Sunday, March 29, 2009

3/29 More Needhams and More



It's Needham making time again! Only in this photo, we are not making Needhams. This time we added toffee making to the agenda. Here is Karen following Sara's directions for toffee. You can't see the brown paper bag that is critical for successful toffee, but we had it out. We made two batches of toffee before we tackled the Needhams. The toffee turned out perfectly! Thank you Sara for the private tutorial session in Oregon back in January. It paid off!

We didn't do our usual Jackson Polock signature on the Needhams this time. There wasn't time. We did make a triple batch. Karen wanted to take hers to a convention she was going to in Boston. She was going to share a hotel room with 3 other women and she was taking Needhams for the slumber party crowd. I wanted to make some for my Our Cabana buddies who are having a reunion coming up. If I can't be there in person, i can be there in spirit AND in Needhams.

This was our third Needham event. We definitely have this down to a fine science. It's a blast. And now we know how to make yummy toffee, too. Who knows what we'll expand into next.

Karen's a blogger, too. Here's her much more detailed version of the story, including the toffee recipe:
http://thirdfury.wordpress.com/2009/03/30/2009-03-30/


3/29/09 Easter Penguins

You can tell we haven't had as much snow this winter as last winter because you can see the penguins this year in time for Easter. Though I do think they're on pedestals this year that they weren't on last year. Anyway, here they are in their finest Easter attire. Notice that they are still wearing red and green Christmas mufflers around their necks while sporting their pastel-colored Easter Ears. It's a fashion statement only a penguin could pull off.


Saturday, March 21, 2009

3/21/09 Maine's seasons

Today I posted this as my Facebook status: "Sunshine today, sunshine all week. yea! Of course it does mean melting snow and a great mud season. (Maine has 5 seasons.) But then comes spring and summer."

I then received the following comments:

Misty: Technically, it's winter, mud season, black fly season, summer, fall ... no spring. But it sure is beautiful through all of them, whatever they are called, isn't it!

Wendy: 4 seasons - winter, mud, 4th of July, construction....repeat

Elizabeth: When I lived in Vermont I was amazed to discover this entire season that we missed out on in Texas!

Cassie: Back in the County we have two seasons - winter and potato season :)
[Note, the reference to "The County" is Aroostok County, which is the largest, northernmost county in the state. They're famous for their potatoes and very cold winters.]

Wednesday, March 18, 2009

3/18/09 Whoopie Pies make the New York Times!

March 18, 2009

Whoopie! Cookie, Pie or Cake, It's Having Its Moment

FOR generations, vacationers in Maine and visitors to Pennsylvania’s Amish country have found a simple black and white snack in restaurants and convenience shops and on nearly every gas station counter: whoopie pies.

They were found in other pockets of the country, too, from New England to Ohio. But in most of the United States, people could be forgiven for not knowing that the whoopie pie is not, in fact, a pie at all. (It is sometimes described as a cookie, but that is not quite right, either. The closest description may be a cake-like sandwich, or perhaps a sandwich-like cake.)

Now whoopie pies are migrating across the country, often appearing in the same specialty shops and grocery aisles that recently made room for cupcakes. Last fall, they even cracked the lineup at Magnolia Bakery in Manhattan, which helped turn cupcakes into a national craze thanks to the bakery’s exposure on “Sex and the City.” Under the name “sweetie pies,” heart-shaped whoopie pies showed up in the February catalog from Williams-Sonoma. Baked in Maine with local butter and organic eggs, they sell for $49 a dozen.

In their traditional round form, whoopie pies can be found at Trader Joe’s supermarkets, at Whole Foods in Manhattan and at small bakeries like Kim’s Kitchen in Evanston, Ill., outside Chicago.

Kim’s Kitchen (soon to be renamed FraĆ®che) was an early adopter, first offering its hockey-puck-size pies seven years ago. The cakes come in chocolate and pumpkin, which remains a popular flavor long after the autumn leaves are gone, according to the shop’s owner, Susan Friedman.

“If we took them away after it stopped being fall, there would be a riot outside,” Ms. Friedman said.

Whoopie pies have been on the rise for several years, and nobody can pinpoint the reason they finally broke into the national consciousness. But the snacks evoke a more homespun era that seems to provide some comfort amid the economic gloom. “Pure edible nostalgia,” the Williams-Sonoma catalog calls them.

“Especially now, when people are so stressed out, they are going back to whoopie pies,” said Emily Isaac, owner of Trois Pommes Patisserie in Park Slope, Brooklyn.

Ms. Isaac had never heard of whoopie pies before she was asked to make them as wedding favors three years ago. Entranced at first taste, she put them on the menu at her bakery when it opened in May 2007.

There are dozens of variations on the shape, flavors and fillings. Trois Pommes serves what seems to be the classic version: two round mounds of chocolate cake, about three inches across, with French vanilla cream filling.

The whoopie pie sold since last fall at Zingerman’s Bakehouse, in Ann Arbor, Mich., sports a chocolate glaze on its dense chocolate cake and is filled with Swiss buttercream filling.

The basic elements of the whoopie pie turn up in many other snacks that might be considered its far-flung relatives. Amy Emberling, a partner at Zingerman’s Bakehouse, grew up in eastern Canada eating a similar cookie called a Jos. Louis. Oreo sells a whoopie pie look-alike called the Oreo Cakester, while the Hostess Suzy Q is a square version that vies for space on some store shelves with whoopie-esque Little Debbie snack cakes.

Food historians believe whoopie pies originated in Pennsylvania, where they were baked by Amish women and put in farmers’ lunchboxes.

Tired from a morning’s work, the farmers purportedly would shout “Whoopie!” if they discovered one of the desserts in their lunch pails, Ms. Emberling said.

In parts of Pennsylvania, whoopie pies remain a celebrated sweet. The annual Whoopie Pie Festival at the Hershey Farm and Inn in Strasburg, Pa., features a whoopie pie eating contest and the coronation of the Whoopie Pie Queen.

The whoopie pie would probably be Maine’s state dessert, if the state had one. The filling is generally of one of two types: a thick, sweet frosting made from Crisco shortening combined with confectioners’ sugar, or, more conveniently, a dollop of Marshmallow Fluff.

The cake itself is typically not especially sweet, and is often on the dry side, since the frosting lends plenty of sugar and a gooey consistency, said Sandra Oliver, a food historian and columnist in Islesboro, Me.

How the cookies traveled to Maine is a mystery, however.

One theory holds that whoopie pies were brought north during the Great Depression through the Yummy Book, a recipe pamphlet first published in 1930 by Durkee-Mower, the Massachusetts company that makes Fluff.

Don Durkee, whose father co-founded the firm, discredits that notion. After checking the company’s collection of pamphlets, the earliest appearance of whoopie pies he found was during the 1970s. “I’m baffled,” he said.

Leslie Land, a Maine writer, said her research showed that the recipe might have been popularized by one of the many local radio programs aimed at housewives during the 1930s.

No matter how they arrived, they have been eaten by Maine residents for at least eight decades, said Ms. Oliver, who publishes Food History News, a monthly newsletter. Labadie’s Bakery, in Lewiston, Me., which sells whoopie pies as big as 16 inches across, claims to have sold them since 1925.

Many of the whoopie pies sold in Maine come sheathed in plastic wrap. Generally sold for less than $2, they can be found stacked next to cash registers, the dry cake growing moister by the hour. “If you peel the Saran off and half the cookie doesn’t come away, it’s not a real whoopie pie,” Ms. Oliver said.

Ms. Friedman, in Evanston, agreed that her whoopie pies have a rustic image rather than a luxury one, although they sell for $3 each.

“They’re not as perfect as a lovely cupcake that has a beautiful swirl of icing on top,” she said. “They’re a little more handmade looking.”

At Magnolia Bakery, maple-cream icing is sandwiched between two brown-sugar cakes. Sina Clark-Murphy, the head baker, said that the whoopie pie’s humble appearance may help it come across as less of a dietary threat than a frosting-piled cupcake or a serving of banana pudding. Unfortunately, they are no less caloric.

At the other end of the simplicity scale are the heart-shaped versions baked by the Cranberry Island Kitchen in Maine, which supplies Williams-Sonoma. The pies wound up in the catalog after a friend of one of the company’s food buyers sampled them at Bob’s Clam Hut in Kittery, Me., and recommended that the catalog stock them, said Carol Ford, one of Cranberry Island’s owners.

Cranberry Island’s whoopie pies, which start at $28.75 for six, are made with chocolate cake or vanilla and are available in shapes like scallop shells and pumpkins. Filling flavors include rum, peppermint, Cointreau, raspberry and espresso.

To Ms. Oliver, the food historian, that upscale approach misses the point.

“It’s like making a peanut butter and jelly sandwich with almond butter,” she said. “It’s not meant to be fine cuisine.”

retrieved 3/18/09 from: http://www.nytimes.com/2009/03/18/dining/18whoop.html

Sunday, March 15, 2009

3/15/09 Countdown to Spring


5 MORE DAYS until Gifford's opens for the 2009 season! A definite sign that spring is on its way (though they've been known to serve their free ice cream on opening night to folks standing next to 3 foot snowbanks). Looks like this year's opening might be wet and cold but not snowy.

Saturday, March 14, 2009

3/14/09 What's on the horizon?


Today I went to the "Town Transfer Station" (can you say "The Dump"?) to drop off my recycling. If you look at the top part of this photo, you can see that even the dump has a gorgeous view. It doesn't matter where you are, there are mountains and trees and beautiful sky in your view. Now look at the bottom half of the photo and you'll see what mud season is all about. When you get a lot of snow in the winter, it melts in the spring, often before the ground is unfrozen, so the water can only soak so far down and then it just sits on top and makes mud. Lots of mud. But if it's mud season now, spring can't be far behind!

Thursday, March 12, 2009

3/12/09 Moonlight Snowshoeing

The Fitness and Recreation Center (FRC) at UMF offered a free opportunity to community members: Moonlight Snowshoeing. I signed up! The event was postponed from its original schedule due to inclimate weather so we went on Thursday night instead of Tuesday night. The sky was clear but it was a bit nippy (13 degrees when we arrived, 9 degrees when we left--that's 23 degrees colder than the temperature at which water freezes). We met at the Fitness Center, had our snowshoes issued to us, and got in the van. There were only 11 of us, and I actually knew 6 of my fellow snowshoers! Three were former students, one was the brother of a former students, one holds the record for most appearances in my class videos than any other non-class member, and the other is the friend of a faculty friend whom I had met at a party.

We drove about 20 minutes from campus to the home of the director of the FRC. He lives on a lake and has his own snowshoe trail! There wasn't any moonlight, but it was a beautiful clear dark night. So it started out as "Starlight Snowshoeing". We used flashlights and it was actually very fun. The trail was easy to follow, even by flashlight. About halfway through the hike, the moon started to rise. It was gorgeous. The rest of the hike was by moonlight! And there was hot chocolate for all at the end. I tried to take photos of the moonrise but my camera wouldn't work. I got one faint message about needing to replace the batteries (which was odd because they were just fine earlier in the evening) and then nothing. Later that night, in the comfort of my own apartment, I took out the camera to see what was wrong and it worked just fine. I think it was so cold out there that my camera wouldn't operate! I've read that warning on technology before but I've never worried about it before. Wow. It was actually so cold out there tonight that either my camera or my batteries (or both) wouldn't function.

For me personally, I had a very hard time snowshoeing in weather that cold. Being out of shape didn't help but having subfreezing air in your lungs makes it very hard for oxygen to get to all the places it needs to get. At one point, I didn't think my lungs were going to work anymore, even going slow didn't help! Fortunately, it was only when we were going uphill. Flat land and downhill were manageable. And the trail was a nice mix with most of the uphill at the beginning. I don't want to admit that it might have been because almost everyone on the trip was half my age. I'm still 21 so it can't be that! There were three FRC employees in the group and they spread themselves out throughout the crowd. In the second half, Jennifer, the Aquatics Director just hung out with me and we stayed waaaaay behind the rest of the group. ;-) She's a very patient woman. The consistently slower pace along with the more even slope helped a lot. I felt badly for her but I had a blast. I just hope she wasn't looking for any kind of workout.


Here we are helping each other put on our snowshoes (well, I didn't help anyone...I didn't know what I was doing).




















These two photos were taken for Alison, my friend who introduced me to David, shown in these photos. She encouraged him to come and even 2 hours earlier they were on the phone and as far as he knew, she was planning to go. But she didn't show. That's okay, we had a great time anyway. Sorry to miss you Alison!!