe didn't mention that the caramel would seize up when you added the liquid. You can just barely see in the picture a lump of hardened caramel trapped inside the whisk. But as the mixture heated up--and with a fair amount of stirring and scraping--all the caramelized sugar dissolved.

It all worked out in the end.

I think I've separated more eggs this year than I have in my entire life. I'm planning on making meringues with those extra whites.

Egg yolks, sugar, and salt:

Whisked until pale and light:

And then whisked some more as the vanilla mixture is slowly added:

After skimming the froth from the mixture, I strained it through a sieve into a measuring cup:

At first I debated the point of straining (I'd already removed the vanilla bean by hand) but then I decided to be good and follow directions. The sieve did catch a few lumps and I think it made a difference to the final product.

Almost ready to go into the oven:

After adding some hot water to the pan I covered the while thing in tin foil. Anyone else have a sudden craving for Jiffy Pop?

Finally out of the oven (the recipe time was way off) and cooling on a rack:

Ready to go into the fridge. I was excited to use the lids that came with those ugly yellow bowls. Until I realized the lids didn't stay on too well. Plastic wrap it is!

The final product, accessorized with a nasturtium blossom from my garden:

Caramel Pots de Crème

Makes 6

[My notes/changes in brackets]

3/4 cup [granulated] sugar
1 1/2 cups heavy cream [I ended up using table cream, 18% mf]
1 cup [whole] milk
1 vanilla bean, split
5 large egg yolks
1/4 teaspoon salt

Preheat oven to 300 degrees. Place six 4-ounce ovenproof ramekins or pots de creme in a 13-by-9-by-2-inch roasting pan; set aside.

Place 1/2 cup sugar in a medium saucepan set over medium heat. Cook, without stirring, until sugar has caramelized and is golden brown, about 3 minutes [or in my case, closer to 15 minutes]. Swirl pan, dissolving unmelted sugar; reduce heat to low.

Slowly and carefully whisk in the milk and 1 cup cream. [Caramel will seize up and harden at this point.] Scrape the vanilla seeds into the pan and add the pod. Increase heat to medium-high and bring to a boil [Stir and scrape bottom of pan to dissolve hardened caramel]; remove the pan from heat.

In a medium bowl, whisk together remaining 1/4 cup sugar, egg yolks, and salt; continue whisking until pale yellow in color. Slowly add the hot cream mixture to the egg mixture, whisking constantly. Pour this new mixture through a fine sieve set over a large liquid measuring cup; discard vanilla pod.

Using a tablespoon or a small ladle, skim the surface to remove any visible air bubbles. Pour approximately 1/2 cup liquid into each ramekin [I'd say it's actually closer to 1/3 cup]. Fill roasting pan with hot water to within 1 inch of ramekin tops. Cover roasting pan with foil, and poke small holes in two opposite corners for vents.

Carefully place pan on center oven rack; bake until just set, about 35 minutes [Again, it took a lot longer for me, about an hour. Not sure if it was the dishes I used or the recipe directions that were at fault]. Remove foil; transfer ramekins to a wire rack to cool completely. Cover with plastic wrap, and refrigerate.

When ready to serve, place the remaining 1/2 cup cream in a chilled mixing bowl. Using an electric mixer, whip cream until soft peaks form. Add a dollop of whipped cream to each serving. [I skipped this part. These things are rich enough!]

Original recipe here.

My Verdict

The recipe was frustrating to use and the effort was a little fussy for what basically amounts to pudding. But it's a super smooth, rich and creamy pudding with a delicate flavour. If this sounds like the kind of dessert you like then these are for you! I'll definitely make pots de creme again, although probably not these particular ones. The idea of adding chocolate to the mix is definitely tempting. And with some nicer ramekins these would be a great special (make ahead) dessert for company.

Want to see what else I've made for my 2011 baking project?

January: Double-Chocolate Brownies
February: Angel Food Cake with Raspberry Sauce
March: Chewy Chocolate-Gingerbread Cookies
April: Raspberry-Swirl Cheesecake
June: Cake Doughnuts
June: Espresso Granita
July: Honey-Lavender Ice Cream

Photos by Domicile

5 Reasons I Hate Dusting

2011-08-29T17:13:00.003-04:00

1. Allergies

Within 2 minutes of starting to dust I can't breathe through my nose. A couple of minutes after that I start sneezing (and don't stop for a good half hour after I've finished dusting). After 20 minutes I've gone through half a box of tissues.

2. It's Gross

No matter how careful I am I always feel like I need a shower afterward.

3. There's No Such Thing as an Effective Dusting Product

Sorry, but they all suck to varying degrees.

4. I'm the Only One in the House Who Can Do It

Not that others are incapable. They just don't know where stuff belongs so after they're done dusting I have to go behind them and put everything back in order.

5. It's Pointless Anyway

About five minutes after I'm done I can see the next layer of dust forming (or maybe that's just what the crappy products I used have left behind).

Where are those dust-eating nanobots we've been promised?

I Promised You a Rose Garden

2011-08-17T23:55:00.005-04:00

A couple of posts ago (here) I lamented that I never got around to taking photos of the roses this year. Well it turns out my SO did! They're with his camera phone but I thought they were still pretty enough to share. This is my 'William Baffin' Canadian Explorer series rose:

You can see how the entire plant is bent over from the weight of the flowers (that's a bamboo support behind it, on the right-hand side of the photo. There's also a metal trellis that you can't see, which is being pulled forward). Next spring I'm cutting this guy way back (and getting sturdier supports).

Both photos were snapped at night, illuminated by the nearby security light.

Photos by AchillesRage

Not Your Average House

2011-08-16T14:04:00.010-04:00

I used to love watching a show called Weird Homes (you can guess what it was about). Unfortunately I don't think it airs anymore in Canada. But it was so much fun to see how creative people could get with their homes. Seeing this video today reminded me of it:

It also reminded me of how much I love unusual homes. I don't like weird for the sake of weird but I love fun locations, imaginative designs, unique features, creative materials, and--most of all--when spaces intended for one purpose are converted into homes (like the bank below). I'm particularly partial to the idea of converting an old church, but I've seen some fantastic renos of barns, schoolhouses, railroad cars, boats, lighthouses--even an old water tower. It really makes you look at buildings and their surroundings in a different way.

I find the idea of a home built into a hill cozy and appealing (and not just because they remind me of hobbits):

A little on the precarious side for me but they'll never have to worry about flooding!

On the other hand, if you're a fan of water...

Bank turned home. Apparently the vault is now a guest bedroom:

One way to recycle all those empty bottles:

This is actually an ancient cave house in Italy:

It looks like it simply grew out of the earth:

Bonus points for being creative and pretty:

Homes like this make sense in mountainous regions. They also seem like they'd be a lot of fun to live in!

Love the seashell design:

Okay this one is cool but I could never live there. What happens if there's a major earthquake?

Underground houses somehow seem extra safe and cozy. And they're environmentally friendly too!

This one is just lovely and elegant:

If you have the money and space why not build yourself a castle (although I think I'd rather live in a real one for the inherent history)?

Another seashell, this one with a colourful stained glass window:

Again, one I wouldn't feel comfortable inhabiting. But it does come with a rather large moat:

Right out of a nursery rhyme--how could you not love it?

Do not adjust your sets--this is really how this building looks:

Whoever came up with this is a mad genius:

And an interior shot to bring the post to a conclusion. I don't know how practical this is to live in but it definitely looks cozy:

Flower Power

2011-07-19T09:59:00.016-04:00

It occurred to me that I've hardly taken any garden photos this year, which is a shame since I ended up missing a truly spectacular display of roses. Luckily there are still lots of pretties left to photograph and share. Click to enlarge and enjoy!

The morning glories are just starting and once again I'm reminded of why they're among my favourite flowers:

This morning glory was just starting to wilt (which they do when the sun gets hot) and I thought it looked lovely:

These ones were enthusiastically visited by a bumblebee before I watered and left them covered with droplets:

Their flowers are similar to morning glories but these are plain old petunias (in desperate need of some deadheading, I'm afraid):

When my mom was in the hospital she was given a potted mini rose. I ended up bringing it home with me and once the weather warmed up a bit I planted it outside in a large pot on our deck (mini roses are hardy and now that it's established I'll leave it outside permanently). The plant is thriving and the flowers are so pretty. Every time I look at it I think of my mom:

I don't know why people think geraniums are boring. I always get a couple for the deck but I should get more:

After years without them I decided to plant nasturtiums again. They're finally starting to flower (for a while there I thought I was going to get nothing but leaves)! Once I have a few to spare I need to remember to throw some into salads:

At last I have achieved a blue hydrangea! It only took two years to acidify the soil enough to get this colour and I'm thrilled with the result. You can get aluminum sulphate at any garden centre and use it to change the colour of your hydrangeas as well (a little for purple, a little more for blue but don't overdo it):

These photos were a happy surprise. I intended to take a couple of shots of one of my onions gone to flower when I noticed the white spider and its lunch ant on the left-hand side. Not only that but I never realized how beautiful these seemingly simple flowers are:

These last two shots were taken in full sun:

My other hydrangea (along with more morning glories). I've been adding aluminum sulphate here too but because the plant is in the ground it's taking more effort to acidify the soil enough, so these flowers are a mix of pinks, purples, and blues. Very pretty:

My jackmanii clematis and a cluster of 'William Baffin' roses. The rose + the clematis are proving to be too much for the supports holding them up. I'm not sure what I'm going to do but I may have to resort to cutting the rose all the way down and starting over with it:

My poor 'The Fairy' rose is overwhelmed by the William Baffin. At least it managed to find an open spot and put out some blooms:

Still pretty as they fade:

Photos by Domicile

Land of Frozen Milk & Honey

2011-07-11T12:21:00.008-04:00

We're in the midst of the dog days now, my least favourite time of year, and man are we feeling it. The cats lie listlessly from sunup to sundown; the neighbourhood joggers have all but disappeared; plants droop pathetically; the fans in the house run 24/7 (still no AC for us); drinks sweat more than a chef competing in a Food Network challenge...you get the idea. The good thing is it's the perfect time for ice cream! And what's more satisfying than making your own? Click photos to enlarge.

There's something strangely wholesome about the ingredients for this recipe (except the cookies, which I only resorted to buying because there's no way I'm turning on the oven in this weather!)

Steeping the lavender in milk and honey. The kitchen smelled amazing:

You don't have to strain out the flowers but dried lavender blooms can look a little disconcerting (read: not unlike bugs) in food:

Getting ready to mix the egg yolks and sugar (hint: you can freeze excess egg whites in ice cube trays for use in other recipes later):

Action shot as the mixer does its thing:

Mixed until pale and thickened:

The lavender milk and the egg yolk mixture get simmered until it coats the back of a wooden spoon. But I didn't see much of a difference between the beginning of the process...

...and when I finally took it off the heat. The liquid on the spoon was slightly less watery and more clingy. I don't know if I took it off the heat too soon but the recipe was vague and I didn't want to accidentally make pudding.

I tried to get some shots of the ice cream being made. This is still the liquid stage:

And here it is thickened and looking a lot more like ice cream. I let the machine work for about 40 minutes:

Ready at last, served with a couple of lemon cookies and a sprig of lavender from my garden! It was amazing how fast it melted, though--makes you wonder what they do to the commercial stuff...

Honey Lavender Ice Cream

Makes about 1 quart

[My notes/changes in brackets]

2 cups whole [homogenized, in Canada] milk
1/4 cup dried [organic] lavender
1/3 cup honey [get the good stuff]
5 large egg yolks
1/4 cup sugar
1 cup heavy [aka whipping] cream

In a medium saucepan, combine milk, lavender, and honey. Bring to a gentle boil, cover, and remove from heat. Let steep for 5 minutes. Strain mixture, reserving milk and discarding lavender.

Combine egg yolks and sugar in the bowl of an electric mixer. Beat on medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a medium saucepan, and bring to a simmer over medium-low heat.

Add half the milk to egg-yolk mixture, and whisk until blended. Stir mixture into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.

Remove from heat, and immediately stir in cream. Strain mixture into a medium mixing bowl set in an ice-water bath, and let stand until chilled [skip the ice water bath and just stick the bowl in the fridge], stirring from time to time. Freeze in an ice-cream maker according to manufacturer's instructions. Store in an airtight plastic container up to 2 weeks.

Original recipe here [and no, I didn't see their photo until after I'd taken my own!]

My Verdict

The ice cream is sweet and delicately flavoured (although it's a little too sweet for me and not quite delicate enough for my SO, who found the lavender too strong--although he also added that it wouldn't stop him from eating it). You can work with the recipe so try experimenting (more/less sugar/honey, shorter/longer steeping time, replacing lavender with another flavour...) to get it exactly the way you want it. That said, this was a lot of work, expense (cream isn't cheap) and dirty dishes. And you need an ice cream maker. While I would make this again I have come to the conclusion that I'll only be making ice cream that I can't find commercially (in other words, unusual flavours and combinations). It's just not worth the effort to make my own vanilla (for example) when I can just run down the street and buy high-quality ice cream for less than it would cost to make. It is satisfying and fun to make your own...but only to a point.

Want to see what else I've made for my 2011 baking project?

January: Double-Chocolate Brownies
February: Angel Food Cake with Raspberry Sauce
March: Chewy Chocolate-Gingerbread Cookies
April: Raspberry-Swirl Cheesecake
June: Cake Doughnuts
June: Espresso Yourself

Photos by Domicile

Beautiful Dreams

2011-06-28T19:43:00.014-04:00

Last week on Twitter someone posted a link to an article about 66 Beautiful Towns and Small Cities in Europe (don't ask why 66--I have no idea). Anyone who knows me knows I have a slight obsession with Europe. The history, the art, the ancient buildings, the culture all draw me in. On my more fanciful days I talk about moving there (the country always changes but currently the Benelux region is the front runner). I don't know that I ever really could move to Europe full time but it's fun to think about.

I thought I'd share a few of my favourites from the list. These are just the places I find particularly lovely and could see myself living in. Who knows--maybe someday I will.

I swear, nobody does cozy villages like the Brits:

Ambleside, England

Painswick, England

Salisbury, England

Winchester, England

York, England

Although the French come pretty close...

Bayeux, France

Collioure, France

Colmar, France

Eze, France

I'd love to live by the water:

Bern, Switzerland

Bled, Slovenia

Cinque Terre, Italy

Gamla Stan (Stockholm Old Town), Sweden

Heidelberg, Germany

Mykonos, Greece

Portofino, Italy

Trogir, Croatia

I'm also a fan of mountains:

Garmisch-Partenkirchen, Germany

Mostar, Bosnia and Herzegovina

Salzberg, Austria

Part of why the Benelux countries appeal to me:

Bruges, Belgium

Delft, Netherlands

Dinant, Belgium

Haarlem, Netherlands

Luxembourg, Luxembourg

Or maybe I should reconsider Eastern Europe:

Cesky Krumlov, Czech Republic

Eger, Hungary

Kalovy Vary, Czech Republic

Krakow Old Town, Poland

Sighisoara, Romania

Veliko Tarnovo, Bulgaria

I love this kind of architecture and it just doesn't exist in Canada:

Fribourg, Switzerland

Rothenburg ob der Tauber, Germany

Toledo, Spain

Zwickau, Germany

I'm sure there are plenty more that never even made it to the list (I could be biased but I think Sparta, Greece is highly underrated). So many options...that's the real reason I may never be able to settle in just one.

You can see the rest of the towns and read the article that inspired this post here.

Espresso Yourself

2011-06-20T23:22:00.014-04:00

Happy Summer Solstice! This is the longest day of the year, when the sun is at its peak. Today is a day to relax outdoors, bask in the sun, and generally enjoy life. And life, I think, is best enjoyed with sweet treats. This espresso granita is easy to make and perfect for a hot, sunny day. It might even make you forget that the days are getting shorter from here on out...

(Click photos to enlarge)

You don't need much to make this:

Bless the person who invented instant espresso:

A delicious brew...

...+ a scoop of sugar:

Cooling the sweetened coffee in an ice bath. You can't tell because they melted too quickly but my ice "cubes" are actually the faces of Sesame Street monsters!

The cooled mixture is poured into a glass pan. It's unexpectedly pretty:

The trick to granita is to mix and scrape the ice every half hour or so to keep the ice crystals nice and small (otherwise you'd have a pan of solid ice). This is what it looks like after 45 minutes in the freezer:

After 1 1/4 hours:

After 1 3/4 hours:

After 2 1/4 hours:

After 2 3/4 hours:

At 3 1/4 hours it's done!

It looks icy but the texture is just right:

Starting to whip the cream:

Whipped cream, ready to go:

Delicious! (I'm just sad the pretty turquoise colour of the bowl didn't come out in the photos.)

Espresso Granita

Serves 4

[My notes/changes in brackets]

1/2 cup finely ground espresso [or 2 cups brewed espresso. Because I used instant I ended up using 6 tbs of instant espresso mixed in 2 cups boiling water.]
1/2 cup sugar
1/2 cup whipping cream
[I happened to have chocolate-covered coffee beans on hand so I decided to use them as a garnish]

Reserving 1 teaspoon ground espresso for garnish [I skipped this and just used the chocolate-covered beans], brew 2 cups of espresso. Add sugar to the hot espresso, and stir to dissolve.

Prepare an ice bath. Place espresso mixture in a heat-proof glass bowl, and set in the ice bath, stirring until mixture becomes very cold.

Transfer espresso mixture to a 9-by-13-inch Pyrex baking dish [a heavy glass dish is fine--it doesn't need to be Pyrex], and place in freezer. Let stand until ice crystals start to form around the edges, about 45 minutes. Remove dish from freezer. Using the tines of a fork, stir the ice crystals into the center. Return dish to freezer. Stir the ice crystals every 30 minutes until all the liquid has frozen into soft, fine crystals, about 2 hours.

Place whipping cream in a chilled bowl, and whip until soft peaks form. Divide granita among four glasses or serving bowls. Top each with a dollop of whipped cream, and sprinkle remaining teaspoon ground espresso over tops [or top with a few chocolate-covered espresso beans]. Serve immediately.

Original Recipe here.

My Verdict

Easy peasy. Even though you have to keep an eye on it for a few hours you can do other things while it sits in the freezer. Just make sure you remember to check in every 1/2 hour to stir the ice. As for the flavour, this is a perfect dessert for anyone who loves sweet iced coffee (represent!) It's also a hit with those who generally like coffee and/or icy treats. Obviously coffee haters should not apply. A word to the wise: don't skip the whipped cream! The coffee flavour is overwhelming without it. Also, don't be tempted to sweeten the whipped cream; the granita is sweet enough on its own, although I think it would be great with cookies on the side. I'll definitely be making this again.

Want to see what else I've made for my 2011 baking project?

January: Double-Chocolate Brownies
February: Angel Food Cake with Raspberry Sauce
March: Chewy Chocolate-Gingerbread Cookies
April: Raspberry-Swirl Cheesecake
June: Cake Doughnuts

Photos by Domicile

Mocking Me

2011-06-19T11:23:00.005-04:00

A couple of days ago I was doing some weeding and planting in the backyard. As I worked I kept noticing that the yard seemed infused with the most amazing scent. It was familiar but I couldn't quite place it. I knew it wasn't the peonies or the roses. I kept looking around trying to figure out what else was in bloom that could be producing that perfume but there was nothing. Eventually I headed back inside and forgot about it. Until I returned to the backyard that evening and suddenly it hit me--the scent was from the mock oranges (Philadelphus) in the front yard! I couldn't believe that plants in the front could so thoroughly perfume the back but even now as I sit in my office with the windows open I can smell those gorgeous flowers.

When I initially solved the mystery I, of course, had to share on Twitter. Right away @Ladybellesfic suggested I post a photo (we both love flower pictures). The light was getting low at the point so I waited until the sun returned. Here are the results. Hope you like them (sorry I couldn't include the scent too)! Click to enlarge...

Photos by Domicile

Pretty in Pink

2011-06-13T14:00:00.005-04:00

I'm way behind in the garden this year. The reason is partly due to the weather and partly due to losing my mom. She was an *amazing* gardener and it was our favourite topic to discuss and bond over. Much as I normally love being in my garden, this year it's bittersweet, heavy on the bitter.

Two of the plants I've been neglecting are two of my mom's and my favourites: peonies and hostas. Because I didn't get around to properly supporting the peonies several branches and flowers have flopped over onto the ground. I also didn't get around to dividing the hostas so several of them are of Jurassic proportions. Since it's too late to fix either issue this year I decided to make the best of the situation by collecting hosta leaves and the floppy peony flowers into a pretty arrangement. Now the upstairs of my house smells wonderful and the flowers are a joy to look at. I think my mom would approve.

(Click photos to enlarge.)

Photos by Domicile

Doughnutty

2011-06-06T23:10:00.013-04:00

May was a weird month. Although it seemed I was constantly busy I don't feel as though I got much done. It was like the Bermuda Triangle of the calendar--the days just disappeared. Needless to say I didn't manage to make any of my 2011 dessert recipes (I solemnly promise at least two in June). But a few days ago (and unbeknownst to me, US National Doughnut Day!) I finally got my act together to make the next recipe: Cake Doughnuts. This was a fun one as I've never made doughnuts before (except for Loukoumades, but they're not exactly the same thing). I was slightly disappointed that the recipe was for cake doughnuts (my least favourite kind) but can you really go wrong with deep-fried dough? Judge for yourself (and click photos to enlarge).

Don't be frightened by the large number of ingredients:

Warming the sour cream in my makeshift double boiler:

The dry goods:

Eggs, buttermilk, and vanilla (I mixed them in the measuring cup to avoid dirtying another bowl):

The warmed sour cream, the yeast, and the wet ingredients (not pictured) get worked into the flour mixture with a wooden spoon:

The dough is super sticky--use liberal amounts of flour for dusting!

Patted to about 1/2" thick:

I don't have a doughnut cutter but luckily I have a decent collection of cookie cutters:

Not too neat looking but they'll do:

Fry one side until golden brown...

...then flip and cook the other side:

You know the oil is hot enough when they float (or you can use a thermometer but where's the fun in that?)

All dressed up with somewhere to go (my mouth of course!):

Cake Doughnuts

[My notes/changes in brackets]

2 quarts canola oil [I used safflower]
2 cups all-purpose flour, plus more for dusting
1/4 cup sour cream
1 1/4 cups cake flour, not self-rising
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons coarse salt
1 1/2 teaspoons freshly grated nutmeg
1 packet active dry yeast, or 0.6 ounces cake yeast [1 tbs]
3/4 cup plus 2 tablespoons nonfat buttermilk
1 extra-large whole egg [I used large]
2 extra-large egg yolks [I used large]
1 teaspoon pure vanilla extract
1 1/4 cups nonmelting or confectioners' sugar

[I halved the recipe as we did not need 20 doughnuts sitting around tempting us!]

Heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 375 degrees. Lightly dust a baking pan with all-purpose flour, and line a second one with paper towels; set both aside.

Meanwhile, place sour cream in a heat-proof bowl on top of a double boiler; set over a pan of simmering water. Heat until warm to the touch. Remove from heat; set aside.

In a large bowl, sift together all-purpose flour, cake flour, granulated sugar, baking powder, baking soda, salt, and nutmeg. Make a large well; place yeast in center. Pour warm sour cream over yeast, and let sit 1 minute.

Place buttermilk, whole egg, egg yolks, and vanilla in a medium bowl; whisk to combine. Pour egg mixture over sour cream. Using a wooden spoon, gradually draw flour mixture into egg mixture, stirring until smooth before drawing in more flour. Continue until all flour mixture has been incorporated; dough will be very sticky.

Sift a heavy coat of flour onto a clean work surface. Turn out dough. Sift another heavy layer of flour over dough. Using your hands, pat dough until it is 1/2 inch thick. Using a 2 3/4-inch doughnut cutter [I used a similarly sized round cookie cutter and a mini round cookie cutter to cut out the middle], cut out doughnuts as close together as possible, dipping the cutter in flour before each cut. Transfer doughnuts to floured pan, and let rest 10 minutes, but not more [mine rested longer without any apparent detriment].

Carefully transfer four doughnuts to hot oil. Cook until golden, about 2 minutes. Turn over; continue cooking until evenly browned on both sides, about 2 minutes more. Using a slotted spoon, transfer doughnuts to lined pan. Repeat with remaining doughnuts.

Gather remaining dough scraps into a ball. Let rest 10 minutes; pat into a 1/2-inch-thick rectangle. Cut, let rest 10 minutes, and cook.

When cool enough to handle, sift nonmelting sugar over tops; serve immediately.

Original recipe here.

My Verdict

Tasty doughnut goodness! The insides were dense and the outsides had a nice crunchy texture (that could have been due to all the flour used to keep them from sticking). They weren't too sweet, either, which was nice. The SO, a devout sour-cream hater, swore he could taste the sour cream in them (I couldn't) but he happily devoured his share all the same. These don't keep well, becoming soggy overnight, so they're best eaten while fresh. This recipe deserves some experimentation; I'm thinking chocolate is one worth trying, as well as lemon and/or strawberry. I also measured the oil before and after and was quite pleased to discover that the doughnuts only soaked up about 1/4 cup of it. Some of that got blotted off them by paper towels so overall, while not diet food, these aren't too bad (my recipe analyzer calculated about 7 g fat per doughnut).

Want to see what else I've made for my 2011 baking project?

January: Double-Chocolate Brownies
February: Angel Food Cake with Raspberry Sauce
March: Chewy Chocolate-Gingerbread Cookies
April: Raspberry-Swirl Cheesecake

Photos by Domicile