Friday, September 1, 2017

Now, where were we?

Well, hello again, friends. It's lovely to be back and writing to you, especially on Sexy Girls Eat Dessert Friday - my favorite!

These last few years, I've cottoned to French cooking. While some dishes like the legendary cassoulet are famously complicated, most recipes are pretty simple. Once I cracked open Julia Child's Mastering The Art of French Cooking, gifted to me by my now-former mother-in-law, my trepidation vanished and I set about learning to make a few of these classic recipes.

By far, my favorite weeknight dessert, especially when fresh fruit isn't in season, is cherry clafoutis. This famous sweet, from the Limousin region in southern France, is made of cherries baked in a custardy batter and topped with cream. That's about it. With a blender, the batter comes together in less than a minute. The most difficult (and longest) part is waiting for it to bake!

Photo: TBR News Media. We ate ours before we could get a picture.

I'm told that original recipes call for unpitted sweet cherries, and that the cherry pits release a subtle almond flavor as they bake. Rather than risk a broken tooth, I use pitted, water-packed cherries (NOT cherry pie filling!) and add a smidge of almond extract to the batter. Sometimes, I use one can of dark cherries and one can of red tart cherries. My favorite brand is Oregon Specialty Fruit, partly because they have such pretty labels. Oh, and the cherries are good, too.

If you're a crazy person who dislikes cherries, try this recipe with an equivalent amount of your favorite fruit. Berries, sliced peaches or pears... It's up to you.

Ready? Here we go!

Cherry Clafoutis 
  1. 1 1/4 cups whole milk
  2. 2/3 cup granulated sugar
  3. 3 large eggs
  4. 1 tablespoon vanilla extract
  5. OPTIONAL: 1/4 teaspoon almond extract
  6. 1/2 teaspoon salt
  7. 1/2 cup all-purpose flour
  8. 3 cups cherries, pitted
  9. OR two cans of dark sweet cherries, drained
Preheat oven to 350F. Butter an 8-cup baking dish, cast-iron skillet, or deep pie plate. 

Put the milk, sugar, eggs, extracts, salt, and flour in a blender. Blend until smooth. 

Pour the batter into the baking dish. Add the cherries to the dish, distributing them evenly. 

Pop it in the oven and bake for 45-60 minutes. The clafoutis will be golden brown and puffed, though it will deflate upon cooling. It's done when a knife inserted in the center comes out clean. 

Let cool until lukewarm. Sprinkle with powdered sugar, or serve topped with freshly whipped cream. Makes an excellent breakfast treat, especially paired with a hot cup of black coffee or tea.    

    Sunday, February 27, 2011

    Changes, changes, changes

    Since the end of last summer, much has changed. I haven't yet decided if I will continue this 'blog consistently, though now that I have lost my job, I have plenty of time. Whether I have the inspiration...I don't know.


    My job ended on December 9, but I was sent home on Armistice Day, at half pay for the duration of my contract. Ostensibly this was because of funding, but I think a large part of it was the changed climate of my department, my ill adaptation to those changes, and my coping with an alcoholic husband, which made me appear unreliable. I am not sorry: the job got my appendectomy paid for, as well as F's diabetes diagnosis and treatment, paid for, plus I got Molly, Liza, and Lindsay, Cassie's successors.

    Most importantly, the insurance I got at my job paid for F's alcoholism treatment; he completed a stay at Brighton Hospital in November and came home from a sober living house twelve days ago. I am and will forever be grateful to the folks at the Howell Alano Club and the Brighton recovery community.

    Because I started this 'blog as a way to provide a source I wish I had had, I'll say it all. I come from a family with alcoholism all down both sides. Both my parents had alcoholic fathers. My mother's father had thirty years of sobriety when he passed away in 1992, but my father's father never really stopped drinking. Every time I stayed up into the wee hours, or was awakened by the thud of my husband's body falling unconscious to the floor, I worked to pick him up, to carry him to bed, to clean up after him, grimly certain of my place in a long line of women who had done so for the drunken.

    When F checked in to Brighton, I asked him if he'd mentioned my grandfather's name for the frequent flier discount. My father, twenty years old and newly bereft of his mother in 1970, had driven his father to Brighton and checked him in when it seemed certain that his father would drink himself to death in his grief. At thirty-four, with my husband's parents in attendance, it was harrowing enough to sit in that big waiting room while F was tested and evaluated; I can't imagine what it must have been like for my father, with only his girlfriend, my mother, for support, to take his father there. As I type this, I weep for the boy my father was, for how he must have buried his own grief to care for his father.

    Looking back on my parents' relationship, how my father cleaved to my mother and resented any separation, I think I understand why. A terrifying brain surgery in 1978 threatened to separate us all, but he survived to take his M.Ed from the University of Michigan in 1979, to a thunderous standing ovation.

    But my father died young, like his mother. I miss him. I wish that I could speak with him about losing my job. He lost many jobs, even the day before he married my mother.

    "What did you do?" I asked him when he told me, just a few months before he died.
    "I got up, I married your mom, and we went on our honeymoon. I knew something would turn up," he said.

    Mom and Dad saw us through the recession of the early 1980s. We didn't go to Disneyworld, but there was always enough to eat, and new bikes at Christmas, and trips up north to the cabin our parents had built atop the moraine marking the furthest extent of the glacier that carved Lake Huron.

    So now, as I sip a Simpler Times beer bought with my unemployment check, I remember my father and how carefully he and my mother hid hard financial realities from us. I am grateful that my mother has found a wonderful, kind man with whom to share her life, but I still miss my Daddy.

    Within the next few months, we will leave our little apartment in Michigan's premiere college town for a Victorian house in Wisconsin: harp, guitar, kitties, and all. All I have is what is within me: the certainty that there is no certainty.

    Monday, July 26, 2010

    Summer Tortellini

    If you receive a bounty of vegetables from a friend's garden, like I did on Sunday, try this recipe.

    1 medium zucchini
    1 medium yellow squash
    1 bunch kale
    1 cup cherry or grape tomatoes
    1 pkg frozen cheese tortellini
    fresh herbs to taste (I like thyme)
    olive oil
    salt, pepper, and cayenne pepper to taste

    Heat about 2 tbsp olive oil in a skillet. Slice zucchini and squash and stir-fry for a couple of minutes.
    While the squash cooks, cut the kale into ribbons and add it to the pan. Stir it well, reduce heat, and clap a lid on the pan for about five minutes. Remove from heat and keep warm.
    Cook the tortellini according to package directions. Drain and add to the vegetables. Season to taste.
    Cut tomatoes in halves or slices and toss with pasta and vegetables. Drizzle with more olive oil, if you like, and serve with iced tea.

    Friday, July 23, 2010

    Sweets, and keeping one's seams straight

    My friend and coworker, the Fabulous Babs, says, "There's something intrinsically, subtly sexy about looking back over your shoulder to check that your seams are straight." I agree.

    I have slowly acquired a small collection of vintage nylon stockings, sheer as nothing available today is sheer. But for the seam running up my calf, one would never know I was wearing stockings. When I was a teenager, I asked my mother for stockings instead of pantyhose, and she looked at me strangely. She told me that when she was a teenager, she had to wear a garter belt with stockings, and she had hated it. She permitted me to purchase a garter belt and a pair of stretchy stockings, and to say that I liked them very much is an understatement. Of course, at seventeen, I wasn't that interested in displaying my stockings to anyone. I think I just wanted to be different, as usual.

    Now that I have a job for which I can dress up without worrying about mussing my clothes, I wear my vintage stockings almost every day. I don't like the way the garter clips dig into the backs of my thighs, but it's bearable. By the way, if you're interested in wearing old-fashioned stockings, please spend a bit more to get a good garter belt. Make sure that the garter clips are solid and that the rubber knobby part won't pop out of the metal loop -- and do insist on metal loops, as they last much longer than plastic. I like four straps on each leg; the flimsy little belts sold by most lingerie shops only have two, which are not enough to hold a non-stretchy nylon stocking taut all day.


    I unfortunately don't have photos. Someday, perhaps...

    Time for a very easy summer sweet.

    Strawberries and Cream

    Fresh strawberries, hulled
    Heavy cream
    or
    Greek yogurt sweetened to taste with powdered sugar
    or both!

    Slice strawberries (or not). Pile in dishes.
    Whip cream (or not), or mix sugar with yogurt. Pour or plop onto berries and enjoy.


    Monday, June 28, 2010

    "Be Gentle With Yourself"

    "Be gentle with yourself." That's a bit of advice I'd often heard, but wasn't able to follow. I even took a spiritual development class on being gentle with myself. Still, the taskmistress in my head refused to be banished. Gentle? What nonsense! Life isn't about being gentle. It's about working hard, harder, harder, and winning, and being right. And whatever you are, or want to do, if it doesn't get you more money, it's stupid. And you're stupid for wanting those things.

    There are much worse things that get said, too, but I don't want to tell you those.

    My friend Zilan sent me a link to this page, and for some reason, the author words the message in such a way that I finally was able to understand how gentleness and lovingkindness towards myself is not lazy, undisciplined, or disgustingly self-indulgent.

    Criticizing yourself, beating yourself up, feeling sorry for yourself, and being disappointed in your own behavior is not virtuous, honorable, or productive in any way. If you do it on a regular basis, you’ve been taught to believe that negative feedback is an effective way to motivate change.

    That kind of thinking was taught to you by those who didn’t know any better than to make you feel worse so they could feel better. They did their job well because you sub-consciously believe that if you can make yourself feel bad enough, you’ll do better.

    Fortunately, that’s not how it works. Negative feedback creates avoidance behavior, not inspired behavior. Otherwise, the only way we can be successful is by making ourselves miserable!

    DING! I suddenly understand. I've been experimenting with refusal to judge myself when I do things like eat dessert for dinner, finish the bottle of Chardonnay at the end of the evening, lie on the couch watching Law and Order, or take the bus instead of walking the couple of miles home. And yes, almost all of my harsh self-judgment has had to do with eating and body image problems. I still struggle, but it has gotten easier since reading this article and, somehow, taking it to heart. I hope you find it helpful, too.

    http://www.essential-practices.com/gentle.html

    Friday, June 25, 2010

    Angel Cake Mariette

    "Mariette" is the French version of my name. This is a favorite simple, summertime dessert...or breakfast. You can get several servings out of the amounts listed below. Wrap any leftover cake tightly so that it doesn't dry out.


    1 angel food cake
    3 pints berries (strawberries and blueberries are good), washed, hulled, etc.
    1 pkg frozen red raspberries, thawed
    whipped cream
    honey to taste

    Cut cake by pulling apart with two forks.
    Split cake pieces horizontally. Place the bottom half (or halves, if you're really hungry) in a bowl or on a plate.
    Spoon thawed raspberries over the cake, letting the juice soak the cake.
    Spoon some other berries over the raspberries. Put the top slice on the cake.
    Spoon more berries over and around the cake. Drizzle with honey, if desired.
    Top with lots of whipped cream. And most of all, enjoy!

    Saturday, June 5, 2010

    Wednesday Pasta

    Makes about two servings, or one big one if you're very hungry.

    2 cups uncooked whole-wheat pasta shells
    1-3 oz. package mixed cremini, oyster, and portobello mushrooms
    1 shallot, sliced thin
    1 red bell pepper, diced
    1 can quartered artichoke hearts
    6 oz. goat cheese
    Extra-virgin olive oil
    Salt and pepper to taste

    Sauté pepper, shallot, and mushrooms in a little olive oil until slightly softened. Add artichokes and stir just until heated through.
    Meanwhile, cook pasta in salted water to al dente. Drain.
    Mix hot pasta with goat cheese, stirring well until cheese is reduced to a creamy sauce.
    Add vegetables to pasta and mix well.
    Serve with a salad of mixed spring greens and herbs, with a glass of Pinot Grigio.

    Returning

    I'm back.

    Thursday, December 3, 2009

    Cassiopeia the Queen


    c. July 4, 2000 - December 3, 2009

    Tuesday, December 1, 2009

    śavāsana

    You might not think that there was much to playing dead. There really is. I do think it's funny that lying like a corpse has a specific technique and position involved. The feet need to be a bit apart, the hands turned palms-up, the eyes closed, the breathing shallow and relaxed.

    I feel myself sinking, as though into the soil beneath the green tree that decorates my yoga mat. The roots brush my face as gently as a mother strokes her baby's cheek. It is cool and dark. There is nowhere to go, and all the time there is to get there. I sink deeper, feeling in my flesh, in my bones, the destiny of all flesh and all bones: to sink, to dissolve, to begin again.

    Monday, November 9, 2009

    Cassie update and my new project

    Cassie is holding her own. She's not eating as much as usual, and she's been very affectionate; never much of a lap kitty, she seems to always want to be near us. We don't think she is experiencing pain, but she must be nauseated. We are giving her medicine to help settle her stomach. She has another appointment in three weeks, unless she gets worse.

    I saw my brother today for the first time in about a month. I love that kid with all my heart. He's still finding himself and his place in the world (and trying to find a job, poor kid). I felt inspired to create a plan for a cute home on wheels for him; built on a flatbed trailer, it could be really cute like the ones at Tumbleweed Houses. I really want to build something like this, and have for a long time. Maybe now I'll get my chance -- better check the salvage ads.

    Tuesday, November 3, 2009

    Cassiopeia

    My cat, Cassie, has lymphoma.

    I can't stop crying.

    Saturday, August 8, 2009

    Real Hiatus This Time

    Due to increased volume at work, I hardly leave my desk. Because my work involves the use of a computer, I have sustained an injury to my shoulder, which means that I have to limit my computer time to my job. I had a massage yesterday which seems to have helped, but until I'm healed, I think it's best if I don't spend much time at the computer. See you when I'm all better!

    Friday, July 31, 2009

    Beauty: In Their Own Words

    Maybe it's that I'm sugared out from our morning party (o, the chocolate-chili cookies!), but I thought I'd use this SGED Friday to share some words of body-love wisdom, along with links to galleries at The Judgment of Paris where you can see more of these beautiful women. And beautiful they are, inside and out.

    "I’ll never forget seeing my fifth-grade photographs, taken at the beginning of the school year. I had just started developing. Just a little, and at the same time just enough to start feeling awkward about my body. I remember looking at the other kids’ pictures and comparing myself to them. God, I thought as I looked down at my reflection, I don’t like the way I look.
    "Years later, on a sun-kissed beach in the Bahamas, I felt the same way as the day I saw those photos. I was with Michele [Weston] that day and I was being photographed for a summer issue of MODE. The only thing I had to wear was a swimsuit and a smile. I turned to her as the photographer had finished setting up his equipment, and I said, 'I just don't deserve to be here.' Michele took me over to a full-length mirror and replied, 'Barbara Brickner, you look at yourself. What makes you think you don’t deserve to be what all of us see in you?' I didn’t have an answer, for I could only see the reflection of a girl posing for her school picture. She continued: 'You’re here because we see the beauty in you. Not just the curves, the beautiful body, or the beautiful face, but it’s what comes out of you.' I was awakened."

    Barbara Brickner
    Barbara Brickner: An Encomium


    "When I was thinner, I wasn’t comfortable with my body. Now, I like myself, tummy and all. The problem isn’t with me; it’s with others. When you’re full figured, people treat you like a failure. Even when I was a size 10, they thought I should do more to lose weight, not realizing how much I was doing. There’s so much pressure to be a small size in this society, even if it’s not natural or healthy for you. People should understand that when you’re healthy, it doesn’t matter what size you are."

    Shannon Marie
    Shannon Marie: Fairest of Them All


    "As for maintaining such positive body image, well, I read a lot of books on the subject. As a plus model it's always been something that has come up...meaning the positive influence we are able to set for women. So it's good for me to be well read, right? And the bottom line is, I know I'm worthy and deserving of the very best in life, as we all are. This includes the choice to Love myself completely and totally as I am, exactly as I am. All you have to do is be willing to learn to Love yourself and the door has been opened. I remember recently sitting on the couch with my sister Jen. We had just had a lovely dinner, and my stomach was feeling it! So I looked down at my protruding belly full of good food, and gave it a rub and said, 'I Love you, stomach.' We both laughed of course. It was funny and sweet and true."

    Valerie Lefkowitz
    Valerie Lefkowitz: An Homage
    I Love how Valerie capitalized "Love." Now I'm doing it, too! - MB


    How are you loving yourself today? I am wearing one of my favorite dresses. Later, I'll be playing mermaid in the pool and lying quiescent in the sauna afterwards.

    Friday, July 24, 2009

    Turkish Delight

    There was no post last Friday because I took the last part of the day to prepare for and attend a concert by Peter Murphy, one of my all-time favorite musicians. He is one of the most compelling performers out there, a charismatic, limber frontman in the tradition of David Bowie and Iggy Pop, with a resonant, powerful baritone and a mystical bent that manifests itself in his lyrics.


    I've been a fan of Peter's since I was about fourteen, when 88.7FM (CIMX) began its switch from adult contemporary to New Wave and alternative. I didn't always know what his lyrics meant, but I loved the mysterious, fanciful imagery ("The djinn men smash the ark/Four guides afloat, four dots of God"). And of course, I loved his strange, rich voice; singing along, I reached for those low notes until my throat was sore. Someday, I hope to tell him about all the little babies I've sung to sleep with snatches from "Huuvola," a lovely song he wrote for his own children. As most couples have a "song," our song is "I'll Fall With Your Knife;" it was our first (and only!) dance together at our wedding (my husband's not much for dancing).

    I was lucky enough to meet Peter in 2000; he clasped my hand and said, "How are you, darling?" in response to my nervous "Hi, Peter." At another show on that same tour (I told you he's one of my all-time favorites), he autographed my copy of Coleman Barks' The Essential Rumi, after I handed it to a new friend, who handed it through a van window to Peter. He inscribed the book "To Moe," my nickname (usually minus the "e"), because that's the only name my new friend knew me by. This book is one of my treasures, and I nearly wept with relief when I found it intact after the fire that destroyed my apartment building several years ago. On the flyleaf, in blue ink now slightly smudged by water damage from that awful night, he wrote:


    Thanks
    to
    Moe
    "Be as you are
    or
    Be as you appear to be..."
    'Rumi'
    Peter Murphy


    Peter is married to the beautiful Beyhan Murphy, founder and head of Modern Dance Turkey. They live in Ankara, Turkey, home to all kinds of marvelous sweets. My personal favorite is baklava, but I also like Turkish Delight. Unlike Edmund Pevensie, I can only eat a couple of pieces at a time, as it's very sweet.

    This recipe contains no gelatin and comes from GastronomieDominie.com, Liz Upton's superlative blog. Please do go to the site and read the fascinating history of Turkish Delight, then try tackling this recipe. Serve the candy with strong coffee, as is traditional; it really takes the edge off the amazing bitterness of real Turkish coffee.

    Rahat Lokum (Turkish Delight)

    For 80 pieces (40 orange-flower flavour, 40 rose flavour) you'll need:

    4 cups sugar
    4 1/2 cups water
    Juice of 1 lime
    1 cup cornflour (cornstarch for Americans)
    1 teaspoon cream of tartar (this stops the mixture from crystalising)
    1 tablespoon essence of rose water
    1 tablespoon essence of orange-flower water (both of these ingredients are made by the English Provender Company and are available in the UK in supermarkets) [American and Canadian friends, check Indian and Middle Eastern grocers -- MB]
    1 cup icing sugar (confectioners' sugar for Americans)
    1/4 cup extra cornflour

    Begin by boiling the sugar with the lime juice and 1 1/2 cups of water. Use a jam thermometer and remove from the heat when the syrup reaches the soft ball stage (115C/239F).

    While you are boiling the sugar syrup, combine the cream of tartar and a cup of cornflour with three cups of cold water. (Using cold water should prevent lumps.) Mix well and bring up to a simmer, stirring all the time. Continue stirring at a simmer until the mixture has made a thick, gluey paste. Stir the sugar syrup into this paste. (If you end up with lumps at this stage, push everything into a saucepan through a sieve with the back of a ladle.)

    Simmer the sugar and cornflour mixture, stirring every few minutes, until it's a golden-honey colour and about 120C/248F (this is halfway between soft and hard ball on your jam thermometer, and will take about an hour). Divide the mixture into two, and pour it into two prepared trays lined with oiled cling film (American readers - this is what we call Saran wrap over here). Add a tablespoon of rose water and a few drops of pink food colouring to one and stir, a tablespoon of orange-flower water to the other, and stir. Cover and chill for a few hours until set.

    Turn out the wobbling sections. You will be glad for that oiled cling film. Slice the set Turkish Delight into cubes, and roll in a mixture of 1 cup icing sugar and 1/4 cup cornflour so that they don't stick together. Set before the ravening hordes. If, unaccountably, they don't raven their way through the whole lot in one go, store in airtight boxes between layers of greaseproof paper, well-dusted with the icing sugar/cornflour mixture.

    Monday, July 13, 2009

    "The Honey Pat"

    No, the Honey Pat isn't another term for a love tap. I found it in Jeanne Rose's Herbal Body Book and it is really wonderful. You spread honey evenly on your face, and then tap your face all over with your fingertips for a few minutes; the honey will get stickier and stickier. Rinse off with warm water.

    Honey is very good for skin. I sometimes spread a blob on my face and neck and relax for a while, rubbing it in to the skin every so often. I wipe it off with a warm washcloth. My skin feels soft and smooth, and looks clearer and brighter. The scent of honey is one of my favorites, and getting to lick my fingers after applying the honey is nice, too.

    Friday, July 10, 2009

    Waldorf-Astoria Rice Pudding: in memory of Nikola Tesla (1856-1943)

    The great Serbian-American inventor Nikola Tesla spent many years living at the Waldorf-Astoria in New York City. He dined alone each night, entering the dining room precisely at 8:00pm. As Tesla's eccentricities and exploits have been amply documented elsewhere, I'll refrain from attempting a biography here. If you're interested in learning more, I recommend the biographies by Margaret Cheney, Mark Seifer, and John O'Neill. I also recommend having some tissues handy, and possibly an image of Thomas Edison or J. Pierpont Morgan to thrash.

    As he grew older, Tesla became more eccentric and, perhaps, a bit mad. He loved pigeons, for whom he bought seed even when he could not afford to pay his secretaries. As old age and poverty overtook him, Tesla ceased his sumptuous dining and subsisted mostly on warm milk, which he would heat himself in a chafing dish if required to dine with others.

    I often think of Tesla, wondering, among other things, what he felt and thought about in his last years, alone in his suite at the New Yorker. Was he homesick for the white house, little church, and animal friends of his childhood? Did he miss the days when he strode into Peacock Alley, dressed to the nines, on the way to his solitary table at the Waldorf-Astoria? Or was he happy, alone with his pigeons?

    In honor of Nikola Tesla's birthday, here is a recipe for rice pudding, allegedly from the kitchens of the Waldorf-Astoria. I like to think that the milky simplicity of this sweet would have tempted the ascetic genius enough to take a taste, at least.

    Waldorf-Astoria Rice Pudding

    Ingredients:
    1 cup plus 2 tablespoons short-grain rice
    2 1/2 quarts milk
    1 1/4 cups sugar
    1/4 teaspoon salt
    3/4 cup raisins
    Vanilla to taste
    1 cup whipping cream
    2 egg yolks

    Directions:
    Rinse rice in cold running water. Drain well. Combine milk with 1/3 of sugar and salt and bring to boil. Add rice, reduce heat and simmer, covered 1 hour or until rice is soft, stirring occasionally. Add raisins, remaining sugar and vanilla to taste.

    Turn mixture into oven-proof serving dish or individual pudding cups. Beat cream until soft. Add egg yolks and stir well. Spread mixture evenly over top of rice pudding. Place under broiler until browned on tip, being careful cream does not scorch. Makes 6 to 8 servings.


    In memory of Tesla's pigeon friends, here is a recipe for a cake made of bird seed -- it's part suet block and part seed, for birds to eat (you could try it yourself, but it probably tastes better to our feathered friends).

    Bird Seed Cake

    1 part vegetable shortening, suet, or lard (or use part of each, or add peanut butter)
    2 parts bird seed

    Melt the fat slowly over low heat. When it's completely melted, turn off the heat and stir in the seed. Pack it in a bowl or small Tupperware-type container. Refrigerate until good and solid. When ready to turn out, let your hands warm the outside of the container to loosen the cake, then dump it onto a plate or cutting board. Place outdoors (out of cats' reach, please) and watch the birds enjoy it.

    "Let the future tell the truth, and evaluate each one according to his work and accomplishments. The present is theirs; the future, for which I have really worked, is mine."
    Nikola Tesla

    Happy Birthday, sir.

    ---
    Postscript: Mr. John Wagner, a Michigan teacher, has made it his mission to place busts of Tesla in institutions around the world. Below is a fabulous 1989 photo of the bust housed at the University of Michigan, surrounded by members of Tesla, the inventor's namesake rock band, along with Mr. Wagner's students. The band funded the creation of this bust, the first one made, which was offered to, and rejected by, the Smithsonian.

    Tuesday, July 7, 2009

    Cancellation, and Perspective

    My ballet class has been cancelled due to low enrollment; apparently, I was the only student. The new term starts in the fall, so I have plenty of time to crochet myself a little backpack for my gear. I bought my dance clothes last Thursday from a little shop in my city, and the young lady clerk was very helpful and supportive of my beginning ballet at my age and size (she said nothing about either). There was a large range of sizes available, and mine actually fell somewhere towards the middle, though I did select a "Tall" size to suit my long torso. I tried on the complete outfit last night and it felt very good. I will use the time between now and the start of the fall term to work on becoming more flexible, though, happily, I'm quite bendy now.

    My friend Heinrich Saint-Germain at The Judgment of Paris recently posted some new photos of the gorgeous Barbara Brickner. Wouldn't you know it: in one of them, Mrs. Brickner is posed almost as I am in the photo of myself that I thought so lumpy and bumpy and, therefore, ugly. Of course, she is wearing more clothing in her photo than I am in mine...




    I don't think that posting my photo here is appropriate, but if you must see it, I'll email you the link to the gallery page.

    Anyway, I found my reaction to Mrs. Brickner's image very interesting. First, I was struck by her beauty, of course; she is very lovely. Then my mouth slowly opened as I realized how similar my body is to hers, though at five-six, I'm at least two inches shorter than she is. After a moment or two, I whirled around to my husband and almost shouted into his startled face, "Why don't I see that when I look at myself?!" The very characteristics I like about her body are the ones I feel funny about in my own body. Is it possible to see oneself as beautiful, all the time?

    The gaps in self-confidence during which I feel bad about my looks are shorter, though still intense. The difference is that now, I acknowledge when I have those feelings, instead of pretending to everyone, including myself, that I know beyond any doubt how hot I am. I still dress up and wear short skirts and camisoles, even when I worry that I resemble the Stay-Puft marshmallow man more than a vibrant, healthy, young(ish) woman who is lucky enough to be living many of her dreams. Because, really, I am. I am thankful.

    Monday, July 6, 2009

    Long Hair

    As a little girl, I almost always had long hair and heavy bangs. My hair, being long, wavy, and red, made me a target on the playground and in the classroom; my braids and ponytails got yanked hard and often by the little bastards at school. One girl delighted in seizing one braid in each hand and screeching, "Make a wish!" while she pulled hard. When I was ten, my mother cut my hair to about the middle of my neck. My youngest sister was starting school, and my mother didn't have time to brush my hair for me every morning; it was too long and thick for me to take care of myself. So, my hair was cut short. I actually liked the way it fluttered around my ears when I shook my head. My head felt light and cool.

    In eighth grade, I decided I wanted to let my hair grow. I had learned to care for it myself and felt able to handle it. The period while my layers grew out is horrifyingly documented in school pictures.

    Query: does anyone have a good time in middle school? Why can't we hide our transformation period in cocoons?

    When I was fourteen, I began baby-sitting a family of three children, whose mother had curly hair. She advised me to try a little gel in my hair, applied by "scrunching." I did try it, and suddenly I had curls hanging to my shoulder blades. I asked my parents for a "Curly Top" diffuser and was thrilled with the results.

    Since then, I've let my hair grow. It hovered around my waist for many years, and now it hangs below my hips. The springy curls I enjoyed when it was shorter are now pulled into S-shaped waves by my hair's weight. I don't wear it down very often, but when I do, people stare. I've found that some people respond very strongly, and positively, to hair like mine. Little girls have mistaken me for a princess.

    No matter how I feel about the rest of my physical self, I always love my hair. I love its length and weight and color. If I could change anything about it, I'd like it to be curlier. It could be, if I cut it, but I don't want to do that. I wish it were immune to split ends, too. Someday, I hope it will reach to my knees, healthy and strong and shining deep red.

    For anyone interested, here's what I use these days:
    Mehandi Ginger/Cardamom shampoo bar
    50/50 cider vinegar/water rinse
    L'oreal Vive Pro Nutri Gloss Conditioner (long/wavy/curly formula) (I'm looking for an inexpensive, cruelty-free alternative and, since there seems to be no such thing, I am considering making my own.)
    flax seed gel
    cocoa butter on the ends

    Friday, July 3, 2009

    Coconut Cake with Lime Curd

    Lately, I've been drinking coconut water -- the liquid found in immature coconuts. It's delicious and loaded with beneficial minerals. I drink it straight and also blend it with frozen mango, pineapple, and fresh ginger. Here's a cake recipe that calls for coconut water drawn from mature coconuts, but I think it would be good with water from young coconuts, too. You can use a packaged brand like O.N.E., or follow the directions in the recipe for preparing coconuts.

    Coconut Cake with Lime Curd

    For cake layers:
    3 cups cake flour (not self-rising)
    1 tablespoon baking powder
    1 teaspoon salt
    1 cup whole milk
    1/2 cup fresh coconut liquid (from about 3 heavy coconuts without any cracks and containing liquid, (procedure follows) or water
    1 1/2 teaspoons vanilla
    2 1/2 sticks (1 1/4 cups) unsalted butter, softened
    1 3/4 cups sugar
    5 large eggs

    For lime curd:
    6 large egg yolks
    3/4 cup sugar
    1/2 cup fresh lime juice
    3 tablespoons heavy cream
    3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces
    2 teaspoons freshly grated lime zest

    1 cup shredded fresh coconut (procedure follows) or sweetened flaked coconut

    For frosting:
    2 large egg whites
    1 1/2 cups sugar
    1/2 cup water
    1 tablespoon light corn syrup
    1 teaspoon freshly grated lime zest
    1 teaspoon fresh lime juice

    about 4 cups shaved fresh coconut (procedure follows) or 2 1/2 cups sweetened flaked coconut

    Preheat oven to 350°F. Line bottoms of three buttered 9- by 2-inch round cake pans with rounds of wax paper or parchment paper and butter paper. Dust pans with flour, knocking out excess.

    Make cake layers:
    In a bowl whisk together flour, baking powder, and salt. In a glass measure stir together milk, coconut liquid or water, and vanilla. In a large bowl with an electric mixer beat butter on medium speed 1 minute and add sugar in a slow stream, beating. Beat mixture scraping bowl occasionally, until light and fluffy, about 2 minutes. Beat in eggs 1 at a time, beating well after each addition. Reduce speed to low and beat in flour mixture in 4 batches alternately with milk mixture, beginning and ending with flour mixture and scraping bowl occasionally, until batter is just combined (do not overbeat).

    Divide batter among pans, smoothing tops and tapping pans on counter to allow any air bubbles to escape. Bake cake layers in middle and lower thirds of oven (arrange pans so they overlap only slightly) until a tester inserted in center comes out clean, about 30 minutes. Run a thin knife around edges of pans and invert cake layers onto racks. Remove wax paper carefully and cool cake layers completely. Cake layers may be made 1 day ahead and kept, wrapped in plastic wrap, in an airtight container in a cool dry place. (Alternatively, cake layers may be made 5 days ahead and frozen wrapped in plastic wrap and foil. Thaw cake layers in refrigerator 1 day before proceeding.)

    Make lime curd:
    In a heavy saucepan whisk together yolks, sugar, lime juice, cream, and butter and cook over moderately low heat, whisking constantly, 5 to 7 minutes, or until mixture just reaches a boil (do not let boil). Strain curd through a fine sieve into a bowl and stir in zest. Cool curd its surface covered with plastic wrap, and chill at least 4 hours and up to 2 days.

    Assemble cake layers and lime curd:
    Put 1 cake layer on a cake plate and spread evenly with about half of lime curd. Sprinkle with 1/2 cup shredded fresh or sweetened flaked coconut and chill 15 minutes. Repeat layering in same manner with another cake layer, remaining lime curd, and remaining 1/2 cup coconut and top with remaining cake layer. Chill cake 15 minutes.

    Make frosting:
    In top of a double boiler off heat or in a large metal bowl with a hand-held electric mixer beat together frosting ingredients until combined. In double boiler or in bowl set over a saucepan of boiling water beat mixture on high speed until it holds stiff glossy peaks, about 7 minutes. (Depending on mixer and weather, this may take longer.) Remove top of double boiler or bowl from heat and beat frosting until cool and spreadable.

    Frost cake and coat with shaved fresh or sweetened flaked coconut.

    To extract coconut liquid:
    Pierce softest eye of each coconut with a metal skewer or small screwdriver and working over a bowl shake coconut, draining liquid and reserving coconut for shredding or shaving (procedure follows). Makes about a scant 3/4 cup liquid.

    To shred or shave fresh coconut:
    Preheat oven to 400°F.

    Bake reserved drained coconuts in oven 15 minutes

    With a hammer or back of a heavy cleaver, break shells and remove meat, levering it out carefully with point of a strong knife or small screwdriver. Remove brown membrane with a sharp paring knife or vegetable peeler.

    To shred coconut:
    In a food processor fitted with fine shredding blade shred coconut meat from about 1 coconut in batches or shred by hand on fine shredding side (small tear-shaped holes) of a 4 sided grater until you have about 1 cup, reserving remaining coconut meat for another use.

    To shave coconut:
    With a vegetable peeler shave edges of coconut meat pieces until you have about 3 1/2 cups, reserving remaining coconut meat for another use. Coconuts may be shredded or shaved 1 day ahead and chilled in a sealable plastic bag.

     
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