Miss Anthropology

JigGsaw played a show last night at Champaign’s own Cowboy Monkey. Other acts from the night include Vanattica and Eureka Brown. Thanks to everyone who came out to support local music!

Eddie is about to play a solo acoustic set. It’s pretty nice not having to lug all the gear.

This is a test post from my WordPress iPhone app.

After playing with iWeb for a few months, I am finally switching back to WordPress. This is partially due to the fact that it is a pain to update my website the “old fashioned way” with FTP. While I really liked how my website looked, it just didn’t function as well as I wanted. With this newest version of WordPress, the choice was clear. WordPress has come a long way, and I know they will continue to get better (unlike my former WYSIWYG, or sometimes get…).

Now I just need to make my WordPress site not look like a WordPress site and I’ll be happy.

P.S. That’s a picture of The Boy playing bass for his band JigGsaw. I was testing out using a picture with a post.

I just returned from sunny Pasadena, CA after watching USC beat up on Illinois. While the game itself was disappointing, we at least had the better marching band.

More pictures and (possibly) video to come…

Or should I say, Merry Christmahanakwanzadon?

I’ve been a fan of the Food Network for a while now. Over the past year or so, I’ve noticed a distinct change in the programming and the entire feel of the network…and it’s not a good change. Programs featuring talented, informed chefs like Mario Batali and Emeril Lagasse are being cancelled in favor of big mouths like Rachael Ray. There is a great article over at the NY Times that discusses the change, which includes the demise of “Emeril Live” and the addition of a new show hosted by Rachael Ray. Because Ms. Ray will be so busy in ‘08, the Food Network is having her make 20 less episodes of “30-Minute Meals”. At least something good is happening.

Chef Batali has summed the whole thing up better than I ever could in this brusque statement:

“They don’t need me. They have decided they are mass market and they are going after the Wal-Mart crowd, which he said was a smart business decision. So they don’t need someone who uses polysyllabic words from other languages.”

Too true. Give me more Ina and Emeril! I can’t survive on the bobbleheads you are promoting!

We had quite a dumping of snow over the weekend, so today I decided to make a meal that reminds me of a little restaurant in sunny Arizona - Pasta Pomodoro. They have a great butternut squash ravioli, which I always order when I’m there. I found some pre-made frozen butternut squash ravioli when I went to the grocery store the other day and thought it would make a convenient meal.

Boy, was it ever! I put about 1/2 stick of butter in a fry pan along with the rest of a package of fresh sage leaves I had leftover from when I made lasagna on Saturday. I let the butter brown and become infused with the sage and poured it over the ravs which I had boiled. The brown butter and sage sauce was just like they make at Pasta Pomodoro. My favorite part of the whole dish is how crispy the sage leaves become. They just melt in your mouth when you eat them…delicious. I felt like I cheated a little by using the frozen pasta, but I didn’t mind when everything came together so quickly and easily. I was thinking of adding a few pine nuts over the top, but I didn’t have any. I also didn’t bother with any Parmigiano-Reggiano, but you could certainly add some to this dish.

I was first introduced to pizzelles when I was a little girl visiting my “Nana”. Nana was a lefty so when the stroke damaged the right side of her brain, her once deftness in the kitchen was gone. Since the stroke happened before I was around, I don’t have any Marie Callendar type memories of my grandmother. However, thanks to Nana’s neighbor Kate, I do have one holiday tradition that I can associate with my grandmother: pizzelles.

I don’t know if Kate made them for everybody or if they were just for us, but either way they were delicious. The thin and crisp texture of the cookie combined with the hint of anise were just heaven to me. Nana and I always ate so many pizzelles, usually as a snack while we played cards or watched Golden Girls.

After Nana died, I went without pizzelles for a long time. It wasn’t until a few years ago that my mom bought a pizzelle maker. I found myself making batches of the little snowflake cookies yet again. Both Nana and Kate may be gone, but I remember them every time I eat a pizzelle.

Pizzelles

3 eggs
1/2 tsp. anise seed or extract
2 tsp. baking powder
1 tsp. vanilla extract
1 3/4 c. AP flour
1/2 c. (1 stick) butter melted
3/4 c. sugar

1. Beat eggs and sugar.
2. Add melted and cooled butter, vanilla and anise to sugar and egg mixture.
3. Sift flour and baking powder and add to wet ingredients. Stir until just combined.

With your pizzelle maker, drop about a teaspoon to a tablespoon of the dough on the middle of each grid plate. Close the lid and let bake for about 30 seconds. Remove from pizzelle maker with a spatula. While they are still hot, feel free to roll into a cone or even a bowl shape. Use less dough for smaller, lacier edged pizzelles. Enjoy plain, dusted with powdered sugar or even Nutella. Dough can be refrigerated for use at a later time. Cookies should be kept wrapped in plastic wrap or in an airtight container.

Makes about 30 cookies

Not only does Mr. Firth produce drumsticks and mallets, he also has a line of kitchen accessories. They look really well made and are endorsed by hotshots Oprah and Mario Batalli.

I have my eye on the Dark Orange “Ciudad” pepper mill.