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  • A Blithe Palate - All content © 2005 - 2008 A Blithe Palate & Cath Hong-Praslick unless otherwise noted. All rights reserved.

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August 2007

August 21, 2007

Vanessa's Artisan Cake

539677774_7a9d1b7591_m_2How bad am I? 

Vanessa sent me these amazing photos a while back and I meant to write about her adventures with chocolate "linen" and then this fell by the wayside as did so many other things (I blazed a beautiful trail to hell with my good intentions).

Have I mentioned that I love white chocolate linen, aka wrapping paper as a substitute for fondant, which, while lovely on a cake, is revolting to taste?  I mentioned it enough times to Vanessa, so a few months back, she decided to make the stuff for some cakes she had been commissioned to do.

Vanessa doesn't eat sweets but this is the sort of genius she creates.  She made this bridal shower cake for a friend -- a seventeen hour labor of love.

Is this not the craziest, most beautiful thing you have ever seen? And the week before she made this cake, she baked an anniversary cake for the parents of some friends -- it was the test run before this masterpiece.

From her notes to me: 

Things I have learned:

  • Patience is necessary when working with this stuff
  • 24 hours means 24 hours
  • Adding color to the "glue" frosting makes it less noticeable.       
  • Patience is necessary when working with this stuff
  • Adding the ribbon to the bottom of the cake is less work than adding it later and having to trim the flowers.
  • Patience is necessary when working with this stuff

But --

Wow oh wow oh wow.

 

539678442_a01e762097_2

August 20, 2007

Caffeinated.

IM from friend at 1:26 am:  "You go months without blogging a single post.  Then in two days, you've got 3 up.  What gives?"

I had a big tall glass of Vietnamese iced coffee this afternoon.  I couldn't resist.

So there will be hell to pay tomorrow morning when Pug wakes at 6 am and does his happy Talky Boy / Baby Pterodactyl imitation.  Oh yes there will be.

Update 2:55 am

Oh dear merciless God  Right at 2:15 am when the caffeine wore off and I was drifting off...

Baby Pterodactyl started his happy talking and hasn't stopped since.

The Sweetness and the Heartbreak, Part Two

It has been 365 days since one’s love life fell apart and another’s appeared to be ascendant. Now with the terrestial revolution complete, their roles are reversed. In the wake of The Bitter and Bloody End, D. has mourned, and has moved on.  He has met a woman who fills the empty spots left by The Ex in new and warming ways.  Some days he is filled with deep contentment, and other days, he feels panicked about the prospect of giving his heart away again.

"There are no guarantees," I tell him. 

--------------------

And G., oh my darling, beloved and young G. – she tells me that she is through with young men except for Baby Puggle (she calls him her “boyfriend”).  B., like all Prince Charmings under the age of 30, is still in what my Hubby refers to as a “post adolescent hook up mentality.”  In short, he has proven to be a callow, feckless and peripatetic lover.

They danced around each other for a year, but all along, the effort to bridge the long distance relationship thing was made on G.'s side with B. running hot and cold and hot and cold.  He begged her to come see him and when she did -- he fell flat on his face and G. wondered if it was worth pursuing.  They decided that friendship was the path to take because of the distance thing -- but then he wooed her again and won her affection -- not her heart because she's too careful with that instrument to hand it out willy nilly -- but there was a romance, yes indeed there was -- there were late night phone calls urgent with discovery; and then there was the drunken phone call one night when B. dropped the "LOVE" bomb and G. was frozen and changed the subject.  She sent me a text message later to ask, "He wouldn't say that without meaning it would he?"

--------------------

"He was drunk off his ass," says Hubby later when I tell him.

I murmur, "Drunk dialing is fun."

Hubby is viciously protective of G., and says, "At best, he's drunk, stupid and bored because he's trapped in a place where there's nothing to do.  He needs to be tested in an environment where there are distractions -- things he'd normally do when she's not with him. Frankly the two times he's had the opportunity, he failed pretty spectacularly.  At worst, he's looking for a hook up.  He's a guy."

I recoil, equally as protective of our G.  "I'd hate to think that he's that Machiavellian -- "

"Machiavelli was a guy," Hubby reminds me.

"Oh good point."

--------------------

D. says that he feels much braver standing in a battle zone confronting bullets and grenades than contemplating the state of his heart.  It makes me think of something I once told a friend:  "A man is never as brave again as when he says, 'I love you," (and means it) for the first time." 

My sister said this to me:  "If men wear armor, it's around their hearts." 

"I'm thinking too much, aren't I?" asks D.  "I'm about to screw up something potentially great because I just can't let it be, aren't I?"

Ah D.  I love that he's not willing to give up on love even though his heart was so badly broken.

________________________

This is how G. finds out:  the dumbass has a myspace page and it features pictures of his girlfriend and notes that he is in a relationship.  G. is utterly and completely appalled.

"Oh my fucking .... " is the IM I get at midnight with the URL to his myspace page.

And she's horrified because B. insisted all along that he is quite single, and while they weren't dating and nothing untoward transpired -- they've visited each other quite recently and spent weekends in each other's company -- and G. is enraged to have been made the other woman unwittingly and most definitely -- unwillingly.

She sends him one simple text message.  "You are an idiot."

At six am the next morning, her phone explodes in a flurry of text messages and repeated phone calls.  B. knows he's been caught.  She answers with this comment:  "You have five minutes.  Then I'm going back to sleep.  Because it's six in the morning."

He stumbles and stutters and frets and goes about trying to explain himself.  And G. is unsympathetic.  "We are friends, or were," she says.  "Honesty matters a lot to me.  So -- were you dating her when you came to see me two weekends ago?"

Silence on the other end.  More stumbling and stuttering.  Ten minutes into this short-bus-a-thon, she finally says, "When you can figure out how to tell the truth, call me back.  Until then, don't bother."

_________________________

D. asks me how you know.

"You don't," I tell him.  "It's a leap of faith.  What you have now may not be what you have in the future.  Are you prepared for that?"

---------------------

“G,” I tell her, “he is too green now to know what he’s done, but give him a pass for peurility because he's young and incredibly stupid.  But some day, when this statement means something to him: ‘Commitment is something men mature into because their future happiness depends upon it,’ he’ll be nothing but a distant memory in your life, and you’ll be an everlasting regret in his.” 

That line about commitment – I am quoting Sting (yes, Sting), and I have never found a phrase more perspicacious.

G. sighs, then says with that spark I love so much in her, “And then when he finishes looking up the words in a dictionary…."

She mutters darkly that she's finished with boys.

"As well you should be," I tell her.

Endings are so strangled with black feelings.

_________________________

"I really think I could fall in love with her," D. says with heartfelt emotion.

Beginnings...are oh so sweet.

August 19, 2007

Special Brownies Revisited

So, a few months back, I wrote about special brownies.  And I got lots of mail (off line) from people sharing their encounters and episodes with me.  Pee-in-your-pants funny stuff, some of it.  Some stuff not publishable.  And me being paranoid (sans brownies), I deleted the emails because I didn't want to have to turn over names and addresses if some overzealous law enforcement official decided to crack down on pot-eating-brownie-food-blog-readers.

But my favorite beyond favorite comment/email was from a woman, H., who very very kindly shared the recipe for how to make pot brownies and explained the chemistry behind special brownies.  And seriously, I wanted very badly to either post her comment or share her recipe.

Sadly, I can do neither -- again, paranoia -- but H.  -- man you so made my day with that email.  Thank you from the bottom of my heart.

And no, I don't have the recipe any more.  But with the joy and wonder of the internet, I'm sure you can find it.  Or else, find the original Alice Toklas book with the recipe published in it.  Not that I'm advocating anything.

I'm just saying -- I don't have the recipe and I'm not withholding -- so ... M. -- seriously, stop emailing me requesting the recipe.  I really don't have it.

After Hours with Daniel Boulud

In the early days of food TV, the pickings were slim.  I wasn't fond of Graham Kerr or the Frugal Gourmet, though I (and probably everyone else under the sun) loved Julia Child.  Later on there was a series to which I was completely addicted:  "Great Chefs."  It featured chefs from some of the finest restaurants in the world sharing recipes and techniques.  Great food, great visuals and best of all, chefs prepping and cooking.  It was what I wanted to see in food TV.  And when Food Network came on, I was pretty much glued to the screen because some of the early programs were just awesome.  Sara Moulton, Ming Tsai, the Fat Ladies and Jamie Oliver.  I could have watched the original Iron Chef over and over and over again.  Repetition never hurt.  The Food Network -- then -- just rocked.

AfterHours.jpg

I can't say that's true anymore.  In the last few years, I've found the shows packaged, processed, and flat, less about food and more about food "personalities."  I'm sorry...but I can't stand most of the personalities on the Food Network now.  Excepting the ever excellent Alton Brown, I find them about as charming as a roll of toilet paper, and there's nothing visceral or compelling about the food they're making. 

I've found myself seeking food programming elsewhere  -- chefs with real personalities and shows that celebrate the joy of food -- making it, eating it, sharing it.  I followed Anthony Bourdain to the Travel Channel.  BBC America provides me with Gordon Ramsay at his finest and foulest (and so does Fox!).  And Bravo gives me "Top Chef."

This is my opinion and strictly my opinion -- Sandra Lee is probably a really nice person -- but she doesn't appear to be passionate about cooking and I'm pretty much grossed out by her approach to food.  But that's me.  I'm sure other people absolutely love her and they're within their rights; am I a food snob?  Sure.  But my brand of food snobbery means that food, no matter how plebian or haute, needs to be delicious, and the cook or the chef needs to be passionate -- it's not about high prices and expensive ingredients. 

Thank God for food blogs -- I've found more superb discussions and gorgeous food pictures on several of the blogs on my blogroll than has been provided by the Food Network in years.  Just about everyone whose blog I visit regularly is madly, wildly and unashamedly crazy about food, cooking, eating, and the joy that comes with sharing meals.  Heck, our last food blog event was all about making and sharing food.

It's as if they took the magic that made the Food Network the FOOD NETWORK in the first place and they've dumbed it down.  They went from gourmet to fast food.  And there's nothing wrong with that.  But it just doesn't call to me.  It doesn't fill my culinary entertainment needs.

So a few weeks ago, I got a hold of Season One of a new series called "After Hours with Daniel," which showcases Chef Daniel Boulud at his favorite haunts after he gets off work.  I'm hooked.  It's the sort of insider's view on the world of chefs which I looooooooooove -- it's hanging with the cool kids of the cuisine world as they meet, eat and talk food at some of their favorite joints (I wonder how I get an invite?).  Chef Boulud is the quintessential charming host and Frenchman.  He seems like the kind of guy you can just hang with.  This -- this -- is a personality.  And he loves food

The show comes on the Mojo HD Network.  Season One has Chef Boulud eating with chefs friends and celebrities at restaurants like WD-50 and Dinosaur Bar-Be-Que.  Season Two should be coming on soon and features Chef Boulud at Ford’s Filling Station, Providence and Sona.  Sona, by the way, is where I got a terrific recipe for a chocolate pistachio cantuccini.  I think for Season Three Chef Boulud needs to invite food bloggers to join him (volunteering).  You can find more information here.

Pug watches Anthony Bourdain

I'm generally not given to flacking products but I'll pimp for great food entertainment any day of the week -- because this is the sort of food TV that I love (and want to see).  Oh and here is Puggle, spellbound by Chef Bourdain, one of Chef Boulud's dinner guests on the Blue Ribbon Sushi episode.  If my six month old finds it interesting enough to stop walking and stay still for 15 minutes, I'd say that's pretty good TV.  On the other hand, to his half year old eyes, there's this big box with light, warmth and color...still entertaining though -- and that's the point, right?