Equally Amazing Feats

It has been a tumultuous week, to say the least. Never one to readily own the characteristic of being "dramatic," nevertheless, the passionate, artistic side of me does swing in stronger sometimes and paint life's moments with additional flair. But always while keeping my feet close to the ground, or so I hope.

With that preface, I can still honestly say that looking back over the last seven days, I've felt a whole lot of gratitude, anxiety, triumph, and despair. It's always a good exercise of humility to put oneself in situations outside of our full competence, and I felt despairingly incompetent as I struggled to smoothly shift gears and keep my car's engine running in the manual vehicle I was so graciously given in this time between owning vehicles. It was a good place to be in the long run, and it's a place I'm glad to have moved beyond...now maneuvering through parking lots and accomplishing other equally amazing feats.



I hopped on the Bart and enjoyed a day and night in one of my favorite cities, exploring it sans vehicle, which is my preferred manner. The smells of San Francisco's streets are sweet, sour, filthy, and homey depending which street you wander down, and I always leave inspired for future kitchen endeavors by what I eat and drink. I recommend Absinthe for a cocktail (but don't stop at the drink menu), Contraband for a cappuccino and morning pastry, and a donut from Bob's, especially if you see them pulling the buttermilk variety fresh out of the oil as you're passing by. Even (especially?) if it is past ten o'clock at night, and you know they're going to turn around, dunk it in that maple glaze and hand it to you so hot that you almost have to alternate it between each hand for a couple minutes. I've never really raved about a donut, and generally can pass them by without much regret, but this was worth every sweet bite.



A recent cake I baked turned out so well, I'll surely return to it and do wish there had been enough to share a slice with you. Half of it made its way to a brunch with some ladies who are fast becoming essential friends in my new city, and the other half went to work with me, where it quickly disappeared down to crumbs in the break room.

The base recipe is from Dolce Italiano, a cookbook I was introduced to at my pastry station at Ciao Thyme. I know it will eventually make its way into my personal cookbook collection because every recipe I've made and heard others have made from Gina DePalma's pages is worth sharing and repeating. Her recipe titles alone make my mouth water.

This zucchini cake is moist enough to improve over a day and last up to two or three. The original recipe includes walnuts and a crunchy lemon glaze, but I had my heart set on adding in blueberries. Whole grain spelt flour was hanging around my pantry, so I substituted it in for part of the flour and added toasted coconut. I was excited about the blueberry-coconut combination as well, but my coconut strands were so small and my measurement of half a cup so gentle that it hardly came through. Nothing was lacking without, though; this cake can stand well on its own without any tinkering. (If you want to fancy it up, though, go for that crunchy lemon glaze or a drizzled glaze of salted caramel and sprinkling of pine nuts.)



Zucchini Blueberry Cake
Adapted from Dolce Italiano

1 1/3 cups unbleached all-purpose flour
2/3 cup whole-grain spelt flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
3 large eggs
1 1/4 cups granulated sugar
1 cup extra-virgin olive oil
2 teaspoons pure vanilla extract
2 1/2 cups grated zucchini (about 2 small zucchini)

1 cup small wild blueberries (fresh or frozen)

Preheat oven to 350 F. Butter and flour a 10-cup capacity bundt pan.

Combine both of the flours, baking powder, baking soda, salt, and spices into a medium bowl, whisk, and set aside.

In an electric mixer fitted with the paddle attachment, beat the eggs and sugar until well combined, about two minutes. Slowly add olive oil while mixer is on medium speed. Keep mixing until light and fluffy, about 3 minutes, then beat in the vanilla extract. Scrape down the sides of the bowl as needed.

Beat in the dry ingredients all at once on low speed until they are thoroughly combined, then switch to medium speed and mix for 30 seconds. Mix in the zucchini on low speed until just incorporated. Thoroughly incorporate zucchini in this final step by folding in blueberries and giving it all a final gentle stir.

Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake the cakes for 40 to 45 minutes or until a tester inserted in the cakes comes out clean and the cakes have begun to pull away from the sides of the pans.

After 10-15 minutes of rest on a cooling rack, poke down along the edges of the pan and the inner tube with a butter knife, invert, and de-pan.

Three Girls and an Island

Think rolling hills. Think wide hedges and closely shorn fields of green. Think of all of this dropping away to rocky points and white sand beaches. You've reached Waiheke Island (or any number of islands in the world, actually), but my sister Elise, her friend Amanda, and I set out very specifically for this one on a Monday morning in December. And we're so glad we did.



It became one of my absolute favorite NZ days.

We caught a ferry from downtown Auckland and gave ourselves a full day to see the island: the quiet beaches, the artsy shops, and (mainly) the wineries. Sitting down for a cup of coffee and perusing the shops took all of an hour, so we wandered down to a beach to kill some more time before tasting rooms opened/till we felt like it was late enough in the day to healthily start drinking wine.





The wonderful thing about these two people I was with was that they were both within two years of my age - a rare experience after working and living in a community where I was most connected to toddlers, high schoolers, and moms of university students. Also, they loved photo ops, especially jumping ones and goofy ones, which gave me no excuses in my tendency to focus my camera lens more on food and scenery than people - a subject matter that still often intimidates me. It didn't necessarily make for professional material (as you will see) but the cheesiness still gave me practice. Oh, and I was back with my loverly sister again, who had been off on her own New Zealand adventure for the past two months.





Our first stop was Mudbrick, a vineyard and restaurant boasting the most spectacular views and coziest, classy decor. As soon as we pulled into the gravel parking lot and peered through our rented old station wagon's windows, we were gushing. We oohed at the restaurant's long french-door lined wall. We aah-ed at the outdoor stone fireplace bordering the rows of vines. And, really, I don't think we shut up for the next nine hours.

We had gotten to experience Waiheke on a perfect sunny summer day, and driving through the quiet winding roads on the east side of the island as well as visiting Te Whau and Wild on Waiheke (don't judge the name like we did - or the gunmen firing laser guns at claybirds in the field next to the driveway - just drive on in and make sure to taste their beers...and ginger beer!), we snapped more pictures with our mind's eye than was possible with camera lenses and said over and over, "Isn't this beautiful?", "Aren't we glad we did this!", and "Do you think the owner of Mudbrick has an eligible son who'll marry me?"











At the end of our day, we landed back at the vineyard we'd fallen head over heels for (do I need to say Mudbrick again?) and had an elegant dinner in a quiet dining room flooded with golden evening light. It was certainly a splurge but the experience will not be easily forgotten. In fact, I very much hope for it to be refreshed before I have to climb the steps from the car park with a stooped back and silver grey hair...or in the next ten years would do fine too, thanks.

Homey Little Corner

Tonight was the first night I got to really absorb the fact that I am back in my homey little corner of the United States. Dinner was shared at one of my favorite places, Boundary Bay Brewery, and then we drove to the marina to walk through the park and along the rim of the sail-filled harbor.

For now, we'll focus on dinner. (My camera's battery died before I could get the rest of the photos off it, so another day I'll make sure and share pictures from the marina.) Apart from Boundary Bay's ales, this place has an atmosphere certainly worth bragging about. It's nothing pretentious, and everything tastes best when eaten on the patio on a sunny summer evening. The winner in the taste bud category this evening was the Yam Alechiladas. Hands down.

A New City

It is quite difficult to backtrack just a week in my life and try to remember those sensations and activities because they are so very different from what I'm facing at present.

I spent last weekend wading through my belongings, sorting and simplifying, until I was down to two suitcases and a small box of winter clothes that got shipped to my mom's garage for future convenience. I struggled to enjoy this process, knowing I was missing precious time with friends who I needed to share some indefinite goodbyes with on Tuesday.

Tuesday afternoon I arrived in San Francisco, which I am embracing as my new home for the three weeks that I am here. This city is entirely different from Abilene, Texas, and I really don't think that statement requires any elaboration. You understand what I mean, right? Where are the gas-guzzling Ford pickups? And where did all the ethnic restaurants come from? All in all, I love it. I love that I can use my own two feet and the sidewalk to do errands or simply get from place to place and have innumerable companions. I love that I constantly hear snippets of conversations in different languages and, like tonight, encounter a man in full pirate attire - a plastic handled sword and all - simply crossing the street with his ordinarily dressed friends.

There are so many small details of my time in just the past three days that I would love to share, but I mainly want to talk about food and then close my eyes and get some sleep. Hopefully I'll be able to update this blog frequently to share the little moments too, but tonight you simply get an overview, my friend.

Foodzie has been an incredible place to intern and earn my last three university credits. I get to shoot photographs of food and help artisan food producers make their products available online, and through all of this, work with an incredibly intelligent, fun team. My first photos posted on a producer's site were granola bars by Olympic Granola, and they were easy to shoot because of their naturally aesthetic appeal (check out the strip of chocolate in the middle of the Mocha Mint one!) and delightful to sample in their post-photo-shoot state. I'd love to have a stock on hand for those times when a snack or breakfast on-the-go is necessary.

The Foodzie team and I went out for a spontaneous dinner at Delfina last night and enjoyed sitting outside on a gorgeous evening with good wine and satisfying pizza (my favorite was the broccoli raab). We also stopped by an event hosted by 18 Reasons, where I got to meet some more food-loving people.



The night was concluded with famous Bi-Rite ice cream, and I couldn't resist trying Sam's Sundae: chocolate ice cream with bergamot olive oil and sea salt on top with a dollop of whipped cream.

This evening we concluded the workweek at the ferry building over Humphry Slocombe's Salt & Pepper and White Miso Peach ice creams. They were both delightful in my opinion, possessing plenty of intrigue without sacrificing a fresh, subtly sweet flavor.

Tomorrow I'm taking my ol' 35mm to the farmers market bright and early and hoping to build up some good multiple exposure shots from my two rolls begun last week in Abilene. Fresh local fruits and vegetables seem like the perfect glimpse of San Francisco to add to these rolls of film that are traveling with me for the next two months. Can't wait to share the results!