SoupSpoon

Stephen calls them 'Fresh Pickles'

Just shy of the smack-dab middle of July, chilled cucumbers could not possibly be any more delicious. For the record, I know they are technically a fruit, but so widely considered a vegetable, that for ease in communication we will refer to them as vegetables here. So long as we are all on the same page, let's proceed.

Cucumbers. Cucumbers work so well with dill, they shine in vinegar, and they are meant to be eaten fresh from the vine. Their perfectly crisp and completely hydrating characteristics classify them to me as an iconic summer vegetable.  In the dog days of summer heat, I am thankful for appropriately smart summer produce.

Last night we had our friend Josh over for dinner and conversation; both of which were delicious. We grilled thin slices of sweet onions, hamburgers, and buttered sesame seed buns. We filled our plates with an onion topped burger, stove cooked potatoes, a shitake and radish salad, and cucumbers in fresh dill vinegar. After the three of us talked about living, essays written and read, and travels, we tucked onto the sofa and looked through our pictures from Oregon. There is something refreshing about a slow Sabbath with a good friend perfectly paired with cool crisp cucumbers. Hydrating on many levels.

Stephen said the cucumbers in fresh dill vinegar could be called Fresh Pickles, and I think I rather like that name. So from this point forward the fruit called a vegetable, in a fresh dill vinegar, will be called a Fresh Pickle. We hope you like them.

Fresh Pickles makes 1 full quart jar

2 cucumbers peeled and thinly sliced
2 tablespoons fresh minced dill
1/2 cup apple cider vinegar
2 tablespoons sugar
1/2 teaspoon salt

1. Place the thin slices of cucumbers in a colander and sprinkle with salt. Set over a plate or the sink
2. While the cucumbers are waiting, simmer vinegar and sugar in a small saucepan until the sugar dissolves (about 5 minutes)
3. Let vinegar cool. Toss cucumbers with dill and place them in a bowl or jar (if you use a jar, you will need one with a lid)
4. Pour the cooled vinegar over the cucumbers. Toss them around. If using a jar, put on the lid and roll it around to cover the cucumbers with vinegar. enjoy!

a cinnamon roll summer

I have a friend named Emily, and I really love her. We decided a few months ago that we are more like sisters than friends and I think that is a good description of the type of relationship we have. She happened  into my life when I least expected to find a friend, and to quote Emily, who quotes this Jhumpa Lahiri phrase, I think our friendship is an unexpected pleasure .

I love her so fiercely for many reasons, but mostly because we are painfully honest with one another. I smile just thinking about special little her. I guesstimate that she has shared at least 85% of the meals I have written about, and she has tried many of the recipes on her own time! In her own kitchen! (It makes me so happy when people play in their kitchens.) She has faithfully earned a dedicated recipe, and these are in her honor.

A few months ago she asked me if I had a cinnamon roll recipe that I loved. I said no. She said, "I think you should work on that." I smiled in agreement, and filed her request away for a special day. Tuesday was that special day.

Tuesday she began a one-month long intermission between one job and graduate school, and so in honor of a month of real summer we shared celebratory hot cinnamon rolls while wearing our pajamas. Cinnamon rolls are good, but cinnamon rolls with a friend in your pajamas are better. But really, don't take my word for it, I think you should taste it for yourself.

We had a taste test of a yeasted brown sugar versus a sourdough buttermilk to try and satisfy the varying cinnamon roll preferences. The yeasted were big fluffy golden overnight types (pictured above) and the sourdough (pictured below) were quick-roll types. Half of each was a good way to go, but if you must choose just one I understand. Also, if you do not have a sourdough starter you will have to make the yeasted, and you really should not be disappointed.

I think both sorts have their advantages. I do love the simple texture of the sourdough buttermilk rolls, but if you backed me into a corner I might choose the yeasted. Yeast is a miracle to me, and what it does to flour is something completely awe-inspiring. Honestly though, I hope I never have to choose just one as a favorite.

Sourdough Buttermilk Cinnamon Rolls makes 12
This recipe was clipped from a paper quite a few years ago by my mother-in-law. I tweaked it a bit, but left most of it as is.

2 cups self-rising flour OR baking flour with 2 teaspoons baking powder
3/4 cup sourdough starter
2/3 buttermilk
3 tablespoons unsalted butter, melted
3/4 teaspoon salt
1/2 cup granulated sugar
2 teaspoons cinnamon

Glaze:
1/2 cup powdered sugar
1 teaspoon vanilla
1 tablespoon half and half

1. Combine flour, starter, and buttermilk in a large mixing bowl. Knead 15 times
2. Turn out onto floured surface and roll into a 12 inch square
3. Brush with melted butter. Sprinkle with cinnamon sugar
4. Roll into a log and slice 1 inch rolls. Place rolls in a greased 9 inch circle pan
5. Heat oven to 450. Brush tops with melted butter. Bake for 20-25 minutes. Drizzle with glaze. Serve

Yeasted Cinnamon Rolls makes 11
slight changes in quantities from Joy of Baking

4 1/2 - 5 cups (630 - 700 grams) all-purpose flour
1 package (1/4 ounce) active dry yeast
1 cup (240 ml) 2% or whole milk
1/3 cup (75 grams) unsalted butter
1/2 cup white sugar
1 teaspoon salt
3 large eggs 

Filling:
3/4 cup packed brown sugar
1/4 all purpose flour
1 tablespoon ground cinnamon
1/2 cup (113 grams) unsalted butter cold (cut into pieces)
1/2 cup light raisins (optional)

1 tablespoon half-and-half (light cream)

Glaze:
in a small sized mixing bowl mix together 1/2 cup powdered sugar with 1 tablespoon half and half and 1/2 teaspoon vanilla extract. make glaze thin enough to drizzle over rolls by adding more half and half if needed.

Procedure:
(I did this by hand without a mixer and that worked fine. Just stir well with a wooden spoon and knead for an extra 2-3 minutes)

In the bowl of your electric mixer, with the paddle attachment, combine 2 1/4 cups (315 grams) of the flour and the yeast.

In a small saucepan, stirring constantly, heat the milk, butter, sugar, and salt just till warm (120 -130 degrees F) (49 - 54 degrees C) and the butter is almost melted.

Gradually pour the milk mixture into the flour mixture, with the mixer on low speed. Add eggs, one at a time, beating after each addition. Scrape down the sides of the bowl. Beat this mixture on high speed for 3 minutes. Replace the paddle attachment with the dough hook (or do the kneading by hand), and knead in as much of the remaining 2 1/4 to 2 3/4 cups (315 - 385 grams) flour until you make a moderately soft dough that is smooth and elastic (3 to 5 minutes).  (Dough will no longer be sticky to the touch.)

Shape into a ball. Place the dough into a greased bowl, turning once.  Cover and let rise in a warm place till double (approximately 1 - 1 1/2 hours).

When the dough has doubled in size punch it down. Place onto a lightly floured surface, cover with a clean towel, and let rest for 10 minutes.

Meanwhile, combine the ingredients for the filling. In a medium-sized bowl place the brown sugar, flour, and cinnamon. Stir to combine. Cut in the cold butter with a pastry blender, or two knives, until the mixture is crumbly. Set aside.

After about 10 minutes, roll the dough into a 12 inch (30 cm) square (mine was a 14 X 8 inch rectangle). Sprinkle the filling evenly over the rolled out dough and top with raisins (if desired). Carefully roll the dough into a log and pinch the edges to seal. Slice the log (roll) into eight equal-sized pieces. Arrange dough pieces in a greased 13 x 9 x 2 inch (33 x 23 x 5 cm) baking pan. (Leave some room between each roll for them to rise)

Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. At this point you can refrigerate the dough for anywhere from 2 to 24 hours. If overnight, the next morning remove the rolls from the refrigerator, take off the plastic wrap, and let stand at room temperature for 30 minutes. (If you are making the cinnamon rolls immediately, don’t chill dough. Instead, cover loosely with plastic wrap, and let dough rise in a warm place till nearly double, about 45 minutes to 1 hour.)

Break any surface bubbles with a toothpick. Brush dough with half-and-half or light cream. Bake in a 375 degrees F (190 degrees C) oven for 25 to 30 minutes or till light brown. (Can tell if done by inserting a toothpick into one of the buns, and it should come out clean. Also, if you lightly tap on the top of the buns it should sound hollow.)

If necessary, to prevent over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half or light cream. Cool 5 minutes and then invert onto a baking rack and re-invert onto a serving plate or platter.

Can drizzle with the Powdered Sugar Glaze.

Serve warm or at room temperature.

so much goodness to share

I wonder. How long can I swoon over the misty mornings and lush evergreen landscapes? Honestly. And looking for sea glass in the cold morning fog? Jumping into a cold river after a hot hike? Having a microbrew in the warm afternoon sun? I think I will swoon over Oregon for quite some time.

It was the perfect sort of vacation. Walking, looking, reading, cooking, thinking, and falling even more and more in love with each other. That is the perfect sort of vacation wherever it takes place, but if you are looking for a stellar vacation location; I humbly and emphatically suggest Oregon.

Our first week was filled with early morning walks, late afternoon hikes, vineyards, microbreweries, cooking, and reading. If you find yourself along the Oregon coast, make your way to Newport to see the beautiful bridge and tour Rogue while you are there. They serve samples of their brews on rustic wood trays, and this is the view while you sip.

After a day of that, if you go inland a bit, stop by David Hill and Anne Amie (click on the link for the picture of the house where you will taste a sip of wine. Yes, it really is that beautiful). The folks love their wines and love the art of wine. The passion for it all made me practically sing as we left, and not because I was tipsy.

And then there was Portland! If I were to list the highlights (in no particular order) from our few days in Portland it would look like this: Baguette at Ken's, Coffee from Stumptown, Pastrami from Kenny and Zuke's, Banana Blossom salad at Silk, Fennel Marmalade at Fratelli's, Apricot Croissant from Petite Provence, and a blue's festival on the river below our hotel patio.

As much as I would like to have you over Saturday morning for brunch and an Oregon photo slide show, that is just not practical for obvious logistical reasons. I do have a secret little brunch recipe in the works here in the cubbyhole that I will tell you about tomorrow or Wednesday, but I suppose you will have to make it in your own kitchen with your own photo slide show. Wouldn't that be lovely if hundreds of kitchens across the globe made (secret delicious brunch) and showed a favorite photo slide show? I think I might be on to something.

 

Daring Baker #2

There are many reasons to love Daring Bakers, but the requirement to make a recipe that I would probably never make on my own free will is the best reason.

Of course I am creative in my cooking, and bold in my baking, but recipes with three pages of instructions are not my typical cup of tea. A commitment to be Daring makes me decipher layers of procedures that previously would have warranted a quick flip of the page. For that I am grateful to present challenge #2.

The challenge was completed last weekend. I am writing the post on the flight to Oregon, and I will be posting next Sunday (from Oregon!). All of those steps, and I have not peeped a word to you about the Almond Peach Danish Braid that was the challenge for June.

The big challenge of the challenge was the laminated dough. My dough was more like biscuit dough than yeasted dough, but that was really no problem for us in the tasting department.

The instructions left a little to be desired as my fountain of flour turned into a volcano of yeast, milk, and eggs as I poured the wet mixture into my obviously less than sturdy walls. Though there is no picture of proof, take my word for it, there were hasty hands becoming dams along the counters edge. Sticky, sticky mess.

The filling was up to us, as long as it was fruit, and I chose peach with almond. Follow my directions for peeling peaches that I outlined in the Lemon Peach Pie recipe. Peel and slice 6 peaches. Toss them with ¼ cup white sugar, 3 tablespoons cornstarch, ½ teaspoon almond extract, and a pinch of salt. Once you are ready to fill the braid, spread a thin layer of peach preserves across the bottom of the braid, cover with peaches, and proceed with the braid.

So here it is. Another delicious month.

DANISH DOUGH

Makes 2-1/2 pounds dough

Ingredients
For the dough (Detrempe) 
1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom* I did not use cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

DOUGH
Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed.  Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice.  Mix well.  Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated.  Knead the dough for about 5 minutes, or until smooth.  You may need to add a little more flour if it is sticky.  Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk.  Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well.  Sift flour and salt on your working surface and make a fountain.  Make sure that the “walls” of your fountain are thick and even.  Pour the liquid in the middle of the fountain.  With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges.  When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes.  You might need to add more flour if the dough is sticky.

BUTTER BLOCK
1.    Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute.  Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free.  Set aside at room temperature.
2.    After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface.  Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick.  The dough may be sticky, so keep dusting it lightly with flour.  Spread the butter evenly over the center and right thirds of the dough.  Fold the left edge of the detrempe to the right, covering half of the butter.  Fold the right third of the rectangle over the center third.  The first turn has now been completed.  Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally.  Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3.    Place the dough lengthwise on a floured work surface.  The open ends should be to your right and left.  Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle.  Again, fold the left third of the rectangle over the center third and the right third over the center third.  No additional butter will be added as it is already in the dough. The second turn has now been completed.  Refrigerate the dough for 30 minutes.
4.    Roll out, turn, and refrigerate the dough two more times, for a total of four single turns.  Make sure you are keeping track of your turns.  Refrigerate the dough after the final turn for at least 5 hours or overnight.  The Danish dough is now ready to be used.  If you will not be using the dough within 24 hours, freeze it.  To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze.  Defrost the dough slowly in the refrigerator for easiest handling.  Danish dough will keep in the freezer for up to 1 month.

APPLE FILLING* I used Peach
Makes enough for two braids

Ingredients
4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
1/2 cup sugar
1 tsp. ground cinnamon
1/2 vanilla bean, split and scraped
1/4 cup fresh lemon juice
4 tablespoons unsalted butter

Toss all ingredients except butter in a large bowl.  Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes.  Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes.  If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid.  (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet.  After they have cooled, the filling can be stored in the refrigerator for up to 3 days.  Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

DANISH BRAID
Makes enough for 2 large braids

Ingredients 
1 recipe Danish Dough (see below)
2 cups apple filling, jam, or preserves (see below)

For the egg wash:  1 large egg, plus 1 large egg yolk

1.   Line a baking sheet with a silicone mat or parchment paper.  On a lightly floured  surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick.  If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again.  Place the dough on the baking sheet.
2.    Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart.  Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3.    Spoon the filling you’ve chosen to fill your braid down the center of the rectangle.  Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover.  Next, fold the bottom “flap” up to cover filling.  This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished.  Trim any excess dough and tuck in the ends.

Egg Wash
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
1.   Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid.  Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2.    Near the end of proofing, preheat oven to 400 degrees F.  Position a rack in the center of the oven.
3.   Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown.  Cool and serve the braid either still warm from the oven or at room temperature.  The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

P.S. As I am now posting from Oregon, I can confidently say that when I return I will post pictures of the coast that will make your mouth hang open.

how we celebrate

I will be honest and say that yesterday afternoon the thought of eating was not a good one. My stomach was entirely fluttery, and I think I can now say I was nervous about my final exam. A page or two into the test, amazingly, my stomach was fine, and cooking dinner was back on my mind. (Thank goodness. It is positively freakish when I do not feel like cooking.)

I said to Stephen that I wanted to celebrate my end of class, end of job, ready to go to Oregon day. After thinking for a second about what a celebration would look like, I decided I would swim, take myrtle on one extra walk, and cook dinner for friends. I know that is a wild celebration; I just can not help myself. In sheer celebration we had black bean tamales with sliced avocado, plenty of chipotle hot sauce, and a zucchini corn sauté. Do you remember the Tamales I told you about a few months back? Oh my if you have not made them yet, please do yourself a favor and get to it! 

Like a dollop of whipped cream to finish the sweetest sort of day, my friend Emily gave me quite possibly the most unexpected fantastic surprise of the year, Tammy and the Bachelor on DVD. If you have spent any time with me at all, I am certain that a reference to enough mud in my stomach to grow an acre of corn has entered the conversation at some point or another. It is just such an appropriate phrase in a multitude of settings, and I would not have it if it weren't for Tammy and the Bachelor. That worn out VHS tape vanished years ago, and I had begun to think all was lost. But no, no, no! Emily found it and ordered it! And she plans to watch it with me! Oh it is good to have friends. This morning I am writing with a copy of Tammy in my house, and a ticket to Oregon on the table! Oh my goodness. We leave for the Oregon coast tomorrow morning. We are so utterly completely excited to dip our toes in the cold west coast ocean. If you have any other last minute tourist suggestions for Oregon, please share.

Cheers to a job well done! Here, here!

p.s. To the friends who are staying with Myrtle, Thanks Thanks Thanks! This vacation would not be if it were not for you! I pray that your week is safe. Talk with you soon.

Zucchini Corn Sauté serves 4
If you want to toss a few tablespoons of minced parsley, cilantro, or basil in at the end, that would be lovely.

3 ears of corn, cut the kernels from the cobs
1/4 cup diced white onion
1 zucchini, cut into small dice
1 tablespoon unsalted butter
2 tablespoons apple cider vinegar
salt and black pepper

1. Heat a large skillet over medium heat. Melt the butter. If the pan is too hot the butter will burn. Keep the pan at a medium to medium low heat
2. Add onion and zucchini to the skillet. Let sit for 10 minutes until a golden edge forms on the bottom of the vegetables
3. Toss in corn. Sauté for 2 minutes
4. Add apple cider vinegar. Salt and pepper to taste
enjoy

one last slice

Two months have flown through the air like little dandelion wishes.

Two months ago I was preparing for school and accepting a job offer back in Refugee Resettlement. Monday is the final day of class, and my short-term position back in Refugee Resettlement as a Smart-Start Case Manager will also draw to a close. Well, maybe it is a short-term close. As ridiculous as my schedule has been for the past two months, I love it. The Refugee Resettlement work powerfully humbles me, and letting that go is not easy or completely possible. The work has been in my life for two years, and every time I think I am saying goodbye, another position opens up. Grants and Non-profit work just roll like that. I am not certain about tomorrow, but I am certain that it will be good in its own new way.

I wish I could tell you every challenge, funny moment, embarrassing experience, and major triumph that has happened, but that would be breaking a bunch of important confidentiality rules. So I have to stay tight-lipped about it all. I can say though that wherever you live, search and see if there is a Refugee Resettlement agency in your neighborhood. If there is, consider volunteering.

Two years ago, Stephen and I donated a computer to a Refugee Resettlement agency nearby. They asked me to volunteer. I said yes. They asked me to work full-time for one year. I said yes. They asked me to come back as a Smart-Start case manager. I said yes. Now, I can not imagine my life without these experiences.

You never really know how one decision, like donating a computer, is a rudder on your whole life's ship.

I guess that is why decisions are so important.

Some decisions are seemingly small, but meaningful none-the-less. Constantly life allows us these moments where we hold onto something or we let it go. Keep something or share it. Hoard or pour. This morning I sent the very last piece of lemon peach pie with Stephen in his lunch box. I know that was a relatively small decision, but it will mean something big to him.

I am still learning this, but I pray that my life overflows. I pray that the good inside me grows so full that it pours out on all around me.

So many people have never felt love, and so many have so much love. Money is good, computers are fine, but nothing holds the power of pure honest love. The kind that shares an hour or two. The kind that gives the last piece of pie.

Lemon Peach Pie

8 peaches, peeled* and sliced
1/3 cup white sugar
1/4 cup cornstarch
zest of one lemon
1/4 teaspoon lemon extract (optional)
1 perfect pie crust

1. Heat oven to 450. Toss the peaches with the sugar, cornstarch, zest, and lemon extract
2. Lay bottom crust in the pie plate, fill with peaches, top with remaining crust, and cut a few slits in the top
3. Bake for 10 minutes at 450. Turn oven to 350 (leave pie in the oven) and cook for another 45-50 minutes. enjoy

*To peel peaches: boil a large pot of water. cut a small X on the bottom of each peach, and boil all the peaches for 2 minutes. drain and rinse lightly in cold water. set aside to cool. peel the skins off, and slice into small pieces.

a river dog

Though this is not a recipe, it has made my day delicious, and I hope it adds a little bit of that goodness to your day.

Stephen bought us a canoe for our anniversary, and today was her maiden voyage down the river. Just that would have been enough to make my day, but it was even better than just that.

Myrtle came along too.

She may be a 15 year old puppy, but she has still got it.

102 Fahrenheit = gazpacho season

P.S. my friend Emily and I were laughing this afternoon about how I posted a recipe for Gazpacho during the salmonella outbreak in tomatoes. So, my advice to you is to know your source. Also, these tomatoes are boiled and so there is not much to worry about. OK. Now proceed with the post.

Yes. It is disgustingly summer. I am trying to not be fussy about it, but the sweltering heat makes that quite a tough demand. (Insert mental image of arriving to a 12 noon class after biking three miles in 102 degree heat.) hot. very hot.

The good news about the heat is that the sun is making things grow.

Our prolific little tomato plant peaked with perfect red tomatoes. Birds have poked holes in a few of them, but I am not too bitter about that. (The heat is enough to be bitter about.) Although, if you have any anti-bird advice, I would be interested. Tactics such as hanging a plastic owl from the tree or other yard art animal scarecrow suggestions would be quite entertaining, as well as useful.

If you are in a similarly warm environment and all you want to do is lie in front of the fan eating cucumbers, Popsicles, and ice cream; I think you will be quite in love with today's recipe.

I will preface the recipe with a disclaimer that I do not like gazpacho. I do not like gazpacho but I like this gazpacho. Icy cold with a kick of spicy heat on the finish, this could make any swelter seem dreamy.

The recipes makes a bit over a liter (about 5 cups). Blend it up, kick back, and dream of cooler breezes.

Spicy Gazpacho 6 servings
This recipe is relatively flexible. I think it is perfect as is, but feel free to play with it a bit. A few years ago, I found a recipe that was the foundation for this recipe, and it has so morphed over time that I think you might also want to play and tweak it to your liking. Enjoy!

3 medium sized peeled tomatoes*
1/2 red onion
1/2 cucumber, peeled and seeded
1/2 red bell pepper
1 stalk celery
2 tablespoons flat leaf parsley
1 tablespoon fresh chives
2 tablespoons balsamic or red wine vinegar
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon hot sauce (or to taste)
1/2 teaspoon Worcestershire sauce
2 cups tomato juice blend such as V8 or Kagome's sweet summer tomato

*To peel the tomatoes, bring a small sauce pan of water to a boil. Cut an X on the bottom of each tomato. Cut out the stem on the top. Drop each tomato in boiling water and leave for 2 minutes. Remove from water, let cool, and then peel off the skin.

1. In a blender, purée tomatoes, onion, cucumber, pepper, celery, and tomato juice. Add parsley, chives, vinegar, olive oil, lemon juice, hot sauce, and Worcestershire.
2. Purée until smooth. Chill and enjoy!

A Practical Pie

Berry season surpasses most seasons in my opinion. Since childhood I have been mildly addicted to blueberries, raspberries, blackberries, and mulberries. Strawberries were my least favorite, but lately I have even fallen for them too. I must be becoming a grown-up.

Today I have a one-two-three of a simple summer berry pie.

I usually simmer my fruit filling on the stove with sugar and cornstarch until thickened, let it cool, and then assemble the pie. That of course is fine, but this way is better. The berries hold there shape and it means your pie is ready hours sooner. That is never a bad thing.

With three heaping cups of mulberries and strawberries, I experimented with a toss and fill method.
The results were completely addictive.

You should know that a giant thanks is in order for the collection of the mulberries used in this pie. It involved a friend climbing a tree and four friends combing the yard for any that had fallen. The pie did get made with those very special berries thanks to all those purple stained fingers. My complete and humble thanks!

If you are using frozen berries, this method takes an extra step due to the amount of liquid in the frozen berries. If you must use frozen, defrost and drain first, but the product is best with fresh.

Follow the directions for a perfect pie crust. You will need a full batch top and bottom crust.
Okay. Get baking!

Practical Berry Pie

3 heaping cups of fresh mixed berries (if using strawberries, slice them first)*
1 cup white sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 recipe for perfect pie crust

1. Heat oven to 450. Toss berries with sugar, cornstarch, and salt
2. Lay bottom crust in pie plate. Quickly add the filling. Top with second crust and pinch the edges together. Score the top in a few places
3. Bake for 10 minutes at 450 on the middle rack. Turn to 350 (do not open the oven) and bake 40-50 minutes
4. enjoy!

*strawberries and blueberries work well. Blackberries are so sour that you should only use a little due to the amount of sugar in the recipe, and balance them with a sweet berry like blueberry or mulberry.

FYI: I also like to line the bottom rack with a baking sheet or foil to catch any potential drips form the pie. That will save you mess and the smell of charred sugar.

a breakfast to welcome June

June brings big beautiful things.
My first return-to-college class will be complete. We celebrate our 2nd wedding anniversary, and will be cruising the Oregon coast for a 10 day celebration of all the goodness in life. Oregon! We saved our pennies, found a little shack overlooking a bay, and are officially counting down the days. This is our first trip to the Oregon coast, and if you have travel tips, please do share. We would love any sights, markets, or restaurant reviews.

Thinking about cool ocean water on my toes and massive sunsets over the water has me just giddy. This is exceptionally important because, to be honest, the rigors of my three job and school schedule are quite tiring at times. Mini meltdowns have been squelched through much prayer, and Stephen, among many things, offering to clean the bathroom. I am telling you, there is a ton of power in those few little words. I will clean the bathroom.

I am learning how the simple survivals of daily life turned into moments of reveling and awe, have an uncanny ability to revive even the most tired of spirits. Of course breakfast is one of those times. A new day, a perfect plate, breakfast seems a natural time for awe. Especially breakfasts like this one. Sunday morning on the first of June called for a little something extra.

Herbed goat's cheese, pan roasted potatoes, and fried eggs; let's call it therapy.

As hot as our weather has turned on a dime, potatoes in the oven for over an hour was not that enticing, and so I have quite a lovely trick to share with you. One pan, twenty minutes, stove-cooked potatoes was pretty much perfect.

I used one white sweet potato on the bottom layer and three russet potatoes for the top layers. You could use sweet, white, or a combination. Get the potatoes on the stove, and then you have your hands free for twenty minutes to make the rest of dinner, call a friend, prepare an ESOL lesson, study for an exam, or do whatever your life entails.

Here is to a big beautiful June.

Stove Cooked Potatoes
this quantity is for a 12 inch skillet. If you have a smaller pan, use less potatoes. The only two things to pay close attention to are to thinly slice the potatoes, and use a pan with a lid.

4 medium sized potatoes (1 sweet and 3 white)
2 tablespoon olive oil
salt and pepper

1. Peel and thinly slice the potatoes. Thinly being 1/8 inch thick
2. Heat the oil in the skillet over medium heat. Layer the sweet potato (if you are using one) on the bottom of the skillet. Layer the remaining potatoes and sprinkle with salt and pepper
3. Cover with a lid and leave it for 20 minutes. Check for tenderness. If the bottom layer smells like it is getting overdone, turn down your heat a notch

Herbed Goat's Cheese

1/2 cup chevre
1 tablespoon minced flat-leaf parsley
1 tablespoon minced fresh dill
2 tablespoons thinly sliced fresh basil
2 tablespoons heavy cream
1 clove of garlic, minced

1. Combine all ingredients in a small bowl. Serve a schmear on the potatoes, toast, or eggs