I think the title is bad grammar, but even that discussion is more interesting than postsecret these days.
Sunday, August 30, 2009
Sunday, August 23, 2009
Big, Small, or Somewhere In Between - #6, "The Little Prince" or "Малкият принц"
I confess that I owe the narrator an apology, because at some point—early on—I stopped listening to the story and started listening to her. At the other end of the world, she was reading to me. It had begun when we had laughed at a joke or sighed at something that one of us had said (Who can remember all of that? It was yesterday.), and suddenly she asked about "The Little Prince." Had I read it? I thought so, when I was young.
"I have it in Bulgarian," she said. "Can I read some of it to you?"
"Please." So, she started reading, at Chapter 21 I later found. It's got a fox. And it immediately became obvious to me that I'd never read it. She read the chapter and stopped, telling me "another night."
That was back in November. November 3rd, 2008, to be exact. Since then, it's been on my reading list. I tried to read it over coffee at Borders, once. It was not the same.
Eventually, Gal bought the book for me and it's been on my nightstand since. I've started it many times. It was not the same.
What was the problem? Was Chapter 21 the only good part? Was the Bulgarian version so much better?
Galya is an amazing translator, by the way. She told me she had the book in Bulgarian, but as she was reading, I thought she obviously had an English version, too. She read seamlessly; There were no pauses and no corrections.
At the end, I asked her about the Bulgarian version and she told me that's what she'd been reading. Amazing. Did she translate it in such as way to intrigue me? She was translating on the fly, so I doubt she could read, translate and choose special words, just for me.
I finally read the book yesterday; how many months later? It's a small book, so only a tremendous excuse will do justice; my sheep ate it.
Over the past few months, I had started and stopped the book many times. It was never the same. I could tell there was something in the book for everyone, but I just wanted to get to Chapter 21 again. Yesterday, I did, and it was like November again. Turns out there's more to love (and to Love) than Chapter 21. There's responsibility, parenting, logic, There's the crystal clear child's viewpoint of an adult's illogic. There's life and death. There is something for everyone, if they just start, and then finish, the book. There's someone we know in every chapter of the book, for good or bad (or happy or sad (mostly sad, if afraid)).
But sad aside, there's a man who needs a boy and a boy who needs the man. There's a fox who craves to be tamed, despite the potential for tragedy that can only result from that. There's a simple, single, lonely flower, who we later learn is a rose.
...and, as we "learn," unlike a mountain, a flower is ephemeral, and therefore not important. I suppose to some a flower is nothing more than something to look upon, before it's gone, but to another it is everything. "It is the time you spent on your rose that makes your rose so important," said the fox.
A few days after Gal read Chapter 21 to me over Skype, I told my friend Shannon "I defy anyone, man or woman, not to fall in love with her if she reads to them from The Little Prince." I stand by that, so I'd better not find out about any more readings. A combination of her voice, her accent, and a charmingly simple chapter about love, trust, and the responsibility you have to each other is too much to take for some people.
It's an old and famous book, "The Little Prince," so all the deep thoughts have been written and posted on the internet. I have nothing to add to them. If you think it's a kid's book, you're wrong. It's a book for adults that will only take you 30 minutes, if not nine months, to read
"I have it in Bulgarian," she said. "Can I read some of it to you?"
"Please." So, she started reading, at Chapter 21 I later found. It's got a fox. And it immediately became obvious to me that I'd never read it. She read the chapter and stopped, telling me "another night."
That was back in November. November 3rd, 2008, to be exact. Since then, it's been on my reading list. I tried to read it over coffee at Borders, once. It was not the same.
Eventually, Gal bought the book for me and it's been on my nightstand since. I've started it many times. It was not the same.
What was the problem? Was Chapter 21 the only good part? Was the Bulgarian version so much better?
Galya is an amazing translator, by the way. She told me she had the book in Bulgarian, but as she was reading, I thought she obviously had an English version, too. She read seamlessly; There were no pauses and no corrections.
At the end, I asked her about the Bulgarian version and she told me that's what she'd been reading. Amazing. Did she translate it in such as way to intrigue me? She was translating on the fly, so I doubt she could read, translate and choose special words, just for me.
I finally read the book yesterday; how many months later? It's a small book, so only a tremendous excuse will do justice; my sheep ate it.
Over the past few months, I had started and stopped the book many times. It was never the same. I could tell there was something in the book for everyone, but I just wanted to get to Chapter 21 again. Yesterday, I did, and it was like November again. Turns out there's more to love (and to Love) than Chapter 21. There's responsibility, parenting, logic, There's the crystal clear child's viewpoint of an adult's illogic. There's life and death. There is something for everyone, if they just start, and then finish, the book. There's someone we know in every chapter of the book, for good or bad (or happy or sad (mostly sad, if afraid)).
But sad aside, there's a man who needs a boy and a boy who needs the man. There's a fox who craves to be tamed, despite the potential for tragedy that can only result from that. There's a simple, single, lonely flower, who we later learn is a rose.
...and, as we "learn," unlike a mountain, a flower is ephemeral, and therefore not important. I suppose to some a flower is nothing more than something to look upon, before it's gone, but to another it is everything. "It is the time you spent on your rose that makes your rose so important," said the fox.
A few days after Gal read Chapter 21 to me over Skype, I told my friend Shannon "I defy anyone, man or woman, not to fall in love with her if she reads to them from The Little Prince." I stand by that, so I'd better not find out about any more readings. A combination of her voice, her accent, and a charmingly simple chapter about love, trust, and the responsibility you have to each other is too much to take for some people.
It's an old and famous book, "The Little Prince," so all the deep thoughts have been written and posted on the internet. I have nothing to add to them. If you think it's a kid's book, you're wrong. It's a book for adults that will only take you 30 minutes, if not nine months, to read
Tuesday, August 11, 2009
Paddington Bear, Marmalade, Kumquats, Yogurt & Cheesecake
Winnie The Pooh is my favorite bear, but Paddingon Bear is a close second. He doesn't have all the friends that Pooh has, but he does have marmalade, which I prefer, vastly, to honey. Not that they compare directly, but on a slice of buttered toast, marmalade is the clear winner.
I love marmalade's bitter sweet taste. Growing up, I might have been the only kid to prefer it to other types of jams and jellies. I'm sure it was the bear that encouraged me to keep trying it until I was hooked, but hooked I was. ...and am, to this day. In fact, I just polished off a big bowl of homemade yogurt with a heaping spoonful of marmalade stirred in. Oh my God good!
Marmalade Yogurt
1 cup 2% yogurt
1-2 tbsp marmalade, fruit sweetened
Nutrition (w/2 tbsp marmalade) -- 210 Calories, 5g Fat, 33g Carbs, .5g Fiber, 10g Protein
I've weened myself off of sweetened yogurt. I like it plain. Mine's homemade, but you can use any good plain yogurt from the store. Try it with a spoonful or two of marmalade on top.
If you like plain yogurt (me) and you like marmalade (my hand's up again), you'll like this.
By the way, here's the marmalade that's my current favorite.
A blurry shot of my St. Dalfour Kumquat Marmalade
I got it at Whole Foods, and it's amazing. It's about the same cost as the other, lesser marmalades, too. I don't really care about the 100% fruit part. In this case, that just means grape juice instead of sugar. I like that it's not HFCS, just out of principal, but other than that sugar (juice) is sugar (cane).
If you like orange marmalade, I suggest you step outside the marmalade comfort zone and see what's out there. Try a Seville Orange Marmalade, a Grapefruit Marmalade, or something like this kumquat version. You might think "I don't like kumquats, so I'll pass..." That would be a mistake. You don't like kumquats because you don't like to eat that skin or the bitter insides? Well, that's the basis of marmalade, buddy, just sweetened up a tad. You probably don't eat the skin of your oranges, either, right? ...and it's $3. You may not love it, but if you like marmalade, the odds are on your side.
Back to my ramble...
...and onto the cheesecake.
About a month ago, I thought, over a bowl of marmalade yogurt, how good cheesecake could be with marmalade over the top. It took me a while, especially in diet mode, to get up the guts to try it. A cheesecake in the house is not safe with me, so rather than make one that I have to count as a splurge or cheat, I made one that almost counts as plain ol' food.
Mmm... food...
Kumquat Marmalade Cheesecake
Makes 8 servings
15 oz ricotta cheese (this was the whole container, in my case)
16 oz light cream cheese (neufchatel)
4 eggs
8 servings of sweetener (your choice, but I used 4 stevia and 4 Splenda)
4 oz golden raisins (black is fine if it's what you've got)
4 oz almonds (raw, blanched, slivered, whatever)
8 tbsp good marmalade
Preheat oven to 450 degrees.
Bring the cheeses to room temperature on the counter. In a large mixing bowl, cream the neufchatel cheese with a fork, so that it's pretty creamy. Stir in the ricotta and continue to mix and cream until they are well combined.
Beat the eggs and sweeteners together. This is important, because stevia, especially, mixes best with a liquid before combining with a solid. Combine the egg and sweetener mixture with the cheeses, thoroughly combining.
In a food processor or blender, blend the almonds and raisins. They will never fully combine and become smooth, so just get them ground to a sandy texture by pulsing the processor as you go.
Spray a spring form pan (or four tiny spring form pans) with cooking spray. Spread the raisin and almond mixture around the bottom of the pan. It will not fully cover the bottom, so just spread it as evenly as possible.
Carefully drop spoonfulls of the filling over the crust. If you just pour it, the crust will flood out and mix in with the filling. That's bad. Once you've actually covered the crust, you can slowly pour it in without fear.
Put the cheesecake in the oven for 30 minutes, then reduce the heat to 350 degrees, cooking for 30 minutes longer. At this point, check for done by inserting a knife into the middle. If it comes out clean, it's done. If not, give it another 15 and recheck. Repeat until it's done. If your cheesecake is getting too dark, you can cover it with a sheet of loose foil.
Let it cool for 30 minutes, then cover it with foil and refrigerate until overnight or until chilled.
When serving, top each slice with a tablespoon of marmalade, garnish with a few kumquats, halved or whole.
Nutrition (1/8th of cheesecake) -- 350 Calories, 22g Fat, 22g Carbs, 1.5g Fiber, 17g Protein
Notes
1. 350 calories of cheese, eggs, nuts and raisins is a healthy part of a balanced meal. I'm not worried about 40 calories of marmalade, and I'll have a salad for dinner and take care of the veggies!
2. This cheesecake is not particularly sweet. I like it that way. If you really don't like artificial sweetener, go ahead and use sugar. Each packet of sweetener should be replaced with about 2 teaspoons of sugar.
3. Here are the mini spring form pans I use.
They came in a pack of four at Williams Sonoma. They make great pans for fritattas, too.
4. Enough Pooh and Paddington posts. Something with manliness up next. I think.
5. F***ing Blogger! Change one picture around and it messes up the line spacing for half the blog. Frustrating...
Friday, August 7, 2009
Enjoying Coconut Milk
Coconut, coconut milk, and coconut oil are all healthy. Go do some research, and you'll find that the fears of the saturated fat in it are just irrational fears. Yes, like any nut, it can be high in calories and fat. Healthy fat, of course, but calories count if you're watching your girlish figures.
Here are two little write ups. I'm sure you can find more through them or google.
Smart Fuel: Coconut
Coconut Oil: The Magic Potion
So, obviously I believe coconut is healthy. I buy unsweatened, dried, shredded coconut at Whole Foods. It's a good add to many dishes. My kids and I love to crack open a whole nut and eat the pieces. I cook with coconut oil. Stir fry is especially good and the oil lets you cook at VERY high temperatures without smoking. The milk is tasty, and that's where we're focusing, today. Ready?
The other day I made this. I bought a can of coconut milk, but my desserts only scratched the surface of that can. Since a can of coconut milk is a lot for just me, I freeze it into cubes in an ice cube tray and store them in a zipper bag. Premeasure into the ice cube tray and you can pick your number of cubes and know the calories. That's a tip. No charge.
Here's another tip on the coconut milk. Buy the strongest can you can find, even coconut cream if you can find it. It's usually the same price as the coconut milk, just thicker. Most of the time, the milk and the cream are just coconut and water, nothing else. Coconut cream is just made with less water than coconut milk; you can always dilute it later.
Price of the cans being equal, you get more flavor for your dollar the more concentrated it is. Try to avoid light coconut milk, as it's just got more water AND often has a thickener like guar gum. Less flavor per can, remember?
Shakes and smoothies -- Take as many cubes as you like and blend them with the rest of your shake or smoothie. Banana, mango, strawberry? All good.
Salad dressing -- It's actually a trick, I don't do anything to make it into dressing. It's just coconut milk drizzled on your salad. Two tablespoons of the milk made a great dressing. Seemed Thai-like to me. Maybe tropical or something. Choose your salad fixings accordingly. For a Thai inspired salad, try lettuce, chicken or shrimp, broccoli, pea pods, peppers, water chestnuts, sprouts, etc. For tropical, I'm going to say lettuce, fish, shrimp, or pork, plus some tropical fruits like mango, papaya, and the like.
Coconut rice -- Stir some into your white rice instead of butter or soy sauce.
Stir fry -- Stir fry your meat of choice, plus shredded cabbage, green onions, peppers, broccoli, and pea pods. Stir in some coconut milk and sprinkle with sesame seeds. Eat.
Fruit topping -- A topping for fruit, not as a topping. Just drizzle some over your bowl of tropical fruit.
That's it. You have any ideas?
Here are two little write ups. I'm sure you can find more through them or google.
Smart Fuel: Coconut
Coconut Oil: The Magic Potion
So, obviously I believe coconut is healthy. I buy unsweatened, dried, shredded coconut at Whole Foods. It's a good add to many dishes. My kids and I love to crack open a whole nut and eat the pieces. I cook with coconut oil. Stir fry is especially good and the oil lets you cook at VERY high temperatures without smoking. The milk is tasty, and that's where we're focusing, today. Ready?
It looks pretty, but it's actually made from dried coconut and water,
not poured from a coconut. Still, it looks pretty and tastes delicious!
The other day I made this. I bought a can of coconut milk, but my desserts only scratched the surface of that can. Since a can of coconut milk is a lot for just me, I freeze it into cubes in an ice cube tray and store them in a zipper bag. Premeasure into the ice cube tray and you can pick your number of cubes and know the calories. That's a tip. No charge.
Here's another tip on the coconut milk. Buy the strongest can you can find, even coconut cream if you can find it. It's usually the same price as the coconut milk, just thicker. Most of the time, the milk and the cream are just coconut and water, nothing else. Coconut cream is just made with less water than coconut milk; you can always dilute it later.
Price of the cans being equal, you get more flavor for your dollar the more concentrated it is. Try to avoid light coconut milk, as it's just got more water AND often has a thickener like guar gum. Less flavor per can, remember?
Shakes and smoothies -- Take as many cubes as you like and blend them with the rest of your shake or smoothie. Banana, mango, strawberry? All good.
Salad dressing -- It's actually a trick, I don't do anything to make it into dressing. It's just coconut milk drizzled on your salad. Two tablespoons of the milk made a great dressing. Seemed Thai-like to me. Maybe tropical or something. Choose your salad fixings accordingly. For a Thai inspired salad, try lettuce, chicken or shrimp, broccoli, pea pods, peppers, water chestnuts, sprouts, etc. For tropical, I'm going to say lettuce, fish, shrimp, or pork, plus some tropical fruits like mango, papaya, and the like.
Coconut rice -- Stir some into your white rice instead of butter or soy sauce.
Stir fry -- Stir fry your meat of choice, plus shredded cabbage, green onions, peppers, broccoli, and pea pods. Stir in some coconut milk and sprinkle with sesame seeds. Eat.
Fruit topping -- A topping for fruit, not as a topping. Just drizzle some over your bowl of tropical fruit.
That's it. You have any ideas?
Sunday, August 2, 2009
Coconut Banana "Ice Cream"
I found the inspiration in three places: Dani Spies, 7-Eleven, and my own homemade banana shakes.
I read Dani Spies' blog a few days ago and mentally filed away a plan to freeze a few bananas. Then, today, Tony and I took a walk to 7-Eleven for a treat. He picked up a drumstick, while I decided to go for "healthy" and pickup one of the Mexican fruit and cream bars. They still have calories and sugar, but I feel better about 3-4 ingredients that are all pretty close to what I would use if I were making something at home.
I chose a Coco coconut dessert bar. It's basically a fruit popsickle on a stick. 230 cals worth of shredded coconut, cream, and sugar. I didn't save the wrapper, but it's possible that it had coconut milk or cream, too. Basically, it had no "miscellaneous," which I like. Simple, and the only bad thing was the sugar, so I got it.
It was really good. Like really, really good. Creamy and light, with plenty of coconut flavor and actual coconut shreds. Did I mention it was really good? ...and it was like seventy five cents. A bargain compared to the $2.75 drumstick.
Walking back, I was trying to think of a way to make a dessert like this at home, but without added nutritionless sweeteners. Dani Spies' creation came to mind, as the banana shakes that I make for Tony and me.
Coconut Banana "Ice Cream"
Serves 2
2 bananas (previously sliced into rings and frozen in a zipper bag)
.5 oz unsweetened, shredded coconut
.25 cup coconut milk
Pour all ingredients in a food processor or blender and blend until it's creamy. If necessary, drizzle a tiny bit more milk to get to the desired consistency.. It will never be totally smooth because of the shredded coconut.
Garnish with a few reserved coconut shreds.
Nutrition: 205 calories, 11g Fat, 29g Carbs, 4g Fiber, 2.5g Protein
Toasted Coconut Banana "Ice Cream"
Basically the same as above, but toasted coconut is really good. You might not like the way it looks, you choose.
Serves 2
2 bananas (previously sliced into rings and frozen in a zipper bag)
.5 oz unsweetened, shredded coconut
.25 cup coconut milk
Heat a dry skillet over medium high heat. Add the coconut shreds and shake and stir until they are lightly toasted. Set in a bowl to cool.
Pour all ingredients in a food processor or blender and blend until it's creamy. If necessary, drizzle a tiny bit more milk to get to the desired consistency.. It will never be totally smooth because of the shredded coconut.
Garnish with a few reserved coconut shreds.
Nutrition: 205 calories, 11g Fat, 29g Carbs, 4g Fiber, 2.5g Protein
Pina Colada Banana "Ice Cream"
I know, no bananas in a pina colada. Whatever..
Serves 2
2 bananas (Previously sliced into rings and frozen in a zipper bag)
.5 oz unsweetened, shredded coconut
.25 cup pineapple chunks, drained (Use unsweetened, fresh, in juice, etc. Like, don't use the syrup ones)
.25 cup coconut milk (or less if pineapple is good and juicy)
Pour first three ingredients, along with half of the coconut milk, in a food processor or blender and blend until it's creamy. If necessary, drizzle a tiny bit more of the coconut milk to get to the desired consistency.. It will never be totally smooth because of the shredded coconut.
Garnish with a cherry or a wedge of pineapple.
Nutrition: 225 calories, 11g Fat, 34g Carbs, 4.5g Fiber, 2.5g Protein
I read Dani Spies' blog a few days ago and mentally filed away a plan to freeze a few bananas. Then, today, Tony and I took a walk to 7-Eleven for a treat. He picked up a drumstick, while I decided to go for "healthy" and pickup one of the Mexican fruit and cream bars. They still have calories and sugar, but I feel better about 3-4 ingredients that are all pretty close to what I would use if I were making something at home.
I chose a Coco coconut dessert bar. It's basically a fruit popsickle on a stick. 230 cals worth of shredded coconut, cream, and sugar. I didn't save the wrapper, but it's possible that it had coconut milk or cream, too. Basically, it had no "miscellaneous," which I like. Simple, and the only bad thing was the sugar, so I got it.
It was really good. Like really, really good. Creamy and light, with plenty of coconut flavor and actual coconut shreds. Did I mention it was really good? ...and it was like seventy five cents. A bargain compared to the $2.75 drumstick.
Walking back, I was trying to think of a way to make a dessert like this at home, but without added nutritionless sweeteners. Dani Spies' creation came to mind, as the banana shakes that I make for Tony and me.
Coconut Banana "Ice Cream"
Serves 2
2 bananas (previously sliced into rings and frozen in a zipper bag)
.5 oz unsweetened, shredded coconut
.25 cup coconut milk
Pour all ingredients in a food processor or blender and blend until it's creamy. If necessary, drizzle a tiny bit more milk to get to the desired consistency.. It will never be totally smooth because of the shredded coconut.
Garnish with a few reserved coconut shreds.
Nutrition: 205 calories, 11g Fat, 29g Carbs, 4g Fiber, 2.5g Protein
Toasted Coconut Banana "Ice Cream"
Basically the same as above, but toasted coconut is really good. You might not like the way it looks, you choose.
Serves 2
2 bananas (previously sliced into rings and frozen in a zipper bag)
.5 oz unsweetened, shredded coconut
.25 cup coconut milk
Heat a dry skillet over medium high heat. Add the coconut shreds and shake and stir until they are lightly toasted. Set in a bowl to cool.
Pour all ingredients in a food processor or blender and blend until it's creamy. If necessary, drizzle a tiny bit more milk to get to the desired consistency.. It will never be totally smooth because of the shredded coconut.
Garnish with a few reserved coconut shreds.
Nutrition: 205 calories, 11g Fat, 29g Carbs, 4g Fiber, 2.5g Protein
Pina Colada Banana "Ice Cream"
I know, no bananas in a pina colada. Whatever..
Serves 2
2 bananas (Previously sliced into rings and frozen in a zipper bag)
.5 oz unsweetened, shredded coconut
.25 cup pineapple chunks, drained (Use unsweetened, fresh, in juice, etc. Like, don't use the syrup ones)
.25 cup coconut milk (or less if pineapple is good and juicy)
Pour first three ingredients, along with half of the coconut milk, in a food processor or blender and blend until it's creamy. If necessary, drizzle a tiny bit more of the coconut milk to get to the desired consistency.. It will never be totally smooth because of the shredded coconut.
Garnish with a cherry or a wedge of pineapple.
Nutrition: 225 calories, 11g Fat, 34g Carbs, 4.5g Fiber, 2.5g Protein
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