Artisan Gingerbread House - Part 1

It's that time of year again, non-stop Christmas music and commercials. Don't get me wrong, I love the holidays and celebrations as much as anyone. What I prefer to do is make things. Since I'm not good at making very many things, I come to my favorite thing: Cooking. I used to think gingerbread houses were just too much, all the work. Once I realized just how much I enjoyed making them, it was all over. I've got it down to a science so maybe you will, too.

To pique your interest, I am going to show you how I work. For me, the creative part does not seem like work, and I get very focused and enjoy putting all the pieces together. So, I separate it out. Right now, at this very moment, I am starting the baking part. I have mixed dough, cut out the house and various other little things that will be used to put the house together, and add what I love so very much: detail.

I need to let you know at this point why I call my gingerbread houses artisan. This is because, everything on them is made by me. I do not use candies or - ugh just the thought - premade store-bought crap to decorate my gingerbread houses. I make all the details myself out of small pieces of gingerbread, royal icing and meringue, and food coloring or petal dust to get the effect I want. They are made from all edible ingredients, however, I do not recommend eating them. After the holidays, simply take it to a shooting range and take a shot. Or something else on the creative, destructive - yet safe - side.

To get your creative heart pumping, I recommend making your pieces on one day and taking a break. Get all your shit together first so it will be fun in the end. I do all pieces and details and put them in a safe place and then put the thing together, then the fun stuff happens.

Gingerbread Recipe
Butter 8 oz. (use margarine to save $)
Brown Sugar 7 1/2 oz.
Molasses 8 oz.
All-Purpose Flour 2 1b. 3 oz.
Baking Soda 2 tsp.
Cinnamon 2 tsp.
Ginger 2 tsp.
Clove 1/2 tsp.
Salt 1 tsp.
Water 8 oz.

Preheat oven to 325 degrees.
Mix all ingredients together, except water. Add water, a little at a time, at the end to get a stiff yet pliable dough. You may or may not need the whole cup. The dough will come together when rolling. Use plenty of flour for rolling. Dough may also be refrigerated to get it pliable or to keep some for later. Depending on the size of your house, you may want to double this recipe. If you do double the recipe, do it in 2 separate batches as it will not all fit into one mixing bowl - my Kitchen-Aid will only hold one batch and its 5qt.

With this amount of dough, I am making a mini-house. With plenty left, I will make lots of details or possibly another house.
The templates are:
Roof: 4" x 5.25"
Side: 4" x 2.5"
Ends: bottom 3.5", side 3", steeple 3.25"

You will need a template, you can easily make this one or surf around and find one on the internet, there are many of them. Take these hints, though:
-Make the sides and the ends slightly thicker than the roof for sturdiness.
-Leave space in between on the baking sheet, they puff up slightly.
-Use the leftover pieces to make bricks and logs, etc for details.

Baking time is until, they are pretty stiff and hard, I have had mine in for over an hour now and still waiting, as they should not feel too cakey in the middle. Don't get them too dark, either, as that will make them brittle. The pieces for the house have to be sturdy. The smaller pieces will have to be watched more carefully for darkness around the edges.

Do not be too concerned if the sides are slightly uneven or something is rough around the edges. Later, when putting together and decorating you will be using royal icing and if needed a little sandpaper. Icing, as my grandmother used to say, covers a multitude of sins. The flamboyant act of covering these sins is also fun and artistic.

Also, when buying the ingredients buy the cheapest stuff you can find. My original recipe called for butter. Now, I cannot imagine using butter, literally wasting it on a gingerbread house. I used Imperial margarine, stuff I despise but for this, perfectly fine. And for the spices, go the ethnic aisle and buy the ones in the bags, this is much, much cheaper.

You will, also, need a board or a very thick cardboard piece large enough to hold the house and the details around the yard. This can be covered tightly in foil or brown paper or whatever you like. Most of it may not be seen, due to the icing and details around. Just make sure its sturdy.

I'll provide recipes for meringue and royal icing later, just getting this part done is half the battle. Fun Stuff is coming!!!

The Art of Being Thankful

When I find a person gracious and thankful they seem to make up for all the ones that seemed blase and self-entitled, or just going though the motions. Most people do say thank-you but whether or not they truly mean it and whether or not I allow myself to accept their kind words after being completely judgemental for something about them, it's up to me. Appearances, gestures, conversations all require a judgement.

What I have learned about being thankful is that I need to be appreciative first. Not wait for them to thank me first for coming into their store or paying for something. The relationship nicely comes together, not tripping over thank-you's, it just feels nice. And instead of wallowing around in thank-you land it moves out and around, becoming thoughtful and interesting.

I always remember my grandmother, when she said thank-you to someone, she made a point of being charming and talking to the person. Instinctively, she could tell that a person put time and energy into something handcrafted; she could see quality a mile away. And this is what she wanted to give, you can give whatever you want materially, but always include a part of you - set yourself apart by giving of yourself with whatever you give. This is truly giving and the art of being thankful. What we are thankful for is what we give, also. And what we give of ourselves is what we allow ourselves to receive. Happy Thanksgiving!!

Duncan Hines, The Man

Did you know that Duncan Hines is not just a brand name? There actually was a man behind the name. He was a traveling salesman, and loved to eat good food that came from a clean kitchen.  Being on the road so much he wrote a book of restaurant reviews for his friends and family that ultimately became very popular and requests poured in.
The man behind the cake mix was quite the celebrity in his day, people trusted his name and looked for it in terms of quality food. His name became synonymous with good taste. The timing was impeccable - the late 40's and early 50's in America - when families were buying cars and taking road trips. He was a pioneer restaurant critic and was known as the roadside gourmet, a place with his name on it guaranteed good quality food from a clean and friendly establishment.

I'm reading Duncan Hines' Food Odyssey. I have an autographed copy that belonged to my grandfather when he was in the radio business. This book has been on my shelf for years and a few days ago I took it out and read the first chapter. It was intriguing enough to keep up my interest and am now half-way through it. Mr. Hines was interesting man, in this day and age he would have some new research to do for his fans, as he preferred corn-fed beef and turtle soup was considered something a true gourmet would have at the start of a menu. Times were different then. A different world. The picture he paints of Market Street in New York - he was so intrigued with those in the business of feeding people - that I could feel the pressure from the produce buyers office and practically hear the phones ringing all at once. Mr. Hines was curious and he liked to visit and see for himself and ask questions. As in the case of his Market Street visit, his observation was all that he came away with and it was enough for him.

Considered not only a trusted traveling gourmet by his fans, he was a true epicure and was invited to be a member of the Lucullus Circle. Mr. Hines considered this invitation one of the greatest honors of his life. Members of the Lucullus Circle, by invitation only (no women), were distinguished epicures that met five times a year to enjoy gourmet food and the conversation of food. Dining rooms decorated with fine art and at times eating with solid gold knives and forks. If there were such a thing as a Time Machine I would have chosen to go right there at that time to be there and see just that: An experience of a different world, with really good food, right!

He was meticulous and knew his readers counted on his opinion. After he ate his meal and was satisfied he would ask to see the kitchen and there his final decision would be made for his rating. His story is a classic case of Turn Your Hobby Into A Career, for he started thinking only of himself, his family and friends. He was all about the food as so many of us are today. Of all the so-called original foodies, Mr. Hines' first book published in 1935, Adventures in Good Eating - he was at the forefront of it all. Let us be reminded that there was a man behind the cake mix.

Less is More

There is something to be said about simplicity. I love simple. I love basic. I love good taste and I love style. With all of these things, it is what you don't do that makes it stand out; it makes it what it is.
What you don't do is as important as what you do. In cooking this would be to be able to taste the ingredient for what it is in its most perfect form, as it is. Not adding too many ingredients, letting it be.

Try just cooking a dish with a few ingredients so the flavor of each ingredient will stand out and simply be complemented by the others. We like to complicate things, but more is not better.

When my son was young and he was first learning to cook, he'd bring home a great fillet of fish and season the heck out of it. He soon learned how to season after a few overly spicy fish fillets went to waste. The taste of the food should be enhanced by the flavors you add, it should all go together nicely.
Taste as you cook, for seasoning and add...or not.

Home Cooking Time Savers

Is time such a hot commodity at your house that finding time to cook a real meal is an ordeal? I have suggested before to cook once or twice a week to make home cooking easier. I do have some tips for making meals faster and easier. Precooking is always your best bet. Have some of these items prepared in your fridge and putting a meal together will be much quicker.

Cooked Rice; great for adding to eggs or a quick stir-fry.
Baked or Boiled Potatoes; diced with onions and peppers a great side.
Hard Boiled Eggs; great for snacking or chopping for egg salad.
Roasted Chicken; ready to go, cold for making lunches. Shredded or chopped, great for soups or wraps, burritos, enchiladas.
Ground Beef, loosely cooked; Add to pasta sauce. Add to cooked rice. Fill tortillas.
Grated Cheese; Always keep on hand for anything and everything.
Chopped Onions; Flavor for anything, cold or quickly sauteed.
Peeled Garlic Cloves; Ready the minute your pan is hot.
Sauteed Red Onions; Roughly chopped and slowly sauteed, these are great for adding flavor to almost anything.

There are times when I love to cook slow and then there are times I just need to eat. I don't have all of these in my fridge at once, but have found the few I do keep up  on, help me a great deal, particularly with stress. Cooked rice, hard-boiled eggs and baked potatoes are pretty standard. Chopped Onions, also, I love to have. And, remember, I do not own a microwave. When I reheat, I uses a cast iron grill with a baster cover, or a double-boiler. Both are nearly as quick as nuking and much more nutritious.

If you pack a lunch everyday for work or school, have foods ready to go in the morning - ready to fill your bag or cooler - it's a godsend. Prepare ahead and make life easy on yourself.

Cooking is a Priority

I’m having a hard time buying food, too. And I have to have my cell phone and internet access. Bills that I cannot do without. I have cut-out t.v. completely; I rent movies from the library and once in a while go to redbox.

Being self-reliant is something I have always aspired to, and I do well. However, I did not grow a garden this year. And I did not can anything. My pantry is full of dried beans, rice, pasta and grains. I know how to cook  and I plan ahead so I am very comfortable with this. I love the bulk section of my local market and spend most of my money there.

It’s time to realize if things have changed for you to just make the adjustment; learn something. Stop bitching and complaining and do something constructive to make the experience work well for you.

Prices cannot always stay the same. Finger pointing is not going to get anyone anywhere. We have to change and adjust for what’s best for us in our own world – in our own home.  Buying whole foods and cooking at home – yea, it sounds mediocre in the whole scope of what’s going on in the world, but the effect this will have on the world and in our own life - will be phenomenal.

National Fast Food Day

So, according to CNN's Eatocracy, today is national Fast Food Day. Well...everyday is some kind of food day, from apples to zucchini and everything in between. It is sort of silly, but it is what it is. We did just have National Food Day on Oct 24, promoting home cooking and eating real food, as opposed to processed, fast junk. As opposed to today's day. I guess there has to be a day for everything.
I actually did not think that far ahead, I only found out about this just a little while ago. In the meantime, I started some soup - White Bean Soup that has been simmering for the past hour. And it's going to snow, so I am looking forward to it.

So what I propose to do is make your favorite fast food at home today.
Cooking fast food at home is a horse of a different color. When I'm hungry and need something fast, I now have fast food that comes from my kitchen that's whole and real, that I can make in just a few minutes. My favorite being a fried egg sandwich or grilled cheese. But with some leftovers in the fridge, I can have a quick meal ready in about 5 minutes or less. Even a burger is quick, maybe about 10 min. Hey, that's fast food. It's good. It's real and I know what's in it.
So, it is National Fast Food Day, go make something fast and good and real in your kitchen and celebrate.

Potato Bomb

No, it's not a new drink I made up containing vodka. It was a horrible experience that had me laughing uncontrollably. And it was a dangerous experience: I stabbed a hot potato with a fork and it exploded in my oven, my kitchen and all over me. I got a bad burn on one of my fingers. It was dangerous and very, very funny.

I had not pierced the potatoes, as I have always known I should, before I put them in the oven. I let them cook and when they were ready, grabbed a fork. Bad idea. The second that fork pierced the skin, I honestly did not know what the hell hit me. Potato was everywhere: the oven, the walls, the frig, me.

The potato debris, shown here, does not even give the slightest idea of the severity of the damage a hot baked potato can do to your kitchen - or you. OMG I am still laughing!

Thank-ful for Duke as he cleaned up the floor - there was  hot baked potato crusting onto the oven and the walls, as Mollie, my cat, stared in her secure seat in the dining room. And me cleaning up and laughing my ass off. I have never heard of this happening to anyone, although, I know the rule: Always poke holes in potatoes before you bake them.

Too Busy to Cook?

Or...too lazy.
It's mind boggling to me that a person cannot seem to plan their meals for themselves or their family. It's not rocket science. It's food. Meals.What you eat. What you put in your mouth; into your body.
It takes a few simple ingredients to make a dish. Voila! Cook it! You have a meal - a delicious meal!

Cook. Take the time it takes food to cook. Good food takes time. Allow that; Allow the food to become what you want it to be and it will taste amazing.
Food can cook in the oven while you do other things. Cooking is not a chore to be scorned upon, it's a beautiful caring thing to do. So, if you are so overwhelmed with your life that you do not have the time and are too busy to cook - keep in mind that there should be time to cook in your life - then you need to simplify your life. Make cooking a priority and you will find the time.

Eating Real & Being Natural

I am not a back-to-basics, old-fashioned kind of gal. Just because I am an advocate for home cooking, and even cooking from scratch, does not mean I don't wear make-up and don't shave my legs. I am just your average everyday sort of woman that has found out the hard way that cooking with whole food ingredients from my home kitchen is good for me - bottom line. I am not going to stop buying white sugar, but I will, also, buy brown rice syrup and agave. I don't buy whole wheat pasta, simply because I don't like it, and I do not feel the need to make my own; but I will buy the best I can get at my local market.
I am trying hard to educate myself, so if I know a certain company is using GMO's I will not buy it. However, not all produce I buy is organic; but, it is probably locally grown.
I have developed a relationship with the food I buy; a closeness to the ingredients as a whole natural product and this is what I appreciate about what I'm doing. And I cook; this is what changed me.
When I first started eating only whole foods, I still had a few items in my cupboards that I would not buy again. I did not throw out this stuff, rather, used it - as I was on a very tight budget - and never bought it again. It was stuff like pasta sauce and packaged stuffing, some frozen vegetables, a cake mix, all of which I never bought again. Don't waste. There is somebody that can use it, if you choose not to use what you have. Just make it a point to buy the ingredients, as a whole and not a mix or a sauce. Cooking is so much easier than people think. Pasta sauce is so easy to make. If it's the middle of winter, buy a can of tomatoes - only tomatoes - and you make the sauce. Bake a cake from scratch, it is seriously not that hard, you will love what you are capable of. And just be yourself, this is not a whole person make-over, although, you will see results because you will get nourishment where it was missing - body and soul. Don't let yourself go just because your kitchen has gone all natural...

$30 A Week & Eat Well

OK, I'm over it. The new trend is for politicians and/or journalists to 'experiment'; to feel what it's like to live on $30 on food for a week.
Are they creating hysteria?
Many people are living on $30 a week in food. It is not impossible to eat on less, as I've pointed out before on my blog, I have eaten on about $15 a week - for a month at a time -  along with what I already had and been perfectly healthy - and fed my son.
It seems to be the trend now to see how it 'feels', and be preoccupied with what one is going to eat next. Visions of chocolate ice cream and good coffee dancing in their heads.
It is nice that food insecurity is being sought out and Food Stamp Challenges are popping up. However, the real issue is what people are buying and taking home to cook. The operative word being COOK. Using forethought and taking time to cook with ingredients. Not buying prepackaged, processed microwavable so-called meals - that are more expensive in the long run and unhealthy. People need to cook, it's as simple as that. When was the last time you went into someone's home and there was soup simmering on the stove or bread baking in the oven? Long time ago? Holidays, maybe?
Let's make a new challenge - not an 'Oh my God, how will I survive on $30 a week', but How Well Can I Eat on $30 A Week. The catch: Using only whole foods and cooking everything oneself.
Reality show? I bet it'd be great...tune in.