23 June 2012

From that to this

A few days have come and gone since arriving in Lebanon and we're doing our best to adjust to the time difference.  It's a process made slightly more complicated by the monkeys.  Especially when one of the monkeys is teething and up at ungodly hours to begin with.  And of course, it doesn't help when the other is sick with a fever and sore throat.  I don't know whether to laugh or cry.  Thank God for Tante Amira (my MIL) who shoulders most of the work around here.  (Leaving us free to nap when the opportunity, however brief, presents itself.)



Our trip began with an adventure of sorts, though not particularly pleasant in my opinion.  Upon arriving at the airport, we realized that I had left the passports in my purse at my parents' house.  Not very helpful when they are required for check in.  A real catastrophe in the making actually.  It's all a blur now: the panic; the surge of adrenaline; racing home and back; discovering en route that our flight had been delayed an hour and a half.  What a whirlwind!  I'm ever so glad to report an otherwise uneventful journey.

Time in rural Lebanon passes slowly.  Perhaps it's the lack of sophisticated technology, or maybe it's the heat.  Family life is comfortable and .  I don't say that it's easy, but it's the sort of work that makes you happy at the end of the day - as if you accomplished something extraordinary!



The gardens are in full bloom and we've been eating of their bounty since our arrival.  Succulent zucchini, leafy parsley, fresh mint, juicy tomatoes, crunchy cucumbers, ripe corn.  And fruit.  Lots of it!  Watermelon, peaches, cantaloupe, apricots, even strawberries.  I must say that last one was a very welcome surprise.  And here I was thinking I'd be bereft of strawberries for 6 months!  :o)




Anyhow, on that sweet note, I bid you a restful weekend!  May you have strawberries in abundance, wherever you are!





"I long to accomplish a great and noble task; but it is my chief duty to accomplish small tasks as if they were great and noble."  (Helen Keller)

13 June 2012

Let them eat cake!

Moving day is today and so naturally I'm writing a blog post.  (Well, procrastination IS my middle name.)  Oh, and did I mention that the condo building decided to shut off the water today?  What a perfect day to move...



Aside from watching Murphy's Law in action, things are good.  Just a few more boxes of kitchen ware left to pack.  That and the bathroom.  Not too shabby given the amount of running around we've been doing the past 2 weeks.  (See here for exhibit A.)  As of right now, I'm officially running on adrenaline.

And gratitude.

Gratitude to my aunt, my sister, my mom and my husband.  Gratitude for all the wonderful people who have helped (and are still helping!) to make this whole adventure as enjoyable, or at least as painless, as possible.  Thank you from the bottom of my heart... and from every sore muscle in my body.  :o)



Since it will be a while before I share another recipe - subject to feasibility and my mother-in-law's goodwill - I'd like to post a sort of hurrah!-peace-out type affair.  I discovered this recipe while trolling around the internet a while back.  It's not a bad cake as it stands, but I tweaked the frosting to make it over-the-top decadent.

I've heard nothing but praise from anyone who's ever tried this cake.  Coffee lovers, consider yourselves warned!  Incidentally, if you stick it in the fridge for an hour before serving, the icing tastes like ice cream.







ICED MOCHA CAKE

Cake
6 egg yolks
1 cup sugar

2 tsp espresso or instant coffee granules 
2 tsp cocoa powder
2 tsp pure vanilla extract
2 tsp hot water
1/2 cup vegetable oil
1 cup all-purpose flour
1 tsp baking powder
6 egg whites
1 tsp cream of tartar

Heat oven to 375 degrees F.  Lightly grease two 9 inch round pans.  Cream the sugar and egg yolks until the mixture is the colour of butter.  Beat the egg whites with the cream of tartar until stiff peaks form.  In a small bowl or cup, mix the coffee granules with the water and add the cocoa powder.  Pour this into the egg sugar mixture along with the oil and beat well to mix.



Sift the flour and baking powder over this bowl with sugar mixture.  Beat on low until everything is blended well.  Fold in the egg whites until there are no traces of white.  Divide this among the pans and bake for 18-20 minutes or until a tester inserted comes out clean.  Cool the cakes in the pan for a few minutes and then turn them on to a wire rack and cool completely before frosting.


Mocha Buttercream Frosting
1 cup butter, softened
2 1/2 cups powdered sugar
4 Tbsp Instant coffee granules
2 Tbsp hot water
1/4 cup cocoa powder
1 tsp pure vanilla extract
1/4-1/2 cup milk


Cream the butter and sugar together until smooth.  Add in the cocoa powder and blend well.  Mix the coffee granules with the water and vanilla extract and add to the frosting.  Add 1/4 cup milk and blend well.  Add more milk to achieved desired consistency.  



5 June 2012

Crunchy coleslaw



Moving day is fast approaching and so, naturally, we decided to take another quick roadtrip to Michigan and the Dormition monastery.  Naturally.  And naturally, I forgot several items including the camera.  Naturally.  So, you'll have to take my word for it sans evidence: it was a lovely trip that we're hoping to make again in the not-too-distant-future.  Icing on the cake?  We met up with our friends from last year again!  Hope that keeps happening!



So, as moving day draws ever-closer, I take stock of some very real changes in our home.  Boxes piling up?  Check.  Junk dwindling down?  Check.  Kitchen all packed up?  Umm.... no.

Ya right!

And what would happen, pray tell, if all my cooking and baking supplies, utensils and wares were, at this moment, sealed into boxes?  I'll tell you what would happen.  We'd be eating salads and sandwiches everyday for the next two weeks.  Nothing wrong with sandwiches, but three times a day for two weeks?  Be reasonable!



Salads on the other hand are fine by me.  Even if 3 times a day for the next two weeks they be served.  I guess I'm not the only one who is obsessed with salads.  (And for good reason!)  But I have a confession to make.  I have, quite suddenly, developed a crush on coleslaw.  So perhaps that's an inaccurate choice of words.  Crush implies a passing attraction.  I can't ever see myself losing interest in this cabbage dish!  Regardless of how you choose to say it, I'm crazy about it!  It's summer in a bowl.  The perfect sidekick to fish, chicken and beef.  A vibrant star at the table.  Stop me when you get tired, but I could go on for a while singing praises.

On my honour, I will never go back to boring old mayonnaise-coleslaw again!  And neither will you if you're brave enough to make this magical cabbage salad.  I didn't even realize that I was a fan of cabbage until last week!

CRUNCHY COLESLAW (vegan & gluten-free)

1/2 head of cabbage, shredded thinly
1 small carrot, julienned
1 tsp sugar
1 tsp salt (or to taste)
1 Tbsp lemon juice
1 1/2 Tbsp apple cider vinegar
2 Tbsp extra virgin olive oil

Mix cabbage and carrots together.  Drizzle lemon juice, vinegar and olive oil over the top.  Add sugar and salt to taste.