Monday, November 17, 2008

Whoa, It's Already Mid-November?!

November sunset.

It's hard to believe that it's already mid-November; this month is flying! Being busy, of course, seems to make time pass quicker than it would otherwise. And have we been busy.

The first week in November, our friend and former neighbour, Melina, returned to Cambridge from Germany to deliver a pre- grad hall lecture at our college. Her lecture, titled 'Amazing Mazes', concerned work that she has done so far for her PhD in American Literary Studies. It was a fascinating lecture (perhaps a bit over Will's head, but that's because he didn't spend 2 summers at creative writing camp like Jackie), and we had fun providing moral support, as well as catching up with Melina over dinners at hall and home. We greatly enjoyed Melina's visit and look forward to hopefully being able to visit her and Sebastian in Hamburg in the coming year (particularly after transportation issues forced us to cancel our previously scheduled trip to visit them in Geneva. Sad).

Melina + Will represent. Melina spent time in ATL so she knows how to be gangsta. Word.

Jackie + Melina in the MCR

That same week, Jackie also began a part-time temporary job with the university. Although her work as a data entry temp is not particularly stimulating, she enjoys the friendly and fun working environment, and is thankful for the opportunity to earn some money while continuing her LSAT preparation (3 more weeks!). She will be working in this role until we depart for our trip to the US in December.

Will too has been busy working, not only on his PhD project, but also supervising first year undergraduates! It is his first real experience teaching, and he enjoys it immensely. Of course, it helps that his students are the best of the best and come to supervisions prepared and ready to work. ;o)

Last week, we had a meeting with the vicar of our church to see where we might become more involved and help out. With 100 members of the congregation leaving this month to augment another church in Cambridge, there are many opportunities to serve. We have not yet made a decision, though we are debating between leading a small group like we did at university or (and parents, you will find this entertaining) working with the children on Sunday mornings. Yes, that's right children. Considering that neither of us has much experience with, uh, children (Jackie has babysat 3x, Will never. Neither of us has changed a diaper) it would be very interesting (but hey, wouldn't it be better to practice with someone else's kids before having your own?).

To top things off, Will's officemate Oscar invited us last week to attend a formal swap at his college, St Catherine's. It was our first time dining at another Cambridge college and experiencing the different setting, hall rituals, and cuisine was fun. We also had the best dessert we've eaten at a formal hall yet: dark chocolate mousse cake with raspberry and fresh whipped cream. After a year+ of lemon syllabub and pistachio affogato at our formal halls, it was incredible to taste something so delicious from a college kitchen. Overall, we had a lovely evening with Oscar at St Catz.

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Saturday, November 15, 2008

SMB: Banana Bread


Banana Bread
Adapted from Jackie's Mom's recipe.

1 1/2 cups flour
1/3 cup sugar
1 Tbsp cinnamon
1 tsp baking powder
1/4 tsp baking soda
pinch of salt
6 tbsp olive oil
1 cup mashed banana (approximately 2 very ripe medium bananas)
1 egg plus 1 tbsp olive oil + 1 tbsp water
1/2 cup chopped walnuts*

Preheat oven to 350 F/180 C.
Grease and flour 9x5 loaf pan.
In a large bowl, mix the flour, sugar, cinnamon, baking powder, baking soda, and salt.
Add 6 tbsp olive oil and mix until resembles crumbs. Stir in mashed bananas, egg + 1 tbsp water & 1 tbsp oil until just blended.
Add walnuts and fold batter. If mixture seems a bit dry, add a bit of milk.
Scrape batter into loaf pan and spread evenly. Sprinkle extra cinnamon on top.
Bake 35-40 minutes or until knife inserted into center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on rack.

Makes one 9x5 loaf.

*Notes*
1. You might be wondering "what changed?" from my mom's original recipe. Umm...a lot. It's not that I don't like the original (in fact, I love it! Maybe a bit too much), it's just that I wanted to play around and try to make it a bit healthier. Especially considering that I couldn't do a half recipe which is what I usually do for SMB (surprise! Bet you thought we were eating family-sized servings of muffins, biscuits, and breakfast cookies. Nope, just Will + Jackie sized) because I couldn't find a suitable "half" for the 9x5 loaf pan. So if the two of us are going to be eating an entire loaf of banana bread over the coming days, it needs to be healthier. Ok, so what did I change?

- Used 1/4 cup less flour. The original recipe called for 1 3/4 cup flour. I was worried about the bread being too dry because I only had 1 banana (we had eaten the rest before I decided to make banana bread) hence the flour lessening, but I think I would use less flour anyway.
-Halved sugar. The original recipe called for 2/3 cup sugar; I used 1/3 cup. With the bananas providing so much natural sweetness, I didn't see the need. Plus I think our palate has changed somewhat since moving to England; we're not too keen on super sweet foods. In the future, I will probably sub out even more sugar with applesauce (and then, subsequently, probably add that 1/4 flour back in....confused yet?).
+Added cinnamon. Also makes up for using less sugar.
s Substituted 6 tbsp olive oil for 1/2 cup butter/shortening.
s Substituted 1 tbsp oil + 1 tbsp water for 1 additional egg. The original recipe called for 2 eggs. Subbing both eggs in the future would probably work out fine, though the bread might be a bit more crumbly.

2. Suggested variations: chopped nuts, coarsely chopped or dried fruits, chocolate chips, orange zest. Add 1/3 cup buttermilk for super moist banana bread.

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Friday, November 14, 2008

Because the UK has too many good stories to keep to ourselves

(Image Credit: BBC)
If Will had brought his camera phone to the ORS Reception last spring, this is the photo he would have taken.

This week: Happy 60th Birthday Prince Charles! + Other headlines from across the pond

Charles celebrates 60th birthday
Wonky fruit!
The last days of paradise

A real update is coming soon. We promise. November has been busy.

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Sunday, November 9, 2008

Remembrance Sunday

(Image Credit: Wikipedia)

In Flanders Fields
In Flanders fields the poppies blow
Between the crosses, row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.
We are the dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved, and were loved, and now we lie
In Flanders fields.
Take up our quarrel with the foe:
To you from failing hands we throw
The torch; be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.

- Lieutenant Colonel John McCrae,
Canadian Expeditionary Force, World War I

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Saturday, November 8, 2008

SMB: Morning Glory Breakfast Cookies

No, this isn't a bad 90s cereal ad.

Cookies for breakfast?!? Yes, cookies for breakfast. Now that we're adults, and in charge of our own lives, we can eat whatever we want for breakfast. Even cookies. Hah!
To be fair, though, these morning glory cookies (a cookie-based variation on the morning glory muffin) are probably as healthy (if not more so) as numerous other things one eats for breakfast (i.e. bacon + eggs, chocolate frosted sugar bombs cereal, coffee...etc). So really, if you think about it, eating cookies for breakfast is not as rebellious -or unhealthy- an act as first thought.

Morning Glory Breakfast Cookies
3/4 unsalted butter*
1 cup soft brown sugar*
1/4 cup sugar*
1/4 cup honey
1 tsp vanilla extract
1 tbsp oil + 1 tbsp water (or 1 egg)
3/4 cup plain all-purpose flour
1/4 cup wheat germ
1/4 tsp baking soda
1/4 tsp baking powder
1/8 tsp salt
1 tsp ground cinnamon
1 tsp all spice
1/2 tsp ground ginger
1 cup old fashioned oats
1/2 cup chopped nuts (walnuts, almonds, etc)
1/2 cup sultanas/raisins
1/4 cup crystallised ginger, chopped
1/4 cup dried fruit, chopped

Preheat oven to 180 C/350 F
Sift together flour, baking soda, baking powder, salt, cinnamon, all spice, and ground ginger in a small bowl and set aside.
Cream butter and sugars until light and fluffy. Add vanilla and . Blend well.
Gradually add dry mixture to wet mixture.
Add the oats, nuts, and dried fruit. Mix until well combined.
Scoop out onto prepared baking sheets, spacing about 5cm/2 in apart.
Bake for 15-18 minutes, less if cookies are smaller. When cookies are done, remove baking sheet from oven and let cool 5 minutes.
Transfer cookies to cooling rack and let cool further.

Makes 16 large cookies.

Cookies for breakfast: Will approved.

*Notes*
1. Ok, I ( Jackie) used olive oil instead of butter to make the cookies healthier (I often do this). Somewhere around 4-5 tbsp (I think). I tend to play it by ear when it comes to baking substitutions (maybe not the best idea, but it always turns out fine). I plan on continuing to re-tool this recipe, so at some point there will be a solid measurement here.
2. I used all the sugar recommended this time, but found the cookies to be a tad sweet for the morning with all the dried fruit added. In the future, I plan on using less/substituting the sugar with...something. Watch this space.
3. This is a great cleaning out the cupboards recipe. For example: I needed to use up the rest my crystallised ginger (whose "use by date" was the other day), hence why it appears in the recipe. You could easily swap it for some other dried fruit or nuts that have been living in your pantry for far too long.

4. Really, the main point here is to share that we ate cookies for breakfast (and you could too...).

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