Three dogs on the Asbury Park boardwalk, summer 2011
When winter feels like it’s dragging on, I share with you a photo of three dogs on the Asbury Park boardwalk, taken sometime last summer. My daughter was working on a cover for a Cinquain poetry booklet for her class, and she wanted a dog to represent friendship. We were going to use this shot, but instead we chose a vertical image of one of the dogs standing up against his master.
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Hannah wrote a post on garnishes in cooking, and it inspires me to consider a series of posts photographing beautiful bits of food: a bowl of parsley, a dish of grated carrots, a plate of purplish red beets. The photograph series hasn’t happened, yet, but if I write it here, maybe I will proceed.
There is a review on Jewaicious of a book called Songs for the Butcher’s Daughter: “The primary character, Itsik Malpesh was born in Kishinev during the the Russian pogroms, to a well off family. The events of his birth, as told to him by his mother, are what has shaped his life, and shaped his perception on love. This novel is Itsik’s story, although it reads like a memoir that could be based on an actual person. “
Batya has a preview for next week’s big event: Tu B’Shvat.
I wrote a post on how one might use Pinterest for a small business. I have ideas for this blog (meaning my Here in HP blog) regarding Pinterest: maybe Pinterest and the Parsha or the much more general Pinterest and fine art. I posted my cardinal watercolor on Pinterest, as this week’s parsha B’Shelach, we are taught to feed the birds.
Cardinal in my backyard: As Carver said the last time I posted this bright red bird, “Male cardinals are the flowers of winter.” This cardinal looks like he owns the place.
I saw two chickadees in my backyard last week. My, do these little birds jump about.
My daughter and I visited Donaldson Park on Sunday. There were many gulls hanging out by the pond; this one was swimming in the middle, apart from his buddies.
Near a slope of Donaldson Park many geese congregated.
This exposed tree trunk is on the edge of a brook on the border of Donaldson Park near the Meadows.
We just came back from a fun ski vacation at Stratton Mountain in Vermont. The skiing went well, despite the fluctuating ski conditions (rain one night) and up and down weather. My daughter now eagerly skis a longish trail on the side of the mountain called Lower Tamarack.
On the food front, finding food for us to eat for 3½ days is a bit of a struggle. This year, I packed various homemade food over the past two months that I had frozen in advance for vacation. The potato latkes from Chanukah, for example, were OK since I had packed little applesauce cups as well, so they had a nice condiment to go with them. Spaghetti pie (recipe in Honest Pretzels by Mollie Katzen), however, normally one of my daughter’s favorite dishes did not freeze and defrost nicely into a tasty dish. Most of it got thrown out, unfortunately. The homemade mushroom barley soup was a hit, but the prepared Tabatchnick’s frozen mushroom barley soup not as much. My kids normally like macaroni and pizza slices, but how many of those can one eat? Ditto for Streit’s canned minestrone soup – all my kids like that soup, but not for every meal. My family eagerly consumed leftover chicken soup last night when we got home.
For myself, I made brown rice in the crockpot two nights in a row (1 part rice to two parts water). I bought scallions and parsley in a supermarket right before we got to Stratton. Scallions are an improvement over bringing an onion and a knife and then ignoring the onion for the duration of the trip. You can cut scallions with a plastic knife, if necessary. Also, one year I brought lettuce on our winter trip, only to find it had frozen and wilted on the journey. Parsley holds up better in the winter weather. I’ve also learned to bring a few bags of frozen vegetables – easy to store, easy to prepare.
If you bring your own food on vacation, what tips do you have for storing, preparing or serving the food?
I finally figured out how to make a decent bowl of oatmeal. All you need:
1/2 cup steel cut oats (double for more)
1 cup of water (double for more)
Grind the oats – I use my coffee bean grinder. Soak the oats overnight (or longer). Cook for about twenty minutes in twice as much water as the measurement of the starting oats (so 1 cup of water if you started with 1/2 cup of oats). Stir every five minutes, more toward the end.
How do you like your oatmeal? I eat this straight, but my family members like oatmeal with maple syrup. Some people like a pat of butter or a teaspoon of cinnamon in their oats.
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Now I will tell you how I came about this version. A few years ago, my father decided steel cut oats would be a good to try, for nutrition reasons. We found it took about 40 minutes to cook, however, and it was still gritty. Then I was reading a book about fermenting grains, and I decided to soak mine. That helped, but they were still somewhat gritty. Finally, I read this post about a man who had healed his own cancerous tumors with a mixture of grains and seeds, including oats. He ground his first, and in the comments I found this note by Eileen Weaver: “One of the reasons this worked well was that the grains were soaked overnight, after being FRESHLY ground. The soaking activates the enzymes that would have sprouted the seeds/grains.The activated enzymes begin to convert the storage forms of protein/starch/minerals to active forms, and dramatically increase the vitamin content. All seeds, whatever form they are in are better for soaking because of this.” Eileen convinced me. I’ve been hooked ever since.
