• Me and you, and the radishes

    Some people tap out coherent, meaningful, witty blog posts in thirty minutes flat, but me? I ponder, handwrite, think, procrastinate, take pictures, write more, type, backspace, procrastinate, edit, write, twiddle my thumbs, edit, and post. And edit again.

    Why do I do this? I ask myself this question frequently, but especially on days when writing feels like I’m scrip-scraping my nails down a blackboard. On those days I host mega-pity parties, complete with dunce caps and boo-horns. You’re wasting your time, I tell myself. No one cares. Your voice is just one among millions, cluttering up the airwaves. Just shut up and go thin the radishes. At least you can eat radishes.

    Who is this blog for anyway? I write it, but you read it. The line between us can get pretty blurry sometimes. Who comes first? You or me? Me or you?

    The answer is “me,” of course. (The answer is always “me.”) But I write for you, too.

    However, I write for me first. I have to. I started this blog for me, and no matter how big (or not big) this blog gets, it’s still for me.


    Sometimes I think I would like to be famous. I imagine crowds of people flocking to fawn over me, peppering me with questions, stroking my ego, telling me I’m Something Special. If that were the case, I imagine, my heart would continually beat out the I-just-got-a-compliment happy-rush pitter-patter and my cheeks would be forever rosy, the blush of the humble star.

    My imagination embarrasses me sometimes.

    The other week I listened to a music group get interviewed on NPR. The group had been singing together for many years and had only just recently made it to The Big Time. The interviewer asked them if they ever thought about what it would’ve been like if they had made it big back when they first started out. One guy said that, yes, he thinks about it, and he believes it would’ve changed their group considerably. We’ve had to work really hard, all the time, he said. Young singers who come out of the starting box and go straight to the top, they don’t fully appreciate all they have gained. We, on the other hand, savored every little success. Each one was a gift that made us so over-the-top happy. We wouldn’t have enjoyed them or even noticed them if we had been instant successes.

    I’m fairly certain I’m never going to be famous. I don’t have the potential for it, nor do I think I actually want to be famous, all daydreaming to the contrary. But ever since I heard that interview I’ve been noticing how much I really do appreciate all the little happy moments (or sweet “successes”) that come to me through this blog (or in any part of my life, though this is my only consistent public presence, if you don’t count sitting on the front row of church every Sunday). This past week has been full of little hugs—sweet emails, phone calls, notes in the comments, and verbal recipe compliments. Each one makes my insides feel like champagne, bubbly and fizzy-sweet.

    But good feelings only last for a few moments, maybe a day, tops. Then the euphoria wears off and I’m back to the grind, tap-tap-tapping, editing, thinking, and posting it all into the great void of nothingness. Most days there aren’t many (if any) comments, no I-love-your-food compliments, no emails, no phone calls. It’s just me doing my thing. Period.

    And you know what? That’s okay! I realize my hand is forced in this matter (sour grapes, perhaps), but when it comes down to it, this strict regimen of fingertip tap-dance is something I enjoy. It’s my outlet, my discipline, my love. For all my griping and hair-pulling, I do enjoy the process, tedious though it may be.

    I’m not sure what the point of sharing this is. I run the risk of sounding vain (I can be) and self-seeking (I am). I think what I’m trying to say is this: the internet is weird. It twists together the personal and public in some grotesque and awkward ways. The gift of instant feedback is also a curse. It turns writing, a thoughtful, ponderous process (for me), into a ping-pong game—I write, you talk; ping-pong, ping-ing, pong-ong. In many ways, this fast give-and-take trivializes the writing process. There’s too much, too fast, too often.

    The challenge for me is to practice my art, yet keep my integrity; to write for myself, yet hold my audience in front of me; to say what I need to say, yet limit myself from writing too much. Because the internet is a void that could eat me alive.

    I’m just keeping it honest, folks. That’s all. The internet whips my butt some days, and other days it puts me on cloud nine. It’s a struggle, keeping my feet on steady ground.

    It’s a good thing there are some radishes out there in the garden that need to be thinned.

  • Popping the heat


    I will never be able to eat a regular hamburger again. I am ruined.

    Ever since Ree’s (signed!) cookbook came in the mail, I’ve been experimenting with her recipes. I’ve had both abject failures and stupendous successes. The bacon-wrapped jalapeños fell into the latter category with a resounding thunk.


    Last week I stopped by our local butcher shop (I just love saying that) to pick up some ground beef for the baked spaghetti and for our Friday evening burgers (not a tradition but writing it as though it were makes me sound—dum-da-dum—Together) and then ducked into the Latin American Grocer, which is just a little tent perched along the edge of the butcher shop’s parking lot. I bought a generous pound of pinto beans to make Ree’s beans and cornbread (woefully, they slithered into the former category, insipid miseration incarnate—sorry, Ree) and about a dozen waxy jalapeños for stuffing. Stuff the peppers, then stuff myself—that was the plan, Stan, my man-o-man.


    Have you ever grown your own jalapeños? If you have, you know that each plant produces an insane amount of hot diggidy-dog peppers. One year I learned how to brine them and ended up canning about ten (or was it thirty?) half-pints. That was in 2007 and since then I’ve opened only one jar, maybe two, max. That jar has taken up permanent residence on the top shelf of the fridge. It gives me the spooks.


    I haven’t planted any jalapeños since 2007, but after eating Ree’s stuffed jalapeños I’m tempted to turn the entire garden into a jalapeño thicket. (Not really. The urge to hyperbolize just got the best of me.)

    Seriously though, you can tuck away oodles and kaboodles of fresh jalapeños when they come stuffed with cream cheese and cheddar, wrapped in bacon, and roasted in the oven for a slow hour. They have only the slightest bite—just a whiff of heat, really—but couched in billows of creamy cheese and edged in crispy bacon– Well. There will definitely be a jalapeño plant (or two or six) in my gardening future.


    And then. And then! I put two of those luscious, crispy babes atop my juicy Friday Night Hamburger and promptly died and went to heaven. It was only for the briefest second, but I was transported to a glorious place, oh yes! Angels sang and harps twanged. I’m dead serious.


    Bacon-Wrapped Jalapeños
    Adapted from The Pioneer Woman Cooks by Ree Drummond

    About the jalapeños—if you want some heat, leave in a few of the seeds and bits of the white membrane. If minimal heat is key, scrap them out very carefully. Also, the leftover chilled jalapeños were quite spicy, but after a quick zap in the microwave, they were as soothing as a lullaby. Is there some scientific explanation for this weirdness?

    Adaptation possibilities include, but are not limited to, the following:
    *Add a couple tablespoons of snipped chives or a sliced green onion to the cream cheese mixture.
    *Add some canned pineapple or peaches, drained and chopped, to the cream cheese mixture.
    *Brush the wrapped jalapeños with some barbecue sauce before baking.

    12-18 jalapeños
    8 ounces cream cheese
    ½ cup grated cheddar cheese
    1 pound thin-cut bacon

    Wash the jalapeños and slice them in half, leaving the stems intact. Scrape out the white membrane and seeds (unless you want your ears to smoke).

    Using a fork, mash the cheeses together. Smoosh a spoonful of cheese mixture into each of the pepper boats.

    Cut the stack of bacon in half. Wrap each cheese-stuffed jalapeño with one of the half pieces of bacon (not too tightly as the bacon will constrict as it bakes) and secure with a toothpick.

    Set the wrapped jalapeños on a rack set over a sided baking sheet (to catch the drips). (I used one of my smaller cooling racks.) Bake the jalapeños at 300 degrees for one hour.

    Remove the toothpicks and serve.

    Do ahead:
    *Assembled, unbaked jalapeños can be refrigerated for one day before baking.
    *Baked jalapeños can be frozen. To serve, simply thaw and reheat.

    About one year ago: Honey-Baked Chicken.

  • A cake for you

    I baked a cake just for you!


    Well, at least the photos are for you.


    But I baked it so I could take the photos for you. So, see? I really did bake the cake for you!


    I first made this cake last week, the same week I also made a banana cake (for the second time) and a prune cake (too oily, but it has potential). Forty-eight hours later there was not a cakey crumb in sight. Feast or famine—that’s my modus operandi.


    Understand, we didn’t eat the cakes all by ourselves. One day there were seven kids running free in the back forty, and they succeeded in doing a fair bit of damage to the prune cake. And then the chocolate cake got divvied out between three households. Sometimes it pays to be my friend.


    I’ll be honest with you: at first I thought I didn’t like the chocolate cake. Then I tasted it and changed my mind. Then my not-enthusiastic-about-cake friend gushed that it was THE BEST CHOCOLATE CAKE SHE’D EVER EATEN, so I recanted, completely and totally. And then I made a second cake. So I could take pictures and post about it. For YOU.


    For once, I’m glad we’re separated by cybersparky pixel mega-doohickeys because I’m not planning on doling out this cake with such a generous hand, and having you show up on my doorstep waving forks in my face is a lot more intimidating than your typewritten words. I’d like this three-layer cake to last longer this time around, perhaps for a whole three or four days. If that’s possible.


    The reason I wasn’t sure I liked this cake was because it crumbles. Only dry cakes crumble, right? WRONG! While kids will certainly wreck havoc with this confection (no matter what type of flooring you have, after serving this to children, your tile/hardwood/linoleum floor will look like it is black-speckled), well-mannered adults won’t have any problem. So to recap: the cake is not dry. It is moist and tasty and lush and ambrosial, yadda-yadda-yadda.

    As for the icing?


    Suffice it to say, this is The Mother Chocolate Frosting of all chocolate frostings. Rich as all get out (will someone please tell me where this expression comes from?), but only minimally sweet, it’s heaven on a cake.


    It’s easy, too. And you can make it with light or dark chocolate, altering it to suit your whimsy tastes.


    Chocolate Mayonnaise Cake
    Adapted from the April 2010 issue of Bon Appetit

    You can use any bittersweet chocolate in place of the chocolate chips, but do not exceed 61% cacao, or so say the fancy-schmancy chefs at Bon Appetit.

    Be sure to use real, full-fat mayo. It’s the only fat in the cake.

    The original recipe called for dark brown sugar, but I’ve made it with both light and dark now, and I can’t detect the difference.

    The absence of salt is not a typo; there really is no salt in the cake.

    One idea I’m considering for future bakings: to replace the boiling water with boiling strong coffee. Yes?

    2 ounces chocolate chips
    2/3 cup unsweetened cocoa
    1 3/4 cups boiling water
    2 3/4 cups all purpose flour
    1 1/4 teaspoons baking soda
    1/4 teaspoon baking powder
    1 cup sugar
    1 cup packed brown sugar
    1 1/3 cups mayonnaise (full-fat)
    2 eggs
    1 teaspoon vanilla

    Place the chocolate chips and unsweetened cocoa in a medium-sized glass mixing bowl. Add the boiling water and stir till the chocolate has melted. Set aside.

    In another bowl, stir together the flour, baking soda, and baking powder.

    In a large mixing bowl, cream together the sugars and mayonnaise. Beat in the eggs, one at a time. Add the vanilla and beat well.

    Add the dry ingredients alternately with the melted chocolate, beginning and ending with the dry ingredients.

    Divide the batter between three eight-inch (and 1 ½ inch high) cake pans that have been buttered and lined with wax paper. Bake the cakes at 350 degrees till an inserted toothpick comes out clean, about 30 minutes. (Do not over bake.)

    Cool the cakes for ten minutes before cutting around the edges with a table knife and turning out the cakes onto a cooling rack. When they have cooled completely, frost them, or wrap them in plastic wrap and freeze till later.

    Classic Chocolate Frosting
    Adapted from the April 2010 issue of Bon Appetit

    10 ounces chocolate chips
    1 ½ cups (3 sticks) butter, softened
    3 cups powdered sugar, sifted
    1 tablespoon vanilla

    Melt the chocolate chips in the top part of a double boiler. Set aside to cool slightly.

    Cream the butter. Add the sugar and beat some more. Beat in the vanilla. Add the melted chocolate and beat to combine.

    Slather generously over your favorite cake, eat, and groan orgasmically.

    Or I would say “groan orgasmically,” but this is a family blog so I won’t.

    Huh?

    About one year ago: A Service Announcement For Parents, or All Kids Really Want Is Some Dirt.