Mardi Gras

Well Carnival season is always a fun time here in Pensacola. Everyone associates Carnival with just New Orleans, but in this country it started in Mobile, Alabama – and moon pies are involved. Yep. Moon Pies. Pensacola has a vibrant krewe tradition and a host of parades and balls from 12th night (6th of January) on – there is not much else to do in January and February after all. It is cold and rainy most of the time so any excuse to drink like fish and dress up is appreciated. I would join a krewe, but I just do not like people. Nope.

D&D_1180.jpg

Yes, I have carnival cookie cutters. So?

Throws (beads, cups, and, whatnot) vary, but Moon Pies are in the mix. I am so not sure why, but hey, what is wrong with a chocolate Moon Pie once a year. Apparently this year there were calorie count moon pies – like tiny little things – who does that? This season is for indulgence, so let us just have a regular old-sized moon pie – like the kind I ate when I was a kid. I do not like the vanilla ones and really do not like the banana ones – ugh. Go chocolate (which is odd for me) or do not bother.

So today I wear beads to work – just like I wore beads this weekend when the major parades were going on. Monday was red beans and rice day and while that is a traditional Monday thing, but this is the important Monday. Today is Mardi Gras – the crazy day and then Ash Wednesday changes everything.

dd_1827_hood_mardigras

Hood – my Mardi Gras pup

National Dog Day

Today is National Dog Day, so I think I will begin operation Get Another Dog in earnest now. Up to this point, I have been casually dropping hints that the MotH* has consistently ignored, but I think I will put the spurs to it, as it were, and actively start looking for a dog that I want.

That raises the question – what kind of dog do I really want? My first knee-jerk reaction would immediately be a German Shepherd Dog, but I am wondering if that makes sense going forward. I would always compare any GSD to Duke and I just do not think it could possibly measure up. IMG_0041

And then there is Bering. The  Boy wanted two types of dogs, a GSD and a Siberian Husky. When our friends rescued a Husky right after Hurricane Katrina, I was not enthusiastic. It seemed that he was noisy. Guess I did not know anything about a Husky. The Boy picked the name, it was the Bering Sea. And lord help me, the Husky was beyond words beautiful. I miss my little puppy friend. It is a damn shame that cancer took him at six years despite all the efforts we made.

DSCN0033

Then we got the idiot. He was bred to be a service dog. The group thought that mixing a Border Collie and a Lab would make a good service dog. Funny, but I do not think this group will try to make that mix again, since 3 of the 4 of that litter totally washed out. But he is my little idiot and no one else can say that about my dumb little boy. He is my Hood. This the picture when I knew he was mine.

Hoodie Boy

*Man of the House

My thoughts on the Cracker Challenge – yep, that sounds slightly weird. Geh.

After the 2012 cracker challenge, I decided to make the ultimate cheese cracker – my own version. I took the following things into consideration: ingredients on hand, time to mix, log or flat, dough handling, time to chill, spice. nuts. flavor, crispiness, cost to make, and it all culminated in an all around winner which was – Parmesan Rosemary Walnut Shortbread.Will make that again, because I really love them. Because growing fresh Rosemary is simply easy – just put it in the garden in a place  that gets lots of sun, but not too much water – read: no sprinkler system.

D&D_1476That said, I took the best qualities from the 5 recipes I used and developed this. I think this just might be my first real recipe on my own – although with a little help. I do freelance in cooking, but baking is a completely different animal.

The cracker challenge sat for a while (until 2016), but now we are going to make my ultimate cracker and see if/how it measures up. I am not growing Rosemary – damn it. But we shall manage. Will soldier on. That is what I do. It is June 2016 and I cannot sleep, so this is what I decided to do. I’ll wear it proudly. It is June 2016 and I cannot sleep, so this is what I decided to do. I’ll wear it proudly.

6 ozs all-purpose flour – yes, we are measuring by weight – why else do I have the damn scale? Thank you Ruhlman.
2 ozs grated cheddar – plus just a bit because that is what I do.
2 ozs finely grated Parmesan – it really seems like a lot but in reality it is not, mostly.
1/2 tsp cayenne – I think next time – more, yes, please – more.
1/2 cup walnuts, chopped, but not too finely
1/4 tsp freshly ground black pepper
4 ozs (1/2 cup) unsalted butter, chilled and cut into 1/2” pieces
1 egg yolk, with just a smidge of cold water

First thing, I chop the walnuts in the food processor and since everything else is going to be mixed in there, it is no big deal. Remove the walnuts.

To the food processor, add the flour, and cheeses, cayenne, walnuts, pepper and whir around a bit. Then add butter. Once that is combined, add the egg and water to the top of the dough and just pulse until it comes together. Then add the walnuts back in. Will not be long to come together.

Dump out on waxed paper and press together and then shape into a couple of logs. Chill overnight or up to three days.

Preheat the oven to 350 degrees and line a baking sheet with parchment. Cut the logs in 3/4 inch slices or there abouts. Just try to make the slices very similar to each other. That way they bake the same way. It takes about 12 minutes to bake them, but you need turn them half way through. You want the edges slightly gold and the same with the bottom. That really is as far as you want to go in the baking these cheese crackers.

Hood got a bit of cheese, but the cracker rolls are in the fridge and ready to be baked and in my head, they will be good because the dough was not damn bad.

Nota bene:That is something I have learned – if the dough does not taste good, neither will the cookies or crackers.

 

 

National Puppy Day

I had no idea that this was National Puppy Day. But I think that is a great idea, because I don’t think anything can make you feel better than a dog – no matter what the MotH says. I’ve loved all my pups (or puppers which how I usually refer to them.)

So today, I remember all my pupper friends. Two how I miss beyond words, and my little idiot (I’m the only one who can call him that) that I am so grateful for. Hate ending a sentence that way.

D&D_Ber-Duke_0070

Bering – My Siberian Husky – Duke the best GSD ever

Hoodie Boy

Hood – my Border Collie / Labrador Mix – My little idiot

My Sous Chef

Every cook needs a great sous chef. Someone who is there in the kitchen with you ALL the time and who helps and makes your kitchen time easier. I have two.

One sous is here on special occasions and is super helpful. I can say, “hey, can you watch that pan of apples on the stove for me?” and know I have nothing to worry about. No burning.  A timer goes off and I’m not around – he’s up to the task – no matter if it is baking or cooking. He can handle it. He’ll do little things for me – please empty the sink (i.e. – load the dishwasher), and nothing goes in an incorrect place.   Please dice these for me – handled. What wine should we drink – at this he is SO much better than me. Makes excellent mimosas! Yes, this is the Boy. He’s become quite the epicure. I’m very proud of all he has learned and continues to learn. I just wonder why he never showed much interest in the kitchen until he started working both front and back of the house in the restaurant business. Curious, non?

One sous is here every time I cook. He’s smart and focused and always up to the task. That said, he snorkels the floor looking for anything I have dropped. He gets in the way and is a general nuisance in his own very adorable way. He never begs, for which I’m eternally grateful, but he does give you the look that strongly suggests that you need to drop something good on the floor, and damn soon. That stare. This sous is half border collie and I’m afraid occasionally, I am the sheep.

D&D_0968

My Sous Chef with his Border Collie stare