Monday, March 28, 2011

My Path

My Path



I love to follow a path.  The town where I grew up, Bellingham, is recognized for having a great many paths winding about within the city limits.  There are paths for walkers and joggers, paths for bicycles, paths for motorcycles, even paths for horses.  My favorite path in Bellingham encircles the small lake where I used to swim as a child.  It is a nice wide path, providing plenty of room for faster movers to pass as well as providing a sense of safety.  There are places along the way that take you quite close to the shoreline. On sunny days the glimmer of light across the surface of the water is divine. You may even catch a glimpse of a jumping fish or a bird in flight, swooping for the bugs that hover over the water.  Other sections of the path wind through a deeply wooded forest of Douglas fir, maple, and other various trees.  The shade is a welcome coolant during the summer months and during a rain storm, the thick branches overhead serve as a protective shelter.  Another thing I really enjoy about this path is that it has a few hills that provide variety, challenge and a sense of accomplishment on my journey. 
Sometimes there are obstacles or features that make a path less desirable to me.  We have a beautiful aspen grove that borders our driveway.  The beauty of the quaking leaves catches my eye, especially on a hot August afternoon.  There is a small creek that meanders through the trees and the tempting song of the water across the rocks calls to me.  The underbrush is thick and in many spots you would have to be a rabbit to make progress unscathed.   One year, my dear husband cleared a narrow path for me just so I could wander out and enjoy the cool shade of the grove.  Unfortunately, the local bear population hears the same tune. They love to forge their way through and lie down in the shallow water and sleep away the afternoon.  Not an obstacle I wish to contend with, so that path is now overgrown and untraveled.
Each of us has to choose our own path. Yes, I am adding a philosophical twist to this discussion.   Looking back, I have to acknowledge that I did not follow the exact path my parents dreamed for me.  I know their deepest and strongest hopes and prayers were for my sister and me to be happy and healthy; and a college education would not hurt.  I am confident that there were times when they saw obstacles in my path that I did not or would not acknowledge.  Some of those obstacles provided me with pain and lessons learned the hard way.  Others proved not to be obstacles at all, and I was able to keep cruising along without a struggle.
 As a parent, I now face learning to let my children choose their own path.  In the early years it is our responsibility to teach our children how to walk and go out into the world. We are careful to steer them clear of obstacles and point them in the right direction.  As they get older the obstacles change, instead of a sharp edged table or the business end of a grumpy cat, there are skipped classes, speeding cars, drugs, and heartbreaking loves.  We do all we can to teach the basics; be kind, respect others, eat your vegetables, etc.  There comes a time when we have to let go and trust that they will find their own path. It is a personal journey.  “Your word is lamp to my feet and a light to my path.” (Psalm 119.105 NRSV) Note the “my” as opposed to “the” or “mom’s” path?  Hear my prayers, Oh Lord.

Sunday, March 13, 2011

Gettting Snappy about Spring

Yes! It's raining, people. It's not snow. I love this. I can actually see dirt on the hill behind our house.


This calls for something a little sweet and snappy, molasses cookies. I think I will crumble one over some sliced peaches that I froze last fall.   I'm feeling ambitious on this spectacular day. Not only will I make molasses cookies with an attitude, I will make a second batch that is gluten free. Just because I love my GF friends. Both will have just a little crunch on the outside and then a chewy center will overcome your tastebuds with molasses and spice. Double the ginger, ground & crystalized, will ensure a nice zing.

I will use some of my favorite ingredients:

Crystallized ginger (sometimes called candied ginger). It comes in slices that have been simmered in a simple syrup and then coated in sugar. I have chopped it for this recipe.



Turbinado sugar: a less processed sugar that is coarse and still has some of the natural molasses left in it.  I like it in cookies for a little texture or crunch. I also like to sprinkle it on top of fruit cobblers or scones.




Snappy Molasses Cookies, (makes 16 large cookies)



2 1/3 cups all-purpose flour
1 tsp baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 Tablespoon chopped crystallized ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon fresh ground black pepper (trust me on this one)
1/4 teaspoon salt
1 egg
1/2 cup softened butter (not melted)
1/4 cup shortening
1/3 cup + 1 Tablespoon turbinado sugar
1/3 cup granulated sugar + 1/3 cup for coating cookies
1 teaspoon vanilla
1/2 cup molasses

Preheat oven to 375°F and prepare a baking sheet with parchment paper.

Combine flour, baking soda, spices, crystallized ginger, and salt in a medium bowl and whisk well to combine. Set aside.

In a large bowl or bowl of a stand mixer add butter, shortening and both sugars. Mix well using electric beaters or a stand mixer for about 1 minute. Add vanilla and molasses to mixing bowl and blend well. Add dry ingredients and mix just until flour is incorporated. There should not be any flour pockets left. The dough will be wet but not stick to your fingers.

Place remaining 1/3 cup of granulated sugar in a small bowl.  Divide dough into 16 - 1 1/2 inch balls.  Roll each ball of cookie dough in the sugar to coat. Place 8 cookies on the baking sheet, leaving about ample space between each cookie.  Bake in 375°F oven for 10-11 minutes. When done they will have cracks in the top and be just golden brown on the edges.  Remove from oven, let cool for 5 minutes and then move to a cooling rack or waxed paper. Repeat until all cookies are baked.  Enjoy!

Gluten Free Snappy Molasses Cookies



Use recipe above with the following alterations:
Replace the flour with your favorite gluten free flour blend and increase to 2 1/2 cups.
Add 1/2 teaspoon xanthan gum with the dry ingredients
All other ingredients remain the same.
Follow all other instructions as listed above.

Can you tell the difference?

Welcome Spring!!!

Tuesday, March 8, 2011

Ahhh, more snow.


God grant me the serenity
to accept the things I cannot change;
courage to change the things I can;
and wisdom to know the difference.


I obviously cannot change the fact that it is snowing, even though I am completely ready to see my daffodils peeking their heads through the cold earth.  I am going to choose to use a bit of wisdom to recognize the "difference", quit my whining, smile, and......bake bread. :)

10- Grain Sandwich Bread,

made with 10-grain cereal and a little left over mashed potato for a nice moist crumb.  It also has pumpkin seed, raw sunflower seeds and flax seeds mixed in.  It is really good toasted. Trust me.

Rosemary Potato Bread


I wish you were in my kitchen and could smell this. Fresh rosemary gently perfumes the entire loaf.  I also used biga, a starter, that adds a wonderful depth to the flavor.  It is amazing fresh out of the oven with its nice crispy crust (not the kind that rips up the roof of your mouth).  I brushed it with a little olive oil right before putting it in to bake and voilà!


While I am enjoying my snowy day I might as well dig in and celebrate Fat Tuesday!

Pralines anyone?

Sweet salty yumminess wrapped around whole pecans.


Jumbalya for dinner. Bring your mask and beads!

Sunday, March 6, 2011

For my GF friends

I have been slow to post this one, sorry about that. Friend security, perhaps...you know, like job security. You are all worth it and I know you love me. Either that or you would just rather have me make them?  This is my version of a Mandelbrot, which is a sort of Jewish twice baked cooky.  Yes, that is how you spell cooky. Recall your elementary language arts class and the rule for pluralization.  What do you do to "y"? Change it to "ie" and add an "s".  I agree, it looks funny. 

Gluten Free Cinnamon Biscotti with Chocolate

Ingredients:
3/4 cup sugar
1/2 cup olive oil
2 eggs, preferrably Free Range Organic
2 teaspoons pure vanilla extract
1 teaspoon salt
1 1/2 teaspoons baking powder
1/4 teaspoon xanthan gum (a must in GF baking, if you do not use it here your cookies will fall apart)
2 1/2 cups all-purpose Gluten Free Flour Blend (Gluten Free Mama Almond Blend is a wonderful option)
1 Tablespoon cinnamon (I prefer a good quality such as Saigon Cinnamon - Costco carries it)
1 cup chopped almonds
1 cup good quality dark chocolate or semi-sweet chips (I prefer Ghiradelli 60% cocoa - chopped into smaller pieces)

Preheat the oven to 350°F.  Prepare a baking sheet with parchment paper. Begin by chopping the chocolate - set aside. Combine baking powder, xanthan gum, GF flour and cinnamon in a medium bowl and stir with a whisk to mix well. In a large bowl combine the sugar, oil, eggs, vanilla, and salt - stir well. Add the dry ingredients to the wet and stir well until no flour pockets remain. stir in the chocolate and nuts.  The batter will look wetter than a normal cookie dough, this is normal for GF batter.  I find it helpful to let it sit for about 5 minutes to allow some of the moisture to be absorbed by the flours.  If the batter looks really runny add another 1/4 of a cup of your flour blend and stir well. It will be sticky but it should be able to hold its shape when you put it on the baking sheet.



Divide the dough in half and use each half to form a flat log about 10 inches long and 4 inches wide.  Bake in a 350°F for 25 minutes.  Remove baking sheet from oven and turn temperature down to 325°F.  Let the logs cool for about 10 minutes and then slice carefully into 1 inch slices with a long knife.  Gently turn each cookie onto its cut side and place baking sheet back into the oven for and additional 10 minutes. Remove baking sheet from the oven and allow cookies to cool.  Store cookies in an airtight container for up to two weeks or freeze for several months.  These make great gifts, just ask my friends! :)  As well, these biscotti are a wonderful way to start your morning with a cup of coffee.

Enjoy!