This first one is circulating on f*&$book, so some of you may have seen it already. It's worth watching; it's beautiful.
The second film is a kind of response to the first. It's less beautiful, maybe, and more wonderful, definitely.
I like the second one more simply because the man in the second film is far less creepy and sinister than the man in the first film. There's something to be said for simply being who you are, warts and puke, n' all.
22.11.09
27.10.09
Ay Carumba Crunchy Cauli!
Long time no blog, so I'm falling back on my safe space: food blogging.
I invented a little dish last night that is destined to be a recurring character at our table. Ay Carumba Crunchy Cauli! This is inspired by the cauliflower at Nuba, for any Vancouverites reading. Here's a picture that is not mine but loosely resembles the creation:
1 head cauliflower, cleaned and broken into medium sized florets
2 Tbsp butter
1/2 tsp salt
1/2 tsp paprika
1/4 tsp dry mustard
1/4 tsp black pepper
2 Tbsp flour
1 Tbsp cornmeal (for crunch)
1/2 tsp sugar
Crank your oven to 500F! My old oven aims for such high heat but doesn't quite get there so I think my cauli cooked at 450F or so, but aim high! Melt the butter somehow (I did it in the oven in the casserole dish I would use to cook the veggies), then put the cauli in a bowl and pour the butter over top. Stir to coat. In a small bowl mix all the seasoning, flour, and cornmeal together. Toss it with the buttered cauli until all is evenly coated. Pour veggies into a medium casserole dish so it can sit in one layer, then sprinkle with sugar before you pop it in the oven. Stir after 10 minutes, return to oven for another 10. Done!
A 20 minute cauliflower dish with mega crunch and tasty spicing! We ate this over mixed greens alongside a bowl of potato leek soup Rocco made last week. Wish I'd taken a picture! I want to serve the cauliflower as an appetizer at my next party, with toothpicks. We had it hot last night but I bet it would be delicious just warm and the cornmeal will help it stay crunchy even as the temp changes. I'm pretty certain the Nuba version uses almonds, and next time I'll experiment with sprinkling toasted almond slices over top after cooking, or maybe even subbing some of the flour with ground almonds. Mmmm delicious!
I invented a little dish last night that is destined to be a recurring character at our table. Ay Carumba Crunchy Cauli! This is inspired by the cauliflower at Nuba, for any Vancouverites reading. Here's a picture that is not mine but loosely resembles the creation:
1 head cauliflower, cleaned and broken into medium sized florets
2 Tbsp butter
1/2 tsp salt
1/2 tsp paprika
1/4 tsp dry mustard
1/4 tsp black pepper
2 Tbsp flour
1 Tbsp cornmeal (for crunch)
1/2 tsp sugar
Crank your oven to 500F! My old oven aims for such high heat but doesn't quite get there so I think my cauli cooked at 450F or so, but aim high! Melt the butter somehow (I did it in the oven in the casserole dish I would use to cook the veggies), then put the cauli in a bowl and pour the butter over top. Stir to coat. In a small bowl mix all the seasoning, flour, and cornmeal together. Toss it with the buttered cauli until all is evenly coated. Pour veggies into a medium casserole dish so it can sit in one layer, then sprinkle with sugar before you pop it in the oven. Stir after 10 minutes, return to oven for another 10. Done!
A 20 minute cauliflower dish with mega crunch and tasty spicing! We ate this over mixed greens alongside a bowl of potato leek soup Rocco made last week. Wish I'd taken a picture! I want to serve the cauliflower as an appetizer at my next party, with toothpicks. We had it hot last night but I bet it would be delicious just warm and the cornmeal will help it stay crunchy even as the temp changes. I'm pretty certain the Nuba version uses almonds, and next time I'll experiment with sprinkling toasted almond slices over top after cooking, or maybe even subbing some of the flour with ground almonds. Mmmm delicious!
9.9.09
Skoki landscape shots
Skoki lodge, in situ.
View from Merlin Ridge showing the valley we hike through to the ridge.
More Skoki pictures
Mom and Rocco cooling their feet in the glacial creek after hiking up to Merlin Ridge. Painfully, but heavenly, cold!
Rocco emerging from a rock chimney you climb up and through during the hike out along Packer's Pass.
Me and mom standing on Packer's Pass, about to descend to Baker Lake, then Boulder Pass, then out on day three.
What a fantastic holiday!
photos from great hiking in Alberta, Sept 3-6
Mom and Dad hiking along the trail that leads from Lake Louise Ski Resort to Skoki backcountry lodge.
Mom and dad on a rock ledge after clambering up a bit of a chimney, on the way to Merlin Ridge on day two.
Yours truly up on Merlin Ridge. It was windy up there!
5.8.09
26.7.09
Pickling in order to get pickled
As of last week we're now sharing a CSA box with another family through our organic buying club. Rocco and I talked about buying into a CSA at the beginning of the season but decided that it would be too much food for us. Then I was contacted by the buying club since someone was a bit overwhelmed with the amount of food coming in and she was looking for someone to share it with. Last week we took our first box and we won't get the next one for two weeks - thank god! There's so much frickin' food!!!
For $32 we got the following local, all organic, amazingly fresh produce:
2 Long English Cucumbers
1 Romaine Lettuce
1 lb Sweet Onions
1 bunch Kale
1 bunch Rainbow Chard
1 small Green Cabbage
2 lbs Sieglinde/Butter Potatoes
1 lb Zucchini
1 pint Raspberries
1 bunch Broccolini
1 bunch Green Onions
1 bunch Spinach
1 bunch Carrots
0.5 lb Fennel
1 bunch Beets
1 lb Yellow Beans
Seriously! So far I've made kale and potato pancakes, zucchini chocolate chip muffins, fennel and tomato salad, pasta sauce with spinach and flash fried broccolini over fettuccine, a huuuuge salad with lettuce, spinach, cucumbers, beets, and other stuff, and the coup de grace, the ultimate in veggie savvy, I pickled beans!
Pretty much followed this recipe, and it was super easy and quick. They're refrigerator pickles which means they're not for long term preserving, which is fine by me because I intend to use them up quickly in multiple homemade spicy caesars!
See that little pickled asparagus? Imagine it replaced by a snappy, deliciously spiced pickled bean! I supplemented the yellow beans we got from the box with yellow and green beans grown in containers on our deck. It will all come full circle when me and my two sisters sit out there later this week, sippin' the most awesome caesar and snacking on the beans while the bean plants thrive at our feet. The rare beauty of it: pickling for getting pickled! Also, when K is here I plan to grill the sweet onions on our little bbq and have them as appies with a radish mayo, recipe here. Yum!
Come on over for a caesar, anytime!
For $32 we got the following local, all organic, amazingly fresh produce:
2 Long English Cucumbers
1 Romaine Lettuce
1 lb Sweet Onions
1 bunch Kale
1 bunch Rainbow Chard
1 small Green Cabbage
2 lbs Sieglinde/Butter Potatoes
1 lb Zucchini
1 pint Raspberries
1 bunch Broccolini
1 bunch Green Onions
1 bunch Spinach
1 bunch Carrots
0.5 lb Fennel
1 bunch Beets
1 lb Yellow Beans
Seriously! So far I've made kale and potato pancakes, zucchini chocolate chip muffins, fennel and tomato salad, pasta sauce with spinach and flash fried broccolini over fettuccine, a huuuuge salad with lettuce, spinach, cucumbers, beets, and other stuff, and the coup de grace, the ultimate in veggie savvy, I pickled beans!
Pretty much followed this recipe, and it was super easy and quick. They're refrigerator pickles which means they're not for long term preserving, which is fine by me because I intend to use them up quickly in multiple homemade spicy caesars!
See that little pickled asparagus? Imagine it replaced by a snappy, deliciously spiced pickled bean! I supplemented the yellow beans we got from the box with yellow and green beans grown in containers on our deck. It will all come full circle when me and my two sisters sit out there later this week, sippin' the most awesome caesar and snacking on the beans while the bean plants thrive at our feet. The rare beauty of it: pickling for getting pickled! Also, when K is here I plan to grill the sweet onions on our little bbq and have them as appies with a radish mayo, recipe here. Yum!Come on over for a caesar, anytime!
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