Tag motherhood
Catching Up
Rain, Reselling, and Rat Graves
Mother’s Day This and That
Hi Hi! Happy Mother’s Day to ya, should that be a thing that applies. My children woke me up with a breakfast taco at 9am from my favorite breakfast taco restaurant in town and a cup of coffee- and the coordination that took from teenagers that normally sleep past noon made me soooo happy. Almost as happy as the breakfast taco. It’s raining now, and we’re all lazing about (me still recovering from a cold) so I figured I’d do a little blogging.
Continue reading “Mother’s Day This and That”
This and That and Everybody is Sick
There has been one day in the last two weeks where there has not been a child at home due to sickness. Last week it was because all childcare options had sickness in the house and so my perfectly fine toddler stayed home and honed my multitasking skills. I set her up a little desk next to mine. Let me show you how that went:
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Pan de Muertos
I know it’s the stereotype and all, but even though I’m female I really hate baking. The cutesy aprons, adorable flour tins, and rainbow cupcake scene just ain’t my bag. Give me pastas and sauces and gravies and roasted veggies and spices. No precise measurements needed- that’s where I’m at home! But baking? Sheesh, recipes have varied instructions based on elevations, and a cup isn’t just a cup… it has to be a sifted cup, or a perfectly level cup, or better yet weigh the ingredients… bah. Also, since I have a generalized disdain for aprons and wear mostly dark t-shirts that much loose flour can be an issue.
But I had pan de muertos to make for Dia de los Muertos. And the thought that the dead wait for no one really kept me to a pretty tight timeline here. Pan de Muertos means BREAD OF THE DEAD!!!!! (but without the overwrought punctuation and capitalization). With a name like that I’m sure a sweet bread that’s great with coffee is like, not what you were picturing. Anyway, I had an offrenda to put this on and so had to make it and did, in fact, quasi enjoy it. I did also, in fact, get flour god damn everywhere.
I see now I should have made either one loaf or three… two seems like… yeah…
…like this scene from The Naked Gun, only in bread.
ANYHOO…
Pan/Bread Ingredients
1/4 cup butter
1/4 cup milk
3 Tbsp orange juice
3 cups all purpose flour (don’t get me started on how many different flours there are…)
1 package (1 1/4 tsp) dry active yeast
1/4 cup water
1/2 tsp salt
1 tsp. anise seed
1/4 cup white sugar
3 eggs, beaten
2 Tbsp orange zest
Glaze Ingredients
1/4 cup white sugar
1/4 cup orange juice
1 Tbsp orange zest
Turn oven on to 325 degrees. Heat milk and butter over medium/low heat till butter melts. Add warm water and a pinch of sugar to a bowl and sprinkle over the yeast to activate it. (Weird bubbling ensues). Zest off the outer peel of an orange with a zester or by carefully slicing and dicing. Once butter is melted into milk remove from heat and let cool a little. In a large bowl add anise seed, 1 cup flour, 2 Tbsp orange zest, sugar, and salt together and then add eggs, yeast, and milk/butter. This is the part where folks would use a stand mixer, but since they sure as hell didn’t have that in 1932 Guanajato Mexico, I mixed by damn hand with a spoon. Here’s the secret though, get that first cup of flour mixed until smooth before adding the rest of the flour slowly until it’s all incorporated.
I took the picture so I’ll damn well use it
Once it’s all added together it’s a little sticky and a little shaggy looking. Turn out on a lightly floured counter to knead.
Turns out that’s an assload too much flour
Then just knead until stretchy and you’re bored
Once the bread is kneaded (5 minutes or so) put back in a lightly greased bowl, cover with plastic wrap, and let rise for 2 hours.
I took the picture and I’ll damn well use it
Then once the bread has risen, punch it down and form into loaves. I pulled about 1/4 off and set to the side to do the design on the tops and then divided the remaining dough into two balls. I then made the crossed “bones” and knob on the top (stylized skull? Not sure, but it’s the tradition) by forming it like it was playdough. Then I just pressed them into the top of the balls of dough. (AGAIN, though that’s what I did, maybe form into one big loaf or 3 small ones.) Place on a lightly greased baking sheet, place in the oven, and cook for 20-25 minutes.
While the bread cooks, add the orange juice and sugar to a pot over medium heat and stir to prevent burning. Heat until your glaze is lava.
Once bread is done, remove from oven, drizzle on the glaze, then while still hot sprinkle with white sugar.
It’s tasty, and not too anise-y, which I don’t really like, but this amount isn’t too much. I think Mexicans do anise WAYYYY better than the French do, frankly, so really don’t worry about it- you’ll like it. This bread is great heated up the next day, spread with butter and eaten with coffee. And remember- the dead wait for no one, so like… hurry it up.
Carrots Agrodolce with Currants
Like dude, that title amiright? Agrodolce means something about sweet and sour, and I’m 90% sure it’s Italian. You don’t get that kind of half assed explanation outta the Barefoot Contessa, now do you! If you can’t blaze your own path, store bought is fine.
This is the culmination of a long search for a carrot side dish. I don’t know why I made this my thing- the THING- I worked towards for years. But I always knew there had to be more to these orange bastards than I’d run across so far. Roasted baby carrots left me bored. Various other glazed carrot recipes always came out kinda weird or bland or required celery salt.
The enigmatic jerks!
But this one? Tangy, not cloyingly sweet, and the currants upped the flavor depth. (Upped? Not deepened? Odd choice, brain.) Also, when done in the pan after cooking pork chops or chicken, you also incorporate the fond from the meat and the whole thing then gets served over said cut of meat as a sauce. Bitchin.
Ingredients:
½ smallish yellow onion, chopped
5-7 carrots, cut into rounds about 1/3 of an inch thick. Approximately.
2 Tbsp. olive oil
2 Tbsp. honey
4 Tbsp. red wine vinegar
4 Tbsp. currants, more or less
Salt and pepper to taste
In a pan over medium heat (after cooking pork or chicken, or can also be done in clean pan if required) add a good glug ( thats 2 Tbsp-ish) olive oil. If you are cooking the carrots after cooking meat make sure you have enough oil and your heat low enough that you don’t burn the fond. Once oil is heated, add the chopped onion and salt and pepper. Stir occasionally, scraping bottom to loosen fond, until onions are softened and starting to turn golden. Add carrots; stir once and then let sit for 2 minutes before continuing to stir and scraping the fond. Once carrots start to soften a little add honey, currants and vinegar, stirring regularly from here on out (another couple of minutes). If the sauce starts to dry you can add a little water. Continue scraping fond until you have a nice glaze that has coated the carrots and a bit of extra sauce. Serve as a side dish or spoon over meat if at all humanly possible.
I had this tonight with pan seared pork chops, sautéed spinach with red pepper flake and garlic, and wild rice. Spooned the carrots half over the pork and half over the rice. Pretty as a picture and tasted like I’d pay $26 for it in a restaurant.
Linking up with Samantha over at Fake Fabulous Here- check it out!