wordquilt: January 2011

Jan 26, 2011

Almond Macaroons

I love making almond macaroons. There's the scent of almonds roasting. Then I get to grind almonds with my Mouli Julienne. Dale gave it to me when we were in Lyon. She may have gotten it at a used-goods store, or whatever they call antiques-junk shops in France. It's so simple. I couldn't grind almonds any faster with a food processor. You get to smell almonds as the macaroons bake, & the whole process is even better if you do it at night.

Almond Macaroons

1/2 pound blanched almonds (3 1/2 C. = 1 pound)

1 C. sugar

2 egg whites, beaten stiff (1/4 C. egg whites)

1/2 t. almond extract

Toast the almonds until golden -- 5 minutes or more at 350°. Grind fine. Add sugar. Then beat egg whites & add everything to them. Drop by the teaspoon-full onto a cookie sheet lined with parchment. Bake at 375° until delicately brown, 5-7 minutes.

Jan 12, 2011

Volcano quilt: Pele, goddess of fire and dance

When Clark saw my finished volcano quilt last night, he was was quiet. I know it's not pretty, but ... Finally he said, "Pele."

Pele is the goddess of volcanoes & violence, fire & lightning … & also of dance. She lives in the mouth of Kilauea Volcano, where we visited last year. I wasn't consciously thinking of her as I made this, but her spirit must have inhabited my workshop. I hope she stays!

I began this quilt collage in Maya Schoenenberger's workshop sponsored by Quilters Unlimited. It's 20 1/2" x 21 1/2", made of cotton, paper, acrylic paint, tulle, packing material, felt, silk, velvet, organza, burlap, & sand. (I was reading a biography of Jackson Pollack, which told me he mixed sand with paint to produce lava-like drips. I borrowed a cup of sand from Ana's sandbox & mixed it 1:1 with acrylic: Pollack was right!) Machine appliqued, & mostly machine quilted, with a little trapunto & a little hand quilting.

Jan 11, 2011

Bean & chard soup + more

Patrice gave me Rancho Gordo Yellow Indian Woman beans for Christmas. This is a compliment; she shared her find with me. "They're delicious," she said, and rolled her eyes. Yesterday I cooked them & this morning I made Smitten Kitchen's Chard & White Bean Stew. Teresa sent me the recipe. It's dinner tonight -- and maybe tomorrow too.* I'll serve it on grilled ciabatta, as recommended, but not sure about that poached egg on top ...

The beans ARE special. They keep their bean-y shape & taste full as well. Pretty color too. Thanks, Patrice!

*(written the next morning) It was delicious. Next time I'll serve bread on the side, if at all. Satisfying as is.

And I froze 2 cups of leftover beans. Drain & spread on rimmed cookie sheet & freeze five minutes. Roll them into a freezer bag & use for dip or another soup soon. That's what it advises on this site. Better than pushing them to the back of the refrigerator. How many beans can you eat in a week anyway? (Don't answer that!)