Category Archives: Summer Treats

Fish Food

I can so catch fish!

I have proof! I went on vacation, and caught a fish! {Love the hat.}Not just any fish, but a big, fat, 16″ bass-type fish. {Bass} I actually thought it was a log until it started moving from side to side, and of course, the flopping bass jumping out of the water is a dead give away, right?

I actually caught three: an 11″ & a 14″ fish in addition to the 16″, but this one was the one I had to fight for. You now how much upper body strength you need to pull this fat thing in? More than I have, it turns out. But I did it, all by myself.

{Note: the words “all by myself” do not include taking the fat fish off the hook. Overwhelmed with guilt and a little afraid to touch the fat fish, I looked on as Shawn took over and unhooked the fish for me. I named him George, then we threw him back.}

It was gorgeous the last couple of days we were there, with beautiful blue skies turning into loud, thundering rainstorms:

It was counterintuitive to me to go fishing in bright daylight like this; I was raised in a family where we get up at 3 a.m. and drive out to a lake in the middle of nowhere, where I would then have to either disguise my height or cast to shadowy places across the river and under logs to trick the fish into biting the cleverly constructed fly tied on the end of the line. That’s what you do for trout, a.k.a. “smart fish”. Bass are not “smart fish”. Bass and Pike, I was told, are known as “irrationally angry fish”.

Guess which one is more fun to catch? Since I’m 5’9″ and about as sneaky as a bull in a china shop, I am clearly meant to be going after “angry fish”. These are fish dear to my heart because, bless their souls, I could be standing right in front of them with a big sign that says “this is a trap, stupid fish” and they might even be more likely to bite because I called them stupid! Here I’ve spent my childhood getting skunked in trip after trip failing to outwit the “smart fish”, when there were fish just a few states over who would swallow the bait even if they knew for a fact it was a trick. The casts that didn’t hook bigger fish still had about six or so pissed off tiny fish that would bite the bottom of the worm, and not let go. They chased that sucker till they got bored with it, and as soon as it moved, they were on it again. Love. It.

{My father is designed for “smart fish”, and can go all KGB on them quite well in our….grey, cold, rainy Northwest weather. I eventually moved on to kicking around in a float tube with a book and two bottles of iced tea. I’m pretty sure the fish spent these trips hiding underneath me.}

After the rain and thunder blew over, we ventured out and I raided a nearby raspberry bush, now cleaned by the rain:

…you know who else likes raspberry bushes during a rainstorm? It turns out that mosquitoes do. Giant ones, that rise up in an enormous cloud before you like something out of a Michael Crichton book. {Or the Great Pumpkin. But I don’t think these guys wanted to give me presents.}

So, I run screaming from the giant cloud of mosquitoes, cover myself from head to toe with “Off!”, and return to my raspberries. They were beautiful.

This was what the sky looked like as I headed off to roast marshmallows:

Evening…

…because when you’re stuffed full of raspberries, the next logical thing to stuff yourself with would be roasted marshmallows. A half a bag of them. I think I’m known as the “Queen of Sugar” now.

♥ Momo

Good Habits + Blogroll.

“Where is my supersuit??”

A collection of links for you, for all the things I like to save up and read at once after a couple weeks:

habit: sometimes this even feels too personal to read.

unruly things: for when my random search mojo fails to find me cool new things.

abby try again: love the name. love it. her photos are always what I’m looking for.

goodreads: still playing with this. source for all of my Milne quotes.

honey & jam: i’m looking forward to trying out the recipe for no knead bread.

fish food blog: two words: s’mores. pie. i love her photography, & i want to make everything she has on here.

chocolate & zucchini: fancy food blog. i envy their chocolate starter bread.

not without salt: i love this site. haven’t made anything from it yet, but i love it all the same.

roost blog: this blog makes me want to be a better person. i am especially looking forward to the spiced apple butter.

honest fare: you had me at cashew butter, ginger & honey sandwich. oh, and quinoa pudding with strawberries.

hungry girl por vida: i am making new year’s resolutions mid year to make everything on this site.

Places to try to pick up better habits, yes?

…aaaand a couple places for shiny stuff, because they’re fun too:

twist: jewelry. we should all be so lucky.

mio: fancy pants clothing. it’s not goth, it’s just black.

vain & vapid: sartorialist clothier blog. love the name.

♥ Momo

Whole Wheat Apple Muffins

I’ve been listening to Rosemary Leach reading “A Murder is Announced”, so bear with me for a little while I feel like everything should be answered with the phrase “Quite so”.

In the spirit of using up what we had in our kitchen – a quart of buttermilk that needs using & two apples that had been hiding in the crisper – I threw together some muffins this morning. Very good muffins.

Of course I got to the bit where it calls for buttermilk, and at the last minute I used a cup of cream-top Brown Cow yogurt instead. So I still have buttermilk to use, and one day left til it goes bad….but yogurt turned out to be such a good idea, I can’t make myself regret the decision.

Did you know that I spend more time making food than jewelry? Something has to be done about this. I am, after all supposed to be a jeweler.

Whole Wheat Apple Muffins:
Adapted from King Arthur Flour, via Smitten Kitchen

Yield: Who Knows? I ran out of standard muffin cup liners, and in a moment of insanity used my jumbo muffin pan, for which I did have liners, and voila! I have 8 muffins.

1/2 c. unsalted butter, at room temperature
1/2 c. granulated sugar
1/2 c. dark brown sugar, packed
1 large egg
1 c. plain yogurt – I bake with either Nancy’s or Brown Cow…mmmm.

1 c. whole wheat flour

1 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 Tbsp. cinnamon
2 large apples, peeled, cored, and coarsely chopped – We had Fuji, but I might try one batch with Granny Smith, when I make them again. I like my apples to be more tart, while Fuji are fairly sweet, especially baked.

Preheat the oven to 4oo°F. I line my muffin cups with paper liners when using a muffin batter with chunks of fruit – when they’re hot, it can be easier to get the muffins out in one piece when they are lined.

Combine flours, baking powder & baking soda, salt & cinnamon in a moderately large bowl.  I cream butters and sugar in my Kitchenaid; it just does the job more properly than I. Anyway, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. You’ll use the other 1/4 cup sprinkling it over the top of the muffin batter before they go in the oven. I recommend setting that 1/4 cup aside by the stove now, or else you’ll sound batty, spooning batter into cups on the stove and muttering something inaudible about “can’t forget the brown sugar”. Not that that’s what I do, mind you, but I recommend it all the same.

Cream butter, granulated sugar and 1/4 cup brown sugar until fluffy – picture below. Add the egg and beat well. At this point, remove mixer bowl from Kitchenaid and add one cup yogurt and fold in until combined. The wet ingredients will become slightly lumpy, since the cold whole milk yogurt hits the butter/sugars/egg and balls up a little. Fold in the dry ingredients – it’s going to take some elbow grease – and fold in the apple chunks very gently until just combined.

Spoon the batter into prepared muffin cups with two spoons, to scrape each other, and sprinkle the remaining 1/4 cup brown sugar on the tops. Bake for 25 minutes, until a knife inserted into the center of the muffins comes out clean. I removed them from the pan immediately and set on a large plate to cool. I fear that one of them didn’t make it longer than a couple minutes before being eaten with coffee. They are really quite good. I think the larger size is perfect – just right for one serving.

♥ Momo

Apricot Ginger Scones

Guess what I got?? I have coffee!

When I was in college, & then later living on my own, I was a regular at La Vie en Rose Bakery, downing cups of Tony’s French Roast & Apricot Ginger Scones. Now that I’ve bought myself a coffee press, & Tony’s is carried locally, I was feeling sentimental & thought I’d make myself some scones.

Apricot Ginger Scones

1 3/4 c. all-purpose flour

1/3 c. granulated sugar

1 Tbs. baking powder (Yes, you read it right. I swear.)

1/2 tsp. salt

1/4 tsp. freshly grated nutmeg

6 Tbs. (3/4 stick) cold unsalted butter, cut into cubes

2/3 c. dried apricots, chopped

1/4 c. crystallized ginger, chopped

1 egg

1/2 c. buttermilk

Preheat an oven to 425°F. Line a baking sheet with parchment paper. (Alternative! If you discover that you have no parchment paper, and are scrambling wildly through your kitchen, freaking out about the temperature of the oven and the butter in the dough you just laid out, which ideally has to be cold when it goes into the oven!! ….you could cheat like me, and place the wedges around a glass pyrex pie dish. That baked the scones just fine, just add about five minutes to the cooking time.)

In a moderately large bowl, combine flour, sugar, baking powder, salt and nutmeg. Using a pastry blender, cut the butter into the dry ingredients, until the mixture forms coarse crumbs about the size of peas. Stir in the apricots and ginger. In a small bowl, whisk together the egg and buttermilk until blended. Add the egg mixture to the flour mixture and, using a rubber spatula, stir just until evenly moistened. The dough will be sticky.

Turn out the dough onto a floured work surface and press gently into a round roughly 8 inches in diameter. Using a sharp knife or a fancy dough cutter, cut the round into at least 6 equal wedges. I cut mine into 8 because the I like the symmetry of cutting things into quarters, then cutting dividing those in half each, until you have 8. Ask me to make six, and I’ll be able to do it to my satisfaction maybe 1 in 5 times, if it’s a good day.  Place the wedges on the prepared sheet, spacing them about 1 inch apart. Bake until the scones are golden brown, 15 to 17 minutes. Transfer to a wire rack, let cool slightly and serve warm. If you do it right, they’ll still be moist enough to eat with satisfaction when they’re cold. Makes 6-8 scones.

♥ Momo

Zucchini Spice Muffins.

Zucchini muffins! This weekend was beautiful; it was warm, & sunny. I’ve been so fixated on making zucchini bread that our kitchen was decidedly lacking the base materials for anything else. So I made zucchini muffins.

At first I was a little disappointed. This just is a different type of batter than the first recipe, which was moist and gooey, and devoured within an hour of leaving the oven. For this recipe, I reduced the cardamom by 75%; it turns out that’s what made the last loaf taste like an Autumn-themed candle. 

The addition of almond meal makes this recipe dryer, but the moisture it had held nicely into the next day. I realized that even though the last loaf was a big crowd pleaser, this one makes a great healthy-ish snack: there’s no butter, limited sugar, and the almond meal is pretty good for you on its own, even if it weren’t taking the place of some of the refined white flour. It would be nice to have a recipe I could make for people who wouldn’t then spend the afternoon complaining that I’m an evil disabler of diets. Because the only thing I dislike more then hearing about your diet is hearing about how it’s my fault you’re failing at it. I’m not going to pretend anymore. 

Healthy {kind-of} Zucchini Muffins:

1 c. Sugar

3 Eggs

3/4 c. Sunflower Oil

1 tsp Vanilla Extract

1/2 c. Finely Chopped Walnuts (Optional)

1/2 c. Almond Meal

2 c. Grated Zucchini

1/2 tsp Ground Cardamom (Reduced from 1 tsp)

1/2 tsp Ground Allspice

1 tsp Ground Cinnamon

Pinch ground cloves (I had no cloves!)

1/2 tsp baking soda

1 1/2 c. self-raising flour

1/2 c. plain flour

Turbinado sugar, for top.

Preheat oven to 350°F. Grease a 9″ springform pan, dusting with flour. I sprinkle a little flour on the center and the sides, then smack it around to even out the distribution. (In the second case, I actually made muffins; paper liners in a non-stick pan.)

In a Kitchenaid with the whisk attachment, combine sunflower oil, sugar, eggs and vanilla until thick. I removed the bowl after the mixer did most of the work , because sometimes I feel like the mixer alone doesn’t whisk enough air into the liquids.

With a spoon, fold in almond meal, zucchini and spices. To make sure the spices are evenly distributed, I mix them together in their own small bowl before adding. Combine baking soda and flours, then sift over liquid mixture and fold in.

Pour into lined/buttered muffin pan and sprinkle Turbinado sugar over top of muffins. Bake 15-20 minutes, for muffins, or 45-50 minutes for a nonstick cake pan. Check with a sharp knife – they’re done when it comes out clean.

Cool in pan for 20 minutes, then turn onto a wire rack and cool completely.

While they’re in the oven, don’t forget to do the dishes and eat some blueberries. (If you neglected to buy blueberries, shame on you.)

Serve warm with butter – I liked them the next day with butter & blackberry jam!

♥ Momo