Got a serious LOL chuckle out of this review of Wendy’s
Updated Blintz Memories
As a child I can recall having cheese blintzes periodically for breakfast on a Saturday morning or for a Sunday evening dinner (we at breakfast food whenever). The filling was light and sweet and I could eat mounds of them. Recently they moved to the top of my “to try” cooking list, primarly on the strength of that memory alone, but also because I ran across a Good Eats episode on Crepes which kicked open that memory door.
So what’s the difference between a crepe and a blintz? About all I could figure out was that a blintz is cooked/browned only on one side and it may contain yeast. It’s never flipped. Close enough. I didn’t want to bother my mom for the blintz recipe at 9:30 AM Sunday morning and after all I have the internet handy. So after some spelunking I found a recipe for a filling that was made with what I happened to have on hand: ricotta cheese, cream cheese, sugar, & almond extract.
For the crepes/blintz I opted for the Good Eats recipe. After the batter had a chance to sit I buttered up my non-stick 10″ pan an commenced to creping. Ug! There was obviously more technique in this that I recall from the show. Every time I tried to turn the buggers they tore. What I finally figured out was that I needed to let them cook about 45 seconds instead of the 30 recommended in the recipe. I also needed to use a more flexible spatula for turning and while I wanted my crepes slightly larger than the 1 oz recomended, getting them too big created turning problems too.
So after trashing the first 3 or so I got the technique down to a reasonable methodology. Eventually I tried making a blintz by letting the cooking time go to a minute before removing (perhaps blintzes are for crepe cooks that can’t flip). Those turned out OK too!
Since nobody in my house is up early on Sunday I had these all to myself, but I didn’t figure on eating all of them (I came close). The manufacture was easy: spread on the filling – I added some fresh rasberry jam I made the day before – and roll. Dust with powered sugar and consume.. and consume.. and consume.
The cheese filling was good – moms is better so I’ll have to get that recipe – but combined with the raspberry jam – man were they grand! I saved 2 crepes for anyone that wanted a taste but I don’t think they will last long. Making them was a challenge but the taste and memories they brought back were worth the effort.
Updated Mini
As interesting (and inevitable) as the rebranding of “iPhone OS” to “iOS” was not to mention the introduction of the iPhone 4, more interesting to me was the quiet refresh of the Mac Mini line. I’ve owned a “mini” ever since they came out. They are great products and fit nicely into life – mine is located in the kitchen.
With the improved graphics and larger memory footprint it’s hard to resist these things. At $699 it’s even harder not to consider trading my existing one in ($174) for a new one. $512 for a brand new Mini – humm.
My existing one needs a hard drive transplant and better graphics would be nice for playing WoW – the existing frame rate is barely acceptable. The smaller footprint would be nice and the uni-body construction would make it even more attractive. More humm…
At $699 it’s almost as much as low end iPad, which BTW I’m not getting yet. I’m waiting on the iPad to have a front facing camera and have the new “FaceTime“.
Lucy’s Last Fire
The call was made, the decision reached. Lucy’s health took a turn that wasn’t sustainable. We all didn’t want to remember Lucy that way and I’m quite sure Lucy didn’t enjoy the state she was in. As a family we made the decision to have Lucy put to sleep on June 9th 2010.
There was no joy in the decision but perhaps a tinge of relief that we had finally made the one we all dreaded. I’m quite sure we all wanted her to die in her sleep at home but that was not to be – strong bugger. So we spent Monday evening and Tuesday saying our goodbyes, getting in last pats and snuggle time, giving treats that would not be given again and even food that was forbidden due to her allergies. Lots of tears and raw emotions flowed.
As it turned out Tuesday night/Wednesday morning was quite chilly in New England. When I awoke at 4:30 AM to take my son to work I could smell a wood fire burning through our open windows. A wood stove fire in June – wow! As I made my way into the kitchen I realized that the wood stove fire was ours – my son’s final gesture to his friend and companion was to build her one last fire.
During the dead of winter Lucy was addicted to the wood stove. She would lay right in front or on the side for hours, getting up only to drink and eat and go out. The image of Lucy sleeping in front of the wood stove is one that is etched on our collective memories so this was a totally appropriate gesture on a totally appropriate night.
The effort on my son’s part must have been substantial. To my knowledge he’s never built and started a fire in the wood stove in his life. I know from personal experience that getting one started isn’t easy. There’s a technique to getting it started and then kept going. For all I know he mothered that fire until it was capable of sustaining itself. The bellows were not in their usual spot so I know he had difficulty getting it going. Regardless the gesture was genuine, heart felt and one that reflected his cherished memories of Lucy.
I took my son to work and promised to keep the fire going for Lucy. I added another log or two when I got back and went to bed until it was 8 AM. By 9 AM we were all ready for Lucy’s last ride to the Vet. We all went and we all stayed to the end. I couldn’t have been there by myself and I’m glad that everyone opted to stay. I’m sure it comforted Lucy, not to mention each other in some way. She went quick and by all appearances quietly. We were all holding on to her as she went.
I know Lucy enjoyed the fire and it’s a memory I’ll always carry with me – my son’s love and devotion and Lucy’s last fire. A week hence and the emotions are a little less raw, the habits fading, but the eyes play tricks on me as I think I see Lucy from time to time out of their corners. I miss my constant companion and friend.
Lucy’s Short Time
I called the vet this AM about putting Lucy down. Lucy’s diabetes has really emaciated her, she’s weak, eats in spurts and while she hasn’t totally lost control of her bodily functions it’s apparent that she can’t wait much beyond feeling the urge. When we last chatted with vet she said we would know when it was time. We think now is the time.
There’s no quality of life for her. She’s so thirsty all the time and there is no activity beyond eating and bodily needs. She rests wherever she is at and doesn’t move too much. At times even eating is tiring for her. I don’t think she’s in pain, but it’s clearly not comfortable being her right now.
I though I was over the feelings of loss, but I guess not. I tear up every time I think about her not being around any more. She’s been such a part of our lives these last 10 years and although we have Moe, he’s just not the same. Lucy’s seen Hannah grow up from age 5 to be a young lady now. Grant’s now a man and I don’t know how he’ll take the loss as Lucy’s been his constant companion – sleeping on his bed, hanging out with him, playing with him and offering comfort at times. I know this is hard on Yvette and I – we’ve never had to make this decision before. Morgan, our prior Boston, developed cancer and was gone before we could really say good-bye. This is way, way different.
In some respects I thing we all want Lucy to die at home so we wouldn’t have to make the decision. But I don’t think we can wait any longer. It’s painful to see her in the condition she’s in and I know it can’t be pleasant for her.
I don’t think I’ll keep the cremation ashes or be around for the final good-bye when she finally passes from this world and goes to wherever beloved pets go. I know that’s not in her consciousness but it’s in mine. I only wish the journey to be peaceful and not full of fear or pain. She will be missed – the hole in the fabric of the family will remain open for a time I suspect.
Impromptu Thai Chicken
I decided not to do an exhaustive meal plan this week just to break up the routine. I ended up getting some basic – salmon steaks, boneless skinless chicken breasts, and steaks for the week and just “wing it” with whatever I happened to have.
Tonight nobody was really interested in eating when I got home. My wife wasn’t feeling great and my daughter was getting her hair done. So left to my own devices I opted to hit the grill again using a variation on some Thai Grilled Chicken. The recipe called for split breasts but all I had was the boneless, skinless stuff. Ever onward.
So I brined 3 breasts in 2 quarts of water mixed with 1/2 cup table salt and 1/2 cup sugar for 30 minutes. Meanwhile I mixed up a dipping sauce of vinegar, sugar, lime juice, garlic and red pepper flakes followed by a rub of garlic (lots of garlic), ginger, black pepper, salt, ground coriander, cilantro, and lime juice.
I used my gas grill tonight getting 3 burners on high during the preheat phase. I dialed back one of the elements to low after about 15 minutes of preheating. After draining the chicken and patting it dry I dunked each breast in the rub and slathered it on. It stuck reasonably well.
All 3 pieces went onto the hot side of the grill uncovered for 4-5 minutes per side. They then went to cooler side cover down for 5-6 minutes per side until the internal temperature was about 160 degrees. Off the grill, covered in foil for 10 minutes.
While I was grilling I whipped up some pan roasted carrots – just carrots in oil on medium high heat for about 10-15 minutes until they begin to brown. Dump in some chicken broth, brown sugar, salt, pepper and a bit of rosemary. Cover over medium low heat for another 10 minutes or so, stirring every once and a while.
The spice on the chicken was great – nice heat. Hit the back of my throat and made me perspire. The dipping sauce was sweet and spicy all at the same time. The chicken really held its moisture from the brining. I don’t recall the last piece of grilled chicken that I’ve had that was so juicy. And the carrots were terrific. I’m guessing I can use the same technique with the carrots but adjust the spices to have a more Thai flavor – red pepper, ginger and vinegar – humm…
Cheesy Cakes
Well, perhaps more like a cracker or a puff – I hesitate to call it a “cake”. Regardless they went together pretty easy and cooked up better than I expected.
Starting off with the dough I had my doubts that they would rise at all. A bit of flour, butter and cheese kept extremely cold through the mixing process. The original recipe called for working that together by hand but I opted for working it with a dough cutter.
Once combined it went back in the fridge until it was firmer. Once it was nice and cold I rolled it out on my pastry mat. It got a little sticky so I ended up wadding it back into a ball and back in the fridge for about 30 more minutes. The second time I tried it there was little to no sticking to the cold pin and mat. I also use a decent amount of flour.
I floured up a jelly roll pan and then used a biscuit cutter to trim out the rounds. They were really, really thin! Onto the sheet and into the oven. I did watch them bake and was surprised at the rise I got out of them. They puffed up like a small biscuit. I got them just a tad over-done but after hitting them with a bit of sweet paprika and letting them cool they tasted great! Like a very delicate CheeseIt only much, much better.
After eating a few just as they were I tried putting some bits of shaved ham and chicken on them. They were nearly too delicate to support them. It would be impossible to use them for dipping. I also spread some with mustard and that fared better. Perhaps a light spread would work – maybe goat cheese or crab. Also, using a sharper cheese would have given them a bit more of a kick. Wonder what cheese goes good with paprika?
Charcoal N00b
I really can’t recall the last time (or any time) that I actually grilled on charcoal, but I’ve been watching and reading enough about grilling on natural charcoal that I wanted to learn how. So this weekend, being Memorial Day, I purchased a 22.5″ Weber One-Touch Silver grill, a chimney starter, a bag of natural charcoal and 3 1 lb Porterhouse steaks. No more messing around.
I aged the Porterhouse steaks in paper towels in the refrigerator for most of the day. 3 days worth of aging would have been better but I didn’t want to wait that long. The paper towels pulled some moisture out but I’m sure there was more to be had.
About 30 minutes before I was ready to grill I salt and peppered the steaks on both sides and let them come to room temperature, more or less. I also filled the chimney starter full of charcoal and set it in the grill. I drizzled some oil on a few pieces of newspaper, lit the paper and stuck it under the starter. That was it. Lit just like I’ve seen on TV and read about in recipes. Could not have been easier.
Once a fine layer of grey ash developed on top I dumped the coals onto the grate. Most of them were piled up on one side. On the other I put together a single layer of about 1/2 dozen coals. The cooking grill went on and then the cover for five minutes.
When the grill was hot, on went the steaks – strip toward the hot side and fillet toward the cool side. Flipped after 4 minutes and repeat for another four.
After that it was fully to the cool side for about 6-8 minutes until the internal temperature was about 135 degrees or so – I like mine medium. Off to a plate, covered with aluminum foil and rested them for 5 minutes so the juices have time to redistribute.
During the grilling I baked potatoes in the oven – 400 degrees on a cookie sheet for about 45-50 minutes. Before starting the potatoes I washed, dried, oiled and salted the skins. I also poked a few holes in them to keep them from exploding – no messy oven.
Steak and baked potatoes for Memorial Day. Washed down with a beer and there couldn’t possibly be a better ending to a long weekend. All in all I think I’ll be doing some more charcoal grilling – I’m thinking ribs next.
Nice to be Back From the Dead
As a long time Apple developer (sure, call me a fan-boy I don’t care) it has not always been easy or fashionable to be associated with them. After Apple’s near death experience in the 90′s it is now quite pleasant to see the success they are having with the iPod/iPhone/iPad lineup. Watching the entrenched camps squirm is a refreshing experience.
And now I see that Apple bests Microsoft as the world’s biggest tech company at least as measured by market cap. Who’d a thunk it. It’s almost a “Who Dat?” type of experience. Nice job Apple!
Perfect? No. Got it all correct? No. Near death? Hardly. Apple could buy Dell Computer now – for cash – and shut it down. My how times change. It even looks as if I’ll finally get a Mac as an every day computer where I work! Strange times indeed.
MSU: Feeding America
Props to MSU for developing Feeding America: The Historic American Cookbook Project. Seems to have been out a while judging from the article on Historical New Orleans Cookbooks in the Washington Examiner.