Made by Green Start
Tuesday, August 31, 2010
Learning About Endangered Animals
Made by Green Start
Every Farm Animal Deserves
Americans have a bill of rights, but what about the rights of farm animals, 10 billion killed annually in the United States? They live (if you can call it living, it's more like endure) in the shadows, forgotten by most of society who seems to comfort themselves with the notion that if they don't think about the suffering, it doesn't exist, or it's someone else's fault.
Whatever your dietary stripe, here are some basic rights I believe all farm animals should have (and hope you do too).
To never see the inside of a gestation stall, ever.
To not be cramped into a wire cage the size of a filing cabinet with five or six other chickens so we can buy 99 cent cartons of eggs. A chicken's labor should be worth more than 8.25 cents an egg.
For poultry, to be included in the federal Humane Slaughter Act.
To not be de-beaked, de-clawed, de-anything.
Never to be force fed, ever.
To have free range conditions be, indeed, free range.
To be treated with kindness and respect by the farmers raising them. The consumers eating them should not shift the blame to the producers for deplorable conditions if they are contributing to the demand.
They should not be viewed as just another dish on Thanksgiving (or any other time) without any thought to the life of the turkey that ended up on your plate.
All farm animals deserve these rights.
A moment of solitude on a fine summer day at the Woodstock Farm Animal Sanctuary for these animals, who are victims of a factory farming system which have found safe refuge here.
Veganism or vegetarianism may be not everyone's path in life, and I respect people's choices, but know that deplorable factory farming conditions exist because of society's demand to have a meat, milk and eggs so heavily in daily diets at the cheapest prices available. Eating veg as often as possible is the ideal. But at the very least, if everyone ate a little less meat and animal by-products, paid a little more, and wasted less food, the conditions of these animals would improve exponentially. They are living, breathing, sentient beings the same as our cats and dogs and deserve to be treated with common decency - and not viewed just a commodity - especially if they are going to give up their lives for a meal.
That is my declaration for farm animals.
Whatever your dietary stripe, here are some basic rights I believe all farm animals should have (and hope you do too).
To never see the inside of a gestation stall, ever.
To not be cramped into a wire cage the size of a filing cabinet with five or six other chickens so we can buy 99 cent cartons of eggs. A chicken's labor should be worth more than 8.25 cents an egg.
For poultry, to be included in the federal Humane Slaughter Act.
To not be de-beaked, de-clawed, de-anything.
Never to be force fed, ever.
To have free range conditions be, indeed, free range.
To be treated with kindness and respect by the farmers raising them. The consumers eating them should not shift the blame to the producers for deplorable conditions if they are contributing to the demand.
They should not be viewed as just another dish on Thanksgiving (or any other time) without any thought to the life of the turkey that ended up on your plate.
All farm animals deserve these rights.
A moment of solitude on a fine summer day at the Woodstock Farm Animal Sanctuary for these animals, who are victims of a factory farming system which have found safe refuge here.
Veganism or vegetarianism may be not everyone's path in life, and I respect people's choices, but know that deplorable factory farming conditions exist because of society's demand to have a meat, milk and eggs so heavily in daily diets at the cheapest prices available. Eating veg as often as possible is the ideal. But at the very least, if everyone ate a little less meat and animal by-products, paid a little more, and wasted less food, the conditions of these animals would improve exponentially. They are living, breathing, sentient beings the same as our cats and dogs and deserve to be treated with common decency - and not viewed just a commodity - especially if they are going to give up their lives for a meal.
That is my declaration for farm animals.
Monday, August 30, 2010
Little Twig Eco-Giveaway. Congratulations Shannon
Congratulations Shannon B. Collier (Zip Code 06604). You are the third winner of our little twig Eco-Giveaway.
Please e-mail us at EcoLogicalMom(at)ymail.com to redeem your US$100 gift certificate. You will love little twig products.
Please e-mail us at EcoLogicalMom(at)ymail.com to redeem your US$100 gift certificate. You will love little twig products.
Delete Social Media
I have now deleted My Space, Facebook and Twitter. They are all right in their place and for many of the users. However, it definitely does nothing for me.
Dancing in my game and I have my hands full trying to get these blogs full of information contributors and gradually get these blogs "infested" with Guest Authors. More or less like the other media but restricted to dancers and not just anyone.
Our world is somewhat different than their world. Theirs may have a little dancing now and then when it cannot be avoided. But for us, dancing is it and we will include a little here and there of other things.
The main thing is that the Creative Researchers And Producers no longer have the clout that they used to have. The clubs that were infested with them had lost members for the last ten years, and it may now be slowing down. And of course the West is booming as the East will too when the proper people over there get interested.
Two good prospective dancing places in the East are Kilauea Recreation Center and the Waimanalo Recreation Center. Both big and beautiful. The interest will probably go around the bend up to Kailua and Kaneohe.
Naturally the West will eventually take over, more people more territory. The Waianae Coast is already leading the charge. Kapolei Chapter of HBDA is now the prime showplace in the West. Dance Hawaii, is coming up with Dance Waipahu and there may be a Dance Mililani too. Wherever we get the information we publicize for the benefit of all. Those that prefer to be left out will be left out. We respect.
Meanwhile we are awaiting for more information contributors. A little information from our people, and published in the blogs will go a long way to converting the cliques into minimal influence. And ours will all be up front.
There is a terrific article by David Easa, MD on the Capital Dancesport Championship in the Beyond Oahu blog and also in the Town Dancer blog. Specially for those interested in the competitions. Too long but I found myself glued to every word and you will too. I even reread it a couple times. Perhaps we can get a follow up from someone (with Photos.)
None of us is going for the Pulitizer. We just convey very interesting information to the reader/dancers which is the name of our game.
"There is nothing in the world so much like prayer
as music is." ~William P. Merrill
as music is." ~William P. Merrill
Dancing in my game and I have my hands full trying to get these blogs full of information contributors and gradually get these blogs "infested" with Guest Authors. More or less like the other media but restricted to dancers and not just anyone.Our world is somewhat different than their world. Theirs may have a little dancing now and then when it cannot be avoided. But for us, dancing is it and we will include a little here and there of other things.
"Silly Love Songs" by Wings
The main thing is that the Creative Researchers And Producers no longer have the clout that they used to have. The clubs that were infested with them had lost members for the last ten years, and it may now be slowing down. And of course the West is booming as the East will too when the proper people over there get interested."We Got To Get You A Woman" by Todd Rundgren
Two good prospective dancing places in the East are Kilauea Recreation Center and the Waimanalo Recreation Center. Both big and beautiful. The interest will probably go around the bend up to Kailua and Kaneohe.Naturally the West will eventually take over, more people more territory. The Waianae Coast is already leading the charge. Kapolei Chapter of HBDA is now the prime showplace in the West. Dance Hawaii, is coming up with Dance Waipahu and there may be a Dance Mililani too. Wherever we get the information we publicize for the benefit of all. Those that prefer to be left out will be left out. We respect.
"Your Mama Don't Dance" by Loggins and Messina
Meanwhile we are awaiting for more information contributors. A little information from our people, and published in the blogs will go a long way to converting the cliques into minimal influence. And ours will all be up front.There is a terrific article by David Easa, MD on the Capital Dancesport Championship in the Beyond Oahu blog and also in the Town Dancer blog. Specially for those interested in the competitions. Too long but I found myself glued to every word and you will too. I even reread it a couple times. Perhaps we can get a follow up from someone (with Photos.)
None of us is going for the Pulitizer. We just convey very interesting information to the reader/dancers which is the name of our game.
Lemon Peels...All You Need!
Around the House
1. Clean greasy messes
Greasy pans? Splattered stove tops? Messy counters? If your kitchen has been the victim of some sloppy sauteing, try using lemon halves before bringing out possibly toxic chemical cleaners. Sprinkle some salt (for abrasion) on a juiced lemon half and rub on the greasy areas, wipe up with a towel. (Be careful using lemon on marble counter tops, or any other surface which may be sensitive to acid).
2. Clean your tea kettle or coffee pot
For mineral deposit build up in your tea kettle, fill the kettle with water, add a handful of thin slices of lemon peel and bring to a boil. Turn off heat and let sit for an hour, drain, and rinse well. For coffee pots, add ice, salt and lemon rinds to the empty pot; swish and swirl for a minute or two, dump, and rinse.
3. Clean your microwave
All it takes is one exploding bowl of food to render the interior of your microwave officially gunked, sometimes gunked with cement-like properties. Rather than using strong chemical cleaners, try this: Add lemon rinds to a microwave-safe bowl filled halfway with water. Cook on high for 5 minutes, allowing the water to boil and the steam to condense on the walls and tops of the oven. Carefully remove the hot bowl and wipe away the mess with a towel.
4. Deodorize the garbage disposal
Use lemon peels to deodorize the garbage disposal (and make your kitchen smell awesome at the same time). It is a great way to finally dispose of spent lemon peels after you have used them for any of these applications.
Mineral deposits on chrome faucets and other tarnished chrome make haste in the presence of lemon--rub with a squeezed lemon half, rinse, and lightly buff with a soft cloth.
6. Polish copper
A halved lemon dipped in salt or baking powder can also be used to brighten copper cookware, as well as brass, copper, or stainless steel. Dip a juiced lemon half in salt (you also use baking soda or cream of tartar for the salt) and rub on the affected area. Let it stay on for 5 minutes. Then rinse in warm water and polish dry.
7. Clean a stainless-steel sink
Use the same method described to polish chrome, applied to any stainless sink.
8. Keep insects outMany pests abhor the acid in lemon. You can chop of the peels and place them along thresholds, windowsills, and near any cracks or holes where ants or pests may be entering.
9. Make a scented humidifier
If your home suffers from dry heat in the winter, you can put lemon peels in a pot of water and simmer on the lowest stove-top setting to humidify and scent the air.
10. Refresh cutting boards
Because of lemon's low pH, it has antibacterial properties that make is a good choice for refreshing cutting boards. After proper disinfecting give the surface a rub with a halved lemon, let sit for a few minutes, and rinse.
11. Keep brown sugar soft
If your brown sugar most often turns into brick sugar, try adding some lemon peel (with traces of pulp and pith removed) to help keep it moist and easy to use. (For all recipes using lemon peel, try to use organic lemons--and scrub the peel well to remove any residues and wax.)
12. Make zest
Zest is the best! Zest is simply grated peel, and is the epitome of lemon essence--it can be used fresh, dried, or frozen. If you don't have an official zester, you can use the smallest size of a box grater. (If you know you will be using lemons for zest, it is easier to grate the zest from the lemon before juicing them.) To dry zest, spread it on a towel and leave out until dried, then store in a jar. To freeze, use a freezer-safe container. Use zest in salads, marinades, baked goods, grain dishes, etc.
13. Make vegan lemon biscotti
Once you've made some zest, make these vegan lemon biscotti cookies. De-li-cious!
14. Make twists
Strips of peel, aka twists, are good in cocktails, sparkling water, and tap water. Use a vegetable peeler to make long strips, or use a knife and cut the peel into long strips, cutting away the white pith which is bitter. These can also be frozen in a freezer-safe container or bag.
15. Make lemon extract powder
Make zest or twists (above) making sure to remove any of the white (bitter) pith--and dry the strips skin-side down on a plate until they dried, about 3 or 4 days. Put in a blender (or spice grinder) and pulverize into a powder. Use the powdered peel in place of extract or zest in recipes.
16. Make lemon sugar
You can make lemon extract powder (see above) and add it to sugar, or you can use fresh twists, put them in a jar with sugar and let the peel's oil infuse the sugar.
17. Make lemon pepper
Mix lemon extract powder (see above) with freshly cracked pepper.
18. Make candied lemon peel
Orange or grapefruit peel can be candied too. Yum. Candied peels are pretty easy to make, and can be eaten plain, or dipped in melted chocolate, used in cake, cookie, candy, or bread recipes. These recipes for candied citrus and ginger use Sucanat, the most wholesome sugar you can buy.
19. Lighten age spots
Many folk remedies suggest using lemon peel to help lighten age spots--apply a small piece to the affected area and leave on for an hour.
20. Soften dry elbows
Use a half lemon sprinkled with baking soda on elbows, just place your elbow in the lemon and twist the lemon (like you are juicing it) for several minutes. Rinse and dry.
21. Use on your skin
Lemon peels can be very lightly rubbed on your face for a nice skin tonic, then rinse. (And be careful around your eyes.)
22. Make a sugar scrub
Mix 1/2 a cup of sugar with finely chopped lemon peel and enough olive oil to make a paste. Wet your body in the shower, turn off the water and massage sugar mix all over your skin, rinse, be soft!
source: Yahoo and Care2
Organic Foods Can Contain Non-Organic Ingredients
According to the U.S. Department of Agriculture standards, a food product can be labeled as "100% Organic," "Organic," or "made with organic ingredients." To be 100% Organic, the item can only contain organically produced ingredients. "Organic" means that 95% of the ingredients listed must be organically grown.
However, a few years ago the USDA formalized their list of ingredients that are exempt from the above, as a result of petitions from suppliers alleging that they are too difficult to source in organic forms. So there is a list of 38 ingredients that don't have to be organic even if a food is labeled as such. These include celery powder, sausage casings, some colorings, fish oils, hops and others.
Source: Daily Green
Creating a Healthy Nursery for your Baby (and the Planet!) - Part VI
Continuing with our discussions with Claudia Kalur, a European interior decorator and founder of a Room for Frances, this week we are talking about Soft Furniture. Great tips and suggestions! Feel free to ask questions using the comments field here or on our Facebook page.
Soft Furnishings - Part VI
An upholstered chair will be, along with the crib, one of the biggest investments you will make when putting a nursery together for your baby. It costs just as much if not more than a crib but, if well chosen, it will also last a lot longer.
Regardless of the style you choose, more traditional or more modern, a rocker or a plain upholstered chair, there are a couple of things you should have in mind: firstly, make sure you sit on it and that it feels comfortable - remember, you will spend many hours on it, be it feeding or rocking your baby, or simply resting; secondly, pick a chair that has been built as closest to home as possible (the choices for USA-made furniture are endless thanks to the many factories in, for instance, North Carolina and California) and that is made from sustainably harvested wood; thirdly, prefer if possible a chair that is filled with latex foam; and lastly, that is covered in a natural material such as cotton or linen.
Thankfully, the options exist out there - and remember, you do not have to get a chair from a children's furniture place or catalogue (although Land of Nod has great options). There are companies like Cisco Brothers, Lee Industries and Mitchell Gold that make beautiful chairs that can go later in a living room, or even your teenage child's bedroom - and the look can always be changed with a slipcover (ever so useful and easier to clean!). The slipcover is also a great option if you are giving a new life to a chair that you already own!
The same principle of natural, preferably un-dyed or organic fabrics applies to window treatments, especially if you are using floor length curtains. Natural fabrics such as linen or cotton have a much more beautiful drape and are, of course, healthier.
Finally, and certainly no less relevant, try to purchase organic crib bedding. I always suggest to my design clients that they do not buy bedding sets, which usually come with either crib blankets or covers that you cannot use until the baby is much older. If you buy a set of 3 or 4 fitted sheets and one or two crib bumpers that match all these, you will save money and you will be able to alternate the look of the room. If you prefer to buy non-organic, then I would recommend that you buy 100% cotton bedding, wash it a couple of times before use and let it air.
Regardless of the style you choose, more traditional or more modern, a rocker or a plain upholstered chair, there are a couple of things you should have in mind: firstly, make sure you sit on it and that it feels comfortable - remember, you will spend many hours on it, be it feeding or rocking your baby, or simply resting; secondly, pick a chair that has been built as closest to home as possible (the choices for USA-made furniture are endless thanks to the many factories in, for instance, North Carolina and California) and that is made from sustainably harvested wood; thirdly, prefer if possible a chair that is filled with latex foam; and lastly, that is covered in a natural material such as cotton or linen.
Thankfully, the options exist out there - and remember, you do not have to get a chair from a children's furniture place or catalogue (although Land of Nod has great options). There are companies like Cisco Brothers, Lee Industries and Mitchell Gold that make beautiful chairs that can go later in a living room, or even your teenage child's bedroom - and the look can always be changed with a slipcover (ever so useful and easier to clean!). The slipcover is also a great option if you are giving a new life to a chair that you already own!
The same principle of natural, preferably un-dyed or organic fabrics applies to window treatments, especially if you are using floor length curtains. Natural fabrics such as linen or cotton have a much more beautiful drape and are, of course, healthier.
Finally, and certainly no less relevant, try to purchase organic crib bedding. I always suggest to my design clients that they do not buy bedding sets, which usually come with either crib blankets or covers that you cannot use until the baby is much older. If you buy a set of 3 or 4 fitted sheets and one or two crib bumpers that match all these, you will save money and you will be able to alternate the look of the room. If you prefer to buy non-organic, then I would recommend that you buy 100% cotton bedding, wash it a couple of times before use and let it air.
Click here to access last week's posting from Claudia, covering "Furniture" concepts.
Stay tuned for coming weeks when Claudia will be discussing more topics about eco-friendly children's rooms and nurseries.
Claudia Kalur is the founder of A Room for Frances, Nursery and Children's Room Design. She lives in rural Connecticut with her husband, Steven (an architect who specializes in green building systems), their 18-month-old daughter, Margot, and their doggy, Bayou.
Stay tuned for coming weeks when Claudia will be discussing more topics about eco-friendly children's rooms and nurseries.
Claudia Kalur is the founder of A Room for Frances, Nursery and Children's Room Design. She lives in rural Connecticut with her husband, Steven (an architect who specializes in green building systems), their 18-month-old daughter, Margot, and their doggy, Bayou.
Saturday, August 28, 2010
I missed a great day
In the Moanalua Corridor:
HBDA with their twice a month review and social dance at Aliamanui Intermediate School. Getting bigger and bigger crowds every time. I couldn't make it but hope someone will share the good moments with us. Just email me and I will post it for our fellow dancers.
Dance Hawaii, at Radford High School holding their good fiestas too. Some awfully nice people there, as are most of the dancers. Hopefully we will get a nice write up from Jimbo on the all the fun together with some nice photos of the gang. Would be nice.
Two good functions in town:
Dance from 7:30 pm to 12 am at DREAM TO DANCE
SWING & BALLROOM variety music 7:30-9 pm
SALSA with DJ ROD el MORENO 9 pm-12 am, Snacks available, Lots of free parking, Large dance floor
Debby Borges Barboza~Latin & Ballroom Instructor
Wasabi at Don Ho's, a growing favorite with the local dance crowd, on Saturday night too. Maybe some happy dancers will think of sharing some of the good times with the rest of us. Just email me and I will post for all to appreciate. Of course the photos of six to eight people would be gravy for everyone concerned.
"In order that all people may be taught the truth, it is necessary that all likewise learn to hear it."
HBDA with their twice a month review and social dance at Aliamanui Intermediate School. Getting bigger and bigger crowds every time. I couldn't make it but hope someone will share the good moments with us. Just email me and I will post it for our fellow dancers."Little Willie" by the Sweet
Dance Hawaii, at Radford High School holding their good fiestas too. Some awfully nice people there, as are most of the dancers. Hopefully we will get a nice write up from Jimbo on the all the fun together with some nice photos of the gang. Would be nice.
Two good functions in town:
Dance from 7:30 pm to 12 am at DREAM TO DANCESWING & BALLROOM variety music 7:30-9 pm
SALSA with DJ ROD el MORENO 9 pm-12 am, Snacks available, Lots of free parking, Large dance floor
Debby Borges Barboza~Latin & Ballroom Instructor
"Ring My Bell" by Anita Ward
Wasabi at Don Ho's, a growing favorite with the local dance crowd, on Saturday night too. Maybe some happy dancers will think of sharing some of the good times with the rest of us. Just email me and I will post for all to appreciate. Of course the photos of six to eight people would be gravy for everyone concerned.
"In order that all people may be taught the truth, it is necessary that all likewise learn to hear it."Week 7- Africa
I was given the opportunity to come to class a little late this week because it was Harmony’s first day of Kindergarten. Huge day. Stressful day. Mommy took two prescribed xanax first thing so I wouldn’t have a meltdown sending her off on the bus. This also made me much calmer for class, incidentally.
We had TONS of food this week. Africa was split into sections and each group had to cook North African food plus an additional section. My group had East Africa. When I prepared the recipe cards for this week, I didn’t think I was going to enjoy the foods all that much, just from the ingredients. I was wrong. I don’t think I could have been more wrong, actually.
Because I came in late, I just jumped in to help where I could. The couscous had not been started yet and I knew it needed to sit for an hour prior to cooking since I had prepared it a few weeks earlier. I got that started and then jumped on preparing the Irio.
(Eggplant Curry, top - Couscous, bottom)
Irio is simple to prepare. You basically simmer green peas, potatoes, corn, and spinach with chicken stock and then pass it through a food mill and then season with salt and pepper. This is what I would consider comfort food. It may not be unhealthy, but the end product is a hearty, pasty dip that would be best served with chips for a texture contrast, in my opinion. I would also consider serving it as a side dish as an alternative to regular mashed potatoes.
(Boiled Plantains, top - Irio, bottom)
One of the dishes that surprised me the most was the Congo Chicken “Soup”. I have soup in quotation marks because our dish turned out so thick that it wouldn’t be considered soup even in the most lax of terms. This dish has peanut butter in with the chicken which is why I was hesitant about the possibility of it. Several people ended up still not enjoying it because of the peanut butter, but I found myself returning again and again to get another taste of it. I couldn’t eat a great quantity of this and I definitely needed a palette cleanser in between bites because it was pretty thick. We eat A LOT of chicken at home throughout the week and I’ve begun to be kind of burned out on it though, so this was a nice change of pace.
(Harissa, left - Congo Chicken "Soup", right)
Another item that I REALLY enjoyed were the banana and chile fritters. I did not eat many of them because they were fried and therefore unhealthy, but the flavor was amazing, the texture was perfection, and if I wasn’t health conscious I could easily have gobbled up a plateful of these. They seemed like food you would find at a fair next to funnel cakes.
Boiled plantains were also on the menu. I’m not a huge fan of plantains so I wasn’t surprised that a dish that consisted of boiling plantains and then mashing them with salt and pepper wasn’t appetizing to me. At all.
Date cookies were also made by each team. Apparently our teams cookies came out the best. They had a good texture and nice flavor. They were sweet without being overly so. I love dates, too, so it wasn’t surprising that this was a winner in my book.
There were many other dishes prepared this week, but none of the other flavors were remarkable enough to stick in my memory, and I probably wouldn’t remember them at all if I didn’t have the pictures that I took.
We had TONS of food this week. Africa was split into sections and each group had to cook North African food plus an additional section. My group had East Africa. When I prepared the recipe cards for this week, I didn’t think I was going to enjoy the foods all that much, just from the ingredients. I was wrong. I don’t think I could have been more wrong, actually.
Because I came in late, I just jumped in to help where I could. The couscous had not been started yet and I knew it needed to sit for an hour prior to cooking since I had prepared it a few weeks earlier. I got that started and then jumped on preparing the Irio.
(Eggplant Curry, top - Couscous, bottom)
Irio is simple to prepare. You basically simmer green peas, potatoes, corn, and spinach with chicken stock and then pass it through a food mill and then season with salt and pepper. This is what I would consider comfort food. It may not be unhealthy, but the end product is a hearty, pasty dip that would be best served with chips for a texture contrast, in my opinion. I would also consider serving it as a side dish as an alternative to regular mashed potatoes.
(Boiled Plantains, top - Irio, bottom)
One of the dishes that surprised me the most was the Congo Chicken “Soup”. I have soup in quotation marks because our dish turned out so thick that it wouldn’t be considered soup even in the most lax of terms. This dish has peanut butter in with the chicken which is why I was hesitant about the possibility of it. Several people ended up still not enjoying it because of the peanut butter, but I found myself returning again and again to get another taste of it. I couldn’t eat a great quantity of this and I definitely needed a palette cleanser in between bites because it was pretty thick. We eat A LOT of chicken at home throughout the week and I’ve begun to be kind of burned out on it though, so this was a nice change of pace.
(Harissa, left - Congo Chicken "Soup", right)
Another item that I REALLY enjoyed were the banana and chile fritters. I did not eat many of them because they were fried and therefore unhealthy, but the flavor was amazing, the texture was perfection, and if I wasn’t health conscious I could easily have gobbled up a plateful of these. They seemed like food you would find at a fair next to funnel cakes.
Boiled plantains were also on the menu. I’m not a huge fan of plantains so I wasn’t surprised that a dish that consisted of boiling plantains and then mashing them with salt and pepper wasn’t appetizing to me. At all.
Date cookies were also made by each team. Apparently our teams cookies came out the best. They had a good texture and nice flavor. They were sweet without being overly so. I love dates, too, so it wasn’t surprising that this was a winner in my book.
There were many other dishes prepared this week, but none of the other flavors were remarkable enough to stick in my memory, and I probably wouldn’t remember them at all if I didn’t have the pictures that I took.
Little “Visitation” Cakes from Lorraine
Visitandine or Financier? Did you know they were the same thing? Both describe an almond cake. And oh my, what a cake! It's sweet, nutty and has an eggshell-crisp exterior. I like them much better than their shell-shaped first cousins, Madeleines. But then all a recipe has to say is almond flour and I'm a goner.
They've been making financiers in France for more than 100 years. The classic way to bake the financier (pronounced fee-nahn-see-AY) is in tiny round, fluted or rectangular molds. Anytime I see see them in a pastry shop in the U.S., they are called financiers. But many patisseries in Europe still call them visitandines. You can also bake it in a classic cake pan; still, the recipe is identical.
But I've also read because butter and almonds were so pricey, that only the rich (i.e. well-financed) could afford to eat them. The rectangular shape was not as attractive as other shapes; a boat-shaped mold became favored, and today the cake can take any shape that appeals to the baker.
Now Lasne may have thought he invented these but Nick Malgieri, the director of the baking program at Peter Kump's New York Cooking School, said a similar cake made with nuts, egg whites and brown butter existed even before that. It was made, he said, by nuns of the Order of the Visitation and was called a visitandine. (The visitation referred to in this case was the one made by the Virgin Mary to her cousin Elizabeth, before Elizabeth gave birth to John the Baptist.) The cakes don’t derive from an ancient Hebrew recipe, but were originated in the convent of a community of French nuns called the Sisters of the Visitation, colloquially known in French as the "Visitandines.
Which of these stories is correct? Your guess is as good as mine.
No matter the name, the cakes have a nutty flavor from the browned butter and are perfect served with coffee or tea. And you'll often find them served with a spoonful of jam on top or even a raspberry stuck in the top before baking.
If you make Visitandine in cake pan form, you could eat a wedge just as is, but it's also lovely with some fruit. Lucie at Bilingual Butter had a wonderful post about it recently. Reading it was what tweaked my interest. And Dorie Greenspan weighed in on it too. The recipes are slightly different than the one I used, but the cakes all are divine.
Is this a difficult recipe? Not really. All you need is a whisk, a bowl and a pan. A few steps make or break the cake. The first, browning the butter, is what defines its flavor and adds depth to the almonds. Remove it the moment it attains the color of a chestnut. The second trick is to mix the batter as little as possible. It should be stirred until just blended. If you stir too much, the gluten in the flour will get overworked and the cake will be tough. And the batter has to rest a few hours in the refrigerator before baking.
Vistandine (or Financiers)
Adapted from Francois Payard of Payard Patisserie
Ingredients:
9 tablespoons butter, more for molds
1-1/4 cups powdered sugar
3/4 cup almond flour
1/4 cup bleached all-purpose flour
1 tablespoon, plus 2 teaspoons cake flour
Pinch of salt
1 teaspoon baking powder
4 egg whites, at room temperature
1 teaspoon vanilla extract.
Method:
With a pastry brush, butter thoroughly butter the financier molds. Arrange them side by side, but not touching, on a baking sheet. Place the baking sheet with the buttered molds in the freezer to resolidify the butter and make the financiers easier to unmold.
In a small pan over medium low heat, heat butter, occasionally swirling, until it begins to brown, about 5 minutes. Set aside.
Sift sugar over almond flour. (If using whole almonds, process with sugar in a food processor until mostly fine.) Add both flours, salt and baking powder, and gently whisk to combine. Add egg whites one at a time, whisking just to combine. Do not overwork or the cakes will be tough.
Add vanilla to butter. In a steady stream, whisk butter into flour mixture. Cover with plastic wrap, and refrigerate 3 hours.
Preheat the oven to 375°F.
Remove molds from freezer. Spoon mixture into a pastry bag that has a 1/4-inch round tip. Pipe mixture into molds, filling halfway.
Bake 18 to 20 minutes, until browned and springy. Remove from oven, and cool 2 minutes before unmolding. Cool completely on rack. Serve plain or dusted with powdered sugar, or warm, with ice cream.
Yield: 12 cakes.
(Storage: Keep the cakes loosely covered with plastic wrap on the day they are made. For longer storage, transfer them to a tin or plastic container with a tight-fitting cover in one layer and refrigerate them. Bring them back to room temperature before serving again. I froze some just to see what happened and, while not as good as fresh, I would not have been embarrassed to serve them to company.)
Photo credit for the rectangular financiers: http://dessertfirst.typepad.com/dessert_first/2009/04/honey-financiers.html
Friday, August 27, 2010
Last Chance to Win: Little Twig Eco-Giveaway this Weekend!
Be entered now to win little twig signature organic body care products this weekend! This is the last chance! little twig is a line of signature organic bath and body care products for kids and adults.
The prizes are amazing!
- 3 US$100 gift certificates each to be used at littletwig.com. Winners are announced on August 16, 23 and 30, 2010.* It is very easy to participate!
Sign up to our new EcoLogical Mom e-Newsletter by clicking here.All participants must be subscribed until the end of the Eco-Giveaway.
Check out little twig's gentle organic baby bath products. They also offer organic line of suncare! Logon to little twig's Facebook page for great specials during our Eco-Giveaway.
Good luck!
* Winners will receive a gift certificate with a promo code where they will have to spend all at once. Code expires in 60 days from the day it is issued
Winners will be chosen at random.
"little twig gift certificates" are provided by little twig.
"little twig gift certificates" are provided by little twig.
Waste-Free Lunchbox
Check out the variety of sets available.
Made by Kids Konserve
Thursday, August 26, 2010
The Music Is Always Right.
The Music, Wrong?
By Judie and Stan Martin
By Judie and Stan Martin
Dancers just know when the music isn’t comfortable, so they say the band is no good. If you heard a new band play your favorite piece of music at half speed, would you think to say, “If they played it twice as fast it would have been great.”
"Music is the wine that fills the cup of silence."
~ Robert Fripp
~ Robert Fripp
As classic American style social dancers, (Universal) we are the last ones to demand limited “strict” tempos, but many people today study English/International style with its very limited tempo ranges and American Social dancers have gotten used to the limited tempos played where English style is danced.A resolution is if band leaders adjusted their tempos to please dancers. If the band referred to had gone to the ballroom before hand and listened to the tempos of the tapes dancers prefer and then play their arrangements to those tempos, the dancers would have loved them. Dancers are not preoccupied with sound or style so much as tempo.
"Brown Eyed Girl" by Van Morrison
Perhaps, where live bands are employed for ballroom dance music, employers should consult dancers and give the band a list of suggested tempos ranges. Unfortunately, some uninformed musicians may take offense at what they regard as in intrusion into their domain. We suggest they step back and look at what has happened to live bands & the growing popularity of taped music.
Q: Where did the hamburger go to dance?A: At the Meat ball
It’s Friday night and you have danced up a tsunami. You get home and realize that your dancing shoes are a tad, um, aromatic. And there is another good dance Saturday night. No problema. Pour a couple teaspoons of baking soda in two squares of cotton cloth. Tie the corners tightly, tuck the balls into the shoes and leave'em overnight. The next day, your shoes will be fresh as daisies.
New Dance Night Club in Kalihi? Sounds all right with me.Sign Up and Participate
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Wednesday, August 25, 2010
I Heart Rainy Days
Sun go away, just for a few days. Bring on the rain...it just feels so much cozier. Where will you find me?
Perhaps at my favorite Irish pub, PJ Finnegan's, in Westwood, New Jersey.
Of course, I'd be having my favorite Irish beverage: Magners cider, $5.
And feasting on some veg pub grub: a portobello mushroom burger with roasted red peppers on focaccia bread, with a mesclun salad, $8.95.
I will definitely have the kettle on. A good "cuppa" does wonders for the soul.
Whenever rainy weather strikes, it always feels like a good "Tea and Sympathy day" - one of my favorite haunts in New York City. I used to work nearby, and would eat like a queen. Visits here now are less frequent, but just as cherished.
Cream tea: a pot of tea, my choice, their Rosie Lee (half English Breakfast, half Earl Grey) with scones, clotted cream and strawberry preserves, $10.75.
I think Hyacinth Bucket (pronounced Bouquet!) would approve. My parents introduced me to the campy Keeping Up Appearances, a witty British comedy from 1990-1995, which reruns on public television regularly. I've admittedly seen every one of her crazy candlelight supper antics, and when viewing the sad state of television today often think, they don't make them like this anymore.
Maybe I'll be making a pot of soup, listening to some Celtic music, like WFUV's A Thousand Welcomes archives, watching a DVD from the library, or reading a thrifted or library book under a blanket. Almost certainly, I will hope for a nap, and if home, be indulging in one.
All these things make me wish for the rain to linger just a bit longer.
Perhaps at my favorite Irish pub, PJ Finnegan's, in Westwood, New Jersey.
Of course, I'd be having my favorite Irish beverage: Magners cider, $5.
And feasting on some veg pub grub: a portobello mushroom burger with roasted red peppers on focaccia bread, with a mesclun salad, $8.95.
I will definitely have the kettle on. A good "cuppa" does wonders for the soul.
Whenever rainy weather strikes, it always feels like a good "Tea and Sympathy day" - one of my favorite haunts in New York City. I used to work nearby, and would eat like a queen. Visits here now are less frequent, but just as cherished.
Cream tea: a pot of tea, my choice, their Rosie Lee (half English Breakfast, half Earl Grey) with scones, clotted cream and strawberry preserves, $10.75.
I think Hyacinth Bucket (pronounced Bouquet!) would approve. My parents introduced me to the campy Keeping Up Appearances, a witty British comedy from 1990-1995, which reruns on public television regularly. I've admittedly seen every one of her crazy candlelight supper antics, and when viewing the sad state of television today often think, they don't make them like this anymore.
Maybe I'll be making a pot of soup, listening to some Celtic music, like WFUV's A Thousand Welcomes archives, watching a DVD from the library, or reading a thrifted or library book under a blanket. Almost certainly, I will hope for a nap, and if home, be indulging in one.
All these things make me wish for the rain to linger just a bit longer.
Kid's Jam Session
The five piece percussion band includes: drum, maracas, jingle stick, castonets, and triangle. Perfect for a jam session!
Made by Sevi
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