Not Me Any More?

by Saturday, June 04, 2022


This is a very difficult reality I live with now. And as my doctors have all alluded, it may be my reality forever. For instance, I learned recently that the first drug they put me on (and kept me on for a year, despite it being terrible for me) can cause permanently lowered cognitive ability. So we don't know if my struggle to read and comprehend things the way I used to is still the migraines doing that, or the drug. Still, the migraines are still every day, so it's impossible to extract one from the other.

And yes, sometimes physical and/or social activity makes me feel BETTER. And sometimes, like this week, it knocked me out two days in a row. I never know which it will be. So it is frustrating to try and plan. I feel like a constant flake. I feel like it's really hard to be my friend right now, because you can't rely on me. My energetic personality and my consistency has been a cornerstone of my self-worth. And for years I have watched it disappear in the rearview mirror.

Thinking back on the me that used to work two to three jobs and still dance and teach at night, direct multiple troupes, perform multiple times in a weekend while teaching and taking workshops, hosting afterparties on top of it all... I'm not talking about when I was 20-something. Much of this was me into my 40's, until my migraines. And now to barely be able to plan one relatively low-key thing without being sure if I will have to sleep it off the next day?

I don't feel like ME.

Shay's Hollandays...er...Hollandaise.

by Sunday, May 29, 2022

 I have yet to make a hollandaise at home. Well that's not entirely true. I attempted it once. It failed. My husband tried it one. It failed. So we never tried again and thought restaurant quality hollandaise was gonna have to stay in the restaurants.


But today Chris had a sous vide salmon holding to have with eggs for breakfast, and I decided to give hollandaise a try. And it worked!! I used a collection of recipes to kludge something together. A "guy on the internet" said induction stoves don't need to use double boilers because the low setting heat is so gentle, it won't curdle. And he used a hand mixer with the double blades. So I did that, to emulsify the melted butter streamed in at intervals.


Here's what I did:

INGREDIENTS

  • 2 eggs (room temp is best, one full egg, one yolk)
  • 1 Tbsp fresh lemon juice
  • 3/4 Tbsp white wine vinegar 
  • pinch of salt
  • pinch of cayenne
  • dash or white pepper
  • 1/2 cup butter (melted I used salted)



DIRECTIONS

Whisk egg and second yolk together with all ingredients except for the melted butter. Place in double boiler bowl or in small pan over low heat on induction. 

Continually whisk or mix with hand mixer until eggs begin to thicken and froth a bit. 

Stream small amounts of butter in at a time, mixing thoroughly before adding more. Sauce will thicken gradually, over about 2-3 minutes time. You can add more butter at a time as it starts to thicken, but if you're worried about breaking it, just keep it slow and at intervals until the end.

Best used immediately. If holding, put lid on and set off heat. Mine started getting a little seized after 20 minutes, but was still delicious. This makes quite a bit, maybe good for 5-6 plates of whatever you're dressing.


We had it with salmon and fried eggs for breakfast and it was AMAZING!!! Chris couldn't stop oohing over it. I am so happy I finally climbed this particular culinary mountain.

NEW CONSTRUCTION - we're doing it again!

by Tuesday, May 10, 2022
As of today, an important new construction project is underway. Hopefully this one will go a lot smoother than our last one!

For those curious: our neighborhood seems to have a lot of fairy gardens. I am guessing that during the thick of the start of the pandemic, families around the area decided to invite fairies to move in, to give kids something to walk around and enjoy when schools and parks were closed (we also have a Little Free Library on every block, sometimes two. No kidding!).


I knew we may be late to the party, but wanted to add to the joy of discovery for neighborhood littles. So I asked some fairy friends of mine if they were interested in taking up residence here; and it turns out, there is a shortage of fairy housing in Seattle! So the team is at work now, getting ready for the first fairy home at this address. At least this is a much smaller project to take on that our last one. Stay tuned...



Slow Cooker Shredded Pork

by Monday, May 09, 2022
My favorite, easiest food-prep thing is making a giant pork shoulder--as big as I can fit in the slow cooker--shredding it, portioning some of it for this week and some for the freezer. This takes me about 10 minutes of prep on the front end, and 10 on the back to shred and portion. The rest is waiting on the slow cooker to cook it up, and at the end waiting for it to cool down before portioning.

Last week being Cinco de Mayo, the grocery store had large bone-in Boston pork butt on a wicked sale, so I got one. It was so big (around 6 lbs), I had to throw out a small hank of meat I could not get to fit in the slow-cooker and keep the lid tight. You can cut think into 2-3 hunks of meat if it helps to fit it into your slow cooker.

Rub with cumin, rosemary, garlic powder, salt, pepper. Cinnamon and any hot spice you like also goes well (cayenne, chili powder, whatever).

Place pork fat cap up in slow cooker.

Toss in 6-8 crushed garlic cloves, a rough chopped white or yellow onion, and if you have oranges and/or limes, juice one or both, and throw the orange peel in with it (never the lime peel/rind, it can be bitter).

Pour in a 1/2 to 1 cup of chicken stock, or water if you don't have that. If I know I plan to have this as carnitas, I will pour in a jar of green salsa as well minus some to put on the tacos later. If you want to keep it more neutral, just stick with the ingredients I already mentioned.

Cover. Cook on low for 8-10 hours, high for 5-6 hours. I try to go the full 10 whenever possible, or start with two hours on high, then drop to low to speed it up a little and land somewhere between these timings. Unlike some cuts of meat, I have never ever had any issue with going too long with pork shoulder when on low, so you can finesse this.

Pull pork out with tongs and transfer to a wide, shallow dish or baking pan to cool a bit. If you did it right, it will absolutely crumble to bits as you're pulling it out because it is so moist. Shred, then add back some of the cooking liquid and stir up.

IF EATING NOW:
If eating any or all of this now, put whatever amount you want onto a baking tray and you can throw this baby under the broiler to get some crispy bits going. Turn frequently with tongs to get more crispy bits. 

IF FOOD PREP FOR LATER:
If you don't plan to eat this now and just are prepping for days and weeks ahead, let cool enough to portion into ziplocks/freezer bags, label accordingly, and voila! You have a bunch of delicious meals done with minimal hands-on time. Just defrost and either crisp in a pan or under a broiler before serving with your desired accompaniments.

Serve up for tacos, burritos, BBQ sandwiches, whatever. I love to crisp some up and serve with avocado and a fried egg on top for breakfast. YUM!

ADULTING: CLEANING TIP

by Friday, May 06, 2022
Friends, I really really wish someone had told me about this decades ago. Well, some of them did I am sure, but it sounded too simple to work, so I glossed over it. But now I have tried it and can say firsthand it works just as great as they say (and reading the comments below the blog post shows even more effusive praise).

Literally, simply this:

Mix 1 part Dawn dish soap, 1 part vinegar, put in spray bottle
Spray evenly on surface, let sit a moment or 5
Wipe down with sponge or moist cloth
Rinse
Nearly weep with joy

Our new shower is all glass...6+ feet of glass tall and wide. It's a lot of glass. We got a special coating on it which is supposed to help combat soap scum, and we also use an after-shower spray on all surfaces. But of course, nothing can stop soap scum completely.
 


When we started to get build-up, we were worried that the special coating we were using would be damaged if we used anything too harsh. We had tried Windex and gentle bathroom cleaners for the last few months to try to clean up the soap scum that was accumulating; but it wasn't working, and the build-up continued to get worse. Given this seamless glass it is kind of a showpiece of the bathroom, I was getting sick of looking at it like that. So in desperation, I thought it couldn't hurt to just TRY this. It's cheap, I had the ingredients in my house right now, so what could it hurt?

Like, yo. YO. Do it. I used it on the glass, on the tiles, on the floor. It's...magic? I don't know. For something so simple, why aren't more people in my life using this and absolutely **crowing** about it? Stop buying all the cleaning stuff you've ben trying up to now and try this NOW. I am going to try it on my toilets, too, which several commenters said they started doing to great effect.
WARNING: DO NOT USE ON NATURAL STONE. Vinegar is too caustic and catch etch those surfaces. But on pretty much every other surface, it should be fine.
 
DAMN I wish I had this at our old house with the vintage tub which I could never get clean. I used Soft Scrub with bleach and a lot of elbow grease and still never got that tub "clean" by my standards (and my standards aren't that high, the tub was that bad). I wonder if this would have done the trick back then...
Anyway, all that to say: try this! Let me know how it works for you! Because it was a minor miracle for us.

Link to one of many blogs about this, including some extra tips:
https://saraheverafter.com/the-best-homemade-soap-scum-remover

PLEASE VISIT MY DANCE BLOG!


On this blog I share my personal posts about cooking and knitting, travel and other musings; while I will blog about dance-specific topics over on the Deep Roots Dance blog:
http://www.deeprootsdance.com

I hope you will enjoy both my sites. Thanks for visiting!
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