Straight from the New York Times, this is something I’ve made countless times and love making this time of year. I made minor modifications for ingredients on hand and to suit my tastes. Also, I used some turkey broth left over from this year’s Canadian Thanksgiving, which is far less salty than the store-bought kind and added a nice buttery texture. Thanks for the reminder, Martha Rose Shulman!
I ate this with one chicken enchilada mole wrap, and some more of the apple thing. The mole sauce tastes even better after having been frozen!
1 tablespoon sunflower oil
1 small onion, minced
1 tablespoon minced fresh ginger (I used frozen minced ginger)
1 pound butternut squash, peeled and diced
1 pound sweet potatoes, peeled and diced
1 medium-size McIntosh apple, peeled, cored and diced
6 cups homemade turkey stock
1 teaspoon sea salt
1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.
4 organic Ontario Spy apples, peeled, cored and cut into 1cm thick apple slices
1 teaspoon lemon juice
3 tablespoons Demerara (dark brown) sugar
4 tablespoons dried cherries
3 tablespoons dried cranberries
2 ounces / shots spiced rum (can’t go wrong with The Captain)
2 tablespoons maple syrup
1 tablespoon ground cinnamon
Preheat oven to 350°F. In a small bowl place cherries, cranberries and rum. Microwave on high for 2 minutes.
Combine flour and 175g sugar. Add cubes of butter and rub in until mixture darkens and looks like dark bread crumbs.
In a 9 inch or similar round casserole, place apples, 4 tablespoons sugar, lemon juice. Mix. Add fruit/rum mixture, maple syrup and cinnamon. Mix. Don’t break up apple slices. Cover in flour/sugar mixture. Cover with glass lid or aluminum foil. Bake for 40-45 minutes. Eat hot for best results.
I get organic groceries delivered each week. it saves me having to own or rent a car, and it’s only a $5-$10 delivery charge for some good produce, most of which is local. Recently I’ve been inundated in apples, a fruit I can only eat peeled due to an allergy. So I got a craving for dutch apple pancakes, made with Ontario organic Cortland apples. I adapted Mr. Breakfast‘s recipe as follows. Turned out great with powdered sugar and lemon wedges!
1 cup 2% milk
3 large eggs
¾ cup never bleached flour
4 tablespoons Demerara (dark brown) sugar
2 tablespoons salted butter
2 medium organic Cortland apples, peeled and cut into 1/4″ thick slices
1 tablespoon cinnamon
½ fluid ounce (½ shot) cognac
3 tablespoons powdered “icing” sugar for dusting
4 Lemon wedges
Pre-heat oven to 375°F. In a medium bowl, mix together the milk, eggs, flour and 3 tablespoons sugar until batter is of consistent thickness (no lumps). Stir in the Cognac.
In a heavy ovenproof (cast-iron) skillet, melt butter. Add apples, cinnamon and the remaining sugar. Reduce heat to medium and cook, stirring occasionally for 2-3 minutes, or until the apples are softened slightly. Remove pan from heat. Pour batter over the apples in pan. Place the pan in the oven and bake for 30-35 minutes, until the pancake is lightly browned and puffy.
Dust with powdered sugar and serve with lemon wedges.
Today, for the first time, I saw this Sesame Streetclip in which the human cast explains to Big Bird that Mr. Hooper has died, and won’t be coming back. If you grew up on early Sesame Street, like I did, you may want to brace yourself for the footage’s emotional impact. A transcript is also available if you can’t view the video, or can’t bring yourself to watch it.
My long-time readers know that I’m a major proponent of the pedagogy behind and execution of the early works of the Children’s Television Sesame Workshop, and that one of my side projects helped push them into releasing some of the old content onto DVD. So why is this the first time that I’ve seen this clip? The truth is, when this first aired, I wasn’t allowed to watch it.
Remove the stems, seeds and pith from the ancho chiles. Cover them and the pequin peppers in hot water and let steep for 15-20 minutes.
Sauté the onion and garlic in the lard/grease in a heavy skillet. Slowly add the spices, fruit and nuts, stirring and sautéing for 10 minutes, or until the nuts are well toasted. Puree in a food processor. Add the bread crumbs and corn meal, and about 500mL broth, and blend thoroughly in a blender or large-capacity food processor.
Place chocolate disk in the center of a sauce pan. Cover with the blended fruit/nut/vegetable paste. Slowly incorporate the rest of the broth. Heat until chocolate is melted and sauce is rich but not too thick. Consistency should be that of good gravy. Pour over enchiladas (chicken or pork), baked chicken, etc. Freezes well.
After a bunch of emails went AWOL this week (thanks, gmail. thgmail) I realized I couldn’t procrastinate any longer, and moved some of my critical email accounts back onto my own server. That involved setting up:
Apache + SSL/TLS – Van’s walkthrough is intelligent and accurate, and even goes into client-site certificates (which I’ve enforced)
Dovecot for imap – the basic QuickConfig is sufficient, though I have discovered I cannot bind imap (non-SSL) only to localhost on this system, possibly due to the way virtual hosts are done. So it’s global imaps for everyone, which is fine naturally.
RoundCube – gmail’s only true competition in the OSS webmail space, which is sad in a way. Kinda proves that people care more about “free as in beer” than “free as in speech.” Oh well. It’s not horrible, but it’s not as nice. And I still like it better than Thunderbird.
The big danger, of course, is that I’ll be missing out on gmail’s awesome anti-spam abilities. I’ll just have to see how well it fares over time. (Right now, the migrated email addresses aren’t public, so I’m feeling positive.)
Now that I’m done shaving yaks, I can get back to my schoolwork.
Those of us who live in Commonwealth countries, or travel a lot to them, often inform ourselves via the BBC News World Service, televised BBC News updates, etc. The musical intros/outros as of late have been some fairly good dance music. (I’ve been known to dance to some of them myself, alone in my hotel room.)
I took it on myself to research them today. They’re all composed by David Lowe, formerly known as Dreamcatcher. Turns out it’s incredibly difficult to get your hands on most of them. Aside from one 4-track album (BBC World: The Music, online at last.fm), the only place you can find them is by watching TV or listening to the World Service.
That’s why I’ve put cleaned up 256Kbps mp3s of them online – as a public service for people who like dancing to “apocalyptic rave” music in their underpants in hotel rooms. If the BBC wants me to take them down, I will – but they need to provide for an alternate means to obtain them. These tracks are not on the BBC World: The Music album. These were sourced by off-the-air recordings, cleaned up in Audacity and tagged by yours truly in Winamp 5.54. (You can argue with me over the Genre tagging in the comments if you want. Is it Soundtrack? Or is it Techno? Does it matter?)