More muffin recipes! Yippee! The teletubby cake made me smile. I do the English and Italian wordles every day. Today I completely bombed out on the English NYT wordle. Did you get it?
Hmmm, I'm not sure about which Wordle that was, but I'm impressed that you do both the English and Italian ones. I have been spending a fair amount of time on the NYT puzzles. It's a great relief from the news, though perhaps a time waster. I don't always solve them or take too long and end up convinced I'm not as smart as I thought I was and possibly suffering the early stages of Alzheimer's. Hopefully not. In any case, maybe doing word puzzles will help ward it off! Thanks for the comment, Lolly!
I agree with you Ruth, plus I don't have to cringe waiting for foul language. The scenes around the table always take me back home to Illinois when all were together, plus those at the table that were not related. Such valuable times.
Hi Ruth - lovely to see your family celebrating being together. I’m off to Japan with my daughter next week, so I’ll be eating lots of gyoza and okonomiyaki. Xx
I love the idea of a Thanksgiving when beloved family comes to visit! When you think about it, that is a holiday about gratitude and getting together with loved ones so it seems entirely appropriate to celebrate, even in January. And wow those gyoza look amazing!
Thanks, Betty! I thought so too! Why not give thanks when you're feeling particularly thankful? As for those gyoza, I'm hoping to be able to make them myself soon (though of course I will never match my daughter-in-law's mastery!). But I'll give it a try...
You're so welcome, Sally. It was fun, just too short (a parent's constant lament when your "babies" move far away!). I do love that show and only wish there were more episodes. I might have to start watching it all over again! No bloodshed, except occasionally with the wounded creatures. Love and moral behavior triumph. The animals and the people are adorable. The food always looks hearty and delicious. The setting is gorgeous. What's not to like?
My brain's been wandering all about these days. Reading this nicely wrapped it up because there's so many different parts that seamlessly flow. Love it, Ruth, and so jhealous I'll never master dumplings!
Thank you, Pat! I doubt I'll master dumplings either, though I may give it a shot just to prove my ineptitude. (I suspect you need to learn the art from a Japanese or Chinese grandma when you're very small.) But my DIL may be the next best thing. She's quite a good teacher, though now she's back in Japan, so perhaps it will be via zoom.
My favorite distraction from the news? Happily, I don't generally need one as I don't watch the news. Or listen to it or read about it. I think about what "might" be happening but that's about the extent of it. I've long ago made my peace with those who say "but how can you NOT want to know what's happening?!". And the, to me, sufficient answer is "If I know nothing I do or say will change anything then simply worrying for the sake of worrying isn't the way I want to use my few remaining hours of life." And so ... I don't. Worry, that is. Delicious looking food, btw. That's a great way to distract oneself - good something delicious and share it with loved ones. My new project is croissants - going to be preparing the détrempe and butter sheet tonight. Should be ready to eat on Tuesday!
Crowden, I do think you and Jeff have something in common in that attitude of not typing yourself in knots about things you can't change. I guess I worry because I think there HAS to be something I can do, even though I have no idea what it is. The most extreme things would get me arrested. Ergo, cooking for my family and friends seems like the most satisfying option. Making croissants would be a great distraction though. Are you self-teaching or taking a class? I suspect the former because you seem like that kind of guy. I might like to attempt them sometime--or take another stab at making sourdough corn rye, something I got pretty good at once upon a time--but never quite to bakery standards (which may be impossible in a home oven).
I'll likely be posting on it tomorrow. Self teaching. Lovey always wants to get me courses in stuff but as you deduced, a professor is oriented toward teaching himself as long as the information is out there. And if it's not ... he figures it out for himself!
Thank you Ruth. So soothing for my soul to read your newsletter today. I’ve been wanting to bake, to create something nurturing out of the undercurrent of loss & grief. To affirm life. Thanks for inspiring me to bake some of your yummy recipes. You’re a gem. ❤️
So very glad to hear that something I wrote helped in some way, Linda! Please let me know what you decide to make. Whatever it is, I hope it brings you comfort--and something delicious to eat too!🥰
Those dumplings look amazing!! I'm so glad you had family visiting during this stressful time. We, too, are fans of All Creatures Great and Small. It is comforting even though it takes place during a world war. It helps that we know the outcome.
Thanks, Vicki! The dumplings are amazing, and I'm hoping I can approximate them at some point, though we shall see. I bet you'd be a quick study for making gyoza because you're an artist and good with your hands.
It is odd that we can watch a show that involves a deadly war and find it comforting, though, as you say, it undoubtedly helps to know that the good guys win in the end.
Yes, that canyon was so very beautiful. But I do hope that it will somehow rise from the ashes, as, I assume, will the town someday. But I don't know what it will look like without those gorgeous shady oaks and scrub. We adored that hike but didn't take it often enough. I'd give in to my lazy self and we'd just walk to the sea instead. I could kick myself now. I hope that your old home in Mandeville is safe.
Thank you! Your writing is delightful, and I appreciate the recipe links.
Glad to know you reduced the sugar in the recipes in your links, and substituted some white whole wheat flour too. By how much did you reduce the sugar, and what proportion of whole wheat did you use?
Thanks, Faye! Very good questions. With the flour, I usually sub about one-third wheat (I used King Arthur's white whole wheat), though I'm sure you could go higher in the percentage--at least to one-half or even 100% of the mix, though I haven't tested that.
As for the sugar, it was a little different with each recipe. Usually I cut out at least one-quarter to one-third of the amount. In the case of the sweet potato muffin recipe, I cut the sugar in half at my son's request and found the resulting muffins not sweet enough for my taste, though my son liked them. In every case, I sprinkled just a little coarse decorating sugar (or demerara raw sugar) on top for extra crunch and sweetness--perhaps 1 to 2 tablespoons for 12 muffins. For the banana muffins, I halved the brown sugar, then added 2 tablespoons of maple syrup.
As you see, I'm a little experimental. I may do a separate post in the future with updated muffin recipes done to my taste once I test them again for accuracy.
Thanks again for the queries. I'm not always as exact a cook or baker as I ought to be, especially when sharing recipes!
The food looks exquisite! Love the sponge-strawberry cake, and the gyoza! Yum! Such an art form (as it looks quite difficult to me). When we had more house guests I'd often make a turkey b/c it was good and lasted for a couple meals and/or lunches w/ sandwiches etc. And throwing in ll the fixings really made people happy too. Don;t you love being an iconoclast? I do!
Honestly, yes, Jeanine! We should all break the mold at least sometimes. It's nice to celebrate when you want or when family or friends show up, whether it's holiday time or not. Why not Christmas in July and the Fourth in December? And you're so right about turkey--it's really a bird for all seasons and occasions, and the perfect food to stretch over several meals and days. And you're also right about the complexity of the prep here. My daughter-in-law's an artist and a perfectionist. I filmed her making the cake, gyoza and also another popular dish in her region, okonomiyaki. I hope to try making the gyoza and maybe a bowl cake too. I can't imagine I'll be able to duplicate what she does, but it might be fun to try.
We go to a restaurant where, if you get there early, the owner is making the gyoza. She makes it seem so simple—and she is so Fast! Also, have another confession! We often have a turkey in July, too ): My husband cooks it, his grandma’s recipe for all, and it’s never dry—just scrumptious - and the dressing, to die for. He swears most people overcook the bird and then complain it’s too dry. I’m sure he is right. The only other dressing (other than Paul’s and my mom’s I think are the best) is the oyster stuffing in NOLA. We used to go there around Thanksgiving often, and a friend told us that in mid-Nov, oysters go on Super sale, so everyone in town can make the oyster stuffing. Love that town.
Your gyoza maker sounds like my daughter-in-law. I think she made 10 gyoza for every one or two I made, but then she's been making them all her life--it's an automatic movement.
I'd like to know your husband's secret of making a turkey that's not dry. I haven't got the knack. I know there are those who cut them up and cook the pieces separately, but that kind of defeats the idea of the bird as the center of the meal. The NOLA stuffing sounds terrific. we may be visiting The Big Easy--not sure when--but hopefully it'll be in November and I can give that stuffing a try!
Oh do! Make sure to have the oyster PoBoy at Parkway Bakery & Tavern--the line is FOREVER day before T'Day and Wed. is only day they serve them, weekly. Our friends took us there. Google it. It's where Obama went after Hurricane Katrina. On turkey, Paul cooks at 325 and checks a lot. Even though books say 174 for bird, never waits that long; don't let it go past 170; he pulls out early and lets it set as still cooking. He says white meat is never super super moist, we're dark meat lovers, but it's not as dry as most people's recipes.
I’m going to save those turkey instructions! Please thank Paul for me. And thanks for the NOLA recommendations. Saving those too. You’re a gem, Jeanine!🤗
More muffin recipes! Yippee! The teletubby cake made me smile. I do the English and Italian wordles every day. Today I completely bombed out on the English NYT wordle. Did you get it?
Hmmm, I'm not sure about which Wordle that was, but I'm impressed that you do both the English and Italian ones. I have been spending a fair amount of time on the NYT puzzles. It's a great relief from the news, though perhaps a time waster. I don't always solve them or take too long and end up convinced I'm not as smart as I thought I was and possibly suffering the early stages of Alzheimer's. Hopefully not. In any case, maybe doing word puzzles will help ward it off! Thanks for the comment, Lolly!
Thanks Ruth. Yearning for Thanksgiving in January :) Gyoza are now a fixture at many family gatherings as our DIL loves to make them.
I agree with you Ruth, plus I don't have to cringe waiting for foul language. The scenes around the table always take me back home to Illinois when all were together, plus those at the table that were not related. Such valuable times.
I'm with you all the way, Sally!
Hi Ruth - lovely to see your family celebrating being together. I’m off to Japan with my daughter next week, so I’ll be eating lots of gyoza and okonomiyaki. Xx
Thanks, Marg! How very cool that you're going to Japan! I look forward to seeing some pictures and reading some stories. Where will you be going?
I love the idea of a Thanksgiving when beloved family comes to visit! When you think about it, that is a holiday about gratitude and getting together with loved ones so it seems entirely appropriate to celebrate, even in January. And wow those gyoza look amazing!
Thanks, Betty! I thought so too! Why not give thanks when you're feeling particularly thankful? As for those gyoza, I'm hoping to be able to make them myself soon (though of course I will never match my daughter-in-law's mastery!). But I'll give it a try...
What a delightful visit and family little journey. Foods and fun. All Creatures Great and Small a fav. Thx so much for sharing this Ruth!
You're so welcome, Sally. It was fun, just too short (a parent's constant lament when your "babies" move far away!). I do love that show and only wish there were more episodes. I might have to start watching it all over again! No bloodshed, except occasionally with the wounded creatures. Love and moral behavior triumph. The animals and the people are adorable. The food always looks hearty and delicious. The setting is gorgeous. What's not to like?
Your energy (and baking accomplishments!) is admirable. You’re doing great work in the community. I am in awe.
Aww, shucks, Amie! So many are doing much, much more! I'm more in awe of you for what you've done and are doing.🥰
quite beautiful
Thanks, Ric!
My brain's been wandering all about these days. Reading this nicely wrapped it up because there's so many different parts that seamlessly flow. Love it, Ruth, and so jhealous I'll never master dumplings!
Thank you, Pat! I doubt I'll master dumplings either, though I may give it a shot just to prove my ineptitude. (I suspect you need to learn the art from a Japanese or Chinese grandma when you're very small.) But my DIL may be the next best thing. She's quite a good teacher, though now she's back in Japan, so perhaps it will be via zoom.
My favorite distraction from the news? Happily, I don't generally need one as I don't watch the news. Or listen to it or read about it. I think about what "might" be happening but that's about the extent of it. I've long ago made my peace with those who say "but how can you NOT want to know what's happening?!". And the, to me, sufficient answer is "If I know nothing I do or say will change anything then simply worrying for the sake of worrying isn't the way I want to use my few remaining hours of life." And so ... I don't. Worry, that is. Delicious looking food, btw. That's a great way to distract oneself - good something delicious and share it with loved ones. My new project is croissants - going to be preparing the détrempe and butter sheet tonight. Should be ready to eat on Tuesday!
Crowden, I do think you and Jeff have something in common in that attitude of not typing yourself in knots about things you can't change. I guess I worry because I think there HAS to be something I can do, even though I have no idea what it is. The most extreme things would get me arrested. Ergo, cooking for my family and friends seems like the most satisfying option. Making croissants would be a great distraction though. Are you self-teaching or taking a class? I suspect the former because you seem like that kind of guy. I might like to attempt them sometime--or take another stab at making sourdough corn rye, something I got pretty good at once upon a time--but never quite to bakery standards (which may be impossible in a home oven).
I think there’s a big difference between doing something practical and aimless worrying.
I'll likely be posting on it tomorrow. Self teaching. Lovey always wants to get me courses in stuff but as you deduced, a professor is oriented toward teaching himself as long as the information is out there. And if it's not ... he figures it out for himself!
I'm with you totally on this Crowden. I refuse to watch cable news, but I do still read NYT every day. I just skip all the Trump articles.
Thank you Ruth. So soothing for my soul to read your newsletter today. I’ve been wanting to bake, to create something nurturing out of the undercurrent of loss & grief. To affirm life. Thanks for inspiring me to bake some of your yummy recipes. You’re a gem. ❤️
Thanks Ruth. I’m thinking about the muffins or the cookies. 😊❤️
So very glad to hear that something I wrote helped in some way, Linda! Please let me know what you decide to make. Whatever it is, I hope it brings you comfort--and something delicious to eat too!🥰
Those dumplings look amazing!! I'm so glad you had family visiting during this stressful time. We, too, are fans of All Creatures Great and Small. It is comforting even though it takes place during a world war. It helps that we know the outcome.
Thanks, Vicki! The dumplings are amazing, and I'm hoping I can approximate them at some point, though we shall see. I bet you'd be a quick study for making gyoza because you're an artist and good with your hands.
It is odd that we can watch a show that involves a deadly war and find it comforting, though, as you say, it undoubtedly helps to know that the good guys win in the end.
Beloved Temescal Canyon- what bittersweet memories of hikes for us, from our old home in Mandeville Canyon
Yes, that canyon was so very beautiful. But I do hope that it will somehow rise from the ashes, as, I assume, will the town someday. But I don't know what it will look like without those gorgeous shady oaks and scrub. We adored that hike but didn't take it often enough. I'd give in to my lazy self and we'd just walk to the sea instead. I could kick myself now. I hope that your old home in Mandeville is safe.
Believe so, but the fire was in our block
Thank you! Your writing is delightful, and I appreciate the recipe links.
Glad to know you reduced the sugar in the recipes in your links, and substituted some white whole wheat flour too. By how much did you reduce the sugar, and what proportion of whole wheat did you use?
Thanks, Faye! Very good questions. With the flour, I usually sub about one-third wheat (I used King Arthur's white whole wheat), though I'm sure you could go higher in the percentage--at least to one-half or even 100% of the mix, though I haven't tested that.
As for the sugar, it was a little different with each recipe. Usually I cut out at least one-quarter to one-third of the amount. In the case of the sweet potato muffin recipe, I cut the sugar in half at my son's request and found the resulting muffins not sweet enough for my taste, though my son liked them. In every case, I sprinkled just a little coarse decorating sugar (or demerara raw sugar) on top for extra crunch and sweetness--perhaps 1 to 2 tablespoons for 12 muffins. For the banana muffins, I halved the brown sugar, then added 2 tablespoons of maple syrup.
As you see, I'm a little experimental. I may do a separate post in the future with updated muffin recipes done to my taste once I test them again for accuracy.
Thanks again for the queries. I'm not always as exact a cook or baker as I ought to be, especially when sharing recipes!
Like you, I just experiment and see what happens. Sometimes it works, sometimes not. Many recipes have too much sugar for my taste.
The food looks exquisite! Love the sponge-strawberry cake, and the gyoza! Yum! Such an art form (as it looks quite difficult to me). When we had more house guests I'd often make a turkey b/c it was good and lasted for a couple meals and/or lunches w/ sandwiches etc. And throwing in ll the fixings really made people happy too. Don;t you love being an iconoclast? I do!
Honestly, yes, Jeanine! We should all break the mold at least sometimes. It's nice to celebrate when you want or when family or friends show up, whether it's holiday time or not. Why not Christmas in July and the Fourth in December? And you're so right about turkey--it's really a bird for all seasons and occasions, and the perfect food to stretch over several meals and days. And you're also right about the complexity of the prep here. My daughter-in-law's an artist and a perfectionist. I filmed her making the cake, gyoza and also another popular dish in her region, okonomiyaki. I hope to try making the gyoza and maybe a bowl cake too. I can't imagine I'll be able to duplicate what she does, but it might be fun to try.
We go to a restaurant where, if you get there early, the owner is making the gyoza. She makes it seem so simple—and she is so Fast! Also, have another confession! We often have a turkey in July, too ): My husband cooks it, his grandma’s recipe for all, and it’s never dry—just scrumptious - and the dressing, to die for. He swears most people overcook the bird and then complain it’s too dry. I’m sure he is right. The only other dressing (other than Paul’s and my mom’s I think are the best) is the oyster stuffing in NOLA. We used to go there around Thanksgiving often, and a friend told us that in mid-Nov, oysters go on Super sale, so everyone in town can make the oyster stuffing. Love that town.
Your gyoza maker sounds like my daughter-in-law. I think she made 10 gyoza for every one or two I made, but then she's been making them all her life--it's an automatic movement.
I'd like to know your husband's secret of making a turkey that's not dry. I haven't got the knack. I know there are those who cut them up and cook the pieces separately, but that kind of defeats the idea of the bird as the center of the meal. The NOLA stuffing sounds terrific. we may be visiting The Big Easy--not sure when--but hopefully it'll be in November and I can give that stuffing a try!
Oh do! Make sure to have the oyster PoBoy at Parkway Bakery & Tavern--the line is FOREVER day before T'Day and Wed. is only day they serve them, weekly. Our friends took us there. Google it. It's where Obama went after Hurricane Katrina. On turkey, Paul cooks at 325 and checks a lot. Even though books say 174 for bird, never waits that long; don't let it go past 170; he pulls out early and lets it set as still cooking. He says white meat is never super super moist, we're dark meat lovers, but it's not as dry as most people's recipes.
I’m going to save those turkey instructions! Please thank Paul for me. And thanks for the NOLA recommendations. Saving those too. You’re a gem, Jeanine!🤗
So special, Ruth. (And Sam is such a mix of you and Jeff!) ❤️
Thank you, Jolene!💕 Of course I like to think he got the best of us both, but that's just a mother talking.😆
😆❤️