Iced Mexican Chocolate

Our last cooking group was Mexican-themed. It's times like these a girl needs a back-up stomach...homemade tortillas, a bottomless bowl of guacamole, fresh salsa, simmered pinto beans...and that was just the starting point!

I took on the dessert portion. It's finally hot - okay, warm - in Portland so I didn't want something heavy. I made bizcochitos, a not-too-sweet, shortbread-like cookie. Mulling over what to pair them with led me to create this version of Mexican cocoa:

Iced Mexcian Chocolate
1 quart almond milk (or rice milk, or milk milk, if you like)
10 oz mexican chocolate, chopped*
2 tbsp unsweetened cocoa**
1 tsp vanilla

Heat almond milk to just boiling. Take off burner and add the chopped chocolate. Let sit a few minutes and then whisk in the melted chocolate. Whisk in the two tablespoons of cocoa and vanilla. Serve chilled over ice.

* I used a mixture of Vanilla and Premium Mayordomo purchased when I was in Oaxaca. It's harder to come by (try here), so you could also use Ibarra, usually available at any supermarket.

** I used E. Guittard Cocoa Rouge, a very rich, robust chocoate. You may want to adjust the amount of cocoa, based on the type you  use.

What's Not to Love?

A cookbook and self-help book for those who revile our fishy friends.

A Tomato!

Thank goodness I planted an Early Girl or this moment may have never arrived. Most of the States have baked away under a heat wave all summer. The Northwest has remained balmy, you might say, if you're being kind. The light is so nice on this photo because, alas, it's another cloudy day.

A September 1 tomato. It was small, but it was tasty. With the weatherman promising a string of hot days in the next week, hope abounds for one or two more.

Active Child

It was hard to decide which song of his to post. I went with the official video - which utilizes a trio of threatening, dour bakers. I love bakers, dour or jolly. They have provided many of the best moments of my life. When I am gray and senile I will totter around and pull at strangers' shirtsleeves, asking if they've tasted croissants from Ken's Bakery, rosemary-pecan panini from the Pearl Bakery, the sunken chocolate souffle at Farm. When my cataracted eyes are locked on distant nothingness, I will be remembering the pastries in Paris and when I won't eat my nursing home tray it will be because I am sated by the memories of a rare and joyous custard bomboloni at San Fransisco's Ferry Plaza.

Weekend in mid-May

First farmer's market of the year. Morels and asparagus.

Blouse for my neighbor, Laura. Japanese print from Bolt, Portland, OR.

Courtesy of Lisa's garden. Rhubarb custard pie.

Half-Baked

This just seems pitiful to me:


The recipe calls for a package of refrigerated cookie dough, to which you add more sugar (powdered) and cream cheese. Beat all together. Then roll in sugar. Gag. Good thing you bought the 5 lb bag of sugar the recipe is printed on. At this rate you'll have it for the next 20 years.

What I don't get is that it's supposed to be some kind of time-saver. But you are still getting a bowl and mixer dirty and everything else that goes along with the simple task of cookie-making. You do get the bonus of partially hydrogenated soybean and cottonseed oil, plus whatever those all encompassing vaguenesses called 'natural and artificial flavor' are.

To All The Bakers Out There

love this

if you need it, get it here: http://www.buyolympia.com/q/Item=this-is-how-i-roll

Birthday Breakfast

A friend and I made our way to a diner in Sellwood I have seen often but never investigated. I had an immediate sensory, "I LIKE" entering the tiny, bright, retro space. The extra chit-chat on the menu placed it in a special heart place. For example:

The "Special Order" Yes we know who you are; you're the one trying to impress everyone within earshot that you can create something really "Awesome"......Here at Bertie Lou's Cafe you will find us to be Culinary Prostitutes and we'll cook anything you want, any way you want...for "enough" cash.

I think that's close to what it said. I may have to get back there and double-check for accuracy. And try another of the five or ten menu items that called to me.

good flipping grief!: http://community.livejournal.com/vintage_ads/88173.html
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A Movement

Inspired by this blog posting: http://jamfaced.blogspot.com/2006/02/militant-tea-drinker.html sent by a workmate, I decided there needs to be such a thing as a Jam & Tea Militia: A loose, but focused organization based on the pursuit of buttery carbs and the strong, caffeinated beverages that accompany them.

The yet-to-be-commissioned uniform is to have sufficient pocket storage space for crisp white napkins and requisite sugar packets. Fabric will be flexible, durable, and crumb-resistant for easy brush-off.

That's all I've got for now. Will need to do some scouting and get reports in from the front. I am not sure what 'enemy territory' is comprised of. Perhaps the diet bar aisle in the grocery store.

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The artist of the above picture I think will be an honoree member, perhaps with 'saint' status, allowing a certain amount of veneration. Check out the devotion:

http://parisbreakfasts.blogspot.com/2007/12/more-croissants.html

note to Jess: Tartine?