Saturday Randomness

Rambling today:

~ China has better fuel efficiency standards for their cars than we do. They banned plastic bags. Why can't we?

~ Starting broccoli seeds this weekend. Only a week late.

~ I made a fantastic sweet and sour pork this week with pork from my friend Paula at Caulpris Farms. They are local, keep their pigs on dirt, and raise a very tasty animal.

~ I am starting to see the appeal of texting.

~ I am signed up for an event in March that I really do not want to go to. It cost $45 and I do not think I can get a refund.

~ *fingers crossed* That is all I'm going to say about that one. Just cross your for me today too, okay?

~ Has anyone else taken the volunteering challenge for 2009? I am putting in about 12-15 hours a month in volunteer services divided amongst four different organizations, and it is so invigorating.

You know how I was talking about how great things were going with school and the kids?

I realized that the reason school was going so well was because Isabella was cheating on all of her work. This is why she was getting it done so quickly, so perfectly, why she was working so great only when she was in another room "free from distractions."

Damn.

Another quote post

I am feeling very quotey lately...

[Breadbaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world's sweetest smells... there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel, that will leave you emptier of bad thoughts than this homely ceremony of making bread. ~M.F.K. Fisher, The Art of Eating


This is one reason I love to make bread.

Poetry for the day

Come, gentle Spring! Ethereal Mildness! Come.
~ James Thomson

Strange, the way life works

I find life rather full of odd coincidences. Too full.

Yesterday, I was flipping through some photo folders on my computer when I saw the shot of the tomatoes I featured here late late summer. They looked so good. I have not had fresh tomatoes since our wintering supply ran out in mid-December. Fresh tomatoes will not reappear on our plates here until the first harvest sometimes in July, an event I eagerly anticipate every year. I put the tomato photo up on Facebook as my profile picture along with a comment about missing tomatoes and looking forward to winter's end. I know I could just buy some, but they never taste right when from a grocery store, so I have not done that in years. It is so tempting when I am in Brennan's and the little stacks of tomatoes look so appealing, though.

Today, I opened up my new issue of Gourmet. There was a photo of a worker picking tomatoes in the "Politics of the Plate" section. The article was titled "The Price of Tomatoes: if you have eaten a tomato this winter, it might well have been picked by a person who lives in virtual slavery". Shocking statement.

The article details conditions in the United States, not some Latin American or Third World country. It talks about cases in Florida. Florida. Men and women held in appalling conditions of involuntary servitude. People who are in our country illegally, but still people. People who may work all day to pick up to a ton of green, hard tomatoes for about $50, but who are held in slavery and company store conditions of spiraling debt. Over 1,000 people freed by law enforcement officials since 1997; that is only the 1,000 we know about.

To quote the article:
But when asked if it is reasonable to assume that an American who has eaten a fresh tomato from a grocery story or food service company during the winter has eaten a fruit picked by the hand of a slave, Malloy said, "It is not an assumption. It is a fact."

Suddenly the thought of waiting months to taste a fresh tomato again seems a lot more acceptable.

Recipe-palooza continues

For Darla this time, here is that hot fudge sauce recipe.

Chocolate Sauce

1/2 c butter
2 squares unsweetened chocolate
2 c sugar
1 c light cream or evaporated milk*
1/2 c light corn syrup **
1 tsp vanilla

Melt butter and chocolate. Add sugar, cream, corn syrup and vanilla. Bring to a boil, stirring constantly. Boil 1 1/2 minutes.*** Remove from heat.

Makes about 3.5 cups. Serve warm or cold.

*I always use evaporated milk. And since a can of evaporated milk is about 1 1/2 cups, I usually make 1 1/2 batches of the syrup at a time because otherwise what else am I going to do with 4 ounces of evaporated milk? I could probably come up with something, but it is just easier to make an extra half batch. The kids gobble this down on their pancakes, so that extra bit makes sure I get some for my mochas. And yes, I let the kids put this chocolate syrup on their pancakes.

**Okay, I have never actually used the corn syrup in the recipe. I usually toss in a little extra sugar to compensate for it, but I rarely measure the extra. It is probably about 1/4 c or so.

***The longer you boil, the thicker and fudgier the syrup is. I usually try for a scant 1 1/4 minutes if I want it pourable, 1 1/2 or 2 minutes if I want to be able to just eat it with a spoon.

So that I do not forget

I made a very scrumptious soup last night, and I am putting the recipe here to remind myself of it in the future.

Lentil Soup

2 leeks, sliced
1 small onion, diced
2 carrots, sliced
2 red potatoes, diced small
about 2.5 cups red lentils
8 cups stock (I used beef, but turkey or chicken would be good)
4 slices of bacon
2 smoked Polish sausage

Saute leeks, onions and carrots in a pot in 1-2 T olive oil until they have nice golden color. Be patient; this will take about 15 minutes or so. When you think it is done, give it another 2 minutes. Run two cloves of garlic through the press and add it to the veggie mix when they are starting to just turn golden.

Add just a little stock to cool down the pan a bit and thicken up the nice leek fibers for a minute, then add the remaining stock, lentils and potatoes. Simmer until lentils and potatoes are soft. This will take about 30 minutes. Salt and pepper to taste. I threw in about a tsp of salt and four or five cranks on the pepper mill.

While the soup simmers, fry the bacon until crisp. Cool, crumble and add to the soup. Add about 2 spoonfuls of the bacon grease to the soup too. Slice the sausage. Fry it in the remaining bacon grease until hot. Add to the soup a few minutes before serving.

Normally, when making lentil soup, I would puree part of it, but did not do that this time. Just be sure to cook that soup until the lentils are really soft and the potatoes essentially melt away.

For Lisa

Lisa, my dear, ask and you shall receive.

Double Chocolate Scones

2 c flour
1/2 c sugar
1/3 c dutch process cocoa
1 tbsp baking powder
1/2 tsp salt
1/3 c unsalted butter
1 beaten egg
1/2 c heavy cream
1 tsp vanilla
1 c bitter dark chocolate coarsely chopped
1/2 c chopped pecans, toasted (optional)

In a large bowl, mix flour, sugar, cocoa, baking powder and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the dry ingredients.

In a small bowl, mix egg, whipping cream, and vanilla. Add egg mixture to the flour mixture. Add chocolate and optional pecans. Using a fork, stir just until moistened.

Turn out onto a lightly floured counter. Gently knead by folding and pressing dough 10-12 times or until nearly smooth. Handle dough as little as possible to keep it light. Divide into two pieces. Lightly press or roll each half into a 4 1/2 inch round. Cut each round into 6 wedges. Place wedges onto a parchment lined or ungreased baking sheet. If you like, brush scones with extra whipping cream and sprinkle with coarse sugar.

Bake in a 400 degree oven for 12-14 minutes or until bottoms are lightly browned. Remove from sheet and cool on wire rack for 5 minutes. Serve warm.

312 calories per scone, 15 g fat, 39 g carbs and 5 g protein when made with heavy cream.

I have also made this with soy milk for people with dietary restrictions and unlike a lot of scones, these work well with the substitution.

Conversation

Conversation in the car yesterday:

Isabella: Mama, turn right!
Me: Why? We are taking (babysitter's name) home.
Isabella: Because I'm hungry.
Me: Why would I turn right if you are hungry?
Isabella: Because the sign said "Food, next right." I want some food.

So, her reading ability is really taking off.

May this continue

I hesitate to say anything lest I jinx things, but what a good week overall. There were some issues with children fighting (especially those middle two, oiy), but homeschooling has been a breeze, buyers are starting to bite a little, we had a taste of early spring, and I found the motivation to step on the Nordic Track again.

Of course the double chocolate scones with pecans that I made yesterday probably negated the Nordic Track usage, but I am remebering that I have muscles in my stomach again.

I have noticed something interesting about those double chocolate scones. I tend to forget about them until I feel a need to bake something without having planned ahead. Sometimes, I just need to bake now. Now. Double chocolate scones use cold butter, and no melting and cooling of chocolate is necessary. They are just tricky enough to make me feel skilled. They have to be worked just enough to incorporate the dry ingredients properly, but overworking the dough takes away their tenderness. A tender, properly worked scone is a gift from the gods.

I do hope a good weekend follows this good week. It would be even nicer to have the schoolwork trend continue, but I know there will be cycles on that front, so I will just take it when I can get it.

For my son

I read this tonight, and it reminded me of Simon. He dances to the music of life, the rhythms and the songs that we have forgotten to listen for.

Kids: they dance before they learn there is anything that isn't music.

~William Stafford