Beautiful in all stages of life

This is one of my favorite plants, Sophora secundiflora, also known as mescal bean and Texas mountain laurel.  These big, lush, flower clusters appear in the spring, delighting not only the eyes but also the nose with their rich, intoxicating fragrance. There's one just outside my office and several others around the campus, so for the few weeks they're in bloom I can instantly brighten my mood and take a vacation of a few seconds by closing my eyes and holding a bunch of them up to my face to inhale their glorious perfume. They don't last well as cut flowers, a day at best, so I try to find reasons to get out of the office and run errands in areas where I know they grow. The plant is a slow grower, which is why I haven't put any in the garden, though I may change my mind about that. Instant gratification isn't everything.
    The grandkids are intrigued, of course, because every part of the plant is poisonous, including the gorgeous seeds that come in shades of orange and red, from pale to rich and deep.  They also found that by scraping them against a concrete floor and then touching it to your skin, you can get a mild electric shock. Leave it to boys to discover something like that.
     What I've discovered is that the seeds make interesting jewelry.

Here's a bowl of them, with one of the unopened pods in the middle,

and here are some in my hand, after they've been drilled for stringing, so you can get an idea of the size.

     After you get them out of the pod (I just put the pod on the sidewalk and stomp on it - don't worry about damaging the seeds; they're tough), you need to drill holes in them, and unless you want to also drill holes in your fingers, you'll need a small drill press. It's tedious work, getting them lined up right, and be sure to tighten the press as tight as possible so they don't shift around. I used my Dremel tool and a fairly small drill bit. The other seeds, in and beside the pink bowl, are from the tranquility tree (I drilled these but haven't done anything with them yet, and haven't been able to find any information on the tree except that apparently the name's used for an online game, so I won't say any more about them right now, except that they're very interesting and attractive).

      After drilling, you can string the seeds like any other bead. I made these earrings, necklace, and bracelet using smaller brown glass beads in between the seeds, and I'm quite happy with them. Even if the temperatures are still in the low 90s (but hopefully cooling off as the week goes on), my jewelry can look like autumn!

It's Fall - Time to Knit

Time to Knit!

(No, I didn't knit the flowers, but aren't they lovely? It's a morning glory tree, not the regular vines, with semi woody stems, about 6 feet tall with flowers about 3 1/2" wide when open)

Even if it did hit 98 degrees in downtown Tucson today, the calendar says it's fall and I am so ready for warm hats and scarves and sweaters and socks - it was much cooler earlier in the week and I actually did wear socks to work a couple of days, which made me very happy. It's also creeping up on Halloween, a friend's  favorite holiday. He and his wife stopped by my office earlier today with Rory, who's almost 11 months old, so I could give her the pumpkin hat I knitted for her.

Doesn't look very impressed, does she? And she wasn't really into letting anyone adjust it to the proper rakish angle at that moment. Yeah, I know, today was hardly the weather for this kind of hat. But I had so much fun making it that I decided to use the last of some leftover yellow yarn to make a matching lemon hat. The pattern is at http://brooksfreepatterns.blogspot.com/2005/11/tuttie-cutie-fruity-hats.html

I'll probably make more in different flavors but right now I want to make a couple of skull beanies for the 2 grandsons we'll be seeing this weekend. That pattern is at http://polarknitpatterns.com/Skull-Beanie-Worsted1.pdf. Can't post a picture yet because I haven't made them. It would be nice to be able to give them to them on Saturday, but I also have some sewing to do for their mom tomorrow, so it may not happen. :-(
      I also knitted some coffee cup cozies out of scrap yarn so I could be all eco-groovy and dispense with the little cardboard sleeves. The first were made from a small ball of orange acrylic, knitted on size 5 dpns, 42 stitches in K3 P3 rib. They're okay and the baristas think they're cool. Here they are on soda cans - they also absorb condensation. I think they're maybe a half-inch too tall.

I like this one better. It's 100% wool fingering weight yarn, leftover from a pair of socks I knitted a few years ago. It's 48 stitches on size 2 needles (I'm a rather loose knitter), 2x2 rib, about 3" tall. It's less heavy but does just as good a job of keeping the coffee warm and protecting my hand from the hot cup.

Then I also knitted a couple of dishcloths for my daughter, who loves them. It would be the perfect project for her to learn on, but so far I haven't been able to talk her into knitting for herself. They do get funky-looking after a while, so although I love the lighter colors, decided to try navy blue this time, for her and for my own kitchen.  44 stitches on #7 needles, beginning and ending with 2 rows of garter stitch and with 2 stitches in garter stitch up each side; otherwise it's all seed stitch, since the little bumps are good for scrubbing.

And that's how I've supplemented my video-viewing and passenger-in-the-car-and-on-the-bus time lately. It makes me happy and as my Grandpa would have said, it keeps me off the streets and out of the bars! (wink)

Brunch in the Garden

A couple of weeks ago we had some friends over for Sunday brunch. It was a lovely, not too warm day, and since one of them is highly allergic to cats (something he discovered while having a nice snuggle with Sophie - apparently he'd managed to make it to his early 30s without much cat contact, but she was furry enough to make up for all those lost years), we ate out on the patio.

Our friends brought a cantaloupe and some nectarines, both yellow and white, and I mixed up a little chopped salad of tomatoes, cucumbers, red onion, kalamata olives, and fresh basil. The muffins are the cherry cornmeal muffins from Mollie Katzen's Sunlight Café, but I forgot to put in the butter (I discovered it sitting melted in the microwave after they were already in the oven!), but they didn't turn out too badly, actually, just a tiny bit chewy, though still tasty.  They were even better with a little butter and homemade prickly pear jelly. The recipe for the muffins (butter included) is at http://www.molliekatzen.com/recipes/recipe.php?recipe=orange_cherry_muffins.
    The main dish, of course, was that thing that looks like a quiche, made from a recipe I've had since the '70s, back in the days when real men didn't eat quiche, so perhaps that's why it was called Switzerland Cheese and Onion Pie (apparently whoever came up with it thought the "real men" wouldn't know what it was). I used to make it a lot, but it had been many years, and I'd forgotten how good and easy it is. So here's the recipe:

Switzerland Cheese and Onion Pie
1 9" unbaked piecrust (deep-dish if frozen)
1 large onion, chopped
2 T. melted butter
2 c. cheese, shredded (I used cheddar this time,
     but Swiss, pepper jack, most anything is fine)
1 T. flour
3 eggs
1 c. half and half (or part milk)
1 tsp. salt

Preheat oven to 400 degrees. Sauté onion in melted butter till tender. In a bowl, toss the cheese with the flour, then mix in onions, eggs, half and half, and salt. Pour into pie crust. Bake 10 minutes, reduce heat to 325 degrees, and bake 30 to 35 minutes longer, until a knife inserted in the center comes out clean. Let it cool 10 minutes or so before cutting and serving.

There's nothing like a lovely autumn day, is there?

On Sunday Joe and I went on the annual organic farm tour sponsored by Somos la Semilla (We Are the Seed). We went last year (you can see my posting about it at http://morning-glory-garden.blogspot.com/2010/09/gardens-and-more-gardens.html) and had a great day, so were excited to do it again. Last year all the farms were off the I-19 corridor (more or less), around Arivaca, Green Valley, and Tumacacori, but this year they added four new locations around Patagonia (Arizona, not South American), and since we love going to Patagonia, we decided to just do that part of the tour since Patagonia is quite a drive from the other concentration of farms, east on I-10 and then south on state highway 83. The first thing we did was have lunch at our favorite coffeehouse, not the best lunch we've ever had there, but not bad.

 Across the street is the city park, which runs the entire length of the town proper, which means Patagonia really has two main streets, one on either side.

 It's an old ranching town, though there used to be mining nearby as well, and a couple of large companies are trying to bring it back - most of the townsfolk are very much against that, given the environmental damage caused by large scale open pit mining, which of course is what they want to do. The town has a real funky charm, with a lot of old adobe buildings in varying states of repair, and of course some newer buildings too, with the two kinds often nestled next to each other, cheek by jowl.

The town is small and very walkable. . . with interesting ruins.

 The first three places on the farm tour, however, were sort of a bust. The Patagonia community garden is near the middle of town, but there was no one there to explain anything so we just walked around looking at the plots - it's nice but we didn't learn much. Patagonia is higher and cooler than Tucson, so gardening is undoubtedly a little bit easier - some folks even had tomatoes, which are difficult to impossible to grow in Tucson. The blossoms won't set fruit once it gets into the high 90s.

 This is the drive back to the highway from Deep Dirt Farm Project. You won't see pictures of the farm because after seeing several over-directive signs (Tours are at 9, 11, 1, and 5. If you are late, wait for the next one.) we turned around when we got to the first parking area and decided it wasn't worth waiting at least two hours for. That's just not the way these farm tours are conducted, with such military precision. Maybe we missed something wonderful, but I guess we'll survive.
     We also visited the Native Seeds Search experimental farm. Native Seeds Search is a wonderful organization dedicated to preserving traditional crops of the southwest; check them out at http://www.nativeseeds.org. I get my tepary bean seeds from them; I wrote about that a while back and you can see it at http://www.morning-glory-garden.blogspot.com/#!/2009/11/gardens-yesterday-and-today.html. I didn't take pictures because, well, it wasn't all that scenic. It's a rough time of year here, with the summer stuff dried up and dying and the fall things not really started yet. But a nice young man showed us around and I learned a few things, which is always good. Then we headed up the road toward Sonoita and then east to Mias Chivas Goat Farm, which was definitely the high point of the day.

 Look at that sky lowering over the high plains grassland (parts of the movie Oklahoma! were filmed around here). You can see virga in the middle, rain that never quite makes it to the ground.

 I am totally in love with goats. They're smart, friendly, funny, and beautiful And their milk makes amazing cheese and other things, like soap. Who could resist this face? The folks at Mias Chivas were welcoming and informative and let us taste fresh goat milk and several different cheeses that they sell at the farmers' market in Patagonia at the community garden, every Sunday from 9-12. I bought some chèvre and a couple of bars of patchouli-scented soap. And then we headed home.

When we first got out of the car at Mias Chivas, a man who was leaving had said that if this was our last stop, we'd saved the best for last. He was so right!

Cheesy Stuff

You probably didn't realize you were longing for someone to provide a grilled cheese sandwich tutorial, did you? I love grilled cheese in all its infinite variations, as long as it contains real cheese and not some "processed cheese food" stuff. The real keys to making a fantastic grilled cheese are to:
1. Use good cheese
2. Use good bread
3. Grate the cheese so it will melt better
4. Grill it on a heavy pan, like cast iron, at a fairly low heat. It's amazing how quickly it can go from golden to black.

So without further ado, here's how I made my most recent sandwich:
First, spread something interesting on one side of a slice of good whole-grain bread. In this case, I used my homemade pesto. You can find the recipe at http://morning-glory-garden.blogspot.com/2009/10/pesto-and-salad-dressing.html . Then sprinkle on about 1/3 of the grated cheese you'll use for each sandwich. Layers of melted cheese help hold the other layers together. Here I used a nice extra-sharp cheddar.

Then add a layer of tomato slices (or crisp, thin apple slices, but not with pesto - that sounds weird).

 Sprinkle on half of the remaining cheese.

 Add some sliced onion (this would also be good with the apple variation). I like red or sweet onions, when the sweets are in season.

 The last of the cheese.

 Put the top slice of bread on and butter it.

 Flip it over and put it on the griddle (I love my cast iron) or in the pan, and then butter the other side.

 Grill on both sides on medium low as long as it takes, checking often. It's better to take a few minutes longer and enjoy perfection than rush and get unsatisfactory results. This one got a wee bit browner than I'd like but not enough to need to scrape any burnt stuff off (it looks darker in the picture than in real life).

Serve with a nice bowl of soup(this is my pumpkin-peanut butter soup; the recipe is at http://morning-glory-garden.blogspot.com/2009/10/soup-of-evening-beautiful-soup.html) and some fruit. All those lovely flavors held together by the cheese are a real sensuous treat.

Sunday Scones

Today I thought it would be nice to try some savory scones for a change. Actually, I felt it was something I should do, not necessarily something I wanted to do. Can you sense a certain lack of enthusiasm? I do, after all, simply adore sweet or at least semi-sweet scones. But returning to the source of my inspiration, Mollie Katzen's Sunlight Café, I decided to try my own adaptation of her savory variation, Chile-Cheese-Corn Scones. Everyone has things in their refrigerator that they consider staples. For us, those include feta cheese and Kalamata olives (much more affordable now that both come in nearly quart-sized containers at Costco, which must mean other people also include them in the things they can't live without). We also have a lot of rosemary growing in the back yard, and so, this morning, we had Greek Scones, a rather delightful cross-cultural collaboration, I think.

Greek Scones (makes 9)
Non-stick spray
1 cup unbleached all-purpose flour
1 cup cornmeal (fine-ground, not polenta)
2 tsp. baking powder
1/8 tsp. baking soda
1/2 tsp. salt
3 Tbsp. sugar
1 Tbsp. chopped fresh rosemary
6 Tbsp. cold unsalted butter
2/3 c. buttermilk
1 large egg
1 cup (packed) crumbled feta
1/3 cup rough-chopped pitted Kalamata olives

Preheat oven to 375 degrees. Line a large baking sheet with parchment paper and spray it and a 1/3 cup measuring cup with non-stick spray.
     Place flour, cornmeal, baking powder, baking soda, salt, sugar, and rosemary in a food processor fitted with the steel blade; process briefly to combine.
     Cut butter into thin slices and distribute them over the top of the dry mixture. Pulse several times until butter is uniformly cut into dry mixture so it resembles a coarse meal.
     Pour the buttermilk into a 2-cup liquid measure and beat the egg into it. With the food processor running, pour buttermilk mixture through feed tube into the dough, then the olives and feta. Turn off the processor as soon as it all comes together (just a couple or few seconds - you don't want the olives and feta to lose all their identity).
     Remove the food processor blade and scrape any dough on it back into the bowl. Using the sprayed 1/3 cup measure, scoop out blobs of dough and drop onto prepared baking sheet, a few inches apart. I got 9; if you want bigger scones, you won't get so many and you'll need to bake them a little longer. I think these are the perfect size.
     Bake in the center or lower 1/3 of the oven for 20 - 22 minutes, or until little golden brown spots appear all over. Cool on a rack at least 15 minutes before serving.

I've found all these scones (including those I posted last week) keep quite well for a few days, so I'm looking forward to having one of these for lunch with a nice bowl of gazpacho when I go back to work. As you can guess, I've revised my opinion: savory scones can be absolutely delightful!

A few words about ingredients:

• I don't always pay much attention to whether I use salted or unsalted butter, but in this case, because the feta and olives are so salty, I recommend making sure the butter isn't. 
• And 3 tablespoons may seem like a lot of sugar - I was concerned about that myself - but it's actually just right; it seems to somehow balance and heighten the other flavors. 
• Rosemary is one of my very favorite herbs, but it wasn't always. When I was growing up in Idaho, where it can get very cold, no one grows rosemary in the yard, so all we had available was dried rosemary, which in my opinion is worse than none at all. I suppose you could grind it in a coffee grinder, as we do some other spices and herbs, but if you just chop it or, worse, use the leaves whole, they never really soften up and are unpleasant in the mouth, no matter how much flavor they may add. They can even pose a choking hazard. I think 1 to 1 1/2 tsp. of dried dill would be an acceptable substitute (or 1 T. fresh) because although it won't taste the same, it is used a lot in Greek cooking and should be delicious with the feta and olives.

I hope if you try this recipe, you'll be as pleasantly surprised as I was. Now if only I knew how to say "Bon appétit!" in Greek!

Scones and More Scones

I've been doing more baking than usual lately, and I'm especially happy with the scones I've made from recipes in Mollie Katzen's Sunlight Café. She gives only two actual recipes, with suggestions for variations, but unfortunately, the recipes aren't included on her otherwise quite wonderful website, http://www.molliekatzen.com . So I'll have to provide them.

I made these first; they're the Corn Scones on page 93. I added 1/2 cup of currants. We had them for breakfast with a scoop of cottage cheese, some carrot juice, and some wonderful Brazilian coffee that one of Joe's grad students brought back from a trip home. It was a great start to the day. Joe has commented on the interesting "topography" of these scones, their little hills and valleys and canyons, which reflect the buttery flakiness of the scones themselves. But they're not too buttery or sweet, unlike many we buy in bakeries - just buttery and sweet enough, and very satisfying. One of the nicest things about both these recipes is the way they make use of more than just all-purpose flour - the first with cornmeal and the second with bran.

These are the Ginger-Oat variation of the Bran Scones on page 92, with the addition of 1/2 cup chopped dried apricots. I adore ginger in both sweet and savory dishes, and I can happily eat chunks of crystallized or candied ginger just like candy. I also absolutely love dried fruits and keep several different kinds in the kitchen. They add so much to all kinds of thins, from oatmeal to baked goods to something as simple as a bowl of dried fruit and nuts for snacking. 

      In addition to their deliciousness, Katzen's method for making scones is wonderfully easy, using the food processor and no other bowls! In making scones, it's important that the ingredients are cold, especially the butter, to ensure flakiness, and the quickness of mixing things up in the food processor means things don't warm up too much and that the gluten in the flour doesn't get developed, which would result in an entirely different texture, and scones are all about texture. So, without further ado, here are the recipes.

CORN SCONES - makes 6 large or 8 smaller ones

1 cup unbleached all-purpose flour

1 cup cornmeal

2 tsp. baking powder

1/8 tsp. baking soda

1/2 tsp. salt

1/4 to 1/3 cup sugar, depending on how sweet you like things

6 Tbsp. cold butter

2/3 cup cold buttermilk

1 large egg

1/2 cup currants (my addition)

Preheat the oven to 375 degrees. Lightly spray both a baking tray (I like to line mine with unbleached parchment paper and then spray it) and a 1/3 cup measure with nonstick spray.

     Place flour, cornmeal, baking powder, baking soda, salt, and sugar in a food processor and process briefly to combine them.

     Cut butter into thin slices and distribute them over the dry mixture. Using several long pulses, process until the mixture resembles a coarse meal.

     Pour the buttermilk into a 2-cup liquid measure; add the egg and beat with a small whisk or fork till blended; stir in currants. With the processor running, pour buttermilk mixture through the feed tube and as soon as the batter comes together - just 2 or 3 seconds, really! - turn off the machine.

     Remove the blade and scrape the batter that's stuck to it into the processor bowl. Use the 1/3 cup measure to scoop out blobs of batter and place them on the baking tray, leaving them as far apart as you can. I make 8 from this recipe and they're plenty big enough.

     Bake in the center of the oven for 20 minutes or until golden brown spots appear all over. Cool on a rack at least 15 minutes before serving.

GINGER-OAT SCONES makes 6 - 9 (because of the added dried apricots, I got 9)

2 cups unbleached all-purpose flour

1/2 cup oat bran

1/3 cup rolled oats

2 tsp. baking powder

1/8 tsp. baking soda

1/2 tsp. salt

1/4 cup sugar

1/2 cup minced crystallized ginger

6 Tbsp. cold butter

2/3 cup buttermilk

1 large egg

1/2 cup quartered dried apricots 

Preheat the oven to 375 degrees. Lightly spray both a baking tray (I like to line mine with unbleached parchment paper and then spray it) and a 1/3 cup measure with nonstick spray.

     Place flour, oat bran, rolled oats, baking powder, baking soda, salt, sugar, and crystallized ginger in a food processor and process briefly to combine them.

     Cut butter into thin slices and distribute them over the dry mixture. Using several long pulses, process until the mixture resembles a coarse meal.

     Pour the buttermilk into a 2-cup liquid measure; add the egg and beat with a small whisk or fork till blended; stir in apricots. With the processor running, pour buttermilk mixture through the feed tube and as soon as the batter comes together - just 2 or 3 seconds, really! - turn off the machine.

     Remove the blade and scrape the batter that's stuck to it into the processor bowl. Use the 1/3 cup measure to scoop out blobs of batter and place them on the baking tray, leaving them as far apart as you can. I made 9 from this recipe and they were just the right size.

     Bake in the center of the oven for 20 minutes or until golden brown spots appear all over. Cool on a rack at least 15 minutes before serving.

If you've never made scones, these are wonderful recipes to start with. In fact, I can't say too much about  Sunlight Café. It's a wonderful book and worth the price just for the muffin and scone recipes, but Katzen gives you so much more! Bon appétit!