nothing to add

Nothing really to add today. Last night I just QAFfed, pet-sat (they're sweeties!) and did some chillaxin'. And, today I realized that I have to be downtown for the next two days for training (as part of my illustrious "career development"). Normally I'd be excited to be out of the office, but my supervisor is also going, and she's...a challenge. She means well, but still. Woah. But, that said, I probably won't have time to blog. So, try not to miss me too much! I will be thinking of you all while I'm brushing up on my (already exemplary) Excel skills. I do love a spreadsheet.

While I'm pet-sitting I won't be able to meet Kramer for our morning nature walks. Bummer. But, I did walk to work today (from Ellsworth and Spahr-ish to CMU), and that was nice. Especially 'cause I stopped for a latte and a bagel along the way--which probably didn't help to maximize the workout. But, on the up side, I weighed myself on the pet-sit house's scale, and I miraculously lost five pounds. Some may say that her scale's probably off, but just let me enjoy it for time being, k?

It's veggie day! That always makes me happy. And, there's apple cider, harbinger of autumn. Dig.

I haven't made this cake, but it's been all the rage on Alison Bechdel's blog for a while, so I just might give it a try soon. It sounds bomb!

The Maoist Orange Cake Recipe
(Courtesy of LondonBoy)

This works by starting with a simple cake, already moist because of the almonds instead of flour, and then makes it moister by adding moisture (in the form of a fruit syrup) after cooking. The one drawback is that you have to make it the day before you want it.

Cake Ingredients

1.5 oz breadcrumbs (a bit stale is good, or dry the bread slightly)

3.5 oz ground almonds

7 oz caster sugar

1.5 tsp baking powder

4 eggs

7 fl oz sunflower oil (or, if you’re rich, 1 fl oz almond oil and 6 fl oz sunflower oil)

Zest of 1 large orange

Zest of 0.5 standard/large lemon

Syrup Ingredients

Juice of 1 large orange

Juice of 0.5 standard/large lemon

3 oz caster sugar

2 cloves

1 cinnamon stick (optionally, 1-2 stars of star anise, if you like the taste, and a dash of orangeflower water)

Directions:

First, invoke the goddess Rotunda, because she’ll surely be visiting you soon.

Mix the dry ingredients, beat in the oil and eggs, and then add the zest. Put the batter in a pre-oiled 8 inch cake tin. Put into a cold oven (not preheated) and turn the heat to 375 degrees, baking for about 45 minutes. Use a cake skewer to test that it’s done - if it’s not , it soon will be. Leave it in the tin to cool for a few minutes, then turn it onto a high-rimmed plate (you’ll see why when you do this!). About 10 minutes before you take the cake out of the oven, mix the fruit syrup ingredients in a large saucepan (except the orangeflower water), and melt them together over a medium heat. Once the sugar has dissolved, bring to the boil and simmer gently for 5 minutes, then allow to cool a little, while you test the cake and put it on the plate. If you’re adding orangeflower water to the syrup, do it now. Use a skewer to make holes in the cake, and, while cake and syrup are still warm, pour the syrup over and into the cake, aiming for the holes so the syrup permeates the cake. (Leave the cinnamon stick etc in the pan, of course.) As the cake cools it will start to leak a bit: baste it, so as much of the syrup is soaked up as possible. This can take ages, and you might be left with some syrup that just doesn’t get soaked up. Eat that, or add it to fruit salad. Finally, put foil over the top of the cake, and leave it in the fridge overnight, to let the flavours settle. It keeps well, too (provided you put it at the very back of the fridge behind an uninteresting salad and don’t let your boy/girlfriend see it). Serve still slightly cold, sprinkled with a little icing sugar.

Frequently Asked Questions:

Is caster sugar the same as granulated sugar?

A quick Google for caster sugar provided: "Also called superfine sugar. It is pulverized granulated sugar. It can be purchased or prepared at home by whizzing some granulated sugar in the blender."

Could you please translate what "ZEST of 1 large orange" means?

The zest is the outermost part of the peel of a citrus fruit -- just the orange part, not the bitter white pith underneath. You get it off with either a zester, a grater or vegetable peeler, in which case you would then mince it finely for a cake. Try to use an organic orange to avoid nasty chemicals.

Could you convert the recipe to U.S. measurements?

Here is a good Internet source for that: http://www.recipes4us.co.uk/us_cups_to_weight.htm

Is the cake tin round or square? How deep should it be?

The recipe simply says to put the batter in a pre-oiled 8-inch cake tin. It does not mention a specific form of a tin so my guess is this to be a matter of taste.

just got this email (below) from Slow Food Pittsburgh. There are some great resources for local eating:

WEBSITES

If you want to eat local, you’ll find plenty of company. Search these databases to locate everything from pastured eggs close to your home, to a beef farmer selling directly to the community, to a variety of farmers who can provide a reliable source of locally grown and often organic vegetables. And see what people in other areas are doing.

1) www.foodroutes.org
The FoodRoutes web site is a fantastic resource for those seeking information on our food system. It offers communications tools, technical support, networking and information resources to organizations and groups nationwide that are working to rebuild local, community-based food systems. Their website has a 'Find Good Food' searchable database powered by LocalHarvest.org. FoodRoutes Network has created partnerships with community-based nonprofit organizations across the country involved in nurturing strong regional markets for locally grown foods. Each organization is creating and implementing a "Buy Local" marketing campaign helps bridge gaps between community farmers and consumers.

2) www.pasafarming.org
Pennsylvania Association for Sustainable Agriculture works with the farmers that grow our food, the consumers that eat the food, and those concerned with the ecological well-being of our environment and natural resources. PASA educates consumers about about local farms and where they are located. Marketing includes sponsorship of local food events and an online e-newsletter.

2) www.buylocalpa.org
Buy Fresh Buy Local is the national initiative by FoodRoutes Network to promote locally grown foods. PASA is a regional partner with Food Routes. The Pennsylvania campaign is part of an even larger, nationwide BFBL initiative organized by FoodRoutes Network.

4) www.localharvest.org
The web site allows farmer members to create an extensive custom entry including photos of the farm, and allows visitors to sign up for customized updates that are sent whenever a new listing is added or an existing listing is modified within a particular area. They also have a new calendar section and online store. LocalHarvest includes PASA as an option in their registration process so people who want to find PASA members in their area will get a complete list.

5) www.eatwellguide.org
Traveling? The Eat Well Guide is the easiest and most comprehensive way to find wholesome, fresh, sustainable food in the U.S. and Canada. Find food in your neighborhood and when you travel that is healthful, raised humanely, better for the environment and that supports family farmers.

6) www.slowfoodpgh.com
The local chapter of Slow Food USA promotes fresh, local and sustainably grown food. Special projects include support of Farmers@Firehouse Market and LapTop Butchershop, a quarterly opportunity for purchasing pastured foods by e-mail. Monthly events promote chefs, restaurants, ethnic diversity and the pleasures of the table.

7) www.locavores.com
These locavores (no “L” in the spelling) are a group of concerned culinary adventurers who are making an effort to eat only foods grown or harvested within a 100 mile radius of San Francisco. “We recognize that the choices we make about what foods we choose to eat are important politically, environmentally, economically, and healthfully.”

running scared

Well, I called off my meet-up/review with Bobcat. That dish just wasn't what I'd imagined *and* the fact that I included the one ingredient she'd told me in advance she didn't like just seemed like an all-around bad idea. Ah, well. I was scared, okay? Hurd accused me of just wanting a good review. I replied, "Yeah. Duh."
But, all that said, it actually was fairly tasty. I had it for dinner last night, and will have it for lunch again today. That's just how I roll.

I just finished Barbara Kingsolver's book Animal, Vegetable, Miracle: A Year of Food Life, and it's so-so-so good! It's got quite a hold list at the library, so request your copy today! And, have I ever mentioned the book The Omnivore's Dilemma by Michael Pollan that you should also read: tout suite? Oh, I have? Then what're you waiting for?

[That reminds me of Alex which reminds me to ask: anyone know any good cookie recipes that would withstand about a week of travel (to Poland)? Or, any good packaging tricks?]

Okay, in other news, Kramer and I had our Week 2 Weigh-In! I'm down another pound (3 in total, so far), and she went down two (2 in total, so far)! We're on the right track! I still haven't been super-strict with my diet like I was back in the early part of the year, but it's been better, and the walking is definitely helping, and making me feel good, and an exciting wildlife adventure every day!

We've now established our two favorite deer in the herd, Mangy and Scruffy. When we came around the corner today where "our" herd usually hangs out at that time of the morning, Mangy actually galloped up to us, looking for her daily apple snack. I tried passing off carrots again today, and no one was interested. It's gotta be all apples, all the time (luckily Kramer had a stash). But, I left some carrots here and there for any other interested parties (do groundhogs like carrots?), and in one small pile so I can check it tomorrow and see if anyone discovered it (and was like, PAYDIRT!).

And, we finally got to pet Nellie. She's this beautiful white cat with blue eyes that we came across last week (on a grave for a woman named Nellie). Until today she'd always run from us, but she started meowing when she saw us, and today we had cat food! So, she showed us over to an area where we discovered three or four other bowls that had obviously been used for her meals. And, she let us pet her (she liked me best. Just sayin'). And, then we realized that's why she looks chunky, not skinny. But, I'm sure she could use a home for when it starts getting cold, though. Don't you (yes, you!) need an adorable, sweet, beautiful cat named Nellie?

And, we fed the ducks. They just showed up again (for the season) yesterday, and are taking a rest from their migratory journey in the little pond. They heretofore wanted nothing to do with us, but bust out some bread, and they're all ours. A couple of them did this really adorable move with their feet, too, that made them irresistible. And, great blue herons! Did I mention them? Two showed up last week, and have been hanging out by the pond, but they really want nothing to do with us, bread or not. They are really beautiful, though, and their wingspan is just truly amazing.

I'm really glad we're walking because it just feels good, but the animals are what make it worth getting up at the cracka dawn every day. In fact, I want to start going early so we have more time to spend with them. It's just amazing that you get to see them all smack-dab in the middle of the city. In fact, we actually saw five deer (two mamas and three babies) on Kramer's street this morning! That's actually not good, 'cause it's kinda trafficky close to there, but they still looked adorable. Kramer postulated that they'd heard about the apples and were coming to find us. I love the herd! (and, don't worry, I love the Hurd, too).

I will get another two discs (8 episodes) of QAF tonight! I can't wait! I'm meeting a pet-sitting client right after work, then...oh, then!...I have a date with Brian. And, I also need to make another batch of the slow-roasted tomato sauce for freezing. Good times!

a Hurd versus the herd

Sandra posted a comment the other day mentioning that it was hard to tell a Hurd and the herd apart. So, I thought I'd include some (linked up) visual aids.

a Hurd
the herd

Speaking of a Hurd, you may remember a month or so ago that she asked me why our joint adventures so rarely show up on the blog, while it's "Ellen-Ellen-E-dawg" all the time. And, you may also remember that I replied that it was because so few of our activities are fit for public consumption. This weekend was no exception. Kramer and I were just trying to go about our business and get some groceries (and maybe some Spice Island and a drink or two at Kelly's), but then the Hurd entered the scene, and a very different evening was had by all. And, that's all I'm going to say about that. Except that I was hungover all day on Saturday and missed all my walking and meeting up with the herd, running of errands and changing of oil and going to parties. A Hurd is a bad influence. Just sayin'.

And, Sunday's plans fared no better because our bike escapades were called off due to a weather forecast that included "dreary", "humid" and "scattered showers all afternoon". So, we just went to brunch at Coca instead. Where I enjoyed some Grilled Polenta with Heirloom Tomatoes and Poached Eggs. Yum.

But, I did get in some good quality time with QAF, and have indulged in my first boy-crush in a looooooong time. Brian Kinney (...sigh...) from QAF. He's, like, totally dreamy. I cannot believe that the real life actor who plays him is straight! What the hell? I think I actually want to be Brian more than anything else, but still. Dang. Check out this short video of Brian and Justin that the Hurd sent me. Which also made me realize that there are a LOT of Brian/Justin videos out there. Goody.

...Sigh...

Okay, what? So, cooking or something, right? So, on Saturday I made up a little salad that is similar to several other summer salads I've done in that it's tomatoes, potatoes and some type of bean with a vinaigrette dressing. This one was baby yellow potatoes (that were incredibly creamy and firm and delicious), red, orange and green zebra tomatoes, green beans, onions, torn basil leaves and a simple vinaigrette with:
-lemon juice
-olive oil
-minced shallot
-sea salt and freshly grated pepper
This is a super-easy, super-fresh and super-pretty. See?


I had it with some lovely corn on the cob (although, I have to say that it didn't even come close to the corn from my CSA last week in terms of juicy deliciousness. I mean, it was good, but that other corn was stellar).


Yesterday I took stock of the contents of my kitchen, and whipped up a little casserole. Plus, I'm meeting up with Bobcat/Jess this evening, and had promised to bring another dish for her to review. So, I asked her if there's anything she doesn't like. You know what she said? Sausage. And, I said, don't worry about that; I'm vegetarian. And, then you know what I did? Added veggie sausage (Gimme Lean) into the dish. WTF? I'm an airhead. Also, while the dish is tasty, it's not perfect, and I'd much rather have her taste something great. But, it's probably better to have to taste something that's still at the drawing-board stage than something I already know is good, right? ugh. I woke up in a panic about it when I remembered the stupid sausage. Plus, there are just several things I'd change about the dish (less fennel, more nutmeg, a thicker egg/cheese mixture layer). And, the last thing I gave her to taste was a tarte in which I'd forgotten the cheese. I think I'm doomed.

So, I wrote down the recipe for this, but I think I'm going to keep working on it before I give you that.

But, the layers were:
bottom--potatoes, onion, green pepper
2nd--veggie sausage
3rd--roasted eggplant and garlic
4th--egg/feta
topping--panko with butter and pulverized dried shittakes
I was sorta imagining a veggie moussaka, but I didn't actually have any moussaka recipes on hand, so I just winged it. The egg/cheese layer should have been way thicker. Okay, I think I'm just freaking out about the pressure to perform and NOT picking a winner for that kind of scrutiny. If it were just me eating it, I'd probably be raving about it. Sheesh.

long weekend

I love a long weekend! I also love that they usually let us go from work by 3:00 p.m. on the day before a long weekend. And, I loved that we got to leave at 3:00 p.m. yesterday because of the water main break. I mean, I'm sorry that a bunch of peeps had to deal with the fall-out from the water main break, but this guy? This guy was loving the early leave.

Last night I stopped by Aunt Marge's 'cause I was in the 'hood (l-ville). I was planning for it to just be a quick hello, but then Kramer came over, too, and we all ate Chinese food (broccoli and bean curd with garlic sauce which Mags assured me was 'a little greasy, but not really', but which ended up completely soaking a paper bag with grease. but tasted good. of course.), and watched three consecutive episodes of QAF (which Mags kept pronouncing as "quaff" and cracking me up). I'd watched a few snippets of "Queer As Folk" a few times over the years, but had never really gotten involved personally, as in making it a show I was obsessed with. But, after those three episodes, I am hungry for more! (I learned this morning that those two stayed up until all hours of the night watching another three episodes after I left!) I love watching the TV shows on the DVD player and indulging in a huge chunk of it at once. I updated my netflix queue this morning, and now the first two discs of the first season are speeding through the mailways in my general direction right now. I can't wait. That's perfect for a spare day off on Monday, right? Seriously. My big plans for my big day off are to watch "Ellen" in the morning, and many episodes of QAF at some point in the day. Good times. In fact, I hope it's rainy so I don't feel compelled to Get Out and Do Something and such.

But, I am going to do something this weekend! My niece Savanah is turning five years old on Sunday, and they're having a cowgirl-themed birthday party on Saturday. I can't wait! I hear that there will be prizes for the best-dressed cowgirls. Watch out, young'uns, I am busting out some fancy duds! Now, where's my spurs at, n'at?

The party, and most of my family, is located in southern West-bygod-Virginia. It's about a four-hour drive. I'm not necessarily looking forward to the drive up and back (although I do have some good tunes lined up), I cannot wait to see my favorite gal. The last time I saw her was July 4th, and prior to that she called me and said that she was glad we were meeting up because "I haven't seen you in so long I done forgot what your face looks like." Love it.

I don't need any food right now, but I still strongly want to go to both the farmer's market (N.Side today) and the Greek Food Festival after work. But, I have stuff that I need to do, but dang. I have a hard time passing up a good festival.

You know what is sad about this weekend, though? Pools are closing. Farewell, summer...

Anyhow, you peeps have a real nice Labor Day weekend, and I hope the weather holds, and you don't hit traffic, and you remembered to buy charcoal, and filled up the tank, and went potty before you got in the car.