Holiday Themed Grammar Silliness

Savage Chickens by Dug Savage

Coming Soon--the Kattomic Energy 2012 Gift Guide

Photo by Klaus Post

Yes, there will be suggestions for all the foodies, Francophiles, feminists, and fiction lovers on your list. (And many of the gifts will cross categories. Who wouldn't welcome a fridge poetry magnet set with French words? Or an Eiffel Tower cookie cutter? Or a subscription to Bitch magazine?) Sure you can always give an Amazon gift card (always the right size, always the right color) but isn't it fun to pick out the perfect gift yourself? And I promise, no gag gifts or totally useless items. (I once received an over=sized, silver-plated paper clip as a Christmas gift from a client. It cost $75--yes, I looked--I was horrified.)

Most Specific Cookie Cutter Design Ever!

I have a lot of cookie cutters. My collection goes way beyond angels and deer for Christmas. (I have cookie cutters in the shape of two kinds of sharks and a whole Jurassic Park of dinosaurs.) But I do not have THIS cookie cutter, which depicts the skyline of Omaha, Nebraska.
It's made of copper and costs $14.95.  And I just have to wonder--was this a custom order that just got added to the mix or is there a rage for cookie cityscapes I don't know about?  You can buy it here on a site called Kitchen Collectibles.  (Which is located in Omaha, so that would explain the cookie cutter.)

Kitchen Mixtape--You can never have too many food blogs

I spend way (WAY) too much time reading about food. Yes, I am familiar with the term "food porn," and this time of year, I cannot resist carrying home the fat issues of Food and Wine and Martha Stewart's Living and every holiday-themed issue of what I always think of as "my mother's magazines." (Family Circle, Woman's Day, Woman's World.) It's not that I think I'm going to find a new way to make cranberry sauce, but I enjoy reading how other people put together the traditional feasts.
I particularly like food blogs that have a theme, so when I ran across Kitchen Mixtape, I was intrigued. On the site, chefs talk about music and there are "record" reviews as well as restaurant reviews. The design is clean and a little "industrial." If you like food and you like music, check it out.

John McCain is an old fart

I've been head down in deadlines this week so I'm just now catching up on some of the news. And am just now processing the idea of Senator John McCain saying that he didn't think Susan Rice, our ambassador to the UN was "very bright."  It's way too easy to go, "John, really? Compared to who?" but honest to God, has he even seen her Wikipedia entry? This woman has been over-achieving since she was a kid and she's only 48 now, which in terms of a political career is just getting started. What on earth could have persuaded the man who picked Sarah Palin as his running mate to gratuitously slam a woman so accomplished? Is it sexism, racism, or just plain cluelessness?

Hurricane Sandy victims still need your help.

I saw this badge on a site called That Skinny Chick Can Bake, where the afore-mentioned Skinny Chick is rallying support for victims of Hurricane Sandy. They still need help. Here's where you can go to find out what you can do.  Skinny Chick didn't want a link-back but I hope she doesn't mind a shout-out.

Friday Food Rant and a Recipe

I'm currently acting as a consultant on a cookbook for diabetics. The research has been fun and in going through my own files of recipes, I've been reminded of old favorites I haven't made in awhile. (Keema!  I love keema!) But what it's also brought home to me is just how many recipes still use highly processed ingredients. (Let's not even talk about my mother's cook books from the 60s, which were full of recipes that required "Accent" and were either filled with mayonnaise, which I despise, or bacon, which I adore but don't eat.)
Seriously, who eats "whipped topping" when they can have luscious real whipped cream? And yet, every other pie recipe I've run across requires a tub of Cool Whip.
And speaking of whipped cream--here's a recipe my mother called "Corsetiere's Despair." It could not be simpler or more decadent.

Mickey Tomlinson's Corsetiere's Despair

1 pound red and white striped peppermint candy (My mother used Brach's starlight mints)

1 quart unsweetened whipped cream 

1/2 tsp. salt

3 drops red food coloring

Pulverize the candy in a blender or food processor, leaving about half the pieces coarsely chopped and reducing the rest to powder.

Fold the powdered candy, the salt and about half the coarser pieces into the whipped cream.

Place the mixture in a serving bowl.

Drop the food coloring on top of the mixture and using a knife, slash through the whipped cream to create swirls of red.

Sprinkle the rest of the coarser pieces of peppermint over the mixture.

Cover and freeze until firm. 

My mother served this with dark chocolate wafers.