Posted on April 20, 2014
Birgerbird’s going blue today. The background of my blog I mean. I am forever playing around with color in my cooking, dressing and blogging. Last night as I was enjoying a scoop of basil ice cream at our neighborhood creamery I spied the espresso & coffee cups at the java station and they were the most beautiful shade of blue. And their shirts are blue.
The proprietors of this fine ice cream shop also run 3, soon to be 5, restaurants — Milo and Olive, Huckleberry and Rustic Canyon. The love children of Zoe Nathan Loeb and Josh Loeb, they each have their distinct personality, but all serve fresh, seasonal, creative, soulful food, Milo and Olive and Huckleberry with an emphasis on Zoe’s now-highly-pedigreed, uber-delicious and personal baked goods. Their team is dedicated to good food, good people, and good vibes, good sustainable practices, and they’ve nailed all 4. Since all of the restaurants are within 2 miles of our house and my office, I cannot complain about living in Los Angeles. It just wouldn’t be right.
When Milo and Olive first opened they offered “Super Cheesy Rye Biscuits” and I’ve been pining for them ever since . . . . they don’t appear much any more, if ever. But Zoe has assured me that the recipe is in her forthcoming book.
So these little blue espresso cups and the TShirt reminded me of when I was a little girl hanging the ornaments on the tree while my parents’ records played in the background, specifically Joan Baez, Judy Collins, Cat Stevens. And we had a little ornament that was a little bird’s nest, with a robin and her little blue eggs inside. And the Joan Baez song “Diamonds and Rust” describing, apparently, Bob Dylan’s eyes as being “bluer than Robin’s Eggs” would play over and over.
In the song, Baez recounts a surprise call from an old lover, which sends her 10 years back in time, to a “crummy” hotel in Greenwich Village; she remembers giving him a pair of cuff-links, and summarizes that memories bring “diamonds and rust.” Baez is on record stating that the lyrics refer to her relationship with Bob Dylan.
Well I’ll be damned
Here comes your ghost again
But that’s not unusual
It’s just that the moon is full
And you happened to call
And here I sit
Hand on the telephone
Hearing a voice I’d known
A couple of light years ago
Heading straight for a fall
As I remember your eyes
Were bluer than robin’s eggs
My poetry was lousy you said
Where are you calling from?
A booth in the midwest
Ten years ago
I bought you some cufflinks
You brought me something
We both know what memories can bring
They bring diamonds and rust
Ah, music. So I put a little Joan Baez radio on iTunes while I put together my experimental cheesy rye bread loaf. It turned out pretty good, I must say, even if a little wet and dense.
I basically used a gougere dough recipe because my sourdough starter wasn’t fully ready, and figured the eggs would help with leavening. No recipe today, guys, gotta work on perfecting this one.
Category: Bread, Miscellaneous Tagged: artisan food, baking, bread, cooking, daily post, farm to table, freshly pressed, homemade bread, Huckleberry Cafe, ice cream, Joan Baez, josh loeb, memories, Milo and Olive, music, postaday, rustic canyon restaurant and wine bar, rye, sourdough, sustainable cooking, sweet rose creamery, Zoe Nathan Loeb
Posted on April 17, 2014
The Mulberry Pancakes Mike style were a hit and there were no trips made to the ice cream store or even refrigerator. But then for Mike’s birthday dinner I made pizza with figs, bacon and ricotta . . . and it got Miked. Let me explain.
I made a nice crust with some of the last bits of my sourdough starter before I chucked it to try a new starter method. A simple mix of rye and red fife wheat flours, an overnight rise, a stretch into a rectangular baking sheet, and into the oven with unfiltered olive oil (killer strong and funky!!), grey sea salt and Peads & Barnetts mangalitsa bacon. Everything’s pretty much artisan and/or heirloom up to this point except the Brita filtered tap water I used. After about 5 minutes on near-broil, I stuck a mound of salad greens mix and sliced first-of-spring figs that I’d tossed with oil n balsamic. Another 5 minutes, out of the oven, and I crumbled some fresh ricotta on top and some sunflower sprouts around the perimeter. That last flourish wasn’t part of the plan but I had to come up with something to cover the burnt crust on one side.
This was the night we had the “blood moon,” so I took the finished creation out onto the porch where Mike was relaxing & enjoying the lunar event. He pretty much inhaled it. A hit!
I felt good that there was plenty of the pizza left, because I would need to work late the following night and wouldn’t be home to prepare dinner. Not that I’m the only one who can cook in our household . . . far from it . . . but during the week when we’re both working I like to have on hand one or two partially prepared dinner options in the fridge.
When I came home from work later than normal bedtime time the next night, I was half awake. I opened the fridge for a drink . . . saw the pizza dish empty . . . and then this woke me up:
The pizza had been Mike-d. I would never think to add tomato sauce to figs . . . but then again ask an Ohio native if figs even belong on pizza!
Posted on April 4, 2014
Category: Breakfast, By Category, By Ingredient, Yoghurt Tagged: baking, berries, breakfast, cooking, eggs, Fiesta Friday, fiesta friday #10, food photography, healthy breakfast, healthy cooking, homemade, layered muffins, lingonberry, parfait, Recipes, rye, sweden, swedish, sweet and sour, sweet and tart, tart, yogurt
Posted on April 1, 2014
I love a bowl of porridge for breakfast or lunch, don’t you? Here are some recent versions at our household: