Painting and Cooking in the spring is nice. Thanks to
John Thorne's
Outlaw Cook and
Peter Reinhart's
Whole Grain Breads, I have tried new things and succeeded (and thanks to my decision to spend time at the library lately, I found these books... and also
Django Reinhardt, but that's another post).
From Peter Reinhart's book, I made pretty good whole wheat bagels, a downright excellent whole wheat sandwich bread, and my new favorite baked good, whole wheat cinnamon raisin bread (with walnuts). I kind of want to have a loaf on hand at all times, it's so good. Definitely going to try his struan, too.
And if you like food in any way, you should read John Thorne's stuff. Every recipe in
Outlaw Cook is preceded by the most amazing writing, which pretty much guarantees I will try everything he offers in there. I gave the chicken with forty cloves of garlic a go, and it was like nothing I've ever made. Last night I took inspiration from his writings on the "plowman's lunch", which resulted in a pretty
pile of beans, garlic, oregano, and onions on bread. I'm also planning on attempting the recipe he worked out with his wife for a breakfast clafoutis. And the pecan pie. The section on bread ("The Baker's Apprentice") is hands down the most addictive and satisfying thing I've read in a long time. But it's his writing about garlic that really got to me, as I have
tried in the past to investigate the artistic possibilities with it and failed. Here is one of my favorite excerpts from the book, where Mr. Thorne is essentially comparing the underlying difference between onion and garlic soups:
Garlic, on the other hand, has a power at once more intimate and more muscular, for it attracts us through an act of aggressive seduction. Cooking may smooth its roughest edges, but that it is thus tamed is nothing but an illusion, for once ingested it suffuses our body with its musky scent, announcing its presence to the world through all our bodily exhalations, both sweat and breath.
In other words, where the onion allows itself to be seduced and its charms to yield to the desire of the eater, garlic is the ravisher, dominating those who would eat it, and then crowing that subjugation to the world through the body's every pore. It allows only two possible responses, apart from shunning it entirely: we can rub it raw on our chest and shamelessly swagger our predilection or use it in pathetic homeopathic doses in hopes that we will not be caught out. (From "Garlic Soup")
See?
Anyways, lots of new pictures are up on Facebook (
here and
here), but here are eleven:
whole wheat cinnamon raisin bread with walnuts
paintings by amy and i, side by side
me painting
surprise bee
macro frog
not whole wheat bagels
chicken with forty cloves of garlic (see also: heaven)
come have a seat at the cocheco river!
chive flower
leela is officially a water dog (not portugese, though)
BRIAN OUT.