Risotto with radishes, kale, and lemon

April 25, 2013 § 4 Comments

risotto radishes kale lemon 1

Before we get to risotto, I have a few little announcements to make, housekeeping style.  I trust the risotto can wait a couple moments, even though it is not known to be the most patient of rice dishes.  But anyway, as I mentioned a little bit ago, this here little blog is undergoing a spiffing up process.  It’s like Five and Spice is going on Project Makeover!  That’s not a real show is it.  Extreme Makeover?  Anyway, that’s beside the point.

The point is that some major, and (so!) exciting renovations are happening, led by the (brilliant) ladies of Wooden Spoons Kitchen.  In order to make it all work, starting sometime on the later end of tomorrow (Friday) the site will be down for a while.  It will stay down over the weekend while the magic happens in the background.  Then on Monday morning it’ll be back with its brand new look and also at a new URL.  Instead of being at wordpress.com the site address will be plain old fiveandspice.com (took me long enough to make the change, right?! Some weird Estonian company or something had snagged that URL, I think in hopes of getting me to buy it from them. But when their lease on it expired, I snapped it up.  Take that!).

I’ll have the old site set up to redirect, so old links will all still work and whatnot, but just know that henceforth you’ll be able to look for me at that new address. Now this is important (hence the bold typeface) if you subscribe by email, that should keep working without interruption (at least in theory.  Fingers crossed.) but if you subscribe via an rss feed/reader type of thing, you will have to resubscribe.  But, this should be easy enough, right?  You did it once!  I bet you can do it again.  (I, on the other hand, have no idea how to subscribe to an rss feed.  I am a luddite.  This is why other people are in charge of moving the site over, and holding my hand, and talking to me in reassuring voices the whole time.)

risotto radishes

So, with that taken care of, let us turn to the risotto. « Read the rest of this entry »

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Warm potato salad with artichokes and herb dressing

April 19, 2013 § 25 Comments

potato artichoke salad 1

I’ve started thinking a lot about love lately.  To be more specific, I’ve thinking about love in the face of an uncertain, sometimes scary world.

That sounds dour, doesn’t it.  I can’t help it for the moment.  Adjusting to this new idea and identity of becoming a parent coupled with feeling that uncertainty acutely, especially because of the madness of the weather and current events and all that stuff, it leaves me really wondering how I’ll do.  I struggle with love, you see, because I can be, well, an anxious person sometimes.  I’ve been strongly affected by watching loss and sadness ever since I was very small, and somewhere along the way I just stopped trusting that there was benevolence in the universe.

And when you don’t trust, you armor yourself, guarding yourself against strong attachments because of the fear that something will happen, and you’ll be left bereft.  But then (thankfully!) there are people in my life who mean so much to me, Joel, my family and community, Squid (so she’s a fur person not a person-person, but she counts), that my love for them handily bursts through any shields I have raised to try to protect myself.  This is wonderful, but it’s also frightening.

I’m sure that baby, when he or she comes, will be the same.  Except better/worse.  I mean, let’s face it, I love our darn dog so insanely much I feel like I would be destroyed if something happened to her.  How the heck am I going to handle the amount of love that comes with having a baby????

Squid on couch

This little one makes my day

Because the world is uncertain, and mostly out of our control.  We can set up all the plans and safeguards we can imagine, but we still can’t protect ourselves or others from absolutely everything.  And dwelling on that sort of thing, my friends, is how you make yourself anxious (you know, in case you were wondering).

In the past 5 or so years, after I had noticed myself stuck in this sort of pattern of thinking, I started trying to work on it.  Meditate or pray, I’ve been told.  Journal.  Develop the habit of thinking of yourself as lovable; this allows you to love others.  Make note of things that you are grateful for, new things every day. « Read the rest of this entry »

Marinated fennel and grapefruit salad

April 10, 2013 § 23 Comments

fennel grapefruit salad serving

I have been having an absolute love affair with raw fennel lately.  Every night and/or every time I’m at the market my little conversation with myself goes, “what kind of vegetable should we have with dinner?  Broccoli?  Nah.  Cabbage? Not today.  Kale?  Meh.  Ooh, how about a salad with shaved fennel.  Oh, yes that sounds perfect.”  And it keeps happening.  Over and over.  So what if I just ate a whole bulb?  More fennel please.

It could just be one of my recent cravings.  Or perhaps it’s because it’s the closest we’re getting to spring here right now.  Still.  (Not talking about the weather. I’m not talking about the weather.  I’ll just put on another sweater, and not mention the weather.)  But, on the whole, I’d say the jag started with this salad.

sliced fennel for grapefruit saladleftover fennel fronds

Fennel salad with burrata?  Sign me up, and then give me seconds!  Anything that includes buratta tends to be my dream meal.  But, the fennel, with its sleek coat of lemon and olive oil and the icy cool of mint leaves was no second fiddle to the burrata’s main act (or what I thought would be the main act, before I sat down to eat).

And, that, in sum, is why I can’t stop eating fennel.  I mean, a) I get to use my mandoline, which is always an exciting process because you flirt with losing your fingertips but then get parchment thin delicate sheets of fennel, all in a noodle-like tangle, out of the deal.  And then, b) the 15 minute waiting period where the fennel bathes in a lemony dressing ever so slightly softens its crunch and freshens its flavor with the brightness of the lemon – both in juice and zest form – bolstering the anise notes of the vegetable.  I fall for lemon-in-both-juice-and-zest-form’s show every time.

This salad, with grapefruit and curds of soft goat cheese is my most recent use of lemony fennel.  There is nothing new about combining fennel’s sweetness with the juicy bittersweet of grapefruit.  I feel like I have seen it in many a restaurant in past years at this very time of year, the transition time where we start picking up spring while still trailing a few threads of winter along with us.  (Once I even had it as a fennel grapefruit salad with pine nuts and chunks of salted brittle candy.  That was pretty tasty.)  But, look at the word “marinated” there.  Marinated makes it different!  And new! « Read the rest of this entry »

A sliced egg and avocado smørrebød plus some (rather big) news

March 30, 2013 § 56 Comments

egg avocado smorrebrod 2

I went a little insane this last week.  I went for a walk with the dog and didn’t need to wear a hat.  My face didn’t feel cold at all.  I knew intellectually that was possible, but I had actually kind of forgotten what that felt like.  And I was like, “SPRING!!!!!”

So then I decided we were going to celebrate both Passover and Easter – Joel’s background is Jewish and mine is Lutheran, so I figured we were allowed.  We (ok, really it’s me, but Joel goes along with it so well) are extremely attracted by events, holidays, and meals steeped in symbolism, and  both Passover and Easter are ideal for this.  In addition to planning big meals for each holiday, I also decided it would be best if we made all of our own matzoh and Easter candy homemade.  No problem, right?  Ha.  I feel like my every spare moment has been in the kitchen, which I don’t really mind.  But, then my advisor finally sent me comments back on one of my dissertation drafts, so I was supposed to be editing that too.  Oops.

But, so far, it’s all been totally worth it.  And as long as the lamb cake I’m currently baking comes out of the mold without its face falling apart, then I feel like we’re ready to rock and roll.

peeling boiled egghard boiled egg shells

It feels amazing to have my energy coming back because I’ve been pretty exhausted for the last couple months…Which brings me to our very big news.  It, as you may have already guessed, has everything to do with an entirely different sort of, shall we say, baking project, with buns in ovens, and all.  And I don’t mean the hot cross kind.

That is to say, come late September we’re expecting a new family member to join our little family!(!!!!!!!!!!!!!!!!!!)  We couldn’t be more thrilled.  Or terrified, of course. « Read the rest of this entry »

Spinach and pine nut soup

March 19, 2013 § 20 Comments

spinach pine nut soup 1

I wasn’t kidding about the soups (I even made another one today for lunch.  This one, in fact, but with kale instead of cabbage).  And, as you can see, I definitely wasn’t kidding about the spinach and pine nut soup.  Actually, I used the soup and my desire to make it as an excuse to have an impromptu St. Patrick’s/St. Urho‘s day dinner for a few friends.  Clearly there is nothing very Irish (or Finnish for that matter) about spinach and pine nuts, but check out how green that soup is!  I decided that with a side of soda bread and some good Irish butter and cheddar it would suit us just fine.

And it did.  It’s actually quite a wonderful soup.  No wonder I used to make it as a starter for dinner parties all the time!  Come to think of it, I think I first served this soup (or a version of it) at the first serious dinner party I ever hosted.  That was back in the day, back during my sophomore year of college, if I remember correctly.

toasted pine nuts

Courtesy of my first year of college, I developed such an aversion to the food at the school’s dining hall, I convinced the school to let me not be on a meal plan at all, and I started cooking for myself in the tiny – and usually disgusting with other students’ crusty leftover midnight macaroni and cheese pots and half eaten bags of microwave popcorn – dorm kitchen down at the end of the hallway.

That was pretty much my start of cooking seriously for myself, though in this context “serious” meant a lot of chicken breasts with steamed broccoli interspersed with granola or Special K bars for dinner.  (The Special K bar dinner was the saddest.)  I also discovered how very lonely it can be to sit and eat dinner in silence by yourself every single night.  I suppose that must have contributed to my passion for sharing meals, and I started devising ways to coax others to dine with me. « Read the rest of this entry »

Sturdy green salad with lemon yogurt dressing

October 12, 2012 § 13 Comments

Well dear friends, the distillery, which after a flurry of ad hoc focus group testing with friends who are roughly in our target market and/or have clever things to say about names is now officially named Vikre Distillery, now has a Facebook page.  As of yesterday!  And you know, if that doesn’t make something real, then what does, really?

In the non-Facebook version of life, also known as reality, the distillery is still very much in the process of becoming extant.  But, we’re making a lot of progress and have found all sorts of amazing help, willing ears, editors, math-checkers, connection-makers.  Though so far, the number of people who have offered their services as first line taste testers outstrips the numbers of any of these categories by far.  Leaves’em in the dust.  No contest.  (Gee, I wonder why.)

By day, I find myself bopping between meetings and then back to focused data coding.  By night I continue to stare pensively at data with a furrowed brow breaking only to fill mason jar upon mason jar with vodka and herbs, trying to come up with our ideal gin blend and aquavit flavor profile, etc. etc.

Joel crunches and recrunches numbers, and perfects powerpoints, and pamphlets, and makes a lot of phone calls.  I’m glad I’m not doing that part.  I have a weird irrational quasi-fear of calling people.

Some days are awful and I throw up my hands, convinced this was the worst idea in the known history of mankind (worst, no exaggeration) and that it will all be a miserable failure.  Other days are bright and happy, full of hope and new connections and small successes and a sense that we can make things happen.   These things go like that.

Anyhow, progress, progress, progress.  Each little step, on any sort of day, is progress. « Read the rest of this entry »

A glorious mess – curried carrots with carrot top pesto

June 25, 2012 § 20 Comments

Joel left on Friday to go to Ethiopia for a week for work.  At the end of this week we’ll be meeting up in Norway to visit my family and to have a little vacation time.  But, until then, it’s just me and Squid holding down the fort.  The fort that looks suspiciously like our apartment.  Hmm.

Already I’m eating weird.  It’s what I do when I’m eating alone.

I can definitely identify with the people I speak with who tell me they don’t cook or have stopped cooking because they are by themselves.  It happens all the time.  It can be really hard to stay motivated.  My problem, I’ve come to realize, is not that I don’t enjoy cooking for one.  I actually like cooking for one just fine and don’t mind fiddling with recipes to scale them down.  But, I hate eating alone.

For the longest time I thought I was an introvert.  Wrong!  Actually I was just shy.  Terribly, terribly shy, for many years, though much less so now.  But, I get much of my energy from being around people.  Apparently I always have.  It should have clued me in long ago when my mother told me about how even as a tiny child I was perfectly content to play all by myself, but only so long as there was someone in the room alongside me doing their own thing.  Somehow, it still took me until just a few years ago to actually make the connections.

Anyhow, I feel the same about meals.  So much of eating is communal for me, when I’m by myself I sort of forget that I need to eat.  Probably because of that underlying dislike of eating alone.  So, then when I suddenly remember that I probably do need to eat something, my blood sugar is already a little too low and the hanger is building.  I still pull myself together enough to cook, but I slap together all manner of ridiculous thing.

« Read the rest of this entry »

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