Tag Archives: cooking

Vocabulary Lesson

Sometimes I get to feeling like an underaged grandmother. This modern world and all it’s trendy concepts and mash-ups has a way of putting me directly in touch with my further eighty-year-old self – you know, the one where I get to grumble out loud without consequences and tell people I think their ideas are dumb without consequence. Even though I’m closer in age to a 15-year old than to my grandmother, I don’t know what a bitcoin is and I don’t want my eyeglasses to tell me whether or not I’m about to have a heart attack or look at buzzfeed posts about the some-number-of-things that something or another. I want to shop at thrift stores and have to take out  shoulder pads from 80s blazers and bake things with whole wheat flour and read books made out of paper.

I do, however, want to see people act better do nice things for themselves and the other creatures on this planet so, when I learned about two new words that, on first glance, sounded like the kind of thing that normally makes me shudder, I had to admit maybe new, buzzworthy concepts aren’t always all bad. The words? Flexitarian and rewilding.

The first one I think I am. Having spent the last ten years going on and off a completely vegetarian diet, I’ve landed somewhere comfortably on the side of vegetables but without the commitment. ‘Flexitarians‘ eat soup made from chicken stock, sometimes grill up some hotdogs, and maybe grab fish tacos once in a while. What they don’t do is have meat every meal, or even every week. That’s important for all the right reasons – health, the environment, your wallet, the ocean, animal rights – and it’s more realistic for people than straight-up vegetarianism might be. There’s plenty of reasons, obviously and obviously, to become a vegetarian, but most people still eat loads of meat so I thought this was a pretty neat concept. Maybe even a starter kit for self-improvement though food choices. I wouldn’t be a true flexitarian unless I asked you to try it, but I do draw the line just before proselytizing most times.

A flexitarian's dinner.

A flexitarian’s dinner.

The other word that’s interesting is ‘rewilding’. I heard this first on one of those radio interviews you catch the end of but don’t remember what station or who was speaking. Then I read about this group who wants to see Europe return to a more wild state. My muddled memory of that radio piece plus what I’ve learned since spells a case for returning (at least parts of) the world as much as possible to the wilderness. And more so than just to an environment similar to the one we had before the industrial revolution – these guys want to return things to the actual open wildness that was before people. This is interesting to me because it seems a drift from the conservation ideas I have come to know as a 21st century human. Not just ‘let’s recycle and eat locally’ but ‘let’s tear down these old buildings and let the trees grow back’.

So the chant is to reintroduce wolves and grizzly bears, connect huge tracks of land  to other huge tracks of land in a way that follows how animals move naturally, and let’s get people back to working the land in harmony with the natural world. Coppicing and harvesting, rather than bulldozing and fertilizing. These people are thinking big and that I can respect. With news like scallop die offs and rhino extinction, it’s probably time for some renegade action in addition to all those re-suable water bottles we’re so proud of here on the west coast.

I’ll still probably keep avoiding facebook games and a new cell phone for as long as mine still works, but I’m happy to have been exposed to some pretty cool new ideas. Good to take your attention away from re-stitch these shoulder seams, I suppose, no matter your age.

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30 Cakes (26, 27 and 28/30)

This week I’ve had a familiar cake from a stranger, and some unfamiliar cakes baked with love by friends. The first one, the carrot cake, was nice enough and made for a happy little afternoon tea-time treat, but made me miss my sister and her version made with apple sauce and a lot of shaved carrots. Shaving carrots takes some commitment, but watching as the roots are stripped and fly like mad confetti into a big bowl is actually one of my favorite culinary experiences. This version is from one of Vancouver’s many great not-Starbucks coffee shops, Koffee. While this was delicious, I’m now really looking forward to getting out the vegetable peelers and talking my sister into making her version while we’re home for Christmas.

Eat your vegetables.

Eat your vegetables.

The second cake, well ‘cake event’, was happily found at the annual holiday party of my wonderful knitting buddies. This Knitmas, the table was filled with sweet treats which included an anise and almond cake and peppermint brownies both made by some really talented knitters I’m happy to know. With a pile of friends celebrating a common interest, a plate full of cakes,  and other holiday parties on the way, it turns out the end of the 30 Cakes is nearly here.

2013-12-01 17.40.40

The superstars are there on the bottom left and top-ish-middle  buried around a few assorted “not cakes”, am I right? Let’s call it a ‘cake event.



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Tips from a Jazz Kitchen just in time for Thanksgiving

Not long ago, I wrote about how many hobbies I’d picked up since moving to Vancouver and since I’ve had a small desire to streamline some of them. For one, I’m going to shut down, or at least stop posting to, my blog about food called Jazz Kitchen. I’d started it in the hopes of figuring out what kind of cook I was and, in defining a set of rules for the kitchen, I think I did. Now I feel like running a separate blog from the kitchen might be a bit much. I’ll repost some of the highlights over the next few months, and then keep up with anything new and interesting from the kitchen here.

Thanks to everybody who checked out the good vibes of stress-free cooking, inspiration, and improvisation of Jazz Kitchen. I’ll see you around here from now on. In celebration of Thanksgiving this week, here’s a re-post of my de-stressed Thanksgiving dinner summary last year –

Originally Published over on Jazz Kitchen on Nov. 22, 2012

– Thankful for Rule #1 –

Today I’m thankful for food on the table and, frankly, the table itself. We  Also for my mom for relentlessly keeping us well-fed every day and for passing on her rational curiosity for food and cooking. On tonight’s menu: roast turkey, home made cranberry sauce, my sister’s version of green bean casserole, sweet potatoes (southern style, as in, with the marshmallows) and a pumpkin pie.

Roasty, toasty.

Roasty, toasty.

This is the perfect day to begin this blog project as Thanksgiving can encapsulate everything fun and good about cooking. You know the food, you can plan in advance, you have room to play with tradition and ultimately you’ll be feeding people you love. I realize that for some, it’s more like hours and hours of prep work and a kitchen full of chaos, but this brings us to Rule #1.Although it’s part of many recipes, I say it’s OK to Skip the Added Stress in your cooking.

Cooking for a large group is hard and can get complicated, but part of this rule entails not taking on more than you can manage. Budget appropriately and don’t decide to try something requiring skills you don’t have. I’m not making a whole turkey cause this year there will only be two of us. This means that instead of the stuffing that I do love, I’ll actually end up with more time to prep casseroles and have a glass of wine. The celery sticks with cream cheese that are always a part of mom’s dinner also got the ax because I don’t see myself cutting up and dressing individual sticks and I don’t really have the fridge space to do it advance. Leftovers are great, but I’m only making half portions so we don’t have them for ages. These decisions made shopping easier and will eliminate frustration during cooking and clean up too. Best of all, the dinner is still going to be delicious!

Turkey for two.

Turkey for two.

Here’s the plan:

Home from work at 4:45 (in Canada now so no time off today!)

Potatoes in the oven – sweet ones just stabbed with a fork and in foil, savory ones cut in half then bathed in a little olive oil, salt, pepper and oregano.

Turkey prepped with a good rinse and dry then a salt and pepper and butter rub with rosemary under the skin. This will probably be about an hour or so in the oven as it’s a smaller size but will need to check on that as we go.

Cranberries cooked up following this recipe. I was super excited about quite a few other ones out there many of which called for liquors, uncommon spices or soaking over night. I’m aiming for simplicity here so this should be a good basic recipe to start with – the more steps and the longer the ingredient list the more time you should give yourself.

I already prepared the pumpkin (split, gutted, roasted with brown sugar for about an hour) so the pie will be home-made delicious and a cinch. The author of this recipe cut out the crust for calorie concerns; I’m more excited about the time it will save!

Two cans of green beans + one can of classic Campbell’s mushroom + s&p into a casserole. This just needs to warm up a bit so it gets last priority in the tiny oven. A few of those crispy onions on top and broil.

Potatoes out – sweet ones mixed with sugars and maple syrup and topped with jiffy puff and then broiled for a few minutes. Savory ones are ready to go.


Lovely, lumpy marshmallows.

Herbs in the oven.

Herbs in the oven.

Then just a few slices of yummy bread, glasses of wine or maybe cider, and time to call mom back home.
What do you think… Thanksgiving dinner by 7:30? :) Happy Thanksgiving to all!


 (with my thanks to a very good friend and dinner guest for taking these photos of dinner and being there to celebrate!) 
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Internetsplorations in a Wet, Cold World

So it’s raining and cold and something like five days until June. There’s half a bottle of last night’s wine left over and I’ve spent the morning finishing that while cruising around the internet.

Favorite links?

On Pinterest, I spent some time grooming my collections of bunnies and ideas for the kitchen,  and built a new group of inspirational snaps for my other life on the practical wine drinker’s favorite site, Vinderful (which is also a great place to hang out day while drinking) took over a good bit of the morning.

I also found a bunch of new Instagramers to love including one from Sweden, a girl on an amazing trip, one person using a real camera, and a surf photographer who I’d gladly trade places with today.

On Brain Pickings I found a review of this book which I almost assuredly need to read and a great article on masculine charm over at The Atlantic. On the re-read list this morning was also a wonderful set of articles from S.J. Chambers about retracing Mary Shelly’s travels.

I’m also planning time for some time with Anna Karenina and a few cups of tea. One of these days the sun will come out. Till then I’ll be thankful for a grey, inside-time Sunday.


Inside with wine and reading to ring in June-uary.

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