Month: November 2009

And so…what exactly is this creature?

There is a whole tree of these encroaching on my back yard. The tree isn’t *in* my yard, it has roots next door, but seems to favor drooping its heavy laden boughs over our fence and dropping its hard skinned orangey fruits on our ground to rot.

I’m told these bad boys are persimmons. Okay, I wasn’t told. I eavesdropped on a conversation my neighbor had with a guest. The guest said “Oh! You have persimmons!”

So. There you go.

I have no idea what a persimmon is. Or what to DO with a persimmon. Or what might be good about having a persimmon tree.

I was overwhelmed with joy at the summertime bounty from the apricot tree in our side yard.

But this…this Fall persimmony crop leaves me…unsure.

They sure do make purty pictures tho!

I’m taking a photography class, so be prepared, blog readers. You may have to look at some stuff.

In other news, may the bird of paradise fly up your nose.

That is all from my Sunday backyard wanderings.

My (new) People!

My personal genetic heritage is what The Good Man calls “your typical Heinz 57 pan-European”.

I’m German-Irish-Scottish-French.

And raised in New Mexico, so I have Hispanic roots, too.

The Good Man is Italian-English-Turkish-Lebanese.

Also a Heinz 57, but much different from my own. These are not all cultures I have a lot of background with, so I’m having a ball learning about my new family heritage.

My rock star Mom-in-Law (the Turkish/Lebanese side) has taught me much about delicious Mediterranean food. (I thought I’d had falafel before. I had not. I’d had a poor imitation. There is a HUGE difference).

Man, I can’t believe how long I’ve been missing out on the good stuff!

And of course, I’ve always loved Italian food, but oh I had lots to learn.

Like coffee. Now, I like coffee. Ok, I love coffee. It doesn’t always love me back (acidy!). I try to cut back, but can’t. And it’s not even the caffeine that’s a problem! I drink decaf!

I was holding strong, but then my Mom-in-Law gave us a peculiar little device called a Moka Pot. Ok, she gave it to us a while ago, but I’ve suddenly grown an unnatural attachment to it.

It looks like this.

Big deal, right? Just another way to make coffee?

No.

Oh no, no, no.

It’s just another way to make THE MOST DELICIOUS COFFEE EVER!

It’s way easy to use. Kind of fun, actually, and makes coffee super fast and delicious!

You don’t need some fancy high dollar espresso machine! You need this little pot and a burner. And some coffee to go in there.

Details on how to use it from my Mom-in-Law’s blog, Musing By Moonlight (used with permission).

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What is more delightful than an espresso (that’s eSpresso, not eXpresso) to help move through the day or a caffè correto to end a good dinner and aid digestion? This is an easy-to-learn process using a Bialleti Moka Express, an aluminum stove-top espresso maker. It’s well worth the negligible effort. I prefer the moka pot to a machine because I feel more connected to the process and the product, it takes up less real estate in the kitchen, and it’s budget wise.

Always, we start with the freshest ingredients: water – clear, cold, and filtered – and freshly ground dark-roasted coffee. My coffee of choice is Peet’s Espresso Forte® . Have it ground on #3. Buy it when you know you will use it right away, even if you purchase beans and grind them at home.

The Bialetti Moke Express comes in three parts: the reservoir for water, a coffee filter with funnel for the grounds, and a top piece to capture the espresso as it bubbles up from the bottom. This coffee pot comes in various sizes to make coffee for just two or for up to twelve.

(This is Karen, here’s a photo:

)

Directions:

Fill the reservoir with water to just below the steam valve. Put the coffee filter in place and fill it with grounds, tamping them lightly with the back of the spoon. Screw the top piece in place.

Put the Moka Express on the highest heat. Watch it because it is quickly done. The espresso will gather in the top chamber. Serve immediately. Sweeten if you like. If you care to, you might add either a lemon peel or, for a caffè correto(corrected), a little grappa.

Caffè latte: One shot fresh, hot espresso for each six ounces of steamed dairy, nut, soy or hemp milk, your choice.
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Oh coffee heaven! I like mine with half and half and brown sugar.

I’m starting to like my new genetic heritage! A lot.

(By the by, while I prefer to use Peet’s coffee too, since I’ve been cutting back on expenditures, I’m trying a decaf Italian (water processed) I found at Trader Joe’s. Delicious!)

Best Line of the World Series

Heard on my local radio sports talk show.

“So the Yankees had their World Series celebration today. I understand that team manager Joe Girardi spoke. Yeah, he got about half way through the speech, then called Mariano Rivera in to finish for him.”

: rim shot :

(if you watched any of the American League Post Season, you’ll find this not so much funny as shake your head true)