To Microwave or Not To Microwave; That is the Question. -OR- They Sure Don't Make Them Like That Anymore!

So as I got about my life cleaning out the clutter that is my past 24 adult years, I got rid of my microwave.  The microwave is a Panasonic Dimension 4, similar to the one pictured below, from 1986.

Not a photo of mine - I googled this image!

My army boss in Germany (so to speak) was MSG McCall, a black man from Virginia a little younger than my Dad and as trusted, told me all the good things about a microwave: Speed of heating, savings on electricity, ease of use.  So, my then husband and I took off down to the Military PX (AAFES) and purchased the MAC DADDY MUTHA of microwaves...  The Panasonic Dimension 4 convection oven/microwave. Stainless lit interior, dual voltage (110-220), powered carousel and a black enameled oven rack!  I had never used a microwave. Did not grow up with one!

Let me just say - you really can burn things with a microwave when you are new to the concept of nuking your food!  Think charcoal chicken breasts.  I never did learn to properly COOK food in a microwave because I never found I liked the texture or taste of food COOKED in a microwave. I did use it to heat up leftovers, melt chocolate and butter, boil water and etc. I never really cared for the convection oven experience. Mainly because I used it so infrequently that the heating elements would stink up the kitchen when burning off dust.

Flash forward to 2011 and the nuker still works. This microwave has never had a service call. Never let me down. Moved from Germany (and 220 electric) back to America (110) and from PA to MD to PA to TN to PA to TN and TN and TN. The only thing I ever did to it was a one-time lamp replacement.  It kept the time in the kitchen, worked as my timer, heated my food and took up approximately 3 cubic feet of space.  Yes, I suck at estimating space, but this is a big microwave.

Now I have a new life in an old house. I hate cleaning but have turned anal about it anyway. I have been purging items out the door as I run across that which is cluttering my life.  A cluttered life is a stressful life (good topic for another time).

My lovely daughter, who was born 6 or so months after we purchased that dinosaur 25 years ago, wants the microwave. It is now stored away until she and her Fiance can make a trip down to TN or I make a trip up to see them.

I am convenience free.

So, during the first 3+- weeks of being microwave free, here is the list of things I missed about that hunk of metal hogging up counter-space:

• The timer.  I used it because it was so quick and easy to set. 
•     Solution: Use the one on the oven. Duh...
• The clock.  It always kept perfect time (unlike my car clock that runs fast at a perpetual rate).
•     Solution: Who cares about time (or just use cell phone clock).
• Melting butter.  I make a lot of foods that require melted butter.
•     Solution: Put the butter in a pyrex measuring cup and either sit it next to the hot eye on the stove or in the grill - depending on which one I am cooking with when I need melted butter.
• Heating water. I used it to boil water quickly for soups, teas and etc.
•     Solution:  Uh, use the tea pot on top of the stove and get over it.
• Heating up leftovers. Self explainatory.
•     Solution: Either heat them in a pot or in the oven. Pot on top of the stove is fastest way.

Done.

I am not missing this hunk of counter-hogging metal.  My daughter will be excited to have it.  I hope none of us glow from leaking radiation.

Life is good and getting simpler.

In Defense of Food

I actually recommend this book by Michael Pollan. It is not often I recommend books, so listen up.

Quotes from Mr. Pollan's book that you should consider:

"Eat food. Not too much. Mostly plants." He doesn't say go vegan. He is reasonable.


"Don't eat anything your great-grandmother wouldn't recognize as food." Meaning, back in the day, there were not a lot of fancy "non-food" food ingredients.


"Don't eat anything incapable of rotting." Hummmm, just agree'n.


"The shared meal elevates eating from a mechanical process of fueling the body to a ritual of family and community, from the mere animal biology to an act of culture." This is a time to celebrate the food and time together. To rejoice in the bounty and the camaraderie.


"So that's us: processed corn, walking." I love corn, but, not in EVERYTHING!

What The ??????: Bear Essentials?

Shall we?

So does this mean we will endure drinking an unpleasant drink?  Just ask'n...

What The ??????: Platonic Philosophy in Bag Form?

Cell Phone photo-mania on a roll!

Is it Jewish, Christian, Buddhist or Muslim? What target audience are we going for?

Legendary Southern Foods; Stack Cake Part II

While I was researching this dessert a little, I found the following recipe, modified it just a tad and went to town. While people liked it, I am not a fan of molasses or ginger so this was not my favorite version. It is rich, but not as rich as my family's recipe. If you like a stronger spicier flavor, this one is for you. I also have my grandparents' recipe sans the molasses.

Dried Apple Stack Cake with Molasses and Ginger

Cooked Dried Apples*
1 pound dried apples
1 cup brown sugar
1/2 to 1 cup regular sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon allspice

Put 1 pound dried apples in heavy pan and cover with cold water. 
You may need to add water several times to keep apples from sticking to pan. 
Cook on low to medium heat until soft enough to mash. (Honestly, if you cook it long enough, there is no need to mash). The water will soak in and evaporate as the apples are cooked. You can figure on cooking the apples to the point they are of the consistence of apple-butter. You really cannot over cook the apples. JUST DON'T BURN THEM as that would taint the whole mixture and you would have to start over! If they get a little dryer than you think proper, add a little water. If they are runnier than you expect, just cook a little longer without a lid covering the pot!

While still hot, mash apples (if needed) and add brown sugar, white sugar, cinnamon, cloves, and allspice. (you can vary the sugar if you wish - according to the type and sweetness of the apples used. I prefer a tart apple)

*If dried apples are not available (and you do not want to dry them), cook several pounds cooking apples with a little water. Add spices and sugars as listed above, and cook until mixture is very thick. I think either way the apples will take on a brown color like apple butter. You can also purchase apple butter to spread between the layers and it will be good, but not as good as the long route.

1/2 cup shortening
1/2 cup sugar
1 egg, well beaten
1/3 cup molasses
1/2 cup buttermilk
3 1/2 cups flour
1/2 teaspoon soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon vanilla
Cooked dried apples*

You really should have a few wire racks to cool the cake layers on.

You will need at least 2 cake pans of the same size, but if you have 3 or 4, this process will go much faster. I coat the pans in crisco and then coat that in flour. I also cut out wax paper discs to place in the bottom of the pan to make good and sure the cakes will come out without breaking. BUT, honestly, if they do break apart, just use them in the center of the cake as no one will know the difference. If the cakes seem a bit dry - do not fret as the apple mixture will infuse them with moisture - which is the plan.

Preheat oven to 350 degrees. 
Cream shortening and sugar; add beaten egg, molasses, buttermilk, and mix well. Set aside.

Sift flour, soda, salt, and ginger into a big mixing bowl. Make hole in center of dry ingredients and pour in creamed mix, stirring until well blended. Add vanilla, stir well.

The dough can be rolled out and cut like a pie-crust, but I think that is probably the long way. I part the dough into 6 equal sections. I knead each section separately with a little flour. Roll each section out to maybe 6' diameter on a floured surface. I then place the dough in the center of a cake pan and push it evenly out to the edge of the pan.

Bake between 10-12 minutes. Please pay attention as you do not want to burn. Lightly brown is the best way to judge doneness. 

Remove from oven and dump each layer out on a cooling rack and let cool while you are preparing the next layers to bake.

Once the apples are done, place a solid layer of cake on a plate, spread apple mixture to the edges of that layer, and repeat. Make sure you judge well the amount of apples you have to go between the layers. Leave a little to spread on top of the cake - as this is proper and gives moisture to that layer. Use the best cake layer for the top - so it is beautiful!

Obviously you can double this recipe to make a taller cake!

Refrigerate 24 or more hours. Serve by cutting into thin slices. It is somewhat rich.

Get that milk out!!!

Variation: I have never done this and have not seen it done, but apparently in Kentucky, it is proper to make meringue, spread on the outside of the cake and brown it.

Dried Apple Stack Cake. An Appalachian traditional dessert. Not overly sweet but very heavy and moist (if done right). There are cheater methods to making this - but they are NOT as good as the real thing. This puppy weighs 9 pounds. Has 11 layers of cake. My record is 12 layers.

Dried Apple Stack Cake Layers... Not perfect, but oh so good!