Author: 459856pwpadmin

  • Tears

    Too many lives wrenched from life far too soon. Too many children are slaughtered.  Make no mistake, for the most part the victims of Orlando were children yet, perhaps beginning to play at adulthood, but not yet fully formed. We are all children.

    Orlando

     

    Remember them.

     

    Remember their parents in their unendurable grief. The mothers, who will never again hold them in their arms, who will never again run their fingers through their hair or caress their cheeks, remembering the permanent imprint of baby sweetness.  Remember them. Remember their fathers, perhaps less remonstrative and inclined to sentimental dreaming, the fathers who grieve no less deeply, whose children were no less a part of themselves.  Remember them.  Remember their sisters and brothers; their friends and neighbors.  Remember all the children who have died, and all who knew them.  We all knew them.  They are all our children. Remember them all.

     

    Remember them.  Pray for them.  Pray for ourselves.  Ask the questions we don't want to face. Seek the answers we are afraid to find. What kind of people are we that we so regularly sacrifice our children at the altar of fear?  How many tears can the fabric of our culture sustain before there is nothing left to mend?

  • Saturday Afternoon

    Another picture of daylilies in bloom.  You may grow tired of them; I never will.  I was amazed, when I had landscape people coming to the house, at how many thought daylilies were terrible plants.  Whereas I could have endless daylily borders had I the space.

    Daylilies

    This morning I took Tikka with me to the farmer's market.  We went early, so we could explore, she could sniff, and I treat myself to a little breakfast from one of the food trucks.   I finally figured out that dogs weren't allowed in the food stall area if they were on leashes, but there is no restriction against dogs who are being toted around by their owners.  So after our morning snack and another short stroll, I popped Tikka into a tote bag and away we went. 

    Bagged

    She got to ride back to the car.  Today was my meat CSA pickup and she pretty much balanced the bag on the other shoulder which contained 4 game hens, and 6 pounds of ground meats, as well as a dozen eggs and big bag of holey collards.  I didn't take a picture of the meat, and aside from the collards, I picked up little this week.  I have a refrigerator full of kimchi and leftovers from last week's bounty, which I actually don't mindl.  Not at all.

    Collards

    I don't understand why people don't want produce that is less than pristine and perfect.  It is not just here, it was true where I lived before as well. Nature, in fact life in general, is rarely perfect.  If I wanted visual perfection I would shop at the grocery store.  I'd rather have flavor.  I love collards and there are lots of different ways to cook them.  I simply blanched these and put them aside for use during the coming week.  While I write this I am simmering the collard stems in the leftover blanching liquid.  That too will be saved,  and I'll end up with a couple of quarts of collard broth.

     

     

     

  • Kimchi One

    This is a pretty quick and easy kimchi.  This recipe is from David Chang's book Momofuku. It was the first recipe I tried, although that decision was not based on any kind of analysis or research into kimchi-making.  Since starting to make kimchi, I have learned that there are all manner of variations and yet also a great similarity between recipes.  It seems you need to just start, and let your own kimchi, and your own technique, find its own groove.

    Chang1

    As you might recall from Tuesday's post, these were the basic ingredients.

    Chang2

    David Chang has you chop the cabbage into relatively small ribbons of about 1 inch in width.  I rather like the way this turns out.  The resulting kimchi is quite easy to use.  I have yet to determine what I think about the larger pieces of cabbage used in the next two kimchi versions. This recipe calls for a small to medium nappa cabbage.  The small cabbage is about 10 ounces.  The wedge is almost a quarter of a jumbo (4 pound) cabbage for a total of slightly over 1 1/2 pounds.

    Chang3

    Next you massage the cut cabbage with 2 tablespoons each of sugar and salt an stick it in the refrigerator overnight.

    Chang4

    When you pull it out the next day, you see that the cabbage has reduced in volume, and some liquid brine has developed.  Rinse the cabbage and allow it to air dry while you make the kimchi brine.

    Chang5

    Peel 20 garlic cloves, and slice 20 coins from peeled gingerroot.  I obviously took this photo before engaging in a little necessary trimming.  But I'm just happy that I actually took photos.

    Chang6

    Combine the garlic, ginger, gochugaru, fish sauce, soy sauce, sugar and shrimp to form a paste.  I used the food processor.

    Chang7

    Add the kimchi brine to the cabbage along with the julienned carrots and the scallions (which have been cut into 1-inch lengths).  I made this fairly late after a fairly stressful day, and I forgot to add the carrots an scallions until after I took the photo.  You can use a spoon.  I used my hands, massaging the cabbage lightly as I blended.  I tend to think interacting with our food on a personal level is important.  Although scrupulously clean hands are fine for home cooking, if you have sensitive skin, or are inclined to be somewhat scatterbrained, I would recommend wearing gloves for this step, in order to avoid the risk of burnt skin or eyes.   

    Chang8

    Pack the kimchi into a container and place it in the refrigerator to ferment.  It will start to be tasty the next day, but will be much better after a week.   I have left the kimchi out at room temperature for a day before adding it to the refrigerator, and that does speed the process and the funk factor, but I find that there is a shorter period where the kimchi is in that almost prickly, bubbly stage, a stage I particularly enjoy, before getting stinkier, softer and funkier.

    Chang9

    The kimchi on day 5. I personally like this kimchi best when it is 2 to 4 weeks old.  I let the last batch last longer, over six weeks, and it was starting to get soft and funky by the time it was gone.  But this recipe only makes about 1 1/4 quarts of kimchi, and it usually doesn't last that long.  I'd like to experiment with aging some kimchi longer, and it seems, since I am about to have a kimchi glut in my refrigerator, I may soon have that opportunity.

     

     

     

  • Kimchi Explorations

    Cole asked about my kimchi process.

     

    As it happens I was thinking about expanding my kimchi horizons.  I've made several batches of my basic kimchi for a while now, but I know that there are many techniques and many variations and thought it would be interesting to try something different.  I decided to make the kimchi the way I have been making it, using my slightly modified version of David Chang's kimchi recipe in Momofuku as a control, and make two other batches of kimchi at the same time.    I'm not sure that any one style of kimchi is better, or even perhaps more "authentic" than another.  Times change, tastes change, what is authentic to me and probably to most people is what their grandmother made.  Of course my grandmother never made kimchi.  I suppose what is important is what I like.  I like what I have been making, but I'll never know why, or even if I am missing something, unless I try something else. I decided to make another version of a fairly traditional baechu or napa cabbage kimchi and something that was entirely different.

     

    Kimchi #1:

    Chang1

    Above are the ingredients for David Chang's paechu kimchi.   This recipe calls for a small to medium napa cabbage and I could only find a very small one last week, so there is also a wedge from a jumbo cabbage.  Along with the cabbage, the recipe calls for scallions, carrots, ginger and garlic, in fairly small quantities, as well as sugar, salt, soy sauce, fish sauce, salted fermented shrimp, and gochugaru, or ground red chile.

     

    Kimchi #2

    Korea1

     

    The second recipe I chose is from Koreatown by  Deuki Hong and Matt Rodebard. Although you can't tell from this photo, this recipe makes a much larger batch of kimchi, starting out with twice the amount of napa cabbage as in the first recipe.  There are other differences as well.  This recipe calls for scallion greens (although I show the entire scallion here), small quantities of garlic and ginger, onion, daikon radish, and Asian pear. There is no soy sauce or fish sauce, only salted fermented shrimp. This recipe also calls for a paste made from the sweet rice flour and water.  The wrong version of gochugaru is pictured.  The recipe actually specifies the coarser grind, which I do have, but I neglected to change out the jar when gathering ingredients for the photo.

     

    Kimchi #3

    Ideas1

    And then I decided to go a little wild.  The third kimchi is from Aki Kamazowa and Alexander Talbot's book Ideas in Food.  After reading this recipe I learned that fermented pickles are deemed ready when they reach a ph of 3.5, which also happens to be the ph at which red cabbage changes color and becomes a bright reddish purple.  Besides, this version just sounded interesting and I am intrigued.  Substitute the red cabbage for the napa cabbage.  There is a lot more ginger and a lot more garlic in this recipe, as well as six bosc pears and a rather large amount of daikon radish.  The recipe actually called for Korean radish, but I couldn't find one.  The flavor is different.  I think of Korean radish as being a bit more peppery than daikon, which would have been interesting with the sweetness of the red cabbage and the pears. Watercress is also included but I forgot to put it in the photo. This recipe calls for shrimp paste rather than fermented shrimp, and I used gochugaru rather than the combination of cayenne and crushed red pepper called for in the recipe.

    Brine

     

    All three recipes call for brining the cabbage for at least six and up to eighteen hours.  Chang brines his cabbage dry in the refrigerator, after massaging the cabbage with salt and sugar.  In the other two versions of kimchi, the cabbage was brined in a solution of water and salt at room temperature.  Above are all three batches of cabbage, ready to begin brining.

     

    From here on out the recipes differ and I will post about them separately.  As I write this I have no idea how they will turn out, or what I will think.  It should be fun.

     

  • Farmer’s Market Bounty

    Saturday mornings are for the Market Square Farmer's Market.  I've finally settled into accepting that, at this stage of my life at least, I am decidedly grumpy if I accidentally commit to activities that interrupt my market Saturdays. In that vein, I've also decided not to post on Saturdays until after I've gone to the market.

    Farmer's market

    Above is today's haul:  two small heads of lettuce, collards, Swiss chard, cauliflower, zucchini, tomatoes and eggs.

     

    I went to the market anticipating that I would buy eggs and Swiss chard: one of my favorite farmer's had sent out a notice saying they would have chard, taking requests.  When I discovered that I could chose between a 1 pound and a half-pound bag, I jumped at the opportunity for the larger bag.  I had already spotted the zucchini, and Swiss chard and zucchini soup has long been a summer favorite.  The collards will probably be used in a simple and homey saute with local pork sausage and I am undecided about the fate of the cauliflower.  I originally thought I would simply roast it, but having inspected the freezer I see that I also have some (local) ground lamb and could make a shepherd's pie.  It has been a long time since I've made shepherd's pie and it sounds good, even if it is not a particularly summery dish.  With cauliflower mash it is decidedly less heavy than with potatoes though, and I might just go for it.

     

    The tomatoes were a whim.  It is too early for tomatoes, until recently the nights were too cool for the plants to set fruit. These are hot-house grown.  They are however, the first tomatoes I've seen that smell almost-like a summer tomato.  Except for cherry tomatoes, I rarely buy tomatoes except in season.  I do realize it is a bit snobbish of me, but the difference in taste and texture is significant.  Will I be disappointed?  Perhaps.  In the meantime I am looking forward having one in a lovely salad for lunch.  I just have to decide on the protein of choice for today.

     

    Have a lovely weekend.

     

  • Flowers on a Foggy Morning

    It I cool this morning and the air is filled with fog.  As Tikka and I walk the air I soft and gentle, the breeze like a whisper on the skin.

    Pod

    The fog shroud the world in mystery, in a kind of flatness that awes and confuses the senses.  Holding its secrets close, waiting for discovery.

    Pink

    Colors, once revealed seem intensified. That which we once might have simply passed by positively glows.

    Yellow

    The everyday becomes a precious jewel.

    MagentA

    Perhaps we simply need to be reminded.

     

  • Garden Update

    Front calla

    Summer has arrived.  It has gotten hot, and if I am working in the garden it is in the early morning or late evenings.  In the evenings however I seem more likely destined to provide a supper feast for hordes of biting insects, so morning remains my time of choice. I almost pulled that calla a few weeks ago, having forgotten that I had planted it, and still not used to living in an area where it would come back.  Now I am happy.  It is like a little hidden gem which I see every day when I check the mail.  It may eventually be dwarfed by the shrubs and have to be moved, but for now it is a happy surprise.

    Front left

    The daylillies that were planted last summer are doing well and blooming profusely.  And the hundreds of daffodil leaves are finally dying back, and disappearing behind the daylilies, so my front yard is once again looking a little more kempt.  But the simple truth is that my flower beds really push the boundaries of being neat and formal.  Truthfully, the main front bed, close to the house, has crossed the line.

    Front

    I am rather content with it, however.  It is definitely my garden.  I am more content since I have cut back the dandelion flower stalks you see reaching up through the roses and pulled and dug their roots as best as I could.  Never suppose there is not some plan in plant habits.  Both dandelions are rooted right next to, in fact pressing up against and deeply entangled within, the roots of the two roses.  It is a constant battle to keep them contained while neither killing the roses or ripping my flesh to shreds. Otherwise I love the ways the flowers wander throughout each others territories, making a tapestry of color and shape.

    Side yard

    The side yard is still not fully planted.  There are a few bare areas remaining, as I have allowed myself time to assess the light and let the yard evolve.   The blueberries will be ripening soon.  The crepe myrtles are not yet in bloom, and I'll probably put in more daylilies simply because it is a long bed and I love them so. But I won't really know until I actually plant, and then, until I see how the plants settle into their spaces. 

    Martagon

    Hiding in the back of the stand of lilies and daylilies to the front of the crepe myrtles is this Martagon lily.  From the street it rather disappears into the brick, but to anyone walking or sitting in the yard, it glows.  Seeing it feels like a secrete pleasure.

    Agapanthus

    Which remind me that the agapanthus planted in the front is about to bloom.  At the moment it is still small, but I recall from New York that it will take a few years to reach full height, at which point it will no longer be dwarfed by the low azaleas, although it height-wise it will blend in with the hydrangea on the other side, which also serve to protect the agapanthus from winds.  Never mind.  I will enjoy the resulting combination of blues.  Last year the agapanthus never grew visibly larger than my index finger, but I know it was growing an extensive root network.  I was thrilled to see it come back, am thrilled to see a bud.

    Tikka

    I'm a little further behind on the back flower beds.  We've had two good rainstorms lately and the unfinished walk is a sea of clay mud, as are the upper beds.  The wet makes some areas easier to dig, but it I also slippery and treacherous on the hill, and I can't work on the beds without being covered in clay.  Hopefully that will all be fixed soon.  I don't think Tikka minds much.  The weeds give her more shade to hide beneath.

     

     

     

  • I said something about dresses didn't I? 

    Four dresses

    Four dresses have been made.  Four big-girl dresses, as the little girl dresses were already spoken for.  But these dresses proved to be the perfect project for me.  Three are size 10, one is size 8. Really, they are all the same, only the fabric is different, and one does not have a contrast band at the bottom, but never mind that.  It was the first dress, and I messed it up and then, after panicking, and buying fabric for two more dresses (just in case, you know) I figured out how to fix it.  There is fabric for one more dress cut out. It is slightly different, but still using the same pattern, and I will finish it this week.

     

    When I started I was nervous.  It had been so long since I sewed any clothing.  No matter that sewing girls dresses is easier than either Armani-style suits or evening dresses, I was still terrified.  Now I wonder why.  After I messed up that first dress, I had to go work in the garden and clean out a closet and just do other things, until suddenly, in the middle of the night I knew what to do.  Then everything was ok.  I went back upstairs and sewed dresses.  I didn't follow the directions because I knew what I was doing, as if some deep seated muscle-memory took over, as if some long dormant part of myself had reawakened.  I lined the dresses because I knew how to line a dress, because I figured they would be sturdier and would last longer, because I think facings are fiddly and hate them (unless I am attaching them to linings).  Whew!

     

    Snap

     

    The pattern called for buttons and thread loops, or fabric loops, or something.  I opted for little tabs with snaps.  I love snaps, although initially I thought I would do buttons and loops.  Truthfully, I didn't think it out at all.  I just figured something would come to me, and it did.  Not a recommended course of action, but it worked this time.

     

    I can't really explain how settled I feel, just making a few simple dresses.  I feel at home, like I've come home after a long absence, and I suppose in a sense I have.  I've been building up to it, but not actually opening the door, just kind of peering through the crack.  The funny thing is that it is easier than I thought it would be.  I remembered the years of angst, where I felt that I was doing everything except what I wanted to be doing.  I can understand that it wasn't a good place, and the problem was mostly in me, in denial, in frustration, and the way denial and frustration aligned to build an impenetrable wall, a wall ringed by a moat of expectation.  I couldn't sew, and I was so cautious, and almost afraid when I did because I was afraid I had lost myself, had lost part of myself, and in fact I had.  I think we all risk doing this at times, we all make decisions, and sometimes they don't work out, but we are so invested in our view of ourselves based on those decisions, our view of our place in the world and what we have made it,  that we can't even see that we've wandered.  We convince ourselves that our former dreams were but illusions and we are different now.  But it isn't true. We may have wandered, we may need to wander, but we can still come home.

     

    I sewed.  I am sewing.  Well, not right now, but regularly.  And oddly, even the non-sewing things are falling in place.  I am more certain about what is important to me, at least right now, and I am happier in the garden, happier in the kitchen, happier in my social interactions, just happier.  Interesting how that happens. 

     

    Pants

     

    And the odd thing is, the thing that made me happiest, was not sewing dresses, although sewing dresses opened the door.  The thing that made it all connect in my head and in my heart was sewing sweatpants, sewing sweatpants for small boys.  I didn't expect sweatpants to be difficult, just routinely boring assembly-line sewing.  And so it could be.  But I reveled in it.  Perhaps it was the softness of the mid-weight cotton fleece, perhaps it was the lovely navy color (I have some left over, perhaps a garment for me come fall, or two garments for some smaller person). Perhaps it was just the simplicity of it that cut through to my core self.  I love making things, making useful things, that someone will use, just as I love cooking food that will nourish body and soul.  Sewing sweatpants make me more myself, odd as that may sound.  But I think there is more to it than just that.  It is the interaction of the fabric and the maker and the intended recipient.  It is the fact that all things exist for a reason, and should not be taken for granted.  Fabric is meant to be something, someone is meant to make it, and the two, material and maker, combine.  That is how it should be.  It is not, perhaps, how it all too often is in this world in which I live, but never mind that.  A flat, two-dimensional thing, fabric, cut and sewn to make a three-dimensional garment, sewn with intent and respect, and the thought of a small boy, perhaps a series of boys, running and jumping, until that fabric can run and jump no more.  In that there is joy.

  • Small Rebellions

    During my absence, I've been doing a lot of things, and this is good.  It has been a process of rediscovery of sorts.  But I'm not writing about that today.  You will have to wait. 

      Porch1

    Today is about unfinished business, or about the fact that I finally got my act together and figured out what to do with the planters my grandfather made.  It meant rearranging the furniture on the screened porch. And somehow it took me a while to wrap my head around that.  I also needed to change the cushions.  The covers were in fine shape, but, despite having outdoor fabric over them, the cushions themselves were disintegrating.  This may be something to address in the future.  Or it may just be the price of using inexpensive cushions from Lowe's (the source of my porch furniture).  Apparently there will be more research and decision making ahead.  But not this summer, at least concerning cushions.  Besides, without thought, learning, change and growth, what is the point of life?  Is there life at all without these things?

     

    But it is too early in the morning for questions without answers, or at least for contemplating same.  Instead it is good to sit on the porch and enjoy the early morning air.  By moving the seating to be on the diagonal, instead of lined up flush with the perimeter of the room, I can admire the garden from every seat.  This of course, makes me want to sit on the porch even more:  with morning coffee, curled up with a book enjoying the scent of honeysuckle or the perfume of daylilies, with a glass of wine in the evening, and if it is cool, a fire.

     

    Iris

     

    The irises out back have been blooming profusely.   This is their first bloom, and I had feared that I had lost them after my neighbor, only attempting to help, weed-whacked the hill behind my house.  The irises were in a defined bed, but I can see how the leaves look much like grass.  He was worried about weeds in our lawns.  I am not, still.  Apparently I have no great interest in a perfect lawn.  I had considered that the hill would make a lovely wildflower garden, but obviously those plans were also dashed.  I now take a more considered approach, realizing that although my preference is toward a more informal look, I live in a neighborhood of formal and defined gardens and compromises must be made.

     

    This year at least,  I get to enjoy the irises.  And there is clover in the lawn on the side of my house away from the neighbor.  He keeps the lawn between us in perfect glory but I rather like the clover blossoms. I like them enough that even though keeping clover out of the flower beds is a bit of a pain, I still would rather deal with that than poison the heck out of my lawn, besides it is not, technically, my responsibility.  Most of that lawn is common area.  If the neighborhood associations cares enough to do something about it, they can.  I choose not to.  Every week the clover blooms, is mowed down, and blooms again.  The blossoms make me happy.

     

     

  • Recalibrating

    Apparently, if I am making I am not writing.  Perhaps I am not even thinking, or at least, not over-thinking.

     

    Lining

     

    Or is writing a form of making too?  Gardening and cooking definitely are.  And I continue to be a kind of all or nothing kind of person, a person who is most at ease when I am not scattered and pulled in too many directions.

     

    I need to make time for this kind of work.  I need to let time make itself into what it will in my life.  Perhaps this requires looking at everything with new eyes, perhaps it means I should stop looking and see what is already here.