Reading Deprivation

Quote of the Day:  The oldest books are still only just out to those who have not read them. - Samuel Butler

During my trip to the West Coast, we visited this used book store.  My heart beat a little faster as I moved up the walk and anticipated the treasures that I might find inside.

I was not disappointed.  This place is huge, several rooms and extensions on rooms and rows and rows of books stacked on books and shelves bulging out and more books in the aisles.

A writer in a bookstore is as happy as a kid in a candy store!  Look, here's one called Cooking and Improvisation!  From the cover, musical score paper and food, I thought the book might be about blending music with new recipes, or some kind of new song/veggie medley.

The irony of loading my arms up with new-found treasures during this trip was that I was on a Reading Deprivation assignment from The Artist's Way that I'm working through.  During week four, we are told to shut the books, put down the newspapers, unplug from our computers, and deprive ourselves of the written word. The intent is that it creates a void that you fill with other creative energy and get you to observe life. I wasn't sure if I could do this.  I mean, I was traveling.  I like to read.  When I find myself in places where I have to be patient and wait, or am feeling closed in by too many people, I bury my face in a book, shut them all out and escape into the lovely words and images of a talented author.

I didn't do that on this trip.  Instead, I told myself I would play by the rules, keep an open mind, and talk to people and observe life as it moved around me.

This was actually a good thing.  I asked people about themselves, "Are you coming or going?  Where are you from?  Were you visiting relatives?"  One woman had been in my area visiting an old friend.  A bunch of military guys were going home one last time before they're deployed again.  My travel companion/cousin Angie and I had some great conversations.  I watched Invictus on the flight (thanks for you headphones, Ang!).

But, the rules weren't really defined.  Even if they were, could I really cut myself off completely from the printed word?  When I thought of not reading at all during this trip, the experiment took on a new perspective for me.  What if I couldn't read?  I mean, all I had to do was look up and see exit, Delta, baggage claim, etc.  I thought of how cut-off I'd be from a major form of communication.  I looked for other clues in signs and menus and travel directions that didn't require reading.  I knew that if I truly could not read, I'd have to ask for help, follow the crowd and hope they were leading me in the right direction, and I'd develop other coping skills.  I thought of people who can't read and are ashamed of it.  What lengths do they go to in order to cover up their secret?

At a restaurant they could ask the waitress what she recommends, look at the pictures and point or describe what they want.  They could wait until others have ordered and say, "I'll have what she's having."  We ate at a Moroccan restaurant.  I wanted to lean over to the next table and ask them what was on their plates.  It looked good.  Plus, that menu was really hard to read with it's tiny print in poor light.  I needed my reading glasses!

I think the only way I could truly experience being cut-off from the written word is to travel in a country where I didn't speak the language and they didn't have English readily available.  Not an easy thing. We Americans have it easy that way.

I have always had compassion for people who can't read.  When I watch A League of Their Own, I get weepy every time during a scene where a player is standing at the roster.  She's swaying back and forth, her brow is furrowed.  She's breathing in and out wondering if her name is up there.  The manager says, "If you don't see your name, you have to go home."  But, she can't even read her own name.  Finally, another player steps up.
Can you read, honey?
She shakes her head.
What's your name?
Shirley Baker
The helpful player runs her finger down the roster and stops.
Here it is. She looks at Shirley.  That's your name, Shirley Baker.  You're a Peach.  You're with me.
And, the tears flow down from Shirley's eyes and my eyes, and I feel her pain and shame and relief at knowing what she can't read for herself.

Later in the movie, May (played by Madonna) is teaching her to read.  The line they have her saying, her milky white breasts.
A look from another player.
May:  Just turn around, she's reading, isn't she?

During my journey home, I was done being deprived.  I pulled out a great find from that bookstore, Singin' and Swingin' and Gettin' Merry Like Christmas by Maya Angelou, first published in 1976, but new to me.  I nearly wept when I read the opening sentence, Music was my refuge. I could crawl into the spaces between the notes and curl my back to loneliness. And, I curled up in those words and images by the gifted Ms. Angelou and all was again right with the world.

Journaling Prompt:  Try going for a given amount of time without the written word.  What does that do to your interactions with the world?

Creamy Chicken & Fettuccine

When I ask B2 what sounded good for dinner she told me, "Chicken with creamy sauce and noodles.  Oh, and cucumbers too." Now this mom is never going to say no to vegetables when my kids request them so the cucumbers were in like Flynn; and I will never deny myself the opportunity to enjoy a marriage of pasta and cream cooked into one mouthwatering meal so I was happy to oblige both her dining requests.  Now the problem, what should I do that is different from my usual Alfredo sauce?

Since I am not overly creative, or inspired, when it comes to making my own dishes from start to finish, I went where I always go when I need a delicious recipe, Mel at My Kitchen Cafe.  Today I found the perfect dish, Creamy Chicken Fettuccine, it has the flavors of summer with lemon, peas, and fresh basil paired with the garlicky smooth sauce that only heavy cream can create.  I'm telling you we all loved this dish, B1 and B2 declared it better than the usual and this mama may or may not have eaten enough to make her waistline scream in protest.

Creamy Chicken & Fettuccine

Recipe source: Adapted slightly from Mel at My Kitchen Cafe

2 boneless, skinless chicken breasts cut crosswise into 1/4-inch strips
salt and pepper

2 olive oil

2 garlic cloves, minced

1 cup heavy cream
1 teaspoon grated zest and 2 tablespoons juice from 1 lemon
1 pound fettuccine
1 cup frozen peas
1 cup grated Parmesan cheese
1/3 cup chopped fresh basil

Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta to boiling water and cook until almost al dente.

While pasta is cooking, heat olive oil in a saute pan.  Add sliced chicken and cook until no longer pink, about 3 minutes. Transfer to a plate.

Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add cream, lemon zest, and lemon juice and simmer until sauce is slightly thickened, 3 to 5 minutes. Remove from heat, cover, and keep warm.

 When the pasta is almost done, add peas to pot and cook until bright green, about 1 minute. Reserve 1/2 cup cooking water, drain pasta and peas, and return to pot. Add sauce, cheese, basil, and reserved chicken to pot and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve immediately.

**Cook's note: This recipe made a lot. My family (there were four of us tonight) had enough left overs for all of us the next night paired with a salad. I did add a little cream to help the sauce come back together.  This can easily be cut in half if you don't want left overs.

Total Cost:$5.00 (plus $.50 for the cucumber)
Chicken $2.04
Pasta $.88
Cream $.71
Basil Free From my garden
Garlic $.02
Lemon juice/zest $.25
Parmesan Cheese $.98
Olive Oil $.12

Mascarpone Cheese

I love this stuff!  Not only is the name fun to say, (MASK - ARE- PONE - AY, go ahead, say it a few times out loud), but the creamy, deliciousness of mascarpone cheese makes both sweet and savory dishes all the better.   Eat it with fresh berries, stir it into coffee, mix in some herbs,garlic or a strong cheese like Gorgonzola and spread on toasted bread or crackers, or sweeten and add it to desserts like Tiramisu or the cream puffs that I promise will be coming soon. 

Not always easy to find, this cheese usually carries a large price tag for an itty bitty tiny container.  I stumbled onto a recipe at FoodBuzz.com (check out the daily top 9 recipes on the right side of my blog)and discovered that with a little planning  a couple of ingredients, and a few household tools I can now have mascarpone cheese any ole time I want it. 

Now, I know some of you are saying, can't I just substitute regular cream cheese for this stuff?  The answer is no.  The texture of mascarpone is very soft and smooth like a thick pudding, not heavy and dense the way cream cheese is.  The flavor is sweeter and honestly, your recipe just won't taste as good.  Besides, it's pretty cool to say, "I make my own cheese."

Mascarpone

Recipe Source: Italy

2 cups heavy whipping cream
1 tablespoon fresh squeezed lemon/lime juice

You will also need:

A strainer

Cheese Cloth

thermometer (a digital cooking thermometer is best, but a candy thermometer will work too)

heat proof, non reactive bowl

In a large pan heat about 2 inches of water to a bowl.  When the water boils, reduce to low and keep at a simmer.  Pour your cream into the bowl and carefully place the bowl directly into the pan of water creating a water bath.  Insert your thermometer and stir frequently until the temperature reaches 189 F.  This can take a while, resist the temptation to increase the heat.

When the cream is at 189 F, add the lemon juice and stir.  When the cream starts to thicken and bubble just slightly, remove the bowl from the water bath and allow to cool on the counter about 20-40 minutes until room temperature.

While the cream is cooling, dampen your cheese cloth and place into your strainer (Your cheesecloth may need to be folded over a few times if the weave isn't tight but that is fine it will work.) Place your strainer over a bowl. When the cream is cooled, pour the cream into the strainer.

Cover tightly with plastic wrap and refrigerate at least 16 hours.  After it has set at least 16 hours, scrape the cheese into an air tight container and refrigerate you will have 8-10 oz.  Discard the liquid that has drained off.

Mascarpone will last 2-3 days in your refrigerator.  It has no preservatives so plan accordingly and make some delicious food with your delicious cheese!

Total Cost: $1.68
Cream $1.43
Lemon $.25

A New Look

Quote of the Day:  Philippians 4:8 (The Message)

Summing it all up, friends, I'd say you'll do best by filling your minds and meditating on things true, noble, reputable, authentic, compelling, gracious—the best, not the worst; the beautiful, not the ugly; things to praise, not things to curse. Put into practice what you learned from me, what you heard and saw and realized. Do that, and God, who makes everything work together, will work you into his most excellent harmonies.

The Rose Gardens in Portland, OR give pleasure to all the senses.
 

They inspire creativity and offer moments of rest and peace, a place to breathe in beauty.

In the Shakespeare Garden, the woman in the background has her easel set up and is capturing this sight.

 
Walk slowly, breathe deeply, inhale the beauty all around you. It is our glimpse of Heaven.

Journaling Prompt: Describe something (or someone) beautiful in your life.

4th of July Cupcakes

I couldn't post a frosting recipe with no cake for it to go on!  I wish I could claim the clever idea for these darling little cupcakes, but I can't.  I saw the 4th of July idea at Fabulously Frugal when they posted thrifty treat ideas for you holiday get together, and a few months ago I saw the same idea at Our Italian Kitchen.  I knew this would be  project that the kids could participate in, and the final result would be all the better for their help!

Since I have yet to find the perfect homemade white cake recipe (if you have one, please send it to me!) I used a cake mix.  The color comes from gel food coloring that you can find at just about any craft store that sells cake decorating supplies, and the creativity comes from you.  I would highly suggest using squeeze bottles with the tips cut off at the base for the batter if you have little people helping you, but it isn't necessary. 

Colored Cupcakes

Recipe source: It's been around for ages

1 batch of your favorite white cake, prepared

 Food coloring (gel is best because it won't thin your batter like liquid colors will)

After your cake batter is prepared, divide it equally for each of your colors.  Add the gel colors and mix well.  Pour into your squeeze bottles, and fill your cupcake liners as desired...this is the fun part!  Bake as directed by your cake recipe.  Cool and frost with your favorite frosting and decorate as desired!

Perfect Frosting a.k.a. Flour Frosting

I know, it sounds weird doesn't it?  But honestly, when I saw the picture of this frosting over at Our Best Bites I knew it was worth a try.  These girls don't mess around with mediocre food so even though I was worried a little bit I moved forward confident that they wouldn't steer me wrong. 

 I love frosting, but I am not good at making it.  So attempting yet another recipe that is supposed to be easy and tasty made me a bit nervous (my track record is not good, not good at all!)  Then there were the ingredients--I was leery of the flour, would the final product taste like raw cookie dough?  I was leery of the granulated, yes granulated, sugar, would the final product be gritty?  The answer was no to both.  I got a light, fluffy, creamy frosting that wasn't overly sweet and doesn't crust up like some butter creams do.  It was the perfect topping for my 4th of July cupcakes.

 Perfect Cupcake Frosting and Filling

Recipe Source: ourbestbites.com

**Cook's Note: I am very generous with my frosting as you can see from the pictures.  If you are like me, you may want to double your recipe in order to have enough for all of your cupcakes. 

3 T Flour

1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)

1/2 C real butter

1/2 C sugar (that's granulated sugar, not powdered sugar)

1 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. This is the critical point for any of you who have had problems with this recipe.  Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it).  Push through a strainer to remove any lumps and allow to cool completely.  If you don't, it will melt your butter and sugar mixture.

In an electric stand mixer, using a whisk attachment, beat the butter and the sugar until well combined and fluffy.  Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can (it may look strange at first as the flour mixture and butter start to combine, but just let your mixer keep working for you and it will all come together) for at least 7 minutes. It may take longer, but I found the longer it mixed the fluffier it became.

Tips from Our Best Bites
1. Use real butter, and a good name-brand. Cheap butter does weird things. (**Cook's note, my butter was fine, it was a store brand and the cheapest I could find)

2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!

3. Store at room temperature in a sealed container. Frosting may separate in the fridge, but you can store it overnight if left at room temp and in a well sealed container.

Total Cost-$.69!
Butter $.54

Flour $.02

Sugar$.05
Milk$.08
Vanilla Free

Marble Mint-Milano Cake . . .

Confession time: Within me lurks a baking snob. Yes, it's true. The snob doesn't surface all that frequently but occasionally, when she does, I find it expedient to discourage her from voicing her icy opinion. What provokes her to make an appearance? The presence of prefabricated, industrially produced food often does it. And the effect is magnified for the snob when she's faced with prefab foods that have been used as an integral ingredient in otherwise homemade baked goods. 

You know what I mean. Besides obvious items like cake mixes and canned frosting, there's the cake that relies heavily on Milky Way bars for its existence and notoriety. Or the cake that shamelessly makes use of 7-Up in its batter. Then, of course, there's the thorny problem of all that scary dye that puts the red into red velvet cake. (Where does that red stuff come from anyway?)

Is the snob ever justified in her view? I suppose so. I mean, it's a free country, right? But what makes her think she's any different, or better, than the rest of us? What's the snob's problem? Is she a just a high-brow faker, or does she simply have lofty baking standards? Hmm . . . that's one to ponder.

In any case, it's clear that the stiff-neck often doesn't have a leg to stand on. And this is one of those instances. Why? Because this recipe takes its very essence from a package of store-bought cookies. Cookies that I freely admit I love. 

That's right. I have a soft spot for Pepperidge Farm mint milanos. There are actually very few mass-produced cookies that I find even remotely tempting, but these fragile mint and chocolate-filled treats have the power to stir me. Not only delicate themselves, they're also delicately packaged. Smooth and tender-crisp, they seem to begin melting just as you first bite into them. And the mint tastes natural, not overdone. So, as you can imagine, I had to completely overrule the snob when I saw this recipe. 

I silenced her.

About this recipe . . . 

Coming to us from the glossy, glorious pages of Lora Brody's book, Chocolate American Style, this cake showcases milano (mint or otherwise, you choose your favorite variety) cookies perfectly. 

 

The only aspect of the recipe that I changed involved upping the amount of sour cream slightly, and rewording the instructions. Other than that, I was faithful to the original. This, by the way, is an exceptionally worthwhile book for any baker who's also a chocolate lover. It's dreamy.

 

Marble Mint-Milano Cake

(For a printable version of this recipe, click here!)

One 7.5 oz. package of Pepperidge Farm mint-milano cookies (or the flavor of your choice)

9 oz. unsalted butter, very soft (divided use: 6 Tbsp., and 12 Tbsp.)

2 oz. unsweetened baking chocolate, coarsely chopped

1 and 3/4 cups All-Purpose flour (I used unbleached)

1 and 1/2 tsp. baking powder

1/2 tsp. salt 

1/4 tsp. baking soda

1 and 1/4 cups granulated sugar

4 extra-large eggs at room temperature

1 cup and 2 Tbsp. good quality sour cream

2 tsp. vanilla extract

Preheat oven to 350 degrees. Butter the bottom and sides of a 9" springform pan; cover the bottom with a parchment paper circle, and butter the parchment. 

Over a medium bowl, break up the cookies into pieces about 1/2" in size. Using your hands, quickly mix the 6 Tbsp. of soft butter into the cookie pieces, just enough to coat them. Set aside.

In a medium bowl, sift together the flour, baking powder, salt, and baking soda. Set aside.

Melt the chocolate in a small bowl set over simmering water, or carefully and slowly in your microwave. Keep the melted chocolate slightly warm; don't let it cool and harden.

Put the sugar and 12 Tbsp. of butter in the large bowl of an electric mixer. Beat on medium-high speed until light and fluffy. 

Add in the eggs one at a time and  beating well after each. Still on medium-high, beat in the sour cream and the vanilla extract. 

On low speed, add in the flour mixture and mix just to combine. Don't over beat.

Pour 3/4 of the batter into the prepared pan and smooth it out with your spatula. 

Into the remaining batter, pour the melted chocolate and stir until no white batter is visible. 

Dollop the chocolate batter here and there onto the top of the batter already in the pan. Using a couple of knives, make a few criss-cross motions to marble it into the bottom layer of batter. 

Sprinkle the broken cookie pieces evenly over the top of the chocolate batter, and gently press them in slightly. 

Bake the cake until the top is golden, and the cake springs back in the center when lightly pressed. In my oven this cake took barely 45 minutes, but Lora Brody's recipe recommends 60 minutes. Just keep checking on it, and if it appears to be browning too quickly, lightly cover the top with foil. Let the cake cool for about 20 minutes in its pan on a rack before removing the sides of the pan. Cool the rest of the way on a rack. 

 

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