Tag Archives: baking

Are We There Yet?

Photo by Claudia Soraya on Unsplash

I have to be honest with you. These past few weeks I’ve been feeling a little like the kid who sits in the back of the car asking repeatedly, and somewhat annoyingly, “are we there yet?”. And it’s not because I have to go to the bathroom or am feeling a little peckish and want to stop for a bite. It’s because I just want to get the hell out of the damn car that I’ve been in for way, way too long. Truthfully, it’s a trip I never wanted to take in the first place. Because who wants to embark on a journey without having the slightest inkling of when it’s going to end? Or, for that matter, where you’re going to be when it does. Which, if you ask me, is pretty much what we have all been on for the past year and a half. The thing is, now that it looks like we are approaching the end of our little sojourn and there is, as many are wont to say, a bright light at the end of this rather long tunnel, some of us are asking ourselves, what we are going to do now that we are “there”? And where the heck are we, anyway? 

As can be expected, there are lots of psychologists out there with lots and lots of theories about how people are going to act and react to the new found freedoms they are being doled out. In case you haven’t figured this out yet, let me quickly point out that I am not a psychologist, and rarely do I spend time developing theoretical constructs of why people don’t do or do, do what they do. But as an introspective shallow person I have a pretty good idea of what it is I do and why I might do it. Which explains why, at this stage of the game, I think it should be ok for me to add my voice to theirs and share with you my thoughts, and I’ve had quite some time to formulate them, about life after the pandemic. From a shallow person’s perspective.

Hand Washing. Let’s start with the easy stuff. I don’t know about you but I pretty much always wash my hands at the appropriate times, even before I was threatened by a global epidemic, and I expect I will continue to do so after it passes. Admittedly, I might not frantically search for a spot of sanitizer each and every time I leave the grocers or find myself accidentally placing a finger on the escalator railing to avoid losing my balance and crashing into the person 6 feet in front of me. Still, I suppose it will take some time to use up that 14 gallon bucket of “Germs B Gone” I purchased in the frenzy at the beginning of this whole thing, which means I’ll likely not give up this newly formed habit for quite some time. 

Going inside: With other people. I don’t know. The weather’s pretty nice right now so what’s the rush? Coffee on the terrace is lovely and those restaurant patios have expanded so much that there’s now more space outside than inside for most of them. Besides, I love inviting people over to my home knowing there’s no way they’re going to step inside which means I don’t have to clean for a day and a half before they get here. For now, I’m going to stick with the outdoor only regulations and cross that other bridge once there’s a bit of a nip in the air.

Concert and Movies: I should be more excited about this possibility than I am. I have to admit that I loved going to concerts, especially those intimate little coffee house venues where complete strangers come and sit at your table because you’re cool and they’re cool and the sweet smell of something lingers in the air so no one really notices how hot or stuffy or exceedingly crowded the place is. No wait. That was the sixties. Sorry. I seem to have lost track of time. Nonetheless, I think I’m going to hold off on these for a bit. What with my pandemic subscriptions to Netflix, Hulu, Crave, Prime and something else I can’t remember the name of, it will be a while before I can afford a large popcorn and drink at the movies anyway.  

Baking: Well I baked a little before the pandemic and, like many others, I baked quite a lot during it but I am still not a baker. I know this because I was never good at science and I have come to learn that real bakers are. I was however, an English major which could explain why I am good at reading and interpreting recipes even though I can’t make up any of my own. Now that this pandemic seems to be coming to an end I intend to keep baking. But sadly, I suspect I will never be a baker. 

Wearing Masks: I know most of us, including me, are chomping at the bit to ditch these. They’re hot. They make our glasses fog up. And almost always, just when we thought we were ready to pull out of the driveway and be on our way, we realize we forgot a mask and have to run back into the house to find one. But before donating all of your carefully selected, colour coordinated masks to your local quilting guild for their commemorative pandemic project, think about this. When was the last time you had a cold or the flu? How much money have those of us who wear it, saved on lipstick? And how many times did you thank your lucky stars that your chit chatty neighbour didn’t recognize you and walked right by without stopping to share all, and I mean all, of the neighbourhood news. Think about it. And maybe do what I’m going to do and keep them on just a little bit longer.

Social Distancing: I’m pretty sure my comfort zone has always been somewhat wider than most so this one might not be as problematic to me as to some of you. I mean what’s the big deal about a few extra inches between friends? It won’t be difficult for me to keep those one or two extra steps between us for a little bit longer. And by “little” I mean into the foreseeable future.

Hugging: Last but not least, and I would be remiss if I left without mentioning it. I know this has been a really big deal for a good portion of the population. Me? Well to know me is not to hug me so perhaps my perspective on the return of the hug is a little skewed. Let me just say this. There’s an old adage that claims “Father knows best” and I’m starting to think that if everyone had listened to mine we might never have found ourselves in the backseat of this car in the first place.

Regardless of how you do it, as you step back into the world please remember the wise words of our own Dr. Henry. “Be kind, Be calm, Be safe“. And as my Dad would say, whether we were in the car or not, “Take it easy“!

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I Am Not A Baker – Coming Soon

As you can well imagine it has been rather difficult to write a shallow blog during this pandemic. Admittedly, the impact of COVID-19 has not (yet) had a major effect on my life. To be brutally honest, it has been frighteningly easy for me to confine myself to my home and to connect with others primarily through Zoom, Facebook, Google Hangouts, Skype and that old fashioned mode of communication, the telephone. Yes it’s true, I still do have a landline. Sure it’s been hard to give up my grocery shopping habit. Thursday used to be a big day in our house what with the delivery of all the flyers. Now it’s one trip, in and out, sales or no sales, and I thank my lucky stars I am able to continue to stock my pantry with what I need. But I am painfully aware that for many life has taken a dramatic downturn financially, physically and emotionally, and I do not for one minute want to minimize the sadness and suffering our friends, family and those we do not know, are feeling right now. Our world has turned upside down. Everything has changed. The most common and perhaps accurate description I’ve heard is “it’s just weird”. I think there is some consensus that at any moment Mr. Rod Serling will step out of the shadows to pronounce we have now entered “The Twilight Zone”. Unfortunately it seems we are binge watching the episodes. 

The thing is, as a retired shallow person, writing my blog has actually occupied a fair bit of my time. There’s the thinking about what to write, the writing, the procrastinating, more writing, the online Bingo games in the middle of the writing, the editing (yes, I do edit), the searching for and finding an appropriate pic and finally, the putting the whole damn thing into WordPress. And without all of that I have to admit I’m a little lost. Normally I’d manage to wile away a few at the local cafe but in the “new normal” there’s only so much time I can spend encouraging my broccoli and cauliflower seedlings to “keep up the good work” as I sip my tea in my own backyard. Fortunately a couple of years ago I discovered that not only do I like to eat my cherry cheesecake, I like to make it too. Me and Doug Ford. Who would have thought! 

Yep. It’s hard for even me to believe that the first thing I do when I wake up in the morning is think about what I might bake. Well that’s not exactly true. The first thing I do is go to the bathroom but you don’t want to hear about that. And now with little else to occupy my time, these days all I want to do is bake. Got a recipe for Beer Bread? I’ll run down to my local speakeasy and grab myself a brew. Morning Glory Muffins made with Red Fife flour? Got a pantry full of that. Cookies? Just give me a sec to source some organic, fair trade semi-sweet, dark chocolate chips. Never mind there’s only two of us to devour all of these goodies. The pandemic has awakened my baker within. There’s only one problem. 

While I love to bake I am the first one to admit that I am not a baker. And I know this because I spend inordinate amounts of time watching real bakers bake on baking shows. The ones where they compete against each other to see who can construct a cake that recreates most of downtown Manhattan, including a proportionately correct replica of the Statue of Liberty, while incorporating chili powder and olives, the “secret” ingredients concocted by their particular panel of sadistic judges. If you have never witnessed this spectacle you must. What you will quickly discover is that these people are master’s of their trade. To say they know what they are doing is tantamount to saying the Pope believes in God. Or Trump lies. But I digress. There are no measuring cups here. No teaspoons. No tablespoons. Not a hint of a written word anywhere. You won’t see these guys checking the old cellphone to decide if it was one egg or two. They just know what they are doing. Or watch Mary crush it in her kitchen. Now I love Mary but I need to know how it is that she can make a three course meal which includes a delectable desert, without ever getting one teeny, tiny speck of oil, or a little smudge of flour on her always fashionable and never protected, frock. For goodness sake. Even her hands stay clean!

As you can guess, nothing like this happens in my kitchen. And I have to think this is the case for many of you, especially those who have recently become part of the pandemic baking craze. So I’m starting a new blog. For people like us. The ones who find themselves wondering how it came to be that there was still an egg on the counter when all things were said and done. Did I take out an extra or just forget to put this one in? Who check our measures not twice but many multiple times. Who follow instructions to a tee. Who know that a 15 minute prep time will somehow mysteriously expand to about an hour and a half. Who didn’t know what the heck Red Fife flour was until last week. It’s the truth about baking. For those of us who bake but are not bakers.

Don’t worry. It’s not the end of the shallow blog just the beginning of something new.

I Am Not A Baker. Coming soon. Watch for it on WordPress.

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This is Not a Baking Blog!

First, let me thank all of you who answered my call for baking recipes. You have no idea how much you have helped me out. It’s not that I plan to bake all of the goodies you sent on. It’s just that you have saved me countless hours of sitting and staring at a blank screen trying to think up something to write about. The thing is, most of my inspiration for the blog comes from my day to day encounters with the world. I never know what might trigger this little brain of mine to come up with an idea. It could be a funny saying on a t-shirt. Or a casual conversation overheard at my local cafe. Perhaps a conversation with my hairstylist which, you will note, I am no longer referring to as my “hairdresser” having been duly corrected for that apparently outdated reference. In the past, even watching deer munch on my tulips could spark my creative juices. 

These days there’s no chance that any of those things are going to happen, although much to my chagrin the deer are still feasting on my flowers. Because it is unlikely that I will be able to read whatever it is you have to say on your t-shirt from six feet away. And it’s pretty hard to eavesdrop when there are no cafes to eavesdrop in. Of course it goes without saying that having a chit chat with my stylist is out of the question, regardless of the fact that both he and I would like nothing better than to get together at this very moment. Nope. These days you’ll find me sitting peacefully in the backyard, waiting for my fine feathered friends to drop by for a little refresher in my recently installed water feature. Or, and I know this will surprise you as much as me, having a few words with the seedlings we have planted, in the likely false hope of one day being able to reap what we have sown. And while watching birdies in the bath is quite lovely, it just doesn’t generate much material for this blog. Which is why I turned to my very kind readers for help.

Now let me just say one thing before I go on to share with the world the wonderful bounty you have bestowed upon me. Make no mistake. This is not a baking blog. Yes, it has recipes. But that’s it. Unlike most of the baking blogs I have happened upon lately there are no heartwarming stories. Not a word about how the smell of cookies wafting from the oven brings back fond memories of coming in from the cold, finding a freshly baked batch cooling on the window sill, enticing little fingers to steal one away even though dinner was just moments away and appetites were going to be spoiled. No recollections of spending countless hours in the kitchen with the young ones, measuring, stirring, offering up big bowls of leftover icing for all to enjoy. No tributes, no histories, no videos and no links to Instagram or Twitter. No scrolling ad infinitum through picture after picture, ad after ad, to finally find the list of ingredients for what you have now forgotten you were going to bake. No tips or tricks. No substitutes. Clearly, this is still just a shallow blog. With recipes. So without any further ado, here they are. Your recipes. In no particular order. Thank you!


Madarin Orange Cake

2 cups flour
1 ¼ cups of sugar
2 ¼ tsp baking soda
½ tsp baking powder
½ tsp salt
2 eggs
2 cans (11oz) mandarin orange sections. Separate juice from orange sections.

Put all ingredients in bowl and beat well using juice of oranges. Fold in orange sections. Pour in a 9 X 13 greased pan. Bake at 325°for 35 minutes (in my oven it often takes 45 minutes to bake evenly).  The cake should look dark when it comes out of the oven. Cover with a clean dish towel and let cool.

Cream Cheese Frosting

4 oz of cream cheese
¼ cup of butter
½ tsp vanilla
¾ cup of icing sugar

Beat cream cheese and butter. Add icing sugar. Add vanilla at end.


Passover Cookies (I’m sure they’re good other times too!)

2 egg whites
3 cups of sliced or slivered almonds
1/2 cup sugar
Mix sugar and egg whites.  Add almonds.
Drop by the teaspoonful on parchment covered cookie sheets.

Bake at 350 for 20 minutes.
Open oven door.  Shut off oven and let cookies stand in oven for 10 minutes.


Buttermilk Blueberry Lemon Scones (I made these today. They are delish!)


Molasses Crinkle Cookies (Ok, this one looks a little historic)

3/4 c butter
1 c brown sugar
1 egg
4 tblsp molasses
1/4 tsp salt
2 1/2 c flour
2 tsp soda (I’ll assume this is baking soda
1/2 tsp cloves
1 tsp cinnamon
1 tsp ginger

Cream butter and gradually add sugar. Blend in 1 egg and molasses. Add dry ingredients, mix and chill one hour. Shape into walnut sized balls, dip in water, then sugar. Place sugar side up on greased sheet. Bake in preheated 350 oven for 12-15 minutes. Cool on rack.


Auntie Didi’s Chocolate Cheesecake (This one is also a tad historic and a little less specific than you might be comfortable with. I’ve taken the liberty to share it because it’s sooooooo good!) 

1 package of chocolate wafer cookies (you might find them in the baking section of your grocer)
2 large packages of Philadelphia cream cheese
1 large package of Dream Whip
Icing sugar
Margarine (couple spoons)
1 can of cherry pie filling

Crush wafer cookies (save about 15 of them) and combine with margarine (I bet you can use butter) to make the crust. Cover the bottom of a springform pan with this mixture.
Whip the Dream Whip
Whip the Cream cheese with some icing sugar. You’ll have to figure this one out for yourself.
Fold together the cream cheese and Dream Whip.
Place 13 – 15 wafer cookies around the perimeter of your Springform pan.
Pour in cherry pie filling.
Add cream cheese/Dream Whip mixture
Let sit in fridge overnight.
Crush a few more wafer cookies and sprinkle on top. (Looks like you don’t use them all for the crust) 


This one comes from “down under” notably from one of the best bakers I know. Sorry everyone else!

Orange Meringue Cookies


And of course, the recipe that started it all!

Ina Garten’s Rugelach!


 

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I Finally Figured it Out!

I love baking. I don’t think I have to tell you, at least those of you that know me, that these are  three words I never thought I would utter. And if you don’t believe me, just ask my children. They are the ones who suffered through the late evenings when I was compelled to at least attempt to fulfill my duty as the “muffin mom”. You know. The one who must provide muffins for the entire class on an appointed day which, from what I can recall, was the third Thursday of each month. Honestly, I have tried to block this whole episode from my mind because here’s what would happen on the rare occasion when my husband, who was by any measure a very competent baker, was not available to take on the task. 

First let me explain that the school my children attended was full of men and women whose lives were dedicated to ensuring their families would never be subjected to anything that resembled what we have all come to know and love, junk food. And in this case, you should define “junk” in the broadest sense of the word. Consequently, it meant that muffins entering the classroom were not only to be devoid of common allergens like nuts, or peanut butter (something I could of course understand and get behind) but also had to exclude that most basic of all ingredients, white sugar. In addition oil had to be replaced with something less toxic like homemade applesauce, and it goes without saying that chocolate chips were strictly forboden. All of which were the only fallbacks I could rely on to make something even remotely edible emerge from my oven. So typically I would do my best to put together ingredients that would be acceptable to the most discerning folks, sample the results, and then head to the nearest 24 hour supermarket (the only place that would be open by the time I was done) to pick up a couple dozen of whatever they had left at that time of night. Preferably with bran. At that point, all that was left to do was remove the packaging, place the muffins in a couple of heritage looking tins (a gift from my Mother) and read my kids the riot act should they be foolish enough to breathe a word of this to anyone.

Now my lack of baking prowess comes at no surprise, at least to me. Simply, I wasn’t from a baking family. Perhaps it’s because I have three brothers who were raised in the day and age when boys only entered the kitchen to eat. Or maybe it was because my Mother, who was very good at very many things, was definitely not good at being a baker. My earliest and only memory of baking with my Mom was the one day, a long time ago, we shared space in the kitchen to demonstrate to the rest of the family that, given the chance, we could make a cake and maybe eat it too. We were wrong. I will admit that my Mom’s turned out slightly better than mine but, from what I recall, that wasn’t saying much since I have a vague memory of banging my little cake on the counter in an attempt to break off a slice. But why dwell on the past when the future holds so much promise. 

I’m not sure I can pinpoint the exact date and time my metamorphosis took place. Well maybe I can but I’ll save that for later. What I do know is that when we moved to this little Island we now inhabit full-time we were blessed with what by most standards is a fairly large kitchen with ironically, a rather large island and a great big oven. Even I knew that this was every baker’s dream. The only thing missing were the tools required for the job and, of course, the baker. The first was an easy fix as I rushed to my favourite store to purchase what we all know is the quintessential baker’s appliance, the stand mixer. I was pleased to be able to acquire this tool in a lovely blue which matched my colour scheme. Because who was I kidding? I knew this would be a mostly decorative device. And it was, until one day a couple of ladies from my walking group suggested we get together to make some rugellah. At my house. Well why not I thought. I have the space, I can get the ingredients and most importantly, I have a heretofore never used, colour coordinated stand mixer. Let me just say, the rest is history.

To make a rather long story just a tad shorter, from that day forward I never stopped baking. Now I bake muffins and loaves, cookies and brownies and, believe it or not, even bread! (Well to be fair, I’m going to try to bake bread today). Some of what I bake is great, some is ok and some is best delivered to the ducks. But good or bad I just love baking. And apparently, now that we are all responsibly staying in our homes, so does the rest of the world. I know this because a day doesn’t go by when someone I know (or portend to know) doesn’t post a pic of a delectable treat they have spent hours slaving over a hot oven to make. And that gave this shallow gal an idea.

Perhaps at this point I should mention that while I love to bake I’m by no means a baker. What that means is I don’t have a clue about the chemistry of baking. I don’t know what baking soda does, or why I have to add salt, or whether or not I need to bring my eggs to room temperature, and if I do, what difference that might make. Hence the only thing I can do is follow a recipe to the letter. Let me tell you, I’m no Auntie Fanny (get well soon!) when it comes to culinary pursuits. So here’s my idea. Since we are all home and we are all baking maybe you could take some time to share your fav delights with all of us. And since I already have a blog with a small but loyal following, I am more than happy to volunteer my services to compile and post any that you send to me.  If you know my email address send them there. If you don’t, you can post them in the comments here. And if you can figure out any other way to get them to me, well you can do that too.

Don’t get me wrong. I’m not converting the shallow blog into a baking blog. No way. It just occurred to me that after all this time I have finally figured out a way to get other people to write this thing for me. Come on! You must know by now that even bakers can be shallow.

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