Kickin’ it with Cucumber Water

My friend, Dixie, introduced me to this simple summer trick when I visited her in Stockholm over a decade ago. She told me, “Girl, you are NOT gonna believe how simple and good this is…plus it’s pretty.”

cucumber slices in line

True or false: everyone calls each other girl in Sweden. False though it would be a fun addition to the language.

Dixie and I call each other girl, pronounced gurl and drawled out just a little: guurrl. I don’t remember exactly how that started. Maybe we crept it from Dixie’s sunshine state youth. Maybe we made it up while we bopped around NYC doing costumes for some very low budget (and often considerably shitty) films. You gotta start somewhere.

We had some hilarious adventures working our ways up…like when we costumed a sorta, kinda kung fu movie. The leading man  liked to kung his fu freely…as in he liked to go commando. No drawers. He’d get going with his high-kicking, grunting hi-YAHs and free-ballin’ all over the place. Hilarious. We left the set during takes sometimes because we couldn’t watch without laughing. We even dropped off some nice supportive undies in his dressing room with his costumes but he was NOT having any of that.

Anyway…I miss hanging out with my girl, Dixie. Let’s get back to visiting her in Stockholm and discovering cucumber water.

cucumber water oh

Cut a bunch of cucumber slices. I used an English cucumber here but any kinda cucumber will do. This is one of the awesome aspects of cucumber water: it’s an inexact, wingin’ it beverage much like that Kung Fu movie Dixie and I costumed.

Add cucumber slices to a pitcher of water. Let them get acquainted for fifteen minutes or so then serve.

cucumber water closeIt’s that simple. Cucumber water tastes exactly like it sounds: water with a cucumber-y flavor. It’s light, surprisingly refreshing and a good palate cleanser. Cucumber water makes you feel nice, livens up your mouth zone. Plus a pitcher of cucumber water looks pretty on a picnic table.

You can keep a jug or pitcher of cucumber water in the fridge for a day. Add more water when it gets low and you’ll have refreshment at the ready all day long. I always think of Stockholm and Dixie when I make cucumber water; how summer light eats up the night during midnight sun.

Skal (that’s cheers in Swedish) and a freewheelin’ hi-YAH just for old time’s sake. Look out!

Share via email
Posted in recipes, Wednesdays | Tagged , , , , , , , | Leave a comment

Bread Butter Radish Salt

Bread, fresh loaf, toted from bakery, chic on city streets: baguette.

Le Panier Public market sign

Butter, pale, lush, spread on bread, silky as coastal breeze calm.

butter knife still life

Radish, peppery, sharp, sliced see through, sparkles fast as firecrackers: bite.

breakfast and easter radishes

Salt, pink crystals, sprinkled like light, bright as sudden sun: sea.

gypsy lunch in garden

Lunch, leisurely long, eaten al fresco becomes five little poems savored.

Share via email
Posted in poems, recipes | Tagged , , , , , , , , , , , , , | Leave a comment

Winged Wednesday: Maurice de Plumage Swoops in

This Wednesday has wings!

what with the wings

It knows how to use them.

wings back hummingbord

This is my garden buddy, Maurice de Plumage.  He swooped up on me while I was writing about four simple things. I promptly got snap happy with several devices. And I completely stopped waxing about four simple things.

wings back right

He hung around for a long time and didn’t freak out when I crept closer with my camera. He just chilled and appreciated the wispy breeze. Maurice and I totally had a moment.

Maurice de Plumage

See you this weekend for four simple ingredients that, when together, amount to much more. Here’s one of them:

purple radish slices

Until then…we’ll wing it!

p.s. Maurice respects the need for nectar and realizes you may need a snack. He recommends the Hummingbird Cupcakes with Pineapple Nectar Centers and Cream Cheese Frosting.

hummingbird cupcake with pineapple curd nectar center

Share via email
Posted in Wednesdays | Tagged , , , , , , , , | Leave a comment

Weird Wednesday: Pete Went West

Pete went west and wound up hangin’ on some hippie’s wall.

pete went west

He rather liked the macramé and crystal headband he woke up wearing and the readily available avocados. Everything was cool until that darn dragon whooshed up at him outta nowhere.

Uwajimaya dragon

Pete wasn’t proud of passing out but that’s how it went. He swooned, saw colors.

papers art Seattle window

And wanted pudding.

subliminal pudding

Words spun from him. They twirled, stretched, sauntered and sped with no apparent pattern.

book pages waterfall

They put a spell on him as words will do. And Pete pursued the twirling words, was led by rising lights until he knew night. Music screamed like a hawk in the background.

graffiti stairway Soho NYC

The night knew this great place owned by an Italian Family that served super-big pizza pies. The crust was thin like paper which is how pizza crust should be. Pete knew this because he was from the east coast where pizza is done right, son.

large pizza

A chill hippo who was also hanging on the hippie’s wall introduced himself.

hippo head

They had an excellent chat about the best way to perfectly press a shirt…not that either of them needed perfectly pressed shirts. Still…pressing was a matter they both felt passionate about.

old school pressing machine

And that’s how it went when Pete went west.

Pete and the domino hand

Happy Weird Wednesday…

cartoon of two ewes

…to you(s).

Pete’s favorite snacks…in case you’re hungry:

pretty bunnies salad

Pretty Bunnies Salad

carrot garam masala soup at Yvonne's brunch party

Carrot Garam Masala Soup

daikon carrot lemongrass quick pickle close up

Daikon Carrot Lemongrass Quick Pickle

Share via email
Posted in short stories, travel, Wandering Wednesday, Wednesdays, Weird Wednesday | Tagged , , , , , , , , , , , , | 7 Comments

Wallow: Milk Chocolate Macadamia Nut Cookies

I finally bought a cookie dough scoop. My rebellious side clung to my old school method which took the drop in drop cookie to heart.

cookie dough scoop

Alas…I need more precision in my cookie making. With a cookie dough scooper the dough is portioned out into relatively equal-sized dough balls and those evenly-sized dough balls bake into evenly-sized cookies at the same rate. So you’re less likley to get one of those overdone (or underdone) interlopers in the batch.

If you usually have some not-so-stellar cookie sheep in your flocks maybe a cookie dough scoop will help you out.

milk chocolate macadamia cookie dough balls

If you remain true to your old school method…I get it.

Either way we probably agree that cookies should be made because cookies are good. Cookies with creamy macadamia nuts and luscious Lindt milk chocolate are definitely good.

Does this chalk make my handwriting look creepy? I swear I have nice handwriting when it’s not done in a rush on a cheese slate.

milk chocolate and macadamias on slate

Despite the fancy pants macadamia nuts and Lindt chocolate these cookies are unpretentious and uncomplicated tastewise. Golden brown sugar gives them a quiet, caramel sweetness. Rich macadamia nuts bring in a creamy crunchiness. They’re soft in the center, crisp and golden at the edges.

Plus they have pools of melted milk chocolate…swimmable pools of comforting, easy-to-love milk chocolate.

milk chocolate macadamia cookie with doe red linen

Milk Chocolate Macadamia Cookies are simple, sweet and good with cold milk. Wallow worthy.

Share via email
Posted in bakery, recipes | Tagged , , , , , , , | Leave a comment

Whisky Glazed: Maker’s Mark Pecans

What’s up? Whisky is what. Let’s douse something in Kentucky bourbon.

whisky pecans light

Get on your Maker’s Mark!

makers glazed pecans ingredients

You need bourbon, pecans, dark Muscovado sugar, butter (of course) and salt for this bourbon-tinged midweek moment.

The hardest part of making Maker’s Glazed Pecans is trying not to eat them while they cool from a warm, gooey state and get set into glazed chunks of slightly salty sin.

Maker's Mark Pecans

Maker’s Glazed Pecans are quietly sweet, softly crunchy with a snap of salt. The whole nutty experience is underlined by the mellow caramel of Maker’s Mark. They contrast well against bitter greens like arugula. Add in some crumbled blue cheese, a simple vinaigrette and you have one of my favorite simple salads.

Maker’s Glazed Pecans on top of pure vanilla bean ice cream…I expect that needs no further explanation.

They disappear quickly if you sit around eating them so you can best describe their flavor on an oinking blog. My commitment to wooing you with snacks on Wednesdays is fierce.

Share via email
Posted in recipes, Wednesdays | Tagged , , , , , , , , , , , , , | 2 Comments

Shine a Light: The Art of Ann’s Greenlake

My friend, Jodi, is the kind of person who brings thoughtful gifts like homemade granola and Italian plums plucked from the tree in her backyard when you invite her over to drink wine and deconstruct Project Runway.

wine for girls night

A giant bag of locally grown Concord Grapes she gave me inspired my Concord Grape Extravaganza last year.

Jodi’s hand has made a cameo appearance on this blog before. Her hand is the one with the graceful fan of fingers, slim wrist, nice manicure. The one near the corks with the purple polish, pink ring…that’s my paw.

Jodi is the daughter of an artist, Ann Norton, who resided in the Seattle’s Greenlake neighborhood for over thirty years. I love Ann’s paintings.

anns greenlake shelves

This black cat should be an art studio muse or a reading nook companion.

black cat by Ann Norton

Ann Norton’s paintings are whimsical, emotional, vibrant. They speak for her now since her own voice has been fogged by Alzheimer’s disease.

My friend is shining a light on the world by sharing her mother’s art. Shine your light for the world to see.

I’d like to let Jodi’s words tell you more of their story:

My mom, Ann Norton, has always been a proud woman, one who let very few people if any get close to her, including me.

Ann Norton Vancouver 1950s

When the reality of her Alzheimer’s diagnosis finally sunk in I knew the road ahead was going to be a long, treacherous one for both of us.

Bright Spot by Ann Norton While going through our family home, to my surprise, I discovered hundreds of paintings my mom had created. As I looked through them, I remembered seeing her sit in her window seat, dabbing paper with a paintbrush. I asked her once what she was doing and she simply replied, “Oh, just doodling.” As I went to take a closer look, I was amazed at how beautiful her “doodles” were. I told her so. She said, “It just helps calm my nerves and keeps my mind at ease.”

What was so amazing about her art was the emotional connection I felt immediately just looking at it. Her art spoke to me like she never had.

Bubble Gum Tree by Ann NortonThere is a quiet serenity about her paintings though they harbor powerful emotions. They hold a sense of humor, a personality, perhaps a piece of her soul that communicates the joy and charm she didn’t express in her everyday life. When she felt compelled to paint, she simply grabbed any nearby scrap of paper, back of a product carton, or a piece of a cardboard box to get started.

I am blessed to feel this connection to my mom through her art. This connection as well as the emotion and beauty of my mom’s paintings are what drove me to share Ann’s Greenlake with you.

~Jodi Norton, daughter/curator

Prints of Ann Norton’s work are available for purchase here on Etsy. And Jodi has designed greeting cards from her mom’s paintings which are also available at the Ann’s Greenlake Etsy store. Ten percent of sales are donated to The Alzheimer’s Association.

Selected works from Ann’s Greenlake are currently on display through the end of May as part of the Freemont Art Walk. Several Seattle neighborhoods host art walks every month. Local galleries and businesses show art, serve wine and cheese and snacks. It’s cool and laid back. Art and snacks…I’m in!

Happy Mother’s Day! Oink for art. Oink to daughters and sons who give clarity and conjure beauty, life, a voice from what might otherwise undo them.

Anns Greenlake sunflower paintings

Share via email
Posted in shopping, short stories, Wednesdays | Tagged , , , , , , , , , , , , , , | 2 Comments

As the Bacon Sizzles

Morning light and sizzling bacon go well together. Bacon cooked slowly on low makes a morning good.

bacon sizzling

Chocolate goes with soft sunlight too, right? Just to be sure…we’ll use two types of chocolate.

cookie making morning

This is the opening moment of a bacon baking mystery morning.

chocolate chopped

Hunks and slivers of chocolate are gonna get folded into fluffy batter along with crisply cooked, roughly chopped bacon.

Dough will be rolled while pigs watch, eyes wild from three successive espressos.

cookie dough balls

Oatmeal Chocolate Chunk Bacon Cookies: mystery solved. Mouth made happy.

Oatmeal Chocolate Bacon Cookies

Soft-centered oatmeal cookies with crisp edges and melty pools of semi-sweet and dark chocolate are sweet and thick enough to quiet the bacon a bit. You get a salty, smoky pop every once in a while. It’s just enough bacon-y goodness to make it seem totally okay to have cookies and three espressos for breakfast.

cookies and mr bacon

May the dawn bring you thick, soft cookies with two types of chocolate and bacon.

Share via email
Posted in bakery, recipes | Tagged , , , , , , , , , | Leave a comment

IOU Wednesday

I owe you. It’ll be worth the wait. Promise.

oatmeal chocolate bacon cookies and mr bacon

See you tomorrow for chocolate of many sorts and bacon. Oink!

Share via email
Posted in bakery | Tagged , , , , | Leave a comment

What’s That Wednesday Kaffir Lime Leaves

Kaffir Lime Leaves are my new crush.

Kaffir lime leaves

I saw them standing there by the refrigerated machine when I was cruising the produce department at Uwajimaya.

Kaffir lime leaves on slate

Kaffir (pronounced kay-fer) lime trees are native to Thailand, Indonesia and Malaysia. They’re grown mainly for their hauntingly fragrant leaves which are essential in Thai cooking.

If you’ve sipped some Tom Yum or Tom Khaa soup you’ve sampled the citrusy magic of Kaffir lime leaves. Or at least I hope you’re sipping and souping at places that serve authentic lime leaf love because Kaffir lime leaves are divine…and really hard to define.

Kaffir lime leaves on bamboo

Kaffir lime leaves are intensely fragrant. Tear one and rub it on your hands or across your cutting board. Their scent is clean and sparkly but not in a light-handed way. It is lingering, lush, vividly citrusy.

The Kaffir lime fruit is small with bumpy skin and a somewhat bitter juice that’s used in cooking but not with the same frequency and enthusiasm as the leaves. The juice and rind are used in medicinal tonics for the blood and digestive system as well as in natural cleansers. Rubbing the leaves on your gums is supposed to be good for your mouth zone. And the juice is supposed to be wickedly good at getting out tough stains.

Kaffir lime leaves are pretty. I love the contrast of their shiny, dark green fronts and their bright, chartreuse backs; their almost heart-shaped leaves.

kaffr lime leaves back and front

They impart a flavor that’s a mix of lemon, lime and mandarin yet it is disctinctive. Whole leaves, fresh or dried, are used to flavor simmering stews and broths in much the same way as Bay leaves are used. The leaf is removed after the simmering or pushed aside in a curry…not eaten.

When fresh leaves are young and tender they can be slivered finely and used in salads. The sturdy center rib should be removed first if you’re going to try them that way.

Kaffir lime leaves can be dried and stored just like other dried herbs. The fresh leaves keep well frozen.

Have I convinced you to track down fresh Kaffir lime leaves yet? Did I tell you I read that you can throw a few in your bathwater for a refreshing spa moment? Trying it!

Kaffir limes leaves are rumored to be good for warding off evil spirits and banishing gloomy moods. I like both those qualities.

This might turn into a Kaffir Lime Leaf Palooza.

In the meantime…if you pick up Kaffir Lime Leaves try throwing one in coconut water or stock and poaching fish in it which I did with cod. I also added a fresh Kaffir lime leaf to red beans while they simmered and those red beans rocked. Kaffir lime leaves will impart a mysterious, deeply citrus note into your concoctions. A few leaves simmering in water will cleanse the air and make your home smell spiffy. Plus…it’ll keep the gloomsters and ill-willed spirits away. Win win and what what!

Share via email
Posted in Wednesdays, What's That Wednesday | Tagged , , , , , | Leave a comment