AnnIme

Monday, January 31, 2005

Ward Churchill Indigenous People Activist

O'Reilly vented his spleen in a particularly spiteful and acerbic program the other night concerning activist, Ward Churchill. O'Reilly was juxtaposed with a WASPish woman who was O'reilly's cheering section as defending their position that all the people killed and maimed in 9/11 were heroes. As we all know, O'Reilly, does not like to be wrong. Not, so, I think; the poor souls who were maimed and murdered at the World Trade Center were just people at the wrong place at the wrong time and a lot of them were not American citizens. No, doubt there were heroes that day on both sides of the coin but it depends from the angle you are viewing as to who is the hero and who is not. The words "God is on our side" are used by both factions and also every religion known to man since the beginning of time. So, just whose side is God on? Is She perhaps on all our sides and we are too blind to see.

Ward Churchill made some outlandish statements, no doubt, he would inflame most people with his supposition that the people caught up in the 9/11 disaster deserved what they received because they were the scions of capitalization: capitalist pigs. Profiteers on the sorrowing loss of many for the few to get rich.

Now, I think Ward was going for the gut on this one and maybe his outlandish statements are made primarily for shock value.You can perhaps become so agitated with Churchill you will want to listen to whatever he says so you can try to refute his words, perhaps that is his design. He certainly likes the shock factor, but then who does not when vying for attention.

O'Reilly, is a truly despicable miserable louse of a human, who seized the statements of Churchill in order to spew his skewed right wing venom on the audience without bothering to explain that Churchill is a champion for the rights of American Indigenous peoples. Naturally, O'Reilly let out only part of the story then got on his self-righteous soap box, wanted to tar and feather Ward Churchill, or perhaps lynch him at high noon: a guillotine was too good for him.

However, if viewed in the context of an indigenous person the whole of the country rigthfully belongs to us (the children of the long tortured, land pilfered, culture despoiled Natives of American); so you are all trespassing on our land!

Don't wave your flag in my face. Don't sit on my ground in your National Park and picnic on my ancestors bones. I understand frustration. I know first hand government oppression and suppression. I have been told my Great Great Grandfather's land at Moccasin Ridge was taken and we were never able to reclaim it was prime real estate wanted for a National Park. Don't tell me about heroes; who gives a damn when all you had for generations is lost. There are no heroes in our government but there are despoilers of human rights and human possessions. Why we have never fought over imminent domain is a question I have long pondered and I guess I will continue to ponder this issue until some of us actaully get up and fight for what was and should be ours.

Monday, January 24, 2005

Carrots Souffle

6 large and small carrots peeled
boil in salted water until very tender mash well with fork. Should have about one cup mashed carrots - do not puree.

Finely mince half a large onion sautee in 1/2 cup butter until tender and translucent, do not brown. Add 3 tbs all purpose flour heaping and stir to incorporate. Add 1/2 cup pure water and stir, salt and pepper to tast. Add dash o nutmeg and table spoon maple syrup or brown sugar 1/2 teas. Add 1/2 cup heavy cream and 1/2 cup milk stir until thick add carrots- take of heat refrigerate

Take 8 eggs separate- take out the carrot melange and beat the egg yolks add to carrots mix and set aside out of the fridge to get room temp.

Whip the 8 egg whites. Use bit of cream of tartar if you have.

Fold egg whites into mixture

put in butter greased casserole - 350 for about half and hour.

Sunday, January 16, 2005

DAUGTHER-IN LAW-Pie

* 1 (9 inch) pie crust, baked
* 1 1/3 cup white sugar
* 3 heaping tablespoons unsweetened cocoa powder
* 3 corn strach
* 1 pinch salt
* 4 eggs, separated
* 1 1/2 cup milk
* 1/2 heavy cream
1/2 cup heath bar crumbs, 1/2 cup chooped walnuts or pecans, 1/2 semi sweet choc chips, 1 cup petite marshmellows
* 2 tablespoon butter
* 1 teaspoon vanilla extract
* 1/4 cup white sugar
Make pie crust, blend

endnight to dawn Moving Spirits

Spirits more in the deepest gray of the morning just before dawn. They are not recognized as living or not living in gray light; they can swim in air or jump on a cloud without seeming to be a wild apparition. Just before dawn and the minutes before dark night are the time the spirits wake and wander.

Tuesday, January 04, 2005

QUICHE ORIGINALE

MADAME QUICHE'S QUICHE AU FROMAGE
(PURE CHEESE QUICHE)

This is the essence of Madame Quiche's recipe — I can proudly say that when you make this, you will be tasting a very near replica of the small quiches she sells each Saturday at the Louviers market. There are a couple of keys to success here — be sure to let the pastry rest, as called for in the recipe. Don't stint on freezing the pastry — cold pastry that goes into a hot oven becomes extra flaky and delicious. Be sure to fully pre-bake the pastry as well, which guarantees crisp pastry on the bottom. Finally, whole milk makes a difference here — I highly recommend it over any lower fat varieties.

One recipe for basic pastry
6 large eggs
2/3 cup heavy cream or crème fraîche
1 cup milk (preferably whole)
8 ounces gruyère, emmenthal, or other Swiss-type cheese
1/4 teaspoon freshly ground nutmeg - optional
Roll out the pastry to fit a 10-1/2 inch glass or metal pie plate (not removable bottom). Crimp the edges, poke the bottom with a fork or the tip of a sharp knife, and place the pastry in the freezer for 30 minutes.

Preheat the oven to 425°F.

Line the pastry with aluminum foil and pastry weights and bake in the bottom third of the oven until the pastry is golden at the edges, about 15 minutes. Remove from the oven and remove the aluminum foil and pastry weights. Return the pastry to the oven to bake until the bottom is golden, an additional 5 minutes. Remove from the oven and reserve.

In a medium-sized bowl, whisk together the eggs, cream, and the milk until thoroughly blended. Season with the salt and pepper, then add the cheese and stir until it is blended, Turn the mixture into the pre-baked pastry, and spread out the cheese evenly over the bottom of the pastry. Sprinkle the top with nutmeg if you've used a Swiss-type cheese, and bake in the center of the oven until the filling is golden and puffed, and is completely baked through, about 30 minutes. To test for doneness, shake the quiche - if it is solid without a pool of uncooked filling in the center, it is done. You may also stick a sharp knife blade into the center of the filling and if it comes out clean, the quiche is baked through.

Remove the quiche from the oven and serve immediately.

Variations:

Bacon and Cheese Quiche:
To make a bacon and cheese quiche (one reader reminded me that Alsace is the home of the quiche, which to deserve its name there has bacon, not ham, in it - ham is a Normandy variation), remove the rind from 4 ounces good-quality slab bacon, and cut it into thick slices, then cut the slices in half, lengthwise, and crosswise into 1/4-inch thick slices. Place these in a heavy pan over medium heat and cook the bacon until it is crisp. Drain it on a paper-towel covered plate, and sprinkle it over the pre-baked pastry before adding the custard.

Onion and Cheese Quiche:
Peel and halve a medium-sized yellow onion. Cut it in quarters then slice the onion paper-thin. Melt 1 tablespoon butter in the bottom of a heavy skillet over medium heat, add the onions and stir, season lightly with salt, cover, and cook until the onions are very tender and translucent, and just slightly browned at the edges, 10-15 minutes. Remove them from the heat, and spread over the pre-baked pastry before before adding the custard.

Monday, January 03, 2005

LIGHT MY FIRE BUT DON'T BURN THE HOUSE DOWN

My husband is a brilliant fellow who speaks several languages, has multiple college degrees, has written three books and is totally devoid of common sense. It's not really his fault that he is lacking in common knowledge, because he comes from the sort of French bourgeois family that had a maid, nanny and a cook; whose supervision too so much time out of the parental day; it left preciious little time for his parents to give common sense lessons to their children.

This means that my poor husband did not have the benefit of learning how to camp, make fires, use knives, fish, water safety or any of the other things we girl and boy scouts take for granted. He was once horrified at the presentation of S'mores on a stick until he tasted one and now he is the gran French afficiando de camp fire cuisine which makes him kind of crazy when there is a fire around.

In the beginning I often caught myslef chiding that we could not burn the milk carton in the fireplace because it would melt and smoke up the house. Several charred milk cartons later I was saying we cannot burn magazines in the fireplace because they make a dark dense smoke......get my drift? The year we owned our first home; we went through ten smoke alarms from December to March. Every day was another exciting experiment in pyrotechnology at our house and another ruined relentless smoke alarm ripped from its perch on the ceiling. Needless to say all this smoke left our freshly painted yellow walls looking like the inside of a Cro-Magnon cave sans cleverly spray painted figures of bison and uber women.

Quickly, my husband began to resent my motherly suggestions on how to handle fire with safety and caution. I became the scourge of fire making and we finally had to block off the chimney and put an end to fires inside the home or else divorce or worse.

Putting an end to fires inside the home did not seem to detach dear hubby from turning over a new leaf in the back yard: and burning all the new leaves he turned over as he also discovered burning the trash was a good thing; even though he was duly informed by me there was a city ordinance against outdoor burning.

OUr new deck was the unfortunate recipient of the burn award when my husband threw a lit cigar into a plastic trash can full of papers and sat it out on the deck as he went to take a shower. Several minutes later a clean hubby emerged from the shower to see dark black smoke streaming through the windows of the TV room that faced the deck. Dear reader, if you have correctly assumed that cigar set fire to the papers in the trash can and the plastic trash can set fire to the deck you have got an A plus in deductions. For many months we had to place a large potted tree over the spot where the circular trash can had branded a dark charred hole in the deck.

The nadir of my husband's pyrotechnic endeavors came shortly after we purchased a wonderful cedarwood beach house on Bolivar Peninsula. After the great hurricane flood of 1900, the beach houses in this area are all built on wooden pylons at least one story in the air. We had a large wooden staircase in the front of our home but no other entrance or exit existed for the house, the living area was on the second storey and the master suite was on the third storey. We truly felt we were owned a piece of paradise with waving palms trees, flowering shrubs and lots of Gulf views.

To my husband's great chagrin even the wilds of Bolivar also had an outdoor burning ordinance, according to me but he decided to ignore my warning and set his own bonfire whist I was in the shower one day.

When I emerged from the shower in the third floor bath, I went to the font sliding glass doors to look at the Gulf, but all I saw was smoke billowing all around the house. Quickly I threw on a dress and ran down the stairs to the living room, grabbed the dog and fled out the door. As I walked out the door I noticed the smoke was all coming up around the front stairs, it was thick grey and choking me and the dog. We thought we were taking our lived in our hands as we ran down those stairs only to find my husband underneath the bottom of the stairs with a roaring bonofire he built under the house and out next door neighbor standing out between the two houses transfixed by panic unable to move or speak. Quickly I grabbed the hose and began to turn on the water when Michel began to holler at me not to put his fire out. I lost it this time and we had a huge arguement while I am still trying to water the fire and he is still defencind his right at a Free Frenchman to build fires if he wishes. Finally, I think he saw the folly of his actions and let me douse the fire with water and we both revived the neighbor. We have never since spoken about this incident and I suppose we never will because he still thinks I was wrong for putting out the lovely fire.


Anyway, sure enough yesterday Michel lite the space heater in the bathroom wall
and took a shower. After he got out he hung the towel
on the rack....heater still going and M. was shaving,
brushing teeth and so forth....well towel caught fire
and started smoking. I was at the computer and thought
I smelt smoke but not sure (nose stopped up as usual)
then a naked Michel is dancing through the room into
the kitchen (trying to hide the burnt towel so he can
stuff it in the trash without me knowing?) as the
smoke alarms go off. I say, "what's going on, what's
burning". Like a naughty kid who is caught he says,
"oh nothing, it is nothing" while the smoke alarm
screams away. So I say well it's hardly nothing if
the smoke alarm is engaged and squeeling. About that
time M. says " oh neighbor is at the gate and I am
naked - you go see what he wants" I storm out, I know
what he wants: not to be burnt down when our house
burns up.

Sure enough there is poor John at the gate, cell phone
in hand about to call the fire department and Anne his
mother-in-law hanging over the railing of their
house....wondering if we are going to burn their place
down too (houses close together). I thank them nicely
and mutter something about Michel catching fire the
towel but trying not to be too specific as insurance
companies frown on gas space heaters and seem to want
them disconnected...... so that was our day yesterday.

Today, still burning scorch smell in bathroom, one
dead towel, Michel might have possibly learned a
lesson but I doubt that fact very much.

The sad thing is that Michel's parents never taught
him anything common or sensible and he knows nothing
about fire or gas or chemicals or anything. They were
French society and the kids had nannies. He actually
had his own nanny to dress him and take care of him
until he was well into upper childhood and then was
sent away to school. So, he knows 6 or so languages
and everything about books but nothing about daily
commmon life. He was not a boy scout or anything like
that, never went camping or fishing or any of the fun
outdoor things, and it really helps in later life.

As for me, my Adirondack training and the fact I was a
Camp Fire Girl and had a Dad who loved to hike and
liked flora and fuana, gave me a great basis which I
tend to take for granted.

M. is a real pyromaniac too (LOL). He loves fire. He
thinks of ways to make fires. He drove me nuts when
we had the house on Crystal Beach because he was
always setting fires with leaves and grass (he racked
up) in the high winds and usually it was too dry.
Once when I told him the winds were too strong to burn
a bonfire he actually lit one anyway under the all
wood stairs of the all wood house. Omg, I don't have
to tell you what a fit I had with the water hose and
the neighbor standing out incredulous at the scene.
Michel hollering at me because "there is no danger"
right sure.

Saturday, January 01, 2005

Lindy's Cheesecake best & Strawberry Sauce

Makes one 9-inch cheesecake, 16 servings

* PASTRY
* 1/2 cup sugar
* Finely grated zest of 1 lemon
* 4 tablespoons (1/2 stick) cold unsalted butter, cut into 4 pieces.
* 1 large egg yolk
* 1 tablespoon water
* 1 teaspoon pure vanilla extract
* 1 cup all-purpose flour
* FILLING
* 5 8-ounce packages Neufchatel cream cheese, at room temperature
* 1 3/4 cups sugar
* 3 tablespoons all-purpose flour
* 1/4 teaspoon salt
* Finely grated zest of 1 orange
* Finely grated zest of 1 lemon
* 1 tablespoon pure vanilla extract
* 5 large eggs
* 2 large egg yolks
* 1/4 cup heavy cream
* SAUCE
* 3 cups ripe strawberries, rinsed, patted dry, and stems removed
* 3/4 cup sugar
* 1/3 cup water
* Pinch of salt
* 1 1/2 tablespoons cornstarch
* 2 teaspoons unsalted butter
* 1 teaspoon fresh lemon juice

1. For the pastry, place the sugar and lemon zest in a food processor for 5 seconds. Add the butter, egg yolk, water, and vanilla and pulse until the mixture looks granular and lumpy; the butter should be in about 1/4-inch pieces. Add the flour and pulse rapidly 20 to 30 times, stopping occasionally to scrape the sides and bottom of the bowl, until the mixture almost gathers into a ball. Turn the dough out onto a piece of plastic wrap and press the dough into a 1-inch-thick cake. Wrap and refrigerate for 1 hour.
2. Adjust an oven rack to the lower third position and preheat the oven to 400 degrees. Butter a 9-inch springform pan. Detach the sides; set aside.
3. Cut off slightly less than one half of the dough. Break it into pieces, and scatter them over the springform bottom. Press firmly and evenly with your fingertips to make a thin layer. Set the bottom crust in the oven and bake until pale golden brown, about 8 minutes. Remove from the oven with a wide metal spatula and set on a cooling rack to cool completely. In- crease the oven temperature to 525 degrees.
4. Shape the remaining pastry into a square. Roll it out on a lightly floured surface to a rectangle slightly larger than 10x6-inches. With a large sharp knife, trim away the edges so that the pastry measures 10x6-inches. Cut the pastry crosswise into five 2-inch strips. Reassemble the springform pan. Line the sides of the pan with 4 of the pastry strips, pressing the pieces firmly together where their edges meet and pressing the pastry firmly against the pan so that it will stay in place. Cut what you need from the last strip to fill in the last gap. Refrigerate while you prepare the filling.
5. For the filling, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add the sugar, flour, salt, zests, and vanilla and beat until smooth, 2 to 3 minutes. Beat in the eggs and yolks one at a time, beating only until thoroughly incorporated, about 15 seconds after each. Beat for another 30 seconds. On low speed, beat in the heavy cream. Scrape the mixture into the pan and smooth the top.
6. Bake for 10 minutes, then reduce the heat to 400 degrees and bake for 1 1/2 hours at 225 longer; the top will be golden brown. Cool to room temperature on a rack. Cover loosely and refrigerate for at least 6 hours; overnight is best.
7. For the strawberry sauce, if the strawberries are small, reserve 1 cup of the prettiest ones. If they are large, slice enough to make 1 cup. Set aside. Place the remaining berries in a medium saucepan and crush with a potato masher. Add the sugar, water, salt, and cornstarch. Stir well with a heat- proof rubber spatula, and bring to a boil over medium heat, stirring constantly. Reduce the heat to low and continue cooking, stirring constantly, for 2 minutes, or until the sauce is slightly thickened. Remove from the heat and add the butter, lemon juice, and reserved berries. Cool to room temperature, then refrigerate until chilled. (The sauce can be made a day ahead.)
8. To serve, run a small sharp knife around the edges of the cake to release the pastry and carefully remove the sides of the pan. Rinse a knife in hot water, shake off the excess water, and slice. Serve each portion with a spoonful of the strawberry sauce. Refrigerate leftovers.