Carrot Cake, Redux

April 8, 2012 - 5 Responses

Hoppy Easter Everyone!

Wascally

I used the same recipe as before  except I omitted the raisins, used way, way less sugar in the icing and, you know, got all fancy pants.

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She Stuffs Shells

August 11, 2011 - 6 Responses

Sans seashore yet still simply sumptuous.

One year, maybe 1976, a well-intentioned but badly misguided bunny hid carob eggs rather than chocolate ones all around the home of a sweet-toothed little girl. The very fact that I’m telling you this now, decades later, speaks to my bitter disappointment on that Easter morning. Maybe that’s at the root of why I’m not huge on deceptive food – you know, the old “and they’ll never know it was good for them, too” routine. I don’t much care for soy or tempeh disguised as meat – tofurkey or ‘fakin’ bacon. Brown bread that looks just like white bread? People are nuts .

Don’t misunderstand me, I’m absolutely in favor of substituting some or all unhealthy ingredients or methods for good ones, but if it works and tastes great, why hide it?.  I say tout your applesauce-laden brownies! Let your baked-not-fried flag fly! And today, we’re celebrating cauliflower, spinach and whole wheat pasta. Go ahead, tell them it’s good for them. It’s splendid for them.

Makes 2 8″ x 8″ dishes, one to serve 4 and one for the freezer.
Takes about an hour, less with your mad shell stuffing skills
Preheat oven to 350°.

1 box of jumbo past shells, whole wheat if possible (box had about 38 with 4 or five broken, I used 30)
1½ – 2 cups  cauliflower (about half of a large head), divided into large florets
1½ – 2 cups spinach, finely chopped
1 300g package of ricotta (mine was full fat)
2 eggs
¾ teaspoon nutmeg
680ml tomato sauce (mine was from a tin)
500g cheddar cheese, grated
parmesan cheese, uh lots, grated

Set a huge pot of water to boil. I put the metal colander right in it and the cauliflower florets in that so I can just lift it out when they’re tender. Then salt the still boiling water and cook the shells until not quite done, drain and toss with a tiny drizzle of oil so they wont clumpify.

Mash the cauliflower, add to it the ricotta, eggs and nutmeg and blend until smooth – my immersion blender did the trick in about a minute, biceps and a whisk would do too. Now add the cheddar (ya, it’s lots) spinach and a grind or two of pepper. Filling accompli.

Use about half the tomato sauce to cover the bottoms of both baking dishes. Stuff the shells and artfully dollop with remaining sauce and sprinkle with parmesan. Toss one in the oven and the other in the freezer, covered with foil.

Bake for half an hour (45 minutes for the frozen one) and then give ’em five minutes of broiler action for gooey-ness  and crispy edges.

stoopit good

Stop with the roses and chocolates already. I know it’s just so fabulous!

Summer Fare: Melted Salmon

July 20, 2011 - 4 Responses

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There is something just so summery about this dish … all lemony and thymey. It has a sort of urban flair at a cottage pace.  The salmon is baked lowly and slowly and the fat melts away, leaving the most moist and delectable fishyflesh. Mmmm.

Serves 4 and takes +- 45 minutes, including those spent making rice and salad, socializing and playing Simon Says.

Preheat oven to 275°

Four ingredients, if you can credit that:

1 gorgeous piece of salmon, about 12 oz, skin on (and the faithful will know what the parentheses mean: please feel free to adjust the size of the fillet to accommodate your guests and their appetites, salmon steaks would be lovely too … just remember to adjust the cooking time accordingly), 1 and 1/2 tablespoons olive oil, about 2 tablespoons fresh thyme, the zest of half a lemon, and slices of the other half to serve.

Place the fish, skin side down on a small baking sheet (perhaps like the one from the toaster oven?) that has been foiled and oiled. Put the thyme and the lemon zest in a small bowl with the remaining olive oil and let them mingle for a few minutes, maybe while you put the rice on. Brush the salmon with the oil mixture and pop it in the oven.

Simple as that, and you wont believe the sweet alchemy that takes place in your oven over the next 25 – 30 minutes, depending on the thickness. Check it when you start to smell it – make a small incision and have a peek – it should still be a wee bit wet inside, but separate easily in sections.

I just know you’ll love this meal. And it doesn’t leave you feeling all gross on these steamy, sweltering evenings. I’ve made it twice already this summer; the first time we were so filled with hungry anticipation that I forgot to take a picture and the second  time I took beautiful shots despite our ravenousness, but then I lost my camera. I don’t mind making it again soon, and a pic will appear then. Not fine dining. Superfine dining.

Now I’m going to go jump in a lake … wahoo!

Best Butter Beans

June 17, 2011 - Leave a Response

Voluptuous, healthy, easy, vegetarian and special. Entertaining special, even. The white beans get so creamy and a touch decadent with the butter. Really, what could be better? Oh hush, you can’t put bacon in everything.

A wee bit of chutney right in the dish imparts a certain something too: a vague, exotic sweetness, a slightly floral quality that makes diners squint up their eyes a bit and tilt their heads – “m mm, what is that?” It’s a little bit amusing to let them guess for a while.

I use tinned beans for the convenience and spontaneity. Do as you do.
1 tbsp olive oil
1 onion, chopped
1 carrot, chopped
1 stalk of celery, chopped
2 cloves garlic, finely chopped
1 tsp turmeric
2 tsp curry, paste or powder (or more, if you’d like)
1 tbsp tomato paste
3 tsp butter
1 tbsp chutney, any kind you like (I happened to have the classic Major Grey at hand)
2 540 ml (19oz) tins butter, canellini or other white beans
A little squeeze of lemon juice
Chopped cashews (optional)

Heat the olive oil on medium heat and sautee the onion, carrot and celery until soft. Add the garlic and continue on, stirring, until everything’s really, really soft. Add the turmeric, curry and tomato paste and let it ‘cook out’, as the TV chefs put it, for another coupla minutes.

Now simply add the butter and the beans and the chutney and stir it all about until the butter has melted and coated everything and it’s all hot. If you feel your beans need a bit of loosening up give them a shot of veggie stock or water.

Just to brighten it up a little I squeeze a little lemon juice at the last stir before serving. And because I love my Mamma, I even chopped up some cashews for texture and flair. I know, fancy pants, I.

Braised Brussels Sprouts

May 31, 2011 - 4 Responses

Simplicity itself, this side dish, and oh so delicioso.

In my case, with a hunk of good bread and a bit of gooey cheese, this was lunch. Oh, it is with a pathetic yearning that I recall this meal: Ivy and her dad (those crucifer haters) were away that afternoon; the house was tidy-ish; the Saturday paper was pregnant with fluff and puzzles and I strolled to the grocery store with the virtuous posture of the recently yogafied and nothing but sprouts on my mind. Happiness.

15 minutes. Serves four normal people.

Rinse and trim the stem ends of a dozen Brussels sprouts and remove any loose leaves. Halve them and put them in a large pan or wok. Add water so that they are less than half covered (about 1/2 a cup) and a scant tablespoon of butter. Set them over medium-high heat and leave to simmer. When the water is almost all evaporated, test a sprout with the tip of a sharp knife, and add a bit more water if needed. When the water has done its job the butter is left to brown and glaze. Keep an eye on them and toss them around a bit. Some toasted sliced almonds would have been beautiful here, but I was far to gluttonous and impatient for such niceties.

Carrot Cake (or, An Elaborate Vehicle for Getting Carrots into Ivy)

May 25, 2011 - 4 Responses

Preparing the batter for this moist and homey pleasure took a while. But it isn’t complicated, and worrying over time causes cake to fall. So whilst plodding through I put the iPod on shuffle and considered the phases of my life thus far.

Sometimes, even when you think you’re sick to death of every single thing, shuffle produces a raft of heartbreaking nostalgia, to wit: Essential Music to Bake By. Warning: may contain nut fragments, may cause drowsiness and, if you believe in the Like Water For Chocolate principle, may cause those who eat this cake to do a tearful little happy food dance.

Preheat oven to 350°.

Cake:
1 lb carrots, peeled and cut into large chunks (5cm, 2″, little thumbs)
1 cup pineapple (mine was tinned)
1½ cups all purpose flour
½ cup whole wheat flour
2 tsp baking soda
1 tsp salt
1/8 tsp nutmeg
2¼ tsp cinnamon
3 eggs
2 cups brown sugar
¾ cup oil (canola or grape seed)
½ tbsp fresh grated ginger
1 tbsp vanilla extract
½ cup golden raisins, plumped up in hot water, drained

Frosting:
1¼ packages cream cheese
½ cup butter
1 tbsp vanilla
icing sugar to desired consistency, ± 1½ cups
zest and juice of one lemon
food colouring, sprinkles, etc.

Lightly butter and flour two round cake pans. And now might be a good time to begin letting the butter and cream cheese soften to room temperature.

Shred carrots in a food processor, add pineapple and process until you have pineapple pulp and teeny tiny carrot fragments.

Sift the flours, baking soda and salt into a large bowl. Then, whisking, use the nutmeg and cinnamon as a guide: when the colour is uniform, the mixture is adequately combined.
In another bowl whisk the eggs lightly and add the sugar, oil, vanilla, and ginger, mixing well because when you plunk in the raisins and add this wet concoction to the dry, you don’t want to over-mix it. Think of it as a party: everyone should meet and do some dancing; the thing is adequately lubricated, but any more and things begin to get heavy.

Divide the batter between the pans and slip them onto the middle oven rack. In about 50 minutes people blocks away will begin inhaling deeply and thinking kindly of their mothers. Insert a toothpick and if it comes out clean put the cakes on a rack (or improvise some such – as long as air can circulate under and around) to cool. If the toothpick besmirched give the cake another 5 minutes in the oven.

Allow the cakes to cool completely.

Icing:
I did this with a wooden spoon but, as you know, I’m unusually strong and patient. I bet an electric mixer would have been good here. Anyhow, blend everything but the sugar, then add the sugar, a little at a time until what you have resembles frosting. I know this sounds like a lot, but powdered sugar has a tendency, like spinach, to disappear more than you expect. And ice your cake.

I added some food colouring to the leftover icing, put it in a little baggy, snipped the corner off and got fancy:

Ivy also got fancy:

I think this is the best cake I’ve ever made and better yet, buoyed by this success and the carotenoids now in her, I’m dreaming… broccoli pudding…turnip meringue pie….

Popcorn Cauliflower

May 8, 2011 - One Response

As I type this I am becoming aware of a new limb. Here is my left hand, tap tap tapping. And here is my right. Tap tap tap. But wait, what mysterious hand is feeding my mouth, quite independently of my conscious mind but apparently in cahoots with that part of the brain concerned with snacking (the nibbley lobe)?

I’ve been munching on roasted cauliflower all afternoon and even when I told myself I’d had enough and moved them into the kitchen, my mysterious third hand reaches out and pops some in my mouth every time I walk by. How refreshing to be suffering from a super-healthy addiction.

The most important thing about roasting is oven temperature; 375°f is ideal for almost everything and it’s a very good habit to allow at least five or eight minutes of preheating. Nothing good can come of torturing our food before cooking it. 

Meanwhile, divide a big, beautiful head of cauliflower into florets and coins and toss with 1 1/2 tbsps olive oil and 1 tsp salt. They are delicious roasted just like that. But as your dependence grows you will crave some variety: try curry powder and lemon juice (my current fave) or smoked paprika and hot sauce (the chicken-wing treatment). I used about a tablespoon of each, but these measures are, as always, to taste. Spread them out on a baking sheet or similar shallow thing, allowing some space betwixt so they roast and don’t steam each other. Check on them at 12, 15 and 18 minutes. They’re ready when they’re golden but haven’t lost their spunk.

Cooking For the Downhearted

April 7, 2011 - Leave a Response

The very best thing for those afflicted by grief or depression is, of course, a piece of warm melba toast (flatten bread slightly with rolling pin before toasting, or, if ironing, use your iron to compress and brown the slice of bread) with a bit of butter and a slathering of sweetened condensed milk. Yup, that’s what I said. Just try it once, with a nice cup of tea.

If more than toast is required think soft and warm. A bowl of  beef stew and a hunk of soft warmed bread or some soup therapy, like my leek and potato get well soup. Or this:

Whole Wheat Noodles with Chicken, Pine Nuts, Raisins and Rosemary and this time I added some chanterelle mushrooms. A little bit fancy pants, yes.

1) Cook a chicken, or some of its parts. I roasted one this time (375 for 70 minutes), but sometimes I just poach a couple of breasts.

See, another person writing this recipe might say “1 and 1/2 Cups Cooked chicken, shredded.” and that person would be exactly right. But I just can’t help myself. The pieces should be medium sized – either cut up or just torn with the fingers. And, if you do cook a whole chicken, just use half of it – one breast, one wing, one leg, and keep the other half for the next recipe that begins with “1 1/2 Cups Cooked Chicken”.

2) Put a big pot of water on with plenty of salt for the pasta. Fresh tagliatelli is lovely. Macaroni is a little smile. Whole wheat spaghetti will shore up the downcast. Do what you do – make lots for leftovers, I’d say.

3) Meanwhile, heat some chicken stock in a large pan. I found that with the whole wheat pasta I needed more. Start with 3 cups and you can add more at any point. I used about 5 cups and a 375g box of spaghetti which fed five with some left over.

I would just like to get a bit of business out of the way. I have a large nonstick wok with a handle and this I use every day at almost every meal. So when I say a big pan, I am referring to this. Use the thing you have which is most like it.

3b) To the warming stock add some dried mushrooms (if you’re using them) and a scant tablespoon of dried rosemary.

4) Toast a 1/2 cup of pine nuts in a small dry frying pan. Ignore everything else for the 5 minutes it will take to do this lest you burn them. Focus. Pine nuts are costly. Set aside.

5) After simmering for about 15 minutes the stock will be somewhat reduced and concentrated and the mushrooms will be soft. Add a 1/2 cup of golden raisins and the chicken and cook the pasta. When the pasta is done add it to the sauce, with either some more stock or some of the pasta water as needed. Toss it well, perhaps with a bit of chopped parsley and serve with parmasan and sympathy.

 

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Risotto, simple and easily embellished

April 4, 2011 - Leave a Response

What do you do when beloved company shows up just as you’re getting ready to go to a pirate party? The answer is not to fret and worry Matey, nor is it to pick up the daily special at the felafel joint around the corner (because, obviously, that’s Tuesday’s answer). No, enjoy the party and save your shekels, the answer is very likely sitting patiently in your very own fridge and cupboards, modestly waiting to make you shine.

Growing up, my Mum made risotto all the time. Of course this was long before we knew it as a platform for exotic seafood and truffle oil. I’m not sure the sun-dried tomato had even made it’s runway debut yet. Certainly the pine nut was not even a twinkle in our North American eye. I don’t think Mum saw it as a particularly glamorous or romantic meal at all, just a nourishing, delicious and easy weeknight meal. When Ivy and her baby friends were ready to start gumming at solid food it was risotto we mums got together and made huge batches of, very simply with some squash purée, to share and freeze. Easy, but yes, you must stand still and stir. Which is exactly why it was and is a great meal to prepare while listening to to As It Happens, catching up on the day with Mum, or to make for beloved company, because you can converse and stir and be serene all at the same time.

To make simple and easily embellished risotto:

Simple part:

Heat 6 cups of stock, in pot on a back burner.
Finely dice 1 large onion and add it to about 2 1/2 tbsp butter or olive oil in your biggest skillet over medium-high heat.
When the onion is soft, browning a bit even, stir in 2 cups of arborio rice. Push this around making sure that all the rice is coated and glistening, and here you might add some saffron (2tsp-ish), and a large grind of black pepper.
Many recipes will tell you to squander some perfectly good white wine here. I keep it in the glass myself, especially since I’m cooking for a small child.
If you wish to add any tomato paste, diced tomatoes or other purees, now’s the time.
Now begin to ladle in some hot stock, stirring all the while.
You can be quite liberal at first, adding several ladlefulls at a time, but as the rice gets closer to done ladle in less more often.
Stir, taste, repeat. The heat should be quite high, the pot bubbling away, and the whole enterprise shouldn’t take longer than twenty or twenty-five minutes.

Embellishments (aka. a good way to use leftovers):

Many many many things can be sautéed separately and piled on at the end. Like some shrimp and garlic for example. Or some asparagus and special mushrooms. Try to think about what you absolutely know goes together (like the things you had for supper last night). Or fold in any fresh herbs or chopped spinach or steamed veg just before this last bit:

When the rice is done and the company seated, add 1/4 – 1/2 cup Parmesan cheese. Some people claim that you can prepare risotto without cheese. They are silly and cannot be trusted. Also add a last 1/2 cup or so of stock. Risotto should want to spread out on the plate once served. It should not be suitable for repairing furniture.

Serve with a simple tossed salad and more Parm for sprinkling. Tuck your feet up and enjoy. Arr.

yo-ho-ho!

with our beloved Papa

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Risotto, the morning after

April 4, 2011 - Leave a Response

So, the guests have gone. Or not. The sun has come up. The dishes are piled high, this place must get straightened up and putting last night’s dirty napkins in the laundry means an upwards toss. Everyone is dopey and hungry. Coffee’s brewing and even that took energy. I do not feel like making a full-on breakfast for everyone. I don’t think people realize what a lot of work the whole bacon-and-eggs-potatoes-and-toast-plus-something-fresh meal really is. The trick is getting it all to the table hot.

I used to work at a café where the kitchen was like yours or mine – probably more like mine – very basic, four electric burners, two slots in the toaster, one coffee maker. It was also arguably the home of the most popular breakfasts in town. A university town. With lots of young families. The place had probably thirty seats in the winter and eighty come summer, and as those seats filled up with the bleary-eyed and starving the two people on shift started sweating. Sometimes people waited a long, long time for their omelets and brown. But everyone was basically happy as long as we could get a handle on two basic things: get the coffee and oj flowing, and above all else, feed the kids first.

But this morning doesn’t have to be hectic because the coffee is ready, Ivy is eating berries with Papa and we, you and I, made a lot of risotto last night. You might have wondered why I gave you directions for eight to ten servings. This beautiful morning is why.

Press the cold, left-over risotto into the bottom of a dry non-stick fry-pan. Put it on the burner over medium heat and forget about it.

This risotto pancake will take the place of both the potatoes and the bacon of a traditional diner breakfast, so now all there is to do is make your simplest scrambled eggs (mine go slowly with sweet, unsalted butter and nothing else) and put someone on toast detail.

Oh ya, just one more thing:
When the whole risotto pancake will slide in the pan with a firm shake, it is time to flip it. Just check it after about ten minutes and if it wont budge, give it some more time. Now, gather your nerve and your upper arm strength, take a wide stance and a deep breath, make sure everyone’s watching and FLIP!

 

risotto latke
flip or fail spectacularly

Gather your peeps, cut up an orange and break-fast!

 

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Fogel Hoy

April 2, 2011 - Leave a Response
'tweet!

❤ on a O (love on a plate)

This exotic sounding delicacy is really just a mixed-up way of making french toast. I think it’s a better way, but perhaps that’s because it was a dietary staple of my childhood, made for me at least once a week by my Mum or my Grosli and let’s face it, the way we first met the foods we love will always be the best way. Or maybe it really is better because the bread gets all buttery/toasty first, and then the egg comes along so there’s never any mushy undercooked middle bits.

My Grosli (short form of Großmutter, grandmother in German and Swiss-German) was from Switzerland and I think the name comes from Vogelhuis which means ‘bird house’. I guess it got broken telephoned over the oceans and the decades, but we’ve always called it Fogel Hoy, and it wouldn’t make a very good home for a bird anyway.
It does however, make my little chicky chirp.

Prep time: no more than 10 minutes.

Use one egg (best if at room temp) and
about 1 tsp. cold butter
per slice of bread. We used a good multigrain today.
Pick either a pinch of cinnamon or a splash of vanilla.

Place the butter in a large skillet over medium-high heat.
Chop the bread into medium cubes and add to pan. It’s best if you get the cubes in before the butter has fully melted. That way as you stir the bread around more of it gets coated as the butter melts, making for greater golden toasty surface area. I hope that’s clear – it will be when you try it.

As the bread toasts up in the pan whisk the eggs together and add the cinnamon or vanilla. Once the bread is mostly golden pour the eggs all around and over it. Stir it all up. The eggs cook as soon as they hit the hot pan and toast, so from the pouring to the plate is only about 30 seconds to a minute.

This dish must be slathered in real maple syrup.

Sure beats worms!

Is this Ivy? Or me in the 70's? Or my mum in the 40's? Or Grosli in the 'teens? ...

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Leek and Potato Soup

March 31, 2011 - One Response

Even though it’s officially spring, some of these days just haven’t heard the news. But never mind, this soup will warm your cockles. I made it in my sister-in-law’s kitchen and it fed five and a half (Ivy) of us with enough left over for a jar to give to a flu-y friend. I was quite distracted by the familial hullabaloo while I made it but it forgave my lapses of attention and turned out beautifully.

you will need:
5 or 6 large leeks, trimmed of their root end and almost all of their green tops
2 medium sized yellow onions
2 1/2 tbsp butter or olive oil or a combination
1 tbsp thyme (I only had dried on hand)
1 tsp nutmeg
2 tsp red chili flakes
S & P (always always fresh ground P)
6 medium spuds (I used red skinned, yellow fleshed)
5 cups of chicken or veggie stock warm or at room temperature
2 cups of water (okay, I’m really just guessing about that – you’ll have to judge)

Slice the leeks in half lengthwise and then chop into 1/2 inch pieces. Rinse these very well in a colander while you heat the butter and/or oil in a big soup pot. Add the leeks to the pot and chop the onions mediumly (spell check loves that one). Dry your tears and toss the onions in the pot. Stir these about from time to time with a wooden spoon over medium-low heat. Add the spices now that you’re thinking of it, because you’re procrastinating about peeling potatoes.

Ask father-in-law to wash and peel potatoes. Cut these into a large dice and plop them in the pot. Stir this all around a bit, add the stock and water, cover and go play.

When the potatoes are nice and soft the soup is done. Some in the family like a chunkier soup so I just gave it a slight massage with a potato masher, but you could certainly employ an immersion blender here. Some milk or cream (<1 cup) would also be lovely.

soup-boop-e-doop

get well soop

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Bedtime snack kabobs

March 25, 2011 - 2 Responses

I’m still waiting to get a meeting with some folks from the ‘biz’. But in the the meantime we’re still cooking and I’m still blogging. I thought I’d share this little snack.  If you go down to the woods today you're in for a big surprise...Pineapple, cheese and dates on a pretzel stick. I wonder what will she dream about after this?

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Quinoa and Broccoli(ni)

March 22, 2011 - Leave a Response

Salad? Side dish? Lunch? Check, check and check. Also easy, nutritious and scrumptious. And seeing Ivy finally loving broccoli was worth it at twice the effort. Broccolini was a bit of a revelation at our house, we adore it and eat it often.

1 small bunch broccolini or 1-2 stalks broccoli
1 small onion
1 tbsp olive oil
1 cup quinoa (I used organic red and white this time)
2 cups chicken or veggie stock or water (or 1 cup of each)
small handful chopped fresh parsley
juice and grated zest of 1/2 lemon
1/2 cup sliced almonds

Steam the broccoli until tender, (the time will depend on the vegetable – I cook broccolini whole and chop it before adding it to the quinoa, whereas I divide the broccoli into florettes and peel and chop the upper part of the stem before putting it in the steamer. Just don’t overcook it – you lose nutrients and texture)

Rinse the quinoa well. Add it to the stock or water in a saucepan and bring to a boil. Lower the heat and cook for 10 – 13 minutes, stirring occasionally  or until the liquid is absorbed and the grain is fluffy. When the quinoa is ready, transfer it into a large mixing bowl to cool.

Meanwhile chop the onion finely and sautée it gently in the olive oil in a small pan. When it smells good and sweet and has a bit of colour, add it, along with the parsley and the lemon to the quinoa. Mix and serve, garnished with the almonds, lightly toasted in a dry pan. May I stress lightly toasted? They do not appear in this picture because they were uncooperative. Twice. Hence the lemon curl. But do you use them, they are a great finish for this lovely dish.

Keen Wha?

Yours will be even prettier.

 

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March Break Hermits

March 15, 2011 - Leave a Response

March Break. I’ve been thinking about schools, and Ivy and her future. The position of teacher should be well paid, highly sought-after and venerated. Surely our health and our children are the two most precious things in life, yet while we value our doctors so highly and reward them so well, we continue to neglect the people who care for our children. And while I am bitterly opposed to what we in Canada call a ‘two-tiered’ medical system, where the wealthy get better medical care, we are seriously considering private school for Ivy. Sensei, guru, mentor. Oh, if only Oprah and I ran the world. A lot of people and all parents must feel this way about our teachers. And parents probably never value teachers as much as they do at March break.

So, born of the tyranny of a bored toddler, this one’s for the teachers: cookies with chocolate chips, dates, walnuts, and chickpeas. Don’t get all caught up in that yough, these are excellent cookies.

Hermit Cookie Recipe

these are for you, Herman

Yummy Hermit Cookies (with garbanzos hiding in)

Hermit Cookie Recipe

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