Card Not Needed: Chia Lemon-Thyme Cocktail

-The oddest cocktail ever.-

Ask me. Ask me, you cock-holstering bitch. Don't you dare not. I swear to God if you don't I will kidnap you, smuggle you into a Slovakian whore house for leprosy patients, and tape dollar bills to the inside of your colon. ASK ME!

"That will be $21.20. Will that be all for you today?" the teen behind the register asked.

"Sure. Fine." I handed him my debit card trying to hide my boundless anger and disappointment. 

Fuck you, you son of a bitch.

"Thank you for shopping at Total Wine."

You won't be twenty-two forever! Someday you'll grow old, too! En-fucking-joy it! *internal and incoherent rage ensues*

This was the sixth time in two months I wasn't asked for photo identification when buying alcohol. I'm only two months short of thirty! I eat well! I work out! I look young for my age! 

Or... apparently not.

God. Damn. It.

Halfway There: Lemon, Yogurt, and Almond Custard Pots

-I AM so lucky!-

Done, done, done.

So done.

A finished draft of the book with all its pictures, appendices, intros, and recipes tested by over 85 people has been turned into our editor at Little, Brown & Company. All 409 pages of it.

Four. Hundred. And. Nine. Pages.

So excuse me if my posting has been a little, short as of late. It's just, you know, 409 pages. The last two weeks I have done nothing but read-tinker-edit-futz-delete-edit-again-add-change-and-putz-with those 409 pages. I can recite whole recipes and headnotes to you from memory.

If we were to take an MRI of my brain all that grey matter would somehow resemble elbow macaroni and globs of melted cheese.

*oof*

Scavenging: Lemon Curd and Lemon-Ginger Scones

-Say what you want about scavenging for food. The results speak for themselves.-

It was called buzzarding for two reasons. The first and main reason was because of the obvious comparison to buzzards and their scavenging ways; how people would circle trays of food in a constantly tightening the gyre until they descended upon them and picked at whatever meat and bones were left. The second was because they would be buzzing all over the school like cracked-out crazy people trying to find a free meal.

The second was apt enough but it was the first that made the term so humorously endearing, so identifiable, and heaped onto you a feeling that you really were some sort of unclean beggar hiding in the shadows and waiting for the best opportunity to take, or, in some cases, outright steal.

Anyone who has gone to college can identify with buzzarding. Others call it freeganism, while some may simply call it scavenging, but all students have done it. As a student constantly expending energy through studying, Frisbee football tournaments, dating dramas, classes, all night parties and the inevitable mornings after that are first defined by the phrase “I am so hung over,” only to immediately be followed by, “God, I am so hungry,” food is a constant need at all hours of the day.

I don't think any student ever intends to debase themselves to hunting for food like a starved hyena. It goes against the notion that you're one of the educated elite that has to show it through dignified words and actions. However, when you're damn near poor and living off student loans and ramen then you learn to be okay with swallowing your pride for some free eats.

-Fresh Meyer lemons picked fresh from the Break Room.-

Regardless of the reasons why, buzzarding is a habit all college students must learn. If change cannot be found under the couch for a run to In-&-Out then buzzarding kicks into overdrive and the famished 20-something must put aside ego and hunt for food. It’s natural instinct.

Instinct or not, though, skills can be developed in order to hone the hunt for food. In college my roommates and I constantly kept on the lookout for flyers anoouncing events where food would be offered and we eagerly awaited various campus events where a buffet would be present. I snuck into club meetings that I was not a member of (the list of clubs I crashed is extensive ranging from the Communist Club, the Future Farmers, and far too many emo poetry readings with the Poetry Club who always had amazing mochas freshly made by one of its members that brought an espresso machine to meetings). I even made friends with plenty freshmen who could get me into the Dining Commons for free.

Encouraged by a friend, I was even an active volunteer for the Jewish community center. I wish my motives were wholly altruistic but damn it if these people didn’t know how to make a mean maror. I stayed on and assisted when I could knowing there was the promise of bagels and, sometimes, fresh challah. I eventually stopped volunteering, though, through a combination of guilt brought upon by a Lutheran upbringing and accidentally interrupting the prayer at Shabbat dinner by trying to quietly inhale a broiling hot latke without anyone noticing only to horribly and audibly burn my mouth.

I had other methods of feeding myself. I hoarded, God, I hoarded. Stocking my mini-fridge with filched food was like playing a game of Tetris every time I opened it.

-While tasty on toast and scones I find lemon curd to be just as amazing on waffles, pancakes, ice cream, and even on the side to some leftover grilled chicken from the fridge.-

Lastly, since Davis is an agricultural town with a plenty of middle-to-upper class suburbs, there are plenty of fruit trees to raid if you know where to look. The first time that my roommate came home with a pillowcase filled with tangerines I chastised him for taking someone else's fruit. He argued that the tree was in the front yard and he only took what he knew were tangerines that had been sitting on the ground for the past few days. I checked the tree the next few days and, sure enough, plenty of fruit did drop and the owners never picked it up, let alone picked the fruit from the tree. The next week I went with him pillowcase in hand.

These days when I hear tales from my friends about how strangers are constantly swiping their fruit I gasp and chide these criminals with a wave of my finger as if they were in the room with us. (I am a hypocrite. I know that and I’m fine with it in regards to this issue. I stole from neglectful strangers. These people are stealing from friends who furtively pick the fruit on their trees with the intention to eat every single one. This is what I tell myself.)

-Scones are just so easy to make. I wonder why I don't make them more often?-

Of course, after college and having become a food writer one would think that I would have left these habits behind like the scratched up card table I ditched in my first post-college apartment. Sadly, this isn't the case. I still scavenge for food wherever I can find it. I don't think it will ever matter just how well-fed or well-off I am or become because if there are snacks nearby, be they in the form of veggie plate or candy bowl, I plan to slam down on it like the hand of God.

These habits aren't privy just to college students. If you've ever worked in an office environment you know what I mean. Leftover doughnuts from a meeting? No need to announce it over the loudspeaker. Your co-workers know. They can smell free food in the air the way a shark can smell a single drop of blood from a mile away. All you have to do is put them in the Break Room and back away before the wolves decend upon it. Be quick about it too, or you'll lose a finger.

-If I knew in college what I know now. Not just about food but other stuff, too. I know I would have skipped a lot of bad dates.-

This is just as true at my new job back in the non-profit world. I brought my new co-workers some cupcakes (from Esther's, naturally), a sort of "Thanks for welcoming me" gift, and before I could blink all that was left were crumbs and torn up cupcake papers - a practical baked goods Blitzkrieg.

Don't worry though. I showed them.

At the end of my third day, I found an entire sack of Meyer lemons. Written on a piece of paper taped to the wall next to them was a note, "From the tree. Please take." So I did.

To justify my actions let me explain that after an entire day the sack was still nearly full. Most people, it seemed, didn't know what to do with almost ten pounds of lemons.

Amateurs. I made that bag of lemons my bitch.

-Regular lemons or even limes would be just as delightful in these recipes.-

Much of it went to pitcher after pitcher of lemonade. The rest of the juice and zest was quickly prepped and tossed into containers in the freezer for future baking projects. I've also been promised even more lemons, so you can anticipate that many cans of vanilla bean and Meyer lemon marmalade is in my future.

However, what I was feeling like that night I got home - what I was really craving - was lemon curd. Really sour, creamy, lemon curd with enough spark to start a car. And, perhaps, some lemon scones to smear it on. Yes, lemon on lemon. The best kind of lemon treat. Even better? Totally a valid breakfast option even though, and let's all just admit this to ourselves, they're totally dessert.

I realize the only difference between by buzzarding then and my buzzarding now is that I know how to better utilize my pickings. Years ago I would have just tossed produce that went old and uneaten. Now it gets poached, baked, stir-fried, canned, and churned into ice cream.

I'm a smart and proud scavenger these days and the results prove it.


Lemon-Ginger Scones
Adapted from Molly Weizenburg's A Homemade Life

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
4 tablespoons sugar
2 teaspoons grated lemon zest
1/4 cup chopped crystalized ginger
1/2 cup half-and-half, plus more for glazing
1 egg
1/2 teaspoon vanilla extract

1. Preheat oven to 425F. In a large bowl sift together the flour, baking powder and salt. Using your hands, rub the butter into the flour mixture until it looks like coarse meal. Add the sugar, lemon zest, and ginger and whisk to incorporate.

2. Stir together the half-and-half, vanilla extract, and egg in a bowl. Add to flour mixture and stir gently to combine. The dough will be shaggy and sticky. Using your hands squeeze the dough together into a rough mass. Turn out onto lightly floured countertop and knead a few times just to bring it together. As soon as the dough holds pat it into a circle and cut into wedges.

3. Place wedges onto parchment lined baking sheet. Brush with extra half-and-half. Bake for 10-14 minutes, or until pale golden. Cool on wire rack and serve warm or at room temperature. Store in an air tight container for up to four days.

Lemon Curd
Adapted from Cindy Mushet's The Art & Soul of Baking

3 large eggs
3 large egg yolks
1 cup sugar
3/4 cup lemon juice
6 tablespoons cold, unsalted butter, cut into 1/2-inch cubes

1. Fill a large bowl halfway up with ice water. Place a strainer over another bowl set it aside. Fill the bottom of a double-boiler with at least 2 inches of water. The water should not touch the top part of the double-boiler. (You can do a makeshift double-boiler by using a pot and a metal mixing bowl.) Bring to a rolling boil.

2. In the metal bowl or top part of the double boiler whisk together the eggs, egg yolks, and sugar until well blended. Add the lemon juice and stir together. Place bowl over the boiling water and cook, stirring constantly, but leisurely, for 7-10 minutes being sure to scrape the bottom and sides frequently to prevent the eggs from scrambling. When the curd is thick and holds its shape (you should be able to lift the whisk and when the curd falls back down it should remain distinct on the surface) take it off the heat.

3. Immediately pour the curd through the strainer and into the bowl under it to catch all the bits of scrambled egg (there is always some). Add the butter to the curd and let sit for a minute to melt before stirring it in. Press plastic wrap onto the surface of the curd to prevent a skin from forming. Place the bowl of curd into the bowl of ice water. Once curd has completely cooled, use or store in the refrigerator until needed for up to a week.

The Company You Keep: Kiwi-Lemon Jam Recipe

-A simple Saturday breakfast without a side of crime.-

We’re judged by the company we keep. Some may argue that it’s unfair that we be ancillary critiqued based on the actions and words of those we associate with. However, it stands to reason that if we willingly befriend people who can hardly be considered upstanding, then we too must be. Why else would we be friends with people unless we we approved of their actions or behavior? We pick our friends because they possess traits we enjoy and admire. Judging someone by the company they keep, then, is completely practical.

Shortly after turning eighteen and graduating high school I found myself at UC Davis for freshmen orientation week. It was a chance to familiarize myself with the campus and its resources, take placement exams, and learn how to pick classes using the incredibly complicated class guide. More importantly, it was a chance to socialize and make friends. Most everyone was coming from all corners of California, others from various other reaches of the U.S., and a few from overseas. People from practically every race, gender, religion, sexuality, ability and so on were present causing some people to engage with individuals of certain communities whom they had never interacted with before. It was week of social mixing and everyone was a little awkward.

-Kiwis are best when their skins are wrinkled and the fruit is dark green. November is the season for them so hit up the Farmer's Markets. I got 3lbs. for $3.-

Of course, the first person I bonded with was my assigned roommate for the week in the dorms. I can’t recall his name but I recall my interactions with him and the people he quickly associated with and, thus, I associated with. They all seemed normal enough. We spent the first night at the dining commons talking about our potential majors and backgrounds. Who had a girlfriend, if we thought we placed well in the chemistry placement exam, and if there was a decent coffee house nearby were all fair topics. Nothing anyone would red flag.

The group seemed normal enough, though we seemed to have established ourselves as the popular kids (I understand now that no such thing exists on a college campus) and as expected began to act in condescending manner towards the other students. Nothing extreme or too offensive, more along the lines of picking out who was wierd and making a point to convince every other freshmen how that person should be shunned else their new collegiate reputation be tarnished.

Having been one of the super-weird people in high school who had been on the receiving end of this sort of treatment - I played the flute in marching band and founded the anime club - this should have been the first warning. Still, I was in a new environment and, gosh darn it, I wanted to find some friends and fit in. If some poor shmuck with a bad haircut who climbed trees in the middle of our campus tour had to suffer our roundtable mocking, so be it.

-Buttered bread is equally tasty. Either way, though, you'll end up snarfing it down like a starving wolf.-

Later that night we ventured into downtown not looking for anything in particular. We eventually meandered into a convenience store for what I assumed was something to drink. It was dark out and I had no idea where in the town I was so more than anything I was just trying to get my bearings.

I have an intense need to know exactly where I am at all times in foreign places, and not having a map I was more concerned with landmarks, star positions, and street names than whatever the others were doing. While downtown Davis is set up as a grid, if you aren't familiar with the town every block looks exactly the same. Compound that on top of the fact the campus itself was a strange maze of mismatched and awkwardly placed buildings and that it was dark out I realized I was totally lost. I certainly wasn’t paying attention to what anyone was buying or, in this case, not buying.

The group moved out back to the street and we meandered over to what seemed to be a park.

“Walk faster,” said my roommate in hushed panic. I just looked at him curiously.

“Why? We don’t have to be back for a while.” I looked up ahead to the rest of the group and called out, “Hey, does anyone know where the hell we are?”

“Dude, shut up!” hissed the guy with the punk-look ahead of us, pink hair in spikes and boots that looked like the belonged to The Starchild. I couldn’t recall his name, and had begun to address him as Punky.

This was the point when I knew something was up. It was the same feeling you get when you find a letter in the mail that can only be bad news, or that split second after you hear your car make a sound that you unequivocally know will cost you $300 to fix.

“Dude, hurry up!” said my roommate. He, Punky, a blonde girl, and the German guy we met a lunch began picking up speed.

Suddenly, a few blocks away, we saw a police car turning the corner.

“RUN!” someone called.

So, I ran. The reaction was automatic. If someone suddenly yells “Heads up!”, you look up and brace for falling objects. If you see people crowding around on the street, you’re likely to investigate in order to see what's going on. Humans are creatures that are good at following the pack and taking directions in a primal sense, especially when our brains tell us it’s for self-preservation. So, I ran. I took off like scared teenager in a horror film, which wasn’t too far from the truth.

-This should be the first lesson in orientation.-

We were in the park by now and there was zero lighting nearby thanks to the City of Davis’ aggressive light pollution policy. (You can see the stars, just not the serial rapist hiding in the bushes ahead.) Following the lead of the people in front of me I leaped over a stone wall and took cover, flattening myself against the ground. The others were doing the same, all of us still as statues and no one breathing a word for fear that the slightest whisper would sound like a siren. A few minutes later we heard the car drive up, pass us, and slowly drive away. We hadn’t been seen. Even more, I realized that they weren’t even looking for us.

“What the hell?! Why were we running?! Why am I dashing two city blocks and hiding in shadowy corners from the cops?!” I yelled.

“Dude, we stole some beer and Jack from the store,” said Punky. My roommate looked at me and smiled. He grabbed the bottle of Jack and offered it to me. I looked at it in my hand and stared down at the Captain, a knowing look in his eye as if to say, "See, yer' a pirate. Just like me. Arr."

"You stole liquor? On our first night in college? Wait. No. College orientation?" I stared at them all. I was shocked and horrified that people really could be this stupid. "Just how much crack did you smoke before we went out tonight?"

"Dude," said my roommate, "it's fine. It's just a bottle."

"And beer!" I screamed louder than I had probably intended.

"It's just a small adventure. Nothing to freak about," said the blonde.

"You made me run from the cops! I've never run from the cops! I like cops!" I looked back down at the Captain. Without any thought I unscrewed the cap and put the bottle to my lips and began to drink.

And, then, continued to drink. And drink. And drink. This was my first drink ever, in fact. Conicidentally, it was also the first time I felt I ever really needed a drink.

"Whoa! Don't take it all," cried the roommate.

I ignored him and continued. I could feel the peppery liquid sear down my throat and burn my stomach. Pain as punishment.

Finally, more for the desire of air than rather to stop, I put down the bottle and gasped. My body began to violently cough and my back arched over as it reacted to the burn. My lungs attempted to suck in air as quickly as possible. I put my arm out in a gesture for someone to take the bottle away. The blonde grabbed it and whined about a third of the bottle being gone or something. At that point I didn't care. I got up and meandered in what seemed to be a familiar direction. I just hoped that my young, healthy liver could process this and that I could find my way back to the dorm.

-Combined they equal pure awesome.-

The next day, my side sore and my head pounding, I befriended the strange tree climbing lad. We hit it off fabulously. By the end of orientation week he and I had made arrangements to become roommates in the dorms once the school year started. We celebrated our arrangement with other new friends who weren’t thieving bastards with a simple picnic in the quad of fruit, cheese, and bread picked up at the Farmer’s Market.

It was during that picnic that I learned the importance of association when it comes to food as well. My new friend, Sarah, showed me how to pair fruit with cheese, particularly slices of fresh seed-studded kiwi on chunks of bread smeared with chèvre. Food, too, can be judged by its pairings, friendly flavors that highlight and encourage its most endearing and exciting qualities.

At that picnic I found foods I was happy to mix together, but even better I found people who supported me . These friends were company I was happy to be judged by.

This kiwi-lemon jam is just as easy to judge through association. It also reminds me of some of the lessons I learned in that first week of college. A wild, somewhat precocious accountrment on a cheese plate this jam is sure to garner attention while simultaneously fawning over anything else your serve. Tangy chèvres and triple cream, ultra-buttery cheeses like Délice de Bourgogne or Red Hawk mingle best with it. It's particular perkiness lends it self well to waffles, yogurt, and ice cream as well.

Of course, this jam shouldn’t be judged by association alone, but on its own merits as well. Bright and sunny, it’s not the kind of jam you expect Fall bounty to produce. The kiwis’ tropical, almost strawberry-ish flavor is best if you can find them at peak ripeness when the skins are wrinkled and the flesh is dark emerald green, which means the fruit will be sweet and aromatic. Ripe, soft kiwis are a whole different flavor than hard, pale green ones that offer too much tang and too little flavor. The strong suggestion of lemon offers a slightly sour compliment to the beryl fruit.


Kiwi Lemon Jam
Adapted from The Art of Preserving
Makes 2 1/2 pints

1 Meyer lemon
3 cups sugar
3 lbs. ripe kiwi fruits

1. Cut off the ends of the lemon. Quarter the lemon lengthwise and remove the seeds. Place the lemon and 2 cups of the sugar in a food processor and process until well pureed Transfer to a nonreactive bowl and let stand at room temperature for four hours or overnight.

2. Peel the kiwis and slice them into thick rounds, about 4-5 per kiwi. Gently toss with the remaining cup of sugar. Cover and let sit at room temperature for 3-4 hours.

3. Transfer the lemon mixture to a large nonreactive saucepan and place over medium-high heat, stirring frequently until the sugar is dissolved and the lemon is translucent. Add the kiwi fruit mixture to the pan, reduce the heat to medium, and cook uncovered, stirring frequently, until the jam is thick. About 15 minutes. (This will be a loose jam. Overcooking it until it become very thick will scorch the kiwi fruit.)

4. Ladle into sterilized jars and process. Processed and canned it will keep for a year in a dark, cool place. Otherwise, place in the fridge and use within two months.

-Easy and affordable, this is a good starter jam for you canning newbies.-

A Do Nothing Day of Lemon Ricotta Gnocchi

-A perfect Late Summer - Almost Fall dish.-

I don't have to do anything today. Nothing. My errands are all done. I have no real work waiting to be finished. I actually balanced my checkbook and took care of my finances on Thursday. So, I can choose to do nothing.

It's a pleasant change not to have to bake or cook for a potluck, dress up for a party or dancing, or drive all over town. As I write this the clock says 5:22 PM and I have yet to take a shower, and the back of my hair is still standing tall and fanned like a rooster's tail, the same as it was when I woke up around ten this morning.

It's fabulous really. Having a day to do nothing rarely ever happens to me anymore. Often I have far too much on my plate and recently I've been heaping on a few extra helpings. As much as others point this out to me my usual response isn't that I have too much on my plate but rather my plate is simply too small.

-After a few minutes I already have the dough resting in its first log form.-

After I loafed out of bed I wrapped myself in a blanket and took some green tea and toast smeared with homemade jam on the patio. The bees were humming around the tomatillo plants whose vines had begun to reach across the entire garden gaily livening the space up with hundreds of green and purple paper lanterns. There was a small, slightly chilly wind that made the blanket and tea all the more enjoyable. It was like a San Francisco summer morning; evidence that Summer was soon about to end and Fall about to begin. I made a mental note to pick up some figs at the Farmer's Market the next day, the brisk air being the sign they were now ready.

The chill air and empty schedule gave me energy and I was still a bit peckish. I decided I would make some gnocchi. Generally a food I consider perfect for colder months the weather seemed to be an auspicious sign that today was a day for making gnocchi. Of course, not all gnocchi has to be starchy and heavy (well, heavy for gnocchi). Ricotta gnocchi is the lighter cousin of potato gnocchi, not to mention far easier and faster to prepare. The task usually occupying only 20 minutes or so.

-Cutting the ropes of dough into pillows of gnocchi.-

I dug out the leftover ricotta from the fridge that we had kept around for when we made jam earlier in the week and set it aside to come to room temperature. (Whenever I make jam I take the foam skimmed off from the cooking jam and pour it over small bowl of ricotta or cottage cheese as a sweet treat, a little trick I picked up from my grandmother's old cookbook.) The cheese, plus the zest from an extra lemon that hadn't been used in yesterday's plum sauce, would form the flavor base for the gnocchi.

The gnocchi dough is simple and slightly messy but easily made even within the crowded confines of an apartment galley kitchen. Once set they cook up in about two to three minutes. Poofy, light and sweet, tasting of lemon and cheese they best imbue the tastes and textures of two seasons on your tongue.

-A bench scraper is a godsend for cutting up gnocchi and makes cleaning afterwards a breeze.-

I ended up serving these as simply as I made them: with a quick pesto made from a bit of garlic and some basil from the garden whizzed together with lemon juice and olive oil in the food processor. It was then topped with a bit of grated ricotta salata, a form of ricotta cheese that's pressed, salted, and dried making it perfect for finishing off any pasta dish.

After the gnocchi was ready I took a small plate of it to the couch and buried myself under the blanket again. I had kept the windows open to let the same refreshingly cold air circulate the room to invigorate it a bit. I popped on an episode of Weeds and let the cats conquer my lap in the name of naps while I ate my meal. My day was over, and, aside from gnocchi, I had no other plans. It would be a satisfying Saturday.

-The results of my do nothing day.-

Lemon Ricotta Gnocchi
Recipe adapted from Pasta Sfoglia

1 cup all-purpose flour
1 1/2 pounds whole milk ricotta cheese
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 egg
2 tablespoons finely grated lemon zest

1. Spread the flour out on a clean, dry work surface. Place the ricotta, salt, black pepper, egg, and zest on top of the flour and lightly knead it with your hands bringing together all the ingredients. Gently knead the dough into an 10-inch log and allow it to rest a few minutes.

2. Lightly dust a clean, dry work surface with flour. Cut the log into four equal pieces. Gingerly, lightly, roll each piece into a 1-inch thick piece of rope. (You may have to cut the rope once or twice to keep in manageable.) Cut the gnocchi into 1/2-inch pillows. Lightly dust with flour.

To Cook: Place gnocchi in boiling salted water. When the gnocchi have floated to the top, allow them to cook for another two minutes, then remove with a slotted spoon and serve.

To Store: Place gnocchi on a baking sheet in a single layer and place in the freezer. Once frozen place in an air tight container. Thaw an hour before cooking. Stores for 2 weeks.

To Serve: These are best served simply. A basic tomato sauce tossed with some white wine, capers and garlic is a wonderful way to dress these. Alternatively, a simple basil pesto is also perfect. Top with a bit of grated ricotta salata, Parmesan, or even Pecorino Romano for a bit of bite. An extra dash of lemon zest will go a long way as well.

-The recipe makes enough for multiple servings. So a short amount of work lets you feed many or gives you plenty of gnocchi for future meals.-

-Feel free to not use the lemon zest, or if you want to mix it up use orange zest instead.-

Related Post: Sweet Potato Gnocchi Recipe

Grandma's Recipes #2 - Vanilla Meyer Lemonade

When I found this simple and easy recipe for vanilla lemonade, I decided to make a few tweaks. Her recipe called for some vanilla extract and for regular lemons. I decided to go with sweeter Meyer lemons, as I had a spare bushel of them lying around, and since I still have insane numbers of vanilla beans, I went with that for a purer flavor.

I used one of the beans from my "Used Vanilla" jar, vanilla can be used more than once so after use, I just wash the bean off, let it dry, and pop it in a jar. Each bean can get about 5 good uses out of it. After that I just pop it into a jar of sugar for vanilla sugar. Fresh vanilla is fine too, but this is a great recipe for old beans.

This recipe is fast and straightforward with a lot of payoff in the end. Sweet and sour lemonade with a refreshing taste of vanilla in the background. Perfectly delicious all year round.

Vanilla Meyer Lemonade
What You'll Need...
1 cup of Meyer, or regular, lemon juice (about 4-5 lemons)
1 vanilla bean, split lengthwise
1/3 cup of granulated sugar
water

What You'll Do...
1) Juice the lemons for the juice, being sure to strain out pulp and seeds. Add 4 cups of water and stir.

2) Combine the sugar, vanilla bean, and 1/2 cup of water into a saucepan. Stir over medium-high heat until the sugar dissolves. Pluck out the vanilla bean, wash it and dry it, then store for future use. let the vanilla simple syrup cool and then pour and mix into the lemonade.

3) Chill and serve over ice.

Making Preserved Lemons

So I have been hell-bent on learning Moroccan cooking the past year or so and I am finally getting to it. First I picked the olives and now I have the preserved lemons on the way. Elise gave me some fresh Meyer lemons to use so I can't wait to see how their sweet flavor develops. Preserved lemons can be a bit testy and go bad easily so I decided to make them in two different ways.

Method 1: I cut the lemons into most quarters, though still connected at the base, and packed them with salt. The method is in detail on Simply Recipes.

Method 2: I just cut the lemons into quarters all the way through and alternated layers of lemons and salt (a mixture of sea salt and kosher salt). I also used some coriander and bay leaves in this jar for a bit of extra flavor. Afterwards I topped it off with a bit more salt and lemon juice.

The end result should give me some nice preserved lemons. The fruit isn't really usable which is fine because the peel is what you want. Chopped up into tagines or other dishes they give a heady perfume of fruit, salt, and citrus which just permeates the dish.

Wish them luck!

Escape

Penelope and I decided to take a day off from the world yesterday. No spouses. No work. No thinking about school, duties, errands, tasks, promises, lies, ideals, hopes, failures, or commitments.

It was a day to relax. To sit back and stare at the sky. To enjoy oneself. To ponder the universe and all of it's types and patterns. To have a comforting simple meal, and a simple day out for pure purpose of a peaceful, entertaining night in good company.

The day before I graduated high school, I laid down on the grass and stared at the sky, and wondered what my future was going to be. I never would have guessed I would be where I am now, doing the things I am doing. I did the same yesterday. I guess I came full circle, though I didn't realize I was on any path to begin with. I guess I begin the gyrating tread once more.

We made a picnic lunch and went out the the Sacramento Shakespeare Festival to see The Comedy of Errors, which is by far one of the bard's best plays. Confusion, puns, and hilarity ensues amongst long lost and separated sets of twins and a town is thrown into turmoil. It's worth seeing, and even if you're someone who thinks "Shakespeare is too hard for me to understand!" trust me, seeing it on stage makes it very easy to understand when you have a face to put to a character name, and lines are being read with emotion. It's still going, so be sure to catch a viewing and bring a picnic lunch! You can find tickets here.

Penelope and I made a very simple and very satisfying picnic lunch. We used Tea's recipe for lentil salad (albeit a few alterations, it's a great base recipe that allows lots of room to personalize it,) made a simple fruit salad with some chopped mint and lemon juice - mint perks up a fruit salad like nothing else - and we tore apart a roast chicken and mixed it with some romaine lettuce. Throw in some water and kiwis and we were set. Next time we'll be sure to remember the wine as well.

It made for a perfect picnic to a perfect show on a perfect day.

Sometimes a day of escape is just what you need.

Simple Fruit Salad
serves 4-6

What You'll Need...
2 1/2 cups of fresh strawberries
2 nectarines or peaches
3 apricots or plums
2 cups of seedless grapes
2 tablespoons of chopped fresh mint
juice of 1 lemon

What You'll Do...
1) Wash and dice the fruit.

2) Combine the fruit, mint and lemon juice in a bowl and toss. Serve immediately or let sit in the fridge for a bit to let the mint permeate the fruit a bit.

Optional: If you want, assorted berries really work well in this recipe, as might a 1/2 teaspoon of grated ginger if you so wish.

Rosemary & Lemon Cupcakes

I am not sure what the impetus for this cupcake was, I was planning to do an ice cream filled one, but then my day got too busy and I had to postpone it since I couldn't get the ingredients I needed. Still, I was in the mood to bake after psyching myself up for it all day.

Down into my pantry and fridge I went, hoping I might find some sort of inspiration to light my baking way. I uncovered some fresh lemons that I had purchased at the farmer's market and tried to see if I could use them. Then a big verdant aroma caught my attention, and I noticed the leftover rosemary from last night's spaghetti. I've always been a fan of my friend Sarah's rosemary bread; it's sweet, fragrant, rustic and sweet. Freshly baked it's perfect with when sliced and spread with creamy butter...

But back to the cupcake, I remembered the orange scented white wine cupcake utilizing cornmeal, so I figured that it might be the perfect base for a lemon and rosemary cupcake. With a simple sugar crust, it would be a perfect cheap n' easy Spring cupcake.

And they are. I think these are Rob's favorite cupcakes to date. They're very Andalusian in their taste and so simple to make. Plus, no butter or frosting makes them a bit lighter, which makes many of my taste testers happy. We also noticed a peculiar yet perfect match for this cupcake, English Breakfast tea. Really, the robust and bittersweet tea matched perfectly with the herbacious lemony cupcake, each emboldened the other and you never knew which was the star, the tea or the cupcake.

Rosemary & Lemon Cupcakes
12 cupcakes / 350 F oven

What You'll Need...
4 eggs, room temperature
1 cup of sugar
1/4 cup of olive oil
1 cup of AP flour
1 cup of cornmeal
2 teaspoons of baking powder
1/8 teaspoon of salt
1 tablespoon of fresh rosemary
zest of two lemons
1/3 cup of sugar

What You'll Do...
1) Preheat oven to 350 F
2) Whisk together the eggs, sugar, and olive oil.
3) Sift in the dry ingredients together and whisk until incorporated.
4) Chop the rosemary, and fold it and the lemon zest into the batter.
5) Scoop into cupcake papers and sprinkle on sugar into a thick, snowy covering.
6) Bake for 17-20 minutes, rotating the pan after the first 15. A toothpick should come out clean.
7) Set onto a wire rack to cool.

Gooey Butter Cupcakes with Lemon and Strawberries (Rob's Guest Post!)

So a while ago, I challenged Rob to finally bake something and post about it. He finally did it. It only took a year for me to get him too. Anyways, hope you enjoy Rob's first post on Vanilla Garlic!

Well as you know, Garrett finally succeeded in getting me in the kitchen to show off my baking skills. I couldn't ignore the challenge, after all, my reputation was at stake. But yeah... I wouldn't believe me either. Let's face it though, I met his challenge just so I wouldn't have to listen to him gloat.

For those of you who have been to St. Louis and had the opportunity to sample gooey butter cake - found only in St. Louis according to the city's tourist website - will agree with me when I say this is one of the densest, richest cakes out there.

Now like many of you I had never heard of gooey butter cake; I learned of it recently at a business conference hosted by a company based in, you guessed it, St. Louis. Before the conference started each representative of the host company stood up and introduced themselves and also rattled off their favorite dessert as a sort of ice breaker. As expected the same standard line of dessert was rattled off with numbing predictability. Cheesecake. Bread Pudding. Chocolate cake.

Gooey butter cake. Wait. Stop. I wondered to myself, what this delightfully named pastry could be? One of which I had neither heard of nor seen before in any of my travels.

After a quick Google search once back home, I was able to adapt a recipe all of my own, and let me tell you the cake lives up to its name. I adapted the recipe to a cupcake recipe as well, of course, would Garrett have it any other way? The cake is heavy and dense, and very gooey with all the cream cheese. It was actually too rich, but I squeezed fresh lemon juice over it which toned down the sweetness, the sour-tart juice balancing everything. We also served it with strawberries to add a different kind of fresh sweetness to lighten the cake a bit.

It wasn't labor or time intensive and was the perfect choice for Garrett's bake-off challenge.

Lemon Gooey Butter Cupcakes
Makes 12 cupcakes / 350 F oven

What You'll Need...
1/2 cup of butter
1 box of yellow cake mix
3 eggs
8 oz of cream cheese
1/2 teaspoon of almond extract
4 cups of confectioners sugar
2 lemons

What You'll Do...
1) Preheat oven to 350. Using cooking spray (Pam) spray a cupcake tin and the cupcake liners you intend to use, the batter sticks to anything and everything otherwise.
2) Melt the butter, then mix it, along with one egg, into the cake mix to form a bulky dough. Press the dough into the prepared cupcake papers.
3) In a large bowl mix the cream cheese, almond extract, remaining 2 eggs, and sugar until thick and creamy. Spread over the tops of the yellow cake.
4) Bake at 350 for about 25-30 minutes or until brown on top. Allow cupcakes to cool. Cake will be gooey on top so be sure to not over bake.
5) Squeeze fresh lemon juice over the cupcakes and serve with strawberries.

I'm Such a Dip for Dip

I am shocked. Shocked I say! How is it I have never shared this recipe with you, dear reader? This simple recipe that I make once a week at least (I kid you not) is flavorful, cheap, and simple. The three requirements for a truly great recipe in my eyes.

I made this after work one day when I was hungry. Voraciously hunting in my kitchen I discovered a loaf of crusty bread and some stray veggies, yet nothing to dip them into. How cruel the world is! But lo'! Creativity takes over and the artistic juices start flowing! I grabbed a few choice ingredients and the food processor, me easel and paints if you will. Art was born.

I bam this together before impromptu get togethers, and then FLASH! POP! POW! The citrus, the spice, the flavorful cannellini beans all deliver a pleasant rush to your tongue, emitting a "YUM!" from your lips and pleas for the recipe from your friends. Even kids have proven to enjoy this zesty little dip, so right there you know it'll please any palate. Give it a shot yourself, the recipe is simple, can be adapted and built upon. It's your blank easel, so get creative.

Lemon Cannellini Dip
What You'll Need...
1 can of white beans, washed and drained
zest and juice from 1 lemon
a few shakes of cayenne pepper
a pinch of salt
a few cracks from the ol' pepper grinder
1 1/2 tablespoons of good extra virgin olive oil

What You'll Do...
1) PUREE'!!!
2) Taste and adjust lemon, salt, oil, and cayenne to taste. Pour into a bowl, sprinkle with some cayenne and drizzle some olive oil. Serve with bread and veggies.

Yeah, I got too many of them...

I haven't been feeling too well, so I was glad I had this all set up. I made lemonade a few days ago, because lets face it, fresh lemonade is fantastic. I also had a lot of leftover prickly pear puree, so I added a few tablespoons of water and froze it into ice cubes.

Let me tell you, lemonade is elevated, canonized when you add prickly pear puree ice cubes. I mean Jesus... Rob even asked if anyone was marketing this idea. It's really, really, really good. It's so Santa Fe (I hope you people in New Mexico are appreciating the abundance of prickly pear there). Sour, sweet, tangy, and something I plan to serve a lot of come the summer. Right now, it's great for the days I'm not feeling so hot.

I bet the ice cubes are great with a glass of tequila and bit of lime...