Irises in Purples and Blues
May 31, 2011
“Man has availed himself of the great laws of evolution in mightier matters than the iris, but in no theatre of his unsleeping efforts has he created purer beauty or wakened for flower lovers a truer joy than among the bearded irises.”
– Eden Phillpott, Country Life Magazine, 1917
Corn Bread with Corn Kernels
May 29, 2011
I love cornbread and usually use the recipe from Anna Thomas’s Vegetarian Epicure. But I recently came across another recipe in Melissa Clark’s In the Kitchen with a Good Appetite. It incorporates fresh corn kernels, and it sounded tasty.
It’s too early to have fresh corn-on-the-cob, so I used a cup of frozen kernel corn. I also baked mine in muffins tins rather than in a skillet. They still turned out delicious. Here’s the recipe:
Rich and Nutty Brown Butter Corn Bread with Fresh Corn
8 Tbsp unsalted butter (1 stick)
1 ear corn, kernels removed (about 1 c)
1 Tbsp pure maple syrup
1 c all-purpose flour
1 c stone-ground yellow cornmeal
1 Tbsp baking powder
3/4 tsp salt
1-1/4 c whole milk yogurt or cour cream
1 large egg
2 Tbsp sugar
1/4 tsp baking soda
Preheat oven to 375 degrees F. In a 9-inch oven-safe skillet, melt 4 Tbsp of the butter over medium-high heat. Add the corn and maple syrup and saute, stirring, until the corn is tender, 10 to 12 minutes.
In a large bowl, sift together the flour, cornmeal, baking powder, and salt. In a separate bowl, whisk together the yogurt, egg, sugar, and baking soda. Gently fold the wet ingredients into the dry ones until just combined. Fold in the butter-corn mixture.
Return the skillet to the heat and melt the remaining 4 Tbsp of butter, tilting the pan to coat the sides completely. Cook the butter 2 to 3 minutes until pale gold with a nutty fragrance, being careful not to let it get too brown. Take the skillet off the heat and scrape in the batter, smoothing the surface with a rubber spatula. (I folded the browned butter into the rest of the batter before pouring into buttered muffin tins.)
Bake until the top is golden and and toothpick inserted into the center comes out clean, 25 to 30 minutes. Cut into wedges and serve.
Purple Bells and Wispy Things
May 28, 2011
Tulips: Hidden Kaleidoscopes in Nature
May 27, 2011
“Our days are a kaleidoscope. Every instant a change takes place in the contents. New harmonies, new contrasts, new combinations of every sort. Nothing ever happens twice alike. The most familiar people stand each moment in some new relation to each other, to their work, to surrounding objects. The most tranquil house, with the most serene inhabitants, living upon the utmost regularity of system, is yet exemplifying infinite diversities.”
– Henry Ward Beecher
Peering into the inner world of this tulip reminds me of the kaleidoscopes of my childhood — repeating bits of pattern and color. Lovely!
The tulip season is in its last days. Even the fading, drooping petals are full of vibrant color.
“I say, beware of all enterprises that require new clothes, and not rather a new wearer of clothes.”
— Henry David Thoreau

"No man ever stood the lower in my estimation for having a patch on his clothes." Henry David Thoreau
Clothing is undoubtedly one of the necessities of life, and even Thoreau acknowledges that clothes are necessary to stay warm and cover our nakedness in society. However, he decries people who judge others for their fashions and the worthiness of their prospects in life by the clothes they wear. Clothes are a “false skin,” and they do not make the man. Thoreau says, “It is an interesting question how far men would retain their relative rank of they were divested of their clothes.”
I once had a job in a bank where I was expected to wear tailored dresses or suits. I always felt a bit of a misfit in my new clothes, but I loved the work itself. I work just as hard now, but in a different way, at my current job at the public library. In undertaking this work, I do not have to buy new clothes, and it’s a relief. I like that I don’t have to think about clothes; I’d rather think about the work itself.
Seattle’s Pike Place Market in the Spring
May 25, 2011
After enjoying lunch at Maximus-Minimus in downtown Seattle, I took a stroll through the Pike Place Market. Here are some photos of my visit:
Dogwood Blossoms
May 24, 2011
Some Pig! Seattle Food Truck Dining Experience
May 24, 2011
Guerrilla chefs are creating unique dining experiences, serving from food trucks. I read about one of Seattle’s food trucks in a book called Food Trucks: Dispatches & Recipes from the Best Kitchens on Wheels by Heather Shouse. Maximus-Minimus offers pork, chicken, and veggie sandwiches Mondays through Fridays at 2nd and Pike Streets in Seattle. After reading about it, I made a trip downtown on my day off to sample its wares.
You can’t miss this portable restaurant — it looks like a giant metal pig! I ordered a pulled pork sandwich, slaw and ginger lemonade. Delicious!
You can link to the Maximus-Minimus website here: http://www.maximus-minimus.com/.
Wisteria and Watercolors
May 23, 2011
The wisteria is blooming, displaying cascades of purple.













































