Oy is Yo, Backwards

Tradescantia Zebrina: tales and opinions of a wandering, fruity Jew

Archive for February, 2006

Cornbread-esque.

Posted by feygele on 25 February, 2006

I just took a paper-writing break to refuel. Only, upon examining the contents of my fridge and pantry, nothing was appealing. So I decided to throw together what I will now call Cornbread-esque.

Preheat the oven to 350ºF.
Grease an 8×12″ baking pan.

As usual, all measurements are my estimations.
In a bowl, mix together 3 cups of corn semolina*, 3 cups of flour, 1/3 cup of sugar, 1 tablespoon of baking soda, 1.5 tablespoons of baking powder, and 2 teaspoons of salt.

Add all of the following on top of the dry mixture, before mixing together: 4 eggs, 1 cup vanilla rice milk**, 1/4 cup of oil, 2 teaspoons of apple cider vinegar, 1.5 cups of dried blueberries***. Combine until “just” mixed.

Spread into your greased dish and bake for about 15 minutes, until it’s golden on top.

Cool before cutting.

*Which you purchased to make polenta, of course
**I’m sure any milk will do, cow, soy, or otherwise.
***Which, of course, I got from Trader Joe’s (because I’m still getting through that care package I received January 3rd). They add a nice sweet-but-not-too-sweet flavour to the cornbread, though you could go for a more traditional addition of corn (drain a can, throw ‘em in), some craisins would be yummy, or add some herbs instead (like rosemary or thyme).

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The Most Majestic Sport

Posted by feygele on 18 February, 2006

Curling.

Now, I know a lot of you have never watched curling. Maybe you’ve never even heard of curling. Now I could mock you, laugh, belittle, and berate you. But I won’t. Instead, I leave you with the wise words of the Ferguson brothers, diligently copied out by yours truly, in hopes that you will watch Canada sweep to gold.

(NB: Some of this is slightly outdated, as the book was published in 2001.)

Curling: The Ultimate Canadian Sport

Canadians invented it (maybe), developed it (certainly) and refined it (the shot clock and the drunken bonspiel), and Canadians are the best in the world at it. Forget hockey. Curling is the answer. Curling is the cure. Curling is Canada!

And what is curling, exactly? It is a sport of great skill in which players compete to see who can drink the most and still stand on ice. Even better, it is a completely democratic undertaking. Anyone can play, regardless of physique, ability or sheer slothfulness. In what other sport can you drink beer and smoke while playing the game? Even bowlers have to occasionally put down their glass of beer and butt out their cigarette in order to participate. Curlers do not. In fact, curling is the only sport in the world where you can win while you are taking a leak. True story. The 2000 championship was won while the team captain was in the can. Seriously. So don’t say curling isn’t heroic.

And exciting? Whoo-boy. It’s a game of inches. It’s psychologically compelling. Imagine a chess game played on ice, with non-stop moments of excitement. Or, well, moments of great inertia, broken intermittently with some action, or… well, okay, it’s basically the same game as shuffleboard. Only on ice. If you aren’t familiar with shuffleboard, it’s that game you sometimes see in Canadian bars and taverns where you slide little disks back and forth on a surface that’s occasionally sprinkled with Parmesan cheese. Closest disk to the centre gets a point. Same thing with curling, only on a larger scale.

Here’s a brief glossary to help you understand the sport:

Beer: Absolutely essential. You can, in a pinch, curl without rocks or ice or a broom. But not without beer.Sheet: The most important word to know if you want to sound like a truly knowledgeable fan. It refers both to the ice surface and to the condition of most players (sheets per wind: three).

End: Unlike football, where you would ask “Which half is it?”, or hockey, where the question would be “Which period are we in?”, or soccer, where you might inquire, “Are they going to score a goal at some point before the next vernal equinox?”, in curling you merely ask “Which end?” or, to really fit in, “Which end, eh?” Then you go and get another beer. There are ten ends in a typical curling game, but you don’t have to know this. One team usually concedes around the sixth or seventh end, once a mathematical impossibility has been established regarding victory. If George Bush had been a curler, Al Gore would be president today.

Rock: There are huge polished slabs of granite, which the players take turns “throwing.” Except they don’t. Throw them, that is. (Even though that would make the game much more exciting. “He’s getting ready to throw it… Run for your lives!”) The players also used to swing the rock out behind them in a dramatic fashion before sliding down the ice. This was done in the belief that the movement would increase the speed of the stone. Then someone discovered elementary physics, and they don’t do that any more, eliminating one of the last vestiges of athleticism required by the game. Now players just sort of shove the rock away from themselves without exerting any real effort. That is, they have figured out how to make curling even lazier than it already was. Another triumph of Canadian innovation.

Sweep: This is what two members of the team do when a third member of the team throws a rock. (Except that they don’t. Throw it, that is. See above.) Sweeping is supposed to heat up the ice, thereby accelerating the inside velocity of the rock’s outward trajectory, thus enabling the fourth member of the team to yell HAAARRD! HARDHARDHARD!! This exhortation is followed by the anticlimactic sound of the brooms (i.e., ikki-ikki-ikki-ikki). Curling brooms used to be much cooler than they are now. The straw ones would go whackatta-whackatta-whackatta, and these, in turn, were replaced by giant foamies that looked like large blue tongues and which were used more for volume than technique, providing a reverberating BAMM-BAMM-BAMM-BAMM. It was very macho. Within the context of curling, that is. But not any more. Now all we have is the emasculated little ikki-ikki-ikki of modern curling sound effects. A sad day indeed.

Out-turn: When letting go of a rock, to release the handle of the rock with a slight twist to the left, to ensure it spirals as it travels down the ice. Used for accuracy.

In-turn: Same as above, except you make a right turn. (Illegal in Quebec if the light is red.)

U-turn: This, however, is perfectly legal in Quebec.

Weight: The force a rock carries. Also applies to the physical condition of the players.

Take-out: It’s usually a good idea to stop on the way to the rink and pick up some doughnuts and maybe a couple burgers to go.

Guard: The guy who keeps an eye on the case of beer when his team is on the ice.

Button: The first item on a uniform to pop off when curlers bend over to pick up their rock.

Bonspiel: A word meaning “tournament” or “big drunk.” Trophies are often given out. Or prizes. In some bonspiels the prize is a bottle of Canadian whiskey, although, let’s face it, with the amount of drinking that goes on during an average bonspiel, both on and off the ice, providing more booze as a prize definitely falls into the category of redundancy.

Brier: Like a bonspiel, only televised, and the players usually don’t do any drinking until after the game. This used to be the MacDonald Brier, sponsored by the tobacco company that makes Export A cigarettes, but the company figured out that with the extensive smoking that goes on during an average game, they didn’t need to waste any more money on advertising. The event is now sponsored by a cell phone company and is called the Nokia Brier. Which is to say, the sport of curling has exchanged the sponsorship of one form of public nuisance for another. (You’ll notice our restraint in not maing a comment about simply replacing one form of cancer with another.) [NB: The men's is now the Tim Horton's Brier.]

Note: The Brier is the national championship for all-male teams. The female championship is called the Scott Tournament of Hearts. It used to be sponsored by the makers of Export A as well, and was called the MacDonald “Lassie.” Instead of prizes, the women curlers would get a nice, patronizing pat on the head. Ah, those were the days.

Hec: Not to be confused with hack, the small rubber foothold players use when they “throw” their rocks. Hec is the one and only Hector Gervais, from St. Albert, Alberta. He was one of the greatest curlers of all time, winning both the Canadian championships and the world’s. He was also, how shall we put this, a rather large man. Not only was he unable to tie his shoes, he couldn’t even see his feet. Hec Gervais played the game with a smouldering Export A permanently affixed to his lip, a cold can of Molson in his left hand and a steely glint in his eyes. He weighed 415 pounds at the peak of his game, and if they ever decide to turn his life into a musical, Canadian tenor Ben Heppner, who has a classic curler’s physique, would be perfect for the part. Although he might have to pain a little weight.

If there was a Canadian Curling Hall of Fame, and we’re pretty sure there isn’t, Hec Gervais would be the first inductee, a man of gargantuan appetites, huge victories and heroic jowls. If Hec Gervais had been a hockey player, he would have been Wayne Gretzkey (only fatter). If he had been a basketball player, he would have been Vince Carter (only fatter). If he had been a baseball player, he would have been Babe Ruth. Only fatter!

We’re not knocking Hec, though. If you don’t think it requires tremendous athleticism to walk on ice when you’re half-cut, well then, you’ve never tried it yourself.

So: if you want to become a serious Canadian athlete, grab that beer, light that cigarette and “throw” that stone. Just remember to bend from the knees. Thank you.

Now you know. Watch. Enjoy. Cheer HAAAARRD!

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TGIS

Posted by feygele on 17 February, 2006

Thanks Goodness It’s Shabbat!

After such a long week, and too little sleep, I decided Thursday night (pre-Shabbat, if you will), would be relaxing and fun. Alas, I overestimated my energy reserves.

phoebus allowed me to indulge my meat craving by going up to Snowdon with me, where I took him to Le Grill for some mediocre glatt kosher meat. I had a steak sandwich, with, I think, was the first red meat for me since the goose at Christmas. Following dinner, we hit the Snowdon (metro station) Metro (grocery store). More specifically, we hit their ample kosher section. I walked away with more barley (why am I eating so much barley of late?) and some stewing veal.

I gave up on going out dancing - the meat caused fatigue and a headache - and called it an early night instead.

Today, I battled the winds on my quest to purchase kitchen gear for meat. Since I was going to cook meat, it meant I needed a new pot, knife, cutting board, utensils, bowls, etc. Thank goodness for Benix (cast iron Dutch oven for $30) and Dollarama (everything else for $10)!

I spent the afternoon cooking a veal stew and a vegetable stew. (Since I wasn’t sure if vegetarians were joining me for Shabbat dinner or not.) The stews aren’t done yet, but tasting them… Yum! I’ll share the recipes behind the cut.

Veal Stew:
1/2 cup olive oil
3 pounds veal shoulder, cut into 1/2-inch pieces
Salt
Freshly ground black pepper
1/2 cup flour
2 cups chopped onions
2 cup chopped carrots
3 cloves chopped garlic
*Seasoning - see below
1 bottle of beer
6 cups stock (I used chicken, but I’m sure beef or other meats would work too)
2 cups mushrooms, halved
2 large potatoes, scrubbed and cubed
1 cup corn (I used a can of sweet corn)
1/4 cup parsley

In a large stock pot, or Dutch oven, over medium heat, add the olive oil. Season the veal with salt and pepper. Dredge the veal in the flour, coating each side completely. When the oil is hot, brown the veal for 2 to 3 minutes on each side, or until very brown on all sides. Remove the veal and set aside. Add the onions to the pan and season with salt and pepper. Saute for 2 minutes. Add the carrots and continue to saute for 1 minute. Stir in the garlic and seasoning. Cook for 1 minute. Add the beer to the pan, scrapping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce the heat to medium low. Add the veal and simmer for 1-2 hours. Add to the pot the mushrooms, potatoes, corn and parsley, and continue to cook for 1 hour or until the sauce is stew-like and the meat is tender.

(At this point, I’m debating making a crust-lid for the stew, since it’s a little liquidy. [The other option would be for you to add less stock than I suggest and/or add some starch to thicken it.] If a crust is made, I’ll combine 2 cups flour with a pinch of salt. Add 3/4 cup shortening and work it in until it’s crumby. Add 3-4 tablespoons of water, slowly, until I can work the dough into a smooth ball. Chill it for 30 mins, wrapped in plastic wrap, in the fridge. Roll it out on a floured surface. Put it over the top of the Dutch oven (minus the lid, obviously), and brush with an egg wash (1 egg mixed with 1 tablespoon water). Cut a few slits for steam to escape. Bake at 375F until it’s golden brown.)

*Seasoning. I used Trader Joe’s “21 Seasoning Salute” as it had the dozen herbs and spices I was going to throw in, plus a bunch more that sounded good. If you don’t have it, you’ll want to throw the following into your stew: parsley, basil, bay leaf, marjoram, thyme, rosemary, mustard, coriander, powdered garlic, celery seed, lemon salt. (Seriously, if you can get to Trader Joe’s, I highly recommend this product.)

Vegetable Stew
1/4 cup oil
2 cups chopped onion
2 cups chopped carrots
1 large leek, chopped
Salt
Pepper
*Seasoning - see above seasoning note
6 cups vegetable stock
3 large potatoes, scrubbed and cubed
3 cups mushrooms, halved
2 cups grape tomatoes
2 cups uncooked barley

In a large stock pot, or Dutch oven, over medium heat, add the olive oil. Add the onions to the pan and season with salt and pepper. Saute for 2 minutes. Add the carrots and continue to saute for 1 minute. Stir in the leeks and seasoning. Cook for 1 minute. Add the stock. Bring the liquid up to a boil and reduce the heat to medium low. Add to the pot the mushrooms, potatoes, and tomatoes. Rinse the barley, then add it too. Cook for 1-2 hours, stirring occasionally.

Now to light the candles, eat, and relax…. Nice….

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1:35am study break

Posted by feygele on 15 February, 2006

14feb06_snowangel1.jpg

14feb06_snowangel2.jpg

The thought process: It’s snowing. It’s pretty. I want to make a snow angel. But it’s late. Who cares? Must find virginal snow. Snow out front has tire tracks - blemished. Snow out back? Virginal! Pulled on some pants, a sweatshirt and runners, and I was out the door. Whee!

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Muffins!

Posted by feygele on 14 February, 2006

I make great muffins. Seriously. Carob walnut, apricot almond, and flax raisin. (In a whole wheat and oat base, of course.) Ooh! I’ll post the recipe! I’ll call them Tu Bishvat muffins.

So, as previously said, I don’t measure when I cook. The same goes for baking. What you need to know is that the ratio of dry to wet is roughly 2:1.

In a large bowl, mix about 2 cups whole wheat flour, 1 cup white flour, 1 cup oats, 1 cup sugar (brown or white - I used a bit of both), salt (um, about 2 teaspoons?), baking powder (about 4 teaspoons).

(If you’re making one, uniform flavour of muffins, add the fun stuff here. Otherwise, wait ’til the end, break the dough into chunks, and make different kinds of muffins. you could also add cinnamon or nutmeg or cocoa or whatever else at this point.)

In a small bowl mix 2 eggs, 1 cup milk (or soy milk), 1/2 cup oil.

Make a well in the dry mix, pour the liquid into the well. Mix in so that it’s *just* mixed, but not overworked.

(Add stuff like dried fruits and nuts if you haven’t yet - fruits and nuts should be chopped to manageable size.)

Put into greased muffin tins. Bake at 375 for about 20 minutes.

*I broke the dough into three chunks, and then worked the nuts, fruits, in. This meant that the dough was worked a bit too much, so it didn’t raise as much as I would have liked. But they were still super tasty.

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Recipes

Posted by feygele on 11 February, 2006

So way back when (er, late-January?) I saw sparkymonster’s post suggesting that we try 50 new recipes this year, and post them online. A fantastic idea. Except I seldom, if ever, follow recipes… So all measurements are totally made up. If offered at all. You’ve been warned.

“Craving Italian Food… Or maybe leftovers?”

In your dutch over (or casserole dish with aluminium foil “lid”), empty the contents of a large can of whole tomatoes. (Two cans if your dish is really large, like mine.)

Throw in chopped onion, and whatever other vegetables you’re craving. (I threw in broccoli, florets and stalk, in mouthful-sized pieces; mushrooms, halved; red peppers, thickly sliced.)

Toss in *uncooked* rice, an equivalent amount to the liquid from the canned tomatoes.

Season. My seasoning, since I was really going for an Italian, but “tastes like yummy leftovers” thang, included: chopped garlic, garlic powder, dried onion, basil, lemon peel, paprika, fennel, oregano, black pepper, ginger, thyme, salt, and lemon oil.

Cover, bake at 300ºF until you start smelling the yumminess. (About 20 minutes.) At this point, add more water if you think the rice needs it.

Also, optionally, stir in chevre. (This bakes and melts and gives the dish a risotto texture.)

Bake for another 20 minutes.

Yum! And super easy. And also super easy to take for lunches all week.

Faux-Asian Orange Tofu

Slice block of extra-firm tofu - about 1cm thick. Lay in the bottom of a large baking pan, with sides. Do not overlap.

Squeeze oranges to make juice. (Or use orange juice. - But I had oranges that were on the cusp of post-ripe that had to be used up.) Pour juice over the tofu. Let marinade overnight (or at least a few hours).

Sautée red onion, snow peas, almond slices until softened slightly. Throw in some sesame oil for the last minute. Put aside.

Sautée the tofu (sans juice). The tofu will brown from the sugars in the orange juice, but it’s not actually “burnt.”

Serve the tofu with the snow peas mixture. (You could add a sauce, but the tofu seriously takes on the orange flavour, so I didn’t find it necessary.)

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Thanks!

Posted by feygele on 1 February, 2006

I received two things in the mail from one hanseth today: lovely knitted kippot.

Which brings this week’s total knitted-by-friends kippot acquisition to three. Amazing.

Thanks, Jan!

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