Rothko juice

Just a quicky post in between tasks (only 17 days until I leave!). I'm having a love affair with my juicer these days. I don't think healthy drinks were Rothko's style but perhaps he would have enjoyed the colour field aspects of this one.

Rothko Juice*
*requires juicer
- 2 medium oranges
- 2 apples (I like gala)
- 2 carrots
- one big beet
- as much ginger as you can handle

Into a clear glass, juice all of the above, processing the beets last. Set glass in window. Admire your artwork. Drink and prepare to feel fabulous.

The ingredients waiting to happen.

Pulp goes straight to the compost bin. Or my parents' worms.

Taking (chicken) stock

Things are rather balls to the wall right now. (I just learned the origin of that phrase; it’s not nearly as lewd as you think.) In just over a month, I will be taking leave from my day job – graphic design – for six weeks of road tripping and creativity. I have many projects to tie up before then so to say I am in “go mode” is an understatement. It’s a good, productive busy but sustainable only because the end is in sight. Thank (downward) dog yesterday’s yoga class was all about breathing techniques!

While I am away I will focus solely on photography, writing and myself.  You will hear from me throughout my adventure except when I am “tenting it,” taking a much-needed break from electronics, and/or hitting the trails. Hopefully I’ll have some fun stuff to share.

Where am I headed, you ask? South. Back to the Bay Area. A very dear, generous friend and her lovely husband have offered to provide the time and space necessary to nurture my creativity. (I am lucky to have amazing friends!) First thing on the agenda in California: see Eve Ensler and Isabel Allende speak at a Book Passage event. To keep a very long story short, I have strong connections to the work of both of these women and… well, sometimes the stars align in interesting ways. Something in my heart settles when I am in northern California so it feels exciting and “right” to get back to where I once thought I belonged.

Oh yeah, the theme of this post is revisiting and reframing the past. Next month I will go back to California but today my camera and I looked up my old friend, pasole verde. Click here for my recipe – a post close to the beginning of this blog. It’s fun to look over my shoulder with “perspective goggles” (they’re like beer goggles except they enable more informed, healthy choices).

I’ll be in touch before I head out!

My most recent memory of SF...

Let us now praise the elastic waistband

OK guys, I just took one for the team. It’s 3:00 pm and I’ve already broken my post-Christmas, “absolutely no booze for the next 48 hours,” rule because I ate the photo subject. The cherries and sauce are vodka-laced. That, combined with a stiff Americano and cake and ice cream, means Houston, I am ready for blast off. My hands are shaking and I can’t decide if it’s the caffeine/sugar OD or holiday martini DTs. One of those acronyms.

The dessert in the photo was served after our family Christmas dinner. The very rich and decadent cake was a new recipe for my mom (made with a cake mix—an unexpected yet well-played move from my all-things-homemade fairer parent). The cake was merely a vehicle, however, for my parents’ sugared vodka-cherry elixir, made with pucker inducing Evan’s cherries harvested from their back yard tree. To serve, dense and moist chocolaty slices were piled with boozy sweet and sour cherry sauce; creamy vanilla ice cream rounded out the post-turkey calorie bonanza. What resulted was rather bacchanalian. The food joy moans were enough to make the Virgin Mary blush and Joseph run in the other direction. (I like to think the wise men would have stuck around for the party.) This all was a surprise considering my kin are generally of the savoury rather than sweet palette persuasion. I am not a sweets gal and I hit that business twice. Most went for thirds. By the end of it I am pretty sure I looked like Üter from The Simpsons.

But back to the photo shoot. It’s not a practice of mine, midday imbibing. In a loose way though today’s sweet indulgence speaks to the 2012 I hope to cultivate. I’d like to say yes a little more, be more open to possibility, and embrace the unexpected. These things accompanied by the usual suspects: health, a kind and generous heart, and the cojones for life in general. All of it, hopefully, with a cherry on top.

May your 2012 be wonderful and delicious! Thanks so much for taking the time to read this blog.

- LT

Gestalting Ginger

Oh, hi. Did I say I'd be right back? Sorry. November just kind of... happened. Um, like it always does. So I don't know why I emerge from the annual time to psychoanalyze the direction and complete contents of my life with as little daylight as possible phase as if I didn't know it was coming. I think my friend, Tracy, has it right: In November, drive south until you hit the desert and don't come back until the holiday parties are in full swing and we're all too busy drinking sherry to give the dark days a second thought. Some might argue that the earlier it gets dark, the earlier you can hit the sherry. Just sayin'. (Truthfully, though, these days the gym and skate skiing trump the bottle. I'm in my late 30's - this butt ain't going to defy gravity on its own.)

Lately I've been flirting, again, with the idea of a masters program. For many years Art Therapy has caught my eye. I love learning about psychology, I love art and I love helping people. Seems like a good fit, non? But part of me cringes at the idea of school and the accompanying stress, both financial and work-load. So for now I am just letting my thoughts mingle and trying to free up my creative channel. Today I made Rorschach art with ginger. Seemed appropriate.

Let me know what you see, friends. I see terriers here and there (perhaps I am projecting my desire to acquire a dog). Also squirrels and a psychotic rabbit. Where's Jung when you need him?

Fall is like this

Greetings. Fall is here in all of its pretty, sideways light glory. A few snaps of life in the past couple of weeks. I'll follow up later this week with my English Class Dumplings recipe, straight out of Tainan, Taiwan (see photo below). For now, happy fall, y'all!

 

The Roots: Part One

Thanks to the lovely folks at Twin Meadows Organics, Jasper is undergoing a trial organic food box program. I was lucky enough to make the list of 15 participants. Every week for the past month I've received a box of organic produce straight from the Robson Valley, an area that can be considered local to us J-towner's. Exciting stuff.

The box has been stocked with a variety of goods, root veggies in particular. So I am going to devote a few posts to root recipes. Here's one of my spicy favourites - it should put a dent in your carrot cache:

Simple ingredients.

Carrot, Ginger, Pork Stir-Fry
- 1 tablespoon peanut oil
- 1 tablespoon chopped garlic
- 1/3 pound ground pork
- 1/2 teaspoon ground chilies
- 1 3/4 cups matchsticked* carrots
- 3/4 cups matchsticked* ginger
- 1/2 cup water
- 1/2 teaspoon salt
- 2 tablespoons Bragg's Liquid Seasoning
- a healthy grind of ground pepper
- sesame oil
- rice or noodles of your choice

Prep all of your ingredients before cooking. Heat a wok or heavy-bottomed pan to high. Add peanut oil. Add garlic and fry for 10 seconds. Add pork and ground chilies; stir-fry on high for about two minutes. Add carrot and ginger and stir-fry for another two minutes. Add water and salt and cover. Leave heat high and boil vigorously until veggies become tender (add more water if necessary). Remove lid and add Bragg's and pepper. Cook for another couple of minutes, until the liquid has reduced but ensure there's enough for sauce. Serve over your favourite rice or noodles and top with a splash of good sesame oil. You might also want to add a bit more Bragg's.

*Matchsticking seems like a pain but it's not so bad... Clean your carrots. Peel and trim your ginger into a block shape. Slice a thin portion from whichever root you are matchsticking so you have a flat surface to work with. Lay the root veggie on its flat surface and slice into "sheets" about 1/4 inch thick. Fan the "sheets" out like a deck of cards (overlapping) and slice into matchsticks. Mind your fingers - tuck them and your thumb away from the blade! This technique should speed up your prep.

 

Masala chai

I finally watched Slumdog Millionaire a couple of nights ago. Because I was likely the only person on the planet who had not already seen that film, I probably don’t need to tell you how wonderful it is. I just need to tell you that I love masala chai. (If that connection doesn’t make sense to you, rent the movie.)

I am laid up with a summer cold at the moment and therefor not imbibing in my usual morning coffee ritual. Thinking I should have ginger tea but craving a hit of caffeine, I figure masala chai is a logical choice. It is written. (Still nothing? Rent it!)

This recipe below is based on a friend’s spice mixture. I’ve made it my own by amping up the ginger and pepper; cut back on these spices if you don't like it too "hot":

With a mortar and pestle, grind the following:

- 3 tbsp roughly peeled and roughly chopped ginger

- 3-5 peppercorns

- 1 star anise

- 3 cloves

- 5 cardamom pods
- 1/2 stick cinnamon 

Place ground spices in a pot with 750 ml of water. Bring to a boil then simmer and reduce liquid by a third. Add 1 tbsp of black tea to the reduced liquid and steep for 3 minutes. Using a sieve lined with cheesecloth or an old teatowel, drain the hot liquid into a pitcher. Add milk (or cream) and honey to taste. Serve hot or over ice with fresh mint leaves.

The great garlic (e)scape

When I said "garlic scape", a friend thought I meant a painting depicting a crop of the infamously stinking rose. I would have assumed the same thing had I not been formally introduced to this tasty garlic flower stem (scape) that, according to Wikipedia, comes from the hardneck and elephant types of garlic. Intrigued by their appearance - they are quite beautiful - I purchased a bunch from my local farmer's market. I also picked up a big bag of basil. I think you know where I am headed with this: Pesto. With a hankering for some homemade pasta, I whipped together a version of the tasty green paste and indulged in a good old fashioned carb load. The flavour results were pretty good; the dish was endorsed by a five year old, a coup when cooking something you've never made before. Here's (roughly) how I did it:

- 4 garlic scapes
- 2 cloves roasted garlic
- 1/3 cup pan roasted almonds, skin off
- 1/3 - 1/2 cup freshly grated parmesan cheese
- 2 packed cups of fresh basil leaves
- around 1/2 cup of extra virgin olive oil
- salt and freshly ground pepper to taste
- mints or gum (for the potent breath you will have after consuming this pesto)

Place roughly chopped garlic scapes, roasted garlic, roasted almonds and cheese in a food processor. Blend until nuts are extremely fine, almost paste-like. Add the basil and process while slowly drizzling the olive oil into the mixture. Stop when you've achieved a slightly oil-moist paste. Taste and add salt and pepper to your liking. Place in an air tight container to store in the fridge (pour a light layer of olive oil on top before covering).

This pesto is probably best when fresh but I imagine it would store for a couple of weeks. You might want to serve it with a fresh lemon slice, depending on the final dish. The pasta was great and next I might try a grilled, pesto-rubbed halibut steak. Or just lick it off a spoon.

Pizza, My Heart

The title of this post (comma excluded) is poached from a lovely little pizza joint in Santa Cruz, California. I often think about the devilish-smile-cracking stories from my Santa Cruz era, a stretch of time very much in my past although the memories remain clear as a glacial lake. I remember eating a slice from said resto, after which my companion declared he would open a bistro next store called Quiche My Ass. It could have flown, I'm sure, but I believe my friend became a community planner instead. Probably for the best.

Oh pizza, every now and then I just have to have you even if I know you're not super good for me. To keep it somewhat healthy, homemade is the way to go. I don't want to get all sanctimonious about my organic Alberta wheat dough (with fresh herbs from my garden, of course) or the peperoni made at a local ranch--largely because this bad boy is not all local and/or organic but it is where it counts. The flavour is big: This pie cured my rainy day doldrums.

It's usually more about photo than recipes for me, but my flat bread recipe is such a staple that I need to share. Spruce it up however you like. Use as pizza dough or bake as focaccia topped with sea salt, olive oil or whatever else you fancy. So easy.

Ingredients:
- 1 cup warm water
- 1.5 teaspoons dry active yeast
- 1 tsp honey
- 1 tsp fine sea salt
- about 3 - 3.5 cups flour
- a handful of herbs or whatever you crave at the time
- tablespoon olive oil

I use a food processor for this recipe, although you can do it by hand or in a mixer.

In a small vessel, add the yeast to the warm water and let stand for around 5 minutes. Mix in the honey (you might want to heat it first) until completely blended. If using a food processor, use the dough blade. Add all of the dry ingredients to the bowl and start to blend. Slowly add water/yeast mixture until the dough forms a ball that rolls around the bowl (you may need more or less liquid depending on your flour). Allow the dough ball to knead for a minute or two in the bowl; turn out onto a floured surface. Knead by hand until smooth and elastic (for a few minutes). Grease a medium-sized bowl with olive oil and drop in the dough ball; cover and let rise, preferably for several hours. (This dough will freeze well--you can freeze it before allowing to rise. Use within a few months. Thaw and rise at room temp for several hours.)

If using a mixer or stirring by hand, add the blended dry ingredients cup by cup to the water/ honey mixture until the dough is smooth and elastic. Cover and allow to rise as above.

When you are ready to bake, punch the dough down, then roll out on a floured surface, either thin for pizza or around a centimeter or so thick for focaccia; let rest (covered) for 10 minutes. Top accordingly. I usually bake a pizza at 450 F for around 20 minutes; focaccia will take around the same time (up to 10 minutes more) at around 400 F.

Toppings on the pictured pizza, in order of placement:
- olive oil-brushed fresh red wheat, thyme and rosemary dough
- tomato sauce (reduced stewed toms, garlic, basil, olive oil)
- peperoni
- chopped spinach and feta
- sauteed mushrooms
- mozza
- roasted garlic cloves
- thinly sliced onion
- a few dollops of herbed brie
- cherry tomatoes
- basil leaves
- drizzle of olive oil

All of the above are things that were kicking around in my fridge. Delicious? Oh, yes, particularly with a glass of tasty bordeaux and zero demands on my time for the remainder of the evening. Salud, my friends!

Dad Day dinner

I love the word "pork". All dirty things aside (the Porky's franchise included--did your parents let you watch that at birthday parties, too?), it's a good, solid word. And it's damn tasty. You can work miracles with pork (in my agnostic view). Roast up some of this juicy, flavourful meat then just open your mouth, close your eyes and don't think about Charlotte's Web. Pork in a carrot-ginger stir-fry elicits nothing short of food lust for yours truly.

For Father's Day last weekend I cracked Rick Baylis' Mexican Kitchen and made a version of his achiote-roasted pork with pickled red onions. Fall apart, tangy and tender pork heaped on steamed tortillas along with garden cilantro, queso, pineapple and pickled onion... it was divine. A festive and celebratory meal in honour of a festive and celebration-prone man: my dad. It was a great excuse to use the banana leaves that have been haunting my freezer for a couple of months. And pickling red onions (the flourescent pink looking things in the photo) is a cheap and easy way to spruce up all of the ordinary things you might top with onions (a fire-roasted smokie, for instance). For fear of copyright infringement I won't share the recipe but do youself a favour and pick up the cookbook.


Cheers, everyone. It might not feel like summer but we can eat like it is.

Full circle

I spent last weekend on the west coast, surrounded by baby energy. A couple of pregnant friends brought me out in exchange for photographs of their current family experiences. One friend delivered her baby while I was en route (!) and the other is about 7 months pregnant. Marvelous and inspiring. In between belly and baby sessions I managed to squeeze in a food shoot. With roundness, freshness and abundance on mind, these blueberries caught my eye.

*******

In contrast to all of the new life happening in Victoria, the day before returning home I received word that my Aunt Judy was in a critical state and had only hours to live. She passed away on Thursday surrounded by people who love her. Judy was one of my biggest cheerleaders when it came to photography (and life in general) and I will miss her very, very much. In her memory,  please pick up the phone and call someone who's helped make your light shine brighter--let them know. Or, if that person is no longer here, light a candle and write them a note or sing or just do whatever you need to do to celebrate them and yourself at the same time. From the heart.

Peace, everyone.

Not egg-regious, just egg-cellent

Sorry about that title. I do love a pun, even a lame one. Did you know the Alberta Mycological Society is located in Edmonton, the "City of Champignons"? Har har har... I love it.

So, it's been a little while. I've been juggling projects, the day job and time away from ye ole computer screen. I do want to keep up with food photos while I tackle larger side projects, so I hope to post about something I've created in my kitchen at least once a week. Instead of longer written pieces I'll include a bit of peripheral info about what was going on around the time of my shoot. Less time commitment and probably more fun = I will keep up with Lusty.

So here's what was happening today:

• Jian Gomeshi on the CBC (Q), hosting a debate about one space or two after a period, before the next sentence. I prefer the former, but I try not to take up too much space in this life.
• Casual glances out the kitchen window at the "bird tree". I try not to stare too long--I am sure my neighbor thinks I am a stalker. If I use my binoculars from a crouching low angle I don't think he can see me. The birds need to be on the high branches for this stealth move to work.
• My friend Jean bounds up my front steps; she's ready for mountain biking and I am still in my pajamas, dirty egg dishes piled beside my computer as I edit photos. I completely forgot we were going for a ride. It's great she's here in front of me or I probably would have made an excuse for remaining inside on this dreary morning. Once on the trail, hollering for bears, breathing pine forest and marveling at my bike's ability to shock absorb anything I throw at it, I am grateful...

Bread in the belly

So, I was perusing the 'net to find an appropriate food quote for this blog post. My theme: comfort. This one caught my eye first and made me laugh:

Ask not what you can do for your country. Ask what's for lunch.
- Orson Wells

Reminded me of a couple of work collegues who, years ago, had neighbor computers, one displaying the noble screen saver text, Free Tibet; the other, Free Lunch.

Laughter is comfort but, as Sheila Graham said, food is the most primitive form of comfort. For me, bread is the ultimate comfort food. Not just eating it, preparing it. Nothing is as calming as kneading soft dough while good music drifts through a sunlit house. The yeast smell, the baking smell... mmm. I suppose the process of making bread is somewhat zen. One must be patient, let flavour develop, let the elements take care of what they need to do. Haste makes waste, as my mom would say. Patience.

If you long to make comfort food or anything at all, really, you can probably find the recipe in The Joy of Cooking. I love that book, and I refer to it often. I cracked it this weekend and made rye bread for the first time ever. It was delicious. Rye flour was very interesting to work with, more "cakey" in dough form because it doesn't contain wheat flour's gluten-producing protiens (learned that tidbit from the book). See the photo at top: rye toast and spinach scrambled eggs. A nice start to this Sunday morning.

I also wanted to experiment with sourdough bread so I tried my hand at making a starter. Note to those who want to make a sourdough starter: it really expands, like, a lot, so don't mix it in a medium-sized mason jar (as I did - the photo exhibits the calm before the storm). I'll let you know how the sourdough bread turns out. In the meantime, friends, may you have comfort in both your belly and heart.

Death of a GB Man

Has it been almost two months? My word. Life has been busy.

Part of that busy-ness (business) is a Food/Travel writing course I am taking. To say I am behind in said course is an understatement (sorry, Don) but I remain determined to get (almost) everything done, including the "tell a story in five photographs" assignment. Inspired by a long winter, an overloaded plate and stories of close friends feeling like life is eating them alive, here's what I came up with.

Love to all, especially those who know this feeling. And more soon...