Friday Foto Follies

recipe edition:
note: I put the ingredients here so I can easily find stuff again, a lesson I learned the hard way when a link to a favorite recipe went dead. However, please check out the original author’s posts. You’ll find the instructions and many more details there. Plus, these other blogs are just awesome.

pan-seared peaches with pistachio crusted feta from the tomatotart, via treehugger

1 8oz block of goat’s milk feta, split in half horizontally
1 cup of pistachios, finely ground
1/2 teaspoon smoked sea salt, finely ground
1 teaspoon coarsely ground pepper
1 egg, lightly beaten

2 peaches, sliced
¼ teaspoon dried thyme
1 tablespoon of butter
Pinch of sea salt
Freshly ground black pepper

While I was at the StoryTelling Festival, I had this amazing chocolate and marshmallow concoction that reminded me of a Smore, but with some salt caramel thrown in.

So, of course I had to find some recipes that might enable me to recreate this yummy treat:

Home-Made Graham Crackers
via Smitten Kitchen

2 1/2 cups plus 2 tablespoons (375 grams) unbleached all-purpose flour (a swap of 1/2 cup with whole wheat flour or 1 cup whole wheat pastry flour works well here, too)
1 cup (176 grams) dark brown sugar, lightly packed
1 teaspoon (6 grams) baking soda
3/4 teaspoon kosher or coarse sea salt (4 grams)
7 tablespoons (3 1/2 ounces or 100 grams) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup (114 grams) mild-flavored honey, such as clover
5 tablespoons (77 grams) milk, full-fat is best
2 tablespoons (27 grams) pure vanilla extract

Topping (optional)
3 tablespoons (43 grams) granulated sugar
1 teaspoon (5 grams) ground cinnamon

Home-Made Marshmallows
from Epicurious
about 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115°F.)
1/4 teaspoon salt
2 large egg whites*
1 teaspoon vanilla

Salted Caramels via Serious Eats

1/2 cup sugar
1/4 cup light corn syrup
1 1/2 cups heavy cream
5 tablespoons unsalted butter
1 teaspoon smoked salt, plus extra for sprinkling
1 leftover vanilla pod

and now for something savory after all that sugar:
Swiss Chard and Sweet Potato Gratin, also from SMitten Kitchen

(her photo)
1/4 cup (1/2 stick or 2 ounces) butter
1 small onion, finely chopped
3 pounds Swiss chard, leaves and stems separated and both cut into 1-inch pieces
Pinch of freshly grated nutmeg
2 cups heavy cream or whole milk
2 garlic cloves, minced
2 tablespoons flour
2 pounds medium red-skinned sweet potatoes (yams), peeled and cut into 1/8-inch thick rounds
1 tablespoon minced fresh Italian parsley
1 tablespoon minced fresh thyme
Fine sea salt
Freshly ground black pepper
1 1/4 cups (about 5 ounces) coarsely grated Gruyére cheese


the Reader’s Digest condensed book of my summer

June was a month full of promise. My tenant and his repertoire of poorly played instruments had been shown the door, the bone doctor freed my hip joints to shimmy and stretch once again, aerials were starting to feel natural, and the whole summer stretched out before me like a blanket on a hillside.

July was antsy, waiting for the rib to heal, but there was much magic and fire and many nights full of bass.

August was a whirlwind of exhausting creativity- sleepless nights, pin-pricked fingers, and a rediscovery of a feeling I haven’t had in two decades. The land of Make Believe drew me to her shores and whispered sweet nothings into my ear.

September is just under half full, but what has poured out of the glass has been stress, worry, not enough creativity, and entirely too much reality. My body has said enough, and while I sit here feeding it vitamins and garlic and all other manner of witch-doctor remedies, I shall let my mind wander back to those promises.

I learned many things reading the book of This Summer. I made mistakes, I tried to pick up balls others had dropped, and the end result left me too far from the X June had marked on the map.

But it’s fall now. The leaves are floating to the ground, the air is a little crisp at night, and soon it will be time for more fires. I will retrace some steps, reconfigure my compass, and begin this journey again, slightly wiser this time.

Amano. Found here