20 May 2013

Mr Bean, our little boy

Long time Cardamom Addict readers know this handsome boy to the left--this is, of course, Mr. Bean.  If you follow my @cardamomaddict Twitter account, you know things have been rough for this dear old cat these past few weeks.  Unfortunately, one week after being diagnosed with both liver and pancreatic cancers, this lovely boy passed away.

Mr. Bean (Beanie to those who knew and fed him best) was a regular presence here posting his own views of the world and his food dish, occasionally explaining my absences.  He was a fun-loving big boy with a bigger personality.

Beanie was born under a wheelchair ramp across from the exbf's store.  This pitch black kitten was full of spunk and won admirers at moment one.  His first home was with the exbf's neighbours but they brought him back because...erm...he terrified their dog.  No, I don't quite understand what happened, but all I know the little kitten literally scared the pee out of their dog.

I brought him to mine as I knew My Dear Little Cardamummy always admired black cats. It was love at first sight.  We had just plucked Zeus and Hagia from our garden and given away their littermate Scutterbotch.  With Zeus instantly attached to My Big Strong Cardapoppy and Hagia decided I was the best thing since sock drawer organizers, this little black kitten with the teeny patch of white on his chest, soulful green eyes and long tail soon attached himself to Mum--for the past 17.5yrs he did everything he could to be by her side.

Over the years he, like his two adopted siblings, became a foodish cat.  But unlike Zeus and Hagia,  who preferred a select number of "people foods," Bean simply loved food.  He developed a taste for a wide variety of flavourful dishes.  Poached chicken or a simply roasted joint would elicit a "why are you being so mean to me" look. Long-cooked and deliberately spiced foods were what he wanted--coriander chicken, beef and pork curries--but he wouldn't say no to bacon, oatmeal or a bit of meatloaf.  By far chicken was his favourite and would let out a special "chicken miao" and danced frantically whenever some was brought into the house (raw or cooked).

Unfortunately, Beanie's legendary appetite became quite fickle in the past few weeks, and although his blood work was fine, Xrays and an ultrasound showed different.

His final days were spent with me, as my parents are away.  He adjusted to his unfamiliar surroundings--a different house and two two strange kittens.  Mum gave me instructions to make his favourite foods and pick up his favourite junk food (KFC...yes, really).  So this week, I made my own versions of mum's coriander chicken and beef curry, as well as my own ribs.  He happily nibbled what he could.  When he could no longer have solid food, I warmed thick cream sweetened with honey or melted ice cream for him to lap up. When he could no longer do that, he seemed to be content following the aromas that came from my kitchen.  

He spent his last night on my couch, snuggled up against me, purring. If it were up to him, he'd still be here, but his liver had other plans.  Beanie passed away, snuggled in a warm towel, on his way to Dr. Bonnie's.  

Bean was loved and liked by many (including by those who read Cardamom Addict).  He was warm and dry with soft cushions on which to sleep, windows that let him safely watch the world and, of course, an amazing home cook who was always willing to share.  Goodnight, Beanie Boy.  Sleep well.


cheers! jasmine I'm a quill for hire!

24 February 2013

Real pancakes, from a box

That's what she said.  And she meant it...without irony.

I suppose the phrase wouldn't have struck me if she and her troupe hadn't just spent the previous so many minutes trying to convince the rest of us that they were so much more advanced than us in every way: general sophistication, professional knowledge and the almighty and indisputable measurement of Twitter followers.  One even made a veiled comment on those of us sipping cups from a nearby coffee shop by calling a disaster when her ceramic travel mug from her favourite ubiquitous overpriced coffee house tumbled and smashed upon landing on the icy pavement.  Yeah, you know the type.

It's amazing how one little phrase, not intended to be heard by anyone other than the two who accompanied her, can not so much chink an armour, but tear a hole in dollar store tin foil.  No, I didn't buy their earlier assertions of superiority: her phrase simply confirmed my first impressions.

I know there are people who don't cook.  And I know there are people who think heating a frozen dinner and serving it in china serving dishes is counts as cooking, or filling frozen pastry shells with tinned pie filling is scratch baking.  I'm fully that there are those who, because of an accident of wealth, think their opinions are worth more than those who don't have the means to buy top end ingredients or eat at the finest restaurants.

I also know that someone's inability to make pancakes from scratch does not mean s/he is any less capable in areas that really count in life.

But really...these are pancakes.

Flour
Fat
Sugar
Salt
Eggs
Bicarb
Milk

The above is my version...I'm sure there are versions which don't use eggs, milk or other ingredients.  And I'm positive there are versions that add fruit, nuts, spices and other flavours or textures.

It's not as if you need esoteric equipment or source an ingredient that's only available in a remote region half a world away to make nummy nummy pancakes.  Heck, I'd argue using a box mix is probably a guarantee that you won't get nummy nummy pancakes.  Just pancakes.

But it was Pancake Tuesday and I was already in a pancakey-type mood.  Instead of either following Nigella Lawson's recipe or finding my lost recipe for blueberry buttermilk pancakes or even going back to my ricotta pancakes, I decided to trawl the web for something new.

With a small tub of cottage cheese in my fridge (why, I no longer remember), I decided to follow Whole Foods' recipe, but add a splash of vanilla to the batter.

Delicious, creamy and so easy to make.

No box needed.

Recipe: Fluffy Cottage Cheese Pancakes


cheers!
jasmine
 I'm a quill for hire!

06 January 2013

A few days late, I bear cake

A belated happy 2013 to all--may it bring  you and yours laughter, opportunity, friends and whatever good things you wish for.

I know some of you have been wondering why my entries have become increasingly sporadic these past few months.  The last half of 2012 brought pervasive change.

While Hagia and Zeus are no longer padding around the house, two new companions have trotted in.  Those of you who follow my @cardamomaddict account know about Nigel and Rufus, but if you don't, here's a pic taken in October.

In the midst of those exits and entrances, my professional life has taken a twist, and I have hung out my shingle and started Peacock Blue Communications, where I help clients with the various stages and phases of planning and implementing strategic, integrated communications plans (think I can help you?  email me at jasmine{at}peacockblue{dot}ca and I'll be happy to chat with you).  I've been working with clients and networking (oh, the networking!) for the past few months.  I'm working on the website, but here's what I've got up right now at peacockblue.ca; you can also follow my PR, Social Media and issues/reputation management tweets at @pckblue.

While all of this was happening (and still is happening), I simply wasn't able to dedicate time to this space as I had done previously.  I've not been cooking as much as I had been, nor have I been exploring food and culture in ways I like, so I've not really had much to post about.  Retiring this blog crossed my mind.  But I'm a stubborn optimist who thinks that every hiatus is a brief one.

So while I'm not committing to fast and furious posting, I will keep this space alive, posting what I can, when I can.

While I've been mostly absent, I have had one constant these past couple of months...chocolate cake.  As my longer-term readers know, I pretty much lost my chocolate tooth a few years ago when my partner died.  Whereas my chocolate cravings haven't returned, this overwhelming craving for un-iced chocolate cake has taken hold.  I'm on my third cake (fourth, if you include brownies) and I think I've found a winner.

The recipe is from a long-neglected gift I received more than 10 years ago from Jo Walton (yes, that Jo Walton) who came to stay with me.  She knew I loved to cook and bake, and Cadbury's was (and still is) a favourite of mine, so she gave me a copy of The Complete Cadbury's Cookbook.  It's a lovely book, filled with chocolatey and cocoa-y merriments.  Why I don't cook from it more often, I don't know, but I think this recipe will become part of my regular repertoire


Devil's Food Cake


adapted from The Complete Cadbury's Cookbook (c) 1994

Yield: 1 20cm (8") cake

Ingredients
175g (300ml/scant 1.25c) plain flour (all purpose flour)
1tsp (5ml) baking powder
0.5tsp (2.5ml) bicarbonate of soda (baking soda)
50g (105ml/7Tbsp) cocoa powder
Boiling water
1 pinch salt
55g (60ml/0.25c) soft butter
60ml (0.25ml) flavourless oil
225g (280ml/1c +2Tbsp) dark brown sugar
2 eggs
80ml (0.33c) yoghurt

Method
Preheat oven to 190C/375F. Grease and paper a high-sided 20cm (8") round cake pan (or two 20cm (8") regular or low sided pans). Set aside.

Seive together the flour, leavening agents and salt. Set aside.

Mix enough boiling water into the cocoa powder to make a soft, smooth paste. Set that aside too. 

Cream together the fats and sugar. Blend in the eggs. Mix the cocoa paste with the yoghurt and incorporate into the eggy-sugar mix.

Fold in the dry ingredients until the batter is uniform in colour and texture and you don't see streaks of unincorporated flour. Pour into the prepared pan(s) and bake for 35 minutes, or done.

The cake is done when an inserted skewer comes out cleanly, the cake has shrunk in at the sides a teeny bit (about 2mm/1/16th") and the top springs to the touch. Remove from oven and let cool on a rack.

Ice, if you wish.


cheers!
jasmine
 I'm a quill for hire!