Cherries

I was planning on being full of despair if it was another hideous, cold day today, but it's not, so instead I'm just really tired. The sun really takes it out of you, when you know it's just right there outside your window!!!

Seriously though, this spring has sucked it big time as far as the weather goes. I'd say we held up pretty well as a people, we Portlanders, but sadly the cherries did not. I have some in my tree, but at least 30% less than last year and they are all green and tiny if not rotten and shriveled. Those cherries up there in the photo are from California, where the sun still shines and plants don't just die on you like traitors. Just kidding cherry tree! I know it's not your fault. But I am a little pissed at the sun for being so distant and flakey. 

Meanwhile, the raspberry bushes are out in full force. We have this routine where every day I go out and eat all of the ripe ones off the bush, and then the next day there is a whole new batch ready for me. It's perfect. I get to eat just enough to not get a stomach ache, and then the slightly unripe ones can get enough love from the plant to ripen for the next day. The few that escape my discovery and become overripe go to the chickens who are bat shit crazy for them. They, unlike the bluebirds, aren't smart enough to pick them on their own- YET. But luckily for them I like to watch them scramble around with raspberries on their beaks and I feed them by hand. The little darlings. 

One last thing: how good does this recipe look? I love her. I'm going to make that soon-ish.

Grains

I just bought the beautiful cook book Good to the Grain by Kim Boyce and I am in love with it. First I just admired the photography, and then I began reading each of the recipes and falling for not just the recipes but the language too. The way she describes each recipe brings personal warmth and respect to food and the art of cooking. I am a bit of a voyeur, and something about reading about another persons' kitchen always sets me right off the deep end. 

I am obsessively learning about wine these days because I am suddenly in charge of the list at the restaurant I work at- a big undertaking. I have so much to learn! One of my favorite parts of the process is learning how to describe what I am tasting. This requires me to slow down and actually think while drinking- a challenge. I am not usually a slow-down kind of girl. But in learning to taste wine, I am learning to taste everything. It's obvious, but each ingredient in a dish is there for a reason. Being a speed-eater, I am guilty of not even tasting half of what I eat. This is sad and must stop. In Good to the Grain, Kim Boyce describes the flavors of each grain and what they can do for a dish. She uses words like "nutty", "milky" and "grassy". I love these words. I want to taste them. Maybe if I slow down, I will.

On Sunday, I decided to try one of her recipes. I used a different fruit filling than she did, but I am mostly interested in how she's using all these nutty grains anyhow. I made corn flour galettes filled with blueberries and raspberries from the yard. The corn flour added a wonderfully gritty (in a good way) texture and a sweet, earthy flavor. I was so happy with the result. Had it been my usual a.p. flour crust, I might have skipped thinking about what it actually tasted like until I got to the fruit, but with the corn crust I stopped to consider what I was tasting. Today I made waffles and threw in some spelt flour, just to see what would happen. They were golden brown in color, still crisp and light, but also had a malty, honey flavor. Grains! They don't have to make food heavy and taste like cardboard.
I'm hooked. Next I will be trying her quinoa porridge, perfect for freezing Portland summer mornings.