the tao of jaklumen

the path of the sage must become the path of the hero


Thanksgiving 2013

jak & Cimmy's Thanksgiving tableWe 3 Pies of Thanksgiving ArePretty sure that's an apple piePecan piePumpkin pieWhat remains of the turkey so far

This was our first year hosting Thanksgiving, and it was a smashing success! jak cooked, and Cimmy baked.

Come join us at Flickr for more details.

Via Flickr:
Photos and artwork for our November celebration of Thanksgiving. In the United States, a Day of Thanksgiving is celebrated on the fourth Thursday of November.


Pretzel dogs for dinner? Yum yum!

Photos by Cimmorene

Click on each picture for descriptions.  Yes, that is my hand in those photos.

Click right here to see more photos of this project at her Adventures in Cooking photoset and other fun food projects (some which have been shared here at VOX before).

Read and post comments | Send to a friend


My chapati was less than perfect.

This was featured recently in [culture is good].  I got very excited about it, since Princess Thunderstorm absolutely loves the leavened version that is naan.  (Chapati/roti is not leavened.)  Although I doubt I have easy access to Indian wheat, I most certainly have stone ground red wheat and all-purpose flour, which were atuls' substitution.  The former I can get freshly ground, even, as my parents own a stone grinder mill.

But my chapati/roti was not perfect at all.  I won't post pictures, because… I'm embarrassed.  They were consistently doughy in the middle.  Winding back a few steps to how I started:

  • I made triple the amount he did, so 2 cups each of the whole wheat and the all-purpose, with about 2 1/4 cups (a full liquid measure cup) of water.
  • I added too much oil– maybe 3 tablespoons by accident when greasing my hands.
  • I let the dough sit about 30 mins, as it was a larger amount.
  • The consistency was very, very, very sticky, and so I added maybe a 1/2 cup flour, as well as flour to my hands and to the outside of each little dough ball.
  • For this reason I also patted and stretched it by hand, because I tired of how badly the dough stuck to a rolling pin.
  • I used a cast iron griddle.  It was then that I realized this was much too big for the vegetable sizzler Purplesque had made, because it covers two stove burners.  It's also a bit warped from the last time we used it some years back.  (It stains the stove so we went back to non-stick skillet/griddle pans for other cooking uses.)
  • I realized that I was probably rushing the process… I thought I was not going to get bubbles in the dough, but waiting longer helped some.  I used a spatula for turning and flipping the dough as atuls did.  But even when I waited longer, it still turned out doughy, even when it became crispy in spots.
  • I had the burners set to medium high, as suggested in the second video of the post.  At first, this set off the fire alarms and left my daughter crying, because of the smoke.  So I turned on the hood fan and Cimmy cracked open the door.  *sigh*  Even at medium heat I still got smoke when I applied butter to the griddle between batches.

Of course, it's 23:22 now; I got started maybe 1.5-2 hours ago.  (My sleeping and waking states are flip-flopped right now.)

Read and post comments | Send to a friend


Pretzel making

NOTE: The .resized in all the titles simply reflect that I resized the photos in a batch through a program.

I used a bread machine to mix up the dough– a Salton Toastmaster.  I'm feeling a little too lazy to write up the recipe, but I'll do so if you wish me to.  Most of the pretzels were salted with kosher salt I had left from a frozen soft pretzel package, and I used sesame seeds when I ran out.

I managed to snake some really awesome homemade sweet mustard from our church Christmas party– someone there told me that tomato soup was the secret ingredient.  (No idea.)

Crossposted to LJ, itemid = 1043, security = public, mask = 0.

Read and post comments | Send to a friend