Search Results for "where the rubber"

God She Works in Mysterious Ways

 

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Rhea – FKA Ancho Antwerp Walden Hill

Her name was to be Ancho Antwerp Walden Hill (long story) and we were to pick her up at SFO on Friday, October 25 at 1:30 p.m.  Now she lives in Maine and is instead “Rhea.”  Her given name when she was born near Fairplay, Colorado, was Baby Ruth.

Being totally bonkers about our 9-year-old Aussie, Oakley, (check out Andy’s funny/clever video on today’s Andy’s Corner!) we were (I was?) bound and determined to have another dog with her bloodline.  There had been some serious discussions amongst friends and family about whether an 8-week-old puppy was something we really needed.  House too small for 2 dogs?  Check.  Puppy too active for two older people?  Likely check.  Oakley pretty bent out of shape?  Check.  Two Siamese cats unwelcoming?  Two checks.

Fortuna intervened.  According to the Encyclopedia Britannica, Fortuna is often represented bearing a cornucopia as the giver of abundance and a rudder as controller of destinies, or standing on a ball to indicate the uncertainty of fortune.  Andy wrote a nice bit about Fortuna on Andy’s Corner a while back.

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Fortuna – as depicted in this Vienna statue

On Wednesday, October 23, PG&E declared they were shutting off power in our area due to extreme fire risk (another long – and not happy – story).  Our neighbors were vacationing in Hawaii, and we were caring for their place, so Andy and I decided we needed to check on their generator (we really should invest in stock in generator manufacturers given the number that have been sold in our area in the last 2 years).

Did you know that every few years oaks produce an overabundance of acorns?  This appears to be one of those years for Northern California.  Joan Morris, a local wildlife columnist, explains, “Scientists still aren’t certain why oak trees produce massive amounts of acorns on a semi-regular basis. They know that the weather makes a difference, but it’s not recent weather, rather weather from a year or two earlier.”  She continues, “Scientists also believe that oaks might reserve their energy, building up to a massive release of acorns as a way of self-preservation. By putting out fewer acorns some years, the trees may actually be keeping in check certain populations of animals that eat the acorns. Then, when the oaks do mass produce, the acorns stand a better chance of becoming trees because there are fewer animals to eat them. As it is, only about one in 10,000 ever become trees. The others are eaten before they can establish roots.”

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Did Fortuna, as the giver of abundance, provide us with these acorns?

Long story short – winds had blown tons of acorns off their oak in the week since our friends had left their home for their Hawaiian holiday.  Andy and I dodged the acorns successfully for a bit, but then I came rushing down their backyard hill, stepped on a spot particularly loaded with those little slippery things, slid, fell, landed with my ankle twisted underneath me – and badly broke it.  Sh*t.  Actually, I may have said something worse.

I should have read this bit from Scott Aker, head of Washington DC’s National Arboretum, before heading out that day: “Clearing your garden of tenacious acorns can be a chore…acorns are sort of like ball bearings or marbles.  If they get on walkways, we try to be very conscientious about clearing them. We don’t want anybody to break a leg. I would caution your readers to pay attention to that. Try to get them off walkways as early as they can. It may be a daily chore.

Our agonizing decision had been made by the time I had surgery on my ankle, Friday, October 25.  Ancho, instead of arriving at SFO that day, was now on a flight to Maine, not San Francisco.  And Andy and I came home – along with my walking boot and crutches and the prospect of 8 “non-weight-bearing” weeks – to a one-dog household.

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Is Oakley sad that Ancho didn’t join our little Glen Ellen familia?  Maybe yes; likely no.  Is Andy sad that Ancho didn’t join us?  Maybe yes; likely no.  Note: photo taken just before October 25.

Was it just bad luck when I fell on the acorns?  Was it Fortuna intervening in my life and the life of little Ancho Antwerp Walden Hill?  Should I be comforted by this statement regarding Fortune?

Luck – good or bad – never lasts.

And now on to recipes.  At first I was going to post a recipe using Ancho chiles – but then decided that a more fitting recipe would put acorns at the forefront.  TENACIOUS ACORNS!  Andy found this recipe when he did this blog.  These cookies are delicious.  BUT – it’s almost impossible to find acorn flour.  And I don’t think you’re going to want to make the flour yourself (see these instructions from Mother Earth News).  So if you don’t have it, simply substitute almond flour and the cookies will be gluten-free and delicious (though golden, not chocolate brown).

Acorn Cookies

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It’s Crunch Time

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Andy and I are getting ready for a long-anticipated trip to Oaxaca, so for me it’s crunch time.  Actually, I’m thinking about nuts again (crunch) and seeds and New Mexico, more than I am about the lengthy instructions I need to write for our cat/dog/house sitter on dealing with our disfunctional animals while we’re on our Mexican holiday.  Andy’s got some nutty ideas too – and really, really delicious ones.

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A jicama about to go into my salad.  Crunch.

Ever since David wrote the last blog, New Mexico has been on my mind.  I love David’s New Mexican Calabacitas recipe.  I also love a jicama salad recipe that comes from one of my favorite old cookbooks, The Feast of Santa Fe.  Actually,  I just love any crunch this time of year, when garden-fresh veggies seem like a time long past.

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I’m trying to stick to my New Year’s resolution – at least for one blog.  That is, I’m going to loosen up and be adventurous and less recipe-focused in my cooking.  All of the following salad recipes encourage you to branch out and create!  Also, in accordance with my NY’s resolutions, I promise not to have my suitcase packed and sitting by the door 2 weeks prior to our departure for Mexico. Continue reading

Acorn Lace Cookies

Andy blogs about this recipe here.

Acorn Lace Cookies

  • Servings: makes approximately 16 cookies
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If you do not have acorn flour on hand you can substitute 2 1/2 T almond flour in lieu of the acorn and wheat flours. Alternately, for acorn glucose-free cookies you can leave out the wheat flour and add an additional 1/2 T acorn flour.  Adapted from a recipe by Wendy Petty.

Ingredients

  • 2 T butter
  • 1 T heavy cream
  • 1/4 cup sugar
  • zest from half an orange
  • 1 1/2 tsp flour
  • 2 T acorn flour
  • pinch of salt

Directions

Preheat the oven to 375 F, and line a baking sheet with parchment paper.

In a small pan, melt the butter over medium heat.

Add the cream, sugar, and orange zest.  Stir to combine the ingredients, then increase the heat to medium-high, and let it bubble for 2 minutes.

Remove the pan from the heat and stir in the flours and salt.

Let the mixture stand until it is solid but not completely cool.

Make the dough into teaspoon-sized balls (more like lumps to me) and place them onto a small sheet of parchment paper (you should get about 16 lumps of dough give or take one or two).

Place 6 of the balls onto the parchment covered sheet pan, allowing plenty of room for them to spread as they bake.  Do not try to cook more than 6 at one time.  Bake the cookies for 8 minutes, rotating the pan halfway through cooking.  Watch them very carefully over the last two minutes so they don’t burn.  When fully cooked, the cookies will be a deep caramel color (if using acorn flour) and shiny.

Remove the cookies from the oven and let then sit on the sheet pan for at least 2 minutes before handling.  Once you can slide a spatula under them without deforming their shape, they can be transferred to a cooling rack.

  Note: if you do not have acorn flour on hand you can substitute 2 1/2 T almond flour in lieu of the acorn and wheat flours.   Wendy Petty’s recipe brought to you by Big Little Meals and Andy and Ann.

100% Acorn Brownies

Andy blogs about this recipe here.

100% Acorn Brownies

  • Servings: makes 16 pieces
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Adapted from a recipe by Wendy Petty.

Ingredients

For the Brownies:

  • 10 T butter, melted
  • 1 1/4 c sugar
  • 3/4 c plus 2 T unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 2 eggs
  • 1/2 cup acorn flour (almond flour may be substituted)

For the swirl:

  • 3 ounces goat chevre, room temperature
  • 2 T sour cream
  • 2 T sugar
  • 1 T flour
  • 1 egg
  • 1/2 tsp vanilla

Directions

Preheat the oven to 325 F and make a parchment paper sling for an 8″x8″ pan, so that the bottom and two sides are covered.  This makes it easer to remove the acorn brownies once they’ve finished baking.

In a large bowl, stir together the still-hot melted butter, sugar, cocoa and salt.

Beat in the vanilla and eggs until the batter looks shiny.  Then stir in the acorn flour.

Pour the acorn brownie batter into the prepared pan.

To make the swirl, in a bowl, beat the goat cheese, sour cream, and sugar with an electric mixer until they are smooth.  Add flour, egg, and vanilla and continue to beat until they are fully incorporated.

Drop a spoonful of the cheese mixture at nine points atop the brownie batter.  Drag a table knife through the brownies in swirl patterns to partially mix the cheese and brownie batter, making a pleasing marbled design.

Bake for 30 to 45 minutes.  Traditional brownies would bake for less time.  Acorn brownies need a bit longer so they don’t come out to the oven with the appearance of raw batter.  [note: it took my brownies a full 45 minutes to bake].  When cooked, a toothpick inserted 2/3 of the way to the center will come out clean.

Once cooled, you can lift the brownies out of the pan using their parchment sling (which I found to be a very effective trick), then cut them into 16 pieces.

Wendy Petty’s recipe brought to you by Big Little Meals and Andy and Ann.

Swedish Almond Visiting Cake

We blog about this recipe here.

Swedish Almond Visiting Cake

  • Servings: 8
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This is a variation on a recipe from one of my favorite dessert cookbook authors, Dorie Greenspan.  It’s called a “visiting” cake because you can whip it together quickly – after unexpected visitors announce their almost-immediate arrival.  Sad to say, I think that kind of an event is a “blast from the past” – but it’s great to have a fast-do, delicious cake recipe.

Ingredients

  • 3/4 c sugar
  • grated zest of 1 lemon (I had about 1 T of zest)
  • 2 large eggs, lightly beaten
  • 1/2 tsp kosher salt
  • 1 tsp vanilla
  • 1/4 tsp almond extract (optional)
  • 1 c flour
  • 1 stick (8 T) butter, melted and cooled
  • 3/4 c unblanched, sliced almonds
  • 1 T sugar to sprinkle over the top of the batter

Preheat the oven to 350 degrees.  Butter a 9″ cast-iron frying pan or a 9″ round cake pan.

Put the sugar in a medium bowl; add the lemon zest and rub the sugar and zest together with your fingers.  Whisk in the eggs, one at a time.  Whisk in the salt and the vanilla and almond extract.  With a rubber spatula stir in the flour, then fold in the melted butter. Be sure the butter is incorporated well into the batter.

Put the batter into the pan, smooth the top with a spatula.  Scatter the almonds over the top of the batter and ever-so-lightly press them a teeny bit into the batter, then sprinkle the 1T sugar over the almonds.  Bake for 25-30 minutes or until the cake is golden and nicely browned on the edges.

Let the cake cook on a wire rack – in the pan.  If you try to turn it out onto a cooling rack, you’ll get lots of almonds flying around.

This cake is not going to be big and birthday-cake-like, so don’t be disappointed or worry that you’ve done something wrong. If you want to be wild and crazy, serve it warm, drizzled with caramel sauce. To die for. Recipe brought to you by BigLittleMeals and Andy and Ann
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