tag:blogger.com,1999:blog-57978808265414183722024-03-12T21:04:51.146-04:00Meals With MorriDelicious. Nutritious. Gluten Free.Morrihttp://www.blogger.com/profile/16172512843691620809noreply@blogger.comBlogger264125tag:blogger.com,1999:blog-5797880826541418372.post-14087895245966840012016-05-11T18:05:00.001-04:002016-05-11T18:05:11.489-04:00The Goodbye Post<div style="text-align: justify;">
Five years.<br /><br />That's how long <i>Meals with Morri</i> has been "active", with a few hiatuses in between. It has recorded the process of my healing, from disordered eating to an underactive thyroid finally catching up. It has shown what five years looks on a growing and changing soul. It has seen the ending of my first ever serious relationship, and the beginning of a relationship that continues to this day. <i>That</i> relationship has resulted in the journey of changing my name, and preparing for the hurtles of finally closing the distance once and for all. Oh, and being married. ;)</div>
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This blog has recorded my reactions to change, the good and the hard. It has shown me the beauty of working with your weaknesses, and in doing so, giving yourself the slack you deserve for not being perfect. I've lost friendships, both from the realities of growing apart... and mortality.<br /><br />Five years I wrote about being a Gluten Free Blogger. I wrote about my career focus shifting to food security. I wrote about my travels. I jotted down recipes, some that I've gone back to, but most of them shared because, hey, the Internet is about sharing information. </div>
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<br />I changed my body on multiple levels, working out obsessively, and then calming down. Rock climbing has become my physical activity of choice, but I don't concern myself with being the best. I finished school, worked Pro-bono, and got my first Big Kid Job. My view of the world broadened. My acceptance of crap did not.</div>
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<br />Over the last year I considered how <i>Meals with Morri </i>could evolve, and quite honestly, nothing was fitting. Nothing felt right. I think it's time I hang up the Gluten Free Blogger identity and move on to other things that excited me. </div>
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<br />I am extremely grateful for what this journey has shown me. I've met so many influential people in the sustainability movement, and my relationship with food has developed beautifully. Five years of traveling, cooking, and eating. And for those who have been part of the this journey with me, thank you... for everything.</div>
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With love,</div>
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Morri</div>
Morrihttp://www.blogger.com/profile/16172512843691620809noreply@blogger.com0tag:blogger.com,1999:blog-5797880826541418372.post-43990197737289566452016-02-09T18:36:00.005-05:002016-02-09T21:45:04.182-05:00Pancake Tuesday<div style="text-align: justify;">
It's my favorite Tuesday of February. It's Fat Tuesday. It's Pancake Tuesday. It's Morri-is-really-trying-to-be-on-here-more-so-bear-with-her-Tuesday.</div>
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Pancakes were the start of <i>Meals with Morri</i>, which is weird since I'm actually a waffle person. CK and I get into "arguments" about what is a pancake and what isn't, what is a regular sized pancake and what is ridiculous gargantuan Midwestern proportions. <br />
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It keeps us interesting, I suppose.<br />
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Aside from it being Pancake Day and sharing/eating a recipe, I wanted to find a way to share the fun with my two buns without them eating food that isn't particularly healthy for them (sadly, pancakes the way I like them is exactly that). February is Adopt a Rescued Rabbit month, and our three month since adoption is this coming Monday, so needless to say I'd like them to enjoy it too.</div>
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<u>Fat Tuesday Salad for Rabbits</u><br />
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Handful of Greens: Romaine hearts, mixed greens, dandelion leaves (1 handful per rabbit)<br />
Grated carrot (1 tbsp. per rabbit)<br />
Chopped mango (1 tsp.)<br />
Sliced blueberries (1tsp.)<br />
1/4 - 1/3 tsp. rolled oats (as a treat)</div>
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Put together the ingredients as artfully as possible. </div>
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Serve to your bunny overlords. </div>
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Take photos of the cuteness. </div>
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Rabbits are interesting roommates, and if you feel you can hold up to a 10+ year commitment with one or two (or more) of these small creatures, go visit your local rescue. At <a href="https://www.facebook.com/HRSBaltimoreDC/?fref=ts">my local HRS chapter</a>, they usually suggest fostering first (although experience with rabbit care is mandatory), where they provide the cage, the food, and pay for additional medical expenses. Fostering means you've provided a safe place for them to grow and socialize and learn, and in return you see whether or not rabbits are right for you in the long term.</div>
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The term 'foster failure' is a thing for a reason. <br />
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I've always identified as a cat person, but there's something about the growing relationship you develop with your rabbits that really tugs at my heart. I have had to learn to not worry so much. I have had to get down on their level. I have had to self-reflect and be compassionate whenever they are feeling a certain way. I have had to be accountable and selfless and honor who they are now instead of what I want them to be. <br />
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It's kind of like having children... vegan children who poop outside their litter pans sometimes.<br />
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All rabbits are different, but I assure you that, in the right home, with the right family, with the right mindset, they make fantastic additions to the family. Adopt, don't shop, and eat pancakes... however you defined them. </div>
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<u>Socca </u>(<a href="https://en.wikibooks.org/wiki/Cookbook:Socca">recipe from Wikibooks</a>)<br />
150 g chickpea flour<br />
250 ml water<br />
1 tbsp. Olive oil<br />
1/2 tsp. Sea salt<br />
Black pepper, to taste (I did 1/4 tsp.)<br />
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Preheat oven to at least 480°F (around 300°C / 570°F is traditional, but whatever your oven can manage that gets close to this). </div>
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Option 1: If using a cast-iron pan, get it into the oven at the start so that it is hot when the batter goes into it.</div>
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Option 2: If using a ceramic baking dish (at least 9" in diameter), line it with olive oil and set aside (this is what I did).<br />
Whisk the ingredients together well or put through the blender, ensuring there are no lumps. </div>
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Option 1: Pour the batter into the HOT cast-iron pan and bake for 15 minutes (results are crispier). </div>
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Option 2: Pour into the baking dish and place into the oven to back for 15 minutes (results are creamier center). </div>
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Remove from the oven and cut into triangular wedges. </div>
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Serve hot.</div>
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Makes 2 servings.</div>
Morrihttp://www.blogger.com/profile/16172512843691620809noreply@blogger.com0tag:blogger.com,1999:blog-5797880826541418372.post-37781810735818039522016-01-24T09:51:00.001-05:002016-01-24T10:10:24.051-05:00I'm back... I guess?<div style="text-align: justify;">
Since July, you could say that "change" was a common theme for me. </div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-onYdhvasVco/VqTd80DN41I/AAAAAAAAE7Y/2T0W223-ZfA/s1600/Morri.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-onYdhvasVco/VqTd80DN41I/AAAAAAAAE7Y/2T0W223-ZfA/s320/Morri.jpg" width="313" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My webcomic: One Day Closer, a comic about LDRs</td></tr>
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I got a full time job (July). I started another <a href="http://odccomic.blogspot.com/">artsy project</a> (July). I moved out (October). I started paying bills (October). I got and lost a new animal companion (October), followed by the adoption of two new ones (November). I learned about dealing with out of the blue expenses (October - January). I make change for laundry (weekly). I got engaged and celebrated my third anniversary with CK (December).<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-DNvYaXn5ufY/VqTe0gq2isI/AAAAAAAAE8U/WsflxP_yqTk/s1600/20151114_113210.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="http://3.bp.blogspot.com/-DNvYaXn5ufY/VqTe0gq2isI/AAAAAAAAE8U/WsflxP_yqTk/s640/20151114_113210.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My job at the Washington Youth Garden: Helping FoodCorps members at an event</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-59hrnyn2Nc4/VqTexc8kxqI/AAAAAAAAE78/OTMCkYANfec/s1600/20151007_143023.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="http://1.bp.blogspot.com/-59hrnyn2Nc4/VqTexc8kxqI/AAAAAAAAE78/OTMCkYANfec/s640/20151007_143023.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">When the office got too technical, it's awesome to go out to the garden.</td></tr>
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Life went forward, and yet <i>Meals with Morri</i> stagnated and seemed difficult to update. Recipes were thrown together and not meticulously tested. Food was made, eaten, and forgotten about.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-GBTs-Tr4Kqw/VqTewp9UBrI/AAAAAAAAE7s/WoNMUFv3G5k/s1600/20151024_145716.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="http://2.bp.blogspot.com/-GBTs-Tr4Kqw/VqTewp9UBrI/AAAAAAAAE7s/WoNMUFv3G5k/s640/20151024_145716.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thistle, my first rabbit, died too soon. RIP October 2015.</td></tr>
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My friends and family encouraged me. They asked when another post would be put up. It raised the question as to what this site was, and how it would go forward. To quote one of my dearest friends: "Wait, <i>Meals with Morri </i>is a food blog?"</div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ku1EHf6MPpk/VqTexKa7TJI/AAAAAAAAE70/WXfD3BOaQrs/s1600/20160102_173657.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="http://3.bp.blogspot.com/-ku1EHf6MPpk/VqTexKa7TJI/AAAAAAAAE70/WXfD3BOaQrs/s640/20160102_173657.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bran and Teague: my Super Pooper Fluffbutts</td></tr>
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When I started this blog, it was to talk about managing and healing my various ailments. It was to share my progress and experiences in taking back my life into my hands. It was to process the concept of cooking at home and to self-reflect my day-to-day life.</div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-6BdWjRVf2nM/VqTe1imsxNI/AAAAAAAAE8w/GR9bKIM3SUA/s1600/IMG_20151212_170700.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-6BdWjRVf2nM/VqTe1imsxNI/AAAAAAAAE8w/GR9bKIM3SUA/s640/IMG_20151212_170700.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">On a positive note: I've become quite good at pizza.</td></tr>
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So no, I suppose it really wasn't a food blog. It was a journal, a diary, a reflective practice with gluten/soy/cane sugar recipes. It revolved around food, but it wasn't an online cookbook.</div>
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Through <i>Meals with Morri,</i> I overcame my disordered eating habits, found a healthy middle man with exercise and being okay with chocolate and fried food, became confident in my body and my abilities, learned about the local food movement, and found my passions that led to the start of a fulfilling career.</div>
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But the things I expected from this blog never really came to fruition. I saw amazing men and women turn their lives around and make careers from their blog. I saw amazing artistic and aesthetic abilities in their photography, and beautiful contemplation in recipe design. </div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-V2MxYEd4MF8/VqTe0es1FmI/AAAAAAAAE8g/jmo2V_GI5eA/s1600/20160103_105637.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="http://4.bp.blogspot.com/-V2MxYEd4MF8/VqTe0es1FmI/AAAAAAAAE8g/jmo2V_GI5eA/s640/20160103_105637.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's so weird to call CK fiance now, but he is and it's awesome.</td></tr>
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Me? I certainly enjoyed it, but I happened to be okay with recipes not "replacing" their gluteny counterparts in look and taste. I was quite content with simply enjoying new grains to incorporate to my expanding diet, and accepted that it may turn out a little differently. But how do you convey that to a reader? How do you say, "It isn't a replacement, it's a recipe all it's own?"</div>
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I've also realized that my initial goals for blogging didn't grow up with me. I don't have a best selling cookbook. I'm not known in the gluten free community. And oddly enough, it felt weird for me to push that. My blog was an individual experience to taking back my health, talking about the links with the environment, the body, and the spirit, learning about the psychological effects of being "other" simply because you happened to eat differently.</div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-vFP-H-Kvu6s/VqTgtsziptI/AAAAAAAAE9I/aFANOrskqPk/s1600/20151224_175449.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="http://3.bp.blogspot.com/-vFP-H-Kvu6s/VqTgtsziptI/AAAAAAAAE9I/aFANOrskqPk/s640/20151224_175449.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I learned how to make latkes from the ultimate source: CK's nana. Coincidentally, I used the term putz correctly when describing someone, and she promptly laughed, hugged me, and called me adorable.</td></tr>
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I'm not the same person who started this personal movement in April 2011. My tolerance for bullshit and worrying about what people think has decreased significantly, and that cost me a lot of unfulfilling relationships (no issues there). In retrospect, writing and capturing my life on <i>Meals with Morri</i> met the personal goal that honestly should have been my top priority: I took back my health and gave the status quo the finger. I got angry and was okay about it.</div>
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So you will see that I've changed the <i>Meals with Morri </i>motto to being personal, to not being about the gluten free movement, and being more about self-reliant and sustainability mind. There are enough gluten free bloggers to empower others in taking care of themselves, and I'm proud to say I participated in that and helped people by answering questions or making recipes they could enjoy.</div>
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Five years is a good time to evolve, don't you think? </div>
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I want to thank everyone who participated in this blog up until this point, for the support, the criticism, the good, the bad, the screwups, and the successes. MWM is no longer the focus of my abilities, but an addition to my dialogue. It may be days, weeks, months, until I update. It may be never.</div>
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And for the first time, I'm pretty okay with that. </div>
Morrihttp://www.blogger.com/profile/16172512843691620809noreply@blogger.com0tag:blogger.com,1999:blog-5797880826541418372.post-16125601170393226702015-07-12T20:26:00.000-04:002015-07-12T20:26:01.749-04:00Eating Cake on the Rooftop<div style="text-align: justify;">
On at least three separate occasions I have been asked if I’m still doing <i>Meals with Morri</i>. The short answer is yes. The longer answer obviously has more to it than that. </div>
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When I first started, I was cooking and posting and writing on the regular, and in doing so I learned how to cook and post and write. I met a lot of talented and amazing people along the way. Companies and publishers reached out to me to write reviews for their products and cookbook authors. I learned to be picky, and when to say no. <br /><br />But with the evolution of <i>Meals with Morri</i>, particularly the person behind it (i.e., yours truly), I started to become very critical of my art. If it wasn’t something I thought people wouldn’t like, it wasn’t posted. If the photos I took were not good enough, the recipe itself would have to wait. This doesn’t particularly bother me, because I have really blossomed with the food I’ve made, and the stories I’ve written about them have refined. The problem I am facing now is the realization as to why I love to cook, and why <i>Meals with Morri</i> has been lacking in recipes per month recently.<br /><br />My motivation in making food is just that: making food. Not for me, but to share with others. Eating the same food with other people is such an important ritual for me. It’s a sacred act of connecting with others at the table. I had experienced a similar revelation while I was in Malta. When I lived alone, I just made food. There was nothing more to it than insuring I was eating enough. But when CK and I visited each other or I made food for the office, suddenly the creative juices were flowing in overdrive. And perhaps the underlying reason is to validate my art, to see that <i>Meals with Morri</i> was doing something positive in person. But really, I’ve come to realize that, like my previous aspirations to be a chef, I really love it when people eat and enjoy the food I make for them. </div>
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<br />Living with my parents after over a year of not doing so has meant that what they eat and what I eat doesn’t mesh as often as it used to when it was my responsibility to make dinner for the family. There’s nothing wrong with this, of course, but not sharing food I make with other people has affected my motivation to create and share recipes online. I like there being a reason for my art, and I want to experience that shared moment in person, in real time. CK and our two dear friends H and J have risen to the challenge in helping me see that it's equally important for me to enjoy my art, and are more than willing to help give me ideas in what to make (thanks, guys). <br /><br />Last night, I was invited to a friend’s birthday party, and although I wasn’t asked, I made a cake that I knew I’d be able to eat. It was a rooftop party, one that overlooked other Washington, D.C. apartments and offices, the Washington Monument blinking lazily far away. The already present cupcakes had been eaten, and to my surprise, my cake was used to sing to him “Happy Birthday” (which I unashamedly conspired with his girlfriend in making happen). The cake was said to be quite good, and only a few people knew that it was gluten free. </div>
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<u>Rooftop Carrot Cake with Honey Sweetened Cream Cheese Frosting</u><br /><br /><u>For the cake</u><br />120 g White rice flour*<br />1/2 tsp. Baking soda**<br />1 tsp. Cream of tartar**<br />1/4 tsp. sea salt<br />1 tsp. cinnamon<br />2 eggs<br />1 tsp. Vanilla extract<br />150 ml olive oil<br />200 g coconut sugar<br />5 Carrots, grated<br /><br />Preheat the oven to 350°F, and grease (I used butter) and flour (I used the white rice flour) one 9-inch pan.<br />In a medium bowl, sift together the rice flour, baking soda, cream of tartar, sea salt and cinnamon. <br />In the bowl of a stand mixer (or a larger bowl with a hand mixer), combine the eggs, olive oil, coconut sugar, and vanilla, and beat on medium-low speed until the mixture is slightly frothy.<br />Reduce the speed to low, and add the flour mixture in small increments, making sure to scrape down the sides of the bowl with a rubber spatula each time.<br />Stir in the grated carrots, mixing until combined, and pour the batter into the prepared baking pan.<br />Bake for 40 - 50 minutes, or until a toothpick inserted into the center of the cake comes out clean (for me, this was 50 minutes). <br />Let the cake cool in the pan for 10 minutes, and then turn out onto a parchment lined wire rack to cool completely.<br />Once cooled, decorate the cake with frosting and other toppings you may enjoy (such as unsweetened coconut shavings). </blockquote>
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<br />Makes 1 cake, or 12 slices.</div>
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<u>For the frosting</u> (<a href="http://www.food.com/recipe/cream-cheese-frosting-using-honey-297852">courtesy of this recipe</a>)<br />8 oz package or 240 g Cream cheese, softened<br />56 g Unsalted butter, softened<br />85 g Honey<br />Unsweetened coconut shavings, as topping (optional)<br /><br />Whip the cream cheese in a standing mixer until soft, then add the butter and honey to blend.<br />Mix on medium speed until smooth and creamy.</blockquote>
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Makes 12 – 18 servings.</div>
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* <u><i><b>NOT</b></i></u> to be confused with sweet rice flour. If you do, you’ll get a mochi-like consistency.</div>
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** The baking powder equivalent is 1 1/2 tsp. </div>
Morrihttp://www.blogger.com/profile/16172512843691620809noreply@blogger.com2tag:blogger.com,1999:blog-5797880826541418372.post-70220914271356549772015-06-25T17:31:00.000-04:002015-06-26T10:50:31.191-04:00To Adult or Not to Adult, it Still Calls for Ice Cream<div style="text-align: justify;">
Upon returning to the states over a month ago, a dark cloud enveloped my disposition. The job searching and applying seemed to be going nowhere. I was constantly reminded that, at twenty-five, with a Master’s Degree, I was living at home in my childhood bedroom with a depleting savings account. The distance between CK and I was a hard one, especially with him traveling with family around Italy for a couple weeks, and our long talks cut short. Triggers of abandonment and rejection bombarded me, and I kick myself now in falling for the fears. </div>
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If there was a time where I felt like a small and insignificant child, it was from May to June. I stopped caring about the things I used to be so passionate about. Every email to a potential employer felt like a desire to be accepted and integrated in the career path I so wanted to participate in. I felt like a child with the weight of adulthood bearing down on my shoulders. I felt that I had the experience and the passion to make things happen, only to be told that it wasn’t enough.<br />
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Depression is nothing less than a merciless bitch.<br />
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The other tragic event that took place just this last Saturday was the death of our newest member of the family: our cat Clyde. He had developed FIP before he came into our home, but it took him regardless. He was just a few weeks short of his first birthday, and his death was a heartbreaking blow. Lilli, our other cat, has thankfully not contracted the incurable disease (fingers crossed that it remains that way), but she has lost two friends in the span of ten months, and it hurts to watch her grieve.</div>
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<tr><td class="tr-caption" style="text-align: center;">He was such a bundle of love, and unremorseful in being in the middle of it all.</td></tr>
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But Clyde’s death did something positive for me. It’s hard to explain, but whatever depression I had (smothering me to the point I had sincerely thought of packing a few days worth of clothing and food and driving my car somewhere without telling anyone) lifted. The child feeling went away. I learned what it means to be an adult, and I learned it while holding Clyde as the vet put him to sleep. <br />
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In all the kitties that have come into my life, their deaths happened without my being physically present. Luna, the cat before Lilli, also had FIP, but I was young and Mama Dazz took her in the middle of the night and held her while she died. Miette, who developed kidney disease (common in Abyssinians), died while I was in Malta. Clyde was the first death I had ever witnessed in any being bigger than a hamster, and I was adamant that I was there no matter what happened. <br />
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When you’re in your teens, you dream about being an adult. It means making your own decisions, running the show. In your twenties, you have this checklist of Being Adult. It means having a job with insurance and unpaid internships are a thing of the past. It means moving out of your parents’ house. It means having enough money to live off on. It means paying taxes. It means being out of school. Based upon my Being Adult list, I was out of school, but I didn’t meet the other requirements, and I felt less for it. </div>
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I spent all my energy and motivation trying to fulfill this stupid list, when in reality I was looking at it in the wrong way. I am very grateful and appreciative to have this time to live at home so I can find a job on my terms. I have a partner that I always cherish seeing. And instead of looking at job after job after job, I realized that it isn’t a burden to have such an inclusive career path. It means I have a lot of options to choose from. <br />
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Being an adult means that you make the final decisions in every choice that is presented in front of you. It means knowing when to say goodbye. It means knowing when an opportunity presents itself, and taking that leap forward. <br />
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It also means being able to have dessert whenever you bloody well feel like it.<br />
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As I’ve said, my desire to make recipes waned significantly since returning to the states, but for a few weeks now I’ve really wanted to post summer fun foods that can be enjoyed after a day’s worth of Adulting. <br />
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And like any sad moment, this calls for ice cream, or <i>gelato</i>.<br />
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One of my favorite memories in 2014 was Chris surprising me with a trip to a gelateria that made a few gelato flavors with fructose, and thus Morri-friendly. Since then, the craving to make homemade gelato was constantly on my mind. Mama Dazz had mentioned that she had a hand-churning ice cream maker (old school and awesome), and so the challenge was accepted.<br />
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Only this time, instead of fructose, it was made with coconut sugar. <br />
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Ice cream, <i>gelato</i>, and sorbet are relatively easy things to make at home. And like most things, I felt empowered that I could indulge on my terms without the fear of being glutened, sugared, or soyed. Yes, it’s a little time consuming on the prep, but it is a labor of love that is well worth it. <br />
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The recipe I found for authentic Italian <i>gelato</i> is from the wonderful <a href="http://memoriediangelina.com/" target="_blank"><i>Memorie di Angelina</i></a>, and it speaks for itself. Even though the coconut sugar changed the coloring of the gelato to appear darker, the texture is exactly what I remembered enjoying in the park with CK as kids kicked the soccer ball around. <br />
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And it’s a naturally gluten free food, a plus in my book.<br />
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<u><i>Gelato bionda</i> (Blonde Gelato)</u> (adapted from <a href="http://memoriediangelina.com/2010/07/17/gelato-the-basic-recipe/#.VYmzw2YhzW5" target="_blank">this recipe</a>)<br />
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500 ml Whole milk<br />
150 g “Blonde” coconut sugar, pulsed to a fine consistently <br />
4 Egg yolks<br />
1 Vanilla pod, split down the middle <br />
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Pour the milk, half of the coconut sugar (75 g), and the vanilla pod or lemon zest, into a saucepan and bring the milk nearly to a boil. <br />
When the very first bubbles begin to appear, take it immediately off the heat and let it cool. <br />
Cover the saucepan, which will slow down the cooling process and prolong the steeping process, thus drawing out more of the vanilla flavor.<br />
When the milk has cooled (at room temperature or a little warmer, but not too hot or it will cook the egg prematurely), put the egg yolks into an electric mixer together with the other half of the coconut sugar. <br />
Beat at a high setting until the egg yolks and sugar have been thoroughly combined and the mixture is creamy. <br />
Lower the setting and slowly add your cooled milk mixture (after removing the vanilla pod) in a steady stream, and mix until everything is well amalgamated.<br />
Transfer the mixture back into the saucepan, and heat it gently until the eggs thicken it into a thin custard (thick enough to coat a spoon lightly, but not so much that the egg curdles). <br />
Stir continually and raise the heat very gradually (medium to medium-high) until said thin custard is observed.<br />
Once the mixture has thickened, remove it from the heat and pour it into the mixing bowl previously used. <br />
Let it stand to cool for ten minutes before transferring to the fridge to chill for at least one hour to overnight (I personally chilled the mixture overnight, and was very pleased with the result). <br />
Pour the now chilled mixture into your ice cream maker and proceed to churn per the instructions that came with the machine (mine ended up with a soft serve consistency in about 20 minutes), a place the final product in the freezer* to continue the firming process. <br />
Serve as soon as it is out of the freezer with your favorite ice cream accompaniments.</blockquote>
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Makes 6 – 9 servings. <br />
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*Tips from <i>Memorie di Angelina</i>: “If you are keeping your <i>gelato</i> in the freezer for a longer time (gelato will keep for quite a while in the freezer) then remove it from the freezer about 15 minutes or so before serving, as it hardens further over time, and the texture of <i>gelato</i> can be firm but never hard.”</div>
Morrihttp://www.blogger.com/profile/16172512843691620809noreply@blogger.com2tag:blogger.com,1999:blog-5797880826541418372.post-29647295374584430652015-05-01T13:42:00.002-04:002015-05-01T13:42:44.233-04:00Food for Thought: School Gardens <div style="text-align: justify;">
As I was refilling the watering pot, I watched the school’s chef walk up the steps to the raised beds, a large metal serving tray in one arm and a pair of cooking-grade scissors in the other. He walked towards the garden bed that had rows of leafy greens, bent over, and began to carefully cut the arugula for that night’s dinner. I turned off the faucet, walked back to the non-edible garden area, and smiled while I watered.</div>
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In the last school year, a gardening club (heh) sprouted up at CK’s school. I have been volunteering my Saturday mornings in helping monitor the kids since March, but essentially working alongside them and learning in the process. </div>
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I had found solace there among the raised beds and weeding efforts. I had found validation during the stressful moments of job searching and cover letter writing. It also made me want to try gardening again when I went back to the States. </div>
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School gardens, I believe, need to be at every school, private and public, from primary to post-secondary age groups. It was such a phenomenal moment to watch the chef cut the arugula greens knowing the students would enjoy the freshest ingredients for dinner. </div>
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Even at CK’s school, having wholesome and fresh ingredients in their meals are too far and few in between. We’ve made it a big deal to say, “For lunch, this dish was made from various things from the garden.” It brings the kids who are part of the club a lot of pride. More often than not the ingredients tend to be frozen or canned in the kitchen, which isn’t a problem really, but since the garden's creation, school lunches have become more vibrant lately. </div>
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I can remember my school lunches with stomach-churning clarity (I’m looking at you, Fairfax County Public Schools). It was crap, it really was. And we continue to feed crap to children in the United States, wondering why there is a growing epidemic of obesity and malnutrition. We continue to medicate children for their overactivity, and yet we keep them inside all day. School gardens, much like the one I’ve been volunteering at for the last couple of months, should be more common.</div>
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Imagine: kids from ages 4 to 17 (even at University level) learning about the world around them and where their food comes from; kids contributing to their school lunches, and being willing to try fruits and vegetables they once claimed they’d never eat; kids beautifying their school grounds, learning about leadership, compassion for others, and respect for all; kids relishing the taste of a freshly harvested carrot; kids learning about bees and chickens and worms; kids growing up strong and confident.</div>
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Gardening is a huge activity, from weeding to seeding to watering to manning the compost pile. It creates dialogue and pride along with very tangible results. </div>
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School gardens wouldn’t be hard to create. Most of the money, in fact, could be collected through fundraisers and donations. Detentions and free periods could be spent on the various day-to-day gardening activities. Individual classes could be responsible of certain food types or chores, rotating as needed or desired. Schools that struggle with a lack of understanding could grow it along with the seeds, and create a sense of community in the meantime. And even if the amount of food isn't enough to feed a school with over 500 students and faculty, the gardens could feed local shelters. </div>
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Morrihttp://www.blogger.com/profile/16172512843691620809noreply@blogger.com0tag:blogger.com,1999:blog-5797880826541418372.post-43007381904005580882015-04-28T11:43:00.000-04:002015-04-28T11:50:52.484-04:00Don't Crowd the Mushrooms, Among Other Things<div style="text-align: justify;">
Around the same time last year, I experienced something along the lines of depression and anxiety. I tend to not admit it. I tend to not use the “d” word at all. After all, what did I have to be depressed about? I was living abroad, making a name for myself. Or, rather, I was learning what it meant to do the job in front of me because it needed doing. In February of last year, I developed Secondary Traumatic Stress (a similar beast to Post Traumatic Stress Disorder, but one typically seen in those helping people who experienced trauma firsthand) in an effort to help out on a project the NGO I interned at managed. <br />
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It has been a growing year for me since then.</div>
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In March of this year, I had gotten sick with probably one of the longest running bugs I’ve had in a while. And that turned into a terrible sinus infection, which in turn lasted another two weeks with an on again, off again fever. All motivation to do the things I enjoyed went out the window. No Insanity with CK. No <i>Meals with Morri</i> posts (or celebration of its fourth birthday, for that matter). No art. No job applications. Nothing.<br />
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My weakened immune system brought me back to how I felt last year, and the lack of interest from potential employers made it worse.<br />
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I write about this because I think it’s important. <i>Meals with Morri</i> is, first and foremost, a site about living healthfully with food sensitivities. But it’s also a place where I write about other health issues, like hypothyroidism, disordered eating, and stress. <br />
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In Malta, I kept my emotional pain relatively quiet (with the exception of CK, my parents, certain friends, and my therapist). I was living alone and on my own for the first time. I was finishing up grad school. I was working in a country on issues that were highly contentious and subject to scorn. Outside of work, I didn’t have a social life because I found it hard to assimilate and integrate with the culture). It was a hard lesson in learning to be alone and honest with myself.<br />
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Fast forward to today. I’m in Rome for twelve more days, living with an amazing human being that I refer to as my Partner with a capital ‘p’. I’ve volunteered my time and expertise at his school to get out of the apartment. I’ve improved as an artist, a cook, and as a writer. I’ve applied for jobs everywhere.<br />
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Depression isn’t logical. I am aware of my privilege. I have supportive friends, and I’ve grown as a person because of my experiences. But there would be days where I go through job listing sites like Idealist.org or Indeed.com and come up with nothing. Until recently, the idea of sending an email to another potential employer only to be ignored would bring me to tears, staring at the computer screen with blurred vision as the anxiety and worthlessness feeling grew. If you are presently searching for employment or had a hard time finding a job, you’ll know how detrimental it can be when your inbox is empty, and no one seems interested in what you can offer both their mission and their office.<br />
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But as I’ve said, I’ve been able to volunteer my time at CK’s school in more ways than I could have ever hoped for. It has validated my self-worth in that, despite the empty inbox, what I can and <i>do</i> contribute to the world (even to one person's world) matters. </div>
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<tr><td class="tr-caption" style="text-align: center;">Upcoming post: the importance of school gardens</td></tr>
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This funk has made it that much harder for me to do things that I clearly love doing, including <i>Meals with Morri</i> posts. The turning point for me was realizing that it was affecting my physical health too.</div>
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I know gaining 1.6 pounds isn’t a lot in retrospect, especially since the body fluctuates that amount on any given day. Regardless, I had gained 1.6 pounds, and it bugged me. It had nothing to do with the number and everything to what it represented. To me, it represented my depression affecting me in a very real way with very real consequences. I love physical activity. I love working out. I love being creative. And seeing that number gave me two ways of dealing with it: I could either turn it inward and accept it, beating myself even further to feeling lower than low; or I could say “f*ck that” and take charge. I chose the latter, and with it I had to be prepared to hold myself accountable.<br />
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I can’t control whether or not an employer wants to hire me. It’s a vulnerable position to apply for jobs, and that can’t be helped. But what I can do is make my first impression, that is, my cover letter and résumé, a labor of love. I can send them in and be able to say, “I wrote these to the best of my ability, with sincerity and integrity, and that’s something to be proud of.” Sure, it may also mean being downcast when they don’t get back to me, but that just means the right job will. <br />
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I can also control how I manage my time. I can sit around and mope, or I can actively seek out someone to talk to. I can work on my art or read another Terry Pratchett (Gods, I miss this man) novel. I can do Insanity instead of napping away the day in an effort to avoid my anger, disappointment, and sadness. I can stop comparing myself to others and instead focus on the positive as well as the things I can control.<br />
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I can control how many jobs I apply to. I can control how much time I put into my art and physical health. I can control how often I post on <i>Meals with Morri</i>.<br />
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Never let depression ruin your progress. Never let it win. Experience it. Work through it. But in the end, you can and will triumph.<br />
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This recipe isn’t particularly relevant to what I’ve written, only that I’ve been meaning to post it for weeks now and wanted to take those first crucial steps in overcoming my funk. It is more of a technique than a recipe. But if you learn anything from today, learn this invaluable tip: <b>Don’t crowd the mushrooms in the pan</b>.</div>
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<u>Flawlessly Pan-Fried Mushrooms</u><br />
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400 g Mushrooms of your choice<br />
Olive oil, for the pan<br />
Sea salt<br />
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As I said, this is more of a technique than a recipe, but it’s an easy way to dazzle dinner guests. I’ve done this technique with three types of mushrooms: oyster, white button, and a long stemmed, small hooded mushroom that came in clumps and various sizes (I’ll update the name when/if I can find it). All where prepared and cooked similarly, and I have to say I’ve come to appreciate mushrooms by themselves because of this technique.<br />
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When you take the mushrooms out of the package, the first thing you do is cut the bottom roots and clean off the remaining debris from its initial picking with a dry paper towel. This is important. If you do end up wetting the mushrooms (they soak up moisture like a sponge, leading to a soggy product, which we do not want), let them sit on the counter to dry out for fifteen minutes or so. <br />
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Now, you can keep the stems on or remove them depending on your preference, but it’s up to you. You can also slice them in any shape or simply leave them whole. How you prepare them will determine the cooking time, so be aware of that. What I typically do is, if possible, cut them into quarters to get ultimate browning and body with every bite.<br />
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Once the mushrooms are cut, place a large sauté pan on the burner on high heat. When the pan itself is hot, pour a decent amount of olive oil at the bottom of the pan, enough to coat the bottom evenly but not thickly. Toss the mushrooms in, lower the heat slightly (not by much, around medium-high), but be sure that each piece has room. This is extremely important for perfectly cooked browned mushroom: do not crowd the pan with them. This may mean cooking them in batches. And since the mushrooms won’t be crowded, the liquid they do give off will evaporate, leaving soft, browned deliciousness in the pan. <br />
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Stir with a wooden spoon or spatula and shake the pan once in a while. You will know you are doing the recipe right if the pan starts to look dry and the mushrooms sound like they’re squeaking. If it looks like the mushrooms are smoking, <b>DO NOT ADD WATER</b>. Instead, turn on the exhaust fan and maybe add a little more oil. <br />
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Once evenly browned, pour onto a serving plate and sprinkle sea salt on top. Repeat if you have more batches to cook (add oil every time). Serve hot as a side dish or simply eat as is. Yes, they’re that good.</blockquote>
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This makes two servings… if you’re willing to share, that is.</div>
Morrihttp://www.blogger.com/profile/16172512843691620809noreply@blogger.com1tag:blogger.com,1999:blog-5797880826541418372.post-32844859254697363572015-04-14T03:59:00.004-04:002015-04-14T04:04:54.063-04:00Steins and Historic Graffiti: Our Trip to Germany<div style="text-align: justify;">
The majority of March was sniffle-filled. Just when CK and I had almost finished Month 1 of Insanity, a terrible cold appeared like a wild Pokémon. They used coughing and high fevers… it was super effective.<br />
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CK seemed to get better, but I seemed to get worse. I had nausea, a fever, and uncontrollable coughing, which then turned into one heck of a sinus infection. And with our trip to Germany coming up, I wasn’t looking forward to having sinus trouble on the plane. (Imagine the feeling of needles or broken glass within the sinuses, a sharp pain that is tear inducing and not fun when changing altitude.) <br />
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But we had made it to Germany without delay, and our first stop was in Munich.<br />
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Munich is the sort of city that is meant to have an overcast sky. The architecture is wonderfully Gothic, and the people balance the grey with their own vibrant personalities. Colors pop out in the rain. </div>
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The city is, in short, a perfect one to look out from a coffee shop window. </div>
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We stayed at the <a href="http://www.cortiina.com/" target="_blank">Cortiina Hotel</a>, plain on the outside and rather hard to find (the sign was small and minimalist looking), but our room was amazing. For one, it had a bathtub, a sure sign I’ll be happy. For another, you are able to look out from the bathtub into the bedroom because the wall is one big window. It does have the option to curtain the bathroom with wooden panels, but I just found it fun to knock on the glass to get CK’s attention, acting like a quirky aquarium exhibit. <br />
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I enjoyed the atmosphere of the hotel, but I didn’t think our breakfast buffet should have cost €22,50 per person. That basically meant a plate full of cheese and soft-boiled eggs for me, maybe a pastry or two for CK, and a cup of black coffee and a smoothie for each of us. Freshly squeezed orange juice and cappuccinos were extra. <br />
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But because of this, CK and I were more adventurous in looking for other places to eat. Munich is rather a meat, beer, and bread sort of place, however, so we struggled to find local cuisine places that would be safe for us. We did find some pretty neat places to indulge, but that also meant my eating meat and CK eating gluteny delights on occasion. <br />
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First up, <a href="http://indian-mango-specials.de/" target="_blank">Indian Mango</a>. Indian restaurants tend to be the safest places for vegetarians and gluten free eating people to eat out at, and neither of us had any issue. The strangest thing we encountered, however, was the lack of heat of the dishes. In the United States, you have the ability to designate how spicy you want your food to be, from the not spicy to the “Are you sure? This is our medium.” to the calling the kitchen to witness a non-Indian person who ordered Spicy with a capital S to see whether or not they regret their decision. At this restaurant, it was wonderfully balanced with spices, but it wasn’t hot at all. CK and I speculated whether or not it had to do with the restaurant adhering to the local tastebuds, but as we only went to one Indian restaurant during our stay, we can’t say for certain. <br />
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Regardless, their papadum and naan (according to CK, as I couldn’t eat it) are delicious, and their paneer dishes were filling and flavorful. <br />
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Nearby, there was a restaurant that claimed a tall order: “Real Mexican Food.” Mexican food is CK’s favorite cuisine, and so we did a double take and looked at <a href="http://www.taqueria.de/" target="_blank">La Taqueria</a>’s menu. Around this time, we’d found a pharmacy that had medicine for my sinus trouble, and after weeks of feeling the worst, I was starting to feel better, which made my desire for food increase. We decided to give it a try, and after talking with the people behind the counter, we ate and shared a couple of plates of Vegetarian No.2 nachos. Still, not particularly spicy, but their homemade salsa, corn chips, and white sauce were phenomenal. They even had a variety of aquas frescas to choose from, but since they typically contain sugar, I abstained. <br />
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Finally, and quite possibly the most positive eating out experience we had was at <a href="http://www.brennergrill.de/" target="_blank">Brenner’s Grill</a>. It was loud with chatter and populated by customers and employees alike, and CK and I were astounded by the staff’s level of professionalism. Our waiter attended to our needs spectacularly, and it was refreshing to watch how the employees interacted with each other, like one big family. <a href="http://www.brennergrill.de/files/brennergrill/pdf/Speisekarte%20englisch.pdf" target="_blank">The food, of course, was delicious</a>. They made it a point to explain on their menu about keeping ingredients local and humane, and there were enough vegetarian options and gluten free options to keep both of us quite content. I ordered the organic chicken breast with pesto with a side order of rosemary potatoes. Chris ordered the avocado and couscous starter followed by homemade gnocchi. The wine was also fabulous. </div>
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As far as sightseeing goes, we primarily stayed at the city-center. For giggles, we walked through the <a href="http://www.bier-und-oktoberfestmuseum.de/en" target="_blank">Beer and Octoberfest Museum</a>, which led to a burning desire of owning my own stein. We also went to Dachau, a town just a few train stops away from Munich with a much darker past. Interestingly enough, when CK had expressed interest in going, I had a feeling I had already been there but wasn’t sure. It turns out, I <i>had</i> in fact visited the Dachau Concentration Camp in 2007, when some members of my high school choir and I traveled around Germany as short-term exchange students. It was as sobering as it had been the first time.</div>
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Other notable places to eat/visit in Munich are: <a href="https://www.facebook.com/1001sense/info?tab=overview" target="_blank">1001 Sense</a>, a small chocolate and confections shop; <a href="http://deananddavid.de/" target="_blank">dean&david</a>, a make your own salad, sandwich, and juice bar; and <a href="http://www.coffee-fellows.de/" target="_blank">Coffee Fellows</a>, a classic coffee shop.<br />
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On Easter Sunday, we initially planned on taking the train from Munich to Berlin (I romanticize long train rides, never having been on one), a seven-hour trip.. But CK’s intuition and my struggle with finding packable Morri-safe food led us to buying last-minute plane tickets, removing the travel time with only an additional thirty euros or so per person. <br />
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We arrived at <a href="http://www.louisas-place.de/en/" target="_blank">Hotel Louisa’s Place</a>, a historical building situated along a long stretch of famous brands like Gucci and Saint Laurent. But due to arriving and a holiday, followed by another bank holiday, Berlin appeared to be deserted and closed. Thankfully, our hotel was considerate in asking us ahead of time if we had dietary preferences or interests we wanted to pursue during our stay, and came up with a list of vegetarian/vegan and gluten free restaurants throughout the city.<br />
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It was much easier to find places to eat in Berlin than it had been in Munich. Sadly, the hotel was much like Cortiina, charging €26,50 per person for the breakfast buffet that had even less for us to eat. Luckily, many of the rooms have some sort of kitchenette (what we had was bigger than our own kitchen in Italy...) that can be of use. Aside from getting coffee from across the street, we made our own breakfast without issue. The massages, however, <i>are</i> worth every euro.<br />
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Because Berlin seemed closed and bleak on Easter Sunday, we were initially concerned with where we were going to eat for dinner. It turns out the restaurant I had made reservations for later on in the week was not only connected to the hotel itself, but open. <br />
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<a href="http://www.balthazar-restaurant.de/english/dinner.html" target="_blank">Balthazar</a> is a multiple course, high-end sort of establishment, a quieter version of Brenner’s Grill but with the same focus on detail and perfection. The staff was kind enough to seat us despite not having a reservation, and accommodating to both CK’s and my dietary needs. They treated us to an espresso shot of fantastic tomato soup while we were poured a delicious German wine (I have a newfound appreciation for Germany through their wines now.) As the soup I was interested in having wasn’t safe for me (yellow lentil soup), they made a vegetable soup with a wonderfully fragrant consommé on the spot. When we finished, CK’s and my plates of truffled risotto of porcini with porte wine and parmesan arrived. It was superb. <br />
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We didn’t do this, but you can order Balthazar delights to be brought directly to your room. Perhaps next time…<br />
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A complete first for the both of us, we went to a purely plant based restaurant called <a href="http://www.lamanoverdeberlin.com/dinner_menu_english.html" target="_blank">La Mano Verde</a>. It is a gastronomic experience for those who follow a vegetarian/vegan diet, and caters to both gluten free and raw food eaters.<br />
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We had a late dinner there, and based our orders on what we wanted to share together. (CK and I like to share. It’s special to us.) Thankfully, I made sure to check, but I had mistaken a main course for us to split to be gluten free when it wasn’t (the lemon pepper cappelletti). So after the creamy lime-almond gazpacho, we simply split the two starters (the ravioli blanc and the zucchini rolls) and switched the main courses (I had the garden lasagne instead).<br />
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The food was an experience. It felt like I was eating someone’s artwork more than a meal, but the presentation for all of the dishes were spot-on and perfect. The only problem that I wished I had considered was the richness of each dish. Raw foodies know how to add calories and protein to their diet, and practically every dish had some sort of nut or seed to add body to it. By the time our main dishes came out, I felt stuffed. I also felt the ravioli blanc was overwhelmingly sweet (probably had sugar added, which accounted for the less-than-awesome feeling after), and the lasagne was huge. It was very difficult to eat it gracefully, to be honest, and it wasn’t my favorite. We did, however, order the raw plum and walnut “cheese” cake to go to have for breakfast the next day, and I thought it was pretty good.</div>
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The only thing I wished I had mentioned before ordering was that I was gluten free (I know, I know... bad gluten free blogger). I was so embarrassed for forgetting, and I agree that was on me. The staff was very professional, but more standoffish than the warm welcome we’d experienced at Brenner’s Grill and at Balthazar. <br />
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CK surprised me with not one, but <i>two</i> places that offered gluten free pizza. After a day of walking, we ended up at this adorable restaurant called <a href="http://cielo-di-berlino.de/" target="_blank">Ciela di Berlino</a>. This place felt like the home of a very good friend we were visiting. The energy was warm and inviting, and we were served by quite possibly the friendliest woman in Berlin. She seemed delighted by our excitement trying their gluten free pizzas, and kept checking in with this knowing, mischievous smile that seemed to say, “See? I <i>knew</i> you would like it.” I even got to have beer (but not in my stein)! </div>
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It was a total bro date, which included my first time seeing the East Side Gallery in person, and we loved it.</div>
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The second place, <a href="http://www.simela.de/" target="_blank">Simela</a>, was smaller and just within walking distance of the hotel. The pizza here was also good, but the energy wasn’t as warm and inviting. It does, however, make pizzas to go, but we didn’t know that at the time. Like the other restaurant, any pizza listed could be made with a gluten free crust. They also had gluten free pasta (Schar’s brand), and we split their zucchini and mint pasta dish that had a white sauce (all it needed was a little more salt, but it was an interesting combination).</div>
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CK showed me a lot of historical sites, including Brandenburg, Checkpoint Charlie, the Pergamon Museum (I wanted to see the Ishtar Gate and was not disappointed, but a lot of the exhibits were under construction), and the Memorial to the Murdered Jews of Europe (extremely haunting and thought-provoking). </div>
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As this was my first vacation trip with a partner outside of a country we lived in, it was a very special occasion for me. And I found that, aside from feeling adult and capable, we grew closer because of the experience. <br />
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There is nothing quite like your first trip traveled together, and Germany made it all the more special for us. </div>
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(Also, feel free to post your gluten-free eating experiences in Germany below. Are there certain places in the country that are easier or harder to eat out at?) </div>
Morrihttp://www.blogger.com/profile/16172512843691620809noreply@blogger.com0tag:blogger.com,1999:blog-5797880826541418372.post-41347160693025104572015-03-16T11:42:00.003-04:002015-03-17T05:17:38.054-04:00All about Almonds [and Pesto]: a Superfood to get Nuts over<div style="text-align: justify;">
My earliest memories of enjoying nuts were at Christmastime. It was a tradition in my house to buy various types, still in the shells, to open with a nutcracker and make an absolute mess. I had a system: go for the walnuts, followed by pecans, then almonds, and maybe, if I was desperate, the Brazilian nuts and the hazelnuts. <br />
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I wasn’t really a nuts person unless it was peanut butter, and peanuts aren’t even <i>nuts</i>.<br />
<br />
Over the years, my tastebuds shifted and their preferences expanded. Although peanut butter remains to be my favorite spread (I know, I know… what stereotypical U.S. American thing to say), I came to appreciate other nut varieties in buttered form, particularly almonds.<br />
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I’ve used almond meal and flour without much thought, because being a gluten free cook desensitizes you to what others may view as weird. Gluten free flours have different properties that make them excel in certain recipes over another. Almond flour, I find, works wonders in any baked good with a delicate crumb, such as piecrust, shortbread cookies, or biscuits. <br />
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Almonds seem like an international food. You see it in what people refer to as national dishes, and have been traditionally made from/with almonds since the recipe was made.<br />
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Recently, I had the exciting opportunity to collaborate with <a href="http://nuts.com/">Nuts.com</a>, an amazing family-owned company that sells, you guessed it, nuts. But they don’t just stop there. They sell practically anything you could want, including a huge variety of gluten free baking necessities, snacks, coffee and tea, and more. Their prices are more than reasonable, and most of the time I could expect shipping to be next day or within the same week. Their packaging is fun and quirky, and they always send a small sample package of something different with each purchase.<br />
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The company has been around since 1929, and their level of food quality and customer satisfaction had impressed me from the time I discovered their site. So when I was given the ability to talk about the <a href="https://nuts.com/nuts/almonds/" target="_blank">amazing almond</a>, a super hero for many diets, how could I not? <br />
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<a href="http://2.bp.blogspot.com/-6CkrjWYnHa0/VQbun2b6ATI/AAAAAAAAEa0/HgvRUKC_qaw/s1600/Almonds_Yeah_v04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-6CkrjWYnHa0/VQbun2b6ATI/AAAAAAAAEa0/HgvRUKC_qaw/s1600/Almonds_Yeah_v04.jpg" /></a></div>
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The shift of dietary perspectives has brought about the demand for quality, non-processed and unindustrialized food for many. More and more people are choosing wholefoods over junk. The terms ‘gluten free’ and ‘paleo’ are seen and understood almost everywhere, and so the usage of almond flour in baking isn’t as rare as it used to be. <br />
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High in fat and in protein, this wonderful superfood helps balance blood sugar, something I personally struggle with. It can be enjoyed in a number of ways, and it is perfect as a handful to jumpstart your metabolism, additional protein to any meal, and a fantastic indulgence. If you are wanting to increase your intake of this fabulous all around health nut, here are a few recipes I’ve made in the past that you could try:<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr align="center"><td><a href="http://mealswithmorri.blogspot.it/2012/08/homemade-nut-seed-butters.html" imageanchor="1" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" src="http://1.bp.blogspot.com/-Gn3xyPHiKYs/VQb1MYwzp8I/AAAAAAAAEbQ/LOUW4ZjXfgg/s1600/DSC_0005.JPG" height="422" width="640" /></a></td></tr>
<tr align="center"><td class="tr-caption"><a href="http://mealswithmorri.blogspot.it/2012/08/homemade-nut-seed-butters.html" target="_blank">Homemade Almond Butter</a></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://mealswithmorri.blogspot.it/2012/05/do-you-know-muffin-method.html" imageanchor="1" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" src="http://4.bp.blogspot.com/-Bvj-oZaeOdw/VQb2rN8c3nI/AAAAAAAAEb0/21K4r7UjTEM/s1600/DSC_0036.JPG" height="422" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://mealswithmorri.blogspot.it/2012/05/do-you-know-muffin-method.html" target="_blank">Late Night Chocolate Muffins</a></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://mealswithmorri.blogspot.it/2012/10/playing-with-paleo-delicious-birthday.html" imageanchor="1" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" src="http://3.bp.blogspot.com/-O2DCKekyvx4/VQb1iKEektI/AAAAAAAAEbY/EeuveqyXbyw/s1600/DSC_0014.JPG" height="422" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://mealswithmorri.blogspot.it/2012/10/playing-with-paleo-delicious-birthday.html" target="_blank">Paleo Pumpin Birthday "Cheese"cake</a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr align="center"><td><a href="http://mealswithmorri.blogspot.it/2012/11/twenty-three-things.html" imageanchor="1" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" src="http://1.bp.blogspot.com/-fmKnhE7_Hwo/VQb163r9V-I/AAAAAAAAEbg/uoyyqiEZydI/s1600/DSC_0009.JPG" height="422" width="640" /></a></td></tr>
<tr align="center"><td class="tr-caption"><a href="http://mealswithmorri.blogspot.it/2012/11/twenty-three-things.html" target="_blank">Primal Birthday Brownies</a></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://mealswithmorri.blogspot.it/2014/02/national-eating-disorders-awareness.html" imageanchor="1" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" src="http://2.bp.blogspot.com/-6pVqXDns2yI/VQb2OdCG30I/AAAAAAAAEbo/zBjxF1_TXW8/s1600/DSC_0020.JPG" height="422" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://mealswithmorri.blogspot.it/2014/02/national-eating-disorders-awareness.html" target="_blank">Mashed Potato Biscuit Hearts</a></td></tr>
</tbody></table>
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When I first received the task, I asked friends and family and fans of <i>Meals with Morri</i> alike what I could make with almonds. Many voted for almond cookies or stir-fry, two fantastic ideas. However, being in Italy, CK and I decided on incorporating almonds in pesto.<br />
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Pesto is traditionally made with pine nuts, but I tend to avoid them for two reasons: one, I’m not really a fan of them; and two, they are goitrogenic unless cooked, and I tend to avoid foods that could potentially inhibit my thyroid’s health performance. But the beauty of pesto is that it is a labor of love. The process of making it using a mortar and pestle really shown through upon tasting it, and using almonds (or any sort of nut, really, like pistachios or walnuts) didn’t take anything away from the final product.<br />
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It was pesto, stupendous pesto, one that we raved over and wanted to make more of. The ingredients were healthful, and the usage of almonds just made it all the more delicious. So the next time you have an abundance of almonds, have a weekend that celebrates them in a variety of dishes, from coffee cake with streusel topping to stir fried sliced almonds with green beans.<br />
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<blockquote>
<u>Almond Pesto</u><br />
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2 Garlic cloves<br />
40 g Fresh basil leaves<br />
30 g Raw almonds, finely chopped**<br />
40 g Pecorino Sardo <br />
40 ml Olive oil<br />
Sea salt, to taste<br />
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You have two options for making pesto. The easiest would be to simply put everything into the food processor, but it takes away a lot of the fun and, in CK’s and my humble opinion, the flavor. The way we did it, and the way I’m going to talk about, is using the mortar and pestle. The larger, the better. (Ours is on the medium-small side. We were able to do the entire recipe, but it required one person to mix and the other person to spoon back in the escaping pesto along the sides.)<br />
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Put the garlic clove pieces into the mortar and churn the pestle in strong, even strokes until it becomes a paste.<br />
In small batches, add the basil, and break down the leaves to a creamy consistency (the pieces will not be regular, but the texture is significantly more smooth than if you would make pesto with a processor).<br />
Follow with the crushed almonds (we used the food processor for this).<br />
Incorporate the cheese until the color is constant and the texture is smooth, then add the olive oil.<br />
Add the sea salt.</blockquote>
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Serve immediately on, well, anything really, or refrigerate in a tightly lidded jar. While it may lose its bright green color the longer it sits, its flavor only intensifies. But considering how good it is, I doubt it will last very long in the house anyway.<br />
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Buon appetito! </div>
Morrihttp://www.blogger.com/profile/16172512843691620809noreply@blogger.com0tag:blogger.com,1999:blog-5797880826541418372.post-21729044165439717572015-02-25T09:23:00.000-05:002015-03-30T07:24:46.319-04:00Ti Amo, Roma: Life Changing Pizza <div style="text-align: justify;">
There is something about Rome, about the Italian people, really, that truly opens your eyes. Every culture has contributed and continues to contribute positively to the world, and it feels like I never really understood the joy of eating until I came here.</div>
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I will be here until May, and during this time I’ve broken down my goals to certain days of the week. While CK is off teaching, I’m at home job searching, learning chemistry, practicing Italian and Irish, working on my drawing technique, light housework and, of course, cooking.<br />
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The way Italians think about food is contagious. They know how to eat and how to enjoy it with others. There is such pride in their food. It is fresh, wholesome, simple, and traceable (I mean, how would you not be able to visit the place of your favorite cheese if they didn’t). But the simplicity of their dishes brings out the complexity of flavor. You can taste and name every ingredient, and all the while feeling daring.<br />
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Having CK as a partner has encouraged me to try new things, mostly because his willingness to participate, and has been wonderfully supportive of me facing my fears about food. Over Valentine’s Day weekend, we made donuts. They were delicious flops, completely oil-filled and cakey, but for the first time in years I had a deep fried, sugary food.<br />
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Another weird thing about me is that I struggle with the idea of more than one carbohydrate being on a plate. That would mean no bread to soak up the remaining red sauce from a pasta dish at dinner (if I could), or have waffles and hash browns as part of the same breakfast, or rice and potatoes in the same stew. It wasn’t to the point of me squealing in disgust, but the concept just didn’t make sense to me. It was weird and oddly frightening.<br />
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In Italy there is a type of pizza called <i>pizza patate</i>: a white pizza with, you guessed it, potatoes on top. When CK first described the dish to me, I was appalled. Why on Earth would you do that? What was the appeal? Did it even taste good? To which CK replied yes, indeed it does. <br />
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I’ve experienced a lot of healing moments since 2014. Despite the hardship of living alone in Malta, I came to really feel connected to my body and honoring its needs for the first time. Food was no longer something to be afraid of, but embraced and shared. And I fully admit that Italian cheeses have ruined it for me: I’ve yet to taste better than my first <i>Mozzarella di Bufala Compana </i>ball, or the sacred moment of placing a melty forkful of smoked <i>Scamorza</i> straight from the hot oven and into my mouth. <br />
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Since having the donut, and seeing that the world did not, in fact, end, I wanted to see what else my fears of food deprived me off. And for over a year, CK and I would talk about<i> pizza patate</i> in passing, and for the first time since then, I wasn’t squicked by the idea, but rather intrigued.<br />
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Last weekend, as we were recovering from Week 1 of Shaun T’s Insanity workout (yep, we’re both doing it!), we wanted to celebrate with a thin pizza. Surprisingly, I think I said I wanted to see what <i>pizza patate</i> was all about, and so that is what we did.<br />
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We think we can improve the toppings a bit, but the crust… the crust was a game changer. <br />
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Both CK and I believe it is the best we’ve ever made, and most certainly the best that I’ve ever had. It held together beautifully, and the taste reminded me of a good, thin pizza crust. We do want to play around with the rise, perhaps using sparkling water instead of still (this trick is wonderful for bagels, by the way), but we’ll keep you updated. We also used this dough to make a huge, albiet bursting, <i>calzona</i>. <br />
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<u>Thin Pizza Crust </u>(recipe ratio and technique adapted from <a href="http://www.grouprecipes.com/46552/italian-thin-crust-pizza-dough.html">this recipe</a>)<br />
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1 package Active dry or fresh yeast<br />
1 tsp. Honey (use coconut sugar for a vegan option)<br />
240 ml warm water, 105-115°F (40-46°C)<br />
120 g Teff flour<br />
120 g Glutinous rice flour<br />
120 g Chickpea flour<br />
1 tsp. Sea salt<br />
1 tbsp. Extra-virgin olive oil, plus additional for brushing</blockquote>
<blockquote>
In a small bowl, dissolve the yeast and honey in 60 ml warm water.<br />
In a large bowl, combine the flour and the salt, then add the oil, the yeast mixture, and the remaining 180 ml of water.<br />
Mix until the entire mixture forms a ball.<br />
Turn the dough out onto a lightly floured surface.<br />
Knead by hand until the dough is smooth and firm.<br />
Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. <br />
Divide the dough into 2 balls. <br />
Work each ball by pulling down the sides and tucking under the bottom of the ball. <br />
Repeat 4 or 5 times, and then on a smooth, clean surface (not floured), roll the ball under the palm of your hand until the top of the dough is smooth and firm. <br />
Cover the dough with a damp towel and let rest 1 hour. (At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.)<br />
Preheat oven to 500°F (260°C) or highest temp. <br />
Lightly oil a medium-large cookie sheet with extra-virgin olive oil on parchment paper. <br />
Roll out one of the dough ball, on a lightly floured surface (I typically use a roller for this part), to the shape of your cookie sheet. <br />
Carefully transfer dough to cookie sheet, lightly press and stretch out to the edges of sheet.<br />
Add your favorite sauce (not too much) and toppings (again, not too much). <br />
Cook for 10 - 12 minutes or more depending on the thickness of crust due to size of pan you used.</blockquote>
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Each pizza ball makes 1 pizza, or two servings.</div>
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Morrihttp://www.blogger.com/profile/16172512843691620809noreply@blogger.com5tag:blogger.com,1999:blog-5797880826541418372.post-89929394506069857532015-02-17T17:34:00.000-05:002015-03-05T10:48:03.828-05:00Eating Crespelle in time for Pancake Day<div style="text-align: justify;">
Every year since <i>Meals with Morri</i> began, I’ve missed two extremely important days of the year. More often than not, it would be a day later when everyone shares their take on the celebrations, and more often than not, I’d curse loudly.<br />
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But I was determined this year. I finally made it, and it came out beautifully. Finally, I was able to celebrate Mardi Gras, also known as Pancake Day!</div>
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As a kid, I didn’t eat pancakes as a way to indulge before Lent. I usually wore green, gold, and purple plastic beads and masks at school, and ate King Cake at home. Beyond that, it was just a fun way to mark the forty days before Easter. But with a food blog, I was more focused on pancakes.<br />
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There are two days that specifically celebrate pancakes during the year (as if you’d need a reason): Mardi Gras, or Shrove Tuesday, which falls on various dates depending on the year, and National Pancake Day (U.S.), which falls on September 26th. The former was historically to use up all of the indulgent ingredients before fasting. The latter is widely celebrated but is informal, kind of like someone saying:</div>
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“Hey man, we should get, like, as many people as possible to eat pancakes today.” <br />
“Why?” <br />
“Why <i>not</i>?”<br />
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I’m celebrating pancakes today. And upon further speculation, I realize <i>Meals with Morri </i>needs more pancake recipes. <br />
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Every country seems to take a different spin of what a pancake is. CK is a firm believer that pancakes and crêpes are different food dishes, and will often jokingly sigh and say, “They say pancakes, but they <i>mean</i> crêpes.” Personally, I think they are related: both are a flat griddled cake that varies in thinness, although he is technically right. Culinarily speaking, there is a difference between the two, and how they are eaten varies. Pancakes, thin or thick, are typically laid flat and eaten with toppings whatever ingredients you can think of. They also can have additional flavors added to the batter. Crêpes, however, can and do have toppings, but they also have fillings and are either folded or wrapped to accommodate them. Other than spices, adding anything remotely lumpy to crêpe batter will lead to a lumpy crêpe. And that's <i>no buono</i>.<br />
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But to celebrate being in Italy, I’ve included crêpes as part of Pancake Day. Why? Because, to me, pancakes and crêpes are family, and each country makes the dish its own unique way. Italians call their version <i>crespelle</i>. They appear to have the same ratio of ingredients as the French crêpe, but they have a multitude of uses I wouldn’t think to incorporate for recipes. They are baked, used much like lasagna noodles. They are cut up into slivers and put in soups. But they are also used like I have seen them prepared: filled and topped with amazing combinations. </div>
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It's wonderful.<br />
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I’ve made crêpes twice before now, but this was a dish that CK believed I’d outdone myself with. The batter was perfectly thin and the <i>crespelle</i> themselves were easily flipped. There were no modifications I wanted to make on the flavor. He was right: we could do a lot of different things with this <i>crespelle</i> recipe. And believe me, we will.<br />
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I even made a video on my YouTube channel to show you how to make it!<br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://ytimg.googleusercontent.com/vi/skFz36EjRMU/0.jpg" frameborder="0" height="266" src="http://www.youtube.com/embed/skFz36EjRMU?feature=player_embedded" width="320"></iframe></div>
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I modified Manuela Zangara’s recipe for <i>crespelle</i>, which can be found on her food blog <i><a href="http://www.manusmenu.com/stuffed-crespelle">Manu’s Menu</a></i>. The filling was the result of my asking a few of my Italian friends what fillings I should use, and someone replied by saying radicchio and cheese. Thus, radicchio and cheese.<br />
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Happy Mardi Gras (and Pancake Day), everyone! </div>
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<u><i>Crespelle</i> with Radicchio and Gorgonzola Piccante </u></blockquote>
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<u>For the <i>crespelle</i></u><br />
350 ml milk<br />
2 eggs<br />
75 g buckwheat flour<br />
90 g rice flour<br />
30 ml melted butter<br />
1 pinch salt<br />
<br />
<u>For the filling</u><br />
1 Small red onion, finely diced<br />
1 Garlic clove, finely chopped<br />
1 head of Radicchio longo*, thinly sliced<br />
200 g Gorgonzola Piccante**<br />
100 g Mascarpone <br />
15 g butter<br />
1 tbsp. (10 g) Rice flour<br />
<br />
Seasoned red sauce, hot, for topping***<br />
<br />
Heat a batch of red sauce on low heat in a saucepan, and either keep warm or set aside for later.<br />
In a medium bowl or pitcher, combine the egg and milk to form a mixture, followed by the dry ingredients and melted butter.<br />
Set it aside for ten to fifteen minutes.<br />
In either a crêpe pan or a large, flat sauté pan (I used a no chemical non-stick pan), melt a small piece of butter or a drizzle of olive oil on medium heat.<br />
When the pan is ready, lift and tilt the pan sideways. <br />
Use a ladle to pour the batter on the lowest side and swirl until the batter covers the bottom completely.<br />
Let the <i>crespella</i> (sing. for <i>crespelle</i>) cook until the surface dries, and then flip to cook the other side for another thirty seconds or so.<br />
Repeat the process until all of the batter has been used up, and set aside to be used immediately or stored for future meals.<br />
Put another sauté pan (or the pan you used to make the <i>crespelle</i>) on medium heat, and lightly drizzle with oil.<br />
Follow with the garlic, onion, and radicchio; cook until soft, and set aside.<br />
Lastly, put the cheeses and butter in a small saucepan on medium-high heat, either directly over the stovetop or with a double boiler; once melted and thoroughly mixed, slowly add the rice flour. <br />
Bring together the ingredients, the radicchio and melted cheese as a filling, and fold the <i>crespelle </i>to your preferred style and shape. <br />
Top with the warm red sauce and serve hot.</blockquote>
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Makes 8 crespelle.<br />
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*Radicchio comes in a few different varieties, but you will mostly find what are referred to as long (like Belgian Endive) or as a head (like a small cabbage) in your local market.<br />
**Any semi-soft blue cheese would work in this recipe.<br />
***Red sauce = tomato sauce.</div>
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(Completely unrelated, but there are apparently parts of Russia where
it’s not Pancake Day, it’s Pancake <b>Week</b>. Seriously, why are we not doing
this?)</div>
Morrihttp://www.blogger.com/profile/16172512843691620809noreply@blogger.com1tag:blogger.com,1999:blog-5797880826541418372.post-75449442935306683952015-02-04T13:20:00.001-05:002016-07-03T09:05:42.769-04:00No Yeast Belgian Waffles for Brunch <div style="text-align: justify;">
I have really come to appreciate waffles. Much like pancakes, they require more time than oatmeal or eggs in the mornings, and so it’s a treat to know that I have time to make them. </div>
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CK and I have different routines in making them: he tends to eat them as they come off the griddle until he is full, and I tend to wait until I’ve finished the entire batch. But we both drink coffee as we go, a very important part to the weekend breakfast making ritual. And we flirt relentlessly.</div>
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But I have a confession: indulging myself with sweetener is my current hurdle. I still think less than a tablespoon of honey in my afternoon tea constitutes as an indulgence. And so, while making Belgian waffles this weekend, one hand was holding up the coconut sugar bag and the other was contemplating how much was going into the batch, if any was at all. It’s one of the last “fears” of food I have. I am afraid of going too far (whatever the heck that means), of not stopping, and my body and confidence, which I worked so very hard on, would be gone in that instant. Forever.</div>
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Essentially, these waffles provided an existential conundrum for me, forcing me to <i>really</i> look at why I avoid added sugars like honey, maple syrup, and coconut sugar, demanding the <i>true</i> reason why I worry about these things. I don’t have any medical condition that tells me to moderate it with Spartan diligence. My palate is sensitive to sweet stuff anyway, and usually does not need to have additional sweetness to be sated. Both are the reasons as to why I typically use banana or other pureed fruits in baking. </div>
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But then I think of how this fear hinders me, how it had kept me from trying recipes simply because it was an indulgence. I want to make donuts and cakes and cookies. I want perfect cinnamon rolls and homemade chocolate chips. I want to enjoy gelato without care. </div>
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And so, as CK and I were making waffles, drinking coffee and sharing our excitement in how much closer our visit was becoming, I looked down at the coconut sugar bag, scooped a heaping tablespoonful, and mixed it in. </div>
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It may not seem like a big deal, but it was a healing experience for me to care less than I had known to in the past. And they turned out to be one of the best Belgian Waffle batches I’d ever made. </div>
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<blockquote class="tr_bq">
<u>Yeast-free Belgian Waffles</u> (<a href="http://www.bigoven.com/recipe/belgian-waffles-no-yeast/37115" target="_blank">inspiration from this recipe</a>)<br />
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500 ml Half and half (or 250 ml each Whole Milk and Cream)<br />
3 Large eggs, separated<br />
120 g Brown rice flour<br />
30 g Flaxseed meal<br />
60 g Chickpea flour<br />
1/4 tsp. Sea salt<br />
1/2 tsp. Baking soda<br />
1 tsp. Cream of tartar<br />
1 (heaping) tbsp. Coconut sugar<br />
3 tbsp. Butter, unsalted<br />
Zest of 1 Lemon<br />
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Preheat the waffle iron to the manufacturer’s instructions.<br />
In a large bowl or blender, combine the half and half and egg yolks. <br />
Add the remaining ingredients, excluding the egg whites, and combine thoroughly. <br />
In a smaller bowl, whip the egg whites into soft peaks using a whisk or hand blender, and gently fold them into the batter.<br />
If instructed, lightly brush the waffle iron plates with your preference of oil and pour enough of the batter to cover.<br />
Let it cook until the first waffle is a nice golden brown and repeat the process.<br />
Serve warm with your favorite toppings! (This is a sweet waffle recipe, so it will likely do better with sweeter ingredients, such as fruit, maple syrup, and ice cream.)</blockquote>
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Depending on your waffle iron, it will make four or more waffles.</div>
Morrihttp://www.blogger.com/profile/16172512843691620809noreply@blogger.com0tag:blogger.com,1999:blog-5797880826541418372.post-23640216844015043582015-02-01T18:48:00.000-05:002015-04-16T09:07:32.710-04:00Have Blogged, Will Travel: Tips, Tricks, & Trials of Traveling with Health in Mind<div style="text-align: justify;">
Traveling to places is a magical, if not a daunting, ecstatic, manic, uncertain, irritable, and life changing experience. It is never the same experience twice. Every airport, dock, train station, bus, taxi, or road trip is a journey to Elsewhere, somewhere not Here.</div>
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With stricter regulations, mostly at airports, with what you can pack, how much you can pack, and what will pass through customs, many of the well-seasoned travelers have a System of making traveling as stress-free as possible. They have it down to a science, and they know exactly what to do in the security line.<br />
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I mention this because, what with leaving in ten days to Rome, I was inspired to share what I do to make traveling less hectic and easier to manage my food and health concerns. Since I’ve never talked about being in transit with additional things to consider, mainly food and medication, I thought it would be fun to do. <br />
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I know that you typically have a lot more say and control when you are taking the train/bus or doing a road trip, mostly because you are usually only limited to space, and the train/bus stations don’t have the security that most airports utilize. In this case, I’m going to mostly focus on air travel.<br />
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Eating gluten free while traveling isn’t as hard as it used to be. <a href="http://glutenfreepassport.com/allergy-gluten-free-travel/airline-meal-codes/" target="_blank">Many airlines</a> actually have a number of meals to choose from, whether it’s gluten free, low sugar, Kosher, Halal, vegetarian, vegan, and more. But these are usually reserved for longer flights, where you are essentially up in the air for over eight hours. When you are purchasing your ticket, make sure to check if what you can/will eat is an option. If not, you’ll have to get creative, but we’ll get to that later.<br />
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After purchasing your ticket, make an itinerary that includes the time you are traveling and where. This is also a fun time to take a look at the local restaurants and seeing whether they already have gluten free options on their menu, or if they can make their dishes gluten free. That way, you're not stuck eating snacks as meals.</div>
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If, for instance, you are not simply leaving for holiday, but are living abroad for a time, aside from packing clothes, toiletries, and gadgets, there is a matter of medication to consider.<br />
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My living in Malta was the first time I’ve had to travel with prescribed medication. Sure, I’d packed some of the typical stuff when I lived in Sweden: aspirin, Vitamin D, and ibuprofen (for cramps). But it isn’t hard to find additional supplements that do not require a prescription, either at the local pharmacy or online. </div>
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Almost four years after my diagnosis I have taken Armour Thyroid. Since I was going to be gone for a year, I needed to find out how I could take a year’s worth of doses with me. I learned that I had to do what is called a <u><b>vacation override</b></u>, in which my insurance company approved to have all my medication for the year given to me and paid for at one time. Our pharmacy was really great about it (thank you, Anita!), and all I needed to do was send proof that I was leaving the country to my insurance provider. It’s apparently a lot easier if you’re traveling within the United States to another state: all you have to do is transfer your prescription to the nearest pharmacy.<br />
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My rule of thumb is to carry my prescriptions on my person, either in my carry-on or backpack, and pack the supplements in my bulky luggage. <br />
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Now that you have your itinerary and medication sorted, let’s focus on keeping you healthy while in transit. Along with taking your medicine at the right time, always have a stock of foodstuff in your carry-on even if you are able to eat something on the plane. I usually find the meals that are on the plane to not be particularly filling, and sometimes there will be foodstuffs in said meal that I still cannot eat (whether it’s soy or sugar or both). Either way, keeping the hangry (yes, it's a thing) feeling away is a big part to making travel stress free (at least for me).</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-fAhVb86BOxE/VM6xO_z6zzI/AAAAAAAAEVA/6IwJLxbEK1Y/s1600/travel2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-fAhVb86BOxE/VM6xO_z6zzI/AAAAAAAAEVA/6IwJLxbEK1Y/s1600/travel2.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Traveling by train through Rome</td></tr>
</tbody></table>
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Alas, there are some foods that will not get through security. One of my favorite food moments to talk about was the time Mama Dazz and I were leaving for Malta. She had packed yellow Chedder cheese squares, which apparently, according to the TSA agent, looked like bombs. Our food bag (indeed, one carry-on bag was specifically for food) was searched solely for that reason, but we <i>were </i>able to bring Wisconsin’s finest through.<br />
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Liquid and gel items are not allowed through security past 3.4 oz (96 g/100 ml), and you can find glass or plastic containers that adhere to traveling standards quite easily. But honestly, I wouldn’t bother with liquids, be they vinegar or oils, for eating purposes. I’d be too worried about the mess.<br />
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As you know, I’m <i>big</i> on peanut butter. I practically cried with joy when the health food store in Valletta sold tubs of it without any additives. But instead of just putting it in a 3.4 oz jar, I remove the middleman of having to use utensils and just applying it directly to the food I want to eat it with.<br />
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For food, it is really easy to eat one food group over the others while travelling, so what I do is pack as much variety as possible. Here are a few things I recommend:</div>
<ul>
<li>Waffles or pancakes, since they are easily handled and can be made into sandwiches</li>
<li>Crackers</li>
<li>Sliced cheeses and deli meats </li>
<li>Hard-boiled eggs</li>
<li>Sliced apples and other easy-to-carry fruits</li>
<li>Nuts, seeds, dried fruit, or granola</li>
<li>Crunchy veggies, such as carrot, celery, bell pepper, and cherry tomatoes</li>
<li>Hummus, as per regulation (can be spread on crackers/bread/bagels beforehand)</li>
<li>Individually wrapped chocolates (I can rarely find chocolate I can eat, so I view it as an indulgence when I can.)</li>
<li>Your favorite tea bags (for when you have hot water but want a sense of comfort) </li>
<li>Travel utensils, such as bamboo or BPA-free plastic </li>
</ul>
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Try to either eat the refrigerated foods early on in the travels or keep them in a temperature-regulated lunchbox. If possible, and to lessen your stress going through security, keep everything in clear packaging, whether they be glass jars or plastic bags/containers. Also, focus mostly on protein and fat. You’re not going to feel sated simply eating celery or rice crackers for eight or more hours if that’s all you can eat.<br />
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It’s always better to have more food than you expect to eat, because then you have snacks throughout your travels. I have a tendency to underpack food when traveling for long distances, so be aware of how much you’re actually traveling, whether it’s on the plane or waiting for the connecting flight, and it certainly helps during those long delays.</div>
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As soon and as often as you can, drink water. They tend to be expensive in the terminals, but you can also buy the bigger bottles to keep with you. If you do not want to buy the bottles again and again, you can get a <a href="http://www.ecovessel.com/filtration-bottles/" target="_blank">reusable water bottle</a> that purifies water from the fountain or the sink (preferably the fountain, since it’s geared to human consumption). Another important aspect of hydration is for your skin. Traveling dries my skin out terribly, and so I always have apple cider vinegar in a spritz bottle, a small jar for coconut oil, and lip balm.<br />
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Perhaps it’s a common practice, but I also pack extra clothing in my carry-on, mostly soft pants, a scarf, a pair of socks, and a warm hoodie just in case I want to change into something warmer and more comfortable, or a change of clothes to help feel refreshed. I also tend to bring my journal and something to read, perhaps my sketchbook. And I always have my camera.<br />
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Finally, I try to remain mindful and calm. Security and running to and from terminals at an awkward sprint can be panic inducing, but I know that I planned for everything that I can control, and for the things I can’t I at least have things to settle my stomach and mind. I am also more willing to ask for help while traveling, and more often than not the people, also traveling or native, are willing to lend a hand in pointing you to the right direction. <br />
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But yes, I get to go through this again very soon, and I am beyond ecstatic to return to Rome, where there’s espresso, regional cheeses and wines and, of course, CK. </div>
Morrihttp://www.blogger.com/profile/16172512843691620809noreply@blogger.com0tag:blogger.com,1999:blog-5797880826541418372.post-76521754857510119832015-01-31T21:56:00.001-05:002015-01-31T22:14:16.744-05:00Soup for Sick Days<div style="text-align: justify;">
As a kid, I was sick a lot. Migraines, struggling to keep anything down, fevers – this was just the typical thing I experienced year after year. It did get better after a time, but even now I know I am more susceptible to getting sick than most people. </div>
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Luckily, whenever I get sick these days, it has more to do with crashing from exerting more energy than is healthy than migraines. I admit it: I tend to push myself hard, believing that I can do it all within a twenty-four-hour time limit. The result is much like a hangover without the fun, only it lasts for days.</div>
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CK has really been good about calling me on it when I show the signs (manic movements, voice at a breathless, higher pitch, unable to sit still, cycling over all the things I need to be doing, etc.), but I’ve also just improved with growing to honor and love my body and what it needs. I really excelled with this in Malta: being okay with being at home most weekends (eventually), and doing my own thing. I learned to actually rest and take care of myself.</div>
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But sometimes, you have deadlines. You have exams. You have work. In short, you have responsibilities that you have to deal with, and sometimes you end up paying for it.</div>
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The best way I’ve learned to combat that, when you are first able, is to focus on the responsibility of taking care of yourself. If possible, no energy is exerted on others, be it people or projects. Have a quiet day or, as Mama Dazz used to call them, a mental health day. If possible, spend the whole weekend recharging. For me, that’s essentially settling down to a good book or movie, cuddling with kitties (or CK, whichever is available), sleeping in and eating well.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-DeSKhnBoHzA/VM2Q4k1YNLI/AAAAAAAAEUU/J9n7ukoEUro/s1600/Clyde.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-DeSKhnBoHzA/VM2Q4k1YNLI/AAAAAAAAEUU/J9n7ukoEUro/s1600/Clyde.jpg" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Introducing the newest addition to our family, Clyde! He's got the right idea... </td></tr>
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Even as a kid, soup was the go-to meal for when I was sick. That, and tea (lots of lemon and even more honey). But soup was comforting. I had specific mugs that I would use depending on the soup, and I tended to prefer blended soups, particularly tomato. Occasionally, I would have chicken noodle soup, or clam chowder if my stomach could manage, but it honestly depended on what was in the pantry.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-c_cSI6yIjis/VM2Tz9-KGqI/AAAAAAAAEUg/nPW9PMByA4A/s1600/lillitinafey.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-c_cSI6yIjis/VM2Tz9-KGqI/AAAAAAAAEUg/nPW9PMByA4A/s1600/lillitinafey.jpg" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"There better be a good reason why your camera is in my face, Morri..."</td></tr>
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Since becoming flexitarian, I’ve looked at unmeatifying would be meaty favorites. I’ve made bean burgers that I loved, I've always been okay with a hearty bean chili, and I’m looking to make “clam” chowder with oyster mushrooms at some point. But what I really wanted to try out next was to make chicken noodle soup, just without the chicken. </div>
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This chickpea noodle soup recipe is fairly open-ended to what noodles you like and what spices you have on hand. Add whatever is soothing and comforting to you and what you need in it, including the amount of noodles you want per person. This is also a recipe for two, whether it’s for you for a couple of meals, a mental health day with your SO, or any veggie-inclined kid that just needs something warm to go with their cartoons.</div>
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<u>Chickpea Noodle Soup</u><br />
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300 g Cooked chickpeas<br />
2 Celery stalks, thinly sliced<br />
2 Carrots, thinly sliced<br />
1 Yellow onion, diced<br />
2 – 4 Garlic cloves, coarsely chopped<br />
1 Q. Vegetable stock (or water)<br />
2 tbsp. Olive oil<br />
1 Bay leaf<br />
1 dash Tarragon<br />
1 tbsp. Parsley<br />
Sea salt, to taste<br />
Cracked pepper, to taste<br />
Hot sauce, optional*<br />
150 g (or more) Dry GF spaghetti noodles**, cooked per instructions <br />
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Place a medium-sized cooking pot (enough to hold over a quart of liquid, the veggies, and chickpeas) on medium heat with the olive oil.<br />
When fragrant, toss in the vegetables and let cook until the onions are translucent.<br />
Pour remaining ingredients, excluding the noodles and the hot sauce, on medium-low heat for thirty minutes.<br />
During that time, prepare a larger pot with water for the noodles and bring to a boil.<br />
Cook them as instructed and pour the excess water through the colander, and place the desired amount of noodles at the bottoms of the bowls you are using.<br />
Turn off the soup (the veggies should be soft but not falling apart), and pour the soup on top of the noodles.<br />
Serve hot with hot sauce.***</blockquote>
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Makes 2 servings.</div>
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* I mean, I <i>guess</i> it’s optional… Just kidding ;). I personally like a little kick with soups like this, but to each their own.</div>
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** You can easily use any type of noodle you’d like for this dish, but I decided to use spaghetti for the sake of nostalgia. </div>
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*** This is also a good bread-on-the-side dipping soup.</div>
Morrihttp://www.blogger.com/profile/16172512843691620809noreply@blogger.com5tag:blogger.com,1999:blog-5797880826541418372.post-78799141069781540402015-01-28T19:36:00.001-05:002015-01-28T19:37:28.521-05:00How to Survive Getting Glutened (again)<div style="text-align: justify;">
Let’s say, for whatever reason, you got glutened. Yes, insert the dramatic and ominous music. This may be the first time or the twentieth time (I sincerely hope not) since you've removed gluten from your system, but you do know that it’s going to suck. It’s essentially the five stages of grief and loss: you’re in denial that it happened, I mean, you’re always so careful; you’re angry, maybe feeling betrayed by the food in question, the people who gave it to you, or you for eating it; you try to bargain with your body, and quite possibly telling yourself that it wasn’t very much and so it can’t be that bad; then you get depressed, as you start feeling the tremors in the tummy and digestive tract, knowing that a lot of the fun things you were getting ready to do did not include this; and finally, acceptance, because it’s happening, so you may as well do whatever you can to alleviate the discomfort.<br />
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Maybe you’re so zen that you just shrug and go right to the taking care of yourself part. In that case, I salute you, glutened zen master. </div>
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How you take care of yourself is vital to a speedy recovery, but know that while there is physical damage that takes place (inflammation, tightness, constipation, headaches), it is a lot worse when you are panicking.</div>
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Panicking amplifies the pain, and it also keeps you from having a steady head when you have to deal with the result of being glutened. After realizing you’ve been glutened, the next step I usually take is keeping myself calm or taking something for the anxiety. Deep steady breaths and self-compassion will lower your chances of hyperventilating and freaking out. (Also, if you know you experience terrible symptoms to the point you need to go to the doctor’s or the ER, <u><b>seek medical help immediately</b></u>.) </div>
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As you’re calming down, if you haven’t discerned the culprit, take a moment to trace back what possibly happened, and how much you actually ingested. Was it contaminated cooking oil or a prep space? Was it a thickener? Was it a food, such as breadcrumbs or a grain? </div>
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Once you’ve figured out the dastardly gluteny villain, let a few people know, especially those you’re living with. For one thing, you’ll have support and help in taking care of you if need be. For another, it really just helps in knowing that someone has your back. It can feel very betraying to be glutened. You can feel untrusting of anyone else but you with your health, which is completely understandable. But even if you decide to take charge of your healing for the next few days, the people who understand what you’re going through will remind you to keep calm, drink plenty of fluids, eat easily digestible food, and take as much rest as you need.<br />
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For me, the amount of the gluten ingested dictates the amount of discomfort and healing time that follows. It’s not the same for others. Sometimes, one crumb of wheat bread can be just as bad as eating an entire loaf for some people. It really depends from person to person. When I was <a href="http://mealswithmorri.blogspot.com/2011/11/getting-glutened-healing-qualities-of.html" target="_blank">glutened with that green apple drink</a> over three years ago, I was bed ridden for days. When I was glutened this weekend, it wasn’t as bad because I didn’t directly ingest it. But kitchens sometimes forget the cooking oils. Sometimes they forget how crucial it is to keep gluten free orders at separate prepping stations. So while the discomfort wasn’t fun, and I did experience the typical symptoms of being glutened, it was less so and only for about a day.</div>
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During that time water and probiotics are your two best friends and allies. I typically use FiveLac, but kefir, yogurt, kombucha, and <a href="http://mealswithmorri.blogspot.com/2013/01/going-with-my-gut.html" target="_blank">miso</a> are also good choices. Remove as much allergenic or inflammatory foods as possible from your system, and focus on the foods that are high in minerals and vitamins. I typically lose my appetite from the experience, but herbal teas with honey and thin, spice-laden broths (like turmeric and garlic) are fantastic. <a href="http://mealswithmorri.blogspot.com/2011/11/getting-glutened-healing-qualities-of.html" target="_blank">Congee</a>, smoothies, and <a href="http://mealswithmorri.blogspot.com/2014/09/creamy-split-pea-soup-vegan.html" target="_blank">blended soups</a> are my preference.</div>
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Since your tummy is going to feel like a battlefield, try to wear comfortable, loose clothing. Nothing constricting or skin-hugging to promote further discomfort. If you can get away with wearing pajamas all day, I say go for it. But for those having to go to work and look sharp, soft fabric and loose clothing (such as sweaters, wraps, drawstring or elastic waistband bottoms, or dresses that don’t hug the waist) will help raise your morale in knowing just how wonderful you are despite feeling like crap.<br />
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Finally, listen to your body in what it’s capable of doing activity-wise. Try to keep yourself mobile, but not at top speed. If you feel you can, do some light stretching or yoga. Meditate. Take a nice, long hot soak with Epsom salt. Do some housework. Work on a hobby. If you do need to nap, by all means nap. But I do know that I tend to spiral in the crappy feeling, so doing things I love helps promote a faster recovery simply because I’m not wallowing. That may mean hanging out with friends but not rock climbing, or cleaning my room instead of working on the whole house. </div>
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There are a lot of “What to do when you’ve been glutened” articles out there, but these are the ones that work for me. What about you? What really helps you on the road to recovery? </div>
Morrihttp://www.blogger.com/profile/16172512843691620809noreply@blogger.com0tag:blogger.com,1999:blog-5797880826541418372.post-43203306774137893352015-01-24T19:33:00.000-05:002015-01-24T19:51:24.944-05:00Celebrating 100,000+ pageviews with Birthday Cake!<div style="text-align: justify;">
I have an optimistic view of humanity. I believe in our potential. I believe in our ability to create. Above all, I believe in making a difference. Every one of us is capable for greatness, although greatness can seem very mundane and normal. Greatness doesn’t have to always mean fame or glory. Greatness sometimes doesn’t mean recognition either. Sometimes it means being there, for yourself or for another person, at the right place in the right way.</div>
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I thought I’d be elated when <i>Meals with Morri</i> hit another stepping-stone to success: one hundred thousand pageviews. It took almost four years, but it happened. I was excited, sure, until I started comparing myself to other gluten free bloggers out there: the ones who are published; the ones who are sponsored; the ones who found voices for their passions; the ones who seemed to stick to their path, so sure of what they wanted and continuing to evolve; and above all, the ones who were widely liked and talked about. Oh yes, the green monster called Envy hit me hard. </div>
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I really didn’t have a focus for <i>Meals with Morri</i>, other than seeing what I could make without gluten, soy, or cane sugar. I briefly touched upon having an under-functioning thyroid, some of the new ways I’ve learned to love my body (rock climbing, Insanity, yoga), my travels, a couple of book reviews and one for a product, and I thought about bringing activism into my writing. But for many years I was terrified of causing more harm than good with publishing what I thought, extremely careful in general to have a baseline of niceness and impartiality. Just focus on the food, not the politics, essentially.</div>
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Funnily enough, and quite embarrassing, it hit me the hardest when I happened to randomly click on one particular blogger: she's eighteen, a lover of yoga and fitness, cooks gluten free, had her site for less than two years… and she had over 1000 Likes on Facebook. Suddenly, the 100K didn’t seem to compare at all. Never mind that I have had people from all over the world read my blog and perhaps try my recipes. Never mind my personal journey to happiness and evolution. Never mind the Masters Degree. Never mind my ability to create and learn in the kitchen. Never mind the food.</div>
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It <i>was</i> politics, pure and simple, a popularity game that I so desperately wanted to win, or at least be a part of. I felt icky for feeling this way, until I realized what was beneath it: I felt like <i>Meals with Morri</i> didn’t matter anymore. And beneath that, I learned that of course it matters because <i>I</i> enjoy it. It matters to <i>me</i>. I connect with and learn about people and places through food. What I was yearning for, truly, was a focus, a niche, a way to really share with others. </div>
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While in Malta, I loved the people I worked with and what I did in the office, but I really struggled with living in the culture itself. I struggled with connecting with the Maltese people, and more often than not I spent my time at home after work, on Skype or doing Insanity. I felt like I didn’t belong there, awkward and foreign, simply because I couldn’t figure out how the island worked so that I could be a part of the island’s story. Similarly, I felt disconnected (and still do a little) from <i>Meals with Morri</i>.</div>
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One of my personal goals for this year is to learn to obtain internal validation. Up until this point, I was at school. It seemed like a pretty cut and paste sort of deal: I knew exactly what I was doing, and who I was. Without school and the unknown looming ahead in 2015, I was terrified. I didn’t know who to ask how I could be successful, and I didn’t know what questions to ask. I nitpicked at my choices, about why I just couldn’t be successful, why I was doing it wrong or wasn’t doing enough to get where I wanted to go. <i>Meals with Morri</i> went under the microscope, and I tore it apart with my fears.</div>
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But then I remembered: I didn’t start <i>Meals with Morri</i> for the glory. I started it because I thought it would be a fun way to empower myself in the kitchen and teach others about what I know about my trials and successes. I didn’t know that I would also go down the route of utilizing conflict resolution for food security and agriculture issues, hoping to work with local projects to redesign the cities/towns/neighborhoods they call home in bringing effective, self-efficient change. I was worried that <i>Meals with Morri</i> wasn’t the place for that. I was worried that I would lose that connection with people if I started talking about things that were, to be frank, political. </div>
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What’s the saying? You cannot have your cake and eat it (too), right? It may not work out, but that can be said about a lot of things. I have no idea what this year is going to be like, considering that, at some point, I will have a job (hopefully one that is relevant and the people have similar passions) that will help in making a positive <i>something</i> happen. But I do know that I love food, I love the process and the people behind food, and I love the idea of bridging people together to finally work together along with this big blue marble we call home. </div>
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So at this juncture I’m just going to wing it. I’m going to start putting myself out there more, reaching out and trying new ways of connecting with others outside of my circles, network more openly, and to start believing that I can do things without other people validating me or giving me permission. I’m going to have that cake, eat a slice, and share its recipe. </div>
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This cake recipe has been part of a number of birthday celebrations for as long as I can remember. It’s one of the first desserts I made by myself, and it’s an easy one to do. The recipe I modified is found on the Hershey’s website, and I have used both King Arthur’s Multi-Purpose GF Flour as well as my choice of flours to make it. I substituted the cane sugar for coconut sugar with great success, and have made the cake in various shapes and sizes without any issue. I have also been able to halve and quarter the recipe depending on the number of people who are going to eat it without any issue. </div>
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It is the cake that Mama Dazz always asks for her birthday, and one that non-gluten freers are always happy to share with me. Since it is rather sweet, at least for my taste buds, I usually serve it with a lightly sweetened whipped cream but it would also do well with ice cream, fruit preserves, or a homemade caramel sauce.</div>
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I’ve made this recipe as cupcakes, as a thin sheet cake, and as thick round layers on top of each other. It is an incredibly easy and satisfying thing to make for whatever occasion you can think of celebrating, even if it’s to celebrate a quiet weekend at home. </div>
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<u>Healthified Chocolate Cake</u> (adapted from <a href="https://www.hersheys.com/recipes/recipe-details.aspx?id=184&name=HERSHEY%27S-PERFECTLY-CHOCOLATE-Chocolate-Cake">Hershey’s recipe</a>)<br />
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360 g Coconut palm sugar <br />
126 g. Cocoa powder <br />
1 1/2 tsp. Baking soda <br />
1 1/2 tsp. Cream of tartar (or apple cider vinegar) <br />
2 Eggs <br />
90 ml Olive oil <br />
240 ml Boiling water <br />
140 g Rice flour<br />
70 g Almond flour<br />
1 tsp. Sea salt <br />
240 ml Whole milk<br />
2 tsp. Vanilla extract <br />
<br />
Preheat oven to 350°F. <br />
Grease and flour two 9-inch round baking pans.*<br />
Stir together the coconut sugar, flours, cocoa, leavening agents, and salt in a large bowl. <br />
Add the eggs, milk, oil and vanilla, and then beat on medium speed of mixer 2 minutes (or by hand with wooden spoon. <br />
Slowly, and in increments, stir in the boiling water (batter will be thin). <br />
Pour batter into the prepared pans and bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. <br />
Let the cakes cool for 10 minutes, and remove from pans to wire racks. <br />
Allow them to cool completely before serving. </blockquote>
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<br />
Makes 12 servings.<br />
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*Variations (directly from Hershey’s website):</div>
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<i>For one-pan cake</i>: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.</div>
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<i>For a three-layer cake</i>: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.</div>
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<i>For a Bundt cake</i>: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.</div>
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<br /></div>
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<i>For cupcakes</i>: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.</div>
Morrihttp://www.blogger.com/profile/16172512843691620809noreply@blogger.com0tag:blogger.com,1999:blog-5797880826541418372.post-15536788889040235782015-01-21T21:40:00.000-05:002015-01-21T22:05:18.312-05:00A Review of Silvana's Gluten-free and Dairy-free Kitchen: Timeless Favorites Transformed<div style="text-align: justify;">
As a blogger, I have been fortunate to meet many people from all over the world. For a while, I participated in the Gluten Free Ratio Rally, along with quite a few well-known names and faces in the community. Many of us are only known through our websites and recipes, but some of us have become celebrated authors of cookbooks and public speakers. That is a dream for many: to contribute to this food movement that promotes safety, health, and most importantly, fun in the kitchen.<br />
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Today, I have the privilege to not only talk about one such individual, but to review her latest cookbook.<br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.amazon.com/Silvana%C2%92s-Gluten-Free-Dairy-Free-Kitchen-Transformed/dp/0544157346/ref=sr_1_2?ie=UTF8&qid=1398351786&sr=8-2&keywords=silvana+nardone"> See for yourself on Amazon.com today!</a></td></tr>
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<br />
Of all the famous gluten free bloggers out there, Silvana Nardone of <a href="http://www.silvanaskitchen.com/"><i>Silvana’s Kitchen</i></a> is one of the most prominent, next to Shauna and Danny Ahern (<a href="http://glutenfreegirl.com/"><i>Gluten Free Girl and the Chef</i></a>), Elana of <a href="http://elanaspantry.com/">Elana’s Pantry</a> (Paleo-oriented, but one of the first gluten-free blogs I started reading), Lexie of <a href="http://www.lexieskitchen.com/">Lexie’s Kitchen</a>, and Kelly of the <a href="http://www.thespunkycoconut.com/">Spunky Coconut</a>. She is also one of the few that I reached out to early on in my blogging and, to my pleasant surprise, she responded. Her story is about family, and bringing delicious, wholesome food to the table.<br />
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The site <i>Silvana’s Kitchen</i> has been around <a href="http://www.silvanaskitchen.com/gluten-free-sparklingwatermelonade/">since July 2010</a>. Her eldest child, Isaiah (now seventeen), was diagnosed with a double whammy of intolerances to gluten and dairy at 10, and it had become the drive in which Silvana’s Kitchen transformed and her recipes were first shared with others. <br />
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In 2010, she also published her first cookbook <a href="http://www.amazon.com/Cooking-Isaiah-Gluten-Free-Dairy-Free-Delicious/dp/1606525654"><i>Cooking For Isaiah</i></a>. Since then, she has become a beacon for inspiration. She is published <a href="http://www.silvanaskitchen.com/press/">everywhere</a>, and for good reason: she’s good at what she does. A foodie through and through, I knew she was a kindred spirit when she wrote this on her site:<br />
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<blockquote class="tr_bq">
"It’s this love of food and all that surrounds it that I want to give my family and to all of you. Eat to satisfy hunger, but more than anything, eat for fulfillment."</blockquote>
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She wrote these recipes with her family in mind, her children Isaiah and Chiara evolving and growing up with a healthy relationship with food and a passion for cooking. Her compassion is infectious, and her writing is thought provoking and profound. <br />
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In the late months of 2014, Silvana and <a href="http://www.hmhco.com/">HMH Trade Publishing</a>’s Culinary Marketing Specialist J. Gilo reached out to me with an amazing opportunity: to review Silvana’s newest cookbook, <i>Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed</i> (2014)! Of course I was ecstatic, but I told her I was presently abroad until December, and shipping costs were a nightmare. Sure enough, along with an envelope containing my M.S. CAR diploma was another one with Silvana’s book waiting for me.<br />
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The book is broken down into the following categories: the Introduction (p.1) explaining that, no, your favorite foods are not a thing of the past now that you are gluten (and in this case, also dairy) free, and how to get started; The Breakfast Club (p.10), for breakfast and brunch favorites; Plenty of Dough (p.38), for breads and flatbreads; Let’s Get the Meals Started (p.66), for appetizers and salads; You’ll be Bowled Over (p.96), for soups, pasta and rice; Meal Makeovers (p.124), for “fake-out takeout”, TV dinners, and restaurant classics; Sweet Success (p.152), for dessert classics; Back to Basics, for her reinvented baking mixes (p.194) and dairy-free favorites (p.204), and a very important part of the book that is used in almost every recipe; and finally, the Acknowledgements (p.224) and Index (p.225).<br />
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What really stood out for me from the get-go was the prominence of creating a new culture in the family kitchen. When diagnosed with something, we tend for focus on the bad things of this realization, such as the lament that you can’t have your favorite breakfast pastry in the mornings anymore because it isn’t gluten free. The same can be said for those who have to eat a dairy-free lifestyle, when all they can think about is cheese and ice cream and milk in coffee. Silvana says that, to get started, you need to “reclaim the rights to your favorite foods now” (p.3), and that you can easily spoil you and your family rotten in new and amazing ways in the kitchen. Baking is a science, and it’s all about choosing the right ingredients for the flavor and texture you’re looking for, but it's also about trying and seeing what happens.<br />
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Before even getting started with the recipes, she provides a page of key ingredients that not only include the gluten free flours, but gluten-free dough enhancers, dairy-free enhancers, alternative sweeteners, and additional miscellaneous foods that make a gluten free diet so devilish (gluten free chickpea miso for the win)! While I’m not one to use xanthum gum, I was excited to learn of raw organic rice protein powder helping to create a beautiful rise in yeasted dough. That is something I am definitely going to look into for future yeasted bread. <br />
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She also provides a list of her favorite store-bought gluten-free and dairy-free products, some that I know of and have used, and others I did not. Alas, with my soy-free and cane sugar-free ways, I couldn’t eat a lot of what she listed. But that is something I think many gluten-free bloggers and authors should start doing: not necessarily advertising products for the sake of advertising, but sharing what they’ve purchased from the store and swear by for when certain things, like pasta or cooking oils, are rarely made from scratch these days.<br />
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As I said, her Back to Basics is a very important part of the cookbook, in that the majority of her recipes call for her flour mixes. She has quite a few, broken down to different baked goods that are similar in texture and technique. She also has a gluten free all-purpose flour mix, made with ingredients almost every gluten freer has seen before. <br />
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I will admit that I didn’t use her flour mixes, mostly because I tend to not use starches and gums (if ever). But I did test out one recipe that called for her mix with my own substitution of flours, and the result was extraordinary! Her recipes are well-tested and balanced, and I believe that if a recipe can be delicious using different flours than it calls for, then it’s one that is easy to use as long as you have the ratio of ingredients. It’s easier to do this by weight rather by volume, but it is possible.<br />
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I tried three recipes from the book: Apple and Granola Yogurt Parfaits (p.17), Bready Corn Tortillas (p.58), and Creamy Kale-Cannellini Soup with Garlic Chips (p.100). It was very hard to pick recipes to try, because the photos are just lovely. There were also a lot of cool dairy-free recipes in the Back to Basics section that I’d like to try out in the future, as I’d love to experiment with making dairy-free coconut yogurt.<br />
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The Apple and Granola Yogurt Parfaits (p.17) is an easy way to add some yum to your morning. My biggest complaint with many store-bought granola, particularly the gluten free kind, is that they are more often than not way to sweet. I actually started noticing sugar affecting me after cutting gluten out of my system through munching on gluten free granola, but I did miss it. <br />
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Silvana’s granola recipe is delicious. It is rolled oats based (certified gluten free, of course), but also includes sunflower seeds, pumpkin seeds, almonds, and flaxseed meal (likely to help with coating and binding). It is seasoned with what you’d usually expect with apple in a dish: cinnamon, ginger, and allspice. I played around with the spices, substituting nutmeg and clove for the ginger and allspice. She calls for almond butter, but I used peanut butter with the maple syrup, and since it was salty enough I abstained from adding more. <br />
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Toss, bake, done. A simple recipe that screams indulgence but wonderfully filling and wholesome. You can use this recipe for whatever calls for granola. It has a slightly sweet finish, but not so sweet as to calling your dentist for fear of cavities.<br />
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The Bready Corn Tortillas (p.58) required the most work of the three, which was minimal. Mama Dazz still had the wooden tortilla press we purchased a few years ago, and I was excited to give it a try. (This was the recipe I was talking about, about substituting her flour mix with my ratio of rice and chickpea flours.)<br />
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The dough, when mixed together, makes 12 smallish tortillas (a little smaller than the palm of my hand) at 50 g per ball. Instead of using shortening, I used softened butter, but I also think that room temperature coconut oil will work here too. The tortillas came out looking wonderful, but I think it was more of my error that they tasted a bit undercooked. That, and because of their size as well as the butter, they could only bend so far before they broke. So I did what any hungry person would do: I added salsa verde, beans, cheese, and other veggies, and baked that into a delicious concoction. Kind of like a layered enchilada, only without a lot of sauce.<br />
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Finally, the Creamy Kale-Cannellini Soup with Garlic Chips (p.100). I made this for a table of five other people, and they raved about how hearty and tasty it was! Silvana had this cool trick of mashing a partial amount of the beans with some of the broth and cooked veggies, making it thick but without the flour. The garlic chips were a huge hit, but I did have some trouble keeping them from sticking together or burning. I also added sliced shitake mushrooms to the mix, just because we had some on hand. I also used baby leaf kale instead of the heavy mature ones, so it didn’t take long for them to beautifully wilt yet remain a vibrant green. <br />
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This book definitely achieved what it set out to do. It provides amazing ways to empower yourself in the kitchen, especially when it seemed like your favorite foods became your kryptonite. Each recipe is fantastically thought out and tested to ensure a fabulous turnout, and the diversity of the content will keep you turning the pages, devouring each photo and wanting to try another one.<br />
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One of the many positives of this cookbook I celebrated was that Silvana did not make dairy-free exclusive to meaning soy everywhere. In fact, the only things that call for soy is in her Asian-inspired recipes like Crispy Shrimp Pork Potstickers with Chili-Soy Dipping Sauce (p.76-77) or her Seven-Layer Tofu Tostadas (p.89, and can substitute the tofu with chicken). True, a lot of cooking sprays, vegetable shortening and spreads have soy or soy lecithin in them, but I think it’s a lot easier to avoid than not. You can also substitute gluten free tamari for coconut aminos without much of a difference in taste. For one thing, it’s not as salty, and has a smoky sweetness I absolutely adore.<br />
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The only thing I had to be careful of in Silvana’s recipes was the salt content. Personally, it felt too salty at times for my palate, but that just means adjusting the salt to what I prefer. I also think her Back to Basics portion would have done better after the Introduction rather than at the very end, simply because a lot of her recipes called for the various mixes and dairy-free delights and it would seem more appropriate to do so.<br />
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Another thing I noticed was that some of the ingredients listed felt a little vague at times when I read them over, mostly the question of which <i>kind</i> of shortening she used in a few of her recipes and the size (sometimes species) of particular fruits or veggies. But I think that mostly has to do with making recipes more accessible to those that, for example, do not write for a food blog, and also giving people the ability to experiment and create wonderful works of gastronomy.<br />
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Despite my having many cookbooks, Silvana’s is only one of the few I have that are specifically gluten free, and it is probably one of my favorites. This cookbook isn’t just about gluten free and dairy free cooking, but one woman’s achievements to the movement. It all started in her kitchen, making recipes for her family, recipes that seemed impossible not even a decade ago. She helped to make this lifestyle informative, delicious, and fun for the whole family, and I cannot tell you how honored I was to be considered to review it.<br />
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Thank you for continuing to be an inspiration to many, Silvana! And I’m
looking forward to utilizing this wonderful book for many many many
recipes to come.<br />
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So, dear readers, would I buy this book? Definitely! And what about you? What did you think of Silvana's latest cookbook? Please comment below and share your thoughts.<br />
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Morrihttp://www.blogger.com/profile/16172512843691620809noreply@blogger.com0tag:blogger.com,1999:blog-5797880826541418372.post-76791999528095740252015-01-20T16:41:00.000-05:002015-01-20T16:41:18.058-05:00A New Year for Meals with Morri: Catching Up and Moving Forward<div style="text-align: justify;">
A New Year. I can hardly begin to describe how weird it is to be back in the States. The last months in Malta were quiet ones, and although despite learning how difficult it is to live on your own an ocean away took up the majority of my cognitive ability, I feel better for having had the experience.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-9V35CiCmsoA/VL7GG23m_JI/AAAAAAAAEKk/6228tRe5VR8/s1600/DSC_0007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-9V35CiCmsoA/VL7GG23m_JI/AAAAAAAAEKk/6228tRe5VR8/s1600/DSC_0007.JPG" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://mealswithmorri.blogspot.com/2013/12/morri-in-malta.html">December 2013: When it all started</a></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-5Qyac67VgYI/VL7Hpbvk7VI/AAAAAAAAEK8/KltwD7R8UMc/s1600/DSC_0323.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-5Qyac67VgYI/VL7Hpbvk7VI/AAAAAAAAEK8/KltwD7R8UMc/s1600/DSC_0323.JPG" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">April 2014: One of my multiple visits to Rome, Italy to visit CK.</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-4g-gzNSK87I/VL7G5MKnqUI/AAAAAAAAEKw/2mQFMe6yAkw/s1600/IMG_6156.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-4g-gzNSK87I/VL7G5MKnqUI/AAAAAAAAEKw/2mQFMe6yAkw/s1600/IMG_6156.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">May 2014: Getting the hang of the whole intern thing</td></tr>
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With turning twenty-five, I came to love myself. I learned to not only honor my body, but pride in its capability of making life one hell of a ride. I also learned what I was capable of, meeting a group of amazingly compassionate people (they know who they are) during my stay, and am looking forward to see what a Master's in CAR and a year abroad in Malta will take me.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-R8Ad7VM9hrQ/VL7F3cKmnxI/AAAAAAAAEKc/Bvh0lESCsvc/s1600/DSC_0030.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-R8Ad7VM9hrQ/VL7F3cKmnxI/AAAAAAAAEKc/Bvh0lESCsvc/s1600/DSC_0030.JPG" height="434" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">November 2014: Birthday cake (recipe coming soon!)</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-GpKMR90s1kw/VL7IsQo3iEI/AAAAAAAAELI/a54Ab2v4qmo/s1600/DSC_0017.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-GpKMR90s1kw/VL7IsQo3iEI/AAAAAAAAELI/a54Ab2v4qmo/s1600/DSC_0017.JPG" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">December 2014: Christmas party and a prank payback </td></tr>
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<br />
And coming back to the States, I was embraced by family, met online
friends in person, and became even closer to a group of friends CK and I
are part of and lovingly call the Wingmates.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-6k3T7mg4PCo/VL7JdmUYjGI/AAAAAAAAELU/I1ZlBsP2gU4/s1600/DSC_0054.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-6k3T7mg4PCo/VL7JdmUYjGI/AAAAAAAAELU/I1ZlBsP2gU4/s1600/DSC_0054.JPG" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">December 2014: At the Toledo Zoo with CK and our dear friend, AS</td></tr>
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<br />
At the end of 2014, CK and I shared our second anniversary. <br />
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But I also learned very hard lessons of being an adult: it isn’t about making money; it’s about making meaning. I had to learn to live with myself, to self-soothe the growing anxiety and panic of what was going to happen after I graduated, after I left Malta, after my three months in Italy come February. I learned to stick up for myself and bring my passions forward. I learned that being an adult is not seeing the world as black and white, good and bad, gluten free and death by gluten. I learned that being an adult is making change where there is injustice, and dreaming things real.<br />
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So here I am, having almost been three months silent, with a book review to make happen (this week, I swear!) and a few recipes behind. Each year I keep making the promise that I’ll be more productive on here, and every time I wish I had the time and the energy to produce the number of posts as I had done back in 2011. But graduate school and living in Malta were more important, because I could see tangible results in my work and they were crucial to my development and future. And sure, I have had wonderful opportunities to do reviews in the past, but it feels like I’m not as connected to readers as I would like, nor do I have a focus beyond hoping people will try my recipes and let me know how it worked out. There are plenty of people blogging about healthy living already, and so the struggle of keeping things new and original can be hard sometimes. <br />
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But being me has been interesting thus far, and when I am able, I will tell you all about my plans for 2015. So for now I'm just going to wing it. I'll post when I have stories and recipes to share. But in the meantime, enjoy photos taken of me rock climbing with my good friends SC and KJ.</div>
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Morrihttp://www.blogger.com/profile/16172512843691620809noreply@blogger.com0tag:blogger.com,1999:blog-5797880826541418372.post-82373380001024380972014-10-22T16:50:00.002-04:002014-10-28T15:20:31.297-04:00Starting a Conversation on Wholesome Foods - Oh, and Veggie Burgers<div style="text-align: justify;">
Eating wholesomely and sustainably often comes with a more expensive receipt. To eat organic, local, Fair Trade, and other trigger words regarding food are, unfortunately, left to those with the privilege of an education and a salary you can actually support yourself on. Not everyone can afford to buy highly quality and ethically sound products in every aspect of their lives, which is a shame... because that should be the option each and every time.<br />
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I’ll admit that being gluten free can be expensive. The various non-wheat or gluten free flours can put a dent in your paycheck; and then there is a concern as to the carbon footprint of those flours’ transportation to your doorstep. What went into growing, milling, and packaging them? Was someone not paid a wage that can be lived on? Has it further broadened the gap of the have’s and the have-not’s?<br />
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Living in Malta is inexpensive in comparison to other places in the developed world, and the majority of my monthly budget goes to food. It opened my eyes to what it means to live locally as well as the implications of what it means to import goods from far away. The other reality is that sometimes local practices are, in fact, not sustainable, depending on what is grown and how. And sometimes, you have to make a decision: is something made locally but unsustainable and environmentally questionable better or worse than to buy something from far away that is by comparison? <br />
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The other issue I’ve picked up on healthy living blogs, including my own, is the use of ingredients that people may not be able to find, afford, or even know what they are (this point isn't so bad, only that once you know what they are, you may have to figure out shipping costs). I’ve used nutritional yeast, hemp seeds, chia seeds, quinoa, teff, gluten-free beer, and more without really understanding how I could potentially ostracize and isolate readers because of what I put into my recipes. On the plus side, aiming for wholesome nirvana has educated me in the ways of what is out there, the culture behind the meals, and my desire to share what I’ve found allows me to connect with others all over the world. (<a href="https://www.youtube.com/channel/UC1nZbvQXi5R-iuZG4wyRLiQ">I’ve even started a YouTube Channel for that reason.</a>) That includes ingredients I’ve discovered on my travels. That includes recipes that enhanced my experiences while traveling.<br />
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As I’ve progressively focused my flexitarianism on whole foods, I’ve begun to really honor making my own recipes for things that is typically bought, such as gluten-free breads, fermented drinks (mead and kombucha), and desserts. Another food that I’ve wanted to get into making are veggie burgers that are both gluten and soy free in a world where what is offered is one or the other, but rarely both. And yes, quite expensive. My goal is to empower people to focus on local and sustainable foods (whole grains and legumes, for example, as well as seasonal foods) that can be cheaply bought and to show you that you can make your favorite foods with them (if you are able to put the time and effort and willingness to experiment). <br />
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This recipe is the start of a hopefully expanding veggie burger list of recipes. <a href="http://mealswithmorri.blogspot.com/2011/08/july-reflections-summer-veggie-burger.html">I made another veggie burger my first year blogging</a>, and like that one I wish to emphasize that I am not trying to replicate the taste and texture of a meat burger. I would also recommend making small-ish patties by breaking down the mixture into eight pieces. I made them larger (four patties), and while they held together just fine, they were a bit soft and hard to flip because of their size. </div>
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<u>Lemon-Pepper Chickpea Burgers</u><br />
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200 g Dried chickpeas, soaked eight hours to overnight with filtered water and 1 – 2 tsp. baking soda*<br />
1 Green onion, finely diced<br />
1 Green bell pepper, finely diced<br />
1 Garlic clove, finely diced<br />
15 ml Lemon juice<br />
1/2 tsp. Black pepper<br />
1/2 tsp. Sea salt<br />
15 g Flaxseed meal**<br />
15 g Quinoa flour**<br />
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Prepare the chickpeas by draining the soaking water and rinsing them from the left over baking soda on the skins.<br />
Add more filtered water into the pot, a pressure cooker if possible, and cook on medium-high heat until the beans are soft (pressure cooker-wise, it will take about 30 minutes).<br />
Drain the water again, and pour the beans back into the pot.<br />
Using a stirring utensil, begin to mash the beans enough that they start breaking down but not enough to turn it into a paste.<br />
Add in the remaining ingredients with the chickpeas, and allow the mixture to sit for fifteen minutes.<br />
Split the mixture into eight equal parts***, and roll them into balls.<br />
On medium-high heat, heat up a sauté pan.<br />
When hot enough, drizzle the bottom with olive oil.<br />
Flatten the balls into patties, and at one or two at a time, cook the patties until brown on the outside and cooked all the way through.<br />
Serve warm with your choice of sides and toppings, either as a burger or on top of a salad or anywhere else you would use a burger for.</blockquote>
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Makes 8 patties, or 4 – 8 servings.<br />
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* Of the various types of the chickpea species, I used the smaller chickpea species that is extremely creamy and a thinner skin. It is a great chickpea for hummus. The baking soda isn’t mandatory: it breaks down certain aspects of the legume to make it softer when cooked.<br />
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** If you cannot come by flaxseed meal or quinoa flour, use what flours you have on hand with the same weight measurement. I happened to have both on hand, and wanted to use grain-free flours.<br />
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*** I used olive oil to coat my hands in a way to keep the patties from sticking.</div>
Morrihttp://www.blogger.com/profile/16172512843691620809noreply@blogger.com0tag:blogger.com,1999:blog-5797880826541418372.post-64326815100112656632014-10-22T16:28:00.000-04:002014-10-22T16:28:10.222-04:00Carrot Cake Waffles<div style="text-align: justify;">
As much as I love waffles, I realized that I had very few recipes for them. CK and I are such fans we usually share a weekend morning making them over Skype while sipping Moka Pot coffee and gaming. It’s something we do while together and being long distance, feeling connected and loved.<br />
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I wasn’t much of a pancake or waffle person growing up. Perhaps it was the overtly sweet batter or the mushiness made by too much syrup. Perhaps it was my body telling me that I wasn’t eating something nourishing for my body with all of the processed box batter crap in every bite. <br />
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When I started making breakfast foods myself, in particular oatmeal, pancakes, and waffles, I could feel the difference immediately. I learned that I wasn’t really a fan of maple syrup as a primary factor of taste and sweetness; rather, I preferred mashed banana in the batter, and topping them with fresh fruit, peanut butter or preserves. I found that I really did love oatmeal, pancakes, and waffles, and the assortment of gluten free flours out there can off thousands of variations for one recipe. It was a matter of experimenting and being adventurous, accepting that some won’t be perfect and raving over the ones that are.<br />
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I tend to be bold in my recipes; as in, I usually don’t make “plain” waffles. They do not have a consistent flour combination, although the recipe has a 1:1 flour to liquid ratio and the same amount of eggs. Beyond that, I use different fats, sweeteners, and spices, along with various additions depending on what fruits or veggies I have on hand. <br />
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This recipe is a stick to the ribs sort of waffle. It is filled with protein and healthy fats, with a slight sweetness that isn’t overtly so (just as I like it). The batter is thick and definitely cakey, which is relevant considering the recipe’s inspiration.<br />
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<u>Carrot Cake Waffles</u><br />
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1 Large carrot (< 195 g), shredded<br />
40 g Walnuts, finely chopped, plus more for topping<br />
2 Eggs<br />
240 ml Whole milk <br />
1 Tbsp. (21 g) Honey<br />
30 g Olive oil <br />
80 g Chestnut flour<br />
80 g Garbanzo bean flour <br />
40 g Buckwheat flour<br />
40 g Flaxseed meal<br />
1 tsp. Cinnamon<br />
1 tsp. Cream of tartar<br />
1/2 tsp. Baking soda<br />
1/2 tsp. Ground ginger<br />
1/2 tsp. Cardamom<br />
1/2 tsp. Sea salt<br />
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Preheat the waffle iron as instructed, and set aside the shredded carrot and chopped walnuts.<br />
Blend separately the wet (eggs, milk, honey, and oil) and dry ingredients (flour, spices, and leavening agents), and then mix together along with the carrots and walnuts.<br />
When the iron is heated, use a pastry brush to lightly oil the plates.<br />
Pour the desired amount of batter (able a ladle’s worth) onto the griddle and cook.<br />
Repeat the brushing of oil and the waffle making until all of the batter has been used.<br />
Serve warm with your favorite toppings (honey-sweetened cream cheese, for example).</blockquote>
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Makes 8 Waffles.</div>
Morrihttp://www.blogger.com/profile/16172512843691620809noreply@blogger.com0tag:blogger.com,1999:blog-5797880826541418372.post-17119645224860963282014-10-19T08:56:00.000-04:002014-10-19T08:56:12.554-04:00When in Rome, make a Cheese Plate (Part V of V)<div style="text-align: justify;">
This is it: the final cheese plate. It has taken almost two months, but work is picking up at the office, and it feels great to be busy. I would have finished this earlier, but I’m also grieving the loss of my nine-year-old cat Miette. </div>
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<br />It feels strange to lose someone so dear to you while you’re abroad. On one hand, not being in the same place they were in removes the aspect of being constantly reminded that their presence is no longer there. On the other hand, the idea of not seeing her when I visit for the holidays or when I Skype my parents… it’s a blow to the heart, for sure.</div>
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<br />A quick eulogy.<br /></div>
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<i><span style="font-size: small;">Miette had a tender tummy (like me). She struggled to hold food down, and we ended up putting her on a gluten free diet. Our cats have always been given supplements, special kitty litter, and different meal types (wet and dry) from companies that value quality for our four-legged family members as much as we do.<br /><br />Finding out that Miette had passed while I was abroad brought about similar grieving patterns you would expect: the five stages of grief and loss. Part of me wishes it were a sick joke. Part of me thinks that it was my fault because I wasn’t there for her (or for my other cat, Lilli, who grieved heavily and searched for her for weeks). Part of me is grateful she was loved and taken care of until the end, but also angry with myself and in general. And a huge part of me struggles to fall asleep until after one a.m., even a month later, because we all know where thoughts can go in the darkness of night when you’re grieving.<br /><br />She was a wonderful and slightly insane cat. She was picky. She insisted on waking people up at four in the morning to turn on the sink for her to drink water. She chaperoned CK’s and my walks around the neighborhood. She was fiercely loyal and she loved with all of her being. And goodness, that sandpaper tongue… She was the perfect model, who posed for photos and always looked at the lens.<br /><br />She loved the weirdest foods too. She loved coconut milk and tried to eat avocado (they aren’t good for kitties, so stop them immediately when they do). She and Lilli would sneak onto the counters and eat meat or animal fats had been left out. <br /><br />She was weird. She was obnoxious. She was sweet. She was family. She was part of this awesome dynamic kitty duo that slept with me under the covers. She made having a tender tummy something to bond over and not feel wrong for. She was there for me through heartbreak, through high school, college, and graduate school. She was there when Meals with Morri was created. It feels so bizarre that a lot of things are continuing on and she won’t be there to see it. </span></i></blockquote>
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The sadness is lessening each day, but I will always miss her and grateful to have had such an amazing friend in my life.<br /> </div>
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During the last week of August, CK and I completed the South Italy cheese plate. Instead of trying to find food and wine pairings, like I had with the previous ones, I decided to make homemade buckwheat crackers and cracked open a cider and beer. The regions were Abruzzo, Apulia, Basilicata, Calabria, Compania, and Molise. One cheese was used to represent Calabria and Compania, since the cheese is found in both. <br /><br />I apologize in advance for the descriptions to not be particularly descriptive. It’s been a while, and I’ve forgotten individual tastes and flavors. However, like the patterns of the previous regions, this particular region emphasized on mild flavors and semi-hard cheeses, usually pear shaped (which I will get into in a moment), showing that mild doesn’t have to mean tasteless. Almost all are considered pasta filata cheeses with a spicy aftertaste depending on the cheese’s maturation.</div>
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<br />From <b>Abruzzo,</b> we tried <b>Pecorino di Farindola Stagionato</b>. It is a slightly piquant, grassy flavored cheese, with a small peppery aftertaste that is just delightful. </div>
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<br />We next tried <b>Pallone di Gravina</b>, a cheese found in both <b>Apulia</b> and Basilicata. A stretched-curd cheese, it’s hung to mature, resulting in the cheese being either pear-shaped or round.</div>
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<br />From <b>Basilicata</b>, although this cheese is found throughout the South, we tasted <b>Caciocavello Silano</b>, a D.O.P. cheese. The spiciness comes from the aging process in the cellars along with Sila’s climate. It is rich cream color throughout, but with sporadic holes.</div>
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<br /><b>Caciotto</b> represented <b>Calabria</b> and <b>Compania</b>, although I am curious whether or not there is a longer name to it. I recall this one being the most mild of the cheeses, kind if like a young provolone.</div>
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<br />Finally, it took me quite a while to find a cheese from <b>Molise</b>, but it was a hidden gem in the form of <b>Caciocavello di Agnone</b>. Another pear-shaped cheese, its production in Molise is recognized and included in the list of traditional Italian food products (PAT). Its origins are also considered to be quite old, and perhaps the cheese with the oldest history we had tried.<br /><br />This concludes my five-part Italian Cheese Plate Project! Despite trying over twenty different cheeses, this doesn’t even begin to scratch the surface of the many cheeses Italy has brought to the world. There is still a cheese from Sardegna that my Sardinian friend at the office wants me to try, and if any of you can recommend other cheeses from the regions, please let me know! </div>
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I also have another project I want to look into: French butter. I finished a book on Julia Child's exploits in France (also in Germany and Norway) where she raved over how each region had its own butter, consisting of different flavors, textures, and uses.<br /><br />Luckily, I don’t think CK will mind.</div>
Morrihttp://www.blogger.com/profile/16172512843691620809noreply@blogger.com0tag:blogger.com,1999:blog-5797880826541418372.post-58178820392202582082014-09-20T13:48:00.000-04:002014-09-20T13:48:42.925-04:00Creamy Split Pea Soup (Vegan)<div style="text-align: justify;">
When I came back to Malta from my vacation in Rome, my first week back was a rough one. Each visit makes the distance that much harder. Each visit provides another incentive toward closing the distance and finding a sustainable career within a quarter time-frame.<br /><br />Working full-time and finishing graduate school the first half of my time in Malta was a difficult one. For the first time in my life I struggled to assimilate into the culture, or make friends outside of work. I essentially became a recluse, struggling with living on my own and by myself, being hit hard with various life experiences and triggers, exhausted and emotionally fatigued. </div>
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<br />But it seemed like I came back to a new Malta, and all it took was a vacation and a shift in priorities.<br /><br />Since returning from break, I strived to take care of myself, and to honor myself in every sense of the word. I focused on honoring what my body needed, especially with meals. <br /><br />Throughout my time publishing recipes, I’ve internally lamented how I’ve ignored soups and stews, especially blended soups. I always have the tendency to overthink or overdo simple meals, and since my continuing research and activism in sustainability, I'm working to simplify my palate in the sense that every flavor becomes complex and satisfying. </div>
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<u>Creamy Split Pea Soup (Vegan)</u><br /><br />250 g Split green peas, soaked overnight in water with apple cider vinegar<br />1 Celery stalk, coarsely chopped<br />1 Med. Carrot, coarsely chopped<br />1 Yellow onion, coarsely chopped<br />1 Garlic clove, coarsely chopped<br />2 tbsp. Olive oil<br />Water, hot*<br />1/2 tsp. Sea salt<br />1/4 tsp. Black pepper<br />1 Bay leaf<br /><br />Place the split green peas in a pot and top with water and apple cider vinegar to soak eight hours or overnight.<br />Drain the water and set the peas aside.<br />In a medium to large pressure cooker, set the heat to medium-high and drizzle with olive oil.<br />Sweat the vegetables until translucent, and then add the peas, seasonings, and the 2 tbsp. of olive oil.<br />Pour the hot water into the pot until it is just covering.<br />Place the pressure cooker lid as instructed for your model, lower the heat to medium-low, and cook for at least 30 min.<br />Turn off the heat and let the pressure naturally subside.<br />Use a stick blender or regular blender** to blend until smooth.<br />Pour into bowls, and serve hot.</blockquote>
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<br />Makes 2 – 4 Servings.</div>
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<br />Note: This recipe is perfect for leftovers (just add water!), and super easy to double depending on the amount of servings you want. </div>
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*There’s really no measurement for this, as it ultimately depends on how thick or thin you want the consistency to be. After adding the peas to the cooking vegetables, I poured the water (hot, from the electric kettle) until it just covered the peas. <br />** Be mindful that hot stuff in the blender tends to come up back at you if you aren’t too careful. I’d recommend adding a little at a time to be safe.</div>
Morrihttp://www.blogger.com/profile/16172512843691620809noreply@blogger.com0tag:blogger.com,1999:blog-5797880826541418372.post-51085111606244914952014-09-15T14:58:00.000-04:002014-09-17T05:58:36.930-04:00When in Rome, make a Cheese Plate (Part IV of V)<div style="text-align: justify;">
While I didn’t finish writing up the cheese plates by the time I left for Malta to resume my internship, I did hold on to my notes of the cheeses for the remaining two. For both plates, I struggled with pairings, if only because many sites reference wine and cheese pairings and not necessarily food and cheese. I paired the cheeses with <i>mostarda</i> and jam, but it seemed like these cheeses all paired with the tomato sauce the best. Everything else was a mediocre combination.</div>
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The other struggle I had was the time limit. I only had a week to finish three, and so the last two were rather rushed. That, and I wanted to spend as much time with CK without the camera lens between us before continuing on with the long distance (LD) status.</div>
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And we did.</div>
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The fourth cheese plate combines two regions that aren’t near each other whatsoever; they aren’t even connected to Italy’s mainland. The two I’m referring to make up Insular Italy, Sicily (Sicilia) and Sardinia (Sardegna).</div>
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As with many of these regions, I didn’t know much about either. They are Italian, but they are also immensely proud of being Sicilian or Sardinian. As they are not connected to the mainland, they are culturally different in many ways. And one of many things that distinguish these two regions is the food culture.</div>
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Since they are not connected and nowhere near each other, their cheeses were profoundly different. Both were saltier than any of the cheeses CK and I had tasted so far. We also picked two cheeses for both regions, of which one was represent with a DOP cheese and the other a cheese that happened to be offered in Eataly.</div>
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Now… about the wine. I couldn’t find Sardinian wine, sadly, so I chose a Sicilian wine to pair with both. I was rather disappointed with the pairing, to be honest. It didn’t fit with any of the cheeses, and following the cheese plate we realized that it just wasn’t a wine we preferred. It seemed too sour, and equally too pithy, for our liking. The wine we had was a <a href="http://www.vivino.com/wineries/corvo/wines/irmana-il-nero-davola-e-il-frappato-2011">2011 Irmana Il Nero d'Avola E Il Frappato</a>, from Sicily. Perhaps it was meant to be a table wine for a certain type of dish, but as I said, we just didn’t enjoy it like we had the others.</div>
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For Sicilia, we chose Ragusano (DOP) and Secondo Sale. The Ragusano is a dry cheese, but its buttery flavor was a lot like the butter Mama Dazz ordered from the Amish. It had a sour, pungent aftertaste that wasn’t exactly smoky, but reminded me of cooking over an open fire. The Secondo Sale, or “Second Salting”, was sharp and smoky cheese with glorious bits of whole black peppercorns throughout the cheese. It was so buttery, the natural oils beaded on top of the cheese.</div>
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For Sardegna, we chose Fiore Sardo (DOP) and RE Priamo*. The Fiore Sardo had also beaded natural oils onto the surface, and while sour, it wasn’t as pungent as the Ragusano. The RE Priamo, or whatever it is actually called, was the softest cheese on the plate as well as the most mild. It was sweet and buttery, but not tasteless, and had notes of tomato.</div>
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As mentioned, I really struggled with the pairings, if only because these cheeses were meant to be topped on some homemade tomato sauce. I was a bit discouraged with how it came together, and I’m still flinching over the presentation of the last one, but the cheeses were quite delightful. The lesson here is that I really want to travel to these different regions to taste their cheeses, although Eataly had definitely opened my eyes to what is out there.</div>
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* To this day I am still confused about the name of this cheese. Its name was on display as I’ve typed it here, and it says it originates from Sardegna. If anyone knows anything about this cheese, please comment below!</div>
Morrihttp://www.blogger.com/profile/16172512843691620809noreply@blogger.com0tag:blogger.com,1999:blog-5797880826541418372.post-40715150489270101582014-09-03T09:37:00.000-04:002014-09-03T09:37:10.528-04:00When in Rome, make a Cheese Plate (Part III of V) After three cheese plates, CK and I started to see patterns. <a href="http://mealswithmorri.blogspot.com/2014/08/when-in-rome-make-cheese-plate-part-i.html">With the first cheese plate</a>, we saw an array of fresh and soft cheeses. <a href="http://mealswithmorri.blogspot.com/2014/08/when-in-rome-make-cheese-plate-part-ii.html">With the second</a>, we saw cross-cultural appreciation of creaminess and hints of blue marble. Now, with the third, we saw hardness, aging, and Italy’s best-kept secret food combination.<br /><br />Northeast Italy is made up of four regions: Emilia-Romagna; Friuli-Venezia Giulia, Trentino-Alto Adige; and Veneto.<br />
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<br />This was an interesting cheese plate to create. It was simple, rustic, highly cheese-focused in comparison to the others. It was also the easiest to make (it took longer to pick out a wine than it did finding the cheeses). I was quite proud of the fact that, one, I was able to find all four region’s cheeses and, two, they <i>all</i> have PDO/DOP status. You may also notice that there were only three pairings on the plate along with the cheeses. This is because every cheese could be and was paired with vinegar or honey. The Grana Padano was also eaten with olives, just to be different.<br /><br />This was also the first cheese plate that the wine went beautifully with all four cheeses and the pairings. The wine was a <b><a href="http://www.saq.com/page/en/saqcom/red-wine/allegrini-palazzo-della-torre-2011/907477">2011 Allegrini Palazzo della Torre</a></b>, from the Veneto region. It is a lovely wine, with a balance in sweetness and fullness that isn’t overpowering and absolutely luscious in between bites of cheese dipped in honey or balsamic vinegar.<br />
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<br />From <b>Emilia-Romagna</b> came the fantastic and infamous <b>Parmigiano-Reggiano</b>. It’s a popular cheese here (as in, it completely fills an entire shelf unit in Eataly’s cheese department), and has similar notes to Parmesan or Grana Padano (strong flavors, a great pasta/topping cheese). A sharp cheese with a sweet end-note, it brings a smoky, almost spicy finish to any dish you can think of. CK and I thought the combination of this cheese with the honey was a match made in heaven. This was the secret I was telling you about. Pairing honey with this cheese was something of a cheese nirvana moment for me, sort of like the apple and peanut butter in the dairy world. And we all know how much I love that combination.<br />
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<br /><b>Montasio</b> represented <b>Friuli-Venezia Giulia</b>. It’s a very mild cheese with a tantalizingly rounded aroma that reminded us of a mild swiss. This cheese is very similar to <b>Trentino’s Asiago</b>, only less pungent just slightly harder. It went beautifully with both pairings. Alas, I believe I was turned around in taking the photos, as I photographed the Montasio twice… Anyway, Asiago is quite the surprise. It has a similar aroma to Gruyere, only more mild in pungency and spicier.<br />
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<br />Finally, <b>Veneto’s Grana Padano</b>, another popular cheese. Like Parmigiano-Reggiano, it had its own shelving unit stock-full of huge wedges. It isn’t a strong as the other cheese, but it does have a sharp quality that is more savory than it was sweet. When paired with honey, the cheese seemed to take on the sweetness as its own flavor, becoming a sort of honey fudge to me. It was delicious and rather rich, but we both felt that the vinegar paired significantly better with it.<br /><br />I noticed that there was a spectrum to the pairings’ compatibility. We tried the cheeses with both the vinegar and the honey separately, sipping on the wine in between. Two of the cheeses excelled with both pairings equally (Montasio and Asiago), while the other two remained loyal team-vinegar (Grana Padano) or team-honey (Parmigiano-Reggiano) through and through.<br />
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<br />So although it wasn’t necessarily the prettiest cheese plate, it was a satisfying one nonetheless.Morrihttp://www.blogger.com/profile/16172512843691620809noreply@blogger.com0tag:blogger.com,1999:blog-5797880826541418372.post-68771225630016192212014-08-15T19:12:00.001-04:002014-08-22T12:38:04.928-04:00When in Rome, make a Cheese Plate (Part II of V) <div style="text-align: justify;">
With two cheese plates down, I’ve reflected on national pride. National pride looks different to different people. Sometimes it’s a flag, an ethnic identity, an ideological belief. Sometimes, it’s a standard of living, a way of living, and a job well done.<br />
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With Italy, I’ve come to see much of the country’s national pride in the food.<br />
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I’m amazed by the cheeses here. Each region, sometimes down to a specific village or town, has a cheese to be proud of. Each region has a heritage, and a responsibility to uphold such a proud lineage of gastronomic proportions. The cheeses, and the wines, tell a story of where they come from, often with something special to remember them by. I will always savor how Mozzarella di Bufala Compana tastes, by itself and with quality balsamic vinegar. I will always appreciate Scamorza affumicata’s smokiness, or how the <b>Northwest Cheese Plate</b> brought with it a new-found appreciation for blue cheeses.<br />
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Before I go into describing this cheese plate, I must say that how Europe treats and views food is a breath of fresh air that I hope the United States will completely embody one day. I think we have lost our national pride in foods that goes beyond wines. Sure, we joke about the Midwest deep fat frying everything, or how California is one big vineyard, or New York’s bagels, or Chicago’s deep-dish pizza, or Appalachia being moonshine central, or, in my home state Virginia, the honey-baked ham. We have a history of food beyond the stereotypes, and I think the country has lost that pride with the replacement of factory processing and quantity over quality. We hide where food comes from, mostly because various corporations don’t want us to know. And while I agree in keeping a sanitary production of everything food related, I believe we’ve removed the humanity in what we eat. Almost everything I’ve eaten in Malta, although it is more so in Rome, tells the consumer exactly where it comes from on the label, sometimes down to the individual farm and the address. That’s a 'think global, act local’ mentality that I wish every place in the world included in its national pride, and something I think will be incorporated into my country’s pride in the near future.<br />
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Northwest Italy is made up of the following administrative regions: Aosta Valley (Valle d’Aosta); Lombardy (Lombardia); Piedmont (Piemonte); and Liguria. Every region either touches France or Switzerland, so there is likely some cross-national cuisine action going on or an Alpine culture that combines the neighboring regions’ cuisines into something spectacular (for example, the national languages in Valle d’Aosta are Italian and French). But each region is singular and individual, with different species of grapes that become fantastic wines, local languages, and cuisine specialties (Liguria is famed for being the original place of pesto, an important and very popular sauce throughout Italy as a whole). <br />
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It was hard to find the cheeses I was hoping to highlight, but with Eataly boldly labeling the regions of where their cheeses came from, I made do with what was there. Liguria was the hardest region to find a cheese, although from my research it seemed like blue goat cheese was something that came from there and so I found Erborinato di Capra as a substitute. We did find a wine that came from the Ligurian region (a DOC to boot), however, so I hope that will make up for it.<br />
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Because the cheeses turned out to be primarily pungent, soft, and two of them blue, the pairing suggestions tended to focus on fruits, nuts, and either fruity reds or semi-sweet to dry white wines. The Scamorza affumicata, on the other hand, didn’t feel like a ‘wine’ cheese; rather, it was something to be eaten on its own or being part of a dish where the food, not the wine, was the focus. The wine we purchased was a <a href="http://www.durin.it/eng/">Durin</a> <i>Pigato DOC Riviera Ligure di Ponente Pigato</i> 2013. It is a dry white, soft and round on the tongue, full-bodied and a distinguished as well as pleasant bitter background. Even though I tend to drink reds, I would recommend this wine to drink by itself or as an accompaniment to any dish with pesto or goat cheese. <br />
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<b>Valle d’Aosta</b> is known for <b>Fontina</b>, a cheese with PDO status. In the States, Fontina tends to be milder than what I purchased. The original stuff is quite pungent and intense, and the nectarine we paired it with seemed to lessen its bitterness. The wine paired nicely with it, rounding the sweetness of the nectarine and balancing the intensity of the cheese’s aftertaste. I wasn’t a fan of the cheese by itself, preferring to have the pungency be an accent to a dish instead of being prominent.<br />
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While Scamorza is typically known as a cheese produced in the south of Italy, <b>Lombardia</b> is also known for making the cheese. Like mozzarella, it is a pasta filata (or stretched curd) cheese, so it is easy to replace mozzarella with it in recipes. <b>Scamorza affumicata </b>is the smoked version, and one of our go-to cheeses when it’s offered. Although we typically get the pre-packaged kind, Eataly has a mozzarella station neighboring the cheese monger. They were offering fresh scamorza affumicata, so how on earth could we refuse? We tried a small slice before putting on the cheese plate, marveling in how different it tasted from what we usually ate. It had a sourer note, not as salty, but adding sea salt to it balanced the flavors quite nicely (CK also thinks it would have gone well on a bed of spicy Italian arugula, and I agree wholeheartedly). <br />
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As I said, Scamorza doesn’t seem to be the cheese plate sort of cheese, in that the cheese can be eaten on its own or as part of a dish, and the dish itself being paired with an appropriate wine. In this case, it was a “take it, or leave it” sort of deal with the white wine.<br />
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We picked <b>Blu di Langa</b> to represent <b>Piemonte</b>, and I was excited to try this cheese. Initially, I was hoping to find Castelmagno (a cheese with PDO status), but it was extremely hard to find. But when I saw the cheese through the display window, I thought it would be interesting to have two blue cheeses* to taste the differences. I was also looking for Gorgonzola specifically from that region (or Lombardy), but to no avail. But this cheese was a pleasant surprise, since I’m a bit cautious with blue cheeses in general. If you can imagine Brie that has blue veins, mostly mild and creamy with a little intensity per bite… oh yes, I was in heaven with this cheese. We paired this with golden apple slices, and it was a beautiful combination. I could imagine this cheese being used in a cheesecake, or on a bagel paired with a fig spread. <br />
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The wine went deliciously with the cheese, complementing the flavorful blue veins with something sweet and the creamy texture with a fruity sharpness that came with the combination. This was my favorite food, cheese, and wine pairing.<br />
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Finally, <b>Eborinato di Capra </b>to represent <b>Liguria</b>, and both CK’s and my favorite cheese on the board. It was milder than the Fontina, buttery and soft. And the blue veins were not bitter; rather, they were slightly sharp and gave you this pleasant surprise of flavor that was just enough without being overwhelming. We tried pairing it with the grapes (meh...), but in all honesty, this was a great “I stand alone” cheese with the possibility of some crunch with a good cracker. It was like that with the wine as well. It didn’t need to be paired with anything. It was heaven in its own right. <br />
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This was a more challenging cheese plate to put together, since many of the cheeses (two of four) had to be picked on the fly, but like the first it was a delight to research the regions and their contributions to their country’s cuisine.<br />
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*A note on blue cheese and the gluten free diet: <br />
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From Tricia Thompson’s (MS, RD) (2011) “<a href="http://www.glutenfreedietitian.com/newsletter/blue-cheese/">Blue Cheese</a>” article: “In 2009 The Canadian Celiac Association tested 3 blue cheeses and 2 penicillium roqueforti cultures grown on a variety of gluten-containing media, including wheat-based dextrose, barley malt extract, and wheat/rye flour mixture. Results indicate that the gluten content is below the limit of quantification in these products using both the Sandwich R5 ELISA and the Competitive R5 ELISA (29).” For more information on this study, <a href="http://www.glutenfreediet.ca/img/bluecheese.pdf">click here</a>. </blockquote>
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Now, while tests have been done and have shown that gluten content in blue cheese production is either low enough on both ELISA scales or quite possibly non-existent, I do urge people who are extremely sensitive to such miniscule amounts of gluten to do research and proceed with caution when eating blue cheeses in general. As far as I am aware, the Blu di Langa and the Eborinato di Capra are gluten free cheeses, and were safe for me (in that, I didn’t have a reaction, which tends to come on within a few hours of ingesting non-Morri friendly foods). But please be safe and follow your intuition with foods that are on the fence on such things.</div>
Morrihttp://www.blogger.com/profile/16172512843691620809noreply@blogger.com1