Cathy Burnham Martin's Blog, page 89

Change

“They always say time changes things, but you actually have to change them yourself.”

— Andy Warhol (1928 – 1987)

American Pop artist

Celebrate La Poutine Week!

The famed Québécois dish called Poutine forms the center of a week of Food Festivals, especially in Canada, where the dish originated. French fries, topped with cheddar cheese curds and brown gravy started in the province of Québec, Canada, but the popularity of the interesting flavor and texture combinations has spread internationally. Some add fried chicken tenders; others add a generous sprinkle of crispy bacon crumbles.

National Dark Chocolate Day

Ahhhhhhh!

‘nough said.

National Inspire Your Heart with Art Day!

Visit an art gallery today and let your troubles melt into the creative genius that surrounds you. Or choose an artist… one of your personal favorites. And look up all of their works online.

 

Say, “Ahhhhh.” Or check out one of my favorite artists… I have many!

 

Tomie DePaola, an award-winning children’s book author and illustrator, became a friend many years ago.

 

And we loved meeting and traveling with the world’s top relief artist, Bill Mack.

While on a cruise ship in the Mediterranean, we also met former Disney artist, Graham Denison, whose talent seems utterly boundless!!! He’s now Oceania Cruises artist-in-residence.

 

And we once traveled with landscape painter S. Sam Park and his wife. And I love the whimsy of yet another former Disney artist James Coleman.

Check them out! Enjoy! Relax! Feel inspired!

National Inane Answering Message Day

This is our day to get super silly… leave someone a goofy message… a prank! Just be sure you tap in the correct phone number first! Just makeup something utterly senseless. “Mr. Ed may have had horse sense, but that doesn’t make Sponge Bob wear square pants.”

You could try asking a goofy question…  Like… “Air used to be free at the gas station. Now it’s $1.50. Do you know why?”

Then, of course, you must answer your silly question. And the answer to that question, of course, is: “Inflation.”

 

Or just leave a nonsensical joke as your message.  “How do you make an octopus laugh? You give him ten tickles.” Well, yeahhhh!

Welcome to Curmudgeons Day!

If you crinkled your mouth or furrowed your brown upon reading that word, you likely look like a curmudgeon! (Better to look like one than to behave like one.) Think of the stereotypical “grumpy old man.” A curmudgeon is a mean-spirited, nasty “buggah!”

And ladies, we do not escape either. The word for a female curmudgeon is termagant. Nope. I’d not heard of that either. Strive to be the opposite in thought, word, and deed, as they say. But if being crabby is “the thing” for someone you love, at least there’s a special day to recognize it. Hmmmm….  Reminding them that the other 364 days are NOT their day, so they should not behave as one. LOL!

Image by Gerd Altmann

Let’s Celebrate National Blueberry Pancake Day!

Photo by Adam Bartoszewicz

Pancakes make perfect comfort food on a wintry morning. If you don’t have fresh blueberries, stir in frozen ones just prior to cooking, which will help prevent them from turning your batter blue.  I also like to add a bit of orange or lemon zest to the batter, along with a bit of ground cinnamon.

For me, there’s no better way to top pancakes than with 100% pure maple syrup. But I have also been known to start with a couple pats of softened butter, prior to the syrup. I also like to toss additional fresh berries on top and some whipped cream. Okay. Decadence is good.

But one dear friend, David Weisgerber aka The Gerb, is not a maple syrup fan. He prefers blueberry syrup. National Blueberry Pancake Day, is the perfect chance to go ALL IN with blueberries!

Photo by Heather Gill

Super Simple Blueberry Syrup

½ c honey, mixed with 1 T cornstarch

1 c water (or juice, such as cranberry, apple, or grape)

1 T fresh lemon juice

Dash orange zest (fresh or dried)

3 c blueberries, fresh or frozen

Combine all but the half berries in a medium saucepan over med-high heat. When it comes to a boil, add the remaining berries and reduce heat. Let it simmer 4-5 min and serve warm. Makes 2 ½ c.

KISS Tip: Store refrigerated. Serve warm or at room temperature. For a smoother texture, process with an immersion blender to your desired consistency. If you like your sauce runnier, simply add 1-2 T water.

Yummy Chocolate!

This is National Chocolate Cake Day! So, let’s get right to it.

Melt-in-Your-Mouth Chocolate Cake

1¾ c all-purpose flour

2/3 c cocoa powder

1 tsp each: baking powder & baking soda

1 c sugar (or granulated monk fruit)

½ c packed light brown sugar (or Stevia-type blend)

¾ tsp salt

2 lg or x-lg eggs

½ c vegetable or canola or grapeseed oil

¾ c full-fat sour cream

1 tsp pure vanilla extract

1 c hot coffee

Grease and flour two 8” round cake pans and line bottoms with parchment paper. Set aside. Into a large bowl, sift flour, cocoa powder, baking powder, and baking soda. Then whisk in both sugars and the salt. In a medium bowl, beat the eggs; then whisk in the sour cream and vanilla till frothy. Stir into the sifted dry ingredients until well blended. Gradually stir in half the coffee; repeat with the other half of the coffee, stirring till the batter is smooth. Divide the batter between the 2 cake pans. Bake at 350 for 30 minutes, just till cake springs back when pressed gently and a wooden toothpick inserted into the center comes out clean. Let pans cool 15 minutes on wire racks. Then invert onto wire racks to cool fully.

Once completely cooled, frost with freshly whipped cream (sweetened to your taste) or Fabulously Fudgy Frosting to keep the chocolate theme going strong! If you like, sprinkle the top of the frosted cake with chopped nuts and/or coconut. It’s also great topped with raspberries, strawberries, or mandarin orange slices. Any way you top it, be sure to add decadence by serving with freshly whipped cream on the side. And hubby might pout if I did not also suggest ice cream on the side… his favorite is coffee, but vanilla, salted caramel, mint chip, and any other would also be great choices.

Fabulously Fudgy Frosting

7 oz dark chocolate candy bar, coarsely chopped

½ c heavy or whipping cream

2 T honey

2 T cocoa powder

1/3 c (full fat) sour cream

Combine chocolate, cream and honey in saucepan over low heat, stirring till completely melted and smooth. Remove from heat and pour into a bowl. Whisk in cocoa powder, followed by sour cream. Let cool 15 minutes. Then whisk briskly until thick and lightened. Spread immediately over the cake. As it continues to cool, it thickens to a fudge-like texture. Makes 2 c.

KISS Tips: If the kitchen is especially warm, you can place the frosting in the refrigerator for a few minutes to help it set faster. This makes great cupcakes, too. Simply cook for less time, 15-18 minutes.

Celebrate National Pistachio Day!

Whether you like to toss them on a salad or directly into your mouth, this is the official day to enjoy these little gems. According to the American Pistachio Growers Association, pistachios are compatible with everything from honey and chocolate (dark, milk, or white) to oranges, lemons, and dried fruits like raisins, dates, and apricots. Spices that work well with pistachios include saffron, cardamon, cloves, sea salt, and pink peppercorns.

CREAMY CARROT SOUP

Being winter, I thought a warm soup might be fun. While roasted sunflower seeds or pepitas work beautifully with this soup, I think it best on January 26, National Pistachio Day, to use pistachios!

4 T butter

1 ½ lb peeled, thinly sliced orange carrots

1 lg sweet onion, finely chopped (about 2 c)

2 T chopped green onions (green parts only)

¼ tsp Chinese 5-spice powder

½ tsp sea salt

2 c chicken stock or bone broth

1 c water

1 T grated ginger

1 T orange zest

½ c crushed, salted pistachios (or roasted pepitas or sunflower seeds)

Optional garnishes: chopped cilantro, finely sliced green chives, crushed salted pistachios

Melt butter in large soup pot over medium heat; cook carrots, onion, and green onion for 6-8 minutes, stirring a few times. Add 5-spice powder, salt, stock, water, ginger, and zest. Reduce heat, cover, and simmer another 15-20 minutes. Pour into a blender; process till smooth and creamy. Stir in pistachios and serve, garnished as you prefer. Makes 6 servings.

KISS Tip: For an extra pistachio boost, swirl in a little Pistachio Cream before garnishing. Make Pistachio Cream by placing 1 c salted pistachios, 2 T olive oil, and ¾ – 1 c water (depending on your preferred consistency) in a food processor; blend till smooth.

Achieve!

 

“Poor is the pupil who does not surpass his master.”

— Leonardo da Vinci (1452 – 1519)

Italian High Renaissance painter, scientist, sculptor, and architect

(His full name is Leonardo di ser Piero da Vinci.)