2012 - Off to A Good Start

Discipline is not a fun word. It seems to have the word "slip" built mockingly into it, and it feels that way in the mouth. It's a word like the last bit of a soap bar; you would unwrap a new one, but feel guilty for wasting what's already there. It's also a word I mistype almost every single time.

Until they come up with a way to make everything that is good for us fun, however, it is pretty much the only way forward. A fair amount of research points to the idea that discipline works like a muscle. The good part of that is that the more you do it, the easier it gets. The bad part is that just like your muscles, it gets tired and eventually quits when overused, and while a sprained discipline won't put you on crutches, it can derail projects and lead to moping.

I do not like moping. I do like feeling like I'm making progress toward my goals. Therefore, some studious application of discipline has been in order this past week. It's been a good week, an encouraging week. Part of that comes from knowing myself well enough to know where my discipline is likely to wear out. I like being productive, but that doesn't mean I like working harder than I have to. Hence, my efforts to make discipline as easy for myself as I can.

First off, there's going to the gym. Yes, I joined along with the rest of the herd. I know from years of painful experience that the only way I will make it over there is to make the process as free of conscious thought as possible. I go early in the day, when there are no realistic excuses I can make to avoid it (not being able to sleep past five is in this case an asset). I pack my stuff and lay out my sweats the night before, so that all I have to do is pack a lunch, grab my ridiculous number of bags, and trudge out to the bus stop.

Packing a lunch (and breakfast, for that matter) is important for both fitness and financial goals. The most important thing I did for this effort so far? Stocking up on yogurt. I will only eat one kind of yogurt, and it's a kind that my normal store doesn't carry. I can get through my day on a half a bagel and a sandwich or whatever leftovers are around, but only if I have my yogurt in between. If I can't, then I'm going to eat an entire bagel for breakfast, and then I may as well go out for lunch since my day has already been calorically blown. I do realize this is silly, but there's no addendum on "know thyself" that says "but only if what you find out is not too silly." By giving myself this one thing (which is even good for me!), I make it easier for myself to eat decently during the day.

I do allow myself treats. There is no reason to be ridiculous about things, after all. I have adopted vending machine pretzels as my standard afternoon snack, which is probably better than M&Ms, and I give myself the occasional visit to Dunkin Donuts.

The third discipline is writing. This is actually a lot more difficult than getting myself to the gym, but it's been pretty successful this week. Inspired by this post on Terrible Minds, I had to admit that I spend an awful lot of time doing things that are not in fact writing. So now, after the gym, I sit down at my desk. I open up my document and -- this is the important part -- nothing else. No email, no IM, no browser. Just my book. I set the timer on my phone for one hour, and I work until that hour is up (also I drink tea and eat my bagel, which tastes pretty damn good by that time, let me add).

Can I keep this up? Remains to be seen. So far, it's been a good month. I've been to the gym every (week)day. I've revised the first 3,000 words of Fury's Flight, nearly 1/3 of what I need to apply for Taos. I haven't gone out for lunch even once, though I think I will need to schedule in some breaks in that; boredom does not make for a happy, productive me.

Finally, in what is perhaps a fit of insanity, I've signed up for the new Tuesdays with Dorie project, which starts in February. The fact that they're every other week this time was a big motivator; I should be able to bake twice a month! Serendipitously, while I was thinking about whether or not I should try to participate, my mother let me know that she had a copy of Baking with Julia that she had picked up free somewhere and wasn't using. The book has obviously been well-used by someone, and I look forward to adding my own sprinkles of flour and spatters of chocolate to its pages. Although I did a lot of baking for the holidays, most of it happened in something of a frantic blur, and it's been something of a sugar drought since then (I did mention that treats are good?).

If I was doing a Happiness Project, it seems that

• January = Body & Writing
• February = Kitchen (& Writing, since you are supposed to blog about the recipes)

I'm sure I will think of something to do in in March. With writing. 

Blueberry Crumb Cake

Just a day after I said I don't cook much right now, what did I end up doing but cooking dinner for a visiting friend. The dinner was Beef Carbonnade. The recipe from my venerable binder of clippings during my years as a Cooking Light subscriber. It delivered (and yes, the weather was hot and sticky here, but we cranked up the air conditioning and pretended that it was properly seasonal). While making the stew, it occurred to me with a frisson of horror that we had nothing at all to serve for dessert.

Acquaintances who hear about my baking frequently want to know why I'm not the size of a house, and the answer is that I don't often actually eat the stuff. I am someone who wants her sweets in the afternoon, the long desert between my early lunch and 6 p.m. dinnertime. After dinner I am busy making sure homework happened and organizing bedtime snacks, and other than the odd miniature chocolate bar I hardly ever eat dessert then. The exception happens when we have company. Somewhere in my mind it is written You shall serve dessert to your guests or give up all claim to being civilized.

The oven, of course, was going to be busy for the two+ hours it took the carbonnade to reduce itself to a molten deliciousness. So I went looking for something that a) I had everything I needed for, b) did not require chilling time or anything else complicated, and c) could be served warmish, since it would have to bake while we ate. That ruled out most cakes and brownies. I didn't have time to fuss around with batches of cookies. I did have a lot of summer fruit in the freezer....

Dorie Greenspan saved my bacon with her crumb cake. No exotic ingredients? Check. Simple to make? Check. Serve warm or room temperature? Check.

Scrumptious? Check!

CRUMBS
5 Tbsp unsalted butter at room temperature
1/4 c granulated sugar
1/3 c (packed) light brown sugar
1/3 c all-purpose flour
1/4 tsp salt
1/2 c chopped walnuts

CAKE
1 pint (2 c) blueberries, fresh or frozen (no need to thaw)
2 c plus 2 tsp all-purpose flour, divided
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
2/3 c granulated sugar
grated zest of 1/2 lemon or 1/4 orange
6 Tbsp unsalted butter at room temperature
2 large eggs at room temperature
1 tsp vanilla extract
1/2 c buttermilk

1. Preheat oven to 350F. Butter an 8-inch square pan and put it on a baking sheet. 
2. Make the crumbs. Put all of the ingredients except the walnuts in a food processor. Pulse until it clumps and holds together when pressed. Transfer crumbs to a bowl. Mix in the walnuts. Press plastic wrap directly onto the surface and refrigerate until needed (up to 3 days). 
3. Toss the blueberries and 2 tsp flour together to coat the berries. Set aside. 
4. Whisk together the remaining 2 c flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. In the bowl of a stand mixer (or another large bowl if using a hand mixer) rub the sugar and zest together with your fingers until the sugar is moist and aromatic. Add the butter and mix at medium speed until light, about 3 minutes. 
6. Add the eggs 1 at a time, beating for about 1 minute after each. Beat in the vanilla. Dorie says don't worry if it looks curdled. 
7. Reduce the mixer speed to low and add the dry ingredients (in 3 additions) alternately with the buttermilk (in 2 additions).
8. Gently stir in the berries.
9. Scrape the batter into the pan and smooth it. Get out the crumb mixture. Break it up with your fingers and scatter over the top.
10. Bake for 55-65 minutes. Transfer to a rack and cool until just warm or room temperature.

Vegetable Barley Soup with the Taste of Little India (whew)

So far, the soup project has been a success. It's a good way to build new recipes into my schedule. It has not (so far) been easy to do the same with the blog updates; for that matter, I have made quite a few new recipes that aren't soups, some of them quite good, and they haven't even gotten a mention here. But hey--baby steps.

It has been a bit of a difficult month. January is a tough nut any year; this one has seen an astonishing amount of snow for our locale, which makes getting out and about seem like more of an effort than it's worth, and of course there's l'enfant to rob us of sleep. I veer back and forth between thinking that I'm depressed because I'm not getting anything done and because I'm trying to do too much. It's pretty annoying for someone like me to feel both harried and unmotivated. Here we are on Saturday morning, not even 7 a.m., and my weekend is full. Do I need down time, or time that produces something other than a momentary pause in the flood of disorder? I did do a lot of baking last weekend, and that felt good. It has been too long since this place smelled of fresh bread.

Back to the soup. This is a good one. I have not historically used barley all that much, but I should do something about that. It's a hefty soup, brimming with the good things of winter, and you could easily add a few more if you wanted to--some ribbons of kale, or a potato. I love Indian spices and probably used a full teaspoon of each of those indicated. I like a thicker soup, and used less broth and a bit more barley than she suggests.

1 Tbsp olive oil, plus extra for drizzling
2-3 onions, chopped
3 big carrots, trimmed, peeled, and chopped
1 parsnip, peeled, cored if necessary, and chopped
3 garlic cloves, chopped
1 1-inch piece fresh ginger, peeled and chopped
1/2 tsp turmeric, plus more to taste
salt and pepper
1/4 tsp garam masala, plus more to taste
red pepper flakes to taste
6 c chicken broth
1/2 c pearl barley

1. Heat the oil in a Dutch oven or soup pot. Add the onions, carrots, parsnips, garlic, and ginger. Season with salt and pepper, cover, and cook about five minutes on low heat. Add the spices, cover, and cook gently, stirring often, until the vegetables are soft but not colored, about 15 minutes.

2. Add the broth and bring to a boil, then stir in the barley. Reduce the heat, cover, and simmer until the barley is tender, which can take from 15 to 40 minutes depending on the type of barley. Adjust seasoning.

Does it get any simpler than that? My only real quibble was with the lack of leftovers; next time I may make a double batch and freeze some.

Spiced Squash, Fennel, and Pear Soup

All this babbling about writing lately, I never got around to posting last Sunday's soup recipe. This is definitely one that I want to keep. You can make a perfectly acceptable squash soup with many fewer ingredients, but this one is really good. The hint of ginger does wonders.

A note about garlic. Dorie subscribes to the French theory that you must split the clove and remove the green germ, because it's bitter. I tasted the green part when I made this, out of curiosity, and found it didn't register as bitter at all, so from now on I'm not going to bother. You may now cast stones.

Yet again, I failed to take a picture. It's squash soup, you can probably guess what it looks like.

Spiced Squash, Fennel, and Pear Soup
Dorie Greenspan, Around My French Table

3 lb whole squash (Long Island Cheese Pumpkin, acorn or butternut) or 1 1/2 lb peeled and cut
about 3 Tbsp olive oil
1 large Spanish onion, coarsely chopped
1 spring onion or 1 shallot, coarsely chopped
1 medium fennel bulb, trimmed, cored, and sliced
2 celery stalks, trimmed and thinly sliced
1 large garlic clove, sliced
1 1/2 tsp ground ginger
1/2 tsp ground cumin
1/4 tsp grated nutmeg
fresh ground pepper
5-6 c chicken or vegetable broth
2 ripe pears, peeled, cored, and coarsely chopped
2 strips orange or tangerine peel, pith removed
1-2 lemons
creme fraiche or heavy cream for serving (optional)
toasted salted pumpkin seeds for serving (optional)

Preheat the oven to 425F. Line a baking sheet with foil. If using a whole squash, cut it half, scoop out the seeds, and rub with olive oil. If used peeled and cut squash, toss with a little oil. Sprinkle squash with a pinch of salt and roast until tender (45 minutes for cut, longer for whole). Cool, peel, and cut into chunks.

Warm 2 Tbsp olive oil in a Dutch oven or soup pot over low heat, then stir in the onion and spring onion or shallot. Season lightly with salt and cook 5 minutes until starting to soften but not color. Add fennel, celery, garlic, and a pinch more salt, and cook, stirring often, 5-10 minutes or until soft but still pale. Add spices and roasted squash. Pour in 5 c broth, increase the heat, and bring to a boil, then reduce to simmer. Add pears and orange peel. Partially cover the pot and simmer about 20 minutes or until soft enough to mash with a spoon.

Puree (blender, food processor, or immersion blender). Adjust salt and pepper. Add more broth to thin if necessary. Reheat until hot.

Ladle into bowls and finish with lemon juice, garnish with creme and pumpkin seeds.

Leek and Potato Soup

This marks the start of Project Soup, and I chose it purely because I had two beautiful leeks in my refrigerator. The supply of those tends to be spotty; when I see good ones at the supermarket, I buy them, then figure out what to do with them. Which usually means soup.

I don't usually make this soup to a recipe, but thought that I ought to start the project off right. The results were certainly different than I would have come up with; my L&P soup is much, much thicker, and less seasoned. I like my soup to be just this side of mashed potatoes; I believe next time I will use a method more like hers, but with a different balance of liquid to potato.

I have not yet gotten back in the habit of photographing my dinners. I took this picture at work. It will have to serve double-duty as my 365 pic, because it's the only one I took that day.

Leek and Potato Soup

2 Tbsp unsalted butter
1 large onion, preferably Spanish, chopped (or 1-2 more leeks)
2 garlic cloves, thinly sliced
Salt and freshly ground white pepper
3 leeks, white and light green parts, split lengthwise, washed, and thinly sliced
1 large russet potato, peeled and cubed
6 thyme sprigs (I used dried)
2 fresh sage leaves (optional)
4 c chicken broth or water
3 c whole milk or water*
optional toppings: minced fresh parsley, sage, tarragon, or marjoram; snipped fresh chives; grated Parmesan or Gruyere; croutons; truffle oil

Melt the butter in a Dutch oven or soup pot over low heat. Add the onion and garlic and stir until they glisten with butter, then season with salt and white pepper, cover, and cook 10 minutes or until soft but not colored.

Add the remaining ingredients, increase the heat, and bring to a boil. Turn down the heat and simmer, mostly covered, 30-40 minutes or until vegetables are soft. Adjust seasoning to taste. Puree (or don't) with a blender or immersion blender, or just mash it all up a bit, serve and garnish.

* Really now - isn't there just a slight bit of difference in the results depending on which you use?!