Laaaaaaaaaaaaa! La-la-la-la-la-la-la-la-la-la la La LA laaaaaaaa…

9 07 2012

Sometimes it’s best to admit you have a problem. So here goes…I am obsessed with pitchers. Large ones, small ones, round ones, glass ones, ceramic ones, ones that play ball.

So when I fell in love with a ridiculously hip and pricey pitcher at a shop in the neighborhood, I refused to pick it up. I walked by it in the window for months. I would NOT buy that pitcher. I wouldn’t touch it. I could resist. Really. But then the hubby wanted to go in that store. And when I told him about the pitcher he said “do you want to get it?” And when I said it was too expensive, he picked it up (!), looked at the bottom, and said it was still ok.


Why do I love him so? I can hear him sing every time I look at him. Plus – I love all big gray wrinkly animals, especially whales.

And most especially, Willy:



Carbs are delicious

10 12 2011

Occasionally I try and limit the carbs I’m eating to make up for how many of my calories are consumed in liquid form, and then the rest of the time I realize how silly that is because CARBS ARE LIFE. And make your brain work. So in that theme, today I ate a breakfast burrito, a sandwich, ricotta lemon honey toasts, and I just finished making bagels.

These are topped with rosemary salt from Eatwell, or a mixture of fennel, sesame, flax, and pumpkin seeds.

Bagels are one of those projects that are a bit intimidating and I wouldn’t have felt easy about trying the recipe in last month’s Cooking Light unless I’d already gone through the process once before. Not only did I feel comfortable, I was fearless in changing the recipe a bit to incorporate whole wheat.

Adapted from the November 2011 Cooking Light recipe:

  • 2 cups warm water (100-110 degrees)
  • 1 tsp active dry yeast
  • 3 cups all purpose flour
  • 3 cups whole wheat flour
  • 1/2 cup wheat gluten
  • 1 Tbs honey
  • 2 tsp sea salt
  • cooking spray
  • water for boiling
  • 3/4 cup sugar

Equipment: stand mixer, 2 baking sheets, parchment paper, spider or other large straining utensil, large pot, cooling rack, large bowl, plastic wrap.

  1. Combine 2 cups warm water and yeast in bowl of standing mixer and allow to sit for about 5 minutes (until yeast is visibly active). Meanwhile whisk together flours and gluten, setting aside 1/4 cup.
  2. Add flour (minus that 1/4 cup), honey, and salt to yeast/water mix and run on low speed in the mixer with a dough hook for 6 minutes or so. You want it smooth and elastic. I have a slightly smaller mixer so I had to split the dough into 2 batches at one point because it just wasn’t doing anything much and the motor was struggling.
  3. Turn the dough out onto a board that has been lightly floured with some of your remaining 1/4 cup and knead by hand for 2 minutes or so until you have a smooth and elastic ball. You may need to add a bit more flour to keep the dough from sticking to your hands; add it in 1 Tbs increments. Spray a bowl with cooking spray, put the dough in the bowl, turning it once to coat, and top with plastic wrap. Set aside in a draft free space to rise for 30 or so minutes.
  4. Reserve plastic wrap and turn the dough out onto a board that has been lightly floured with any remaining flour and divide into 12 equal portions (next time I will do 18 – these bagels are giant). Keep the dough covered as you work with each piece. Taking a piece, form a ball and then poke a hole in it, stretching the hole out to about 1 1/2 inches. Place the bagels on a baking sheet with parchment paper that has been lightly sprayed with cooking spray. When all bagels are formed, spray tray with cooking spray and cover with your piece of plastic wrap. Let rest for 10 minutes.
  5. Meanwhile, get water on to boil in your large pot (CL recommended 12 cups but whatever; I never measure that crap) along with 3/4 cup sugar (at food club we used baking soda…), and heat the oven to 450 degrees.
  6. Once the water is boiling, spray your cooling rack with cooking spray, and gently place 3 bagels at a time into the boiling water for a count of 30, setting them to dry a bit on the cooling rack as you go. (If you are going to add toppings to your bagels, do it immediately after they come out of the boiling water before they have dried.) When all the bagels have been boiled, line 2 baking sheets with parchment paper and spray with cooking spray (I just reused the parchment on the tray from earlier), dividing the bagels between the sheets.
  7. Bake for 7 minutes, rotate and swap sheets and bake another 7 minutes or until golden brown. Cool on a wire rack.

The words we speak

22 07 2011

Chow has a funny post today: The 78 Most Annoying Words to Read in a Restaurant Review. I notice phenomenal isn’t on the list. “Falls off the bone” is. There are a few on there I think I’ll be adding to my TV viewing drinking game fun…


Fun memes

8 07 2011

Remember when I made this over at the icanhascheeseburger genius?

Well. If you wondered what the hell I was talking about, I invite you to review the history of our dear Lolrus.

Ads are awesome

20 04 2011

Ok – not all the time. But a brilliant ad campaign really makes me happy.  Remember the Serenading Unicorn that went around a year ago? Awesome. And then there are all the slightly weird Giants ads right now with Brian Wilson and the crew showing up in unexpectedly normal environments (you know, because they are every day SFians just like the rest of us?). There is one Giants ad that includes the web mini-celebrity Keenan Cahill and that sent me down an internet rabbit hole this morning.

And though I don’t actually like Juicy Fruit gum (and people chewing fruit flavored gum next to me on the bus is one of my extremely odd pet peeves), I had to share this:

Faux Amour

9 03 2011

Every month a (hilarious) newsletter is sent out by the police station in our neighborhood, outlining the activities of note in the district. The location of each action is noted and on the corner closest to us? It is almost always Faux Amour.

“Officer Salvador arrested a soiled dove and her paramour for engaging in a sad, shabby substitute for amour.”

“Decoy Officer Dickson was solicited for an act of prostitution by a wannabe paramour, who was then arrested…”

The aggressors are called things like craven criminal, truculent thug, suspicious scoundrels skulking suspiciously, surly sinister, and vile vandals, and are accused of tawdry acts, peddling pernicious poison, lacking in basic decency, and possessing concealed daggers.

And they are often “brought to justice.”

Surprise present

3 11 2010

Only a real friend would know how perfect a surprise gift of fancy cleaning supplies is for me:

The icing on the cake? A card that says only “Remember when I puked on your floor?”