nothing to say =-) just catching up!
nothing to say =-) just catching up!
nothing more than a reflection as they see me
be what will
Pea shoots, cucumber and goat cheese salad. Toss the greens with clean hands for your warmth will dress each green thing. Starting with cucumber, why not! Followed by pea shoots. Toss together. Nice to sprinkle chives or garlic mustard flowers plucked from walks.
Ana working on her book, a lamp came about our dining room!
Eye and nose.
Almost May, rainy as ever. Everything’s sprouting. I’ll take my bath and close my eyes and hope tomorrow I am sprouting too.
Yuca Coconut Banana Cake
300g yuca, peeled and chopped
1 ½ (21g) tbsp soft butter (Ana suggested coconut oil next time and I don’t see why not :-))
20g coconut flakes
75g coconut sugar
~ nutmeg, fennel pollen, black pepper
150g banana, ripe, peeled and chopped
95g coconut milk
Pulverize the yuca in a processor until gritty and squeeze out some of the juices using a towel. Fold in soft butter, followed by coconut flakes, sugar, salt and spices. Blend banana and coconut milk to homogeneous and stir into mixture. Bake in buttered tin at 350ºF for 40 minutes. Adding more coconut flakes atop the last 10 minutes of baking. Cool to room temp before serving. I’m going to have mine with yogurt and some sliced banana!
for Ana and Sarah ❤
to skim the skum
to be clarified stock
to be as juicy and nutritious as bone and vegetable water
bearing all of my past lives
without anything to cling to
i’ll ladle all of myself into a bowl
don’t forget to drink me up
i’m ardently simmering to be nothing more than en,lightened
and to give nothing less
Japanese Sweet Potato Loaf
This recipe was inspired by my roommate and dear friend Ana, her person always inspires me to bake for her.
225g AP flour (I used Magog, a hard red wheat variety, flour milled by Maine Grains)
1 ½ tsp baking powder
½ tsp baking soda
Palmful of crumbled dried sage (in the summertime pick them fresh and lay on a flat surface in the sun till sunkissed and crisp. In the wintertime buy from the market and lay on a dinner plate above the radiator till dry and crisp)
Heaping ¼ tsp ground cumin
10 scrapes across microplane of nutmeg
250g sunflower or safflower oil
225g mashed roasted Japanese sweet potato
¾ tsp salt
3 large eggs
2 tbsp sugar for topping
Think about it like this, 1,2,3! Set your oven to 325ºF and lightly butter a loaf tin. In a bowl just large enough, fluff flour along with leavenings and scents together. In a separate and big mixing bowl, whisk oil, mash, sugar and salt, until homogenous. continue to whisk now adding an egg one at at time, mixing in completely before following with another egg. Fold in the fluffy flour mix, when batter forms, transfer to the prepared tin. Lightly sprinkle with sugar if you love a little sandy sweet texture on a crust. Bake for 50-60 minutes. Cool in tin for 20 minutes before unmolding.
A burning bundle of sage to waft the heaviness away
Lately, all that’s been on my mind has been warm drinks. I suppose it could be my practically rotting cold fingers. A bit too far away from the irrigation system. As they’ve always been. There has got to be more than just morning rocketfuel? And my daily cup of joe has been a delightful journey, starting from not, to necessity, to a fateful espresso, to specialty beans, to now. Still a morning brew but perhaps a bit more to find under my cap. I promise, the coffee snobbishness has worn away! Because in any scenario, what else can be as comforting and essential as that muddy brown pool of delight?
White coffee of course! Too quick and simple? That’s how I felt after my first cup. This recipe and name is something I came across from a cookbook called Ducksoup, written by Tom Hill and Claire Lattin, chef and owners of three charming eateries in London. Which I haven’t yet visited, but I’m eager to do so. Especially see their new Picklery. Without the recipe, just an idea of ingredients, I got to work. Setting the kettle to a boil and a sorting out a favorite mug. (It is funny that my favored mug, a sort of South American high tea inspired cup shaped with clay, is my roommate Ana’s. Ana, we will just have to live together always or figure a good trade!) Fulfilling a spoon least twice with honey (it’s likely I had a sweet tooth and the idea seemed most accurate), a dash of essenced water and finally pouring the already boiling cup of water atop. The most lovely thing about this particular warm drink and my feeling of a full understanding of the name, is that it has the same body as coffee. That conditioning mouthfeel I think is what sets coffee apart from breakfast tea. I’m almost positive it’s a large part of why we love and feel nourished by coffee so much. Is it a stretch to ask, could that be the same consistency of breast milk? Just a fleeting thought…
what can be cast with porcelain
can also with wet earth
i’ll always choose you
just as i do each meal
what grows in abundance i’ll pick
and on the day we celebrate
i won’t forget the where the gifts came from
In the end, I learned I nearly had Tom Hill and Claire Lattin’s recipe backwards. Being, they add more essenced water than honey. Perhaps their idea for the name White Coffee, is that its strong perfume is as calming as a cup of coffee may be. A bit dry to the tongue, yet nonetheless soothing. A bit embarrassed about my jump to conclusions, I decided I quite very much like my recipe, as much as a mistake as it may have been!
So, in the evenings before our landowner turns on the heat and all ends are covered but my creeping hands, I’ve been charmed to have a drink like this, when I can’t do for caffeine but welcoming something to settle myself in or slick myself off into a slumber. A bears honey filled belly slumber.
remember what it was like to live atop this rock
honey from the bees
valiant roses atwine
slumber with the bears
upon this earthly cold rock
This recipe is inspired from Tom Hill and Claire Lattins cookbook Ducksoup. Theirs being with an opposite ratio of things, (2 tbsp essenced water to 1 tsp honey). And not only that, their recipe calls for orange blossom water but myself having rose. To my surprise, orange won’t be missed until I have that in my pantry too. I have always wanted to make a perfumed orange blossom brioche cake, a take on Provence’s famed Tropézienne. Perhaps then that cake will be a fine pairing with Mr. Hill and Mrs. Lattins proper white coffee recipe.
2 tbsp honey
1 tsp rose water
150 ml hot water, recently boiled from the kettle
Stir all the ingredients together in a favored mug and enjoy.