Update: We ate it

Mucklate is very sweet.

Yum Yum

The latest meal I made for our weekly *family* dinner. Includes a summertime favorite of mine from childhood: Strawberry Yum Yum!

Jewish Half Sour Recipe

These pickles take 5 minutes to make, they’re ready in a day and they’re delicious.  I’m tired of searching for this link so I’m putting it here.

Pop Bar

Are popsicles the new cupcake?

Ming Makes Cupcakes" class='title'>Ming Makes Cupcakes

Oh my. Oh oh my.  Incredible looking recipes, photos, and website design.  I will be trying some of these.

Edible City" class='title'>Edible City

We caught a glimpse of this film at this past summer’s “Eat Local” Festival down in Jack London.  It looks like it is going to be great.  They’re still trying to raise money to finish it.  Click here to read an interview with the director, Andrew Hasse.

In-Flight Food Tries to Be Tasty" class='title'>In-Flight Food Tries to Be Tasty

Seriously? “carriers generated a net profit of only 5 or 10 cents on a $10 sale of in-flight food”

Perfect Sunday

It started with Pear Ginger Muffins and Julia Child’s Omeletts (we ate them too fast to take a picture)

Pear Ginger muffins


Yes. That is a pad of butter on my steaming muffin.  Layer your pleasures people.

Here’s the recipe, adapted from Nigella’s Pear Ginger Muffin recipe:

-Preheat oven to 400.
-In a large bowl, mix 1 cup white flour, 3/4 cup white whole wheat flour, 2 tsp baking powder, 3/4 cup sugar, 1/2 cup brown sugar, and 1 tsp ground ginger, 1/8 tsp of salt.
-In another bowl, mix 2/3 cup sour cream, 1/2 cup vegetable oil, 1 tbs honey (warm), and 2 large eggs. Fold into the dry ingredients.
-Fold in 1.5 cups peeled pears cut into 1/4 inch dice, 1/2 cup ground walnuts, 3 T minced crystallized ginger.
-Divide batter among 12 muffin cups. Sprinkle 2 tbs total brown sugar over tops of muffins and bake for 20 minutes.

*only comments would be that they still weren’t gingery enough for me – but that may be because my ground ginger was a little old, and I might try replacing the oil with something else – I don’t like the smell of oil in baked goods.

Then we used one of our Extended Freedom Days from City Car Share and drove to Point Reyes.


It always amazes us how rejuvenating hiking can be.  We get so stressed and cooped up right around the release of a piece and we could just feel that *junk* releasing as we walked and breathed actual fresh air.


This picture captures the calm.

Continue Reading »

today 1:30


I love it when I don’t think I have any food in the house and then make myself a plate like this.

Sometimes it just gets better


I have been making these Doughnut Muffins since high school.  They are super delicious and quick and easy to make.  It says in the recipe, “They are done when the edges begin to brown and the centers sink in.”  But my centers never sank.  They still tasted delightful and so it never bothered me much.  But now, to my utter surprise, the centers have started to sink.  I don’t recall doing anything differently, I don’t have any different equipment, they just work right now.

I read (along with half the nation) Malcom Gladwell’s, “Outliers” at the beginning of the year.  In it, he asserts the theory that in order to become an expert at something, you have to work at it for 10,000 hours. I don’t think that I’ve spent quite that much time on these muffins, but maybe there is something to be said for there being a threshold of time at which you all of a sudden become better at whatever it is that you are working at.  Maybe it’s a different amount of time for different types of activities.  I don’t know, but somehow it makes me hopeful.

Here’s the recipe:

Doughnut Muffins

1/2 cup butter
1 cup sugar
1 large egg
1 1/2 cups flour
1/4 tsp nutmeg
2 1/2 tsp baking powder

Cream sugar and butter.  Stir in beaten egg. Stir in the sifted dry ingredients.  Do not beat.  Bake at 350 for 25-30 minutes. They are done when the edges begin to brown and the centers sink in.

Why, bake sales of course!

I just learned about a new attempt at helping artists raise money. Brooklyn based Tracy Candido started Sweet Tooth of the Tiger as “a way to talk with people about dessert,” but it has grown into a new funding model for artists projects. Artist submit for “residencies” where they say what project they’re trying to raise money for. Tracy sets them up with an event where there will be lots of people to buy their goods (we’re talking bake sale – brownies, cupcakes, sugar in all forms) and find out about their project. She meets the artist at the venue, helps out in the selling, takes a small cut of the profit, and interviews the artist for her blog throughout the night. fun!


Spicy Dark Chocolate Ginger Brownies at WORK gallery (Brooklyn, NY)
photograph by Tracy Candido

About Sweet Tooth of the Tiger: Sweet Tooth of the Tiger is part entrepreneurial/d.i.y. food service project and part participatory art project that uses sugar as a medium and explores eating as social practice. The project takes the form of a bake sale that utilizes the community and public sphere as a place for eating, feeding, and talking with your mouth full. Sweet Tooth is invited by members of its community to set up a bake sale table at awesome events and engage with participants by exchanging baked goods for some money. Hopefully, participants are activated by their sugar high to engage in conversation with other participants, heightening their awareness of their own social position as well as a broadened perspective concerning their present environment.

Snack time

While I couldn’t do too much sitting when I hurt my back, I could do some standing activities. So I made fig-plum jam and have ever since been enjoying this tasty treat: blue cheese and warmed fig-plum jam on crackers. I know this isn’t really in the spirit of this blog, but I love this so much, I thought I would share.


The recipe for the jam is after the jump. Continue Reading »

Web hosting that supports artists.


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