morestomach

calamansi olive oil bread

Published on November 4, 2013February 5, 2015 by Lan | MoreStomach20 Comments

some weekends ago,
maybe it was two ago,
i had brunch with some of dw’s friends
i remember it was a blustery day
warm in the sunlight
cold in the shade
the kind of weather you felt
silly for toting a jacket
but foolish without a scarf

these friends of dw’s
had just returned from a jaunt out west
where they picked calamansi fruit
from their father’s tree
and shared with me
just the smell of these tiny citrus fruits
took me back to the time
i lived in manila
when my nanny made fresh calamansi juice everyday
a drink that wasn’t quite like lemonade
but had all the components to quench a thirst
that only childhood and tropical heat can produce

because our home now is nothing like
the heat the Philippines is known for
i like to utilize the oven much more often
than is necessary in the cooler months
there is always something to bake,
you know?
a cake
bread
roasting veggies
any reason at all to turn that knob
and so with that in mind
after a whirlwind 2 days in Charlotte
last weekend,
before the calamansi could go bad,
i used them in some breakfast cakes
to add a touch of sour and sweet
and all good things reminiscent of
the tropics
these cakes were born.

edit to add: felicia of dish by dish adapted this recipe, found here.

calamansi olive oil bread
adapted from gourmet traveller, Sept 2011 issue

makes 12 mini loaves

300 g sugar
3 eggs
1 cup almond milk (any milk, animal or otherwise)
1 cup extra virgin olive oil
juice 11 calamansi (that’s how many i had… alternatively, you can use juice of 3 lemons)
2 cups plain flour
1 tbsp baking powder

preheat oven to 350F

in kitchen aid mixer, beat sugar, eggs and pinch of salt until thickened

combine the almond milk, olive oil and calamansi juice, mix. slowly add to egg mixture. add in the dried ingredients

divide among greased tins (i used my mini loaf pans, though i think cupcake/muffin tins would be fine, or just one loaf pan, but the baking time would be different).

bake for 13 minutes

allow to cool before removing from tins

serve warm or at room temp

best eaten day of, with coffee or tea, or if you can’t possibly eat them all in one sitting, wrap well in plastic wrap, will keep for the week in fridge

october | remember

Published on October 31, 2013November 4, 2013 by Lan | MoreStomach10 Comments

it’s full on scarf and cowl season
of course i lament my beginner knitting skills
and i daydream about playing with yarn
but sit me down with a hook
and i’m itching to get up to knead dough
that’s how it goes, you know?

witnessed …. at a college job fair the interaction between a potential employer and girl dressed in full on assassin ninja garb, complete with black gloves. i could be wrong, she may have been auditioning for a gwen stefani music video.
touched …. a gypsy who read my palms and told me basically everything a buddhist monk once told me when i was kid.
shook my head at …. this. i despair.
participated …. in the most obnoxious FB status war ever, all in part due to judgement and just plain stubbornness
remained …. enamored with this man, though slightly disappointed that some of his mysterious aura has faded
reenacted …. this video. because dw & i like to dance fight to club music

a few pinterest discoveries:
|| i desire just one more tattoo
|| mayhap a snowstorm hits us this winter, and we can create something like this
|| i’ve made this twice already, and it’s amazing, one day i might blog about it
|| finished this book and again, i am in complete awe of this man
|| in the meantime, i’m digging into this book

photo captions:
an old school vw bus. it makes me think of woodstock, especially out in the field that we were at. minus the mud & pot
october sky in north carolina
a late day in our home, the light, oh the light

butternut squash & pearl barley risotto

Published on October 28, 2013October 25, 2013 by Lan | MoreStomach18 Comments

if you were to ask me what my
favorite thing about autumn was
i’d be hard pressed to come up with
an answer
i would respond with more than
one answer
because despite my dislike for
the chill,
for the need for layers,
for the fading light starting at 4pm
there is still plenty to like
about autumn

for one,
the sunsets seem prettier,
the horizon has an urgency to it,
like it’s beseeching you to stop & look at it
for another,
hand-yarned neck adornments
i lucked out this year,
nuria knitted me THREE scarves,
of which i will eventually blog about

then there’s the food
(it always gets back to that, doesn’t it?)
the crock pot can come out of hiding
soups & stews are on the weekly menu
most days the dwelling is warmed
by the hardworking stove and oven

while our csa is dwindling down
we’ve been stockpiling our stash of squash
i tried delicata squash recently
the abundance of them is a wonder now
we’ll tire of them soon enough
as the season progresses
but in the meantime,
like all good things
some coaxing and attention is required
for this dish
not only from the squash
but from the pearl barley as well

butternut squash & pearl barley risotto
adapted from martha stewart living, april 2013
*note: i used already cooked squash which i had roasted when i made the autumn harvest soup. if using raw squash, you want to add it earlier in the process of cooking the barley, maybe 15 minutes in? make sure the cubes are uniform in size so they cook at the same time. it’s tricky, because you want the squash to soften and the barley to be cooked through at the same time, it’s all about timing.

5 cups chicken broth (or, 3 cubes of homemade bouillon cubes + 3-4 cups of water)
2 TBL olive oil
1 cup pearl barley, rinsed and drained
1 bunch kale, stems removed and leaves torn into large pieces (about 6 cups)
half a good sized butternut squash, already roasted and cubed
half an onion, diced
2 cloves garlic minced
grated fresh Parmesan cheese, to top

heat up broth in a saucepan, keep warm

heat oil in a pot over medium heat. add barley and stir to coat until toasted. at this point, i removed the barley from the pan. return empty pan to fire, heat up a bit more oil and saute the onions and garlic. when fragrant, add in the barley again, then add in about 2 ladles-worth of broth. simmer, stirring constantly until broth has been absorbed.

do this continuously, until there’s about 2 ladles worth of broth left. add in the kale and squash, stirring in the remaining broth.

serve hot or at room temp, topped with grated parmasen cheese

other winter squash dishes:
morestomach – autumn harvest soup
real simple – coconut rice with winter squash
the kitchn – creamy butternut squash orzotto with toasted pecans
my recipes – thai butternut soup

snickerdoodles

Published on October 24, 2013October 22, 2013 by Lan | MoreStomach11 Comments

within our humble home not much has changed:
i still spend countless seconds at the stove
i flip pages of beloved cookbooks for inspiration
dw is sorting laundry, whistling a tuneless tune
the house is a constant clutter of things
it’s comforting, our routines

there is a perpetual breeze wafting through the open living room window,
it is cool, almost bitingly so,
so i am huddled on the couch with a lap blanket
nursing a watery cup of coffee
as i have yet to figure out what the right
measurements of coffee grinds:water is with the new keurig

without our humble abode some things have changed:
the leaves are a riot fire of reds, oranges and yellows
the dark is still prevalent when we rise for the day
there is a constant greyness that hangs in the air,
even on the brightest of days
i reach for scarves,
soon it’ll be gloves and ear muffs
i beg dw to wear a jacket
before long i’ll leave a pot simmering of
citrus + rosemary to perfume the air,
signaling, for me, that the season of
hibernation has begun

meanwhile, the oven has been turned on,
seemingly permanently,
and small treats to greet the early evening
grace our dessert table
dw made these for me recently
i saw them on instagram
about 30 minutes later
they were in my face

here’s to autumn and all the sweetness it brings

snickerdoodles – dairy free & gluten free
adapted from deliciously organic
*note: we didn’t have gelatin so we used agaragar, which honestly, i think could be taken out. as far as i know, it can’t be activated unless in boiling water… we halved carrie’s recipe, because we’re trying to keep our booty sizes in check.

makes 6 cookies

1 cup almond flour
1 TBL qunioa flour
1 TBL peanut butter
1/4 tsp sea salt
1/4 tsp baking soda
1/4 tsp agaragar
under 1/2 tsp cream of tartar
1/8 cup honey
2 1/2 TBL coconut oil, melted
1/2 tsp ground cinnamon
1/8 cup coconut sugar

preheat oven to 350 degrees

whisk together almond flour, quinoa flour, peanut butter, salt, baking soda, gelatin and cream of tartar in a mixing bowl. pour in honey and butter until mixed through

in a small bowl combine the sugar and cinnamon

divide dough into 6 equal balls, roll in cinnamon/sugar mixture and place on baking sheet

bake for 12 minutes

other cookie magic:
savory simple – butterfinger shortbread cookies
emma eats – vanilla bean & cocoa pâte sablées
annie’s eats – fudge stripe cookies
cooking classy – somoa sugar cookies
averie cooks – soft PB & coconut oil cookies

wedding | redamancy day

Published on October 21, 2013October 23, 2013 by Lan | MoreStomach30 Comments

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redamancy – (red-uh-muhn–see) (n) the act of loving the one who loves you,
a love returned in full

3+ weeks ago
my beloved & i stood in
front of our loves
and committed to One Love

it was a warm september day
approximately 961 days after we first met
after 271 days of planning
and i was sweating like a whore in church

it went exactly like i thought it would:
a blur
but in today’s post i will slow it down
include our top priorities,
what we had to have
what we were willing to let go of
and everything in between

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we chose this venue because of their responsible relationship with food and local sustainability, but also noteworthy: their impeccable service and attention to detail. it is one of dw’s all time favorite restaurants and i have always loved this area of the city.

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initially, we were going to have my best friend Kelcy bake our cake but due to some new MD laws, we had to use their in-house pastry chef who created this very simple cake. it is dairy doom laden, but she was kind enough to make a small dairy free treat on the side.

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our guestbook is now hanging in our living room. if you’re interested in having one done for your event, you can reach out to me & i’ll put you in touch with Stephanie A.

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i purchased our bouquets, boutonnieres & flowers from a booth at our farmer’s market. i’m part of a local food group on google and she posted something about her new flower garden and well, i loved her inclusion of herbs. i was sold & i never even met her. our correspondence was all via text and email. on day of, núria’s husband picked up the flowers for me.

brideswenches

núria read a poem by hafiz, translated by daniel ladinsky:
our union is like this:
you feel cold, so i reach for a blanket to cover our shivering feet
a hunger comes into your body, so i run to my garden and start digging potatoes
you asked for a few words of comfort and guidance, and i quickly kneel by your side offering you a whole book as a gift
you ache with loneliness one night so much you weep, and i say here is a rope, tie it around me, i will be your companion for life

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we practically whispered our vows. and i have an ugly cry face which is why i’m not sharing it. just being real here.

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dw purchased my engagement ring from a local jewelry store in the city. i was out of town, at last year’s mixed con and 2 months later, on new year’s day, at 2am, he proposed. PS. i like the color red and the two rubies on the side are a tribute to that fondness.

photos courtesy of luke eshleman & used with permission