Soothing my soul

This past week I was treated to some amazing music and instead of sitting in a crowded bar with noisy people this concert took place in an apartment. It was a perfect intimate setting at a fellow banjo player that we know.  There were 24 people there on a Tuesday evening and John and his girlfriend had spicy jambalaya and cold beer to serve.  It was fairly casual as people mingled for about 30 minutes before the show getting to know new folks, chatting with old folks, and waiting for the music to begin.

The first band, The Lowest Pair, began around 7:30.  They are a double banjo duo from Olympia, WA and Minneapolis.  Why is that when I meet people from Minneapolis/St Paul I feel like I should know them?  I haven’t lived there for years and years but yet I feel this thread of a connection as if they live perhaps in one of my old apartments or have Sunday brunch at the same place I frequented.  Could be but probably not.  Their music was amazing and I would love to hear them again sometime.  The next few days they play several clubs around the Minneapolis area including one venue that I’ve spent many a night at listening to great music.  

When you watch the video play close attention to Kendl’s fingers as her they fairly fly over the strings. This particular video shows Palmer playing guitar and I like this song but the sound of both of their banjos together is pretty cool.

This was my first musical house party and it was a wonderful treat.  I loved that I didn’t have to put up with that one annoyingly loud table that just doesn’t care that good musicians are on the stage.

In October our church is hosting another cool duo, Jenny and Tyler, and I look forward to hearing them inside the great acoustics of the sanctuary.  I’ve heard many musical groups play in churches including the amazing Greg Brown a few years back.  Again it provides a more intimate setting but without the cold beer and hot jambalaya.

Jenny and Tyler:

Bring some music into your day…

Weekend Cookies;Cherry Oatmeal Cookies Variation

Happy Birthday to my husband, Gregory!  It’s a big one and he’s not all that excited about it.  I made him a special breakfast this morning of grits, Fresh Air bacon, scrambled eggs, and biscuits and peppery gravy.  He was in heaven with all his favorite breakfast foods at the table.

Last night I made these cookies for him because he loves oatmeal cookies.  They are delicious and next time I would double the recipe.  The directions say it makes 50 cookies-I beg to differ-as I even made mine nearly bite-sized as I could see the dough disappearing.

(Image Source)

Adapted from So Sweet! Cookies, Cupcakes, Whoopie Pies, and More by Sur La Table.  (This book was well worth the $11 I paid for it and I notice it is less than $10 on Amazon now)

Cherry Oatmeal Cookies
(makes about 50 cookies) (makes about 30 cookies)

Ingredients
1/2 cup (1 Stick) unsalted butter, softened
1/2 cup firmly packed brown sugar
1/4 cup plus 1 T. granulated sugar
1 large egg
1 tsp pure vanilla
1 cup unbleached all-purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 salt
3/4 cup old-fashioned rolled oats
3/4 cup dried sour cherries

1. Preheat oven to 350*F and position rack in the center.  Line 2 baking sheets with parchment.  (I used my silicone mat)
2. Place the butter, brown sugar, and white sugar in the bowl of a standing mixer and beat on medium speed until smooth. Scrape the bowl well.  Add the egg and vanilla and blend well.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.  Add to the butter mixture all at once.  Turn the mixer to the lowest speed and blend slowly, just until there are no  more patches of flour.  Scrape down the bowl.
4. Add the oats and cherries and blend on low until just combined.  Remove the bowl from mixer and stir gently a few times to make sure everything is incorporated.
5. Using a small ice cream scoop or a spoon, portion tablespoon-sized mounds (I did teaspoon size) onto the prepared baking sheet, spacing them about 2 inches apart.  Bake the cookies for 13-16 minutes, until cookies are golden brown at the edges and still a bit pale in the center.  Transfer to a cooking rack and let the cookies cool.

I did not have dried sour cherries in the house but I did have raisins and dried cranberries.  My husband loves oatmeal raisin cookies and I tossed caution to the wind by adding the cranberries as well.  He loved them-the cranberries add a snap.  I would like to try the dried cherries at some point but who needs a trip to the grocery store for just one ingredient??  These cookies were very quick to make-perfect for time-crunched baking.  Enjoy!

This recipe is linked to Beth Fish Reads Weekend Cooking meme.  See hers and the long list of other food-related posts by clicking over to her site.

Weekend Cooking; Salman Rushdie's Lamb Korma

Sunday Parade photo of Lamb Korma

My husband loves to read the newspaper, which is a good thing.  I like to read certain parts  but it usually depresses me so he reads and shares things with me and that way I don’t have to get bogged down by all the bad news.  He found this Salman Rushdie’s recipe at the back of the Sunday Parade Magazine and said that it sounded good.  He loves Indian food and with his birthday right around the corner I decided this would be my special dinner for him.

 I bought  local lamb at my organic store where I also found the cardamon pods.  I’ve never been able to buy safron here so that was the only ingredient I didn’t have.  It was delicious and I loved crushing the cardamon pods in my mortal and pestle which looks a lot like this one….

The recipe was a huge hit even with my daugher who didn’t eat the meat but loved the gravy and the jasmine rice.   We had some frozen naan from an Indian store in Arkansas to add to the fun!

Lamb Korma

Servings: 8

Ingredients:

1½ cups chopped onion
1 cup clarified butter (melted and skimmed of milk solids)
4 to 5 large cardamom pods (available in the spice section)
10 to 12 small cardamom pods
2 lb lamb, cubed
6 to 8 garlic cloves, crushed
½ inch fresh ginger, peeled and finely grated
1½ Tbsp ground coriander
1 tsp red chili powder

1½ tsp salt
8 oz plain yogurt, lightly whisked
Pinch of saffron
Directions:
1. Brown onions in butter until deep golden. Remove with a slotted spoon and pulse in a blender to form a paste. Crush cardamom; mix into paste.
2. Add meat to pan; stir over medium-high. After a few minutes, add garlic, ginger, coriander, chili powder, and salt. Stir for a couple of minutes. Mix in yogurt. Cover and cook over very low heat, 1 to 1½ hours.
3. About 5 minutes before korma is ready, add onion-cardamom paste and saffron so it can be absorbed by the meat and gravy.
Mine didn’t look like the picture above at all-I didn’t have those tiny peas and carrot cubes and mine had more gravy (I added extra yogurt)-otherwise I thought it would be dry.  We loved it and I would make this again.
This post is linked to Beth Fish Reads’ Weekend Cooking meme.  Click over to see her post-she’s making (my heavens) chocolate-ginger cake!  It looks yummy.
Salman Rushdie’s Parade magazine’s article.