Taste Sensation! ... Vegetarian kidneys?

We have yet another new and exciting Asian grocer that has just opened up in our area. They are chocked full of exciting products that the other 5 Asian grocers in our area don't sell. Including this:


Can't tell you how it tastes. We're going to let that one remain a "potential" Taste Sensation! for a while longer.

Eye spy... a favourite children's party game

(Still catching up on Eye Spy's here...)

Growing up, my parents always threw amazing dress up parties for my brother and I at home. We'd go all out and decorate the house, have appropriately themed foods and mum would always make an awesome birthday cake. One year, Dad even dressed up as an astronaut, decked out in a bike helmet wrapped in silver foil and aluminum foil ducting pipes for his arms and legs. Even now, I still love dress up parties, birthday cakes and games. Can I be a child forever, please?

I think my favourite game was The Mummy Game, followed very closely by The Fish Game.

The Mummy Game is where children (or adults) pair up, and they decide which one of them will be "the mummy" and who will do the wrapping. Give the team two rolls of toilet paper.
Then the mummifier has to wrap the other child up in toilet paper, creating a mummy. We always used to play it so that a song or timer was on, and they had to wrap as quickly but accurately as possible, and the person with the most complete/best looking mummy at the end of the song/timer wins.

Photo from here

The Fish Game is where each child cuts a few fish out of newspaper, about 30 cm long. They are then given a rolled up newspaper and asked to stand at a starting line, with their fish placed on the starting line. At the "go" signal, they have to whack their newspaper roll just behind the fish, which creates a gust of air which propels the fish forward. They keep whack-whack-whaking and the first to get their fish over the finish line wins!

Head over Cindy's to see what other games people are playing!

Eye spy... a sign

I'm doing some catching up on some Eye Spy's. Better late than never, as they say! I spotted this on Brunswick St last night, at Aboh Shoes. Hehehe. I've lost my voice so writing blog posts a month after they were "due" is helping me cope. I don't do well if I can't talk. Hope you had a good weekend!

How to make a leafy sea dragon cake

I lie. It's not really a cake. It's a bunch of cookies glued together. And a word of warning for anyone else insane enough to attempt a leafy sea dragon cake: this project is not for the faint hearted. Many times I stopped and said to myself "Why the hell are you doing this, woman?!" and walked away shaking my head. It took several hours, and I nearly cried at one point.

I am not a pro cake maker, I've never attended any cake lessons. It all started when my mum made cool animal cakes for me as a child and I've carried on the tradition. So if there are any people out there thinking "oh, why did she do that/use that, there's a much better way!" you're probably right, but I don't know about it! I had fun anyway. Eventually.

Some background on Leafy Sea Dragons

Phycodurus eques is related to the sea horse, and found in the southern and western oceans of Australia. We tend to get the Weedy Sea Dragon (Phyllopteryx taeniolatus) on the east coast which are much less elaborate than the leafy. The appendages aren't actually used for swimming, which is what I first thought when I started investigating, but have little fins along their back and head that they use for that. The leafy appendages are just for camouflage. They grow up to 30-40 cm. I highly recommend watching this video of them. They are stunning to see in action. I've only ever seen them in an aquarium in Western Australia.




Some background on how I decided to make my Leafy Sea Dragons

I had quite a few ideas for how to make it, given the constraints of making a leafy sea dragon: the legs and leg joints would be fragile so the head and body either needed to be light or the joints made strong (or both!). I thought about using meringue because it is both strong and light, but my attempts at meringue failed horribly but I'd had in my mind "cookies!" the whole time so I decided to go with that. Meringues also take a long time to cook, and I am an instant gratification woman, so cookies it was. I think gingerbread would work too, but I know many of my friends hate gingerbread.

I experimented with the royal icing you use for gingerbread houses, which is very strong and sets like cement, but at the same time is exceptionally messy and there isn't much room for mistakes. If you muck up, it's set like that forever. However, if you'd prefer to use "gingerbread house glue" then my recipe is:

3 egg whites
1 1/2 teaspoons cream of tartar
3 - 3 1/2 cups icing sugar

Instead, for appendage glue, I decided to use white chocolate. It is strong but can be re-moulded. I used a good quality brand so it didn't go funny after heating and cooling.

I had made a small scale prototype the week before, using a variety of icings, cookie recipes and "glue". I went out for about half an hour, and Sylvester, our cat with strange food prefences, decided he wanted to have a taste. I came home to find the whole thing smashed on the floor and bits eaten. Another good lesson learned from my prototypes.

How to make a Leafy Sea Dragon

Ingredients:

For the structure:

1 quantity of cookie dough
1 block of good quality white chocolate
Orchard ready-to-roll icing

For decoration:
Yellow food dye
Blue sour straps
1 block of good quality white chocolate
Cream (for the ganache)

Method

I wanted to attempt to make my leafy 1:1 scale, so took this photo (inverted the colours to save on ink) and printed it A2 size (4 x A4 paper stuck together) and used it as a template for the cookies.

Courtesy of this wonderful website

I cut out the head and body as one piece, and cut out each of the leafy appendages. I rolled out my cookie dough to 4mm thick, placed the template on the dough and traced around it with a knife. Most of the leafy appendages were baked for about 10-12 mins, but the body took 20 mins.

I rested the body in my potato masher, which placed on a small box to elevate it, because it was a convenient width to support the body vertically. I glued on the rear legs with a blob of white chocolate, then the middle legs.

I also stuck on some read to roll icing to fill out the cheeks, chest and body. The stark white is the icing, and the off-wihte stuff is the chocolate. You can see in the background the individual leafy cookies. I placed a shot glass under its body to help take some of the weight off the legs while it was drying. In the end I decided to keep the shot glass in there permanently because I didn't want the legs to break while I left him overnight. The glass under his nose is temporary.

The head actually snapped off at one point. One of those moments when you have a few heart palpitations. It actually worked out well because it meant I could attach the front legs more easily. The head I cemented back on with tooth picks, chocolate and icing.

I iced him all over with white chocolate ganache dyed yellow, starting from the rear and finishing with the head. I wanted to smooth him down more but I was terrified he would snap. I experimented with a few different icings in my prototype stages, but I love ganache so I rolled with that. I used blue sour straps for the details and his head piece nad whiskers. The eyes are just Orchard icing with a blue chocolate dot in the middle. I poke sour straps into the underneath of the body for the dangly, weedy bits.

I made sure to keep a washing basket over the top of the cake and to lock all doors to the kitchen to make sure Sylvester could not get his paws anywhere near the "cake". He's a rotter, that one. Every time he came into the kitchen while I was making the final version, he looked at me with adoring eyes, but I knew it was because he really wanted some chocolate covered cookies. He's cunning and mischeivous.

Then when Gib got home from work he told me that he was only joking when he said I should make him a leafy sea dragon cake. He said he didn't think I'd actually make it but thought it would be amusing to put the challenge to me. They do say pets take after their owners.

Here's the finished product:

Gluten free failure

In my last post I mentioned that if I succeeded in my gluten free desserts, I'd post awesome photos and recipes etc etc... well, let's just say that I now hate baking with gluten free flours. The desserts looked fine, just like the regular, non-gluten free versions. I've certainly made better tasting things. I think we all know when someone has made something that is a bit below par, however that doesn't warrant ongoing gripes and complaints from the male diners about substandard desserts (except the ones with dietary requirements, who were just happy to have a choice other than 'fresh fruit' for dessert for a change), so it has been decided that they will be doing the cooking at the next get together we have. And they wont be allowed to get take away.

I also tried my hand at meringues that day. They failed too. They totally lacked fluff. They looked like little pink and yellow turds.

...but they weren't nearly as fluffy as the one above.

I think it's on those days you throw in the towel and head down to the store.

Dietary complications

Every couple of months I catch up with a bunch of friends I went to uni with in undergrad. We take turns at hosting dinner and everyone contributes something to the meal. We have a diabetic celiac, two vegetarians, one who is pregnant with borderline gestational diabetes, and another with egg and nut allergies, so our food has to cover all bases:

• Gluten free
• Low GI
• Nut free
• Egg free
• Meat free
• Alcohol free
• Caffeine free
• No deli meats or pre-made salads
• No uncooked soft cheeses

We are all quite adventurous and I am astounded at the variety and tastiness of the food we all bring to the table. It's my turn to host tomorrow, and it's my turn to make dessert. I'll be making a gluten free chocolate and raspberry baked ricotta cake and a nut free and diabetic friendly version of this gluten free apple crumble. Hopefully I'll get some good photos, so I'll let you know how it goes!

Crazy cakes and cake tins

It's heading up to "birthday season" in our household and while doing some research for my next cake creation, I found this amazing sculpture of a centipede made from recycled bundt tins. The whole process is shown here. This is my kind of art!


Gib and I are both July babies and are having a combined birthday party. After the fish, axolotl, wasp cake and giant squid, I'm about to embark on my craziest, most ambitious cake ever. I'm a bit nervous. Gib has decided he wants a leafy sea dragon cake. Bloody hell! Any suggestions are welcome.

What does a scientist look like?

I have still been crafting away to myself. Part of that reason for my quietness is that I decided to cut down on blog reading while working, and have instead allocated blog-reading time in the evening. It means that I have about 300+ unread blog posts which I feel kind of bad about: you all do such fabulous things and I want to read it all! However, I have been really inspired to get some awesome science done, and sometimes some things need to take a back seat. I have thought maybe I should have a science and karate blog to run along side my more crafty blog, and then realised that it would probably eat away more of my time. I think a crafty/baking/gardening blog is far more entertaining for me to maintain anyway.

But on reflecting about crafting/baking and science, I realised recently that when I was a teenager thinking about "what I wanted to be when grew up", I didn't really think that the two could exist. I was invited by my old high school biology teacher to come and give a presentation to a group of Year 9 students and it got me thinking about when I was in Year 9 what I thought about "scientists". I always loved science, but I never thought I could be a "scientist" because:

• Scientists are very serious people
• Scientists are rarely female and must be tall. And old.
  
• Science is only conducted in a laboratory. Chemists and biologists only look at little things, like chemicals, genes, cells or other microscopic things. Or alternatively, they study the behaviour of exotic animals, out in the middle of nowhere in extreme weather conditions. Physicists sound boring and is only for old, serious, grumpy, balding men.
  
• All scientists only wear lab coats and gloves and dorky glasses.
  
• All scientists must be super intelligent.
• If I do science and creative things like baking and sewing, I can't be a serious scientist.

We went on some excursions that only confirmed my stereotypes: we went to a university to do a day course in genetics (at the time, one of my least favourite subjects - so dry!) in flies (boring!) lead by an intimidating old man with greying hair wearing a lab coat, gloves and glasses. He was very serious.

Gib and I being what scientists should be: super smart but boring, labcoat/glasses wearing dorks, who never, ever have any fun.

I finished high school loving science but being confused as to what I could be. All because my concept of what a scientist is was very skewed. I have since learned:

• Scientists can have a sense of humour.
  
• Scientists can be short, female and young.
• Not all laboratories are stark white with bottles of strange liquids and pipettes everywhere.
• Not all laboratories are designed for studying little things, but can for studying big, whole things too, and you don't always need to wear a lab coat and protective glasses.
• Not all scientists are super intelligent.
• Scientists can also bake, sew, fix cars, take part in contact sports, sky dive, make sculptures, knit, have children and still be scientists.
  

Cook up to save $$$

We've had to tighten our belts a bit around here, and one of the easiest ways for us to cut back on expenses is to not eat out to so much. I work in a place where there is only one cafe and they charge you $9 for pumpkin soup and a tiny piece of bread, so I always take lunch to work, usually leftovers (rarely sandwiches. 13 years of taking sandwiches to school kind of broke me). But Gib has now realised after several years of me persisting that buying lunch is expensive and he should take his own. So we did a big cook up of three dishes:

• Brunswick stew (I note that Curly Pops has her own, vintage Weight Watchers recipe for Brunswick stew! Hehehe)
• Jungle curry (I used a commercial curry base)
• Pasta bake (except ours was a vegetarian version).
  

The thing I love about doing batch cook ups is that it actually takes less time overall: I can chop up all the onions for all three dishes at the same time, all the carrots, all broccoli... etc, and put them into their respective pots at about the same time, and there are fewer chopping boards to wash.


Total cost per serve - and they are big serves for my hard working man - was $2.42 each!

Eye spy... my perfect invention

Before going on to list my perfect invention, I should mention that I was so excited when I read this week's topic. My dad is a bit of an inventor, and many of my favourite childhood memories are of helping dad with his wacky inventions. The word "invention" conjures up so many hilarious family memories for me. My dad would always make a grand announcement over dinner that he had just come up with a new, amazing invention... and then a few weeks after that we'd always discover that his inventions had already been invented... and usually 10x less elaborate than his. But that never stopped him. My dad was, I think, the only person who was completely in his element during the 1998 Esso Longford gas explosion: he spent the entire two weeks coming up with new ways to heat water for our showers (like buying 50 m of black piping and leaving it on the roof filled with water, for some real "solar hot water"). I was always the guinea pig for his new shower inventions... and it resulted in me having many cold showers!

My dad loves to modify things too and he loves a good bargain. Recently he was after a paper shredder, but didn't want to spend $45 on an electric paper shredder when he could spend just $15 on a manual, hand crank one. Within 15 minutes of him manually shredding paper he was tired of turning the handle and was coming up ways to make it go faster. He made an elaborate attachment so he could fit his power drill (set to ~200 RPM) onto the handle pulled the trigger. It worked great... for about 20 seconds. And then the shredder cracked. And he ended up having to buy the $45 electric shredder.

So... anyway... being my father's daughter, I do like a bit of inventing too. I guess that's how I ended up in science. I have no trouble coming up with hundreds of new, cool and exciting medical inventions. However today as I sit here, just having come back from a weekend long karate training event with a big full of stinky clothes and no motivation, the idea that comes to mind for my perfect invention is a bit closer to home. It involves a device where I could put all of my clothes:

• It would automatically sorts between clean/'worn once but still ok' and dirty clothes (perhaps via some sort of chemical detection for armpit odours?)
• It would sort between white/coloured/dark coloured clothes (colour detection)
  
• It would puts them in the washing machine and selects the appropriate setting (cold for those clothes that shrink, like my karate uniform)
• It would then dry them appropriately (again, cooler settings for shrink-prone clothes)
  
• It would fold my clothes and place them neatly in a basket. Ultimately it would sort between the folded clothes into three piles: pants, tops and underwear.

This Whirlpool Ultimate Care washing machine is not ultimate enough!


Go visit Cindy to see who else is playing!

Nerd craft... awesome!

I spotted this over at Hoppo Bumpo, who was the lucky winner of a swine flu softie created by clutterpunk! I think this is awesome, with bonus points for accuracy.


While we're at it, I was also sent this by a friend: a free pattern for 'Baby's first DNA model'

I hope you are all flu-free!

Overwhelmed with colour

When I go to a fruit and veg market, I always become overwhelmed with the amazing colour of the produce. The bright oranges and pinks and reds and purples and greens...! I even think my heart sometimes skips a little bit with all of the excitement. So how could I contain myself when I found this amazing bunch of Swiss chard: the bright oranges and reds of the stems with the green and purple leaves. I think the man at the stall thought I was a bit mad when I was saying to Gib "Just look at those colours!". There was also an amazing kohlrabe too, with purples so purple that it almost looked fake (my camera wouldn't do it justice though).

Almond biscotti!

Yesterday I had an itch to bake. I was tired and sleepy, but I really wanted to get into the kitchen. It was Gib's cousin's birthday, and there was a bit of a family gathering and there was an Italian food theme so I decided to try my hand at making biscotti. About half way through the process I realised it was kind of pointless, because right now me and crunchy food, especially seriously crunchy foodstuffs like biscotti, can't be friends. I think my hips and thighs might think it's a good thing though.

I used this biccotti recipe from Joy of Baking and it was actually surprisingly quick and easy to make. By quick I mean that the dough was quick to make, and cutting up the biscotti for the second baking was quick too. Baking time was a while, but if you're already hanging about the house doing other things then it's really not a problem. Dead easy. I thought biscotti would be an arduous task, but I was wrong. And they store so well, I think I might have to remember these again for Christmas time.

Biscotti: Dipped into a nice mug of coffee, it then becomes more edible for those who can't chew

Eye spy...

This week's theme is a challenge, even despite there being a choice of two! There's not much blooming in our garden, or nearby. Lots of green but no bloom. And while I could show you my new, recent scars, even I think they're totally gross and you wouldn't really like to see them either. I had my wisdom teeth out last Monday and the wounds are healing nicely. I am not a huge fan of lots of sweet things, so I was onto solids within a day or so. However there are still some aches and pains in my jaw, but the swelling has gone right down. I can't wait for them to finish with their healing though. Back at work tomorrow.

The only other scars I have are from when I had my tonsils out. Again, these are not photos you want to see. It's funny, but despite all my outdoor adventures and contact sports, I don't have any scars. All of my injuries have been internal ones (like when I fell off a trampoline and tore the muscles in my lower back), with no blood and gore (dislocated thumbs generally don't result in blood), or have healed so neatly I have nothing to show (like the times I've sliced my finger to the bone).

No more trampolines for me, please!

Go check out who else is playing over at Cindy's place!

Recipe reviews!

I'm just doing some cataloging of some cool recipes I've tried over the past month, and using my blog as a bit of a scrap book for them all. Maybe you will like them too?

Roasted onions: from the Cook and the Chef. I think anything slow roasted is delicious. Reheats well.

Madhur Jaffrey's Swiss Chard, tomatoes and chickpeas. Made with fresh Swiss chard and amazingly sweet cherry tomatoes from the market, this tasted amazing. I really should have used freshly cooked chickpeas rather than tinned because they really let the rest of the meal down. It was so quick and tasty, but the simplicity of this dish means that the ingredients have to be super fresh.

Falafel: I have tried many falafel recipes, but this is without a doubt the best one I have found. Just like a bought one! It seems as though where I've been going wrong all this time has been using cooked beans instead of just soaked beans. I used parsley and mint instead of parsley and coriander, because Gib has a very strong aversion to coriander, even in minute quantities.

Best ever mudcake recipe: this is, in fact, the best ever mudcake recipe. I've had so many mixed results with mudcakes in the past, but this one is fantastic. I love how adaptable the recipe is too!