Friday, August 29, 2008
Tuesday, August 26, 2008
Saturday, August 23, 2008
After a mere 15 mins of eating, we were done. Not a single piece or crust from the deep fried batter was left. We can't help but smirked at the long queue of hungry faces when we were leaving Clam Box... let them wait while we head for dessert!
This was the second time we went to Smolak Farm in North Andover, Massachusetts. The last time was a mere shortwhile ago..... last weekend. The peaches then were ripe for picking and we had so much luck of picking tree ripen peaches and so we would like to try our luck again. It was Peach Festival this week and we were not so lucky this time as the early birds have got all the best ones and I was starting to wonder if this is Karma.....it must be those people who were in the queue at the Clam Box! And so we have to settle with unripened peaches and pick as many as we needed. Peaches are fruits that taste the best when ripen and picked from the tree with its sweetness and juiciness beyond words and infact not describable and the nearest I can explain it is that it is like a ripe and sweet watermelon, where the juice drips with every bite and the sweetness keeps coming till you finish up to the pit part! There were plum trees and nectarines too and heirloom tomatoes fields. Couldn't resist the ice cream stand and continued with my cholesterol and calories intake with a vanilla cherry cup while browsing in its small but lovely country store. It was a hot day and the kids were simply done for this season. We will be back next year.
Friday, August 22, 2008
I am aware there are so many beautiful blogs out there that emphasizes on baking and cooking and I look to them as inspirations. I would love to incorporate shapes, patterns and colors into my kitchen repertoire and I started this new blog to chronicle every piece attempted by me with reference to published cookbook recipes and ideas. Whether it is baking artisan bread or making sushi, cookies crafting and decorating to pairing ingredients to make the most delectable hor d'ouvres, every category is unique in itself and an adventure to me.
Food will always be an important topic in my life and I would like to create art with them since I am not crafty in anything else. Wishing myself luck and to everyone else, Happy Cooking and Happy Baking.
Wednesday, August 20, 2008
Thursday, August 14, 2008
Wednesday, August 13, 2008
Sunday, August 10, 2008
For a 2 loaves recipe, I added 8 tsp of the wheat gluten in the preparation of the dough. The dough was very sticky and being myself, my optimism started to waver a bit half way. The recipe stated to let the dough rest overnight in the fridge and I opted my cool oven instead. At the time of the shaping of the dough, it was less sticky but I still had to use the plastic gloves to divide and roll it into little round shapes, measuring approximately 30g each with the help of a floured board. I inserted the blueberries randomly and let the shaped dough rested and rised for another 3 hours before baking it for 25 minutes at 350'F.
Thursday, August 7, 2008
We headed a bit south to Montpelier, the capital of Vermont. Driving east, we reached the Bragg Farm, which produces maple syrup. The lady at the store was friendly enough to let us watch a demonstration video on how maple sap is extracted from the maple trees during the months of February to April, when winter is nearing its end where freezing nights and warm days are required to induce the flow of the maple sap. Quite similar to the method engaged by rubber tree tappers where slits are made on the barks of the maple trees and a small tube is inserted at a particular point of the bark to let the sap drip into a tin bucket. Really hard work, especially in the winter conditions of Vermont. And to make 1 litre of maple syrup will require a collection of 40 litre of maple sap and continuous cooking till the sap turns thick and brown, hence the higher price to pay for a bottle of maple syrup than honey! But indeed, maple syrup is really tasty on pancakes and its sweetness is really pure and fragrant and I just had to get a bottle to try out on our next homemade waffles. The little shop in Bragg Farm is also a very neat place to find all the different grades of Maple syrup, maple candy and other specialty products made in Vermont itself.
We managed to get into the State House and I was surprised that it is still open to the public, after the incident of 9/11, as the one in Boston was closed thereon. The offices of different departments were located everywhere and we had fun checking out the rooms where legislators, past and present congregate and discuss the issues of the goverment of Vermont. I cannot help but feel learned and privileged to see the senate rooms where the best minds in politics argue and agree on laws. The plaques on the walls contained the sayings of noble figures and I am always intrigued on how politicians play with their words unless they talk nonsense that even a 4 year old like my Missy E will not want to believe. There was only one figure that I know from the numerous portraits that hanged around in the State House. It was Howard Dean, the previous governor of Vermont and who was famous for his uncanny shriek of "Yeah" when he was defeated in one of the many caucuses election by his rival Democratic nominee, John Kerry in the presidential bid in 2004. After the visit to this state house, I now know that Ethan Allen was a hero of Vermont and not just any names created by a furniture chain store!
I am very happy with this trip and definitely will return again to complete my Vermont experience. In all, I accumulated some info and knowledge on farming, history and geography. As for food, I like the fact that Vermont offers so many types of its own specialty products, made originally at its own state and to see independent farms striving and still going strong in their efforts to maintain things small and efficient despite the competition from commercialized and bigger companies makes me think that Vermonters are very hard working and determined people who preserves their ways of life well into several generations which is rarely seen in today's world.