i bake for people

Cookies for the boys. Dinner for my over worked girlfriend. Lunch for a long distance friend. Care packages for my miles away son. My favorite time is in the early morning (middle of the night for some!) when the birds are still slumbering, my boys are curled under covers and the kitchen holds nothing but potential.

I do it for those on the receiving end of course, but even more so for myself. I admit it; it's a completely selfish endeavor~

Satisfaction comes on two levels: I get to spend time in the kitchen-creating, experimenting, playing and thinking. Being here is as much fun as splashing in the hot wax in the studio! There is something so very yummy in putting ingredients together and coming away with a finished, tasty delight!

I also get the personal jazz of sharing with the people I care about in my life-letting them know, in this small, tasty way, that I am thinking of them. Great pleasure comes in hearing your child's first stirring include an 'mmmmm mom-what is that smell!'. In packaging up the latest batch of scones and dropping them inside a neighbors screen door. In receiving a text 'thank you!' from a friend eating your paella with a glass of red on her back porch.

I bake for people. in love. trish.

Milk Chocolate Florentine Cookies

1/2 c butter (I've even used 1/4 c olive oil and 1/4 c silken tofu-don't tell the guys!)

2 c oats

2/3 c sugar (I use honey or sucanat)

2/3 c flour

1/4 c corn syrup (dark is yummier)

1/4 c milk

1 tsp vanilla

2 c chocolate chips (melted)

Melt the butter in the microwave and cool slightly. Add oats, sugar, flour, corn syrup, milk and vanilla-mix well. Drop spoonfuls onto foil-lined baking sheet that has been sprayed with cooking spray. Flatten a bit with spoon or spatula.

Bake at 375 degrees for 8 minutes. Cool completely before removing from foil.

Spread a thin layer of chocolate onto the flat side of half of the cookies. Place another on top, creating a sandwich. Allow to cool or refrigerate to speed this along! Eat them people!!!!

parents, paella and patience

My parents came over earlier this summer and my 'too fab' dad cut my entryway tile so that I could finally lay and grout it. Heaven. I love getting projects done!
They moved to Mukilteo from northern California less than a year ago and what I thought could quite possibly become my undoing-living so close to the parental units after 25 years away-has become a true blessing. Never mind that my dad is 'da bomb' on household project completion! I didn't do much to help out-cutting tile is very much a one man job, but in thanksgiving, I made this for lunch. I don't think it was a even trade, but it sure was good! in love. and thank you dad :) trish
Paella
2 lbs boneless skinless chicken thighs (i use breasts), cut into bite size pieces
1/4 c olive oil
1 T paprika
2 t dried oregano
1 lb cooked chorizo (i use turkey italian sausage)
1 large onion, diced
1 lg red pepper, diced
4 lg garlic cloves, minced
2 c short grain brown rice
1 lg pinch saffron threads
1 t red pepper flakes
1 14.5 oz can diced tomatoes
1 qt chicken broth
1 lb peeled deveined shrimp
1 lb bay scallops
1 c frozen peas
1/2 c chopped fresh parsley
Drizzle chicken with 2 T olive oil, sprinkle with paprika, oregano, sanl and pepper; tosst ocaot. Heat a large roasting pan or skillet on medium-high heat and add chicken and cook through. Add sausage, onions, peppers and garlic; cook until veggies are tender and sausage is no longer pink. Stir in rice, saffron, pepper flakes, tomatoes and broth. Bring to a simmer then cover. Stir and check the rice for doneness-about 20 minutes. Remove lid and continue to cook until broth has absorbed. Add water if the rice requires more liquid to cook thoroughly. Stir in shrimp, scallops, peas and parsley. Seafood should be cooked within 5 minutes. Serve and enjoy! Great as leftovers and this recipe makes enough for a CROWD!

chutney love

I have a lifetime resistance to chutney. I think most people who weren't born in england or one of the british colonies does. What exactly is chutney after all?! Chunky jam? Mushy spiced fruit? Apple sauce gone terribly wrong?!

Alas, I broke down my inhibitions and delved into the wide world of chutney thanks to a recipe in More Home Cooking by Laurie Colwin. Simple and delicious. And now I'm armed with an understanding of the world of diversity that is chutney and all of its uses! A bit tangy, usually with some heat and yes, a chunky jam thing, chutney has become a house favorite of mine; and I'm working on convincing the guys of its virtues!

This recipe originally called for pears. I've adapted it to use the market fresh blueberries I can't resist! I think any fruit would work beautifully and tasting and playing is only going to make everything better ;)

I will be eating it on fish and chicken-and imagine someone would love it on a pork roast!-dipped by crackers or pita and shmeared on sandwiches. Yum. Just yum. in love. trish

Blueberry Chutney

3 lbs blueberries (about three pint baskets)

3 large garlic cloves, minced

2 tsp salt

1 tsp paprika

1 tsp cayenne

2 tsp ground coriander seeds (buy whole and get your pestle out again :)

1/2 c prosecco, lime juice, or lemon juice

1/2 c white vinegar (or any combo of liquid that sounds appealing to you!)

1 1/2 c chopped dried apricots (prunes?)

2 TBLS minced fresh ginger or 1 tsp dried/ground

Cook all of this together in a large pot over medium heat. Stir every once in awhile to keep things moving. Once the berries are broken down and the liquid begins to thicken (1 hour?), add 1/2 c brown sugar. Cook and stir until it is sludgy but not liquidy (10-20 more minutes). Scoop into sterilized 8 oz jars (I used three) and process in boiling water to seal correctly for storage (see canning jar directions or google canning fruit)

Store for two months before opening-it's worth it I promise! Think Christmas hostess gifts....

pear chutney

edges

As I awaken today, filled with anticipation of all that I want to do, all that needs me to do, and all that just feels good to do, I realize it's all about edges! Living on the edge is living close to the action; fully engaged and right there with goosebump creating wonder. So, these are my edges today as I return from my trip to Oregon to an empty house and ideas flowing!

edges of baking edges of reading edges of dusting edges of entries edges of laudry edges of natural
edges of projects

edges of sleep

in love. trish

Pause; Live life in between the doing

pastry class extraordinaire
Last night was the final class in my pastry arts series. Each class has been punctuated by at least one invaluable lesson and last night was no exception. I thought I would be hard pressed to enjoy myself and most assuredly find the subject matter boring-based on plenty of hands on experience in my own kitchen in this subject matter. But lo and behold, I was enlightened! Who knew genoise could be so enriching?! And butter cream...don't get me started!

My cake is on the top right shelf. Now it is in pieces, crumbs actually, in my own frig. Maybe there will be enough to share with the guys....if they're nice.

I will miss the time learning, but will certainly undertake another course to enhance my skills now that I've begun investing in this creative pursuit! Maybe I'll check into candy and chocolate making...yum.
Who knew twelve women could pack away so much sweet?! It was to die for...you had to be there.
Look for a store front some day-Trish's Tarts and Arts. Has a ring to it, don't you think!? And, in the meantime, if you are in the Seattle area, let me know. I'm on a roll. Too much pastry! Trish