goal one: Adventure

Is it too late in January to talk goals?   I realized that many of my “goals” stay the same from year to year.  About four years ago I went on a retreat which encouraged writing a “life rhythm,” which focused on healthy personal habits for a balanced life.  I still keep that list close, not as a checklist but a way of living.  Much of the work was based on this book.  That being said I haven’t created many out-of-the-box goals in quite some time.  Except the ice cream one… has it been two years!  So not to be too vague but the first goal is;

ONE: Follow the Adventure.  

ad·ven·ture

1 a : an undertaking usually involving danger and unknown risks  b: : the encountering of risks <the spirit of adventure>

 

2 : an exciting or remarkable experience <an adventure in exotic dining>

 

3 : an enterprise involving financial risk

 

I am not sure how to tangibly obtain this yet and that third definition scares me.  But it will involve cooking and running…  I recently ordered this cookbook – I think I could eat it the pictures are so beautiful.  It also does a good job of giving substitute ingredients.  We don’t have too many fancy ingredients here in Amish country …  although I did find Marscapone at the store the other day.  I bought it immediately and searched for a recipe later.  Mmmm chocolate cake.

good to the core

This seems like a magical year for produce.  I spotted this little grove of apples on camp that I’ve never noticed before.  Tucked out-of-the-way is a grouping of twisted trees, surrounded by weeds and tall grass, pressed down by groups of deer that gravitate towards the fruit.  Surely the herd wouldn’t mind if I picked a few.   I am not sure what the varieties are but these were most definitely planted 50, 60, 70 years ago – by the size of the trees.

The way to get the best apples is to climb the tree which inevitably scrapes your arms or any exposed skin. I try to pick the biggest and best apples I can see.  I think these would qualify as “organic” as I may as well be the only one who has picked here in a LONG time, much less sprayed the tree with anything.  My first fear was that the apples would be bad, ridden with bugs.  My family quickly picked just one basket – which again, I had to hold off my greedy fruit picking tendencies…  At home I quickly went to work making a large stockpot of applesauce and homemade apple pie.  As I sliced through apple after apple I was so surprised they were consistently good to the core.

As I reflect on my fears, I can’t help but compare apples to people.  I tended to go for the apples that looked the best from the outside but  there were very few without blemish.  From afar they all look like apples but up close you can see the changes in roundness and shape.  Scars, blemishes and malformations appear to be the “natural” part of the growing process.  We can judge whatever we want from the outside but we know nothing of the fruits health until we cut in and view it from the core.

Here’s to being content, great apples and eating pie!

Psalm 17:7-9   Show me the wonders of your great love, you who save by your right hand those who take refuge in you from their foes. Keep me as the apple of your eye;  hide me in the shadow of your wings.

 

pumpkin latte spICE cream with chai infused whipped cream

If this doesn’t put me in the mood for fall, I don’t know what will!  I love seeing these on the menu at Starbucks but rarely get to a town where they have a store.  There are a number of recipes out there for pumpkin spice ice cream but like my drinks, I am always looking for ways to cut down the fat and calories.  According to the following definition this is more of a gelato than an ice cream… gelato recipes usually include more egg yolks, more milk and less cream. It actually has less fat than regular ice cream, but gelato’s low overrun (less air) makes for an extremely dense, rich and creamy treat. No stabilizers, no artificial coloring or flavors just the plain taste of fall.

Pumpkin Spice Latte Gelato

• 4 egg yolks
• 3/4 cup granulated sugar
• 1 cup heavy cream
• 2 cups 1% milk
• 2 Starbucks colombian VIA packets
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
•  1/4 teaspoon ground allspice
• 1 cup pumpkin puree

Beat the egg yolks and the granulated sugar with a hand mixer on medium speed until the mixture is light in color,  I used some farm fresh brown eggs from a friend so it was quite yellow.

Meanwhile, combine the heavy cream,milk, VIA packets, cinnamon, ginger, and allspice in a sauce pan over medium heat and bring up to a simmer. Gradually ladle about 1 cup of the hot liquid into the egg yolk mixture, beating the entire time, to temper the eggs.  Pour the tempered egg mixture into the sauce pan and whisk well.

Add the pumpkin puree to the saucepan, and whisk until the mixture is smooth.  Continue to cook over medium-low heat until it has thickened and coats the back of a wooden spoon.

Transfer into a covered glass container and place in the fridge.  Chill the mixture for at least 2 hours, or overnight.

Freeze the custard in an ice cream maker, according to the manufacturer’s directions until the ice cream is a soft serve consistency.  Transfer to an airtight container and freeze for 3-4 hours until the ice cream has hardened. If the ice cream has frozen too hard, simply allow it to set at room temperature for a few minutes.

* my little nut (age 4) has been working in the studio with me, check out her little pumpkin ornament!

case of the exploding chocolate balloons

It’s my night to host ladies night out.  ”Plan A” was to scoop the homemade ice cream into clear plastic cups and serve. Then I was nosing around on a friends pintrest collection (which I thankfully haven’t fallen in the trap of making yet…) and saw chocolate dessert cups made with balloons.  This looked easy enough right?

I should have known when my unstable balloons were spontaneously combusting while just sitting on the counter minding their own business.  I warmed up the chocolate over a pan of simmering water none the less – not even cheating in the microwave and let it cool.  When they say let cool 10 minutes, they mean it.  I learned that lesson when the first balloon exploded.

After the “designated cooling time” I began to dip more balloons – so far so good.  When I had about 6-8 balloons done and resting on wax paper I though I was in the clear.  Wrong!  They were just waiting for the right moment, like a grand finale fireworks show.  My kitchen became a host to exploding chocolate balloons.  I have seen artist parties where folks fill balloons with paint and throw them at the canvas.  This was a bit like that, but the “canvas” was my white kitchen cupboards now splatter with explosions of chocolate!   Sometimes I laugh really loud, maybe it’s a nervous fear laughter, a moment couldn’t have been planned better for it.  Every time I heard a loud pop, there was laughter and chocolate.  Needless to say I went back to “plan A” and enjoyed cleaning up my “mess.”

I think I was a bit behind in my goal due to vacations and busy summer nights.  Here’s a little catch up and variety 1 – sorbet, 1 - gelato, 1 – frozen yogurt.  enjoy!

cantaloupe Basil Sorbet

• 2 heaping cups of cantaloupe
• 1/3 cup orange juice
• 1/2 cup sugar
• 1/2 tsp salt
• 4 large basil leaves

Add all ingredients to blender.  chill in fridge until cold.  Freeze in your ice cream machine according to directions.  Let it continue to harden in the freezer.   This is best eaten within a few days of making.

Blueberry Mint gelato

I actually used my blueberry gelato recipe and added 8 mint leaves while heating the berries.  These all get blended together and strained but you can still see the little flecks of green leaf.  This recipe turned out more violet this time, as to last time when it was more of a deep red.  This was very Refreshing!

Raspberry frozen yogurt  ** favorite of the night**

• 3 cups fresh raspberries
• 1/2 cup milk
• 1/3 cup sugar
• 2 cups vanilla yogurt

Puree raspberries and strain into a bowl using a fine mesh sieve to remove seeds.  Mix with sugar, milk and yogurt.  Freeze in ice cream maker according to instructions.  I found this recipe took less time that others, so keep your eye on it.

unfolding the weekend

Fun holiday weekend – strawberry picking, a visit from my brother, homemade slip and slide off the fort, grilled pizza, swimming,  dog-sitting,  fireworks, hometown parade and friends!  An unplanned weekend unfolded as an unforgettable and full one.

I am absolutely in love with grilling pizza this season.  I have been making a batch of dough and freezing the extra for a later date.  This last time I had left-over chicken satay with ginger-peanut sauce which made a great pizza combination with a bit of fresh cilantro.  I have also tried a white pizza (ricotta, parmesan & mozzarella) which turned out awesome.   It really is almost too easy to be true, roll the dough out and place on the grill.  Grill 2-3 minutes on one side, remove from grill, add  desired toppings to the grilled side, return to the grill for 3-4 more minutes.  No oven, pure fun!

strawberry & black currant balsamic ice cream

It’s finally strawberry season here, I am hoping to go picking with friends later this week.  We were completely out of last seasons strawberries by February (note to self: pick twice as much this year!)  I love berry picking season here in Michigan – a new berry each month.

I have to be quick to make something from them in this house lest they be eaten. I love strawberry ice cream but was looking for a more sophisticated taste.  I found a bottle of Fustini’s black currant infused balsamic vinegar in my pantry and added two tablespoons to my recipe and an extra cup of strawberry puree. Have you hear of this company before?  It’s a Michigan based company that produces aged vinegars and infused olive oils.  If you stop by one of their stores you can taste any of their amazing combinations.  They also have recipes on their website and pairings – SO DELICIOUS!

spoon or dip?

The truth of the matter is, I make a “ton” of stuff… but never enough.  I am trying to learn the balance of how much to make and of what.  It must be an age-old artisan thing you have to make to sell, sell to make (and a few extras to keep.)

So I made these little bread dipping bowls with the intention of taking them to my local farmers market.  The spiral texture in the middle is perfect for rubbing garlic, which is awesome when mixed with olive oil, a little sea salt, fresh pepper and rosemary.  We love fresh bread and often serve it this way at meals.  I like the shallow bowl as opposed to plates because I don’t like it when the oil spills over on my linens. I want to sell these guys but I also want to keep them all!  These are just one of the things that make me smile when we sit down at the table, like I made something that our whole family enjoys together.

So process… I also made these little spoons, which are cute, the variety is a good indication that I could never make things from molds.  I love making them with my hands and their uniqueness.  Before I knew it I was stamping letters into them – yummy, sweet… I don’t know if you can see the little blue one but it says “open wide.”  I paired the little purple set – wouldn’t that make a sweet little baby present.  I’ll have to throw some normal bowls (without the texture) and add some cute sayings, any ideas?  I foresee a little throwing in the studio this weekend.  This is how I work, one thing usually leads to another.  happy weekend.

 

transformation of a rhubarbarian

I wasn’t quite sure what rhubarb tasted like before I inherited a 50+ year old root from my husbands grandparent’s garden.  It sure possesses plenty of options…  Our crop finally came in and I whipped up a batch of rhubarb sorbet (yum!) and paired it with a strawberry rhubarb crisp with walnut topping (double yum!)

I even used the leaves to make clay impressions for some larger guest books.  I think these would be so lovely glazed in a white and bound with blue linen threads, to be used at a wedding or another special occasion.  I also made a serving bowl with a matching ceramic spoon.  I don’t know if you can gauge the size but this it going to turn out great.  I have seen people use these leaves to make concrete bird baths but I like the idea that supports my human consumption and need to create.   I really want to press a few more to add to this kiln load – I think I love them!

Rhubarb Sorbet & Strawberry-rhubarb crisp with walnut topping

3 1/2 cups fresh rhubarb (4-5 stalks)

2 1/4 cup water

1/2 cup sugar

1/2 cup brown sugar

2 tsp orange zest

2 tbsp corn syrup

1/4 tsp salt

1. Cook rhubarb, sugar, water, salt, and zest in a saucepan. Bring to boil then reduce heat, cover and let simmer 5-10 minutes until soft and rhubarb falls apart.

2. Cool slightly then puree using a blender in batches.  Chill in the fridge until cold or overnight.  Strain through a fine mesh strainer, removing pulp.  You may need to press the liquid through using a spatula.  Add the corn syrup.

3. Using an ice cream maker, freeze according to your manufactures instructions. It will begin to ball in your maker but will still be soft.  Transfer to a freezer container and place in the freezer until firm.  The pink color intensifies slightly when frozen.

This is so delicious, I have never had anything like it.  Enjoy!

For Eunice: Mint julep ice-cream & Burbon fudge brownies

As newlyweds we lived in Kentucky for a few years as my husband finished his MDiv.  Our first (itty bitty) apartment was half of a starter home that had been split into a duplex.  On the other side lived the owner the sweetest 85+ year old woman, Eunice.  She was proper in ever southern way,  I loved catching a glimpse of her on shopping day which came once a month.  She transformed into this glamorous woman complete with faux fur coat and lipstick.  I once caught her on a ladder trying to change a light bulb and had to convince her that she could come down, so I could help.  You could never just talk for a moment, she alway invited me over, eventually she would even let me in when her hair wasn’t done!  I rarely turned the heat on during the winter because she kept her half so warm the heat radiated over.  Sometimes she sang opera or old hymns, those made their way over to our quarters.

It was in that little apartment that A and I blended (beated or whipped might be a better word) our very different cooking backgrounds in our journey to oneness.  I also made my first batch of ice-cream ever in that little space.  I often would take plates of food and bowls of soup over to Eunice who didn’t like to cook for just one, other than that I think she lived off of diet coke.  She used to say in her sweet voice “you’re an artist in and out of the kitchen!”  I loved that phrase, it still makes me smile.

Although we never attended the Kentucky Derby  day which was held this past weekend, I make this weeks flavor in honor of the late Eunice.  She was a faithful servant with a loving heart, I sure am glad our paths crossed.  About a year ago I got a hankering to look her up and ran into her obituary online.  It unfortunately was missing all the personal and sweet details that are impressed in my mind of this ever-giving lady.  May she be rejoicing in the Lord’s full joy and love today!

I used these recipes Mint Julep Ice-cream and  this isn’t my exact recipe but this is close for Burbon fudge brownies.  So good. Enjoy!

the lost art of making

I made something today.  We are quite avid cloth napkin users because they are so easy and super handy.   We always tend to grab sets of napkins, or two of one pattern for the adults and two of another for the kids.  Inevitably they all get mixed up and we can’t remember whose is whose.  I saw a set that I really liked at a big box store but the price tag I did not…  so I decided to make some.  Scoring a sale on fat-quarter fabric, I wound up with six perfect different batik colors for honestly less than one priced in the pre-made set.

After cutting and ironing, I was somewhere between “these are pretty easy” and “man there are a lot of steps”.  I was determined to not sell out for convenience. The shame in buying would be the instant gratification, added price, and the cost of one more thing…  skills.  Sure there are lots of crafty people who make things for fun, but what if it was your job, what if you had no other option but to make the thing you needed?  Could you?  We are such a consumerist society buying all our needs and wants, but beyond shedding our wealth to huge companies and factory workers in other nations we are loosing this other precious resource. We’ve lost touch with what it takes to make.

This first seemed apparent to me in college when one of my roommates (sweet and innocent as can be) and I were trying to sew something.   After threading the needle and making a few stitches she turned to me unable to understand why they were not staying in…  she had forgotten to tie a knot at the end of her thread.  While this seems like a simple mistake, I ask the question is common knowledge becoming uncommon?

They may not be perfect but they will do more than fine for what they are.  Will you spend the time this week to make something – a home cooked meal, ride your bike to the store, or try something new like sewing?  It may take a bit longer and you might mess up a bit, but I can guarantee you will feel that sense of accomplishment, enjoyment in your toil and maybe just learn a new skill.

* did I say cloth napkins, I meant to say pirates hats!