What the Daffodil?

Before I left for work this morning, I turned away when I caught a surprising splash of bright orange-yellow in the corners of my yard. I knew what it meant, but didn’t want to look. Last year, I watched them day after day. I willed them to spread their graceful long stems into arabesque, and don the season’s latest.

It’s been a hellish week, only two days in. The work day was long but not as unbearable as I thought it might be, after staying up way past my bedtime to get all my other work done. I logged about 1.2 hours on my sleep machine. As irony is iron clad, right around quitting time today, I had a fourth or fifth or sixth wind, and kept plugging along. The last colleague on my floor bid me good-night after transforming from stuffy Wall Street attire to a tight white t-shirt and jeans that crinkled in all the right places (“dinner date” was the quick explanation for the superhero-style switch). Seeing as this colleague is not my persuasion, not my partner, and notably older, the admiration was an innocent one … a fleeting thought, really, that I could stand to exercise more than I do, and there’s hope it would pay off. I kept at the grind till my phone rang moments later. It was my coworker, calling to tell me the elevators weren’t working and the ground floor was flooded with firefighters. I’m sure the words weren’t quite that, but that’s what I heard as I grabbed the items off my desk, mentally kicking myself for not wearing sensible (or even all that fashionable) shoes, and saw my rare burst of dedication go up in imagined flames. I got the to ground floor on the one elevator that was working, and there were about two firefighters for every several people. The lobby was mostly empty. Smart people had left to enjoy the rare weather.

After work, I went to the wine store to buy a celebratory bottle of something with a touch of fizz to celebrate finishing a brief in what has been a long painful litigation, and to (maybe?) celebrate this uncharacteristically balmy weather. The clerk in my favorite bottle store in Park Slope joked that he has no problem with global warming. “I’m thinking about spraying some aerosol cans in the air,” he said with a cajoled glee. I (road weary and fully obliterated by the abhorent hours I’ve been keeping), chimed in “in honor of the weather.” He corrected me, “to keep it coming.”

“Bring it on, global warming.”

I ha-ha’d, grabbed my bottles (I don’t go often, so I stocked up on two), and left. Walking down the block to my house, I felt like a bit part in the first twenty minutes of a seventies sci-fi made-for-tv movie. I couldn’t help but stare near slack jawed at the flowers in full bloom in the little plots of plants they put in a few years ago in front of the apartment complex at 40. By the time I hit 60, I had to stop and ask the Chinese man who was crouched on his feet and working furiously with his hands what it was he was planting. I’ve been beyond impressed with how various plants pop up in that well (but not fussily) manicured front yard, and are whisked away to some unknown outpost, while a vast variety of new ones quickly replace them throughout the growing season. He didn’t understand my question, or was too busy to engage. He worked with such intention, though I couldn’t determine its method. I wondered if there were some secret he had that I did not know but should want (e.g., get the plants in the ground quickly early in the season, lull and lollygag for warmer weather plantings). He did not pay serious attention to me until I asked him “too cold?,” and pointed to the plants in his hands, wondering whether there’s still the risk of a cold spell wiping them out. He pointed to the plants that were already in the ground, and have been there all year long, just waiting for new neighbors to join them. He pointed to a hosta-like plant with sturdier leaves and said, “No.” “These strong.” “Ooooh, okay,” I said as if I’d just learned something but wondered to myself what all he knew and was not saying. I carried on my breezy but slightly paranoid way.

Around 80, I almost stopped dead in my tracks. The tree that usually does not show its bloom till mid April (at an earliest) had magically transformed in the hours I sat behind my cold and sturdy desk, face to face with the eight hour glow of my screen, from a naked branched lady in a dressing room, to a gently clad bride, waiting for the first dance. So young. These things can destroy them, you know (the whispers of the sturdy old gals down at 60 floated our way).

Then I really caught myself in the midst of this bad movie, shook it off, skipped on down to my own yard, knowing what I had to face. There they were, just as I’d left them this morning, but a touch taller, more definite, more mature, more determined that Mother Nature had their dance card. The little lady daffodils, so eager to make their long awaited entrance, could wait no more.

Kids these days. They don’t know that it pays to be fashionably late.

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Mina Mina Semolina

At the well-timed advice of a fellow reveler, I endeavored to work in a little semolina, a flour often reserved for pasta. I loosely followed a recipe I found on cookistry.blogspot.com (semolina-flax-honey bread) but I used a warmed milk and honey wash about five minutes before the bread was done baking to get a slightly darker crust.

Semolina is made from durum wheat, and is said to lighten otherwise heavy (usually as with whole grain) breads. It’s mighty tasty in this loaf, and I’m sure I will rendezvous with it again soon.

UPDATE: for the first time, I’ve posted a recipe online (down there, below the picture).  Hope you enjoy!  Feedback invited (nay, begged for).  Although I have a whole host of helpful cookbooks I frequently refer to, more and more I find myself borrowing from several reliable sites online.  For that reason, it’s important to me to have a recipe that’s clear, accurate, and gives proper due.  Let me know if you try this recipe (or some version thereof), and if this can be tweaked/improved at all.

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Here was my version of this great recipe from Cookistry.com (bounteous site for various bread recipes and bread making techniques).  My changes were largely due to simply running out of time since I was baking in between life, and other things.

Dry Ingredients
2 cups bread flour
slightly less than 1 cup semolina flour
1 teaspoon salt
2 1/4 teaspoons instant (quick rise) yeast
2 tablespoons ground flax

Wet Ingredients
2 tablespoons honey 2 (the original recipe calls for crystals – the liquid honey did fine for my purposes)
1 tablespoon olive oil + enough to coat a bag for the dough to rise
1 cup cold water (spring water, if you have it)

The Washes and Toppings
Egg wash (one whole egg and one tablespoon cold water)
Flax seeds, for topping (I used blonde – cookistry.com has a photo with one-half light, the other dark)
Milk wash (milk, honey, olive oil)

1. The Dough

Set aside the egg wash and flax seeds.  Put all the other ingredients except the water together in a food processor.  With your food processor on, pour the cold water in as fast as the other ingredients will absorb it.  Keep the food processor going until it forms a ball and then about another half-minute after that.

Take your dough ball out, and briefly knead it on a clean, floured surface (it always matters to knead your own dough, even if it’s just long enough to give it that human touch).  Form it back into a ball.

2.  The Rise

Oil the bag and put your dough ball in it, turning it to coat before putting it in cold storage overnight.

After the requisite twelve hours (mine turned out to be closer to 20), take the bag out and let it sit until it comes to room temperature.  (This should only take a couple hours — because of intermittent tasks, mine rested for closer to four hours).

3.  The Score and Wash

Sprinkle a baking sheet with cornmeal, and set the oven to 350 degrees.  Knead the dough briefly on a clean, floured surface and form it into the desired shape.  Place it on the baking sheet, cover it lightly with plastic wrap, and let it rise until doubled, about another 40 minutes (yes, for me this was closer to an hour).

To score your bread, take a sharp, thin kitchen knife, and make any desired slashes.  The pros use a lame.  I don’t have one of those and my scoring is satisfactory for me.  Sharp small serrated knives, or even razor blades, will do the trick to score the bread so that you have created a tear in the bread and the heat of the oven doesn’t just pick the weakest point and tear there.  Cookistry didn’t call for this but I nearly always score mine.  Hearth breads like this one, baked on a sheet, not in a bread pan, call for scoring but it’s typically not necessary for bread pans.  I do it anyone, sheet or pan, because I like the way it looks, it gives the crust peaks and valleys (not quite for mouthfeel but more for mouth experience).

For the egg wash, with a fork, briskly stir together one egg and one tablespoon cold water.  Using a pastry brush, brush the egg wash all over the bread, trying not to let any of it drip/run down the sides or pool in the scored indentations.

Generously sprinkle light flax seeds all over the tops and sides.

4.  The Bake

Pop it in the oven.

For the milk wash, which gets applied 5-10 minutes before your bread is done (closer to ten minutes if you want a darker crust since the sugars in the milk and honey darken the crust)After about 30-35 minutes, apply the milk wash, which is just a little bit of milk (approx. 1/4 cup) with a touch of honey (I heat these together in the microwave).  Then drizzle a little olive oil on top.  Give it a quick stir, then use the pastry brush to apply it, keeping in mind that you will get a bit of browning if the milk wash meets the bread at the bottom of the pan.  The little bit of crunch that results from this can be a pleasant surprise (but of course if left in the oven too long, it’s called burnt).  Experiment a little, and see what you like.  When your loaf is done, let it cool on a rack.

5.  The Eat

I especially like this bread toasted but keep that in mind when you’re shaping it or it may not be toaster friendly.  Lovely warm or just plain as a breakfast treat with a touch of butter.  The crust has a subtly sweet flavor, nicely accentuated by the nuttiness of the flax seeds.

Enjoy!

Triscuit Seed Card – Moldy Oldy?

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And maybe these are oversoaked? Does anyone know? Can you over-soak a seed? I did go longer than the two to four hours on the instructions but I thought that would rather kickstart them.

QUESTION: should I use or toss this seed?  Anyone ever use the Triscuit card seeds on the back of the box? Anyone know whether they are trustworthy?  Where are these seeds from? What about the glue that keeps the two sides of the card together – harmless or heinous?  Do seeds grow mold?  Does it matter?  Should I use these seeds anyway?  Anyone see anything other than basil or dill on the Triscuit’s box?  Triscuit’s seed cards: marketing gimmick, good samaritanism, or terrorist plot?  Go ahead … gimme the dirt.