Jett Foster, July 5, 2010 - May 3, 2013

The silent popcorn popper...

The day you came into this world, I knew I would face the day of your passing.  There could be no way for me to know your life would be so short.  I never imagined it, never thought of it, and never believed it possible, yet here we are.

The day you were born was such a special day for me.  I never had human children of my own, and in some very small way, there was a sliver of that kind of excitement on the day you came into the world.  You were one of two in my very first litter.

Your sister was born first.  She entered the world wiggling and full of life.  Text book.  So excited we were.  We knew there was one more.  I'd seen two on the x-rays just a few days before.  So we settled back and waited.  An hour turned into two.  Then two turned into three.  I started to worry.  I called a friend, a long-time breeder, and told her I was worried.  She suggested a shot of Oxytocin for your mother.  After checking with our vet, we proceeded with the shot. The labor came on quick, and it was hard on your mom.  It went on for a while.  We knew you were on the way, but it was taking too long.  Finally you emerged, but you were cool and not moving.  We warmed you, removed the fluid from your lungs.  We willed you to life.  It felt like hours, though I'm sure it was just a few minutes, then you finally started to wiggle, and once you did, you never looked back.

We had the most fun with you for 8 weeks.  You made us laugh so many times, it's difficult to count.  You were the opposite of your sister.  She was high strung and never stopped.  You were laid back, and just one cool, suave daddy. Nothing was of such great importance that you had to get there immediately, as though you knew all good things would find you in time, and they did...even the family who would come to love you as much as life itself.

We took you on field trips as you grew.  You had visitors and experiences too many to count, and you enjoyed them all.

When you were six weeks old, we took a road trip, and it would prove a life changing trip for you.

We spent two weeks in California with you and your sister.  You had more experiences, met more people, and continued to blossom, bringing laughter and joy to all who met you.

On your eight week birthday it was time for photos and time for us to ready for the trip home.  We had planned to take you and your sister to a local park.  I was worried about exposing you to a public park for photos, so my sister suggested the home of her friend, Ann and her husband, Hank.  We made one phone call, and we were off to Ann's beautiful home in the hills of Santa Barbara's Hope Ranch.

We spent a couple of hours taking photos, letting you and your sister explore Ann's beautiful property, but something else was happening, as well.  I couldn't put my finger on it at the time, but I knew things were about to change, then I heard the words, "I really like this boy, is he for sale?"  I looked up into Ann's eyes.  I saw the 'look', and in her arms you laid.  For the first time in eight weeks, you were settled while being held, and you started to doze off.  In eight weeks you'd never fallen asleep in the arms of another human being.

In that moment, I knew you were not going to make the return trip home with us.

I said to Ann, "I don't know yet.  I'd really like to keep him another two weeks", and even hearing myself say the words, I knew they weren't really true.  We took you and your sister, and left.  I told Ann I would think about her question, and give her an answer by morning.  As we drove away, the tears started to come.  I already knew the answer.  I didn't have to wait until morning, I called Ann later that evening and told her you could be her new puppy.

I don't think she could hang the phone up fast enough before she was off to the local pet supply to buy every imaginable toy, bed and accessory any puppy would be lucky to have.

She came by to see you that day, and to take photos.  I could tell by the smile on her face that this was a moment she'd been waiting for, for a while.

We went to bed, and I cried myself to sleep.  I woke up the next morning, and we drove you to Ann's house on our way out of town.  It was there we said our farewells, and with tears streaming down my cheeks, we drove away.

For two hours I sat in the car, hoping I'd made the right choice in leaving you there.  I finally settled in for the long drive home, distracted by your sister.  The next morning, as we started the final leg of our trip, I got an email that started with "We are completely in love with this puppy..."  That was the salve my heart needed.

You would go on to bring a great love to Ann and her family, and they would shower you with every possible opportunity, giving you a life like none other.

The emails would continue to come, full of love for you, and so, so much pride.  You had become Ann's baby...and we were so happy for you.  You were truly living a charmed and wonderful life - proverbial 'life of Riley'.

When you became sick in April, your family would stop at nothing to save you.  They left no stone unturned, they spared no expense.  They did everything humanly possible to save you.  Watching them prepare to lose you was one of the most heart-breaking experiences of my life.  I cried a river of tears as they tried to save you, and nothing seemed to stop the wave determined to take you.

At 11pm, the night before you passed, Ann sent me a simple text, she said, "I can't let him go yet, it's not quite time," and while she knew it was coming, she needed to lay down with you, and hold you, one more time.  She asked for blankets in the veterinary hospital.  She held you, and you slept on the floor together one last time. At 2am the text I dreaded had come.  "I think it's time."  With more love in her heart than I ever thought possible, she released you to fly with the angels.  Twenty minutes later she told me you were gone.

Not even three years old.  I could feel Ann's heart breaking from a thousand miles away.  It burned a hole in my heart, and in that moment, I found out what it means to be a breeder...the true heart-ache we all carry.  The incredible highs, and the unimaginable lows.

In all my tears, I knew one thing for certain, you were a boy on a mission.  Ann and her family needed you in ways only you knew.  You found a way to find them, and once you did, you told me, in no uncertain terms, that you were 'home'.  The pain that Ann, and her husband Hank suffered, and continue to suffer, is a tribute to a rare and powerful love.

I know you have found friends in Heaven.  I hope you've found Ty, Bogie, Sundance, Gracie.  But most of all, I hope you found a popcorn popper.  It remains my fondest memory of you.  A popcorn popper, in honor of your memory, hangs on Ty's tree, along side the ornament holding a tuft of his hair.  Two special souls...

I love you, sweet baby.  I always will.  Until we meet again.

Teriyaki chicken

It appears the new trend on FaceBook is to post a photo of a dish, then share the recipe that goes along with it.  The only problem?  In most cases, the recipe doesn't yield the result shown in the photo.  With so many people feeling like they can't cook, even with a basic recipe, these fake recipes kind of irritate me.  Cooking really isn't difficult, and it can be very easy, provided you have a *real* recipe.

To debunk these fake recipes floating around on FaceBook, I decided to try the "crock pot teriyaki chicken". From the moment I read the recipe, I knew it wasn't going to work.  The photo showed beautifully browned chicken chunks, in a thick glaze.  Meat will not brown in liquid, slow cooked in a crock pot, and a glaze is only possible from liquid when a thickening agent (flour, cornstarch, etc.) is used to tighten it up, or through a process called 'reduction'.

I did like the idea of slow cooking the chicken, though, so I did an adaptation that should satisfy those who want to believe in "crock pot teriyaki chicken", but would like a recipe that actually yields something resembling the accompanying photo.  Here is how I did mine.

Ingredients:

1-2 lbs. boneless/skinless chicken breasts, cut into large chunks
1 cup chicken broth
1/2 cup teriyaki sauce, and extra for glazing chicken (use prepared or make your own)
Sesame oil
1/2 lb. green beans, sorted, trimmed, rinsed and patted dry
1/2 cup water chestnuts, sliced
Sesame seeds, toasted

Directions:

If you're feeling adventurous, I recommend making your own teriyaki sauce.  It's easy, and you can control the flavor by adjusting the ingredients to your desired taste.  Like less salt?  Use low sodium soy.  Like a bit of a bite?  Add some red pepper flakes.  Whatever you wish.

To your crock pot, or slow cooker, add the chicken broth and 1/2 cup teriyaki sauce, and whisk to combine.  Set temperature to low.  Add chicken chunks, and cook for 4-5 hours, or until cooked through, and fork tender.

When chicken is done, drain with a strainer, and set aside.

To a wok, add 1-2 tablespoons of sesame oil, and set heat to high.  When oil is heated, add green beans, and cook until lightly charred, and tender, tossing continually, for about 3-4 minutes.  Add drained chicken and water chestnuts, and continue cooking until chicken develops a light char, about a minute.  Add teriyaki sauce, a couple tablespoons at a time, until a glaze develops, and all pieces are lightly coated when tossed.

Serve over a bed of steamed rice, and garnish with toasted sesame seeds.

Teriyaki sauce

I love this recipe.  It's easy, keeps in the fridge, and makes a nice, lightly sweetened sauce that can be used in several different dishes.  Use it in stir fry, as a sauce on a burger, or toss a bit with your favorite pasta, and top with sesame seeds and bean sprouts.

Ingredients:

1-1/2 cups cool water
3/4 cup brown sugar
1/2 cup soy sauce (I use low sodium)
1 teaspoon garlic powder
3 tablespoons corn starch
1 teaspoon sesame oil

Directions:

In a medium bowl, combine all ingredients, and whisk well.  Transfer to a medium saucepan, and over medium heat, stirring constantly, cook until sauce darkens and begins to thicken.  Remove from heat, cover pan with a dish towel, and allow to cool.  Transfer to an air tight container, and store in the refrigerator until ready to use (up to a week).

Cream cheese pound cake with strawberry glaze

There is little I like better than a truly special pound cake, and this recipe makes exactly that...

It really defies description.  I can't tell you where I got the recipe.  It's been long ago, and my memory fades. I wish I knew, because I'd love to pay tribute to the recipe creator.

The flavor, texture and color are all pound cake, but there is something else.  I can't quite put my finger on it. If you make it, you will understand.

This time I decided to add a strawberry glaze, as fresh strawberries are not yet in season, and won't be for a while.  It turned out to be a lovely compliment to the pound cake, and using frozen strawberries, it makes this glaze an 'any season' treat.

Ingredients (cake):

3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups butter, softened
8 ounces cream cheese, softened
3 cups sugar
6 eggs
2 teaspoons vanilla extract
1 teaspoon lemon extract

Ingredients (strawberry glaze):

2 tablespoons butter, softened
4 ounces cream cheese, softened
5 ounces frozen strawberries, thawed and pureed
1-3 cups powdered sugar

Directions:

Pre-heat oven to 350 degrees.

Butter and flour a bundt or tube pan.

In a large bowl, combine the first three ingredients until well distributed, and set aside.

In the bowl of a stand mixer, combine the butter, cream cheese and sugar, and beat on speed 2 until creamy.   With the mixer running, add eggs, one at a time, and mix until well combined.  Add extracts, continue to beat.

Scrape down the sides of your mixing bowl.  Add dry ingredients, slowly, with the mixer running, until a thick batter forms.

Transfer batter to your prepared pan, and bake until the top is golden brown, and a toothpick inserted in the middle comes out clean.

Remove from oven, allow to cool about 15 minutes in the pan, then invert pan over a wire rack to remove, and let cake cool completely.

While cake is cooling, make the glaze.

To the bowl of a stand mixer, combine the butter and cream cheese, and beat until creamy.  Add pureed strawberries, and continue beating until well incorporated.

One half cup at a time, add the powdered sugar, and mix well after each addition.  Keep up with your additions until you have a thick glaze.

Drizzle over cooled cake, or top individual slices with glaze.  Store unused glaze in the refrigerator for up to a week.  Use as desired.

In the summer, when strawberries are fresh, top this cake with fresh strawberry slices, and fresh whipped cream.

The pizza chronicles, part two

I'm nothing, if not obsessed with reaching a successful conclusion, and this pizza endeavor is no exception.  The first two iterations of the Weber pizza oven weren't quite working the way I wanted.  I got close to my desired result a couple of times, but keeping the fire going, without the right amount of ventilation, was a real challenge.  The key to a good pizza is a fast cook, at intense heat.  A slow cook turns out a harder, denser crust, which isn't good.  I wanted crisp on the outside, with blisters in all the right places, and soft and chewy on the inside.  I needed more heat.

I needed to think long and hard about using wood, and cooking my pizza at very high heat.  Briquettes and lump charcoal just were not cutting it.  I also had the issue of ventilation for the fire blazing in the kettle below the cooking chamber, or 'oven'.

We drilled out some holes in the bottom of the kettle, and that helped with ventilation, but it wasn't quite enough for this set-up, though it certainly helped.

Before I special ordered fire bricks, I decided to run a $2.94 experiment.  I purchased six bricks from the local home improvement store.  I used four of my baking tiles on the grate, circled the perimeter with the purchased bricks, and placed the lid on the top edge of the bricks.  This created the 'oven'.

By placing the support bricks out toward the perimeter of the kettle's edge, I was able to draw the heat up and into the 'oven'.  The gap between the tiles and the support bricks would further aid in moving that heated air exactly where I wanted it, while ventilating the fire, which would keep it burning hot.

This idea would prove to be the right one, but the materials I used would not hold up to the heat of the wood burning fire.  My baking tiles cracked, and by the time we removed them from the fire, and heated new ones, we'd lost the optimum cooking window for the pizza.  The highest heat had passed, and cooking time was too long.  The make shift grate had also taken a beating from the heat.

Even with these failures, I really felt I had the right idea.  I just didn't have the right materials.  It was time to procure the fire bricks, and a more stout grate.

Lucky for me I found fire bricks locally, and inexpensively.  I ordered a porcelain enameled cast iron grill grate online last night, but it won't arrive for a couple of weeks.  Not a patient woman, I chose to procure a heavy duty grill grate locally so I could continue the pizza chronicles.  I will switch out to the cast iron grate when it arrives, but the one I found today will keep the trials moving along.

Here is the current set-up, complete with the new fire bricks...

A closer look inside shown here.  I'm a little concerned that I have too much height over the floor of the 'oven', but tonight's experiment will answer that question.  Given how hot things got in the failed set-up from yesterday, I think we'll be okay, but getting the perfect pizza is an exercise in experimentation and persistence.

With the lid off...

The gaps between the floor and the side support bricks are intended to bring the heat from the fire in the bottom of the kettle into the oven, or brick chamber.

This is not a large Weber.  It's the smaller, 18-1/2" diameter kettle.  I would prefer this set-up in a 22-1/2" kettle, but this is what I have, and for just the two of us, it works.  A 12" pie fits just fine, and the fire burns hot enough, and long enough, that a second pie could easily be made after the first.  I imagine even a third would be possible before we would start losing heat.

Firing it up tonight.  More in the pizza chronicles tomorrow, hopefully with photos of a perfect pizza pie.

The pizza chronicles, part one

Anyone who works with wild yeast bread dough has a secret desire for a wood fired oven, but many of us just do not have the money necessary to install one for the minimal use in a home setting.  I am one of those people.

I love homemade pizza, made with wild yeast dough.  Until recently, I'd made it in my oven, but was never completely happy with the results.  A soggy crust, and over-cooked toppings were often the result, not to mention the mess.  After a layer of corn meal on a pizza peel, and a shake or two to get the pizza into the oven, and onto the tiles, I was often left with an oven floor coated in corn meal.  Ever smell burnt corn meal?  If not, let me enlighten you.  It stinks!

I decided it was time to move the pizza making to the great outdoors, and into my trusty Weber kettle, though I knew modifications would be in order.  I was ready to retire the Weber from its regular grilling duties, and dedicate it to the pizza making that takes place in our home.

I set a layer of charcoal a flame, set my grill grate in place, then added my four quarry tiles (these tiles are made for commercial ovens, and are certified food safe).  I let everything heat up, lid off, until the tiles were fully heated, and my coals were red hot.

Pizza on peel, I slid the pie onto the tiles and set the lid in place.  About 8 minutes later the toppings looked great, with nicely charred blisters along the crust edge.  I removed the pizza, which looked good, but upon further inspection, discovered the bottom of the crust was completely black.  I like some char marks, but a completely burnt crust wasn't what I had in mind.

I decided I needed more air space between my coals and my tiles, and a much lower clearance between the top of my tiles and the lid of the grill.  I wanted all the heat that rose to the top of the kettle to be trapped as close to the top of the pizza as possible.  I also needed more heat - about 400 degrees more than I was getting.

My solution was to add four broken bricks (I just happened to have some) to my grill grate, add a smaller grill grate on top of the bricks, then add my tiles.  This gave me exactly 2" of clearance between my tiles, and the top of the lid at the highest point - perfect!  It also gave me more air space between my coals and my tiles.

This was a good solution, but cooking time was still too long, yielding a crust that was crunchy vs. crispy.  Crunchy isn't what I want.  I want a crust that's crispy on the outside, with plenty of char, and 'leoparding', yet soft and chewy on the inside.  I'm still not there.

Higher heat and ventilation were two nagging problems.  More work to do, but for a first real effort, it wasn't a bad solution, and the pizza was good, if not great.

Stay tuned for more in the pizza chronicles.

Buttermilk French toast

When I make something with buttermilk, I'm often left with an amount I can't find a use for, so it almost *always* goes to waste.  Tired of the waste, I decided to try a traditional dish with a twist; buttermilk French toast.

I really wasn't sure if it would be a hit or a miss, but my desire to use up the buttermilk outweighed my concern about any result I might achieve.  The gamble paid off.  It was delicious!  If you ever find yourself with that leftover buttermilk, and don't have a use for it, I encourage you to give this dish a try.

Ingredients:

1/2 cup buttermilk

1/4 cup heavy cream (or milk)

1-1/2 tablespoons sugar

2 eggs

1/2 - 1" slices of bread (try something like challah, sourdough or brioche, though anything would work)

Butter

Maple syrup

Directions:

In a shallow pie pan, combine buttermilk, cream, sugar and eggs, and whisk well.  Add bread slices (as many as will fit at one time), and soak on both sides until egg mixture penetrates the bread (about 1 minute/side).

To a large skillet, add 1 tablespoon of butter (refresh butter, as needed, as you cook each batch of bread slices), and heat over medium until butter is no longer frothy, and starts to brown just slightly (but isn't burning or smoking).

Add soaked bread slices to the heated skillet, and cook until a deep char forms on each side.  Remove from pan, and serve with butter and maple syrup.

This recipe is enough for two adult servings.