Savoring Spring

I hope everyone is taking some time to savor spring. I know the temperatures have been a bit bewildering here in Minnesota. Is it summer? Is it winter? Am I late? Am I early?

My advice is to take a break from thinking about the weather, global warming, campaign silliness, taxes, squirrels...and just be in the moment. Soak up some sun. Chew on some tender spring shoots.

Bird Brained Assumptions

This morning, I read an interesting article in the Star Tribune about about white-throated sparrows, A bird of a different stripe.

I like these sparrows because they have a nice song that reminds me of being called for dinner. They are also fun to watch as they fling things around on the ground looking for bird chow. I am always sad when they head north for the summer.

Some white-throated sparrows have crisp white stripes and others have muted tan stripes.

I always thought the guys were the loud ones with the white stripes and the gals were more retiring, with tan stripes. This is often the pattern in the bird world. But apparently this is not so for white-throated sparrows.

"White-throated sparrows might have bright white head stripes or drab tan stripes. This is very important to the sparrows, which almost always will pair up with a bird of the opposite head color. White stripes are worn by aggressive, dominant birds, while tan stripes indicate a less aggressive sparrow, one that will make a good parent. So white-striped males almost always choose tan-striped females as mates, and tan-striped males choose white-striped females. If two white stripes paired up they'd be too aggressive to form a bond. And if two tan-striped birds paired up they'd lack the moxie to defend a territory. In either case, half of their offspring will have white-striped heads and half will be tan-striped."

I am a little embarrassed that I made assumptions about the white-throated sparrow in  regards to appearances, gender and partnership roles. I love that these little sparrows are born male or female, with white stripes or tan stripes, dominant or more laid back - and then they find a complementary partner. Having one in a pair with "moxie" and the other more laid back (and able to put up with all that moxie) seems to work for these sparrows.

This morning, I also read an article about a local Catholic school holding a mandatory "marriage talk" assembly for their soon-to-voting seniors, DeLaSalle kids have a few words with archdiocese at marriage talk. The archdiocese sent some of their folks remind this captive audience about their expected point of view, no doubt trying to build support for the upcoming Marriage Amendment vote this fall.

I was pleased to hear that some of the students spoke up in defense of the wide diversity of successful partnerships. I was heartened to read that a brave few pushed back against the narrow, condemnation broadcast by the archdiocese. I hope these dissenting young voices will keep building in strength and clarity. I hope that folks left the assembly with some of their assumptions challenged.

We all have to be open to changing our old patterns of thinking, no matter what the topic. Today, you will find me sitting on our deck watching white-throated sparrows as I do every spring -- but with a shifted perspective on what makes for successful bird partnerships.

Cat on a Stick

Susan and I went on a chilly walk the other day. The wind was stiff and I trotted along diligently, head down, ears back. I like walks, of course. But I was happy enough to turn back towards home. 

We've passed this mailbox hundreds of times. It makes me smile to think of people putting things inside a cat. Like stuffing. 

And, as any Minnesotan knows, anything on a stick is more fun.

But today, this kitschy mailbox was unsettling. Maybe it was the flat, cold gray of the day echoed in the gray metal stripes. Or the catbox's discontented, slightly crazed gaze. Yellow eyes followed me as I hurried past. I could feel the malevolence of this cat trapped, stripped of dignity, and forced to perform such an un-feline task for all eternity.

Really, I think my discomfort was probably just the combination of two of my less-favorite things in the world: mail and cat.

Mailman approaches my place EVERYDAY and EVERYDAY I have to drive him away. Except for Sundays because on Saturdays I am extra stern. He's a cheeky fellow though. Each time he leaves behind a little pile of scented paper to taunt me. Smells like cigarettes and smugness.

My less than favorable view of cats needs no explanation. They are just plain creepy and they get away with things I would never dream of doing. 

OK. So maybe I dream.

Tough Hands

I came across this ad in our newspaper.

The in-your-face cracked fingers made me cringe - as no doubt they are meant to. I can only imagine how these cracked paw pads must feel - even little cuts hurt like the dickens when I trot through sections of salted sidewalks. Cringing now?

When I turned to the next newspaper section, I had to laugh at the ad I found there. Good thing they had the sense to not place them side-by-side.

This image also rather disturbing. Mostly because the combination of tape, glue, and fur is never to be taken lightly. But I do think this gorilla might appreciate it if someone gave him some O'Keefe's Working Hands cream.

If you are still cringing, take in this image. Aaaaah!

Although you still might want to handle with care.

Greek Potatoes

This Greek potato recipe gets its name from its baked-in lemon-garlic-oregano goodness. You can use any kind of potato. Yukon golds are yummy. This scallopy potato dish is hard to screw up - so it earns high marks in our house. The potatoes bake for a long time at a high temp, requiring only that you stir it every once in awhile. They are great as leftovers too.

Serve them as a side-dish to anything you think would benefit from zingy 'tatos. Great with falafil!

Greek Potatoes
6-8 cubed potatoes (to fill a 2.5 liter/quart baking pan)
1/2 c. fresh lemon juice
1/3 c. vegetable oil
1 Tbs. olive oil
1 tsp. salt
1 tsp. oregano
4-6 garlic cloves, minced or pressed
3 cups hot water

Place cubed potatoes in baking pan. Mix together next six ingredients and pour over potatoes. Add as much water as fits - you can add any remaining after some of it has cooked away.

Greek potatoes ready for baking

Bake at 475 degrees uncovered for about 1 1/2 hours, stirring occasionally to immerse any potatoes that are starting to brown (about every 20 minutes). Add any leftover water as they bake. When they have achieved a scalloped texture, allow the top to brown a little. Cool and serve.

Greek potatoes after baking.

After all that baking, clean-up can be a bit daunting. Hounds are always happy to help. Call me.

Greek Potato recommended clean-up method

Don't worry, we have a sterilize feature on our dishwasher (Susan made me say that).

Splendid Ice Cream

There have been some changes in our house, since the holidays. The big one is that we are now the proud owners of an ice-cream maker. The success of this appliance has led to new behaviors in my family.

Boy#2 is finding his way around the kitchen at a deeper level than the preparation of sandwiches and frozen pizza. His speciality is Simple Chocolate Ice Cream which he makes to fend off threats of Beet Ice with Mascarpone, Orange Zest and Poppy Seeds or Sweet Corn and Black Raspberry Ice Cream.

Dave has taken up jogging. Needless to say, I am thrilled with this unintended consequence. He's aiming for 5K by March. Bark bark bark!

The machine that churns out the calories is an electric Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker. 

Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker

It is a sled-dog of an appliance, working cheerfully to churn out batch after batch of delicious desserts. The secret of its success is letting the freezer bowl live in the arctic conditions of the deep freeze except for the half hour per batch that it sees action.

How did this all come about? I read an article about the science of making rich and creamy ice cream (without eggs!) -- Here's the Scoop in Saveur. I left the magazine skillfully positioned on my Susan's bedside table for her to discover. 

As I hoped, her interest was piqued and the cookbook Jeni's Splendid Ice Creams at Home was ordered, wrapped and placed under the Christmas tree with the aforementioned appliance. 

Every recipe we've tried has lived up to the claim that Jeni's food chemist+artisan approach results in amazing flavors with scoopable texture. Here are our favorites (so far):

vanilla beans

• The Darkest Chocolate Ice Cream in the World (Susan used espresso so it was intense - too much for Boy#2 but Boy#1 was in heaven. I skipped this one as chocolate is not canine-friendly)
• The Buckeye State Ice Cream (rich, salty peanut butter with dark chocolate flecks) Did I mention it is PEANUT BUTTER? I lick the bowl before the chocolate is added)
• Ugandan Vanilla Ice Cream (The first time we'd ever seen a vanilla bean up close...ours was from Madagascar. YUM!)

I am hoping for some Bacon-Squirrel Ice Cream next...

Jeni's Ice Cream Base - recipe

Ice Cream 101 (step-by-step illustrations to make Jeni's ice cream base)