Progress

 I am extremely grossed out by raw meat. I hate it. Unless it's on some fresh sushi, I want nothing to do with it. That said, I baked a chicken yesterday. And not only did I bake it, I had my hands all over it. My BARE hands. Ew! But I find myself in the tightest financial situation I have ever been, and decided that whole chickens are more cost-effective than boneless, skinless breasts. I still hate raw meat, and am paranoid about salmonella. I washed my hands at least 5 times during the process. Not kidding.

 I looked up in "The Joy of Cooking" (which always just makes me think of "The Joy of Sex" but that's another story) about cooking whole poultry, and read the basic recipe. One method was to preheat the oven to 400 degrees, and then lower it to 350 immediately after putting the bird in. So that's what I did. But first I cut some nice slices off the lemon that gave up its zest for the ugly cookies (bless it) and stuck them under the skin. I sprinkled the cavity and with salt and pepper, quartered an onion and the rest of the lemon and stuffed them into the poor chicken, along with 2 bay leaves. Then I rubbed the outside of the chicken with olive oil and salt and pepper, and some tarragon as an afterthought. I didn't truss it because I didn't feel like it, and didn't have any cooking string. (Can't waste good yarn, either!)

 I was a good girl and basted it every 20-30 minutes while it was cooking, and tented some foil over it to prevent over-browning. Now, "The Joy of Cooking" said to allow about 20 minutes per lb, but after an hour and a half, my not-quite-4-lbs bird registered at only 164.2 on the meat thermometer. (It's supposed to be 165-170.) I decided it was close enough and cut off a wing for Henry, since he had to leave for class soon anyway. But when I cut into the white meat, it looked questionable, so I put it back into the oven for about 20 more minutes. I may have slightly overcooked it that time, but in my opinion, it's better to have slightly overcooked meat than food poisoning. It was still pretty good, and that's coming from a girl who hates eating meat off the bone and doesn't much like skin.

I always feel awkward about my sign-off, so that's why I usually just don't have one. I'm not as witty as Ethel. So, Bye!

You're never fully clean unless you're ZEST-fully clean!

pre-baking

 Tonight I hosted a knitting group at my house. Naturally, I had to bake some goodies for everyone, so I decided to try Ethel's lemon cornmeal things. My brother sent me the awesome microplane zester that I wanted, and it was begging to be used.

fresh out of the oven

I did pretty much the same thing she did, except my cornmeal was stale, so I used polenta, which is grittier, and just threw in the zest of the whole lemon. I was out of parchment, so I just used non-stick spray. Other than that, same. 

 I thought they had a fruit-loop type taste to them, and they were not beautiful, but Henry said they were a winner.

 Here are my new toys from my brother. A microplane, some nice measuring spoons (all the measurements had washed off my old ones, and then I melted one by letting it get too close to the flame on my stove) and a julienne cutter. I still need to find an excuse to julienne something. :-)

I think the group went well. There were 3 girls including me who were knitting with actual needles, 3 who were using knitting looms (NOT going to say anything!), 1 who was crocheting, and a boy who wanted to learn. I was excited about my new student! We didn't have much time once we actually got started with the lesson, because it was getting close to Daisy's bedtime, but he got the hang of casting on, and then knit one row. It wasn't perfect, but he did it. I was proud. I hope he sticks with it!

On becoming one's mother

 Over the last several years the gifts that I have asked for at gift-receiving occasions have become progressively more and more lame. I never understood why mom would ask for boring things such as, say, a new toaster for her anniversary. Well, now I get it. This coconut bundt cake is proof. As I mentioned before, I had a birthday not too long ago. Well, I asked for a bundt pan and some new house shoes. (Can you say mom?) Henry felt guilty giving me such a stereotypical housewife thing for my birthday, but I told him I really wanted it. He also got me some nice soft slippers that go with my plush bathrobe I got for Mother's Day to "soften the blow." I know it's lame, but I already made 2 cakes in it. The other one was a kosher honey cake. I was afraid the combination of flavors would be weird, but it was pretty tasty. But that's beside the point. Sure, I would love a trip to a day spa, or gorgeous new clothes, or something else that is luxurious and extravagant, but I'm a practical person with a limited budget, so I ask for the practical things I want, but wouldn't normally just go out and buy, and I love them. Even my electric toothbrush I got for Christmas. (I know!)

P.S. I just found out about the New York Sheep and Wool Festival and it's official: I need to move to a colder climate where such epic things take place. Where knitters abound! Or I just need to make a road trip to Rhinebeck, NY. (Even the Yarn Harlot is going!)

Happy knitting!

rustic

i love to bake, but i don't enjoy fussy, time consuming recipes that focus too much on aesthetics. of course, i don't want the food i spend time and money on to look unappealing, but really, in the scheme of things, it gets eaten whether it's pretty or not.

---- which brings me to today's (actually, yesterdays) recipe. i was laying about the house, feeling lazy and hungry and picked up this months Martha Stewart Living. i won't deny: i LOVE that magazine. it makes me wish i was far richer and could afford all the beautiful linens and table settings--- but even in my current financially challenged state, i always find the recipes to be affordable and delicious. (well, mostly affordable. i make substitutions on the spendy things, as you'll see . . . )

these cookies were delicious. just slightly sweet, with a nice crunchiness perfect for dipping in coffee or tea (or cider!). i'm going to make them again with different flavorings and see what combinations i can come up with. this is the recipe, directly from the Martha Stewart Website (with my substitutions in parentheses). this recipe came together in about 15 minutes and i couldn't be more pleased with it.

side note: use a good cornmeal here, as the flavor does come through quite strongly. also, i recommend sifting your cornmeal to avoid finding a weevil and having the toss the whole batch, buy new cornmeal, and start over. that MIGHT have happened.

happy baking!

xoxo
e
ps- this time i did take pictures.... but they turned out terribly sepia colored. i'll get this food photography down eventually. . . . .

Lemon Cornmeal Sheet Cookie
3/4 cup all-purpose flour

3/4 cup fine ground yellow cornmeal

1 teaspoon anise seeds (i omitted this and added 1 tsp vanilla for flavor)

1/4 teaspoon baking powder

Coarse salt (i used regular table salt and it was fine)

3 tablespoons unsalted butter, room temperature

1/2 cup plus 1 tablespoon sugar

1 large egg, plus 1 large egg white, lightly beaten for egg wash

2 teaspoons finely grated lemon zest

2 tablespoons sliced almonds

Directions

1. Preheat oven to 350 degrees. Whisk together flour, cornmeal, anise seeds, baking powder, and 1/4 teaspoon salt in a medium bowl.
2. Beat butter and 1/2 cup sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in whole egg and zest. Reduce speed to low, and beat in flour mixture.
3. Press dough into an even 1/4-inch thickness on a parchmentlined baking sheet. Brush with egg wash; sprinkle with almonds and remaining tablespoon sugar. Bake until golden, 22 to 25 minutes. Let cool on a wire rack. Break into pieces.