Thank you Design Sponge for bringing a bit of spring into a grey Maine day!
Archive for February, 2010DaffodilsSunday, February 28th, 2010Ari CooksSunday, February 28th, 2010A little over a year ago I began leaning toward vegan items in bakeries and restaurants. I certainly eat my portion of eggs and seafood, but sometimes there is nothing quite as moist and rich as a vegan treat. My friend Ariella is a superb baker of all things vegan, and a woman who literally does it all or about as wide a range of things as I can imagine. Mom, check, ballet school owner, check, vegan pastry chef, check, cooking school instructor, check, blogger, check. We met when Ariella was the lead instructor of a recreational baking course I took at The Cambridge School of Culinary Arts last winter. Sometime after cakes and pies we became friends over chai teas and bagels (I ate bagels, and no they were not vegan and still quite good). She is one of the brightest and most interesting people I know and boy can she bake! I have not tried the most recent recipe she posted (Caramelized Onion Quiche with Greens and a Spelt-Oat Crust, adapted from 101cookbooks.com) on her blog Ari Cooks, but the ingredients are going on my shopping list later today. Enjoy!
Farm Fresh EggsSunday, February 28th, 2010Thank you Margaret for a dozen beautiful and delicious farm fresh eggs. Gathered from the coop right in front of me and “packaged” on spot. Soon enough I will have egg laying gals of my own, but I will still rely on you and Karl for the most delicious homemade goat cheese (in case Caitlin reads this your cheese is also delicious!! and I will support you this summer at the farmers’ markets). Salade NicoiseSunday, February 28th, 2010I have found one of the most enjoyable qualities of travel is following my appetite. It has brought me great meals and new friends, stories and pictures. When walking around Paris everyday is a gift waiting to be opened and marveled at, tasted and observed. The well worn cafes the center of action and thread of Parisian life. It is in a cafe sometime after a pain au chocolate and before the first (or second) glass of red wine is poured I enjoy quite often a Nicoise Salad and as much bread (from a local boulangerie) as the owner wants to give me. Nicoise Salad from French Feasts by Stephane Reynaud For 6 - Preparation time: 20 minutes 10 1/2 ounces tuna in water These are the basic ingredients of a salade nicoise. Add any raw vegetables you like, such as green beans, cucumber, salad greens. A good glug of olive oil, a little sea salt, the sound of the sea, and the deed is done! Poireaux a la vinaigrette de legumesThursday, February 25th, 2010From my new favorite cookbook French Feasts. Marie-Pierre Morel’s photographs are gorgeous. Leeks with Vegetables Vinaigrette 6 leeks Cut off the top half of each leek; then cut this section into four pieces and rinse. Cook the leeks with the bouquet garni in enough water to cover for 20 minutes. Lift out the leeks with a slotted spoon. Friendship DivorceThursday, February 25th, 2010These days you hear the terms “frenemy” and BFF thrown about pretty casually I think. Friendship is supposed to mean something real and hopefully last a lifetime. Between the laughter and the tears are the shared moments, secrets and life lessons. I consider myself incredibly fortunate to have known my best friend for 17 years and my next closest friend for a decade. During that time I have let friends go and made new ones, people who teach me to be a better person challenging me when they feel they should and loving me when needed. In turn I would do anything for my friends. When my father passed away a few years ago I learned a lot about life and friendship. Losing someone close made me realize I wanted to love stronger; be as supportive and present as possible for people who are important to me. It also made clear those people who to be frank I just did not feel deserved my time and energy. It is never easy to let someone go from your life, to push them out of it, after getting to know them on a personal level and sharing experiences. However, circumstances change and issues arise that cannot be avoided. Growing families, career demands and geography have caused stress in some of my friendships, but were not the sole factor for my terminating any one friendship. At the end of the day it has always been can I respect this person and do they respect me. Do we trust each other and are we satisfied with how our friendship is evolving. For weeks I’ve been trying to avoid and then centering on what to do about a person in my life who has been a friend for a long time, but who now when I encounter leaves me sad, irritated and stressed. She has lost my respect and trust, yet I am reticent to permanently displace her from my life. I do not see her intentions as malicious or her as a bad person, but I cannot see it in me to put any energy into our friendship when we are moving in opposite directions at high speed. Will I be taking the high road if I explain my feelings or just slowly let her drift out of my life or should I make one final attempt to salvage our friendship based on the good times we shared years ago. With all this in my mind Gwyneth Paltrow’s Goop newsletter titled “Friendship Divorce” could not have arrived in my inbox at a more appropriate time. Following is my favorite passage. It seems that the people with whom we share a history we often have a lot of unspoken agreements with. We have agreements that we will stay the same and uphold certain dynamics that are comfortable for us – that make us feel secure. Such agreements can be insidious; we may not even notice them. The important thing to recognize about agreements is that it takes more than one person to make one. If we see that an agreement is not serving our well-being and the well-being of our friend, it is intelligent to break it… and it is possible to break an agreement without abandoning the friendship. In fact, it is an act of courage and kindness to ourselves and to our friend. We are all looking for well-being and happiness in life. So the purpose of friendship is to support and be supported in our search for well-being and happiness. Breaking unhealthy agreements challenges our tendency to withdraw into habitual ways of being that sabotage this intention. At the same time, breaking unhealthy agreements awakens our longing to grow and experience a sense of wonderment about ourselves and the world. There are many ways of being in relationship and this is an opportunity to learn something new. Of course, there is always a chance our friend may not be interested in working on the relationship with you. That is their choice. But this doesn’t mean we can’t remain faithful to our friend; it doesn’t mean that we have to give up our care for them or our wish for their well-being. There is no need to abandon them. In fact, as citizens of the human race, isn’t it our responsibility to never abandon anyone? If we live with clarity and integrity, how could it conflict with the well-being of others? Our relationship to others has everything to do with the relationship we have with ourselves, as well as the clarity of our vision. In a larger sense, cultivating love and care for all living beings is the only way to live with integrity and purpose. Elizabeth Mattis-Namgyel is the author of the upcoming book, “The Power of an Open Question” (Shambhala Publications). Dark and StormyThursday, February 25th, 2010What I woke up to this morning. Having spent a fairly significant amount of time on boats and living near the water I love watching coastal storms roll in while mindfully keeping my respectable distance. A good morning of tea and stitching before heading into work mode and later a Dark and Stormy in one of Portland’s downtown pubs.
COASTAL HAZARD MESSAGE NATIONAL WEATHER SERVICE GRAY ME 249 AM EST THU FEB 25 2010 ...LARGE BATTERING WAVES WILL CAUSE A PROLONGED PERIOD OF BEACH EROSION WITH PERIODS OF SIGNIFICANT SPLASH-OVER AND POSSIBLE COASTAL FLOODING NEAR THE TIMES OF HIGH TIDE THROUGH FRIDAY... .LOW PRESSURE WILL RAPIDLY INTENSIFY INTO A STORM CENTER TODAY OFF THE MID ATLANTIC COASTLINE...BEFORE BECOMING NEARLY STATIONARY NEAR THE SOUTHERN NEW ENGLAND COASTLINE. GALE FORCE WINDS AND NEAR SHORE WAVES APPROACHING 20 FEET WILL CONTINUE THIS MORNING. THIS WILL ALLOW FOR SPLASH-OVER AND POCKETS OF COASTAL FLOODING IN LOW LYING AREAS...MAINLY ALONG THE SANDY BEACHES SOUTH OF PORTLAND. COASTAL WINDS WILL FURTHER INCREASE TO STORM FORCE THIS AFTERNOON AND TONIGHT...CAUSING NEAR SHORE WAVES TO CONTINUE TO CLIMB TO AROUND 25 FEET. DESPITE AN ASTRONOMICALLY HIGH TIDE OF ONLY 8.8 FEET THIS EVENING (813 PM) IN PORTLAND HARBOR...A LARGE STORM SURGE BETWEEN 2.5 AND 3.0 FEET AND NEAR SHORE WAVES OF THIS SIZE MAY ALLOW FOR LOCALLY SIGNIFICANT SPLASH-OVER DAMAGE AND LOCALIZED FLOODING. A STORM SURGE OF OF THIS MAGNITUDE WOULD BE CONSIDERED IN THE TOP 20 STORM SURGES EVER FOR PORTLAND AND BRING THE TIDE GAGE READING NEAR ITS 12 FOOT FLOOD STAGE. Homes for PollinatorsWednesday, February 24th, 2010I love Ashley English’s blog so much I ordered her first two books on chickens and preserving (I don’t need her third on cheese making as I have my friend Margaret nearby who does a fine job), anyway I digress (I often do) as I just want to direct anyone interested in hosting pollinators (an important task) to English’s post from earlier this week “Pollen-nation.” Her husband built these habitats to encourage pollinators to hang out and mingle with each other and local plants. I want a man like that! Up NoteMonday, February 22nd, 2010I just needed a few colorful images from blogosphere to end my day on an up note.
Top photo Oh Joy. Second photo from top Simple Pretty. Bottom photo from Frolic. Eggplant Baked with Tomatoes and ChevreMonday, February 22nd, 2010I’ve been spending lots of time lately reading food magazines (how did Saveur know I needed an issue dedicated to Los Angeles with my trip there in two weeks - thank you!!) and cookbooks. I needed to be inspired to cook at home and thanks to a few talented cooks/authors and foodie friends I am. Growing up in food-centric households (my father’s in Virginia and my aunt’s in Arkansas) I almost always had a home cooked meal for dinner. So when I eat out too often I feel a lack of creativity and bit of guilt both for the money I am (sometimes) wasting and all the fresh goodness available at the local market. During the summer the farmers’ market keeps me inspired, but this time of year a quick (and expensive) trip to Whole Foods for their salad bar leads to an as quick and not very proper consuming of said salad at my desk. This past weekend I sat down with a few of my favorite cookbooks and rediscovered recipes I’d been meaning to try and just not gotten around to as well as new recipes for dishes I would not be able to find at Whole Foods or a local restaurant and needed trying! One such recipe is this one from (Maine based writer) Brooke Dojny’s Dishing Up Maine. My friend Sandy is a fan of the book, so after tea together the other day I was encouraged to pull it from my shelf and look at it again. So, thank you Brooke and Sandy for getting me back in the kitchen I’m optimistic I’ll be in there more often. Eggplant Baked with Tomatoes and Chevre 2 pounds young eggplants (small Italian or skinny, straight Japanese variety) **When I grew eggplants on my deck last summer they were small and would have been perfect for this dish- something to think about when planning this year’s garden. Preheat oven to 350. Lightly grease a large baking dish, such as a 13 x 19 inch dish, or two smaller dishes, with oil. Cut the unpeeled eggplants into 1/2-inch slices and arrange in the baking dish, overlapping slightly. Sprinkle with the salt and set aside for about 15 minutes. Combine the basil, parsley and garlic in a food processor and pulse to coarsely chop. With the motor running, pour the oil through the feed tube to make a coarse paste. Blot the eggplant with paper towels to thoroughly remove the excess salt. Season generously with the pepper. Spoon the parsley mixture over the eggplant. Scatter the tomatoes over all, and cover with foil. (This recipe can be prepared up to 3 hours ahead and held at cold room temperature.) Bake the casserole for 35 to 45 minutes, until the eggplant is tender. Uncover and spoon dollops of cheese over the top (my photo with the cheese did not come out well). Bake, uncovered, until the eggplant is very soft and the cheese is slightly melted, 5 to 15 minutes longer. Serve warm or at room temperature,directly from the dish. |



















