These are not really my cup of tea (at least not first choice), so to speak, but they are very pretty.
While working at the countertop of a coffee bar at Mercado San Miguel, in Madrid, (drinking my usual café cortado) I watched the fellow at the counter making them for some customers.
It was a rather elaborate process, and quite fascinating to watch. It might seem odd Continue reading ‘Dessert Coffees’
Some local thoughts. I can report that the downtown Artwalk is still a great event, effectively a street party running over a wide area of the city. If in the area, I recommend that you visit it (some upcoming second Thursday of the month) soon. (See earlier posts, e.g., here.) It is all part of the steadily increasing activity that’s going on downtown that I’ve mentioned several times here. It is not just second Thursdays. More businesses are simply opening their doors and people are coming. It’s great. The other night I went with a friend and colleague to try out the beer and sausages at Wurstküche, and had a wonderful time. You can see Continue reading ‘Night Moves’
The other day I had a moment of nostalgia and made some of what we called bakes when I was a child, growing up (for some years) in the Caribbean. Bakes are known as Johnny cakes in the US, as far as I understand, and used in much the same ways that we used them. This is certainly not something you should have every day, since they involve fat (vegetable shortening, or lard as we called it, although elsewhere the term is used for a kind of pig fat), flour, salt, and a pan half full of oil to deep fry it all in.
Definitely sinful.
I have very happy memories of having bakes with tasty oily fishy goodness of some sort. Salt fish (salt dried cod) would be a typical thing (bacalao as the Portuguese and Continue reading ‘Bad, but ever so Good’
Yes, it is an advertisement, but it is such a good one*. Apparently, “There is no candy more magnificent or more powerful.”
12600 calories, apparently. Have a look:
Continue reading ‘Grin and Bear it!’
Yes, still with the morning baking. I feel a bit bad about not getting bagels from Brooklyn Bagels (on Beverly) anymore (after six years of being a regular), but there’s only so much I can eat in baked goods and I seem to be in the mood to do it all myself these days.
Not sure why I’ve never done these before:
Sweet potato biscuits*. Perfect for using up that left over sweet potato, and, like all Continue reading ‘Nine’
(Since it is bowl season…)
It has been rather pleasant here in Los Angeles over the last week or two, since there has been a mixture of rain, cloud, and sunshine that has been very good for all concerned: climate, mood, garden, etc.
Perhaps you’ll have noticed that I’ve been quiet with regards writing here over the holiday period. This is not because I’ve fallen off the planet or anything! I’ve been Continue reading ‘Happy New Year!’
Sometimes I find the most elaborate ways of procrastinating when faced with a tedious task (this time, gathering all my grade data for my class together and doing the analysis to produce a final letter grade):
It is good when the distraction produces good and useful results, of course, and a Continue reading ‘Wants and Kneads’
They’re sitting the final exam for my graduate electromagnetism class right now, having started at the ungodly hour of 8:00am. I’m sitting outside in the bright, lukewarm Winter sun with a cup of coffee, two cheesy biscuits I baked at 6:30am for no reason other than feeling in a baking mood (see right), my phone in case there’s a reason for the TA on duty to contact me, and my iPod, which I am of course using to write to you.
It has been an odd few days. Not so much because of the pair of them that had me wandering around a huge studio lot, being wardrobe-checked and make-up checked, shot from all angles with a live cheering studio audience in attendance (for your viewing pleasure on a new prime-time series on Fox to begin airing next month - more on this later, perhaps), but because early on Saturday I woke up with a severe vertigo attack. 
Very odd indeed and although I managed to get it under control and it had worn off over the days, every now and again it gets close to being triggered again. I don’t know the source for sure - I think it was correlated with a reaction to some of the food I had on set, maybe combined somehow with the severe ear blockage I had about a month ago after catching a (short-lived) cold on a long transatlantic flight? - but I have to say (and this is the point of my digression here) that it is a remarkably odd experience for me to feel slightly off balance for such an extended period. I’m used to being on the tips of my toes ready to skitter along the line at the edge of a low wall if the mood takes me while walking along. But I can’t imagine doing that now. I feel like I’ve lost my powers… it’s often amazing to me how little it takes to make a person feel very mortal, even fragile, again. It will no doubt pass.
I’ve been gentle on this final exam. I still find it disturbing that kids today (yes, I said “kids today” - perhaps my lack of equilibrium has put me in crotchety-old-man mode), even the very smart ones, typically do badly on any advanced exam that Continue reading ‘Final Morsels’
When I’ve got a decent amount of jetlag, coming West, I find it not so much of a drawback as a way of seeing how to arrange one’s days differently. Sometimes the results are tasty. I had to leave a birthday party early last night due to the need to sleep, but this meant that at 6:00am today I suddenly felt in the mood to make a walnut Continue reading ‘Jetlag Benefits’
Yes, I sometimes find myself asking the question “Is it just me or…?” from time to time. Something to do with the issue of differing views of the world and so forth… This time it is about this bag.
To me, there’s a huge Pi on it, first and foremost. Just Pi. You know, the ratio of a circle’s circumference to its diameter. When I first saw it I had not seen the octopus written below, and so was feeling pleased to see a commercial logo on a shopping bag that simply had Pi on it. It fit with my oft-expressed desire to see more science and science related things out there in the general culture. This stretched to plays on numbers, mathematics, and so forth.
So then I wondered what the Pi stood for, or what clever pun they were going to work into the mix to connect it to their product. Then I saw that they simply meant it to be octopus eyes. (On a severely deformed octopus - I always thought that they had eight legs…). Given that the blob has the wrong number of legs and all, I can’t properly make it work for me as an octopus. How about you?
Bit disappointing that Pi is not involved. Perhaps it could have worked if the store was using the plural form of the animal’s name.
I’ve been saying legs. Perhaps I should say “appendages”. This all puts me in mind of Continue reading ‘OctoTriple’
I spent an astonishing stretch of time in the Prado on Saturday, in an operation that experience and aesthetics have taught me to pace properly. I pick a particular artist or cluster of artists and focus on them for an hour or ninety minutes (visiting the parts of the museum that are relevant to them, not focusing on anything else, more or less), then I find the cafe, get a cup of coffee and a tasty, and relax for a bit, glowing from the experience. Then I plan the next pieces of the museum I will visit next and begin my focus on that part. The temptation with a museum the size and complexity of the Prado, with the remarkable depth it has in its collections, is just to show up and try and see everything in whatever order you find them. This results in confusion, superficiality, and major headache and backache, at least for me. I’m happy to go in and see a subset of what is there really properly and in context rather than just “see stuff”.
So of course I mostly focused on Spanish painters - several of the masters before the 20th Century - and later, other masters who perhaps were creating work in a Spanish context of some kind, and later, particular masters who happen to have examples of some of their great work housed in the Prado, whether there be a Spanish context or not, of which there are several such examples.
The collection is amazing. About 1/3 of my time was spent on Goya, in fact. (I wisely Continue reading ‘So Much To Do…’
Well, the weekend is here and so I have wrapped up most of the official part of my visit to Madrid. Lest you think that I spent most of my time eating (not that there’s anything wrong with that), let me mention that I ended up, from Monday to Thursday giving about eight hours of detailed exposition at the board and fielding questions (the lectures and seminar), umpteen (an official number, I’ll have you know) hours of preparation of the notes needed to do this in a successful and clear way, and several more chunks of time in private physics conversations of various sorts. Quite fulfilling, tiring, but worthwhile for all concerned. (I even heard that various people liked the lectures and the seminar, so that’s a real bonus!) It has been a good week.
Thursday night saw me wandering the city streets in the drizzle for several hours. It all started out with a quick walk near my hotel to see if I could stumble on a restaurant, but eventually turned into a longer walk and then an epic quest, as happens to me so often in such situations. I start applying a list of criteria for what I Continue reading ‘Less Work, More Play’
Well, I’m simply exhausted. I gave my second two-hour lecture today and drained my energy resources quite a bit. This is after an early(ish) start to the morning (7:30am) and with going late to bed last night (1:30am). A good lunch afterward helped restore things to a balance a bit, but I need to rest some more.
I’ve been modifying my lectures during the process of giving them, making adjustments for time and the kind of questions I get. This means that I end up kicking some parts to later lectures, and then trying to spend some of the afternoon writing new material, as well as on the train back to my hotel, and in the evenings.
Well, briefly in the evenings so far. That is because last night was set aside for a tour of some of the tapas you can find in the old part of Madrid. I had the presence of mind to go back to my hotel and get a short nap first, and then met my gracious Continue reading ‘Working and Playing Hard’
As you may know from earlier posts, I love markets, a place where people come together with lots to see, talk about, interact over, and of course to taste. Community. One of my favourite things. Here’s a lovely stall at Granville Island in Vancouver when I was there briefly a short while ago. (Click for larger view.)
I can’t resist showing you this display: (Click for larger view.) Continue reading ‘Market Matters’
Well, this is what the countermeasures against squirrels and so forth, (introduced after the Great Tomato Atrocity) allowed the other plants to yield (to go with the crop from the smaller varieties two weeks earlier):
Continue reading ‘Orange Harvest’
Harvest time. Seriously depleted crop due to the Great Tomato Atrocity, but the countermeasures have allowed me to claw back a little satisfaction. Now time to see about making some nice chutneys or other preserves. By the way, have you noticed all the stories in the press about the sudden rise of interest in gardening to grow food at home? See/hear an interesting NPR one here. (Many claim it has much to do with the Obamas’ White House garden, but you and I know it is all because of my blogging about it here over the years, right? …Right? ;))
Aaaaanyway… here are some other shots of the harvest/harvesting:
Continue reading ‘Red, Gold, and Green’
Since I launched the campaign against Fluffy, I’ve actually been able to eat from my garden. Last week at my film premiere I was able to serve prosciutto-wrapped figs as one of the early courses, for example. (That was aided by also wrapping nets around the fig trees against the birds.)
Very satisfying, it must be said, is the crop of tomatoes of various types that have returned. After the Great Tomato Atrocity, this is very good to see.
My films are finished! There’ll be more on them here later (including their online premiere), so check back. I might even try to find time to cut a trailer for the first one soon.
Being somewhat insane, I’ve decided on the (sort of) spur of the moment to have a (tongue in cheek) red carpet premiere of the films this weekend. I’ve a confirmed list of 20 hungry guests coming (mostly friends who are filmmakers, writers, actors, journalists, educators and other related professions), and I’ve promised to prepare them lots of food and drink. (Well, the films are very short.) It is already late in the day and I’ve been procrastinating instead of starting my prep. As usual.
Anyway, I’ve decided to plan a few long-prep centerpieces, and will improvise all the other dishes based on whim, the Farmer’s market offerings later, and how many of Continue reading ‘Of Red Carpets, and Cooking’
Took this in the Hollywood farmer’s market a couple of weeks ago, maybe because I probably had particles and holes on the brain (as it were) due to my (recently completed - hurrah!*) project. So I thought I’d share a little of what the world looks Continue reading ‘Particles and Holes’
With about ten figs taken over a day and a half, the Great Tomato Atrocity still fresh in my mind, several chases and confrontations with yelling on both sides… It is clear. There is no other conclusion:
Fluffy must go.
After some experiments with small stealth items over the last few days, which, after some near misses (the Force is strong with Fluffy), Fluffy now routinely evades, I am deploying some heavy battlefield equipment:
Continue reading ‘The War Continues…’
I’ve this delightful little pepper tree that produces petite purple peppers.
(Click for larger view.) They’re each about an inch long.
With their lovely shape and deep, rich colour, they’re such a pleasure to look at that Continue reading ‘Petite Purple Peppers’
Well, that was a hugely tiring day indeed. I’ve just returned from a full day of shooting for an episode of the the 
History Channel’s The Universe, and all I can do is collapse on the sofa for a long while.
I’ve grabbed the essentials (a nice cold Leffe, some tasty corn chips, a cup of tea - I made it before I got the Leffe idea - , some books I’m reading, etc) to have within easy reach so that I need not get up for a while. I simply don’t want to.
It was tiring mostly because it was so terribly hot for most of it. The first half of the Continue reading ‘Heat Exhaustion…’
When I’m feeling muddled or somewhat low, one of the things that reliably helps me find my foundation is going out into the garden and doing some work here and there, or simply checking on how various plants or fruits and vegetables are coming along. The work, the sounds and smells, the surroundings, and the cycles of renewal that are all over the garden are wonderfully uplifting to me.
So imagine how I felt yesterday when, feeling down for one reason or another, I went out into the garden and discovered that the six or seven wonderful tomatoes (of various types) - that I was giving just another day or two to become perfect - had all been taken! Continue reading ‘The Battle is Joined’
It is the birthday of a friend today, with a party to be held at a beach. The instructions were to bring something French to eat. I was in a baking mood this morning and so I decided, after some thought and research, to make an apple cake as a birthday present. Apparently this is a typical French-style cake. Well, it is French enough for me, with its simple combination of fruit and cake.
(Interestingly it is roughly reminiscent of the apricot/peach upside-down cake I was planning to make when I was shopping in the market, but I could not get a definitive source to tell me whether that type of cake was of French origin or not, so I decided to use the apples instead. I can just eat the apricots and peaches for lunch each day this week.)
Ok, here’s how I made it. Continue reading ‘Beach Time Baking!’
I just felt in the mood, and half an hour later…
…cupcakes, strawberries, and cream. (Click for larger view.)
It all went in like this (after ten minutes of prep* (1/2 cup butter, 1/2 cup sugar, 2 Continue reading ‘Quick Dessert Treat’
One of the offerings for my 17 guests during my solstice celebratory cooking session yesterday. (Click for larger view.) For background, see yesterday’s post.
I produced five or six core dishes for the menu, overall. Boy, that was fun! (There were also some excellent dishes brought by guests, and I had various other things Continue reading ‘Solstice Salad’
The Sun stood still earlier today! Don’t panic - It is Summer Solstice. I’m talking about an apparent motion of the sun, or, more accurately the migration of its path across the sky. Take a moment to think celestially for a bit and ponder the earth as it goes around the sun on its annual path. There’s a tilt to the earth’s own rotation axis, remember? (About 23 degrees). That tilt results in our seasons, and the path of the sun through the daily sky. Visualize this for a moment and it’ll make sense, if you let it. Today the sun’s path has got as northernmost as it will get, and it is now turning around, being more Southern each day until Winter Solstice. To turn around and change direction, you first have to stop. No way around it. So, the sun stood still today.
So, I decided to celebrate all this lovely geometry on the spur(ish) of the moment. Will you? I’m going to cook up several tasty dishes and have some friends around to Continue reading ‘Summer Solstice!’
What’s this? Pinot Grigio salami? Well, this has to be tried out, I think.
Turned out to be rather good, although how it would have tasted without the pinot grigio being involved in the process, I don’t know.
Anyway, as a result of the successful taste test, this has been a component of my lunch sandwich here a lot. (Click for a closer view and to read the details if desired.)
In related news, the real Summer season is finally beginning here in Aspen, on or around this weekend. Several things that have been 
closed (e.g., the buses up to the trailheads of some of my favourite hiking trails, the weekly farmer’s market on the street), or running reduced hours (e.g. the Explore bookstore) up to now are opening up, and some of the major festivals are beginning. Of course, I won’t be around for most of them. That’s life. Among these is the Food and Wine classic which starts Friday. There are giant tents being constructed around town, and lots of portable industrial grade cooking units being installed in them. Quite a remarkable operation. You can see the full schedule here.
To my delight I noticed that among the numerous chefs flying in for it is one of my favourites, Mario Batali! He and Nancy Silverton (another favourite excellent chef and restaurateur) Continue reading ‘Tastin’’
Having done enough physics for the day and evening, I sometimes just find a nice quiet (but not too quiet) bar and settle into a comfortable chair with a good book and a decent single malt.
Tonight there is rain pouring outside, the air was clear and damp with slight drizzle as I Continue reading ‘On Some Nights…’
I’m a creature of habit, it must be said. Part of my morning ritual while at Aspen is to slowly stir some steel cut Irish oatmeal (click for larger view) for a while (properly spiced, of course, and soaked overnight ), while listening to NPR and making some tea. The tea is also seasoned with spices and finished in a pan for a while. Why?
Tea up here is horrible if you just pour boiled water on to tea leaves (bag or no bag). This is because at this altitude, boiling water isn’t actually very hot. This makes for Continue reading ‘Breakfast Habits’
So I decided to experiment. Saturday started with me spontaneously mixing some ingredients together. There’s about two tablespoons of shortening, and of butter, and a sprinkling of sea salt. I put in one or two of the cups of flour and hand blended this all together. Then I mixed in a cup or so of the yeast culture that has previously featured in a few blog posts (here, here, and here). I’m sort of following my usual bread recipe that I’ve made in the past several years (with dried yeast as a starter) with a few adjustments here and there, trying to accommodate the different kind of Continue reading ‘Bakin’’
Well, on day ten (see the earlier post, and also this one) I had no choice: I had to find the time to make some bread soon. I decided to try the default recipe, even though it was not much like the bread I make. One should try new things. The good news was that it is quick and easy to do, and so I did not need to set aside a huge amount of time. So after a bit of prepping:
…it was popped into the oven. Recipe (”remaining batter” is about 1.5 cups of the yeast starter left over from the doings on day ten… see earlier post) for this “Amish Friendship Bread”:
Continue reading ‘Products of Culture’
Remember the Culture? Not the Iain M. Banks civilization, interesting as that is. I mean the yeast from last week’s post Culture is Science.
You’ll recall I mentioned that its primary role in the whole baking business is the production of carbon dioxide. Well, you only see that indirectly via the results of the baking, of course, but while it was going through the ten day growth phase, I got the chance (after feeding it on day 5) to get some nice pictures of the swollen bag that results from its generation of the gas after its munching down on flour and sugar:
Continue reading ‘See Oh Two’
Well, on my way home on the bus just now I was the one responsible for the strange smell. Guilty as charged.
Let me explain.
This morning, a colleague, one of our teaching lab managers Joe, came by with a surprise gift. It was in a black bag, which I opened. Inside was a transparent bag with a quantity of mysterious looking goop in it. From it came the strong and very familiar smell of yeast. Along with it was a piece of paper with instructions.
Yes, it was/is a living yeast culture that Joe wanted to share with some friends. It was this that was with me in my bag on the bus just now. The idea is that you let it grow over ten days or so, and then you either make it all into a batch of bread, or you leave some over to make new cultures that you hand on to others after ten days and/or bake another batch of bread. What a remarkably unusual (these days) gift! (Thanks Joe!)
I’d actually been planning to start up my bread-making again (I used to do it a lot as a student, postdoc, and young professor-with-more-time-on-his-hands), and had Continue reading ‘Culture is Science’
Polenta Squares with Eggplant and Red Peppers.
One of the offerings I whipped up for a small gathering of friends at my place not Continue reading ‘Edible Squares’
It is just me, or… (#n in a series…)
For those of you who know and enjoy marmite (i.e., you’re in the UK or are probably from the UK), I have an important and most urgent question:
Continue reading ‘A Marmite Matter’
Well, the transformation continues apace. As of last year, North of the USC campus now has the wonderful Bacaro, and as of three weeks ago, we now have The Lab on the Eastern edge of campus. It’s a gastropub (it is quite charming to hear that quaint term from early 90s London being bandied about as new and hip over here out West now), done up with the feeling of a laboratory of sorts. I think it works rather well, and I entirely approve of the science theme.
The good news is that it actually does seem to be trying to do food somewhat a cut above the sort you get at your generic college campus dive. It succeeds with plenty of room to spare. I can see it as another place where both students and faculty can feel at home and find something on the menu that they like. There’s a surprisingly good selection of beers (no Duvel, Hoegaarden or Leffe, but I did spot a Chimay, so they pass) and several wines (did not explore the list on this first visit).
My risotto was pleasantly fresh tasting, with ingredients (including several different Continue reading ‘Back to the Lab’
One of the star items that I brought out during a small food and wine gathering at Continue reading ‘Going, Going, Gone’
Tasty goodies on display at Café Susina, as usual. Some are even appropriate to the day.
Enjoy!
-cvj
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