Tuiles Gone Wrong: Adventures in Experimental Baking

What follows is a post from last year, from my very first Daring Bakers challenge. I loved being a part of the Daring Bakers. However, I somehow found myself waiting until the very last minute with each and every monthly recipe. I've since stopped participation. This is one of my favorite DB posts, though. The "tuiles" I made were delicious -- even if they weren't very tuile-like.

I've been working now for 12 days straight . . . but I still found some time to squeeze in this month's challenge last Saturday. First, I had never, EVER made anything like tuiles before -- so that aspect of the challenge was incredibly exciting for me. And despite their amateurish thickness (Yes -- I've notice that everyone else's are much thinner and crispier), they tasted amazing . . . looked pretty . . . and I think I'll most definitely make them again.

I didn't muse over the whole process before beginning -- so when I had finally whisked together the paste/dough and put it in the refrigerator to cool, I went mad searching around the house for some type of stencil material. As you can see in my photos, I didn't find anything that actually worked (I tried a piece of card stock, several cookie cutters, etc., etc.). To make them look fancy, I used a bit of pink food coloring and -- when they were RIGHT out of the oven -- lightly pressed our potato masher into them to make a design.

A few broke while being transferred from baking sheet to rolling pin . . .

While others simply basked in the morning sun . . . (I certainly wish MY Saturday had been so restful!)


I paired them with a rich ricotta chocolate mousse (another new recipe for me -- see below).


What You'll Need . . .
Yields: 20 small butterflies/6 large (butterflies are just an example)
Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch

• 65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)
• 60 grams / ½ cup / 2.1 ounces sifted confectioner’s sugar
• 1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)
• 2 large egg whites (slightly whisked with a fork)
• 65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour (I mixed in 1/8 cup coconut flour)
• (I added some sesame seeds)
• 1 table spoon cocoa powder/or food coloring of choice
• Butter/spray to grease baking sheet

Method . . .
Oven: 180C / 350F

Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.

Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).

Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the baking sheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.

Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from baking sheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. (Haven’t tried that). Or: place a baking sheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.

If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones . . .



RICOTTA CHOCOLATE MOUSSE

What you'll need . . .

• 6 ounces dark chocolate, chopped
• 15-ounce container part-skim ricotta cheese
• 1/4 cup soy milk (or regular milk)
• 1/2 teaspoon vanilla

Method . . .

1. Place chopped chocolate in a 2-cup glass measure or small microwave-safe bowl. Microwave, uncovered, on 70% power (medium-high) for 1 minute; stir. Microwave on 70% power for 1 to 2 minutes more, or until chocolate is melted, stirring every 15 seconds.
2. In a food processor bowl combine cheese, soy milk, and vanilla. Cover and process until combined. Add melted chocolate while food processor is running. Process until well combined. Spoon into demitasse cups or small bowls. Serve immediately, or cover and chill for up to 24 hours. If desired, garnish with fresh berries and mint leaves.

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Run Your Best Race

My very first race was a 5K on a balmy evening in the June of 2003. I was nineteen, and I had been running for a little over a year. I remember preparing the entire week beforehand (as is my style with most things in life -- I'm always hyper-prepared, hyper-researched-minded, hyper-worried, etc.). It's all I could think about, so I searched online for all kinds of things like:

"How much water should I drink before a race?"
"How much should I taper?"
"How fast should I go after the gun goes off?"
"What is proper race etiquette?"
"What if I need to go to the bathroom?!"

The bathroom one, of course, makes me crack up hysterically now because I ran for 4 hours without a potty break during the marathon. But at the time, this possibility was foremost on my list of concerns. I remember also being super preoccupied with my finish time. I didn't want to come in last. I was so terribly worried I'd come in last. And that I'd walk. GASP!!! Wouldn't that be awful? (In races since, I've definitely had to walk. It's no biggie. In fact, I'm pretty sure I'll take at least a short walk break in the Laurel Fest 10K this summer. It's crazy hills, and it hurts to say the least.)

Anyway, I imagine some of you are planning to race for the first time this spring or summer. Or maybe you, too, have many of these questions plaguing your thoughts. What many of us seasoned runners forget is exactly how nervous we were for our first races. Hell, I still get nervous . . . but now I know some tips that help ease my nerves, at least a little bit.

• Take it easy. In the week before the race, taper. Even if you're only racing a 5K. Many running plans incorporate a mild taper in the final week, but if you're not into planning. Just take an extra day off before the race. And run fewer miles in general. A good example can be found on Hal Higdon's 5K training plan.
• Stay hydrated. If you don't already, sip more water. H20 is essential to proper body function, and upping your intake will certainly help you and your muscles (and rest of yourself) stay, well, fluid.
• Prepare yourself. Lay out your running clothes. Your watch. Your race number and chip. A small snack and bottle of water. Sunscreen. Anything and everything you'll need -- lay it out the night before. Not only will your morning go faster -- you'll sleep easier knowing everything is in one place. That's right -- you caught a tip within a tip. SLEEP WELL the night before. And all week, really. You want to be well rested.
• Arrive on time (or early!). I like to get to races at least an hour early. This gives you time to park. Find where you need to be. Warm up. Chat with other runners. And just prepare yourself for the event. If you arrive late, you rush around. You don't have time to pee. Your heart rate elevates. You end up wasting precious energy that could have been used for a sprint at the end of your race. And I know all of this from experience. It's not fun, people!
• Eat something. You need some fuel before you can propel yourself. So eat a small granola bar. Half a bagel with peanut butter. A small serving of oatmeal. Something with carbs. Something easy on the stomach. If you're too nervous, even try eating some gummy bears. You'll thank yourself after you cross the finish line. The morning of a race, I try to drink a small glass of water and eat a small snack about an hour before the gun goes off.
• Embrace your inner social butterfly. If you're new to racing, you might find the other runners in their spandex and brightly colored outfits (racing flats? what are THOSE?) intimidating. Don't be too terribly put off by this. Most runners are incredibly nice people. Generous with their words of wisdom. There is an occasional jerk . . . but if you encounter one of them, don't let that deter you from participating in events. During my first race, I found another woman who was stretching near me, I told her it was my first race, and she promptly started making me feel better about the whole event. Gave me tips and -- even more valuable -- words of encouragement.
• Line up accordingly. Another part of the race that can be intimidating is: WHERE DO I LINE UP? Depending on what time you're hoping to finish in, you may want to start later in the pack. I tend to position myself in the middle because I usually come in around the middle. If you're totally new and have no idea, you might consider looking at previous year's race results. You may even just want to start near the end. Unless you're a speed demon, don't start in the front, or you'll likely get blown past (and -- well -- annoy those faster runners).
• Start slow for more energy later. There's nothing worse than starting off with a sprint, only to find yourself feeling pathetic a mile later. I tend to go easy on myself at races. Stephen thinks I haven't reached my full speed potential . . . so on one particular race day, I decided to give myself at kick from the start. Big mistake. You should start off your race at a comfortable pace. With a 5K, you can increase your pace when you start to feel you're in a rhythm. I usually spend the first half mile cruising comfortably, then get into the game after that. I tend to increase pace in half mile intervals thereafter. Do what's right for you, but fight the urge to spend all your energy at the beginning.
• Don't get caught up in race time. Racing, at least for me, is more about the fun and celebration of being fit than of my ability to PR. It's great to have a good day, or to shave off some seconds or minutes from your personal records. But as your race more, even if you've been training perfectly, stuff happens. I don't always PR at my races. In fact, especially with the 5K distance, I tend to stay stagnant there. Wavering around a certain time for no apparent reason. But I'm cool with it . . . because I'm still out there running. And I want to run for years to come. Make time during your race, even if only for a few seconds, to feel proud of yourself. Not of your time.

OTHER RUNNING-RELATED POSTS:

• Ice Baths: A Somewhat Necessary Evil
• How To Rest Easy
• Treadmill versus Outdoor Running: Which is Better?
• Should You Run While You're Sick?
• How to Run Long: LSD for Beginners
• How to Stay Motivated
• Running for Speed: How To
• Treadmill Survival Guide
• No Workout is Too Short or Slow 
• Ode to my 17-year-old Self: The Mile 
• How to Suit Up to Set Out (And Other FAQs) 
• How to Run

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Passionate Affair Come and Gone: My Relationship with Embroidery

I must admit that I'm writing this post more for myself than for all of you. Last year, I had a short love affair with embroidery. It was passionate, and my fervent desire to create gorgeous pieces of art with needle and colorful thread was indeed all-consuming. And then one day, I just stopped. Kind of like when Forrest Gump reached Monument Valley and simply stopped running. I don't know if any of you have taken the Myers-Briggs personality type test. I have on several occasions -- and I'm an ENFP, tried and true.

Perhaps THAT's why I can never stick with any of my side-projects: "An ENFP needs to focus on following through with their projects. This can be a problem area for some of these individuals. Unlike other Extraverted types, ENFPs need time alone to center themselves, and make sure they are moving in a direction which is in sync with their values. ENFPs who remain centered will usually be quite successful at their endeavors. Others may fall into the habit of dropping a project when they become excited about a new possibility, and thus they never achieve the great accomplishments which they are capable of achieving." (Info from www.personalitypage.com.)

Wow. A window into the essence of my very being. Haha. Or, just something that is a reality in my life notwithstanding. Back to embroidery. I enjoy it. But, like with knitting, I can never truly relax. I have made two projects since last year. The first is this bird with a cage. The second is an A letter monogram.



Looking at these photos is enough to make me want to take a sick day, stay home, and learn the stitches again. Er, maybe just devote some time over the weekend. Have any of you ever dabbled in craft -- only to find yourself completely forgetting how to do it a year later? Well, that's what this post is about for me. If embroidery is something that captures your interest, you only need a few things to get started.

What you'll need . . .

• Needle
• Colorful floss thread
• Fabric of some sort
• Fabric marker
• Embroidery loop
• Pattern (or not -- but I find it helpful)
• Patience
• Time
• Sticktoitiveness

Method . . .

1. Really, you just get a piece of fabric that is relatively thin enough so you can trace your pattern onto it with a fabric marker. Try a simple design. Or even draw your own. Go rogue, if you dare.
2. Go online (and how convenient -- because you're online right now!) and learn some basic stitches. (Back stitch, running stitch, chain stitch, etc. -- all can be found with a swift Google search.)
3. Consider purchasing (or going to your local library to acquire) an embroidery book. I have Doodle Stitching by Aimee Ray. Along with being a gorgeous book to leaf through, it's "full of practical and whimsical projects that are neither boring or stodgy" (from Amazon).
4. Take 5 or 10 minutes each day to devote to your project. This way, you avoid burnout. It's going to be my new method (kind of like No Workout is Too Short or Slow, remember that?)

I think that last tip is going to be the key for me. As you see, ENFPs "are basically happy people. They may become unhappy when they are confined to strict schedules or mundane tasks. Consequently, ENFPs work best in situations where they have a lot of flexibility, and where they can work with people and ideas. Many go into business for themselves. They have the ability to be quite productive with little supervision, as long as they are excited about what they're doing." (Again, from www.personalitypage.com.)

So, do you have a story like mine? Any half-finished projects hanging out in your closet? Anything you feel like resurrecting? Any other ENFPs out there? Or other Myers-Briggs types? I find it fascinating, really. Because, at least for me, a lot of the description is right on!

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Three Cheers for Cheap Gear: Part I

Those of you who follow us on Twitter know we have a new cross-training buddy: our Spinner Sport Spin Bike. What we didn't tell you is that we scored this baby for under its Amazon price (which, if you're in the market for a spin bike, you know you can't really beat their prices/free shipping). Not only that, but we also supported a local business in the process. Smiles all around!

First: Why did we choose a spin bike? As I mentioned above, cross-training is definitely the primary reason. We also were considering starting up (yet another) a gym membership. However, the gyms in our area leave much (MUCH) to be desired. So, we took some time to examine exactly what we like about gym memberships -- again, mostly cross-training opportunities with spinning, yoga, and free weights -- and started researching a bit.

After I injured myself during the Philadelphia Marathon last fall, I was unable to run for over a month. We joined a gym, and I took to the bike. I was pleased to find spinning a challenging workout -- even when I chose to do it on my own (not being yelled at by a fitness instructor). My fitness level stayed stable, and I even gained some speed -- PRing at a 10K in January despite a slick layer of snow. Yeah, indoor cycling gets my heart rate up into the good zone, and I sweat like a pig. No joke.

So, in short: We wanted a spinning bike because it offers us excellent cross-training -- as well as a safeguard in case one of us becomes injured in our primary sport, running. And, at least for me, the bike gives us a low-impact speed training buddy.

Step back, though. We're runners. So, when it comes to equipment for at-home gymin' it, a treadmill is something we certainly want to purchase eventually (despite how hardcore we are about running in negative temps and snowicanes, sometimes we just can't run outside in the climate). We have heard from our friends with kids that when you have little ones, it's hard to get in your run unless you can stay put. One small problem -- a "good" treadmill (that can handle Stephen's speed) is expensive. And I'm not hiding a baby bump, so we don't need to worry about all that just yet.

So, we also went with the bike because of its relative affordability and for its practical application in our lives today, not tomorrow. We found this particular bike, the Spinner Sport, on Amazon -- and it got rave reviews. But we made sure to do our homework before whipping out the plastic to hastily purchase. In fact, we gave ourselves the weekend to think about it.

Then on Saturday morning, we hit up our local athletic supply store (it was the first time we'd even been in there). And -- wouldn't you know it -- the exact bike we'd set our sights on was sitting on the showroom floor. With a $499 price tag (same as Amazon). Best yet, we got to hop on it for a test ride.

• Foremost, I was impressed by the bike's stability. Home models (versus the fancy, pricey) can be wobbly and just feel cheap, for lack of a better description. Not this one, even in the standing spinning position, this thing is rock solid. 
• It also has a water bottle and holder (many of the more expensive models didn't, and I go through gallons of water while riding). This "feature" may seem silly, but it was one of my checklist items.
• It's extremely portable -- just roll and go. 
• It's not too terribly heavy (which may sound like a contradiction, like it isn't solid, but please see above, where I write about how stable this baby is!).
• Did I mention it was selling at the Amazon price? Yeah, that was attractive at the time of purchase, too.

And on, and on, and on. Back to the deal we got. Like I said, the price tag said $499, but since I had done my homework, I told the salesman that I could get it somewhere else for that exact price, where it was new, still in the box (the one at the store was also new, but out on the floor). He said he could lob off $25 -- which essentially covers tax, and we took a few moments to think. We ultimately decided to take it because it was already assembled, no shipping, tax was covered by his discount. Yeah, we are pretty thrilled with the bargain!

If you figure it all out over the course of a year, we're each "paying" a $20 gym membership in order to pay off this bike. Might not sound like we're getting all the benefits -- but if you factor in the number of days we simply didn't make the effort to cart our butts to the gym, we know we have made the right choice. And if you're looking for other ways to bring your workout home, while also saving money, check out this guest post from a few weeks ago.


And later this week, we'll show you all the tent we bought a few weeks ago that was originally nearly $400. And we snagged it up for less than $175! Camping the coast of Maine on the cheap-itty, cheap, cheap, here we come!

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Healthy Foods to Start the Week

If you've ever wanted to make your own hummus, this post is definitely for you. In our quest to spend less at the grocery store, we've been indulging in simple things. Like canned chickpeas. What better way to eat them than processed into hummus?

And who says you can't put cilantro into a smoothie? Well, I guess no one really SAID you can't, but it's certainly not something I had ever thought to do. Again, since we've been spending less at the store, we've also been trying to waste less. That means that bunch of droopy cilantro we just didn't have a use for got dumped into the blender.


I assure you, my feelings were mixed as I put glass to mouth to take my first sip of this brown concoction. Blame it on the heat, but I enjoyed it immensely. Even made a video to prove it's not all that bad! (Also: This girl can finish half a large pizza herself. And that tiny plate of fresh veggies, Wasa "bread," and hummus took me forever to eat! Filling and healthy . . . give it a try!)


Brown Smoothie: Tastes Better than it Looks from (never home)maker on Vimeo.

Strawberry-Cilantro Smoothie

What you'll need . . .

• 10 large frozen strawberries (I think this figures to be about 1 cup)
• 1 large bunch fresh cilantro
• 1 large Granny Smith apple (though I imagine any tart apple will do), chopped
• 1-1/2 cups water

Method . . .

1. Put everything in a blender.
2. Blend and enjoy.

Here are the other recipes I've promised to share with you. You'll notice a recurring theme here. They're all so easy a 2-year-old could make them. No kidding! And that's what we like about spring and summer foods. They often require little prep, and they make use of fresh, seasonal ingredients.

Basic Hummus

What you'll need . . .

• 1 15-ounce can of chickpeas, drained
• 1 teaspoon lemon juice
• 1 tablespoon tahini
• 1/4 cup water

Method . . .

1. All you have to do is dump everything into a food processor.
2. Blend.
3. Season as desired. My favorite is just adding a teaspoon or so of paprika.

Stephen's Tuna-Avocado Salad

What you'll need . . .

• 1 can tuna, drained
• 1 ripe avocado, sliced
• 1 teaspoon lemon juice
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• Salt/pepper to taste
• Small bunch of cilantro

Method . . .

1. Simple toss all ingredients together in a medium bowl.
2. Season to taste.
3. Enjoy.

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The Nasty Bits: Book Review

(image from Courier Journal)

Now, before you read my review -- you should definitely go check out the growing list of posts Foodie Book Club members have written about Bourdain's The Nasty Bits. It was certainly an interesting read to kick off the Foodie Book Club. I found myself laughing out loud at points and grimacing at others. Seriously, the man's descriptions of food -- but also of people and places -- kept me on my toes throughout the collection of essays and articles. The picture he paints in my mind of a fast food hamburger -- a "soggy disk of ground-up assholes and elbows" (sorry, mom!) -- is definitely raw. And I think we can all agree that's what his writing does best: Propels his image as the quintessential bad-ass cook from NYC.

Back to this ground-up elbows mess. The particular selection I've quoted above comes from an early section titled "The Evildoers" . . . where the whole fast food main chains comes up for debate. I completely agree with Bourdain's view that we should "whenever possible try to eat food that comes from somewhere, from somebody." And what I like best about his argument is that he shows how not all "fast food" is inherently bad. In fact, across the globe, people are enjoying quick bites on street corners. Slurps from noodle bowls on docks. Good food from humble and appreciative entrepreneurs. Yes. That's the best part -- most of this street food is prepared fresh by the person behind the counter (or hot dog stand, etc.). With fresh ingredients. Most of the food is also healthy.

I continued on with my quest to finish the book in time to find myself angry only a few sections later. The selection entitled "Are You a Crip or a Blood?" centers around the slow food revolution, featuring local, sustainable ingredients. I, myself, am interested in eating more locally -- at least striving toward a good balance, not only to support our local farmers, but also to eat seasonally and avoid all the crap dumped on food from far away places (you know, the stuff that makes their shelf lives longer). Bourdain seems to have mixed feelings on this topic.

He writes: "I always liked to think of myself as a Blood. Having recently traveled the world, often to very poor countries where being a Crip is not an option, I was enchanted again and again by cooks making fresh, vibrant, hearty, and soulful meals, often with very little in the way of resources."

However, a page or so later, he states: "Though I use the New York foie gras for pan-seared, I will continue to order the Fresh for terrine. My Arborio rice will come from Italy, my beans for cassoulet from Tarbes. Because they're better." And I can certainly understand that. he's a chef after all. OK. I'm good with that. But then he continues on to write: "When those cute little baby eels from Portugal are available again, I'll be ordering them; who cares if there'll be none left for the Portuguese?" I mean, is he being sarcastic? Sometimes I'm bad at reading sarcasm. I just think -- either way -- it was a jerk statement.

But that's also what I like about his writing. It's -- again -- raw. And it's what we ultimately love about reading his books and watching his TV show. Bourdain doesn't care if he offends (and he offends vegetarians and vegans often!). And he will never apologize. It's just not rock 'n roll.

Anyway, I didn't stay angry for long. I agreed with most of what he was saying, really. Staying with local ingredients is great. Actually, if you're able to craft fine cuisine using what's available, you're even doing "God's work." Wow. What I decided after reading this chapter -- something that's larger than the book itself -- is that I want to cook up some meals using completely local produce. And ASAP! So, my book review will be accompanied by a recipe as soon as I can get myself to our local farmers market. (Are you interested in this topic, too? Here's some more information I have found helpful.)

I also found myself enjoying Bourdain's commentary on the pieces at the end of the book. As a former writing major (I have a BA in expository writing), I can share his sentiments. For example, as he read back over the first piece ("System D" -- you know, where we learned about squeezing the blood out of filet mignons), he said it made "[him] kind of sad" because he was "yearning for something . . . [he] suspected [he'd] never get back." Of course, he's referring to his bad-ass life as a cook. The life he alludes to throughout. Now that he's a celebrated TV personality and author, it's harder for him to get back to his roots.

Anyway, I like these comments on his own writing because I've experienced similar emotions, feelings after reading my own works, if you can call them that.

Overall, I'd say if you haven't read the book (and, in all honesty, I am still reading it -- I haven't started the fiction section yet), it'd a good one to put on your summer reading list. Bourdain's descriptions never disappoint. And his opinions definitely rouse discussions (both with yourself and with others) about food, life, and everything else you can imagine.

I'm looking forward to moving on, though. Our next book in the first rotation is A Homemade Life: Stories and Recipes from My Kitchen Table by Molly Wizenberg. If you'd like to read more about this book -- as well as May's selection -- go check out this post. If you're a procrastinator, like me, you may not have added your review of The Nasty Bits to the link love list yet. You can do so over at this post.

Interested in joining the club? I've received some emails. I'll be posting a new sign-up sheet soon, but for some reason I can't get the link list to work right now. Please leave your name, blog, and whatever else in the comments :)

And here are the members that took part in our first month! Thanks again for all your help and support!

<a href="http://www.neverhomemaker.com/2010/02/foodie-book-club-details.html" target="_blank"><img src="http://farm5.static.flickr.com/4052/4383030070_e9ba2a2324_o.gif"></a>

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Hello, Goodbye, Hello, Goodbye!

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The Nasty Bits: Foodie Book Club Posting

Good afternoon, everyone! Here's the post where you can share a permalink to your Foodie Book Club review/recipe/photo essay/or whatever else you've come up with to discuss Anthony Bourdain's The Nasty Bits.

Simply enter your information in the following format in the list below -- something like Ashley M. [at] (never home)maker (but use your own info, of course). Again, please provide the specific link to the post about Bourdain's book so we can all easily find your post.

You have until Friday, April 2 (that's one week) at 11PM EST to post to this page. I'll be making a sidebar graphic for easy access. Thanks, and please let me know if you any questions!

<a href="http://www.neverhomemaker.com/2010/02/foodie-book-club-details.html" target="_blank"><img src="http://farm5.static.flickr.com/4052/4383030070_e9ba2a2324_o.gif"></a>

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THRISTY THURSDAY: Scenes from Home Brewing

What the HECK is THAT? This weekend, my next-door neighbor and I began our first home brewing quest. We spent the entire afternoon outdoors -- building a turkey fryer, boiling water, adding ingredients, etc., etc., etc. So, instead of reviewing a new beer this week, I thought I'd give you some eye candy. Ashley took most of these photos of us as we tooled around with all our materials. I also took some video, which I'll be posting sometime in the near future.

We're not experts, so before I give instructions or write a witty how-to posts, I want to see how our first batch turns out. We're both using kits for this first round, mine is "Hop Scare I.P.A." and his is "Bavarian Wheat" . . . both should be tasty.





We spent much of the first hour just building everything. I'll explain all the parts and pieces another day. Good news: It wasn't too terribly difficult. Then we moved onto the more exciting stuff, like our ingredients. Boiling. Stirring. Waiting. Well, that part wasn't so fun.

You could even smell the hoppy goodness from across the street. That's when we gained yet another neighbor.






Like I said above, it was a gorgeous day and a good time . . . but took longer than we thought. Now everything is fermenting in our basements. We can't wait to move onto the next step -- and even move on to our second batches.




Anyone else out there enjoy home brewing? We'd love your tips, tricks, and any other suggestions! Just leave a comment or email us at neverhomemaker@gmail.com.

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Hump Day Yoga: Bridge and Wheel

Welcome to another edition of Hump Day Yoga! Today we're focusing on two back-bendy poses: bridge and wheel. According to Yoga Journal, today's poses not only stretch the chest, neck, and spine . . . but they also can help with conditions as diverse as depression, menopause, asthma, high blood pressure, osteoporosis, and sinusitis.

Sounds like magic, right? Well, maybe not exactly. However, incorporating these two stretches into your yoga routine will definitely enhance your practice. And wheel is one of my all-time favorite poses. So, here we go!


Bridge Pose 
(Setu Bandha Sarvangasana)

1. Begin on your back with your legs bent at the knee, feet flat on the floor. Your heels should be as close to your butt (yes, I just typed butt) as possible.
2. Exhale and press your feet into the ground. Use your thigh muscles to support you as you lift your pelvis to the ceiling, feeling the energy from your feet to thighs to shoulders.
3. Pay careful attention to your legs -- you should keep them parallel (sometimes it's easy to want to turn them out to support you).
4. You may wish to clasp your hands (below your pelvis). This will help you stay on the tops of your shoulders.
5. Hold the pose for 30 seconds at first. Then work your way up to 90 seconds. When you've finished, gently lower your spine toward the floor. I find it's sometimes nice to go into child's pose after.

After you've become more comfortable with bridge post (or perhaps if you're a former dancer or gymnast), you may wish to increase the difficulty a bit and try wheel. To me, wheel feels GREAT. To others, it can be down right frightening. So, always remember in yoga that you should do what feels right for you and your body. That being said, here's how to do Urdhva Dhanurasana . . .


Wheel Pose
(Urdhva Dhanurasana)

1. Begin on your back with your legs bent at the knee, feet flat on the floor. Your heels should be as close to your butt (yes, this is exactly the same first step as in bridge) as possible.
2. Bend your elbows and place your hands on the floor beside your head. You'll want your arms perpendicular to the floor.
3. Here we go . . . press your feet into the floor as you exhale. Your should also move your tailbone toward the ceiling -- also use your arms for support -- and keep breathing.
4. Again, you may find your legs want to splay out to support your -- however, try to keep them parallel, feet pointed forward. Feel the energy from your feet to tailbone to hands. Everything working together.
5. Stay in this pose for however long you feel comfortable. This may be only a few breaths . . . to ten seconds. Longer and you may risk becoming dizzy from the inversion.
6. Carefully and slowly lower yourself from the position and go into child's pose to relax. Repeat anywhere from 3 to 10 times.

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Slashing Our Grocery Bill: Even More Progress

You may remember that last week, we made some major progress in cutting back on our weekly food spending. Now, I cannot seem to locate our receipt from Sunday's grocery shopping spree at Wegmans. If I had it, you'd see a big fat $83.87 (or something very close to that), and I'm sure you'd all gasp in horror. Hold on, hold on. It's really not that bad. To get the "true" grocery bill, we must first subtract the non-grocery items from this sky-high total.

These items include beer (Ithaca Pale Ale at $9.50, we include this in our "entertainment" fund, which is separate from our grocery budget) -- so we're at $74.37; face wash ($7.00 for some natural tea tree oil cleanser because my skin is AWFUL!) -- so we're at $67.37; contact solution ($3.00) -- $64.37; and toilet paper ($11.00 because we buy in bulk) -- so we're at $53.37.


That's right: only $53.37! We're getting closer to our goal of $50 per week. And this is down from nearly $100 only a couple weeks ago. Are we suffering? No. But let's take a step back for a moment and see what exactly we did to limbo this low.

This week, we focused on planning ahead. Before we went to the store, I sketched out a tentative meal plan for the week. I was quite generous with my outline. We'd have potato and leek soup one night. Pizza another (I have three rounds of dough frozen). Chili for double-duty dinners again. And two tasty tofu stir-fry meals. When we got the store, however, I found so much fancy produce! We did indulge in our usual avocado treat again -- spent $10 for six. A bit shameful, but we love them too much to say no.

We also practiced some restraint with items like Earth Balance and coconut oil. I've still been baking, but instead of stocking my pantry with every single ingredient needed to make my own bake sale, I'm trying to prioritize. I'm trying to use up what I have. I'm trying not to spend a fortune on chocolate chips. I said no to the Earth Balance and coconut oil for this reason. I can use canola oil. Or perhaps wrap my mind around some new recipes that don't require such ingredients. And life will go on.

We've also been eating more vegan-ly. We only bought one 2-cup package of shredded mozzarella for the week. The rest of our loot was totally vegan. No cheddar to melt into the chili? Nutritional yeast serves as a tasty substitute. No eggs? Not this week. But just because we're shopping more vegan doesn't mean we're investing in pricey substitutes. The only thing we do that with is soy milk. Otherwise, it's shopping the perimeter of the store (we covered this tip last week), and buying the freshest, least-packaged ingredients as possible.

Anyway, we're doing it. I do notice, however, that we're running low on certain items we typically find plentiful (like various flours, other baking ingredients, etc.). We'll see how this impacts our bill next week when we head to the store. We're also trying to hit up some suggested stores and farmers markets over the weekend between various activities (we're both running a 15K on Sunday afternoon). Wish us luck. And if any of you have any more tips to share, we'd love to hear 'em. Just leave a comment or email us at neverhomemaker@gmail.com.


Just remember: Eating well need not cost a fortune. We're doing it -- and we're full. In fact, on the $53 or so we spent this week, we even have MORE than we need. Just examine your cupboards and take note of what you're stashing away in your cart. Before you know it, you'll be on your way to saving big bucks!

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FOODIE BOOK CLUB: The Nasty Bits: Month 1

Hey, Foodie Book Club peoples! How's the reading going? We're nearing the end of our first month with the club -- if you're new to us, we've been delving into Anthony Bourdain's The Nasty Bits. I'm going to be the first to admit I haven't yet finished the book. Between posting and work and freelance projects, races and training for our half marathon(s) next month, I'm only about halfway through.

It's like high school all over again!

And since I "own" the book club, I'm changing the rules. Just slightly. But to all our benefit. I had initially slated Friday as our universal posting day. As you'll remember, you may post anything -- as much or as little -- about the book. You may even get creative and make a recipe inspired by a chapter. Pick a section that you particularly liked and write about that. Or, really, this whole part is up to you. Reading should be fun, and in no way should our little book club feel like homework. That's what Stephen's for. After all, he's an English teacher.

Here's the deal:

1. On Friday, I will indeed post the link list so you may sign up and post your blog. Please list the specific page (permalink) to your Foodie Book Club selection so people don't need to go searching on your main site. If I see just main site listings, they will be deleted.
2. I will leave the posting option on this list open until NEXT Friday (that's Friday, 4/2) to give you a little extra time. See how that works? I'm changing the rules, and no one gets hurt!
3. I'll be sure to make a pretty sidebar image so everyone will know where to find your posts. In return, I'd very much appreciate if you link back to the page with all the posts -- that way, the sharing can continue on and on and on.
4. Don't have a blog? I'm pretty sure most of you who signed up do. If not, you may consider starting one on Blogger (or another site) . . . if you'd prefer to stay offline, just let me know. We can figure something out so you don't get left out!

Just FYI: The Foodie Book Club is boasting 46 members in its first month. Thanks to everyone who is participating! I'll also post another sign-up sheet for any new folks who'd like to take part and join us in reading next month's selection: A Homemade Life: Stories and Recipes from My Kitchen Table by Molly Wizenberg.

If you have any questions, just comment below or email us at neverhomemaker@gmail.com. And if you'd like a button for your sidebar, just grab the one below!

<a href="http://www.neverhomemaker.com/2010/02/foodie-book-club-details.html" target="_blank"><img src="http://farm5.static.flickr.com/4052/4383030070_e9ba2a2324_o.gif"></a>

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Cornmeal Drop Biscuits

In our efforts to slash our grocery bills, we've been eating vegan chili two nights a week. Chili is a quick, cheap, and easy way to get great nutrition -- as well as flavor -- for dinner. But sometimes it's just not enough for us. After all, we're both running between 30 and 40 miles a week in preparation for the Lehigh Valley Half Marathon in April. We need more carbs!

However, we don't typically take sandwiches to work for lunches. So, we don't routinely buy loaves of bread. We found when we did, almost half was going to waste. Biscuits are a simple and fast way to create a side carbohydrate. How fast exactly? This particular recipe takes only about 25 minutes (max) total from start to finish.

And if you're curious about how we're doing with our grocery bills, don't worry. I'm posting an update later today.

CORNMEAL DROP BISCUITS
(modified from a recipe in Martha Stewart's Baking Handbook)

What you'll need . . . for 10 healthy biscuits (we halved this recipe so we'd have just enough for two dinners)

• 1-1/2 cups wheat pastry flour
• 3/4 cup fine yellow cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 tablespoons agave nectar
• 1/2 cup canola oil
• 1 cup soy milk

Method . . .

1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the dry ingredients (wheat pastry flour, cornmeal, baking powder, baking soda, and salt).
3. In another, smaller bowl, combine the wet ingredients.
4. Pour the wet ingredients into the dry and mix until JUST combined. Dough will be sticky, do not over mix.
5. With a large spoon, drop mounds of dough (about 1/3 cup each) onto your baking sheet -- 1-1/2 inches apart .
6. Bake, rotating the sheet halfway through, until biscuits are golden (about 15 to 20 minutes).
7. Transfer to wire rack to cool.

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A Healthy Lunch Option

As you may have noticed, I like to bake. A lot. But I also like crafting healthy food masterpieces. Yesterday, I tried combining the two with terrible results. For now, I would advise all of you out there to not make chocolate & buckwheat flour cookies. If someone knows a way to make them taste good, please let me know your secret!!!

Gross.

Anyway, I decided to share a non-chocolate favorite: super, wonderfully healthy quinoa salad. I used to bring this in for lunch at least once a week (recipe makes enough for a couple days). Note: The cilantro is essential. If you don't like cilantro, you have no business reading my blog.

Just kidding! I wasn't really a fan of the stuff until a few years ago -- but it certainly adds something to this salad, so try it out! :)

What you'll need . . .

• 1-1/2 cups quinoa
• 3 cups water
• Minced garlic
• Flax seeds
• Sliced shallots
• Cilantro
• Sliced green apples
• Crushed raw cashews
• Raw pumpkin seeds

Method . . .

1. In a large saucepan, bring quinoa and water to a boil -- then cover, and simmer for 15 minutes.
2. Once quinoa is cool, combine it with the rest of the ingredients (at your own discretion) in a large bowl.

For extra flavor . . .

• 1/3 cup sesame oil
• 1 orange (squeeze the juice)
• 1/2 grapefruit (squeeze the juice)
• 2 teaspoons ginger powder

Mix together ingredients, then add to the salad . . . and mix again.

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Strawberry and Chocolate Chip Cupcakes

Back when Stephen and I celebrated our first wedding anniversary (September 1, 2008), I surprised him with a special dessert. At first, I thought I'd make some dark chocolate-covered strawberries. But, I woke that morning and thought, "Wow. How CREATIVE you are . . . chocolate-covered strawberries. He'll never in a million years expect that!"

So, I decided to whip up something a little less cliche.

Now, I usually don't bake with fruit -- but these cupcakes satisfy even the most chocolate-peanut butter-addicted person. They're great for romantic occasions or if you simply want to eat something sweet and feel like you got your fruit in for the day. Oh, the excuses I come up with to eat cupcakes! (And cookies. And cake. Etc.)

What you'll need . . .
("normal" baking ingredients in parentheses -- what you see pictured above is vegan)

• 1/2 cup Earth Balance (or 1 stick unsalted butter)
• 1 cup Sugar in the Raw
• 1/2 cup applesauce (or 2 large eggs)
• 1-1/2 cups unbleached, all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup Silk (or regular milk)
• 1 teaspoon vanilla extract
• 1-1/2 fresh or frozen strawberries (I used fresh) -- sliced
• Dark chocolate chips

Method . . .

1. Preheat the oven to 350 degrees F. Insert liners into a medium cupcake pan.
2. In a large bowl, cream together the Earth Balance (butter) and sugar with an electric mixer on medium speed until fluffy (3-5 minutes).
3. Add the applesauce 1/4 cup at a time (or eggs one at a time). Beat well after each addition.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Add the dry ingredients to the creamed mixture, alternating with the soy milk (milk). Mix for 3 minutes. With a rubber spatula, fold in the vanilla, strawberries, and chocolate chips.
6. Fill the cupcake liners one-half to three-quarters full.
7. Eat lots of the batter. It's REALLY good.
8. Bake for 20-25 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
9. Cool cupcakes in the pan.

For the chocolate frosting . . .

• 6 tablespoons Earth Balance (or butter)
• 2 teaspoons vanilla extract
• 3 cups confectioners' sugar
• 3/4 cup cocoa powder
• 1/3 cup soy milk (or milk)

Method . . .

1. Cream the Earth Balance and vanilla together with a fork or electric mixer.
2. In a separate bowl, combine the confectioners' sugar and cocoa powder.
3. Add the dry ingredients to the creamed mixture until fully integrated. Slowly add the milk to the frosting until you have reached desired consistency. You may not use all of the milk (I only used about half). Beat mixture for 1 minute or until creamy.

Recipes adapted from Crazy About Cupcakes, which is a fantastic cookbook! 

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