Does a physical space allow a person to store ‘happy’ memories and emotion that will allow them to recall this memory in the far, far future? Or is it the people with whom we are surrounded by, the human interactions between one another, that help to define and shape our memories as we age? I believe it is the people that we surround ourselves with, regardless of the physical space around us, help to create those lasting memories, moments and experiences. My mother and I visited my grandmother one recently sunny, blustery cold afternoon. We arrived just after lunch and the last few bites of pumpkin pie remained on my grandmothers plate. A kind spirited man brought out his guitar and started leading the group in singing carols together. No words were lost as my grandmother sang word for word and many verses from one song to the next. Surely, she was recalling these words from a childhood memory of singing together with her siblings. In her earlier, and better, years she would never sing in public. She was always mouthing the words at church, while nudging me to sing louder to make up for her whispered singing voice. Years later here we were singing…it made my heart very happy to see her singing away with a smile on her face.
This week I want to share a scone recipe I made along with a few everyday photos. The most interesting parts of my everyday(s) I did not have my camera – wah-wah. But if you can imagine some scenes from a healthy, macrobiotic cooking class held in a small break room in the basement of a market, to a digital media seminar held in a conference room and, finally, a poetry reading held in an art gallery, and time spent with new friends.
There was always a bread pudding around when I was growing up. It seemed like everyone’s ‘go to’ dessert at the time. The ingredients for bread pudding are always hanging around my kitchen and yet I rarely make it. This particular bread pudding combines so many of my major flavor loves I am not sure why Joy the Baker discovered it first!
The Everyday: Week 45 – Reach for It!
I spent A LOT of time this week trying to figure blog-type things out. I want to update and properly catalog my recipes and create a visual index. Imagine one page where you can see, in lovely neat categories, a picture. You click on a picture and it magically directs you to the post where it originated. Oh, the dream! I reached out, had some very helpful suggestions, and was determined to have a visual recipe index up and running. My html brain was a no-show to this party. It was frustrating but I will keep working at it! In the meantime, keep those suggestions coming!
Beyond that a lot of time was spent in the kitchen.
Butter, an egg and bourbon? Have I got a festive cookie recipe coming for you!!
I bought a pomegranate recently. I learned to how to get the seeds out without crushing all of the fruit.
But the crushed seeds were turned into a simple syrup.
Work in Progress.
My Facebook page was updated this week. This picture did not make the cut. If you like this blog, come on over and be sure to keep up to date on all things happening on Not Quite Gourmet in Facebookland! Does calling Facebook, Facebookland make it more attractive?
I updated my ‘About this Blog & Contact‘, too! It made my head and heart happy.
That concludes my everyday for this week! Thank you for reading, thank you for supporting me and stay tuned for more delicious things coming at you! Have a great weekend!!
I have wanted to make a soup out of carrots for a long time. Years, really. What stopped me? I was doubtful that carrots in soup form could be flavorful. Then I came across this recipe from Tracy at Shutterbean. The ingredient list seemed too simple. The preparation? Even easier. It did not stop me from adding a few things to my grocery list for this recipe. I was sure I would let the can of coconut milk hang out in my cupboards for an extraordinary amount of time until I found just the right occasion to make this soup.
Last week was the perfect occasion. Sweet Z was down and out with a terrible cold which I, thankfully, managed to avoid. I was down and out with a
smashed, black and blue, throbbing, injured finger. This soup was minimal prep – I turned the carrots to coins with one hand (I am certain I looked ridiculous), diced an onion and let it soften in some unsalted butter.
After 15 minutes or so I added some chicken broth and coconut milk along with a few tablespoons of sambal oelek, a spicy chili paste. I also added in a few pieces of fresh ginger root to simmer. I was determined to cure what was ailing us and get back on track! After the mixture had simmer for about 20 minutes I pureed it with my immersion blender (sans ginger coins!)
It worked…for one of us anyhow! This soup was the perfect balance of sweet carrot, spicy sambal oelek and tangy ginger. This is going into the dinner at our house!!
- 4 Tablespoons unsalted butter
- 1 lb carrots, scrubbed and chopped
- 1/2 medium onion, diced
- salt & pepper
- 2 Cups low sodium chicken broth
- 1 can unsweetened coconut milk, 14 oz.
- 1 - 2 Tablespoons sambal oelek, as desired
- 2 inches of fresh ginger root, sliced
- Melt the butter in a large saucepan over medium high heat, adding in the carrots, onion, some salt and pepper to taste. Let the carrots soften, stirring occasionally, for about 15 minutes.
- Add in the chicken broth, coconut milk, sambal oelek (remember this is your spice factor...use at your own discretion) and fresh ginger root slices. Bring this to a boil, reduce the heat, and simmer uncovered for at least 40 minutes (I simmered for an hour or so), stirring every so often. Remove the ginger root slices and blend the mixture until smooth. I used an immersion blender but you could also use a regular blender and blend in batches. If you would like a thinner soup add some water until you reach your preferred consistency.
- I served this with some cheese toast and a salad on the side. A perfect weeknight meal!