Note on the Weather

We ate our artichokes on the back patio this evening, in glorious sunshine. I'm not sure we have ever been able to do this in March before. It was so enjoyable I didn't even think of taking a photo. The predictors tell us to expect a few more days of weather about 70 degrees!

Note on the Weather

We ate our artichokes on the back patio this evening, in glorious sunshine. I'm not sure we have ever been able to do this in March before. It was so enjoyable I didn't even think of taking a photo. The predictors tell us to expect a few more days of weather about 70 degrees!…

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Passover Dessert

<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQGhx7vmcxc1Rra2fxbXaKldMbqo7QjAgSP4hjdP6_7mWPqAHl1grh-vNhliNlSsh1d2YZFW1_8cxjTLDf8GOEN3hTfNls9ZSAKF-ZhbReQWsVrrXoOVbR93Lw5VNPAIpcOV_q3nEIX41/s1600/crisp1819.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5454265132375301250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQGhx7vmcxc1Rra2fxbXaKldMbqo7QjAgSP4hjdP6_7mWPqAHl1grh-vNhliNlSsh1d2YZFW1_8cxjTLDf8GOEN3hTfNls9ZSAKF-ZhbReQWsVrrXoOVbR93Lw5VNPAIpcOV_q3nEIX41/s400/crisp1819.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 299px;" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA3S_lFCfapn7IgYaY_M4cGmTxzwVLRH3WZ_85PABcBLxGl9UHPtl7HrneTpq4tp0YiXdiF1mMWJHIdpa1t2uMA5ZKHgZFg692Xep3yLw_l9_wa87-ClO9YsTRwMEC7i2mk9Uj4tf_xv9H/s1600/crisp1832.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5454265122033631778" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA3S_lFCfapn7IgYaY_M4cGmTxzwVLRH3WZ_85PABcBLxGl9UHPtl7HrneTpq4tp0YiXdiF1mMWJHIdpa1t2uMA5ZKHgZFg692Xep3yLw_l9_wa87-ClO9YsTRwMEC7i2mk9Uj4tf_xv9H/s400/crisp1832.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 299px;" /></a><span class="Apple-style-span" style="color:#CC0000;"><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size:large;">Strawberry-Apple or Rhubarb Macaroon Crumble</span></b></div></span><br /><span class="Apple-style-span" style="color:#CC0000;"><b>Topping:</b></span><br />7 oz almond paste (about 1 cup) crumbled<br />1 cup sugar<br />2 large egg whites<br />½ cup matzoh cake meal<br />¼ tsp. salt<br /><br /><b><span class="Apple-style-span" style="color:#CC0000;">Fruit mixture:</span></b><br />3 lbs tart apples peeled, cored, sliced & sprinkled with lemon OR equal amt of rhubarb thin-sliced & blanched<br />1 lb strawberries, rinsed, hulled, sliced<br />1 ½ tbsp potato starch (or other starch or matzoh cake meal)<br />1 Tbsp sugar (or more as you like it)<br /><br />• In food processor, whirl almond paste & sugar. Add egg whites, cake meal, and salt. Process until mixture resembles wet cookie dough.<br /><br />• Toss fruit ingredients in large bowl. Obviously you can combine any equivalent quantity of rhubarb, strawberries, and apples as desired.<br /><br />• Spread fruit mixture in shallow 2 ½ to 3 qt. baking pan, greased. Pat topping over fruit.<br /><br />Bake at 350 degrees until topping browns, 40 to 45 minutes. Allow to stand before serving.

Passover Dessert

Strawberry-Apple or Rhubarb Macaroon CrumbleTopping:7 oz almond paste (about 1 cup) crumbled1 cup sugar2 large egg whites½ cup matzoh cake meal¼ tsp. saltFruit mixture:3 lbs tart apples peeled, cored, sliced & sprinkled with lemon OR equal amt of rhubarb thin-sliced & blanched1 lb strawberries, rins…

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The Seder

<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy2WPgNOvV8bSboZLeiYAWy-tMpHiD82QXoD1FhBbucDmLCvpDlrGA91hjnSF7nC5GQztMU26mP3e6oomv8SgZhigf_RBrFJ_l8YCvKt8UtpcdSSVtVW6s6zPhtYGpxBk5A_4_LOz1LbIA/s1600/seder1823.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5454255573738114786" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy2WPgNOvV8bSboZLeiYAWy-tMpHiD82QXoD1FhBbucDmLCvpDlrGA91hjnSF7nC5GQztMU26mP3e6oomv8SgZhigf_RBrFJ_l8YCvKt8UtpcdSSVtVW6s6zPhtYGpxBk5A_4_LOz1LbIA/s400/seder1823.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" /></a><div style="text-align: center;">Abby's Seder Plate, Wine, and Matzot:</div><div style="text-align: center;">Salt Water, Greens, Charoset, Horseradish, Bone, Egg</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGbUy0U2YgGgGDnK3i7eRzte9TZ-c8_kIuWZ_BOL3Uwb8GivX-jP3SdOQWzkXlY5HAxCtqhPLDegZV4MhiHDiZ45VVwfDxaClSORQzsIPVGfdCZZ9Rp0hywn8PSc4U3LI7aIk37k84Wc6W/s1600/seder1828.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5454255560919319666" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGbUy0U2YgGgGDnK3i7eRzte9TZ-c8_kIuWZ_BOL3Uwb8GivX-jP3SdOQWzkXlY5HAxCtqhPLDegZV4MhiHDiZ45VVwfDxaClSORQzsIPVGfdCZZ9Rp0hywn8PSc4U3LI7aIk37k84Wc6W/s400/seder1828.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" /></a><div style="text-align: center;">Gefilte Fish and Egg with Horseradish</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMqwfzAyMBRcr2CZxbkSMUjaejUK96yzmy697C0H4m0qeCIckEhXl4mLaaJQW_Zy3Gv0kJpBtqLQELFD0emy4UuUVVHwAL2ABnlwtop1Jsde91bLYRCiv8_TplW07fNDqO1OoFxdY9yMxt/s1600/seder1829.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5454255554270956226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMqwfzAyMBRcr2CZxbkSMUjaejUK96yzmy697C0H4m0qeCIckEhXl4mLaaJQW_Zy3Gv0kJpBtqLQELFD0emy4UuUVVHwAL2ABnlwtop1Jsde91bLYRCiv8_TplW07fNDqO1OoFxdY9yMxt/s400/seder1829.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" /></a><div style="text-align: center;">Matzoh Ball Soup</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBU3Aw_tlhizFwYAEadUjuLjlafS2HihNGAMp_1qYhGU1wlFEPR1dngBhsw3486ALpV2N1SHKynAC-HmtSTS1dX7-DctZHJVeDzhHaa871cdB0i_-G9rdXMuPbwrPrYv5dBlYLr6JYO-SK/s1600/seder1831.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5454255543244425906" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBU3Aw_tlhizFwYAEadUjuLjlafS2HihNGAMp_1qYhGU1wlFEPR1dngBhsw3486ALpV2N1SHKynAC-HmtSTS1dX7-DctZHJVeDzhHaa871cdB0i_-G9rdXMuPbwrPrYv5dBlYLr6JYO-SK/s400/seder1831.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" /></a><div style="text-align: center;">Brisket and Vegetables</div></div>

The Seder

Abby's Seder Plate, Wine, and Matzot:Salt Water, Greens, Charoset, Horseradish, Bone, EggGefilte Fish and Egg with HorseradishMatzoh Ball SoupBrisket and Vegetables…

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"True Flavors"

<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLo7Kz8I4alzkja2-2gKXDV3TlI7fBL8wyblmqIG8JvXjhnbawNcc2LfmGrq55fYZx_dOypCjziieihvuUSOpCgV6hOcV0FNU-YnPsPyMYuG18eLqLda2cKnq2h93xuj5fhJmk8bTvLc71/s1600/chang1800.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5453801065780057970" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLo7Kz8I4alzkja2-2gKXDV3TlI7fBL8wyblmqIG8JvXjhnbawNcc2LfmGrq55fYZx_dOypCjziieihvuUSOpCgV6hOcV0FNU-YnPsPyMYuG18eLqLda2cKnq2h93xuj5fhJmk8bTvLc71/s400/chang1800.jpg" style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 400px;" /></a>This sketch of vegetables titled "True Flavors" is painted on a piece of scrap styrofoam -- I wonder if it was part of a cheap picnic ice box. We saw this painting in a beautiful exhibit of the author's work at the University of Michigan Museum of Art.<div><br /></div><div>The artist, Chang Ku-nien (1906-1987), had a delightful way of placing modern objects in classical Chinese paintings. One very long scroll depicted a typhoon that hit Taiwan in 1959, showing a train the artist was riding that almost derailed when the bridge was blown out. A winter scene shows a classical landscape, but two tiny figures at close inspection turn out to be skiiers. Paintings of autumn and winter in Michigan and of the Yellowstone Falls show how the artist's vision could turn American scenes into what appear to be Chinese landscapes.<div><br /></div>"True Flavors" does the opposite: places a Chinese painting on a modern object!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaClN7VbtSlIEwLZI9xF0hz0c0FGTMBYrx0_zibczcbzPTbu0tgRqsurO1XMicVZgNZc0WircZLAKnesuLCzgjvz3ktYvLfEhDd9xmkqg8E8CY4YVPxwcqZr4kxioF4vhfI1QWsxMfZ84J/s1600/chang1807.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5453822823386773650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaClN7VbtSlIEwLZI9xF0hz0c0FGTMBYrx0_zibczcbzPTbu0tgRqsurO1XMicVZgNZc0WircZLAKnesuLCzgjvz3ktYvLfEhDd9xmkqg8E8CY4YVPxwcqZr4kxioF4vhfI1QWsxMfZ84J/s400/chang1807.jpg" style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 300px;" /></a></div>

"True Flavors"

This sketch of vegetables titled "True Flavors" is painted on a piece of scrap styrofoam -- I wonder if it was part of a cheap picnic ice box. We saw this painting in a beautiful exhibit of the author's work at the University of Michigan Museum of Art.The artist, Chang Ku-nien (1906-1987), had a del…

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Ayaka Restaurant

<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgESLLP4nk7LaCj2i0l6WOfwV9VVwtSnNgGty4lmKpQatEp8FGm7t-2ukuMvf0y1DOXmW-LfWIEz6D0DwAne0zK4lvazrkaK6ZQvJ2IIRFASrl5aKz4qsHJp7tJtMKGWcuLB8jMjgfUWkky/s1600/ayaka1818.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5453800135273084578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgESLLP4nk7LaCj2i0l6WOfwV9VVwtSnNgGty4lmKpQatEp8FGm7t-2ukuMvf0y1DOXmW-LfWIEz6D0DwAne0zK4lvazrkaK6ZQvJ2IIRFASrl5aKz4qsHJp7tJtMKGWcuLB8jMjgfUWkky/s400/ayaka1818.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" /></a>We had lunch at this little place with a nice sushi bar and freshly made tempura served with udon. The decor was tasteful and appealing. It also looked very practical and inexpensive. Plastic chairs, plastic benches and dark formica tables could be easily wiped down -- and were spotlessly clean-looking. Ordinary tableware. But a much nicer atmosphere than a diner with similarly practical and inexpensive furnishings and decor.

Ayaka Restaurant

We had lunch at this little place with a nice sushi bar and freshly made tempura served with udon. The decor was tasteful and appealing. It also looked very practical and inexpensive. Plastic chairs, plastic benches and dark formica tables could be easily wiped down -- and were spotlessly clean-look…

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A poem to think about

"Ice cream!" Sun. Light airy cakes.<br />A clear glass tumbler of water, icy cold.<br />Our dreams take flight, into a chocolate world<br />Of rosy dawns on milky Alpine peaks.<br /><br />But as the teaspoon tinkles, it is sweet<br />In some little summerhouse amid the dry acacias,<br />To gaze, then take gratefully from tearoom Graces,<br />Little whorled cups with crumbly things to eat...<br /><br />The street-organ's playmate suddenly appears,<br />The ice-cream cart, with multicolored covering --<br />The chest is full of lovely frozen things;<br />With greedy attentiveness, a small boy peers.<br /><br />And what will he choose? The gods themselves can't say:<br />A diamond tart? A wafer filled with cream?<br />But under his slender spoon the divine ice,<br />Glittering in the sun, will soon melt away.<br /><br /> <i>-- Osip Mandelstam</i>

A poem to think about

"Ice cream!" Sun. Light airy cakes.A clear glass tumbler of water, icy cold.Our dreams take flight, into a chocolate worldOf rosy dawns on milky Alpine peaks.But as the teaspoon tinkles, it is sweetIn some little summerhouse amid the dry acacias,To gaze, then take gratefully from tearoom Graces,Litt…

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Victoria Sponge

<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6jfVjQSl5yaGfNAoIjlLGcbE5YfUSISB6ORvCrX449bOMmsUmyD0KQrigmy4MIf5vAR_yrN_hY2hvl49XSqiccArS7_zZtaa9_o7Cti6VOhXwqG7omMLZqtI56n5JbMRRURkgAiEM7Z59/s1600/cake1798.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5453472860177032594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6jfVjQSl5yaGfNAoIjlLGcbE5YfUSISB6ORvCrX449bOMmsUmyD0KQrigmy4MIf5vAR_yrN_hY2hvl49XSqiccArS7_zZtaa9_o7Cti6VOhXwqG7omMLZqtI56n5JbMRRURkgAiEM7Z59/s400/cake1798.jpg" style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 400px; height: 299px;" /></a>I recently read in the <i>Atlantic</i> food section about <a href="http://www.theatlantic.com/food/archive/2010/03/victorian-england-age-of-war-politics-and-cake/37854/">the famous Victoria Sponge cake</a>. The cake featured in an article by Tejal Rao about the even more famous Victorian cookbook <i>Mrs. Beeton's Book of Household Management</i>. The article describes the Victoria cake recipe from the book:<blockquote style="color: rgb(51, 102, 255);">Beeton originally documented the recipe as a perfect 4:4 ratio of a baker's go-to ingredients: butter, eggs, sugar, and flour. Most English cooks still follow that guide, as do many non-English cooks, because the Victoria Sponge is England's most well-traveled cake, visiting her old colonies and never leaving. It still turns up at boarding schools in Kenya and home kitchens in India, and other places too. As a girl guide in England, I had to bake a Victoria Sponge for a stranger and serve it to him with a pot of tea to acquire my hostess badge—which they've since retired or renamed, I imagine. </blockquote>The technique of weighing eggs and then using equal weights of the other ingredients is one I had heard of but never tried. This time, I decided to do the experiment -- as there are only two of us, I started with two, rather than four eggs. I weighed butter, sugar, and flour; creamed the butter and sugar; added the egg, then the flour; and baked my single layer in an 8 inch pan. It took a little longer than the 25 minutes in the recipe, which did not specify pan size. Although I had raspberry jam, which the recipe suggests, I used lemon curd between the layers.<br /><br />Not-so-Victorian tricks: I softened the butter in the microwave oven, and used my electric mixer for beating the cake. My oven has a thermostat and an on-off switch, which no Victorian oven had. Also a modern advantage: I cleaned up with running water and a dishwasher. Eat your heart out, Mrs. Beeton.<br /><br />We ate the cake for dinner, with tea. It's a dense cake, and tasted good. It's true: we had nothing but cake for dinner. How nice.

Victoria Sponge

I recently read in the Atlantic food section about the famous Victoria Sponge cake. The cake featured in an article by Tejal Rao about the even more famous Victorian cookbook Mrs. Beeton's Book of Household Management. The article describes the Victoria cake recipe from the book:Beeton originally do…

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