I eat instant ramen and I won’t hesitate to admit it. In high school I dabbled briefly in the snack food fad that was: uncooked Top Ramen noodles crunched up in the package and sprinkled with the provided seasoning dust. I don’t have a defense for my juvenile lapse in good sense besides it honestly tastes pretty good.
Through the lean times and the abundant, I have always eaten ramen. I’ve had the pleasure of eating legitimate ramen many times and as a result, I’ve refined my home ramen making techniques to meet my heightened expectations. In a pinch, instant ramen noodles can be quickly finessed and improved with the addition of a few seasonings–in this case substituting the provided seasonings completely–and various prepared toppings.
Last night I thawed two locally sourced salmon steaks, massaged them with sesame oil, and sprinkled them with black pepper. Then I poached the salmon steaks skin side down atop a layer of green onions in a mixture of water, mirin, and tamari, and seasoned the liquid with sliced white onion, sliced shallots, more green onion, black peppercorns, garlic, lemongrass, ginger root, raw jalapeño and some seaweed.
I poached the salmon over low heat in a large pan covered with a glass lid–occasionally lifting the lid to spoon the liquid over the salmon. This allowed the salmon to cook slowly, gently releasing fat and flavor into the poaching liquid. Next I set the cooked salmon aside to keep warm on a plate, covered, and set the pan of poaching liquid aside while I boiled the noodles in a medium-sized pot.
Once cooked, I drained the boiled noodles and set them aside in a large bowl of cool water while finishing the broth.
I strained the poaching liquid into the pot I used to boil the noodles and added more water, then seasoned it further with more tamari, mirin, sesame oil, red miso paste, fish sauce, and fermented red chili paste. I brought the broth up to a boil before immediately turning the heat down to low and simmering 5 minutes.
I drained and placed a serving of noodles in the bottom of a soup bowl, ladled the hot broth generously over the cooked noodles, then topped it with large flakes of warm poached salmon, half-boiled ajitama egg made earlier in the day, fresh scallions, a couple of roasted garlic cloves, and a sprinkling of toasted sesame seeds.
While it might not be entirely traditional, this bowl of ramen was complex and satisfying; a damn fine interpretation using things I had on hand.
Despite a brief period of cold, creeping self-doubt around the third touch and go, dicey repeat of “roll dough out into a 8″x12″ rectangle and fold into thirds like a business letter” I feel this bake went extremely well.
I started the dough on Friday afternoon which required overnight refrigeration. I worked the dough throughout the morning Saturday, alternating between rolling, folding, and chilling again and again. Next came cutting rolling, forming, then leaving to rise until doubled in size. Lastly this recipe called for brushing the top of each croissant with a wash of whole milk and egg yolk just before baking, resulting in the distinctively shiny, golden exterior classic croissants are known for.
I baked the croissants late Saturday afternoon and woke up this morning, Sunday, excited to make myself a small breakfast and tuck into a new book for a couple of hours.
I’ve just started reading the book Real Life, a novel by Brandon Taylor which was a finalist for the 2020 Booker Prize and is so far bright, relatable, and poetically descriptive.
This is my ideal Sunday morning: bundled against the chill in a warm blanket, feet decked in colorful hand-knit wool socks, good candles burning, jazz records playing softly in the background, pecking at a tasty spread while reading a good book–unaffected by the snow falling gently outside.
I hope you are currently spending your Sunday nestled someplace equally cozy xx Bette
Sashiko is the traditional Japanese method of decoratively mending or reinforcing textiles with cotton fabric and white or indigo-dyed thread. Sashiko is an expression of the traditional Japanese aesthetic Wabi-sabi, which is characterized by the appreciation of “imperfect beauty” and impermanence.
I plan to sew each patch down by hand in a grid pattern of small stitches using linen thread in a few different natural tones that remind me of wildflowers… the resulting mend should reinforce the knees and lower legs for at least another year of abruptly kneeling in dirt to spot cool bugs, and scooting across the living room rug while “playing dogs” with… the dog. Don’t ask, I’m an adult and this is just how I live my life.
I’ve had this same pair of dungarees since the early days of Lucy and Yak, and I have worn them more times than I could possibly count. I envision them 10 years from now, held together entirely by clever little hand-stitches and assorted patches cut from long-since-retired-yester-clothes.
In current food news ‘round these parts: I baked a lemon loaf cake today using this recipe and it turned out great, really great. My only deviation from Maria’s recipe was that I opted for a quick vanilla bean icing to douse the top instead of the suggested lemon glaze. Smash hit. Well done on the recipe, Maria. 🙂
I’ll continue to share the process of mending the knees of my dungarees as I go.
What was the last piece of clothing you brought back to life with a thoughtful mend? I’d love to continue the discussion in the comments below.
I recently experimented with curing egg yolks following the directions provided in the recipe for Asparagus with Cured Egg Yolk in the Le Creuset cookbook.
The Le Creuset directions for cured egg yolks call for 6 egg yolks, a mixture of sugar and kosher salt, and time.
Yolks were deposited carefully by hand into round indentations made with the back of a wooden spoon, sprinkled with salt mixture until just covered, then covered completely with a tightly fitting lid and refrigerated for 5 days until firm.
Resulting yolks were indescribable but I will try my best: salty complex umami flavor when grated over bitter salad greens with a simple balsamic vinaigrette, luxuriously silk and rich when grated over warm buttered toast with avocado – some delicious sort of witchcraft takes place when grated over hot buttered noodles… forgive me, I’m drooling now.
Good for 30 days in the fridge which was the perfect amount of time for me to use the whole batch testing out various applications. I think for the right foodie recipient, a nicely labeled jar of cured egg yolks would make a fantastic holiday gift. Maybe with a microplane (aka a rasp grater, and FYI every kitchen needs one), a loaf fresh bread, and a wedge of good cheese?
You can tell what my priorities are (eating good food)!
Shortbread cookies are hands-down my favorite kind of cookie when I’m feeling cozy and nostalgic, namely Walkers shortbread which I used to scrimp and pinch my pennies as a child to buy from World Market.
I’ve never been to Scotland – I can’t speak to the authenticity of this shortbread recipe but the resulting cookies are tasty and beautiful, and tick all of the necessary boxes for me so I will call them “shortbread cookies” and sleep just fine tonight.
Lemon and lavender cut through the richness of the butter (use the highest quality butter you can find for this recipe because you will taste it) and waltz the tastebuds effortlessly between tart and floral, tart and floral, tart and floral… mmm… butter… *Homer Simpson voice* mmm donuts… I mean cookies! I mean biscuits!?
1 cup (208g) good quality salted butter, softened/room temperature
1/2 cup powdered sugar, spooned into measuring cup and leveled with a butter knife
1/2 teaspoon pure vanilla extract
3/4 cups (180g) all purpose flour
1 teaspoon food grade lavender buds, finely ground in a spice grinder or by hand with mortar and pestle (my method of choice)
zest from one lemon that has been soaked in a 1:1 water to white vinegar solution to remove surface residues, rinsed, and dried
Some tips to consider before starting
I find that weighing my butter and flour first yeilds a more predictable outcome as opposed to scooping or eyeballing my way along and wondering why they don’t turn out quite right. You will find the weighed ingredients in the recipe prescribed in cups and grams – if you don’t yet have a food scale for baking, now is a fine time to get one!
It is critical to let the butter come all the way up to room temperature to soften, which will take some time – maybe even several hours depending on the temperature of your home. Be patient and know that the butter and sugar will cream together much more uniformly resulting in a better cookie overall. If I know I’m going to bake cookies on say, a chilly Saturday afternoon in late October, I’ll weigh out my butter when I first wake up and leave it on the counter with plenty of time to soften up, then make my dough after lunch.
If you don’t have powdered sugar on hand, it is easy enough to make with regular granulated sugar and a blender or food processor. I usually make a batch in my blender using organic cane sugar granules so I always have a bit around on hand for recipes like this.
Feel free to omit the ground lavender and lemon zest if you don’t have them or if you’re going for that classic buttery shortbread taste, or experiment with adding other dry flavorings. Chai powder is delicious, and finely ground rose petal are just plain ol’ lovely.
In a stand mixer affixed with paddle attachment, or in a large mixing bowl with sturdy spoon or hand mixer, add butter and powdered sugar (sift in the sugar to prevent lumps) and cream together until uniform.
Gently incorporate the vanilla and lemon zest into the creamed butter/sugar mixture until combined. Sift ground lavender into bowl and discard the few reedy bits that were too large to sift through (these will add an unpleasant texture to the cookie and too much floral flavoring).
Sift flour into bowl to prevent lumps in dough and work together with stand mixer on low speed, scraping the sides down occasionally as you go, or mixing by hand with a stiff spoon or hand mixer until combined.
Dough should be fragrant and uniform in texture, sticking to itself at this point.
Shape into a tidy ball in the center of the bowl and cover. Refrigerate covered dough in bowl for an hour.
Roll dough out roughly 1/4″ thick on to a lightly floured surface. Using a lightly floured 2″ round cookie/biscuit cutter, proceed to carefully cut cookies, placing them on a parchment paper lined baking sheet or large plate as you go, and re-rolling remaining dough as needed until you have 24 total cookies.
Shape any remaining dough scraps into free form shapes of roughly the same size as the cut cookies (so they take roughly the same amount of time to bake) or feel free to eat remaining cookie dough scraps raw as it is eggless.
I have also been known to chop up the scraps into cookie dough “bits”, freeze them in a single layer on parchment paper, then fold them into homemade vanilla ice cream with heaps of finely grated dark chocolate for a slow food interpretation of cookie dough ice cream. Yuh… it’s goooooood.
Refrigerate unbaked cookies uncovered for an additional hour.
Preheat oven to 350º.
Working in batches of no more than 12 cookies at a time, transfer chilled, unbaked cookies to a room temperature baking sheet lined with parchment paper. Top each cookie carefully with a few whole lavender buds for color and a small sprinkling of granulated sugar. Proceed to bake for 8-12 minutes, until the bottoms are just starting to turna light golden brown – visible when the edge of the parchment paper is gently lifted up from the baking sheet for a quick peek.
Cookies will seem fragile and are likely to crumble if picked up at this point. Remove the baking sheet from the oven and allow cookies to rest on the hot baking sheet an additional 5 minutes, then transfer them very carefully using a flat spatula to a wire cooling rack until cooled completely.
Once cooled, the cookies with firm up nicely with a gentle crunch and hold up impressively against repeated dunks in hot coffee. Store in an airtight container in a single layer or stacked in layers and separated by pieces of parchment paper. These cookies will keep on the kitchen counter for several days, in the fridge for a week, and in the freezer for a month.
Yarn is good old affordable (US grown, Canadian spun) Lily Sugar’n Cream in the color Tangerine.
Dish cloth? Wash cloth? Face cloth? Cotton scrubby? Trivet? Doily? These decorative, machine washable workhorses go by many names and serve a thousand various functions in my house.
I say “dishcloth of the day” in jest – although they are quick projects and the idea of knitting 365 cotton dishcloths in a year isn’t totally unrealistic for me, I won’t be posting a new hand knit dishcloth daily. Let’s shoot for weekly? we’ll see…
Two things that have been bringing me joy lately are fresh loaves of bread baked in the Le Creuset Dutch oven Kaleb got me for my birthday this year, and thoughtfully hand-mending my clothing.
For much of my life I prioritized quantity over quality when it came to clothing. I think moving from Arizona to St Thomas, US Virgin Islands, then up to Washington in just under a year forced me to whittle my wardrobe down to versatile basics, pack light each time I moved, and to treat what I have with care – all skills I now consider essential and am grateful for.
This patch is one I ordered from The Far Woods and had been saving for a special occasion. Covering an unfortunate bleach spot on one of my favorite shirts felt like I was finally putting it to good use.