Look What I Did!

I dyed yarn! I decided to give hand-dyeing a try on my vacation last week and I'm so chuffed with the results that I had to share. Mark paid them a wonderful compliment by saying, "They look like yarn you would buy." It was not terribly difficult, and it was a lot of fun. I may have found a new fiber obsession!

Warming up - Granola

The weather here the last few days has been miserably wet and cold. In fall, when daylight is already beginning to make itself scarce, storms turn a day to perpetual twilight. Don't picture nice twinkly evening light when I say "twilight", picture daylight like dirty, wet concrete - dank and grey. There's been just enough wind to drive the cold into your skin. Blech.

I'm fighting back. With granola. A hugenormous batch of granola. The oven makes my kitchen toasty, and it smells almost as good as pie when it's baking. I stumbled upon an online recipe with good proportions and altered it beyond all recognition to become one of my favorite breakfasts. Here it is:

Suit Yourself Granola

This granola is lovely with milk or greek yoghurt. During cold weather, I add a bit of water or applesauce and reheat it - homemade hot granola is worlds better than hot cereal packets!

5 cups rolled oats (I use a combo of rolled oats, barley/wheat/rye flakes, ground flax seed - whatever strikes my fancy from the bulk section)
4 Tbs. vegetable oil (I've used canola oil too, since it's supposed to be better for you)
3/4 cup honey (or a mix of your sweetners of choice - honey, agave and maple syrup all work wonderfully)
3-4 cups of dried fruits and nuts (pecans, almond slivers, sunflower seeds, cranberries, apricots, cherries) Chopped or unchopped is up to you - size does affect how the nuts roast.

Measure your oats and grains into a large bowl - stirring can be messy, so allow yourself some extra room in your bowl choice. I add the ground flaxseed later in the process, as it tends to sift to the bottom of the bowl when mixed with the other dry ingredients.

Heat the oil and sweetener in a saucepan over medium heat. Different sweeteners respond differently to heat - watch carefully so as not to burn the sugars. You want the sweetener to dissolve and mix with the oil. Add spices to this liquid mixture if you'd like. Pour warm liquid mixture over the dry grains, and stir in thoroughly. Once everything seems evenly coated, add the ground flax seed - it will stick to the other grains now.At this point, I like to let my granola sit and stew in its own juices a bit - from a few hours to overnight (well covered). But you can spring right into baking if you'd like. There's a slight difference in texture and flavor - each method tastes great, but I notice a difference.

Preheat the oven to 350 degrees.


Stir nuts into the unbaked granola. Spread granola onto cookie sheets (I use one or two cookie sheets at a time, depending on how efficient I feel like being), and bake in the oven for 10 minute intervals. I stir the granola at least every ten minutes, and find that it takes 20-30 minutes for each batch. Baking time can be very dependent on the grains and nuts I've used. I use quite a bit of flax seed, and that tends to toast up easily, so I watch the color of the baking granola carefully, and set my timer for smaller increments if need be. Watch the edges - they tend to brown more quickly.

Mix any dried fruits into your granola after it comes out of the oven - preferably while it's still warm. I once made the mistake of baking a batch with dried fruit in it - the dried apricots were too chewy, and I almost cracked a tooth on the cranberries!

This recipe has proved to be quite forgiving. It doubles and triples nicely, and I am able to play with a combination of sweeteners. This last batch was a mix of the last of my agave and some local honey. I've used agave alone (it has a low glycemic index), as well as with maple syrup. The finished granola stores well in an airtight container, for a few weeks. I eat a lot of it, so it's not around for long.

Scheming

Thanks to the blogs I surf (yes, I've been reading, not writing), I've begun to plot my Holiday Kitchen Campaign. It always starts like this... I read about food, I see pictures of beautiful baked goods, I start talking out loud about all the delicious things I'm going to make to give to the people I love (maybe even the ones I only like). And then my Better Half gets nervous. He starts to fidget. He tries subtle words of warning, and if desperate enough, he tactfully paints a picture of an exhausted and cranky chef, a kitchen full of dishes, and a new cookie recipe that refuses to turn out as promised, despite curses and threats. He does this based on years of experience. He feels he has a right to do this, maybe even a duty because of his medals of distinction in the "Cleaning up After a Gourmet Disaster" arena. Which covers everything from dishes to scraping half baked pumpkin pie filling off of the floor. He has turned angry tears of frustration into something edible, and he doesn't even cook. That's an amazing skill. I should rent him out.

It doesn't stop at baking. I daydream about roasted fennel, a creamy polenta brulee, cranberry mousse, roast turkey stuffed with orange and red onion quarters... and a wild array of finger food. I want it all. Pretty desserts, a fantastic sit down meal, and a cocktail party. Am I forgetting that we don't own a table big enough for a sit down meal (never mind chairs)? Have I completely forgotten the last too-many-apps adventure? Yes. Yes, I absolutely have.

I'm a sucker for holidays. Especially if they're homemade. I love the phrase "groaning table", it smacks of a shared harvest. I want the tree and the fresh greens. I want to feed people, go caroling and wrap gifts. I fantasize like this every year. All this holiday centric activity, powered by me. The truth is... my backup generator, the power supply that keeps me going when I need it most? He's waaay more reasonable and sane about these things. Of course I fuss when he tries to tone me down a bit, I have to pretend for a few moments longer that it's all possible. Eventually I come around, and each year he has fewer disasters to manage. Or maybe I just tell myself that.

To be a complete cliche, what really matters is time with the people you like. I know this. And the people who really like you back aren't going to stop liking you because you don't have ten kinds of cookies each year or can't plan drinks to go with each course of the meal. People who like you back understand how much you love food... and they show up at your door with some in hand.

A Happy New Year

Firefighter, Cat Herder, Magician

Ever have one of those weeks at work when nothing you planned to do can be addressed because you are so busy putting out fires? When your efforts at being part of a sane approach are trampled by the feet of organizational chaos? When the rules seem to change at whim?

If I wrote a recruitment posting, and included a more accurate (and certainly more colorful) description of the job I do, it would look like this:

Looking for Other Duties as Assigned, in a Small and Driven unit within an Traditional Heirarchy that finds itself transitioning to Corporitization?

Spend, play with, reorganize, spit polish and lament over miniscule resources. Alternately appreciate or get bushwacked by new business practices while managing this little pantry of goodies and those it feeds. Snake charming, firefighting, mind reading, and scrapbooking skills a plus.

Extra Special Other Duties may include (but are not limited to): musical chairs/desks/you name it, preventing a kitchen fire by emptying almost a loaf's worth of bread crumbs from the office toaster, General of the supply closet - sometimes commanding recon missions to local hallways for freebies, knowing the answer to the question "How do We say what We say?" and other pithy inquiries, corralling innumerable moving parts to get one small thing accomplished. Rodeo experience, cat herding, thermodynamics and gourmet cooking skills desired, unlimited patience and naive impression that it can't get worse required.

Join us in a diverse environment of unique and quirky people with individualized working styles. Free yourself from organization and method, savoring your role as a purely reactionary member of the workforce, and become one with the Now, or as we like to call it, the "What Now".

lunch on the porch

Reading: The Wild Places by Robert MacFarlane. Beautifully written.
Eating: Butternut Squash Gnocchi
In the glass: Orange/carrot juice to chase away this cold

* sniffle * hack *

Why are all my comfort foods the same color? Seriously, I ask myself this every time I get sick. I end up craving custard, or rice pudding, teas heavy with milk and honey, toast with butter, soups rich with chicken fat and lemon juice, heated apple juice with honey and a shot of citrus... Is anyone else like this? Why don't I get a hankering for red? Or spicy foods? Why does beige food make me (a person who loves color) feel warm and cosseted?

I've been battling this cold for days, and telling myself that it's just allergies, but it's making itself known in full force today. Maybe you're familiar with that weird euphoria you get when you have a lot to do at work and there are pestilent forces frolicking in your system. Today was not the day to make major decisions, or to use the office shredder. I hope I didn't do either...

I am looking forward to the corn chowder I'll pull out of the freezer tonight. I used homemade chicken stock, so it's rich and fatty. I'll add a bit of cream and some lemon to the broth once it's heated, and I have some leftover rolls to warm in the oven. I'll try to home cook my way to health. It will be a beige meal, but if that's what my germ addled brain decides I want, I'm not going to argue with it!

Photo credit M'soft Clipart

Wanted: Fairy Godmother

Wouldn't it be nice to come home and find that your dirty laundry and dishes, your scuffed and dirty floor, and your stray detritus had magically cleaned themselves and returned to their places? I know it doesn't happen, but honestly, I would be a changed woman if it did.

We've had a long two weeks (well, a year really) of goodbyes. Several friends have moved away. Far away. Spend-a-lot-of-money-to-see-them away. London, Texas, Oregon. Email doesn't quite cut it, and we are not fans of the phone. I realized this week that we've been having send off parties and last-time-to-____ gatherings for a year now.

The most recent rash of festivities was for Ethan, who moved to Portland, Oregon after ten years of being my neighbor and twenty years of being practically another sibling. We are incredibly excited for him - it's a great community to move to and will fuel his artistic life. We're excited for us too - what a cool place to visit. We're also trying to figure out what to do with ourselves now that there are so many spaces that fun people used to occupy... Which means, in all honesty, that we're sitting in our apartment wondering why the dirty leavings of our daily life won't just up and wash themselves, the brats. And we're staring at each other with the glazed look couples use when they're too tired to invest in conversation beyond the words "what?" "nope" and "uh-huh".

Pitiful huh? We have other friends, and they are pretty cool. But they're an hour or more away, and it takes some planning because somehow, when we weren't looking, we all went and became adults with lives. It really gets in the way. I'm still trying to figure out how to make playing the point of my adult life without coming across as some nut with responsibility and commitment issues. If I were say, a river otter, none of this would be a problem. But that's as likely as my dishes and clothes pulling a Disney moment and becoming pleasantly animated and dutiful.