livingdeb: (Default)
Covid led some of my friends to make our monthly craft night into a weekly online craft night. It's only half as fun, but we get to invite people in other states and it happens four times as often, so we don't have to worry so much about if other things happen at the same time because even if we miss a few, there are still a lot more.

One of my friends likes to give us a summary of her week, and I've decided to do that, too, but right here.

We had a cold snap (expected to possibly freeze), so I took the opportunity to snip some basil to propagate, as described here. It should be ready to plant on the 15th. I've tried this before and it worked great right up until I planted it. Next time I'll water my planter ahead of time so the soil is ready.

I've also been re-training myself on how to deal with cold. I at first was forgetting about scarves and hot drinks.

In socializing, I ran into an ex-co-worker on a neighborhood walk. She had left our employer to work for the state which paid much better. Thirteen years later, she's still there. For a while she was counting down the months, days, and seconds until retirement; then covid happened and she got to work from home. Suddenly working was not so bad, and she gets to continue working from home, so she's sticking with it.

Like me, she'd thought that with so many more fun things to do at home it would be harder to motivate herself to do work, but she says that did not turn out to be the case. Interesting!

Also, with the state, she got free parking right across the street (instead of costly parking across campus), but the commute was still awful, often taking 45 minutes to make the 3-mile trip home after work. So that part is better, too. She's also disgusted that although she gets a raise this year as a state worker, the people at our old employer do not--sometimes they are called state workers, and sometimes educators, often depending on which one screws them over the most.

I also made my annual visit to my neighbors who used to live next door, but now live at the end of the block (they'd try to buy the house they were renting, but instead they were forced to move to a nice place when they bought). They always do Trick or Treat on Halloween, so I get to visit. (I see them other times, too, but those are unpredictable.)

But I also failed in a social task. Another friend organized a birthday archery event, and we had to RSVP by a certain time. There was plenty of notice and it was clearly explained and yet I let myself get distracted until I'd missed the deadline. Robin's job has been stressful, so he was counting on me.

I was pretty annoyed with myself. I only get to see my close friends in person every month or two and I blew it. I'd been so proud of myself for getting yucky things done that I had been prioritizing over the last couple of weeks (I researched the election, posted my findings, voted, finished a book for which I am a beta reader, finished various sections of a book on the climate crisis that's emotionally quite difficult to read, and got my car inspected and registered) forgetting that in-person socializing should be prioritized. I'm getting back into using my bullet journal, so that should help me keep from forgetting things, but I also need to organize a few things.

Luckily, my friend was able to add us to his event after all, so we are not punished for my negligence. Yay!

And now a question. Many folks in the Rebel Badge Club are sewing their badges onto a "camp blanket." This is a small blanket that often is turned into a poncho by cutting a hole in the middle for your head. I had never heard of this before. I always sewed my Girl Scout badges on my uniform's sash or vest and my extra patches that wouldn't fit on a lined windbreaker.

I had thought that badge blankets/panchos were a British/European thing. But one Rebel said, 'When I was in Guides, we didn't have camp blankets.' (Europe has Girl Guides rather than Girl Scouts.) So maybe it's a modern thing. Do you know?

And speaking of the Rebel Badge Club, November's monthly badge is Science Fair, where you choose a science project from a provided list, or if you are a scientist, you can make up your own project. One of the items on the list is to make a solar oven. I've always kind of wanted to make one, so maybe now is a good time. One of my friends from craft night even provided a link on how to make a windshield shade solar cooker, which is different from the box ovens I'd seen before, and gets hotter, so it sounds good, but on the first reading, I'm not really parsing it. I'm remembering, no matter how you go, you also need something clear for a greenhouse effect (like a turkey roasting bag or two clear glass bowls (one inverted over the other)) inside which you need a thin black metal pot (to absorb the heat), so I have some thinking to do on how to accomplish those things. Have any of you made or used solar ovens?

This week's craft project is to continue knitting a hand towel. I think I'll actually finish it this week. One thing about crafting virtually ever week is that things actually get finished!
livingdeb: (Default)
The physics

Because I know there are three dimensions, I put my hard-boiled eggs through the egg slicer three times, in positions that made the slices at right angles to the previous cuts. (The first cut makes slices, the second cut turns those into rods, the third cut turns those into cubes.)

Okay, technically I probably learned this from my mom, but I remember it because of physics.

The egg salad

Recently I've been scooping out the yolks first so I could smash them up nice and smooth, mix them with the mayonnaise, mustard, and spices, and then cut up the whites as best I could and mix it all together.

This time I went back to putting the whole egg through the slicer. This was much easier than just trying to cube the egg whites and it came out plenty smooth enough. Today's recipe, which I like, had:

eggs
mayonnaise and yogurt in about a 2:1 ratio
mustard (much less)
garlic powder (some)
onion powder (lots)
paprika on top

Post of the Day - Raptitude's Go Deeper, Not Wider - "I keep imagining a tradition I’d like to invent. After you’re established in your career, and you have some neat stuff in your house, you take a whole year in which you don’t start anything new or acquire any new possessions you don’t need. ... You improve skills rather than learning new ones. You consume media you’ve already stockpiled instead of acquiring more. You read your unread books, or even reread your favorites. You pick up the guitar again and get better at it, instead of taking up the harmonica. You finish the Gordon Ramsey Masterclass you started in April, despite your fascination with the new Annie Leibovitz one, even though it’s on sale." This should be much easier for people like me and my readers who have been collecting activities for a very long time.
livingdeb: (Default)
I have promised and will bring chocolate chip cookies to the Christmas party I'm attending. But I also want sugar cookies. I think some Christmas tree ones would be fairly simple and festive. I'll frost them with green frosting and maybe a yellow frosting star and put sprinkles on it for the decorations.

Step One: Get sprinkles. The best price I found was at Dollar Tree, and the ingredients were no worse than those in sprinkles at standard grocery stores.

Step Two: Pick out a recipe. I settled on the vanilla cookie dough from the cookie decorating class I took a while back. I have another "perfect no-refrigeration" recipe, but my notes say that although it tastes good, I'm not sure it's any better than the recipe from the class. The class recipe had a higher flour-to-butter-and-sugar ratio, so I decided it seemed healthier and picked that.

Step Three: Make sure I have the ingredients. I got more flour (it calls for 5 cups) just in case.

Step Four: Make the cookies. I used a lot of shortcuts. Since I don't have to bring them to the party, I don't care too much if they come out, and it's valuable to know if the shortcuts work.

I've made these before, but didn't take any notes, so I don't remember if I took shortcuts then or what. Well, today I ended up with a crumbly mess, added more milk, and was then able to roll out the dough.

My cookie cutter is very small, so two cookie sheets holds a lot of cookies, and they taste kind of boring (without frosting, anyway), so I stopped with that amount.

And the recipe makes way too much dough, so I decided to turn some of it into a pie crust and make a pumpkin pie. I already had the ingredients plus leftover whipped cream (in a can) from last time.

That basically worked, though it turned out a little thicker and harder to cut than my usual pie crust. I still have some dough left, so I'm also going to make an apple pie--I'd already bought the apples.

The remaining steps will be done on another day.

Web Tool of the Day - Maxim Lott's Tax Plan Calculator - It just asks for basic data so does not give the exact taxes you'd owe, but it looks close for me (if I make one calculation for years I take the standard deduction and another for the years I itemize).

Exercise update - Yesterday I took a medium hike (~2 miles) and did not feel strangely light-headed like the day before. But I did feel a bit used up. Grocery shopping that evening I carried a heavier-than-usual basket around the store (gallon of milk, 5-lb bag of flour, etc.). I definitely felt used up and sleepy early that evening. So the exercise break continues. The good news is that my cold or whatever has not gotten worse again like it often does.
livingdeb: (cartoon)
There's a coupon at HEB right now. If you buy Thomas's English muffins you get free HEB brand pancake mix. There are several kinds but they are something I would never buy because they are all made from white flour. But the thought of a lot of free pancakes brought me to the pancake mix aisle to investigate.

They had two mixes that require adding just water: regular and buttermilk, so I got the buttermilk. I've read that just-add-water mixes don't taste any worse than the kinds where you add oil and eggs, but people feel too much like they're cheating or something. I am not one of those people. If the eggs and oil are included for the same price, why not get that? Plus, then you can make any amount of pancakes without having to figure out how to use fractions of eggs.

So, I tried a batch. As expected, it was not as good as my favorite pancake recipe, but it was okay and better than Bisquick pancakes.

I tried adding chocolate chips; they did not help. Then I thought that blueberries might really go well. (I know, finally we get to the blueberries!)

On my next batch, I tried adding dehydrated blueberries. Robin has recommended these as much better than regular blueberries for pancakes (the latter are too wet to work properly). However, I didn't like them. They were a little crunchy and also got lost in the batter.

Then I bought some frozen blueberries, let some sit out to thaw, and added them to my next batch. Yum. Yes, they turn the batter blue and there is a bit of a moisture problem, especially involving sticking to the pan a little, but they feel like success to me!

I have to say that it is quite nice to just mix up a small batch of blueberry pancakes instead of doing all the work it takes to make my double batch of banana chocolate chip pancakes. I have been feeling kind of gleeful doing it. And it doesn't wreck my diet, either, by which I mean that I don't automatically weigh more the next day every time I eat some.

But how much of a serving of blueberries am I eating? I like to make half a batch of pancakes, which means 1/2 cup of mix and 3/8 cup of water (I just fill the half-cup measuring cup about 3/4 of the way full). Then I added 3/8 cup of blueberries, and that seemed about right, and like a lot. But that turns out to be 1.5 servings of pancakes and 1/2 a serving of blueberries. So, this is not a nice, easy way to get a serving of fruit. So sad. However, it is a nice, easy way to get a half serving of fruit! Yum!

My next step is to try the smaller wild blueberries for sale at Trader Joe's. I also checked Trader Joe's for just-add-water pancake mix and they do have one but it's also made with white flour. (And coconut, interesting.)

When I run out of this mix, I may try making my own with whole wheat pastry flour. But how easy is it to find powdered eggs and powdered buttermilk or whatever? I checked the ingredients list and noticed that there are no eggs at all in my mix. Weird.

I actually found two recipes online. They do have some weird ingredients.

* The one from Anastasia's Palace just has powdered milk.

* The one from My Food Storage Cookbook involves egg powder, butter powder, powdered buttermilk, powdered milk, and malted milk powder.
livingdeb: (cartoon)
One great thing about good recipes is that once you find them, you can make make those delicious things whenever you want to!

Or not.

My pie crust recipe wouldn't even pretend to let me roll it out the other day; I had to just smoosh it onto the pie pan as if it were a graham cracker crust.

Also, I'm not loving my chili recipe any more. Even though I still love chili. What gives?

No, so far as I know it's not a change in the ingredients. Or a change in the humidity. I don't know.

And now for the quotes, which is the real reason I'm writing today.

Quote of the day - "...because gravy lubricates your arteries and it's good for your heart. [smiles] I'm not a doctor." - Hilah from Hilah Cooking (beginning of her turkey gravy video)

I love that quote!

Other quote of the day - "[My husband] has a lovely habit. We call it 'gazing lovingly.' Every few weeks, he'll say to me, 'Come on, let's gaze lovingly,' and we go look at [our children] as they sleep." - Gretchen Rubin in The Happiness Project
livingdeb: (cartoon)
So I have finally used the castle-shaped pan I described before. I used a bundt cake recipe I had for a chocolate zucchini cake with orange zest and cinnamon in it. Actually I've been afraid of this recipe as well as the pan. The first time I made it, it was delicious and interesting. The second time it was oddly boring. But this time it came out delicious and interesting again. Yea!

Anyway, I ended up going with the Baker's Joy spray oil + flour. This is a lot more fun than regular spray oil because it puffs up.

Then I poured some of the batter in a cupcake pan so I wouldn't have too much in the castle pan. But it totally poured out all down the sides as it cooked anyway. Fortunately, I had taken the advice of setting the pan on a cookie sheet in the oven, so that was easy to clean up. And if I were going to err, I didn't want to err in the direction of not filling up the whole pan.

The batter that dripped into pools on the cookie sheet while cooking were crunchy and so delicious that I decided that this batter was also a good cookie "dough." Frankly, I like it even better as cookies than as cake. So that was an interesting thing to learn.

Then I waited the amount of time you're supposed to and flipped it out onto a cookie sheet. This worked perfectly! I could see all the details quite well.

Then I had to figure out how to get it to the beginning-of-summer party I was bringing it to. I put the pan back on the cake, flipped it again, and covered it with tin foil for transport. The cookie sheet seemed large to bring to the party (where there is always loads of food and barely enough room) so I took a plate that was almost bigger than the pan. Flipping the cake over onto that worked, too.

The cake got oohs and ahs. And compared to another cake made with a sand castle theme. Can you ever have too many sand castle cakes? Perhaps, but we did not.

After a while I cut into it because nobody wanted to. Still, not much got eaten. Fortunately, it saved well and I was able to finish it up myself in a series of afternoon snacks.

Bringing it home was messy; I had to clean the bag I brought it in.

The pan was basically easy to clean. Everything came right off, so long as you could get to it with a sponge. Which I could not. For the first time ever, I wanted one of those sprayer things for my sink. I let it soak.

Then I decided a spray bottle might work. But I couldn't find one in my house. I changed the water and let it soak some more.

Then I found a squirt bottle (like is sometimes used for ketchup) and tried that. It worked better than a sponge that couldn't reach but not well enough. But then I finished it up with a couple of Q-tips. (I had thought that was an original idea, but I see it mentioned in my original entry.) There were only a few spots I couldn't reach with my sponge, so it didn't take long to finish up.

And now it's clean and dry and put away.

So the biggest problem is that people don't want to eat it because it's too pretty. And the washing is not as fast as a regular cake pan. I think I will use it again sometimes, but this is not my new favorite answer to the question of what to bring to parties.
livingdeb: (cartoon)
I am getting a pan in the shape of a castle for my birthday this year, by which I mean I already got it even though it's not officially my birthday (observed) yet.

It looks so cool!

Unfortunately, I am afraid to use it. I once had a waffle iron. After using it, I had real trouble getting it clean. I scrubbed. I let it soak and scrubbed again. Many, many times. Then I was afraid to use it again, even though I learned that you're supposed to coat it with butter or oil first even though it's teflon, so I just gave it away.

Just look at all those nooks and crannies. That is not going to be fun to clean.

The instructions say to "brush" the entire inside "with solid vegetable shortening and dust with flour or cocoa" before adding the batter or dough. Even though the interior is supposedly nonstick.

Robin wants to make aspic in it. I'm not afraid of that being hard to clean out--I just don't want to eat it.

Monkey bread, where each piece is dipped in butter, doesn't sound that scary either, except for the fact that it's yeast bread and that's not really what I want to make.

So, I'm doing some additional research.

Georgia Pellegrini, using a similar pan, has these hints:
* She oils and flours the pan.
* She says to "give the mold a few taps against the counter to get out any air bubbles."
* Also to "take a spatula and pull the batter up on the sides so that it is a bit higher than the center ... since the center rises faster than the edges."
* She dusts the finished cake with powdered sugar, which emphasizes the shape nicely.

The following tips come from Grandma Bonnie's Closet:
1. Wash your pan thoroughly with warm soapy water and dry well.
2. Coat your pan with a baking spray. The baking spray should contain flour in it. Very Important! Use a pastry brush to evenly distribute the spray into every crevice. Make sure there are no globs of flour or pools of oil in the pan.
3. Fill the pan about 3/4. Roll the pan from side to side to coat the walls of the pan above the batter line. This helps the cake to rise up evenly on the sides.
4. Tap the pan on a table or counter to release any air bubbles.
5. Allow the cake to cool for 10 minutes after baking. No shorter or longer than 10 minutes.
6. Pick up the pan with hot pads. Gently shake the cake sided to side. Use a plastic spatula to release any cake sticking along the edges.
7. Invert the pan on a cooling rack or plate. Allow to finish cooling.

One reviewer on Amazon says this "bakes up just like any other bundt cake, so long as you get each nook and cranny of the pan interior with flour-added cooking spray. (It's right there on the grocer's shelf next to the regular spray.) If you do that one simple step, I guarantee that this cake will release from the pan perfectly every time!"

Another says, "Follow the directions for flouring and cooling. If you don't, you'll be using a toothpick to clean those details. Otherwise, the cakes lifts out perfectly. I use Bak-klene spray available at Williams-Sonoma, where I purchased the pan. Then I flour the pan."

Another says, "I tried using Bakers Joy and the cake still stuck. The next time I used Bakers Joy, added flour and baked the cake a bit longer and it came out perfectly. Don't be afraid to let your cake get well done in this pan- it helped rather than hindered."

Another says, "Just make sure to spray the thing really well with Pam before you bake. I use a baby bottle brush to speed clean up of the pan when I'm done."

Another says, "I spray the nooks and crannies heavily with cooking spray (any kind works fine, not just the flour version) and the cake comes right out." Hmm, opposing advice.

Another says, "I let the finished cake cool for about 10 minutes before flipping the pan over on a wire rack, then I let it cool the rest of the way in the pan (overnight, usually) and give it a slight shake to release. I've been told I should release it after the first 10 minutes, but then I'm afraid the cake will go stale or get wrecked if I try to cover it before it's completely cooled off. It seems to work fine for me to leave it in the pan until completely cooled.

"My only complaint is that I had a hard time locating some information about how much to fill it (2/3 to 3/4 seems to be the best)."

Some cleaning tips:

One reviewer says, "Cute idea If you are bored and have nothing to do ....and have an extra 45 minutes to clean a cake pan with a Q-tip to get every crevice clean then you should buy this cake pan. This is not dishwasher safe."

Here's a thorough one: "First cake did not come out easily. Learned to wait until just ready to pour into mold to spray with flour cooking spray. No problems with cake removal since. This bundt pan is a little hard to clean after use but well worth the extra few minutes. If you boil some water and pour it into the mold and add a squirt of a degreaser dishwashing soap, wait a few minutes, you should have no problem swishing with a wash cloth to get it clean."

Another says, "The pan is a pain in the butt to clean. I recommend a SOFT toothbrush."

This may or may not be smaller than a normal bundt cake pan, so I may have to use less batter.

I'm also realizing that transporting it may be problematic.

I'm not sure I feel better yet. I'll just have to work through my fears and experiment.
livingdeb: (cartoon)
I tried a new brownie recipe this evening. As usual, it is a failure. So I have to eat all of them myself. Mwa-ha-ahem.

This experiment started when a boxed brownie mix was on such a good sale that I couldn't resist it. I try very hard to stay away from conventionally grown cocoa in things I buy and from white flour in things I cook. But I can be bought.

Those brownies were yummy. Yet the ingredients were not that crazy (you know, besides the chemicals). Not that much fat, not that much sugar. So I looked at the ingredients list and the nutritional information, did some calculations, and came up with a recipe.

The batter from the mix was quite thick, but my batter was even thicker, even after I added a little more water. And there still was less volume than there was with the mix.

I thought the mix was sweeter than necessary, so I cut the sugar in half. When I tasted the batter, it wasn't sweet at all, so I was doubly glad I had added some chocolate chips (a nice back-up flavoring agent for brownies, especially when you don't trust the recipe).

When the timer went off, the brownies looked basically the same as when I had put them in, but a fork came out clean, so I had to take them out. So sad.

They do taste kind of good, though. They would need a bit more sugar to be party-grade, but they are good enough for me. They are nice and chocolaty. They probably didn't need the chocolate chips.

But what is it that gives good brownies their crackly top? I finally thought to google it. There seem to be three theories: a) it's the eggs, b) it's the dissolved white sugar, and c) it's the lack of moisture.

The editor of theKitchn says it's "actually a very thin layer of meringue that arises when eggs are beaten into creamed butter and sugar. You can encourage its formation by beating the batter for longer than usual after adding the eggs and before adding any other ingredients."

Admittedly, I did not beat the batter much--just enough to combine everything--because it was quite thick. But I did not beat the mix batter much either.

America's Test Kitchen says "The pure sucrose in granulated sugar ... forms a smooth glasslike surface as it cools that reflects light in a focused way, for a shiny effect.

"As for the crackly crust, its formation depends on sugar molecules rising to the surface of the batter and drying out during baking. Since both brown sugar and corn [syrup] contain more moisture than granulated sugar, the surface of brownies made with either of these sweeteners never dries out enough for a crisp crust to form."

I had less-processed whitish sugar. It seems like that's not much different from sparkly white sugar. And I got meringue to work with sugar in the raw--oh, right, I have moved on from the meringue theory and am in the white-sugar theory now.

The folks who do Betty Crocker's FAQ say it's about the water--too much and you don't get it, not enough and you get too much.

I don't think my batter could be any less wet.

I've now eaten four pieces. I think there's hope. Not sure--I'll have to eat some more.

It's not obvious to me what move to make next, but I think I'll try again anyway. Next time I'll use more sugar and I'll beat it with the egg rather than mixing it in with the dry ingredients. I will also check over my measurements again and see if I can find any glaring errors.
livingdeb: (cartoon)
The problem with non-stick pans is that they have to be replaced periodically. Oh, yeah, and something about poisons.

My pan has suddenly started to stick, so I guess it's time to replace it. After only about fifteen years! Since non-stick pans never last that long, I am not allowed to complain.

My current pan

Still, it's time to figure out what to get next. Things I liked about my pan (some sort of 6-inch T-fal teflon skillet):

* non-stick, even for eggs (which is pretty much all I use it for: scrambled eggs, omelets, fried rice, French toast, and the occasional crepe)
* lightweight
* no rivets - keeps it easy to clean
* pretty (mostly black)
* the perfect size for a one-egg omelette or a crepe, and big enough for two scrambled eggs or a piece of French toast
* the bottom is flat, so the raw egg is about the same thickness, so long as my burner is flat
* has a hole in the handle, so I can hang it from a nail

Things I didn't like:

* I guess there was poison, but since I don't use high heat or metal spatulas, maybe it wasn't so bad
* needs replacing periodically

Other negatives I didn't mind:

* not safe for dishwashers (I don't have a dishwasher)
* easily scratched - I totally didn't scratch up this one (I'm out of the habit of using metal utensils on this pan and I store it buy itself hanging off a nail rather than nested with other pans)
* supposedly it's too lightweight for even heating, but I never noticed a problem with that
* Supposedly using something besides rivets weakens the handle connection, but maybe if you have a lightweight pan and don't hit people over the head with it, you don't need a super strong handle connection.

Cast iron

So I've read over and over again that the obvious choice for someone like me is cast iron--buy it once, season it, and there you go. Just don't buy a cheaply made one that's not smooth inside.

Except many, many people say that it's only perfectly nonstick for everything except eggs. A small minority of people say it works fine with eggs. Maybe it works fine with eggs if you season it right. Many of the people for whom it didn't work with eggs felt that they had seasoned their pans right and sounded very convincing when they listed their steps. That alone is turning me against this option.

It also squicks me out a bit that you are supposed to keep it covered in baked on grease and never use soap, but I could probably get used to that.

Also, it's too heavy to hang off a nail, so I'd need to find a better hook or just find a whole different place to store it.

Environmentally nicer nonstick pans

I see mixed reviews on these. Anyone have one they like? Examples I've seen in my brief online search:

* T-Fal Professional Total Nonstick frying pan - Cook's Illustrated likes it. Apparently some or all of these have convex bottoms. (Wha? I didn't even know that was a thing to watch out for.) Also, rivets.

* Martha Stewart Ecocook pan - Somebody at TheKitchn/Apartment Therapy wanted one. It's ugly, has rivets, and most importantly is probably discontinued.

* WearEver Pure Living pan - AllCookwareFind likes it. Apparently the ceramic can chip off even with careful use. Or not. Definitely has rivets.

And dude, what's with these names? You know that game where you make up band names? (I did this just yesterday: "Loaner mouse." Yes, I was at work.) Well, you could probably also have a game where you make up nonstick pan names:
* Extreme Nonstick Ecstasy
* Egg-stra Slippery
* Continent-wide Forest of Green Pure Clean Pan of God and His Favorite Angels

Teflon again

Apparently I can handle Teflon now and no longer abuse it. Either that or I had a pan that was whatever you call the opposite of a lemon, the likes of which I will never see again. How can I know?

Blog entry of the day - Root Simple's Why are the pockets on women’s clothing so lame? (which made me think of Indigo Rose--and pretty much all women everywhere).

There are some nice, ranty bits:

"What is with women’s clothing? Why are all of the pockets sized somewhere between tiny and non-existent?

"There seems to be some misguided belief that women inherently carry lots of stuff, therefore must carry bags, therefore do not need pockets. This is false. Women carry bags because we have inadequate pockets, and we figure we may as well carry extra stuff–because why not? We have to carry the !&^%$ bag anyway. It’s a terrible cycle."

Oh, oh, and "True confession: I have inner breast pocket envy. The inner breast pocket is the one of the most secure, useful pockets ever created, and yet they are scarce as hens teeth in women’s clothing. Whence this tyranny??" Yes! Yes! Interior jacket pockets!

But then she also decided to take control of her life. Or at least two of her pockets:

"I suspect the proper way to enlarge pockets is just to replace them entirely, but the stitchery and zipper closures on this particular pair of pockets intimidated me, so I decided to enbiggen them by simply adding fabric to the bottom of the existing pockets." Fabric from a bandana--hilarious. Follow her adventure. And maybe copy it.
livingdeb: (cartoon)
I've been calculating my net worth once a month for a while now. Your net worth (the sum of all your assets minus the sum of all your debts) is considered to be a nice snapshot of your overall financial health.

Here's what I've liked about keeping track of my net worth:

* The first time I did it, my net worth was positive, and I really hadn't known if it would be, so that was fun.

* One of my favorite finance books, Your Money or Your Life, explains that your net worth will show you how much you'd have if you sell everything you own, and that might be enough to live on.

* It's fun to compare my lifetime of earned income to my net worth. Some people can be worth more than they've ever earned by working by a) not spending it all and b) earning back what they did spend via investment income.

* It's instructive to see how insanely the stock market can fluctuate. Even daily price changes can make your fees look like nothing (at least in the short term). It's fun to be rich enough to lose thousands of dollars in the market in a single day.

* It's fun to keep track of diversification goals.

Why net worth calculations are no longer exciting to me:

* Who cares how much is in my pension? I'm never removing that money--it's worth much more if I keep it in the pension (because we don't get the employer contribution if we withdraw the money, though they are used to improve the monthly pay-outs). What really matters is whether I qualify for the pension yet. (No, I don't.)

* The value of my house is actually inversely related to my wealth so long as I'm not selling my house. That's because property taxes are based on the value of the house, so the more my house is worth, the more I will owe in taxes. And I'm learning that compared to other states, my state's taxes are crazy high. When I first bought a house I was surprised that taxes were so much higher than homeowner's insurance; insurance costs (including flood insurance) are actually trivial for me compared to property taxes.

Currently I estimate my home's worth by averaging my county's latest estimate (which can be up to one year out of date) with Zillow's estimate (which can fluctuate wildly, but actually ends up pretty close to the county's estimate when they are made at the same time. My county's latest estimate is 165K, which seems kind of high for a house I paid 61.5K for (admittedly, 18 years ago). However, this month's Zillow estimate is 232K, up from 220K last month. Holy yikes, Batman! Fortunately, taxes can go up a maximum of "only" 10% per year in your primary home, but 10% per year does add up.

Admittedly, if the house becomes crazy expensive, I can sell it and move somewhere cheaper (but probably ickier). Also there's such a thing as reverse mortgages where a bank gives you money every month in return for getting your house when you die, but I've heard the fees are generally insane on those and so although it sounds good, it's generally a pretty bad deal.

* The value of my house has always been a huge percentage of my net worth, so I've had the goal of making it be only 1/3 of my net worth. That's not happening, although it's finally less than 1/2.

* I only had to pull $200 out of my savings last month due to actually earning some money and to not having anything expensive happen, but officially I no longer have any extra savings for "early retirement." I have plenty of savings, but it's all set aside for other budget items such as future car repairs and future vacations. (Which doesn't mean I won't borrow from that savings before withdrawing from my retirement accounts because the interest rate is puny.) Yet my net worth rose 3.5K over last month. (Only savings and retirement accounts went down; other stocks, bonds, my pension, and property value went up.)

Net worth is not what matters right now in my financial life. What matters most is whether I get this latest job I've applied for. I guess that's always true: In the short term, if you're not yet independently wealthy, than what matters most is what you're earning and what you're spending.

**

In other news, I finally tried my new white whole wheat flour instead of the whole wheat pastry flour I've been using (because the former is now cheaper for me). For cookies at least, this also works perfectly. Thanks to my sister without whom I wouldn't have realized this was a good option for me! (I like the fiber in whole wheat flour, but I was raised on white flour and like the sticks-and-twigs texture of whole wheat only in certain breads.)
livingdeb: (Default)
...So you can notice that you forgot to mix the strawberries into the muffins in time to actually do so.

Mmm.
livingdeb: (Default)
I've always told myself I'd rather pay extra to buy my sweet potatoes in a can and not have to deal with raw sweet potatoes. But Robin got a bunch of sweet potatoes with his other vegetables in his CSA delivery.

I didn't even know what they were at first. They looked sort of like carrots, except that most of them were awfully fat. And they looked a little like potatoes, but like very long, skinny potatoes.

I found a recipe for sweet potato pie which started with raw sweet potatoes. I boiled them. Then it said to remove the skin. I wasn't totally sure if it was just the very thin dark outer layer that was supposed to come off or whether there was a thicker layer.



Above is one of the more carrot-shaped ones. You can easily see the skin peeled away and you might also be able to see the edges where a thicker layer came off.

Robin tells me just the thin skin layer should come off.

And getting the skin off reminded me of hard-boiled eggs. It seems like it could be easy. It could be possible to take off large expanses all at once, but what actually happens is that mostly just little bits come off at a time. It got a little easier at the end, probably not due to any gain in skill on my part but because the sweet potatoes had cooled off more. I did drain off much of the hot water and run cooler water over them, but waiting may have helped.

So now I have about four pounds of sweet potatoes. It's time to try some new recipes.
livingdeb: (Default)
It's Friday!

Book excerpt of the day - from Stephen Bury's Interface, about a stroke victim with a new computer chip healing technology.
They set an ambitious schedule for him, worrying that they might stress him out and overwork him, and he left that schedule in the dust. First thing in the morning, the physical therapists came in, at first helping him move his limbs, later, when he got the hang of that, running him through exercises. Then the speech therapist came in and got him to put his tongue and lips in certain positions, got him to make certain sounds, and then to string those sounds together into syllables and words. Following an afternoon nap, the physical therapists would come back in and work on the parts of his body that they had missed in the morning.  During the evenings he could relax, watch TV, read.

He exercised his speech during physical therapy and he exercised his body during speech therapy. He also exercised both of them while he was pretending to take his afternoon nap, and then he exercised them all evening long when he was supposed to be taking it easy. He even woke up in the middle of the night and exercised.
Motivating. I actually brushed my teeth when I didn't feel like it last night, guilted into it by that fictional guy.

Video of the day - Hotel Survival with George Egg. If you think your kitchen sucks, check out this guy cooking in a hotel room. This brings back memories of when I cooked in a dorm room for a summer using only a hot pot. I was not as smart as this guy, and my food was not as good.



I love how he actually uses things found in hotels like the little cup and the Bible. He does have one knife they don't explain; I'll assume he's not traveling by plane.
livingdeb: (Default)
Lately I've had trouble bringing food to parties. Maybe it's because I keep trying to make something halfway healthy that tastes like junk food.

Last weekend I tried brownies, which turned out nice and chocolaty, but too rubbery. So then I tried chocolate chocolate chip muffins, which turned out rubbery and boring (except for the chocolate chips). So I ended up bringing cheese to that party.

This time I tried oat scones, which again turned out to be not quite party grade. They are fluffy but very plain and a bit too salty. I'm bringing them anyway--I'm out of time.

Not Party Grade
livingdeb: (Default)
It all started when Robin tried a noodle dish at an Indian restaurant. We decided the noodles were just a vehicle for tomatoes and peppers. I said that these were two of his favorite foods. But no, tomatoes are good but bell peppers are not a favorite. I asked him what his favorite two basic ingredient foods were. He said salmon and red peppers. I thought about it and decided mine were cheese and chocolate.

Then I decided those were pretty highly processed and tried to think of my two favorite unprocessed foods. Maybe sweet potatoes and pasta. Oops, pasta is heavily processed. Rice is too boring to eat by itself. Apples? No, bananas.

I've noticed there are some cookbooks that have nothing but five-ingredient recipes or even three-ingredient recipes. So I thought a one-ingredient cookbook would be funny.

Apples

Ingredient:
1 apple per person

Directions:
Uh. Just start eating them.

Some foods could still use some preparation, though, like grilled mushrooms (cook them on the grill).

So, here are some foods that could be in a one-ingredient cookbook:
most fruit
some vegetables (such as carrots, celery, and, if you're in Georgia, onions)
grilled mushrooms
sushi
peanut butter on a spoon (at least the kind of peanut butter made with only peanuts)
grits? cream-of-wheat?
rice (maybe too boring)
milk
steamed milk
boiled eggs
scrambled eggs (though I do not want to clean the pan if no fat was used)
fruit juices

We decided baked potatoes don't belong in the cookbook. They seem like one-ingredient foods, but they aren't. I really don't quite like pinto beans or popcorn or corn on the cob well enough without salt. And some things could be one-ingredient if you got lucky and the other ingredient was floating around nearby, like wine or cheese.
livingdeb: (Default)
Short Version

Rapunzel extra dark organic chocolate chips.

Long Version

In the olden days, my idea of a good chocolate chip was a chocolate chip made with real chocolate. These are more expensive than fake chocolate, but so worth it! It's easy to find real chocolate chips for a good price by going generic.

For special occasions, I liked Ghirardelli 60% cocoa bittersweet chips. Dark and decadent.

Then I learned that nowadays most cocoa is grown by clearing part of a rain forest and growing cocoa for three years until the land is used up and then clearing another part of a rain forest.

Three years.

It's one thing to ruin the land for something important, but for something that's just a luxury for rich people like me, it's sickening. But also devastating because I am a spoiled rich person and I really would be very sad if I could never have chocolate again.

Fortunately, there's another way. You can plant the trees under the canopy of the rain forest. And the plants actually prefer shade. The land stays productive. But it's more trouble for the workers because the plants aren't all laid out conveniently in rows. What a huge relief! Thus began my quest for shade-grown chocolate.

Of course it costs more. You would think people who have to buy up new land every three years would have to charge a lot, but apparently not. And does it cost 5% more or 20% more? Of course not. It costs double or triple. Fine, fine. At least I still get to eat chocolate guilt free.

But it turns out that very few chocolates are specifically certified as shade grown. Normal people don't care whether the plant is shaded; they care whether potentially nasty pesticides are sprayed on it or whether the workers are treated and paid fairly, so those are the qualities that get publicized. I decided that anything that was certified both organic and fair trade would likely also be shade grown. These are possible to find.

A while back I was pretty excited to find Guittard Akoma Extra Semisweet Chocolate chips with 55% cacoa and which is fair trade certified. Although the packaging doesn't mention being organic, the Fair Trade Certification site explains that "Harmful agrochemicals and GMOs are strictly prohibited in favor of environmentally sustainable farming methods that protect farmers’ health and preserve valuable ecosystems for future generations." Hmm, future generations. That sounds like more than three years. So maybe that's okay. And the chocolate chips did taste better and more chocolaty than what I had been getting before.

Then a couple of weeks ago I found a package of Rapunzel extra dark organic chocolate chips sitting near the other bags of chocolate chips at Whole Foods but with no spot labeled for it on the shelf. It is certified organic and fair trade and it has 70% cocoa. I grabbed it. And saved it. Who knew if I'd ever see this again? I couldn't even find it online. Not even on Rapunzel's web site.

Today, I was back at Whole Foods and found that it now has its own place on the shelves. So I got two more packages. Of course it's the most expensive chocolate chip available there (but no worse than the other Rapunzel varieties).

And so today I opened a package and tasted the chocolate chips. Yum!

Robin also pronounced them delicious, and he is a lot pickier than I. (I mean he is a connoisseur, whereas I am the sort of person who likes Twinkies.)

After doing more research today, it now appears to me that you can't grow cocoa in the sun without lots of fertilizers, so my best guess is that all organic chocolate is also shade grown. So I may try Whole Food's 365 brand of organic chocolate chips when I want a lower-priced every day chocolate chip. But for special occasions (and, if the price difference isn't very high, all other occasions), I'm going with Rapunzel extra dark organic chocolate chips from now on.
livingdeb: (Default)
I feel good today. Although I'm still too negative at work, I'm finding ways to make that work for me. (For example, I may expect someone to always drop the ball, which is not fair and which is also depressing, but I now am more likely to have a catching mitt ready, which makes me better at my job and thus happier.)

I decided to focus on making academic advising my next career. I've actually gotten an interview for that sort of job before. It feels like the right compromise between being fun, paying properly, not taking up my whole life, and being possible for me to actually get.

Now that I'm focused, I'm going to do several things I wasn't doing before. For example, I'm going to volunteer more for the Academic Counselor's Association, which I didn't want to do before because I thought I might suddenly stop being a member at any time, when I got my next job. (I am a member now because I work with advisers. Or at least I maintain a tool they use.) Of the two committees requesting new members, I'm going to pick the committee that's fun rather than the committee where they need me more because being in the former is much more likely to demonstrate that I have people skills whereas the latter would just demonstrate that I have skills that are already obvious in my resume.

In fact I'm doing several things like that in the opposite way from the way I normally do them, and it feels good. For example, someone came in and said, "I think X just had a nervous breakdown at the big meeting." So I suddenly decided not to use X as a reference for the resume I was working on. I was remembering that X doesn't do well on the gossip circuit (though I still don't know why). So I'm using Y instead, even though Y probably knows me only half as well as X does. Because even though how well they know me should matter more, people probably don't say much when they're references anyway, and often they don't even get called, so picking people who are well-regarded is probably the wiser strategy (so long as you're not being obviously whacked about it, like by listing the President, the Pope, and Bill Gates as your three references).

Also now that I'm focused, negative thoughts about how much I might turn out to hate being an adviser are just rolling off me. Before last week, every time I really imaged actually having some job other than the one I have, it just seemed terrible. (It only sounded good if I was really imagining having some other job, and so it was the other job that was seeming terrible.)

I heard about a study where they found that people who expected to be about to do something thought more highly of that something than people who didn't expect to be about to do it. (People had been randomly chosen to be told that they were about to do this thing, of course.) It's like your brain helps you deal with reality by trying to convince you that it's going to be fun. I think that might be happening to me. That means I might just be fooling myself into thinking I might like advising when I really wouldn't, but I don't care. (See? Rolling off.) I liked being a camp counselor a lot, and that sounds a lot more scary than advising does when you don't really know what you're doing. For example, academic advisers deal with adults who are at least technically responsible for themselves--at camp, anything bad that happens is the fault of the adults.

I applied for a second advising job in as many weeks yesterday, and today I realized that someone I know works in the same area. So I told him that I'd applied for that job opening and got lots more information about it. I don't think he'll actually talk to the people who do the hiring (which would have been nice because he likes me and actually e-mails me with some of his questions), but it was still good to learn more.

Sweet potato update - The sweet potato casserole was definitely overcooked, but it had a good flavor. I'm thinking for next time to use butter instead of olive oil, oats instead of flour, and don't chop the nuts so finely.
livingdeb: (Default)
I couldn't resist this spatula today:

Irresistible spatula

Sadly, the cat is only on one side; the other is plain. If you wish you had one, I got it from that place that rhymes with Spate and Peril. It's ten bucks. It's silicone with a very smooth wooden handle. It comes only in orange. You can get it with pictures of those corn candies instead, but it's not as cool.

Fall is a dangerous time for me; I love the earth tones and the bats and things. This will be in use year round. Just like my Santa Baby mug.
livingdeb: (Default)
I learned an obviously newly made-up word today: presenteeism. It's like absenteeism only you do actually show up to work, but you're not at your best because you're sleepy, sick, injured, distraught, drunk, or otherwise not in a position to easily do a full day's work.

I normally hate obviously newly made-up words, but I think that's because usually there's a perfectly good pre-existing word that means the same thing. I can't think of one with this meaning though.

I have been guilty all week, with very low energy. Must sleep more. But not now. Oh, oh! That could be my answer to the challenge Raaga123 likes to write your autobiography in exactly six words!

LiveJournal Topic - Who taught you how to cook?

1. Girl Scouts of America. Mom didn't really want to let people into the kitchen, but she did let me in for a brief period so that I could earn my cooking badge. Then my Girl Scout leaders taught me to cook on a campfire. And then I spent four summers as a camp counselor at a Girl Scout camp.

I learned that you don't need a cheese grater to grate cheese. You can use a large, dull knife. You also don't need a can opener to open a can. You can use a large, dull knife. (Don't try this at home. Though satisfyingly manly, it's very stupid--even if everything goes exactly according to plan, your knife is in worse shape afterwards. And I have used knives that are sharper on the backside than on the cutting side, so things really can get crazy.)

I also learned that it is possible to cook pasta so long that although it still looks like it is divided into separate little shapes, it doesn't feel like it in your mouth. I learned that if you put too much water in your pizza dough, and so you cook it like a pancake instead of the usual way, it doesn't make very good pizza. I learned you can put an awful lot of pepper in scrambled eggs and they still taste fine.

I learned that you can cook underground by digging a hole in the ground, lining it with foil, then putting in hot coals, then put in a dutch oven full of chicken and dumplings, then put more coals on the lid, then seal the foil, then put the rest of the dirt back in the hole. Wait several hours. (I guess it's like an outdoor crock pot.) Then when it's pouring down rain and no one else can get anything to cook, you can save the day.

I learned how to make a perfectly working oven out of a cardboard box, tin foil, a coat hanger, tape, scissors, a pie pan, and hot coals. Using three coals per 100 degrees works perfectly. (That's only for outdoor use.)

2. Mom. Mom can cook. During that cooking badge period, she even let me experiment. I invented peanut butter cake.

And in the eighth grade, my homemaking teacher made us collect at least ten recipes in each of at least eight categories. I got all my favorite recipes from Mom. Mom also collected recipes from other people, like Grandma D's chocolate bread pudding.

Because of Mom, I make good spaghetti and French toast and matzoh ball soup and I'm not afraid of making pie or quiche. Also that fruit bread dough is really thick and difficult to stir. And all the usual basics, like that you can make popcorn in a pan (and don't need Jiffy Pop or a microwave bag) and that things can look and even smell really disgusting during the prep stage but still come out yummy.

3. Other relatives. My aunt R. taught me that pancakes should be served hot off the griddle even if that means you have to make tiny pancakes so everyone can have one from each batch. (She also taught me that peanut butter can go bad and that old, rotten cabbage is disgusting.) Grandma D. showed us that mayonnaise mixed with fruit makes a yummy fruit salad (unbelievable, but true).

4. My college cafeteria. I worked there doing "prep." I did already know how to take donuts out of a box and set them neatly on a tray. But I didn't know the proper way to cut up various vegetables like bell peppers. I also learned that cream cheese tastes good in omelets and, in fact, that omelets can be cooked completely through.

5. Roommates. I learned how to make tuna biscuit bake and a few other things from C. I learned the fine rule that one should not be allowed to make baked goods in the house without giving some to your roommate from K. I learned to make various pancakes and rice pudding and that ice cream should be considered a staple from D. I learned about using fat-free catalina dressing for a quick taco salad from T. And how to make taco soup from S. And that scissors are a good kitchen tool from C. I learned about minced garlic in a jar, that the flavor in gravy doesn't come from the fat, and how to make perfect scrambled eggs from R.

Ugly Cake

Dec. 31st, 2007 06:05 pm
livingdeb: (Default)
I made a cake today for a party which I am dubbing ugly cake.

First I overcooked the cake. I decided to cut off all the burnt parts and frost the rest. When I flipped the cake out of the pan, much of the bottom stayed stuck to the bottom of the pan. Then I cut off the burnt edges, scraped the bottom of the cake out of the pan, and then flipped the sad remaining block of cake back into the cake pan.

(This "flipping" is not the magical thing that omelet makers and pizza makers who fling things into the air, watch them flip over, and then perfectly catch them in the appropriate container. Mine is the kind where you clamp a cutting board to the top of the cake pan (using those profession clamps that I like to call "hands," protected with pot holders) and then rotate the whole thing, aiming for a soft landing on the countertop. The good part is that nothing bad happened, like cake flying through the kitchen.)

Then I didn't wait long enough to put the frosting on, so the frosting touching the cake melted and the other frosting wanted to stay in big, uneven clumps until I bent it to my will. Well, smushed it to my will.

I'm hoping it will still taste like chocolate cake with chocolate frosting.

Strangely relevant journal entry of the day Ann of Mason-Dixon's Knitting's Blue Ribbon Baking - "It's SO EASY, really! All you do is crack open a tube of aerosol-dough Pillsbury Cinnamon Rolls-Not-The-Lowfat-Ones-Which-Aren't-Sugary-Enough ..." Click on this link, even if only to read the first line and look at the picture.

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