Homemade all-purpose Mexican seasoning

I spent a while last year experimenting with chili, and finally came up with a mix that seemed to work as a general multipurpose Mexican seasoning. I add it to chilis, tacos, hot bean dip. etc, etc, etc. I doubt it's particularly authentic, but it does the trick.
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All-purpose Mexican Seasoning
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8 tbsp chili powder
4 tbsp cumin
2 tbsp salt (or to taste)
2 tbsp black pepper
4 tsp dark brown sugar (I used molasses sugar, but demerara is also good)
4 tsp cocoa
2 tsp garlic powder
2 tsp onion powder (I couldn't find this so bought freeze dried onion pieces from a Chinese supermarket and crushed them)
2 tsp oregano
2 tsp paprika
2 tsp smoked paprika (change ratio of smoked to normal paprika to your desired smokiness level)
1 tsp cinnamon

Pinterest Success #1: Rosemary Parmesan Crackers & Texas Trash Dip

In common with many others, I spend more time pinning things to Pinterest and less time actually making things, but I finally tried out some new recipes. Some worked, some didn't. These are the ones that worked.

First up are the Rosemary Parmesan Crackers (see here for the recipe). These were tasty indeed, and I will definitely make these again (though in greater numbers). For once, something I made actually resembled the picture on the website.

(LEFT: picture from Alexandra's Kitchen blog, RIGHT: fuzzy photo demonstrating my efforts minus the garnish)

Secondly was the Texas Trash dip. It's basically all refried beans and large amounts of cheese - what could go wrong? No pictures of my efforts this time, but I'm highly endorsing this and will do this again.

(Picture & recipe from Life as a Lofthouse blog)

The only changes I made were to halve the amounts, replace the sour cream with creme fraiche, replace Monterey Jack with Edam, and the taco seasoning with a tbsp of my homemade chili mix.

 
I am making a general pre-new year resolution to actually DO rather than PIN. Or, at least, get the ratios of doing to pinning to a more appropriate level.

Eat, Fast, and Live Longer?

I'll admit, I've tried Weightwatchers.
I'll admit, I lost about a stone on it.

However, I've come to the conclusion that I am not the sort of person that can do diets: I love bread, pasta, cheese, curries, and pretty much ALL THE FOODS far too much. I fell off the wagon spectacularly and put on way more than I'd lost.

The problem with loving food too much is that, despite having a fairly active job (at least some of the year), the pounds creep on like you would not believe, especially once over the age of 30. Cue a conversation in my office about a month ago, whereby a colleague told me all about the BBC Horizon programme - Eat, Fast and Live Longer (I had to make sure I got the comma in the right place. If eating fast was a prerequisite, then I'd live to 100).


So it goes like this: eat what you like five days a week, but on two non-consecutive days you can only eat 500 calories (or 600 for men). It sounded tough, but the alleged health benefits seemed a bonus to me: weight loss was only one, there was also reduction in cholesterol, lowering risk of diabetes and heart disease, and retarding the development of cancer cells. If even the NHS had it on their website then it couldn't be that bad, in my mind.

I've been doing it for around a month now and I'm the lightest I've been in a long time. I've lost a fair few pounds and am feeling rather good about it all. I even had two weeks off in the middle to go to fieldwork and just picked up where I left off on my return. I've been out for massive curries, I've not given up anything I love. The "hungry days" are actually not so bad. I've found that fizzy water is a great filler and you can eat quite a lot on 500 calories if you choose your veg wisely.

The anal retentive in me has been keeping track of progress in Excel and, as of yesterday, starting tracking body fat and H2O as well. I have a set of scales that measures these - I realise it's not massively accurate, but I'm still interested in seeing what it says.

So, here's my progress. I'll be updating as the weeks go on. The grey bars indicate my hungry days, and the blue my weight (note the gap in the middle when I was away). So far I've noticed that I - unsurprisingly - always drop the day after a hungry day, but then go up again afterwards. However, that rise is rarely as high as my previous weight, so overall the trend shows a gradual drop. It seems sustainable so far, but we'll see!

Middle-aged post alert

Spring means a vague attempt by me to grow some veg. I'm fairly black-thumbed so it's always a miracle when I manage anything edible at all. It's not going so badly so far though.

Plum tomato and gherkin seedlings in my mini-windowsill greenhouse.

Orange bell pepper and fuego chilis. I've forgotten which plants are which though...

My chilis and sweet peppers from last year are miraculously still going strong, and flowering already, despite a hefty pruning whereby I chopped about 4 feet off the top.

My heavily-pruned cherry tree blossoming in the yard. Last year it produced the grand total of one cherry at mum and dad's house whilst they were tree-sitting, which was promptly stolen by a bird. I'm hoping for at least two this year.

 

 

Taters just planted out at the front, plus other bits and bobs.

Only half of my sugar snap peas have germinated thus far...

I *think* these are carrots.

My courgettes haven't died yet. There's still time.

Wild strawberry plant (back) I stole back from my yarden in Birmingham, plus a new normal one (front) donated by Mother Goodchild, my source for all things seedy.

So, fingers crossed for a bountiful summer. If I manage to eat any of it I reckon I'm on to a winner.

Sloe-lazy

The best way to get fully matured sloe gin, apparently, is to forget to put enough sugar in it, then not drink it because it's grim, fully intending to get around to sweetening it up, but inevitably never getting around to it.

This is why I have a small bottle that I made last year, which lies undrunk on my shelf. Well, NO LONGER! Today I have actually gone and got off my arse and sorted it. The sugar should all be dissolved by the time we (*fingers crossed*) move into a new and exciting house, and shall therefore get polished off in one sitting come the beginning of November.

So now, what to do with those gin-soaked sloes? Never one to miss an alcoholic opportunity, I'm going to try this recipe for sloe sherry. I don't even like sherry, but I can't not try!

The Concrete Jungle

This year I've been attempting to do a better job than I've previously managed in producing edible goods. With a tiny concrete yard this is problematic, but armed with a magical self watering thing kindly given to me for my birthday last year, I seem to be doing okay-ish.

At the side I've got a rogue tomato plant I started growing indoors, but had to put outwhen I buggered off on holidays. It went a bit mad and I'mhaving to support it on our broken washing line. Look - it even has some actual tomatoes, which is a great improvement on my fruit-light-foliage-rich effort from last year!

The tomato plants at the back are just mental. They keep collapsing under their own weight and I've had to rig up a ridiculous string support system. Same goes for the runner beans, which are actually starting to be real beans. Not sure I'll have enough to make this fabulous stuff though.

I thought I'd try something different alongside the standards, so I planted some patty pan squash, which are HUGE and starting to flower.

I also found some potatoes trying to become a new lifeform in the back of my kitchen cupboard so decided to plant them. It's a bit late in the season, but I've already hilled them a bit and they seem to be doing okay.

Meanwhile, indoors, my chili and pepper plants are going for it. The chili is nearly three feet tall. Here's hoping for spicy goodness.

Review: National Trust Dark Chocolate Ginger Truffles

We were initially suspicious on first opening the box - the chocolates just looked too shiny, freshly buffed. We put our fears to one side and braved a taste.

The first reaction was one of perplexity. What was that overriding taste sensation? It was narrowed down to a strong taste of Milton sterilizing fluid, with notes of urinal cake. Strangely, the taste improved with chewing, bringing out the supposed ginger flavour. Some of us, having thought to ourselves that they couldn't possibly be as bad as we'd originally thought, gave them a second go. After the same initial flavour, we tried to convince ourselves that they were improving, or maybe our taste buds had been irrevocably bleached into submission?

None went back for a third... until ten minutes later when one valiant soul ventured again, in the hope that the upward trajectory of flavour improvement would continue. Sadly he'd left it too long and the quality had plummeted back to square one.

No one could bring themselves to finish the last three in the box, and we'd thought that was the end of it. How wrong we were. A few moments later and the Milton urinal cake began its repeating hell.

Lashings and lashings of ginger beer

I recently ventured once more into the home production of alcoholic beverages. This time it was ginger beer. I looked around and there are lots of recipes, so I adapted a few. I sampled my first bottle this weekend and it was rather delicious!

Highly explosive, but delicious ginger beer and the jar of sediment

To start off the plant:

In a jar, mix together

4g active dried yeast (or 14g/0.5oz fresh)
3/4 pint of water
2tsp ginger 2tsp sugar Leave for 24 hours, then feed the plant with 1tsp root ginger and 1tsp sugar daily. After a week, mix thoroughly and strain into a jug.


To make one bottle (approx 2 1/2 pints):

Dissolve 170g sugar into half a pint of hot water.
Add the juice of half a lemon and a quarter of the strained mixture.
Add 1.25 pints of lukewarm water and stir well.
Decant into a bottle and mature for another week. The bottle may need burping as a lot of gas will build up.


(This next part is speculative as I've not bottled up my second batch yet)
Put the remainder of the strained liquid back into the jar and top up with warm water to replace what you've taken out, and start feeding again with 1tsp sugar daily. The ginger may not need topping up.

A week later repeat the bottling process.

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I've already got my next drink experiment planned. I've just been out harvesting elderberries!

Your mother was a hamster...

The last move?

I'm hoping so. At least for a few years now. I've made yet another drastic life-changing move, this time back home from Newfoundland to start a new job in York. For the first time in my life I have a job that won't end in 12 months' time. This is exciting stuff people!

York is ancient, beautiful and, as I discovered yesterday, home to an amazing Italian deli where I had a most excellent lunch and came home loaded with cheese and cured meats. I would heartily recommend it to any visitors to ye olde city.

Since moving back I have got into baking in a big way. I have had nothing but triumphs with this invaluable book, and given that my other half is still in Canada, I have the patience to spend two days making one loaf of bread. Worth the wait.

My Italian Bread

I have also equipped myself with rennet, mesophilic starter, a mould, and a book on Home Cheesing Making. My plan today is to make some cultures, then this afternoon maybe try out some cheddar.

Despite my new focus on domesticity, my other crafty habits aren't suffering, and I'm planning on learning to spin soon. I had a go at York Guild of Weavers, Spinners and Dyers' open day last weekend, and had a grand old time. Will this yarn obsession ever end? I doubt it.

The importance of play

I often joke that I would never want to be below the age of 25 again. My formative years were the 1980s and I have some fairly horrific fashion mistakes to blank out, but I also dimly remember some good times wedged somewhere between the geeky angst and the ski pants with bodysuit and deck shoes combos.

Thinking back to my childhood pastimes I have three particular favourites:

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1) Duetting with myself.

As a youngster I was a bit of a musician (and still am occasionally). In junior school I used to play the recorder, and this is the reason that I have never performed in a school play - I was always the accompaniment. At home I never liked practicing, as I preferred to play in groups. As people would rarely want to play along* I used to tape record myself playing one part of the duet, then play it back and play along the other half. I don't know whose idea this was. It was probably suggested by one of my parents to shut me up, but I like to think it was my own ingenious idea. And it worked brilliantly! I spent hours at this at a time, and would still if I had a cassette recorder and my trusty book of Handel and Telemann recorder duets.

(*I blamed their lack of skill, others may argue it's because I didn't really have many friends!)


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2) Making patterns

I love art, but was never as fond of drawing 'real' things as I was abstract patterns. I loved my Spirograph, which always was great until the last turn, when it would bounce off and ruin my otherwise perfect squiggles. My set was bigger than this one, with more different sizes. I think it is lost in the wilderness somewhere now... tragic...


Another firm favourite was my Altair Design books. I think these must have been hand-me-downs as I'm pretty sure we had this exact copy, but they were amazing and instilled in me a love of geometric islamic art. I wish I had one now.


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3) The 'Worcester Sauce Contest'

When I was an early teen, my friend Mel and I used to do terrible things with food. One of which was to get the deep fat fryer out and deep fry *everything* in her mum's larder freezer, smother it all with ketchup and vinegar, and scoff to our hearts' content (I shudder to think of the calorie content of one sitting).

The second was the Worcester Sauce Contest. We'd crack open a tin of baked beans or spaghetti hoops, then we'd add as much Worcester Sauce and vinegar as we thought we could take, microwave until nuclear, then see who cried first. For those aware of my hot pepper and pickle obsession, all may be becoming clearer...

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So - music, art and food. Not much has changed in 30 years :)



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Lard

Since coming to St John's I have seemingly grown exponentially. I don't know whether it's the weather or just getting older, but the fact remains that I am many pounds heavier than when I arrived.

So, given my previous success with it, I've decided to go back on Weight Watchers. I'm not going to meetings, just trying to count points. As I gave away my previous points-finding gadgets (i.e the cardboard thingumy) I looked online to find widgets to work out what it is I'm actually eating and I thought I'd share...

The formula is seemingly protected by patent but is also publicly available on several websites, and so I've linked to the image on the website:

Where:

p = Points; c = Calories; f = grammes of fat; and r = grammes of Dietary fibre

For the rest of the world, this translates into the following excel formula:

	A	B	C	D
1	Calories	Fat	Fibre	Points
2	(enter)	(enter)	(enter)	= (A2/50)+(B2/12)-(IF(C2>4,4/5,C2/5))

Just plonk in the numbers on the side of the packet and Bob's your Uncle.

Hope this may come in useful for some of you, not that I'm suggesting you need to, of course!





*PS the big gap is accidental, not enigmatic, and purely down to poor HTML skills. What can I say, the preview doesn't do it!

Cooking in Canada

I am not a bad cook. In fact I'd go so far as to say I'm a pretty good cook. However, for some reason, ever since I got to Canada it all seems to have gone a bit wrong. As I wanted to expand my repertoire I brought a cookery book with me, eager to try some new recipes, and to save money Liam and I have been planning our meals very carefully. What we forgot to take account of was that many of the ingredients just aren't available here, and this has led to some unsatisfying conclusions about both cooking and shopping:


1. You cannot buy Halloumi, but you can get about 25 different types of Feta.

2. Havarti is not an adequate substitute for Halloumi, and will melt and burn all over your pans.

3. Strong cheddar is basically tasteless plastic, unless you pay extortionate sums in a specialist 'shoppe'.

4. Guessing the Fahrenheit/Celsius conversion is not a sensible thing to do, and proper calculations should be done (see nos.4 and 5)

4. Macaroni cheese (or Marconi cheese as we now like to call it) does not like to be cooked for too long in a too cool oven, or it turns into an inedible solid

5. Spanish omelette shouldn't be cooked in a pan that's too hot or it burns very quickly indeed, setting off smoke alarms and annoying the neighbours

6. You can't really buy decent cordial/squash here. Our first buy was "tropical punch" that basically tasted overwhelmingly of almonds, making me constantly suspicious that Liam was attempting to poison me

7. Cider vinegar is not a good substitute for actual alcoholic cider in cooking, and will burn your eyes in the process

8. 'Broiling' is actually grilling, despite what it sounds like, but the 'Broil' setting on our cooker doesn't actually work, rendering this discovery rather pointless


I'm sure I've left some off, and will no doubt return to the theme in a later post. I rather suspect that this won't be the end of my culinary disasters...


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Phew!

Turns out they sell Marmite in Newfoundland. Small jars, and very expensive, but at least I won't have to go cold turkey. I was getting the shakes just thinking about it...

Ice Magic

I have seen lots of 80s nostalgia online, but none has struck a chord with me quite so much as fond memories of Ice Magic. That conical squeezy container, the lid that looked like a frozen mountain cap, and the nastily fake chocolate flavour that hardened so beautifully on ice cream. My favourite was most definitely the mint flavour.

Well, I've not seen it for years so I assumed they stopped making it (probably due to the high numbers of additives which are now illegal... I assume) but I got a link today leading me to a recipe by Naomi Poe to make your own. I guess I know what I'll be trying out this weekend. Yum :op