Thursday, December 17, 2009

Curse you Barrie & Bach


~~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.

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3 Comments:

At 9:16 AM, Blogger Beth said...

Thanks for the laugh! Needed one.
And you've given me my own reality check - a reminder that humour can get us through just about anything. ;)

 
At 3:01 PM, Blogger Alexis Fleming said...

Thank you,Lyn, and I can guarantee not one bed will be made on this road trip. lol I plan on enjoying other people's hotel/motels and letting them wash the sheets.

One more sleep...

 
At 9:30 PM, Blogger Lyn Cash said...

ack - was under DIL acct and didn't know it, so let's try this again...

*WAVING TO BETH* lol - Have thought about you a lot, wondered how you are. It's great to 'see' you.

And Alex, it'll be great. ENJOY!!!

 

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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

Northern unbleached
all-purpose (King Arthur):
11.7% protein

Bread Flour:
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.


hugs,

Sunny Lyn

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9 Comments:

At 11:31 PM, Blogger Heather Snow said...

While this goes against all the yummy home made cooking stuff, Costco sells a FABULOUS roasted red pepper and tomato soup from Pacific Natural Foods. Organic, only 110 cal per cup, creamy and rich and very very yummy. Oh, and only 10 for like 6 quarts of it (in 1 qt containers).

Awesome. We'll definitely have some on the next lake weekend. Or sooner!

 
At 11:32 PM, Blogger Heather Snow said...

That was $10, btw :)

 
At 3:16 AM, Blogger Alexis Fleming said...

If we ever get you out here, Sunny, I'm going to teach you to make the lightest puff pastry ever, and also a yummy sweet short crust pastry, all from scratch, compliments of my mom. lol

Of course, now I'm having to stay on a no-fat diet, I can't eat the darn things.

 
At 11:57 AM, Blogger Lyn Cash said...

oh wow, heather - I LOVE that stuff - too kewl. so when are we going back??? *hint hint lol*

I got so much writing done last time. Plus enjoyed the walk around the area.

Lex, you need to move here - I mean it. Of course, we'd both be fat as bears, but we'd get sooo much other stuff done. My mom tried to teach me how to bake a good pie and make good pastry puffs, and I just never mastered the art. Shame, too, because I do love good food.

 
At 1:48 PM, Blogger Beth said...

Didn’t post the recipe on my blog – but here it is - just for you!
Although it’s a pretty simple one, I do love shortbread and this recipe turns out a great batch.

Your gifts are all bought?? Ouch.

Merry Christmas!


Quickie Shortbread

1 ¾ cup flour

½ cup icing sugar

¼ tsp. salt

¼ tsp. baking powder

Sift dry ingredients in a bowl (I just dump them in a bowl and stir)


I cup butter – creamed (I just melt it in the microwave)

Mix butter gradually into the dry ingredients at low speed & when all the butter is in, mix at medium speed until fluffy (I just dump the butter in with the dry ingredients and mix until fluffy)

Roll into balls, place on cookie pan & flatten with fork

Bake at 350 for 5 – 10 minutes – middle rack – until light brown

It always takes at least 10 minutes – or longer!!

 
At 4:26 PM, Blogger Lyn Cash said...

thankyouthankyouthankyou
:)

 
At 1:53 PM, Blogger Gretchen said...

This comment has been removed by the author.

 
At 1:55 PM, Blogger Gretchen said...

Baking is chemistry, cooking is art.

My favorite cookbook ever is called why the cake won't rise and the jelly won't set. It goes into all the chemical reasons that recipes fail.

Another tip I heard for Pie Crusts was instead of water use vodka. Most of it will evaporate resulting in a drier and flakier crust.

Gretchen

 
At 5:07 PM, Blogger Lyn Cash said...

vodka? - that actually makes sense.

don't suppose you remember the publisher of that cookbook do you? is that the specific name of the cookbook, g?????

gotsta find that one.

 

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