Cicadas R Us

I guess this is one of the down sides (or up sides for you nature, especially insect, lovers) of living in the woods in the Manassas area. It's cicada central here, starting about a week ago. This morning, there were 30 of them in varying states of birth/rebirth/death on one section of the side porch.


Cicadas on ornamental grass.


Here's a shot of some of them hanging around on the ornamental grass near my little fountain.  I know they're harmless, but those beady red eyes creep me out!

To make matters worse, they say that the females like the sound of motors, so I'll probably get attacked when I mow the lawn.

Spencer, get home quick and take over mowing until mid-July, please!

Lawn Care Lessons

Here's what happens when you apply spring fertilizer without ensuring that passes with the broadcast spreader overlap. Do you think anybody will believe this was intentional, maybe "abstract lawn art?"

Stripey lawn. 

But don't the azaleas look nice?!

Keeping Chickens

I took these photos back in January when visiting sister and bro-in-law in Connecticut, but am just now getting around to doing anything with them. 

An artist friend of Lance's started keeping chickens last year. On top of having fun seeing her home/studio (in a former button factory), we enjoyed walking around the grounds and meeting her feathered friends.

This first one blends in with the snow and leaves:

Each one is so unique.   I love their feathery feet -- who knew chickens could be so interesting!

Cool how they co-exist with her cats, too. (Look for big gray male with white socks in background.)

 

The roosters are striking and stately.

Last but not least, check out the coop she built. The "windows" are wine bottles she gathered from various sources.  Pretty nifty habitat, both from the chicken's view and ours.



Outside view of the coop.







Inside the coop.



Macarons vs. Macaroons

It seems to be macaron and macaroon season!  Secretary of State Kerry bought some to share with traveling press on their way back from his trip to the Middle East, Afghanistan, and France.  This got me thinking about the little gems, and the often misunderstood distinction between macarons and macaroons (two O's). 



Photo courtesy Wikipedia.

The macaron is typically a meringue-based sandwich cookie, filled with ganache or similar filling. They're often very colorful, with raspberry, lemon, chocolate, and other flavors in a sampler box such as pictured here.

On the other hand, macaroons are little heaps of coconut-based dough often associated with spring. They're about the easieset things in the world to make (my recipe below), and can be dressed up by dipping half in melted chocolate.

Macaroons are especially popular during Passover, because some recipes don't include any leavening. 

I discovered that Trader Joe's sells a nice little box of chocolate and vanilla macarons -- check out their freezer case. As for store-bought macaroons, Wegman's bakery sells amazing large ones, both with and without chocolate, or the smaller variety in a plastic tub around Passover. 

Jan's Macaroons
2-2/3 cup shredded sweetened coconut (a 7-oz bag)

2/3 cup sugar

1/4 cup all-purpose flour

1/4 tsp salt

4 large egg whites

1 tsp vanilla

1 cup chopped almonds

1/2 cup chocolate chips (optional)

Combine coconut, sugar, flour, and salt in mixing bowl. Stir in egg whites and vanilla. Stir in almonds; mix well.

Drop from teaspoon onto lightly greased baking sheets. Bake at 325 for 18-25 minutes, or until edges are golden brown. Remove from baking sheets immediately.

Melt chocolate chips while cookies cool. "Paint" or dip half of each cookie with melted chocolate.

Makes 2-1/2 dozen

Wine for Movie Lovers

In preparation for Sunday night's Oscars broadcast, bottlenotes.com came up with a clever "movie and wine" pairing article that I saw on epicurious.com. 

For example, they suggest  Zardetto Prosecco NV be paired with the movie Silver Linings Playbook.



Images courtesy
bottlenotes.com



"This movie is sparkling, fun, and cause to celebrate. It’s a refreshing story, so we’ve paired it with a refreshing, fun, dry sparkling wine with hints of peach and pear, perfect for a family get together, Sunday football, or a dance contest-- or (SpoilerAlert!) all three at once."

I thought their suggestion of Duck Shack Chardonnay 2011 for Lincoln was clever, and being a Chardonnay lover, I might just follow their lead if I can find a bottle.

"The duck shack is an old American name for the hut where friends and families gathered before starting out on a duck hunt. We thought a little history in the name of a wine should pair well with a little history. This complex yet crisp chardonnay is light, and not oaky. Serve it with chicken, salmon, and endive salad, and those gold statues will take a bow out of joy."

Read the whole article here.

See you at the movies!

  

For the Birds

It's almost that time again. Count with me during the Great Backyard Bird Count.  Learn more>>

Buche de Noel: Is It Worth It?

For a Christmas Day dessert, I decided to make a Buche de Noel. I made this chocolate "log" once before, but it was quite a few years ago. Since I had time this year, I thought I'd do it again.

In my experience, the impressive part of this dessert by far is the appearance of the thing. The cake is tasty, but for my money, I'd rather have a home-made brownie.  Still, when you want something special (and if you have plenty of time), you can't beat the Buches (ha ha ha).

To start, you make a chocolate-spice sponge cake. As with so many kitchen and other household tasks, having the right tools really makes a difference.  The cake batter gets spread into a waxed paper-lined jelly roll pan. Having an offset spatula helps spread the batter evenly.



Offset spatula and a jelly roll pan.


Once the cake has baked, you quickly flip the cake onto a towel dusted with confectioners' sugar. Next, peel off the waxed paper, then roll the cake up (including the towel) to cool.



Peeling off the waxed paper.


Once the rolled-up cake has cooled, carefully unroll it and slather it with real butter cream (not "American" butter cream, which just tastes to me like a bunch of confectioners' sugar).  Then roll it back up and place it seam side down on a platter.


Henri supervises.

 Slice a 1-inch diagonal piece off each end and set aside -- those will be the cut branches of the log.

Ice the whole log with chocolate butter cream, then attach the "branches," and ice them, too. Use a fork or knife to create bark patterns in the icing. Decorate with meringue mushrooms, and voila!  An edible branch!  Full recipe below.  Enjoy!

 Recipe: Buche de Noel (serves 14)

1/3 cup all-purpose flour
1/4 cup unsweetened cocoa
1 tsp ground cinnamon
3/4 tsp ground ginger
Pinch ground cloves
Pinch salt
5 large eggs, separated
1/4 tsp cream of tartar
1/2 cup sugar
2 T butter, melted and cooled slightly
confectioners' sugar
Brandied Butter Cream (below)
Meringue Mushrooms

Prepare cake roll: Preheat oven to 375. Grease 15.5 x 10.5" jelly-roll pan. Line with waxed paper. Grease paper and dust with flour.

On another sheet of waxed paper, combine flour, cocoa, cinnamon, ginger, cloves, and salt.

In small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, gradually sprinkle in 1/4 cup sugar, beating until sugar dissolves and whites stand in stiff peaks.

In large bowl, using same beaters and with mixer at high speed, beat egg yolks and remaining 1/4 cup sugar until very thick and lemon-colored.

With rubber spatula or wire whisk, gently fold beaten egg whites into bean egg yolks, one-third at a time. With same rubber spatula or wire whisk, gently fold flour mixture into egg mixture, one-third at a time. Fold in melted butter, mixing just until combined.

With offset spatula, spread batter evenly in pan. Bake 10 minutes or until top of cake springs back when lightly touched with finger.

Sprinkle clean cloth towel with confectioners' sugar. When cake is done, immediately invert hot cake onto towel. Peel off waxed paper and discard. Starting from a long side, roll cake with towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour.

Meanwhile, prepare Brandied Butter Cream.

Assemble cake: Gently unroll cooled cake. With offset spatula, spread white Brandied Butter Cream almost to edges. Starting fromi same long side, roll cake without towel. With sharp knife, cut 1.5-thick diagonal slice off each end of roll; set aside. Place rolled cake, seam side down, on long platter. Spread some chocolate butter crem over roll. Place end pieces on sides of roll to resemble branches.  Spread remaining frosting over roll and branches, leaving cut sides of branches unfronsted. Spread frosting to resemble bark of tree.  Refrierate cake at least 2 hours before serving. Garnish platter with Meringue Mushrooms, if you like.

Brandied Butter Cream:In 2-quart saucepan, combine 1 cup sugar and 1/2 cup all-purpose flour. With wire whisk, mix in 1 cup milk until smooth. Cook over medium-high heat, stirring often, until mixture thickens and boils. Reduce heat to low and cook 2 minutes, stirring constantlly. Cool coimpletely, about 45 minutes.  Meanwhile, in small saucepan, melt 1 square (1 ounce) semisweet chocolate and 1 square (1 ounce) unsweetened chocolate over low heat; cool slightly,

In large bowl, with mixer at medium speed, beat 1 cup butter, softened, until creamy. Gradually beat in cooled flour mixture. When mixture is smooth, beat in 2 Tablespoons brandy and 1 tsp. vanilla extract until blended. Spoon half of white butter cream into small bowl; stire melted chocolate into butter cream remaining in bowl.