This new website is Barbie approved.
Trips Off the Tongue
A food journal.
Thursday, July 17, 2014
Saturday, May 24, 2014
Trips Off the Tongue will have a new home website soon.
Excuse my silence.
I appreciate all who are following my food journal. I am in the process of creating a new site specific to my love of baking, sharing and tripping over dogs in the kitchen.
Thanks for your patience. I hope to have the new site ready within the week. It's a steep learning curve for me.
A warm aloha,
pam
I appreciate all who are following my food journal. I am in the process of creating a new site specific to my love of baking, sharing and tripping over dogs in the kitchen.
Thanks for your patience. I hope to have the new site ready within the week. It's a steep learning curve for me.
A warm aloha,
pam
Thursday, May 15, 2014
A Mary Oliver poem
Labels:
Clouds,
death poem,
health,
love,
Mary Oliver,
poetry
Monday, May 12, 2014
Keep Digging: Beyond Images, a Faux Rhubarb Goat Yogurt Scone
Sometimes the presence of one thing amplifies the absence of another.
In this case, the shadow growing behind each new memory this Mother's Day was the absence of my father. He was my greatest scone-devouring fan, even offering to bankroll a bakery for me when I graduated from college in 1986. Hindsight…. Besides roasting a turkey and baking macaroni and cheese for Sunday's festivities, the wild mountain apple also made two appearances for brunch: as the previously posted lemonade and then as a coffee cake, which I'll post in a few days. Both were big hits. I'm choosing to share a new scone recipe today, in memory of you, Dad. |
Walking around my childhood neighborhood the week my dad died |
I found this ball in the gutter. I read it as a sign he'd arrived safely. |
Rubber band bracelets were part of my father's daily attire. |
Moving on.
I can't post a goat on my site without waxing poetic for a moment about my Capricorn father, a goofy and exuberant influence on my love of all-things-kitchen.
The muskiness of the homemade goat yogurt nuzzles into the heady perfume of the mountain apple with more grace than overt lust.
While I do not eat these apples raw, many do. Their super power for me is in their rhubarbishness. My Nova Scotia Nana made me rhubarb pie every summer when we'd visit her in Halifax. She'd serve it with both blend (half-n-half) and ice-cream. She grew the rhubarb in her garden and also near Grand Lake, where she and Grandpa had a cabin we referred to as "camp."
Faux Rhubarb Goat Yogurt Scone
The original recipe can be viewed here.
Preheat the oven to 400 degrees
Notes: I use a food processor, but it’s not mandatory. If you don’t have a processor, work the butter into the dry ingredients until it is the texture of gravel. They will still come out flaky and perfect.
I live in a hot climate so always use frozen butter.
Combine:
3 cups flour
½ cup white sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Add:
¾ cup frozen unsalted butter
Mix until gravelly.
Transfer from the food processor into a large bowl.
Add:
1 cup chopped mountain apple
1/2 cup chopped Madjool dates
1/2 cup golden raisins
Fold in:
1 to 1 1/2 cups goat yogurt.
Because I follow Yvette Van Boven's method for making yogurt, it's quite runny compared to store bought. This is the only liquid I use. I add enough to pull the dough together, that's why the measurement is not exact; it all depends on the humidity that day. There should be dry ingredients still visible in the bottom of the mixing bowl. If you are using thicker yogurt, I would add one cup of yogurt and drizzle in enough orange juice to pull the dough together.
Plop spoonfuls of dough on to an ungreased cookie sheet. Sprinkle with cinnamon sugar.
Scones bake faster on the black cookie sheet. If using black, bake 18 minutes; if using aluminum, bake 22 minutes.
Labels:
abundance,
animals,
art,
Dad,
elder health,
fun food,
kauai,
Mother's Day,
Nova Scotia,
scones,
Wild mountain apple
Saturday, May 10, 2014
The Tree That Keeps on Giving: Wild Mountain Apple Lemonade
Bring 31/2 cups water to a boil with 5 cups chopped wild mountain apple, 3 1-inch strips lemon skin, 3/4 cups sugar, 5 sprigs of mint.
Simmer 20 minutes.
Strain.
Press all liquid from fruit with the back of a wooden spoon.
Add a cup of lemon juice.
Serve over ice with soda water to make it bubbly.
Simmer 20 minutes.
Strain.
Press all liquid from fruit with the back of a wooden spoon.
Add a cup of lemon juice.
Serve over ice with soda water to make it bubbly.
This beverage has been approved by Barbie. |
Labels:
Barbie dolls,
healthy,
kauai,
mint,
mixology,
refreshing beverages,
Wild mountain apple
Tuesday, May 6, 2014
She's Never Been an Eater: Mom's Peach Coconut Smoothie
This is the smoothie my mom drinks everyday without complaint. I have to say, "without complaint," because this 120 pound 85 year-old is not a fan of our mostly vegetarian lifestyle. Although she did tell me this week that my quiche was my best effort yet. Thank you eggs, flour, milk and frozen pie crust.
I boost this smoothie with coconut oil to feed mom's brain and for her gut, either Straus Family Creamery Maple yogurt or their peach kefir. I add protein powder for obvious reasons and coconut milk for a healthy fat. This is a case where every item is organic.
I boost this smoothie with coconut oil to feed mom's brain and for her gut, either Straus Family Creamery Maple yogurt or their peach kefir. I add protein powder for obvious reasons and coconut milk for a healthy fat. This is a case where every item is organic.
Caroline's Peach Coconut Smoothie
1/2 cup coconut milk
1 tablespoon Coconut oil
2-4 tablespoons peach kefir or Maple yogurt
A heaping scoop of protein powder
1 small handful frozen peaches
Labels:
easy,
elder health,
kapaa,
kauai,
mixology,
Mom,
peaches,
quick,
senior health,
smooties
Saturday, May 3, 2014
Barbie. A Triceratops. A Squash. And Quinoa Choyote Cherry Cake
Barbie says, harvest the smallest choyote so you can eat the entire squash -- skin, seeds and all. |
Large choyote require peeling |
and seeding. |
Mom's hands and the cake in a loaf pan. |
Much cuter baked in remekins. |
The Stuff:
1 cup quinoa
1 cup flour
1 1/2 teaspoon baking powder
2 choyote the size of apples, peeled and cut into 1/2 inch cubes
7 tablespoons unsalted butter, melted
3/4 cup dark brown organic sugar
3/4 cup cherries
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ground ginger
The Work:
Adapted from Home Made Winter.
|
Grow your own so you may harvest small. |
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