Home for popovers

After a hectic last week filled with more tears and laughter than I have ever experienced in a four-day period, I am finally home. My summer course hit me like a train and left me just as fast. I feel like I've gained two years of experience and emotional maturity while see-sawing back and forth between love and hate of science and myself. I have redefined my concept of what can be achieved in a day. My esteemed compatriots from the course were (are) an outstanding, driven, hilarious and inspiring group of people that I feel blessed to have met and cursed to have to leave after 7 short weeks. Everything experienced at summer camp was about three notches more intense than it would have been anywhere else, and perhaps because of its surreality, it is already fading away into a dreamlike memory. What a ride.

Our T-shirt design pretty much sums up the experience (Thanks, PH!)

Now that I am home, I feel like I have to re-learn the actions of normal life. (What's a grocery store? I have to drive? I can sit around and not think about science?) And it feels glorious. I have the weekend to relax, recupterate, watch some sick Ultimate. Next week, I have to figure out how to move forward intelligently with the knowledge I've gained. But that's three days from now.

the culture I brought home in my suitcase arrives unscathed. Isn't it pretty.

I had expected that upon returning home, I would be whipped into a frenzy of baking to make up for my months of oven-deprivation. But I still feel so exhausted that I don't really want to do anything. So I'm starting things off simple.

lovely summer produce after 7 weeks of apples and bananas

First a prequel: during the course I mostly ate dorm food, which seemed perfectly acceptable for about three weeks. After that I started craving the simplicity of fresh, simple foods that taste like what they're made from. Luckily, a small group of us started sneaking off to a local bakery with divine popovers and real crusty bread. These popovers were enormous crackly affairs filled with luxurious custardy bits. Divine with a pad of butter or honey. Or just plain. Unfortunately, I don't have a photo, but imagine the biggest baddest popover you can conceive of. I knew I had to make some when I got home.

These didn't turn out nearly as good as Pie in the Sky's, but the texture was pretty fantastic and they come a close second. I think I left my pan out of the oven for too long during filling as I groped around for my missing camera. This is for all my lovely summer course peeps:


Popovers
from the New Best Recipes Cookbook

• 2 large eggs
• 1 cup whole or low-fat milk
• 1 cup flour
• 1/2 tsp salt
• 1 Tbsp butter, melted
• Oil for the pan

1. Whisk eggs and milk together in a medium bowl until homogeneous, about 20 seconds.
2. Add flour and salt and mix with spoon until combined
3. Add melted butter and whisk for about 30 seconds
4. Let batter rest for 30 minutes
5. While batter is resting, prepare your pan by measuring 1/4 tsp oil into each of 10 indentations in a muffin tin (1/2 oil into 6 if you're classy enough to own a popover pan).
6. Heat oven to 450 and place pan in oven to preheat.
7. When batter is rested, pour into a liquid measuring cup or other container with a spout. Remove pan from oven and, working quickly, divide batter between greased wells and return the pan to the oven.
8. Bake for 20 minutes. Remove from oven and let cool for 3 minutes before removing from pan. Serve immediately.

just before going back in

my busy bench. goodbye and thanks for the good times, MBL.

Adventures in microbial ecology

I arrived at my summer course on Saturday. Not sure how many people are interested in microbial diversity, but this is my life for the next 6 weeks. It's odd being back in dorms and eating in a cafeteria again (metabolism is definitely not as intense as when I was 18). Sunday was pretty chill, but since then, things have been pretty swamped. Lectures in the morning, lab in the afternoon and evening, done for the night around 11PM. Almost every minute is planned out with exciting microbiology things. Monday night, the entire class walked out to a nearby swamp with significant methane production, waded in chest deep, and stomped around in the sediments releasing the biogas. The gas was collected in large stoppered upside-down funnels, which we used to make large (as in 5 feet high) flaring infernos. Unfortunately, the experience came with some very unpleasant odors. Tuesday, we went out to some nearby salt marshes and sampled sediment and water. There were a lot of really interesting microbial consortia, including lots of purple-pigmented bacteria.

The lab experience for tonight was making beer from kits. This also involved imbibing for most of the class. My classmates come from diverse academic and societal backgrounds, and are very entertaining to talk to. It's amazing. We do microbiology all day and all night, and when we have free time to talk, we mostly still talk about microbiology. Nerds all.

There is a beach nearby which has bioluminescent dinoflagillates that you can swim with, so that may be the next big adventure.

Lasagna

I've been at my summer course for over 4 weeks now. How time flies. We've finished with organized laboratory procedures and have moved on to conducting our own projects as we see fit. Everyone is really energized and the atmosphere is amazing, but the long hours are beginning to wear on me. I feel guilty if I leave the lab before 10PM. Everyone gets along well, and we have entertaining conversations about science and life. It's good to learn that everyone in academia has issues. It's not just me.

There is a "secret" beach near the site that is reached by a long dark path through the woods. If you go on a good night, the path is lit only by fireflies. And in the waves, the bioluminescent dinoflagellates turn the water to stars when you move. The stars in the sky are significantly less obscured by city lights than in most places I've lived, so the double luminescent effect above and below is enchanting.

Cafeteria food is monotonous, but could definitely be worse. Like undergrad dorm food, for example. We go out on weekends, so there's a little bit of variety. My parents and sister were in town for the fourth last weekend, so I got to sample all the local restaurants with them. The town has a fourth of july parade which is largely populated by scientists from the courses in town. Each course has a theme, and participants dress up as nerdy things. I was Acidithiobacillus thiooxidans, the bacteria I might study for my Ph.D. I also helped dress a friend's 3-year old as a phage.

Eggplant Lasagna

• 1 medium eggplant
• 2 Tbsp butter
• 1/2 medium onion, diced
• 4 cloves garlic, minced
• 1 28-oz can crushed tomatoes
• basil and oregano

• 4 Tbsp butter
• 4 Tbsp flour
• 2 cloves garlic, minced
• 1 cup milk
• pinch nutmeg

• 1/2 lb. lasagna noodles
• 1/2 pound cheese of choice, grated (mozz is classic, but I prefer co-jack)

1. Preheat oven to 350F. Cut the eggplant in half lengthwise and cut into thin slices. Drizzle with olive oil and season with salt and pepper. Arrange on foil-lined baking sheet and bake for 30 minutes until squishy.
2. Heat butter over medium heat in a dutch oven. Add onions, and cook until brown, about 10 minutes, stirring frequently. Add garlic and spices and cook together for 30 seconds before mixing in the crushed tomatoes. Stew for 10 minutes and salt to taste.
3. Melt butter in medium saucepan. Gradually whisk in flour. Cook the roux together for a minutes or two, then slowly whisk in milk. Simmer for 20 minutes until thickened. If you're going to store the white sauce, press plastic wrap on surface so it doesn't get filmy.
4. Boil noodles according to package directions.
5. Line a 13x9 pan with foil and spoon 1/4 of the red sauce over the bottom. Place a layer of noodles on top. Scoop on 1/3 of the white sauce and some eggplant then another 1/4 of the red sauce. Continue layering as you see fit, and cover the last layer with red sauce and shredded cheese.
6. Bake for 40 minutes.

If you can't eat it all in one go, you can store single pieces in ziploc bags with no air bubbles and freeze. Re-heat by placing the bags in boiling water.

Off to summer camp

Lovely Santa Fe adobe architecture

I leave in two days to go to Massachusetts for a summer class. For 7 weeks. No oven. I am excited to learn lots of stuff and work my butt off, but sad that I won't be able to bake. Matt suggested that I make him lasagna for when I'm gone so that he can have easy dinners. So in the past few days, I have stocked the freezer with lasagna, chicken pot pies, enchiladas, cinnamon raisin bread, and sourdough bread. I must be nervous or something.

We spent the weekend visiting with some friends in Santa Fe. They were coming from Switzerland for a conference, so se made the (much shorter) 6 hour trek down I-25. Did you know there is a town called Wootton? And a Watraus. Go New Mexico. Our car does not have AC, which was less of a problem on Friday night that on Sunday afternoon. As engineers, we refused to submit to fate and bought a large styrofoam cooler that we filled with gas station ice and left uncovered to absorb heat in the car. When it got really desperate, the person in the passenger seat could even put their feet on it. Good thing, because it was about 95.

beautiful heirloom tomatoes at the farmer's market

We were supposed to eat amazing food there, but rather failed. The dinner place we went to was mediocre at best (and they wouldn't serve my friend's beer on their Swiss ID cards). We did have decent tamales from a food stand and granola at the B&B, but no huevos rancheros. And no green chile. I know, it's pitiful. I did really love the granola, and decided to try to replicate it at home. The lady said she used a mixture of honey, maple syrup, and molasses to get a dark flavor and winter spices for warmth.
Granola from Casita del Toro B&B. Delicious

So here is how nerdy I am. I used my muffin tin to try out 12 different variations on a basic granola mix. I tested spice mixes in varying amounts (cinnamon+nutmeg and cinnamon+nutmeg+ginger) and four liquid mixtures (1/1/1: oil/honey/maple syrup, 2:1:1, 1:1:1 plus vanilla, and 1:1:1 plus one part tahini). I toasted some oats and almonds and mixed two tablespoons with one teaspoon of whatever liquid mixture I was using.

I had twelve lovely variations on granola. And I am embarrassed to say that they all tasted about the same. Experiment failed. So much for my scientific method. That said, I do make some pretty good granola, so here's a recipe.


Granola

• 3 cups old-fashioned oats
• 1 cup unsweetened coconut
• 1 cup sliced almonds
• 1 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
  
• 1/3 cup vegetable oil
• 1/4 cup maple syrup
  
• 1/4 cup honey
• 2 T molasses
• 1 cup dried cranberries
  

*The ingredients are pretty malleable. Replace almonds with a mixture of other nuts (pepitas?). Try different spices. Use different ratios of the sweet liquids. Replace some of the oil with peanut or apple butter.

1. Preheat oven to 300. Mix oats, coconut, and almonds on a baking sheet and toast in oven for about 10 minutes, stirring once or twice to prevent burning.
2. Increase heat to 350.
   
3. Mix spices, salt, and liquids in a small bowl. Pour over oat mixture and mix well. Bake for 20 minutes.
   
4. Cool the granola completely, then stir in the dried fruit. Cranberries are my favorite, but cherries and raisins also work well. Just make sure you don't bake the fruit, or they'll be bitter.
   

Pax cookies

the view from my building

Life rolls on. I've been harvesting measles viruses like you couldn't imagine and leave for my summer course in MA in two weeks. Amanda had her last high school choir concert. Matt was at a google conference in San Fran last weekend and had a jolly good time. Our friend Erin finished teaching Maymester. Amelia, the bravest of us all, started her year-long job in Uganda last week. You rock, girl.

I saw these cookies on tastespotting this week, and thought a.) the name was so ridiculous and b.) it would be refreshing to have cookies that are only mildly sweet. I'm a big biscotti enthusiast, so was eagar to try a variation from another country. And I'm enthralled by the fact that I can't pronounce the name

half-sliced logs

Paximathakia Portokaliou

• 1/4 tsp baking soda
• 1/3 cup plus 2 Tbsp orange juice
• 1/2 cup plus 2 Tbsp olive oil
• lemon juice and zest from half a lemon
• 1/4 cup lukewarm water
• 1/4 tp ground nutmeg
• 1/4 cup toasted sesame seeds
• 3 1/2 cups flour
• 1/3 cup sugar
• 1 1/2 tsp baking powder

1. Heat over to 400 and grease or line cookie sheet.
2. Dissolve baking soda in orange juice. Add oil, lemon bits, water, spice, and seeds. Whisk until combined
3. Mix dry ingredients together and add liquid slowly. The dough should be damp and tacky, but not sticky. Knead in the bowl until it clumps, then knead on counter until smooth and soft (5')
4. Divide dough in half and form 14" long logs. Place on cookie sheet and flatten slightly. Slice the logs halfway through at 1/2 inch intervals.
   
5. Bake for 15 minutes until golden. Remove cookie sheet from oven and when cool enough to handle, slice the cookies all the way through. Decrease oven temp to 200. Set them upright on the cookie sheet and return to oven to dry for 1-2 hours.
   
6. Cool completely and store in airtight containers.
7. 

Summer has finally arrived

After several snow storms in May, we had our first beautiful weekend in Boulder and it looks like the weather will stay sunny and warm for a while. I joined a team in Boulder's ultimate league a month or two ago, and the tournament was this weekend. I hadn't played for almost two years (except for one tourney last summer) and was considering just not going back. After playing for a couple of weeks in B-league, I remember why I love the sport so much. The deep cuts, the zone shut-downs, the give-gos. I think I'm back for good. It's funny, but because I learned ultimate among friends and family (and maybe because I'm good at it), I'm much more outgoing when I'm in the ultimate community than otherwise. Playing again makes me realize that I'm far less socially awkward than I think I am.

chicken pieces ready to broil

I've been thoroughly enjoying my first road bike and have been out about 6 times. It's amazing what a difference a good light bike makes. And also remarkable how different biking in the mountains is than biking in the midwest. I like. Most everyone I know out here has a nice road bike and goes for rides on weekends. Matt wants to bike from summit county to Vail sometime this summer. We'll see. . .

the yummy sauce

My family has had a recent obsession with Indian food. After travelling to India and gaining about 10 pounds (don't most people lose weight in India?), I've become pretty fascinated with it too. Something about the spices and the aromas is magical. And you can look at a sauce and have no idea what is in it, but still love every bite. I even took a cooking class in Udaipur. I replicated it once, with outstanding results, but I don't think about cooking Indian very often. Matt however, is very taken with Chicken Tikka Masala, so we try to make it every now and again.

Chicken Tikka Masala
adapted from the Best International Recipe Cookbook

• 1 tsp salt
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/4 tsp cayenne
• 4 boneless skinless chicken breasts
• 1 cup plain yogurt
• 2 Tbsp veg oil
• 1 Tbsp grated fresh ginger
• 2 medium garlic cloves, minced

• 3 Tbsp veg oil
• 1 medium onion, minced
• Salt
• 2 medium garlic cloved, minced
• 2 teaspoons grated fresh ginger
• 1 serrano chile, ribs and seeds removed, minced
• 1 Tbsp garam masala
• 1 28-oz. can crushed tomatoes
• 2 tsp sugar
• 2/3 cup cream or plain yogurt
  

1. For the chicken, combined salt, cumin, coriander, and cayenne in bowl. Pat chicken dry and sprinkle with spices. Cover and refrigerate for 30 minutes. Whisk together the yogurt, oil, ginger, and garlic and set aside.
2. For the sauce, heat oil in a large dutch oven over medium. Add onion and 1/4 tsp salt and cook until softened (5-7'). Stir in garlic, ginger, garam masala, and cook 30 seconds. Add tomatoes and reduce to medium low. Cover and simmer for 15 minutes. Stir in the cream and return to a simmer. Remove the pan from heat and cover to keep warm.
   
3. While the sauce simmers, heat broiler and adjust over rack to 6 inches from below heating element. Dip chicken into yogurt mixture and arrange on a baking sheet lined with foil. Broil for 10-18 minutes, flipping halfway. The exteroir should be lightly charred in spots.
   
4. Let chicken rest 5 minutes. Cut up and stir into the sauce.
   

saag on the side.

A wedding

The happy couple

Our brother got married last weekend to the girl he's been dating for 7 1/2 years. Everyone loves her and she has been a part of the family for years already. My brother was my best friend thru high school and has always been one of the most important people in my life. I was so happy to see them together all dolled up and married that I think I cried more than anyone. And I don't cry much about external things. The wedding was perfect. The photographer was brilliant, the flowers stunning. The bride was so organized that she knew exactly how things were supposed to go and they certainly all went right. Amanda and I had our first bridesmaid experience along with T's other two sisters, and we all had a fun girly time getting ourselves and T ready. She made us hangers with our names on them for bridesmaid gifts.


Best wishes to both of you in your new life and enjoy moving home again!

While I was home, I helped make dessert for the groom's dinner Friday night and 120 cupcakes for Amanda's graduation party in two weeks. For the cupcakes, she picked lemon and chocolate. I spent Thursday morning baking for about 3 hours. It was heavenly. I can now probably make cupcakes in my sleep. For the groom's dinner, mom and I decided to go with an array of bars. I pulled out our trusty New Best Recipes (which I gifted to the bride and groom :) and picked lemon bars, pecan bars, and brownies. When my mom learned that I wasn't going to frost the brownies, she decided she had to make them herself in order to ensure sufficient amounts of sugar were involved.

Part of the huge cupcake parade

The lemon bars were pretty fun and turned out fantastic. Afterwards, I was left with 2 cups of egg whites and so was forced to make an angelfood cake too. Poor me.

What lovely yolks

Lemon Bars
from the New Best Recipes cookbook

• 1 1/4 cup flour
• 1/2 cup powdered sugar
• 1/2 tsp salt
• 8 Tbsp. butter, softened
• 7 egg yolk, plus 2 whole eggs
• 1 cup plus 2 Tbsp sugar
• 2/3 cup juice and 1/4 cup zest from 4-5 lemons
• 4 Tbsp. butter
• 3 Tbsp. cream

1. Spray a 9x9 pan with baking spray and line with foil. Spray the foil
2. Process flour, powdered sugar and salt in a food processor. Add 8 Tbsp butter in 1 Tbsp blocks and process to blend until the mixture resembles cornmeal or 8-10 seconds. Sprinkle mixture into pan and press to an even layer. Refrigerate for 30 minutes.
   
3. With oven rack at middle position, preheat to 350 and bake the crust for 20 minutes.
4. For the filling, whisk yolks, and eggs until combined and whisk in sugar. Add lemon juice, zest and salt and whisk again until combined. Transfer mixture to a saucepan, add the 4 Tbsp. butter in pieces, and cook over medium-low. Stir constantly until the curd thickens to a sauce-like consistency and reaches 170 degrees (about 5 minutes).
5. Strain the curd if you like and pour onto warm crust.
   
6. Bake 10-15 minutes until filling is shiny and opaque and jiggly in center. Let cool for 45 minutes before cutting.
   

Used lemons. So sad.