Same As It Ever Was

 If I can't dress Goth in October, when can I?!

Still experiencing a serious lack of imagination with outfits, but without the pressure of posting to Instagram, I'm reverting to my tendency to wear black day after day. 

The ease of matching clothes to black is awfully appealing. It is also providing an opportunity to showcase some accessories that would otherwise get lost in the noise. 

Do you have any idea how hard it is to photograph the back of your head? Seriously! I made several attempts and unfortunately, this was the best of the lot. The clip is rhinestone and enamel. I think it came from Bloomingdale's in Chestnut Hill, MA-so early 90s. I'm glad I had such good taste when I was young, because I'd never spend that kind of money on a hair clip today. 

 Photographing the details on this magnificent frock coat is no simple task either. It is so much better in person. Tell you what-after Coronavirus, you're all invited over. We'll have a party, and I'll wear the coat, then you can see all the ruffles, crepe and rosettes in person. Is it a date?

But you get the idea. Anyway, dressing for myself rather than Instagram has been a nice break. 

Occasionally (about once a week) I take my hair out of the old lady bun, and give it a "wash" with conditioner.  I'll wear it down on wash day, then back it goes into the bun or combs. In other exciting news, I have one very prominent grey hair in my right eyebrow. I've named it, Lester. No reason really, it just seems like a Lester to me. I'm not going to pluck it, but I'm sure eventually it will fall out. Look, don't judge-corona  isolation is taking a toll on everyone, albeit in different ways. Some people bake banana bread, I name the grey hair in my eyebrow. 

This black outfit consists of a sweater and skirt I bought new in the early 90s. The sweater has silver yarn flecked through it. Wish I'd bought a few at the time-I really like it. 

Mornings are now cool enough to require a jacket. 

I've been doing a bit of a stock-up knowing things might be unpredictable here for a bit (corona, the political situation, weather, etc.). Look what I found...

Royal Crown soda! When we visited Chicago a few years ago, Danny wanted to know why all the restaurants served, "Weird Coke." As he pointed out, "You can go anywhere in the world and get a Coke with your meal, except Chicago-and probably North Korea. Everywhere else has Coke."  Yeah, RC is definitely different from Coke, and we don't typically see it in Nebraska. I wonder if the supply chains are messed up or something? Anyway, I was excited to buy a case even though I'm not much of a soft drink person. I could kill for a case of Canfield's chocolate soda though. That stuff is amazing. 

The India Mart had Poha. I'd heard rumours that many of the imports were getting hard to find, but they had an ample supply. I bought two bags. I use it to make an egg dish that's a cross between a pancake and a frittata. Mr. Eat the Blog likes it just cooked like porridge. I don't know what to do with thin poha, so I don't buy it. I also scored a giant bag of dried, whole green peas, which are virtually impossible to find in most supermarkets. Split peas are dead common, though only in yellow. There will be peas porridge this winter!

They also had coriander, pictured here being refreshed in a bowl of ice water. For some reason, fresh coriander/cilantro has also been difficult to find lately. 

This dish of spiced lamb mince cooked with chopped walnuts definitely needed the coriander. The sauce is tahini with soy yoghurt. I'm going to try making this one again with vegan mince-it seems like the sort of thing that would adapt well. Ground lamb and walnuts doesn't make for an attractive dish though, does it? 

Here's something cheerful...my BAYBEEEEE!

I was going through my old, non-cookery blog from 2003-2006, and came across some wonderful photos I am now going to bore you with😁. Let's take a trip down memory lane...

Can you believe he is almost 16?! The green waistcoat and shorts were made in 1960 for my husband by his gran. I never knew the woman, but she knit beautifully. We had a box of baby clothes and blankets she made. That green lamp in the background was my childhood lamp, purchased at the now defunct Haeger Pottery factory in Macomb, Illinois . I picked it out when we moved house in the 70s  and I went from having an orange bedroom to a green one. Now it is in Dan's room. 

Baby's first Halloween, Daddy-O. The bongo drums are made from formula cannisters. Dan needed the medical formula that cost a fortune but wasn't covered by insurance (even though medically necessary). American healthcare is such a damn mess. Anyway, homemade costume because all our money was going into Neocate. If memory serves, 4 cannisters cost $122.00  where regular formula would have been about $40.00

He still likes zwieback. Who doesn't? I really ought to bake some. That high chair was wood, and stupidly heavy. I broke a toe running into it.  We gave it to someone else when we finished with it, warning them of the danger. It was very sturdy though-never worried about it tipping over. 

OK, I saw the photo of the ferret on Tumblr,  and it reminded me of Dan. He eventually grew into that green robe, and then out of it. We still have it for when he becomes a parent, or gets a ferret, or whatever.

Cold and flu season is here! Dan was always an, "I'll do it myself" kind of guy. Did you get a flu jab yet? You really should. Most years I don't bother, but this year I did. 

Yeah, the kids will hate you ...but make them get one anyway. That was a posed photo, by the way. I love the look of outrage!

What have we here? 

Yes, he had a play kitchen, and yes he is fattening up the rubber duck. When we moved, we donated the kitchen to the homeless shelter in Lincoln. We didn't think they'd want it, but sadly they house a lot of families with children. Like the high chair, it was a sturdy, wooden thing. And big! I don't know what we were thinking, but he did grow up to be a good cook, so perhaps it inspired him. Sometimes my pots and pans would go missing and I'd have to search through the play fridge and oven looking for them so I could cook dinner. I'd sometimes find rotting apples in there as well😔

His hair hasn't been this short in over a decade. He's growing some serious facial hair now, and by the end of lockdown he's going to look like Fidel Castro. He'd better not start smoking cigars.  He can be as Communist as he likes, but no smoking! 

I'll probably spam you with more photos as I go through them because he's my baby boy, even if he's now 200 lbs. of corn-fed Nebraskan. It really is a pity he doesn't play football (American football) because he'd be one hell of a linebacker. Or a bouncer. He's got a world of opportunities open to him built like that. 

Speaking of corn-fed, "Hi" *waves*. 

Well what do you know? Another black outfit. This one with a giant skirt with velvet trim and a velvet jacket with scalloped edging. How original. 

Apologies for the crappy photos. The indoor light this time of year is tricky. 

Well if you liked that black outfit, hold onto your hat because here comes another...

Ah yes, I'd forgotten how difficult photographing stripes can be. 

The puckered fabric is strange-sort of like a polyester seersucker. There's a matching skirt as well, but wearing the pieces together is slightly migraine inducing. 

How about a bit of green with the black? I've had this 80s St. John coat (part of a trouser suit) for years but it doesn't get worn much. 

I like the cut, though I could do without the big shoulder pads. Still, it is a beautifully made knit piece that deserves to be worn once in a while. 

I kept it simple beneath with a black poloneck and a velvet skirt. 

There's a better look at that elaborate necklace. 

Finally, a too-big dress and knit waistcoat that sort of work anyway. Ignore the lack of makeup.

 I haven't put on the heat inside yet. The wall thermostat is reading 70 but only because it is next to the kitchen and I've been baking. The rest of the house is much colder. My bedroom faces north and last night was 59 degrees. I mean, that's what wool blankets and a hot water bottle are for, but it still takes some getting used to each year when the mercury drops. Dan's room is over the kitchen and faces south, so it stays much warmer. By the week's end we are expecting overnight temperatures in the 20s, so I will reluctantly need to light the furnace. Our house isn't drafty like the farm was, so it does tend to have smaller heating bills. Still, I hate to run the heat unless I absolutely must. 

We're now two weeks before the US election, so I'm isolating at home to stay healthy for working the polls. Not that I'd want to go out now anyway-the cases are soaring seemingly out of control. In the middle of this, we get an email from Dan's journalism instructor letting us know that the annual group visit to the local pumpkin patch is still on. Yes, it is outdoors, but in a town with no mask mandate, a cluster of cases stemming from a 200 person party that infected half the school district, and...well, why would you want to expose kids to this?! I get that people desire normality, but for the love of god, these aren't normal times and wandering a corn maze with a bunch of teenagers just seems...unnecessary. He didn't want to go anyway (Dan grew up in the country, he doesn't need hay rides through a pumpkin patch for fun). I did like that because of safety concerns, they aren't going to be providing food for the bonfire- but encourage students to bring their own sausages...and sticks. 

Since people are hell-bent on doing Halloween, I bought several mini-cans of assorted soda pop to put out on a table in front of the house. I figured it is easy enough for parents to wipe down, and not a concern for most food allergies. Kids won't need to come to the door, or stick their hands in a big bowl of candy. Most years we only get the children from next door and down the street. I expect much the same here. For our own celebration, I will be baking the yearly Barmbracks. I'll probably go ahead and bake a parkin for bonfire night as well, but it is best made at least a week in advance. I'm probably not making an Election Day Cake, but here's the recipe if you feel inspired to make this historical bit of Americana. 

You Will Need:

Yeast Dough:

1 cup diced, peeled raw potato
1 cup milk
1 teaspoon salt
2 tablespoons sugar
2 tablespoons butter
1 cake yeast (I used 2 1/4 teaspoons granulated dissolved in 1/4 cup of the warm potato water)
1 large egg
3-4 cups plain flour

Additions:

3/4 cup very soft butter
1 large egg
1 1/4 cups light brown sugar
1/2 cup brandy
1 cup raisins or sultanas
1 cup candied fruit
1 cup plain flour
1 1/2 teaspoons mixed spice

Cook the potato in water to cover until tender. Mash, and set aside. Pour scalded milk over butter in a large bowl and add sugar and salt. Stir until butter is melted. Meanwhile, proof the yeast if using granulated in 1/4 cup potato water. Then, stir into milk mixture. Add the mashed potato and then the egg. Add flour a cup at a time until you have a soft, but workable dough. Place in a buttered bowl, cover and let rise until doubled.

Punch down the dough and work in the butter in pieces. Add the eggs, brown sugar, and brandy. Coat the raisins and fruits with flour and add to the dough. Add remaining flour and mixed spice. Work very well so that dough is not streaky (it will be a mess, but stick with it (sorry, I just seem to be full of these tonight). Turn into a well-buttered 10 inch tube pan. Bake at 325 degrees F. for about 1 hour, or until cake is baked through inside. Cool in pan ten minutes, then finish cooling on a rack. When completely cool, frost with buttermilk frosting below.

Buttermilk Icing

1 cup granulated sugar
1/2 cup buttermilk
1/2 teaspoon bicarb
1/2 teaspoon vanilla extract or 1 teaspoon grated lemon rind
1/2 cup butter

Combine all, cook over medium heat in a medium saucepan until it reaches 230 degrees F. on a candy thermometer. Remove from heat and let stand 5 minutes. With a hand mixer, beat until icing begins to thicken. Spread quickly on cake.

Here's the barmbrack recipe:

If you add charms, I suggest poking them into the loaf after baking, and wrapping them in parchment so no one chokes on a coin.


You Will Need:

3/4 cup raisins
3/4 cup sultanas
3/4 cup dried cranberries
1/4 cup candied pineapple (or cherries)
Grated zest of an orange-or lemon
1 cup strong, hot black tea
1/4 cup spirits (I used some really strong cherry brandy)
1 large egg, slightly beaten
1 3/4 cup self-rising flour
1 1/4 cups brown sugar
1 teaspoon mixed spice, or an aproximation of mixed spice

In a large bowl, combine everything except the eggs and dry ingredients. Let soak a few hours, or overnight. Add the egg, sugar, and flour. Don't overmix-just stir until everything is wet and combined.

I lined a loaf pan with parchment which made my life much easier. If you don't have parchment, grease and flour the pan generously.

Pour the batter into a large loaf pan and bake at 350 degrees F. for about an hour and a half-but start testing at an hour. The cake may seem dry as it cools, but it will soften up over a couple days. To store, wrap tightly in wax paper and cling film. 

And the parkin-which I will be making with dairy-free ingredients, but here's the basic recipe:

You Will Need:

1 cup butter
1 1/4 cups dark brown sugar
2 ounces dark molasses
7 ounces golden syrup (or corn syrup if you can't find golden)
3/4 cup rolled oats (not quick)
1 3/4 cup plain flour
1/2 teaspoon salt
1 teaspoon baking powder
4 teaspoons ground ginger
1/4 cup finely chopped crystalised ginger
1 teaspoon nutmeg
1 teaspoon mixed spice
2 large eggs
2 tablespoons milk

Line a 9x13 inch pan with parchment.

Preheat oven to 275 degrees F.

In a saucepan, melt the butter, sugar, molasses, and golden syrup over medium heat until combined. Don't let it boil or you will have candy-and a mess. In a large bowl, mix the dry ingredients together. Add the melted butter/sugar mixture and mix well. Add the eggs slowly, and beat in with a wooden spoon. Add the milk and give it all a final mix. Tip the batter into the prepared pan. Place it on a baking sheet (this has a tendency to spill over, and you don't want to clean sugar syrup out of your oven). Bake about 1 hour, but as long as 1 1/2. You want the parkin to be dark brown, and the top should be set, but it will still seem soft. The middle will sink when removed from the oven-that's normal. Cool in the tin. When cool, wrap tightly in wax paper, and then in foil. Store tightly wrapped for 5-7 days before serving so it will acquire the sticky, heavy candy-like texture.

Then, when ready to eat-hide it, so you can eat it all yourself!

And that's about it from here. Stay safe and healthy. See ya later, aligator.