Happy Accidents…in the Kitchen

My featured image proves that there are happy accidents in the kitchen.  It’s cheese with a dollop of my APOS jam, i.e. Apricot-pineapple-orange-saffron jam.  While one may want to consume a bite of this with a cracker, I found it wonder to take a small serving and eating it with a small spoon.  Think – small spoon with which one might eat caviar.  Also, it’s great on a nut cracker, which does not overwhelm the delicate flavor of the cheese and the jam.

How did I make the cheese?  That’s the happy accident!  Backstory: I drink lactose-free milk.  I have a favorite brand, but I was at a different grocery store a few weeks ago, and I bought the “store brand” of lactose-free milk.  An ingredient added to lactose-free (lactose is milk sugar) milk is lactase, an enzyme that helps us to digest milk sugar.  Cells in the walls of the small intestine produce lactase.

Well, I was heating up the milk on the stove for coffee.  It separated, just like when you put a rennet tablet in milk you’ve heated to 118 degrees fahrenheit (47.7779 C) for cheese.  Noticing that curds had separated from the whey, I poured it all in a cheese bag.  After squeezing more whey out of it, I had a creamy, solid ball of cheese.  The natural sugars in milk rendered a slightly sweet cheese.  I added salt to the forming curds to give it some body.  Voilà, c’est fromage!

Always looking for yummy happy hour appetizers, I purchased another of the “store brand” of the lactose-free milk, this time from a different store.  I heated it to about 120 degrees F. (48.8889 C), and this time, the curds that separated from the whey were smaller.  Well, I thought a nice dessert cheese would be nice, so I added a small box of lemon flavored gelatin and 6 strands of the wonderful saffron!  I rubbed the lovely orange-red (crimson?) stigma and styles in my hand to release the aroma and flavors.  After I spend a few minutes deeply inhaling the perfume of the saffron, I mixed the gelatin and the saffron gently so as not to disturbed the developing curds too much.

I let the mixture gather, drain, and form in the cheese cloth for about 8 hours.  The result was the most scrumptious, creamy cheese you could imagine.  Quite incredible considering that I did not age it in a dark room surrounded by little pine wood cases (I’m thinking of one of my favorite cheeses, brie!).  It turned out to be a great appetizer with a small glass of sweet vermouth.  Or it could be a small dessert with a small glass of port.

Notice the color imparted by the lemon-flavored gelatin and the orange-red streaks from the saffron.  I’ve used the lemon-saffron combination for Thanksgiving “jello” salad last fall.  Right now, I am thinking about other flavors.  I wonder how blueberry would taste.  I mean, it’s best not to expect, like, Stilton, which goes great with blueberry.  It may be worth a try.

Actually, I found the best cheese cloths are handi -wipes.  I think handi-wipes are a cloth-paper hybrid.  They’re great for a semi-disposable dish  cloth that dries easily to cut down on bacterial build-up in the kitchen.  I use those freshly from the bag – never used.

Now, this is not a happy accident, but my friend, Mirta, asked if I knew how to make lavender honey.  I had some locally-sourced honey, which carries the local pollen, which helps us to build up immunities to those pollens as allergens.  Also, I had some locally sourced lavender from a friend.  I heated the honey, which was starting to crystalize, just enough to make the crystals melt.  Then I crushed the lavender buds to add them to the honey.  I used about two cups of honey and 1/8  of a cup crushed lavender bud and one drop of lavender essential oil, for good measure.  The result was delicious!  It’s great on toast, with peanut butter on bread, and in teas.

The immersion blender helped to whip the honey into a creamy substance while it assured that no lavender buds would get stuck in your throat.

I have more creations from my kitchen, but I will share those later.

Thank you for reading.

In the Kitchen From the Garden

One of my gentle readers, thank you SLA, asked if I could show a picture of the San Juan Mountain Range as it’s viewed from my hometown.  Can you imagine looking at that every day?  Such an auspicious sight to behold.  Though, this blog has nothing to do with this magnificent mountain range, it is part of who I am.  Perhaps I shall engage some experts for another blog, my brother Lee and sister Eileen.  For they climb these great “hills” just about every weekend.  Yes.  I was up on those ranges in my younger years with my brothers Dan and Lee, but I don’t get to there as often as I’d like.  I live a long day’s drive from my hometown and there is no easy way to get there by plane.  If you visit these lovely mountains, leave them better than you found it.  They are a precious resource.

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About two years ago, I wrote about a crazy prolific basil plant.  This year, my garden has proven to be basil prolific.  Plus, I have a few other herbs from which to create: rosemary and thyme, too.  Of course, the obvious is, pesto. That wonderful mixture of basil, olive oil, parmesan, pine nuts, garlic, and a little salt and pepper.

This year, I decided to try other things such as OGB: Olive oil, garlic and basil, used for a bread dip.  It goes into the freezer quite well.  You may want to add just a touch of pepper flakes and a little salt to make it even more scrumptious.

Another way to preserve the basil, was to blend with olive oil for sauteing mussels or any other light fish.  Just add garlic.  Yes. It’s a bit different from pesto. It stays as green and fresh as the day you put it in.  I froze one and refrigerated the other.  I call it, “basil oil.”

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Here is something new for me: Basil Rosemary Pesto.  I give the ingredients without measurement, because I just put it together until it looked and smelled green and fragrant.

  • Large bunch of rinsed and drained fresh basil (three big hands full!)
  • About five long rosemary sprigs (pull the leaves off the stalk)
  • About 1 cup (236.59 mL) olive oil and a half cup (118.29 mL) sunflower oil
  • 4 big cloves of garlic (I threw in about four small cloves of wild garlic, too!)
  • 1 cup shelled pistachios (I didn’t have pine nuts)
  • 10 juniper berries (from the Colorado juniper). Since I had no pine nuts, the juniper berries added that nice “piney” taste.
  • Parmesan Romano cheese to taste
  • Salt

For this batch, I added a small piece of a hot pepper from my garden just to add a bit of spice, but not too much!  It freezes quite nicely, and I keep one in the refrigerator for a spoonful here and there in my cooking.  Notice the little hot pepper in the upper right corner.  It’s a hot little devil, so I only used a tiny bit.

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So, you can use pesto as pizza sauce.  Just spread it on your dough before you add the vegetables and/or the meats.  It can be a subtle flavoring for a pot roast or chicken.  It makes a wonderful spread on hot bread.

I think it’s a near perfect food.  Basil is an antiviral. Olive oil is good for your “happy” fats.  That’s how I remember that HDL is the good cholesterol.  “Happy” is my mnemonic for the “good” cholesterol. Parmesan and the nuts are a good source of protein.  Garlic is said to be a vasodilator.  There you have it.  Pesto is a great food!

Finally, I leave you with one of the dishes made this week with my pesto.  It’s a simple vegetable pizza.  I used a fresh tomato paste (simmered with garlic until thick) and pesto as the base for the cheese and vegetables.  It was yummy with a glass of cabernet sauvignon.  Thank you for reading.

The Joys of the Kitchen

While my feature photo is not that of the kitchen, it’s one of my favorite places. It’s an arch that connects two buildings.  Named after its donors (Bird), the arch connects the Marianna Kistler-Beach Museum to its offices and education department, on the campus of Kansas State University.  I think I had snapped this picture during one of my winter visits to admire the exhibitions.  I like the lines in the photo…

Now, for time in the kitchen, I realize that many people talk and write about food, cooking, and “this is what’s happening to me,” sorts of sharing.  These types of communications illustrate ways that we connect to the world.  I like to write, and I like to cook, so I share these two things with you.  Here are some meals that I have prepared these past few days.

While I’m preparing food for only two of us, of late, I find it interesting to using what I buy or grow to the fullest of the life of the food.  For example, if I by a jar of pickles, and we’ve finished all the pickles, I like to use the brine for preparing another jar of pickles, because there are these lovely garlic bits left behind.  Here’s how you do it.

Refrigerator Pickles: Take one or two English hothouse cucumbers.  Slice the cucumbers, and place them in a bowl.  Sprinkle the sliced cucumbers with two tablespoons (17.06g) of salt.  Toss to mix the salt into the cucumbers. Let the cucumbers sit for 10 minutes.  Then rinse and pat dry, and place the cucumbers in the cleaned, sterilized, and dried jar that held the original pickles.

In the meantime, bring the brine to boil.  Assume that you will not have enough brine, so prepare additional brine with equal parts water and vinegar.  Likely, you won’t need more than one cup (227g) of the additional brine.  Then pour the boiling brine over the cucumbers in the jar.  The brine should, entirely, cover all of the pickles.  Replace the lid, and allow  the jar of cucumbers-about-to-turn-pickles to cool, slightly, before you refrigerate.   They keep in the refrigerator for as long as it takes for you to eat them.

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Also, during our physical distancing, we do cook a lot more, which I was greatly missing when I was, physically, going to the office every day.  Keep in mind, I am thriving working from home!  I’m much more productive in my job, because I can step away for a moment to come back to my computer with a brighter mind to complete the task as hand.  I’ve even lost weight with the decrease in my stress levels from the office.  I, greatly, dread the idea of returning to the, physical, office.  I love my home office!  More recipes…

This has been a week of turning to other proteins, besides beef.  We love beef, but try to vary our proteins.  I prepared pinto beans.  We buy “new crop” pinto from a small farmer in the Arkansas River Valley of Southeast Colorado.  Pinto beans are harvested around October and November.  New crop pintos easily cook in one or two hours, don’t need soaking, and taste wonderful, if you like pinto beans.  I love pinto beans, as do many of my Indigenous peers.  Most of the beans you buy in the grocery store are old, and that’s why you have to soak them to rehydrate before cooking – not so with new crop beans.  I cooked the beans with ham pieces and served them with a sort of “Spanish Rice.”    I didn’t take pictures of that meal, but I did make a luscious breakfast the next day with the beans.  I steamed eggs in a wee bit of butter, added savory green chili to the beans, and put it atop the eggs.  It was quite memorable in beginning the day.

The next night, we had salmon.  First, I sauteed a roma tomato with spring onions, and garlic in butter and sesame oil.  After the vegetables softened a bit, I added the seasoned (with soy sauce and pepper) salmon and place the lid to allow the ingredients to steam and cook the salmon.   I had never used rice noodles, so this was a new one for me.  They are simple.  Pour boiling water over the noodles, and let them sit for 20-25 minutes.  After the salmon reached its cooked temperature, I took it out, and set it aside while I thickened the veggies in the saute.  I added the rice noodles to the vegetables in their sauce.  The rice noodles, in this case, are wide meant for Pad Thai.  I think they could be used for linguini and clam sauce, especially for those with wheat intolerances. Here was our meal.  Oh, we had a crisp Sauvignon Blanc, which made it perfect!

 

One night, I prepared a similar dish with shrimp, but my focus was on garlic (It’s a good thing we are physical distancing, because our garlic intake has increased of late), and I served it with spaghetti and mozzarella pull-apart bread.  The sauce for the salmon and shrimp is rather easy.  I saute the garlic, onion, and celery in butter and olive oil.  Once the vegetables cook, I add white wine and simmer to thicken the sauce.  For the shrimp, I used one tiny Roma tomato.  For the salmon dish, I used red pepper and a bit of spinach.   The garlic shrimp dish required a buttery Chardonnay as its accompaniment.

I will continue to practice a sort of artistry in preparing delicious meals.  Sometimes, there are failures, but I just learn more from them.  Also, I tried making mozzarella.  It was partially successful.  I’ll keep you posted on that, too.

Thank you for reading.

 

 

 

 

Gifts from Nature and the Kitchen

Sometime last week, we set out to find some fungi, specifically morels.  On on our way out we saw a neighbor leaving her house. She was headed to another friends to “pick up some mushrooms!”  I asked if her friends had found morels!  “No.”  Well, we took a long walk tromping through the woods near our home.  We returned home to find a brown paper grocery bag on the front door step partially filled with oyster mushrooms.  I have a feeling my neighbor’s friend grows these at home.  That sounds like something I’d like to do!

The cemetery that sits about one quarter mile from our house is a favorite place for us to walk. I found a nice patch of wild garlic, so I picked a small bunch (about 10 little shoots).  I had those in my hand when when we found the bag containing the lovely fungus.   I remembered that we had a rice cooker with a new batch of cooked rice,  Also, I remembered that I had some chicken broth with little strands of chicken.  That meant I had everything I needed to whip up a nice mushroom soup! I sauteed spring onions from the garden, rosemary from my window pot, celery, and the chopped mushrooms!  The chicken broth, thawed from the freezer, added to the saute, made a most delicious soup.  We poured the soup over rice.   We added a crisp romaine salad with an Asian dressing.

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Asian Dressing:

1/4 c (59.15mL) sesame oil

1/4 cup (59.15mL) seasoned rice vinegar

Finely minced: garlic, spring onion, fresh ginger to taste.  Add 1 tablespoon of pure maple syrup and roasted, crushed sesame seeds.  Shake well before using.  It’s quite delicious and makes a simple romaine into something quite sublime.  Actually, the lettuce is just a vehicle to get the dressing into  your mouth, because it’s rude to drink salad dressing!

Two things are happening to us as we physical distance from community while working from home.  I am experiencing less stress.  I work longer hours, but those hours are not stressful, because I can step away to the garden, to the kitchen, or to a book to get a quick recharge.  I am actually more productive at work, because I can do all my meetings and teaching virtually!  It will be interesting to return to campus, physically.

Right now, I take great delight in getting my garden ready with sprouted seedlings I’ve begun in the house.  This is my yard’s first garden in decades, I think.  We have been in this house almost one year.  The soil is heavy clay with lots of limestone deposits.  We have a large populations of bunnies, woodchucks, squirrels, and deer in addition to multiple species of birds.  I will have to write a blog submission on the great birds in my yard!  With a garden, I get to spend lots of time in the kitchen creating dishes from the bounty.  More about all that later. Here’s a picture of my embryonic garden.

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Shortly after the Easter holiday, I wrote about our leg of lamb.  Being only two in the household, we had leftover lamb.  I cubed what was left of the lamb and stuck it in the freezer.  I took it out this week.  It made two more meals.  The first evening, we had lamb tacos.  I forgot to take a picture.  Suffice it to say that I took half the thawed lamb from the freezer container, and placed it in the frying pan.  Though I added no grease or oil, I did add green chili made from roasted Anaheim green chili peppers.  They are a wonderfully, savory chili that is not hot.  On a scale from one to 10, I’d put Anaheim at 2 or three.  Though, I think they are being bred to be much hotter these days.  It was a simple taco with a warmed corn tortilla, the meat, and the green chili.  The tacos were great with a lime enhanced light beer.

The next night, we had lamb curry prepared with the other portion of the lamb.  Here’s what I did, I think.

One quarter of a diced yellow onion

Three cloves minced garlic

1 Tablespoon minced ginger

I sauteed the first three ingredients in a mixture of sesame and sunflower oils

I added one can of stewed tomatoes with its liquid

I added a prepared curry powder and a spice mix my Ghanaian student brought from his home country for preparing Jollof Rice.  That was the winning combination, though I may never be able to create this dish again.  Of course, we served it over rice and ate it with naan bread prepared the night before.

Sometimes, we eat at the dining room table.  Now that it’s warm, we eat outside on the deck.  We may even consume our meals in front of the television with a movie.  The most important thing is that we enjoy the food, and savor the convivial moments.

Thank you for reading.

 

Cooking for the Senses

Good evening!  I like to feature pictures of family and friends, though I may not have anything to say about them.  In this case, the featured image is that of my granddaughter placing her late mother’s (our daughter) bracelet at a sacred fire.  It’s one of our Indigenous traditions to honor our ancestors and loved ones who no longer walk with us here on earth.

As many of you are experiencing with physical distancing, my spouse and I are working from home.  It seems that I am more busy now than when I was going to my office on campus.  Teaching, collaborating, and meeting virtually has added another layer of tasks, but I am grateful for a job, to say the least.  As for my time in the kitchen, I continue to create new recipes and search for ideas from magazines and cookbooks.

One of our favorite dishes is spaghetti (often linguine) and clam sauce.  It was a recipe Dale brought to our marriage a few decades ago.  It begins:

One bunch of green onions, three cloves of fresh garlic, a handful of chopped fresh basil leaves, 2 tablespoons (28g) butter, and 2 tablespoons (30mL) olive oil.  Drain two cans of clams (1 can baby clams and 1 can of shredded clams). Reserve the liquid for the sauce. Set the clams aside to add later.

Saute the herbs seasoning vegetables, butter, and oil until soft.

Add 1.5 cup (354.88 mL) of white wine and the clam juice drained from the canned clams.   Simmer the sauce  until thickened.     Cook your pasta, in salted water,  to al dente.  Once your liquids and herbs have thickened, add the clams.  Drain pasta.  Toss the pasta and the clam mixture.

The day before I prepared this dish, I had baked a dense seed bread.  I sliced the bread and toasted it with rosemary butter (the rosemary and basil came from my window herb pots).  We ate this with a simple romaine salad with a sesame-ginger dressing (really!) and a lovely, crisp Sauvignon Blanc.   The aromas of this meal were sublime!  Garlic, basil, rosemary, sesame, and ginger.  Now, you might think that the sesame-ginger dressing would not be a fit.  Somehow, it worked! Cheers!

Medicinal Chocolate?

I went to high school more than 40 years ago.  My high school music teacher, Professor D. W. Bauguess, continues to be a great influence on me these decades later.  We talk about many things from music, philosophy, food preparation to health and wellness.  He shares his recipes for wellness.  The one that catches my eye is his chocolates.  Here’s the recipe. I have modified it a bit, because I don’t need the extra calories, and it’s rich enough!

2 cups (418g) extra virgin coconut oil

1/4 cup (1 stick/57g) salted butter (it calls for one pound!)

1.5 cup (360g) almond butter

16 ounces (452g) 100% cacao powder

5 tablespoons (65g) vanilla extract

1 cup (340g) honey

1 cup (322g) pure maple syrup  (the original recipe calls for 2 cups honey)

Put on low heat until all is melted. I made a double boiler with two pans.  That allowed for a slow melt. Do not let it boil or simmer!

One the ingredients are fully incorporated and melted, spoon into small muffin cups.  If you have help, you can take the time to shape the chocolates.  I simply dropped them from a teaspoon. Freeze for one hour, then put the frozen chocolates (in their muffin cups) in a sealed bag or lidded container. Place back into freezer.  Enjoy from the freezer, or keep them in refrigerator.  I like them cold and firm!  Each, approximately, 1 teaspoon serving is about 92 calories each.  This makes about 105 pieces.  I added all the ingredients’ calories and divided that by how many pieces I made, so that comes to about 92 calories each.  I could be wrong, though.

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The chocolates are rich and luscious.  I eat one a day.  The cacao is high in antioxidants, and the other ingredients are pure and nutritious!  Go with it, and enjoy!   Thank you for reading my blog.

Love in the time of…Corona Virus!

Living in the midst of the Corona Virus pandemic caused me to think of Gabriel García Márquez’s book, Love in the Time of Cholera, which refers to the disease of cholera, which has contributed to many outbreaks and at least one pandemic in the past 200 years.  In the throes of this pandemic, I witness the realization of the other part of  cólera, the Spanish word referring to the disease and to the concepts of anger and rage.  I liken that anger and rage to be synonymous with what we’re experiencing today.  Some people are angry at the call to shelter in place and politicize and moralize the disease.  Without getting political, I will tell you about my own sheltering in place.  I cook or I bake.  We eat…just the two of us, but I focus on meals that I’d prepare for a group of friends or our family.  I call that, love in the time of Corona Virus!

If there was a secret to home cooking, it’s sort of a combination of bravery to try new things, understanding flavors and how they interact with one another, and a bit of creativity and lots of love.  We used to live in an region marked by majority “minority.”  That just means that there are more people of color than Caucasian people, and the term, “minority” is not one I prefer since it further minoritizes a group of people.  Anyway, the majority in the region is predominately Hispanic from Meso, Central, and Latin America.  And with them comes wonderfully delicious cuisine.  We love fish tacos made with white tilapia, a super mild tasting fish.  It does not overwhelm the other dishes.  We as the “topping,” we use a cabbage and carrot salad much like the “slaw” used for Salvadoran papoosas.   I cook about three tilapia filet in butter seasoned with salt, dehydrated lemon and lime, pepper, and a mild red chili.  When it’s cooked, I drizzle it with lemon.

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Before I cook the fish, I prepare my version of the “repollo.”

Half head of cabbage sliced thinly

1 grated carrot

Dressing: 1/4 cup (59.15 mL) sherry vinegar,  1/4 c (59.15 mL) sunflower oil, seasoned salt to taste, 1 teaspoon (2.60g) each of onion and garlic granules, salt and pepper to taste.  For most dressings, you always need a bit of sweetener, and I like to use jams, so I add 1 Tablespoon (20g) of my jalapeno or apricot jams.  Shake vigorously and add to the  combined cabbage and carrot.  Put in a lidded jar and shake to assure that each cabbage leaf gets covered generously.

Warm corn tortillas on the stove with just a little butter or oil.  They are better if they are warmed and soft rather than fried.  Frying the corn tortillas are great for beef tacos, but it tends to overwhelm the delicate fish in this case.   Make your taco by placing a serving of the fish on the corn tortilla topped with the repollo.  Sometimes, I’m not sure the pictures does the meal justice, but it was delicious!

Around holidays, I love to cook large meals for family or friends.  Obviously, with the importance of physical distancing, I knew that the grand meal would have to be for the two of us, and we would feasts on left overs for the remainder of the week.

The Easter Dinner – The Menu:

Leg of lamb, grilled flat bread, Greek salad, Tzaziki (cucumber/yogurt),  and deviled eggs with lemon-saffron panna cotta for dessert.  Now the leg of lamb cooked on a charcoal grill takes some practice, and Dale has perfected the skill over the years.  The secret is never letting the charcoals sit directly under the meat.  They must be on both edges of the grill “kettle” with a drip pan separating them.  The drip pan sits directly under the leg of lamb (or turkey if we cook that!).   I prepare the leg of lamb by rubbing it with pesto that I make up in the fall and freeze.  This time, I had three slices of bacon left in a package, so I topped the lamb with that and draped it to protect lean that was not covered in fat.

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Notice the charcoals.  Dale adds 24 already red and ashy charcoals on each side every 30 minutes for up to three hours for this seven pound (3.17 kg) leg of lamb.  We take it off when the internal temperature reaches 150 degrees Fahrenheit (65.56 Celsius).  We let it sit for 10 minutes before we slice it.  We serve it with the Tziziki, diced cucumbers mixed with Greek style plain yogurt.  I season the Tziiziki with salt, pepper, onion and garlic granules).

The Greek salad was a simple mix of romaine, tomatoes, feta cheese, cucumbers, and green onions with a balsamic dressing mixed up by Dale. It was delicious! We served the meal with red wine from the Rijoa region of Spain.  I think we tried to touch as many cultural cuisines as we could!   It worked, and it was lovely!

Now, for the panna cotta, I took a simple box of lemon flavored box gelatin that takes one cup of boiling water and one cup of cold water.  Instead of the cold water, I used one cup of canned milk.  Once all that was mixed, I added about 8 strands of saffron, which I think is one of the most wonderful spice, ever!  The scent of saffron is only surpassed by its subtle but distinctive flavor.  It made a sublime addition to the simple gelatin dessert, which I am choosing to call, “panna cotta.”

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All this was served with great love and friendship with my spouse.  Thank you for reading!

Dense Foods and Other Interests

No matter where you are on this planet, we share similar circumstances of staying at home because of a pandemic.  I am quite fortunate to have my job as an educator at the university.  We are working at home!  I sit, perched, on a tall stool in my kitchen participating in virtual meetings and virtual teaching.  My favorite place in the house continues to be the kitchen.  This is my creative spot.  I get great vibes in my kitchen environment.  Before the pandemic, people gathered in my kitchen, though it’s quite small for someone who loves to cook.  We have lived in this house only since the previous May.  My former house had three ovens for my baking, and it had more room, but a similar kitchen space.  I have but one oven and cooking range in this house.  I am not deterred, however.  I manage to cook at least once a day, but usually two times. We will sample a few of my dishes of late but first, a digression.

Another great thing about this house is that it has magnificent windows!  I have placed bird feeders and bird baths in my back yard with great views of the birds, and my yard list is growing quickly.  My featured photo, though blurry, is a Carolina Wren that frequents the feeders and bath.  I heard a barred owl last night.  That’s a new one for me, now that I live on the east side of the 100th meridian. Now, for the food.

Yesterday morning for breakfast, we had avocado toast topped with Brisling, a.k.a. bristling,  sardines, packed in two layers.  We came upon this idea from the chef and food scientist, Alton Brown.  I’m not crazy about his method, so I changed it up a bit.

One ripe avocado serves two open faced toasts.  I use dense, seed bread, toasted.

Mash one ripe avocado.  Add salt and pepper, to taste, and mix with fresh lime juice.

Mix two tablespoons (225g) of Sherry Vinegar (I prefer that from Spain.  Not sure if it comes from any other place!) in with the sardines, being careful not to break up the tiny, delicate, nutrient-packed, North Atlantic fishes!

After you toast the bread, assemble your food.  Spread the avocado mixture on the toasted bread. Then lay the sardines side-by-side (head to tail, though there is no head!) on the bread.  It is a nutrient-dense breakfast, and you will be set for a full morning!  We had a nice cup of coffee with our toasts! Here’s the picture.

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Speaking of dense foods, here’s a cake with a dense crumb!  First, I must tell you a back story.   Back in the 1970s, when slow cookers first arrived on the kitchen scene, one of the manufacturers produced a cake pan for the slow cooker.  It makes these wonderful, little dense cakes, which work best for chocolate cakes.  I don’t think white cakes do too well, unless you’re wanting a pound cake!

I was in the right place at the right time when I received the cake pan.  At an estate sale auction, a man had given the winning bid for a kitchen and housewares lot.  He looked at the cake pan with a puzzled expression on his face.  I asked him if he knew the identity of the thing in his hand.  He said, “No!”  I told him that it was a cake pan.  He said, “Here, take it!”  The rest is history.

There is a recipe for a chocolate cake which uses mayonnaise.  That makes the perfect, dense, chocolate cake.  Usually, I cut the cake in two so that I have a two-layered cake. In baking/cooking this cake you are “flying blindly,” because you cannot look at it.  Your sense of smell will tell you when it’s done, which is usually about 2.5 to three hours with the slow cooker set on “high.”  You could likely do the same cooking process with a tin coffee can, assuming you won’t find this cake pan.

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This is the cake pan and how it fits into the slow cooker:

 

Here’s the recipe:

Butter and dust with flour one cake insert for slow cooker (or that tin coffee can), and set aside.

For the Cake:

2 cups (250g) of all-purpose wheat flour

1.5 cups (300g) white sugar

6 TBS (36g) cocoa powder

1 teaspoon (5.69g) baking soda

1 teaspoon (5.69g) salt

Mix all the dry ingredients to blend.  Then add blended wet ingredients.

1 large egg

1 cup mayonnaise

1 cup (236.59 mL) hot water (not boiling).  This activates the baking soda, salt, and egg as the leavening agents.

Add vanilla to taste.  Pour the batter into your cake pan or coffee can.

Bake, covered,  in your slow cooker on high for 2-3 hours.  I usually check after 2.5 hours.

Once you take it out of the cooker, invert it on a wire rack to cool.  Slice through at the equator of the cake for a two-layer cake, and frost with your favorite cream cheese frosting.  It’s yummy!

Finally, I have to tell you about a virtual cocktail party that I had, recently, with two of my co-workers.  We had made it a practice to meet up after work on Fridays to share a drink and a snack previously.  In this new format of social distancing, we decided to have a virtual cocktail party.  I will only give their initials.  “T” was having jelly beans and a glass of Bourbon.  “M” enjoyed a shot of vodka and some fresh tamales, made by a friend.  I “went all out” and enjoyed Icelandic caviar atop a corn biscuit and sour cream.  Usually, I would have baked small corn muffins for this, but I found these wonderful little corn biscuits on sale.  I chased it with a small shot of vodka in a chilled glass.  We talked about work for a while, but mostly the conversations centered on the future of our lives with family, work, and other social and familial worries.  The important thing is to stay connected one way or another  with out meeting face-to-face with those you esteem and love.  Cheers to you!

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I think we will emerge strong from this pandemic.  Remember to distance from others, wash your hands, and don’t touch your face!  Thank you for reading.