Saturday, July 30, 2011
Spice Rack Challenge August: Cumin
My town is known for it's "progressive leanings". We're known for our art fair and our hash bash and the $5 ticket for smoking pot (before you dash over to spark up a bowl, I think that the law has changed and it's now a $25 ticket and if you light up on University of Michigan property, you can be prosecuted under State of Michigan laws, which are much different). We've got the bumper sticker that claims that Ann Arbor is "25 square miles, surrounded by reality" and an old codger radio host that used to refer to our fair city as "Moscow on the Huron" for it's liberal leanings. I've always called it the "Haight Ashbury of the Midwest" myself, because after all these years, we still attract the flower children. True to form, a few years back, the city of Ann Arbor passed a chicken ordinance, allowing city dwellers to keep backyard chickens. It's what all the cool and hip towns are doing - Madison, San Francisco, Seattle, Austin, etc.
So of course, everyone had to do it - they ran out to get their backyard chickens. A Tractor Supply sprung up nearby for the citizenry's chickenkeeping supplies. Soon, the farmer's market was flooded with eggs which no one was buying because everyone had their own at home. But pretty soon, the bloom was off the rose. My town is full of lots of smart, opinionated people that are sometimes a little short on common sense. They think they know (but they just don't know) a lot of stuff, chickens notwithstanding. Pretty soon I start hearing people complain that they didn't realize how dumb chickens are, or how messy chickens can be. Then, there's the issue of the occasional batch of chicks that have a stray rooster...what to do with it? Roosters are illegal in A2. The local farm animal shelter responded with chicken amnesty day, where people could drop off their brood if they changed their mind about the whole thing. An enterprising farm nearby offered butchering seminars on how to dispatch of Henny Penny once she stopped laying.
Chicken fever was at it's highest when I was exiting I-94 at Ann Arbor-Saline Road and my son observed a rooster mulling about in the grass next to the entrance ramp. I wasn't sure if the chicken was dumped there, or it managed to get away from where ever it was. Chickens aren't the sharpest tool in the barnyard shed, after all. As I was running late to where I was going, I said a quick little prayer hoping that a local farmer would help out poor Chanticleer before he met his untimely demise under the wheels of a local citizen's Prius on his way to Whole Foods. After all, I was in no position to help. I don't know anything about chickens....I live in a subdivision in an outlying township where chickens are still verboten.
In honor of the city of Ann Arbor's chickens, this month's spice rack challenge is cumin. Superstition during the Middle Ages cited cumin as keeping chickens from wandering. And for good measure, it was also thought that it kept couples from straying as well. So, how do you use your cumin? Tell me about it! To be included in this month's roundup, please post your recipe from Aug 13 to Aug 19 and it would be helpful if you'd include "Spice Rack Challenge" in your subject line, so I don't miss it. It's never to late to join the spice rack challenge - just shoot me an email and I will add you to my reading list. Have fun!
Labels:
Spice Rack Challenge
Thursday, July 21, 2011
Spice Rack Challenge Round Up: Basil
It's not the heat, it's the humidity.
The thing about Michigan is that it is always humid here, since we are surrounded by the Great Lakes. That makes for splendid verdant green in the summer (and overcast skies in the winter - we won't talk about that) but it also makes it very humid here. So that means when it it hot here, it's way worse than say Phoenix or Santa Fe. It's going to be 100 F today, with about 85% humidity. We have an excessive heat warning issued by the National Weather Service. So that means that along with our warming centers that we have in the winter for the homeless, we have cooling centers going. We have ozone action days. I want for a walk about 8 pm last night and it was still over 90 degrees. Your sweat just doesn't evaporate. Both of my kids are at summer camp...my son is at Boy Scout camp in Findlay Ohio (today's temperature 99 F) and my daughter is at Blue Lake Fine Arts Camp near Lake Michigan where it's going to be a more tolerable 88F. I hope they are both drinking enough water. I'm glad I am in my air conditioned abode instead of a cabin or tent. Looks like the weather might break this weekend with some storms. We certainly need the rain.
Mary's basil tonic is the perfect cocktail to cure what ails you....especially served with her delicious pesto
just another day at the farm
Lamb stew with basil sounds delicious for any season....basil is her "go to" herb.
jonski blogski
Tricia's back with her catch up post - Asian slaw. It has basil, mint and coriander in it! Talk about killing several birds with one stone....glad to see you back.
good food michigan
My Michigan blogging sisters Val and Bee post their tomato basil pizza sauce. Soon we will have some Michigan tomatoes to make it with, I hope!
food floozie
My friend Yenta Mary gets us big time news coverage by posting her basil parmesan triangle recipe on both her regular blog but in our local "dot com" - we no longer have a daily newspaper in Ann Arbor, we have an online version
eating flloyd
Rebecca's back with her coconut scallops with crispy shallot, basil and sesame sprinkle. Don't worry about swiping the magazine from the waiting room, my dentist says that it's okay to do that. Certainly better than stealing the page!
motherskitchen
Here's mine - electic basil lemonade. It's a very refreshing cocktail for this weather.
That's all for this month. Look back early next week for the August challenge.
The thing about Michigan is that it is always humid here, since we are surrounded by the Great Lakes. That makes for splendid verdant green in the summer (and overcast skies in the winter - we won't talk about that) but it also makes it very humid here. So that means when it it hot here, it's way worse than say Phoenix or Santa Fe. It's going to be 100 F today, with about 85% humidity. We have an excessive heat warning issued by the National Weather Service. So that means that along with our warming centers that we have in the winter for the homeless, we have cooling centers going. We have ozone action days. I want for a walk about 8 pm last night and it was still over 90 degrees. Your sweat just doesn't evaporate. Both of my kids are at summer camp...my son is at Boy Scout camp in Findlay Ohio (today's temperature 99 F) and my daughter is at Blue Lake Fine Arts Camp near Lake Michigan where it's going to be a more tolerable 88F. I hope they are both drinking enough water. I'm glad I am in my air conditioned abode instead of a cabin or tent. Looks like the weather might break this weekend with some storms. We certainly need the rain.
It's hard to think about cooking in this mess, but we've got lots of basil to talk about. That's a good thing, because the basil is taking over my garden right now. Love all this inspiration!
tracy's living cookbook
Cornmeal-crusted roasted ratatouille tart- it's a riveting tale of trial and error, blogged "Pioneer Woman" style - with a picture of every step. The verdict? I don't want to ruin the plot but let's just say that the ratatouille was the protagonist in this story of basil angst.
thinking out loudBasil in it's simplest form. Sometimes simple is just what we need!
tales from a house on the corner
Our friend "down under" gives us a lovely peach and basil pandowdy even though it's midwinter for her. A bit of summer in the cold!
snowflake kitchenBlueberry basil ginger chiller and a bonus mint drink because Kate missed us last month. Sweet refreshment.
chez hates
Thankfully there is a post about a basil spiked pasta sauce. We needed one! No use crying about the aerogarden failure. Dried basil is great, too!
Cornmeal-crusted roasted ratatouille tart- it's a riveting tale of trial and error, blogged "Pioneer Woman" style - with a picture of every step. The verdict? I don't want to ruin the plot but let's just say that the ratatouille was the protagonist in this story of basil angst.
thinking out loudBasil in it's simplest form. Sometimes simple is just what we need!
tales from a house on the corner
Our friend "down under" gives us a lovely peach and basil pandowdy even though it's midwinter for her. A bit of summer in the cold!
snowflake kitchenBlueberry basil ginger chiller and a bonus mint drink because Kate missed us last month. Sweet refreshment.
chez hates
Thankfully there is a post about a basil spiked pasta sauce. We needed one! No use crying about the aerogarden failure. Dried basil is great, too!
prospect:the pantry
Zucchini noodles in green curry sauce with Thai basil offers us just what we need right now - another potential use for the
ubiquitous zucchini, seasoned with exotic Thai basil. And while we’re add it,
how about some roly
poly zucchini baked with vegetable and basil filling
a million grandmas
Labels:
Canning,
Spice Rack Challenge
Thursday, July 14, 2011
Spice Rack Challenge: Electric Basil Lemonade
They say that "some days you're the Louisville Slugger", but today I was the ball. After a long day of things not adding up, a cocktail was in order. A quick look at my fruit bowl showed only lemons, not limes. Why not basil lemonade with some vodka? I wasn't exactly sure this was going to work out well - the idea of basil in something sweet, not savory, just didn't sit right with me. But I kept thinking of the folks that love the basil limeade, so I decided to give it a whirl. But I remembered that they also say "sometimes you are the hammer, and sometimes you're the nail". But this time it all came together for me. The basil didn't taste savory, it made the lemonade more refreshing. And the vodka certainly made it more refreshing, too. Let's not kid ourselves. But at least now I can look back on today and realize that tomorrow's another day. Here's to that!
Electric Basil Lemonade
1 shot simple syrup*
juice of 1 lemon
1 shot vodka
4 leaves basil
To make simple syrup, mix 1/2 cup sugar with 1/2 cup water and microwave for 1 minute. Store in fridge for summer cocktails.
Mix together simple syrup, lemon juice and vodka. Muddle basil leaves in a glass, add crushed ice to the top of the glass, and pour lemon juice over the top of the ice and stir.
Labels:
Beverages,
Spice Rack Challenge
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