Category Archives: Food

Family, Food, holidays, home, Kids, Stories, Uncategorized

Birthday Raclette

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YA loves cheese more than almost anyone I know. When we came home from China, I was prepared for the possibility that she would be lactose-intolerant; Asians have a higher percentage of lactose-intolerance than Caucasians.  I never needed to worry about it; as soon as YA began to eat solid foods, cheese was one of her favorites.

Cheese sandwiches, cheese fondue (her godmother makes a wicked fondue), cheese sticks, lasagna, curds, nachos.. if it has cheese, count her in. After I experienced raclette (melted cheese poured on top of food) in Switzerland, I got a raclette machine for us.  Pretty soon YA had an opinion on the difference between Swiss raclette cheese and French raclette cheese (she prefer the Swiss as it has more “bite”).

Every year for our Family Day celebration, she chooses a fondue lunch at the Melting Pot in downtown Minneapolis. She likes the original Swiss fondue recipe followed by a dessert fondue.  So I shouldn’t have been surprised when she requested a raclette lunch for her birthday celebration – despite the fact that we almost never eat any meals together these days due to our conflicting schedules.

We had a nice salad of greens, pomegranate seeds, pears, walnuts and vinaigrette then the raclette! We like our melty cheese poured over cauliflower, little potatoes, baguette and also sweet gherkin pickles.  It was a wonderful lunch and I was happy to stay inside rather than go outside in the freezing temps.

Do you/did you have a favorite birthday meal request?

100 Words, books, Food, space, Uncategorized, Words

Riled Up by Language

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Yesterday I got all worked up (again) when “pescatarian” defined as a vegetarian who eat fish. If you eat fish you are not any kind of vegetarian.

So I was happy to read this footnote in Death From the Skies by astronomer Phil Plait:

“One of the best ways to tick off an astronomer – and it can be fun sometimes just to see how he reacts – is to mix up the terms meteor, meteoroid, and meteorite.  The very best way to tick off an astronomer is to call him an astrologer.”

Guess I’m not the only one who gets riled up by language.

What are you NOT?

Business, Fantasy, Food, Gatherings, The Baboon Congress

Beaded Warthog Pub Fare

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The baboons have banded together to open a pub – The Beaded Warthog. Now we need a menu.  Here’s a favorite I’d like to serve:

Toasted Cheese w/ Chow Chow

1 nice slice of bread, maybe sourdough
A couple of pieces of cheese – gouda would be good
2-3 Tbs of chow chow relish (or a nice chutney)

Lay the cheese out on top of the bread.
Toast the bread until it’s toasty and the cheese a little bubbly.
Spread the chow chow over the cheese.
Enjoy!

What would you like to serve at our pub?

Art, Business, Food, Stories, Travel

The Beaded Warthog

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Last week Steve commented that he thought there was an interesting story as to why I have a beaded warthog. I’ll let you all decide.

About 15 years ago, I traveled to South Africa to do a site inspection with a client. Like usual, I arrived a day ahead to make sure everything is all set for the client. The next morning, after I had met with the hotel and the ground supplier, I got a call from the States.  The client and the account executive couldn’t get out of Cincinnati due to a huge ice storm.  By the time they would be able get to South Africa, it would pretty much be time to turn around and head home.  Believe me, traveling to South Africa is a long haul, so you don’t want to go there to come home  immediately!

So the next six days were almost like a vacation including great food and even a little shopping time. I had already found a Nelson Mandela t-shirt for YA (this trip was the week after he passed away), but since there wasn’t a client, my driver and I started taking time to stop at roadside stands as we drove around. It was at one of these stands that I found the beaded warthog.

It’s very common to find beaded animals in South Africa. The locals use reclaimed/recycled wire to sculpt the bodies and then use little glass beads to do the decoration. Elephants make up the majority of these beaded souvenirs, but you can also find giraffes, lions and rhinos.  I had never seen a warthog before (and haven’t since either) and it struck me as hysterical because the missing client worked for the swine division of a husbandry pharmaceutical company.  I forked over the money happily and added it to the little store of items I had bought for the client.

When I got back to my office, I called the account exec to let him know that I was doing some good notes and also sending the gift items to the client. Since I thought the beaded warthog was so funny I mentioned it specifically.  There was an awkward pause and he said “You know, she doesn’t have nearly as good a sense of humor as you.”  When I pushed him about what he meant, he broke down and said that she was very sensitive about the pig connection and he didn’t think sending the warthog would be a good idea.  He was worried that this would hurt my feelings.  Ha – just the opposite – I got a great insight into a client I hadn’t worked with before AND now I have a beaded warthog!

Have you ever had a gift go wrong?

books, Family, Food, Uncategorized

Common Problems with Eclairs and Cream Puffs

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Husband went to the college library last week and took out Practical Baking, a comprehensive compendium for the budding commercial baker. The book outlines in over 800 pages in very scientific and practical terms, all the baked goods one could possibly create, and all the problems that could occur, such as why icings and toppings might run without stabilizers, why puff pastries blister and flake, and why your Napoleon sheets are tough or break easily when handled. Husband was interested in the section devoted to common problems with hard rolls.  The book addresses common problems for every imaginable baked good.

The book also contains a suggested 6 month course of home study to become an accomplished baker.  Weeks 9 and 10, for example, are devoted to perfecting biscuits and muffins.  Husband brought the book home because he  really is interested in common problems with hard rolls (It is a concern specific to people from Sheboygan, WI), and also because it is so funny in its seriousness.

What how-to manual would you like to write?  What how-to manual would have made your life easier? Ever had an authentic bratwurst on a Sheboygan hard roll?  (You know what they say, its not the brat, its the bun!)

100 Words, Family, Food, Gatherings, holidays, Uncategorized

Holiday Highlights

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Well, the holidays are just about over, and we are still in the thick of celebration. Our holidays started over Thanksgiving when we spent the week with our son and daughter in law.  Daughter arrived on the 26th. My best friend is due today, and we will have  feast on New Year’s Eve with her and daughter’s best friend. Then everyone heads back to Minneapolis, and we are left with the remains of the feast. I think I will be ready to face the new year.

What have been the highlights of your holidays? What have been some of the most memorable of your holidays?

books, Family, Food, Uncategorized

Back to Basics

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Husband outdid himself yesterday and made the most wonderful bread. It is sourdough barley bread with sage topping, or Gerstenbrot.   You can see it in the header photo.  The recipe called for fresh yeast, which is something I haven’t baked with for years and years.  I was surprised to find that the grocery store still stocked it.  I think that the yeast made a huge difference in how the dough turned out.

The bread recipes in the Nordic baking book I received for Christmas from my son and DIL call exclusively for fresh yeast.  Given the results husband got from the fresh yeast, I can see why. I now have a new anxiety-will the store continue to stock fresh yeast?  Going back to basics isn’t easy sometimes.

What have you abandoned, only to come back to later?

Food, holidays, home, Media, Uncategorized

The Ministry of Silly Warnings

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I opened a bag of flour yesterday as I was finishing some batches of Lebkuchen and Ginger Spekulatius,  when I saw the silliest warning on the bag.

I never imagined that some people would sit down to a nice bowl of flour, unaware that you only eat it if it is cooked in something else.

I am a firm believer in natural consequences.  You eat raw flour, you don’t feel so good. What ever happened to the dignity of risk?  Why do we need all these warnings?

What silly warnings have you encountered lately?

Food, holidays, Science, Uncategorized

Cookie Mathematics

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Wednesday night I made a second attempt at Schwarzweiss, German checkerboard cookies.  The ones from my first attempt  tasted good but I just didn’t get the process by which they miraculously look like checkerboards. They looked like mutated chocolate and vanilla strips.  I found another recipe with better instructions, and they actually turned out.

I never liked math very much. I really disliked geometry. The process to make checkerboard cookies is mathematical and geometrical, requiring the ability to visualize the process (which I could sort of see) and the patience to carry it out (which I really lack). I had to stack the two different colored layers, cut the stacks in half lengthwise, cut them again in half lengthwise, stack them again,  cut the stacks  in four slices lengthwise, stack them again, then slice the stacks into cookies.

It was intriguing to see a recipe that used three different colored doughs, as that seemed to make the process easier with fewer cuts and stacks. I am sure there is a mathematical explanation for that, but it makes my brain hurt to try to figure it out.

What are your feelings toward and experiences with mathematics? What makes for a good mathematics teacher? Is algebra or geometry easier for you?

Family, Food, holidays, Seasons, Uncategorized

Disaster Averted

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I got a family recipe from the wife of my German cousin Wilhelm. It is a traditional Christmas bread called Bremer Klaben. Petra speaks wonderful English, but her written recipe is, well, interesting.  It is ok that the ingredients like raisins and candied peel and flour are measured in grams. I have a scale that will do that for me. I really like cooking by weight, not volume.

The recipe calls for 60 grams of yeast.  I always assume a reference to yeast means granulated yeast. 60 grams of granulated yeast is about 1/3  of a cup. This only makes one medium-sized loaf of  bread, so I surmised that she was referring to cake yeast, not granulated yeast. The granulated equivalent of cake yeast is 4 1/2 teaspoons. Can you imagine what would have happened had I not made the proper conversion?  Disaster averted!

Tell about disasters you have averted (or not).