Lamb Hotpot

Ok, so Lamb is a spring menu item, and it's almost November. But it's spring in New Zealand... and I have some happy memories with this recipe, going all the way back to my first weeks of marriage. Twelve years ago, when I was a new bride living with my husband's family in England. I had the job of being the family cook for a house of eight. I didn't really know anything useful about cooking when I was 24, and suddenly having to produce large meals for people in a culture that was still foreign to me was...educational.

Lesson number one: If you are making dinner in England in the fall or winter, or any other season for that matter, you must make gravy. If you don't, they will likely head to the kitchen to make it for themselves. This is reasonable, but also mildly entertaining for me, being from California where gravy is not so common at the table.

Lesson number two: The request, "please will you prepare a joint of meat?" is really one that will strike fear in the best of young, naive, newlywed novice cooks. So get a good cookbook and hope for the best.

Lesson number three: Don't forget the gravy.

Fortunately, one of our wedding gifts was a charity cookbook called "More Than a Meal: A Cookbook in Support of the Homeless." The irony of it all was not lost on us. So in this book I began...and there I found many useful recipes from Margaret Thatcher's stuffy and complicated "Calvados Phesants" to Mr. Bean's...what else..."Beans on Toast." There is enough tongue-in-cheek to keep one looking through the pages, and enough yummy stuff to keep me using it a dozen years later.

Which brings me back to my original point...Lamb Hotpot. Mike Picken, listed as the Executive Chef at Gleneagles Hotel, Scotland, saved me from humiliation that cold winter's night in England. I didn't even know what a 'joint of meat' was, much less where to find it and how to cook it. Turns out it is found wrapped in white paper and stored in a freezer...and when it comes to leg of lamb...well, I think this is the best way to have it. I have made a few changes over the years, like more wine and fennel. But who wouldn't want more wine and fennel anyway? So we'll call this the USA adapted version of an already superb recipe.

(...and it's a hodgepodge of weights and measures, so I do apologize for thoroughly confusing everyone)

Lamb:

3 lb diced leg of lamb

1 stick of butter, divided

1 lb chopped carrots

1 large onion, diced

2-3 bulbs of fennel, chopped or diced

3 oz tomato paste

2 oz flour, plus extra for dusting lamb

650 ml lamb stock

16 oz red wine

Salt and pepper to taste

Season and lightly flour the cubes of lamb. Melt 1/2 stick of butter in a large cast iron dutch oven, and fry the lamb in two batches over high heat until they are browned. Remove from the dutch oven. Sweat the vegetables in the dutch oven with the other 1/2 stick of butter. Add the tomato paste and cook a few minutes longer until the mixture deepens in color. Mix in the flour and cook a few minute more.

Add the lamb, wine and lamb stock to the pan. Bring to a boil, then cover and bake in the oven at 325 degrees for two hours.

Dill Soda Scones:

5 oz plain flour

4 oz whole wheat flour

1/2 oz baking powder

Salt and pepper to taste

1 small bunch fresh dill, chopped

1 heaping spoon of crisco

1/2 stick of butter

Buttermilk

When the hotpot has been in the oven for nearly two hours, mix together the plain flour, whole wheat flour, baking powder, salt, pepper and chopped fresh dill. Rub in the butter and shortening, then add enough buttermilk to make a light dough...not too dry and not runny. (Sorry about not having specific quantities...I make them like southern biscuits, and my mamaw never measured.)

Remove the hotpot from the oven and give it a stir to dislodge anything stuck to the bottom. Drop large spoonfuls of the batter onto the top of the lamb. Place the hotpot back in the oven without the lid, and increase the oven temperature to 350 degrees. Cook until the scones begin to brown a little. It takes about 30 minutes in my oven. Let stand 15 minutes before serving.

Please Can I Have That Cookie Recipe?

That's what I said the first time I tasted these cookies, and that's what I hear every time they are served. Quite possibly, these are some of the best cookies on the planet. I played with the recipe I was given and tried to make them nutritious enough to serve as a guiltless treat for my kids...and the grownups too.

Oatmeal Walnut Chocolate Chip Cookies:

2 sticks unsalted butter

1 cup of sucanat

2 eggs

2 teaspoons vanilla extract

1 1/4 cups oat flour (or whole wheat)

1/2 tsp baking soda

1 tsp kosher or sea salt

3 cups rolled oats

2 cups finely chopped walnuts

2 cups Nestle's milk chocolate chips

Preheat oven to 325 degrees

In a small bowl, mix together flour, baking soda, salt and nuts. Set aside.

In a large bowl, cream together butter and sucanat with electric hand mixer.

Beat in eggs one at a time, then stir in vanilla.

Add flour mixture and stir together until wet.

Add oats and chocolate chips and combine with a wooden spoon until evenly mixed together.

With a cookie scoop or teaspoon, drop on ungreased baking sheets.

Bake for 12 minutes. Allow to cool for 5 minutes before removing from baking sheet.

Variation:

Omit the chocolate chips and walnuts.

Add 1 tsp cinnamon, 2 cups finely chopped pecans, 1 cup craisins, 1 cup chopped dried apples.

A Good Egg

One can't underestimate the importance of a good egg.

I have heard the egg be used as a symbol for life, health, friends, and even an example of the holy trinity. But let's stay simple here. In cooking, it's a good place to start and it's a critical ingredient in many delicious recipes. But there is no replacement for the good ones. On the other hand, having bad one might leave a memory you wish you could forget. So when choosing an egg it is important to remember a few details: 1)Don't buy the recalled ones. 2)Find a local farmer or friend who raises pasture hens. 3)If you must buy eggs from the store, look for eggs that are fresh, all-natural, grain-fed. I like the Farmhouse eggs at wal-mart for best bang for your buck. Compared to the ones sold at local specialty shops, they are half the price and have a nice rich yolk.

There are many ways to have eggs. At our house they are eaten any time of day. I'm going to share a method for a soft-boiled egg. It's one of the favorites for the kids because they love to dip strips of toast in the creamy yolk.

Leave eggs out of the refrigerator so they come to room temperature. Boil water in a small sauce pan. Once the water is at a good boil, place the egg in the water with a spoon. Set timer for one minute. Once you hear the timer, turn off the heat and place a lid on the saucepan. Set timer for another 6 minutes. At the end of the time, remove the egg from the pan immediately and place in an egg cup. Swiftly tap the side of the egg with the edge of a spoon, then remove the top of the shell with a scoop of the spoon. This will reveal an egg with firm whites and a creamy yolk. Serve with slices of toast. Removing the remaining whites of the egg can be done by simply by gently scooping out with the spoon.

Three 5's and 7's for Mo

Bare arms will bear arms

and legs and baby's sleepy

breath on my shoulders

While golden rays soothe

my days and silver rays pulse

me, it's just a phase

The happy tune

from the other room is calling

I will dance today

Squatting Spiders And Other Bits Of Melodrama

I was just staring out of my kitchen window at my half-completed weeding job. Yes, I was weeding in February. We had two glorious days of warm, sunny weather this weekend and I made the most of them. The weeds were brown reminders of work left undone upon the arrival of our third child in October. A month before he came I was on my hands and knees placing bricks around the garden in a mosaic footpath. I really don't like leaving projects half-completed. I like to start and finish in the same burst of energy, but babies and cold weather brought a halt to tending the garden. And again, babies and cold weather are halting the work today.

As the kitchen is a therapeutic space for me, so too is my garden. Although I have yet to develop green thumbs, I am determined to chase my fears and insecurities at least to the outside of the fence. After a good bit of searching, I found my mud-stained garden gloves in the shed. I squeezed the fingers all the way to the very tips and shook them hard. I have a fear of squatting spiders, so when I dare finally put my hands in the gloves, I press my fingertips into the seams, just to feel the emptiness. Only then can I start. Out went the crabgrass that attempted to take over my newest bed, gone are the skeleton remains of last year's marigolds and zinnias, and cleared are the dried leaves of the irises and lilies. I pruned the dead bits from the new rhododendron and inspected the trees.

It's still early, even for the south. But somehow I have the feeling that spring will never come. I saw it with my own eyes just a few months ago. The leaves fell, the blooms dropped, and all went brown. That which gave me joy abandoned me again. (Please bare with me in my melodrama...) Abandonment. What a big word. Perhaps a fear even bigger than spiders in my gloves. I love the flowers, leaves, bees and birds that make a bold display of vibrant life, but no matter how much I love them, they will not return to me on this cold, dark day.

I want to kick and scream like a child, "Don't leave, come back! Why aren't you here in this moment when I need you the most?!" But even the biggest tantrums won't make the cold turn warm. I am resigned. Instead of chopping down the trees and digging up the bulbs, I will wait...patiently. Trust diligently. I'll pour myself another cup of tea, and stand at the window a little longer.

I'll try to focus on real fears, like squatting spiders and such.

Hi I'm a Mac(aroon) and He's a PC (pastry & custard)

Before the days of blogs, facebook, cell phones in every hand, and even compulsory email accounts, I had a romance that involved the mailman. Not what you are thinking...much more romantic than that. I had a lover in England who sat in a quiet room every day or so, crafting letters to me on starched white cotton paper with a black fountain pen. His margins were even, lines straight, and every time I opened the mailbox I got what I expected and wanted. He never gushed, but every detail of his thought was expressed beautifully. He drew me in, and in turn I replied. Not with straight lines and white paper though. My writing was wild and unpredictable, on different paper every time. Sometimes I included perfume or a bit of moss from the rock in the woods where I wrote my last letter. I doodled, decorated and embellished. We were very different.

Different, yes. But bound together nonetheless. It was five months of nearly nonstop letters before I saw his face for the second time. I kissed him. His first kiss. And then we knew we would be together forever.

I kissed him. His first kiss. And then we knew we would be together forever.

I suppose this is a sort of valentines post...a tad late. It took me a while to get my thoughts together. That, and I have been testing recipes for macaroons and custard. It's appropriate, really. Two delicious treats from one glorious egg. Two parts held together...not mixed up, but held beautifully together inside a shell. How lovely. This is what I think about when I'm in the kitchen. I separate the eggs...yolks in a small jug, saving for the custard to be prepared later. Whites go in with the coconut and sugar. Nothing is wasted.

I'm sentimental around this time of year. Twelve years ago I sent a man I hardly knew, a box of homemade peanut butter cookies and hershey kisses. I later found out that he hates peanut butter and Hershey's is regarded as an insult to the cocoa bean. He was gracious enough to never tell me his real response to his first valentine. But hey, it was nowhere but up after that one. In fact, our first child came about 9 months after a valentines day...the one we spent having a most delightful feast at St. Johns Restaurant. Mmmmm. That was a good one.

This year we were lucky to get away from the children long enough have a pint at a neighborhood restaurant. But I made chocolate dipped macaroons for me, and custard tarts for him. And we held hands, not mixed up, but beautifully together.

Chocolate Dipped Macaroons

Ingredients:

4 egg whites

1 cup of sugar

pinch of salt

1 large spoon of honey

2 1/2 -3 cups of unsweetened coconut (small shred), or finely ground almonds

1/4 cup flour

1 teaspoon vanilla extract (1/2 tsp almond extract if using almonds)

1 bar of Lindt chocolate (70% or a mixture of milk chocolate with the 70% is nice)

Method:

Place the egg whites, sugar, salt, honey, coconut and flour in a medium saucepan. Mix together until the texture is fairly even, then turn heat on to medium and continue to stir until the mixture begins to brown on the bottom slightly. Stir in the vanilla extract, then remove from heat and transfer to a bowl to cool to room temperature. Once the macaroon mixture is cooled, preheat the oven to 350 degrees. Use a cookie scoop to distribute the mixture on a baking sheet lined with parchment paper. Bake for 15-20 minutes, depending on how soft or firm you like your macaroons. Remove from oven and let cool completely. Melt chocolate in a microwaveable dish. Dip the bottoms of the macaroons in the chocolate and place on the parchment paper. Cool in the fridge until the chocolate has set. Store in an airtight container

Custard Tarts

Pastry:

For USA, you will need a kitchen scale. These are weighed measures.

9 oz plain flour

pinch of salt

2-3 oz unsalted butter

2-3 oz shortening

Cold water

Stir the salt into the flour. Cut or rub the fat into the flour until it resembles coarse bread crumbs. Gently stir a little cold water into the mixture (a couple tablespoons at a time) until the mixture begins to form a ball. Do not over-mix pastry dough or it will become tough. Roll out on a floured board and place in a large tart pan, or if you are feeling particularly energetic, you can cut them into small circles and use muffin pans or jam-tart pans for individual tarts.

Custard:

4 egg yolks, plus 2 eggs

2 oz caster sugar

1/2 pint of whole milk

1/2 pint single cream

1 teaspoon of vanilla extract

Freshly grated nutmeg

Method:

Preheat oven to 350 degrees. In a large bowl beat the eggs and yolks with the sugar until blended. In a saucepan, warm the cream and milk until it begins to simmer. Remove from heat and slowly whisk the milk into the egg mixture. Add the vanilla extract. Pour the egg and milk mixture into the pastry case or cups. Grate the nutmeg over the tarts and bake for 30 minutes, or until the custard is just set. Let cool at least 15 minutes before serving, or refrigerate and serve cold (either way, don't forget the tea).

Maple Pecan Granola

My daughter used to call it "granilla" when she was three. So that's actually what we call it around here. Funny how those things stick. I remember watching my grandmother make granola when I was little. I am aware that this little bit of nostalgia might make some people giggle, as it's possibly something that identifies me as being from California, or having hippies for parents. But you took the time to read this recipe, so don't pretend that you are not a little bit hippie too. What I will say about granola is that it is easy to make, and there are endless possibilities for which flavors to add. It's basically a dried up bowl of oatmeal, so it's up to you to make it your way. I like this one though. It is full of nuts and spices, and the molasses and maple syrup give the perfect sweetness for a bowl of cereal, yogurt parfait, or topping for ice cream.

So while you are waiting for your granola to bake, here are a few hippie thoughts to inspire your creation...dude:

The only way to make sense out of change is to plunge into it, move with it, and join the dance.-Alan Watts

You're either on the bus or off the bus.-Ken Kesey

Like a true nature's child, we were born, born to be wild.-Steppenwolf

Whenever you find yourself on the side of the majority, it's time to pause and reflect.-Mark Twain

All I'm gonna do is just go on and do what I feel.-Jimi Hendrix

Masses are always breeding grounds of psychic epidemics. -Carl Jung

Get up, stand up, stand up for your rights. Get up, stand up, don't give up the fight.-Bob Marley

And of course...."Make Love Not War," "Don't let the man keep you down," and "Watch the fro."

Put the following ingredients in a very large mixing vessel (I use my biggest stock pot)

8 cups of old fashioned oats

2 cups of pecan meal (or pecans ground in a food processor)

1 cup of coarsely chopped or whole pecans

2 cups of sliced almonds

1 cup of sunflower seeds (roasted and salted)

2 cups of unsweetened dried shredded coconut (small shred)

Add the following spices and mix into dry ingredients

1 Tbs ground mixed spice or pumpkin pie spice

1/2 Tbs cinnamon

1 tsp nutmeg

1/4 tsp cardamom

1/4 tsp sea salt

3 TBS sucanat (or brown sugar if you can't find sucanat)

Mix the following ingredients in a separate bowl or jug, then pour over dry ingredients and mix until all dry ingredients are coated well. (If you like to have more clusters in your granola, then increase the molasses and maple syrup to one cup each)

3/4 cup blackstrap molasses

3/4 cup real maple syrup

1 Tbs vanilla extract

1/2 cup canola oil

1/2 cup peanut oil

Spread out on three 12" x 17" jelly-roll style baking sheets and place one-at-a-time in a 325 degree oven for 15 minutes. Take out and stir, then put back in for another 15 minutes. It will still be moist when you take it out of the oven. Stir once more to dislodge from pan and let cool completely before storing in an airtight container. You can also add dried fruits or flax seeds at this time.

And of course, don't forget your cup of tea:

http://www.imperialteas.co.uk/

Invisibility, Numbness and Other Motherly Super Powers

I am a mother. Regardless of how this thought-train travels, I want to make it clear that I absolutely adore my children and treasure the ability to be with them at home each day.

I'm not ungrateful, I just need to figure out how to cope without going nuts.

I have three children, and our youngest is only 4 months old. Some mothers are able to balance life beautifully, passing through the processes of change and growth with grace and poise. Or maybe they are just good actors. Either way, I'll try to curb my cynical commentary on this subject. I'm not really interested in making comparisons, but rather to have a moment of transparency for my own sake. However beautiful it may be, this time of caring for little ones is not an easy one.

Mother's with older children like to say, "It get's better...this time will pass...it will be over before you know it...just wait till they are teenagers..." Sure, ok. But the forecast is not what I need right now. Right now I need that umbrella, or a snorkel, or duct tape to keep the tsunami from washing me away. Keeping my eyes on the prize is not helpful in being more present with what is in front of me now. But I forgive you for not seeing what is obvious to me, for I am invisible. It is one of my many super powers, along with being numb to sensation and shouting very loudly.

Perhaps you are feeling a little envious now, but I'll just warn you that having these extra abilities can be a drag. Mostly they are troublesome when photos are being taken by people who don't have Photoshop, lovemaking, and when your toddler tears a lampshade in half while you are trying to keep the baby asleep. And in my experience they are temporary, directly associated with short quantities of nightly sleep. So if you are thinking about trying for some super powers of your own, I would suggest an environment of unpredictable sleep bursts of 90 minutes, interspersed with mildly stressful, detail-oriented tasks that are physically demanding...like feeding a colicky baby at 3am, for example.

I, for one, am somewhat interested in hanging up the cape for a day or two. I'm not sure I can disguise all of my current super powers, but I can write this nonsense to those who wish to see me through this blog, and then go into the kitchen to stimulate my senses. This one seems to please most people. Chocolate dipped coconut macaroons, pot roast with fennel, pesto-chicken and vegetable lasagna, and maple pecan granola. I cook. All the while enjoying a cup of slowly steeped long-leaf tea from The Imperial Teas of Lincoln, or a cup of bold coffee with freshly whipped cream laced with a liqueur.

Or I could schedule an appointment with a therapist.

The Veggie Burger V/S Walt Disney

Now that would be a spectacle indeed. I've spent a good bit of time contemplating my discomfort with the culture of Disney. What was it last week that unnerved me so much? It's hard to describe, but when I began making a large batch of home-made veggie burgers I suddenly had an epiphany. These veggie burgers are the antithesis of overpriced plasticated thrills. Disney = standing in an hour-long line for a 60 second thrill. Home made veggie burgers = standing in your kitchen for a few hours to savor multiple tasty vitamin-packed family meals. This is slow food at it's finest, made even better when the ingredients are harvested fresh from one of Chattanooga's local organic farms. It's January, however, so I'll take what I can get.

If you have never made your own veggie burgers, i'll give you a little advice: Be prepared to dirty most of your pots and pans, and patience will bear fruit...or vegetables in this case. Also, if you imagined that I have tested this recipe for the perfection of measurements and quantities, you would be mistaken. You must taste your food while in process in order to find the perfect quantities. The variation of flavor associated with the age and qualities of spices and ingredients are enough to change suggested quantities significantly. My measurements are simply good guidelines. (And to be quite honest, I was just dumping things in the bowl when I made these, and had to guess at how much I used :-) So put on your apron, have fun, and enjoy.

The World's Best Veggie Burger

Prep time: approximately 3 hours, cook time: 30 min.

Makes 3 dozen burgers

Oven: 350 degrees

Ingredients:

1 cup (uncooked) Red Quinoa

1 cup (uncooked) Lundberg wild or country rice blend

1 cup (uncooked) red lentils

3 cubes of Rapunzel vegetable bouillon with sea salt and herbs

1 Stick of unsalted butter

2-3 cups breadcrumbs

1 ½ cups walnuts (pulse to crumb-like consistency in food processor)

1 lb carrots

3 leeks

16 oz baby bella mushrooms

1 yellow onion

4-5 cloves of garlic

1-2 lemons, juiced

3 Tbs whole fennel seeds

2 Tbs brown mustard seeds

2 Tbs dried tarragon

Paprika to taste

Sea salt to taste

½ to 1 whole package (6-12 oz) of fresh baby spinach (coarsely chopped)

3 eggs

Olive oil spray

Method:

Place 2 tablespoons of unsalted butter in a medium sauce pan with the rice and sauté on medium heat until the rice begins to brown and becomes fragrant. Add one vegetable bouillon cube and 3 cups of water. Simmer until water reduces by half. Cover and cook until the water is absorbed and the rice is tender. Add more water if necessary.

Rinse quinoa. Place in a saucepan with 1 ½ cups of water and one vegetable bouillon cube. Boil until water has reduced by half, then cover and simmer until water is absorbed and quinoa is tender.

Place red lentils in a microwaveable bowl with one vegetable bouillon cube and cover with 3 cups of water. Microwave for 5 minutes. Stir, then microwave for another 5 minutes. Let stand until no longer hot.

In a food processor, pulse the carrots, leeks and mushrooms (separately) until finely minced, but do not mash or puree. Put the vegetables in a large saucepan with the remainder of the stick of butter, a couple of pinches of sea salt or coarse Kosher salt and sauté until soft.

Pulse the onion and garlic in the food processor until finely chopped.

Place all of the ingredients in a large mixing bowl. Mix together well and taste. (I like to taste before adding the raw eggs). Adjust seasonings as necessary. If you add more lemon juice, make sure to add more breadcrumbs. The texture should be firm enough to form into patties without being sloppy.

Spray a layer of olive oil spray onto 3 large baking sheets. Form patties (you should fit 12 on each baking sheet.) Bake one pan at a time in a 350 degree pre-heated oven for about 20-30 minutes. Let cool completely and freeze between layers of parchment or waxed paper. Warm in microwave to serve.

To serve:

1 recipe of lemon-tarragon sauce (see below)

Sharp white cheddar cheese, sliced

Mayonnaise

Fresh spinach (and any other fresh toppings, like sprouts, tomato, avocado, etc.)

Nature’s Own Multigrain Sandwich Rounds (lightly toasted)

Lemon-Tarragon Sauce:

½ stick of unsalted butter

Juice from ½ lemon

2 sprigs of fresh tarragon, minced

1/8 teaspoon ground fenugreek

1/8 teaspoon turmeric

¼ of a whole nutmeg, grated

Dash of white pepper

Sea salt to taste

Place all ingredients in a small sauce pan and mix together over medium heat until butter is melted and ingredients are blended well.

Plastic candy and other forms of sustenance.

I recently had a nightmare that I was at Disney World, alone with three small children in my charge. Wait, that really happened. I know, you are saying to yourself, "Wow, you are brave!" Or, "Boy, you had your hands full!" I know you are saying that because that's what EVERYONE said to me last week, as I marched around Magic Kingdom like a pack-mule. I realize that there could be a million people out there rolling their eyes at my complaints, as thousands of people--EVERY SINGLE DAY--are happy, even grateful, to spend a month's salary entertaining themselves at the world's largest amusement park. "But why?" I ask you.

I had never been to Disney World. When my husband was asked to speak at the Lotusphere conference, and the Disney resort hotel was paid for after all, I thought it might be interesting to bring the kids along and join him in Orlando for the week. I had previously assumed that the whole Disney thing was not for us. Turns out it was a premonition. I expected to see the plasticated world of artificially sweetened characters and actors, along with the atmosphere of anglo-american idealism. This was predictable enough if you have ever seen a Disney movie, shop in the mall, or observed any popular media for the last 40 years. However, I'm not really sure I was prepared for the excessive culture of, "Wait your turn lady...even if you are the only one here waiting." That pushed my buttons. But I vaulted over the edge when it took an incredible amount of effort to find food and water. There were rainbows of giant-sized lollipops galore, salted pretzels, sodas, pizza, hot dogs, and ice cream for everyone (well, as long as you had a large purse of golden coins, or even a bank note to sign over your worldly possessions for these mickey mouse shaped treats.) But don't try to find real food at Disney World.

I admit that I could have been more prepared for this experience...you know, do some research, ask around. But somehow I wanted to believe that our country's most influential icon for the delights of childhood would have a social conscience. I thought for sure they must have a child's best interest in mind. But maybe the problem for me is that the best interest for a child is so culturally relative. I value good nutrition and pleasure that is grounded in relationships and Christian love. And maybe I'm a little naive, but that's not what they are selling down there. Don't get me wrong. There were things at Disney World that I did enjoy quite a lot. The live performances were superb, and several of the interactive 3D shows were very good. I just wished it was all a little less absurd. You know, like paying less than $8 for 3 bottles of water. Or less than $90 for a hot food buffet that includes a live performer who pounds catchy little Disney tunes such as "hot dog hot dog hot diggety dog" into your brain while you eat. That would be less absurd.

Bluegrass Grill

Well, where would you go? January blues, cabin fever, and three children under the age of five, plus a craving for biscuits and gravy, sent us straight to Main Street this morning. I like the name, Bluegrass Grill. I like that it has a neighborhood diner sort of feel to it, but there's also an unpretentious appreciation for artistry in this restaurant. What I mean is that although the food comes out hot and in good speed, there seems to be a hand-crafted and slow-food approach to their business in general. They serve delicious, whole-wheat biscuits and gravy, several vegetarian choices, and a few Greek-inspired treats. Yes, the food is good, fresh, and uncomplicated.

This could be the end of my story, but did I mention that I was going out to eat with three small children? I go to my local diner on Main Street because they have a basket of toys for the kids, and give them a bowl of dry Cheerios as appetizers. Although I was the only customer with children, I was not scorned for bringing my kids into their dining room. On the contrary, I was welcomed among the business and retired luncher's with smiles. In this small space, that I imagine would not seat more than 50 people, the baby had exposed brick walls to entertain his eyes. Meanwhile, a sloping wooden floor provided entertainment for those customers who like to throw their sippy cups under the table. Imagine, (ironically) a Greek stage...with the door being at the proscenium and the kitchen is perched in a true "upstage," with tables in between. It's an old building that was recently renovated, so perhaps the sloped floor had another purpose in a past life, but today it was for lessons on gravity. The server even brought us six or seven sets of cutlery wrapped in napkins. (I suppose, in case Oliver decided to do his drum solo.) I gush, only because this sort of experience is a rare treat for a mother.

The Best Blueberry Chocolate Cake

This recipe is one that, on occasion, I mess around with in order to incorporate seasonal goods. Back in the summer, when the squash was plentiful, I made a chocolate zucchini cake with zest of orange. It is also good with blueberries or strawberries, depending on what is falling from the vines.

In the middle of January, and one of the coldest January's in recent memory, there are no organic, locally grown blueberries available. This is a treat that must wait for my husband's or sons birthdays in the summer. For the sake of passing on the recipe, however, I will pretend it's a balmy 85 degrees outside, and that we are not really substituting with Wyman's of Maine Fresh Frozen Wild Blueberries. Also, I find it important to communicate another significant bias for the chocolate used in any recipe. One might think that any chocolate will do, but that would be a mistake. I have a very strong preference for non-dutched European chocolate. It's harder to find. At the least, try to avoid the domestic U.S. popular brands. Go for a smooth, fine dark cocoa powder that is fairly traded, like Green and Blacks, or Sweet Earth Organics Peruvian natural cocoa. Or, if nothing else, just find something that tastes good.

Blueberry Chocolate Cake

2 eggs, separated

1 cup sucanat

1/2 cup white granulated sugar

3/4 cup oat flour

1/2 cup whole wheat flour

1/2 cup cocoa

3/4 teaspoon baking soda

1/2 teaspoon sea salt

1/2 cup light olive oil

1 cup buttermilk

1 cup blueberries (fresh or frozen)

Blueberry Chocolate Glaze:

4 Tablespoons unsalted butter

4 Tablespoons light corn syrup

1 cup blueberries (fresh or frozen)

1/2 cup water

1 Tablespoon sucanat

3 Dagoba Lavender Blueberry Chocolate bars (chopped)

Method: Heat oven to 350 degrees. Grease and line (with parchment) two 9-inch spring form cake pans. In a small mixing bowl, beat egg whites until stiff peaks form, then gradually add 1/2 cup granulated sugar until blended.
In a large mixing bowl, mix together the remaining dry ingredients. Add the oil, buttermilk and egg yolks; beat until smooth. Gently fold egg whites into batter, then fold in blueberries. Pour batter into prepared pans and bake 25 to 30 minutes, or until cake springs back when touched lightly in center. Cool for 5 minutes, then remove from pans.

While the cake is baking, place 1 cup of blueberries, 1 tablespoon of sucanat, and water in a saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the liquid has reduced. Stir occasionally. Add the butter and corn syrup. When the butter has melted and the mixture is bubbly, remove from the heat and add the chopped chocolate bars. Stir until smooth.
When the cakes are finished, and cool enough to handle, place the first layer on a serving plate. Cover the first layer with some of the chocolate sauce, then place the second layer on top. Cover with the remaining sauce, or drizzle over decoratively and leave some in a jug to pour on each slice while serving. There you go. Now grab a fork and dig in.

Longings and cravings

Something might be missing. Taste again. I stand in my kitchen and wonder, is it a little more salt that I need? Perhaps it is cardamon. No, I'll try fennel. I toil at the preparations. It's not calories that I crave. It's the particular flavors tied to memories and senses that I attempt to re-create. Sometimes the challenge is from a dream that drew me out of my sleep at 3am. No that was the baby that drew me out of my sleep at 3am, but alas I was hungry too. There is a flavor in that nebulous thought that fell out of my small packet of REM sleep. Then it hits me. It's the smiles on faces. The sighs and groans of happy taste buds that drive my longing to create another spoonful. When we sit together and eat and drink, that is when I am satisfied. Come take your place. Join me now and tell me your longings and cravings. To fill our minds and souls and bellies together would be a luscious meal indeed.