It’s just a rule, ever since I was a kid, I’d get sick right around the holidays, last week of December. UNWAVERING rule. So earlier this weekend I had a fever, and then was feeling better, and I got to go to Christmas dinner with my darling boyfriend & some of his family and their friends. I brought some pryaniki I’d made, in a white tin I decked out with peppermint plaid packing tape.
Cocktails (Bulleit Rye in a shotglass for me, please and thank you) before dinner were in the large kitchen, with lots of chatter, followed by a delicious meal and a fluffy walnut cake. Towards the end of dinner I felt like my temperature was rising again, so J. took me home. I did not have the horrid fever dreams, and today I am just very stuffed up and going through tissues like a loon, but I no longer feel sore or headachy.
J. is expert at giftwrapping
J. gifted me with many delightful things. Two items that will get put to use soon, possibly even this week as I might bake something for my brother’s birthday dinner, are a lovely French style, tapered rolling pin and Christina Tosi’s Momofuku Milk Bar cook book, which I’ve been talking about getting for ages. The recipes are nuts (that’s “good” in my vocab): Chinese sausage foccacia, PB&J cake, cereal milk ice cream pie? WHAT?
My giftwrapping job
I have all of this week off work. I wish I hadn’t gotten sick, because now that means I’m not feeling well enough to go check out a new (to me) karaoke night on Tuesday. However, at least I get the sickness out of the way so I can feel better for the rest of the week, right? I also have to finalize gift shopping for my family (advantage: Russian immigrants and the fact that we are still pretty used to exchanging gifts according to Soviet tradition).
I hope everyone out there is happy and healthy. Holiday seasons in general are loaded with a lot of expectation, and sometimes heartache. I know not everyone celebrates any particular holiday, or some are really cash strapped, or going through a rough patch emotionally. Ultimately, I just really hope that you are feeling happy and healthy, and that you are spending time with some really lovely people who make you laugh, and that on cold nights you have a nice drink and a plate of food to warm up the spirits. That’s all we really need, right?
Through my previous stint as a contributing editor at SF Flavorpill, I’ve still been kept on the press mailing lists for a few local art galleries. While I can’t exactly offer the level of exposure that I could have before, I’m still happy to share the news about an upcoming remarkable exhibit of works by Remedios Varo at Frey Norris gallery (at its fairly new location on 161 Jessie St). This is the first exhibit of her work to take place in western United States. The show will include paintings, sketches, and various ephemera. Opening reception is January 19, 5-8pm, and the exhibit will run until February 25.
Bordando el Manto Terrestro, 1961
Frey Norris is one of my favorite art galleries in the city. Curators Raman Frey and Wendy Norris are young, highly enthusiastic, incredibly dedicated, and very welcoming and gracious towards gallery visitors. I had the rare pleasure of seeing some of appointment-only private collection stored in their offices a few years back, and it really was something that left me speechless, with pieces by Varo, Fini, Carrington, Ernst, and Tanning (among many others). They also have a great sense for highlighting emerging and mid-career artists.
Taking a break from a mass of dishes and cleaning I’ve been doing this morning, and still have to finish. Saturday afternoon lunch of bread made by a friend, Parmigiano-Reggiano, and baby spinach salad with fennel and figs. Accompanied by a cup of Glühwein. Enjoying it while watching Cheri.
It’s a bit fluffy, but beautiful Belle Époque staging. It’s one of Colette’s books that I haven’t read, so may need to add it to the list.
Yesterday afternoon I took my mom to tea and food at a recently opened flower shop & tea room, Rose Tea, in the Inner Sunset neighborhood here in town. We shared some sandwiches, lentil soup, cookies and jam, over hot cups of tea. The portions were huge and the tea selection is small but covers all the bases. I had a strong black tea with cardamom, mom had a borage flower and lavender brew. It was pouring rain by the time we got out and our plans to go to see a movie changed when my mom realized she forgot her glasses at home. So we decided it’s a sign that we should part ways and go home and be dry and warm.
On the way home I got the urge to make a bread pudding (omg, I totally just wrote brain pudding), partly inspired by a friend misreading another friend’s tweet (she said “afternoon pubbing,” but somehow it became “afternoon pudding”). So I gave in to the urge and made this when I got home.
Bread pudding is one of those desserts that has the most rewarding ease:tastiness ratio. It’s also dangerous. I could eat the entire pan in one sitting, but then I might need to be airlifted off my couch. This blog post has a recipe for a NOLA bread pudding with a cognac sauce served as the basis, but I also made some substitutions.
Ingredients:
- 4 cups cubed bread (I used soft buns, which ended up being a little too soft, so go for something with more texture like a French bread, a brioche or challah)
- 2 cups milk
- 4 tbsp butter + a little more to grease the pan
- 1/2 cup brown sugar
- 1/2 cup dried apricots (soaked in warm water for about 10 minutes) chopped in thin slices
- 2 eggs
- pinch of salt
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon vanilla extract
- 1 tbsp vanilla cognac (I used Meukow, if you don’t have vanilla cognac, use plain cognac or cooking brandy, just increase the dose of vanilla extract then)
Preheat the oven to 350F. Scald the milk lightly (no film!), melt the butter in the milk, then stir in sugar until well mixed. Let cool slightly and pour the mixture over the cubed bread and the apricots (make sure to squeeze out the excess water from the apricots after soaking/before adding to the bread). Let the mixture sit for about 10-15 minutes. Beat the 2 eggs, then stir in the salt, nutmeg, vanilla extract and the cognac. Mix well and then fold into the soaked bread and apricot mixture. Pour the mix into a well greased baking dish (I used a square 2L baking pan). Bake 35-45 minutes until the top is golden brown and a toothpick or knife inserted into the bread pudding comes out mostly clean. I didn’t make a sauce to go with it because for me that’d just be too decadent, but the blog I linked has a great recipe for a cognac sweet sauce that would pair well with the pudding.
Fellow bloggers and readers:
How did you come to develop your tone and theme in your blog? More importantly, do you feel a personal blog should have a particular theme, or should the blogger reserve the right to write about whatever they want? Is there an obligation for consistency in a personal blog?
I feel that I’ve somehow set a theme for this to be about all things gastronomical and domestic, but that wasn’t really my intention. True, I love to cook and nest, but I also don’t want to have my blog be some precious cozy thing.
One of my favorite thing about keeping an online journal in the past has been the option to write down stream of consciousness thoughts, discuss current events, share impressions on pop and art culture. I want to write about Anselm Kiefer and how his paintings make me think of ancient hermits and the Atacama desert; I want to gush about Stephin Merritt and how delightful “Strange Powers” is; I want to post bajillion pictures of my roommate’s dog. But I’ve not felt like it somehow… fits in. So I haven’t. I probably would need to get rid of this damned teacup logo (what I mean by precious). I could post these thoughts somewhere like Facebook or Tumblr, but those are not the best platforms for blogging, plus I want to have zero question about owning the content.
Do I rename my blog completely and head in another direction? Do I stick to writing about what goes on in the kitchen? Do I keep it as is and write whatever I want? Do I even owe an explanation for either path?
One thing I was contemplating is keeping all the food related blog posts as a separate section, only occasionally updated with recipes and cookbooks reviews, and then creating a main blog notebook for the more frequent updates that I’ve been mainly keeping on Tumblr. The emphasis would be on my day to day thoughts, with friends being alerted to any time I post a new recipe. Or would that be too disorganized? One of my favorite bloggers, Luxirare, recently reorganized the site in a similar way. It took a little while to figure out the structure, but now there is more content from her and I have a feeling she is able to share even more than previously.
Answer my questions for me, Internet! That’s what you’re here for!
