Saturday, August 21, 2010
Brioche Odyssey Pt. 3
Why Brioche? What is so special about this eggy-buttery flaky dough? Other doughs are similar but lacking in depth of flavor. Puff pastry and Danish dough are made in similar fashion using the roll, fold, turn and rest technique to incorporate butter which creates the leavening agent to rise and make so many thousand flaky layers. Puff and Danish dough are like flaky pie dough on buttery steroids. There is no yeast, milk or egg in the original sponge or starter so it has less flavor and more incredible texture. When first starting Brioche, there is an awakening of the sleeping yeast with a tasty snack of sugar (lactose in the milk), eggs, flour and in a warm safe environment. That first step is what all the difference is in flavor. Yeast changes everything. Brioche has one the ability to transform itself into a tasty roll or loaf and still become an incredible pastry or breakfast treat. It is versitile and undiscovered.
On a spiritual level, this dough reaches into my inner core. It requires patience, discipline, faith and prayer to know that all your efforts will pay off. For me, it is my personal Lord of The Rings trilogy. The goal is identical: Save mankind from the horrors of___(insert demon here.)______. My spiritual mission is to save the world from the torture of eating terrible sticky buns. Of course, my bigger goal is to make a Brioche dessert that is good enough to make Julia Child cry, but I don't think any of us really know this mysterious dough so this is also an opportunity to start thinking about pastry in a new way.
The discipline: Roll, Fold, Turn and Rest. When it is time to add the butter after the cold rest, we need to prep the butter by beating it from a cold state to a cool, play-dough type texture. That butter needs to become a similar texture as the baby-ass soft dough coming out of the fridge. Also, as we pull the dough in and out of the refrigerator, we want to work quickly so we don't start any proofing, so make sure your kitchen is a little on the cool side. If it is 90 degrees outside and humid as hell, don't try to roll, fold, turn and expect to have spectacular results. If you have a chilled marble, that is an ideal working surface. It will buy you some time.
Most recipes are ready to use the dough at any point this moment forward. In fact, some Brioche recipe are ready to go without the addition of the extra half-pound of butter rolled, folded and rested in...so that means, if you are an eager beaver, go ahead and Brioche yourself out! That cuts this whole time process by maybe 10 hours (you will still need to chill, roll, proof before baking...so you're not gaining a ton of time.)
Before I drift too far from the Lord of The Rings reference or rather, the elephant in the room...I'd like to mention that I did in free, long-hand writing, draft out a three page epic of my battle with the Butter Ogres. Yes. I am a LOTR geek. What I found most surprising as I freely wrote about the Butter Ogres and their wicked ways in Brioche Land, was how quickly my imagine added Dwarves, Elves and demonic monsters. 600 words in and I took a step back, my hand cramping from dark descriptive references, I saw who I really am. Through the patient waiting for this dough to move through its process, I have been able to go a little bit further into my dark side and embrace my inner Geek. Thank you Brioche. NOTE: If you would like to have me post this private battle butter, then email me at patsycat@gmail.com or post a comment here and maybe I will do it.
Each roll, fold, turn and rest adds about 50 layers of flakiness so this is why this step is so important. It adds to the buttery quality of the dough and each layer is a little morsel of heaven. You can roll, fold, turn and roll, fold turn then rest for at least 30 minutes before starting where you left off to roll, fold and turn, roll, fold, turn and rest for 30 min.
After a good rest for me and the dough (at least 4 hours from the last roll, fold and rest) it is time to turn this canvas into something. It is time to make this hunk of dough into a master piece. Sweet Sticky Buns, here I come!
So much love,
All the way from over here...
Linda
On a spiritual level, this dough reaches into my inner core. It requires patience, discipline, faith and prayer to know that all your efforts will pay off. For me, it is my personal Lord of The Rings trilogy. The goal is identical: Save mankind from the horrors of___(insert demon here.)______. My spiritual mission is to save the world from the torture of eating terrible sticky buns. Of course, my bigger goal is to make a Brioche dessert that is good enough to make Julia Child cry, but I don't think any of us really know this mysterious dough so this is also an opportunity to start thinking about pastry in a new way.
The discipline: Roll, Fold, Turn and Rest. When it is time to add the butter after the cold rest, we need to prep the butter by beating it from a cold state to a cool, play-dough type texture. That butter needs to become a similar texture as the baby-ass soft dough coming out of the fridge. Also, as we pull the dough in and out of the refrigerator, we want to work quickly so we don't start any proofing, so make sure your kitchen is a little on the cool side. If it is 90 degrees outside and humid as hell, don't try to roll, fold, turn and expect to have spectacular results. If you have a chilled marble, that is an ideal working surface. It will buy you some time.
Most recipes are ready to use the dough at any point this moment forward. In fact, some Brioche recipe are ready to go without the addition of the extra half-pound of butter rolled, folded and rested in...so that means, if you are an eager beaver, go ahead and Brioche yourself out! That cuts this whole time process by maybe 10 hours (you will still need to chill, roll, proof before baking...so you're not gaining a ton of time.)
Before I drift too far from the Lord of The Rings reference or rather, the elephant in the room...I'd like to mention that I did in free, long-hand writing, draft out a three page epic of my battle with the Butter Ogres. Yes. I am a LOTR geek. What I found most surprising as I freely wrote about the Butter Ogres and their wicked ways in Brioche Land, was how quickly my imagine added Dwarves, Elves and demonic monsters. 600 words in and I took a step back, my hand cramping from dark descriptive references, I saw who I really am. Through the patient waiting for this dough to move through its process, I have been able to go a little bit further into my dark side and embrace my inner Geek. Thank you Brioche. NOTE: If you would like to have me post this private battle butter, then email me at patsycat@gmail.com or post a comment here and maybe I will do it.
Each roll, fold, turn and rest adds about 50 layers of flakiness so this is why this step is so important. It adds to the buttery quality of the dough and each layer is a little morsel of heaven. You can roll, fold, turn and roll, fold turn then rest for at least 30 minutes before starting where you left off to roll, fold and turn, roll, fold, turn and rest for 30 min.
After a good rest for me and the dough (at least 4 hours from the last roll, fold and rest) it is time to turn this canvas into something. It is time to make this hunk of dough into a master piece. Sweet Sticky Buns, here I come!
So much love,
All the way from over here...
Linda
Thursday, August 19, 2010
Brioche Odyssey Pt. 2
If years of telephone calls with my mother have taught me anything, it is that morning television has all the answers to life's issues. My mother is a little A.D.D. and she has remote fever. As soon as there is a break for commercial she is flipping back to the Today Show from Good Morning America, but don't mention that CBS show because she does not like it. If you have a spare 45 minutes, I am sure she would be happy to tell you all about it.
Thank you Robin Roberts, Meridith Vieira, and Ann Curry for all your "How To:" tips that my mother has recorded for just such an occasion. Mother keeps a note pad by the television and take frantic notes for future telephone calls. Part of our weekly updates are the highlights or bullet points from the list appearing on the TV screen. She doesn't always get all the information down on paper or sometimes she forgets to write down the topic so she only has a list of items, so for me, it is more of a test of patients and hope for a glimmer of understanding from the cryptic clues of why she thought I might be interested in black trench coat, back A-line skirt, white button-down top ,etc...what the hell is this about? Oh yes! The "Ten closet must-haves for summer!" Ta Da! God bless you mother. I do appreciate those lists!
Like a good daughter, I am doing all those things you are supposed to do when you suddenly find yourself unemployed and with limited resources. I've set my career goals high in the sense of personal freedom and personal integrity and the task of work I've chosen is fun and passion filled. I've taken positive steps towards my goal and it is working out so far. I have an interview for the Wine Intern position at an awesome wine shop to bump up my knowledge. I've applied for Unemployment and am awaiting a ruling. I've updated my resume and am frequently and regularly checking job options, bulletin boards and alumni job sites. I've contacted friends in the industry and let them know of my situation and that I am looking for employment.
And I've made Brioche dough. I am not sure on which show they say to make Brioche...okay. Maybe no one tells you once you find yourself suddenly unemployed, it is time to make desserts good enough to make Julia Child cry. That is my culinary goal. I want to bring giant, wet crocodile tears to Julia Childs old, sad powder-blue eyes. Unfortunately, Julia Child is dead. Who could ever fill her shoes as to making a master brought to tears over a magnificent dessert? For now, it is going to have to be me. I must channel the spirit of Julia through this dough. I must be moved to tears. I must satisfy my inner-Julia and I must make the most awesome Brioche ever!
Let's go! Please feel free to grab your "Baking With Julia" cookbooks for this segment of our program.
I am using the Brioche recipe in the Baking with Julia" cookbook published way back in the day of 1996 by Dorie Greenspan, who just happens to be one of America's best baking/cookbook author in my opinion. And I would like to clarify that I am in no way trying to rip off any lame Hollywood movie or book like Julia and Julia. If you know me at all, you know that I have been a passionate baker since my first poison Popsicle which I made at age 8. I received a lot of answers about my path in life at the age of 8 years old and baking has always been one of my most favorite forms of expression. Another thing about me is that I don't collect cookbooks or baking books. I am really stingy when it comes to buying cook books because I have been so screwed in my day by books that don't deliver on their glossy photo promises. Many years ago at the Culinary Institute of America, (CIA) I picked up some gems of secretes from the Chef-Instructors and one of my favorite is to NEVER buy a cookbook without first testing a few recipes yourself at home in your setting. In the old days, I would copy a recipe out of a cookbook at the Library and try it at home. Later, Barnes and Nobel became a great resource before the internet made it possible to find many many recipes. . Testing a cookbook before purchasing it has saved me a lot of heartache and money. I highly recommend it.
I've made this basic Brioche dough on pages 42 and 43 now that the dough has rested for 18 hours or more (my notes, not theirs!) it is time to move forward. I am torn about what to do next with this dough and I haven't started a back-up batch yet. It is good to see what stresses me out because I start to worry that I won't have enough dough to do what I want to do! But I have time, so I must start another batch today!
My first Brioche desire is: Pecan Cinnamon Sticky Buns. Holy mother of god.....when I first made this recipe I devoured four of these puppies in one breath. Note: Food Porn photo of these amazing Sticky Buns is in the "Baking With Julia" (BWJ) page 172 and 173. The sweetness of these caramelized pecans made me fall-down and wet my pants, no lie...they were that good. These Sticky Buns inspired me to start the Brunch Club in Brooklyn. The Brunch Club is a weekly gathering of people who are interested in food who want to try these dishes I'm making and talk about food with other foodies. There is a donation that goes towards ingredients and efforts. It's a great way of connecting with others who have the same interests and it is a great way to taste my buns!
Back to the Brioche.
Another thing I do with my cookbooks is I write all over the pages when I am making stuff. Some authors like their desserts much sweeter than my tastes and I usually change quantities after the first try. I take that follow-the-direction approach on the first time making a dish and then alter as see fit. It takes a little courage to write in the pages but the notes are a life-saver. On page 190 of BWJ, the rested Brioche is the canvas for these flaky wonders. I'm feeling adventures today and I'm going to divide this dough and make half the way the instructions say and the other half with a twist. What is CRAZY about this recipe in the baking world is that it is taking a buttery Brioche dough and adding MORE BUTTER! Folding it in in layers like a puff pastry or Danish dough. Who ever thought of this technique was a frikking genius. So let's take a moment to pay homage to the mighty dough gods.
Instead of folding a traditional organic, unsalted butter into the folds of the Brioche dough, I am taking the butter and making a slightly sweet compound with cinnamon and sugar and then folding that into the dough to add slightly sweetened, cinnamon layers in addition to the caramelized pecans to be added later. See, crazy does as crazy sees...and when I sees someone fold butter into Brioche dough, well, it moves me to a new culinary place.
So that is the next step. I am adjusting the recipe and adding the slightly sweeteened cinnamon butter to the dough, folding it like a business letter, rotating the dough one quarter a turn, rolling it carefully out careful to not over-roll on the folded layers, folding it again like a business letter and wraping it in plastic. Now the dough must rest for at least 30 min before doing anything else to it. This is Brioche's secret. You work it a little, you let the dough rest and recover. This is why making a double batch is such a good idea so you can make other items while one batch of dough is resting. Another batch can be doing something else. But not everyone is unemployed like me. It only seems like everyone is unemployed! This is the time when we work the dough a little, let the dough rest a lot.
After the afternoon nap, it is time to fill the dough which means rolling it out again and rolling in more sugar, butter, cinnamon and chopped pecans. I like to roll the dough pretty thin and try to make mini size Sticky Buns so I can eat more of them and think that I'm consuming less. Once they are filled and rolled into a tube, the dough must rest for another 45 minutes. This is why Brioche rolls in most bakeries are $2.75 each! Look at this, we are on day 2, at least 28 hours into operation by now and this dough must rest and it is preferred if the dough is frozen for at least 45 minutes. Then AFTER the dough is frozen and more butter is put into the pans and layered with whole pecans, this dough now must RISE FOR TWO HOURS!!! Do you see how much time these frikking buns take? I mean, maybe I am crazy to make this dough...but the pay off is so sweet. Okay. Moving forward. Honestly, I can only say thank you Unemployment for granting me the ridicules amount of time that it takes to make this flaky, buttery sensation. Thank you, thank you thank you!
So that is where we are. The dough is filled, rolled, rested, rolled again and filled again, rested again and in the freezer waiting for yet another day so they may be cut, proofed and baked so I can finally taste this dough to see if 36 hours of my time has been well spent.
To do: File my Unemployment claim today. Complete stage two of the Brioche (and start a second batch to be ready tomorrow too!) Oh lord, thank goodness I am unemployed so I have enough time to finally do Divine Work! Pray for me people, that my unemployment is awarded to me as I continue to look for a job and make Brioche.
When in doubt, roll, fold, and rest. Roll, fold, and rest. Roll, fold, rest.
So much love,
All the way from over here...
Linda
Thank you Robin Roberts, Meridith Vieira, and Ann Curry for all your "How To:" tips that my mother has recorded for just such an occasion. Mother keeps a note pad by the television and take frantic notes for future telephone calls. Part of our weekly updates are the highlights or bullet points from the list appearing on the TV screen. She doesn't always get all the information down on paper or sometimes she forgets to write down the topic so she only has a list of items, so for me, it is more of a test of patients and hope for a glimmer of understanding from the cryptic clues of why she thought I might be interested in black trench coat, back A-line skirt, white button-down top ,etc...what the hell is this about? Oh yes! The "Ten closet must-haves for summer!" Ta Da! God bless you mother. I do appreciate those lists!
Like a good daughter, I am doing all those things you are supposed to do when you suddenly find yourself unemployed and with limited resources. I've set my career goals high in the sense of personal freedom and personal integrity and the task of work I've chosen is fun and passion filled. I've taken positive steps towards my goal and it is working out so far. I have an interview for the Wine Intern position at an awesome wine shop to bump up my knowledge. I've applied for Unemployment and am awaiting a ruling. I've updated my resume and am frequently and regularly checking job options, bulletin boards and alumni job sites. I've contacted friends in the industry and let them know of my situation and that I am looking for employment.
And I've made Brioche dough. I am not sure on which show they say to make Brioche...okay. Maybe no one tells you once you find yourself suddenly unemployed, it is time to make desserts good enough to make Julia Child cry. That is my culinary goal. I want to bring giant, wet crocodile tears to Julia Childs old, sad powder-blue eyes. Unfortunately, Julia Child is dead. Who could ever fill her shoes as to making a master brought to tears over a magnificent dessert? For now, it is going to have to be me. I must channel the spirit of Julia through this dough. I must be moved to tears. I must satisfy my inner-Julia and I must make the most awesome Brioche ever!
Let's go! Please feel free to grab your "Baking With Julia" cookbooks for this segment of our program.
I am using the Brioche recipe in the Baking with Julia" cookbook published way back in the day of 1996 by Dorie Greenspan, who just happens to be one of America's best baking/cookbook author in my opinion. And I would like to clarify that I am in no way trying to rip off any lame Hollywood movie or book like Julia and Julia. If you know me at all, you know that I have been a passionate baker since my first poison Popsicle which I made at age 8. I received a lot of answers about my path in life at the age of 8 years old and baking has always been one of my most favorite forms of expression. Another thing about me is that I don't collect cookbooks or baking books. I am really stingy when it comes to buying cook books because I have been so screwed in my day by books that don't deliver on their glossy photo promises. Many years ago at the Culinary Institute of America, (CIA) I picked up some gems of secretes from the Chef-Instructors and one of my favorite is to NEVER buy a cookbook without first testing a few recipes yourself at home in your setting. In the old days, I would copy a recipe out of a cookbook at the Library and try it at home. Later, Barnes and Nobel became a great resource before the internet made it possible to find many many recipes. . Testing a cookbook before purchasing it has saved me a lot of heartache and money. I highly recommend it.
I've made this basic Brioche dough on pages 42 and 43 now that the dough has rested for 18 hours or more (my notes, not theirs!) it is time to move forward. I am torn about what to do next with this dough and I haven't started a back-up batch yet. It is good to see what stresses me out because I start to worry that I won't have enough dough to do what I want to do! But I have time, so I must start another batch today!
My first Brioche desire is: Pecan Cinnamon Sticky Buns. Holy mother of god.....when I first made this recipe I devoured four of these puppies in one breath. Note: Food Porn photo of these amazing Sticky Buns is in the "Baking With Julia" (BWJ) page 172 and 173. The sweetness of these caramelized pecans made me fall-down and wet my pants, no lie...they were that good. These Sticky Buns inspired me to start the Brunch Club in Brooklyn. The Brunch Club is a weekly gathering of people who are interested in food who want to try these dishes I'm making and talk about food with other foodies. There is a donation that goes towards ingredients and efforts. It's a great way of connecting with others who have the same interests and it is a great way to taste my buns!
Back to the Brioche.
Another thing I do with my cookbooks is I write all over the pages when I am making stuff. Some authors like their desserts much sweeter than my tastes and I usually change quantities after the first try. I take that follow-the-direction approach on the first time making a dish and then alter as see fit. It takes a little courage to write in the pages but the notes are a life-saver. On page 190 of BWJ, the rested Brioche is the canvas for these flaky wonders. I'm feeling adventures today and I'm going to divide this dough and make half the way the instructions say and the other half with a twist. What is CRAZY about this recipe in the baking world is that it is taking a buttery Brioche dough and adding MORE BUTTER! Folding it in in layers like a puff pastry or Danish dough. Who ever thought of this technique was a frikking genius. So let's take a moment to pay homage to the mighty dough gods.
Instead of folding a traditional organic, unsalted butter into the folds of the Brioche dough, I am taking the butter and making a slightly sweet compound with cinnamon and sugar and then folding that into the dough to add slightly sweetened, cinnamon layers in addition to the caramelized pecans to be added later. See, crazy does as crazy sees...and when I sees someone fold butter into Brioche dough, well, it moves me to a new culinary place.
So that is the next step. I am adjusting the recipe and adding the slightly sweeteened cinnamon butter to the dough, folding it like a business letter, rotating the dough one quarter a turn, rolling it carefully out careful to not over-roll on the folded layers, folding it again like a business letter and wraping it in plastic. Now the dough must rest for at least 30 min before doing anything else to it. This is Brioche's secret. You work it a little, you let the dough rest and recover. This is why making a double batch is such a good idea so you can make other items while one batch of dough is resting. Another batch can be doing something else. But not everyone is unemployed like me. It only seems like everyone is unemployed! This is the time when we work the dough a little, let the dough rest a lot.
After the afternoon nap, it is time to fill the dough which means rolling it out again and rolling in more sugar, butter, cinnamon and chopped pecans. I like to roll the dough pretty thin and try to make mini size Sticky Buns so I can eat more of them and think that I'm consuming less. Once they are filled and rolled into a tube, the dough must rest for another 45 minutes. This is why Brioche rolls in most bakeries are $2.75 each! Look at this, we are on day 2, at least 28 hours into operation by now and this dough must rest and it is preferred if the dough is frozen for at least 45 minutes. Then AFTER the dough is frozen and more butter is put into the pans and layered with whole pecans, this dough now must RISE FOR TWO HOURS!!! Do you see how much time these frikking buns take? I mean, maybe I am crazy to make this dough...but the pay off is so sweet. Okay. Moving forward. Honestly, I can only say thank you Unemployment for granting me the ridicules amount of time that it takes to make this flaky, buttery sensation. Thank you, thank you thank you!
So that is where we are. The dough is filled, rolled, rested, rolled again and filled again, rested again and in the freezer waiting for yet another day so they may be cut, proofed and baked so I can finally taste this dough to see if 36 hours of my time has been well spent.
To do: File my Unemployment claim today. Complete stage two of the Brioche (and start a second batch to be ready tomorrow too!) Oh lord, thank goodness I am unemployed so I have enough time to finally do Divine Work! Pray for me people, that my unemployment is awarded to me as I continue to look for a job and make Brioche.
When in doubt, roll, fold, and rest. Roll, fold, and rest. Roll, fold, rest.
So much love,
All the way from over here...
Linda
Wednesday, August 18, 2010
If it is Wednesday, it must be Brioche
The doctor said I never looked better. My skin was glowing, I was tanned, rested, blood pressure was slightly below normal (which is where I like it) and I'd lost five pounds in two weeks. I knew a couple of weeks away from work would rejuvenate my soul the new problem I faced was how could I ever go back to that corporate job? In two weeks so many events happened in perfect divine order that there was no way for me to return.
Dr K told me for me to maintain a healthy state of mind, I needed to start taking anti-depressants and anti-anxiety medication in addition to adding psycho therapy to my weekly activities to keep me well and perform at my current job in Corporate America. After much contemplation I decided to take the leap and opt to NOT take the blue pills to keep me "sane" to stay in a mediocre job accepting mediocre pay for the idea that having health insurance is the most important goal in my life. It was an easy decision if I treated it like any other big decision in my life. I took a deep breath and opened my mouth waiting for my heart to speak and it said Hell No! I will Not accept this lifestyle as my own! Where is Linda? Where did she go? Is she ready to jump off this hamster wheel and see what life has to offer her?
Hell Yes!
When Dr. K heard my decision she said that she could not then write me a note releasing me back into the workforce so I must walk my truth now. Here's the part I love the most: My doctor agreed that you must be crazy to take the medication. Crazy is a harsh term still in this day and age, conjuring images of people living in drab prisons over medicated playing checkers or watching daytime television. Today's crazy is roaming the streets buying fruit and talking into their headsets....sometimes without a phone attached.
Yes, I am more of today's kinda crazy to jump into the unknown of how I will support myself. Will it be through following my dreams? Writing, cooking, baking, walking, loving life? I have some big picture ideas for myself and know that no matter what the vision, the first step is the first step.
So here is today's first step. I'd love to be waiting tables at an awesome restaurant with fantastic food, a fun staff in a great area of the city making tons of cash so I can do lots of other stuff. I have a lot going for me to get me into that dream restaurant job so to strengthen my wine knowledge, I've applied to be an intern at a fantastic Brooklyn wine shop! My interview is early next week and I will be working once a week helping out in the store (playing wine shop!) and learning about a ton of wines, vineyards, grapes, storage, bargains and finds! While I study for my interview and review my CIA Alumni job site and Craigslist for a juicy job for me, I have started a batch of Brioche.
I have a lot of time on my hands now and Brioche dough takes a good 30 hours to make. You can rush it to do it in 18 for sure, but the dough is so much better if it takes its good sweet time on that second and third rise. Brioche is the only dough that made me want to have a baby only so I could pick it up and smell it's baby-soft ass and think about the buttery soft Brioche dough just after it's second rise. Oh...how sweet and soft...it is worth every hour of devotion.
Today has been the first 18 hour process of the dough. I am following using my baking bible, the "Baking with Julia" cookbook...and I am recording the Baking with Julia program on my local PBS twice a week to stay inspired! The dessert made from this basic Brioche dough made Julia Child cry. I want to taste what was so damned good that it made Julia Child actually get chocked up and have tears pool into her eyes as she had no words to describe the perfection in her Zablignoe cream topped slightly stewed stone fruit in a magical white sauce (no kidding!) all sitting on a perfectly baked Brioche tart with Creame Fraische custard.
Yes! I will make it!
The yeast has proofed and there was confirmation of a dough forming although it was a little scary for me today. This yeast was SLEEPY!!! It did not want to proof at first, but on a cool, humid morning that is to be expected. I gave it some extra time and slowed the process down a little bit more.
That is the divine secrete of Brioche dough. I think it is a lot like a good man. If it ain't doing what it is supposed to be doing, just give it a little bit more time. If it doesn't come around, get rid of it and start over. But if you are a little patient, and give it some extra time to do whatever it has gotta do, it usually pays off right away.
The second rule of thumb with Brioche is you gotta beat the hell out of that dough. This is when those three hundred dollar mixers come in handy. They have industrial engines for exactly this reason. My only complaint is that you can only make 1-2 times the recipe at a time and then you must let your mixer rest for a good 4 hours or until completely at room temperature. Brioche is a very communicative dough speaking to you through the loud whirl of the mixer. Maybe it is Stockholm Syndrome that makes you immune to the noise...but in the white noise there is a language that emerges through the whine of the motor, an almost slapping whipping whining voice as the birth of a great dough requires a little rough loving.
After the smooth slapping dough is perfected then you add about a half a pound of softened excellent quality butter. The more fancy-pants, the better. Do not skimp on milk-fat content or cost because butter is the star in this operation and the secret ingredient! When the butter is added at this stage of dough development, it is gonna make it look like a White Hot Mess! No Lie! You are going to think you have made the biggest culinary fawk-up of your life and you are already nearly 2 hours into the operation and you haven't even started the second rise yet! Yikes!
Hold tight, Nelly! Do not fear. Refer yourself to above where I mention to beat the hell out of this dough and it will work for you. Treat it like your man. Give it a little space and some faith that it can RISE up to the occasion and all will work out. And if you need to sprinkle a little extra tablespoon of flour on that sucker, then sprinkle away my friend. Sprinkle away.
Because it will return to you and you will put it gently in its buttered bowl and let it rise for a couple of hours. And during that time it is back to job searching and showering getting ready for the day. By lunchtime, the kitchen is clean and the dough has competed its first major rise (or really the 2nd rise) where it is baby bottom smooth and makes me crave more Brioche dough.
After being so rough with our beloved Brioche, he now requires a gentle hand in deflating the poof from the rise, and gentle but firm reshaping and a little kiss on its cheek (through the plastic wrap, of course...no conjugal visits yet!) and into the refrigerator he goes to rest for a full18 hours. I think this part is critical because the first slow, cold rise (which is what is happening to that dough right now in the fridge) is where so much flavor is developed during this process.
Tomorrow I will be making two different treats out of the mixture and starting a second batch so I always have Brioche available. I am so in love with touching this dough!
So much love,
All the way from over here...
Linda
Dr K told me for me to maintain a healthy state of mind, I needed to start taking anti-depressants and anti-anxiety medication in addition to adding psycho therapy to my weekly activities to keep me well and perform at my current job in Corporate America. After much contemplation I decided to take the leap and opt to NOT take the blue pills to keep me "sane" to stay in a mediocre job accepting mediocre pay for the idea that having health insurance is the most important goal in my life. It was an easy decision if I treated it like any other big decision in my life. I took a deep breath and opened my mouth waiting for my heart to speak and it said Hell No! I will Not accept this lifestyle as my own! Where is Linda? Where did she go? Is she ready to jump off this hamster wheel and see what life has to offer her?
Hell Yes!
When Dr. K heard my decision she said that she could not then write me a note releasing me back into the workforce so I must walk my truth now. Here's the part I love the most: My doctor agreed that you must be crazy to take the medication. Crazy is a harsh term still in this day and age, conjuring images of people living in drab prisons over medicated playing checkers or watching daytime television. Today's crazy is roaming the streets buying fruit and talking into their headsets....sometimes without a phone attached.
Yes, I am more of today's kinda crazy to jump into the unknown of how I will support myself. Will it be through following my dreams? Writing, cooking, baking, walking, loving life? I have some big picture ideas for myself and know that no matter what the vision, the first step is the first step.
So here is today's first step. I'd love to be waiting tables at an awesome restaurant with fantastic food, a fun staff in a great area of the city making tons of cash so I can do lots of other stuff. I have a lot going for me to get me into that dream restaurant job so to strengthen my wine knowledge, I've applied to be an intern at a fantastic Brooklyn wine shop! My interview is early next week and I will be working once a week helping out in the store (playing wine shop!) and learning about a ton of wines, vineyards, grapes, storage, bargains and finds! While I study for my interview and review my CIA Alumni job site and Craigslist for a juicy job for me, I have started a batch of Brioche.
I have a lot of time on my hands now and Brioche dough takes a good 30 hours to make. You can rush it to do it in 18 for sure, but the dough is so much better if it takes its good sweet time on that second and third rise. Brioche is the only dough that made me want to have a baby only so I could pick it up and smell it's baby-soft ass and think about the buttery soft Brioche dough just after it's second rise. Oh...how sweet and soft...it is worth every hour of devotion.
Today has been the first 18 hour process of the dough. I am following using my baking bible, the "Baking with Julia" cookbook...and I am recording the Baking with Julia program on my local PBS twice a week to stay inspired! The dessert made from this basic Brioche dough made Julia Child cry. I want to taste what was so damned good that it made Julia Child actually get chocked up and have tears pool into her eyes as she had no words to describe the perfection in her Zablignoe cream topped slightly stewed stone fruit in a magical white sauce (no kidding!) all sitting on a perfectly baked Brioche tart with Creame Fraische custard.
Yes! I will make it!
The yeast has proofed and there was confirmation of a dough forming although it was a little scary for me today. This yeast was SLEEPY!!! It did not want to proof at first, but on a cool, humid morning that is to be expected. I gave it some extra time and slowed the process down a little bit more.
That is the divine secrete of Brioche dough. I think it is a lot like a good man. If it ain't doing what it is supposed to be doing, just give it a little bit more time. If it doesn't come around, get rid of it and start over. But if you are a little patient, and give it some extra time to do whatever it has gotta do, it usually pays off right away.
The second rule of thumb with Brioche is you gotta beat the hell out of that dough. This is when those three hundred dollar mixers come in handy. They have industrial engines for exactly this reason. My only complaint is that you can only make 1-2 times the recipe at a time and then you must let your mixer rest for a good 4 hours or until completely at room temperature. Brioche is a very communicative dough speaking to you through the loud whirl of the mixer. Maybe it is Stockholm Syndrome that makes you immune to the noise...but in the white noise there is a language that emerges through the whine of the motor, an almost slapping whipping whining voice as the birth of a great dough requires a little rough loving.
After the smooth slapping dough is perfected then you add about a half a pound of softened excellent quality butter. The more fancy-pants, the better. Do not skimp on milk-fat content or cost because butter is the star in this operation and the secret ingredient! When the butter is added at this stage of dough development, it is gonna make it look like a White Hot Mess! No Lie! You are going to think you have made the biggest culinary fawk-up of your life and you are already nearly 2 hours into the operation and you haven't even started the second rise yet! Yikes!
Hold tight, Nelly! Do not fear. Refer yourself to above where I mention to beat the hell out of this dough and it will work for you. Treat it like your man. Give it a little space and some faith that it can RISE up to the occasion and all will work out. And if you need to sprinkle a little extra tablespoon of flour on that sucker, then sprinkle away my friend. Sprinkle away.
Because it will return to you and you will put it gently in its buttered bowl and let it rise for a couple of hours. And during that time it is back to job searching and showering getting ready for the day. By lunchtime, the kitchen is clean and the dough has competed its first major rise (or really the 2nd rise) where it is baby bottom smooth and makes me crave more Brioche dough.
After being so rough with our beloved Brioche, he now requires a gentle hand in deflating the poof from the rise, and gentle but firm reshaping and a little kiss on its cheek (through the plastic wrap, of course...no conjugal visits yet!) and into the refrigerator he goes to rest for a full18 hours. I think this part is critical because the first slow, cold rise (which is what is happening to that dough right now in the fridge) is where so much flavor is developed during this process.
Tomorrow I will be making two different treats out of the mixture and starting a second batch so I always have Brioche available. I am so in love with touching this dough!
So much love,
All the way from over here...
Linda
Monday, August 16, 2010
Linda in Cupcake Land Prelude
Once upon a time, in a place far, far away there lived a peaceful tribe of people on the beautiful island of Manahatta. One day, the chief awoke from a disturbing dream. Buffalo woman came to him performing the sacred spiral dance and he felt the herd run far far away clearing a gigantic path for any who wish to follow. When the dust settled, there were many dead. Those who remain stood in shock. As the sun rose, the Eagle called out to the Red Man, calling him towards the sunrise. To remember that the beginning will come. The destruction will end. The abundance will begin. And as the dream ended, the chief found a feather by his head as a physical reminder to stay connected to Eagle.
Then a few years passed......
Then a few years passed......
Monday, August 2, 2010
Dear Jet Blue....
Dear JetBlue,
I had a family emergency and had already booked my flight to Seattle for Aug 4th but needed to change my flight at the last minute to a week before the original booking date. I realized that there would be fees and charges and I was not upset when I was charged my added fee because I had to leave, but what I was not prepared for was paying for the extra leg room 3 times.
Lynda Nunez was the ticket agent who was so very helpful when I noticed I was charged a THIRD TIME for extra legroom for my seat (3A) and she did not know so she called customer service for me while I was waiting to check my bags...and let me say right now.... Lynda Nunez (a perfect stranger to me) is a great employee and I'd hire her in a second!
After 10 min on the phone with customer service, she assured me that $120 would be taken off my bill and credited to my debit card since I had been charged the first time $60 for the extra legroom on seat 3A then, when I changed my flight, I paid again for the exact same spot of 3A and $60 for the extra legroom and when I checked in for my flight at the kiosk, I was charged another $60 for my seat on 3A at JFK to check-in. NOTE: I was not allowed to proceed before I was charge A THIRD TIME $60 for the luxury gift of sitting in seat 3A.
How many times is appropriate? I am six feet tall, a woman, and I am accustomed to being paid less tan a man at my job for equal work, but seriously... $180 for 6 inches? For a seat???
I have LOVED Jet Blue! I've loved the coffee, the comfy seats, the awesome flight attendants, the smooth take-offs and landings but this is too much.
Poor Lynda Nunez assured me my $120 would be refunded and back on my debit card before the family emergency was over and as I gaze at my updated bank statement, my belief in Lynda's truth diminished.
But please know, she did a great job and I did not become dissatisfied until now as I see her guarantee was false...to no fault of her own.
Do I sound angry? Sure. I am angry. I'm pissed off that I have to pay 3 times for 6 inches of room.
Will I fly Jetblue again? That is hard to answer.
I just discovered that Alaska Airlines has a direct flight from Newark to Seattle! How exciting! And it costs me the exact same price to get from my home to JFK as it does to Newark, NJ.
Will I check their airfares first and book with them next time?
You tell me.......
Jet Blue, how should I continue our relationship? For the past few years, I've thought we had a good thing going on, but now I see what you can do to me and I don't know if that is what I need in my life.
So, JetBlue. You tell me. What do YOU think I should do? I tell you, Lynda Nunez wants me to fly with you again....but maybe you don't value her service and dedication the same way you don't value me and my loyalty. Maybe I should ask Lynda Nunez if she would prefer being a manager at one of my cafes? She really did her best to make me feel satisfied and when I
I don't know....why should I fly with JetBlue again? Do you have $120 good reasons why I should ?
Thank you,
Linda Silberman
patsycat@yahoo.
I had a family emergency and had already booked my flight to Seattle for Aug 4th but needed to change my flight at the last minute to a week before the original booking date. I realized that there would be fees and charges and I was not upset when I was charged my added fee because I had to leave, but what I was not prepared for was paying for the extra leg room 3 times.
Lynda Nunez was the ticket agent who was so very helpful when I noticed I was charged a THIRD TIME for extra legroom for my seat (3A) and she did not know so she called customer service for me while I was waiting to check my bags...and let me say right now.... Lynda Nunez (a perfect stranger to me) is a great employee and I'd hire her in a second!
After 10 min on the phone with customer service, she assured me that $120 would be taken off my bill and credited to my debit card since I had been charged the first time $60 for the extra legroom on seat 3A then, when I changed my flight, I paid again for the exact same spot of 3A and $60 for the extra legroom and when I checked in for my flight at the kiosk, I was charged another $60 for my seat on 3A at JFK to check-in. NOTE: I was not allowed to proceed before I was charge A THIRD TIME $60 for the luxury gift of sitting in seat 3A.
How many times is appropriate? I am six feet tall, a woman, and I am accustomed to being paid less tan a man at my job for equal work, but seriously... $180 for 6 inches? For a seat???
I have LOVED Jet Blue! I've loved the coffee, the comfy seats, the awesome flight attendants, the smooth take-offs and landings but this is too much.
Poor Lynda Nunez assured me my $120 would be refunded and back on my debit card before the family emergency was over and as I gaze at my updated bank statement, my belief in Lynda's truth diminished.
But please know, she did a great job and I did not become dissatisfied until now as I see her guarantee was false...to no fault of her own.
Do I sound angry? Sure. I am angry. I'm pissed off that I have to pay 3 times for 6 inches of room.
Will I fly Jetblue again? That is hard to answer.
I just discovered that Alaska Airlines has a direct flight from Newark to Seattle! How exciting! And it costs me the exact same price to get from my home to JFK as it does to Newark, NJ.
Will I check their airfares first and book with them next time?
You tell me.......
Jet Blue, how should I continue our relationship? For the past few years, I've thought we had a good thing going on, but now I see what you can do to me and I don't know if that is what I need in my life.
So, JetBlue. You tell me. What do YOU think I should do? I tell you, Lynda Nunez wants me to fly with you again....but maybe you don't value her service and dedication the same way you don't value me and my loyalty. Maybe I should ask Lynda Nunez if she would prefer being a manager at one of my cafes? She really did her best to make me feel satisfied and when I
I don't know....why should I fly with JetBlue again? Do you have $120 good reasons why I should ?
Thank you,
Linda Silberman
patsycat@yahoo.
Friday, October 23, 2009
Science Twin
Science Twin is headed to Germany tonight, then off to Finland. There must be some exciting news in the science world that he will discover. Business Twin will be on his own for the week living large in the $3500 a month studio apartment they share in the building above my cupcake shop. The tall, dark and handsome duo moved in a couple of months ago and quickly became staff favorites after we figured out there were two of them and not one manically changing his clothes from street grunge to business attire.
Their adorable nature made it easy for us all to become super-best friends. Last month, while the girls and I were out celebrating the store's success at a champagne brunch, The Twins were at the exact same restaurant as we were in Lower East Side! What a surprise! And they accused us of stalking them! We laughed and accused them of the same thing. They told us their names again for the five hundredth time, but we just called them by their coffee drinks or how they're dressed. So that makes them Science Twin and Business Twin. Business is 1 minute older than Science and he plays the responsible, serious type well. Science Twin is happier by nature.
Business Twin has a bitchy, Upper West Side girlfriend. We saw her at brunch and she scowled at us, jealous of the beautiful girls fawning over her lover. It's okay sweetheart, none of us really want him anyway.
We create nicknames for all the regulars. It helps to not know their names but find out details about their lives slowly and then form random opinions and fantasies. We attract a lot of attractive men, down here on Wall Street. In our tiny cupcake shop the pulsating female energy pours onto the steel, cold high-rises.
More to come......
So much love,
All the way over here....
Linda
Their adorable nature made it easy for us all to become super-best friends. Last month, while the girls and I were out celebrating the store's success at a champagne brunch, The Twins were at the exact same restaurant as we were in Lower East Side! What a surprise! And they accused us of stalking them! We laughed and accused them of the same thing. They told us their names again for the five hundredth time, but we just called them by their coffee drinks or how they're dressed. So that makes them Science Twin and Business Twin. Business is 1 minute older than Science and he plays the responsible, serious type well. Science Twin is happier by nature.
Business Twin has a bitchy, Upper West Side girlfriend. We saw her at brunch and she scowled at us, jealous of the beautiful girls fawning over her lover. It's okay sweetheart, none of us really want him anyway.
We create nicknames for all the regulars. It helps to not know their names but find out details about their lives slowly and then form random opinions and fantasies. We attract a lot of attractive men, down here on Wall Street. In our tiny cupcake shop the pulsating female energy pours onto the steel, cold high-rises.
More to come......
So much love,
All the way over here....
Linda
Monday, October 12, 2009
The Creative Process
I love watching interviews and profiles on artists and their process towards creating. It helps me to identify myself as an artist which is something I have struggled with in my adult life. Profiles on artists, musicians, chefs, are all good and my favorite is watching the process of architects, especially Frank Gehry and Frank Lloyd Wright. I don't think that you have to be named Frank to follow your creation in unconventional ways, but I guess it doesn't hurt.
Sydney Pollack made a documentary film for PBS's American Master's Series about his good friend, Frank Gehry and in the film asked him about his creative process. Where did he start when he had a new project? How did he start? Frank said he cleaned his desk, made unnecessary appointments, got a cup of coffee, made some calls, and avoided his desk. He said he suffered from anxiety and worry that he would not be able to top his last work or be able to do it again at all. When in reality, all his work gets better and better, he has that old fear that he won't be able to create again. Even with all his success, he is still afraid that he will not be able to do it again.
Frank also gets inspiration from other artists, paintings and crumpled pieces of paper. Inspiration can come in any form, the secret is remaining open to listen to the crumpled paper, which is obvious when looking at his work. But maybe it is obvious because he speaks the paper's language. Frank has taught himself to quiet his own mind so he is able to listen to the crumpled paper speak to him. He sees and hears his inspiration.
Is my mind open enough and quiet enough to hear the inspiration offered to me?
This weekend I was inspired by some tiny Clementines which I candied with ginger root.
Inspiration is everywhere. The real question is, am I ready to hear it? Is it time to receive?
So much love,
All the way from over here....
Linda
Sydney Pollack made a documentary film for PBS's American Master's Series about his good friend, Frank Gehry and in the film asked him about his creative process. Where did he start when he had a new project? How did he start? Frank said he cleaned his desk, made unnecessary appointments, got a cup of coffee, made some calls, and avoided his desk. He said he suffered from anxiety and worry that he would not be able to top his last work or be able to do it again at all. When in reality, all his work gets better and better, he has that old fear that he won't be able to create again. Even with all his success, he is still afraid that he will not be able to do it again.
Frank also gets inspiration from other artists, paintings and crumpled pieces of paper. Inspiration can come in any form, the secret is remaining open to listen to the crumpled paper, which is obvious when looking at his work. But maybe it is obvious because he speaks the paper's language. Frank has taught himself to quiet his own mind so he is able to listen to the crumpled paper speak to him. He sees and hears his inspiration.
Is my mind open enough and quiet enough to hear the inspiration offered to me?
This weekend I was inspired by some tiny Clementines which I candied with ginger root.
Inspiration is everywhere. The real question is, am I ready to hear it? Is it time to receive?
So much love,
All the way from over here....
Linda
Tuesday, October 6, 2009
Excuses, excuses
I don't have a good opening first line to start writing something about, so I'll just start here. Even if it isn't grammatically correct. I promised that I'd write again so here it is.
It was surprising to me to realize that so many of my friends read my blog. It also has helped me face my performance anxiety. That's a good excuse, huh? Hang with me, I got a million of 'em!
I made a promise to my previous housemate that I would not write about him or his children during my duration of living there. Once I was out, my world and writing were my own again. He was going through a messy divorce having been with his wife for 18 years and they had two children together. When I moved in, he said he had 50% custody of the kids, that they'd be there every other weekend, and every Monday night to Wednesday mornings.
It sounded like it could work out and the room I was renting was priced all inclusive for heat, electric, wifi, paper goods, etc... I intended to save a lot of money so we all make sacrifices for our choices.
Several weeks after I moved in was when I discovered that the two kids were a bit off. It was after Simon, a 12 year old boy, sat outside my bedroom door barking like a dog for 45 minutes while the father was downstairs visiting the neighbors. He channeled many animals and liked to sound them out.
Turns out he is developmentally disabled and heavily medicated.
Sarah, a 10 year old girl, took to kicking our shared wall for hours on end. She is Autistic.
Long story short; if I wanted to be in a sexless marriage with two kids I couldn't stand, I'd have gotten married. I reached my breaking point and the universe provided me with a better opportunity.
So...here we are. Me unsure about what to write about and you reading my latest excuse for not writing.
It's like playing the piano or riding a bike...I need to get back into practice.
So much love,
All the way from over here....
Lindae
It was surprising to me to realize that so many of my friends read my blog. It also has helped me face my performance anxiety. That's a good excuse, huh? Hang with me, I got a million of 'em!
I made a promise to my previous housemate that I would not write about him or his children during my duration of living there. Once I was out, my world and writing were my own again. He was going through a messy divorce having been with his wife for 18 years and they had two children together. When I moved in, he said he had 50% custody of the kids, that they'd be there every other weekend, and every Monday night to Wednesday mornings.
It sounded like it could work out and the room I was renting was priced all inclusive for heat, electric, wifi, paper goods, etc... I intended to save a lot of money so we all make sacrifices for our choices.
Several weeks after I moved in was when I discovered that the two kids were a bit off. It was after Simon, a 12 year old boy, sat outside my bedroom door barking like a dog for 45 minutes while the father was downstairs visiting the neighbors. He channeled many animals and liked to sound them out.
Turns out he is developmentally disabled and heavily medicated.
Sarah, a 10 year old girl, took to kicking our shared wall for hours on end. She is Autistic.
Long story short; if I wanted to be in a sexless marriage with two kids I couldn't stand, I'd have gotten married. I reached my breaking point and the universe provided me with a better opportunity.
So...here we are. Me unsure about what to write about and you reading my latest excuse for not writing.
It's like playing the piano or riding a bike...I need to get back into practice.
So much love,
All the way from over here....
Lindae
Monday, October 5, 2009
I heard that!
Most people don't do things that I do, like hitting the four corners of the continental US in about a week unless they are on some kind of press junket for a new movie or a book tour. My trip was more of a soul retrieval of the most extraordinary kind.
I received many hugs and much love during my journey and there was one loud complaint I heard in Seattle, Long Beach, Ft. Lauderdale, North Carolina and in New York.
No blog updates! What gives?
Here's the story: There were no blog updates because I wasn't writing.
Okay. I hear you. Time to write again.
I am often afraid that I have nothing to say, but that is an old story that has been playing in my head so I've smashed that record and am starting anew.
Thanks for your love, support and kick in the pants.
I have nothing but love for you....
All the way from over here,
Linda
I received many hugs and much love during my journey and there was one loud complaint I heard in Seattle, Long Beach, Ft. Lauderdale, North Carolina and in New York.
No blog updates! What gives?
Here's the story: There were no blog updates because I wasn't writing.
Okay. I hear you. Time to write again.
I am often afraid that I have nothing to say, but that is an old story that has been playing in my head so I've smashed that record and am starting anew.
Thanks for your love, support and kick in the pants.
I have nothing but love for you....
All the way from over here,
Linda
Saturday, September 12, 2009
Wednesday, May 13, 2009
Dropping like Flies
Smoking Jew was fired today. He is a good customer always arriving right before 10 AM after the hour and half long train ride from Connecticut. Sometimes his wife (who was fired about 6 months ago) comes with him just to visit friends in the city. She doesn't smoke but tolerates his nicotine addiction. They both were in software sales on Wall Street and love the coffee at the cupcake shop. I have to agree, it's pretty good coffee.
He was pretty pissed off as I poured his last cup. Smoking Jew said he got a lead on a contract job from Deutch Bank , the one next to Trump Tower on Wall Street, but with his wife out for so long and now this, he doesn't know how long he will be able to make it. He has been cutting back on his spending for months...except for his daily cup or two of coffee ($2/per cup).
I gave him a Brownie cupcake, his favorite and told him there would always be a cupcake available for him here at the shop. He gave me a fake enthusiastic toothy grin with his spreading, nicotine stained yellow teeth showing. Too bad he didn't take advantage of his dental plan while he had the chance. I wanted to tell him to stop by his dentist for a cleaning before his next interview, but Smoking Jew knows what he is doing. He's been down this road before. Jobs come and go.
As he put cream and sugar in his drink I told him that we were expanding and hiring aggressively and with his sales background, I am sure he'd be a natural at selling cupcakes. He glared at me under his over-grown black eyebrows shooting me a vibe that said, "You are NOT helping!"
Hey, I never thought I'd be running a cupcakes either, brother.
Smoking Jew went outside with his coffee to smoke his last cigarette in front of my store, careful to not to exhale the toxic gray smoke near the open front door.
Poor guy.
Smoke away sweet little Jew...smoke away.
So much love,
All the way from over here...
Linda
He was pretty pissed off as I poured his last cup. Smoking Jew said he got a lead on a contract job from Deutch Bank , the one next to Trump Tower on Wall Street, but with his wife out for so long and now this, he doesn't know how long he will be able to make it. He has been cutting back on his spending for months...except for his daily cup or two of coffee ($2/per cup).
I gave him a Brownie cupcake, his favorite and told him there would always be a cupcake available for him here at the shop. He gave me a fake enthusiastic toothy grin with his spreading, nicotine stained yellow teeth showing. Too bad he didn't take advantage of his dental plan while he had the chance. I wanted to tell him to stop by his dentist for a cleaning before his next interview, but Smoking Jew knows what he is doing. He's been down this road before. Jobs come and go.
As he put cream and sugar in his drink I told him that we were expanding and hiring aggressively and with his sales background, I am sure he'd be a natural at selling cupcakes. He glared at me under his over-grown black eyebrows shooting me a vibe that said, "You are NOT helping!"
Hey, I never thought I'd be running a cupcakes either, brother.
Smoking Jew went outside with his coffee to smoke his last cigarette in front of my store, careful to not to exhale the toxic gray smoke near the open front door.
Poor guy.
Smoke away sweet little Jew...smoke away.
So much love,
All the way from over here...
Linda
Sunday, April 5, 2009
The Green Tortoise Part XVI
Note to Readers: The last installment of The Green Tortoise was published on September 9th, 2008. When we were last together, the bus has been diagnosed as having a broken level so it tilts at a sharp angle causing people to fall out of bunks and loose items rolling downhill to the driver's side of the bus. We visit Old Faithful at Yellowstone and were denied our campsite due to the Rainbow Gathering in Wyoming which has caused several disturbances and arrests...fucking hippies! So we are headed back to the Grand Tetons National Park to spend another night which is neaerly 5 hours headed West as we try to make our way across the country in 14 days.
Wednesday, July 2nd, 2008:
I am cranky on the ride back to the Grand Tetons. We won't get there until after dark and will still have to set-up camp, build the kitchen, find water, start fires etc...so dinner won't be until 8:30 or so and I'm hungry and pissed off that we are not spending more time in Yellowstone. There is much discussion on the bus about the lack of alcohol and the party kids start pestering Driver Dave to stop off at a liquor store somewhere, but we are on National Park land and there are no ABC Drive Thru liquor stores here and many do not drink beer (which is what they do sell at the camp store.) An agreement is met and we will drive further south to Jackson Hole to stop at a liquor store inside a resort so the party can get started.
It will be another cold night tonight and sleeping outside will be required by many since half the berths are uninhabitabal. At the resort I find a coffee shop and order a club sandwich and fries to go and wolf it down with a Coke. You burn a lot more calories while at high altitude and it not only makes you sleepy, it makes you hungry too. When we make it back to camp the sun was setting and it was nearly 7:30. I rally some energy and stuff my dirty laundry and towel in a bundle and hike a mile and a half to the camp showers and laundry. Hot water feels good and my skin is warm as I slip on thermal underware fresh from the dryer.
Camp is set and dinner cleaned up by the time I returned and I found there was space on the lower side of the bus available for sleeping so I bundled up for another of temperatures in the low 30's F. (1 to 2 Celsius) and my mind races with complaints fading in and out as I fall into a deep sleep.
The camp woke-up drunk. Despite the bear warning signs everywhere, empty whisky bottles litter the fire pit. I am one of the first to wake and start hot water for coffee. The plan today is to get out of camp as early as possible so we can drive all the way through Yellowstone and Wyoming so we can get to Chico Montana hot springs. That means, all excursions in Yellowstone have been canceled and we have to boogie to get to Montana by the 4th of July so we can get the parts to fix the bus and the air conditioner.
This is what "Flexible Itinerary" means in Green Tortoise speak.
Driver Dave puts a positive spin on our itinary change saying that in all the years that he's been driver on the Green Tortoise, he's never been to a Rodeo before and there's one happening in Brodus MT, our next stop. Yippee.
The early risers finish breakfast wake the partiers who decline food choosing only coffee or tea. They reak and there is no time for the long trek to the showers. We have a tight schedule today and our goal is to hit the hot springs tonight. We pack a lunch after breakfast, tear down camp and hit the road.
Driver Dave hits the bunk to sleep a few hours so the drunk ones head to the back of the bus to sleep it off as we drive the exact same drive we did the day before. It is still spectacular despite the Weird Al Yankovich CD playing. The Germans think it is hysterical. And I thought only the French had terrible taste in humor!
Six hours later we approach the Mamoth Hot Springs area and Driver Dave emerges to instruct Casie to drop us off to get a hike in and to meet down another canyon. I pay attention to the pick-up point as they drive us to the drop-off a couple miles up a mountain. I decide on the ride up that I am not going to hike down. Instead I will ride back to the pick-up spot and spend some much needed time at the little shops and resort. Hopefully they have internet and cell phone reception. I think there is a town close by so I am pryaing for human contact with loved ones.
There is a god and I am able to find cell phone reception and a charger all at the same time so I call Karen to check-in. Time I steal for myself feels like gold. There is great ice cream here and all is well for the entire time I am alone sitting in the sun. I fill out postcards in different charactors, my favorite being a confederate soldier wandering in the cold foothills of Virginia that read,
"My Dearest Beloved, Another cold night in the hills but my heart is warm thinking of you. Days of walking are soon to pay off. General Lee says it won't be much longer before we take Pennsylvania and are back home with pig in our bellies. That would be good too since I have grown weary from the hot mush. A cold, lonly wind crosses our camp and I miss thee."
I look up from my writing as the "Adventure Bus" passes and I notice their bus isn't leaning hard to the left as it slowly maneuvers the sharp turns through Mamote Village. My two hours of solitude are nearly over and I am back on the bus for another 4 hours to Chico Hot Springs.
It costs $3.50 to go into the hot springs at the Chico Hot Springs Resort and Hotel and I wish I were checking-in. The hot springs are piped into a large swiming pool which is body temperature. There is a smaller very hot mineral pool that I try but can only stay in for a minute or two, it is so hot. Not all the passengers enjoy the hot pool. Others decide to eat at the resaurants or have drinks in the bar. I swim, take a shower and check my email and look for train tickets from Chicago to NYC. I try to make a reservation but cannot because I don't know when we will be in Chicago. At this rate, we may be several days late...and who knows if the parts have arrived or if there is a mechanic willing to work on Independence Day to install parts and fix the air conditioning.
We board the bus again and drive in the dark to Brodus Montana arriving late, we unpack and set-up camp in the dark.
So much love,
All the way from over here...
Linda
Wednesday, July 2nd, 2008:
I am cranky on the ride back to the Grand Tetons. We won't get there until after dark and will still have to set-up camp, build the kitchen, find water, start fires etc...so dinner won't be until 8:30 or so and I'm hungry and pissed off that we are not spending more time in Yellowstone. There is much discussion on the bus about the lack of alcohol and the party kids start pestering Driver Dave to stop off at a liquor store somewhere, but we are on National Park land and there are no ABC Drive Thru liquor stores here and many do not drink beer (which is what they do sell at the camp store.) An agreement is met and we will drive further south to Jackson Hole to stop at a liquor store inside a resort so the party can get started.
It will be another cold night tonight and sleeping outside will be required by many since half the berths are uninhabitabal. At the resort I find a coffee shop and order a club sandwich and fries to go and wolf it down with a Coke. You burn a lot more calories while at high altitude and it not only makes you sleepy, it makes you hungry too. When we make it back to camp the sun was setting and it was nearly 7:30. I rally some energy and stuff my dirty laundry and towel in a bundle and hike a mile and a half to the camp showers and laundry. Hot water feels good and my skin is warm as I slip on thermal underware fresh from the dryer.
Camp is set and dinner cleaned up by the time I returned and I found there was space on the lower side of the bus available for sleeping so I bundled up for another of temperatures in the low 30's F. (1 to 2 Celsius) and my mind races with complaints fading in and out as I fall into a deep sleep.
The camp woke-up drunk. Despite the bear warning signs everywhere, empty whisky bottles litter the fire pit. I am one of the first to wake and start hot water for coffee. The plan today is to get out of camp as early as possible so we can drive all the way through Yellowstone and Wyoming so we can get to Chico Montana hot springs. That means, all excursions in Yellowstone have been canceled and we have to boogie to get to Montana by the 4th of July so we can get the parts to fix the bus and the air conditioner.
This is what "Flexible Itinerary" means in Green Tortoise speak.
Driver Dave puts a positive spin on our itinary change saying that in all the years that he's been driver on the Green Tortoise, he's never been to a Rodeo before and there's one happening in Brodus MT, our next stop. Yippee.
The early risers finish breakfast wake the partiers who decline food choosing only coffee or tea. They reak and there is no time for the long trek to the showers. We have a tight schedule today and our goal is to hit the hot springs tonight. We pack a lunch after breakfast, tear down camp and hit the road.
Driver Dave hits the bunk to sleep a few hours so the drunk ones head to the back of the bus to sleep it off as we drive the exact same drive we did the day before. It is still spectacular despite the Weird Al Yankovich CD playing. The Germans think it is hysterical. And I thought only the French had terrible taste in humor!
Six hours later we approach the Mamoth Hot Springs area and Driver Dave emerges to instruct Casie to drop us off to get a hike in and to meet down another canyon. I pay attention to the pick-up point as they drive us to the drop-off a couple miles up a mountain. I decide on the ride up that I am not going to hike down. Instead I will ride back to the pick-up spot and spend some much needed time at the little shops and resort. Hopefully they have internet and cell phone reception. I think there is a town close by so I am pryaing for human contact with loved ones.
There is a god and I am able to find cell phone reception and a charger all at the same time so I call Karen to check-in. Time I steal for myself feels like gold. There is great ice cream here and all is well for the entire time I am alone sitting in the sun. I fill out postcards in different charactors, my favorite being a confederate soldier wandering in the cold foothills of Virginia that read,
"My Dearest Beloved, Another cold night in the hills but my heart is warm thinking of you. Days of walking are soon to pay off. General Lee says it won't be much longer before we take Pennsylvania and are back home with pig in our bellies. That would be good too since I have grown weary from the hot mush. A cold, lonly wind crosses our camp and I miss thee."
I look up from my writing as the "Adventure Bus" passes and I notice their bus isn't leaning hard to the left as it slowly maneuvers the sharp turns through Mamote Village. My two hours of solitude are nearly over and I am back on the bus for another 4 hours to Chico Hot Springs.
It costs $3.50 to go into the hot springs at the Chico Hot Springs Resort and Hotel and I wish I were checking-in. The hot springs are piped into a large swiming pool which is body temperature. There is a smaller very hot mineral pool that I try but can only stay in for a minute or two, it is so hot. Not all the passengers enjoy the hot pool. Others decide to eat at the resaurants or have drinks in the bar. I swim, take a shower and check my email and look for train tickets from Chicago to NYC. I try to make a reservation but cannot because I don't know when we will be in Chicago. At this rate, we may be several days late...and who knows if the parts have arrived or if there is a mechanic willing to work on Independence Day to install parts and fix the air conditioning.
We board the bus again and drive in the dark to Brodus Montana arriving late, we unpack and set-up camp in the dark.
So much love,
All the way from over here...
Linda
Thursday, March 26, 2009
Trouble at the Fishing Hole
YouTube - Lucky's Funeral
Sometimes it takes a tragedy to inspire creation.
I have returned from my time away fishing to the sad news that Lucky the fish has died. He was a close relative to several of the fish in the fish pond here on the Linda Land blog. Since the fish were unable to attend the funeral, I have posted it here for their viewing convenience to pay their last respects to a beloved family member.
Linda Land would like to send condolences and warm thoughts to all those who grieve today, not only for the fishes but to all those who are missing loved ones.
So much love,
All the way from over here...
Linda
Sometimes it takes a tragedy to inspire creation.
I have returned from my time away fishing to the sad news that Lucky the fish has died. He was a close relative to several of the fish in the fish pond here on the Linda Land blog. Since the fish were unable to attend the funeral, I have posted it here for their viewing convenience to pay their last respects to a beloved family member.
Linda Land would like to send condolences and warm thoughts to all those who grieve today, not only for the fishes but to all those who are missing loved ones.
So much love,
All the way from over here...
Linda
Tuesday, February 10, 2009
Facebooked
I have joined facebook and it is an interesting life experience. There are so many people that I've lost touch with in Seattle and within a few minutes I am back in touch with them. I like that a lot. Also, the instant reconnection with those from my high school has been a joyful surprise.
Leaving Harrisburg PA was a good thing for me. I left a year after high school and did not return until I was nearly 40. That was also a really good thing for me! Harrisburg holds a lot of painful memories but over the years I've healed and seeing old friends from school has been great. If you told me in while I was in school that one of the biggest jocks in my class would grow up to be a clown...a white-faced, rainbow-wigged clown, I would have said IMPOSSIBLE!
But life is full of servings of impossible pie.
Facebook can be a bit addictive...checking to see who is checking you out and what they are writing. It is fun! Like being at a virtual party! But like any party, there are always those people who you might not want to see or those who don't want to see you! There is a quiet humilation about Facebook that happens when you ask someone to be your friend and they ignore you. Just like a party! Good times!
What has been good about has been feeling connected. I have many soul-sisters on this planet and we are all reconnected again....well, most of us.
As I reconnect with the world, I am transported back to emotions I've felt in the past and now is a good time to heal those old wounds and to reexamine past predijuices. In high school I had so many hang-ups and insecurities...some which last until very recently! So it is good to look at them and move on!
On another note, I've added a good friend of mine's blog on here. He's just been diagnosed with leukemia and is in treatment and has a good prognosis. If you have a second to stop by his blog and give him some good vibes.
So much love,
All the way from over here...
Linda
Leaving Harrisburg PA was a good thing for me. I left a year after high school and did not return until I was nearly 40. That was also a really good thing for me! Harrisburg holds a lot of painful memories but over the years I've healed and seeing old friends from school has been great. If you told me in while I was in school that one of the biggest jocks in my class would grow up to be a clown...a white-faced, rainbow-wigged clown, I would have said IMPOSSIBLE!
But life is full of servings of impossible pie.
Facebook can be a bit addictive...checking to see who is checking you out and what they are writing. It is fun! Like being at a virtual party! But like any party, there are always those people who you might not want to see or those who don't want to see you! There is a quiet humilation about Facebook that happens when you ask someone to be your friend and they ignore you. Just like a party! Good times!
What has been good about has been feeling connected. I have many soul-sisters on this planet and we are all reconnected again....well, most of us.
As I reconnect with the world, I am transported back to emotions I've felt in the past and now is a good time to heal those old wounds and to reexamine past predijuices. In high school I had so many hang-ups and insecurities...some which last until very recently! So it is good to look at them and move on!
On another note, I've added a good friend of mine's blog on here. He's just been diagnosed with leukemia and is in treatment and has a good prognosis. If you have a second to stop by his blog and give him some good vibes.
So much love,
All the way from over here...
Linda
Wednesday, February 4, 2009
Ice Cube
I've been house sitting on Park Slope, which is like the yuppie neighborhood of Brooklyn. My girlfriend has dashed off to the Caribbean with her devistatingly handsome boyfriend for a week of romping in warm tropical blue waters. I have the pleasure of sleeping with her three lovely kitties. Warm kittens are a treat.
Since moving to New York, I've been renting a room in a duplex with several other people. It's been a good experience for me to live strangers but there is a tiny kitchen and I don't feel comfortable cooking there, so house sitting fills that void.
What I notice that I've missed making the most is ice. I love ice. I love to make ice in different shapes or to buy party ice making every cold beverage a celebration. So even though it is freezing outside, I've been lamenting the joys of making ice.
Where I live, we have a tiny refrigerator especially for 5 people. I get a shelf and a little corner of the freezer for my food and generally it's enough to keep my full and fresh.
But now I want my own place again. One with a big freezer for my massive ice collection.
Dreams can happen...I belive...I belive in ice.
So much love,
All the way from over here...
Linda
Since moving to New York, I've been renting a room in a duplex with several other people. It's been a good experience for me to live strangers but there is a tiny kitchen and I don't feel comfortable cooking there, so house sitting fills that void.
What I notice that I've missed making the most is ice. I love ice. I love to make ice in different shapes or to buy party ice making every cold beverage a celebration. So even though it is freezing outside, I've been lamenting the joys of making ice.
Where I live, we have a tiny refrigerator especially for 5 people. I get a shelf and a little corner of the freezer for my food and generally it's enough to keep my full and fresh.
But now I want my own place again. One with a big freezer for my massive ice collection.
Dreams can happen...I belive...I belive in ice.
So much love,
All the way from over here...
Linda
Tuesday, January 27, 2009
New York Observations
New York is the only city in the world where people put their coffee in bags. New Yorkers are not led by the hand with their hot coffees, they hide the hot beverages in plain brown paper bags until they are at their destination where they can give their full attention to their coffee or tea.
When a native New Yorker is ordering 2 or more cups of coffee and you offer them a carrying tray, they look at you like you are crazy and request a bag. To me, a bag is a poor choice for hot beverages. Coffee leaks out of the top of the cup and gets the bag wet and it tears and rips, but to the experienced New Yorker, it doesn't happen.
One of my favorite Katherine Hepburn and Spencer Tracy movies is "Desk Set". Kate is the head of a TV Network Research Department and Spencer is an efficiency specialist who plans on replacing the department with a super computer. IBM plays a big role in the movie too and it shows the start of the computer revolution. As Kate and Spencer get to know each other, they have a rooftop lunch meeting of bologna sandwiches and black coffee. They pull the coffee out of brown paper bags.
That is SO New York!
If you haven't watched this film from 1957, I really recommend it. I love to see how working women of these days were referred to as "girls". They have a holiday party at work and each gal has their own bottle of Champagne not to mention the Scotch bottles everywhere! It is good fun!
As a winter storm approaches, I cling to my hot coffee the old fashioned way, in my hand. The heat helps to keep me warm.
Pray for snow!
So much love,
All the way from over here...
Linda
When a native New Yorker is ordering 2 or more cups of coffee and you offer them a carrying tray, they look at you like you are crazy and request a bag. To me, a bag is a poor choice for hot beverages. Coffee leaks out of the top of the cup and gets the bag wet and it tears and rips, but to the experienced New Yorker, it doesn't happen.
One of my favorite Katherine Hepburn and Spencer Tracy movies is "Desk Set". Kate is the head of a TV Network Research Department and Spencer is an efficiency specialist who plans on replacing the department with a super computer. IBM plays a big role in the movie too and it shows the start of the computer revolution. As Kate and Spencer get to know each other, they have a rooftop lunch meeting of bologna sandwiches and black coffee. They pull the coffee out of brown paper bags.
That is SO New York!
If you haven't watched this film from 1957, I really recommend it. I love to see how working women of these days were referred to as "girls". They have a holiday party at work and each gal has their own bottle of Champagne not to mention the Scotch bottles everywhere! It is good fun!
As a winter storm approaches, I cling to my hot coffee the old fashioned way, in my hand. The heat helps to keep me warm.
Pray for snow!
So much love,
All the way from over here...
Linda
Monday, January 26, 2009
Oh golly...
It has been cold and without snow in New York. I feel ripped off! What is the point of having cold weather if not to prepare for snow? Snow makes cold better!
I love the snow.
Dear Mighty Jesus,
Hey there! How you doing? Have you recovered from your rocking birthday party? I heard Dick Clark was a LAUGHING RIOT at your birthday jam. That impersonation of Carol Channing will live on FOREVER!
But seriously J, the cold weather here in New York is fine and I'm nearly recovered from that ice skating incident last month...so how about giving a girl a break and bring on some serious SNOW! I want to walk through Central Park in the snow!
Okay, I won't beg. Thanks for all your hard work and all that jazz.
Your pal,
Linda
Let's see if that works.
So much love,
All the way from over here...
Linda
I love the snow.
Dear Mighty Jesus,
Hey there! How you doing? Have you recovered from your rocking birthday party? I heard Dick Clark was a LAUGHING RIOT at your birthday jam. That impersonation of Carol Channing will live on FOREVER!
But seriously J, the cold weather here in New York is fine and I'm nearly recovered from that ice skating incident last month...so how about giving a girl a break and bring on some serious SNOW! I want to walk through Central Park in the snow!
Okay, I won't beg. Thanks for all your hard work and all that jazz.
Your pal,
Linda
Let's see if that works.
So much love,
All the way from over here...
Linda
Saturday, January 24, 2009
Puppet Company Seeks Magician
Now there is a job ad that catches your eye. It is good to know that in this failing economy that there are still good jobs available for the experienced magician. Actually, there were 6 ads for magicians today on Craigslist.org. But they were not all posted today.
I wonder how many unemployed magicians there are in New York City. And with each magician there is also an assistant so whatever the number is it must be doubled. I'm not adding New Jersey because then the number would be astronomical. For some reason I think there are a lot of magicians in Jersey...probably cheaper to get doves and rabbits there plus there are some great scarf outlet stores off the turnpike too.
That's all I'm wondering about today...surfing the internet looking for fun in all the fun places.
So much love,
All the way from over here,
Linda
I wonder how many unemployed magicians there are in New York City. And with each magician there is also an assistant so whatever the number is it must be doubled. I'm not adding New Jersey because then the number would be astronomical. For some reason I think there are a lot of magicians in Jersey...probably cheaper to get doves and rabbits there plus there are some great scarf outlet stores off the turnpike too.
That's all I'm wondering about today...surfing the internet looking for fun in all the fun places.
So much love,
All the way from over here,
Linda
Wednesday, January 21, 2009
Been Too Long
Oh, the drama of Cupcake Land...
My assistant manager went missing for 5 days. Her big sister is my boss. The little sister went on a drinking binge and was hit by a car at 3 in the morning. She had no identification and her sister found her in the hospital after calling the local jails in search for her. The big sister is in denial that the little sister has any problems. The little sister is in denial that she is an alcoholic.
And me?
I'm here trying to sell the stinking cupcakes.
Can I get a witness?
So much love,
All the way from over here...
Linda
My assistant manager went missing for 5 days. Her big sister is my boss. The little sister went on a drinking binge and was hit by a car at 3 in the morning. She had no identification and her sister found her in the hospital after calling the local jails in search for her. The big sister is in denial that the little sister has any problems. The little sister is in denial that she is an alcoholic.
And me?
I'm here trying to sell the stinking cupcakes.
Can I get a witness?
So much love,
All the way from over here...
Linda
Subscribe to:
Posts (Atom)