A dud.

A huge part of baking is improvising and testing out recipes, fine tuning the good ones into excellent ones and just crossing the bad ones off your list. I had some plums in the house from my produce delivery, and like apricots, I just don’t eat plums raw. It is that same thing as with apricots, the tart skin that gets me every time. I am starting to think that maybe I just don’t like tart. So, I found a recipe from this great book with a beautiful and delicious looking photo of a plum cake. It looked like a coffeecake, and the plums were juicy and oozy..almost caramel like. I decided to bake it for T’s arrival home this week.

I started to wonder if the baking goddesses were hinting at something when I discovered a LARGE spider crawling out from underneath the pages of my recipe book only to disappear into the endless wicker of my desk chair. (Three days later, and I think that he is still there) Then, the moment after I committed myself to baking the cake, I realized that I didn’t have any regular sugar in the house. (for which I subbed brown sugar) Then, when I went to melt the last of my butter, all perfectly measured out, it blew up into a fat bomb all over my microwave, giving me less than the amount that I needed. (for which I subbed olive oil)

I just wasn’t feeling it, the love, the rhythm, the good feelings when you know that you are making something that kicks a**. It was more of a ho-hum feeling. A ‘Gee, I hope this doesn’t taste terrible’ feeling. It just wasn’t looking good.

So, I shouldn’t have been at all surprised, when I pulled the cake, hot from the oven, cut myself and big wedge, and ho-hum.

It was ho-hum boring.

I suppose that it could have nothing to do with the recipe, from which I had completely strayed, but I feel hesitant to waste the time on it again, when I know that there are much better recipes in my note book, tried and true.

the cake, 4 days later. I finally threw it out.

Sugar. I love you. I hate you.



Quick and painless.

It is amazing that before I visited the dentist for my ‘quick and painless’ procedure this morning, I actually had planned on getting a coffee afterwards, visiting Trader Joes and wandering around my old hood of Queen Anne before I made my way to my hair appointment later in the afternoon. It sounds like a nice morning, yes? Unfortunately, my quick procedure turned into an excruciatingly painful one, as I left the office on the brink of tears, managed to make it to Trader Joes, all the while fighting back the sobbing and screams as I threw the most random of articles into my shopping basket. Hours later, now that I think about it, I’m not sure I even remember what I bought, the logic behind my purchases, or why I even thought that going to Trader Joes was a good idea in the first place. I decided halfway through my shopping trip that I just really wasn’t up to my usual browsing, something I normally delight in. I just wanted to get the hell out of the store, lock myself in the safety of my car, and scream. So that is what I did. I almost literally put my shopping basket down mid aisle, and I vacated. My throbbing and face numbing tooth pain was caused by the cold cement underneath my new crown settling in snugly next to my sad little tooth underneath. It wasn’t unlike the time; I believe it was two crowns ago, when I had the most excruciating tooth pain, from the misalignment of the crown, which had been riding too high. I remember those painful nights like it was yesterday, T running to the store in the middle of the night and popping the max dosage of Aleve throughout the long weekend until I was able to get into the dentist so he could fix his mistake.
(I chose this dentist long ago, while walking past the sign on his window that claimed he was Queen Anne’s Gentle Dentist.)

Have I mentioned that I have bad teeth?

Today’s crown makes lucky number 7.

Of course, it didn’t just start with the crowns. As a youth, there were the Apple Jacks, Diet Coke, Sweet Tarts and Laffy Taffy. And, then, there were the dreaded Christmas time dental visits to Dr. Brugos. (pre See’s Candy Christmas morning binge) Just the gift I always want for Christmas, a filling or two or..five… but, at least one for each year of my youth and one for each year of my adolescence… until there were no more teeth left to fill and the mighty "Crown" made its debut. While sitting in the dentists chair at the young age of 20, in preparation for 4 fillings, I remember thinking with horror that by the time I reached 30, I might not have any teeth left, only crowns. I told my dentist this, and I remember that he just laughed. Not a comforting laugh that says “oh c’mon that’s not true,” but the laugh that says “mo’ money baby, mo’ money.” Thank goodness this is not true. I am 32 going on 33 and I am happy to say I still have my front teeth (phew!) and a few 20 year old silver fillings that will soon crack to make way for yet another mighty Crown.

I have many dreams about my teeth and I am always waking up feeling relief. I particularly like the dream in which all my teeth just fall out. Isn’t that nice? Or, what about the dream where my front teeth have magically been replaced by gold caps with diamond bling? Please tell me that this is not in my future.

When I think back on years past of dental visits, I can’t remember my first filling, (too long ago and too painful a memory) but I certainly remember my first Crown. I remember the big needle numbing my tongue, nose and eyes and, I remember Dr. Brugos spraying bitterly cold air right on my nerve (sans Novocain), to dry off the tooth in preparation for laying the crown. That was at least 12 years ago, and I still remember that pain so clearly. The yelp, the tears, and the question, “oh, I am sorry, is that sensitive?”

I think that it is particularly suiting that given my dental history, (don’t worry, my hygiene is always top notch) that I would have anything to do with Sugar on a daily basis. I suppose there is a reason why I carry my toothbrush to work, and on days like this, it resonates more than ever.

Apricot.

I dont really love Apricots, plain, but ask me what my favorite jam is, and I would have to say, Apricot, of course..with Strawberry a close second.

Contradictory? yes.

I have an aversion to the Apricot's fuzzy skin.. and its tartness, it is just too much for my taste buds to handle. I am convinced that there are good Apricots out there, but I really feel like the magic of this fruit comes out after they are cooked, which is why I think that I love Apricot jam so.

This week, in my produce bin, I received more Apricots than I could handle, and since I still have my Rhubarb jam (see previous post), I decided that the perfect place for them would be transformed into a Roasted Apricot Sorbet.

Oh mamma, let me tell you, this left my tastebuds singing....in a good way.




Roasted Apricot Sorbet

3/4 c sugar
1/2 c water
22 oz apricots, pitted.
2 Tablspoons Lemon Juice
1/8 teaspoon almond extract
pinch salt

bring water and sugar to a boil, turn off and set aside.
roast apricots for an hour at 350.
puree apricots with simple syrup and add remaining ingredients.
chill and spin in ice cream maker.
devour.

Rhubarb.



It is a bit of an awkward time of year, around now, fruit speaking. At work, we strive to use seasonal and locally grown produce for the most part, and right now there is a lull. All winter, I have borrowed citrus from California to grace the dessert menus. I have loved the citrus, but, as with other fruits and seasons, its time is almost up. I get antsy. I really want to start introducing cherries and strawberries on a menu that is feeling a little nut heavy these days.

There is one vegetable though, that I have grown particularly fond of in my recent days of berry and cherry yearning.

Rhubarb. The Pie Plant.

I have never really familiarized myself with it, until most recently while trying to introduce new elements to my desserts. As the citrus dwindles from the menu, Rhubarb has taken a firm hold a couple spots. In one form, baked under a hazelnut struesal topping, and in another, lightly poached with orange and vanilla, just enough to lightly sweeten, yet retain its vibrant color, slight crisp texture and tart flavor.

Today, I played with Rhubarb in another form.

With a bit of sugar and lemon zest, I cooked it down into its more concentrated state.

Jam.

I love Boba.

For the last few weeks, I have had this craving for Boba (Bubble) Tea. I think that it started after I went into this tiny Chinese Handicrafts store in a mini strip mall that I pass daily on my way home from work. The sign outside, “Bubble Tea” sparked my curiosity. The first time that I tried it was down at Uwajimaya a few years ago. I remember thinking that while good, it was quite the surprise to take a sip through such a large straw and have these balls sucked up through it. I remember thinking it was something that could definitely grow on me, being that Tapioca was never my favorite thing as a kid. I did love that drinking a beverage also meant that you got to chew on something, which to me makes having an iced tea all the more exciting. I also remember being fascinated that there is a machine that actually seals the beverage on top, and in order to consume, you must poke your fat colorful straw through the plastic seal complete with an Asian cartoon. How fun is this?

We live fairly close to the U district, which is filled with ethnic food options and at least 5 bubble tea spots, so I decided to try them all out, when the urge hit..

The first place that I went into was fine, but while waiting for my drink, I chose to stand instead of sitting on their chairs that were filthy with what I will call “mystery stains”.

The second place was the best, and I had to laugh at the name of it, “Gossip.” I will definitely go back..

The third place was a bit of an interesting experience. It was called ‘WOW! Bubble Tea.’ Thinking that it was because, “WOW, this Bubble Tea rocks”, I went inside. While waiting for my Green Milk Tea, I took in the atmosphere. Being in the U district, the place was full of young students, giving it that after school youth group kind of feel. I actually felt old. Then, I looked over to a mural on the wall where it said, “WOW!” and underneath, it said, “Wonder Of Worship.”

Wait. What?

It was only then that I tuned into the Christian Rock being pumped out by the sound system and the accompanying cheesy video on the multiple screened large television in front of me that it dawned on me..

I think “WOW! Jesus Rocks…oh yeah, and Bubble Tea, too” is the more appropriate name for this place.. It was just so strange, the combination of Bubble Tea and Jesus. Who would have thought the two went hand in hand?

After consuming a record number of Bubble Teas this week, it dawned on me to look up the nutrition facts. A lot of these tea places use a non-dairy creamer mixed with powdered “tea” bases, I came to learn. I was a little discouraged too, to learn that each drink that I was getting had an upwards of 30 grams of fat! (don’t quote me on this, hopefully I am wrong) I watch what I eat for the most part, and I like to indulge like everyone else, but this was quite the shocker for me, especially because I have been consuming these like they are water.. I guess sometimes it is better not to know what goes into every little indulgence, but learning this made me want to create a similar drink experience at home.

I was able to find some tapioca at this new Asian Market nearby and I was so tempted to buy their “bubble tea mixes” but, I refrained for this was the whole reason I was here, to buy the Tapioca so I could make a refreshing and healthier alternative to the powdered Bubble Tea. What I came up with was definitely not quite as exciting as going out to get the tea, and, making Bubble Tea at home won’t quite take the place of this guilty pleasure of mine, but it wasn’t half bad!

Black Milk Tea with Tapioca Pearls, my way.

1 c milk heated and steeped with 2 tea bags. cooled.
½ c ice
2 Tablespoons Simple Syrup & ½ c prepared Tapioca Pearls

In a Cocktail Shaker, pour cool tea and ice. Close and shake. Place tapioca pearls in glass, pour tea over, and enjoy!

Help Save The Chocolate!!

The future of the American Chocolate Industry could be uncertain. As of recently, the Grocer Manufacters of America with support of the Chocolate Manufacturers of America (and Hersheys) is vying to change Chocolate so that it can be produced more cheaply. (They argue that they are thinking "outside the box"...) Today, most high quality milk chocolate is made from cocoa liquor (the chocolate part), milk, sugar, vanilla and cocoa fat (naturally occurring in the cocoa bean). The powers that be are petitioning the FDA to relax the ingredient guidelines so that Vegetable Oils can replace the natural Cocoa fats. Doing this would change everything that you know and love about chocolate; the texture, the mouthfeel, the FLAVOR.

(Chocolate candy does exist where the cocoa fats are replaced with vegetable oils..many lower quality candies already do this, but they have to call the chocolate, "chocolate coating")

Sees and Guittard will most likely stick to the current FDA standards for chocolate, as I imagine will the smaller boutique chocolatiers, which is a sigh of relief; but, this doesnt make the petition to loosen the ingredient guidelines any less disturbing. It is amazing what measures those will take, compromising quality and integrity, in the name of saving a buck. Sick.



Express your outrage here: www.dontmesswithourchocolate.com







Did you know that the average American eats 12 pounds of chocolate per year?

Why so Hot and Cross, Bun?

My memories of Easter aren’t of Jesus risen, they are of dying hard boiled eggs and finding hidden Easter baskets full of plastic grass and candy. As I got older, Easter became about eating. I remember in college, having dinners around Heidi’s Easter Tree (yes, there IS such a thing!), where everyone would cook something to feast on. We would clean house and play grown up, set the table with our mismatched plates, hand-me-down place settings and spotty silverware. Then, we would sit down to most random of random meals. Most likely we had a Ham, Karen’s homemade pot stickers, Heidi’s Deer Meat ‘Surprise!’ Casserole, Carrie’s famous Mac and Cheese, Garlic Bread from Safeway and maybe even a salad.. Of course, in these days, only the finest beverages were consumed as well.
Franzia boxed wine, 2 for 1 at Safeway.

This was long before I discovered my life’s work.

Working at the bakery is when I first really discovered Hot Cross Buns. Just the name has a certain comical ring to it.
I always picture a steaming angry bun.
We would bake these for days, to fill our special orders that were scribbled on pages of loose paper kept under the register. (Our sophisticated system) As hectic as they could be, I loved working the holidays. People were fired up and crazy..we were working at maximum speed, buns cooling on racks everywhere, buns being glazed, buns being baked, buns being packaged and labeled. Often around the holidays, I would have to pull a real bakers shift, and come in the late hours of the evening, just to be able to complete the next days work. (Normally, we baked during the day..)

But, I found it all so rewarding. As moody as people can get, they would usually crack a smile when given their bag of buns, still hot and not so cross.