The Hungry Dog's day off

Yesterday I took the day off. Did I have an interview? A doctor's appointment? Was I waiting for the cable guy?

No. Just took it off. So I could be footloose and fancy free in the middle of the week. Decadent, right?

The weather was gorgeous, warm, sunny, and still. In the morning, I lingered over coffee and the paper, such a treat during the week. Then, I went for a leisurely swim. After that, I ate some lunch and pottered around the house for awhile, Frances a sweet little shadow next to me.

In the afternoon, I decided to go up to Tank Hill, which is half a block from our house. Unless you live around here, you probably wouldn't know about Tank Hill. It's a small, unruly patch of earth, too little to be kept up by the parks department but just the right size for tromping around with your dog, or stopping to take in the view. I love Tank Hill and go up there almost every day with Frances. Yesterday I decided to bring my camera along so I could share it with you.

If I knew how to take panoramic pictures you'd get a better sense of the view. But since I don't, you'll have to see it in two parts. Although the day was ever so slightly hazy, I hope you can make out the star of Part 1: the peaks of the Golden Gate Bridge.

To the left of the bridge is Part 2: the Pacific ocean and the Marin headlands:

In the spring, wildflowers cover Tank Hill. I spied some bright yellow ones...

and tons of California poppies.

Poppies happen to be my favorite color: orange!

Later in the year, wild blackberries grow on the side of the hill, ideal for urban foraging. I noticed them too late last year but this year I'll be ready to pluck a few for breakfast one day.

While I admired the view, Frances stayed close to the ground, sniffing for other dogs, as well as raccoons, possums, skunks, and coyotes, all of which have been spotted at Tank Hill.

Anyone who says dogs don't smile has never met Frances.

When we got home from our outing, I set about making some Irish soda bread. I didn't forget what day it was! The recipe was a cinch and in no time at all Frances and I were both salivating over this lovely loaf.

I had to cut myself a piece. You don't bake things just to look at them.

The bread was delicious. I've only had a few soda breads in my life and have never made one, so I don't have a lot to compare it to. But I thought it was a winner. My only change was that I used currants instead of raisins, because that's what I prefer.

Such a pleasant afternoon snack!

And what about you? What do you do on your day off?

Chocolate peanut butter sandwich cookies

On Saturday, the husband and I decided to do our taxes. Last year was rather traumatic, as  my employer didn't withhold enough throughout the year, and we ended up shelling out a big chunk of cash. To preempt a repeat, this year we each had additional taxes withheld. We expected to break even, if not get a return.

Sadly, Uncle Sam gave us a big old punch in the gut. Once again, we owe a ton of money.

I know we are not alone. But we both make modest salaries, and the fact that we have to pay more in addition to what we've been paying all year, especially in light of my impending  joblessness, landed us both in tears. Well, just me.

Now, I'm a pretty typical liberal. I'm pro-choice, pro-gun control, and pro-gay marriage. I think pot should be legalized and that everyone should have health care. And I believe that pitching in to help those who have less is the right thing to do. You know, spread around the wealth. Some of you would probably think I'm a socialist, which is fine. I stand by my beliefs. But I'm starting to wonder if I'm getting the short end of the stick with this tax business. And why am I punished because I can't afford to buy a house and don't want kids? Shouldn't there be some of us keeping the rental market afloat and not overpopulating the planet?

The husband looked at the percentage of our annual income we're paying in taxes.

"If I'm going to pay this much," he said, "where's my &*%$ universal health care?"

The rest of the weekend was spent trying not to think about the taxes, my crumbling job situation, and Frances not being well. To get your mind off things, I find it's best to spend time with friends, get out of your house, and busy yourself with small projects. Such as chocolate peanut butter sandwich cookies.

I know, it took me long enough. I'm wound up. But here we are.

I'd been eyeing this recipe for awhile, which is from Baking Illustrated. The base is chocolate icebox cookies, which sounded pretty good on their own, but then I noticed that the book recommended them for sandwich cookies, with any number of possible fillings: chocolate ganache, vanilla, mint,  peanut butter. Peanut butter!

The dough is basic. Mix it up and form it into logs and let them chill for a few hours. Slice and bake them while you make your filling of choice. Then make cute little sandwiches out of them.

I think everyone likes sandwich cookies, and I'm almost inclined to say it doesn't matter what the filling is. They just seem special. Let's break it down: for something that passes as a single cookie, you actually get two, glued together with some delicious creamy filling. What's not to like?

 

Nothing, I tell you.  And I found the process of assembling the dough, baking the cookies, filling them, and sharing them with the husband, neighbors, and friends very therapeutic. While it can't solve many problems, a good cookie can temporarily smooth life's rough edges, something I'm sure we all could use now and then.

Chocolate Peanut Butter Sandwich Cookies
From Baking Illustrated

Makes about 30 sandwiches


2 c flour
1/4 c. sifted Dutch-processed cocoa
1/2 t. salt
16 T. (2 sticks) unsalted softened butter
3/4 c. granulated sugar
1/2 c. confectioners' sugar
2 large egg yolks
2 t. vanilla extract
2 oz. melted and cooled semisweet chocolate

Whisk together flour, cocoa, and salt in a medium bowl and set aside.

With an electric mixer, beat butter and sugars at medium speed until light and fluffy, 1-2 minutes. Add the yolks, vanilla, and melted chocolate and beat until incorporated, 15-20 seconds. Add dry ingredients and mix at low speed until a dough forms and is thoroughly mixed, 25-30 seconds.

The dough should be soft but not sticky. If the dough is sticky, chill it for 10-15 minutes. Divive the dough in half. Working with one half at a time, roll the dough on a clean work surface in a log measuring about 6 inches long and 2 inches thick. Wrap each log in plastic and refrigerate at least 2 hours and up to 3 days. (Dough can be frozen up to one month).

Adjust the oven racks to the upper and lower middle positions. Heat the oven to 325. Line 2 baking sheets with parchment paper.

Unwrap dough logs one at a time and with a sharp knife, cut the dough into 1/4 inch thick slices (or thinner if you prefer). Place them on baking sheets about 1/2-1 inch apart.

Bake until the edges begin to brown, about 14 minutes (or a little less, depending on how thin you slice them), rotating the baking sheets front to back and top to bottom halfway through. Cool the cookies on the baking sheets for 2 minutes, then transfer to a wire rack with a spatula.

When cool, fill with peanut butter cream.

Peanut Butter Cream

Combine 1 cup smooth peanut butter, 4 T. softened unsalted butter, and 1 c. sifted confectioners sugar. Beat until smooth and fluffy.

Carroty carrot muffins

I know I may be testing your patience with my carrot mania, much the way I did with cabbage a few months ago. And frankly, if I had something else to post about, I would. But this week hasn't lent itself to much interesting cooking besides good old Captain Chicken. We've been eating leftovers, salads, and odd little dinners that don't really make good posts.

I did make some muffins last weekend, though. I used a recipe for zucchini muffins, which I made once before with great results. It's a versatile recipe, which makes it all the more appealing. I'm sure you could throw in banana or sweet potato or applesauce or any number of goodies in place of the zucchini.

Like carrots.

Even if you're not a carrot lover, you have to admit they're a pretty addition to a baked good!