remember bobby blue?

I do (renee). I was having a hard time getting out of bed on Sunday morning which I need to do to ensure I can sleep Sunday night. Anyways, I was having a hard time getting out of bed and I remembered bobby blue. Soft, luxurious bobby blue malabrigo. malabrigo in general. I was thinking about this shirt/sweater that I want to knit with malabrigo but I bought black. Why didn’t I buy a beautiful variegated color? I remember when amy c. first brought my attention to bobby blue when decided on it for her first sweater. There were a lot of great things about working at spark and a number of shitty things but nothing like the frustration of trying to get orders from malabrigo. Eh, I don’t think the bobby blue ever materialized. I haven’t wanted to knit in a long time, I am not sure why. I used to knit all the time, all day every day. I haven’t knit in a year, and didn’t knit much in the year leading up to the past year. I have been more interested in sewing, which reminds me I must post about the shirt that I made. But Sunday morning my yarn was calling to me. I went through my craft bins a week ago and reorganized everything, it was fantastic. I am sure that exercise, plus the nip in the air on Sunday that opened my mind to malabrigo. That and the fact that I spoke to someone about starting a group for knitters to finish projects – only those in progress with some sort of reward in place when you finish a project. Any ideas? What would be a good reward besides the satisfaction of a job well done and a new sweater to wear? Anyways, now I can’t stop thinking about malabrigo…except when I pause to think about the Zypher Style rusted root shirt I want to make.

Come On and Squeeeeze Me

Short post about music: Dave did 2 open mics last week, one at Raven's Nest Coffee and one at Trinity Brewing Company. Raven's Nest was great as usual and not too busy so Dave played 8 songs! They were:

Don’t Worry About the Government (Talking Heads)
Loretta
Melinda
Squeezebox (The Who)
Billy
Undisclosed

When I'm At Your House (Loudon Wainwright III)

Smoking Jacket

Not in that order though.

For Trinity, it was only the second time they held the open mic there and Dave's first time playing. He was the only one there to play besides the host, so he got to play 10 songs. They were (again not in this order):

Loretta
Squeezebox
Billy
Undisclosed
Westward
Smoking jacket
She belongs to me
Norwegian wood
Boxcar Blues

Kathleen

Nice to get out and play and practice.

Dave wowing the crowd at Trinity! They were all ghosts.

The Teaches of Peaches

Peaches! Nature’s candy, dontcha know? (I think actually that is beets, but peaches are good too.) Colorado is famous for its peaches, and we wanted to take full advantage of that. At the farmer’s market we frequent, there is a vendor who sells delicious and expensive palisades peaches. This takes place in mid-August, by the way. We are still kind of behind with our blog.

We had tried, with the help of our friend Molly, to procure a box (approx. 25 lbs) of “seconds” peaches (peaches that aren’t perfect enough to sell for their usual $1.50 each) at the farmer’s market for the previous two weeks with no luck. The first time, the vendor said that we had to get there before 9. Molly went the next week at 8:30 and said you had to get there before 8. So the following week I got up early and made it to the farmer’s market at about 7:45. They must have had 25 boxes for sale. I paid and brought them home. Some of them looked kind of funky, some just bruised, some with no visible defects at all.

Our plan was peach salsa and cobbler. For the salsa, we wanted something pretty spicy while maintaining a sweet peachy flavor and we found what appeared to be a reasonable recipe online for peach salsa. So Molly, Dave, and Renee proceeded to listen to music, dance around the kitchen, and make peach treats. The first step was to remove the skin from all of the peaches. This was quite an ordeal. Supposedly, you should be able to dunk a peach in boiling water and the skin comes right off. This is not so true with peaches that are less than ripe. We had to peel them all by hand. How many we do not know – it seems like 25 pounds of peaches equals a million peaches when you are peeling those slimy bastards by hand. Anyways, they managed to get peeled, pitted, and cut. Salsa time! We used peppers (bell, jalapeno, and banana) both from the farmer’s market and our garden (see the light green banana peppers in the bottom of the picture? Those lovelies are from our garden). Tons of garlic and onions and about 15 pounds of peaches. Throw it all together and cook it for a bit. Prep canning supplies. Maybe we did a double recipe, maybe it was quadrupled. The great thing about the salsa, as opposed to the relish, is that it doesn’t require weeks to develop its flavor and you can taste before you preserve and be pretty sure of how it will taste. So we tasted, perhaps to excess, it was very spicy and delicious. Then Molly and Renee made sure the salsa got into jars and preserved. The first time Renee canned (see the relish debacles) she was alone, and while it wasn’t terrible, it wasn’t great. There was much more salsa, it was slippery and pretty out of control. There would have been tears if Molly wasn’t there to make the job much easier and maintain a fun mood. You need friends around to make burning yourself on molten peach sludge funny instead of a tragedy. And to rescue you when you dunk your fingertips into boiling water in a desperate attempt to get a jar. You need people you like around to make cooking fun instead of work. Well, we do. Luckily, there was some salsa that didn’t fit in a jar and we were able to indulge in chips and salsa and gossip.

Half of the peaches were reserved for the cobbler. After the salsa making and dinner, Renee and Molly crashed into laze watching Freaks and Geeks. Dave disappeared into the kitchen to whip up the cobbler. It was a pretty easy recipe – throw some sugar and flour on the peaches, put them in a bowl and then top them with a biscuit dough. Our new food processor makes it so easy to make biscuit or pie dough. Then it gets baked and voila! Unfortunately, we can’t describe how good this cobbler was. It was so good that… it was so good. (pardon the messy stove.)

Anadama Bread

Second post of the day!! I (Dave) have been commissioned to write a blog post about anadama bread. This special and unique bread is most well known in the New England area. In Colorado, people have no clue what it is. Basically, it is a bread that is made with a mix of whole wheat and white flour, and has molasses and cornmeal added to give it a very distinctive flavor and texture. There are some tall tales floating around as to how the bread got its name. It basically revolves around a disgruntled husband not wanting to wait for his wife to get around to making the bread, or who is unpleased with the daily dinner of cornmeal mush, so he throws the ingredients in a pan, bakes it, all the while exclaiming “Anna! Damn Her!” True story? Who cares, it’s good bread.

You start with a half cup of molasses, a half cup of cornmeal and 2 tbsp. of butter, with some boiling water added to make the meal mushy. That needs to sit until it is cool. Then, activate your yeast. I use a tablespoon, with a pinch of sugar and 2/3 cup of hot from the sink water, not boiling – too hot for yeast! Once it starts to get foamy, you can combine it with your mush. You will add 2 cups of whole wheat flour and salt – don’t forget the salt. It is amazing, the weird things that happen to bread when you don’t put salt in. One of the many times I made this bread without salt, I cut into it and it was completely hollow in the middle! I don’t get it, because I am not a scientist. Also, it tastes horrible.

After this is mixed up well, add white flour. I add a cup at a time, mixing up until it is too hard to mix. Then turn it out onto a floured work surface and apply more flour – it will still be pretty sticky. I think I usually add about 2 ½ to 3 cups of white flour to the mixture before it is done. Then knead. Knead ‘till you can’t knead no more. About 10 minutes. Put some vegetable oil in a bowl and throw your dough in there. I let it rise for 1 ½ to 2 hours. Take the dough out of the bowl, knead it a bit, and then form it into loaves. We usually do one big sandwich loaf of this bread, but it works very nicely as two round loaves, especially if you are going to use it on its own with some butter instead of for sandwiches. Let your loaves rise for about 45 minutes – if you do one big sandwich loaf it is going to get huge and saggy, so don’t let it over-rise.

This is how it will look right before it goes into the oven. Preheat your oven for 400 – the recipe says 350 but I always bake bread at 400 – and when it is time to bake your bread, throw ½ cup of water in the bottom of the oven. The steam is good and helps you form a crunchier crust. 45 minutes does the trick for one loaf, and 40 minutes is long enough for smaller loaves. Put it on a cooling rack and let the bread cool completely before cutting into it if you can help it.



Check out the crumb on this loaf!

It is a pretty easy bread to make, and always comes out right providing you remember all the ingredients. Enjoy!


Cucumber sandwich on anadama bread

Folks Fest '09

We are way behind in our blogging. I apologize for that. So we are going to take a trip back in time to tell you about the Rocky Mountain Folks festival. This is a festival we attend every year that we can – this is our third time. The festival is a three day event, spanning from Friday to Sunday. We decided to leave Thursday afternoon to set up camp at the beautiful Meadow Park campground. We were pretty lucky weather-wise, compared to last year’s festival, which has been dubbed “Soaks Fest” – it pretty much rained continuously for the three days we were there. This year’s weather was much more comfortable, with a couple showers here and there to keep the temperature down.

We wanted to spend as little money at the festival as possible, since things tend to be so expensive – a Chipotle style burrito costs $8, with a dollar for guacamole, for example. So we made TONS of food and brought it with us. Dave made 2 loaves of herb bread and 2 baguettes. Renee made hummus and chopped lots of fresh veggies. She made pesto chicken salad, which consisted of chicken that we cooked, pesto we made from fresh Colorado basil in our food processor, and mozzarella cheese. It was great, if a little too cheesy.

She also made phenomenal trail mix that featured candied almonds (which we did ourselves), soy nuts, dried cranberries and apples, and chocolate chips. When we were sitting out in the sun and had our trail mix out everything got a little melty and sticky, which produced delicious trail mix clumps. Those were the best. We also brought fresh fruit (like bananas, which Renee is holding in that picture and also making a funny face), and salami and cheese for sandwiches. We feasted like royalty for those three days, allowing ourselves to buy one festival snack on Sunday, and going to Oskar Blues brewery on Saturday afternoon to break up the day and support Colorado’s local breweries.

We saw some great musicians perform, like Mary Gauthier, Rufus Wainwright, Susan Tedeschi, and one of our very favorite acts, Gillian Welch and David Rawlings. The number of amazing acts we have seen in the 3 years we have attended is pretty mind-blowing: Todd Snider, Loudon Wainwright III, Dar Williams, Arlo Guthrie, The Mountain Goats, Lisa Loeb, The Mammals, Jackie Greene, Greg Brown, The Waifs, and Kasey Chambers to name a few. We are so lucky to be able to live close enough to Lyons, CO to be able to attend. It is one, if not the, highlight to every year for us. Jealous?

Mary Gauthier and her friend. She pretty much rocks my world.