CHICKPEA SEWING STUDIO

Heavenly Crust

I was totally inspired to make this bread the moment I laid eyes on this post at Two Little Banshee. It's the best crust by far I have ever achieved and the texture of the 'mie' ( inside white part) is exceptional. I still can detect a faint yeast taste that never fails to drive me nuts. ( After cooling, the bread tastes great). I am so pleased with the rest of the recipe that I am determined to try a new batch tonight. By the way, do start it at night because it needs 18 hours to rise! If all goes well maybe I could add some blue cheese and nuts, yum.

Link to the recipe.I also recommend reading this companion article in the NY Times that will give you a lot of inside on why the dough is so stinking runny!

It's a wrap!

Thanks to all 36 members of the Food Group for joining me this June. I had a great time spying in your kitchens!

I have an idea for a simple swap that I will share with you as soon as I can manufacture a button...mysterious woman.

Crafty Crow Funny Food Contest

Just to look at the cool button above I want to make something edibly funny. Full rules here. Deadline June 22.

No Thank You! turn around and run...

This was to be my morning bad deed. I had it all planned out for days... What in the world is she talking about?

I am going to find a McDonald, pull in to the drive through and order a small hamburger with a small portion of fries, at 10:15 am. Here is why: Although I technically never eat meat, once every couple months I faulter and secretly head towards the Golden Arches. I'll take great care to pay cash and hide the wrapper when I am done. Not that anybody cares but I do...because here we don't eat our friends! For two weeks I have also been without dairy to see if it improves the baby's skin rashes. So I break down and park by the microphone. A women of Latin descent tries to take my order
Me: (shouting) ONE SMALL HAMBURGER.
The lady: wjhgcskfgkrfjhgl!
Me: (louder) ONE SMALL H.A.M.B.U.R.G.E.R!
The lady: rgfliregi;b'jrg'wb'rwh'!
Me: (feeling horrible) I am so sorry but I can't understand what you are saying. ( I have a French accent remember).
The lady: No hamburgers, only breakfast. Hamburgers in 15 minutes if you'd like to wait. Would you like breakfast?
Me : (after a stunned silence) No thank you, I think I'll go...

I drive away, bumping into the curb, feeling crushed by fate and the McDonald corporation...
As I get home I make myself a nice little sandwich with cold baked tofu, vegannaise, radishes and cilantro. Add in some potato chips and leave this disappointment behind (for now).

Day 8: Lime rice

My observations so far, after a week of edible pics:

1. We eat A LOT of tofu at this house.
2. I am not ready to face/quit my potato chips habit quite yet.
3. If I want to loose more baby weight I will have to either cut back on 2, or :
4. I need to exercise more than my spoon holding arm.

Day 6: Fried

I actually took this photograph last Sunday. So pardon me and think of it as left-overs!
Those are Calamari rings. I like them battered much better than breaded but I can't seem to find any in the US. My dad makes them for me when I visit him and it's just the two of us. There is a strong sentimental attachment here.
 When I think of my mom in connection to food the first thing that comes to mind is dehydrated tofu! She made me eat it for years ( or so I remember ). Recently she told me that she hates it too... It quite unfair to think of her that way, as she also bakes clafoutis and is capable of making dust edible when the fridge and pantries are completely devoid of food.
As I breastfeed Finn everyday, and even more so in the beginning during the very painful phase, I pause to appreciate my mom and the milk she shared with me.
Good times!

Day 5: a bowl of weeds

 

Did you know you can eat young dandelions? You hear me, the weeds that colonize your lawn. If you're (un-)fortunate enough to have a good supply growing in your backyard, you can control weeds and gather lunch at the same time. It takes a while though to get a sufficient harvest to feed a family of four, but for a date you should have some time left to sauté the scallops perched on top.
Only the tiny young leaves are edible ( chickens will eat any parts). They have a slightly bitter taste which makes them a good choice to mix with other greens too. I think they come from the same plant family as chicory.
After harvesting, the leaves need to be washed very thoroughly as they have a tendency to hide little grains of dirt everywhere.
The dressing recipe is about 1Tbsp of Dijon mustard, 2Tbps of Balsamic vinegar, 1/4 cup of olive oil, salt and pepper. As you add the ingredients in this order, mix them well together.
Enjoy!

Disclaimer: In case you are still wondering if I went odd during the night I would just like to add that this is considered a delicacy in France.

Day 4: peaches and cream

Peach

Cream

Day 3: Carbs

My special fennel pasta pseudo-recipe:

Cook your bow ties 'like the box says"
Chops the fennel very finely. If it's very fine you don't have to cook it, but if your pieces are kind of chunky then soften them up in a bit of water on the stove top.
Mix the pasta with the fennel some olive oil, sun-dried tomatoes, and pine nuts. Add a generous amount of cracked pepper corn and some salt. At the very end press a lemon on top. Before serving you can add some Parmegiano Reggiano ( I am sure this is NOT how it's spelled).

Finn feels differently about his carbs. He favors wood products instead.

Day 2: crunchy sewing

Day 2: Crunchy corn

I think typepad ate my blog post today, maybe they like corn. So I have to type it all over again. I not so sure about their 'improvements' either...struggles with pictures.

I went all the way to the store where I teach with the baby in tow only to find out that my client was not coming, after waiting/wasting one hour. Great!
But I have the feeling that the day is about to get better. Two girlfriends are coming for a sewing date this afternoon, if we make anything through the chatter I'll report at once.