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So close you can smell the beans

Black Coffee Tunic: the fans want to know. What happened to it? Where is it? Are the rumours about it and Anthony Bourdain true?

The truth is much less exciting than the tabloids would have us believe, but ultimately more satisfying. Black Coffee Tunic is very very close to being done, as in finished, as in getting about on my fine person. I’ve finished the body and tried it on: it fits like a beautiful cabled dream. Heavy and warm and sexy, and I’ve bought some black tights specially to wear with it. Because my clothes sense was forged during the mid-80s, where every piece of clothing I owned was either tights, stirrup pants or had pompoms on it, I have, until now, avoided the tights-wearing thing everyone seems to be doing. But Black Coffee is long enough to be almost a dress, so I’m willing to give it a go. Not promising anything.

Anyway, I’ve picked up the stitches around the neckline and have commenced the collar. You pick up 104 sts, work in 1×1 rib for an inch, then KfB into every stitch to double the number of stitches and then knit until the collar measures from here to the FREAKING SUN. Nine inches? Bloody hell.

Subtle lamington effect created using a delicate merino/cattledog blend.

Tell you what, Coffee Tunic: I’ll knit until you look right and have a collar that works, and then I’m stopping. I promise not to sell you short, but I’m not making a collar longer than my femur just cos the pattern says so, okay? Libertyknittin’, that’s what we’re about here. I also think you deserve some stitches picked up around your armholes to tidy up those edges.

Christ, I hope I finish this soon: conversations with in-progress knitwear cannot be a sign of a healthy mind.

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Sprinty sprite

I tried something new — something hard and sweaty — grumbled about it a lot, and then mysteriously found myself excited and into it. I took up running a couple of years ago and it was hard. Freaking shitnuts, it was hard. Hard and sometimes ouchy, but I kept wanting it.

Under the croft.

After a long, stubborn while, it clicked: running was awesome, bounding away like a bike someone’s ghostied down a hill. And then pain in my leg that, mid-run, had me blubbing by the creek and pretending I wasn’t. That right there was a stress fracture in the femural neck of my right leg. I’ve got Addison’s Disease and after about two years of massively overtreating with cortisone, my bones were like brittle meringue. Hence: stress fracture. (Science: sometimes it’s mean.)

Over the croft.

After the hip-pin operation last year, no walking for six weeks. After twelve weeks, my ankle swelled up and I was confined to barracks once again. My last run was in the last week of July last year.

Fittin'

It’s taken my ankle ages: I mend slow and there’s still some clickety-stiff in there. I’ll wait a bit more, but I tried on my new runners last week and hot dog, I can’t wait. They’re so light and comfortable…I’m infatuated with them. It’s so close I can taste it.

Light and sprightly.

Things I learned from all this:

  • If it hurts, see your doctor. Don’t keep waddling about like a fat gouty swan for a month.
  • If you try and run when your body isn’t ready, it’s gonna smack you down and rightly so.
  • If you go for a run too early, it’s not going to be the springy, bounding high you remember. It’s going to be waddly and sore, it’ll set you back and make you cry. Don’t bother and just go for another walk.

In a couple of weeks’ time, if you see something red and hunched heaving along in pretty shoes, that might be me. Don’t make eye contact.

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What’s shoushaking?

Everyone! Check out my post title! It’s a pun! Today I made shakshouka, and I was all “what’s shakshouking?” but that didn’t make sense so I had to flip it around. So now it’s like “Hey, shakshouka, what’s shoushaking?” Pretty clever, huh?

And my cleverness doesn’t end there! I’ve been whisking up cleverness into a foamy clever froth and then baking it quickly into a divine cleverness meringue! Sure have.

Allow me to escort you through this journey of wonderment and cleverness. I’ve mentioned it a few times on this hereabout blogaboo and never with any degree of detail. It’s Sunday night! Have a shakshouka night! Step zero: find out what shakshouka is! An lush spicy soup of tomatoes, capsicums and spices, and then at the last moment you poach eggs in it; then serve it with feta and bread and za’atar…oh, just google it. Yeah. See what I mean? Now try saying it: give it a kind of Skyrim shout, too. SHAKshookAHHHHHH! That’s what’s on the cards Chez Spoonfully tonight. And by “cards”, I mean “plates”.

Roast yourself two red capsicums: mine took about an hour at 180°C, then let them cool.

You gots to start right.

Get out some of this sexy juice:

Nectar of the Gods if the Gods are olives.

And very finely chop some onions and carrots. You probably don’t know what that looks like, so here you go:

Pause for photos, obviously.

And then take your behemoth pot (for boiling behemoths):

Welcome back Big Red!

And then combine those last three photos. Pot on stove, oil in pot, onion/carrots in oil. Sizzle, sizzle, etc. Add your roasted capsicums and two tins of tomatoes:

Choice chopped caps!

Add about a canful of water and let it get a-boiling.

Meanwhile, get yourself some herbs and spices together. My stock base for shakshouka varies wildly depending on what I’ve got, what needs using up and what needs pruning. Today, there was coriander that needed using up, and parsley and mint needed pruning. A little coriander and mint for an accompanying cooling yoghurt sauce, and plenty of coriander and parsley for the broth. Also thyme. Spices: vary according to taste and availability. Since we’re having peeps over for shakshouka sharing, I toned back the spices. So tonight’s stock base:

  • parsely
  • thyme
  • salt
  • paprika
  • cumin seeds
  • ground coriander seeds
  • one fresh mild chilli

Chop it all up, add another canful or so of water and bring it to the boil. Once you’ve got a rolling boil happening, turn it back and let it go to a simmer for a while, then taste it and make sure the salt level’s right.

If it’s not, you might have a sudden burst of YOU KNOW WHAT WOULD BE PERFECT?

Stroke of salty genius, baby.

A huge spoonful of finely chopped preserved lemon, baby. Wish I’d added more.

I was going to make some tortillas and do fresh za’atar flatbreads, but we’ve got some cornbread leftover that is a textural soulmate to the thick shakshouka. Beautiful.

I puréed my mighty shakshouka, then brought it back to a boil just before serving. When you’ve got it boiling beautifully, it’s time for an extra helping of RAD. Press the back of your ladle (or a massive spork or whatever) and make a little pit in the soup and crack an egg into it. Poach your egg in the simmering soup for a wee while: four minutes for me, to get an egg that’s cooked through but still has a soft yolk.

Then ladle into bowls and coax your poached eggs into the broth. Delicious, but…food photographer I am not.

Not photogenic.

Something that people constantly mention in relation to shakshouka is what a great hangover breakfast it is. Jesus. I cannot support such deviance. I mean, when I’m hungover, it’s all I can do to weep and beg for slices of cucumber or frozen mandarin segments. The last thing I can imagine doing with any joy is ingesting a spicy and flavour-intense blend of rich ripe veggies, with cornbread, mint yoghurt and za’atar.

An unnecessary aside, however: shakshouka is delicious and filling; cornbread and yoghurt is smooth and delicious; and if you need a triumphant dinner for a bunch of peeps, it’s the way to go.

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Small cooking revelations to share

  • The trick to making the besterest felafels, as discovered by M this week: don’t use cooked chickpeas. Use dried ones, which you boil for ten minutes and then leave to soak, heat off, for a few hours. Add seasonings of choice and a little flour, mash it all up in the food processor and chill before using. After years of felafels that simply disintegrated into fried crumbles (not as tasty as it sounds) when they hit the oil, this is a big deal. I had felafels for lunch all last week. If you’ve got yourself some mint and yoghurt sauce there, you’re freaking SET.
  • I struggle to think of any recipe involving pumpkin that doesn’t benefit from roasting the pumpkin first.
  • While we’re talking chickpeas, the secret to attaining bethini-level awesomeness in your hummus lies in these little babies:

    Toasted little babies


    …and these little squirts:

    Roasted little squirts

    Toasted sesame seeds, roasted garlic, and skimp ye not on the lemon juice and olive oil.

  • Anything wrapped in rice paper rolls is a fantastic lunch. I will eat carpet scrapings and staples if you wrap them in rice paper and drizzle them with dipping sauce. I have begun experimenting with my fillings. The latest triumph: boiled eggs/mayonnaise/lettuce/capsicum.
  • This week I did some pizza experimenting and I am some sort of fucking pizza genius. (By which I mean a really awesome pizza maker, not somebody who likes to…well, not to pizza they’re sharing. That would be unhygienic.) The two following combinations hovered from oven to table, levitating by power of AWESOME alone:
    • Base brushed with olive oil, balsamic vinegar and vinno cotto, topped with sliced figs and feta, sprinkled with rocket before serving.
    • Base brushed with hummus, then sprinkled with black pepper and chilli flakes, then topped with slices of tomatoes and olives.

    If neither of those ideas excites you, CHECK YOUR PULSE.

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Thinkycooking

I think while I’m cooking, mostly about the process of cooking (multitasking has never been a strong skill), but also about things in general. I think about money, priorities and time, and how those things constantly have to be considered through life, readdressed, rebalanced, reshuffled, almost every day. I think about how awesome sleep is and count the hours until I next get to go to bed. I think about the neighbours’ dog, who comes in and plays in the back yard: after two years here, M and I finally made friends with her the other day and she let us scratch her ears. I’m in a pretty awesome spot, life-wise: I don’t have to cook for anyone but myself and M (and M is pretty easy to cook for), which means cooking is rarely a drudge or pain in the arse. Nourishing food is cheap, often free, and abundant around here, something for which I am constantly grateful, and I know what I like to do with it. This isn’t so much counting my blessings as not being able to move for the suckahs.

This season I’ve been on the receiving end of a lot of harvest. Recently, a large zucchini:

The tip of generosity

A very large zucchini:

NOT A FAKE ARM

I can only use it up a bit at a time. This weekend, it went into a scramble, which may have been the world’s ugliest lunch while I was cooking it…

Stirred with the ugly spoon


…but bugger me: yum. You could probably figure it out, but if you’re feeling lazy, here’s what I did:

Quick and dirty veggie scramble:

  • Fry half a sliced onion in butter until it’s looking good and browned, then add a generous double-handful of shredded zucchini. Fry until the zucchini starts to look really vivid.
  • Whisk two eggs with a splash of milk and a couple of tablespoons of pesto. When the zucchini is practically ready to eat, add the eggs and stir constantly until cooked
  • Serve with toast, hot sauce and, if you’ve got some, roasted tomatoes. I had some. I recommend.

The weekend was lazy and happy; the veggies were fantastic. It’s a good time to be bethini, which I am.

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Manifest Awesome

Ever had shakshouka? It’s a thick, spicy soup with capsicum, onions, tomatoes and such, and before you serve you poach eggs in it. It’s one of the finest culinary creations known to man, particularly when served with flatbread sprinkled with za’atar.

Ever had pizza? ‘Course you have. I’m not going to fuck with you on that one.

Now add the two together. I’m going to leave your choice of base up to you, but I will say that if you can persuade M to make a fresh pizza base, you certainly should: dude’s got skillz. Make a shakshouka pizza sauce (roast capsicum if you’ve got it, purple onion, garlic, tomatoes, spices/sugar/salt: simmer the crap out of that emmereffer until it’s thick and saucy, blend if you want it smooth), topped with jalapenos, cheddar, feta, chilli flakes, za’atar; then you make little wells in the sauce and crack raw eggs into them and sprinkle a bit more za’atar on because why the fuck wouldn’t you?

I’ll be the first to admit the Internet does not need any more pizza photos. So consider these a luxury:

Before.

You need to be pretty careful shifting it into the oven so that you don’t spill raw eggs everywhere, but it’s not that hard.

After!

It’s ready when the eggs are cooked to your liking and the cheese is browned; if you really want to ascend to true awesomeness, may I suggest sprinkling with finely chopped preserved lemon and a drizzle of your hot sauce of choice?

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Cake 2: Even Cakier

While I was triumphantly preparing Awesome Cake for the Earth Hour Party I went to (with additional Extra Awesome in the form of Cake Balls), I cranked up the challenge by also making a cake to take to Mumini and Dadini’s for morning tea. Truly, I have been in a world of cake lately. As an infrequent cake consumer, I am moderately hornswoggled, but working through it.

I’m sharing this cake with you because it’s easy and tasty and cool. It has this much butter in it:

Perfect for every occasion.

And it looks like this when you’re preparing it:

Burble furble plurble

Which is cool. Like lava! Or a swamp!

Chocolate Raisin Cake

You need these:

  • 1 1/2 cups water
  • 1 cup raisins or sultanas
  • 250g butter
  • 1 cup castor sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves (optional)
  • 3 heaped tablespoons cocoa
  • 1 teaspoon soda bi-carbonate soda
  • 1/4 cup of boiling water
  • 2 cups plain flour

You do this:

  • Mix water, raisins/sultanas, butter, sugar, cinnamon, cocoa & cloves in a big pot. Boil for 5 minutes, then leave to cool.
  • When it’s cool, dissolve soda bi-carb in the 1/4 cup of boiling water and add to the mixture with the flour.
  • Pour into a greased & floured round or square tin and bake for 45 mins at 180°C.

Super easy; mega tasty and moist; looks like a swamp while you’re boiling it. What more could you ask of a cake? Also egg-free, if that’s a concern; vegan if you substitute Earth Balance or margarine for the butter. Go and make it. Go on. I’ll wait.

(I won’t wait.)

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I Am Genius. Also balls.

Earth Hour Party: time to make a cake. I kept it easy, with a simple moist chocolate cake. Having seen Pencil Kitchen’s Mango Upside Down Cake (and holy CRAP that looks freaking delicious and different and totally new to me), I was intrigued by the dark, moist chocolate cake, the first chocolate cake recipe I’ve seen for a long time that didn’t need chopped chocolate. An essential ingredient in every recipe I cook is Don’t Need To Go To Shops. Shops can piss off.

Not pictured: Going to the shops

WEIGH ANCHOR! IT CAKE TIME!

I very strongly much recommend that recipe. The cake is a straight-up-and-down, moist, super-dark cake. It’s soft and springy and delicious. But you get a huge whacking bowl of batter, tell you what. So I poured some in the Feature Presentation Cake tin and some in a Supplementary Loaf Tin and bunged ‘em both in the oven.

The Feature Presentation Cake: flawless. I used the chocolate glaze from Pencil Kitchen’s page (40g butter + 100g super dark chocolate; melt, mix, paint on the cake with a pastry brush) and sprinkled with coconut because I was feeling a Bit Fucking Fancy. Behold:

That's how you wave a towel, son.

The Supplementary Loaf Tin cake, however, cooked equally well but suffered the fatal fate of sticking to the bottom. Aie! Inverting the tin yielded nothing: in the end we had to get the gazunder into it and scroop it out. It was still delicious, but it was all in bits. That’s when the flame of genius inside me BURST into a full CONFLAGRATION OF SMARTNESS. Cake balls.

I crumbled the cold cake into a bowl, and then mixed in a few generous spoonfuls of strawberry jam and some natural yoghurt to make it moist and squooshable. Mashed it all together into a thick, moist paste, then rolled them into balls and into the coconut.

Genius Balls.

These were incredible. Moist and soft and flavoursome, like little truffles. Most cake pops and suchlike use cream cheese, but we didn’t have any of that, and besides, too much cream cheese makes me squoozy in the tum. The strawberry jam was a killer winning move: you could definitely taste the strawberry through the chocolate. Oh GOD yes.

I don’t know if I’d make a cake from scratch just to make these, but it’s certainly a fantastic way of using damaged or too-crumbly cake. And they’re massively popular for parties.

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Cosmic

What have we here?

Today, a gift. Of the most random kind. My Dadini’s Mum was a craftsperson par excellence. Everything she turned her hand to, she turned it well. When she died in 2004, Dadini and I were among the Clean Out The Craft Room Committee. Butter my butt and call me a biscuit, it was astonishing. We found samplers and practice shots of just about every craft under the sun, from weatherwork to candlewick to felting and weaving. She had skills. And books. And supplies galore. She was also very frugal, which lead to a lifelong habit of stockpiling in times of plenty against times of want, which lead to a craft room groaning with spare supplies, unopened kits, surplus galore. A lesson in balance, blogfans: there’s a fine line between stocking up for retirement and acquisition exceeding life expectancy. I took home a few kits, some unfinished work, and a few additions to my library.

So many POINTS

I think it must have been around 2004 I had my first disappointment on eBay. I ordered a set of Boye Needlemaster interchangeable needles after hearing about them on the KnittyBoard: paid up $80 and never got them. Bummer. Seriously disappointed. Took me a long time to heal. But time moves on.

I think I went camping there once...

My Dadini’s sister visited the other day, and brought these. They probably emerged during the Clean Out The Craft Room project, but God knows how they flew under my radar. They’re the same kit I ordered and never got on eBay. I mean, not *literally* the same kit; but they’re another set of Boye Needlemaster interchangeables, identical to the ones I tried to get off eBay.

Karmic circle, yo

Cosmic. I’ve been using a set of KnitPicks interchangeables for years and they’re pretty sweet, so it’ll be interesting to compare the two sets. I’ll keep you posted.

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And yet I can’t stop reading

Guards! Guards! and Men at Arms – Terry Pratchett

Sweet sauerkraut stockings I like Mr Pratchett’s writing. After a fairly long-term dalliance with the audiobooks of the Discworld series (as read by the totes awesome Tony Robinson), I got into reading the books proper comparatively late in life. I have a clear memory of a schoolmate cackling uncontrollably reading Pratchett’s Bromeliad Trilogy in primary school. She read bits out to me and I cackled similarly and thought this Pratchett cove would be well worth investigating further. Being swift of mind and action, I got into reading my first Pratchett novel some 19 years later. Anyway, here we are: the first two of the Ankh-Morpork City Watch series, starring the fine Sam Vines, Carrot Ironfounderson, Sergeant Colon and Corporal Nobby Nobs (and others). The City Watch series is set in the Discworld’s capital city, Ankh-Morpork and the books lightly parody motifs from cop movies/tv shows/books. They’re fast, funny, clever, and the characters are likeable, believable and good to be around. In short, they’re on par with most of Pratchett’s excellent Discworld books. (High five, Terry!)

Special Topics in Calamity Physics – Marisha Pessl

I have had Special Topics in Calamity Physics on my shelf since — err, umm — 2007? A damned long time. I don’t know why, but I’ve started it three or four times and then stopped or been distracted or whatever. And then the other day I figured I’d give it another go and bowled it over in a weekend. Far out, brussels sprout! So it’s about Blue van Meer and her father Gareth van Meer: her mother died when she was a little girl, and her father is a wandering academic whose career shifts from academic post to academic post, leading them all over the country. For her final year of high school, he decides to settle in one town for the full twelve months: she becomes involved with a standoffish, talented clique under the friendship/mentorship of teacher Hannah Schneider. They’re a mysterious group, and Blue isn’t entirely sure why she’s been accepted so easily, but after a death at a party they shouldn’t have been at, followed by more frightening events, Blue is forced to start investigating some fundamental assumptions she’s always held about her life. The book turns from a slightly sinister high-school-brilliant-young-things vibe to a murder mystery/investigation of grief and meaning to an international thriller in fairly short order, and it kinda threw me when it happened. My expectations were pretty roundly shaken. But the writing style is a hoot: a result of her father’s approach to parenting, Blue’s narrative is rich with references, commentary, identification of types, and comparative analysis. It’s fun and engaging to read, although it gets a little thin during Blue’s deepest moments of crisis. Not a bad book at all, but God knows why I left it so long to get to.

Glamorama – Bret Easton Ellis

Back on the Bret. Glamorama is Ellis’ 1998 black comedy thriller which is so crammed full of awesome there’s no wonder it clocks in at over 500 pages. You could have an eye out with this book. The characters follow on from The Rules of Attraction, but the plots of the two books aren’t really related (Patrick Bateman, the American Pyscho, also makes an appearance). Told by Victor Ward — model, club wheeler-dealer-type, glamourite and all-round fancypants — the book plays heavily on the celebrity-obsessed atmosphere of 1990′s New York clubland/fashion world. There are whole sentences that are nothing but strings of Names; Victor sometimes speaks in just song lines; the books groans with references. The sophisticated, sociopathic, internationally-influencing world of the supermodels, actors and musicians that Victor twirls through blends persuasively into the sophisticated, sociopathic, internationally-influencing world of terrorists and sadists that Victor finds himself tangled in. There’s issues of identity, value and image, and questions about reality, perception and control. The violence and sex scenes are classic Ellis, straight-up American Pyscho standard, which would probably be a bit rough if you weren’t used to it. I found Victor aggravatingly dumb and unobservant for the first part of the book: anything outside his sphere of modelling/clubland/etc. obviously baffles him. But once I accepted that, his narrative voice worked really well. As a reader, you’re sporadically thrown into the role of audience or viewer, music clues included, and then partway through the book, Victor starts dropping references to “the script”, “Makeup and Wardrobe” and talks openly with “the director” about “the set”. More film crews are introduced, until there’s conflict between the crews filming Victor’s actions, and Victor’s sense of reality seems anchored on the presence of these crews. As he undergoes crisis, the roles of the film crews change, and they gradually retreat. It’s exciting, bleak, funny and I liked it. Next up: Imperial Bedrooms.

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