Thursday, December 19, 2013

Firebrand Artisan Bread


If you live in Oakland, eat Firebrand Bread. 

If you want to eat well, eat fresh bread. If you want to eat fresh bread, make sure it is baked with good hands.

Everything you need to know about someone, you can tell by looking at their hands. His hands are tattooed and leathery. They have “Hard Work” stamped across the knuckles, as if the 36 hour shifts and incredible speed at which he works isn’t enough of an indicator. His hands are strong but never cruel, and they inspire respect. This is not a man you want to displease—his hands command dignity and you want their approval.

She has small hands, but they are also strong and she uses them with deft and a fierce tenderness. She loves the bread, but she does not coddle it and wait around for it to grow up. She fiercely, but gently, shapes pretzels and baguettes, calmly and quickly, making each dough believe that’s what it wants to be. She does not force the dough, but also does not ask its opinion. Each roll and batard believe that they are shaped as they should be. She is assertive and not afraid of asking for what she wants, but also understand that she is the farthest thing from a bully.

My mother’s hands are big and leathery too. I have never seen them painted. I asked her once if I could paint them and she just smiled. My mothers hands are shaping hands too. Good at shaping bread and dinner, but also at shaping people. Kneading her children into good people so that we too, like Colleen’s baguettes, believe that we are exactly what we are supposed to be.

I have known many hands in my life. Soft hands, mean hands, timid hands, misshapen hands, desirous hands, questioning hands, soon to be gone hands.

So if you find yourself under the bridge, near a row of buildings, underneath the single street light, look closer. There is a strip of light shining from under the roll up door. And even though the night seems quiet and abandoned, look inside. There is a hive of activity; florescent lights, Social Distortion, smoke, oven doors opening and closing, and the scramble of hands shaping, legs strutting, and mouths moving. You’ll see past the temporary shifting bodies to see a man and a woman. They stand, never quite still, flittering and humming, insane and dedicated, to each other and their work.




Tuesday, December 10, 2013

Absent minded and Snowballs

I have been absent. Absent from this blog, absent from work, absent from myself. There is a shell that looks and talks like me, that walks and laughs like me, that works just as hard--But the filling has flown the coop.
I'm not quite sure where I've gone. Maybe that is what is left to be decided. My bones are tired and my hands swollen, and the space of a day, filled with an infinite amount of work and chatter, there simply isn't enough space for my heart to catch up.
So I lay here somewhere, in this liminal space, this purgatory of neither happiness nor sadness, and I suppose part of be is just waiting. Waiting for time to pass, for some sign, for some shoe-shaking, dust-raising, hair-flinging lightening bolt to show itself.
I don't have enough time in this life to wait, but I also don't seem to have the will or drive in a day to do anything else.

So in the meantime, I bake holiday cookies, I go to work, I read, and I try to let my hands relax every once in a while.

These are cheerful cookies. They are light and round and bright and it is hard to be sad when you are munching on one. They are easy too and very satisfying. They are small clouds of sugar dust to melt in your mouth and make the world seem just a little lighter.

Snowballs

1 cup butter
1/2 cup powdered sugar
1 1/2 tsp vanilla
2 1/4 cups flour (or cake flour if you have it)
1 cup chopped pecans
1/4 tsp salt

1/3 cup powdered sugar (for rolling)

Cream butter and sugar until light and fluffy. Add vanilla, flour, pecans and salt. Mix until just combined. Roll out into little balls on a baking sheet. Make them smaller than you might think. Imagine a large marble. (They are so much for satisfying when you can pop a whole one in your mouth).
Bake at 350 for 12-15 min. They won't look much different, but their bottoms will be golden.
Roll in powdered sugar when cool.


Monday, December 9, 2013

Date Cake

One of my favorite and best cakes. It is moist, delicious, and filling. It is also a great holiday treat!


Date Cake
9 oz dates-pitted and chopped
¾ tsp baking soda
1 ¼ cup water

2 tbl Grand Marnier (optional)
2 tsp instant espresso powder (Optional)

¾ cup butter
1 cup brown sugar

2 eggs
1 tsp vanilla

1 ¼ cup flour
1/4 tsp clove
1/4 tsp nutmeg
3/4 tsp cinnamon
½ tsp salt
½ tsp baking soda

Preheat oven to 325.
In a small saucepan combine chopped dates, water, and baking soda. Cook over medium heat until dates are soft and it is one big gooey mixture. Do not worry—It will turn brown and even slightly green. Do not burn, but cook until the mixture looks like one cohesive jam. You can keep cooking this at a low heat while you mix the rest of the cake.
Cream butter and brown sugar together. Add eggs and vanilla. Slowly add flour and spices until just combined. Add date mixture and mix until just combined. Do not over mix. Pour into prepared pan (9” cake pan or 9X13 pan) and bake at 325 for 40-60 min.

Wednesday, December 4, 2013

Breathe deeply anyways


It grew on crooked lumber and broken glass
It grew in potholes and highway divides
It grew in sidewalk splits and rusted drains
It will grow. Trust this. It will grow. Whatever we plant will grow, so make it worthwhile.

Our love and California poppies line the sides of the road and fill the spaces between hope and grief.

We must carry grief, gratitude, and grace. And we must do it humbly and nobly.
There is no greater gift and pain than the opportunity to be human.
There is no task more important.

Give your heart to itself and to the world. Learn the dance of space between and fill it. Keep your bones in your skin and keep your skin a part of humanity.

Believe in magic. It is the only thing that will carry you through. Bend your knees and say thank you, and then rise to your feet and give it all back.

The world is in the palm of your hand. It was placed there gently the moment you took your first breath. The air has become polluted, but breathe deeply anyways.

We must carry grief, gratitude, and grace. And we must do it humbly and nobly.
There is no greater gift and pain than the opportunity to be human.
There is no task more important.

Monday, December 2, 2013

Coffee Cake

I love coffee cake. And yes, I know, it is just about the worst thing I could eat for breakfast. I metabolize all that white flour and sugar in about 30 min and end up grumpy and still hungry, not to mention feeling a little sluggish and uninspired. But still, I LOVE coffee cake. And now that I am grown-up and a little better at taking care of my needs, I make sure to fry and egg or two, have some sausage or bacon, and then have my slice of coffee cake. 

This is my favorite coffee cake, adapted and sized down. An incredible mentor and friend named Cassie created this recipe, and since she regularly cooked for small armies, I sized this down to what a "normal" person might make. This cake freezes incredibly well, so if you have an extra cake pan around, freeze this before baking, and pull out of the freezer to bake when you really get the coffee cake urge. This also really lends itself to additions: I throw in nuts, frozen blueberries or sliced pears when I have them. 


Coffee Cake
Preheat oven to 350*
Butter a 9" cake pan. 

Combine in mixing bowl and mix until just blended. Do not over mix:
         2 1/4 cups flour
         ½ tsp. salt
         1 T. cinnamon
         3/4 tsp. ginger
         1 cups sugar
         3/4 cups melted butter
 Remove 3/4 cups of this mix to another bowl. This will be the topping.
 Add to remaining mix:
         1 tsp. baking soda
         1 tsp. baking powder
         1 eggs
         1 cups milk or buttermilk
Mix fully, but again, do not over mix. 
Pour this into your prepared pan, and then sprinkle your saved topping over it, distributing it evenly.  
Bake at 350 F for 40-60 minutes or until a toothpick inserted comes out clean.