Lyn's Licks & Laughs...with alter egos Bobbie Cole & Sunny
Thursday, December 17, 2009
~~cue the Disney music~~
What do you say to a friend who is leaving a place with mixed feelings? One who has longed to go for so long that she's felt her wings had been clipped, and she's wondered if she can still fly? And why is it that dramatic change generally produces such wide-flung highs and lows within us?
Helluva season for anyone to be uprooted with no place to go other than a direction, at least until they find a place to live, but that's my friend. She's Peter Pan, pointing to the third star on the right and nudging her husband to move in that direction, with nothing but hope in her heart and an ice-chest packed with salad and sandwich stuff. In a way I envy her, but with a closeted push-pull, tug-of-war with my own emotions, I crave the stability of where I live. Am freezing my arse off, and my traveling shoes are packed beneath mountains of leather coats, sweat pants, snow boots, and sweaters, while she's facing blue skies, beaches, and surf and wearing her sandals.
Gad. In a way I guess that makes me a Wendy, and Wendy was not my favorite character in that story. I wanted to fly, I wanted to fight pirates and snuggle beneath blankets while someone told me a scary tale. I wanted to talk to fairies, play pranks, disregard my own safety, and feel invincible.
~~~adult segue in progress
~~~to Jonathan Livingston Seagull
Wait a minute. That bird hit the proverbial brick wall. He fucking died. One adventurer never lived, but then I suppose that means that he also never died. The other...
Well, hell, isn't there a safe place on this planet to have a reverie any more? WTF? Can't a writer daydream in peace, send out good wishes for a dear friend without getting sappy and maudlin or without being bitch-slapped with a reality check the size of God's left nut?
HAVE A FRIGGIN' BLAST, ALEX! CALL ME! SEND POSTCARDS! DO ANYTHING YOU WANT AS LONG AS YOU DON'T MAKE BEDS OR WAIT TABLES.
Wednesday, December 02, 2009
What's Cooking?I've been busy (haven't we all?) - and that's my excuse for not blogging much the past few weeks. I have been writing a bit. Just finished a romantic suspense that doesn't have a home. Did edits for a male ménage that does have a home—it debuts with Loose Id sometime this month.
Have found a couple of really cool sites where people actually cook and offer up recipes and information about ingredients. Take a look at Two Peas and Their Pod (over to the right in the blog roll column) and also at Pinch My Salt. For whatever reasons, I'm craving a good, hearty roasted tomato and roasted pepper soup, and I found recipes on those two sites.
And, too, I'll admit it - I suck at baking biscuits or pie crusts from scratch, and this bothers me. It's like the ghosts of grandmothers past will haunt me unless I rectify this. So color me delighted when I discovered this information on Pinch My Salt's website:
Here’s a quick rundown of some flours and their protein contents, taken from the book Cookwise by Shirley O. Corriher:
Cake flours (Swans Down, Softasilk):
7.5 to 8.5% protein
Bleached southern all-purpose (White Lily, Martha White, Gladiola, Red Band):
7.5 to 9.5% protein
National brand self-rising (Gold Medal, Pillsbury):
9 to 10% protein
National brand bleached all-purpose (Gold Medal, Pillsbury):
10 to 12% protein
Northern all-purpose (Robin Hood, Hecker’s):
11 to 12% protein
all-purpose (King Arthur):
11.5 to 12.5% protein
So, keeping in mind that less protein equals light and tender cakes and quick breads, the flours from the top of this list are going to give you the best results for those types of baked goods. And since more protein equals higher rising yeast breads, the flours from the bottom of the list will be best for those.
Fascinating probably only to cooks and weirdos like myself, but that just made my day. You'd have thought I'd struck the Mother Lode of Biscuit Making.
Don't ask what a carb-counter is doing looking at flours - maybe that's what I'll look at next.
Happy cooking, cleaning, or whatever it is you're doing this week.