The Wood Oven, The Next Chapter

Its been so long since I worked on the oven! But today, finally, I got to work on it. No schedule for work, fun, bad nasty weather etc. Just work on the oven.

The plinth was finished late last fall. Then the center had to be filled with...fill. Yeah, gravel, rocks, dirt, etc. The next step was a layer of empty bottles. THAT was a lot of work as I needed a LOT of wine bottles for a layer that covered the whole inside.:-). That was completed during the winter.

The next step was a layer of clay-wood chips-perlite-sand-and I added some mortar mix. I used our handy dandy electric cement mixer. It took 3 batches. Did this today. It was nice and sunny and warm, all necessary to work with this sloppy mess. Now it gets to sit for a day or so to set up and dry.

The NEXT step is a row of regular bricks all around the outside mortared in and then a nice layer of sand. On top of that the FIREBRICK and then I can start building the sand form of the dome of the oven.

Thank you Betty Bell for all your nice clay pot trimmings!

As I was working I kept thinking of all the fun we're going to have cooking in the oven. WOW!

Here are sims pics.

Stay tuned!

Basil pasta with leftover steak, tomato, broccoli, and green garlic

Just a bit of steak leftover from last night. There wasn't enough STEAK but there was just the right amount for a very tasty pasta dish. Also had some tomatoes that needed to be used, one floret of broccoli, one small scallion section, and then I picked some very early garlic from the garden. This is actually called "green garlic" they look like bulby green onion but have a very mild garlicky flavor. I love it early in the growing season.
So sauté the scallion and broccoli, then add the steak (sliced VERY THIN). Add tomatoes and tomato paste. While doing this cook your pasta. It DO NOT OVER COOK! I use my fresh pasta that's been in the freezer. This one is one I made about a month ago using basil. Which reminds me....I need to make more. My stores are depleted. All that's left is the lemon pasta which I use for fish - SO GOOD!
Salt the boiling water and cook your pasta, do not over cook!
To the sauté, add about a 1/2 cup of white wine. Now add your pasta and finish it in the sauce. When it's done sprinkle with grated parm and serve. I bring the pan to the table but if you want to plate it for the table it's very nice to make a "nest" by twisting the pasta with tongs. Spoon extra sauce into the nest
I added a simple green salad with some blueberry vinaigrette. YES, it was awesome. Served with a wonderful pinot noir (2007) from Barrister Winery I've been saving (mmmmmy) It's our anniversary on Monday :-). 35 years.

Serger update

Just got my serger back. I signed up for a class to learn how to do the most simple things. Set up, threading, when to use various stitches? BASIC stuff. Good thing too...I found out during the class that the 5 thread basic stitch was not working...AND it wasn't MY fault! The machine needed adjustment. Whew....if I'd tried this at home I simply would have beat my head on the table and said "I made a BIG mistake!"Instead, I was in a clas and a very serious expert took over and told me....."We need to adjust your serger. Let me take it, send to the service department and get it back to you by next week. Is that OK?" WHAT? OF COURSE! Fix it now before I really need it!So today I got it back. I know how to thread it and do basic stuff. I plan to take more classes (Monday). I have two patterns cut out waiting for me to get started. Tonight, I had homework....so didn't get to use it and tomorrow we are dancing. But FRIDAY???? !!! WATCH OUT! Skirt and jacket for dancing!

Macadamia Nuts? Here's an idea!

I bought some macadamia nuts the other day. Other than just eat them, how do you use them? You know I have this awesome new food processor....it's got a 1.5 HP motor! Almost as big as the engine in my MINI Cooper. It's a Robo-Coup, made in France. Any way... I had some very nice large chicken breasts that needed a cooking method that didn't turn them into chicken jerky. WHY NOT USE THE NUTS AS A COATING? HERE WE GO! Take about a cup of nuts. Now macadamia nuts are FULL of oil and sweet, so don't add any. Put them in the processor (small bowl) with pepper spice, salt, one garlic clove, a table spoon of flour. I actually wanted a meal-like consistency but because of all the oil in the nuts (and the power of my processor), it turned into a paste. Hmmmm, now what? USE IT of course! Put this paste into a bowl and added a bit more flour and mixed by hand. This was more like a meal but still quite paste-y. Ok, I'd marinated the breasts earlier in the day in a ziplock bag with sesame oil, balsamic vinegar, pepper, salt....basically a vinegrette. Took the breasts out and packed them with the paste. As I coated the breasts my trusty cast iron skillet warmed on the stove with olive oil and butter. I also pre heated the oven to 350 degrees. When the pan was hot enough I laid the breasts in the pan to sear, turning when the coating was brown. When the second side was browned nicely I added a cup of white wine and the marinade and put the pan in the oven to finish. Bake until breasts are about 130 degrees, take out the pan and put the breasts on a plate and cover with foil. The breasts will continue to cook. Don't worry. Heat what's left in the pan to a hot boil and add sliced mushrooms. Reduce the sauce and add a 1/4 cup of cream if you want. It's really not necessary though. Since its spring and asparagus is here....I added some to the sauce. Conyinue to cook until done. While this is cooking, cook some pasta. Now I use my own, previously home made pasta but you can use store bought. Seriously.....make your own. It's sooooo much better! (see earlier posts) I used a mix of spinach and basil pasta. Very pretty. Plate the chicken breast and pasta and spoon the sauce over both. Add grated parm if you'd like and add a pretty green salad. The chicken breasts and pasta was more than enough for just the two of us. We'll use the leftovers for dinner again tonight. More than enough! The breasts were sooooo moist and tender. Definitely NOT chicken jerky! The coating actually tasted a bit sweet but spicy at the same time. The coating was crisp but the chicken....oh my! I lost count of how many times Wayne said how good it was. (Big Smiles from me) No pics....sorry. We were hungry after a long day working in the yard. We just dug in!

The Perfect Poached Egg

I love poached egg on toast. They are simple and can be simply difficult at the same time. The perfect poached egg has soft fluffy white and creamy yolk.

How to Poach an Egg

There are about as many methods to poaching eggs as there are eggs on this earth, from plastic wrap (sorry, ew) to poaching cups to cupcake liners. The good news.... It's really not that hard.
First, heat a pot with a few inches of water in it.
Put a splash of vinegar in the water. This helps tighten up the egg.
Now here is the first of the two Very Most Important Things I Will Tell You About Poaching Eggs: You don’t want boiling water. You don’t want simmering water. You want very hot water at the point right before it simmers, like you see here. Once it gets there, turn the temperature down a bit so it doesn’t bubble. If your water has already begun boiling, bring the temperature down to below the boiling point.
Break an egg into a small dish. It is always easier to slide the egg in from a dish. I’ve tried it the other way a million times and it never comes together as well in the pot.
Don't try to drop it from the shell. It just causes a mess and then you'll say... "see, I told you I can't poach eggs!" when really it just this one little step you neglected.
Now, take a spoon and make a whirlpool in the water in the pan. This makes it so the white swirls into itself making a nice compact nest of yummy.
Slide your egg gently into the swirling water.
The reason for the whirlpool is that it really helps the egg stay together, wrapping the white around the yolk. However, you can help it along too with your spatula or spoon by gently pushing it all in as it initially sets. If your egg has stuck to the bottom of the pot, just slide the spatula very very gently underneath after 30 seconds or so of cooking.
Don't PANIC!
A few minutes later, your mostly-perfect egg should be ready. (I look for an egg that wobbles, but just a little, when nudged with the spoon, about 3 to 4 minutes of cooking time.) Scoop it out with a slotted spoon.
While its still in the spoon let it drain on a folded paper towel. Now let’s say you’re having company and you’ve been insane enough to think you want to poach eggs for all of them. The cool thing is, at this point you can save them for a little later. To reheat them, put them back in hot (but not boiling) water for a minute. YES, it's TRUE!
Time to toast your bread and butter it. Gently place your egg on the toast. Pepper and salt to taste. I like to make a little slice in my yolk and let it run over the toast. Don't lose any of it. !
Mmmm, getting hungry for one now, just writing about it.

The SERGER!!!!

I DID it! I've been looking, looking looking for a serger for a while. My mom had 2 but all I remember is how she'd cuss every time a thread would break and she'd have to re-thread.
I go into the shops, look around, look dumb, ask for help, ask for a demo, make myself a pest....think about it and then walk out.

Keep in mind...they are NOT cheap! PLUS it's not like I don't already have LOTS of projects to work on in my ever shrinking spare time. Cooking, building, clay tile, oven, beads, jewelry, mosaics, of my own. Then add in the projects of the boys and girls. I could start whining about my job too, but I don't want to start.

Yesterday after a WSHA meeting I went to SouthCenter in Tukwilla. I did my non-shopping that I always do. No- wait...I bought a cook book. (Dine Out Seattle - Past and Present) Wonderful book! All the awesome beautiful recipes from the best restaurants in Seattle from yesteryear and now.   (I digress)

Back to the SERGER.....As I was heading to Kent to connect with Wayne and get some dinner....out of the corner of my eye....I saw a sign..."Sewing Machine Outlet Store"!!! I nearly crossed the center line. Whipped little Miss REDSHIFT Mini Cooper around and went in. The sign said "closed at 5pm" it was 5:05 but the door was open.

One young lady was there...."are you open?" I asked. "Sure! For you, come on in!" she said. So began me buying the top of the line Baby Lock Serger. OMG! 8 threads! Now I need to take some classes to learn how to use it. (they're free!)

my serger - but mine is still in the box

I couldn't even take it out of the box last night. I got it from Quality Sewing and Vacuum - Outlet store. They made me a screaming deal I couldn't refuse. The great news....It has an easy air-threading contraption to make the threading soooo easy AND there're no tension hassles!

Expect some posts about learning how to use it and hopefully, eventually some things I've made.

In flight WiFi

Flying with WiFi, really! So, as I' on an Alaska Airline flight to Dallas, I see a card in the seat in front of me......it says "WiFi-in flight". WHAT? Internet while flying? EMAIL, google, searching, Blogger, Facebook, etc, etc???? YES! How awesome is this? I know I've heard of it but this is my FIRST experience! IN FACT...... It's what I'm using RIGHT NOW! (on my new iPad....by the way) It's not perfect...can't connect to Netflix, but it IS downloading a movie from iTunes. It's NOT FREE but it is only $5.00. Not too bad. The wine cost more $6.00. Both totally worth it. The pilot just announced we are flying by Pocatello, Idaho. Seriously! Can't see it..... Too many clouds. More good news... I got row 6 on the isle...loads of legroom at no extra charge! Love you Alaska! Stay tuned, more info to follow. Jeanette