I took the egg white and sugar that I had left over after rolling the
Navettes Sucr??es in them, and put them in the mixer. When the egg
white made soft peaks, I put in “some” cocoa powder, and a splash of
vanilla, mixed that well and dolloped it out onto parchment-covered
cookie sheets. I baked at first 8m in the 350F oven I already had,
but then put them back in a cooling oven because the meringue was
pie-topping gelled, not cookie-crispy.
These aren’t space ships—they look like loom/sewing machine shuttles
(at least, the kind before standard spools of thread—the kind you
might see for handspun). But they taste amazing. The Gourmet editors
say “this old-fashioned cookie resembles nothing we’d seen before”,
I’ve seen something like it: snickerdoodles. Even to the rolling in
sugar (although these have no cinnamon, and you don’t roll
snickerdoodles in egg white), these are very similar to my mom’s
I made a double batch, because I thought I was going to like
these—and it’s a good thing, since I had five while they were
cooling. These are delicious one-bite cookies (or two bites for the
Jr. Assistant Cookie Taster, drafted into service since my Senior
Cookie Taster is off giving a talk) and I don’t expect there will be
any left tomorrow.
We had daikon and several other kinds of radish from this and last week’s CSA boxes, and this a recipe for daikon cakes was in the newsletter, so I thought it was worth trying. These are Nothing At All like the Dim Sum “turnip” (i.e. daikon) cakes, but they were good!
- 1 1/2 cups grated radish
- 2 teaspoons salt
- 3 tsp powdered garlic
- 1/2 red onion, chopped
- 1 2 eggs, beaten
- 1/2 cup panko
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon chile-garlic sauce (such as Sriracha®)
- 1 1/2 cups vegetable oil for frying
Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30m (I refrigerated overnight, because it got too late for frying) Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Realize you need more egg, add 2nd egg. Mix well. Form into 8, small round(ish) patties. Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.
This is based on a recipe for orange-cumin bread in Beth Hersperger’s “The Bread Lover’s Bread Machine Cookbook”, but I have a ton of apples because (1) we’re in a fall CSA in New England and (2) we went apple-picking last weekend. One whole drawer in my fridge is full of apples. This only actually uses one or two, but it also uses up some of the apple cider that I insist on buying in gallons and therefore which is taking up a valuable milk slot in our tiny refrigerator.
I *could* press some apples into cider, but that is more of an adventure than I’m willing to sign up for this fall. Applesauce, maybe…
- 1c apple cider
- 1/2c whole milk
- 4 tbsp butter, cut into pieces
- 4c all-purpose flour
- 1/3c dark brown sugar
- 2 tbsp gluten
- 2+ teaspoons cumin seeds, crushed in a mortar and pestle
- 2 tsp salt
- 2.25 tsp SAF yeast
Put everything in the bread machine (in this order if you have my Zojirushi, or whatever order your bread machine requires) and start the basic cycle. At the add something beep, add:
- 1-2 local apples, diced into 1 cm pieces (around 1/2c once cut)
This turned out *lovely*. It was good fresh with butter and apple butter, good toasted, and I can’t wait to try it as a grilled cheese sandwich!
It’s “eat up the green stuff” night at Evenmere, and it’s too cold for
salads, so the soup is on! This one is really an excuse to eat
cheese, but with some good shredded cheddar (and pretending that the
coloring isn’t awful—orange and green don’t blend appetizingly)
it’s not bad. Emi asked for seconds, and I had a bit more myself.
With hot bread (2 hours away, oops) this would be a fine rainy fall
Wash and chop:
1 bunch onion scapes
1 bunch flat-leaf parsley
1 bunch hong vit radish greens
Peel and chop:
5-6 large carrots
Heat 2 tbsp olive oil in a medium saucepan. Saut??e greens until well
wilted, then add 4c water or stock and the carrots. Cook until carrots
are tender. Remove from heat & pur??e with an immersion blender or in
batches in a mixer. Add lots of grated cheddar & serve.
I didn’t make these tonight—they actually took a surprisingly long
time. These were a wedding present for Erik and Ksusha, who were
married last fall. With a new baby, I knew they would not be done
before the wedding, but I missed several more self-imposed deadlines
before finally finishing them, just shy of their one year anniversary.
Their wedding motif was these squirrels, holding a heart together, so
that’s what I made.
This is the most true-color picture:
Two of friends had a baby this summer (actually, a *lot* of my friends had babies this summer) and gave her the middle name Jayne. This made me think of Adam Baldwin’s character in Firefly, Jayne Cobb
, and his Hat.
I wanted to make it for Baby Jayne. So I found a pattern
on Ravelry, and found some really bright yellow, orange and red yarn in my stash. (Why do I have day-glo orange yarn? It’s a long story.)
I started this while we were visiting Camp Calumet, and was almost to the ear flaps when I decided that I didn’t like the holes that ending a row and then starting with Ch 3 were making. I frogged the whole thing and made some changes:
- I started with a magic loop instead of a Ch 4 and join.
- I worked continuously through the rounds (so in a spiral, rather than joining rows and then Ch 3 to start a new row.)
- I lined the hat with a fleece band. I had planned to fully line it, using >these instructions, but I didn’t have a convenient baby head (Emi’s head is *not* 6-month-old sized. She wore a 2T hat last winter.) Since I couldn’t fit the liner properly, I just cut off the excess material (I love fleece) and ended up more or less using this method.
Since Baby Jayne is not an only child, I also made a hat for her sister:
It might really be a beret rather than a tam
, but that’s not alliterative, now is it? It’s based off of this pattern
More pictures are here: http://www.flickr.com/photos/katsniffen/sets/72157627903340036/
the Ravelry page for these are here: http://www.ravelry.com/projects/khas/cunning-crochet-baby-jayne-hat
And here are some pictures of them wearing the hats!