Category Archives: Recipes

Bread and Soup

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Weather in the Tries: We are, I believe, in our cooling times. The weather this past week has been in the 80s and 70s, and coming up is more of the same, but more 70s than 80s. The nights are in the 50s. Sammy is much happier sleeping under the blanket now ;-)just about all of our days will be sunny, or partly so, with 40% chance of wetness falling on Thursday. Or only 40% of the Tries will get wet? Whatever.

Bread and Soup:

Favorite Daughter and I decided to go shopping at Al Basha Market last weekend, it’s our local Middle Eastern/Mediterranean  Grocery, and carries such wonderful foods. Of course the store has the most wonderful of smells as you walk in—spices, coffees, teas, and the freezers are filled with all kinds of bread (none of them American), meats (halal), fish, and who knows what all? The guys who own it work there and are very helpful. I always try to buy at least one thing I’ve never had before, and the other day I came home with a jar of stuffed small egg plants. Yummm.

But, I digress. For whatever reason I got to wondering if we had a local Middle Eastern bakery, so looked it up on my favorite frenemy, Google. There is one in Kennewick, and it is literally right next door! So favorite daughter and I stopped there first just to see what they had. And what they had was marvelous—bread so fresh it was still warm! And all sorts of other goodies. The pistachio baklava is to die for! And I saw date things, and kunefe, which I’ve yet to try. Favorite Daughter liked hers—a lot. I finally tried the Kunefa! It is a marvelous, wonderful cheesy delight. They make theirs with sweet cheese, and a shredded phyllo dough that I understand is slightly different than our phyllo dough. Oh my oh my! Auntie Lenora gained 5 pounds yesterday, yes, it’s that good, stop and have some. The happiest 5 pounds you’ll ever wear.

Mr Al-Hayyawi putting samoon dough on the ‘record’ and his helper removing it

For me, the hit of the show is the samoon, an Iraqi bread. Unfortunately, I could probably live off bread, and having Somer Bakery so close, an easy and way too short walk, may prove to be more of a temptation than I can handle. (Somer means Civilization, and I am for sure positive they will civilize me!) The single breads cost a dollar, or $4.95 for a bag of five. Samoon is a pocket bread, like pita, but nothing like the pita from your friendly grocery store. The bread is thicker, about like a slice of our bread, and has a marvelous taste and texture. So far, I’ve had mine with olive oil and za’atar (thyme, salt, and sesame seed), with the stuffed eggplant, with scrambled eggs, peanut butter, onion jam, butter, and just plain. (I can see my friend who lived in Palestine for several years and was married to a Palestinian for 55 years shuddering and shaking her head in disbelief at how I have desecrated the almost holy bread with things I shouldn’t. Maybe she won’t read that part of the paragraph 😉 (I hope we’ll still be friends.;-) (I also like olive oil and za’atar and chipotle powder on my popcorn. She just knows I’ll pay for that eventually 😉

The oven he uses is a thing of beauty—and magic. It looks kind of like a large record turning on the player at about perfect number of rpm that produce breads instead of music. Well, the bread is a symphony for your tastebuds, so music it makes. Mr. Al-Hayyawi puts the dough on it as it turns, and when it comes around again after passing through the heated part (maybe he has tamed some small dragons? or djinn?), it’s baked and nicely browned. And also puffed up. I swear, I can gain wait just inhaling the perfume of fresh baked bread!  

They also make pies—pizza-like pies. Their pies have several different toppings—ground beef, za’atar, cheese, spinach, and all sorts of wonderful goodnesses. They are wonderful. They also have a more traditional pizza, but why would anyone want that when they could have the Iraqi pie?

The pie menu. I’ve had the Lahm bi ajeen and the Manaeesh Zatar, both are delightful. –photo by Sonja Smith

Since I like to shop local when I can, and put money back into my local economy, and prefer locally owned and operated, when possible, I know I will be putting a fair share in the new Somer Bakery, 5601 W Clearwater Ave, Unit 111, Kennewick WA 99336. They are wheelchair accessible, have free wi-fi, accept plastic, have contactless payments, and even use Apple Pay. Hours during the week are 7.00-7.00.  Weekend hours are a little shorter.

There are tables and chairs, so you may sit and eat, converse with a friend, (and dare I say that everyone in there is a friend waiting to be introduced), read a book, drink coffee or tea. If I was a bona fide food critic, I would give Somer’s 5 out of 5 stars. But since I’m just a wannabe blogger, and I make my own rules, they get 10 out of 5 stars. Don’t ask me how I do that, I just do.

The bread of heaven–samoon

Since I know a lot of my readers don’t live close enough to the Tries to visit, try the next best thing—see if you’re fortunate to have a Middle Eastern Bakery in your town, and if so, check them out. In the meantime, if you’re heading this way to check out the wineries, etc., plan a stop at Somer’s bakery. Everything goes better with good bread. It’s worth the drive. Honest. Trust me. I understand that in many areas of the Middle East, one can take their bread dough to the baker and he will bake it, then you return to pick it up.

Rolls and other yummy breads.

A link crossed my screen the other day from Cooking Professionally, with a recipe for Football Soup. Of course, I had to check it out. I was interested in whether they used brand spanking new footballs, and if so, which brand (or does it matter?), how many and what part, or if they used well-kicked footballs for tenderness. And do we use American footballs or European footballs. Are they cooked and seasoned the same?  Of course, I had to check the recipe, because to be honest, footballs in my soup just doesn’t sound like anything I really want to try, though it is a novel way to dispose of them. Now, though, I’m curious if the people who posted the recipe could be sued for lying? There is no football/soccer ball listed in the ingredients. Just the same, I’ll stick to nail soup or stone soup, thank you very much. 

In the last few days, recipes for Fairy Bread, Cemetery Cake, and Teacher’s Pet Casserole have all come across my screen. Now, I know there are those who claim fairies don’t exist, but obviously they do exist or there wouldn’t be a recipe calling for them. I mean, how could anyone make bread out of Tinker Bell and her siblings? I truly do not understand how anyone can make bread out of Fairies, cake out of Cemeteries, even assuming they just use the flowers, and not the bones, but making a casserole out of pets is too much—well, possibly if one’s pet is an alligator, but then why ruin it in a casserole when ‘gator bites are so delicious? Oh, wait. Maybe said teacher uses the student who is her pet? Oh, no. Surely not. No, it must be the guinea pig? Or???

Photos of the Week: What? You want MORE photos? Oh, alright…

My first ever samoon with some extra virgin olive oil and some zatar. There truly isn’t a better way to eat bread, but there are some different ways, which are very good, but olive oil and zatar are truly hard to beat.

Books: Remember, if I finish a book, I review and post it to http://lenoragood.blogspot.com

I’m still reading reading Brotherhood of the Wheel, by R. S. Belcher. I try to read at least one chapter a night. Sometimes, I don’t make it 😉

Earworms:

Taqsim Arabic oud music

Best of Iraqi oud Nasser Shama I can listen to this all day!

And there it is. This week’s Coffee Break Escape! Cooler nights, cooler days, everyone seems happier. And Housemate Dan and I didn’t turn the a/c on once this summer, using open windows and fans. Even Sammy Brave Dog seems happier.

Home Again, Home Again…

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Weather in the Tries:

MOS (More of the Same), i.e. extremely warm to hot. 😉

Home Again, Home Again…

Arrived home from the Dark Side a couple hours or so ago. And, yes, the Dark Side was dark for a couple of days. And cool, and I found myself wearing jeans instead of shorts, and a lightweight house jacket thingy I made years ago.

BUT, and this is the important part: I had a wonderful visit with friends. I left the Brave Dog home with Housemate, and am glad I did. The drives over and back were hot and stressful. Lots of traffic that actually moved quite well, until the Road Work signs appeared. Ugh!

Have four books to review and post, but probably not tonight. Have read volumes 1, 3, 4 of the Golgotha series, 5 & 6 are not yet published, and volume 2 was waiting when I got home. Volume 2 is a trade paper book, the others are mass paper, and in the beginning of V2 is a map of the town of Golgotha. As you probably know I love maps! Can you tell what I’m going to be doing in just a few minutes?

Because it is still Monday, I wanted to get something written so your Monday won’t be a total loss without a new Coffee Break Escape, I’m putting it together, and will get it sent soon. While it’s still Monday.

My friend who lives in the Dark Side, is dairy intolerant. It is also difficult for him to get around, so we want NOTHING with dairy to come into his domain. I found a recipe I thought he’d like, Apple Fritter Cake, which is to die for. It calls for melted butter, I ignored that, and the glaze is to be made with milk—I substituted Scotch Whiskey 😉 You may have to subscribe to their free newsletter—believe me, it’s worth it. This cake was a huge hit, for those fortunate enough to get any. Next time I make it, I think I will nuke the apples, sugar (surprisingly small amount), and cinnamon with a bit of cornstarch for a few minutes, then mix it in. The apples were good, but not quite as done as a bakery fritter. And, being a cake, it was baked not fried. I baked it in our new Anova Precision Oven, and it was quite interesting to see the whole degree of flex to maintain the temperature for baking. 

I think the cake would be good with peaches, blueberries, cherries—whatever your little tastebuds have a hankering for. You might want to adjust the cinnamon appropriately 😉 Very little sugar (1/4 cup), no egg (12 oz of beer).

My friend’s youngest son, Alex, was there when I arrived. He looked so much like my Favorite Son, I did a double take. There are differences, but still…. 😉 And, like Favorite Son, a delight to meet. 

Photos of the Week:

Two shots of one of Sheryl’s Hydrangea plants. Sheryl is/was a Landscape Architect, and her yard is fantabulous. More shots next time. 

Books: Remember, if I finish a book, I review and post it to http://lenoragood.blogspot.com 

Books 3, 4 of the Golgotha series and two books of poetry, Discovery by Don Krieger and I Am the Rage, by Martina McGowan. Two powerful books of poetry. Anyhow, I’ll try to get all the reviews up in the next couple of days.

Earworms:

I wasn’t going to have any earworms this week, but I remembered an old song I learned in Girl Scouts, Make New Friends, and thought I’d share it. It one of those simple songs that goes into a ‘round’ easily and I think it’s a song we big people ought to learn and sing more often than we do. Check it out. This version is a bit longer than I remember, but I surely do like it. 

Quotes from Blues muscians:

“The blues tells a story. Every line of the blues has a meaning.” —John Lee Hooker, blues singer, songwriter, guitarist (1917-2001)

“There’s no way in the world I can feel the same blues the way I used to. When I play in Chicago, I’m playing up-to-date, not the blues I was born with. People should hear the pure blues – the blues we used to have when we had no money.” — Muddy Waters (1913–1983) 

“The blues is celebration, because when you take sorrow and turn it into music, you transform it.” —Odetta Holmes, Folk, blues, spirituals guitarist, lyricist (1930-2008)

Sammy was delighted I came home. I sat on the sofa for a good half hour, and he snuggled in my lap. I came into the office to write this, and he was over talking to Housemate. Aah, the fickleness of animals. My folks and I used to have a cat who would ignore is for days when we’d go someplace and leave him. If we were gone a couple days, it wasn’t much, but if we were gone a month, he’d ignore us for at least a whole week. The neighbors thought it funny. He’d still go to them for food. Tis good to be home. I missed Sammy and I missed you all, too.

Let’s Bake

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Note: our temperature today is scheduled to be 105 degrees. I am NOT baking this day!

My close-out, or ‘outro’ in podcast parlance, always invites you to stop by for coffee and homemade biscotti. Too few of you live close enough to stop by, and in this day and age, we’d have to socially distance, but it could be done. However, I usually have breakfast about ten a.m. Pacific Daylight Time, feel free to join me with biscotti and coffee at that time, at your own table or desk if you can’t make it to mine.

At any rate, I thought I’d share a couple of links for biscotti and cake that I’ve tried and love. If you’ve got cooler weather, or air conditioning, you can make your own, and we’ll socially distance by miles. 😉

From Giada De Laurentis: Holiday Biscotti. I’m always leery of professional chefs who are skinny, and when they are beautiful on top of it, I’m really suspicious. What kind cooking do they do? And, if you don’t know who she is, she’s part of the movie De Laurentis family. Anyhow, a couple of years ago, I wanted a holiday biscotti, and made this one. Holy Moly Guacamole! This is one of the bestest biscotti I’ve ever made. I do tend to put in closer to a cup each of pistachios and cranberries, but you have permission to make it to your liking. I’ve also made it with almonds (I had them on hand) and one time, I had about a cup of mixed nuts from a biscotti baking marathon, and about the same of leftover dried ginger and other fruits, as well as cranberries. Too many to throw away, not enough to keep separate. Yep, I threw them all into this recipe. I also divide it into two loaves, thereby having shorter cookies. By the way, the ‘leftover’ biscotti were the biggest hit.

I usually make at least five batches of biscotti for the holidays, mix several from each batch into tins and give as gifts. Most of my recipes come from cookbooks, and are copyrighted, but a little judicious searching can find you recipes closely resembling what I make. Or, perhaps a kind email?

As I said, I make several for the holidays: coffee biscotti, triple ginger, white chocolate and macadamia nut, and I like to try one new one I’ve not tried before. My ‘go to’ books are: The World Encyclopedia of Coffee by Mary Banks, Christine McFadden, Catherine Atkinson and Biscotti by Lou Seibert Pappas. The latter is a fun book chock full of biscotti recipes.

The other thing I love to bake is cakes. 

King Arthur Flour’s Farmhouse Buttermilk Cake. For some reason I don’t remember, I bought a half gallon of buttermilk a few years ago. Now, buttermilk is the only milk I like to drink (I know, I’ve never claimed sanity as my strong suit), but that was too much. I wanted to use it before it went bad and went in search of a buttermilk cake recipe. Most called for anywhere from a half to a whole cup of buttermilk. Nope, I wanted to use more. And because I love King Arthur’s site, I checked there. The Farmhouse Buttermilk cake calls for 2 cups of buttermilk—2.5 if you forego the butter! Oh, joy of joys! The absolute best 9×13 cake ever, and perfect for potlucks and social gatherings! In fact, I took it to a potluck and one of the gentlemen who attended was a visitor from the Dakotas, a farmer. It was a ‘cut your own slice’ affair and he had two huge ones. When he discovered I’d made it he asked if I’d give the recipe to his wife. I did, and presumably she’s keeping him happy with it. Made it a while back for a friend who celebrated his 80thbirthday, and he and his girlfriend loved it. They got the recipe, too. As well as a whole left-over cake.

From My Recipes: Margarita Cake.  This one is a tad more labor intensive, but not all that difficult. I made it for a bunch of us gals who got together for ‘happy hour’ — their verdict: I had to bake and BRING IT EVERY TIME! This cake contains unbaked tequila, so be aware before you let your kids help and cut their own slices ;-). When complete, this is to die for. It also contains homemade Fresh Lime Curd, a delightfully easy recipe, and simply wonderful to use as cake filling or with cookies or to just sit and eat. And, last but not least, we cannot forget the candied lime slices. Also, easy to do, and oh, such a treat. I admit, it was difficult to not just eat the batch myself, but that would have meant another trip to the store for more limes. Sigh.

I swear (or affirm if you prefer) the icing recipe (at bottom of the cake recipe) made twenty pounds, easy. However, there was no booze in it, and my neighbor (who LOVED the cake) had two starving teenage boys. She took the left-over icing and put it between graham crackers. They ate it for a month. They were and are still starving.

I have several other recipes I dearly love to bake, and I follow my cardinal rule when baking them. I MUST make them for a social gathering that I will attend, eat ONE SLICE, or maybe two biscotti, AND LEAVE THE REST! I only bring home empty plates, containers, or cake pans. (I was at a potluck one time, and there was left over Arctic Chili left that I brought, and I told everyone if they liked it, to take it home, or I’d throw it in the garbage. Three guys fought for it. When I brought the buttermilk cake, there was about half a cake left, and I said I was ready to leave, if anyone wanted the leftover cake to get it before I scraped it into the garbage. I went home with a pan so empty I almost didn’t have to wash it! Now I live in an apartment complex, and before we were in lockdown, I’d bake and take it to the office.) And all those leftover crumbs from sweet things? Don’t throw them away, let them dry out, store them either in a jar or the freezer, and use them on ice cream, or hot cereal. Let them eat cake!

These Canada geese are dabbling for baked goodies. They’ve heard of them, and want to try them, but they aren’t good for geese (or ducks, or any fowl), so they’ll have to settle for salad—or fish—all the more for us!

Did you know if geese and ducks get enough bread they will starve to death with full bellies? Feed them grapes cut in half, find out what kind of seeds, or meal worms they eat (Google is your friend!) and if you’re really into being nice to ducks, get some duck chow, but please, Mother Nature and Auntie Lenora, will bless you if you DON’T FEED THEM BREAD!

Entertainment:

Neflix—binged on another Korean 20-episode drama. Great fun, a lot of humor, but definitely more drama than the last one. Immortal Classic loosely follows four generations of a well-respected family and one not so well known or respected. As www.asianwiki.com says, “There are two families, one family runs a restaurant and the other family are acknowledged master chefs. The drama” depicts relationships, misunderstandings, and forgiveness through these families. We have heroes and villains, and some great acting. It’s a modern story, but many of the women wear traditional dress. I wonder if they do in Korea, or if that was thrown in for people like me who love to see it. Food plays an integral part throughout the series, and I am now sooooo hungry for Korean food. We have a couple of Korean restaurants in town ;-). I am now on the search for a good Korean cookbook. In English. Did you know there are about 200 varieties of kimchi, and they are not all hot? I’ve eaten sweet kimchi, mild kimchi, and hotter than… kimchi. I’ve never met a kimchi I didn’t like, and most I love. Of course, every family has their own recipes. 

Books—check our Rainy Day Reads for the new book reviews.

Show your love; wear your mask. Show you care for your family, your friends, and your neighbors. Show those nasty old flowers you don’t care for their pollen. And y’all come back next week, same baked time, same baked place. The coffee is always on, the biscotti are home made, and we’ve always got time for a coffee break and a visit. (And, we’ll be socially distanced, so you may remove your mask. 😉

Auntie Lenora