Music and Cats

April 30th, 2005

A moment in the rain

Posted by Kimberly under Musings

When I went out to pick up lunch yesterday, a gentle rain was falling. The warm, sunny days that we’ve had recently have encouraged strolling and basking; during yesterday’s chilly showers people just wanted to get where they were going.

I’d picked up a sandwich at Macrina, and was headed back up 1st Avenue toward my office, lunch in one hand, umbrella in the other. He was coming down 1st Avenue, a tough looking young guy sporting a spiky haircut, a few facial piercings, and a dark expression. We were walking quickly, in the middle of the sidewalk, directly towards each other. Twenty-five feet separated us when we attempted evasive maneuvers. I feinted slightly to my right; he to his left. We made eye contact. We each shifted in the opposite direction; his mouth quirked up, and I grinned. A couple more of these mirrored changes in direction, eyes locked, and we were laughing. Neither of us slowed our pace, but at the last possible moment we shifted out of a collision course. I caught a whiff of wet leather as we passed, only inches apart.

I was still laughing when I turned the corner… and could hear his laughter coming from behind me.

April 29th, 2005

Feline Friday: Sergei

Posted by Kimberly under Cats


A study in black and white on red. He is an elegant fellow, our Sergei… except when he’s shaking the stuffing out of a fur weasel. (”Weasel?” you might ask. “It looks like a mouse to me.” You’ll have to take that up with Paul, who calls Sergei’s favorite toys weasels because they’re larger than mice.)

All aboard the Friday Ark.

April 28th, 2005

Letter to the PNWMPS membership

Posted by Kimberly under Food, Laughter

This past Christmas, Paul and I gave several gifts of membership in the newly formed Pacific Northwest Monthly Preserves Society. We had high hopes for the PNWMPS; we believed the products to be delicious, and all those who had sampled the preserves had enjoyed them. We had thought that, were our family members happy with their gifts, we might give additional memberships as gifts next year.

Sadly, the PNWMPS has so far failed in its mission of providing Pacific Northwest Preserves on a regular basis to those not fortunate enough to live here. The Society has not lived up to its name, nor to the promises made to its members. We have recently acquired, from someone high-up in the PNWMPS, a copy of the letter that the society will mail to its membership tomorrow:

Dear [member’s name here]:

The Pacific Northwest Monthly Preserves Society regrets to officially inform you of something of which we are sure you are already aware: We have been remiss.

When we welcomed you into Membership in the Society (indicating, as we then noted, that you are a person of discrimination and fine taste), we made you this promise: “As a Member, you may expect deliveries of preserves from the Pacific Northwest to arrive every two months, on average, during the coming year.”

As you received your Initial Membership Package at the end of December, and you are (as are all of our Members) a person not only of discrimination and fine taste but also of exceptional mathematical and calendaring abilities, you might well have expected your next shipment of delectable Pacific Northwest Preserves to have arrived on your doorstep at the end of February.

When said expected shipment did not arrive, we are sure that you will have consulted the letter accompanying your Initial Membership Package. As you (as are all of our Members) are a person not only of discrimination and fine taste, and of exceptional mathematical and calendaring abilities, but also of the highest reading comprehension skills, you will perhaps have noticed the qualifier “on average” in the statement regarding future shipments. You might then have been slightly mollified, if anxious for the much-anticipated arrival of your preserves.

When the end of March arrived, and no fine Pacific Northwest Preserves had yet arrived on your doorstep, we would venture that you were, perhaps, somewhat disappointed. As you are a person not only of discrimination and fine taste (as are all of our Members), [yada yada blah blah blah blather fawn], but also of great emotional strength and compassion, we imagine that you might have decided, out of the goodness of your very good heart, to be generous in your interpretation of our promised shipping schedule.

It is now the end of April. It has been four months since you received your Initial Membership Package, and you have yet to receive your next shipment of our truly delectable Pacific Northwest Preserves. We can only imagine that, as you are a person of discrimination and fine taste, you are by now craving our fine preserves, are despairing of ever receiving any further shipment from the PNWMPS, and are therefore (justifiably, I might add) pissed.

Dear [member’s name here], please accept our most sincere apologies for any distress caused by the unfortunate difficulties in our fulfillment department. You will receive, within the week, three jars of our fine product from the Pacific Northwest: Peach Preserves with Orange Liqueur, Seville Orange Marmalade and Cranberry Cherry Almond Conserve. We hope that these preserves will prove to have been worth the wait. We will endeavor to improve our scheduling and shipping procedures so that this lapse does not occur again.

Very sincerely,
The Pacific Northwest Monthly Quarterly Occasional Preserves Society

p.s. Although we recognize that this extended period without benefit of fine Pacific Northwest Preserves may have created in our esteemed members an understandably intense desire for our product, we again ask that you remain mindful of the PNWMPS Helpful Suggestion: Though upon opening you may be tempted to do so, please do not consume the entire contents at one sitting. Though exquisite, these preserves are best consumed across a decent interval, and shared with friends and family. New Members who have ignored this Helpful Suggestion have reported short periods of bliss, followed by longer periods of gastric distress. By offering this Helpful Suggestion, we hope to prevent such unfortunate occurrences. We thank you for your attention to this matter.

p.p.s. Due to the same inattention to organizational detail that resulted in the unfortunate lapse in our shipping schedule, the upgrading of our Seattle production facilities has not yet occurred. We are attempting to schedule this upgrade, taking into account the question of whether peak (summer) season production might occur offsite. You are always welcome to visit our facilities. If you choose to do so during peak season, you may be able to participate in not only the User Recipe Testing that has made our facilities tours a “must” for members visiting Our Fair City, but in the very production process itself. This is an opportunity that is made available to only a very select few. If you are interested, please contact us immediately to schedule a visit.

Yes, of course, the PNWMQOPS is really me and Paul. And it’s a good thing I still have a day job.

April 27th, 2005

Soft

Posted by Kimberly under Cats, Photos

lyrasoft

In a comment to this past week’s Feline Friday, panthergirl of The Dog’s Breakfast suggested that I submit a feline photo to Photo Friday, which this week has the theme Soft.

Lyra is soft.

April 24th, 2005

Is My Blog Burning? #14: Orange you hungry?

Posted by Kimberly under Food

While lost somewhere in the blogosphere yesterday evening, I discovered that Is My Blog Burning? #14 was going on through today, with the theme of orange-colored food. I’ve thought for a while about joining in a food blogging meme, but hadn’t before found the time. However, I had already planned a menu for brunch today featuring preserves that I’d made that are both orange in color and flavored with orange. It seemed like a sign. (Never mind that the preserves were only a small part of the meal.)

French Toast with Orange Brandied Peach Preserves
frenchtoast
(Hmmm… a different placemat would’ve been better for the photo. The yellow in this one really brings out the yellow from the egg yolks in the French toast.)

Orange Brandied Peach Preserves

I made these peach preserves in August, as part of my annual summertime obsession with the glorious fruit of the Pacific Northwest. The peaches came from Pence Orchards, a farm near Union Gap, WA that has been operated by the Pence family since the late 1800’s. I buy Pence peaches because I want to support family farming, and because they are luscious. The process that I use for making preserves, garnered from Well Preserved, takes three days. This recipe is adapted from the Brandied Peach Preserves in Well Preserved. It goes something like this:

Day 1: Peel and slice peaches. Perform random quality control on peach slices. Yum. Make sure that you have 8 cups sliced peaches left after QC. Layer peaches and 5 cups sugar in preserving pot. Place lid on pot; set aside until next day.

Day 2: Juice from peaches has dissolved most sugar. Boil peaches in resulting syrup for 15 minutes. Add 1/2 cup lemon juice. Pour mixture into shallow pans to allow for “plumping” of peaches with sugar and evaporation of liquid. Place pans in cat-proof location - oven is good - overnight.

Day 3: Return peach mixture to preserving pot. Bring to boil. Open kitchen window. Boil 15-20 minutes; syrup should now be thickened. Open back door; latch screen door so that cats do not escape. Continue boiling. Begin heating water in canner, and sterilize 6 8-ounce jars, lids and rings. Why has the syrup not thickened? Continue boiling. Decide syrup is thick enough. Remove preserves from heat. Add 1/2 cup orange brandy. Watch brandy boil on top of no-longer-boiling preserves; think about relative boiling points of liquids. Ladle preserves into jars, screw on lids, process in boiling water for 10 minutes. Remove jars from canner; remove self and cold diet Coke from kitchen. Allow to cool.

This preserve is delicious as a topping for vanilla ice cream, or on any sort of toast, including French toast.

French Toast

I learned to make French toast from my mother, who never used a recipe. It’s probably my favorite breakfast food. I feel compelled to try the French toast at any restaurant that serves it… and I am often disappointed. The restaurant at the Morrison-Clark Inn in Washington, D.C. has perhaps the best French toast that I have ever tasted; inch-thick slabs of crustless brioche are soaked in an egg custard, then deep fried. The resulting ‘toast’ is very rich, with an ethereal texture. The French toast that I make is sturdier stuff; it can tolerate 15 minutes in a warm oven when I’m cooking for a crowd, and reheats nicely in a toaster. This recipe scales easily. We had a friend over for brunch this morning, so I made three servings.

For each serving:
2 1/2-inch-thick slices rustic white bread (I use Essential Baking Company’s Fremont loaf, which is a mild sourdough)
1 large egg
1/3 cup milk (whole is best, 2% is fine, don’t use skim)
1/4 teaspoon vanilla (or to taste - I like a lot)
nutmeg
1 1/2 teaspoons butter

Slice bread the night before, so that the slices dry out slightly.

Beat together eggs, milk and vanilla in a glass baking dish. (A 9×13 baking dish works well for three servings.) Grate nutmeg across top of egg mixture. Place bread slices into egg mixture. Allow to stand, turning bread once, until all of egg mixture has been absorbed (10-15 minutes).

Melt butter in large skillet over medium heat. Add bread slices to skillet. Cook until golden brown, about 5 minutes per side.

Add strong coffee and fresh strawberries, and you’ll have yourself a lovely brunch.

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