06 October 2016

National Noodle Day

National Noodle Day was created in 1899 to commemorate the great chef Marconi Franconi Francois Mifferstein, one of the leading chefs of New York City and a personal favorite of national and world leaders.

Chef Mifferstein believed, with rabid fervancy expressed often to his admirers, that noodles were a transubstantial representation of the intestines of Jesus Christ.  He was heard on at least one occasion quoting Christ's words to his disciples:  "Take.  Eat.  These are my guts."

After the Chef's death, a few of his followers started a religion based upon his noodle teachings, but without his recipes, which he carried with him to his grave (in his back pocket), the faith soon died out.  An attempt to exhume the body and retrieve the recipes was blocked by his widow, who exclaimed, "Leave the man sleep, you crazy bastards!"

10 June 2016

Many of us register with a major party soley to have a voice in the primaries. If you don't like what the parties have become and the way they operate, and you have already voted in your state's primary election, consider sending them a message by changing your voter registration to "Not a Member of a Party", or to a minor party. This won't affect your vote in the November election if you change it before the registration deadline in your state (31 days at the most). It would be so great to see a big drop in the Democrat and Republican numbers.

If you live in Oregon, you can change your voter registration on line here:


22 January 2016

Heceta Beach today.  Down toward the end a sea lion was making its way across the beach.  I gave it room, and only had my cell phone camera, so it is tiny in the photos.

10 February 2014

A Gluten-Free Pizza Experiment

Gluten Free Pizza Dough

I was given The Dairy-Free & Gluten-Free Kitchen cookbook, which has a gluten-free flour mix that looked promising to me.   I mixed up a batch a few weeks ago, but just got around to actually baking with it.

Gluten-Fee Flour Mix

1 1/4 cup brown or white rice  (I used brown.)
3/4 cup potato starch (Do not use potato flour.)
1/2 cup tapioca flour or arrowroot flour (I used tapioca flour.)
1/2 cup sorghum flour or garbanzo flour (I used sorghum flour.  I hate the taste bean flours in baking.  Garbanzo flour has its uses, but not in bread.)

A Gluten-Free Pizza

The amounts are APPROXIMATE!  I did not measure, and am guessing the amount I used.  If you aren't comfortable with experimenting, this recipe is not for you.

about 2 cups flour mix
about 2 teaspoons xanthan gum
about 2 teaspoons psyllium powder (helps the crustiness)
about 3/4 teaspoon Real Salt
about 1 teaspoon organic sugar
about 2 or 3 teaspoons quick rise yeast
about 2 or 3 teaspoons Rumford's baking powder
2 large eggs (chicken)
about 2 or 3 tablespoons virgin olive oil
water (tap, filtered ;) )

I added all the dry ingredients to a bowl and mixed well.

Then I made a well in the dry ingredients, and cracked two eggs into it.  I stirred them a bit to break them up, then added the olive oil and mixed them together, along with a bit of the flour.  Then I started adding water and mixed the flour gradually into the wet ingredients, along with sufficient water, until I had a very soft dough (well beyond a batter, but much softer than a wheat dough).

When well mixed, I put the bowl in a warm place to rise for awhile, maybe an hour.  I did not cover it.

Then I greased a solid pizza pan (one with holes won't work for this) and plopped the dough in the middle of it.  I flattened it a bit with the back of a large spoon, then sprinkled on some olive oil and spread it around with the spoon.  I smooshed the dough out using the back of the spoon until the dough was maybe a quarter of an inch thick.

Then I applied toppings.

I baked it at 400 degrees farenheit for 15 minutes, and it was nicely browned at that point.

The crust was very good, with some loft -- bread, not cracker -- and a crusty outside.  No, not the same chew as a good wheat crust.   And the flavor was a bit on the bland side (which is very good compared to many gluten-free doughs.   (Bean flours in bread -- bleh.  Shudder.)  I usually mix some garlic and herbs into a crust, and maybe some onion powder, and next time I will.

01 October 2012

Hearts in the Balance

Two hearts in perfect balance.   Just added to my Etsy shop.

Fused glass and hammered copper.